UBCNews - Food & Beverage

Welcome back, everyone! Today we're getting into something that's really stirring up the coffee world - sustainable practices that actually make your morning cup taste better. So, have you ever wondered how bourbon barrels and coffee beans could team up to create something extraordinary? Boldline Coffee City: Mesa Address: 4040 East McLellan Road Website: https://boldlinecoffee.com/

Game day is about to get a whole lot better in Nashville, TN! B’Hops Sports Zone opens this January, bringing together the excitement of game day, the comfort of home, and the energy of Music City, all under one roof.

Aura Holdings Group has partnered with NFL veteran Pro Bowler Brad Hopkins and his son, Brycen Hopkins, who also earned a Super Bowl victory with the LA Rams, to open B'Hops Sports Zone in the Wedgewood Entertainment District.

“At B’Hops Sports Zone, our mission is to create the ultimate destination for sports fans in Nas...

If there's anything we've learned about Millennials and Gen Z, it's that they're willing to question the establishment and flip the script. They're willing to vote with their feet and their wallets. We've seen it in retail. We've seen it in dining. Now, we're seeing it in bars.

Drink trends for Fall 2025 are evolving along with the tastes and values of these younger generations. Bartenders at Post 1917 in Wakefield explain what's on tap this season and beyond.

For years, songs told us what we wanted to drink. Do you like Pina Coladas? Media made Cosmos...

With summer squarely in the rear view mirror, bartenders across New England are shelving their fruity, tropical concoctions. Melons, margaritas, and coladas, be gone. It's time for a change.

This fall, patrons want something deeper, more complex. Something silky to sip as they linger with friends. Something that warms them from the inside, as they ponder by firelight. A summer berry simply can't fuel that. The bar experts at Post 1917 Lexington share the trends they're seeing at the high-end, farm-to-table eatery.

This fall, in bars across New England, classic drinks are trending - but with...

It's the most wonderful time of the year - the season for holiday parties. This year, event planners are seeing changes in party-planning trends that buck several long-term patterns from years past.

But every night to remember starts with an outstanding venue. Event planners at local steakhouse Post 1917 discuss the shifts they're seeing in New England holiday party planning.

We've all been to holiday parties where the tone of our evening was set by those seated around us at a single, miles-long table. This unnecessarily limited conversation, and sometimes even the venue. You'll be happy...

When you think of traditional winter dishes in New England, staples like Yankee pot roast, and baked beans probably come to mind. Possibly even clam chowder. But if that pot full of potatoes, corn, and a handful of littlenecks is all the local seafood you're trying right now, you're missing out.

Both restaurateurs and hard core foodies agree: when the fall foliage and ghost tours are over, New England's sea food season starts. The chefs at Post 1917, a fine-dining restaurant in Lexington, explain why.

Late fall and early winter are ideal times for seafood sampling...

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...

In recent years, farm-to-table dining has grown from a culinary trend into a widely embraced philosophy that influences restaurants of all styles and sizes. At its heart, the model emphasizes forging direct relationships with farmers, growers and local producers to ensure ingredients are as fresh and responsibly sourced as possible. This focus not only highlights the quality of what’s on the plate but also reflects broader shifts in how people think about food and its origins.

The appeal of farm-to-table extends beyond taste. Diners increasingly value the transparency and sustainability associated with this approach, knowing that th...

Each year, as the festive season approaches, restaurant reservation platforms see an unmistakable surge in demand. According to OpenTable’s 2024 State of the Restaurant Industry report, more than 40% of Americans begin booking holiday meals by early November, and many high-end restaurants reach full capacity for large groups well before mid-December. This trend reflects a growing appetite for shared dining experiences, but also a challenge for those hoping to secure the perfect setting for a seasonal celebration.

Booking for a large party is often more complicated than it appears. Beyond finding an available table, hosts must consider the lo...

It's no secret that food prices are skyrocketing, and that it's hitting both restaurants and diners right in the wallet.

