Bret Thorn - 10 Minutes News for Hoteliers - Page 14

2 min

New on the Menu: Two shrimp dishes and Angelo Sosa’s fluke

🍝 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, reports on food and beverage trends and guides F&B coverage. Hosts "In the Kitchen with Bret Thorn" podcast. Wrote for The New York Sun (2005-2008), Manager magazine, and Asia Times in Thailand (1992-1997). Covered Tiananmen Square for ABC News in 1989. Thorn's NRN column won the 2006 Jesse H. Neal Award. Inducted into Disciples d’Escoffier in 2014. Authored entries for the Oxford Encyclopedia (2012) and Companion to Sugar and Sweets (2015). Lives in Brooklyn, NY. Email: [email protected] Social media: LinkedIn, Facebook, Twitter, Instagram.

2 min

New on the Menu: Two salmon dishes and prawn curry

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, reports on food and beverage trends. He hosted "In the Kitchen with Bret Thorn" podcast and authored columns for The New York Sun (2005-2008) and Nation’s Restaurant News. Thorn joined Nation’s Restaurant News in 1999 post his five-year stint in Thailand writing for Manager magazine and Asia Times newspaper. He won the 2006 Jesse H. Neal Award and was president of the International Foodservice Editorial Council in 2005. A magna cum laude Tufts University graduate with history, he also studied at Le Cordon Bleu in Paris and in China during college years, witnessing the Tiananmen Square events in 1989. Thorn wrote for the Oxford Encyclopedia and was inducted into the Disciples d’Escoffier in 2014. Email: [email protected] Social media profiles include LinkedIn, Facebook, Twitter, and Instagram.

3 min

Indianapolis-based Cunningham Restaurant Group stresses scratch cooking and hospitality

🍴 Cunningham Restaurant Group operates 44 restaurants in Ohio, Kentucky, and Indiana. Founded in 1997 in Brownsburg, Indiana, with Boulder Creek Dining Company, it expanded to include Charbonos, Stonecreek Dining Company (5 locations), Bru Burger Bar, and various other brands. The company embraces local sourcing and scratch cooking. Vida's chef Thomas Melvin was a James Beard Foundation semifinalist in 2022 and 2024. The group is launching Shin Dig in Indianapolis and a Bru Burger in Fort Wayne, as well as a new catering service, in the fall. They have a centralized downtown Indianapolis headquarters with facilities including a test kitchen and a USDA-certified greenhouse.

2 min

New on the menu: Two halibuts and a PSL Espresso Martini

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News since 1999 and Restaurant Hospitality since 2016, won the 2006 Jesse H. Neal National Business Journalism Award. Host of "In the Kitchen with Bret Thorn" podcast, he covered New York City's restaurant scene for The New York Sun from 2005 to 2008. A magna cum laude Tufts University graduate and a member of Phi Beta Kappa, he also studied at Le Cordon Bleu and in China. Bret was inducted into the Disciples d'Escoffier in 2014.

2 min

Eggs in purgatory, happy hour bargains and too much spice

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, also served as a columnist for The New York Sun from 2005-2008. A graduate of Tufts University (BA in History, 1990; Phi Beta Kappa), he studied at Le Cordon Bleu in Paris (1986) and in China (Nanjing University, Fall 1988; Peking University, Spring 1989). Thorn won the 2006 Jesse H. Neal National Business Journalism Award and was inducted into the Disciples d’Escoffier in 2014. He is based in Brooklyn, NY.

2 min

Seven non-traditional uses of corn

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

2 min

New on the Menu: Four seafood dishes and a pisco cocktail

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, guides F&B trends reporting since joining in 1999. Hosts "In the Kitchen with Bret Thorn" podcast. Wrote for The New York Sun (2005-2008), and in Thailand for Manager magazine and Asia Times (1995-1997). Magna cum laude graduate of Tufts University (1990), studied at Le Cordon Bleu (1986), and reported for ABC News during the Tiananmen Square protests (1989). His column won the 2006 Jesse H. Neal Award. Inducted into the Disciples d’Escoffier (2014). Contact: [email protected]; Social media: LinkedIn, Facebook, Twitter (@foodwriterdiary), Instagram (@foodwriterdiary).

2 min

Frasca Hospitality to open a second Tavernetta location in Vail, Colo.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, and columnist for The New York Sun from 2005 to 2008. Graduated magna cum laude from Tufts University and attended Le Cordon Bleu Ecole de Cuisine in Paris. Known for covering food and beverage trends, his monthly column won the 2006 Jesse H. Neal Award. In 2005, he was president of the International Foodservice Editorial Council and was inducted into the Disciples d’Escoffier in 2014.

2 min

New on the menu: Street corn arancini and cacio e pepe dumplings

🍴 Bret Thorn serves as Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, as well as the podcast host of "In the Kitchen with Bret Thorn." He wrote for The New York Sun from 2005 to 2008, worked in Thailand for Manager magazine and Asia Times from 1992 to 1997, and was an ABC News runner during the Tiananmen Square protests in 1989. His reportage has earned accolades, including the 2006 Jesse H. Neal National Business Journalism Award. Thorn, a magna cum laude graduate of Tufts University with a history degree, joined the Disciples d’Escoffier in 2014 and currently resides in Brooklyn, NY.

2 min

Food & Wine magazine unveils its 2024 list of “Best New Chefs”

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, covers food and beverage trends with a podcast, "In the Kitchen with Bret Thorn." He wrote for The New York Sun (2005-2008) and earned a 2006 Jesse H. Neal National Business Journalism Award. Before NRN, Thorn lived in Thailand (1992-1997), writing for Manager magazine and Asia Times. He's a Tufts University graduate (magna cum laude), studied at Le Cordon Bleu Paris, and was in Beijing during the 1989 Tiananmen Square protests. A Disciples d’Escoffier inductee (2014), Thorn resides in Brooklyn, N.Y. Contact him at [email protected] and follow on LinkedIn, Facebook, Twitter, and Instagram.

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