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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 154
Operations

Pops of color in a sea of stainless steel

While stainless steel still reigns supreme, a number of manufacturers are jazzing up their equipment with bright bursts of color.

Food

Menus: What's in, what's out

Tired of bacon and salted caramel? At the saturation point with farm-to-table menus? Predicting trends is always a risky business, but it looks like those few may have peaked in 2012. So what’s on the radar for 2013?

Food

Always room for dessert

Inspired, satisfying indulgences are filling dessert menus and beyond—they’re also appearing for breakfast, as snacks and in cocktails.

Food

Firehouse Subs' smokin' hot sandwich

The Smokehouse Beef and Cheddar Brisket has been heating up the menu at Firehouse Subs since its launch, and now it’s starring in a special 90-day promotion. What makes this sandwich such a hot ticket at the Jacksonville, Florida sandwich concept? It starts with the meat.

Food

Park Avenue restaurant dresses for winter

In tune with the seasons, Park Avenue restaurant in New York City completely changes its menu, décor and even its name four times a year. Park Avenue Winter is now in full swing, with the dining room decked out in winter finery and the kitchen turning out dishes based on seasonal seafood and produce and hearty grains and meats.

Seasonal produce: Celebrating citrus

January is a notoriously lean month for sourcing fresh fruits and vegetables—particularly in the chillier parts of the country. Many chefs turn to South...

Food

Chili gets a makeover

Chili has always been a mainstay for the 12-unit Braintree, Massachusetts-based Joe’s American Bar & Grill, but it didn’t bowl over Steve Byrne, VP of culinary operations. So last February, he took it off the menu. “That was the biggest mistake I’ve made in my career,” he claims.

Tempting breakfast dodgers

The breakfast daypart represents $57 billion a year to restaurants, and it’s projected to grow at an annual rate of 13 percent through 2014.

Q&A with Daniel Humm of NYC's Eleven Madison Park and NoMad

When the James Beard Foundation held its Silver Anniversary Gala at New York City’s Four Seasons restaurant in November, the guests were treated to a multi-course dinner cooked by five celebrated chefs: Alfred Portale, David Bouley, Tom Colicchio, Michel Richard and Daniel Humm.

Sea change

Sustainability and traceability are top of mind for restaurateurs with seafood on the menu—and the guests they feed. To ease those minds, certification is becoming more formal and widespread.

Financing

A warm bed for winter produce

In November, the risotto featured mushrooms, wild scallions and artichokes, but now it’s transitioning into a cozy vehicle for roasted root vegetables.

Financing

Squash takes over

By the time November rolls around, many restaurant kitchens are elbow-deep in squash.

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