Food Drink Magazine Issue 10 May 2021

FOOD DRINK &

TOP 10 CHINESE-AMERICAN CHEFS THE YEAR OF THE STAYCATION

MAGAZINE

CHINESE CUISINE

GREEN LIGHT FOR FRENCH HOSPITALITY JAPANESE CUISINE – THE SIGNATURE INGREDIENTS

GOING SOBER: WHAT IT MEANS FOR A FOOD CRITIC CHINESE BAKERY SAN FRANCISCO IS DELIVEROO KILLING RESTAURANTS

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The Year of the Staycation

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Green Light for French Hospitality

CONTENTS

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Japanese Cuisine – The Signature Ingredients

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Is Deliveroo Killing Restaurants

NEWS

Going Sober: What It Means For A Food Critic

Chinese Bakery San Francisco

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CHINESE CUISINE

China is approximately the fourth largest country in the World, just slightly smaller than the USA, but has the largest population of anywhere at around 1.4 billion people. That is roughly 1.1 billion more people than the US! It is no wonder then that Chinese Cuisine is so diverse.

Traditionally the cuisine of China has been split into four distinct areas, North, East, South and West, although more recently it has expanded to eight, known as the Eight Great Traditions. The style of cooking varies enormously across the country depending on the climate and the terrain, and, of course, the diverse range and supply of fresh ingredients. One constant that does not vary is the freshness of meats and vegetables that are used in perfect harmony.

In this introduction to Chinese Cuisine I will cover the four main regions.

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Lu Cuisine (Shandong) The northern of our four traditional regions is Peking (Beijing). With mountains to the north and Inner Mongolia to the west the climate and landscape here is fairly bleak.

Spring and summer can be dry and dusty but winter is freezing cold! The main crop is wheat, rather than rice, which is used to make noodles, pancakes and dumplings.

Meat, in particular mutton, was introduced by the Mongols and tends to be plainly cooked with the addition of onions, leeks and garlic. The most famous dish from this region is Peking Duck, with its fabulous crispy skin, is à throwback to the Imperial Court from Beijing and is more elegant than much of the cooking from the outlying areas of the region.

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Su Cuisine (Jiangsu) To the East on the plain formed by the delta of the River Yangtze lies the region of Shanghai. This area is one of the leading agricultural areas of China and produces rice, wheat, barley and an abundance of fresh vegetables. It is also known as the land of rice and fish, both of which feature heavily in the cuisine of the region. Shanghai is the largest city in China and its cuisine is noted for the use of redcooking with dark soy sauce and

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and plenty of sugar producing dishes that are rich and sweet with exquisite flavours. The Yangtze has a heavy influence on the area with the land being well irrigated and countless streams and small lakes ideal for ducks, fish, frogs and eels. Traditional dishes will include whole fish steamed in Lotus leaves, which also grow well in the small lakes. Eastern China is also known for “paper-wrapped” dishes such as chicken or prawns flavoured with ginger or mushrooms.

Cantonese To the South is the province of Canton, a mild, semi-tropical climate growing an enormous amount of fruit, vegetables and rice all year round. There is plenty of feed available for livestock so good quality chicken and meat are in plentiful supply. To the south of the region the South China Sea provides excellent fishing for a huge variety of fish and seafood. It is probably seafood that plays the major part in Cantonese cooking.

There is an abundance of prawns, lobster and crab which are often stir fried with ginger and onion.

But seafood flavours are often found in meat dishes through the use of oyster sauce or shrimp paste.

Beef with oyster sauce is a favourite.

For centuries the Cantonese have been known for their cuisine and it is probably the most recognisable Chinese cuisine in the Western Hemisphere. The Cantonese use delicate cooking methods, poaching or steaming, in order to preserve the flavour and quality of their ingredients.

Steamed scallops in black bean sauce sounds heavenly! They have also developed a cooking method called Cha Siu - literally barbecue roasting. It involves marinating meat, often pork, for a time and then cooking it quickly in a very hot oven.

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Szechuan To the West the largest province in China lies in a great basin surrounded by mountains. The scenery here is spectacular with massive gorges cut by the mighty Yangtze river. In the past the only means of communication with the outside world was via the Yangtze.

The climate is warm and humid and crops can be grown almost all year - fruit and vegetables, mushrooms and spices, particularly chilis and the famous Szechuan

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pepper. As you might expect the food from this region is known for being strongly flavoured and full of hot spices along with garlic and onions. It can also include the aromatic nutty flavours of peanut, cashew, sesame and pine nuts. The region is also noted for its food preservation techniques like salting, smoking, drying and pickling.

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TOP 10 CHINESEAMERICAN CHEFS

Chinese restaurants in the United States began during the California gold rush, which brought twenty to thirty thousand immigrants across from the Canton (Kwangtung or Guangdong) region of China. The first documented Chinese restaurant opened in 1849 as the Canton Restaurant. By 1850, there were five restaurants in San Francisco. Soon after, significant amounts of food were being imported from China to America’s west coast.

Scuttlebutte, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

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The trend spread eastward with the growth of the American railways, particularly to New York City. At the ratification of the Chinese Exclusion Act of 1882 there were only 14 restaurants in San Francisco. However, the Chinese Exclusion Act allowed merchants to enter the country, and in 1915 restaurant owners became eligible for merchant visas.

This fueled the opening of Chinese restaurants as an immigration vehicle.

First catering to miners and railroad workers, they established new eateries in towns where Chinese food was completely unknown, adapting local ingredients and catering to their customers’ tastes. Along the way, cooks adapted southern Chinese dishes such as chop suey and developed a style of Chinese food not found in China.

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ftLate 20th-century tastes have been more accommodating. By this time it had become evident that Chinese restaurants no longer catered mainly to Chinese customers. Chinese-American restaurants played a key role in ushering in the era of take-out and delivery food in America.

The United States had 46,700 Chinese restaurants and a lot of Chinese-American chef when we come to 2015.

