According to the numbers, St. Patrick’s Day is the perfect time to capitalize on the trend of using premier branded beverages such as Guinness Stout to create distinctive, center-of-the plate protein items.
According to the Food Network and the Cooking Channel, it seems that the hottest trend in dining is just about anything “taken to the next level.”
Creative twists on everything from ethnic cuisine to American classics appear to keep the foodies coming in droves. And why not? Putting a unique spin on a familiar recipe appeals to the desire for both comfort and adventure, all on one plate.
Recently my parents — world travelers and foodies — celebrated their 44th wedding anniversary at a popular national steakhouse chain. No strangers to fine dining, they have eaten their way through the California wine country and Provence, France. What made them decide to go casual on their big day? Lower prices, quality, and consistency, Mom said.
Stampede Meat was awarded El Pollo Loco’s 2014 Vendor of the Year as the supplier that best exemplifies outstanding leadership qualities in every aspect of its organization.
Pommes frites. Mirepoix. En papillote. Whether one refers to deep-fried potato sticks, roughly chopped vegetables, or cooking in parchment paper, cooking simply sounds sexier in French.