Food News - Smoked Butterscotch Latte
Smoked Butterscotch Latte, new drink by Starbucks

St Paddy’s Day is coming soon, but the big confectioners of the country are already all systems go for Easter. Here are a few food news about what you can expect to see this Spring season.

Luck of the Irish! This is the first St Patrick’s Day since Guinness launched their Nitro IPA last September. In their words, “We aimed to make a balanced, smooth beer. Guinness perfected nitrogenated beer more than 60 years ago, so we believed we could really add something new to the style. There’s plenty of hoppy flavor, with citrus aroma to the fore, but the nitrogen rounds it all out. The mouthfeel is fantastic, and the use of Guinness yeast gives it an echo of the character of our famous stouts”.

If a stout isn’t your cup of tea, Not Your Father’s Root Beer could be your St Paddy’s alternative. Dreamed up by Small Town Brewery, this alcoholic spin on a childhood fave has already snatched up a bounty of awards for its authenticity to that familiar spice profile and balanced sweetness. Try it over vanilla ice cream as a grown up root beer float!

Peeps MilkPeeps Milk debuted last year and left sugar fiends in unwilling detox when it left. Now it’s back with two new flavors; Strawberry Crème and Orange Crème to compliment last year’s Original, Chocolate Marshmallow and Eggnog flavored marshmallow milks.

In other food news, exclusive to Walmart, Hersey’s has introduced Carrot Cake Kisses. The popular vote is still out on these white chocolate treats but they have everyone wondering if Carrot Cake will become the Pumpkin Spice of Spring.

Walmart also has the exclusive for M&M’s new Easter Sundae. Described as a “white center surrounded by milk chocolate” coated in pastels hues perfect for Spring.

Peanut butter lovers will celebrate Butterfingers’ launch of its two newest confections;

Peanut Butter Cups Smooth & Crunchy Eggs and Peanut Butter Cups Minis. The individually wrapped eggs combine smooth peanut butter, crunchy Butterfinger pieces and creamy milk chocolate, while the cups also emphasize the season through their pastel blue and celebratory gold packaging.

Starbucks’ ever-updated menu has a new contender, the Smoked Butterscotch Latte is “creamy and sweet with notes of smoked butterscotch and a dash of spice that intermingles with full-bodied espresso and has a slightly smoky kettle-cooked finish.” This new flavor is also offered chilled as a Frappuccino. Starbucks also announced its international expansion to South Africa and Italy this week.

If you’ve been inundated with bizarre hotdog snapchat filters, you might be aware that Burger King now has hotdogs! While some are calling this a ‘culinary calamity’ and a ‘Whopper of a marketing disaster,’ we wonder, how bad can they really be? The two options of ‘grilled dog’ and ‘chili-cheese dog’ have actually been pretty popular with many fast food aficionados preferring the ‘spicy snap of the dog to the familiar flame-broiled burger taste’.

On a slightly more sophisticated and local note, West Palm Beach is expecting a handful of new restaurants before the heat of summer hits.

Culinary veterans of New York’s dining scene, newlyweds Jordan Lerman and Stephanie Cohen have a combined resume that includes Eleven Madison Park, Momofuku Ssam Bar, Ai Fiori, Dominque Ansel Bakery and Boca Raton’s Rebel Hous. Their newest venture, Jardin on Clematis St, will focus on “the melting pot that is modern American cuisine, with international influences as well as flavors that celebrate South Florida’s seasonal bounty”.

Lindsay Autry is teaming up with restaurateur, Thierry Beaud to open Regional Kitchen & Public House. “As a chef who has built a home and career in the Palm Beach area over the past several years, the launch of this amazing project excites me both personally and professionally,” stated Autry of the restaurant that will be on Okeechobee Blvd. This soon to be everyone’s go-to will serve all American favorites with a sophisticated twist and local influence.

Kathryn Kessler Kathryn Kessler writes about Food & Beverages and other topics for WPB Magazine. She is experienced in copy, editorial, advertorial, newsletters, blogs, essays and creative writing. Kathryn has previously been written for Modern Wedding magazines. You can contact her at

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