Content about writer

September 26, 2011
Tech writer stresses importance of mobile apps at MUFSO
The New York Times columnist addressed MUFSO attendees on Monday
September 12, 2011
Food writing doesn’t have to mean food snobbery
NRN senior food editor Bret Thorn on food snobbery
July 25, 2011
Remembering George Lang: restaurateur, consultant, educator
George Lang was a multifaceted individual who piloted the much-loved West Side classic, Café des Artistes, had his own consulting company and wrote books.
July 14, 2011
The latest chefs on the move
Senior food editor Bret Thorn tracks the latest chefs on the move
July 11, 2011
Menus make the grade
We take a look at the biggest sales drivers in college and university foodservice.
June 21, 2011
The latest chefs on the move
Senior food writer Bret Thorn tracks the latest chefs on the move
June 20, 2011
Cultivating loyalty, one customer at a time
Top chefs, experts at the Aspen Food & Wine discuss how to keep diners coming back
June 17, 2011
Top chefs on the importance of happy, skilled staff
How to get the most out of restaurant staff
June 9, 2011
Q&A: Gary Regan, writer and cocktail expert
Cocktail expert Gary Reagan talks new projects and what makes a good drink
May 16, 2011
Food peddlers and pedaling customers match up quite nicely
Operators looking for an edge can partner with local community groups to get their message out and endear themselves to locals.
April 15, 2011
Burger brands debate offering beef in India
Wendy’s, Carl’s Jr. and Johnny Rockets on how they may adjust menu to expand in the country
April 13, 2011
Dispatch from India: A taste of McD, CPK
NRN's Bret Thorn shares observations from travels in India
March 21, 2011
Finalists named for James Beard Awards
More newcomers make it onto this year’s list
January 3, 2011
Food Writer's Diary: Local in, burgers out
Blog readers weigh in on top food trends
December 28, 2010
A food writer’s top trend list

Tired of the present and uncertain about the future, Americans likely will continue their culinary navel-gazing in 2011. We will no-doubt be looking to the homespun past for culinary inspiration, but at the same time will retain a contemporary approach, using ingredients we believe are better for us, better for others or better for the planet.

Burgers and friends

November 22, 2010
Mixologists cultivate an appetite for the aperitif
Consider, if you will, a cocktail that actually encourages an appetite for more food and drink.
 It's likely absent from your drinks list — unless your list includes the traditional aperitif cocktail.

September 19, 2010
Restaurants need to upgrade training with tech knowledge
Jim Sullivan discusses training iPod generation servers on selling and hospitality.
August 23, 2010
Signs of hope for recovery seen in improved high-end sales

Has fine dining turned the corner and begun to put some distance between
itself and the malignant grip of the recession?


Restaurant and food writer John Mariani thinks so. 


Mariani visits 15 to 20 different cities around the country each year in his capacity as food and travel correspondent for Esquire magazine and editor and chief scribe of Mariani’s Virtual Gourmet Newsletter. As such, he dines at some 80 to 85 different restaurants each year, which gives him a boots-on-the-ground vantage point from which to monitor trends in the high-end sector.


August 9, 2010
Wine service: The question 
of tasting 


In his July 6 column, New York Times wine writer Eric Asimov raised the thorny subject of sommeliers sampling from bottles of wine before pouring for the customer, prompting feedback both for and against the practice. I asked a few noted wine 
professionals to share their views:


August 5, 2010
Meet the Master Sommeliers
Learn more about the masters picking each month's wines.
May 31, 2010
Playful cafes hit the sweet spot for chocolatier Max Brenner
Max Brenner never really wanted to be a chef, cook or restaurateur.

March 21, 2010
A look at the James Beard nominees
NEW ORLEANS The James Beard Foundation announced on Monday its list of final nominees for...
March 3, 2010
Readers make picks for Rising Star chef
NEW YORK Jonathon Sawyer, executive chef of The Greenhouse Tavern in Cleveland, trounced the other...
February 17, 2010
Beard Award semifinalists named
NEW YORK The James Beard Foundation has announced the 397 semifinalists in its chef and...
February 15, 2010
NRN readers rank food regions of Italy
NEW YORK Emilia-Romagna and Sicily are two favorite Italian regions for food, according to a...
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