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JUST RELEASED: THE JAMES BEARD FOUNDATION® 2026 INDEPENDENT RESTAURANT INDUSTRY REPORT

Independent Restaurants Show Remarkable Resilience and Strategic Problem Solving as Industry Navigates Continued Rising Costs, Shifting Consumer Behavior, and Rapid Technological Change

The James Beard Foundation® (JBF), in collaboration with Deloitte, announced today the findings of its 2026 Independent Restaurant Industry Report, a comprehensive analysis of the independent restaurant industry, synthesizing insights from independent owners and chefs, to reveal the industry’s top challenges and opportunities. Drawing from interviews with leading chefs and a nationwide survey of hundreds of owners and operators across the nation, the report provides a wide-ranging view of the current state of the industry, emerging trends, and critical factors that restaurants can leverage to thrive in 2026.

“Independent restaurants are essential to our society, culture, and communities. They employ millions of people, generate billions in economic activity, and serve as vital gathering places for meaningful human connection,” said Clare Reichenbach, CEO, James Beard Foundation. “The landscape has never been more complex, but chefs and operators are rising to meet it with incredible fortitude and creativity. The James Beard Foundation is deeply committed to supporting their success through this report, the JBF Institute, and our entire suite of impact programs and advocacy work.” 

The findings paint a picture of an industry moving into 2026 with cautious optimism. Not because pressures have eased, but because independent operators have demonstrated remarkable endurance and adaptability in the face of cost pressures, shifting consumer behavior and expectations, workforce complexity, and rapid technological change. Despite these hurdles, most restaurateurs are implementing innovative strategies to meet current market demands, deepen guest connection, and ensure long-term sustainability.

The study identified four major trends that are helping reshape the industry landscape:

Protecting Margins Amidst Volatility: Fluctuations in ingredient prices, combined with persistent cost pressures, is making margin management increasingly inflexible and reactive.
Supporting the Workforce Beyond Wages: Labor pressures have largely shifted from mitigating shortages to navigating retention, cost management, and regulatory complexity.
Navigating An Expanding Technology Ecosystem: A rapidly growing and increasingly costly technology ecosystem is resulting in more disciplined adoption and intentional investment.
Managing the Consumer Expectation Gap: Converging and increasing consumer experience expectations seems to be widening the disconnect between guest assumptions and operational realities.

The research synthesizes insights from a survey of over 380 independent restaurant owners, chefs, and operators conducted September to November 2025, as well as interviews with 40 chefs. Participants represented a broad cross-section of the industry across 47 states and all four census regions, ranging from fine dining establishments to fast-casual venues, breweries, and caterers.

To read the full report click here. Highlights of key findings are below.

2026 STATE OF THE INDEPENDENT RESTAURANT INDUSTRY

Across survey and roundtable discussions, owners, chefs, and operators described a year marked by continued pressure—on costs, demand, and predictability—but also by profound adaptation. Familiar challenges took on new dimensions in 2025, feeling meaningfully different for many respondents. Inflationary pressures, supply chain disruptions, and rapid shifts in technology converged to reportedly make planning and decision-making more complex. Consumer affordability concerns are reshaping the landscape, while food cost volatility made forecasting, menu planning, and pricing decisions increasingly difficult. Meanwhile, AI and an expanding restaurant technology sector added new complexity and competitive pressure.

Yet despite operating in this recalibrated reality, the 2026 findings reveal an independent restaurant industry marked by steadfast, cautious optimism and hard-earned determination. Fueled by creativity, persistence, and a deep commitment to their communities, they are shaping a future rooted in adaptability, one tactical decision at a time.

HIGHLIGHTS OF FINDINGS

2026 State of Business

Rising general costs, rising labor costs, and finding staff to hire were the top business concerns among those surveyed and interviewed in 2025.
Wage increases cooled in 2025, with 67% of respondents increasing wages less than 10%. In addition, 18% did not increase wages at all—more than twice the number from last year—reflecting a move towards tighter cost control.
Despite significant pressures, nearly three quarters of respondents (73%) have a positive outlook for 2026, speaking to the determination and experience of independent restaurants to navigate the challenges ahead.
In 2025, 62% of respondents reported excellent or good business performance—increasing YoY from both 2024 and 2023.
Customer volume improved slightly from 2024, with two-thirds of respondents reporting the same or more customers in 2025.

