Sorghum is finally going national. Here are five ways to feature it on your menu.
Flavor-rich döner and shawarma are ripe for mainstream menu development. Their built-in craveability, coupled with an ease of translation into creative interpretations, make them a good bet for successful menu development.
This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.
Suscipit praesent comis oppeto autem augue eum luptatum cui abico letatio iriure. Iriure adipiscing suscipere abico qui praesent rusticus.
FF: 5 Trends to Watch, by Kim Haasarud - t.co/ewht2IHMGC