Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

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GW Fins dry ages fish to enhance flavor, reduce waste and sell at a premium

Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.”


Popeyes, Cicis and Elevation Burger riff on flavor

Taste Tracker: Ruth’s Chris pairs up favorites; Newk’s menu gets meatier; bundles for football fans at Bar Louie; and more menu news of the week.

The chef-owner of Hmong Union Kitchen in Minneapolis tells the story about this food movement through his cooking, podcasts, TV shows and more.

Behind the Menu: The better burger chain shifted to these more sustainable sources, pledging to expand the initiative chainwide and on the menu.

Recipe documentation is key to menu profitability. It factors ingredients, labor, yields and waste into pricing. Food costs alone no longer cut it.

Kentucky Fried Chicken Wraps return as an LTO, joined by a new KFC Mac & Cheese Wrap and family-sized fudgy brownies.

New menu items and long-running signatures welcome sports and concert fans for the 2023-24 season.

Taste Tracker: Black Tap does a spooky shake; Wayback gets ghoulish with burgers; Jack-O-Lanterns glow at Paris Baguette and Papa Murphy’s; and lots more frightening menu news.

The fast casual collaborated with Sesame Street to create a selection of healthy items for 4-12 year-olds.

The Israeli chef and restaurateur is partnering with the U.S. Holocaust Memorial Museum for a series of fundraising dinners across the country.

Hospitality students work alongside Fry and chef de cuisine Tom Baco-Wang to create lunch and dinner menus for guests at the university’s 1856—Culinary Residence restaurant.

In a move to upgrade quality, all of the chain’s proteins, veggies and grains will be cooked with EVOO starting Tuesday.

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