THEME 1: Protecting Margins Amidst Volatility

Rising costs remained the top issue for surveyed chefs in 2025. Sudden price fluctuations in key ingredients forced operators into near-constant adjustment, managing margins reactively while working to preserve quality, guest experience, and cultural identity.
As such, price increases are no longer the reliable margin lever they once were, as many operators noted that they have reached a ceiling in what customers are willing or able to pay.
Restaurants raising menu prices by more than 10% were most likely to report lower profits and expect fewer customers than those that raised prices modestly.
The rise of non-alcoholic beverages was cited as the top consumer trend affecting restaurant operations, putting additional pressure on high-margin categories.

THEME 2: Supporting the Workforce Beyond Wages

Labor concerns remained a top three issue among surveyed chefs. Nearly half of operators (49%) reported some level of staffing insufficiency, with finding qualified staff to hire as the leading factor influencing workforce operations.
The share of surveyed operators raising wages by more than 10% fell sharply, from 71% in 2024 to just 15% in 2025—as providing bigger paychecks became financially unfeasible.
Among operators facing staffing difficulties, high turnover and retention challenges emerged as the most significant factors reported.
As margins tighten, operators increasingly view building internal culture as essential—through such things as cross-training and growth opportunities.

THEME 3: Navigating an Expanded Technology Ecosystem

The technology landscape has expanded dramatically, with more tools, platforms, and decisions confronting operators already managing tight margins and limited capacity. Many report struggling to identify where to invest as providers add features, raise fees, and make switching costly—all while platforms increasingly control customer relationships.
Restaurants with moderate, intentional adoption reported stronger business performance. Both low- and high-tech extremes were associated with weaker outcomes among respondents, reinforcing that more technology does not inherently drive better results.
Reports of better business performance by respondents correlated more with operations-focused technologies like inventory management software than marketing-oriented tools like CRM systems.
In addition, 40% of operators who reported implementing online ordering and delivery integration reported lower profits.
Over 80% of those surveyed say they plan to increase their AI investments in the next year. Inventory and supply chain management, staffing and scheduling, and reservations and customer service were the top three potential AI implementations among respondents.
However, 38% reported that AI tools currently feel irrelevant to their business, reflecting uncertainty about how to leverage these tools effectively.

THEME 4: Managing the Consumer Expectation Gap

Independent restaurants report navigating a widening gap between rising guest expectations and what operators can realistically deliver—as social media and online platforms reshape how guests discover, engage with, and evaluate restaurants.
After increasing food costs, social media marketing and in-person engagement were the top trends surveyed chefs predicted to affect restaurant operations in 2026.
Some owners reported viral exposure negatively affecting performance when they were unable to scale quickly enough to meet demand and deliver consistent quality.
Despite more transactional expectations, restaurants focused on community-driven dining reported stronger outcomes, with 45% indicating increased customer volume compared to 36% for those not citing community influence.

“As independent restaurants face ongoing cost fluctuations, tighter labor dynamics, and rapidly shifting guest expectations, the operators across the industry are responding with disciplined, practical problem solving,” said Evert Gruyaert, US Restaurants & Food Service leader and principal, Deloitte Consulting LLP. “The report suggests that many restaurants are protecting margins through their decisions—supporting teams beyond wages, making intentional technology and AI investments where they improve operations, and deepening guest connection through community-driven dining. Deloitte is proud to collaborate with the James Beard Foundation to help share these insights with independent restaurants as they navigate 2026.”

The annual industry report is part of the James Beard Foundation Institute (JBF Institute), a central hub for training, programs, and resources to support the success of independent chefs and operators. From business resiliency, leadership, and management skills to advocacy training towards policy change, the JBF Institute is the definitive educational resource for the independent restaurant industry and leaders in the broader food system.