We are trying to introduce you to the best of these ChineseAmerican chefs. We have determined 10 names. We have compiled most of the information and photos about chefs from wikipedia. If there are chefs who want to join this list and want to be featured in the toptens lists, they can contact us.

Until December 31, 2021, the chefs on the list can be voted.

One person can only cast one vote a day. On the 31st of December, 2021, we will have chosen the best Asian-American Chefs of 2021 with your votes.

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MARTIN YAN Martin Yan was born in Guangzhou, Republic of China, to a restaurateur father and a grocer mother. Yan began to cook at the age of 12. He moved to Hong Kong when he was 13, and later attended the Munsang College in Kowloon City. During this time in Munsang College, he worked at his uncle's Chinese restaurant and learned the traditional method of Chinese barbecue. He received a diploma from the Overseas Institute of Cookery of Hong Kong and later left for Canada for continued study. Ten years after his arrival in North America, Yan received a Master of Science degree in food science from University of California, Davis, in 1975.

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Yan began teaching Chinese cooking for a college extension program and appearing on a Canadian talk show from Calgary in 1978 (on CFAC-TV, now CICT-DT). He has hosted over 1,500 episodes of the PBS cooking show Yan Can Cook since 1982.

His shows have been broadcast in over 50 countries. He currently hosts Martin Yan – Quick & Easy. He also hosts Martin Yan's Chinatowns, where he tours Chinatowns around the globe as well as "Martin Yan's Hidden China."

Yan has opened a chain of Yan Can Restaurants and founded the Yan Can International Cooking School in San Francisco. He has written over two dozen cookbooks.The American Culinary Federation has designated him a Master Chef.

In 2007 he supported and endorsed the establishment of the World Association of Master Chefs.

He has appeared as a guest judge on several episodes of Iron Chef America and appeared on the cartoon talk show Space Ghost Coast to Coast. He also appeared as a guest judge on the Season 10 finale of Top Chef as well as a Season 11 episode of Hell's Kitchen.

He is not related to Chinese Canadian chef Stephen Yan of the CBC Television series Wok with Yan, though Martin was an employee and had worked for Stephen Yan in the 1980s as demonstrator for Stephen's products. https://yancancook.com/ Source: https://en.wikipedia.org/wiki/Martin_Yan

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photo by Leia Jospe, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

DANNY BOWIEN 18 I

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Danny Bowien born in 1982 is a chef and restaurateur. He is the founder and owner of Mission Chinese Food in New York City and Brooklyn and co-founder of Mission Chinese Food in San Francisco, California. Bowien is a James Beard Award winner, and the main subject of season six of the food and travel show The Mind of a Chef.

After a spell in culinary school Bowien worked at several restaurants in the San Francisco Bay Area, including the Italian restaurant FarinaThrough his work there he was sent to the 2008 Pesto World Championships in Genoa, Italy, where he won first place.

Bowien partnered with Anthony Myint on a series of food truck pop-ups including Mission Street Food and Mission Burger, and with the owners of a Chinese restaurant called Lung Shan on Mission Street, started Mission Chinese Food as the first restaurant-within-a-restaurant pop-up. It was named the second Best New Restaurant in America by Bon Appetit Magazine and fourth Best New Restaurant in America by GQ Magazine.

After leaving San Francisco in 2012 Bowien opened a standalone Mission Chinese Food in New York City's Lower East Side. In 2013, he opened a Mexican restaurant, Mission Cantina, in New York. Mission Cantina was closed 3 years later. In May 2013, Bowien was awarded the prestigious "Rising Star Chef" by the James Beard Foundation for his work in the Mission Chinese Food in San Francisco and New York City.

In 2014 Bowien moved Mission Chinese Food to New York's Chinatown.In 2017, Bowien was chosen to be the main subject of the sixth season of the food and travel show The Mind of a Chef. It premiered on November 14, 2017 on Facebook Watch.In 2018, Bowien opened a new Mission Chinese Food location in Bushwick, Brooklyn in front of the independent music venue Elsewhere. In September, 2020, Bowien announced permanent closure of the Mission outpost on East Broadway in Chinatown, due to the hardships Covid-19 had on the hospitality industry.

Bowien is recognized for his impact on the democratization of fine dining.

Bowien is known as a populist, making food that is accessible to everyone.His work in the kitchen is notable, according to GQ, for pioneering the elevation of Chinese food and breaking down barriers in an industry known for its strict Eurocentric hierarchy.

SOURCE: https://en.wikipedia.org/wiki/Danny_Bowien fooddrinkmagazine.com

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DKB, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

KEN HOM 20 I

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Ken Hom OBE born May 3, 1949 is a Chinese-American chef, author and television-show presenter for the BBC, specialising in Chinese Cuisine. In 2009 he was appointed honorary Officer of the Order of the British Empire (OBE) for "services to culinary arts".

His series for KBS, a five-hour documentary on the history of the noodle, sold in 23 countries and won the prestigious Peabody award in 2010. In 2012 he co-presented the BBC series Exploring China: A Culinary Adventure with Ching He Huang.

Since 1986 Hom has had a base in Paris. In 1997 he settled permanently in south west France in a restored 13th century tower in Lot. Hom has also spent more time in his adopted home of Thailand since 2003.

Hom is an author of more than 20 cookery books. Alongside his best known work on Chinese cuisine, his works also include topics on Cambodian, Malaysian, Thai, Singaporean, and Vietnamese cooking. He has worked as a consultant for hotels and restaurants and cooked personally for presidents, celebrities and royalty.

In addition, he is also well known for the Ken Hom wok which has sold over 8 million in 72 countries throughout the world.

Hom’s range of ready cooked meals has sold over 60 million units. He has also developed an array of cooking sauces, ready cooked noodles and rice. However, these are available only in the UK. Despite semi-retirement, he continues to travel extensively worldwide and divides his time between France and Bangkok.

