Several manufacturers now produce plant-based sausage, but at Restaurant Associates’ locations, the kitchen makes their own from scratch. Walnuts and cannellini beans make up the base, and the mixture is spiced with Italian seasoning, fennel, garlic and onion powder and smoked paprika.
Bricks Wood Fired Pizza Cafe makes the most of fall produce to create this pizza. The seasonal toppings include butternut squash, caramelized onions, kale and a pomegranate glaze.
Prepared pizza dough is a true timesaver and can be used in applications across the menu. At Sweet Bar Bakery in Oakland, Calif., Chef Mani Niall uses the dough as a base for a personal-size breakfast pizzas.
Photo courtesy of California Table Grape Commission
Barbecue Chicken and Grape Pizza
The combination of fruit, chicken, barbecue sauce and cheese makes for a colorful pizza that offers a little something different. Chef Scott Samuel specifically created this mix of toppings to appeal to kids.
The foodservice provider recently held its 8th annual Stop Food Waste Day. Here’s a deep dive into this year's events and a look at how the small sustainability event became a global movement.