Month: December 2020

Bridge launches Community Kitchen incubator for budding chefs

Bridge launches Community Kitchen incubator for budding chefs
Photo contributed.

By Kathy Chouteau

Amid pandemic-driven restaurant closures devastating food businesses and the communities they serve, the Bridge Commissary Kitchen at Richmond’s Bridge Storage and ArtSpace is launching a new venture aimed at lending chefs a helping hand.

The new program—called the Bridge Community Kitchen—is a food hall-style incubator for budding chefs so that they can gain entry into the retail food sales market at an approachable price point, according to Bridge Operating Partner Phillip Mitchell.

As part of the initiative, Mitchell is negotiating one-year leases with the landlords of empty restaurant spaces in Richmond, the East Bay, San

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2020 In The Kitchen: The Year We Spent Making, Baking, Frying And Trying

Renee Horton has spent a lot more time than usual in her kitchen this year.

Horton, a NASA engineer from New Orleans, has been working from home almost exclusively since March. With her desk just steps away from her home’s kitchen, she often tries out new vegan recipes and also makes her classic comfort food staples in between video meetings.

For Horton, cooking during the coronavirus pandemic has meant consistency at a time when everything has changed.

“I think I ate chicken and waffles at the beginning because that was, like, my true comfort food,” Horton tells NPR.

Horton is

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Food Pantries Already Facing Unprecedented Demand in 2020 See Holiday Spike in Need | Chicago News

During the winter holidays, the demand on food pantries spikes. And this year, the COVID-19 pandemic has already exacerbated hunger around the U.S., with the organization Feeding America estimating an additional 50 million people may go without enough food. But the pandemic has also presented major logistical challenges for organizations that are trying to meet the needs of people facing food insecurity.

The Greater Chicago Food Depository, which serves 800,000 people a year in Chicago and other Cook County communities, says it’s seeing unprecedented demand in its 41-year history, and that it’s had to work hard to ensure it

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10 places to drink in Los Angeles

[It’s here: The Los Angeles Times’ 101 restaurants, dishes, people and ideas that define how we eat in 2020.]

Care for a drink?

Even in a pandemic, when so much of life has slowed to a crawl, Angelenos are caffeinating on the go with cold brews and pour-overs. But we also know how to kick back with an afternoon boba tea break or settle into the night with a glass of wine or a carryout cocktail.

As part of the year’s 101 Restaurants, Dishes, People and Ideas project, critics Patricia Escárcega and Bill Addison chose 10

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Sofrito’s Churrasco Steak with Chimichurri

ORLANDO, Fla. — The family-owned Sofrito Latin Café has one mission.

“We like everybody to leave here happy,” said Sofrito General Manager Genesis Cubillam.

And plenty of that happiness is because of a couple favorites: Churrasco steak with Chimichurri and a golden brown empanada.

Churrasco (Steak) Recipe

For the steak:

10 oz steak with a pinch of salt and a pinch of black pepper

Cook several minutes on one side, flip, finish searing (total less than 10 minutes)

For the Chimichurri (sauce)

Yields ¾ bottle

1 cup 200 g EVOO

4 tbsp Garlic Puree

2 oz Parsley (without the ends)

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