He is in demand by international television and radio stations and continues to make regular appearances worldwide, as well as working for a number of charities.

Source: https://en.wikipedia.org/wiki/Ken_Hom

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David Shankbone, CC BY 3.0 <https://creativecommons.org/licenses/by/3.0>, via Wikimedia Commons

ROY CHOI 22 I

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David Chang born August 5, 1977 is an American restaurateur, author, podcaster and television personality. He is the founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Milk Bar, and Momofuku Ko in New York City; Momofuku Seiōbo in Sydney; Momofuku Noodle Bar and Kojin in Toronto; and Momofuku CCDC in Washington, DC. In 2009, Momofuku Ko was awarded two Michelin stars, which it has retained each year since. In 2018, Chang created, produced, and starred in a Netflix original series called Ugly Delicious. In 2019, he produced a Netflix original titled Breakfast, Lunch, and Dinner. On November 29, 2020, he became the first celebrity to win the top prize for his charity, Southern Smoke Foundation, on Who Wants to Be a Millionaire.

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Ann Larie Valentine aka sanfranannie, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via Wikimedia Commons

ROY CHOI

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Roy Choi born February 24, 1970 is a Korean American chef who gained prominence as the creator of the gourmet Korean-Mexican taco truck Kogi.

Choi is a chef who is celebrated for "food that isn't fancy" and is known as one of the founders of the gourmet food truck movement.In 2019, Choi began presenting a cooking series on Netflix with Jon Favreau titled The Chef Show.

Choi gained experience as a journeyman hotel chef since the mid-1990s.In 2001, he started working for Hilton Hotels. In 2007, Choi became chef de cuisine at the Beverly Hilton.Choi also worked at the Embassy Suites in Sacramento and the Rock Sugar Pan Asian Kitchen in Los Angeles.Choi's company, Kogi, was founded in 2008 with partners Mark Manguera and his wife, Caroline Shin-Manguera.

Choi currently runs Sunny Spot, in Venice, CA, which is Caribbean-inspired.

He ran the Los Angeles-area restaurant Chego. In December, 2018, Choi opened a restaurant named Best Friend in Las Vegas, NV.His cooking style fuses Mexican and Korean flavors and dishes.

In June 2013, Choi along with fellow chefs Wolfgang Puck and David Chang, convened at the Hotel Bel-Air to fuse different styles such as ggaejjang style and kochujang onto the Hotel Bel-Air menu.

Time had included Choi in their TIME 100 list of the most influential people in the world for 2011 and 2016. Fellow chef and author Anthony Bourdain wrote that "Roy Choi first changed the world when he elevated the foodtruck concept from "roach coach" to highly sought-after, ultra-hot-yetdemocratic rolling restaurant." In 2015, Choi and chef Daniel Patterson opened a restaurant called LocoL in Watts, Los Angeles, with the goal of bringing quality, healthy, and inspired fast-food to inner-city neighborhoods.

In 2019, Choi produced and hosted a TV a TV series, Broken Bread on Tastemade and KCET in Los Angeles.

SOURCE: https://en.wikipedia.org/wiki/Roy_Choi

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Joyce Chen's Son - Stephen Chen, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

JOYCE CHEN 26 I

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Joyce Chen (September 14, 1917 – August 23, 1994) was a Chinese-American chef, restaurateur, author, television personality, and entrepreneur.

Joyce Chen was credited with popularizing northern-style Chinese cuisine in the United States, coining the name "Peking Raviolis" for potstickers, inventing and holding a design patent for a flat bottom wok with handle (also known as a stir fry pan), and developing the first line of bottled Chinese stir fry sauces for the US market.

Starting in 1958, she operated several popular Chinese restaurants in Cambridge, Massachusetts. Chen was diagnosed with dementia in 1985, and succumbed to it in 1994. Her accomplishments and influence on American cuisine were honored by the US Postal Service and by the city of Cambridge.

Joyce Chen opened her first restaurant, Joyce Chen Restaurant, at 617 Concord Avenue in Cambridge in 1958. Chen introduced northern Chinese (Mandarin) and Shanghainese dishes to Boston, including Peking duck, moo shu pork, hot and sour soup, and potstickers, which she called "Peking Ravioli" or "Ravs". The first restaurant operated for thirteen years, closing in 1971.

After her divorce in 1966, Joyce Chen sold the original restaurant to her exhusband, who converted it in 1972 to a Japanese eatery called Osaka. The restaurant closed in 1988. In 1969, Chen opened her third restaurant, also called Joyce Chen RestaurantThe restaurant closed in 1974 when the building was demolished.In 1973, Joyce Chen opened her fourth restaurant also called Joyce Chen Restaurant, seated 263. It operated for 25 years and closed in 1998.

In 1975, her eldest son Henry opened a fifth Joyce Chen Restaurant on Cape Cod, but it closed after a year and a half. Her other son Stephen managed a downtown branch of Joyce Chen Restaurant, which operated from 1988 until 1994.

Joyce Chen suffered a serious injury to her right hand in 1976, when she dropped a large glass jar that contained her stir fry sauce and never fully recovered the use of her right hand. From that point on, her memory gradually worsened until she was officially diagnosed in 1985 with multi-infarct dementia, although some descriptions of her life assume she had been diagnosed with Alzheimer's disease. Stephen cared for Joyce at home until 1992, when she was moved into the Fairlawn Nursing Home in Lexington, Massachusetts. She died there from cardiac arrest on August 23, 1994 at the age of 76.She was buried in Mount Auburn Cemetery in Cambridge, Massachusetts.

SOURCE:https://en.wikipedia.org/wiki/Joyce_Chen_(chef)

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SUSANNA FOO Susanna Foo is a Chinese chef best known for her work in Chinese/French fusion at her self titled Susanna Foo restaurant in Philadelphia, Pennsylvania.

She has also owned and run other restaurants in Philadelphia and Atlantic City, and is a two-time James Beard Foundation Award winner.

