Consider These Tips When Adjusting Your Winter Menu

Consider These Tips When Adjusting Your Winter Menu

As the chillier months hit most of the states, it is time to make menu changes to keep dishes relevant. Winter menu planning is now. Delicate zucchini, little heirloom tomatoes and sweet berries are heading south for the winter. Dig deep to pull out the more burly elements of your repertoire.

Is Seasonality Real?

We still serve tomatoes on a burger, even in February. So seasonal menu changes aren’t always the only impetus to change. Rather, bending around customers’ desire to beef-up their plates makes sense for this time of the year. Reflect those changing tastes to keep seats full and not look like you missed the flow of the seasons. Baked and roasted dishes, for instance, play on the sentiment of the season versus simply grilled or chilled preparations. Chicago’s Boka gets all seasonal with cold weather’s shiny elements, like caramelized celery root and cabbage with their roasted venison dish. And their roasted chicken is equally winterized with preserved mushrooms, rutabaga and delicata squash.

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Winter Ingredient Focus: California Dates

Winter Ingredient Focus: California Dates

By Brian Murphy, Foodable Contributor

Winter presents challenges with customers, procurement, and menu originality. Sure, warm, comforting dishes are a standby, but how else can an establishment add an ingredient to completely change flavor profiles and add interest? Look no further than the California date. Delicious, complex, sweet, and in season. This underutilized fruit is a sweet flavor bomb that is begging to be used in a multitude of applications.

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