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Frozen Fresh Alaska Seafood is Making Waves with Top Quality and Sustainability Practices

Frozen Fresh Alaska Seafood is Making Waves with Top Quality and Sustainability Practices

by Vanessa Rodriguez @ National USA - Foodable Network

* Alaska frozen fresh seafood maximizes sustainability, availability, and flavor of fish and shellfish supply. * Chefs Dustin Trani and Drew Johnson "slack it out" teaching C-CAP students how to properly prepare frozen fresh Alaska seafood. Ever heard of cryogenic or blast flash freezing? This process helps to preserve seafood at the peak of freshness. “Flash freezing is able to prevent damage or breakdown of proteins and lipids, two major things we need to keep in our seafood in order to preserve quality,” Michael Kohan tells a class full of culinary students. Kohan is the technical director for Alaska Seafood Marketing Institute (ASMI) and flew down to Long Beach, Ca. to help educate young students participating in a culinary training organized by Careers through Culinary Arts Programs (C-CAP). In these trainings, like the one featured in this episode of On Foodable Side Dish, mentors like Dustin Trani, Executive Chef for J. Trani’s Ristorante in San Pedro, Ca., and Chef Drew Johnson of Kincaid Grill located in Anchorage, Ala., come together to give back and share their wisdom with the future generation of culinary professionals.

Liberia to begin a comprehensive food security and nutrition assessment survey

by David Martin @ SUN

Liberia is to shortly begin a comprehensive food security, nutrition and vulnerability assessment survey. According to health and agriculture authorities, it is proven that abnormal growth referred to as (stunt) and poverty are mainly caused by food insecurity and nutrition. Some 32 percent of children...

The post Liberia to begin a comprehensive food security and nutrition assessment survey appeared first on SUN.

Exclusive Interviews with Emerging Brand Leaders Now Available on Foodable+

Exclusive Interviews with Emerging Brand Leaders Now Available on Foodable+

by Denise Toledo @ National USA - Foodable Network

Foodable has long been your go-to network for all things restaurant, from entertaining food and drink shows, to breaking industry news and commentary, to tips for running your business like a pro. And now, Foodable is launching Foodable+, a place for even more cutting-edge media content! For example, just launched, Foodable’s Emerging Brands podcast series gets you into the minds of the of our industry's greatest executives. Listen to these exclusive interviews with the leadership behind some of Foodable’s highest-ranked Emerging Brands, only on Foodable+. Looking for a sneak peek? Take a look at what some of our industry’s greatest thought-leaders shared with Foodable+ below. You might learn a thing or two. And when you’ve decided you’d like more, be sure to join us on Foodable+ for the full interviews and much, much more.

Orlando restaurants featured in upcoming 'Diners, Drive-ins and Dives' episodes

Orlando restaurants featured in upcoming 'Diners, Drive-ins and Dives' episodes


OrlandoSentinel.com

Six Orlando restaurants will be featured in upcoming episodes of The Food Network’s “Diners, Drive-ins and Dives.”

Enhancing trust in the quality and safety of food in Vietnam

Enhancing trust in the quality and safety of food in Vietnam


ILRI Asia

A workshop on ‘Scaling up the trust networks for food safety with small farmers’ sought to cultivate food safety knowledge and explore existing and potential supports for safe food supply networks …

13 Dec 2017 – AgriFoodTech Platform Congress 2017

by Postharvest Network Back Office @ Postharvestnetwork.com

On December 13, 2017, the AgriFoodTech Platform Conference takes place in the Brabanthallen in Den Bosch. It focuses on “Food & Future: Know what you don’t know”. You often just eat what you know. But society is changing. More and more consumers want to know where their food comes from and how it has been […]

Coming To Netflix: David Chang Gets Ugly Delicious

by Tiffany @ Food Republic

David Chang, the man behind Momofuku and subject of the first season of Food Republic parent company Zero Point Zero’s Mind of a Chef, is back on screens. Ready for his new show, Ugly Delicious? Premiering on February 23, the eight-episode series follows Chang as he travels, eats and hangs out with notable food personalities like Jessica Koslow, […]

The post Coming To Netflix: David Chang Gets Ugly Delicious appeared first on Food Republic.

Good Food’s Holiday Gift Guide

by Rosalie Atkinson @ Good Food

We spoke to six L.A. chefs and sommeliers about their holiday gift recommendations for home cooks, so you didn't have to! Find out what the minds behind the City of Angels' hottest restaurants can't cook without.

Read More

The post Good Food’s Holiday Gift Guide appeared first on Good Food.

Where to Eat in Budapest Hungary – The Best Budapest Restaurants, Cafes and Markets

by Daryl & Mindi Hirsch @ 2foodtrippers

Wondering what and where to eat in Budapest Hungary? We spent a month eating our way through the sprawling Hungarian capital city. Check out our Budapest Food Guide with the best Budapest restaurants, cafes and markets. Four weeks of eating our way through Budapest was overwhelming. The Hungarian capital’s food scene, with its never-ending selection of restaurants, cafes and markets, kept us constantly on the go. But with the help of our and lots of third wave coffee, we survived a month of hearty eating without sacrificing our sanity or waistlines. ...

The post Where to Eat in Budapest Hungary – The Best Budapest Restaurants, Cafes and Markets appeared first on 2foodtrippers.

Earth Day Network Launches Global Campaign to End Plastic Pollution

by Earth Day Network @ Earth Day Network

FOR IMMEDIATE RELEASE: November 10, 2017 Contact: Thomas Casey, VP Communications, 202.518.0044, Casey@earthday.org Earth Day Network Launches Global Campaign to End Plastic Pollution Earth Day Network (EDN), the global coordinator of Earth Day, announced the launching of a global campaign to End Plastic Pollution. We will be educating and mobilizing citizens, and influencing governments and corporations to... Read more »

The post Earth Day Network Launches Global Campaign to End Plastic Pollution appeared first on Earth Day Network.

How the "Vietnamese Madonna" Came to Own a Bánh Mì Shop in Little Saigon | KCRW Good Food

How the "Vietnamese Madonna" Came to Own a Bánh Mì Shop in Little Saigon | KCRW Good Food


Good Food

In Orange County, California, there’s no shortage of restaurants selling bánh mì, that delicious Vietnamese sandwich featuring a crunchy baguette filled with grilled meat, pate, fresh and pickled vegetables. The OC’s Little Saigon is home to the largest Vietnamese population outside of Vietnam.  But go to the town of Westminster and you can see a pop star behind the counter, a woman known as the Vietnamese Madonna.Read More

Follow Donal... to Vietnam Fine Living EMEA

Follow Donal... to Vietnam Fine Living EMEA


Fine Living EMEA

Find out more about Follow Donal... to Vietnam at Fine Living EMEA

Punch Up Your Steak With Homemade Korean Ssamjang

by Tiffany @ Food Republic

We know, we know. You were about to say, “Good steak doesn’t need sauce.” But you’d be missing out on an extra tasty, spicy, funky sauce if you didn’t marinate and dress your beef with homemade Korean ssamjang. Our friends at ChefSteps partnered with Portland, Oregon chef Gregory Gourdet on this recipe for sauced-up steak to […]

The post Punch Up Your Steak With Homemade Korean Ssamjang appeared first on Food Republic.

