Optimizing and tightening menus while keeping the innovation pipeline flowing. Plus: seafood handhelds, fried chicken, cold weather cocktail trends, comforting plant-forward dishes, patty melts, dessert innovations, and transitioning from customizable menus to curated menus.
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Stories in this Issue
A trio of toasts wows with big, balanced, beautiful flavors
Chefs are extending the reach of hummus
Grassfed quality, signature flavor
Blueberries balance the bold side of global flavors with natural sweetness
The diner classic returns to the spotlight
Welcome to the November-December 2020 issue from Cathy Nash Holley