Susanna Foo was born in the Inner Mongolia area of China. They moved to Philadelphia, Pennsylvania, in 1979. Prior to this, Susanna had never worked in a professional kitchen.

Foo decided to move away from traditional Chinese food, when in 1987, she opened her self titled Susanna Foo restaurant, serving a fusion of Chinese and French cuisines.In 1995, her first cook book was published, entitled Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook. This won her a James Beard Foundation Award for best international cookbook, and she won a second James Beard Foundation Award in 1997 for Best Chef in the Mid-Atlantic region.She opened a new restaurant, named Suilan, within the Borgata, a hotel and casino complex, in Atlantic City in 2003. A second cook book followed in 2005, Susanna Foo Fresh Inspiration — New Approaches to Chinese Cuisine.

In 2009, she made the decision to sell Susanna Foo after running it for 22 years.She closed the Radnor restaurant in 2015.

At the age of 72, Foo came out of retirement in 2016 to open a new restaurant, Suga, with her son Gabriel. He had wanted to open a restaurant, and Foo felt that she was not yet finished with demonstrating modern Chinese cuisine.

Some of the dishes are an evolution from those served in her previous restaurant, while others are inspired by her frequent trips to China.

SOURCE:https://en.wikipedia.org/wiki/Susanna_Foo 28 I

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MING TSAIO

Ming Hao Tsai born March 29, 1964 is an American restaurateur, television personality, celebrity chef, and a former professional squash player. Tsai's restaurants have focused on east–west fusion cuisine, and have included major stakes in Blue Ginger in Wellesley, Massachusetts from 1998 to 2017, and Blue Dragon in the Fort Point Channel area of Boston.

Tsai hosts Simply Ming, a cooking show featured on American Public Television, in its seventeenth season. Past shows Tsai hosted include Ming's Quest, a cooking show featured on the Fine Living Network, and "East Meets West". Tsai appeared in the Food Network cooking competition The Next Iron Chef (2010).

In 1998, Tsai and Polly Talbott opened his first restaurant, Blue Ginger,an Asian Fusian restaurant in Wellesley, Massachusetts. On March 30, 2010 Tsai opened Blue Ginger Noodle Bar, a mini-restaurant, inside Blue Ginger.In June 2017, Tsai closed Blue Ginger after 19 years of business. The reason was due to the end of a lease and Tsai's focus on a new fast-casual stir-fry concept restaurant, ChowStirs, scheduled to open in Boston during the early part of 2018.

Tsai opened Blue Dragon in 2013 in the Fort Point Channel area of Boston, .

Tsai is the author of five cookbooks: Blue Ginger, Simply Ming, Ming's Master Recipes, Simply Ming: One-Pot Meals,and Simply Ming in Your Kitchen. source:https://en.wikipedia.org/wiki/Ming_Tsai fooddrinkmagazine.com

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JET TILAO Tila was born in Los Angeles to Thai Chinese parents who immigrated to the United States separately in 1966. His family traces their ancestry to the southern Chinese island province of Hainan.

Jet Tila is the chef of the restaurants The Charleston and Pakpao Thai.

He has appeared on television series including Beat Bobby Flay, The Best Thing I Ever Ate, Chopped, Cutthroat Kitchen, and Guy's Grocery Games. He was a contestant on Iron Chef America but lost to The Iron Chef. In 2018, he returned to Iron Chef America as the floor reporter.

Among his appearances, Tila won $20,000 as the victorious competitor in Guy's Grocery Games "Delivery: All-Star Noodles".Tila was given a ceremonial title of a "culinary ambassador" for Thailand, appointed by the Royal Thai Consulate-General in Los Angeles.

Tila has also been part of several novelty food-based records, including world's largest stir fry, world's largest seafood stew, world's largest fruit salad and world's largest California roll. source: https://en.wikipedia.org/wiki/Jet_Tila

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ANITA LOO

Anita Lo, a second-generation Malaysian American, grew up in Birmingham, Michigan.

After completing L’Ecole Ritz-Escoffier culinary school in Paris, Lo returned to New York where she worked at several restaurants including Chanterelle, Can, a French-Vietnamese restaurant, and Maxim's.

In 2000, Anita Lo and her business partner Jennifer Scism opened Annisa in New York's Greenwich Village. Annisa received a two-star review from The New York Times. In 2006, Annisa was awarded a Michelin star in the first Michelin Guide for New York City.

In 2005, Anita Lo co-founded Rickshaw, a dumpling bar with several locations in New York City. She left Rickshaw in 2010, saying that she wanted to devote more time to the recently re-opened Annisa and to her other professional interests. In 2008, she opened Bar Q, a barbecue-Asian fusion restaurant in Greenwich Village. Bar Q received favorable food reviews but somewhat critical reviews for service and was not universally well received by residents in the neighborhood. It closed after ten months.

On July 4, 2009, Annisa was destroyed by fire. The restaurant reopened in April 2010 at the same location.The reopened restaurant was reviewed again

by The New York Times and again received two stars. Scism also left Annisa in June 2010, leaving Lo as the sole owner. In 2011, the Greenwich Village Society for Historic Preservation recognized the restaurant's excellence with a Village Award.Annisa received three stars from The New York Times in 2014.

In 2015, Anita Lo was the first female guest chef to cook for a State dinner at the White House. She prepared a 4 course meal for the visiting Chinese president, Xi Jinping and his wife Peng Liyuan. In May 2017, after 17 years of business, she closed the Annisa on financial grounds, because of the continuous increase of real estate taxes and of minimum wages.

SOURCE:https://en.wikipedia.org/wiki/Anita_Lo fooddrinkmagazine.com

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The Year of the Staycation

Dave WINTERIDGE

In 2020 we discovered that a tiny virus could inhibit our daily lives but in true stiff-up-lip British fashion we carried on and kept calm! By summer, lockdown was over and holidays were booked – Spain and France being amongst the most popular destinations – but winter came round and carried with it a sting that has carried us into 2021. The first quarter of 2021 has seen lockdown, shops closed and the hospitality industry struggling to survive but as restrictions start to ease people are looking ahead to booking their summer holiday once again.