Companies from leading European countries in Renewable Energy participating in The 3rd Green Technology Trade Mission to Vietnam

by Hang @ EVBN

The EU-Vietnam Business Network (EVBN) kicked off its 3rd edition of the Green Technology Trade Mission to Vietnam on 7 November, focusing on promoting European companies and technologies in the […]

The post Companies from leading European countries in Renewable Energy participating in The 3rd Green Technology Trade Mission to Vietnam appeared first on EVBN.

Shifting configurations of shopping practices and food safety dynamics in Hanoi, Vietnam: a historical analysis

Shifting configurations of shopping practices and food safety dynamics in Hanoi, Vietnam: a historical analysis


SpringerLink

This paper offers a historical analysis of contemporary practices of shopping for vegetables in the highly dynamic context of urban Hanoi during the period from 1975 to 2014. Focusing on everyday shop

Pre-Conference Workshop

by Gary DeCoker @ ASIANetwork

Date: Friday, April 6, 3:30 to 5PM.  Location: Conference Hotel Registration Link: ($20 fee, payable with conference registration) https://member.asianetwork.org/event-2705278 “Words and Sense: Contemplative Academic Writing” Judith Simmer-Brown, Distinguished Professor of Contemplative and Religious Studies, Naropa University How do contemplative pedagogies inform learning skills such as academic writing?  This workshop draws on the Tibetan Buddhist distinction […]

EU-Vietnam Business Network welcomes the first delegation of European Ambassadors to Ho Chi Minh city

by Hang @ EVBN

On the occasion of the first annual visit of the delegation of European Ambassadors to Ho Chi Minh city, the EU-Vietnam Business Network (EVBN) hosted an event to present its […]

The post EU-Vietnam Business Network welcomes the first delegation of European Ambassadors to Ho Chi Minh city appeared first on EVBN.

Listen To Food Republic Today: Phil Rosenthal

by Tiffany @ Food Republic

Be sure to subscribe to Food Republic Today on Apple Podcasts or wherever you get your podcasts. And please rate the podcast and leave comments! Subscribe: Apple | Stitcher | Spotify | TuneIn The creator of Everybody Loves Raymond loves food, but you may have known that if you caught James Beard Award-winning I’ll Have What Phil’s Having, Phil Rosenthal’s first venture into food television. He’s back with Somebody Feed […]

The post Listen To Food Republic Today: Phil Rosenthal appeared first on Food Republic.

Follow Donal To Vietnam Fine Living EMEA

Follow Donal To Vietnam Fine Living EMEA


Food Network TV EMEA

Find out more about Follow Donal To Vietnam at Fine Living EMEA

Tropical Forests Emit More Carbon Than They Absorb

by Earth Day Network @ Earth Day Network

A new study has shown that tropical forests are not absorbing as much carbon as we think they are.  Published in the journal “Science” on September 28, 2017, researchers found that 68.9% of our overall losses from the net release of carbon is attributed to deforestation and degradation, which is a substantially greater number than... Read more »

The post Tropical Forests Emit More Carbon Than They Absorb appeared first on Earth Day Network.

Reverse the Legacy of War: Help Earth Day Network Reforest Vietnam | Earth Day Network

Reverse the Legacy of War: Help Earth Day Network Reforest Vietnam | Earth Day Network


Earth Day Network

Help Earth Day Network plant trees in Vietnam In March 1975, the United States fled from a protracted war in Vietnam that claimed more than 58,000 Americans, and close to 2 million Vietnamese soldiers and civilians. The US also left behind a behind a devastated landscape, riddled with millions of hard-to-locate landmines and unexploded ordnances;... Read more »

A festive drink mash-up: nib cider

by Rosalie Atkinson @ Good Food

Season's greetings to delicious & warm winter drinks. Dandelion Chocolate has a quaint and affordable recipe for incorporating cocoa nibs into your holiday plans, in a new way.

Read More

The post A festive drink mash-up: nib cider appeared first on Good Food.

VietNam Style is Now Serving Up Authentic Vietnamese Food on the Delmar Loop

VietNam Style is Now Serving Up Authentic Vietnamese Food on the Delmar Loop


Spoon University

A delicious Asian addition to the Loop's Thai, Japanese and Korean BBQ options.

Best of 2017 – Our Food and Travel Favorites

by Daryl & Mindi Hirsch @ 2foodtrippers

2017 was a busy year for the 2foodtrippers. We traveled to three continents, 13 countries and too many cities to count. Check out the food and travel experiences that were our best of 2017. We began the year 2017 without definite plans. Perhaps we could plan our calendar way in advance as some ‘type A’ people probably do, but what’s the fun in that? Sometimes, we’re just hanging around our Naples, Italy apartment and, all of a sudden, the spark of travel shoots across our brains and, on a whim, we ...

The post Best of 2017 – Our Food and Travel Favorites appeared first on 2foodtrippers.

Bottoms Up – Budapest Ruin Bars and Beyond

by Daryl & Mindi Hirsch @ 2foodtrippers

Feeling thirsty in Hungary? Check out our favorite places to drink including hip Budapest ruin bars plus cool spots for beer, cocktails and wine. Finding a bar in Budapest is like finding hay in a haystack. The Hungarian capital has a lot of drinking establishments, many filled with young professionals and visiting tourists. Though infamous for its funky ruin bars, the river split city also has traditional pubs, classy wine lounges and even spa bars. Yes, you can imbibe at Budapest bars while getting your soak on. We visited our first (but ...

The post Bottoms Up – Budapest Ruin Bars and Beyond appeared first on 2foodtrippers.

Prime Minister of Vietnam signs a decree to mandate food fortification

Prime Minister of Vietnam signs a decree to mandate food fortification


SUN

On 28 January 2016, Prime Minister of Vietnam, Nguyen Tan Dung, signed a decree to mandate food fortification as a means of improving people’s vitamin and mineral intake. Decree 09/2016/ND-CP on food fortification released last week and to take effect from 15 March 2016 regulates...

Why is McDonald's So Active Right Now?

