Protein/

Picture for Lent's Momentum
What better springboard for seafood innovation than Lent? Seafood consumption up, and there’s a general uptick in excitement around seafood. The pathway to success follows two strategies that walk hand-in-hand today: flavor and sustainability.
Picture for Going Upstream
At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.
Picture for Here’s to Your Health: 8 Facts to Boost a Seafood Sale
Serving more seafood will help customers improve their overall quality of life. Here are 8 seafood nutrition facts curated by the Seafood Nutrition Partnership servers can use to seal the seafood sale.
Picture for 10 Flavor Builders: Meaty Matters
Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.
Picture for Flavor Trends from the Modern Steakhouse: Part 1
Picture for Hooked on Fried
Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.
Picture for Signature Flavor: Like Butter
This Grass-Fed Aussie Beef Sous Vide in Grass-Fed Butter is a prime example of a modern entrée that pays serious attention to both flavor detail and integrity of product.
Picture for 'Cue Up Flavor
Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.
Picture for Championing Chicken
Chicken moves into stardom when chefs show it some love, developing recipes that are delicious and trend-forward. Here are three dishes that stand out—each bringing a different approach to a very familiar protein.
Picture for New Ways to Wing It
Innovating with wings showcases the constant need to update, tweak and improve—even on proven classics
Picture for Omelette, Oh My!
Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”
Picture for Elemental Success
Altabira City Tavern offers a Ribeye with poblano potato purée, melted leeks, wilted arugula, sautéed oyster mushrooms, roasted cipollini demi-glace
Picture for Game For Noodles
Coolinary Café offers Rabbit Sausage & Noodles with Spanish onion, olives, shiitake, oyster and trumpet mushrooms, jalapeño, broccolini and kale
Picture for Lobster Luxe
Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion
Picture for Scampi Scores
Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread
Picture for Old School
Okeechobee Steakhouse offers a Cowboy Ribeye: slow roasted and served with housemade au jus
Picture for Fried Chicken’s New Look
Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki
Picture for Reconstructed Rangoon
Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro
Picture for A Little Lamb
True Aussie Beef & Lamb offers Madras Curry Lamb Sliders with yogurt-mint-lime sauce, cucumbers and arugula
Picture for Short Order
Intercontinental Chicago Magnificent Mile offers Braised Short Rib with candied pork belly and Mission fig reduction
Picture for Bountiful Bowl
Farmer Boys offers a Southwest Chicken Salad with grilled chicken breast, roasted corn, black beans, avocado, tortilla strips, iceberg and green leaf lettuce, chile-ranch dressing
Picture for Sea Worthy
Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang
Picture for Hip Half-Shells
Público offers Baked Oysters with corn custard and smoked trout roe
Picture for Wholly Fish
Brunos Italian Kitchen offers a Grilled Mediterranean Sea Bream with roasted seasonal vegetables and fingerling potatoes, green olive-lemon salsa
Picture for Southern Ways
Dusek’s Board & Beer offers Chicken-Fried Rabbit with Hoppin’ John risotto, charred okra, chicory greens, pancetta and brown-butter Tabasco
Picture for Ceviche Strike
Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette
Picture for Pork Preservation
Temple Bar offers Heritage Pork with Lacinato kale, roasted sweet potatoes with miso and black barbecue sauce
Picture for Elevated Wings
The Immigrant Restaurant offers Duck Wings with celery leaves in vinaigrette and blue-cheese potato chips
Picture for Star Burger
Ted’s Montana Grill offers its Avalon Burger with Gruyère, blue cheese, bacon-caramelized onions, roasted-garlic aïoli, baby arugula on a toasted brioche
Picture for Comfort Zone
101 Beer Kitchen offers Green Chili: Roasted pork, puréed tomatillo, roasted poblanos, served over yellow rice with sour cream, charred lime, queso fresco and cilantro
Picture for Soft On Tacos
Tacology offers a Soft-Shell Crab Taco with creamy jalapeño sauce
Picture for That’s A Wrap
The Sorghum Checkoff offers Grilled Shrimp Lettuce Cups with a sorghum and grilled-corn salsa and chipotle-lime dressing
Picture for Holy Mole
Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread
Picture for Fit For A King
The Rez Grill offers King Crab: Grilled Alaskan king crab legs, grainy mustard butter, chimichurri
Picture for A Bowl’d Strategy
D’Angelo Grilled Sandwiches offers its Southwestern Chicken, Rice & Grain Bowl: Grilled chicken and onions, charred corn-black bean-pepper salad, bell peppers, pickled jalapeños and cilantro with chipotle sauce and ranch dressing
Picture for Shake ’N Bake Redux
National Pork Board With Pig Bleecker offers a Smoked & Grilled Pork Chop with peach-habanero jam, firecracker onions, greens, beans and pickled turnip
Picture for What A Catch
Slapfish offers its Clobster Grilled Cheese: Maine lobster, Dungeness crab, aged white cheddar, mozzarella, sourdough bread, with Jersey sauce
