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Cooking with herbs

 By Marygrace Taylor on Apr. 10, 2014

Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-favored ingredients like oil and salt.

Menu

Baked to perfection

 By Kate Parham Kordsmeier on Apr. 10, 2014

Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.

Menu

Signature Series: Bread

By Becky Schilling on Apr. 10, 2014

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.

Steal This Idea

Housemade flavored oils

Apr. 10, 2014

We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.

Menu

Ten things we learned from MenuDirections 2014

Apr. 10, 2014

After two and a half days of workshops, culinary demos and general sessions, attendees came away with dozens of actionable items to implement in their operations. The following list are but 10 of the things we learned at MenuDirections 2014.

Menu

Growers' Insights: Freshwater prawns

By Michele Deppe on Apr. 10, 2014

The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.

Menu

Three Takes On: Spring rolls

Apr. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Spring rolls.

Steal This Idea

Employee cook-offs

Apr. 10, 2014

Getting our employees to be engaged in their work is a big focus at Carilion. Our department has decided to have mini cook-offs to add new recipes to our catering menu.

Operations

UNC expands restaurant delivery to new hospital

Apr. 10, 2014

UNC Healthcare’s two-year-old Restaurant Delivery program has made an encore performance at the recently acquired High Point Regional Hospital, in High Point, N.C.

Menu

Shellfish opens up

By Lindsey Ramsey on Apr. 10, 2014

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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