Menu inspiration for Lent. Trends in global sauces. Insights from C&U, a toast to tostadas, better beverages, and center stage with meat.
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Stories in this Issue
Welcome to the November-December 2019 issue from Cathy Holley
This Hash Brown “Spudwich” offers a spin on the Reuben sandwich
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
Newfound consumer expectations are being set by progressive campus dining experiences
Appeal to multiple generations through familiar formats with changeable features
Tostadas and quesadillas are fun formats with worlds of possibilities
Lenten menu innovations offer long-term inspiration
Modern ways that chefs are featuring meat, poultry and game
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
Going that extra mile yields come-back-for-more cocktails
A legacy brand plays up strengths while looking to the future