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25 Best Wines for Summer, According to Sommeliers thekitchn.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thekitchn.com Daily Mail and Mail on Sunday newspapers.
Getty Over the past year, an influx of entrepreneurs has entered the wine industry. Through job losses or reduced working hours, industry changes forced wine pros to find new ways of making a living. With restaurant shutdowns, many sommeliers moved to virtual spaces, where they live-streamed tastings and seminars, and cultivated social media brands. Consultants transitioned from curating restaurant wine lists to online wine clubs. To navigate these new ventures, wine professionals must stand out, and credentials can help establish authority. But with a wide variety of certificates and courses, how does one make sense of the most appropriate options to pursue? ....
Chef John Fraser, whose 701West holds Wine Spectator’s Best of Award of Excellence, opened Iris April 21 in Midtown Manhattan. The restaurant offers Aegean-style dining, influenced by Turkish cuisine and Fraser’s Greek background, with an emphasis on plant-based dishes. “This restaurant is such a direct expression of my heritage and passion, as seen through the lenses of cuisine and travel,” Fraser told Wine Spectator. Leading the wine program is the group’s beverage director, Amy Racine, who also oversees 701West’s 650-selection list. Iris features about 180 labels highlighting regions along the Aegean Sea, with Greek and Turkish bottles making up about half the selections. There is a diverse selection of sparkling wines as well, plus picks from Napa, Piedmont, Burgundy, the Rhône Valley and beyond. “It was a privilege and very fun to explore these new varietals, to introduce our guests to something new,” Racine said. “We really wanted a ‘If ....
Plus, a vaccinated-members-only club opens in Los Angeles; March sales for restaurants are up Each week, Restaurant Hospitality gathers five stories that impact independent restaurant operations that you may have missed. Here’s your list for the week of April 26: Labor proves to be a challenge for owners and management Across the industry, there has been a shortage of willing workers for restaurants. The industry still remains 15% below pre-pandemic job levels, according to the Bureau of Labor Statistics’ March 2021 numbers. Finding back-of-house labor has been especially difficult, operators said. Troy Guard of the Denver-based TAG Restaurant Group, said, “Labor is so challenging because now we’re having to pay dishwashers $18-$20 per hour and having to put service charges on check to help with BOH.” Guard said TAG gave back-of-house workers raises of $2 to $5 per hour “to keep people working and happy.” ....
Iris, From John Fraser, Opens in Midtown Manhattan An Eataly restaurant teams up with Color Factory, mostly vegan selections from Baja California, and more restaurant news. Amy Racine, the beverage director at Iris, manages a sweets and libations cart at the restaurant.Credit.Karsten Moran for The New York Times Headliner Iris With its November opening derailed by the pandemic, this elegant addition to Midtown Manhattan dining, from the chef and restaurateur John Fraser, is now ready for business. The food makes clear Mr. Fraser’s Greek heritage, something that was less evident in his other ventures, like the Loyal and the North Fork Table, which he recently reopened in Southold, N.Y. You also may have sampled some of his Greek dishes at Snack Taverna in the West Village. He calls his new restaurant “a bit of a homecoming,” he said. “It’s the food I really love.” Among the dishes are tzatziki flecked with sorrel; lamb tartare with ramp labneh; lemon ....