ABOUT THE JAMES BEARD FOUNDATON

The James Beard Foundation® (JBF) is a 501(c)3 nonprofit dedicated to leading chefs and the broader culinary industry toward a new standard of excellence. Our guiding principle, Good Food for Good®, informs our vision of a vibrant, equitable, and sustainable independent restaurant industry that stands as a cornerstone of American culture, community, and economy, and drives toward a better food system. For 40 years, JBF has been instrumental in recognizing, amplifying, educating, and training the individuals who shape American food culture. Today, our mission comes to life through the prestigious James Beard Awards, industry and community-focused programming, advocacy and policy initiatives, and culinary events and partnerships nationwide—including at Platform by JBF® and the James Beard House in New York City. Learn more at jamesbeard.org, sign up for our emails, and follow @beardfoundation on social media.

As used in this document, “Deloitte” means Deloitte Consulting LLP, a subsidiary of Deloitte LLP. Please see www.deloitte.com/us/about for a detailed description of our legal structure. Certain services may not be available to attest clients under the rules and regulations of public accounting.

And for fun, here’s a recipe courtesy of the James Beard Foundation.

Ingredients

For the Chicken Pinchos

2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1 tsp onion powder
½ tsp ground turmeric (curcuma)
1 tsp smoked paprika
Juice of 2 limes
3 Tbsp canola oil

Ingredients

For the Mango Salsa

2 ripe mangos, diced
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
Juice of 1 lime
1 garlic clove, finely grated
1 tsp finely chopped jalapeño
Pinch of sea salt
1 tsp olive oil

Method

Pinchos

In a large bowl, mix the chicken with salt, pepper, cumin, onion powder, turmeric, smoked paprika, lime juice, and oil.
Cover and marinate in the fridge for at least 2 hours (overnight is best).
Thread marinated chicken onto skewers.
Grill over medium-high heat, turning occasionally, until cooked through and slightly charred, about 10–12 minutes.
Let rest for 5 minutes before serving.

Mango Salsa

In a bowl, gently toss all ingredients together.
Let sit for 10–15 minutes to allow flavors to meld.
Serve chilled or at room temperature over the grilled pinchos.

Yield

Serves 4 to 5

Photos courtesy of the James Beard Foundation.

‘The Outsiders’ is musical theater at its best

Cadillac Palace Theatre, Entertainment, Theater, Uncategorized

By Guest Blogger Eloise Marie Valadez

The latest production to take the stage at Cadillac Palace Theatre in Chicago is a winner in every category.

“The Outsiders,” with a book by Adam Rapp with Justin Levine, is one of the best musical theater productions to hit The Windy City in a while. The show continues to Feb.22.

The musical, based on the novel by S.E. Hinton as well as the popular Francis Ford Coppola film, is set in Tulsa, Oklahoma, in 1967 and revolves around Ponyboy Curtis, his brothers, and his group of outsider friends (Greasers), and their social clashes with the wealthier group in their hometown. It’s a story about the loyalty and bonds of family and friendship, the battle between social classes, pursuing dreams, dealing with tragedy, and desperately wanting to believe there’s still a lot of good in the world.

“The Outsiders” opened on Broadway in April 2024. It received much praise, and rightly so. On all levels, from the strong acting, powerful vocals, fascinating choreography, standout score, and engaging story, the show is definitely a hit.

The stellar touring cast stars Nolan White, Bonale Fambrini, Tyler Jordan Wesley, Travis Roy Rogers, Corbin Drew Ross, Emma Hearn, Jaydon Nget, Mark Doyle, Jackson Reagin, Jordan DeAndre Williams, and others.

Among highlighted tunes are “Great Expectations,” “Far Away from Tulsa,” “Run, Run Brother,” “Trouble,” and “Stay Gold.”

Don’t miss this production while it’s gracing the stage in Chicago.

FYI: “The Outsiders” continues to Feb. 22 at Cadillac Palace Theatre, 151 W. Randolph, Chicago. Tickets are $69 to $200. Visit broadwayinchicago.com.

Lyric Opera of Chicago offers riveting ‘Salome’

Lyric Opera House, Musical, Theater

By guest blogger Eloise Marie Valadez

Tragic circumstances, passion, and drama blend in Lyric Opera of Chicago’s “Salome.”

