Barbecue owner and Gatlin pitmaster Greg Gatlin will open his second restaurant in the city, drawing on the culinary traditions of his upbringing in the historic heights of Independence.

Located at 302 W. Crosstimbers Street, Gatlin’s Fins & Feathers will be a “love letter” to the neighborhood under the direction of Gatlin, Chef Michelle Wallace and Executive Chef Darius King. It will serve epic comfort food that Gatlin ate growing up. , ranging from fried chicken to okra to seafood, starting in late June.

Fins & Feathers will also offer an extensive sandwich menu, featuring po’boys and a Houston twist on the hot chicken sandwich with a distinct Vietnamese twist, and a seafood menu featuring fish from different coasts of the country.

Designed by H3D Hospitality Group lead architect Craig Schuster, the 3,000-square-foot space seats approximately 80 people and will serve lunch and dinner, with an emphasis on brunch, which is expected to be busy given of the proximity of the churches of the district.

Gatlin says he and his team started discussing Fins & Feathers before the COVID-19 pandemic in hopes of learning something from the beloved days when Gatlin’s barbecue served fried seafood specialties and chicken. They hoped to turn it into a full-fledged restaurant in the same neighborhood where Gatlin was raised, but decided to put it on the back burner until 2021.

Gatlin added that in the barbecue world, it’s common to eat a lot of heavy red meat and pork.

“We thought, ‘Let’s go to a little lighter fare and connect with people on the Gulf Coast,'” he says.

“Growing up, if you’re in the South – fried fish and chicken, it was just something on the dinner table on a regular basis. If you didn’t have it on mom’s or grandma’s menu, it’s like, where did you still live? said Gatlin.

Even the restaurant space — the former location of Herrera’s Mexicatessen restaurant — an establishment Gatlin and his family frequented growing up — appears to be a full-loop moment, according to a statement.

Lindsey Cooper

“I really wanted [Fins & Feathers] just to be a place where people can really sit down and have a meal with friends and family. And we want to have the same consistency that we’ve always had for being a Houston staple,” Gatlin says. “We want to be there for a long time. It’s tied to who we are and what we believe in – in our mission within our restaurant group is faith, family and food, and we want to develop those things equally.

The restaurant follows on from Gatlin’s first establishment, Gatlin’s BBQ, which he opened in 2010 to great acclaim. The restaurant was named one of the best barbecues in the state by Texas monthly. Eater has contacted the Gatlin team and will update this story when more information becomes available.

Virginia Tech Dining Services won a Gold Medal at the National Association of College & University Food Services (NACUFS) 2022 Loyal E. Horton Dining Awards and a Silver Medal at the NACUFS 2022 Sustainability Awards. The awards recognize innovative ideas and program implementation by members of the association.

Dining Services’ 30th Annual Chili Challenge won gold in the Residential Dining – Special Event category. The event, presented in the fall of 2020, has been recognized for its exemplary menus, presentation, marketing and planning.

Brian Grove, Senior Associate Director of Food Services, said, “I am extremely proud of the team that exceeded the call of duty to pull off the 30th Chili Challenge at the height of the pandemic.”

“In the fall of 2020, the whole college catering model was in turmoil and we are constantly reinventing our operations,” said Brandon Hendricks, associate director of catering. “But because our students needed tradition and normality, this team rose up and gave it to them.

The NACUFS Sustainability Award celebrates the central role of food services in a campus’ overall environmental sustainability and social responsibility goals. Dining Services’ Sustainable Eats Bike Tour won silver in the awareness and education category.

“The Sustainable Eats Bike Tour is a way to educate students about plant-based, local and otherwise sustainable options on our daily menus,” said Ben Marks, Associate Director of Catering. “This student engagement fuels our vision and energy for how we create more sustainable menu options and more student programs around sustainability.

Blake Bensman, Sustainability Manager for Food Services and Housing and Residence Life, said, “It is an honor for our team to accept this award. Creating impact-oriented experiential learning opportunities for our students is paramount. We understand that sustainable restoration doesn’t stop at graduation. This program shows how our department can effectively equip students with the knowledge to make healthy and sustainable food choices throughout their lives.

Each of the catering programs competed with college catering services of comparable enrollment and service volumes across the United States. Catering services will be recognized for each of the NACUFS 2022 National Conference events in Spokane, Washington in July.

