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Recipe report: What’s cooking at the NRA Show?

 By Patricia Cobe on May 25, 2016

These five recipes, gathered from the exhibits and demos on the 2016 NRA Show floor, represent several top trends that emerged at this year’s show.

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Univ. medical center hires vendor to boost patient satisfaction

 By FSD Staff on May 23, 2016

In an effort to improve patient satisfaction, the University of Mississippi Medical Center has chosen Morrison Management to provide foodservices at its three hospitals.

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Alaska district expands free breakfast program to all elementary schools

By FSD Staff on May 23, 2016

The expansion follows successful pilot programs at two elementary schools and one high school.

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Colo. breakfast program creates financial strain for some schools

By FSD Staff on May 20, 2016

Since the program’s implementation in 2013, one district has used $77,000 from its reserve fund annually to break even.

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Tulane feeds students' desire for ethnic cuisine

By FSD Staff on May 18, 2016

New concepts being added at the university include Star Ginger, an Asian fusion spot developed by award-winning chef Mai Pham.

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NM hospital plans to add locally sourced produce, meat to menu

By FSD Staff on May 17, 2016

One of the reasons behind the push is to keep more purchasing dollars in the state.

Steal This Idea

Swap salad bar themes

May 16, 2016

The W.K. Kellogg Foundation has a salad bar of 30-plus items, and changes the theme of the salad bar every two weeks. That keeps the bar fresh and different.

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Regional and global barbecue styles that satisfy all fans

By Andrea Strong on May 16, 2016

From pit-roasted whole hogs to smokehouse brisket, barbecue celebrates the time-honored techniques and traditions of regions from central Texas to Memphis.

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Dairy-free tikka masala

By Patricia Cobe on May 16, 2016

Chef Larry Posen's "Streets of Chicago" station at University Center In Chicago remakes ethnic dishes, including Tikka Masala inspired by Little India.

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Ban the boring buffet line

By Bianca N. Herron on May 16, 2016

Unorthodox equipment is making its mark on catering, with some operators finding that creativity doesn’t have to be a budget-buster. Goodbye, chafing dish.

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