Bret Thorn - 10 Minutes News for Hoteliers - Page 6

2 min

New on the Menu: Crab tostada and sweet-and-savory caviar service

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999, specializes in food trends. Formerly, he was a New York Sun columnist (2005-2008) and Asia Times sub-editor (1995-1997). A Tufts University history graduate, he studied at Le Cordon Bleu and in China. Thorn won the 2006 Jesse H. Neal Award and served as IFEC president in 2005. He contributed to Oxford's food encyclopedias in 2012 and 2015. Thorn resides in Brooklyn, N.Y.

8 min

Oysters grow in popularity, hitting on multiple trends

🦬 In June, Selune, an oyster bar, opened in Brooklyn, featuring Utah Beach oysters. Oyster mentions on menus rose by 11.9% last year. Chef Aaron Juvera, Texas' first certified oyster master, highlights oysters' environmental benefits, filtering up to 50 gallons of water daily. Texas oysters take 18-36 months to mature. Boston restaurants offer $1 oysters as a happy hour alternative. In 2023, the Oyster Master Guild launched a certification program, expanding oyster expertise.

2 min

New on the menu: Smoked duck, grilled octopus, and salty Martini

🍴 Bret Thorn, since 1999, is a senior food & beverage editor at Nation’s Restaurant News in Brooklyn, NY. Educated at Tufts University (BA in history, 1990) and Le Cordon Bleu (1986), he covers F&B trends, wrote for The New York Sun (2005-2008), and won a 2006 journalism award. He's been active in the industry since 1989, having worked in Thailand and for ABC News. Thorn contributes to various publications and authored entries in major food encyclopedias.

2 min

Duck trends at restaurants as guests seek low-risk adventure

🍴 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News, joined in 1999 after five years in Thailand. He previously wrote for The New York Sun (2005-2008) and was a sub-editor at Asia Times (1995-1997). A Tufts University magna cum laude history graduate, Thorn studied at Le Cordon Bleu Paris and worked for ABC News during the 1989 Tiananmen Square protests. His column won the 2006 Jesse H. Neal Award, and he was inducted into the Disciples d’Escoffier in 2014.

2 min

Denver restaurateur Ciaran O’Brien to open dual-venue concept at The Penrose luxury residence

🍴 Denver restaurateur Ciaran O’Brien opens Rose & Thorn at The Penrose in RiNo. July 12 sees the 16th-story rooftop Rose launch with a lounge, pool, bottle service, and city views. It's 4,000 sq ft, accessed by a dedicated elevator. The underground Thorn, a speakeasy, opens later. Alan Garcia leads both bars, offering spirit-forward drinks and rosé. O’Brien also develops a 10,000 sq ft food hall, Agora, in Applewood.

2 min

New on the Menu: The latest from José Andrés and a wagyu beef kebab

🍴 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News since 1999, and Restaurant Hospitality since 2016, oversees food trends in the U.S. He wrote for the New York Sun (2005-2008) and lived in Thailand for five years. A Tufts University graduate and Le Cordon Bleu alumnus, Thorn has authored entries in Oxford encyclopedias and won a Jesse H. Neal Award in 2006. He resides in Brooklyn, NY, and was inducted into the Disciples d'Escoffier in 2014.

2 min

Daniel Boulud’s company to provide private event services for Summit One Vanderbilt

🍴 Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News, has been covering industry trends since 1999. From 2005-2008, he wrote for The New York Sun. Thorn, a Tufts University graduate, studied at Le Cordon Bleu and in China. His work includes a 2006 journalism award and contributions to the Oxford Encyclopedia. Based in Brooklyn, he's a member of Disciples d’Escoffier since 2014. Thorn served as IFEC president in 2005 and joined Restaurant Hospitality in 2016.

2 min

New on the Menu: Risotto-style potatoes and a Chinese mustard Martini

🍽 Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News since 1999, is known for his expertise in food trends. His podcast, "In the Kitchen with Bret Thorn," delves into industry insights. Thorn, a Tufts University graduate, studied at Le Cordon Bleu and has written for the Oxford Encyclopedia. His career spans roles at the New York Sun and Asia Times. He resides in Brooklyn and served as IFEC president in 2005.

3 min

Phila Lorn of Mawn in Philadelphia wins James Beard Foundation Award for Emerging Chef of the year

🍽 Phila Lorn, chef and co-owner of Mawn in Philadelphia, won the 2023 Emerging Chef award at a James Beard Foundation gala in Chicago. Bûcheron in Minneapolis was named Best New Restaurant. The foundation, since 1991, adapted its awards to include social responsibility, boosting smaller markets. New beverage awards recognized Identidad Cocktail Bar (San Juan), Arjav Ezekiel (Austin), and Ignacio Jimenez (NYC). Key winners included Jungsik Yim (NYC) and Frasca Food and Wine (Boulder).

2 min

New on the menu: Two gnocchi dishes and hot and cold chicken

🍽 Bret Thorn has been the senior food & beverage editor for Nation’s Restaurant News since 1999 and joined Restaurant Hospitality in 2016. He won the 2006 Jesse H. Neal Award and served as president of IFEC in 2005. Thorn studied at Tufts University, Le Cordon Bleu, and universities in China. He worked for ABC News during the Tiananmen Square events in 1989. Thorn is known for expertise in restaurant trends and French and Asian cuisines.

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