As summer BBQ’s are in full swing, backyard cooks and restaurants chefs alike are exploring beyond typical condiment toppers. The plain old mustard and ketchup combo can feel repetitive meal after meal, but there are many ways to spice up these summertime staples to make a big flavor impact on your meals.
Archives for June 2014
Once called the “cheese dream”, the grilled cheese first melted American hearts in 1920. However, this comfort food staple has a place in nearly every culture – as a quesadilla, a calzone, cheese on toast and so on. While most restaurants have a basic grilled cheese variation on their menu, the homemade favorite is starting to heat up the restaurant scene as chefs and entrepreneurs turn grilled cheese into a menu standout or even a central dining idea.
A menu is much more than just a library of appetizers, sides and main course dishes. Beyond the physical environment of a restaurant, a menu is the most important representation of the restaurant. Creating a simple and attractive menu that both reflects the personality of your brand and allows for easy dining choices is crucial to the success of your business.
There are four historically accepted tastes – sour, sweet, salty and bitter. Within the last few decades, a new flavor has found its way onto that list and into mainstream attention. Despite the recent recognition, this flavor has been around since the beginning of time.