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Don’t grill it, plank it

July 30, 2018

cooked cedar planked salmon with lemon and dill meal

Here’s an ancient, indigenous cooking method that’s been swept up in the quest for the latest, hottest, most flavorful grilling methods possible. Early records show that Native Americans in the Pacific Northwest used to pin whole salmon to wood boards, then cook them slowly over a fire. Now modern chefs are rediscovering the benefits plank grilling can have for texture and flavor. It’s an easy-prep method that reduces the possibility of sticking or scorching. And of course, there’s the fun and drama of making a straight-from-the-grill tableside presentation of the finished dish.

Flavor on fire

Anything that does well with low and slow cooking, from delicate fish to imported brie, is a great candidate for this technique. “Plank grilling elevates most meat dishes with the infusion of wood and smoke flavors,” says Dina Guillen, author of Plank Grilling: 75 Recipes for Infusing Food. She’s also a proponent of planking pizza on the grill, which she says replicates the taste of a wood-burning oven.

Chef John Howie owns five Puget Sound-area restaurants and is an expert on plank cooking. The author of The Cedar Plank Cookbook, he tells his story this way: “In the late 1990s, I started experimenting with cooking planks. I was intrigued by this method of cooking as it gave us a tie to the Northwest Native Americans and was a simple, yet flavorful and healthy way to cook. Chef Garrett Cho and I worked on perfecting a great salmon recipe…which quickly became one of our bestselling entrées.

What is it?

Let’s define some terms before heading off to the grill. A “plank” is usually just a thin slice of untreated hardwood that is pre-soaked, placed directly on the grill, and used to hold food and distribute heat evenly. One highly popular wood-food combination is cedar planks and salmon, which forms a flavor combination made in grilling heaven. But don’t overlook other possibilities, such as maple wood with chicken, apple wood with pork, or hickory wood with beef.

There are even more flavor possibilities as you select the soaking medium for your plank. Instead of water, consider tea, beer, wine or fruit juice. And if there’s no grill handy, never mind—the oven can work, too. Another fun option is wood paper, such as cedar or alder wraps, which create juicier, moister protein without any direct flame.

However you plank it, you’ll be able to add an on-trend item with little up-front equipment costs to your menu, since planks are relatively inexpensive and can be used more than once. As a bonus, diners will enjoy having a unique spin on a traditional cooking method for your most on-trend and creative dishes.

Read more

How to Grill a Salmon on a Cedar Plank
Guide to Grilling: Planking

Recipes

Recipes to Eat off Wooden Planks (a.k.a. The Bon Appetit  #PlankChallenge), including Cedar-Planked Shrimp With Chipotle-Pumpkin Seed Salsa and Grilled Corvina
BBQ Planked Salmon recipe by Elizabeth Karmel, author of Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, in Food & Wine magazine

These aren’t planked?

Try preparing any of these salmon dishes

Pumpkin’s move to the savory side

December 26, 2017

shutterstock_707315191Small

If your pantry is still crowded with cans of pumpkin puree that never made their way into holiday desserts, stop using them as doorstops and start putting them on the menu. Pumpkin is for much more than lattes and pies—it’s an incredibly versatile ingredient for appetizers, soups and entrees that will be colorful and appealing all winter long.

Healthy, neutral

As soon as the first 2018 New Year’s resolution is made at midnight, your diners will be seeking out healthier options to detox from their holiday indulgences. And, just as Cinderella’s coach turned back into a pumpkin when the clock struck 12, pumpkin can transition from a sugary calorie bomb to a natural, “clean” ingredient. It’s a terrific source of Vitamin A and a good source of fiber, too.

“Pumpkin gets a bad rap, because people think ‘pumpkin spice,’ and that’s associated with cloyingly artificial and overly seasoned things,” says Linda Hall, President, Culinary Strategy Network. “But pumpkin has, on its own, a neutral taste, and it’s a great carrier for other flavors.”

Soups, pasta, appetizers

“It’s just terrific in soups,” Hall says, noting that flavorful curried pumpkin soup and pumpkin chowder are two of her favorites. She also suggests using leftover sage and pumpkin in any number of pasta dishes, including pumpkin gnocchi or pumpkin mac and cheese, which takes on a vivid deep orange color. “It’s really great in lasagna. Just use the pumpkin in place of tomato sauce, then layer it with cheese and noodles and sprinkle sage on every layer.”

For appetizers, she suggests a savory pumpkin cheesecake with a nut crust and herbed ricotta. “Or try a pumpkin-topped flatbread,” Hall suggests. “Add a bit of heavy cream and brown sugar or honey to the puree to mellow it out and carry the flavor, then spread it over the top. When it comes out of the oven, top with arugula and/or spinach. To really dress it up, add a white or red balsamic glaze drizzled on top, then sprinkle with pomegranate arils.”

