Misty Flores on Midcentury Menu: Postwar American Dining

The popular #Asheville-based chain Tupelo Honey is planning its first #Louisville location. Joel Stinnett has the details via Louisville Business First. #restaurants #dining #food #Southern https://lnkd.in/gi9zpBHe

The oak debate in wine taught me something about every decision I make at work. Some architects value restraint. Clean lines, negative space, the building disappearing so the experience can emerge. Others value presence. Bold materials, dramatic forms, structures that announce themselves. Neither is wrong. But most of us inherited our preference without examining it. I spent years rejecting oaked wines because the community I was in told me to. ABC. Anything But Chardonnay. I didn't question it because the people saying it sounded confident. Same thing happens in architecture. In design. In leadership. Someone with authority states a preference as though it's a fact, and the rest of us absorb it. The shift happened when a Yarra Valley winemaker poured me a glass I didn't ask for. Oaked Chardonnay. I expected to hate it. Instead: Meyer lemon, toasted almond, silk texture. The oak wasn't dominating. It was supporting. That moment wasn't about wine. It was about recognizing how many of my opinions were borrowed. Discernment isn't knowing more. It's knowing which of your opinions are actually yours. Wine just happens to be a low-stakes way to practice that skill before it matters in a conference room. I explore ideas like this every week in On the Nose. Subscribe here: https://lnkd.in/gyFp5d8f

The news comes after the Overland Park-based restaurant chain has closed several locations in recent years, sometimes citing sluggish sales.

"...In an unusual six-city press event held in Milwaukee, the Michelin Guide, the France-based hospitality institution that ranks hotel and restaurant quality throughout the world announced it is launching a Michelin Guide American Great Lakes edition, in which it will cover Pittsburgh along with five other peer cities in the region, including Cleveland, Detroit, Indianapolis, Milwaukee and Minneapolis."

How to bring a more selective, respectful, and modern approach to clarification? 🍷 Read our newsletter to discover the targeted response to new winemaking needs: 🇺🇸 https://lnkd.in/d8ya85Mb  🇮🇹 https://lnkd.in/d9dZ2iYg  🇪🇸 https://lnkd.in/dZw75sav  🇵🇹 https://lnkd.in/dJup2-QS 

Wine sales don’t tank because people don’t understand culture. They tank because the program expects them to care. Most wine programs are built like museums. Carefully curated, full of history, technically appropriate. and completely ignored at the table. The lie the industry tells itself: We’ve convinced ourselves that if people just understood: - the region - the soil - the history - the producer …they would buy better wine. They don’t. It's Not because they’re unsophisticated, its because they’re out for dinner. Nobody orders wine thinking: “Tonight I want to explore 14th-century Burgundian land ownership patterns.” Wine is trying to compete in a visual world with invisible value. People don’t just choose what they like. They choose what they can show. And wine, as it’s currently presented, gives them nothing to show. So it disappears.

No matter how much technology evolves in winemaking, the traditional touch of wooden barrels remains indispensable. In this episode of our video series with Sadi, we explored the historical significance of wooden barrels and how different wood species—such as oak, chestnut, and acacia—impact a wine's characterization. Understanding how geography, wood type, and coopering techniques shape the final profile allows us to truly appreciate the craftsmanship behind every glass. As we always say: wine is far more than a beverage—it is a profound intersection of science, history, and art. 🥂 🍷

At Kitchen Theory, we’re exploring how flavour, ecology and sensory science can work together to design dining experiences that are both exciting for the palate and responsible for the ecosystems that sustain us. It’s an ambitious shift. But meaningful change in food systems rarely comes from one discipline alone. It happens when chefs, scientists, designers and researchers begin asking better questions together. This is the space we’re exploring. What change would you most like to see in the future of food?

Trade and Taste is your annual guide to hospitality essentials, connecting decision-makers with premium suppliers across the industry. From food and beverage to kitchen equipment, linen, hygiene, décor, training, and tech solutions, this all-in-one guide is a vital resource for hotels, restaurants, lodges, guesthouses, event venues, and catering professionals. With wide distribution to chefs, F&B managers, procurement heads, and hospitality groups, Trade & Taste is more than a guide - it’s a platform for visibility, connection, and growth, delivering long-term value throughout the year. Read: https://lnkd.in/dExyfpA3 #TradeAndTaste #HospitalityIndustry #FoodAndBeverage #HotelManagement #RestaurantSuppliers #EventManagement #HospitalitySolutions #IndustryGuide

Many foods we consider staples of American cuisine have immigrant origins. Behind each dish is a story of journeys taken, cultures blended, and traditions preserved in new places—a reflection of how immigrant communities have shaped the fabric of American life. In our latest blog, we explore the origins of 11 familiar dishes and the journeys behind them. Explore the stories and history behind the flavors: https://lnkd.in/dpQr3Fqj