Miscellaneous

🏖️ DEDON introduces the PAPYON wing chair, designed by Arnd Küchel, inspired by butterfly wings. The chair features a DEDON fibre and aluminum frame for a blend of elegance and comfort, including an ergonomic design and a matching footrest. PAPYON aims to transform outdoor areas into inviting spaces with its distinctive weave and bold colors. More at [dedon.de](https://www.dedon.de/).

📞 Rolf Benz's Sina sofa, a modern take on the iconic Addiform, combines beauty with functionality. Celebrating an anniversary, Sina introduces modular flexibility and a design that includes intricate seams and an optional Cacharel pleat, reflecting the brand's commitment to furniture excellence. The piece is designed to create tailored comfort for both work and relaxation spaces.

🍗 Twin Peaks Restaurants, under Director Alex Sadowsky, have incorporated Indian flavors into their menu, tracking the trend for five years. The U.S. Department of Agriculture projects chicken consumption to reach 103.8 pounds per capita in 2025, up from 103.2 pounds in 2024, compared to a decrease in beef consumption from 58.3 pounds in 2024 to 56.1 pounds in 2025. Chicken remained popular during the pandemic, with Americans consuming an average of 96.5 pounds in 2019. Twin Peaks’ chicken tikka offerings, released in August, have seen a near 50% increase in popularity. Technomic identifies chicken curry as the third fastest growing chicken category. The term "curry" traces back to the Tamil word "kari," from South India. Chef James Wozniuk from Makan serves Ayam Goreng with a salted egg yolk sauce, and Tender Greens offers Japanese chicken curry, with the current version reflecting British influence on Japanese cuisine from the late 1800s. Chicken curry-adjacent dishes like the Smoked Blackened Chicken at Shor Bazaar in Hawaiian Gardens, Calif., have also gained popularity.

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🍝 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, has guided F&B trends reporting and won the 2006 Jesse H. Neal National Business Journalism Award. He hosted "In the Kitchen with Bret Thorn" podcast and wrote "Kitchen Dish" for The New York Sun (2005-2008). Thorn, a magna cum laude Tufts University graduate and Phi Beta Kappa member, studied at Le Cordon Bleu and in China, and was inducted into the Disciples d’Escoffier in 2014.

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