menu development

craft beer flight
San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well at his new college cafe.
salmon stick
When it comes to appetizers, portability is a major factor, especially at catered events. Jean-Louis Clerc found a way to make salmon hors d'oeuvres pop...
At Not Your Average Joe’s, a regional New England chain, creative casual cuisine is the draw. These chicken tenders, which feature a tropical flavor twist, star on the appetizer menu.
nacufs show floor
The proliferation of GMO-free, gluten-free, additive-free and other “clean” products was apparent at this year’s NACUFS conference showcase.
tomato bisque soup
With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.
This combination of a scoop of sweet cinnamon and coffee granita paired with a scoop of almond milk ice brings two trending flavors into one frozen treat.
The intriguing flavor of lavender perfumes this rich and creamy ice cream. Studded with figs and drizzled with lavender honey, it makes for a sophisticated dessert.
A Massachusetts district hopes its new committee will address parents’ foodservice complaints.
Honey, sugar and cream and ricotta cheeses are mixed together and layered with fresh fruit in this delightfully fluffy dessert.
The crisp, savory waffle cone carriers are flavored with chives and Parmesan cheese to contrast with the fresh, colorful salad mixture inside.

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