One note of caution—be sure to taste as you go, Hall says: “Sometimes pumpkin can have a ‘squashy’ flavor, so don’t be afraid to add some sweetener, such as honey or brown sugar. It smooths out the flavors and really makes them pop.”

T. Marzetti® tip

If you’re ready to menu a pumpkin-forward pasta dish in the New Year, don’t forget to try our precooked pasta products. Preparation is fast and convenient, and there’s little to no waste. Remove just the amount you need from the freezer, drop in boiling water to thaw for approximately 30 seconds and it’s ready to serve.

Read more

39 Savory Recipes For Pumpkin, Because It’s About More Than Just Lattes

 

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.

How to win Thanksgiving

November 13, 2017

GreenBeanPom 0007Cropped

If humorist Calvin Trillin had his way, you’d be serving up big plates of pasta every third Thursday in November. The author has been waging a semi-serious campaign to have Spaghetti Carbonara become the holiday’s official dish, based on his dubious (if delicious) take on historical events:

The Indians, having had some experience with Pilgrim cuisine during the year, took the precaution of taking along one dish of their own. They brought a dish that their ancestors had learned from none other than Christopher Columbus, who was known to the Indians as “the big Italian fellow.” The dish was spaghetti carbonara–made with pancetta bacon and fontina and the best imported prosciutto.

“Heightened expectations”

Whether or not you plan to serve pasta in Trillin’s honor this year, you know that Thanksgiving can be a challenging day for your operation. Your staff is giving up a holiday to serve diners, and those diners are arriving with heightened expectations. “They are coming in hungry, but they’re also hungry for an emotional connection,” says Melanie Young, a consultant in the food, wine and hospitality industry and the founder and cohost of The Connected Table LIVE! radio show. “It’s important for everyone in the operation to communicate the feeling that you’re honored they are choosing to spend this day with you.”

Young suggests including classic menu items for traditionalists, but insists that a bit of updating and personal flair will certainly be welcome. And above all, keep the focus on quality: “What you serve must be better than what they can prepare at home.”

Spectacular sides

How to accomplish that? Young suggests starting with the sides: “The side dishes can offer you plenty of room for creativity.” With enough plant-focused and well-executed sides, you’ll make it possible for those who aren’t eating turkey to create a satisfying meal from your menu.

And, says Young, make sure to keep those with special dietary needs in mind when it comes time for dessert. “You must menu some gluten-free and vegan options,” she says. “I like to focus on fruit, like caramelized poached pear, crustless apple pie served with cinnamon Greek yogurt or a fruit-topped pavlova made with aquafaba.”

Resources

The Connected Table LIVE! radio show

Read more

Audio recording of Calvin Trillin reading his original New Yorker essay

Lifestyle site The Spruce offers a Thanksgiving menu in tribute of Calvin Trillin, featuring Spaghetti Carbonara

Szechuan Cornish Hens are the centerpiece of this globally inspired Thanksgiving menu from Whole Foods

Recipes

Green Bean Salad
Honey Chile Roasted Sweet Potatoes
Roasted Acorn Squash Wedges
Sriracha Bourbon Mashed Sweet Potatoes

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.

Salads’ timeless three amigos—Wedge, Cobb and Caesar

November 6, 2017

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In a dining environment where everyone is gaga for fresh, clean flavors, salads are an especially of-the-moment dining choice. But they have a rich and storied history, as well. These days, classic 20th century salads have been reinvented, reimagined and reinvigorated in exciting new ways.

Caesar

Right up there with “omelet” as one of the most frequently misspelled menu items, Caesar Salad was created in Tijuana, Mexico, in 1924, by Italian-American restaurateur Caesar Cardini. The original version included Romaine lettuce, garlic, croutons, Parmesan cheese, soft-boiled eggs, olive oil and Worcestershire sauce. (Cardini’s brother, Alex, was inspired to add anchovies a bit later.)

Fresh take: “Croutons are such an essential element of a Caesar salad, so that’s a good place to include your own creative twists,” says cookbook author Robin Asbell. Instead of using bread-based croutons, she suggests cubing veggies like parsnips or sweet potatoes, adding spices, roasting them at high heat and sprinkling them on a finished salad. Asbell makes a “California Caesar” with avocado, daikon radish and crab or sashimi-grade tuna. “I slice a California roll on top in place of traditional croutons.”

Wedge

Iceberg lettuce, that mid-century mainstay, is having a bit of a moment these days thanks to renewed diner appetite for the classic Wedge Salad. It was a ubiquitous menu item through the 1960s, and it did a great job of playing on the key strength of Iceberg lettuce – its sturdy, unwilting crunch power. By the 1970s, though, diners began to move on to more exotic greens, and Iceberg lost favor with foodies. The rise of high-end steakhouses has propelled the return of the classic wedge: cold, crunchy lettuce paired with rich, creamy blue cheese dressing.

