Thursday, April 30, 2015

The 2015 GAYOT Annual Restaurant Issue: Top 40 Restaurants in the U.S.


Alinea in Chicago: Dungeness crab, summer squash, cauliflower, curry (Credit Christian Seel)

THE BEST RESTAURANTS IN AMERICA FOR 2015

Recognizing culinary excellence across the United States

.....................................................................................................


Reserve caviar with yam and chicken gelée at Saison, one of the Top 40 Restaurants in the US

TOP TOQUES
Top 40 Restaurants in the US

Discover the crème de la crème of America's dining destinations. Newcomers to the list join established icons of gastronomy that have been mainstays for years.



Maude, the first restaurant from “Take Home Chef” host Curtis Stone, is one of the Top 10 New Restaurants in the US

UP AND COMING
Top 10 New Restaurants in the US

GAYOT's list spotlights recently opened culinary standouts around the country that have taken root and flourished.



GAYOT's 2015 Best Restaurateur John Besh brings a focus on local ingredients to his restaurants

SOUTHERN STYLE
Best Restaurateur: John Besh

Chef John Besh brings a focus on local ingredients to his restaurants, which range from French-inspired fine dining to contemporary taquerias.



Housed in the historic and classy Royal Palms Resort & Spa, T. Cook's is one of the Top 10 Hotel Restaurants in the US

FOOD FOR ALL MOODS
More Top Restaurants in the US

GAYOT has compiled Top 10 lists of the best restaurants in America that span the spectrum of cuisines.


BROUGHT TO YOU BY




Follow Us: Subscribe to our Gayot RSS Feed


Click to subscribe. Please send comments here; mailing address

© 1996-2015 GAYOT.com® THE GUIDE TO THE GOOD LIFE privacy policy

Forward email


This email was sent to doreen29jk7@gmail.com by tastes@gayot.com |  

Gayot | 4311 Wilshire Blvd. | Suite 405 | Los Angeles | CA | 90010

Demand kicks up for spicy tastes...A note on fresh herbs...Have a cone on Carvel today!

April 30, 2015
Like us on Facebook      Follow us on Twitter     View our profile on LinkedIn

Demand kicks up for spicy tastes 

Spice sales led by multicultural influences, healthier eating, travel and more sophisticated palates.

spiceshakersdown
 

Global warming is on the tip of our tongues - when stoked by spices and seasonings. They add zesty tastes and healthful ingredients to meals at home in a few quick shakes - no scratch-cooking necessary. 

 

People are curious about what their neighbors eat, especially their multicultural neighbors. Also, the lofty pace of general market travel abroad (thank you, strong dollar) exposes millions to global cuisines that many want to replicate at home. These trends drive mainstream demand for different tastes among general market consumers.  

 

This desire should accelerate, says Facts, Figures & The Future (F3). The U.S. already has more than 120 million Hispanics, Asian-Americans, African-Americans and other groups growing by 2.3 million per year, Nielsen reports, and these young cohorts already comprise 38% of the nation's populace. They are today's fastest-growing segments, forecast by Census to be in the majority by the year 2044.

 

Innovative flavor combinations enliven more eating at home since the recession. Continued demand shows in annual unit and dollar sales rises for the "herb and spice seasonings" category the past three years, according to Nielsen all U.S. outlets data, including convenience stores, with the most recent period ended March 28, 2015. Successive unit sales gains of 2.3%, 2.3% and 2.9% drove dollar sales gains of 6.2%, 3.9% and 3.4% to $3.04 billion.

 

"Spices" is the largest segment at $877.1 million, up 3.5% in dollar sales in the latest 12 months, following growth of 6.4% and 4.9% in the two prior running twelve-month periods.

 

"Seasoned blends" is the #2 segment at $651.8 million, up 5.4% in dollar sales in the latest 12 months, following gains of 3.1% and 3.5% in the two prior running twelve-month periods.

 

"Garlic products" is the #3 segment at $417.6 million, up 3.3% in dollar sales in the latest 12 months, following advances of 6.9% and 4.8% in the two prior running twelve-month periods.

 

"Pepper" is the #4 segment at $337.4 million, up 2.6% in dollar sales, following rises of 11.0% and 2.0% in the two prior running twelve-month periods.

 

"Herbs" is the fifth segment at $274.0 million, up 4.6% in dollar sales, following growth of 5.8% and 4.7% in the two prior running twelve-month periods.

