This delicious shrub combines the heavenly aromatics of locally grown tulsi (commonly known in English as ‘holy basil’) and lemongrass with lemon peel, and finishes with the woodsy depth of gentian root. Tulsi Tonic is a healthier, more sophisticated alternative to conventional tonic water.
Tulsi has long been used as a medicinal remedy in traditional and Ayurvedic medicine and is considered to be an adaptogen* by the scientific community. Hudson Standard’s Tulsi Tonic is offered as a limited edition only on the company’s website.
What’s next in food according to top players in the ever-evolving business of food, drink and the media was the highlight of “The Next Big Bite: How We Will Eat & Drink,” a panel presented October 16 by Les Dames d’Escoffier New York (LDNY).
LDNY is the preeminent professional women’s culinary organization with members who are leaders in the fields of food, fine beverage, and hospitality. Their event, the organization’s third annual, was held at the Institute of Culinary Education (ICE) at Brookfield Place in New York City.
The evening’s program provided a forum for consumers and hospitality industry professionals to engage in a provocative discussion about food’s future in the world, at home, on TV, and in social media. Also explored and debated: how we will eat at restaurants, how business will change, and how the food community will embrace sustainability.
Panelist, and President of the James Beard Foundation, Susan Ungaro said, “Food is fuel. Food is medicine. Food is community. Food is happiness…. In spite of futurists forecasting a technology-gone-wild world in which we’re eating faster, popping food pills or even consuming meals in squeeze tubes, I believe the only joyful human contact decades from now will be good old-fashioned platefuls of colorful, delicious real food — and sex.”
Culinary authority Dana Cowin, DBC Creative, host of “Speaking Broadly,” and former Editor-in-Chief of Food & Wine magazine moderated the panel. Panelists included:
What are the next big bites? Here are the top ten trends to watch for 2018, according to the panel:
The Next Big Bite event sponsors included: Cabot Cheese; Cuisinart; Emile Henry; Heritage Radio; The Institute of Culinary Education (ICE); Abigail Kirsch; KVL Audio; Microplane; Plymouth Gin; Princess House; Range Meats – Patagonian Grass Fed Beef; Winebow, and Wüsthof.
GeeFree Foods recently launched a line of gluten-free, all-natural, frozen, microwavable sandwich pockets in three varieties: Sausage, Egg and Cheese; Buffalo Chicken; and Cheese Pizza. GeeFree is the only manufacturer of gluten-free puff pastry products in the United States.
Encased in GeeFree’s signature pastry dough, the sandwich pockets come two per box and are free of antibiotics, hormones, nitrates, corn and soy. The microwavable sleeves keep them crispy. They retail for $6.99.
Sausage, Egg & Cheese sandwich pockets are packed with uncured sausage, egg, and cheddar cheese. Each 4.5 ounce serving has 320 calories and 12 grams of protein. The Buffalo Chicken variety is loaded with chicken, buffalo sauce, celery, blue cheese and other delicious ingredients. Each 4.5 ounce serving has 350 calories and 7 grams of protein. Finally, the Cheese Pizza version is brimming with mozzarella cheese, tomato sauce and zesty herbs. Each 4.5 ounce serving has 390 calories and 8 grams of protein.
Since receiving an infusion of capital from its new investment partner Procida Funding and Advisors, GeeFree has broadened its distribution channels. The brand is now sold in 43 states.