Fresh take: Iceberg isn’t the only vegetable that works well in a wedge format, Asbell says. “A wedge of roasted red cabbage can be topped with traditional blue cheese dressing or a zingy aioli. The wedge holds its shape very well, and it’s a salad that’s appreciated by diners on low-carb or Paleo diets.”

Cobb

Food historians argue about the details, but it’s most likely that this salad was created at Hollywood Brown Derby restaurant, where it became a signature dish in the 1930s. If you ever want to remember all the ingredients of the classic version, just tell yourself to “EAT COBB”: egg, avocado, tomato, chicken, onion, bacon and blue cheese are the traditional toppings.

Fresh take: “You can add just about anything you want and still call it a Cobb Salad,” Asbell says. “Just remember that it works best if you layer contrasting colors next to each other. Try a diagonal layout, or a vertically layered one, for visual interest.”

Marzetti® tip

T. Marzetti® Foodservice has The Original Caesar Dressing created by Mr. Caesar Cardini. It’s a great base for chefs who want to create their own version of a Caesar House Specialty.

Marzetti® Clean Label dressings provide imaginative, healthy flavor and bring classic salads up-to-date.

Resources

Robin Asbell

Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls, and More, by Robin Asbell

Read more

Flavor in Focus: Spinning Salads

Recipes

Heritage Chicken Salad
Southwest Cobb Salad
Frontera Wedge Salad
Southwest Steak Wedge Salad
Stacked Salad

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.

Versatile harissa serves up spice and flavor

October 30, 2017

shutterstock_412606507_SMALL

While diners’ love affair with spicy food continues to grow, trend experts are noticing a new twist on our love affair with heat-inducing foods: we’re seeking something more than a “scorched tongue” sear, and ordering foods that offer a flavor-forward approach to spiciness.

“If you want flavor with your heat, harissa is a terrific option,” says Maeve Webster, president of Menu Matters, a consultancy focused on helping foodservice operators and food manufacturers analyze, understand and leverage trends. The spice blend is used as a paste or powder, and it’s a common ingredient in North African countries including Tunisia, Libya and Morocco. “It’s similar to the Mediterranean’s pesto sauce, in that every region — and just about every cook — has a different version of harissa.”

Roasted red peppers are the traditional harissa base, but Webster says that peppers such as serrano or Tunisian Baklouti may be used, too. “From there, spices and herbs are added, and that’s where regional preferences come into play. You can find garlic, saffron, coriander and caraway in many versions, but also lots of other herbs and spices.” Harissa paste can be used as a condiment for grilled meat or fish, added to roasted vegetables and stirred into stews and soups. The powder can be a dry rub for proteins, or sprinkled to spice up couscous, popcorn or rice.

No pain, flavor gain

Webster calls harissa a “pioneer flavor,” because it can be an easy entry point for diners who then go on to explore much more of a culture’s cuisine. “It’s incredibly versatile, and I’ve seen it being used with burgers, as a sandwich spread, as a rub or in dips and sauces. It offers heat, but not the painful kind that makes you sweaty and miserable. The flavor is dense and complex.”

Webster links the uptick of harissa’s appearance on menus with the tendency for restaurants to devote increased creativity and experimentation to their side dish offerings. “We’re seeing an explosion in the ‘sides’ area of menus,” she says. “Restaurants — and diners — might be more willing to take a chance on a new flavor like harissa in a smaller and lower-cost side dish. Diners love to try something new, but their desire for experimentation conflicts with their fear of commitment. An inventive harissa side dish allows plate sharing and a chance to experience new flavors at the table.”

Read more

Harissa recipe from Epicurious
On Your Plate’s look at global flavors

Recipes

Spiced Orange Vinaigrette Salad

HARISSA VINAIGRETTE

•    36 oz. Marzetti® Italian Dressing
•    8 oz. Harissa Paste

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.

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On Your Plate

On Your Plate

Recent Posts

  • Beyond Lettuce: How Salads Mean So Much More Today
  • Feature Clean-Label Ingredients To Drive Salad Sales
  • Boosting Off-Premise Sales
  • Meet your new favorite salad, fattoush
  • House-made (ish) sauce and dressing blends

