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Food

Food trends and recipes to keep menus fresh

Food

4 recipes to spice up your menu

Spicy flavors continue to find favor with today’s consumers. To heat up the menu with something new, try one of these four recipes.

Food

4 intriguing menu ideas from Japan

New offerings range from the interesting and stealable, to the out there and way out there.

From Mediterranean plancha cooking to bona fide pitmaster grilling, the art of roasting food over a heat source is a celebrated culinary tradition.

Growth in the restaurant industry will come near-term from grabbing market share from other concepts, said Warren Solochek, vice president of foodservice for The NPD Group.

Many Asian restaurants rely on imported dried and canned ingredients to create dishes close to the originals. But that’s not the way chef Gregory Gourdet cooks at Departure, a modern Pan-Asian spot in Portland, Oregon.

Rice and noodles have been the go-to carbs on P.F. Chang’s menu for 20 years. But this summer, creative culinary chef Yuji Iwasa is shaking things up a bit at the 240-unit Asian-inspired chain. He’s exploring other ingredients and expanding the pantry.

Mushroom season inspires big sales opportunities. The Little River Inn in Mendocino, Calif., is promoting its 6th Annual Mushroom & Beer Dinner as a “culinary adventure” centering on the mushrooms that sprout in the wilds of northern California at this time of year. Each course of the Nov. 8 dinner is paired with a barrel-aged beer from the Russian River Brewing Co.

Charcuterie plates loaded with salume and prosciutto hit the restaurant scene at full force within the last few years. But what about non-pork eaters who won’t indulge in Speck or Coppa? Enter pastrami.

The summer season provides the perfect opportunity for restaurants to incorporate seasonal flavors into menus.

Before David Burke’s Fabrick opened in New York City last May, Executive Chef Adin Langille worked with the restaurant’s namesake to develop an upscale rendition of chips and dip to fit the modern American shared plates concept. The result: a smooth twist on guacamole that embodies Burke’s style and Langille’s innovation, and still plays to customers’ penchant for the familiar starter.

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