The Future of Restaurants

Restaurants are much more than places where we feed ourselves, soothe our souls, and mark life’s big moments. They are the backbones of our communities. And they are worth fighting for. We hope we can all eat in their dining rooms, together, one day soon.

By Food & Wine Editors

What do you miss most about restaurants right now? I miss the anticipation, the hum, the smells, the glow. I miss how restaurants restore me, whether it’s tacos at a picnic table after a five-and-a-half-hour flight to LAX or a dozen oysters at the counter of my local after work. Most of all, I miss the hospitality of restaurant people, their generosity.

This spring, I witnessed that big-hearted spirit more than ever, as food industry leaders met the pandemic with acts of heroism: Chefs turned their restaurants into community kitchens; spirits manufacturers distilled hand sanitizer in addition to vodka. Thousands came up with new business plans literally overnight. More recently, as waves of protests against systemic racism and police brutality roiled the nation in the wake of the murder of George Floyd, restaurants stepped up again, throwing their support behind Black Lives Matter through supporting Black-owned businesses, donating to racial justice organizations, and feeding protestors.

Yet in spite of all the scrappy innovation and activism, the state of the nearly $1 trillion restaurant economy—one that makes up an estimated 4% of America’s GDP and employs 15.6 million people—remains unstable. While the dimmer lights slowly turn back on in some states along with new restrictions for dining in, more than 6 million restaurant workers remain unemployed. Some of your favorite places won’t reopen.

What happens to them impacts us all. Restaurants are a foundation of the American economy. So what’s the way forward out of this mess? And what will restaurants look like on the other side? We found hope in the 2020 class of Food & Wine Best New Chefs—ten talents who make some of the sharpest, most forward-thinking, and most satisfying food in America. For 32 years, the accolade has celebrated not only the best cooking of the day, but also the culinary leaders of tomorrow. This year’s class, the first selected by Restaurant Editor Khushbu Shah, is no different. We heard a rallying cry from Best New Chef Tavel Bristol-Joseph, co-owner and executive pastry chef at five Austin restaurants, who sees the challenges facing his generation as an opportunity to lead the industry forward: “I don’t want to adapt to the change,” he told us. “I want to be the change.”

Let’s not waste the lessons that adversity teaches us. Let’s come out of this crisis with a new understanding of the true costs of operating the restaurants we miss. Let’s show more hospitality to the people who cook for us and the people who serve us. Let’s start there.

The future of restaurants will depend on all of us.

—Hunter Lewis, Editor in Chief

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Vegan Whipped Cream Recipe

Coconut Whipped "Cream" 1 refrigerated tinned can of coconut milk (you can use coconut cream) 1 teaspoon/5ml pure vanilla 1 tablespoon/15ml icing/powdered sugar (I never use it) 1/2 teaspoon xanthan or guar gum (not necessary but gives it extra body) Remove the coconut milk from the refrigerator (it is imperative that it is very cold), pour it into a clean mixing bowl. add the vanilla, sugar and xanthan if using. Beat the milk either by hand, in a stand mixer or a food processor until thick and creamy (about 3 minutes). Serve immediately or cover and refrigerate. If leaving overnight it may be necessary to "refresh" it a bit by whipping by hand for 30 seconds. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs

Quick Sauerkraut Recipe

Fermented foods are so good for your immune system and gut health. No need to make huge crocks of the stinky stuff. You can make a couple of ball jars worth. I say if it tastes good eat it. So I don’t have an expiration time on the kraut. 1 medium head cabbage (about 3pounds/1.4kg) 11/2 tablespoons/22ml course salt 1 tablespoon/15ml caraway seeds, optional (3) 32 ounce/950ml wide mouth ball jars cheesecloth Some weights Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now. Pack the cabbage into your wide mouth mason jars. Really pu

9 Wonderful Benefits Of Pistachios

The health benefits of pistachios include a healthy heart , weight management, protection against diabetes and hypertension, and improved digestion . The vitamins , minerals , fats, and protein found in pistachio are all good for health. What Are Pistachios? Pistachios are one of the oldest edible nuts and are commonly used all over the world. They are native to Asia, particularly Iran and Iraq. Archaeological evidence dates the association of pistachios and man as early as 6,000 BC. They were cultivated in Iran, Iraq, and Syria and were introduced to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being produced in many countries such as the United States, Australia, Turkey, and China, among others. Pistachio nuts belong to the Anacardiaceae family from the genus Pistacia . A pistachio tree takes about 10 to 12 years to produce the first crop. They are drupe, where the fruit has a large seed in the center, which is edible. T

Sweet Potato Chip Recipe

S weet potatoes are not really potatoes at all. In fact they are in no way related to the tuber used for fries or chips which are a member of the “nightshades vegetables”. Sweet potatoes are cousins of the morning glory flower. Their flesh can range beige through white, red, pink, violet, yellow, orange, and purple. Here is a foolproof way to get a crunchy, sweet, salty, spicy low fat snack. Serves 4 (snack/side) Pre-heat oven to 225F/107C/1/2 Gas Mark 2 medium sized sweet potatoes, washed 1 teaspoon/5ml olive oil 1 teaspoon/5ml salt 1/8 teaspoon/.5ml cayenne pepper 1/8 teaspoon/.5ml granulated garlic Using a mandolin or food processor with 3mm slicing disk. Slice the potatoes as thin as possible (the thicker the slice the longer the cooking time). Place sliced potatoes in a bowl and drizzle with oil. Toss to coat each piece of potato thoroughly on both sides. Place potatoes in a single layer on aluminum foil lined baking trays. You will probably need 2. Place the trays in the ov