Why is McDonald's So Active Right Now?

by Denise Toledo @ National USA - Foodable Network

* McDonald's recently launched its new tiered dollar menu, promoting it with funny, relatable ads. * The new $1 $2 $3 Dollar Menu is just one of the many ways McDonald's is trying to win back customers.   Competitors like Wendy's and Taco Bell heard about the move by McDonald's and, in anticipation, began promoting their own dollar menus. Read more about the Golden Arches' strategy here. On this episode of On Foodable Weekly: Industry Pulse, we're taking a look at McDonald's new $1 $2 $3 Dollar Menu. The menu is just one of the many ways McDonald's is trying to win back millions of customer visits. The fast-food chain has also renovated a number of locations and will be launching their new fresh beef burgers nationwide later this year.

Reverse the Legacy of War: Help Earth Day Network Reforest Vietnam

by Earth Day Network @ Earth Day Network

Help Earth Day Network plant trees in Vietnam In March 1975, the United States fled from a protracted war in Vietnam that claimed more than 58,000 Americans, and close to 2 million Vietnamese soldiers and civilians. The US also left behind a behind a devastated landscape, riddled with millions of hard-to-locate landmines and unexploded ordnances;... Read more »

The post Reverse the Legacy of War: Help Earth Day Network Reforest Vietnam appeared first on Earth Day Network.

Child Prodigy Chef Flynn McGarry Documentary To Debut At Sundance

Child Prodigy Chef Flynn McGarry Documentary To Debut At Sundance

by Tiffany @ Food Republic

Flynn McGarry has cooked at some of the country’s top restaurants like Alinea, Alma and Eleven Madison Park, created supper clubs and hosted numerous pop-ups in Los Angeles and New York City all before the age of 17. Now at 19 years old, McGarry’s back in the headlines, this time to star in the documentary Chef Flynn. […]

The post Child Prodigy Chef Flynn McGarry Documentary To Debut At Sundance appeared first on Food Republic.

If You Think Restaurants Are Just About Serving Food, You've Missed the Point

If You Think Restaurants Are Just About Serving Food, You've Missed the Point

by Denise Toledo @ National USA - Foodable Network

People choose restaurants for more than what is on their menu. Take, for example, Panera, the first casual dining restaurant to offer WiFi to guests. It said, “Sit, stay a while.” McDonald’s learned, after becoming a staple, that its signature yellow arches symbolized dependability. And Starbucks’ coffee shop music and relaxed atmosphere made it a perfect study spot. So what game are you in? What do you want to be known for? Listen and follow along with the show notes below!

What to Eat in Hanoi Vietnam - A Hanoi Food Guide

What to Eat in Hanoi Vietnam - A Hanoi Food Guide


2foodtrippers

Wondering what to eat in Hanoi Vietnam? Our Hanoi food guide has the best spots to eat and drink in the wonderfully chaotic Vietnamese city.

Justin Timberlake Served (And Ate) Insects At His Album Launch

by Jess Kapadia @ Food Republic

Pop singer Justin Timberlake is a woodsman now, everyone! If the album art for his latest release, Man of the Woods (out February 2nd), didn’t tip you off immediately, the menu for yesterday’s launch party in New York City should do the trick. The AP reports that partygoers enjoyed “ants coated in black garlic and […]

The post Justin Timberlake Served (And Ate) Insects At His Album Launch appeared first on Food Republic.

The nexus between One Health, nutrition and food safety

The nexus between One Health, nutrition and food safety

by Chi Nguyen @ ILRI Asia

One Health is a useful paradigm for framing complex public health issues. Applying its approaches contributes to improvements in animal and human health, addressing new global and public health challenges collaboratively and improving veterinary and human health education and training. Continue reading

1 Dish, 2 Ways: Vietnamese Noodle Bowl

1 Dish, 2 Ways: Vietnamese Noodle Bowl


foodnetwork.ca

1 Dish, 2 Ways: Vietnamese Noodle Bowl

Follow Donal To Vietnam | Asian Food Channel

Follow Donal To Vietnam | Asian Food Channel


Asian Food Channel

​In this new series, Donal explores the markets of Vietnam, and everybody is welcome to follow!

Tanzania fights malnutrition by investing in food production

by David Martin @ SUN

Given the importance of nutrition in the overall physical and cognitive development of children, there is a need to focus on the first 1,000 days of a child’s life to prevent the negative effects of malnutrition from becoming irreversible. This requires a multi-sector approach to...

The post Tanzania fights malnutrition by investing in food production appeared first on SUN.

Historic Reforestation Pledges in India

by Earth Day Network @ Earth Day Network

“Do not erect a memorial when I die,” reads the will of Indian union environment minister Anil Madhav Dave, who died on May 18, 2017, “but plant a tree if you loved and respected me.” The late Minister had reasons to worry.  Between 1880 and 2013 India lost about 40% of its forest cover.  Today,... Read more »

The post Historic Reforestation Pledges in India appeared first on Earth Day Network.

Conference Registration

by Gary DeCoker @ ASIANetwork

Conference Registration Link:  https://member.asianetwork.org/event-2705244 Early Feb. 1 Regular March 17 Late From March 18 Member $240 $260 $280 Student $220 $240 $260 Non-Member $270 $290 $310 Note 1:  You must be registered and logged into the ASIANetwork database in order to receive the member registration price. Note 2: Presenters must register and pay by February 1, […]

Cu Chi Tunnels - Vietnam War - HISTORY.com

Cu Chi Tunnels - Vietnam War - HISTORY.com


HISTORY.com

Find out more about the history of Cu Chi Tunnels, including videos, interesting articles, pictures, historical features and more. Get all the facts on HISTORY.com

Roasting Agave & Eating Tacos: A Oaxacan Adventure With Mezcal Unión

by rmartin @ Food Republic

People talk about Oaxaca like it’s a mystical place. Like on your first night there you’ll experience some hint of magic and it’ll guide your journey and you’ll go home feeling not so much refreshed but changed. Maybe the world will be a little clearer. Maybe you’ll see in the Technicolor of the craft-made spirit […]

The post Roasting Agave & Eating Tacos: A Oaxacan Adventure With Mezcal Unión appeared first on Food Republic.

Viet Pham Is Living The Made-For-Food Network American Dream - Food Republic

Viet Pham Is Living The Made-For-Food Network American Dream - Food Republic


Food Republic

Utah-based chef Viet Pham has lived a sort of made-for-the-Food Network American Dream, beginning at the Malaysian refugee camp he was born in all the way to winning the highly coveted Food & Wine Best New Chef Award in 2011. But as it turns out, this American Dreamin’ can be pretty complicated.