“Salome,” inspired by the tragic biblical story of Salome, who is obsessed with John the Baptist, and ultimately demands his head be removed, continues to February 14 at Lyric Opera of Chicago.

The production, which features an outstanding score by Richard Strauss, stars Jennifer Holloway as Salome. “Salome,” directed by Sir David McVicar, is making its North American premiere with this Lyric Opera production.

Holloway’s vocals remain stellar throughout the production. Other cast members in starring roles as well as ensemble members also display powerful vocals.

Among singers appearing in “Salome” are Nicholas Brownlee as Jochanaan; Alex Boyer as Herod; Tanja Ariane Baumgartner as Herodias; and Benjamin R. Sokol as The Fifth Jew.

In addition to the cast members’ strong vocals, their acting talents are just as praiseworthy.

Strauss’ score is handled superbly by the Lyric Opera Orchestra under the direction of conductor Tomas Netopil in the show. Netopil is the music director and chief conductor of the FOK- Prague Symphony Orchestra.

Upcoming at Lyric Opera is “Madama Butterfly,” March 14 to April 12.

FYI: “Salome” continues to Feb. 14 at Lyric Opera of Chicago. Visit lyricopera.org.

About Eloise Marie Valadez

Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.

‘Stereophonic’ offers intense look at the art of making music

CIBC Theatre, Entertainment

By Guest blogger Eloise Marie Valadez

Those fascinated by the art of making and recording music may want to take a seat at CIBC Theatre for its latest production.

Currently making its Chicago premiere at CIBC Theatre is “Stereophonic,” a play with music, revolving around a ’70s-era rock band in the explosive process of recording an album. They are on the brink of stardom and all the “behind the music” tension is on display here. The show continues to Feb. 8.

While the play runs long at nearly three hours, the actors do a fine job of bringing audience members into the drama of the music-making fireworks. The musical compositions, written by Arcade Fire’s Will Butler, stand out and are given a strong delivery by the show’s talented vocalists.

Audience members will get a look at the strained relationships in this band, all their personal problems, the egotistical pride of temperamental artists and the nitty gritty process of the workings of recording music. Theater goers may instantly think of Fleetwood Mac and other ’70s rockers while watching this production.

“Stereophonic” is known as the most Tony Award-winning Show of 2024 and the most Tony Award-nominated play of all time. The show, written by David Adjimi and directed by Daniel Aukin, won Tony Awards for Best Play, Direction, Scenic Design and Sound Design in 2024.

Starring in the touring production are Jack Barrett, Claire DeJean, Steven Lee Johnson, Emilie Kouatchou, Cornelius Mcmoyler, Denver Milord and Christopher Mowod.

Among highlights of the show are the vocal performances of Claire DeJean, who portrays Diana and Emilie Kouatchou, in the role of Holly.

FYI: “Stereophonic” continues to Feb. 8 at Broadway in Chicago’s CIBC Theatre, 18 W. Monroe St., Chicago. Tickets range from $40 to $135. Visit BroadwayInChicago.com.

About Eloise Marie Valadez

Found: George Diamond’s French Salad Dressing Recipe!

Historic Restaurants, Lost recipes, Lost Restaurant Found!, Northwest Indiana, Uncategorized

In 1924, Peter Levant’s opened what was one of Whiting’s famous “perch palaces,” a place that served freshly caught perch right from Lake Michigan. They also advertised such menu items as steak, chicken, and, of course, this being The Region, frog legs—mostly likely from nearby Lake George.

Indeed, frog legs were so in demand that Vogel’s, another Whiting restaurant, which was just down the street and totally classy—raised their own frogs for legs in Lake George, just steps behind their restaurants. But that’s a different story.

Located at 1247 Calumet Avenue, Levent’s became the home of George Diamond’s and then later Juster’s Charcoal Broiled Steaks.

Though my mom liked to cook, my parents were totally into eating out as well and though its been years and years, I remember going with them to George Diamond’s. It was the kind of place where everything was overlarge—the steaks, the salads, the charcoal flames, and even the menus.

