CAULIPOWER Launches First-Ever Frozen Paleo Cauliflower Pizza Crust

CAULIPOWER®, the fastest-growing frozen pizza brand and #1 gluten-free pizza in the U.S., will be launching the first-ever, ready-to-use Frozen Paleo Cauliflower Pizza Crust. The new crust will join CAULIPOWER’s family of great-tasting, better-for-you pizzas and pizza crusts, alongside Margherita, Three Cheese, Veggie, All Natural Uncured Pepperoni, and Original Plain Crust. The completely grain-free offering will be available on, with additional national retailers coming soon.

Like all CAULIPOWER products, the Paleo Cauliflower Pizza Crust is naturally gluten-free and celebrates cauliflower as the first ingredient. The new offering boasts 14g Net Carbs per serving, is an excellent source of Vitamin C, and a good source of Calcium and Magnesium. This paleo crust makes a flavorful, nutritious base for anyone looking for a healthier, lower carb pizza option – not just strict Paleo dieters.  It is made with non-GMO ingredients, without artificial colors, flavors or preservatives and is grain-free, wheat-free and dairy-free. Earlier this year, CAULIPOWER launched the first ever Cauliflower-Based Baking Mix in Original and Paleo, also available this month, so fans now have a number of ways to add superfood nutrition to their diets, without sacrificing taste or compromising Paleo requirements.

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John’s Incredible Pizza Company is Calling All Kid Chefs!

John’s Incredible Pizza Company  is looking for an honorary child sous chef to help create their next incredible dish with Food Network’s Chopped Champion Chef Joe Youkhan. John’s will host a series of regional cooking competitions for children ages 7 to 12 years old and award a grand prize of $5000. The contest will be broken down into three phases.

The first phase will be a video submission of the child preparing a dish of their choice and the reason they want to be a chef. Top entrants will be invited to compete in phase two, the Semi-Finals on July 23, 2018 at select John’s locations. One Finalist will be selected at each of the three regional semi-finals.

John’s will send the three Finalists on an all-expense paid trip to the final phase at John’s in Las Vegas, Nevada on August 16, 2018. The Finalists will have one hour to prepare and cook their dish for the judges in John’s kitchens. The Grand Prize Winner will receive $5000, be named the official Incredible Kids Cook-Off Champion and create the next John’s dish with Chef Joe Youkhan. For contest details go to

“We are always focusing on cultivating new flavors and recipes. Tapping into a talented kid chef aligns with our brand’s family fun focus ,” said John Parlet, Owner and Founder of John’s Incredible Pizza Company.

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VINI DA TERRE ESTREME Featuring Bartolomeo Roberto Lepori

Bartolomeo Roberto Lepori is a journalist, sommelier, and educator. Possibly best of all, he loves teaching and talking about the Italian Vini da Terre Estreme – “Wines from Extreme Lands” – a project that has taken him around the world. San Francisco Wine School is thrilled to host Roberto’s only appearance in the San Francisco Bay Area. Please join us for an extreme Italian wine experience!


Fri, Jun 29 Session 1: Wine Routes Amongst Italy’s Extreme Landscapes (Trade & Media Only)
Seminar – SOLD OUT
Fri, Jun 29 Session 2: Extreme Red Wines and Passions for Taste
Sat, Jun 30 Session 3: Extreme Sparkling Wines and White Wines -Flavored by the Sea

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Cheesecake Factory to Debut Fast-Casual Social Monk Asian Kitchen

First location of pan-Asian concept to open this fall in Thousand Oaks, Calif.

Cheesecake Factory Inc. said Friday it will open the first location of Social Monk Asian Kitchen, a pan-Asian fast-casual concept, this fall, offering new details on a spinoff the company had discussed — but remained tight-lipped on — for over a year.

The restaurant, which will open in Thousand Oaks, Calif., is the Calabasas Hills, Calif.-based company’s second foray into Asian cuisine. Its first, RockSugar Southeast Asian Kitchen, currently has two locations.

Social Monk’s name, according to a spokeswoman for the brand, “is a playful but intentional juxtaposition of the concept’s social appeal and its warm, understated charm.”

Mohan Ismail, RockSugar’s Singapore-raised chef, created the Social Monk menu and will lead its culinary operations. But the new concept will “stand apart from any comparisons to its parent company,” the company said.


