menu development

Comfort food classics like chicken pot pie are trending on menus. They're also perennial favorites of customers at both restaurants and noncommercial operations...
To save time, these individual beef potpies use convenient puff pastry dough as a top crust; no bottom crust is necessary since they are baked in ramekins.
Heather Terhune, executive chef at Tre Rivali in Milwaukee, started her career as a pastry chef. Along the way, she developed several techniques to perfect her crust.
A new program, dubbed Lunch My Way, allows students to build their own meals.
Dining services partnered with the science school to serve a “biologically diverse” menu with such items as cheddar insect larvae.
The classic combo of peanut butter, jelly and bacon gets an upgrade when two of the core ingredients are made from scratch.
A visiting chef prepared traditional German fare for students over a two-day period.
Chef Aguilar created this recipe for the Tacos After Dark event scheduled at the South Beach Wine and Food Festival that takes place from Feb. 22-27 in Miami.

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