Picture for Shank Goodness
Manzo At Eataly Flatiron offers Arrosto D’Agnello: Roasted lamb shank with rosemary, thyme, potatoes, red onion and artichokes
Picture for Raising A Toast
Ida Claire offers Nashville Hot Chicken: Fried chicken, grilled brioche, pimento cheese, pickles, onions and sesame seeds
Picture for Unlikely Pairing
Artichoke Basille’s Pizza offers a Crab Pie: Crab sauce with herbs, mozzarella and surimi crabmeat stuffing atop signature pizza dough, topped with fresh parsley
Picture for A Craveable Combo
Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori
Picture for French Trifecta
Db Bistro Moderne offers its Beef Rossini: Filet mignon served over pommes lyonnaise, topped with foie gras, truffles and beef jus
Picture for Ghee To Success
Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots
Picture for The Name’s Bavette
Gianni’s Steakhouse & Seafood offers a Bavette House-cut Limousin beef with roasted garlic and Béarnaise sauce
Picture for Not Your Mama’s Meatloaf
Haywire offers a Grilled Bacon-Laced Meatloaf with a smoked tomato and poblano salsa, served with mashed potatoes and green beans
Picture for Golden Opportunity
Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce
Picture for Pursuit Of Perfection
Burtons Grill & Bar offers a Salmon Romesco: Bronzed Gulf of Maine salmon, romesco sauce, herbed jasmine rice, julienne vegetables, citrus-fennel slaw
Picture for Korean-Style Ramen
Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori
Picture for Spanish Translation
Red Cow offers a Barcelona Burger with manchego, jamón serrano, piquillo pepper and smoked pepper aïoli
Picture for Avocado Rush
Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing
Picture for Top Chop
Maison 208 offers Australian Lamb Chops with Okinawa potatoes, Pinot Noir, hazelnut-spice crust
Picture for Just Ducky
Komodo offers a Arroz Con Pato: Peking duck, rice, enoki mushroom, green onion, bell pepper, poached egg, shaved black truffle, served in a hot stone pot
Picture for Seafood Switch-Up
Portsmith offers a Fried Fish & Waffle with housemade tartar sauce and Dark Matter malt maple syrup
Picture for Mad About Mole
Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate
Picture for Seasonal Bounty
Coast Guard House offers a Pan-Roasted Rhode Island Striped Bass with local summer succotash, smoked romesco broth and sweet-corn custard
Picture for Sky-High Flavor
Gategroup/Delta Air Lines offers a Short Rib and Pickled Caramelized Onion Grilled Cheese Sandwich
Picture for Do The Char Siu
Tánsuŏ offers a Char Siu Black Cod Black cod marinated with char siu sauce, broiled, then topped with XO sauce
Picture for Grass-Fed Goodness
Urban Plates offers a Chimichurri Grass-Fed Steak Plate served with hot or chilled sides and char-grilled bread
Picture for Upping The Umami
Urbain 40 offers a Ginger-Teriyaki Char-Crusted Yellowfin Tuna Filet with young carrots, snap peas, lotus root and mushrooms, curry butter emulsion
Picture for All Choked Up
Steadfast offers Halibut with brown-butter solids, artichoke purée, artichoke chips, roasted sunchokes, pickled sunchokes, shaved lemon, preserved lemon, cress
Picture for The Buffalo Boost
The Ruin Daily offers a Buffalo Chicken Melt: Parmesan-crusted sourdough, cheddar-Swiss-fontina blend, Buffalo chicken, celery barigoule, ranch sauce
Picture for Flexing Mussels
Woods Hill Table offers Calendar Mussels with anadama bread and crunchy ham vinaigrette
Picture for A Fixed Star
Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan
Picture for Going Whole Hog
Rare Steak and Seafood offers a Pork Tasting: Pâté, slow-cooked belly, chicharrón and lardo
Picture for Doubling Up
Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun
Picture for Totally Awesome Dog
Doghaus offers a Sooo Cali Beef hot dog with wild arugula, avocado, tomato, fried onions, spicy basil aïoli on King’s Hawaiian rolls
Picture for Hash Flies High
Flying Biscuit Café offers a Chorizo Hash: Roasted potatoes, red and green peppers, onions, cheddar, chicken chorizo, over-medium eggs, tomatillo sauce, fresh cilantro
Picture for Cajun Kick
C&S Chowder House offers a Chargrilled Oysters with garlic butter, Parmesan, lemon, Cajun spices
Picture for Rolling With Rice
Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds
Picture for Victory With Venison
Pistache French Bistro offers a Grilled Venison Tenderloin coated in toasted juniper berries, orange zest and clove, served over butternut squash, mushrooms, snow peas and pear, topped with red currant jus
Picture for Poke Evolution
Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi
Picture for 12 Ways with Seafood
12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
Picture for For the Love of Fried Chicken
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
Picture for 4 Steps to Sustainable Seacuterie
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Picture for 10 Best Bets for a Seacuterie Menu
10 ways to key into this exciting and appealing seafood offerings trend
Picture for Eastern Mediterranean Meats
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.
