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ingredients

Food

Kentucky homegrown

 By Patricia Cobe on Aug. 27, 2013

Tucked amid the horse farms of Kentucky is Josh Moore’s modest 10-acre spread that he cultivates for his Louisville restaurant, Volare. “Everyone tries to be farm-to-table today, but for me, it’s my farm to my table,” says the chef-owner. “We go from seed or seedling to plate.”

Buttermilk

 By Megan Warmouth on Aug. 27, 2013

Often the main ingredient in pancakes and biscuits, due to the rise of consumer interest in fermented foods and bolder flavors, buttermilk is being revived and reintroduced in several new and interesting culinary applications.

Food

PB&J Dessert Idea

Sep. 24, 2013

Matthew Rice, pastry chef at Girl & the Goat, celebrity chef and co-owner Stephanie Izard’s inventive small-plates concept in Chicago, knows that customers like a mix of flavors, textures and temperatures in plated desserts and gives us a sneak peek at his creative late-summer menu addition.

Food

Common senses

By Megan Warmouth on Oct. 08, 2013

Menu applications evolve and change, but one thing is sure to stay the same: How we taste and enjoy those applications.

Financing

Stamping a signature

By Restaurant Business Staff on Oct. 09, 2013

Carson’s has been a Chicago destination for baby back ribs since 1977. How did the restaurant—which now numbers four locations with its recent expansion to Milwaukee—develop a menu item that’s been a best seller since day one?

Food

Chicory

By Megan Warmouth on Oct. 11, 2013

A versatile leafy green, chicory is sometimes referred to as “curly endive” and is used as a salad ingredient, cooked as a vegetable and even roasted and ground as a coffee addition or substitute.

Food

Shaped to sell

By Patricia Cobe on Oct. 13, 2013

Baked pastas have stood the test of time at the 217-unit Fazoli’s, the Italian quickservice chain based in Lexington, Ky. This fall, Darren Gray, director of culinary innovation, tweaked the formula to create a new LTO: Primo Pizza Baked Sacchetti.

Meet the Chef: King Phojanakong

By Restaurant Business Staff on Oct. 24, 2013

With a Filipino mother and Thai father, it would seem that Chef King Phojanakong is the ideal chef to bring Southeast Asian cooking to a wider audience.

Food

Sunchokes

By Megan Warmouth on Oct. 24, 2013

Sunchokes are beginning to shine on menus in a variety of applications—as a pureè, roasted for a side dish and as the main ingredient in a rich, warming soup.

Food

The state of the center of the plate

By Patricia Cobe on Nov. 15, 2013

As 2013 winds down, 2014 trend predictions proliferate, reaching a critical mass sometime around New Year’s Day. A few preliminary reports are in and here’s what some reliable industry sources are predicting about what meats and other proteins will fill the entrée portion of the plate.

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