Restaurant closures and bankruptcies have been higher than normal ever since the pandemic, with no signs of letting up.

And yet, in places like Massachusetts, farm-to-table restaurants are gaining ground. These eateries, which incorporate seasonal ingredients from local farms, continue to draw customers while establishments that focus on price point alone struggle. Jason Carron, owner of local farm-to-table restaurant Post 1917, explains why.

Prices at chain restaurants rose roughly 31 percent between 2020 and 2025, according to...

Boston may be known as the Seafood Capital of North America, but Lexington is no slouch either! And what’s the common factor between these two cities? They’re both located in Massachusetts. With a thriving seafood industry and a coastline full of delectable shellfish and crustaceans, you’re bound to find some of the freshest options in the country. But of course, not all seafood restaurants are made equal. If you want the best-tasting dishes? Experts say you should go for a restaurant that takes a farm-to-table approach to sourcing.

Seafood is culturally and economically important in Mas...

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...

In recent years, farm-to-table dining has grown from a culinary trend into a widely embraced philosophy that influences restaurants of all styles and sizes. At its heart, the model emphasizes forging direct relationships with farmers, growers and local producers to ensure ingredients are as fresh and responsibly sourced as possible. This focus not only highlights the quality of what’s on the plate but also reflects broader shifts in how people think about food and its origins.

The appeal of farm-to-table extends beyond taste. Diners increasingly value the transparency and sustainability associated with this approach, knowing that th...

Each year, as the festive season approaches, restaurant reservation platforms see an unmistakable surge in demand. According to OpenTable’s 2024 State of the Restaurant Industry report, more than 40% of Americans begin booking holiday meals by early November, and many high-end restaurants reach full capacity for large groups well before mid-December. This trend reflects a growing appetite for shared dining experiences, but also a challenge for those hoping to secure the perfect setting for a seasonal celebration.

Booking for a large party is often more complicated than it appears. Beyond finding an available table, hosts must consider the lo...

It's no secret that food prices are skyrocketing, and that it's hitting both restaurants and diners right in the wallet.

Restaurant closures and bankruptcies have been higher than normal ever since the pandemic, with no signs of letting up.

And yet, in places like Massachusetts, farm-to-table restaurants are gaining ground. These eateries, which incorporate seasonal ingredients from local farms, continue to draw customers while establishments that focus on price point alone struggle. Jason Carron, owner of local farm-to-table restaurant Post 1917, explains why.

Prices at chain restaurants rose roughly 31 percent between 2020 and 2025, according to...

Boston may be known as the Seafood Capital of North America, but Lexington is no slouch either! And what’s the common factor between these two cities? They’re both located in Massachusetts. With a thriving seafood industry and a coastline full of delectable shellfish and crustaceans, you’re bound to find some of the freshest options in the country. But of course, not all seafood restaurants are made equal. If you want the best-tasting dishes? Experts say you should go for a restaurant that takes a farm-to-table approach to sourcing.

Seafood is culturally and economically important in Mas...

Welcome back, everyone! Today we're jumping into something that's been transforming backyards across the country - outdoor pizza ovens. I'm here with our guest who's gonna help us understand how adding one of these can completely change your outdoor living experience. So, have you ever wondered what it would be like to cook restaurant-quality pizza in your own backyard? Crustify Pizza Ovens City: Saint Johns Address: 255 Rivertown Shops Dr 102 #141 Website: https://crustifypizzaovens.com/

Alright, picture this: you walk into a steakhouse expecting the usual surf-and-turf, but instead, the menu opens up to a whole ocean of choices. That's exactly what you'll find at Post 1917 Steakhouse in Reading, Massachusetts. Chef Jason Carron has built a seafood menu that honestly rivals what you'd get at top coastal restaurants.

And let me tell you, the lineup is impressive. We're talking Chilean Sea Bass with scalloped herbed beets, lobster done to perfection, and Cajun salmon that melts in your mouth. If you're more of a hands-on diner, they've got freshly shucked oysters, crab cakes...

