This pizza makes use of a vegetable that’s trending at independent restaurants. It is part of the 223-unit casual-dining chain’s new seasonal menu, which changes quarterly. Brian Sullivan, California Pizza Kitchen’s senior vice president of culinary development, said the pizza was inspired by “a love of Brussels sprouts internally,” as well as the vegetable’s current popularity. “It’s doing very well,” he reported of the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com