Where there’s smoke, there’s flavor. Whether or not you smoke your own meat and whichever sauce your customers swear by, here are some incredible ways to use pure and simple barbecue bliss as part of attention-grabbing new menu items in colleges...
Taking a closer look at what the right marinade can do for meats, veggies, plant-based proteins and even eggs, food service chefs are letting the ideas marinate big time.
The Aramark food service team at the U of M is highlighted in a media series spearheaded by new Executive District Chef Matt Horn, who is bringing an awareness to the behind-the-scenes side of culinary excellence and innovation.
Find out what’s making onsite chefs fall in love with food all over again, every single day. From new ingredients to recipe hacks and mashups you’ve never seen before, now’s the time to feel the love and feed the people.
A first-of-its-kind Hershey Bar at the Barclays Center home of the Brooklyn Nets and New York Islanders serves non-alcoholic beverages and spiked cocktails.
Beehives on campus provide research opportunity and recently contributed to lunchtime campus dining feast featuring honey-glazed salmon, baklava, honey-based drinks and more.
From St. Louis-style toasted ravioli to LA bulgogi cheesesteak and Montreal poutine, this menu revved up ravenous fans for All-Star weekend at Enterprise Center.
