Tommy Cracraft, Bar Manager | Jake Carlson, Bartender | Fern Bar | Sebastopol, CA Ice Queen Spirit-Free Ice Queen OJ Beet the Case The Root to Success A cocktail with two kinds of beets might not sound like an obvious crowd-pleaser, but it helped the Fern Bar team win...
Antonio Arenas | Executive Chef | Emilia Restaurant | Redlands, California Risotto alle Campesante Summer Meets Fall Early autumn signals a culinary shift no matter what the thermometer outside says. Soups and stews return to menus as reliably as pumpkins appear on...
Protein Bar & Kitchen | Chicago, IL Blending Flavor and Function At Chicago-based Protein Bar & Kitchen, menu innovation starts by making every ingredient work harder. With nearly 20 locations nationwide including O’Hare and Laguardia airports, the fast-casual...
Sarah Ridenour | Pastry Chef | Doki Doki Ice Creamery Let the Fruit Lead Here’s a question some ice cream makers hear a lot: What’s the difference between ice cream and gelato? At Doki Doki Ice Creamery, the question becomes how plant-based gelato can have the...
Ellie Estrada | Pastry Chef | Nisei | San Francisco, California Momotaro Peach Jasmine Daifuku Mochi Food as Folktale In the legendary Japanese folktale Momotaro, a baby boy emerges from a giant peach floating down a river past a childless elderly couple. Also known...
Aaron Blakely | Owner | The Junction | Roscoe, New York Frozen Yuzu Gimlet Cherry Limeade From Real-Fruit Classics to Frozen Yuzu Gimlets As frozen drink machines churn to life this time of year, Aaron Blakely understands why their candy-colored contents don’t appeal...
