Foodable Labs Ranks Top Vodka Brands

Did you know the name "vodka" derives from the Slavic word "voda"— meaning water?

The best selling vodka brand in the U.S. is Tito's Handmade Vodka, which is valued at $2.5 billion based on 2016 sales.

In October, self-made entrepreneur and founder of the brand, Bert "Tito" Beveridge, broke into Forbes’ 400 list of billionaires for the very first time at No. 324.

This inspired our sister data company, Foodable Labs, to further look into the vodka spirit segment to determine the best rated companies overall.

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Foodable Labs Ranks Top Mezcal Brands

In the past 90 days, 328K beverage influencers have mentioned the spirit: Mezcal.

Mezcal originates from Mexico and it’s made from the plant agave— just like tequila. What’s the difference between the two, you ask?

Well, technically tequila is considered a type of mezcal but all mezcals are not the same as tequilas. The main reason why is because mezcals are ANY agave-based liquor made from ANY type of agave plant grown ANYWHERE in Mexico. Tequilas in the other hand are strictly made from the Blue Agave plant.

Now that we understand the difference, let's get back to mezcals.

One of the things that is so exciting about this spirit is the fact that it can be made out of over 30 different types of agave plants. Another is the distinct artisanal process to produce mezcal.

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Craft Beer Acquisitions: Sellouts or Success Stories?

The craft beer sector has shown a steady growth despite many small and independent breweries being acquired by beer giants.

According to the Brewers Association (BA), “in 2016, craft brewers produced 24.6 million barrels, and saw a 6 percent rise in volume on a comparable base and a 10 percent increase in retail dollar value...By adding 1.4 million barrels, craft brewer growth outpaced the 1.2 million barrels lost from the craft segment, based on purchases by large brewing companies. Microbreweries and brewpubs delivered 90 percent of the craft brewer growth.”

In an effort to continue nurturing that growth, the BA decided to create an Independent Craft Brewer Seal with the reasoning that the logo would serve as a tool for craft-beer enthusiasts to distinguish if their favorite beer was made by an independent brewer or not. In order to carry the stamp, a brewery has to meet the “craft brewer definition” determined by BA.

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Like With Its Slow-Cooked Ribs, Dinosaur Bar-B-Que Paces Itself With Expansion Plans

Dinosaur Bar-B-Que is a New York-based barbecue concept that got its start on the road in 1983.

It all leads back to a mobile concession stand and three business partners: John Stage, Mike Rotella and a guy who “would just go by Dino,” according to Stage, owner of  Dinosaur Bar-B-Que. They called themselves dinosaurs because they listened to old blues and rode old Harleys. Together, they would serve barbecue rubbed sausages, peppers, onions and steak sandwiches at fairs, festivals, and motorcycle shows.

People really enjoyed the food, but once work led them to cross the Mason-Dixon line some customers started to say: ‘Wow, this is good... but it ain’t barbecue.’ Stage, who began working at 22-years-old, admitted he knew nothing about smoking meat having grown up in the state of New York. He was simply grilling, pouring barbecue sauce on meats and calling it barbecue.

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"You Cannot Scale Cool Fast Enough," Says Eureka! CEO About the Brand

Eureka! is one of those brands that comes across as a one-off, independent restaurant concept. The brand even has 22 separate social media accounts on both Instagram and Facebook for each of its locations— the latest opening last month in San Diego, Ca.

“I've done that consciously,” said Justin Nedelman, CEO and co-founder of Eureka!, a multi-unit gastropub that was born soon after the economic recession of 2008 began.

“At that time, in the recession, I think people with money were trading down, but they still wanted service; and folks that had limited income and still wanted a great experience, they were really discerning and weren't going to spend that money on a big chain restaurant.”

This is also the reason why one week before opening the first restaurant, Nedelman and his business partner and co-founder of Eureka!, Paul Frederick, decided to make the switch from fast casual to full service.

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The Role of Bread In An Elevated Dining Experience

Ahh, bread.

As a guest in a fine dining restaurant, either you love it or... you don’t understand it!

Has anyone ever advised to not eat too much bread, because it can ruin your appetite? Or, maybe you had that one friend who would refrain from eating the warm doughy loaf in hopes of maintaining or improve their figure. These mixed attitudes towards bread have left the ancient food with a negative reputation.

To restore that reputation, the rise of the "bread program” movement highlights the significant role of bread in an elevated dining experience.

“It’s incredibly important,” said Chef Marc Forgione, whose restaurant serves an elevated version of the classic potato roll, brushed with clarified butter, sprinkled with black salt and served with a side of caramelized onion butter. “It’s the first bite you have at the restaurant, so it’s the first impression you’re getting of our food and the experience.”

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Chef Q&A With Star-Studded Marc Forgione

The airing of Food Network’s The Next Iron Chef: Season 3 finale, where Chef Marc Forgione was declared winner, is coming up on its seven year anniversary, in November.

“I came and I conquered,” said Chef Forgione (like a boss!) after winning the Thanksgiving Feast challenge against Chef Marco Canora.

Since then, Marc Forgione continues to man the kitchen at his Reade Street restaurant, by the same name, which he opened in New York City two years before competing on the show. He is keeping busy as the chef/owner of American Cutand Lobster Press, as well. He is also a partner/co-owner of Khe-yo, a unique restaurant serving up Lao cuisine in Tribeca. 

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Stadiums Are Amping-Up their #FoodGame

In some ways, once football season begins, the stadium becomes the second home of a dedicated football fan. Traditionally, it’s a place where family and friends gather together to cheer on their favorite team to victory, but some would argue that good food and beverages make up a big component of a positive game-day experience.

