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Lindsey Ramsey

Contributing editor

Articles by
Lindsey Ramsey

Page 2
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Taking pork to the street

Pork’s versatility offers operators the chance to have some fun with the protein, especially in trendy street food applications.

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Save the beef

Wholesale prices for choice-grade beef—the main variety consumed in the U.S.—surged 11% from May 2013 to May 2014, according to the U.S. Department of Agriculture.

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Behind the peel

Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.

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From sweet to savory

Chocolate has long been the domain of desserts, candy and sweet beverages, but cocoa can do more than satisfy your sweet tooth. Operators also are using chocolate to bring an earthiness to a variety of savory dishes.

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Make a tomato upgrade

With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.

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Doing more with melons

Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.

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Shellfish opens up

Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.

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Greens beyond lettuce

You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale.

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Packing heat

Customers like foods hot, and operators are turning to chiles for new ways to deliver the heat.

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Adding variety to rice

Rice has long been a staple of menus, but the usual white and brown varieties aren’t cutting it anymore. 

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Truck not required

If you judge by the news—this magazine included—food trucks have become the hot accessory for college and university dining departments. 

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Feeling saucy

Operators get creative to make tomato sauces their own.

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