Menu Strategies
A monthly eNewsletter that crosses the boundaries between commercial and non-commercial foodservice, spotlighting the best in menu ideas.
Meet the chef Q&A: Rene van Broekhuizen
McCormick & Schmick’s Seafood Restaurants are known for skillfully handing fine ingredients—particularly pristine fish—in a way that enhances the natural quality.
Food
Small bites, big profits
Snacking is on the rise, as Americans continue to abandon the traditional three-meals-a-day routine. Growing snacking opportunities are at the bar.
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.