BLENDED AUSTIN Wine And Music Festival Announces Culinary And Wine Lineups

Blended Festival, the fast-growing music, wine, and food event presented by My Wine Society, announces the culinary lineup and wine lineup for their inaugural Blended Austin, to take place Friday, Sept. 10 and Saturday, Sept. 11 at Hartman Lawn at The Long Center for Performing Arts (701 W. Riverside Dr, Austin, Texas 78704).

The two-day wine-centric event also announces new safety regulations and guidelines in light of the current COVID-19 protocols in place in the City of Austin, which can be found below. For updates, follow @BlendedFest on Instagram and Facebook.

Blended Festival Celebrity Sommelier Matthew-Loren Lindsey

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Discover a world of Asian flavors in Pearland where you can explore authentic Filipino, Mongolian, Chinese, Japanese, Thai, Vietnamese and other international cuisines, including unexpected combinations. There are spicy curries, rich soups, loaded sushi rolls, fusion egg rolls, local seafood, teas and much more. Plan your journey with this list, and go to Visit Pearland to find more great Asian restaurants to enjoy!

bowl of mixed seafood with crab legs and shrimp
The massive Dragon Platter at Boiling Dragon in Pearland comes with two pounds each of snow crab and shrimp, plus corn, sausage and potatoes all doused with housemade garlic butter. Photo courtesy of Boiling Dragon.


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Two restaurants closed for serious health violations during Fort Worth’s restaurant inspections for Aug. 22-28.

King Wok at 1229 Woodhaven Blvd. was closed due to roaches, flies and general poor sanitation on Aug. 26.

Pizza Patron at 301 NW 28th St. closed Aug. 27 for serious health violations, due to waste water back-up at hand-washing sinks in the kitchen area, although the score recorded in the report was a 7.

Out of the 80 inspections, none of the restaurants scored over 30. One perfect score was Branch & Bird, located at 640 Taylor St. on the 12th floor.


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Keith Nunes 2019KANSAS CITY — The food delivery service DoorDash made a splash in late 2019 with the introduction of its first ghost kitchen in Redwood City, Calif. Nearly two years and one pandemic later, restaurant industry investment in off-premises concepts is accelerating and will create new opportunities and pressures for food and beverage product developers.

Research published by the National Restaurant Association (NRA) in 2019 found off-premises dining accounted for 60% of foodservice occasions, and nearly 80% of restaurant operators said developing an off-premises strategy was a priority. Then the COVID-19 pandemic hit, and what was a strategic priority became a

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From Crispy Chicken Sandwich tacos at Taco Bell to “new” fries at Wendy’s, there’s no shortage of shiny new items to draw the attention of the fast food connoisseur. The chicken sandwich wars also continue, two years after Popeyes kicked off the craze. And with many restaurant chains raising their prices, the business of keeping fast food fresh and interesting is more important than ever.

But these enticing eats are created for more reasons than just driving up a company’s bottom line. In fact, many of the most famous fast food items of all time did not rack up

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An evaluation of food irradiation rules in Europe has found legislation is unlikely to have much impact on use because of a decline driven by industry and consumer fears, despite scientific evidence of its safety.

European Union directives on the topic came into force in 1999 and have not been amended much since. A roadmap was produced in 2017 followed by a study commissioned by DG Sante and public comments in 2020, which received 72 responses, mainly from EU citizens.

The evaluation found the directives had been inefficient at ensuring a level playing field between EU and non-EU countries and,

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