5 QUESTIONS | Chef Thitiwat Tantragarn of Insects in the Backyard

by Abbie Fentress Swanson @ Good Food

The young chef is convinced that eating bugs is the answer to feeding the world.

Read More

The post 5 QUESTIONS | Chef Thitiwat Tantragarn of Insects in the Backyard appeared first on Good Food.

Postharvest Network break-out session “Stop food waste”

by Postharvest Network Back Office @ Postharvestnetwork.com

During the AgriFoodTech Platform Congress in ‘s-Hertogenbosch the Postharvest Network is organizing a break-out session entitled “Stop food waste; Dutch innovations for efficient food chains in emerging markets”. The session takes place on December 13, 2017 from 11:15 till 12:45, will be held in English and the entrance is free. The break-out session focuses on […]

Successful follow-up on Vietnam’s Conference “LET’S GET TO WORK”

by Postharvest Network Back Office @ Postharvestnetwork.com

On March 22-23, 2017, the Ministry of Agriculture and Rural Development of Vietnam and the Netherlands government organized the regional Conference on Food Security “LET’S GET TO WORK – building a food secure future”. As follow-up to Postharvest Network’s presence at that conference Nina Waldhauer and Françoise van den Broek visited Vietnam again from August […]

How To Dine At Noma’s Last Available Reservation For As Little As $10

by Tiffany @ Food Republic

There’s just one last table available at Noma’s re-opening night on February 15! And it could be yours for as little as $10. Noma is partnering with Omaze to offer a trip for you and a guest to Copenhagen to dine at one of the world’s best restaurants. But it gets better! Return the next […]

The post How To Dine At Noma’s Last Available Reservation For As Little As $10 appeared first on Food Republic.

Clean Power Under Attack

by Earth Day Network @ Earth Day Network

Author: Jhoanna Enriquez, Earth Day Network Date: October 18, 2017 In Trump’s America, the EPA works for polluters, and petty maneuvering to undermine previous accomplishments qualifies as “draining the swamp”. On October 10th, EPA Administrator Scott Pruitt signed a “proposed rule to withdraw the so-called Clean Power Plan of the past administration, and thus begin... Read more »

The post Clean Power Under Attack appeared first on Earth Day Network.

Backstreet eats: 24 hours with chef Luke Nguyen in Ho Chi Minh City, Vietnam

Backstreet eats: 24 hours with chef Luke Nguyen in Ho Chi Minh City, Vietnam


Good Food

Chef, author and television star Luke Nguyen leads an insider's tour of Ho Chi Minh City.

Foodable Labs Ranks Sustainable Luke's Lobster as a Top 150 Emerging Brand

Foodable Labs Ranks Sustainable Luke's Lobster as a Top 150 Emerging Brand

by Denise Toledo @ National USA - Foodable Network

* Maine-inspired Luke's Lobster is growing sustainable seafood in fast casual. * Foodable Labs ranks NYC-based Luke's Lobster as a Top 150 Emerging Brand.    Turns out, many people were looking for the fresh seafood taste just like Luke and were willing to pay more than they would at the average fast casual for the high-quality dish. Knowing the industry, Luke and Ben were able to ship in fresh from Maine seafood all while maintaining the level of sustainability they feel the product demands. Watch this episode of Foodable's Emerging Brand Series to see how the brand is growing and where they plan to go next.  Luke's Lobster began in 2009 when Luke Holden, a self-defined Lobsterman from Maine noticed a gap in the dining scene of New York City. Working in the city as an investment banker, Luke longed for the Lobster rolls he'd grown accustomed to back home. But the only lobster he could find was at fine dining establishments and had a 30 dollar price tag. After joining forces with former food writer Ben Conniff, the duo took on the fast-casual seafood scene... and dominated. 

Voodoo Doughnut's New CEO To Develop Brand Culture For Emerging Brand

Voodoo Doughnut's New CEO To Develop Brand Culture For Emerging Brand

by Vanessa Rodriguez @ National USA - Foodable Network

Whichever way you spell it, you can’t deny specialty doughnuts (or donuts), have increased in popularity in recent years. So much so, that in August of last year Foodable went as far as determining which are the top three shops in the United States. Well, this week, a former pizza brand executive, Chris Schultz was appointed as the new chief executive officer for a cult-favorite, doughnut brand— VooDoo Doughnut. Last year, Paul Barron, Foodable’s CEO and Editor-In-Chief, sat down with Schultz, the former Senior Vice President to MOD Pizza to discuss what are the secrets for an emerging brand to be successful.

Vietnam-based project to design key maps and tools for managing climate-sensitive diseases

Vietnam-based project to design key maps and tools for managing climate-sensitive diseases

by Chi Nguyen @ ILRI Asia

On 22 December 2017 animal and human health experts gathered in Hanoi, Vietnam to discuss ways of disseminating the findings and recommendations of a ‘Surveillance and early-warning systems for climate-sensitive diseases in Vietnam and Laos’, or Pestforecast project. Continue reading

This Service Aims to Help Restaurants Better Manage Online Orders

This Service Aims to Help Restaurants Better Manage Online Orders

by Vanessa Rodriguez @ National USA - Foodable Network

It seems like we live in a time-strapped society. And now, with advances in technology and the expectation to have that technology work for you to make life easier, there is high consumer demand for the ability to have what we want, when we want and how we want it. Restaurant operators are in the service business and with that comes the responsibility to adapt to demand. Resistance could potentially lead to becoming forgotten by those who pay your bills— customers. Needless to say, operators now have to deal with orders coming from all sorts of places. For one, orders that come from guests on location (of course), via phone for pickup or delivery, via food delivery apps like UberEATS and/or an equivalent, and even via online through food ordering services, like GrubHub and the like. Plus, with the rise of restaurant openings and an increasing market competition, most restaurant operators have to learn to cater to all to not lose out on their market share and stay afloat or, better yet, profit. What is a restaurant operator to do to keep track of everything?

Keynote Speakers

by Gary DeCoker @ ASIANetwork

ASIANetwork 2018 Annual Conference Keynote Speakers Judith Simmer-Brown, Ph.D., Distinguished Professor of Contemplative and Religious Studies at Naropa University and serves as Senior Advisor to the Center for the Advancement of Contemplative Education (CACE).  She is an Acharya (senior dharma teacher) in Shambhala International, and teaches meditation widely.  She co-chairs the Contemplative Studies Steering Committee […]

Vacancy Domain Builder Eliminating Food Waste at Maersk Growth

by Postharvest Network Back Office @ Postharvestnetwork.com

Maersk Growth is looking for a Domain Builder Eliminating Food Waste. Growth is the Venture Builder & Accelerator within Maersk focusing on building companies from scratch and accelerating the right start-ups to scale and size. Application for this job post is possible until December 29, 2017. Domain Builder The Domain Builder will be responsible for […]

Is charcoal coffee worth the hype?

by Abbie Fentress Swanson @ Good Food

Cafe owners say customers are willing to pay extra for charcoal in their coffee for its detoxifying effects and because the drinks look fabulous.

