To capitalize on Pinterst "miracle food" buzz, Even Stevens Sandwiches rolled out a Jackfruit Torta that fills two menu holes, says Culinary Director Brandon Price.
Quinoa has become restaurants’ go-to grain. So much so that it’s putting a strain on production, supply and price. A search for a sustainable alternative led to sorghum.
The demand for seafood skyrockets during Lent. These seafood recipes can easily be added to the rotation now, but may prove popular enough to stay on the menu.