Tag Archives: Essence

Introducing Our Asian & Beverage Inspired Issue of Essence!

Our 2016 Food Show theme is all about cooking with meaning… using ingredients to tell a story and create a rich, honest dining experience. All year long, we’ll continue to touch on this idea using four key words – preservation, culture, heritage and tradition. Inside this edition of Essence, learn some ways you can apply these concepts throughout your own ...

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Meet Consumer Demand With The Maines Chicken Program

Chicken has always been a staple of American and most ethnic cuisines, making it the perfect vehicle for showcasing diverse flavors on your menu. Because of its versatility and healthier perception compared to other proteins, it’s a top choice for center of the plate. It’s also a cost effective protein that can be used in a variety of menu applications. ...

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“Everything” Brunch

Shareable meals are trending because they are economical, intimate, and give each diner the chance to taste a bite of everything. Brunch is a perfect setting for a shareable plate, and this traditional presentation has been served at nostalgic Jewish-owned delis for decades. Take inspiration from this deep cultural fabric by constructing your own brunch spread with whipped smoked trout ...

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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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Success Stories: Ruth’s Chris Steak House

Executive Chef: John Gorrick Location: 1280 PA-315, Wilkes Barre, PA 18702 Phone:(570) 208-2266 www.ruthschris.com/restaurant-locations/wilkes-barre In 1965, Ruth Fertel bought a New Orleans steakhouse called Chris Steak House, after spotting it for sale in the classified section. When a kitchen fire destroyed the restaurant in 1976, she purchased a new property a few blocks away. She opened under a new name, ...

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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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Infusing Ethnic Flavors For An Authentic Experience

Now more than ever, savvy diners, especially millennials, are concerned with a meal’s authenticity. When it comes to ethnically influenced menu items, family-style preparations are a more authentic way to present food from other corners of the world. Large platters are nothing new to ethnic cuisine, as this type of dining is traditional at restaurants such as Chinese and Korean ...

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