Stories in this Issue
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
This potato-based take on the shawarma boasts better-for-you benefits as well as showstopping creativity.
These Savory Rice Waffles are an innovative, gluten-free offering that appeals to a wide range of diners. Eggs are whisked together with cooked U.S. long-grain rice, savory turkey sausage, spinach, cheddar, cremini mushrooms and sun-dried tomatoes. The mixture is seared in a waffle iron to a crispy golden brown and served with a maple-sambal sauce.
This Roasted Pear, Spinach and Gorgonzola Omelette is a sweet-savory take on the classic, boasting elegant flavors. “Gorgonzola can be overpowering, but the sweetness of the roasted pear softens its bite, and the flavors marry well together,” says Kathy Stephenson, director of marketing communications for Pear Bureau Northwest. “It’s a unique and unexpected combination in an omelette.”