Chef & CULINARY Insights
Vegetables have been taking center stage on the menu, making for ample selections for those looking for vegan and vegetarian meals. But there's plenty more than salads and roasted veggies to pick from.
We spoke with the team at California Avocado Commission to get their take on the latest in vegetarian and vegan dishes that wow the palate. Here’s are five plates that are a must-try right now.
Potatoes have been the go-to side for many meals, especially major steakhouses. The traditional sides that include baked, mashed, or fried are always solid sellers with customers but every now and then it’s good to change things up.
Today’s potato sides are even more delectable, infusing creativity to the fullest and making guests salivating in the process.
Billy Dec knows a thing or two about dining. The Emmy Award-winning TV host and actor, restaurateur, and founder of Rockit Ranch hospitality group, Dec has plenty of experience in the restaurant scene. Now, he's taking his love of food to another level, with his upcoming podcast, The Meal Of Your Life.
We caught up with Dec to discuss his new venture, and here's what he had to say.
The Willows Inn on Lummi Island is an experience unlike any other. What makes this restaurant unique? The ingredients are foraged, and if they're not found in the forests surrounding the concept, they are grown in a private culinary farm or caught in the sea in which the island lives.
Dessert remains a favorite even for grownups. Roughly one-third of guests order dessert when dining out. So it’s safe to say that many consumers can’t resist a sweet after dinner treat, especially when it’s in a mini portioned dessert. Desserts are often dependent on the seasons.
Didn't get to hog up some learning opportunities at the 2017 Pork Summit? You'll squeal like a pig with excitement when you see this. The National Pork Board visited Napa Valley once again, bringing its Pork Summit event, now in its seventh year running, to the Culinary Institute of America's Greystone campus in St. Helena, Calif.
By Donald Burns, Foodable Industry Expert
Take a look at your menu. Go ahead. Take a look as if you were casting your eyes upon it for the first time. It is making a statement that supports your brand identity or a cry for help? Being self-critical for some is just downright difficult. It's so easy to point out the flaws in other restaurant menus and hard to see the flaws in our own.
Your menu is the one thing that every guest will look at. It's so important, yet why do so many not give it the full measure of respect it deserves? Let's fix that. Now, in order to give your menu a real chance at change, you will need to leave your ego at the door. Don't worry, you can pick it up later — but you must be objective on what is best for the brand.
Get some blank paper and pencils. We are going to construct a visual mind map that will set you up for success. If you are ready, then here are the 10 steps for a total menu makeover.
Below, we share some of our favorite shots from our travels around the country. Enjoy!