Discover the famous traditions of famous French Grand Cafés at the Belgravian Brasserie, the all-day dining destination located in the prestigious Al Matal complex in the heart of Al Khobar. Featuring a bespoke meat shop, fresh seafood market and on-site patisserie and bakery, Belgravian Brasserie elegantly fuses the sophistication of London’s Belgravia district with culinary excellence. of French cuisine to provide an elevated dining experience that meets all your needs.

An original concept, developed in partnership between restaurateur Marios George’s Cavadore Group and Al Moajil Hospitality, operated and owned by President Mohammed Saad Al Moajil and led by CEO Abdulaziz Al Moajil; the restaurant has ushered in a new chapter in the gastronomic narrative of the Kingdom, launching alongside high profile dining destinations NOZOMI and Hellenika in Al Khobar at the end of 2021.

Paying homage to the culture of traditional French Art Deco brasseries, the iconic restaurant offers authentic and sensory dining experiences for breakfast, lunch, afternoon tea and dinner. Located in the futuristic waterfront district of Al Khobar, the sprawling ground floor location of the Belgravian Brewery boasts stunning sea views that can be enjoyed from the main dining area as well as its waterfront terraces. sea. The elegant interiors of the marble-clad restaurant, punctuated with deep brass, stained glass and oak walls, channel the warmth, elegance and artistic sensibilities of Parisian Art Deco brasseries – creating a chic and versatile venue ideal for dine alone or with family and friends.

Fresh, high quality ingredients, artfully presented in the restaurant, are the foundation of the Belgravian Brasserie’s culinary philosophy. The restaurant’s patisserie and bakery lend an irresistible flavor to the space, with its freshly baked artisan breads, pastries, macaroons and cookies served straight from the oven. The Meat Atelier is home to the finest cuts of US Prime beef, Wagyu beef and Australian lamb, which are individually grilled to perfection for every order, including premium steaks that have been dry aged for 28 days on site for exceptional flavor and texture.

The extensive menu incorporates the beloved dishes of French brasseries with the renowned traditions of English High Tea. Among the essential dishes on the breakfast menu are the Croissant, Scrambled eggs with Wagyu bacon, Smoked eggs au gratin, French toast and Belgian waffles. The all-day dining and afternoon tea menu features exceptional creations such as the Flammkuchen Tarte Flambéewith fresh cream, onions and Wagyu bacon; Burgundy snailcooked in a rich butter sauce with parsley and garlic; Fried mussels with creamwith fresh herbs; US Prime Beef Tomahawk; Belgravian Brewery Steak Friesserved with signature sauce and salad; Oyster platter and, for those who want to have fun, Beluga caviar. An extensive selection of premium beverages around the fine dining experience, including fresh house-brewed juices, fine mocktails, delicately brewed sparkling teas, delicious signature coffees, bespoke loose leaf tea blends and decadent hot chocolates. A remarkably generous offer that responds eloquently to all palates and all preferences.

With its unrivaled service, wondrous design and melodic Parisian chic-hop tunes, Brasserie Belgravian is redefining the notion of all-day dining in the Kingdom and beyond.

For more information, visit www.belgravianbrasserie.com

For reservations at the Belgravian Brewery

Call: +966 9200 12594

Email: [email protected]

Location:

Ground Floor, Al Matal Complex, Alkurnaish, 6563, Al Khobar, Saudi Arabia.

Opening hours

Open every day

Breakfast: 8 a.m. – 12 p.m.

Meals all day: 12:00 p.m. – 10:30 p.m.

Afternoon tea: 3 p.m. – 6 p.m.

Pastry: 8 a.m. – 11 p.m.

According to the latest report from the IMARC group, entitled “West Africa Foodservice Market: Industry Trends, Share, Size, Growth, Opportunities and Forecast 2022-2027”, the West African foodservice market reached a value of US$4.9 billion in 2021. Looking ahead, IMARC Group expects the market to reach US$8.1 billion by 2027, growing at a CAGR of 8.8% over the period 2022-2027. Foodservice refers to businesses that include the preparation, serving and delivery of food products to customers. These services are typically deployed in financial institutions, hospitals, and restaurants. They are classified into conventional and centralized systems, in which the conventional system involves the preparation and serving of food products in the same premises. On the other hand, food products are prepared in bulk, which are then transported to the kitchens at several places in the centralized system. Continuous improvements in distribution channels across West Africa are having a positive impact on the catering services market in the region.