But countries listed as “Amber” or “Red” will require either Government imposed hotel quarantine, for “Red”, at the traveller’s expense, or a series of negative Covid tests in the week after return for countries listed as “Amber”, again at the traveller’s expense. As yet an updated list of countries within each category has not been published and British holidaymakers, who have traditionally booked their foreign holiday by now, are starting to get anxious. As a result many are looking to stay much closer to home.

Until mid-April even booking a selfcatering holiday in England was forbidden.

Any foreign travel, except for business or emergency, is banned until at least May 17th under the government’s road map for reopening. It has been stated that for foreign travel to continue this summer the British government will grade countries on a “traffic light” system with “Green” countries being those that are deemed safe and no quarantine or self-isolation will be required on return.

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Two things have become evident recently.

The first is that people are resigned to not going abroad this summer and have, instead, booked a holiday within the British Isles – a Staycation as it is becoming known. The second is that airlines are reporting an increase in foreign bookings for later in the year, notably September and October, obviously with the hope that all restrictions will have been eased by then.

Favourite locations like Greece and Spain are still proving popular and should still be pretty warm by that time.

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The staycation is broken down into several areas with self catering holidays, often on the coast, probably being the largest followed by short hotel stays in scenic areas or places of interest and then weekend city breaks, normally in hotels. This year in particular the domestic holiday market is going to be massively important to the hospitality industry, whether it be small pubs and restaurants or city centre hotels. .

Most families while on holiday, even selfcatering, will eat out at least two to three times a week, but will also stop for an ice cream, a cream tea or a pint at the pub.

For hotels in popular tourist hotspots such as Bath or the Scottish Highlands, who have seen a dramatic fall in foreign visitors, it may not be the summer they would hope for but as some hoteliers have already said,”At least we have the staycation market”.

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On the South coast of England hospitality managers are already gearing up for a busy summer and have started recruiting seasonal staff, a move that might be considered risky but at the moment, with the pubs having just reopened, confidence is high. We can only hope that the great British Weather doesn’t let everyone down!

After the events of the past 14 months we desperately need people to be moving again this summer and, hopefully, spending plenty of money within the hospitality industry both at home and abroad.

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Green Light for French Hospitality Dave WINTERIDGE

October 30th 2020 bars and restaurants were ordered to close and since then the only service has been takeaway. It has been a long time coming but after six months of closure for all French hospitality venues we finally have a date for a progressive reopening. As part of the deconfinement process (France is in a national lockdown until May 3rd) President Macron has outlined the plan for the relaunch of the economy.

From May 19th bars and restaurants will be allowed to open their terraces and once again customers will be allowed to sit down and enjoy their favourite eatery, albeit with a maximum of 6 people per table The other major change from May 19th will be the relaxation of the national curfew from 7pm to 9pm. We have had a curfew in place since November last year, originally at 6pm but more recently 7pm.

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The second stage of the plan will take place on June 9th when customers will be allowed inside bars and restaurants, numbers will be limited and maximum of 6 people per table, and the curfew will be moved back to 11pm. Also from June 9th sports centres will reopen and a maximum of 5000 people could be allowed into sporting venues or concerts as long as they provide a “Pass Sanitaire”.

Foreign tourists will also be permitted into France, again with a Pass Sanitaire. The final stage of the plan is to lift the majority of restrictions from June 30th. No more curfew, no more limits on customers in restaurants and bars but still with distancing measures in place and full attendance at events. Unfortunately at this stage there is no plan to reopen nightclubs.

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The reaction from the hospitality industry has been cautiously positive. Some hospitality leaders were hoping for an earlier date in May because there is a long weekend around the 14th May, but in reality the government are never going to encourage a massive reopening and risk a resurgence in infections so that everyone can benefit from a weekend trading, particularly when the situation in the hospitals is still extremely fragile. The other note of caution is that M. Macron has stated that the timetable is dependant on the state of the health crisis in the country and that dates could be changed or even adapted to a regional level.

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There has, however, been a decision made concerning a health passport or “Pass Sanitaire”, which will not be required to go to bars, restaurants or cinemas etc. but will be needed to go to sporting events, concerts and for foreign travel. There is a plan for an EU health passport to enable us to travel within Europe. These things are always met with scepticism from certain groups but, speaking personally, after the events of the past year and the general loss of freedoms, I can see the benefits far outweigh the negative.

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I still have concert tickets for events that have been postponed and will be happy to attend knowing that a protocol is in place whereby every other person in the venue has had to prove they are not Covid infected. The same should apply for wedding functions and other large gatherings where catering staff put themselves at risk by working, and then the following day perhaps attending to another function, with the possibility of not only being infected themselves but passing that infection to family and other customers.

A concert for 5000 people was recently held in Barcelona to test whether large events could be held safely. All 5000 were screened for Covid before the event and then followed for a month after – not one person has developed Covid as a result of that concert. Put the protocols in place, show your vaccination certificate or negative test and let’s get on with life!

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Japanese Cuisine – The Signature Ingredients

There is a pretty good reason why Japanese food is one of the best cuisines in the whole world.

Washoku – Japanese cooking emphasizes balance and variety.

This amazing cooking is achieved with using 5 colors (green, yellow, red, white and black), 5 techniques (frying, boiling, steaming, grilling and raw food) and also 5 different flavors (bitter, sour, salty, spicy and sweet).

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What’s interesting is that you might even find these principles in just one meal, like three sides, soup, and rice. Now you see why Japanese cuisine is prized, and if you are one of many people who enjoy home cooked Japanese meals you must have the right introduction to their signature ingredients.

Wasabi: This is a root that is used in sushi as a condiment. It has a hot and strong flavor. It can be bought as a paste or in tins as powder.

