seasonal

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.

Patrons at Mexican restaurants in the U.S. usually don’t expect the seasons to drive the menu. But at Orale Mexican Kitchen in Jersey City, N.J., sourcing local, seasonal produce is a priority of consulting chef James Muir—and his menu reflects it.

The potato has been bashed more often than mashed these last couple of years, as carbohydrate-phobic Americans pushed spuds off their plates and consumption took a nosedive.