As the novel coronavirus (COVID-19) crisis grips the world, we are continuously monitoring changes in markets, as well as consumer buying behaviors around the world – our estimates on the latest market trends and values planned after taking into account the impact of this pandemic.

Breakdown of the market by country:

• Nigeria
• Ghana
• Ivory Coast
• Senegal
• Others.

Competitive Landscape:

The competitive landscape of the market has been examined in the report and the profiles of key players have also been provided.

Main highlights of the report:

• Market Performance (2016-2021)
• Market Outlook (2022-2027)
• Porter’s Five Forces Analysis
• Market drivers and success factors
• SWOT analysis
• Value chain
• Complete mapping of the competitive landscape

Note: If you need specific information that is not currently covered by the report, we can provide it to you as part of the customization.

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The IMARC Group is a leading market research firm providing management strategies and market research worldwide. We partner with clients across all industries and geographies to identify their most important opportunities, address their most critical challenges and transform their businesses.

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The Midwest, also known as America’s Heartland, is home to a myriad of cultures. Immigration, over hundreds of years, has played a key role in the development of its diverse culinary traditions, as evidenced by its variety of delicious dishes, such as classic Swedish meatballs, Polish perogies, German bratwurst and the hearty macaroni and cheese casseroles.

Midwestern culinary expert Capri Cafaro hosts the “Eat Your Heartland Out” podcast and regularly features guests from across this region to discuss its many culinary traditions. Born and raised in Ohio, Cafaro is well versed in Midwestern cuisine and the different cultural influences on the region’s dining scene.

In this interview, she discusses the importance of county and state fairs in building community and showcasing different local foods and farming practices. We also talk about dishes that are unusual in the Midwest, such as “dessert salads,” and the prevalence of farm-to-table programs, such as Community Supported Agriculture (CSA) programs, that allow urban dwellers enjoy fresh produce from local farms.

This interview has been edited for clarity and conciseness.

Q. How do you think immigration has influenced the culinary sphere in the Midwest?

Midwestern food and culture is incredibly diverse. I often think Midwestern food is perceived as bland, or industrial, or just typical fast food. These things are somewhat true and have historical context based on companies like General Mills, Kellogg’s and Kraft, all of which originated in the Midwest. However, Midwestern food has much more depth and variety precisely because of the immigration and migration patterns of people who have come to the Midwest over the past 200 years or more.

The goal of my podcast, “Eat Your Heartland Out,” is to show how different immigrants have shaped the face of food in the Midwest, like the Germans in Wisconsin and the Scandinavians in places like Minnesota.

(United we eat)

Q. Can you give us an example of an interesting Midwestern culinary tradition that is still practiced today?

One of the things that I personally associate as a food tradition – and something I actually did a podcast episode about – are the Lenten traditions surrounding the Easter holiday and the fish fries that churches and restaurants sponsor Fridays throughout Lent.

They each take on the color of their particular communities and the churches they represent. For example, some places serve macaroni and cheese on the side; some serve perogies because they have a larger Slavic community; some serve haluski, a type of Eastern European noodle dish.

They also serve as a means of bringing the community together every Friday during the Lenten season.

Q. Are there any distinctive dishes that you would only associate with the Midwest?

The Minnesota Hot Dish is a historic recipe from the 1930s that calls for hamburger meat, onions, celery, canned peas, canned tomato soup, and Creamettes – a special Minnesota macaroni – all to mix and cook. This is not a typical casserole as it is meant to be the main meal.

Then there’s the runza (a cross between a Hot Pocket and a burger), which resembles a meat pie of Russian origin that has become hugely popular in places like Nebraska. There’s also the Cincinnati Chili, a stew-like meat sauce served with spaghetti, which I’m not a particular fan of, but is very popular in this area of ​​Ohio.

Q. Can you tell us more about the unique “salad dishes” of the Midwest and how they came to be?

Jell-O salads, which can also be served as desserts, were born when it was discovered that bone marrow could be used to make gelatin. This discovery happened just in time to be showcased at the 1904 World’s Fair, held in St. Louis, Missouri, where gelatin was introduced as a brand new food.

As mechanization and industrialization progressed, women tried to spend less time in the kitchen and looked for something easy and simple to do in a quick and affordable way. Cookbooks were published by companies in the Midwest, such as General Mills, Kellogg’s and Kraft, to promote this new gelatin product. You can still find these well-used Jell-O cookbooks in many Midwestern kitchens.

