Menu Strategies
A monthly eNewsletter that crosses the boundaries between commercial and non-commercial foodservice, spotlighting the best in menu ideas.
A monthly eNewsletter that crosses the boundaries between commercial and non-commercial foodservice, spotlighting the best in menu ideas.
Beating the heat is the name of the game, incorporating fresh, seasonal ingredients and eclectic flavor profiles in everything from iced tea to ice cream
For centuries, whole cultures have been sustained through the use of a variety of food preservation practices such as fermenting, pickling, conserving, canning and drying. And while these practices fall in and out of favor year after year, today they are enjoying a revival on menus in surprising new ways.
Executive Chef Johnny Anderes revels in matching his inventive Italian- and French-accented American fare with Sommelier Jeremy Quinn’s pours at Telegraph, a Chicago hotspot eatery with wine bar DNA. The results excite the imagination as well as the palate, ranging from Espelette-marinated quail with vintage-dated Basque cider to Cajun-style boudin noir dolma with fino sherry to artisanal cheeses with traditional French aperitifs.