Brenner Report

Home
Archive
About
France trend report: Escargots, herring and mimosa treatments galore — but 86 the mustard
That's some of what I found on my recent trip to Paris and points southwest.
 • 
Leslie Brenner
3
Family dinner: It's everywhere, and it's going to save us
Drop-off meals are the delicious, nurturing answer to so many of life's (and the restaurant industry's) problems.
 • 
Leslie Brenner
6
Happy Lunar New Year!
Might we be on our way to a new, more evolved era in restauranting?
 • 
Leslie Brenner
2
Modern Brazilian cuisine, explained
Junior Borges, executive chef of the first restaurant of the genre in the U.S., will break it down for us in a live-streamed conversation
 • 
Leslie Brenner
3
The year in cooking (with recipes galore!)
The upside to sharing and oversharing recipes. Plus, a look back at Cooks Without Borders' most popular stories and recipes of 2021.
 • 
Leslie Brenner
2
Want restaurant culture to survive?
Whether we're diners, owners or staff, we all have an essential part to play. Plus readings/ watchings/ listenings and more.
 • 
Leslie Brenner
Nancy Silverton on reinvention
Tomorrow at The Communal Table Talks!
 • 
Leslie Brenner
Nancy Silverton at the Communal Table Talks
Plus, ghosted kitchens, the next exciting big thing in Mexican cooking, and a new workshop for experienced and aspiring food writers
 • 
Leslie Brenner
Brenner Report
Brenner Report
What’s worth cooking, eating, thinking about and doing in the food world

Brenner Report

AboutArchiveSitemap
© 2024 Leslie Brenner
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great culture