Welcome back, everyone! Today we're jumping into something that's been transforming backyards across the country - outdoor pizza ovens. I'm here with our guest who's gonna help us understand how adding one of these can completely change your outdoor living experience. So, have you ever wondered what it would be like to cook restaurant-quality pizza in your own backyard? Crustify Pizza Ovens City: Saint Johns Address: 255 Rivertown Shops Dr 102 #141 Website: https://crustifypizzaovens.com/

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...

In recent years, farm-to-table dining has grown from a culinary trend into a widely embraced philosophy that influences restaurants of all styles and sizes. At its heart, the model emphasizes forging direct relationships with farmers, growers and local producers to ensure ingredients are as fresh and responsibly sourced as possible. This focus not only highlights the quality of what’s on the plate but also reflects broader shifts in how people think about food and its origins.

The appeal of farm-to-table extends beyond taste. Diners increasingly value the transparency and sustainability associated with this approach, knowing that th...

Amour Desserts, Melbourne’s boutique bakery and popular artisan mooncake maker, announced today that its highly sought-after mooncakes Australia collection is close to selling out as families and businesses prepare for Mid-Autumn Festival gifting.

The Mid-Autumn Festival, falling on 6 October 2025, is a time for reunion, reflection, and giving thanks. Traditionally, mooncakes are exchanged between families, friends, and colleagues as a symbol of harmony and good fortune.

In Australia, where diverse communities have embraced the celebration, mooncakes have grown in popularity not only among Asian families but also among food lovers who enjoy exploring new flavours. Wi...

Each year, as the festive season approaches, restaurant reservation platforms see an unmistakable surge in demand. According to OpenTable’s 2024 State of the Restaurant Industry report, more than 40% of Americans begin booking holiday meals by early November, and many high-end restaurants reach full capacity for large groups well before mid-December. This trend reflects a growing appetite for shared dining experiences, but also a challenge for those hoping to secure the perfect setting for a seasonal celebration.

Booking for a large party is often more complicated than it appears. Beyond finding an available table, hosts must consider the lo...

It's no secret that food prices are skyrocketing, and that it's hitting both restaurants and diners right in the wallet.

Restaurant closures and bankruptcies have been higher than normal ever since the pandemic, with no signs of letting up.

And yet, in places like Massachusetts, farm-to-table restaurants are gaining ground. These eateries, which incorporate seasonal ingredients from local farms, continue to draw customers while establishments that focus on price point alone struggle. Jason Carron, owner of local farm-to-table restaurant Post 1917, explains why.

Prices at chain restaurants rose roughly 31 percent between 2020 and 2025, according to...

Boston may be known as the Seafood Capital of North America, but Lexington is no slouch either! And what’s the common factor between these two cities? They’re both located in Massachusetts. With a thriving seafood industry and a coastline full of delectable shellfish and crustaceans, you’re bound to find some of the freshest options in the country. But of course, not all seafood restaurants are made equal. If you want the best-tasting dishes? Experts say you should go for a restaurant that takes a farm-to-table approach to sourcing.

Seafood is culturally and economically important in Mas...

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...

In recent years, farm-to-table dining has grown from a culinary trend into a widely embraced philosophy that influences restaurants of all styles and sizes. At its heart, the model emphasizes forging direct relationships with farmers, growers and local producers to ensure ingredients are as fresh and responsibly sourced as possible. This focus not only highlights the quality of what’s on the plate but also reflects broader shifts in how people think about food and its origins.

The appeal of farm-to-table extends beyond taste. Diners increasingly value the transparency and sustainability associated with this approach, knowing that th...

Each year, as the festive season approaches, restaurant reservation platforms see an unmistakable surge in demand. According to OpenTable’s 2024 State of the Restaurant Industry report, more than 40% of Americans begin booking holiday meals by early November, and many high-end restaurants reach full capacity for large groups well before mid-December. This trend reflects a growing appetite for shared dining experiences, but also a challenge for those hoping to secure the perfect setting for a seasonal celebration.