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Chicago Tribune Announces A New Kind of Food Festival… Chicago-Style It’s Authentic

It’s the best of the best from America’s Restaurant City of the Year. It’s FOOD BOWL. And it’s putting Chicago’s renowned food and dining scene in the spotlight.  Tickets go on sale on July 1 at Prices will range from free community events to exclusive ticketed experiences.

Throughout the three-week festival, FOOD BOWL will collaborate with chefs and restaurants around Chicago to offer 100+ events, in just as many locations. Expertly curated events include, but are not limited to, specialty classes, test kitchens, panels and talks, pop-up bars, and neighborhood tours.

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The LA Phil Announces Wednesday Winemaker and Somm Sundays Complimentary Wine Tastings at the Hollywood Bowl

Featuring Artisanal Winemakers Winemakers Hand-Selected by James Beard Award-Winner Caroline Styne, Hollywood Bowl Food + Wine’s Sommelier and Wine Director

Pictured: Caroline Styne/credit Greg Gorman

The Los Angeles Philharmonic announced today details of the debut of Somm Sundays, and the return of Wednesday Winemaker for the 2018 summer season at the Hollywood Bowl. This offering from Hollywood Bowl Food + Wine provides visitors an opportunity to participate in tastings of wines hand selected by Caroline Styne, winner of Outstanding Restaurateur of the Year 2018 by the respected James Beard Foundation.

“I’m pleased to bring my wine tasting series back for the Food + Wine program. Last summer guests embraced the discovery of these lesser-known artisanal winemakers from California, and it adds another dimension to the Bowl experience,” says Styne. “I have a great time pairing the winemakers with these performances. I can’t think of a better introduction to these wonderful winemakers that are among my favorites.”

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Les Dames d’Escoffier International Releases 2018 Trends Report

Presenting in-depth data and insight gathered from a recent member survey, Les Dames d’Escoffier International has released their 2018 Trends Report, forecasting the international, restaurant, catering, health and lifestyle trends, amongst other categories, that will shape the culinary cultural landscape of tomorrow. The report paints a rich picture of what’s new, what’s losing steam and what’s around the corner for the coming years.

International Influence: Undiscovered and Authentic Prevail
Top three regions identified as having the most influence on the American food scene in the coming year:

  1. Mediterranean
  2. Middle East
  3. Latin America

Top five international food concepts and flavors expected to become prominent food trends:

  1. Puebla Hot Pot (Latin America, Mexico): ancho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, avocado crema and fresh garnishes.
  2. Manouri (Mediterranean, Greece): a semi-soft, fresh white whey cheese made from goat or sheep milk.
  3. Millet (India): ancient grains harvested from small-seeded grasses used for porridge etc.
  4. Mishkaki (East Africa, Tanzania): marinated meat skewers including a blend of lemon, tomatoes and green papaya, curry, garlic, red pepper and ginger.
  5. Jianbing (North Asia, China): street-food breakfast crepe brushed with umami-rich hoisin and chili sauce; layered with egg, pickled veggies and herbs, and sometimes customized with sausage or bacon.

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Chefling App Provides Consumers with a Simple Way to Minimize Food Waste

University of Vermont Study Reveals That Americans Waste Nearly 150,000 Tons of Food Per Day; Chefling Helps Consumers Use their Food to its Full Potential.


Chefling™, Inc., the ultimate solution for the smart kitchen, is an easily adoptable solution that helps consumers minimize the amount of food waste generated daily. With features including inventory organization, intuitive recipe suggestion and shopping list management, consumers can track and make the most out of recently purchased and existing ingredients in the pantry.

In a recent study done by the University of Vermont, researchers found that from 2007-2014, U.S. consumers wasted nearly 150,000 tons of food per day – nearly a pound (422 grams) of food per person each day1. Researchers also found that the amount of food disposed depended on the individual’s diet.

“Higher quality diets have greater amounts of fruits and vegetables, which are being wasted in greater quantities than other food,” said Meredith Niles, assistant professor at the University of Vermont. “Eating healthy is important, and brings many benefits, but as we pursue these diets, we must think much more consciously about food waste.”2

The Chefling app can help minimize food waste by notifying users when items are about to expire. The app’s machine learning capabilities will then present users with recipes they can make leveraging both new and existing pantry ingredients. Continue reading

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