Trends

Microgreens on Your Menu

microgreens

Aptly named because they taste just like their bigger counterparts, microgreens are a form of young, edible greens. The young, tender crops are grown to the first true leaf stage and harvested as seedlings. They also grow quickly; seeds are planted and grown in soil or a soil substitute and are ready to harvest in 7-14 days. Arugula, beets, radish, ...

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What Is Cooking a la Plancha?

cooking a la plancha

A la plancha is a type of cooking that is light, flavorful, intense, exceptionally fresh and generally regarded as healthy. Th e secret is la plancha which translates to “the griddle.” Unlike the stainless steel 350°F griddles we use in American kitchens, the plancha is usually much hotter (450°F+) wood or charcoal fired, and can be made of carbon steel, ...

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How to Build the Perfect Crostini

Crostini is limited only by your imagination. Seafood, such as sardines or smoked trout, makes for a great topping. For more meaty flavor use pâté or cured meats. Many great crostini are vegetarian, made with hearty ingredients like tapenade, beans, capers, and both fresh and dried produce. Crostini is also great for dessert. As savory crostini is an excellent way ...

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Getting Creative with Crostini

crostini

Though serving bread topped with food items has been a staple dish for millennia and crostini has been an essential appetizer for years, the dish is having a bit of a revival. Crostini have become a must-have item on many trendy restaurant menus with endless creative applications. They are served in the traditional way on toasted bread with olive oil, ...

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Seafood Sustainability

Cooking a la plancha, which is Spanish for grilling on a metal plate or pan, is an unobtrusive method that allows the ingredients to take over the dish. Seafood is best when prepared by chefs who have the confidence in their product to let it stand on its own – and that’s the type of product you’ll get from Maines. ...

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Build A Better Burger – Topping Tips

burger toppings

Caramelized onions and mushrooms used to be the gourmet options available but even those are ordinary by today’s standards and expectations. Restaurant operators are getting creative with toppings, from jams to pickles. Topping Tips • Avocado, whether on its own or in guacamole form, is a popular choice. It offers some healthy fat too, so that’s a bonus for those ...

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Build a Better Burger – Craveable Condiments

Restaurants can differentiate themselves and their menu offerings with a variety of quality and unique condiments. Ketchup, mustard and mayo have long been standard fare to enhance burgers, but these condiments are getting a makeover with new flavor profiles. Take ketchup for example: this staple has been updated with unusual twists, such as smoky and spicy. It doesn’t even have ...

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Build a Better Burger

build a better burger

Food trends may come and go, but a burger never goes out of style. If anything, it has become more sophisticated over the years – and love for it among guests hasn’t faded. Th e burger’s popularity is in part thanks to increased availability and variety of high-quality customization options, which are particularly appealing to younger generations like Millennials. Even ...

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