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Tara Fitzpatrick

Senior Executive Editor

Articles by
Tara Fitzpatrick

Page 8
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7 smokin’ hot new BBQ-fusion baseball eats at minor league ballparks

OVG Hospitality’s backyard barbecue-meets-global-street food items are your perfect summer-fun idea starters for something different under the sun in stadium cuisine.

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Recipe report: Don’t put couscous in a corner

The unsung hero of salads, bowls and more, couscous has got your back, whether it’s in the background, soaking up the sauce, or the main attraction, soaking up the spotlight.

Workforce

Training talk: Which foodservice training tactics should stay and which should go?

Some old-school training tactics are stale and need to go. Others are tried and true and should stay. Morrison Healthcare’s Chef Thomas Sewell gives us his take on why you shouldn’t automatically get rid of every old-school training rule, and why you don’t have to jump on board with every new one, either.

Recipes

Recipe report: Seafood with attitude

Light and bright with a little (or big) hint of heat, these seafood dishes will take your customers on a deep dive to the underwater version of Flavortown.

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Shedd Aquarium’s splashy event showcases Sodexo Live! chefs’ Latin American heritage

Celebrating the diverse community in the kitchen, The Ritmo del Mar (Rhythm of the Sea) event returns for a second year with vibrant music, culture and culinary traditions and techniques that allow guests to taste the ocean of flavor, created by chefs who make it authentic.

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MLB eats: Your first peek at Aramark’s new lineup of super-fun baseball food

The crack of the bat…the sizzle of the hotdog…these are the sounds of spring that baseball fans and baseball food fans have been waiting for! Don’t miss the Back to Blue Burger, the Dino Rib and the Loaded Funnel Cake Fry Sundae.

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Recipe report: In praise of the braise

Spring is here, but there’s still a bit of a chill in the air. Warm things up by braising cuts of meat or veggies in everything from coffee to beer to milk, tea and more. Sensory bonus: The whole vicinity will smell amazing!

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Chef Nazim Khan takes food-as-medicine from great idea to great healthcare dining

At Bryan Medical Center, Khan is leading a team that puts the “care” in healthcare dining, and the flavor, too. By educating the community, he’s making big strides, one healthy recipe at a time.

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Recipe report: Plant-forward bowls to detox, nourish and delight

Grab-and-go superstars, bowls made with fresh veggies, plant-based protein, healthy whole grains and trendy add-ons make the perfect step into spring.

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Recipe report: The meatball’s sphere of influence on the menu

From mini to mega, meaty to plant-based, spicy to Swedish, party app to comforting supper, the circular logic of the meatball means so many proteins, blends and flavor profiles to try.

Operations

Setting the table for success in senior dining with dementia and dignity

Cura Hospitality’s relaunched memory care program, Connections Memory Support Dining, resets the table with latest tools in helping memory-impaired residents reclaim mealtime. Plus: How a Cura senior dining team hits the ground running in a new location.

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Recipe report: Flapjack attack! Sweet and savory pancakes to flip for

These cool pancake recipes will make mundane mornings magical and turn brunch into bacchanalia. Don't sleep on the BLT pancakes!

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