That Diamond (yes, there was a George Diamond) even opened a place in Whiting shows the town’s status as a food destination. Indeed, around that time, there were a lot of great restaurants–and I’m sure I’m leaving a lot of places out–Vogel’s, Phil Smidt’s, Margaret’s Geneva House, Al Knapp’s Restaurant and Lounge, and the Roby Café. But Diamond was international.

Besides his flagship restaurant at 630 S. Wabash Avenue in Chicago that was said to have cost over $1 million to renovate in a style I call 1950s swank, all red velvet and red upholstery, he had places in Las Vegas, Palm Springs, on a golf course in Antioch, Illinois on a golf, and Acapulco, Mexico.

What I remember most was the house salad dressing which they bottled and sold on the premises. It was so unique that even now it has a cult-like online following with people searching for the recipe. It wasn’t Russian and it certainly wasn’t French or at least not the orangish French dressing we buy in bottles now. Diamond’s dressing was an almost translucent reddish pink. And if the recipe I found online is close to the original, it’s main ingredient was tomato soup.

There’s nothing left of Diamond’s empire today. Diamond died in 1982 at age 80 and the building housing the Wabash Avenue restaurant went up in flames in 2006. But people still remember that dressing.

George Diamond’s salad dressing

1 (10-ounce) can condensed tomato soup
2/3 cup oil
1/2 cup each: white vinegar, sugar
1 small onion, peeled and grated
1 clove garlic, peeled and halved
1 tablespoon dry mustard
1/4 teaspoon each: salt, ground black pepper

Place undiluted soup, oil, vinegar, sugar, mustard, salt, pepper, onion and garlic in a blender or food processor fitted with a metal blade. Cover and blend or process on high speed until pureed, about 2 minutes. Serve chilled. Store covered leftovers in refrigerator.

Looking for copies of my book Classic Restaurants of The Region, check out Miles Books. 2819 Jewett Avenue in Highland. For more information, 219-838-8700.

Also available at Amazon.

People smoked in restaurants back then and so there were ashtrays!Phil

For more information on Whiting’s restaurants back in the day, visit the Whiting/Robertsdale Historical Society’s website.

Presenting the 5th Annual Winter Music Series at Dollywood’s DreamMore Resort and Spa

Dollywood, Dollywood’s DreamMore Resort and Spa, Dollywood’s HeartSong Lodge & Resort, Entertainment, Smoky Mountains, Tennessee

Visitors will find entertainment offerings year-round at Dolly Parton’s Smoky Mountain theme parks and resorts, which is set to kick off the new year with a lineup of talented country music performers on weekends from January 30 through March 7, 2026. With an intimate venue setting at Dollywood’s DreamMore Resort and Spa, the 5th annual Winter Music Series features:

Mark Wills (Jan. 30-31): With eight Top Ten hits under his belt, Wills has recorded Gold and Platinum albums, and his song “19 Somethin’” spent six weeks at No. 1 on the Billboard Hot Country Songs chart. He also is known for his hits “Don’t Laugh at Me,” “Jacob’s Ladder” and “Places I’ve Never Been.”

Linda Davis (Feb. 6-7): Davis’s duet with Reba McEntire, “Does He Love You, reached No. 1 on the Billboard country charts and won a Grammy for Best Country Vocal Collaboration. She has recorded more than 15 singles and has acquired three Grammy wins in her career.

Aaron Tippin (Feb. 13-14): Tippin’s debut single “You’ve Got to Stand for Something” became a popular anthem for American soldiers fighting in the Gulf War, establishing him as a distinct act tailored for the American working class. His achievements over the years include one platinum album and six gold albums.

T. Graham Brown (Feb. 20-21): With his background in film, stage and television, Brown possesses a unique perspective on storytelling and songwriting, producing multiple top 10 hits and three number one songs. Brown’s chart-topping songs include “Drowning in Memories,” Hell and High Water” and “Don’t Go to Strangers.”

John Berry (Feb. 27-28): The Grammy and Emmy award-winning artist makes his Winter Music Series debut this year. Berry became a staple on the country charts in the 1990s with country favorites including “Your Love Amazes Me,” Standing on the Edge of Goodbye” and “She’s Taken a Shine.”

