Restaurants are revamping the classic seafood tower to offer new takes that include fire-roasted shellfish and even vegan options. Plant-based seafood stand-ins such as lobster mushroom and carrot "lox" make up the tower at Crossroads in Los Angeles.
Limited only by the imagination. Cheese-stuffed jalapeños were once just a crazy idea, but we turned Anchor® Poppers® into a menu icon. Let us help you reinvent your menu with standout ideas that turn great food into your most famous dishes. Watch the Video.
Several pizza-makers in New York are looking beyond the classic round pie and adding Roman-style rectangular pizzas to the menu. The slices are cut with scissors rather than pizza cutters and are often served at room temperature.
A husband-and-wife pair of CIA alums opened a fried chicken concept in Philadelphia, built around their signature brine of honey, celery seed and paprika. "[W]e're both classically trained chefs -- Todd being much more refined, me being rustic -- so we went round-and-round as to what our place together would be," Laura Lyons said of Love & Honey Fried Chicken, which also offers house-baked corn bread and pies.
Stories about Taco Bell's new fried-egg taco shell offering and how oil-poaching is a simple method for cooking flavorful fish proved popular with readers this week. Also of interest were Chuck E. Cheese's new Texas layout and Applebee's cultural shift.
Yogurt cocktails are catching on at restaurants such as Shava in New Orleans, where the yogurt echoes the flavors of labneh present throughout the menu. The tartness of yogurt acts much like citrus, playing well with fruity and herbal flavors.
About 6% of Americans now identify as vegan, up from 1% a few years ago, and restaurants have more options than ever that allow them to offer vegan-friendly foods and beverages. Hamburger and chicken alternatives can be kept in the freezer and defrosted as needed, and non-dairy milks and butters add richness to dishes and drinks, vegan consultant Mark Reinfeld writes.
Chefs are coming up with creative solutions for utilizing every bit of food that comes through their kitchen, and encouraging their staffs and diners to be more mindful about food waste. "You have to get your staff, your cooks, and your guests behind eating everything," said chef Jamie Bissonnette, who has his cooks at Coppa in Boston track everything they throw out in a "Waste Log."
Join renowned chefs, restaurateurs, winemakers, sommeliers, entrepreneurs and industry leaders for a two-day professional conference to provide educational programming on the culinary heritage and contributions of the Caribbean comprising Cuba, the Dominican Republic and Puerto Rico. Learn more and register.