It used to be that the word “pairings” automatically turned our thoughts and palates to wine, but the rise in craft beer production, small breweries and brewpubs has brought food and beer pairings to the forefront. About 1,200 of the 2,700 U.S. craft breweries are brewpubs, many of which are honing the art of finding the perfect brew to go with at least some of the dishes on the menu, says Julia Herz of the Brewers Association in Boulder, Colo.
Beer is gaining an ever-bigger place at the table when it comes to America’s foodie culture, as evidenced by the rise in beer-related shows on the Food Network, including a recent episode of “Chopped” that challenged chefs to create appetizer, entree and dessert to go with three different beer styles.
“Craft beer picks up where wine leaves off,” Herz says. Americans first learned about pairings in the era of Julia Child, but American dining has grown leaps and bounds beyond that kind of classic French cuisine and many of today’s spicier flavor palates pair perfectly with beer, for a few reasons, she says. (read more…)
Donna Berry is the owner of Dairy & Food Communications, a company that specializes in business-to-business writing, speaking and consulting projects in the dairy, beverage and food industries, and she writes for numerous trade publications, including Dairy Business News, Food Business News, Food Product Design, Meat & Poultry and Baking & Snack. She has a bachelors degree in food science from the University of Illinois and product development industry experience with Kraft Foods. She has been writing for the dairy trade since 1993.
SmartBrief interviewed Berry about her perspective on the dairy industry and the trends and challenges she thinks are important for the industry today and heading into the future.
What are the top trends in the dairy industry right now as far as products go?
People are funny…what they say they eat and what they actually eat are two different things. This is particularly true in dairy. They say they want fat free, low fat, low sodium, etc., but what do they buy? (read more…)
Ryan has served on the NRA’s Educational Foundation Board of Trustees since 2011, the same year the NRA awarded its Faces of Diversity Inspiration Award to the Institute, honoring the CIA for its El Sueño initiative at the San Antonio campus.
“I am pleased to help the industry that has given such support to the CIA and provided such great career opportunities to our graduates– myself included,” Ryan said in a news release. “I started as a minimum wage dishwasher in my teenage years, and have been amazed at the doors that the restaurant industry, a great education, and hard work have opened for me since then. I look forward to this new role and the opportunity to contribute even more to the advancement of the industry that has helped me advance.”
Ryan, who graduated from the CIA in 1977 and became its fifth president in 2001, earlier this year was named one of the 50 most powerful people in the restaurant industry by Nation’s Restaurant News in the category of “The Connectors: People who are bringing together ideas, talent, and funding in the restaurant industry.” Ryan is responsible for expanding the school’s curriculum to include more physics and chemistry, as well as the world’s first bachelor’s degrees in culinary arts management and baking and pastry arts management. (read more…)