Jell-O salads continue to be popular with hostesses, who find them convenient and easy to prepare and serve, either as a salad or as a dessert. They are also easy to prepare and transport for church suppers or potlucks.

(United we eat)

Q. County and state fairs are a celebrated tradition in the Midwest. What typical dishes are served there?

It depends on where you are going. In my part of the country, northeast Ohio, you will always find pasta and meatballs because of the many Italians who live here. Perogies are also a popular fairground item where there are many Eastern Europeans.

County and state fairs have their roots in agricultural production, sharing farming techniques and marketing your wealth. You have dairy products that are often exposed. For example, in my area, people line up every year for the milkshake stands at the Ashtabula County Fair, because that’s the only place every year where you can get the freshest milkshakes in so many flavors different.

The places where you will really find local food at the fair are those that are affiliated with a local organization. So sometimes the local 4-H club [a national youth organization] will have specialty food stalls, but you also have fraternal organizations – like the Lions Club, Kiwanis, or Rotary – that will have their own stalls to promote local food traditions, as well as raise money for their various organizations.

A horseshoe sandwich, made with toast, ham, fries and cheese sauce. The dish originated in Springfield, Illinois (United We Eat)

Q. What do county/state fairs say about the American ideal of agricultural generosity and the desire to celebrate it?

Although more and more people are moving from rural communities to suburban and urban areas, much of our country continues to depend on rural agriculture. The Midwest, in particular, has always been known as the breadbasket of the nation, if not the world. This is because it is a major producer of grains, including corn, soybeans, and wheat, as well as a major producer of livestock and dairy products.

Fairs have that feeling of nostalgia and draw city dwellers to return to their roots, at least once a year, sometimes even if they have never lived in that particular state or county. There is also a sense that although you are not necessarily directly involved or affiliated with agriculture, you want to commit to supporting it in some way.

Although farming may look very different today than it once did, the popularity of county and state fairs continues. Our nation’s politicians certainly appreciate that fact when they regularly visit these fairs to meet and greet voters and to sample the most outrageous new food items, like deep-fried ice cream or donut burgers.

Nebraska barbecue sauce. (United we eat)

Q. What do you think of the trend of farm-to-table programs like Community Supported Agriculture (CSA) programs that allow urban and suburban communities to enjoy fresh, local produce?

CSAs have been part of everyday life in many Midwestern cities for decades. Nearby farmers and small artisans promote CSAs as a kind of direct-to-household or farmers’ market activity, and as a way for even city-dwellers to have farm-fresh produce on a regular basis. You receive your box of seasonal products every week or every two weeks. This way you support local agriculture, even if you don’t live directly nearby.

CSAs are becoming very popular in urban centers across America, not just in the Midwest. I think there’s a misconception that the Midwest doesn’t necessarily set the trends, but I would disagree. These programs are a long-standing trend in the Midwest that is now spreading to other places.

Q. Do you have a specific Midwestern dish that you particularly enjoy?

I come from the part of the Midwest that is heavily Southern and Eastern European. So for me, my favorite comfort food is pasta. Also, anything that includes cheese, as some of the largest cheese producers are located in the Midwest.

This article originally appeared in American Essence magazine.

GREAT FALLS — Jessa Younger, director of Great Falls Public Schools Nutrition Services, has been recognized by the School Nutrition Association for her work.

She is one of only six school food service directors nationwide to be named the organization’s 2022 Regional Director of the Year.

“At first, I think the reaction is proud because so many of our employees have worked so hard over the past two years,” Youngers said when asked how she reacted to the national recognition. from his work.

“I think the acknowledgment from the district and the professional organization was really just validation that the way we’re handling kids’ food or student meal access throughout the pandemic was what we needed to do and was effective for students and families in our community,” said Youngers.

The price provides this information:

“School nutrition professionals are so often the unsung heroes,” said Diane Pratt-Heavner of the School Nutrition Association.

“This awards program was truly designed to collect and elevate the stories of these incredible men and women who work every day to not only provide students with a healthy meal, but also to be a friendly face in the cafeteria,” Heavner added. -Pratt.

So what made Jessa stand out?

“Jessa is a great example of the qualities we look for in our Directors of the Year. Her efforts to expand school breakfasts and ensure children have access to healthy meals to start their day off right. ‘is so impressive,” Pratt told Paradise

“I think the pandemic has knocked everybody down, right? Everyone was working very hard to make things work, so I feel like it’s kind of a reinvigoration. Hopefully our staff can look at it from that perspective as well,” Youngers said.

