Benchmark Hospitality International’s Top Five Dining Trends for 2011      03 Aug 11 The Woodlands (Houston), Texas,  Benchmark Hospitality International, a leading U.S.-based hospitality management company, has just released its Top Five Dining Trends for 2011.   The trends were observed by its 40 properties coast to coast and off shore, and were announced by Giorgi Di Lemis, [...]

Chocolate Maven chef Sat Kartar Khalsa prepares a lamb dish Thursday at Cook with the Chef.

Much has been made of the farm-to-table restaurant movement. But what happens to all the food that ends up uneaten at the table? In what you might call a burgeoning table-to-farm movement, a small but growing number of companies are being launched around the country to answer that question, to help restaurants deal with the [...]

Consumer demand for local and nutritious food is changing the way restaurants do business. How can chefs and restaurants capitalize and be leaders in agriculture-supported communities? See full article.

City and County Residents have Access to Community Gardens/Farms Open to the Public for Participation Have you ever wondered if Santa Fe has public vegetable, fruit, and flower gardens where you can get your hands dirty, learn how to tend a garden, help grow food, and even take some produce home for yourself? Fortunately, there [...]

*Special Family-Friendly Survey* We all know Santa Fe has incredible restaurants. But not all of those eateries cater to the kid crowd. That’s why Tumbleweeds, in partnership with the Santa Fe Alliance, would like to hear from you. What are your “Family-Friendly Restaurant” favorites? You know, the restaurants you’re most likely to visit with your kids [...]

The National Restaurant Association’s “What’s Hot” survey of more than 1,500 professional chefs – members of theAmerican Culinary Federation (ACF) – reveals that local and hyper-local sourcing, healthy children’s meals, sustainable seafood, and gluten-free cuisine will be among the hottest trends on restaurant menus in 2011. For the full story, read on.

Farm to Restaurant: Serving Up Local, Organic, Sustainable Dining In our current global food system, where food is mass-produced, sprayed with chemicals and transported hundreds of miles to get to your plate, I am proud to be involved in a project that counteracts this unhealthy system and takes us back to a more community-based way of [...]

We are working on getting together as many Santa Fe restaurant owners, chefs and managers as possible for a one-day open house to inform these folks about the Farm to Restaurant project, both the marketing campaign and the delivery system. Specifically, we are looking for some projections on local food buying needs from the restaurants [...]