Booking for a large party is often more complicated than it appears. Beyond finding an available table, hosts must consider the lo...

Welcome back, everyone! Today we're jumping into something that's been transforming backyards across the country - outdoor pizza ovens. I'm here with our guest who's gonna help us understand how adding one of these can completely change your outdoor living experience. So, have you ever wondered what it would be like to cook restaurant-quality pizza in your own backyard? Crustify Pizza Ovens City: Saint Johns Address: 255 Rivertown Shops Dr 102 #141 Website: https://crustifypizzaovens.com/

It's no secret that food prices are skyrocketing, and that it's hitting both restaurants and diners right in the wallet.

Restaurant closures and bankruptcies have been higher than normal ever since the pandemic, with no signs of letting up.

And yet, in places like Massachusetts, farm-to-table restaurants are gaining ground. These eateries, which incorporate seasonal ingredients from local farms, continue to draw customers while establishments that focus on price point alone struggle. Jason Carron, owner of local farm-to-table restaurant Post 1917, explains why.

Prices at chain restaurants rose roughly 31 percent between 2020 and 2025, according to...

Boston may be known as the Seafood Capital of North America, but Lexington is no slouch either! And what’s the common factor between these two cities? They’re both located in Massachusetts. With a thriving seafood industry and a coastline full of delectable shellfish and crustaceans, you’re bound to find some of the freshest options in the country. But of course, not all seafood restaurants are made equal. If you want the best-tasting dishes? Experts say you should go for a restaurant that takes a farm-to-table approach to sourcing.

Seafood is culturally and economically important in Mas...

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...

In recent years, farm-to-table dining has grown from a culinary trend into a widely embraced philosophy that influences restaurants of all styles and sizes. At its heart, the model emphasizes forging direct relationships with farmers, growers and local producers to ensure ingredients are as fresh and responsibly sourced as possible. This focus not only highlights the quality of what’s on the plate but also reflects broader shifts in how people think about food and its origins.

The appeal of farm-to-table extends beyond taste. Diners increasingly value the transparency and sustainability associated with this approach, knowing that th...

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...

In recent years, farm-to-table dining has grown from a culinary trend into a widely embraced philosophy that influences restaurants of all styles and sizes. At its heart, the model emphasizes forging direct relationships with farmers, growers and local producers to ensure ingredients are as fresh and responsibly sourced as possible. This focus not only highlights the quality of what’s on the plate but also reflects broader shifts in how people think about food and its origins.

The appeal of farm-to-table extends beyond taste. Diners increasingly value the transparency and sustainability associated with this approach, knowing that th...

In recent years, farm-to-table dining has grown from a culinary trend into a widely embraced philosophy that influences restaurants of all styles and sizes. At its heart, the model emphasizes forging direct relationships with farmers, growers and local producers to ensure ingredients are as fresh and responsibly sourced as possible. This focus not only highlights the quality of what’s on the plate but also reflects broader shifts in how people think about food and its origins.

The appeal of farm-to-table extends beyond taste. Diners increasingly value the transparency and sustainability associated with this approach, knowing that th...

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...

KAVIAR Restaurants is proud to celebrate its five-year anniversary, marking a major milestone in redefining luxury dining in Pasadena and Los Angeles. Since its opening in 2020, Kaviar has established itself as one of Southern California’s premier destinations for fine dining, known for its world-class ingredients, curated omakase experiences, and striking atmosphere that blends Japanese artistry with modern exclusivity.

Founded by Tigran Oganessian, alongside partners Dennis L. Smith, Kazembe Ajamu, and Executive Chef Tengis Itka, Kaviar was created with a clear vision: to go beyond a traditional restaurant and craft an immersive experience where food, atmosphere, and se...