In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.
“A good trend is like an Impressionist painting,” said Dana Cowin, the former editor in chief at "Food & Wine" to the “New York Times.” “It’s something that looks like one thing, and then you dive in and see it’s really a collection of many little points of paint.”
green2Go is a fast-casual concept started by two moms who were having a hard time finding healthy fast food that they felt was good enough to feed their children. After discussing their frustrations, Joulia Hantas-Kalah and Anita Allison decided they would open their own restaurant. Serving only clean, healthy ingredients, green2Go has created a loyal following in California.
In the past ten or fifteen years, we’ve seen the culinary world undergo a massive evolution. From the rise of the “celebrity chef” to molecular gastronomy to food trucks, the culinary scene is constantly evolving; in fact, sometimes it’s difficult just to keep track of all the changes. But if you’ve followed the culinary industry for a while, you know there’s another major contributor to a chef's creations: the art of plating.
Having trouble deciding on the best way to manage your team's schedules? Keeping track of ordering and receiving? Monitoring your inventory? Or are you looking for the best LCDs for your menu boards, or maybe even a new POS system to cut down time customers crowd at the till? Look no further than Foodable's annual Restaurant Technology Guide, brought to you by Zenreach.
Foodable is back in the City of Brotherly Love and today we tell the story of High Street on Market. This restaurant ranks on our Philadelphia’s Top 25 Restaurants list, along with its sister concept, a.kitchen + a.bar. Together they are part of High Street Hospitality Group (HSHG) and our Table 42 host, Paul Barron, sat down with culinary director and semi-finalist for the James Beard Award for “Rising Star Chef” in 2015, Chef Jon Nodler.
What differentiates a chef versus a cook can be disputed by many, but most will agree that a chef runs the kitchen and menu at all times. The chef sets the tone and mood of the kitchen — the dishes are his music, his cooks are his orchestra, and the chef is the conductor, setting the right tempo.