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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 110

Playing with flavor

"Bold" is becoming a boring mantra on menus; flavor-craving customers want more. To tempt their taste buds—and wallets—chefs and menu developers across all segments are experimenting with flavor enhancing cooking techniques, layering flavors for maximum effect and punching up dishes with housemade condiments.


Harvest shuffle

October is one of Annie Somerville's favorite months to cook.

Restaurant Business had a chance to chat briefly with CIA grad Dan Coudreaut, executive chef and VP of culinary innovation, about what’s happening with McDonald’s menu.

Brooklyn has become a must-visit destination on the culinary map. Senior editor Pat Cobe, native New Yorker but Brooklyn neophyte, recently trekked through the borough on a tasting tour, sampling the fare at several buzzworthy restaurants and artisanal food producers.

Grab-n-go meal offerings are now key elements of many successful food service venues, on both the commercial and noncommercial sides.

I love trying out hot new restaurants.And when I discover a place I really like, I bring my friends back there with me—or at least tell them to try it. But like me, my friends are Baby Boomers—the generation born between 1946 and 1965. We don't eat old or feel old—until we go into one of these trendy new places.

You might have guessed it but Technomic research confirms the trend: Sandwiches are the most menued entrée items across all segments and cuisine types. From 2010 through September, 2012, sandwiches beat out the next popular items, main salads and pizza, by a large margin.

As part of the chain’s “7 Days, 7 Deals, 7 Dollars” promotion, the sandwich—with housemade pickle and side—sells for $7.

Tucked amid the horse farms of Kentucky is Josh Moore’s modest 10-acre spread that he cultivates for his Louisville restaurant, Volare. “Everyone tries to be farm-to-table today, but for me, it’s my farm to my table,” says the chef-owner. “We go from seed or seedling to plate.”

We sat down with Hubert Keller during the 2013 Restaurant Leadership Conference to find out how he differentiates his restaurant and his burgers.

As a principal in Vetri Family Restaurants in Philadelphia, his partner, chef Marc Vetri often got out from behind the stove to attend culinary events.

Quenching Americans’ thirst has become a hotbed of menu development. It’s no longer enough to offer plain iced tea, branded carbonated soft drinks and sparkling water. Customers expect flavor innovation, variety and often health benefits as they sip. The same holds true with alcoholic drinks, where freshness and seasonality are a priority.

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