TRENDING ITEMS

ANV

Placing equality and inclusive leadership at the center of an organization’s core values ​​is essential to accelerating change in the global food and agriculture industry. Thanks to the implementation of diversity objectives, more and more companies are committed to finding concrete solutions to combat gender inequalities.

Sunil Nayak, CEO of Corporate Services Worldwide at Sodexo and member of the Women in Food and Agriculture Advisory Board will speak at this year’s WFA Summit in Frankfurt. Sodexo is a global leader in the foodservice, catering, real estate and facilities management industries. With 54% women on Sodexo’s Board of Directors and 32% women in leadership positions, Sodexo has made a very public statement to make accurate gender representation a business imperative. As a senior executive within the company, Sunil Nayak has played a vital role in promoting diversity and inclusion within the organization for over 13 years.

Prior to the event, he took the time to highlight the key challenges facing global foodservice companies today, share personal insights into how industry CEOs can provide support for the next generation and explain the value of D&I leaders coming together to learn and share experiences. at the WFA Annual Summit.

Can you tell us about your professional background in the food industry?

Sunil Nayak: I work as CEO for Corporate Services Segment Worldwide at Sodexo and I am a member of the Group Executive Committee. This involves managing 32 territories with more than 10,000 client sites and leading a team of nearly 100,000 people. I am also a member of the advisory board of Catalyst Europe which aims to accelerate the progress of women through inclusion in the workplace.

From the very beginning, when I launched a small food start-up, my career path in the foodservice industry has been exciting. From starting a food cart business, I developed a cleaning business, which was sold to Radhakrishna Hospitality Group (RKHS), an Indian food service company. RKHS became the largest foodservice company in India before being taken over by Sodexo in 2009. It was then that I took over as CEO of Sodexo India and after a few years of the wider Asia-Pacific region.

As Executive Sponsor of Diversity, Equity and Inclusion at Sodexo, I am committed to providing direction and leadership to SoTogether – a global advisory board that has been the cornerstone of Sodexo’s strategy. Gender Equality Department and is dedicated to fostering gender balance by advancing women at all levels of the organization.

What are the biggest challenges facing global foodservice companies like Sodexo today?

Sunil Nayak: The impact of technology on consumer expectations has redefined how catering companies should engage, produce and deliver their services. Additionally, the need for mass customization has changed the paradigm. COVID has accelerated this trend, with work being distributed and no longer in one place, forcing food services to adapt further. Accelerating transformation is our greatest challenge.

The fact that Sodexo’s Board of Directors has 54% women is a great achievement for gender diversity and the advancement of women’s careers in this sector. What advice can you give to business leaders who are striving to advance the representation of women in senior management?

Sunil Nayak: DEI is the key to the success of every business. With 50 percent of the population being women, it is expected that there will be equal representation in all parts of an organization. This includes sector boards, senior management and operations. Within Sodexo, gender diversity is a business imperative where change starts at the top and is supported by many DEI groups that help keep the conversation going. We also have HR practices like various slates, mentoring and goals that we can track. Building an inclusive environment means our teams can get to work and feel safe, which we believe is key to bringing out their best.

Can you name some of the challenges facing CEOs in our industry today?

Sunil Nayak: Attracting and retaining the right talent, keeping them engaged and equipping teams with ever-changing skills is a major challenge. We have multi-generational and diverse teams working and we need to be able to understand their needs, which may be different from what we think.

How can CEOs provide support to the next generation and ensure that all staff members reach their full potential?

Sunil Nayak: Role modeling is a good start, listening to teams and creating an inclusive environment that allows teams to perform at their best. This must be supported by development, recognition and flexibility in their working methods.

Why do you think it is important for DEI sector leaders to meet in person?

Sunil Nayak: The richness of face-to-face meetings and discussions is paramount. I believe that the true power of a group lies in how human contact creates an intangible essence, a culture and a collective emotional intelligence.

Even with easy access to technology and online meetings, there is no substitute for physical presence. Our creativity, confidence and empathy are closely linked to face-to-face contact. Meeting in person adds value to our relationships, performance and mood.

What are you most looking forward to learning and discussing at the WFA Summit in June?

Sunil Nayak: I look forward to engaging, listening and learning from people with different viewpoints and perspectives. I also look forward to hearing about their concerns and new approaches due to the great impact COVID has had on people.