Ruby Leigh (Mar. 6-7): One of the stars of Season 24 of “The Voice,” Leigh’s impressive audition on the show prompted all four judges to turn their chairs in an effort to have the singer on their team. She enthusiastically picked country star Reba McEntire as her coach, and her natural and remarkable voice led her to finish as runner-up in her season.

Winter Music Series tickets are on sale now at $25 for general admission, $20 for Dollywood Season Passholders, and $10 for guests of DreamMore Resort and Dollywood’s HeartSong Lodge & Resort. DreamMore Resort is also offering a room package that includes up to 20% off a standard room at the resort and admission for two at each evening of music. Event performances begin at 7 p.m.

For more information about the Winter Music Series, please visit https://www.dollywood.com/Resort/DMR-Events/Winter-Music-Series.

Amá: A Modern Tex-Mex Kitchen

Restaurants, Tex Mex

“Fritos are a San Antonio delicacy, invented by Gustavo Olguin, who sold the recipe to the owner of a local confectionery shop for one hundred dollars during the Great Depression,” writes Josef Centeno and Betty Hallock in Ama: A Modern Tex-Mex Kitchen. “That guy then created the chip empire known as Frito-Lay. Frito pie, also a San Antonio delicacy, is the stuff of rodeos—usually a bag of the cornmeal chips split open along one side and stuffed with chili and cheese. The version served at Bar Amá is layered with carne guisada, baked in a small cast-iron casserole so the cheddar topping gets warm and bubbly, and garnished with crema, onions, and cilantro. Rather than a portable snack, it’s more like a sit-down meal to share.”

Bar Ama Cookbook by Josef Centeno & Betty Hallock for Chronicle Books

Centeno is the owner of Bar Amá, a Tex-Mex restaurant in Los Angeles as well as others including the Michelin-starred Orsa & Winston, both part of The Josef Centeno Group. His menu offerings at Bar Ama are inspired by his childhood food memories and the cooking of his great grandmother, Amá.

Carne Guisada Frito Pie

Serves 4

4 cups [240 g] Fritos corn chips
1 cup [260 g] carne guisada (page 63)
1 1/3 cups [135 g] grated cheddar cheese
1/4 cup [60 g] crema Mexicana or sour cream
2 Tbsp finely diced red onion
2 Tbsp finely chopped fresh cilantro leaves

Heat the oven to 350°F [180°C].

In each of 2 small baking dishes or ovenproof casseroles, layer 1 cup [60 g] of the corn chips, 1/4 cup [65 g] carne guisada, and 1/3 cup [35 g] cheddar cheese. Add another layer of chips, carne guisada, and cheese. Bake in the oven until the cheese is melted, 8 to 10 minutes. Remove from the oven and top each dish with 2 Tbsp crema, 1 Tbsp onions, and 1 Tbsp cilantro. Serve immediately.

Carne Guisada

Centeno describes carne guisada as his “bowl of red.” Except that he never eats it in a bowl but instead, always in a flour tortilla.

“Like chili con carne, this stewed beef is made with chunks of beef and dried chiles and spices, and it also contains tomatoes,” he explains. “But unlike chili con carne, it isn’t served with a bunch of other ingredients and garnishes. Tucked into a flour tortilla, it needs nothing else—just straight up carne guisada.”

Serves 6 to 8

2 ancho chiles
4 Tbsp [60 ml] olive or avocado oil
2 1/2 to 3 lb [1.2 to 1.4 kg] boneless short rib, trimmed and cut into 1 1/2 in [4 cm] cubes
1 large onion, finely diced
1/2 tsp fine sea salt
5 garlic cloves, chopped
1 serrano chile, stemmed, seeded, and finely chopped
1 Tbsp dried Mexican oregano, preferably Oregano Indio
1 1/2 tsp cumin seeds
1 tsp chile powder
1 fresh bay leaf, or 2 dried
Fresh black pepper
2 Tbsp all-purpose flour
3 cups [720 ml] beef broth
1 cup [340 g] crushed San Marzano tomatoes

Using tongs, toast the ancho chiles over the open flame of a gas burner until slightly softened and fragrant, 1 to 2 minutes. Stem and seed the chiles and tear them into pieces. Set aside.

