2017 Compost Fine Dining Seasonal Menu 
EATER
JULY 6, 2022
Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former employees say that narrative often obscured a more complicated reality. This story contains a detailed account of a sexual assault.
EATER
APRIL 11, 2023
He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms.
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Modern Restaurant Management
DECEMBER 16, 2019
Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers.
EATER
DECEMBER 23, 2020
SingleThread has been hailed as the pinnacle of farm-to-table dining. The first, the 2017 Tubbs Fire, had ripped through the region with a ferocity that made it, at the time, the most destructive wildfire in California history. Kyle and Katina Connaughton at SingleThread Farm in Sonoma County, California.
EATER
AUGUST 17, 2023
By the late aughts, the egg had been been given a bespoke agrarian rebranding: In 2008, Frank Bruni lamented the redundancy of a “hen egg” on the menu at Momofuku Ko; the following year, Eleven Madison Park was serving a poached “farm egg with Parmesan foam,” topped also with brown butter hollandaise and asparagus.
Modern Restaurant Management
OCTOBER 16, 2019
Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments.
Modern Restaurant Management
AUGUST 28, 2020
Etana Diaz, who began her career as a pastry chef and a line cook in fine dining, but found her true love for butchery after discovering that pastry wasn’t her passion. an offshoot of the Hot Shoppes family-dining chain that eventually was rebranded as Roy Rogers Restaurants. Tough to measure up to.
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