chefs

Food

Happy Hour value and summer flavors

Menu Talk: Pat and Bret chat about the latest food and drink trends and share an interview with Haim Asher, VP of culinary at Lucille's Smokehouse Bar-B-Que.

Food

An eye on food waste inspires a chicken salad that becomes a best seller

Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. It’s a unique spin on Southern comfort.

It's the second time Jacob Brickelhaupt has faced assault charges. He previously was arrested in Chicago after reportedly attacking his ex-wife.

Menu Talk: Pat and Bret discuss the latest flavor trends and share an interview with Danny Grant, chef-partner in Maple Hospitality Group.

Chef-owner John C. Metz works hard to keep the menu exciting and the service personal at his Atlanta-based polished-casual restaurants.

Menu Talk: Bret and guest co-host Heather Lalley discuss the latest food and beverage trends and share an interview with Susan Bae, executive pastry chef of Moon Rabbit in Washington, D.C.

The Minneapolis-based coffee chain introduced three Milk Bar-branded cookies to the permanent menu, surpassing estimated sales by 30% in less than a week.

Menu Talk: Pat and Bret chat about the upcoming National Restaurant Show, unicorn drinks and barbecue flavors, then share an interview with Mark Boyton, VP of global food & beverage for Puttshack.

Behind the Menu: Corporate chef Chris Curtiss reworked Italian favorites with refined techniques and created new dishes and drinks for the casual-dining chain, all with an eye on affordability and seasonal ingredients.

Menu Talk: Pat and Bret chat about trends that emerged at the Restaurant Leadership Conference, 4/20 specials and the return of outdoor dining, then share an interview with Bob Johnston, CEO of The Melting Pot.

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