Closing out the year with menu inspiration from chefs across the country
Author: Katie Ayoub
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Scouting trends in this emerging food destination town
« BACK By Mike Kostyo Bryce Shuman, Executive Chef, Sweetbriar, New York “Purple sweet potatoes are so fun and flavorful. Add coriander and white chocolate and they taste like Froot Loops!” « BACK ABOUT THE AUTHORKatie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than...