Heat 2 Tbsp of the oil in a Dutch oven or another large heavy-bottom pot over medium-high heat. When the oil shimmers, add the beef and brown it on all sides, 10 to 12 minutes.

Add the remaining 2 Tbsp of oil to the pot. When the oil is hot, add the onion and salt and cook over medium heat, scraping up the browned bits of meat at the bottom of the pot, until the onions are soft, about 5 minutes.

Add the garlic, serrano, oregano, cumin seeds, chile powder, bay leaf, and several grinds of black pepper and cook until fragrant, 30 seconds.

Add the toasted chiles to the pot along with the flour and stir until incorporated. Add the beef broth and tomatoes and bring the mixture to a boil.

Reduce the heat to low and simmer, partly covered, stirring occasionally, until the meat is tender and the sauce is thickened, 2 1/2 to 3 hours. Taste and adjust the salt. Store, covered, in the refrigerator for up to 3 days.

Vanilla Bean Semifreddo with Dulce de Leche

“This is an easy version of vanilla ice cream,” says Centano, “which we make at Bar Amá with cream and crème fraîche—no ice-cream maker necessary! We use it for raspados of shaved ice and hibiscus syrup, for fried ice cream, or to serve drizzled with dulce de leche or chocolate sauce.”

Serves 6 to 8

Vanilla bean semifreddo

6 egg yolks
1 1/2 tsp dark brown sugar
1/2 cup [100 g] granulated sugar
1 1/2 cups [360 ml] heavy cream
1/2 cup [120 g] crème fraîche
Seeds of 1 vanilla bean
Dulce de leche
One 14 oz [420 ml] can sweetened condensed milk

make the semifreddo: Put the egg yolks, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high to high speed until the mixture is pale yellow and fluffy, about 8 minutes. Set aside.

Combine the heavy cream, crème fraîche, and vanilla seeds scraped from the bean in a clean bowl, and with a clean whisk attachment, or a hand mixer with regular beaters, whip until soft peaks form.

Carefully fold the whipped cream mixture into the egg mixture. Pour into a container, cover, and freeze for 6 hours or overnight. Any leftover ice cream will keep in the freezer for up to 1 week.

make the dulce de leche: Peel the label off the can of condensed milk and put the can in a large pot. Add enough water to the pot so it comes within 2 fingers of the top. Bring to a boil over medium-high heat. Lower the heat to medium-low and cook for 6 hours, checking the water level, and adding more as needed to keep the pot filled. Remove the can with tongs and set aside to cool overnight at room temperature.

Serve the semifreddo with a drizzle of the dulce de leche. Store any remaining dulce de leche in a covered container in the refrigerator for up to 1 month.

Reprinted from Ama by Josef Centeno and Betty Hallock with permission by Chronicle Books, 2019

James Beard Semifinalist Unveils Fusion of Southern Soul and British Pub Culture in Louisville’s Highlands

Britich Pub, British Pub, Cajun/Creole, James Beard Awards, Louisville, Louisville restaurant, Restaurants, Uncategorized

Louisville’s iconic Highlands neighborhood starts a new culinary chapter inspired by award-winning Chef Lawrence Weeks. Weeks, a James Beard semifinalist and rising Southern culinary talent proudly announces the grand opening of Murray’s Creole Pub, a restaurant rooted in family legacy, bursting with passion, and built to honor the culinary dreams of those who came before him.

Weeks is well known for the acclaimed restaurant North of Bourbon, which earned a coveted spot on The New York Times’ 50 Best Restaurants in America list while under his direction in 2024.

Named in tribute to his great-grandfather Lawrence Ignatius “Buzz” Murray and grandfather Lawrence Xavier Murray, Murray’s carries the dreams of two men who always aspired to run their own kitchen.

“This is more than food,” says Weeks. “It’s a tribute to the men who inspired my fire for cooking. They never got their shot to be head chefs – so I’m giving them the stage they always deserved.”