As consumers become increasingly immersed into food culture, they are demanding better quality food and diverse choices throughout the restaurant industry. Football concession stands are no different and are feeling the same pressures from fans.

At Hard Rock Stadium, in Miami Gardens, choices beyond hot dogs, burgers, and fries are available. As the food scene continues to grow in Miami local restaurants and recognized chefs are flocking over to the home of the Miami Dolphins to showcase their selections.

With Miami being so diverse, it only makes sense that transplant concepts, like Fuku— a fast-casual concept featuring spicy fried chicken from New York’s popular Momofuku Group — would also be featured at the stadium.

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Karen Garcia: The Fight Is Not Over

Karen Garcia is experiencing family separation for the second time in her life.

The first time around was in 2000, when her father, Ignacio Garcia, decided he had to leave his wife, his daughter and two sons behind in Guadalajara, Mexico, as he looked for better economic opportunities in the United States.

The second time, it was her older brother, Ignacio Jr., 25, who moved away, back to their home country, where it all began.

The first time, it took two years for Karen and her brothers to reunite with their father on American soil.  Now, she doesn’t know when she will see her brother again.

Karen said that ever since she was a young girl, she had a very close relationship with her father.

But that changed through their separation.

“I feel like after he [her father] moved, and when I came [to the U.S.], I wasn’t the same girl, so the relationship was never the same even though I still love my dad,” said Karen, 22.

But the family dynamic kept growing positively until 2010, when her brother decided to go back to Mexico because he thought there were no more opportunities for him to succeed in America without a college degree and a legal status.

Ignacio Jr. wanted to become an architect, but he saw his undocumented status in the United States as an obstacle to achieving it. He was not able to enroll in a university without a social security number.  His only viable option was to move back to the country he came from.

Now, Karen fears the relationship with her older brother will change as well.

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Karen Garcia, 22, poses for a picture with her father, Ignacio Garcia, after one of many weekend family gatherings.

Gabriela Vasquez, their mother, said she was afraid of never seeing her first born again.

“I felt lost all the time,” she said. “In many occasions, I would forget my home address because I found myself wondering how my son was doing.”

Karen was able to benefit from the law of deferred action and is currently a student at Miami Dade College.

But her older brother made his decision before the law was granted for childhood arrivals in 2012.

“I have deferred action, but it’s only me,” said Karen, who can now go to school, has a work permit and is allowed to have a drivers’ license. “My parents are still driving without a driver’s license, and they’re still scared.  I’m always freaking out I don’t know if they’re going to come home.”

Karen is one of the 455,000 young undocumented immigrants who have already benefited from the deferred action law.  But the way she sees it, she’s part of a family — a family that does not want to be separated.

“We want our parents to be included because we don’t want family separation,” said Karen. “It’s not a moral thing.”

Karen’s 14-year-old younger brother, Oswaldo, agrees.

He worries about his safety and fears being separated from his parents.

“Where I don’t feel safe is with my parents in the car,” said Oswaldo. “I don’t know if they [police] are going to stop them, pull them over, and I’m going to have to go to foster care because there’s nobody legal here to take care of me.”

Their parents still live under the shadows in a humble home in Fort Lauderdale – and that is unacceptable, said Karen.

“I don’t want myself to be driving comfortable if my parents are driving in fear,” said Karen.  “I don’t want to have to wake up every single day fearing that this might be the last day we’re going to be together as a family.”

THE MIAMI HERALD: KNAUS BERRY FARM NOW SHIPPING ITS FAMOUS CINNAMON ROLLS

South Florida News Service

After Miami-Dade native Sean McGirt moved to Texas in 2004, he found himself often making requests to his grandma, who still lived in South Florida at the time, to make a 30-minute drive to Redland to buy his favorite sweet treat and ship him Knaus Berry Farm’s cinnamon rolls.

Now that’s no longer necessary.

Since Knaus Berry Farm started to experiment with shipping cinnamon rolls, McGirt places an order with just one click from his computer mouse.

“We have been ordering them ever since Knaus Berry Farm began shipping,” said McGirt, who made it a tradition to have cinnamon buns every Christmas since he first moved from Florida.

Thomas Blocher, co-owner and the bakery manager of Knaus Berry Farm, was in charge of the experiment, which started three years ago and has become a permanent operation at the farm, a family-operated business since 1956.

“Thirty percent of all shipping orders are for gifts,” said Blocher, married to one of the daughters of the founders of KBF, which offers every year fresh strawberries, veggies, ice cream, fruit-shakes and herb bread, among other products – but is especially known for sticky cinnamon buns.

The farm only ships cinnamon rolls from January through March, three months out of its regular season, when it welcomes many locals from November through April.

On a busy Saturday, it might take 40 minutes to an hour and a half in line to place an order for the bakery products at Knaus Berry Farm. During weekdays, the lines are almost non-existent, except on holidays.

Lorraine Baute, 28, a stay-at-home mom from Hialeah, recalled the first time she visited the farm as she stood in line for some KBF goodies with her 6-year-old son, Eddie Thomas.

“We waited an hour and a half in line,” said Baute. “We got a dozen cinnabuns, angel food cake and chocolate shakes. Delicious. Totally worth it.”

McGirt said it’s precisely that taste from childhood that keeps him regularly placing an order of the cinnamon rolls online to be shipped out-of-state.

He attended Redland Middle School, located across the street from the farm.

The kids were not supposed to cross the road by themselves, but he and his friends would sneak to the farm after school.

“We hid behind things to get over there and get some cinnamon rolls,” said McGirt, 24. “Finally, we would devour them and run back quickly.”

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