FoodMaven Is Solving All of The Industry's Problems, Starting with Food Waste

FoodMaven Is Solving All of The Industry's Problems, Starting with Food Waste

On this episode of The Barron Report, we explore an issue that has been plaguing our industry for years. Patrick Bultema and FoodMaven have been working to completely optimize food distribution systems in Colorado to reduce food waste, and they’re getting really good at it. Hear how FoodMaven is a win-win for producers, restaurateurs, food manufacturers, food banks, and the environment, all in this Earth-saving episode.

Read More

"Top Dish" Round Two: Vancouver's Cinara

"Top Dish" Round Two: Vancouver's Cinara

Which restaurant reigns supreme? Find out in "Top Dish," a multi-part mini-series where the top three Canadian restaurants go head-to-head for the title of best dish. Restaurants and their chefs, one in Montreal, one in Vancouver, and one in Toronto, will fire up their pans and show off why their talent, style, and concept make them No. 1.

How It's Scored

The scoring system for "Top Dish" begins by determining the top restaurant in each city through our proprietary Foodable Labs data, but to shake things up, we've enlisted the top local food influencers to put their taste buds to the test as critics. Each critic's responsibility is to taste the chef's featured dish (sign us up!) and give a serving of the truth — what is their honest, on-camera critique? (Not in front of the chefs, of course. Unless they're watching this now...)

Our critics are asked to privately rate different elements of the dish and experience to determine an overall score. The overall scores for each restaurant are revealed at the end of "Top Dish." But what goes behind each of the scores? Three things: the critic's scorecard (which includes selection, tableware, plating, ingredients, and more on a scale of 1 to 10), food sentiment score, and service sentiment score, the latter two tracked by Foodable Labs. In total, the highest score a restaurant can earn is 270 points.

Read More

Beer for Dessert? Beer-flavored Ice Creams!

beericecream

Just when we thought the beer movement couldn't get any cooler, it did -- literally. In freezer aisles across the Twin Cities, the rise of popularity in craft beer and locally-made gourmet ice creams have fused together to make one crazy-good combo.

The three featured flavors are made by two local brands working with three microbreweries. They are also non-alcoholic, in contrast to other 21+ ice creams made in other states, but they're certainly not lacking in taste. So without further ado, grab your spoons and dig in:

Izzy's Summit Oatmeal Stout

It's creamy, it's smooth but not as sweet as your average ice cream. The umami settles over your tongue and gives you a meaty flavor, almost as if you were sipping on a Guinness dry stout. In smaller portions, this is a savory bit of perfection that will accent your scoop of conventionally sweet ice cream. Or add it to a sweet malt and enjoy a one-of-a-kind beer shake.

Sweet Science Stout Oat Crunch

The Stout Oat Crunch is made with a reduction of Fulton's Worthy Adversary. Its strong, bitter finish and deep, malted chocolate make it one of the sweetest and most complex beer ice creams out there. Oats are also rolled into this delicious dessert, adding a yummy textural element to the taste buds. 

Sweet Science Honey Chamomile Ale

This new flavor uses Tin Whiskers Wheatstone Bridge Ale reduction to make a caramel swirl. While its complex pineapple notes from the chamomile tea are a bit lost in translation, its unique flavor is less bitter, less malty and all the more kid-friendly. Read More

Bottle Shares: Bringing Craft Beer to New Corners of the World

There's an underground beer world that many have never heard of – at least, not in the mainstream foodie scene. This society of craft beer afficionados are about as obscure as the brews they bring to meetups, the events appropriately called "bottle shares."

Bottle shares are a gathering to highlight limited edition, local craft brews from all corners of the world – harvested through travel, by swapping beers via mail around the country, and through other experiences that keep them connected in the beer world. Members include at-home brewers, but aren't required to have such qualifications.

Craft beer has been on the rise in the mainstream throughout the past couple of years. "Supporting local" is sweeping the nation, and bottle shares are a nod to this. At the core of it all is the connection we make through these special interests.

Check out our Fast Casual Trends episode below as host Paul Barron is joined by Smashburger Founder Tom Ryan to explore South Florida's craft brewers, and which better burger concepts are boosting them to new heights in the local market.