Made with fresh local milk and real cream, the iconic brand goes from farm to fridge in just six days and is ideal for those seeking out more recognizable ingredients.
Food Trends to End Summer in Style
Peppers, vegetables, herbs and fruit are helping chefs wrap up the season in style and provide a great kickoff for fall.
Salamander Resort’s Chris Edwards Featured as “Master of His Culinary Universe”
The Chef de Cuisine is preparing to help the Virginia resort mark its one-year anniversary over Labor Day weekend with a “culinary game plan” that will include an “Epicurience Brunch Spectacular” featuring the most popular items of the past 12 months.
California Restaurants Find Ways to Balance Minimum-Wage Increase
After the minimum hourly wage jumped from $8 to $9 on July 1, operators developed new cost and pricing strategies and adopted other economies and techniques to help maintain acceptable profit margins in a way that wouldn’t risk losing customers.
Barnsley Resort Chef Wins “Cutthroat Kitchen”
Adam Hayes was named the victor of the cooking competition on Food Network, in which four competitors have to prepare dishes while being sabotaged in creative ways. Adam Hayes, Executive Chef at Barnsley Resort in Adairsville, Ga., showcased his culinary talents on the national stage on August 17, competing on Food Network’s “Cutthroat Kitchen,” in…
BBC: Solo Dining on the Rise
According to a report by the BBC News, the stigma of dining alone is dissipating, and restaurants are working to become more accommodating through service and seating. With more and more people choosing to dine out alone, Aaron Allen, a Florida-based global restaurant consultant, says savvy restaurants around the world are trying to make themselves more…
Kraft Launches Flavorful Grey Poupon Rouge
Kraft Foodservice has announced the launch of Grey Poupon Rouge Dijon Mustard, made with robust #1 grade mustard seeds, plus a unique blend of spices and a background of dry Cabernet Sauvignon and prized Marion blackberries. This familiar, yet bold taste has a hint of berry sweetness allowing operators to create exciting new dishes. Grey…
National Pasteurized Eggs Offers Food Safety Webinar
The Safest Choice™ team is offering two webinars approved for continuing education. The following webinars are presented by Shawn Bucher, MBA, CEC, CCE, CFE, CCP, CDM, CFPP and Chip Baxter, National Accounts Manager, National Pasteurized Eggs: Healthcare Foodservice: Are You on the Cracking Edge? — 8/21/14, 1:30 – 2:30 PM CST If you work in…
Pechanga Resort & Casino Promotes Two Chefs
Pechanga Resort & Casino, the largest resort/casino in California, is pleased to announce the promotions of two of its highly skilled restaurant chefs to prominent positions within the resort. Daniel Chong, formerly the head chef at Journey’s End restaurant, and Damian Stanley, former chef of Umi Sushi & Oyster Bar have assumed new food and…
Gluten-Free, Nut and Seed Butters Top Specialty Food Trends Infographic
A new infographic by MSLGroup, a communication agency that works with hundreds of food and beverage brands, has offered up some predictions for the future of the specialty food industry. Some are obvious, such as the continued rise of the mighty bacon, while others offer some interesting observations—the increase in sales of nut and seed…
Forbes Forecasts the “Tastes You Crave”
In a photo report, Forbes compiles forecasts from the National Restaurant Association, restaurant trade magazines, and restaurant-research firms to map the food trends that will have diners salivating in 2014. 1. Locally Sourced Everything: American diners increasingly crave food grown in their own region, rather than delicacies trucked or flown in from far-off locales. The…
Embracing Multiple Trends, Almond Milk Gains Popularity
Whether served warm or chilled, almond milk is undeniably hot right now. You’ll find it blended through smoothies, splashed on granola and battling soy as the non-dairy alternative in coffees. Indeed, as far as food trends go, almond milk is fast becoming ”a thing”, and one that’s being embraced by cafes, the Australia-based Good Food…
Registration Opens for 2015 Chef to Chef Conference
The seventh annual conference, with content prepared exclusively for and presented by club and resort chefs, will be held March 1-3 at the Westin Savannah Harbor Golf Resort & Spa in Savannah, Ga. Discounts are available for early registration (by December 31), returning registrants and multiple registrants from a property.
Five Steps to Safer Kitchen Floors
Each year, more than 3 million foodservice employees are injured from slip-and-fall accidents, primarily in the back of the house. Here are five simple steps that can be taken to help reduce the risk.
Ritz-Carlton Orlando, Grande Lakes to Open New Restaurant in September
“Highball & Harvest” will feature “Southern comfort cuisine and design”