Spices are a simple way to add desired tastes, even for time-pressed, convenient meal seekers with little time or talent to prep. The past four years of findings from the yearly SupermarketGuru-National Grocers Association Consumer Survey Report show only a slight majority of U.S. adults feel "confident in the kitchen"; the 2015 figure is 57.6%. But more than one-third (37.7%) do "like to experiment" and one-quarter (24.2%) can "follow simple recipes." These behaviors seem suited for spices and seasonings.

 

The new development of U.S.-Cuba relations should spark curiosity for the island's cuisine and steer traffic to Cuban restaurants, which could inspire more demand for these tastes at home.   

 

Meanwhile, supermarkets could look to next week's Cinco de Mayo festivities as a kick off to a spicy grilling season. The McCormick.com website suggests dozens of choices, among them: Mojito Lime Striped Bass, Grilled Vegetable Antipasto Bruschetta, and the Vietnamese Banh Mi Burger with Srirachi Mayo. Health tips using spices are part of its Flavor MyPlate program.

If this is a pass-along copy someone sent you, click here

for your own free subscription. 

 

If you know others that may be interested in this free newsletter, please e-mail directly to them or use the social media share buttons at the top of this newsletter. 

A note on fresh herbs

 

Phil Lempert

Editor

 

This week we take a look at all things spices and how, especially led by younger palates, this category is growing. 

 

Typically herbs & spices are lumped together; although these days many produce departments have built out sections of fresh herbs that can rival any garden. To maximize this subcategory's potential, it is critical to educate your shoppers about the differences between those jarred spices (that may be sitting on your shelf for six months or more) and the fresh herbs in the produce department.

 

The addition of herbs to foods is a fantastic way to add both flavor and nutrition. Herbs come from the leaves of plants and have been used for centuries in both cooking and as medicines.

 

When preparing meals, the question of whether herbs are the most flavorful when they are fresh or dry, is largely a matter of personal taste, but is definitely debated in countless kitchens (both home and professional!) across the world.

 

You need to tell your shoppers how to shop, store, and what to look for in fresh herbs:

When they buy fresh herbs, specifically basil, parsley and cilantro, treat them much as you would fresh flowers. First, snip off the bottom of the stems then throw away the damaged leaves. Stems that are soft can be eaten along with the rest of the herb. Put the herb stems down, in a tall glass of water, leaving the top part exposed. Cover the top with plastic and place the glass in the refrigerator. Change the water every other day or so. When they are ready to use the herbs, rinse them again, pat dry, and they are ready to use!

 

Little snippets of information about herbs along the shopping trip can help build sales and reinforce that your store is THE place to shop.

Top News
Click here to access our archives.

Facts, Figures & the Future

Consumer Insight Inc.

3015 Main Street, Suite 320 

Santa Monica, California 90405

 

This email was sent to doreen29jk7@gmail.com by plempert@supermarketguru.com




SupermarketGuru|The Lempert Report|RDBA Weekly|Facts, Figures & the Future|The Food Journal and Food, Nutrition & Science | 3015 Main Street | Suite 320 | Santa Monica | CA | 90405

You Had Me At Holo

Inside America's Massive, Messy Evacuation From Saigon, Netflix Is Adapting 'Green Eggs And Ham', Who Said You Can't Handle The Truth?, Microsoft Shows HoloLens' Augmented Reality Is No Gimmick, How The New Cold War Is Improving Your Navigation, The Nepal Earthquake Moved The City Of Kathmandu 10 Feet
The Daily Digg
Thursday, April 30, 2015
Digg
GET TO THE CHOPPA
Inside America's Massive, Messy Evacuation From Saigon
newrepublic.com
How the U.S. managed the failure of the Vietnam War 40 years ago.
SAM-I-AM-BINGE-WATCHING
Netflix Is Adapting 'Green Eggs And Ham'
theverge.com
A new Netflix series has appeared, but this one is a little weird. The streaming service has a plan to adapt Green Eggs and Ham — Dr. Seuss' famous creation, made into TV animation
STARTUPS WE DIGG SPONSORED
Who Said You Can't Handle The Truth?
moven.com
Some people would rather spend blindly all month, and wait for the rude shock at the end. The Moven app gives you a better way.
SAY HOLO TO THE FUTURE
Microsoft Shows HoloLens' Augmented Reality Is No Gimmick
wired.com
Today, Microsoft demonstrated how far its augmented-reality HoloLens wonderland project has come. In fact, it cemented HoloLens's place as one of the most exciting new technologies we have — just in ways that you may never actually see.
GPS 4.0
How The New Cold War Is Improving Your Navigation
indefinitelywild.gizmodo.com
Ever contemplated going to war with America, but been thwarted when the Great Satan switched off your access to its navigation satellites? That's potentially a real problem for China and Russia, but the real victor in this navigational arms race might be you; it's improving the quality of location data on your phone and in your car.
SEISMIC SHIFT
The Nepal Earthquake Moved The City Of Kathmandu 10 Feet
citylab.com
And it's not just the cities above a fault line that move as a result of the tectonic rupture.
Get more stories on Digg.com →
THE LOTUS HEATERS
Image: Buddhist believers holding lanterns in the shape of lotus flowers walk around the Gwanghwamun Plaza in Seoul, South Korea, on Wednesday, April 29, 2015, to celebrate Buddha's upcoming birthday, which is on May 25.
Buddhist believers holding lanterns in the shape of lotus flowers walk around the Gwanghwamun Plaza in Seoul, South Korea, on Wednesday, April 29, 2015, to celebrate Buddha's upcoming birthday, which is on May 25. Credit: AP Photo/Ahn Young-joon
Digg iOS app   •   Digg Android app
Twitter   •   Facebook   •   Tumblr   •   YouTube

