As commodity prices rise and competition in all segments of the foodservice industry grows fiercer, operators are looking for ways to increase their profit margins, and one way to do that is by making more money selling drinks.High-margin...
Executive chef Caesar Torres rubs catfish fillets with a mixture of Spanish paprika, salt, granulated garlic, granulated onion, black pepper, ground red pepper, dried oregano, dried thyme and brown sugar. He sears the fish service-side down, flips...
Now that craft-brewed beer—what we used to call microbrewery beer, until the “micros” that brewed it outgrew the term—has been around for a few decades, beer drinkers have grown accustomed to new flavors in their brews. The hoppy bitterness of an...
Like a seasoned Hollywood character actress, the humble cranberry is capable of performing in many types of roles. Even if not cast as the leading lady, the fruit can receive raves as a tart foil to overly sweet or rich ingredients.And every now...
This month will see the return to Denver’s Colorado Convention Center of the Great American Beer Festival, the largest showcase for beer in the United States. This year organizers say the festival, which will run from Oct. 11-13, will be bigger...
Airplane food generally gets a bad rap, historically for being bad and more recently for being nonexistent. To combat the lingering reputation, some airlines are courting celebrity chefs to help revamp their foodservice.Midwest Airlines, however...
Chef-owner Bernard Ros makes a sage oil by puréeing dry sage leaves with olive oil, letting it sit for two to three days and then straining it. He purées cooked beets to make a coulis. Then he sears diver scallops to order and places each one on a...
Mark Sullivan, who studied philosophy in college and initially had his sights set on graduate school, never set out to become a chef. But ultimately his family’s food-based traditions and his own world travels led him to a life in the kitchen.As a...
