BBQ Spotlight: ZALT & Co. BBQ is prepping a four-day-a-week “rig” residence in Grass Valley starting Oct. 1, building on years of pop-ups and brisket nights. U.S.-China Diplomacy: A Brookings take argues the Trump-Xi summit delivered little on key policy goals, with hospitality taking center stage. Restaurant Moves: Brugada Kitchen & Bar in Nashville rolled out a fall menu and expanded to seven-day service under Chef Kyle Gieseke. Kitchen Supply: Chef’s Deal says it’s added reach-in and undercounter refrigeration plus refrigerated prep tables to help restaurants handle fall menu shifts faster. Game-Day Food: Burger King debuts an Oct. 6 Game Day Menu with a pretzel-bun burger and nacho-cheese dipping for chicken fries. Supermarket Deals: Lidl Plus is running a “Live Well Golden Ticket” draw for 1,000 students to unlock weekly healthier picks. Quick Recipe: A creamy peri-peri chicken livers recipe promises fast, tender results with a short milk soak and careful simmering. Food Culture: Ukraine’s culinary professionals are using modern Ukrainian cuisine to raise funds through Gastro United dinners. Travel & Food: Japan’s ryokans are being pitched as an antidote to overtourism, pairing immersive stays with washoku. Recipe Roundup: Allrecipes highlights its “best of the best” picks from nearly 30 years, including a one-bowl chocolate cake and marshmallow Rice Krispie treats.