Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
Urban Brew Summit adds a ticketed Japanese coffee section
The coffee festival's Tsuen Wan market runs two long weekends from September 24, with a paid Overseas Coffee Experience bringing ten Japanese roasters to The Mills for the first time.
Truffled scrambled eggs recipe from a French bistro
The classic bistro trick: raw eggs sit overnight with Burgundy truffle before they meet a pan, then cook low and slow so the aroma survives the heat, not just the wait.
11 Westside opens its first Singapore location
The Hong Kong-born taco brand opens 221 seats at Asia Square Tower 1, importing masa flour and chillies from Mexico for daily housemade tortillas.
Burgundy truffle season opens in eastern France
Tuber uncinatum, the milder autumn truffle, is now on wholesale lists at €500-750 a kilo — cheaper than white Alba or black Périgord, and better suited to heat than either.
Peru's southern anchovy season sits empty as quota waits
Six weeks after PRODUCE authorized 251,000 tonnes for the second southern season, boats had landed none of it, El Niño Costero having pushed the shoal out of reach.
Coffee prices fall below $3,400 as harvest nears
Vietnam's robusta farmgate rate fell to an average of 93,700 VND/kg on September 19, while London and New York coffee futures both slid on eased supply worries.
Kwame Onwuachi interview: recipes for any hour of the day
Ahead of Knopf's September 22 release, Onwuachi tells Library Journal what "All Hours" changes about cooking off the clock, days before a Lincoln Center Theater event marks the launch.
Il Presidente opens on Duddell Street in Central
Chef Marcello Scognamiglio and restaurateur Félix de Arriaga Balanzat open a 70-seat Italian restaurant and cocktail bar in Central, from the team behind Trattoria Felino.
Motors Coffee brings Paris technique to Brooklyn
Thomas Philips' Paris café takes over Sey Coffee's Bushwick counter for two days, serving the freeze-distilled milk espresso that won him the French Brewers Cup.
Quince and Dolcelatte salad recipe, Ottolenghi's autumn starter
Ottolenghi's autumn starter poaches quince with its skin and core still on, which is what turns the fruit a deep amber-rose against bitter leaves and Dolcelatte.
Grant Achatz brings Alinea to London for three nights only
Chicago's Alinea takes over Restaurant Story from 15 to 17 October for a joint 14-course menu, priced at £525 a head, that the three chefs involved will not repeat.
BrewDog administration leaves creditors unpaid, report shows
A progress report on the BrewDog administration shows £207m in unsecured claims at its retail arm alone, with unpaid staff and HMRC among those set to receive nothing.
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