Creative chile-laden food & drink continue to expand on menus
The trend toward hot and spicy has been heating up for some time now, with consumers eating and seeking out wherever they go more hot and spicy food and drink.
New research from Kalsec, a global producer of spice and herb flavor extracts, indicates that more than 50% of consumers say that they choose spicy options when dining out or eating at home, double the number from just two years ago.
Chefs and bartenders are responding to the growing desire for fire by delivering spiciness even in ingredients or dishes that aren’t typically spicy, such as bacon, cocktails and desserts.
BEAVER CREEK The night before President Joe Biden signed the American Rescue Plan and gave the green light for a $28.6 billion grant program to help struggling independent restaurants and bars across the country, guests dining at Splendido at the Chateau in Beaver Creek raised $110,000 during an event held to support the Independent Restaurant Coalition (IRC).
On Tuesday, March 9, chef-owner Brian Ackerman and his team hosted notable culinary figures Dominique Crenn, Andrew Zimmern, Billy Dec and Bobby Stuckey for a four-course fine dining experience that brought in an overwhelming amount of flavor and philanthropy.
“First of all it proves our model that there are people that would like to contribute to our cause and do it with an event like this one,” Zimmern said. “But more importantly, I was really excited that the confluence of this dinner’s date met up with the eve of this necessary push by Congress.”
Special to the Daily
#SaveRestaurants was created by the Independent Restaurant Coalition (IRC) as a part of the group’s efforts raise awareness and support for independent restaurants and chefs impacted by the COVID-19 pandemic. It’s a harsh reality that many restaurants across the country are struggling, and many will never open their doors again.
Brian Ackerman, chef-owner of Splendido at the Chateau in Beaver Creek, is bringing the IRC’s support efforts to the Vail Valley with the Blue Tape Project, a fundraising event on Tuesday, March 9, with renowned culinary personalities including Andrew Zimmern making appearances.
“We’re calling it the Blue Tape Project because the idea is to have restaurants that are doing okay help restaurants that are not okay,” shares Ackerman. “So this would only be the first fundraising dinner of many.”
Nacho average Sunday: 15 easy, cheesy recipes for the big game TODAY 2/2/2021 Emi Boscamp
Nachos are to the Super Bowl as turkey is to Thanksgiving. Like candy to Halloween. Champagne to New Year s Eve. So, yeah, there s a lot of pressure on those triangular chips. Your nacho recipe could make or break your Super Bowl party. The good news is nachos are super easy to get right.
Here are the keys to a successful nacho situation:
Sturdy chips
Fresh, acidic and spicy components: cilantro, jalapeños, salsa, guacamole and sour cream
An even structure: Layer all your components, starting with a layer of chips, on a baking sheet, then meat and beans, then lots (LOTS!) of cheese, then repeat until it s a few layers high. After baking, top with your fresh components.