 | Winter issue of the new COMBI issue
of Food Fair / Foodservice Daily News is here. We visit Oaxaca Mexico and sit down with 3 chefs that learned from grandma and now have simply amazing restaurants in Oaxaca. Learn about why this cuisine is now so popular, how it is tied to the culture and the Meyoras, the women who carry the family secrets of the kitchen forward. |  Mole Verde & Snapper, La Olla, Oaxaca |  Interviewed: Chef/Owner Pilar Cabrera, La Olla | | |  Ensalate, cactus, watercress, purslane, tomato, mexicola avocado with eadible skin, dried oaxacan chili, strawberry, blackberry, oax cheese, Quince Letras, Restaurant, Oaxaca |  Interviewed: Chef/Owner Celia Florian | | |  Ant larvae - escamoles -sauteed with onion and epazote, Los Danzantes Restaurant, Oaxaca |  Interviewed: Owner, Jaime Munoz | | |  Top 10 Wines of 2017 from Wine Spectator |  Interviewed: Chef Cécile Farkas Moritel, Creations by Cecile | | |  Concept Snapshot - Essence Restaurant, London: Raw Vegan - Raw Heirloom Tomato Lasagna |  Sustainable Fishery: Cobia deep open water fish farm, Cobia from Open Blue available now | | | Share this newsletter / magazine issue with your friends. Just click below!** |  Interviewed: Chef Nitin Gautam, Owner of award winning (number 1 Indian restaurant in Ireland) Copper & Spices, Meath, Ireland. | | inside see more chefs including Chef George Jardine, South Africa
Chef Naomi Laurie, Sydney, Australia
Chef Cecile Fakras Moritel, Paris, France Also, top 10 lists, What's New NRA 18, New Restaurant Opens in November
and much more. | Plus :
* Your Bottom Line looks at food costing not as a menu item but as a product. By Mark Kelnhofer, MBA
* Jim Lopolito discusses the liabilities of the food delivery sector. Just what is your exposure in using a third party service to which you have little or no control. | | |