Read More

The post Is charcoal coffee worth the hype? appeared first on Good Food.

Convivia in Vietnam - Slow Food International

Convivia in Vietnam - Slow Food International


Slow Food International

Vietnam

Chef Mai Pham | Lemon Grass Kitchen

Chef Mai Pham | Lemon Grass Kitchen


Lemon Grass Kitchen

About Mai Pham, chef, author and an expert on southeast Asian food

Trump Reverses Plastic Water Bottle Ban in America’s National Parks

by Earth Day Network @ Earth Day Network

President Trump’s continues his attack on environmental progress by reversing the Obama administration’s ban on sale of disposable plastic water bottles at National Parks. Two dozen national parks had adopted the policy, or were in the process of doing so, including Grand Canyon, Mount Rushmore, Zion National Park and Hawaii Volcanoes National Park. The ban... Read more »

The post Trump Reverses Plastic Water Bottle Ban in America’s National Parks appeared first on Earth Day Network.

Portlandia meets the Motherland: Kachka’s braised chanterelles and potatoes

by Rosalie Atkinson @ Good Food

Portland Monthly once called chef Bonnie Frumkin Morales' food, "like a feisty Russian Babushka’s cooking—with Pussy Riot crashing the dinner table."

Read More

The post Portlandia meets the Motherland: Kachka’s braised chanterelles and potatoes appeared first on Good Food.

Companies from leading European countries in Renewable Energy participating in The 3rd Green Technology Trade Mission to Vietnam

by Hang @ EVBN

The EU-Vietnam Business Network (EVBN) kicks off its 3rd edition of the Green Technology Trade Mission to Vietnam, focusing on promoting European companies and technologies in the renewable energy sector […]

The post Companies from leading European countries in Renewable Energy participating in The 3rd Green Technology Trade Mission to Vietnam appeared first on EVBN.

Exploring opportunities for inclusive agricultural development in northwest Vietnam

Exploring opportunities for inclusive agricultural development in northwest Vietnam

by Chi Nguyen @ ILRI Asia

The two-day research-for-development symposium discussed opportunities for inclusive agricultural development in the northwest region of Vietnam. Continue reading

Fast Casual Bun Mee Gives San Francisco a Bite of Vietnam

Fast Casual Bun Mee Gives San Francisco a Bite of Vietnam


Foodable Network

Ethnic fast-casual concepts have an advantage in today’s market. Consumers are now, more than ever, willing to discover new foods and flavor combinations, especially ones that are travel-influenced. Also, niches within the ethnic category are less likely to be oversaturated on a market-by-market bas

World Food India

by Postharvest Network Back Office @ Postharvestnetwork.com

At the beginning of November, the World Food India trade fair took place in Delhi for the first time. The event was organized by the Ministry of Food Processing Industry, illustrating the priority of Prime Minister Modi’s government to take processing, logistics and refrigeration chains to a higher level. The emergence of an urban middle […]

Food Network Praises St. Louis Restaurants, Disses Kansas City

Food Network Praises St. Louis Restaurants, Disses Kansas City


Riverfront Times

If you want to eat well in Missouri, you'd better be prepared to spend a lot of time in St. Louis. That's the gist of...

All Consuming: The Temple Club worships Vietnamese food

All Consuming: The Temple Club worships Vietnamese food


San Francisco Chronicle

Geoffrey Deetz was last seen in these parts 16 years ago, running a handful of restaurants in the East Bay. Since we last met him, he's been living and working in Vietnam. It probably goes without saying, but a person does not usually linger in a place for a decade and a half unless he has fallen for its charms. Now Deetz is back in Oakland. He returned from Southeast Asia with such a craving for American hamburgers that he decided to open his own lunch counter. I'm kidding. He's here to cook Vietnamese food for us. I've come across patches of fine Vietnamese food in the Bay Area - a restaurant here and there in San Francisco, and a nice concentration of good spots in the South Bay.

TPGtv Episode 16: Learning to Cook Vietnamese Food

TPGtv Episode 16: Learning to Cook Vietnamese Food


The Points Guy

In this episode of TPGtv, TPG learns how to cook the Vietnamese pork dish (a Hanoi specialty) Bún Chả.

2017 Pathways to India EBook

by Earth Day Network @ Earth Day Network

Earth Day Network now works with over 50,000 partners in 196 countries to broaden, diversify and mobilize the environmental movement and more than one billion people participate each year in Earth Day.  One of those countries, India, though challenged with many environmental problems, is also finding novel solutions. Earth Day Network, India, where we have... Read more »

The post 2017 Pathways to India EBook appeared first on Earth Day Network.

How Emerging Brand Honeygrow Stays Scrappy To Maintain Momentum

How Emerging Brand Honeygrow Stays Scrappy To Maintain Momentum

by Jim Berman @ National USA - Foodable Network

Honeygrow writes the program on how to bubble through the surface as an emerging concept. The mid-Atlantic (and beyond) group is potent with grabbing a devoted audience and positioning their brand on the foundation of all the touch points that excite diners. The hip factor of their food, setting, and ordering interface has made them the emerging restaurant brand to experience.   Honeygrow’s Chief Brand Officer Jen Denis credits Honeygrow’s success to “staying true to our scrappiness to maintain our momentum.” That healthy resiliency is evidenced in four areas that make Honeygrow ooze with prosperity.

Hanoi

by @ Vietnam – Slow Food International

L'articolo Hanoi sembra essere il primo su Slow Food International.

Climate Change Makes Hurricanes Worse

by Earth Day Network @ Earth Day Network

Why won’t our leaders talk about climate change? We know that hurricanes feed off warm water. Very warm water heated by global warming makes hurricanes worse. Warm air holds more water vapor, too, producing more rainfall and flooding. Climate change also causes sea levels to rise and makes storm surges higher. We have ample evidence... Read more »

The post Climate Change Makes Hurricanes Worse appeared first on Earth Day Network.

Food safety risk management in Vietnam: Challenges and opportunities

Food safety risk management in Vietnam: Challenges and opportunities


World Bank

The study aimed to take stock of the food safety situation and food safety control systems in Vietnam, analyse the food safety risks for selected key food value chains, and provide recommendations to improve food safety.

