As National Pasta Month comes to a close and the cold weather creeps in, we’re bundling up and digging into some classic Mac ‘n’ Cheese. However, Mac ‘n’ Cheese doesn’t have to be boring! With some simple additions and tweaks, you can take your restaurant’s cheesy classic to the next level. Here are ten ways to make Mac ‘n’ Cheese with a twist.
Archives for October 2014
Moo-ve Over Beef: 5 Great Alternative Proteins You Aren’t Using
Chances are that if you’re operating a meat and potatoes kind of company, you’ve been feeling milked dry by the rising cost of beef. Beef prices rose 5 percent in 2013 and they’re expected to jump by as much as 15 percent by the end of this year. Don’t feel like rising ingredient costs mean the end of a main course superstar – steer your cooks towards alternative proteins that are rising in popularity and put beef on the back burner.
Cracking the Coconut Year-round
The sunny days of piña coladas and coconut cream pie may be long gone, but coconut is more than just a summertime treat. With coconut’s high versatility and nutritional benefits, Chefs around the world are cracking the flavor code to this fascinating and versatile fruit. “Rich, fresh, luscious, fragrant, musky, tropical and exotic—all evocative flavors unlocked by coconut” according to Flavor & the Menu. Layer by layer, each part of the coconut can be used to create innovative dishes and generate menu interest.
Make Room at the Table for Whole Grains
Happy National Pasta Month, everyone! While we’ll talk spaghetti and rigatoni any day, we’re feeling a little stuffed from last week’s post on unusual fried foods. So this week we’re digging into some healthier grains. According to Flavor & The Menu, unlike trendy diet fads, the focus on increasing whole grains is here to stay. In fact, “100 percent of the 25 Healthy Menus R&D Collaborative members surveyed by Datassential say the focus on whole grains is a long-term trend.”