However, traditionally it is grated before eating.

Wakame: Seaweed with a somewhat sweet flavor.

Udon noodles: These are thick neutral flavor wheat noodles. Seaweed with a somewhat sweet flavor.

Sushi Vinegar: This is vinegar that is used to flavor cooked rice for sushi. This vinegar is, in fact, rice vinegar but it contains sugar and salt.

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Soy Sauce: Today almost all households have this sauce. It is made from boiled soybeans, which are then roasted, grained and then brined. Its basic taste is known as umami, a savory and pleasant taste.

However, there are 5 different types and each has its own difference ingredients and also a different production method.

Saishikomi: This is twice brewed sauce, it is darker and has a stronger flavor Shiro: Translated means white. Compared to Thamari, this one is mostly wheat and less soybean. This gives it a sweet taste and light appearance.

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Tamari: a richer and darker compared to Koikuchi and it is used usually for sashimi. The best part about Tamari is that it can be sued by people who have gluten intolerance. In fact, it is also considered as an “original” soy sauce because it is very similar to soy sauce.

Usukuchi: it is a type with weaker taste. It is plain and saltier soy sauce and also light in color (when compared to koikuchi.

Koikuchi: A thick flavored soy sauce, which has a lot of soy sauce (about 80%). In fact, this is the plain or standard type that you can find in Japanese restaurants.

Soda Noodles: Made from buckwheat with a rich nutty flavor. Some might have wheat in them. Make sure to check the label if you are looking for gluten-free.

Sake: Alcoholic beverage that is traditional to Japanese culture. In some cases, it is called rice wine because the base is fermented rice. The two types are “Tokutei meisho-shu” and “Futsu – shu”. “Futsu – shu” is a table wine, while “Tokutei meisho – shu” is a premium variety.

Rice Vinegar: The Japanese version of rice vinegar is not so strong compared to Chinese rice vinegar. It has a sweet and very milk flavor. Used for flavoring sushi, plain rice or other similar dishes.

Rice: Japanese cuisine uses only short grain rice.

Ramen: These are long noodles made from wheat.

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Potato Starch: This starch is gluten-free and highly white. It used for absorbing excess moisture because it has a neutral taste. Also, it gives that crunch factor to tempura.

Nori: Seasoned and toasted edible seaweed. It is used for sushi and onigiri. It is also used for noodle and soups as a garnish.

Miso: A seasoning paste made from barley, rice and/or soybeans. It is perfect for soups, and salad dressings.

You can find three different miso, red, white and mixed.

Each has its own appearance, texture, and flavor. The white is sweeter compared to the mixed and red.

Mirin: Essential condiment (wine) made from sticky rice. It is used for cooking.

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Kombu: The Japanese version of rice vinegar Dried kelp, is not perfect so strong for dashi compared stock. to appearance In Chinese riceisvinegar. thicker Itthan has the a sweetBut nori. and it shouldn’t very milk be flavor. consumed Used for flavoring because it requires sushi, plain reconstituting rice or other in warmer similar water dishes. before use.

Rice:

Ramen:

Furikake: Dried condiment that is sprinkled over rice. It is made from ground and dried seaweed, sesame seeds, fish, and salt.

Dried Shiitake: This is one amazing edible mushroom. It is native and it is prized for its flavor..

Daikon: With lightly peppery flavor, daikon can be pickled, cooked or eaten raw.

From now on you are ready to start preparing Japanese traditional food. Let the tasty aroma spread through your home.

As a Japanese food lover you probably already know what dish you will make after learning about the basic but very important Japanese ingredients.

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Going Sober:

What It Means For A Food Critic OSSIANA TEPFENHART

Lately, I’ve been having some serious thoughts about my life. I love my wine, I really do.

However, I’ll be brutally honest. Wine does not love me back. As much as I used to live for escaping away into a glass of vino, the truth is that it was costing me a ton. It was getting to be a serious problem, socially, physically, and economically.

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In a very unexpected (for anyone who knows me) turn, I decided to stop drinking. It was not doing me any good.

The thing is, my sobriety is something I needed to do. By the time I decided to quit, I wasn’t even enjoying the drinks anymore. But the problem is...I’m a food critic.

This can be pretty rough. So, what does this mean?

The Obvious: I’m Not Guzzling Wine Anymorebe pretty rough. So, what does this mean?

II’m not drinking booze of any sort. No, not even White Claws. This means that I won’t be able to do much as far as telling you what drinks are the best at bars firsthand. It’s just not healthy for me to do so.

However, I often bring along a buddy to my reviews. So, I will have them do that work for me. And I will relay what they say. Should I find a restaurant that pushes drinks on me hard, I’ll make sure to note it in my reviews. fooddrinkmagazine.com

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The Not-So-Obvious: I Can Still Tell You If It Looks Like A Good Watering Hole Though I don’t drink, I can still tell what a decent wine selection looks like and what craft cocktails are supposed to look like. Moreover, I still can order all the mocktails that money can buy...and trust me, I’ve become a major connoisseur of them over the past month or so.

The way I figure it, if you can’t muddle mint, you won’t make a good mojito —virgin or otherwise. I have no intention on stopping my mixology critiques. Besides, who doesn’t love a good mocktail?

The Truth: I Want My Reviews To Be Healthier Don’t get me wrong. I am a huge fan of junk food. I mean, I’ve waxed poetic over Taco Bell more times than I can count. However, I’m in my mid-30s. I’m looking to lose weight and get healthy. The pandemic (and my own behavior) has started to make me rethink the way I work.

From now on, I’m going to stick to venues that are healthier—or at the very least, offer food that is filled with high-quality ingredients.

Getting a case of “the itis” is too 2020 for me, and it’s time that I start turning over a new leaf.

