Trends

Crudo: a Raw and Delicious Addition to Your Menu

Japanese sushi and sashimi expanded the American palate to include raw fish and exotic garnishes like seaweed, wasabi, and pickled ginger. In the decades before sushi, many Americans, especially those living far from the coasts, rarely ate fish and could never fathom the idea of eating it raw. Sushi arrived in Los Angeles in the 1960s with the opening of ...

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Offering a Non-Traditional Lent Menu

For restaurants, Lent is an opportune time to adapt menus to customers’ needs and test drive new items for limited time offers (LTOs) that could possibly become permanent. It’s also a popular time for seafood offerings, but demand for non-seafood options has grown, according to a survey by GrubHub. Seafood has been a go-to choice for restaurants but with vegetables ...

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Introducing The January and February Issue of Essence!

Preservation, culture, heritage, and tradition; this is our focus at Maines in 2016. These words embody the basic principles that drive all successful restaurants. Our 2016 resolution and goal is to press deeper into last year’s “Basics Done Better” message to extract the core. Today, customers are educated about food; they are passionate about food sourcing, cooking techniques, and food ...

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Seafood

Long associated with Asian cuisine, eating raw fish is now on the move to the Mediterranean. Crudo (roughly translated from Italian, meaning raw) is the new version of this trend. Just as sushi and sashimi use soy and wasabi to bring out the natural flavors of fish, crudo favors extra virgin olive oil, sea salt, and citrus for its distinct ...

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Winter Trends: Celery is Cool, Tasty Tumeric, Indulgent Treats

savory desserts

Hip Veg: Chefs Embrace Celery Brussels sprouts, kale, cauliflower…some unlikely vegetables have moved from the shadows of the menu into the spotlight. Is it celery’s turn? Many chefs seem to think so. No cook worth their toque would consider working without this humble ingredient… it’s integral to the classic sauce- and soupbase mirepoix and gives punch to many mayonnaise-based salads ...

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Winter Trends: Ugly Vegetables, Clean Eating, Artificial Backlash

Ugly Vegetables A lot of what is grown in this country gets thrown away, wasted, or goes unused solely because of its appearance, but homely roduce tastes just as delicious as picture-perfect products. Utilizing what the industry refers to as seconds can go a long way towards reducing waste and saving resources—as well as help the bottom line. Once an ...

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Expanding Boundaries

Chicken has always been a top choice for center of the plate due to its versatility, healthier perception compared to other proteins, and value. It is a cost effective protein, whether you’re topping a salad with a chicken breast or plating a fresh whole antibiotic-free chicken. With quality brands like Silverbrook, Maines offers a comprehensive variety of poultry options from ...

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Large Plates Mean Big Business

In most parts of the world, meals revolve around a shared single protein with an assortment of sides and that’s the way most people eat at home. Sharing large plates like a pizza at an Italian restaurant or a Peking duck at a Chinese restaurant has been a common restaurant dining experience but the appetizer-entree format has always been the ...

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How to Implement Large Plate Meals in Your Restaurant

Move over small plates! The rapidly growing large plate trend caters to the desires of both chefs and customers, and it’s popping up on menus everywhere. For the customer, the benefits include a high value dining experience, elimination of ordering decisions, and a socially rich atmosphere that millennials and Gen Z’s crave. For the operator, large plate meals allow precise ...

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Perfect Beverage Pairings for Large Plates

Dining is more social than ever, with guests looking for unique, shared experiences. To make dining more exciting, beverages big enough for a crowd will pair well with large plate menus. More diners are looking for food-liquor/cocktail pairings, one of the top cocktail trends in the What’s Hot in 2015 report by the National Restaurant Association, so a large plate ...

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