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NCB Author

Monica Rogers

Contributing Writer

Monica Rogers

Monica Rogers writes frequently about culinary and beverage trends and operations from Evanston, IL.

Chifa Pork Belly Buns Article
Other-worldly Tastes   December 8, 2010
By: Monica Rogers

The hottest new bars either delve deeper into well-known world cuisines, contemporizing and redefining them, or introduce guests to lesser-known world foods in fun ways.

Bacon Popcorn Article
Fast and Fabulous Food   July 2, 2010
By: Monica Rogers

Bar snacks don’t need to be difficult — quick ‘n’ easy treats with signature flair are low-cost, high-profit winners.

A Vintage Revival   May 10, 2010
By: Monica Rogers

Retro-inspired recipes make their way onto bar food menus — and patrons’ plates — around the country.

VaporTini Article
Now That’s a Gas: Vaporized Cocktails You Inhale at Red Kiva   February 10, 2010
By: Monica Rogers

Red Kiva's Julie Palmer invented the VaporTini (patent pending), a cocktail made by heating select spirits in a custom-made glass vessel, and then inhaling the vapors.

Cognac Article
Not So Serious   September 9, 2009
By: Monica Rogers

Cognac and brandy mix as well in trendy drinks as they do in classic cocktails.

Bloody Mary Article
There's Something About Mary...   August 5, 2009
By: Monica Rogers

The Traditional Bloody Mary is Just the Beginning

Re-defining Delicious   February 1, 2009
By: Monica Rogers

Today's bar food is on par with the best that restaurant kitchens have to offer the diner seeking a full meal.

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