Are all my reviews going to be faultless? No, not at all. We all have to indulge from time to time. However, you might start to notice a drop in fried foods and “traditional” junk foods in my reviews. That’s by design. I’m hoping you’ll still want to read my stuff as I work through my journey as a healthier food critic

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Chinese Bakery San Francisco Kayla EATON

mliu92 from San Mateo, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via Wikimedia Commons

California harvest: largest in the U.S. California produces more than 80 In San Francisco, China Town is percent of U.S. wine and is the one of the most magical places world’s fourth-largest producer.

on earth, especially if you love pastries. When you walk to get gate of China Town, you will notice green roofs of the gate, red lanterns may be hanging from it, and dragons on both ends of the gate. As you walk through, you will notice bright red buildings, green rooftops, and gold accents along with every building with dragons popping up around the street.

Seeds hold the clues. Along with measuring the fruit’s sugar, acidity and pH levels, California winemakers continually taste the grapes—making sure to chew the seeds—in the days leading up to harvest. That’s because as grapes mature, their seeds turn brown and become less bitter. By chewing the seeds, winemakers can tell when Photo Credit:Washington Stateperfect Wine courtesy of , the grapes have reached ripeness.

Andréa Johnson Photography.

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Lija Jinaraj, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via Wikimedia Commons

If you find yourself wandering through China Town, you may be lost in awe.

However, there is one place you must make your way to try the best Chinese pastries. Though there are many places to go, Eastern Bakery in China Town offers a wide variety and less wait time than other competing businesses.

What to Try at Eastern Bakery?

The staff is friendly and will get you in and out as fast as they can. They offer various foods that can be served as lunches, and they have an excellent selection of pastries to choose from.

The entire bakery is tiny. The ovens are at the front. There is a small sitting area in the rear of the building that fills up rather quickly.

These perfectly glazed buns are filled with sweet coconut cream and happen to be my all-time favorite snack. Every time I am in San Francisco, I run to this bakery to get one... or maybe two cocktail buns.

They are made perfectly with a crunchy outside, fluffy bread, and a delicious cream filling. It is rich, on the heavier side, and one of the most filling buns you could ever have.

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The best thing about this bakery is you can grab things to go and walk around China Town. You don’t have to stop in to eat a full meal, you can quickly wrap it up and eat as you walk. Here are the best things to grab while walking around San Francisco.

Cocktail Buns

Chedasaurus / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0

Custard Tart This delicious dessert comes in little tins in the shape of the pie. They are not my favorite, but kids love these! If you have a family with you, this could be the best place to stop. They come in small, hand-sized little pie tins perfect for a small child. Each little pie pan comes with a crust and in the center an egg cream custard. It is heavenly.

Mooncake Traditionally, this was offered between friends and family and eaten during fall for the mid-autumn festival that worships the moon. This bakery sells these all of the year, and they come in different flavors with different fillings. If you have a chance to stop by more than once, you can try multiple kinds!

My personal favorite is a mini black bean moon cake.

There are a million things to try at this bakery, and all of the options are good. If you need big orders for a party, make sure you call ahead! If you are grabbing and going, this is the perfect place to do a speedy stop. Their baked goods are stunning and mouthwatering. You will not be disappointed after leaving Eastern Bakery in China Town.

The best thing about walking through China Town is that there are many bakeries. On every corner, you will find something to stop and eat. This is one of the best places for a quick bite. However, if you are willing to wait a while, other bakeries are absolutely phenomenal. San Francisco has some of the best foods you will ever find, and the city is known for bringing different varieties of food to one Photo Credit:Washington State Wine courtesy of place.

Andréa Johnson Photography. fooddrinkmagazine.com

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Dave WINTERIDGE

Is Deliveroo Killing Restaurants

There is no doubt that an efficient delivery platform plays a major role in many restaurants’ business plans.

Over the past 14 months this has been more evident than ever before. When restaurants around the World were ordered to close their doors to customers because of the Covid pandemic it was a case of quickly finding a solution in order for the business to survive.

Restaurants that had never previously considered a takeaway option were forced into a position where they had no other option and had to quickly get their food out there to their customers. It is not surprising then that delivery platforms such as Deliveroo have had a bumper year!

The format is simple; as a restaurant you register to become a “partner”, you receive a computer tablet to manage orders and orders start arriving. All is great – but is it?

Obviously there is a commission charge to pay, how much depends on the size of your restaurant or restaurant group, some individual restaurants are being charged 35% plus VAT. If, as a restaurateur, you feel you can take that hit to your gross margin inorder to gain extra business, then fine.

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The upside is that Deliveroo will list you on their site and give you a ranking dependent on reviews, so the better you perform the more orders you will receive. However, many restaurateurs have complained that initially they have a highly visible ranking but soon disappear down the list as new restaurants join the platform.

You may consider all of this as just being the cost of doing business and that Deliveroo have their own overheads and investors to answer to. But, for me, this is not the real issue – I will try to explain.

Setting up a restaurant or takeaway business is expensive, time consuming and damned hard work. Getting that business established in your chosen area, gaining loyal customers and a decent reputation takes years. You take all the help available and promote your business through every means you consider viable. But what if you are unwittingly giving away all your hard-earned marketing research.

Every time you receive an order through Deliveroo they gather your customers’ details, demographics, address, age and eating preferences. What if that same company then set up a kitchen within your area to specifically prepare delivery food? A couple of portable containers on wasteland, low rent, no shopfront to maintain and extremely competitive pricing because the overheads are nowhere near the same as yours. Welcome to Deliveroo Editions.

For young chefs or under-funded restaurateurs the idea of renting a kitchen on an industrial piece of land is a great way to get into the restaurant game. Test the market, see if there is demand for your product, while keeping the risk minimal. Unfortunately, the cost of setting up a shop-front restaurant in some towns and prime locations is prohibitive. You have no staffing Sam Saunders, CC BY-SA 2.0 issues as Deliveroo will provide the delivery https://creativecommons.org/licenses/byservice. sa/2.0, via Wikimedia Commons fooddrinkmagazine.com

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They also advise and provide packaging and have on-site business managers to help you grow. If it doesn’t work for you try a different location where there are other delivery kitchens set up. Deliveroo insists that its Editions format is designed to help existing restaurants situated on the high street. I should point out that Deliveroo are not the only group now involved in off-site delivery only kitchens and that in Miami, Florida a company is trialling the use of robots to deliver meals – you can bet I’ll be writing about that in the future!

