SingleThread, the renowned three-Michelin-starred restaurant in Healdsburg, is expanding its footprint internationally by opening SoNoMa in Kyoto, Japan, this spring. The new 12-seat restaurant, lounge and pastry shop will be located in the Capella hotel and showcase California cuisine through a Japanese lens. The Connaughtons have enlisted chef Keita Tominaga, who has roots in both Sonoma and Japan, to help lead the kitchen, symbolizing SingleThread's deepening global presence and marking a significant milestone as the restaurant celebrates its 10th anniversary.

Harun Coffee has reopened in Leimert Park, Calif., transforming from a daytime cafe to a nighttime lounge. The cafe, which closed in 2024 due to pandemic-related challenges, has partnered with Community Labs to bring back its community-focused atmosphere. The new Harun Coffee features a menu by chef Keith Corbin, a lounge with live music, and a hi-fi sound system.

Crave Brothers Farmstead Cheese collaborated with three award-winning chefs from Madison and Milwaukee—Tory Miller, Suzzette Metcalfe and Evan Dannells—to create a series of original recipes. Each chef crafted a dish featuring Crave Brothers cheeses, showcasing both their culinary expertise and the versatility of the products. The partnership highlights the synergy between local cheesemakers and top regional chefs.

Chicago's sake scene has evolved into a vibrant community, thanks in part to Dila Lee of Komé Collective. Sake is now embraced across various cuisines and neighborhoods, with notable spots including Sushi-san in River North, Momotaro in West Loop and Konbini & Kanpai in Lakeview. The city's walkability makes it ideal for sake crawls, highlighting the drink's versatility and approachability.

Garlic confit should never be stored at room temperature due to the risk of botulism. After preparing, transfer the confit and oil into a clean, heatproof container and refrigerate it immediately. Keep your refrigerator at or below 40°F (4.4°C), ideally 38°F (3.3°C), and consume the confit within one week. Always use clean utensils when handling to prevent contamination. For longer-term storage, freezing is recommended.

As temperatures drop, restaurants are introducing new hot sandwiches and other comfort foods. Jersey Mike's has launched Mike's Hot Italian, its first hot sub with chopped Italian meats, while Arby's has introduced the Italian Beef Dip, inspired by Chicago's Italian Beef sandwich. Panera Bread has also brought back Asiago Bagel Stacks, adding new breakfast options, and Chipotle Mexican Grill has partnered with American athletes for limited-edition menu items for the 2026 Winter Olympics.

Cargill is leveraging fermentation to meet the growing demand for high-quality protein while reducing reliance on animal sources and minimizing environmental impact. The company integrates fermentation as an end-to-end industrial capability, focusing on three protein pathways: plant-enhanced, microbial and precision fermentation. The approach is designed to improve the taste, digestibility and functionality of plant proteins, introduce microbial proteins like mycoprotein and produce specific proteins through precision fermentation.

Napa, Calif., eatery Compline is embarking on a strategic culinary shift in 2026, beginning with a chef residency program that will reimagine its dinner offerings. Chef Sean Massey, former executive chef of Morimoto Napa, will join for a three-week residency from Feb. 11 to March 1, collaborating closely with Compline's team to redesign the dinner menu, drawing on his experience with Japanese and French techniques as well as Northern California ingredients. The restaurant is moving toward a menu designed with wine pairing at its core, integrating new dishes and techniques while maintaining its approachable style. The transition is intended to foster deeper collaboration between the kitchen and wine program, with future residencies and chef-led events planned throughout the spring.

ALMA Backyard Farms in Compton, Calif., is a nonprofit urban farm that provides fresh produce and job training for formerly incarcerated individuals. The farm, co-founded by Richard Garcia and Erika Cuellar, addresses food insecurity and promotes rehabilitation through sustainable agriculture. "By connecting the dots between food justice and criminal justice, we can create a more equitable and just society," Garcia says.

Applications for the 2026 ACF National Awards are now being accepted. Deadline for all applications is Jan. 31, 2026. Award recipients will be announced during the 2026 ACF National Convention. Learn more.

The application is up and live on the website to compete for the title of Chef Educator of the Year at the ACF National Convention in Grand Rapids, Mich.! The deadline to apply is Jan. 31, 2026. Please email competitions@acfchefs.org. Learn more.