At Murray’s Creole Pub, the convivial spirit of British pub culture finds unexpected harmony with the bold, soulful cadence of Creole cuisine. Here, the comforting ritual of gathering over a pint meets the vibrant storytelling of the Southern table. With its warm and welcoming ambiance, the downstairs pub is the place to try such classic menu items as their burgers, fish & chips and tikka masala curry.

@gotolouisville
Chef Lawrence Weeks, James Beard semifinalist and rising Southern culinary talent, has just opened Murray’s Creole Pub in Louisville. Named in tribute to Chef Weeks’ great-grandfather, the warm and welcoming atmosphere offers a menu ranging from casual pub classics to soulful southern and Creole flavors.  Murray’s Creole Pub is now open at 📍1576 Bardstown Road. 🕰️ Lunch service begins at 12 p.m  🕰️ Dinner service from 5:00 p.m to 10:00 p.m.  🕰️ Happy hour from 3:30 p.m – 5 p.m. Dishes pictured in the video: ▫️Acadian Oysters ▫️Scotch Eggs & Olives ▫️Fish & Chips ▫️Chicken Tikka Masala ▫️Coconut Curry-lentil ▫️Parmesan Fries ▫️Sticky Toffee Pudding-butterscotch (don’t skip! 😍) #newinlouisville #creole #louisvilleeats #louisvillerestaurants #louisvilleky
♬ original sound – gotolouisville

Upstairs, the mood shifts. The dining room evokes a more refined rhythm – intimate lighting, thoughtful plating, and a menu that leans into fine dining without losing its soulful roots. Oysters and caviar service lead the way for an experiential pub style menu – reimagined to take you on a culinary journey like never before. It’s a dual experience under one roof and an ode to the art of Southern hospitality, plated with intention and poured with grace.

Murray’s Creole Pub is open to the public on Dec. 12th at 1576 Bardstown Rd., Louisville, KY. Lunch service begins at 12 p.m with dinner service from 5:00 p.m to 10:00 p.m. Happy hour from 3:30 p.m – 5 p.m. Reservations are available now on Resy and walk-ins are welcome.

For more on what to do in Louisville, visit Go to Louisville.

OutKick: The Definitive Pop Tart Flavor Ranking

Uncategorized

https://www.outkick.com/culture/definitive-pop-tart-flavor-ranking

Joffrey Ballet’s ‘The Nutcracker’ remains a stunning holiday favorite

Dance, Entertainment, Joffrey Ballet, Lyric Opera House

By Guest Blogger Eloise Marie Valadez

There’s no better way to usher in the holiday season than by attending a performance of “The Nutcracker.”

And The Joffrey Ballet’s rendition of the popular seasonal theatrical production is one of the best around. “The Nutcracker,” performed by the acclaimed Joffrey Ballet, continues to Dec. 28 at The Lyric Opera House in Chicago.

The stellar production, now celebrating its 10th anniversary, was choreographed by noted choreographer Christopher Wheeldon, and debuted in 2016. In his version, Wheeldon offers a creative spin on the classic ballet as he changed the setting of the story to Chicago at the time of The Colombian Exposition.

Photo courtesy of the Lyric Opera of Chicago.

The story revolves around Marie, a young girl from a hard-working but poor immigrant family. While in a dream, Marie is taken on a whimsical journey with The Great Impresario of the fair as well as a Nutcracker who has come to life. On the journey, they travel to The World’s Fair where their adventures take them to the ethnic pavilions at the fair and all the exciting happenings there.

This production of “The Nutcracker” has always excelled and it continues to enchant audiences with strong dancing, colorful costumes, stunning sets and, of course, Tchaikovsky’s beautiful score.

The Joffrey dancers are always a joy to watch. Among dancers offering dynamic performances in the show were Amanda Assucena as Marie; Gayeon Jung as the mother as well as The Sugar Plum Fairy; Stefan Goncalvez as The Great Impresario; and Valentino Moneglia as Buffalo Bill.

Secure a ticket for this great Chicago holiday tradition. You won’t be disappointed.

FYI: “The Nutcracker,” performed by The Joffrey Ballet, continues to Dec. 28 at The Lyric Opera House, 20 N. Upper Wacker Drive, Chicago. Visit joffrey.org for more information.