So what is this doing to the future of traditional takeaway and dine-in restaurants? There is a growing number of restaurateurs who feel that the likes of Deiliveroo are stealing their customers. With fancy algorithms these delivery platforms have gained an enormous amount of data concerning people’s eating habits. They know, for example, that on a Saturday afternoon with an important football game televised there will be an increased demand for chicken wings and burgers and can adapt their kitchens and ordering app accordingly.l,

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Customers are fickle entities and don’t always have the loyalty you would hope for. They will undoubtedly look for a combination of convenience and price. One thing that we have all learned in the past year, while facing lockdowns, is that it is easy to order anything using an app, and that goes for restaurant delivery, but do we really know, or care, where the meal was produced and whether or not we are supporting our local eatery.

These new kitchens, known as “Dark KItchens” are easily transportable and can, therefore, be moved into an area if demand dictates or moved out leaving desolation in its wake. You, the traditional restaurateur, who has invested time and money into your premises could suddenly be ruined by a company that you thought was there to help you succeed.

Sam Saunders, CC BY-SA 2.0 <https://creativecommons.org/licenses/bysa/2.0>, via Wikimedia Commons

There is à ray of light round the corner. There is à movement to provide local, ethical delivery platforms aimed at small independent restaurants who can market directly to their customers.

In North London a former Deliveroo rider is creating a delivery platform that will provide a living wage to drivers, use zero-emission vehicles and not work with large restaurant chains or “dark kitchens”. The founder of FoodeBikes believes that as the UK moves away from the pandemic there will be increased consumer demand to support local restaurants – let’s hope so! fooddrinkmagazine.com

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NEWS

318 California Restaurants Receive Grant + Expert Help to Build Resilience

Sacramento, Calif. (May 10, 2021) – The California Restaurant Foundation (CRF), a non-profit that invests in and empowers California‘s restaurants and its workforce, has secured a $250,000 donation from Wells Fargo in support of its Restaurants Care® Resilience Fund.

The funds will power year-long support services for the Resilience Fund’s 318 restaurant grant recipients, who were selected last week from nearly one thousand qualified and deserving applicants. CRF launched the Resilience Fund in March in partnership with SoCalGas, Pacific Gas and Electric Company (PG&E) and San Diego Gas and Electric (SDG&E), who collectively donated $1.25 million to fund grants up to $3,500 for small restaurants, with a portion of the donations going to CRF’s hardship fund for food and beverage workers facing an unforeseen crisis.

“Wells Fargo understands that small restaurants hold the identity of local neighborhoods. We know that it takes more than money to create an equitable, diverse and inclusive recovery,” said Gregg Sherkin, Senior Vice President, Social Impact and Sustainability for Wells Fargo. “We chose to underwrite the small business support services for all the Restaurants Care Resilience Fund grant recipients to ensure long-term resilience. Through this support, small restaurants will be equipped with everything they need to recover and sustain that recovery.”

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As part of the year-long support services, the restaurant owners will be welcomed into a cohort and receive discounts, services, peer-to-peer support, and monthly educational learning opportunities led by experts in marketing restaurant businesses, menu review for improving the bottom line and restaurant essentials.

“Together, with the generosity of SoCalGas, PG&E, SDG&E and Wells Fargo, we are helping one of the hardest hit industries, in some of the hardest hit communities,” said Alycia Harshfield, Executive Director of California Restaurant Foundation. “We are inspired by the determination and grit of the restaurants selected for the Resilience Fund grants. Many are multigeneration, family-owned businesses with amazing stories and connections to their neighborhoods. The addition of the small business support services powered by Wells Fargo complements the financial grants provided by the utility companies and both are critical for long-term resilience as we come out of this pandemic.”

Of the 318 grant recipients, 65% are female restaurant owners and 83% identify as people of color. More than 130 grants were given in Los Angeles County, 77 in San Diego County, 62 in San Francisco and Alameda Counties, 29 in Sacramento and San Joaquin Counties and 18 in Fresno and Kern Counties. To qualify, the restaurants had to be single-unit, employ fewer than 50 staff members, be currently open and have experienced a revenue loss of at least 20% from 2019-2020. To see the full list of grant recipients in your area, please visit www.restaurantscare.org/resilience.

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“Restaurants support and enhance our way of life in Southern California in a multitude of ways. The Resilience Fund lets SoCalGas support restaurants back. Let’s bounce back together,” said Maryam Brown, SoCalGas president.

Grants given by CRF’s Restaurants Care Resilience Fund will be used on payroll and related expenses so the restaurant owner can free up funds for other necessary expenses like rent, technology upgrades and outdoor dining retrofitting. Over the past year, through the non-profit’s Restaurants Care® program and the generosity of corporate donors, CRF has helped more than 1,200 restaurant workers.

The Resilience Fund is currently accepting additional support from corporations, foundations, and individuals who want to aid in the restaurant recovery. Donations of all sizes are accepted and celebrated at www.restaurantscare.org/resilience.

For more information about the California Restaurant Foundation, Restaurants Care, or the Resilience Fund, please visit www.restaurantscare.org.

About the California Restaurant Foundation (CRF): California is home to more than 90,000 eating and drinking places that ring up more than $72 billion in sales and employ more than 1.6 million workers, making restaurants an indisputable driving force in the state’s economy. The California Restaurant Foundation is a non-profit that empowers and invests in California’s restaurant workforce. Founded in 1981, CRF supports the restaurant community through relief grants for restaurant workers facing a hardship, job and life skills training for 13,500 high school students each year, and scholarships. For more information visit www.calrestfoundation.org.

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