Flavor Trends, Strategies and Solutions for Menu Development

Beef Means Business For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out

With a variety of restaurant concepts in his Eat Good Group ranging from upper-end to fast casual, Chef Hegsted appreciates beef’s versatility and craveability. Watch him talk about the innovative ways he menus beef across his restaurant portfolio and find out how he makes a few of his beef dishes, including the Wandering Table’s famous Spaghetti-Stuffed Meatballs and the Gilded Unicorn’s highly Instagrammable Sparkle Burger.

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