Flavor Trends, Strategies and Solutions for Menu Development

2019 September-October

Today’s Culinary Seascape

Today’s Culinary Seascape October is National Seafood Month. We should honor the legacy of America’s first heirloom food—seafood—by looking ahead to the future

by | Sep 29, 2019 | _No Show Homepage, 2019 September-October

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Jeremy Sewall

Jeremy Sewall The Executive Chef/owner at Row 34, Boston, is eager to share his passion for seafood with customers, using it as an opportunity to make a connection

by | Sep 10, 2019 | _No Show Homepage, 2019 September-October

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Top 10 Trends 2026 Top 10 Trends 2025 Top 10 Trends 2024 Top 10 Trends 2023 Top 10 Trends 2022 Top 10 Trends 2021 Top 10 Trends 2020 Best of Flavor Best of Flavor 2026 Best of Flavor 2025 Best...
Phil Kastel

Phil Kastel The Executive Chef at The Milky Way in Los Angeles teaches his servers everything there is to know about farm-raised as well as wild seafood so that they can share the pros and cons of both

by | Sep 10, 2019 | _No Show Homepage, 2019 September-October

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Top 10 Trends 2026 Top 10 Trends 2025 Top 10 Trends 2024 Top 10 Trends 2023 Top 10 Trends 2022 Top 10 Trends 2021 Top 10 Trends 2020 Best of Flavor Best of Flavor 2026 Best of Flavor 2025 Best...
Bun Lai

Bun Lai The Chef at Miya’s Sushi in New Haven believes that choosing to eat sustainably farmed seafood is one of the most important choices a seafood lover can make

by | Sep 10, 2019 | _No Show Homepage, 2019 September-October

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Top 10 Trends 2026 Top 10 Trends 2025 Top 10 Trends 2024 Top 10 Trends 2023 Top 10 Trends 2022 Top 10 Trends 2021 Top 10 Trends 2020 Best of Flavor Best of Flavor 2026 Best of Flavor 2025 Best...
Matthew Hobbs

Matthew Hobbs The Executive Sous Chef at Blue Duck Tavern in Washington, D.C. regards it as a responsibility to be knowledgeable about the sourcing of ingredients

by | Sep 10, 2019 | _No Show Homepage, 2019 September-October

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Top 10 Trends 2026 Top 10 Trends 2025 Top 10 Trends 2024 Top 10 Trends 2023 Top 10 Trends 2022 Top 10 Trends 2021 Top 10 Trends 2020 Best of Flavor Best of Flavor 2026 Best of Flavor 2025 Best...
Lior Hillel

Lior Hillel The Executive Chef at Bacari W. 3rd in Los Angeles supports sustainable farming and uses questions about the origin of seafood as an opportunity for dialogue

by | Sep 10, 2019 | _No Show Homepage, 2019 September-October

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Danielle Leoni

Danielle Leoni The chef/owner of The Breadfruit in Arizona considers carefully where her seafood came from and buys those products with a story she can believe in

by | Sep 10, 2019 | _No Show Homepage, 2019 September-October

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