Advertise on Digg
digg.com   •   Unsubscribe
© 2015 News.me Inc. 416 West 13th Street #203, NY, NY 10014

Wednesday, April 29, 2015

call for papers

African Journal of Food Science and Technology

interesjournals.net/ajfst

 

 

African Journal of Food Science and Technology (AJFST) (ISSN:2141-5455) 

 

 

Dear Colleague

 

I  am pleased to announce to you that the February  issue of African Journal of Food Science and Technology is out. You can view it at:

 

http://interesjournals.net/ajfst/february-2015-vol-6-issue-2

 

 

Kindly support this journal by submitting your manuscripts to us. Kindly watch out for our March  Issue that will be out soon.

 

The African Journal of Food Science and Technology (AJFST) is a multidisciplinary peer-reviewed journal published monthly by International Research Journals (www.interesjournals.net).

 

African Journal of Food Science and Technology publishes original research papers and reviews and aims to provide a forum for the rapid dissemination of significant novel research in the various disciplines encompassing the science and technology of food. Topics covered by the journal include: materials science of foods,microbiology,chemistry and analysis process engineering,food physics ,food safety,food quality,sensory studies,effects on nutritional properties etc.Other highlights of the journal include review articles, research articles on emerging technologies, short communications, Letters to the  Editor

 

Call for Research articles

 

African Journal of Food Science and Technology will cover all areas of research in the various disciplines encompassing the science and technology of food.  Topics covered by the journal include: materials science of foods, microbiology, chemistry and analysis process engineering, food physics,food safety, food quality, sensory studies, effects on nutritional properties etc. The journal welcomes the submission of manuscripts that meets the general criteria of significance and scientific excellence, and will publish:

 

Review articles, research articles on emerging technologies, short communications, Letters to the Editor

 

We invite you to submit your manuscript(s) to:ajfst.publications@gmail.com for publication in the African Journal of Food Science and Technology. Our objective is to inform authors of the decision on their manuscript(s) within four weeks of submission. Following acceptance, a paper will normally be published in the next issue. Instruction for authors and other details are available on our

website; http://www.interesjournals.net/AJFST/Guide to Authors.htm

 

AJFST is an Open Access Journal 

 

One key request of researchers across the world is unrestricted access to research publications. Open access gives a worldwide audience larger than that of any subscription-based journal and thus increases the visibility and impact of published work. It also enhances indexing, retrieval power and eliminates the need for permissions to reproduce and distribute content. AJFST is fully committed to the Open Access Idea and will provide free access to all articles as soon as they are published.

 

Best regards,

 

Ame Obobaifo

Editorial Assistant,      

African Journal of Food Science and Technology (AJFST)

E-mail:  ajfst.publications@gmail.com or www.interesjournals.net/AJFST

 

 

 

 

 

 

 

 

 


To Unsubscribe from receiving future messages, please click this link: http://interesjournals.net/unsubscribe?email= doreen29jk7@gmail.com

We're Slicing Prices! Knives Under $80

» Shop Knives
» View in Browser
DEPARTMENTS  |  CHEFS BEST-SELLERS  |  SALE