James Beard “Outstanding Chef” Award winner Rob Rubba joins FSR editors Callie Evergreen and Sam Danley to talk about Oyster Oyster, his Washington, DC-based restaurant championing local produce. We chat about bringing a hyper-seasonal and sustainable approach to the fine dining world, building a restaurant for the future from the ground up, and taking home this year’s James Beard Award.
Instacart Partners with Wegmans on Alcohol Delivery
Instacart, a leading grocery technology company in North America, announced its partnership with Wegmans Food Markets and all independently owned Wegmans Wine, Liquor & Beer locations to power alcohol delivery across New Jersey. Starting Thursday, customers can order alcohol delivery in as fast as an hour or scheduled days in advance via the Instacart App […]
True Food Kitchen Cuts Seed Oils from Cooking Processes
True Food Kitchen, the award-winning, chef-led, seasonally-driven restaurant brand, announces today the brand’s unwavering commitment to delivering the highest ingredient standards–beginning with eliminating seed oils from their cooking. Founded 15 years ago by Dr. Andrew Weil on the idea that great tasting and nutritious food and thoughtfully crafted beverages can serve as the foundation for a life […]
Rock N Roll Sushi Releases its Own Sake
Ready to sake? Rock N Roll Sushi has launched its very own branded sake in selected markets. Sake is the national beverage of Japan and is becoming hugely popular in the United States. Rock N Roll Sushi is already changing how Americans experience sushi — and now its collaboration with Arkansas-based Origami Sake aims to change the way fans […]
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