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Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to legalized marijuana.
To keep up with orders, the kitchen prepares a basic recipe that adapts easily to variations. Here, the pancakes are drizzled with cinnamon sauce and white frosting.
Layers of vanilla mascarpone cream and fresh mango slices create an indulgent stack of pancakes at M. Henry, a Chicago restaurant with a large brunch following.
Set up these soft tacos at a do-it-yourself station or serve them as a plated entree with all the trimmings. A sprinkling of pomegranate seeds makes festive garnish.
Some consider gumbo a soup, while others classify it as a stew. Regardless of how it’s categorized, gumbo makes a hearty addition to the winter menu.

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