Added 29 May, 2013
Asparagus Patch in Liverpool, England is probably the world’s first pop up asparagus restaurant. Temporary because the much-loved vegetable has a short growing season, which is now until the end of July. Farmer Andrew Pimbley said: "It's the most eagerly anticipated crop of the year. We're expecting a rush on it." English asparagus is said to be...
Added 27 May, 2013
Making a little design in milk-foam on the top of fancy coffees is one of the prides of being a barista. Like most trends we track, this one is now getting more so. Coffee artist Kazuki Yamamoto is one of the leading practitioners of the growing field of coffee art, created with steamed milk atop hot cups of coffee. He makes stunning cappuccino...
Added 27 May, 2013
The Sugar Lab is a micro-design firm for custom 3D printed sugar. Created by a husband and wife architectural design team in Los Angeles, they began by printing a tiny cupcake topper. Now they are bringing 3D printing technology to the genre of mega-cool cakes, transforming sugar into a dimensional, structural medium. All of their projects are...
Added 26 May, 2013
If the rumors are correct, McDonald's Japan will soon be replacing their already super large size French fries, called "Share Potato", with an even larger "Mega Potato" size fries. The portion is equivalent to two large size fries and served in a single wide container. So while the trend in the United States and Europe is to slim down portion...
Added 23 May, 2013
Standing restaurants are popular eateries in Japan, where quality food is cooked by Michelin-rated chefs and priced much cheaper than comparable eateries with seats. The concept is coming to New York as Michio Yasuda, who runs 18 such restaurants in Tokyo, is coming Stateside to test the concept. In Japan, the standing restaurants’ menus include...
Added 22 May, 2013
An online startup called PizzaforCoins is facilitating the ordering of pizza using the digital Bitcoin as currency. Customers go through a standard selection menu to choose options like type of crust, amount of sauce or cheese, different toppings and other add-ons like drinks or sides. Rather than a dollar figure, each item has a specific Bitcoin...
Added 21 May, 2013
Slowly but surely, the quality of airport food is rising the world over. One of the latest places to get a gourmet makeover is London Heathrow, where a pair of famous television foodies is looking to improve the airport eating experience. John Torode and Gregg Wallace from the BBC show Masterchef are taking on a six-month culinary challenge at the...
Added 20 May, 2013
Forget about filet mignon or caviar. The fashionable plat du jour these days is the humble kale salad, which seems to telegraph a certain veggie-chic for the juice-cleanse set. “For some reason when you go to a restaurant and they have a kale salad on the menu, you automatically accept that it’s a cool spot,” said Chelsea Leyland, a D.J. and...
Added 20 May, 2013
Farmers Michael and Carolyn Emeny are among a number of producers in New South Wales selling direct to consumers. Situated in a town called Mudgee, the farmers delivering about 140 racks of lamb shanks and leg roasts a month directly to consumers homes. "You are what you eat but, in this day and age, do you even know what it is you're eating?" Mr...
Added 17 May, 2013
American demand for smoked seafood is part of a larger trend of infusing everything from salts and cocktails to fruit and teas with a kiss of smoky flavor. The federal government doesn't track smoked seafood consumption, but sales at 18,000 supermarkets, mass merchandisers and club chains jumped 17 percent last year, 12 percent in 2011 and 4...