Take your customers ‘home’ with rich, tomatoey, garlicky, cheesy and comforting Italian chicken dishes. Add cacciatore, chicken Parm and more to your menu with big-volume techniques, old-world secrets and a few new twists and turns.
With plants ‘masquerading’ as meat in traditional Cajun dishes, the dining services team at Hendrix College in Arkansas put on a very festive Fat Tuesday event with nary a gator sausage or crawfish to be found.
Featuring the complex flavors of the cuisines of India, Sri Lanka, Pakistan, Afghanistan, Bhutan, Nepal and Bangladesh, in-depth Taste of South Asia event was a culinary collaboration between UCR’s dining team, the South Asian Federation and the...
Does it Dilla asks (and answers) the question: What isn’t great in a quesadilla? Here’s how Marist College’s Sodexo food service team adds fun to the fight against food waste.
Stand-up and cheer pork flavor at Super Bowl LIV, Thai chili-glazed pork flavor at a corporate dining room and down-home Soul Food pork flavor on campus: These are just a few ways to turn pork into a bold, beautiful menu item.
The colorful transparency and light of art exhibit Tiffany in Bloom: Stained Glass Lamps of Louis Comfort Tiffany exhibit leads Chef Doug Katz and Bon Appetit Management Co. crew to embark on artistic culinary journey using winter citrus, stained...
