Specialty Food Magazine

Spring 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/950112

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Page 6 of 91

4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR STEPHANIE CAIN The New Children's Menu S tephanie Cain is a jour- nalist, sommelier, and public speaker who covers wine, food, and wed- dings. When she's not on a culinary adventure, she's baking boozy bundt cakes from her Upper East Side home in Manhattan. What's one of your favorite articles that you've recently written? I wrote a piece for The New York Times about why you shouldn't propose marriage on cliche holidays like Valentine's Day. Be more creative and genuine rather than pretend you're a rom-com in real life! What's your fondest food memory? My favorite food memory is working with the chefs to craft custom meals at all my wedding events. It's such a personal time in your life, and we really wanted food that reflected us as a couple and paired with the wines and cocktails we love. We served things like hamachi crudo, roasted rack of lamb, a vegetable Napoleon, and a malted milkshake and French fry-flavored wedding cake. Do you prefer to eat in or go out? Go out—I love the experience of a restaurant, the craftsmanship of chefs, and the formality of service. Plus, I could peruse wine lists for hours. What are some of your non-gastronomic interests? I love travel, but often travel for food experiences. I love reading, but that's often about food too. But my biggest non-gastronomic passion is yoga. I teach yoga, share the science behind the practice, and genuinely believe I am a calmer, more enlightened person because of it. What's your favorite food city? Domestic: Austin. e fact you can have technically perfect barbecue, Tex-Mex queso, ridiculous doughnuts, craft cocktails, hyper-local brews, and seasonal drinking vinegars in the same few steps is amazing. International: Mumbai. You can just walk down the street and encounter an array of stimulating flavors and smells. Street food in general is my jam and Mumbai takes it to another level. Simultaneously, some really experimental restaurants, clubby brunches in trendy neighborhoods, and rooftop cocktails make this entire place a food-lover's dream. What was the strangest meal you've ever eaten? I did have the fermented shark in Iceland and let's just say, I never need to touch that again in my life. Similarly, everything from fast-food restaurants weirds me out too. STEPHANIE CAIN The New Children's Menu Freelance writer specializing in food EMILY CROWE 5 Tips for Product Innovation Regular contributor to Specialty Food Magazine and Specialty Food News JANET FLETCHER Cheese Focus Writer of email newsletter "Planet Cheese" and the author of Cheese & Wine and Cheese & Beer MARK HAMSTRA 5 Innovators Who Are Upping the Foodservice Ante Freelance writer based in New York City NICOLE POTENZA DENIS Category Spotlight Contributing editor to Specialty Food Magazine JOANNA PRUESS Prepared Food Focus Contributor to The New York Times and former director of the Cooking Studio at Kings Supermarkets SUSAN SEGREST Producer Profile Contributing editor to Specialty Food Magazine DENISE SHOUKAS Should You Expand Into Foodservice, 5 Things to Know; Trends & Happenings Contributing editor to Specialty Food Magazine RON TANNER Food Safety Update Vice president, philanthropy, government, and industry relations for the Specialty Food Association ? What is your go-to fast- casual restaurant Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. Just Salad Flip Sigi

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