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Bone Marrow Take Two

Inventive chefs are taking bone marrow, a commonly eaten yet uncommonly featured part of the animal bone, and roasting, pureeing and glazing the savory stuff. The versatile, buttery ingredient is showing up in everything from a bone marrow and crème brulee fusion to tacos.

Cider

Apples aside, the best contribution Johnny Appleseed gave to the world was cider. Even though he was more interested in the hard stuff, we have been left today with a plethora of uses for the beverage.

Dinner business has seen better days. According to a recent Technomic survey, in the last year, 40% of consumers have significantly cut back on away-from-home dinner purchases because they have less money to spend on dining out. When weighing options, consumers look for value-based operations that offer ways to save money while still providing a quality meal.

In recent years, consumption of ethnic foods has increased—both in and out of the home—and market researcher Mintel predicts steady future growth. Global cuisines and flavors are a constant craving for Americans. However, certain factors go into creating a successful ethnic menu.

Popsicles and other cool summer treats are soon going into hibernation. But the season is not quite over, especially for the cocktail crowd. These places are still offering these favorite childhood refreshers, spiked with spirits to appeal to an adult clientele.

Here are some great side dish ideas from friends around the country. Notice the variety in both taste and price point.

WASHINGTON, D.C. (November 27, 2012)—United Fresh welcomes nominations to United Fresh Foundation’s 2013 Produce Excellence in Foodservice Awards...

John Renzi, vice-president of operations and purchasing of the family-owned broadliner Renzi Bros. Inc., Watertown, NY, bemoans the absence a vibrant...

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from farm-to-fork menus to boxed lunches to deluxe sit-downs.

Located in the heart of West Hollywood, the year-old O-Bar is, in many ways, the quintessential see-and-be-seen kind of restaurant.

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