With news this disconcerting, it’s little wonder that chefs like Ryan Moore of Sababa in Washington, D.C. are making it their mission to reduce their footprint when it comes to food waste. “From our waste oil from fryers being recycled into biofuel to repurposing scraps into menu items, we find a way to turn the most basic parts of an ingredient into something our customers
One of the first Chinese McDonald’s opened on April 23, 1992, in Beijing, the largest in the world, at the time. I never got to eat there: My mother was busy packing our things. Two weeks after it opened, she and I were on a plane bound for Montreal to join my father, who was then completing a postdoc that would leave him broke for years. What I remember most from that period was how little we did. My mother worked weekend shifts at a sock factory, while my father took over at home. He studied in our one-bedroom apartment, and I watched TV. On special occasions, we went to McDonald’s.
In Canada, just like in China, eating at McDonald’s was a novelty for us. In the wake of post-Mao economic reforms, the belated introduction of the Golden Arches to China represented a whole ethos about what constituted the good
Food and craft beer in South Florida is not a new combination. Brewpubs like Big Bear in Coral Springs and Hollywood Brewing on the city’s boardwalk have long served food alongside their suds. The slew of breweries to open in the past several years, however, have largely relied on food trucks for fare.
Today, a number of full-service breweries are offering a broad menu of eats along with their craft beers — and many are equipped with a full kitchen.
From the Guy Fieri-approved pairing menu at 3 Sons Brewing in Dania Beach to the Thai-inspired eats at Est. 33 Thai Craft Kitchen and Brewery in Brickell, there’s plenty to explore when it comes to dining and drinking your way through the breweries of South Florida.