Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 6

Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company

The executive chef and VP of culinary has accelerated innovation and taken the menu where it hasn’t ventured before.


Recipe report: Pizza pizzazz

October is National Pizza Month, and while no one needs an excuse to enjoy this universal favorite, it’s the perfect time to add a new pie or two to the menu.

Chef Jared Howard won the opportunity to test launch HoneyBunny Chicken and Biscuits for six months inside NYC’s Market 57 food hall.

VP of Food & Beverage Steve Sturm is constantly evolving the menu, with several new initiatives coming just this year.

National Chicken Month is winding down with the last days of September, but chicken is a perennial favorite all year long. These five recipes put chicken in the center of the plate.

The chef-owner of Chicago’s Big Jones tells many stories behind an often overlooked cuisine in “Midwestern Food,” a new narrative cookbook.

Founder and CEO Sharon Arthofer employs trained “sipologists” and “sipistas” at each location to create and serve the elevated beverage menu.

As temperatures drop, the desire to heat up the oven and start baking rises.

As VP of food, beverage and culinary development, Lou Piuggi focuses on restaurant-quality dishes that can be scaled up for high-volume foodservice operations.

Mushrooms are known to add meatiness to meatless cooking, but now the rest of the fungi kingdom is getting a shot in foodservice kitchens.

Both NFL and college stadiums are kicking off the 2023 season with new concessions lineups for fans.

Menu Feed: From elevated breakfasts and snacks to partnerships with celebrated chefs and mixologists, Adam Crocini is changing up the F&B scene.

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