Aunt Vicky's Apple Fritter Recipe

This simple and SUPER easy apple fritter recipe is for any cook, at any level. The following recipe from Chef Joseph's Great Aunt Vickie. Apples, cored and sliced into wedges 1 cup Flour* 1 cup Beer* Oil, Vegetable, for frying Confectioners Sugar Mix the flour and beer. Heat 4-inches vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. Place confectioners' sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown. Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding. Top fritters with confectioners' sugar and transfer to a serving platter. * Note: Your beer and flour are to be in equal parts. p

Chocolate Covered Peanut Butter Ritz Sandwiches Recipe

Makes 16 Ingredients: 2 cups milk chocolate chips ½ cup creamy peanut butter ¼ cup powdered sugar, sifted 32 Ritz crackers Directions: 1. Place chocolate chips over a double boiler and melt. 2. Place peanut butter and sugar into a mixing bowl and whisk until smooth. 3. Spread a small amount of the peanut butter mixture onto a cracker and sandwich together with another cracker. 4. Repeat until all the crackers and peanut butter filling have been used. 5. Place crackers onto a parchment line baking sheet and place in freezer for about 30 minutes. 6. Once the chocolate has melted, using a small pair of tongs, or tweezers, dip the chilled peanut butter sandwiches into the chocolate until completely covered. 7. Shake off any access chocolate and place back onto the parchment lined baking sheet. 8. Repeat with the remaining sandwiches and set aside to dry, about an hour. 9. Carefully peel from the parchment and serve. http://www.spoonforkbacon.com/2011/12/chocolate-covered

White Fish Gravlax Recipe

White Fish Gravlax Serves 4 Here is a great starter, light lunch or a fantastic item for your holiday buffet. If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens. Gravlax 5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade) 2 tablespoons/30 ml coarse salt 2 tablespoons/30 ml caster sugar 1 tablespoon/15 ml of ground black pepper 1/2 teaspoon/2 ml ground allspice 1/2 teaspoon/2 ml ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/30 ml 28g of unsalted butter, softened 2 Tablespoons/30 ml of dijon mustard. Salad 1 handful of watercress dressed with simple vinaigrette Creme Fraiche or Sour Cream Mix salt, sugar, black pepper, allspice, and ground cloves. Liberally sprinkle on both sides of the fish. Lay half of the dill in a glass container. Place the fish on top and cover with rest of the dill

Poule au Pot (Chicken in a Pot) Recipe

Poached Chicken/Chicken in a Pot or as it is called in Italian Pollo Bollito is a much misunderstood meal. It was possibly crea ted during the time of Henry the IV or Henri de Navarre who famously is quoted as “Si Dieu me prête vie, je ferai qu'il n'y aura point de laboureur en mon royaume qui n'ait les moyens d'avoir le dimanche une poule dans son pot!” (If God keeps me, I will make sure that no peasant in my realm will lack the means to have a chicken in the pot on Sunday!) We usually like Cooks Kitchen for the way they re-work recipes. This is one time that we disagree. It should not be tired boiled chicken. The vegetables are not over cooked or the stuffing a soggy mess when done in the traditional manner. That is NOT if it is done correctly, with the flap sewn or skewered and the whole pot is cooked slowly for about 1 1/2 hours to gently cook the chicken and the vegetables. All will be good, the chicken cooked perfectly when the vegetables are done. Serve

Bolognese Sauce/Meat Ragu Recipe

First things first. Let us set the record straight. This is not the true ragu alla bolognese. Ragu alla Bolognese is a slowly cooked meat-based sauce from the city of Bologna, Italy used specifically for lasagna or to dress the long ribbon like pasta, tagliatelle. Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added, and are more similar in fact to the ragu alla napoletana. Serves 6-8 ¼ cup/60ml extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, coarsely chopped 1 celery stalk, minced 1 carrot, minced 1 pound ground meat, beef, turkey, or pork 1 28 ounce/794g can crushed tomatoes 2 tablespoons/30ml tomato paste 1/2 cup/125ml white wine ¼ teaspoon/1ml cinnamon ½ teaspoon/2ml thyme 1 teaspoon/5ml oregano small handful of flat leaf Italian parsley, chopped 8 fresh basil leaves, chiffonade 1 teaspoon/5ml salt ½ teaspoon/5ml black pepper In a large sauce pan, add extra

Lasagna Bolognese Recipe, the real deal

We have all had lasagna. It is usually layers of sauce, bechamel, pecorino, parmigiana, ricotta and mozzarella. The end product is in our opinion, delicious. The problem is this is not the real deal. Lasagna, or as it is called in Bologna lasagne (because it is layers and therefor referred in the plural, is much simpler. It has four (4) ingredients; the noodles, preferably green ones (made with spinach), bechamel, bolognese (ragu), and Parmigiano Reggiano. That's it. If you don't make your on noodles we found it pretty much impossible to find the spinach lasagna sheets, so we used store bought regular noodles. We also cheated a bit and added a touch more sauce so we didn't have to pre-cook the noodles. We don't by the "special" no boil, just the regular ones. Once you try this version, we are pretty sure you won't want the overly cheesy version you will get in most restaurants outside of Bologna. It is delicious and light. The flavours of the ragu

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