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Chef David Schneider, Sodexo GM of University Dining at UMW, conjured up the idea the school’s first ghost kitchen, 1301 Hen House, in response to the changes and challenges brought on by the pandemic.
The classic noodle dish pad Thai is many Americans’ first introduction to the bright, tart, unmistakable flavors of Thai food.
Now’s the time to catch a wellness wave. If you’re in a seafood menu rut, look no further for inspiration on getting guests to crave what’s good for them, from teriyaki salmon bowls to Cali-style cod burgers, succulent halibut steaks and more.
Chefs get beyond the ‘fish and chips’ mindset and dive into seafood dishes that lend a healthy boost to the heart, brain and soul.
Good news: We’re finding lots of creativity amidst the chaos. As mobile ordering, delivery and pick-up have changed the way customers are eating, menus have changed, too, becoming more comforting and more portable, with flavors and ingredients used in some extremely smart, tasty ways.
