Chains use seasonal vegetables to create menu items with a healthful bent
Local, seasonal produce is one of the hottest trends going, and chain restaurants across the country are making use of what nature has to offer this summer to get their customers’ attention. “I’m excited about the expanded access to local vegetables in most of our markets [in summer],” said Tessa Stamper, the chef at 255-unit Noodles & Company, based in Broomfield, Colo. “The ability to shuck and serve locally grown corn straight off the cob and local ...
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Contact: Desiree Torres Desiree.Torres@penton.com