Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 154

Turkey porcupine sliders

Last September, First Lady Michelle Obama and the USDA challenged chefs, school nutrition professionals, students and community members to create an imaginative, nutritious, kid-approved recipe that schools could easily incorporate into the National School Lunch Program.

Food

Inside the kids’ meal mind

Everyone is on the restaurant industry’s back to improve kids’ menus. The White House, USDA, commodity boards, parents, nutrition advocacy groups, the medical community and more are pushing for healthier menu options.

Call them starters, small plates, bar food or even tapas—appetizers are seeing a lot of action. And it’s not all that surprising. Today’s thriftier restaurant customer wants to explore exciting flavors and ingredients without spending a fortune.

When a Denver franchisee told Katy Malaniak, Quaker Steak & Lube’s senior director of food & beverage, “We really need to do something with queso,” she jumped on the idea for The Lube’s fall LTOs.

Tomato lovers may start getting gloomy as summer draws to a close, but there are still plenty of reasons to rejoice. Local red, yellow, orange, purple and striped beauties are at their peak well into September and even October, depending on locale. And restaurants are going beyond salads and BLTs to make the most of them.

A hurricane is disruptive whenever it hits, but as the full force of Irene swept the East coast over the weekend—the most lucrative days for restaurants—industry folks had to instantly come up with their own disaster plans. And they had to let their customers know pretty quickly. Alerts sent out through Facebook, Twitter, texts and blogs ranged from the serious to the quirky.

Many restaurants and bars are helping thirsty customers beat the heat with inventive drinks this summer. There’s a cool way to cool off no matter what's your beverage of choice—beer, wine, cocktails or house-made lemonade.

Table salt was the go-to seasoning, but now chefs (and diners) are using crystals of different sizes, textures, colors and flavors.

The LTOs Six sandwich builds featuring two proteins—panko breaded cod and breaded whole breast white meat chicken—prepared in a choice of three flavors:...

Aweakened dollar, high commodity costs and increased global demand for seafood are combining to push up prices this season. Fernando Navas, corporate chef for the six-location SushiSamba, names “price” as his number one sourcing challenge.

August is a dream month for sourcing local fruits and vegetables all over the U.S.

David Prokupek, CEO and chairman of Denver-based Smashburger, found a way to tailor Groupon, the popular couponing service, to make it work best for his...

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