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.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.