September-October 2020

Turning off-premise food & beverage challenges into opportunities

Commodity boards offer operators new solutions for the changing landscape

Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy

The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue

Welcome to the September-October 2020 issue from Cathy Holley

This head-turning PB&B Burger levels up an American classic

Chefs are finding balance for the sweet side of dried fruit while leveraging its textural richness

Urban Village in Lone Tree, Colorado serves the Kaffir Lime Paneer Tikka as a slider, adding a salad of red apple, fresh ginger and mint-cilantro purée in between two wedges of the paneer

Lazy Dog Restaurants looks to the past as it continues to expand its takeout options

Employ culinary techniques to convey premium cues in takeout fish dishes

A spectrum of flavors and textures makes cheese a trusted go-to for innovative menu development

Employing a modern approach with global flavors for plant-forward menu development

This long-time favorite wins consumers over with comfort, whimsy, function and flavor

The Eastern Med ingredient with a long reach

Trending ingredients and clever techniques keep the fun flowing in coffee and tea

A chef turns a side hustle into a successful fried chicken joint

With takeout and delivery in full focus, handhelds offer a practical, proven format for portability

Smart protein solutions for today’s foodservice landscape

4 new flavorful, on-trend sauces – all made possible by the awe-inspiring honey bee

Innovate with blueberries to make it memorable

Win the sandwich game with Bel Brands’ flavor-packed lineup of signature cheeses