Magazine/2018 March April
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.
When it comes to high-impact ingredients, a pickled element should be a go-to
12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.
10 beverage ingredients and flavors that are stirring up serious menu interest
Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
Welcome to the March-April 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley
Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends
Baked egg dishes are an easy menu addition and allow for endless creativity using existing inventory items
Considerations when using hash browns and rösti to add value to dishes
How is innovation in other parts of the menu affecting modern entrée development? How are shifting consumer demands impacting the evolution of what an entrée looks like?
Frico and French onion dip are among some of the menu standouts from Chef Gerry Ludwig’s 2018 trends tour. See how they’re creating buzz on menus.
The shifting definition of what counts as breakfast food now embraces flavors from around the globe
Creative ingredient play, unexpected flavor combinations and brand compatibility all mark the modern pizza trend
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
Inspirations for salad builds with a modern flavor narrative
Insight into five key areas for nonalcoholic menu development: soda, lemonade, coffee drinks, tea and fermented beverages
Tips for starting and enriching your non-alc beverage program
On-trend flavors in soda, lemonade and tea in 2018, according to Datassential
Infusing a brand’s personality into dessert offerings marks a sweet opportunity today
Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly
The potential flavor combinations and ingredients that work in compound butters are virtually endless
This dish demonstrates how chefs can apply a tremendous amount of creativity to fries through brines, glazes or infusions
Andy Little of Josephine in Nashville talks about his flavor trifecta
Will Eudy shares his go-to ingredients that help build a great flavor story
In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery
Introduce the exotic flavors of India into your beverages
4 ways to make your fried chicken dishes truly your own - using your story, flavor building, careful choice and use of oil, and choosing the right cut