State of the Plate
The monthly column from Menu Maven Nancy Kruse is part of RB’s extensive coverage of menu news and trends. The founder of The Kruse Co. provides her unique take on what’s going on at restaurants big and small every month.
The monthly column from Menu Maven Nancy Kruse is part of RB’s extensive coverage of menu news and trends. The founder of The Kruse Co. provides her unique take on what’s going on at restaurants big and small every month.
State of the Plate: Chefs at all levels are adding more crunch to items to give them contrasting textures, using everything from chia seeds to crispy chicken skin.
State of the Plate: Nancy Kruse talks about one of the biggest culinary comebacks of the last decade, and how chefs are finding more uses for it than ever.