November-December 2019

Modern ways that chefs are featuring meat, poultry and game

Lenten menu innovations offer long-term inspiration

This Hash Brown “Spudwich” offers a spin on the Reuben sandwich

Newfound consumer expectations are being set by progressive campus dining experiences

Food waste upcycling also makes dollars and sense

Going that extra mile yields come-back-for-more cocktails

Appeal to multiple generations through familiar formats with changeable features

High-quality beef and pork are menu must-haves

Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver

Welcome to the November-December 2019 issue from Cathy Holley

John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc

This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy

Color is becoming a more significant factor in menu development

The humble sweet potato offers tremendous menu versatility and opportunity

Tostadas and quesadillas are fun formats with worlds of possibilities

These four bean dishes offer a rich pathway to plant-forward craveability

Sauces and condiments from around the world inspire new applications

Elevating a dish through the dressing calls for inspired flavor play

Commodity boards highlight the more adventurous side of high-volume menu ideation

A legacy brand plays up strengths while looking to the future

Premium Aussie beef scores across the table

Leverage the umami-rich power of a naturally fermented soy sauce

Step up your cocktail game with consumers' favorite berry

4 ways to leverage the power of ginger