Brazil and EU Dialogue on food waste

by Postharvest Network Back Office @ Postharvestnetwork.com

On October 31, 2017, Nina Waldhauer represented the Postharvest Network at the “Brazil and EU Dialogue on food waste”. Nina’s key message was that well developed postharvest technology and agrologistics are important drivers for maintaining the quality of products throughout the entire value chain. Brazil and the EU being valuable partners to each other have […]

Budapest Cafes – A Budapest Coffee Guide for the 21st Century

by Daryl & Mindi Hirsch @ 2foodtrippers

The new breed of Budapest cafes are hip, happening and highly caffeinated. Read on to find out our favorite spots to drink third wave coffee in Hungary’s capital city. Budapest is a city known for a cafe culture that’s as rich as the cream that flows into its coffee. Back in the day, artists and poets would meet at Budapest coffee houses to share ideas and philosophies while sipping strong brews and eating a variety of Budapest cake specialties like strudel and flodni. Hundreds of cafes graced both sides of ...

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Saigon street food:  'There's no future for my son selling food this way'

Saigon street food: 'There's no future for my son selling food this way'


the Guardian

Vietnamese street food is modernising with western tourists using YouTube and local blogs to find the best dishes, but 78% of vendors still work illegally

16 Nov 2017 – Food Waste 2017

by Postharvest Network Back Office @ Postharvestnetwork.com

New Food presents its inaugural one-day conference, “Food Waste: Reducing environmental impact and reaping business benefits”, on November 16, 2017 in Manchester, UK. This event pioneers the conversation on issues relating to food waste, from legislation to packaging and household trends. The World wastes approximately one third of food produced. The global issue of Food […]

Good Food’s best books of 2017

by Rosalie Atkinson @ Good Food

Looking for a thoughtful gift for the foodie in your life? Evan Kleiman and Celia Sack have narrowed down their favorite cookbooks of 2017. Spoiler: there's a lot.

Read More

The post Good Food’s best books of 2017 appeared first on Good Food.

Can You Imagine a Future Where You Charge Your Tesla While Enjoying A Meal From an Old-School Drive-In?

Can You Imagine a Future Where You Charge Your Tesla While Enjoying A Meal From an Old-School Drive-In?

by Vanessa Rodriguez @ National USA - Foodable Network

Foodable first reported about one of the Musk brothers back in 2016 when Kimbal decided to open a grab-and-go cafe, The Kitchennette, in Memphis, Tennessee. This time, Elon Musk, CEO of Tesla and the man behind SpaceX, might be the one getting into the hospitality biz. Musk is making headlines thanks to his latest tweet.

Finally, A Home Biogas Converter That Won’t Break The Bank

by Jess Kapadia @ Food Republic

When it comes to gas for heating your home and cooking, you’re pretty much tied to the utility company. HomeBiogas is a new home biogas converter and digester Kickstarted by 677 backers who pledged nearly half a million dollars to bring the idea of a waste-reducing independent fuel supply into fruition. What’s more, perks included donations to areas in need of steady […]

The post Finally, A Home Biogas Converter That Won’t Break The Bank appeared first on Food Republic.

DineLA indecision? Enter Evan Kleiman.

by Evan Kleiman @ Good Food

Hungry people across Southern California wait all year to save money at LA's hottest eateries during DineLA. Good Food host and expert LA eater, Evan Kleiman, is here to help you decide where to snag a reservation. And don’t delay; DineLA only goes through January 26th.

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The post DineLA indecision? Enter Evan Kleiman. appeared first on Good Food.

Dipping into Vietnam / Three simple sauces work magic on almost any dish

Dipping into Vietnam / Three simple sauces work magic on almost any dish


SFGate

Similar to dressings, the sauces are served at room temperature and can be prepared in minutes. Take, for example, bun thit nuong, or rice noodles with grilled pork - a dish that I love to eat at the Ben Thanh market in Saigon. The last time I was there, I remember eagerly watching my favorite noodle vendor cook behind the glass case filled with jars of sauces. When she handed me my bowl, the sweet, savory aroma of grilled meat wafted in my face. The complex flavors resonated in my mouth - the slightly fermented taste of the soft, velvety noodles, the smoky meat, the crisp bean sprouts and cucumbers, the aromatic herbs and the crunchiness of roasted peanuts. No matter what mood you're in, be it for a salad, noodles or fish, the first step in Vietnamese cooking is to build a meal around a dipping sauce. Once you've rounded up a basic list of Vietnamese staples, have bought yourself an automatic insulated rice cooker (perfectly cooked rice is essential) and have mastered the following key dipping sauces, you're ready to recreate a whole host of mouthwatering Vietnamese dishes with ease. Nuoc cham, often referred to as Vietnamese Dipping Sauce, is a light-bodied sauce made by diluting with water nuoc mam, or fish sauce (a concentrated, pungent liquid extracted from anchovies fermented in brine), garlic, chiles, lime juice and sugar. In the U.S., fish sauce is available at Asian markets, specialty stores and some supermarkets. Chile-Lime Sauce makes a fabulous dipping sauce for boiled peel-your-own shrimp, steamed clams and mussels. No matter which recipes become your favorites, dipping sauces play a pivotal role in the overall meal. Mai Pham, chef/owner of Lemon Grass Restaurant in Sacramento, is author of the just-released "Pleasures of the Vietnamese Table" (HarperCollins, 2001). PER TABLESPOON: 15 calories, 1 g protein, 3 g carbohydrate, 0 fat, 3 mg cholesterol, 425 mg sodium, 0 fiber. GINGER-LIME DIPPING SAUCEIntensely gingery and spicy, this sauce goes well with foods that have been simply prepared such as steamed or grilled chicken, meat or seafood. PER TABLESPOON: 15 calories, 1 g protein, 3 g carbohydrate, 0 fat, 3 mg cholesterol, 340 mg sodium, 0 fiber. (You can also chop by hand.) Transfer to a small mixing bowl and add the fish sauce and lime juice and pulp. PER TABLESPOON: 25 calories, 1 g protein, 5 g carbohydrate, 0 fat, 4 mg cholesterol, 510 mg sodium, 0 fiber. . 1/3 cup carrots in matchstick strips, soaked in ice water for 30 minutes then drained 1/3 cup cucumber in matchstick strips, soaked in ice water for 30 minutes then drained [...] combine the shrimp, shallots, fish sauce, soy sauce, sugar and oil in a mixing bowl. Place the carrots, cucumber, pomelo, dipping sauce, basil, cilantro, chile and peanuts in a mixing bowl and toss gently. PER SERVING: 155 calories, 8 g protein, 10 g carbohydrate, 9 g fat (1 g saturated), 41 mg cholesterol, 664 mg sodium, 1 g fiber. 1 pound skinless, boneless salmon fillet, cut into 2 or 3 pieces PER SERVING: 305 calories, 26 g protein, 8 g carbohydrate, 19 g fat (3 g saturated), 80 mg cholesterol, 735 mg sodium, 0 fiber. . PER SERVING: 320 calories, 12 g protein, 65 g carbohydrate, 2 g fat (0 saturated), 0 cholesterol, 16 mg sodium, 7 g fiber. RICE NOODLES WITH GRILLED PORKThis dish, which also is delicious with beef or shrimp, makes a complete meal in itself. 2/3 pound pork shoulder or pork butt, partially frozen, then cut into 1/8- inch-thick slices Combine the shallots, garlic, fish sauce, soy sauce, sugar, salt and oil in a bowl. To serve, divide the pork topping among the prepared bowls of noodles and herbs. Invite guests to drizzle 3 to 4 tablespoons of dipping sauce on top then toss the noodles several times before eating. PER SERVING: 665 calories, 35 g protein, 80 g carbohydrate, 11 g fat (3 g saturated), 66 mg cholesterol, 2,408 mg sodium, 8 g fiber.