Picture for Why Lent Matters
For the foodservice industry, Lent is a time when demand for seafood sees a big boost from diners who choose to abstain from meat for the six weeks before Easter.
Picture for Seafood Season
Lent brings big opportunity for boosting business while tapping into modern seafood strategies
Picture for Fry Days
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for Fly South
Flavor in Focus: A distinctly Southern accent is showing up in diverse applications
Picture for Burger Nation
Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field
Picture for 10 Flavor Upgrades: But First, Cheese
A cheese-centric approach leads to small-plate success
Picture for Flavor Playlist: Nels Storm
Nels Storm introduces five flavors that inspire culinary creativity
Picture for Globe Trotting
Commodity boards showcase how to harness trending global flavors
Picture for Bowled Over by Barbecue
New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu
Picture for Flavor in Focus: Wing Span
Thanks to inspired flavor combinations, today's chicken wings are taking flight
Picture for Right on Cue
Modern barbecue trends rely on a secret sauce of authenticity and innovation
Picture for Go Fish
Creativity and contrast mark the modern fish taco
Picture for Seafood's Modern Hook
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.
Picture for Seacuterie Ideas For The Bar
Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar
Picture for 10 Deli Inspirations
What’s not to like? Favorite deli flavors go beyond tradition.
Picture for 5 Emerging Global Protein Flavors
Global protein treatments with on-trend opportunity and complex, craveable flavor
Picture for Seafood Innovation for the Lenten Season
Spreading the excitement well beyond Lent, boosting sales and creating new dining preferences all year long
Picture for Making Protein Count
The shifting plate makeup is putting a renewed emphasis on quality protein with flavor at the forefront
Picture for Snacking On Seafood
Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
Picture for Third Wave Burgers
Picture for Power Couple
Picture for Seafood's New Allure
Picture for New-School Steakhouse
The modern steakhouse tailors its menu to today’s evolving consumer
Picture for Fried Chicken
Picture for Low & Slow
Picture for Lenten Opportunities
Picture for Hooked on Sandwiches
Picture for Global Hits on the Horizon
Picture for Memorable Meats
Picture for New Groove for Barbecue
Picture for 10 Flavor Upgrades: Meatballs
Picture for Leveraging Lent
Picture for Filling the Vacuum
Picture for Protein at the Bar
Bar snacks and small plates are big business—make them protein-centric for an even meatier return
Picture for A New World of Protein
The next generation of global inspiration brings big, diverse flavors to protein dishes
Picture for Making the Most of Meat
Tapping the full potential of protein requires a flavor-centered touch
Picture for The Dark Side: Chicken Thighs
Want flavorful, versatile and economical all in one cut of meat? Try the thigh.
Picture for Oysters: Hotter Than Ever
Creative hot cooking methods accentuate the oyster’s treasures
Picture for More in the Middle
Picture for Tapping Into Texture
Picture for South America: Bold Inspirations
Picture for Rising Tide
Picture for Protein Progressions
Picture for Protein with a Passport
Picture for Quality vs. Quantity
Picture for Protein at a Premium
Picture for Coats of Many Flavors
Picture for Meats From Afar
Picture for Stews The World Over
Picture for Meats Love Marinades
Picture for Hidden Treasures
Picture for The Flexibility Factor
Picture for Protein Makes Big Plays