It is no secret that business is bubbling for Italy’s Prosecco producers. Total Prosecco sales here in the U.S. now easily surpass Champagne sales and are still growing at a 25% clip.  With a friendly, fruit-forward profile, lower alcohol content and moderate price tag, more and more customers are choosing to forego traditional Champagne and order Prosecco instead. It seems that Prosecco has carved out its own niche, a bubbly with a more informal, sprezzatura image, bucking the conventional notion of formality, celebration and splurge. In fact, along with a smaller, but undeniable Cava resurgence, Proseccos have boosted sparkling wine consumption in the U.S. by nearly 50% in less than a decade.

Culinary Hospitality Awards

 

California:

1313 Main
Culinary Hospitality Award, Innovative Cuisine 
1313 Main Street, Napa, CA 94559
www.1313main.com

 

At a handful of restaurant bars around the country, you’re likely to find the bartender in the kitchen—well before prime bar time—using a Vita-Prep or a Cryovac. He or she may be taring a laboratory scale to weigh out precise amounts of gelatin or xanthan. or maybe the bartender is rolling out a liquid-nitrogen tank to perform a spherification or clarification technique for a component of a libation in progress. What’s going on here?

Americans love lamb, but they rarely prepare it at home. Perhaps because it is more expensive than other red meats or because of its traditional reputation as a food reserved for holidays, Americans have left cooking lamb largely to the restaurant experts. It’s not surprising that 75 percent of white tablecloth restaurants feature some kind of lamb on the menu.

Latest News

Alaska’s legendary sockeye run starts this week and is projected to be historic; good news for chefs and seafood lovers.