Efficient horticultural supply chains in Argentina

by Postharvest Network Back Office @ Postharvestnetwork.com

Argentina invites the Dutch golden triangle to cooperate in the horticultural sector and agrologistics. On November 23, 2017 the new Argentine minister of AgroIndustry, Mr. Luis Etchevehere, opened a seminar on Modern Horticultural Supply Chains at the Mercado Central in Buenos Aires, organized together with the Dutch TopSector Horticulture & Starting Materials, the Postharvest Network […]

30th Anniversary of the Montreal Protocol: Implications on International Climate Change Cooperation

by Earth Day Network @ Earth Day Network

Thirty years ago, September 16th, 1987, 197 countries came together to sign The Montreal Protocol on Substances that Deplete the Ozone Layer (Montreal Protocol). This was the first treaty to achieve universal ratification by the United Nations and is the greatest example of international cooperation in environmental action[1]. Composed of naturally occurring ozone gas (O3),... Read more »

The post 30th Anniversary of the Montreal Protocol: Implications on International Climate Change Cooperation appeared first on Earth Day Network.

How is our chocolate addiction killing the environment?

by Simran Sethi @ Good Food

Journalist Simran Sethi sits down with the 38-year-old lawyer who inspired the world’s chocolate companies to tackle forest loss.

Read More

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The Lethal Legacy of the Vietnam War - Food and Environment Reporting Network

The Lethal Legacy of the Vietnam War - Food and Environment Reporting Network


Food and Environment Reporting Network

On a mild, sunny morning last November, Chuck Searcy and I drove out along a spur of the old Ho Chi Minh Trail to the former Marine base at Khe Sanh, which sits in a bowl of green mountains and coffee plantations in Vietnam’s Quang Tri province, hard on the border with Laos. The seventy-seven-day… » Read More

A Radical Farm Bill is Born

by Good Food @ Good Food

Oregon Rep. Earl Blumenauer’s 'alternative farm bill' aims to spend more tax dollars on farms that produce food, and less on those growing animal feed and fuel. This article was originally published on CivilEats.

Read More

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Nguyen, John | Food Network & Cooking Channel New York City Wine & Food Festival presented by Coca-Cola | October 12 – 15, 2017

Nguyen, John | Food Network & Cooking Channel New York City Wine & Food Festival presented by Coca-Cola | October 12 – 15, 2017


Food Network & Cooking Channel New York City Wine & Food Festival presented by Coca-Cola | October 12 – 15, 2017

Nguyen, John %%excerpt%

Let’s Clean Up Plastic Pollution

by Earth Day Network @ Earth Day Network

Can We Stop The River of Plastics Flowing Into the Ocean? Author: Valeria Merino, Vice President Global Earth Day From a hotel on the island nation of Malta, I am writing a few thoughts. And, you might ask how is this place related to plastics pollution? Well, first because in this place the European Union... Read more »

The post Let’s Clean Up Plastic Pollution appeared first on Earth Day Network.

Donal's flavour of Vietnam - Independent.ie

Donal's flavour of Vietnam - Independent.ie


Independent.ie

In the mountains of northern Vietnam, a family from the Red Dhao tribe slowly file into a dark wooden building. In the centre stands a barrel of steaming water infused with mountain her

Foreign brands up the ante in Vietnam fashion market

by Hang @ EVBN

The competitive pressure exerted on domestic fashion firms by the increasing presence of world renowned brands is unavoidable, but it could have positive impacts in the long run, experts say. […]

The post Foreign brands up the ante in Vietnam fashion market appeared first on EVBN.

Our Latest, Greatest Instagram #FRavorites

by Food Republic @ Food Republic

Surely you’ve noticed by now that we’re big fans of Instagram, so much in fact that we couldn’t stop photographing our food unless it was a life-threatening emergency. Despite groans from your dining companions when you forbid them from digging into their entrée before you snap it at just the perfect angle (sorry, we’ll get out […]

The post Our Latest, Greatest Instagram #FRavorites appeared first on Food Republic.

National Popcorn Day, Free Dumplings, Cochon555: This Week In Food Events

by Tiffany @ Food Republic

Happy National Popcorn Day! Find out which movie theater in Brooklyn is celebrating with a fancy bowl. Heading out to the Women’s March tomorrow? There’s a bar is hosting a charity happy hour! Looking to celebrate the Grammy’s return to New York City? Chef JJ Johnson knows exactly the place. All that and more in this […]

The post National Popcorn Day, Free Dumplings, Cochon555: This Week In Food Events appeared first on Food Republic.

The Best Places to Eat in Seattle Washington

by Daryl & Mindi Hirsch @ 2foodtrippers

Seattle is known around the world for its coffee culture, the Space Needle and Pike Place Market. But what about Seattle restaurants? We’ve asked a local expert to share her picks for the best places to eat in Seattle Washington. Read on to find out how to eat like a local in this wonderful Pacific Northwestern city. Seattle is famous for its cutting-edge coffee culture. But coffee is just one aspect of Seattle’s culinary landscape. Locals dine at the best restaurants in Seattle, shop at Pike Place Market for some of the ...

The post The Best Places to Eat in Seattle Washington appeared first on 2foodtrippers.

