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Why Locally Made Bread Is Worth the Extra Cost

When John des Rosiers opened Inovasi nearly a decade ago, he spent years refining the menu to get the quality just right at the upscale American bistro located in Chicago’s northern suburb of Lake Bluff.

Chefs Go Wild With Exotic Game

Antelope, Ostrich & Wild BoarChef James Gibney | British Beer Company | 13 East Coast locationsExecutive Chef James Gibney combined antelope, ostrich, and wild boar sourced from local Fossil Farms in New Jersey for a flavorful chili served at his annual BBC Game Dinner in January.

Why it Pays to Add Imported Meats on Your Menu

Imported meats and proteins mix flavor and excellence to elevate full-service dining beyond what’s available domestically. From dry-cured Italian charcuterie to grass-fed, pasture-raised Australian lamb, restaurants are experimenting with countries, cuts, and categories in search of high-quality products for modern discerning diners.

Why Mushrooms are Booming on Restaurant Menus

Mystical, magical and biologically addictive—mushrooms are in demand. The popularity of wild, foraged, and in some cases medicinal mushrooms is on the rise.Online searches for seasonal wild mushrooms have increased drastically over the last three years, according to data from Hitwise.

How One Chef is Catering to the Cannabis Curious

He may be a little green in the industry, but Chris Yang is already making a name for himself in the Los Angeles dining scene. Or, more specifically, the cannabis-infused dining scene. After studying organic chemistry in college and experimenting with a career in pharmaceuticals, Yang followed his passion for food to become a self-taught cook, primarily by hosting dinner parties at home for a handful of friends.

How Chefs Can Strike a Balance with Culturally Inspired Menus

Mingling comfort flavors with modernity, culturally inspired menus have the power to offer diners flashbacks to childhood and travel adventures, as well as fresh experiences. Today’s full-service restaurants with authentic cuisines are leaning into to this role, blending new trends with old roots to serve up authentic, yet approachable bites.

Cauliflower Evolves Into a Mainstream Menu Star

When California Pizza Kitchen announces its newest crust is made of cauliflower—that’s when you know. The beloved low-carb, gluten-free ingredient has gone from fringe trend to mainstream menu star.

Middle Eastern Cuisine is Ready for its Moment

A group of countries spanning from North Africa to Asia, the Middle East is at the crossroads of rich cultures, fallen empires, and centuries of migration. It encompasses wide-ranging geographies, from vast, empty deserts to lush countrysides, long coastlines, and rocky mountains.

Alaska Halibut, Sablefish Harvest Kicks Off Spring Seafood Season

The annual Alaska halibut and sablefish (black cod) harvest seasons began March 24, bringing world-renowned Alaska whitefish to restaurants and retailers across the country. These two, delicious species, while caught during the same season, offer different merchandising and menuing opportunities throughout the spring and summer.

Chefs Share 6 Delectable Late-Night Delights

Late-night menus come with challenges. Kitchens have already semi-closed; staff is tight. It can be tempting to simply cobble together leftovers, but plenty of restaurants have a menu and plan in place to offer delicious bites, well past traditional dining hours. The result? Extra revenue and another opportunity to get creative. Take a look at these examples.

Chef Ina Pinkney Dishes on Bowls in AEB Incredible Breakfast Trends

The breakfast experts at the American Egg Board are cracking open a new chapter of Incredible Breakfast Trends (IBT) in 2018. “Going forward Incredible Breakfast Trends won’t just focus on national breakfast trends,” says Phaedra Ruffalo, AEB’s senior director, market development.