We've partnered with the National Honey Board and some of Houston and San Francisco's top restaurants to bring next-level honey dishes and drinks to your city. Honey is a natural product made by bees—one of our planet’s most important animals. However, honey bees’ contributions extend far beyond making honey; their pollination is vital to the creation of many of the foods we eat. Using honey is the best way to support bee health, the beekeepers who care for the hives, and our global food supply.
Check out the participating restaurants and featured restaurants!
Chicago has a culinary legacy that runs deep, but for a city named after ramps, it should come as no surprise. The supportive community creates opportunities for industry professionals to experiment with boundary-pushing techniques and outside-the-box flavors. There is also new talent arriving every day, eager to learn from the trendsetters in the kitchen, behind the bar, and on the floor, and ready to bring their own perspectives to the table. From fine dining institutions to local pizza joints, it was clear to us that the hospitality community is integral to the identity of the city itself. And the people who live there are willing and excited to try new things and have new experiences. There is demand in the Windy City. It's filled with hardworking and dedicated industry professionals who are more than deserving of the support and admiration they get from their diners. And we hope that never changes.
Check back here on Tuesday, September 17 for the announcement our Chicago Rising Stars Award winners.
Calling all chefs–here's your chance to win an all-expenses-paid trip to Jerez, Spain! Fifty (50) finalists will be selected to receive a sample of Sherry Vinegar PDO from Spain and submit a recipe for a chance to win. One (1) lucky chef will win the grand prize trip and two (2) runners-up will receive $500. Complete the application form below to request your sample today!
Calling all chefs and sommeliers—let’s see what you can do with Sherry! Put your skills to the test for a chance to compete in the Copa Jerez USA Finals in New York City on Monday, November 4. One winning team will go on to represent the US in the International Finals in Jerez, Spain in 2025. Collaborate with your chef or sommelier and submit a three-course pairing menu for your chance to win.
Boston chef-owners are developing new concepts by sidestepping tradition.
Baker Kelsey Munger discusses the challenges and rewards of running a nut-free bakery.
Every time you choose Impossible Foods products, you use 96% less land, 92% less water, and generate 91% fewer greenhouse gas emissions than animal products. Take a look at how chefs across the country are using Impossible ground beef in creative ways.
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