Why Howard Johnson's and These Restaurant Chains Failed

Why Howard Johnson's and These Restaurant Chains Failed

by Kerri Adams @ National USA - Foodable Network

Today’s consumer has higher expectations and restaurants have had to adapt to their new tastes and needs or they are being left behind. Not to mention, there are innovative brands are elevating the industry by serving superior food product, while also connecting with the guests on a community level. These concepts are increasing in foot traffic, while several of the long-standing chains are losing customers. Applebee’s and Chili’s may be struggling in this market, especially with millennials, but they are still popular restaurants open and operating. They may be failing in investors eyes, but they have yet to closed.  “Cheat Sheet” has outlined some of the past failed restaurant chains that no one seems to miss.  Let’s take a look at some of the chains on the list. Howard Johnson’s These restaurants were notoriously right off the highway. There were once 870 locations, but its final store in Lake George, New York in 2017 after the owner was charged for sexual harassment from 14 former employees.  The problem was that the chain’s menu wasn’t remarkable and didn’t differentiate itself, so it could not compete with other diner-like chains. 

Stop Food loss and waste – Dutch innovations for efficient food chains in emerging markets

by Postharvest Network Back Office @ Postharvestnetwork.com

Postharvest Network workshop December 13, 2017 – On December 13, 2017, the Postharvest Network organized a break-out session during the AgriFoodTech Platform conference, exploring opportunities for the Dutch agrofood sector in the reduction of food loss and waste in emerging markets. The session started with a presentation by Michiel van Erkel from the Dutch Ministry […]

UN Network for SUN webinar series: Achieving increased UN coherence on nutrition through UN network actions

by David Martin @ SUN

The UN Network for SUN hosted a webinar with SecureNutrition as part of an ongoing series. Speakers introduced the UN Nutrition Inventory tool to stakeholders and colleagues, and described ongoing strategies to align nutrition initiatives across UN agencies. The United Nations agencies support countries to address the multiple...

The post UN Network for SUN webinar series: Achieving increased UN coherence on nutrition through UN network actions appeared first on SUN.

Potential impact of EU-Vietnam FTA

by Hang @ EVBN

The EU-Vietnam Free Trade Agreement (EVFTA), which is going to be signed in 2018, will boost Vietnam’s GDP by US$3.2 billion by 2020, US$6.7 billion by 2025, and US$7.2 billion […]

The post Potential impact of EU-Vietnam FTA appeared first on EVBN.

UN Network Q4 2017 Quarterly Update

by David Martin @ SUN

 UN Network for SUN (UNN) communications, materials, meetings & events Lauren Landis, WFP Director of Nutrition, accepted to serve on the SUN Movement Executive Committee. The new UN Network for SUN website is now live! The website illustrates how the (collective) UN Network is supporting...

The post UN Network Q4 2017 Quarterly Update appeared first on SUN.

Conference Hotel 2018

by Gary DeCoker @ ASIANetwork

The ASIANetwork discount rate will be available until Thursday, March 15, 2018, or until the conference room block is sold out, whichever comes first. To receive the ASIANetwork rate, use the link directly below or call 800-SONESTA (766-3782) and identify yourself as an ASIANetwork conference attendee. Sonesta Philadelphia Rittenhouse Square Discounted rate of $152 (pretax) […]

The need for a Parliamentary Alliance on food security in the Congo

by David Martin @ SUN

On 28 December 2017, the FAO organised an awareness raising workshop for Members of Parliament in Brazzaville. Following the workshop, the participants established a structure to draft legal texts and set up the governing bodies of a Congolese Parliamentary Alliance on food and nutritional security.  In her...

The post The need for a Parliamentary Alliance on food security in the Congo appeared first on SUN.

We Dig The Ludlow’s Guide To Eating In NYC’s Lower East Side

by Jess Kapadia @ Food Republic

If there’s one thing New York City hotels all need, it’s a friendly, concise, expertly curated guide to the neighborhood’s best eats. Lower East Side mainstay The Ludlow is handing out these cool little maps to make sure you end up exactly where you want. Here’s the map’s legend — check out all these great […]

The post We Dig The Ludlow’s Guide To Eating In NYC’s Lower East Side appeared first on Food Republic.

Collaboration between government and researchers to improve food safety in Cambodia

Collaboration between government and researchers to improve food safety in Cambodia

by Chi Nguyen @ ILRI Asia

Expanding a ministerial-level food safety working group to influence food safety policy and enhancing collaboration between government and food safety researchers will help strengthen food safety in Cambodia. These were the views of animal health and food safety experts who gathered on 14 December 2017 in Phnom Penh to explore ways of developing the capacity … Continue reading

Good Food’s most memorable meals of 2017

by Rosalie Atkinson @ Good Food

We've collected an intercontinental list of insane and delicious meals that have defined our staff's past year.

Read More

The post Good Food’s most memorable meals of 2017 appeared first on Good Food.

Vietnam’s economy grows at fastest rate in a decade

by Hang @ EVBN

Vietnam’s economy grew 6.81 per cent this year – its strongest rate for a decade – thanks in part to surging exports, data showed Wednesday (Dec 27). Full-year GDP growth […]

The post Vietnam’s economy grows at fastest rate in a decade appeared first on EVBN.

Vietnam

Vietnam


IDRC - International Development Research Centre

With the growth of a market economy, we helped train a new generation of Vietnamese researchers.

Atelier Crenn Extension Will Make Its Own Name with Wine List

Atelier Crenn Extension Will Make Its Own Name with Wine List

by Denise Toledo @ National USA - Foodable Network

Late next month, Dominique Crenn will be opening her third restaurant, Bar Crenn, directly next to her first. Two-Michelin-star Atelier Crenn has long been known for its avant-garde cuisine inspired by traditional French fare. Bar Crenn will offer a contrast to the new age restaurant with more casual bites. Though she says, she will be heading in the direction of classic French—specifically, dishes she grew up with as a child in Brittany. In an Instagram post earlier this month, Crenn announced that chefs like Alain Ducasse, Guy Savoy, and other three-Michelin-starred chefs will be contributing recipes to the menu of shareable plates next to a number of original recipes from the restaurant. Plates to be expected include tarte flambee, pomme soufflée, and Petit Crenn’s own omelette à l’oursin, The wine list at Bar Crenn is expected to be the greatest differentiator of Bar Crenn with Matt Montrose, wine director of Atelier Crenn, putting together a wine list that skews French and European. There will be low-ABV cocktails as well, which Crenn says will be a nod to French aperitifs. Barr Crenn will share a courtyard with Atelier Crenn. The design is described as homey and warm. “This is more than a wine bar, it’s my living room,” says Crenn. “It’s elegant and it’s warm and thoughtful. We want people to experience the best hospitality there, too.” The new space will also serve as a starting place and end point for Atelier Crenn diners, where they can begin their meal with an aperitif, and finish with dessert and coffee. For those interested in a more casual environment, Crenn says the full tasting menu from Atelier Crenn will be available to a limited number of diners each night. The long-awaited spin-off will open February 20th. Read more at “Robb Report.”

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