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Archives

  • 2020
    • June
      • Boosting Off-Premise Sales
    • July
      • Feature Clean-Label Ingredients To Drive Salad Sales
      • Beyond Lettuce: How Salads Mean So Much More Today
  • 2019
    • January
      • Learn some tricks from “Big Salad”
      • Fresh takes on salad bars
      • Three Ways to Build a Better Salad Bar
      • Raise the bar: Students with salad bars eat more veggies
    • February
      • Clean sweep
      • Reimagining dessert
      • Topped fries go, well, over the top
      • Shishito peppers come on strong (sometimes)
    • March
      • The eatin’ o’ the green
      • Juniper berries: Your new “secret ingredient”
      • Greens go purple as Brussels sprouts take the lead
      • A taste of spring: Fiddlehead ferns
    • April
      • Salad for breakfast? It’s a sure thing.
      • If spring is here, can nettles be far behind?
      • Peeling the onion
      • Cherimoya, the ice cream fruit
      • Asparagus: “A god among vegetables”
    • May
      • Gotta love moms (and feed them right)
      • Give a fig! Figs and many other fruits are in season now
      • Cutest couple this summer: Rhubarb and strawberries
      • Three tips to help promote National Doughnut Day on June 7
    • June
      • Lettuce makes a comeback
      • Meet new beef cuts that liven up entrées
      • Veggies in dessert? Yes, please
      • Kelp power: Meet the superfood seagreen
    • July
      • Hawaij, the versatile spice mix you’ll want put in everything
      • 3 tips on creating a bento box special
      • Cute with fruit: Salads explore their sweeter side
      • Call on Caulilini
      • National Zucchini Day is August 8: Are you ready?
    • August
      • Go big or go home: The rise of large-format dining
      • Adjarian khachapuri is shareably irresistible
      • Keep the crunch in your salads with these popular toppers
      • How one operator reinvented his menu with a single sauce
    • September
      • Who let the starch out? Fresh takes on pasta
      • Bring on the breadless sandwiches
      • Tots are tops
      • Apples to fall for
      • The sweet life of sweet potatoes
    • October
      • Tajín, the sweet-hot-tart (and delicious!) spice blend
      • Eggplant: “The Velvet of the Vegetable Kingdom”
      • House-made (ish) sauce and dressing blends
      • Meet your new favorite salad, fattoush
  • 2018
    • January
      • Rhymes with Wow: Meet Bao
      • Warm greens are heating up
      • Figs: Menu a taste of the Mediterranean
      • Persimmons continue to please
      • Eggs benny, king of the brunch scene
    • February
      • Super spuds: Make the most of potatoes
      • Ugly produce is suddenly beautiful
      • Back to your roots
      • Chicken’s still a winner
    • March
      • Small citrus, big flavor
      • Begorah! The rich history and new perspective of Irish cuisine
      • Red is the new orange
      • Hamburger toppings are over the top
    • April
      • New wave nachos
      • Botanical boom: Edible flowers signal spring
      • Tacos take over
      • Diners spring for brunch
      • A toast to toast
    • May
      • Spring special: Ramps
      • Ready for their close-up: Dragon fruit
      • Try turmeric, the “wonder spice”
      • Israeli cuisine: Try shakshuka for brunch
    • June
      • Tamarind: tart & sweet & tasty all over
      • Global taste, locally sourced: Lamb on the menu
      • Making the most of the street food trend
      • Our national comfort food: pizza
    • July
      • Matcha made in heaven
      • Unicorn food: Color, sparkle and lots of fun
      • Queso, the dip chips dream about
      • Hawaiian food goes mainland
      • Don’t grill it, plank it
    • August
      • Crunch and Color: Using Pickled Vegetables
      • Hungry for Nostalgia: Comfort Foods Rule
      • Use bean purees to boost salad protein
      • Expand your herb vocabulary with some new favorites
    • September
      • Fire up the Instagram. “Citrus caviar” has arrived
      • Pear up: Get the most from autumn’s glorious fruit
      • Are insect-based menus the hot new trend?
      • The “other”: fall fruits
    • October
      • Epic BBQ road trip with T. Marzetti: Texas
      • Epic BBQ road trip with T. Marzetti: Kansas City
      • Epic BBQ road trip with T. Marzetti: St. Louis
      • Epic BBQ road trip with T. Marzetti: Memphis
      • Epic BBQ road trip with T. Marzetti: Carolinas
    • November
      • The next big catch: Barramundi fish
      • Forever rad: radishes spice up salad menus
      • Hot honey’s sweet moment
      • Give it a whirl: plant-based purées on the menu
    • December
      • Warm up winter with colorful fruit
      • Wake up to breakfast bowls
      • Comfort and creativity: Pasta offers both
      • Chef Q&A: Meet South Africa’s Claire Allen
      • World, meet Kernza®
  • 2017
    • January
      • Phabulous pho
      • Diners are getting bowled over
      • How to win on Game Day
      • Pasta makes a comeback
      • MEDITERRANEAN MENUS: ALL GREEK TO US
    • February
      • THIS VALENTINE’S DAY, DON’T FORGET THE CHOCOLATE
      • MARDI GRAS ON THE MENU
      • Vegan meat? Yes, it’s possible
      • Boozy desserts: the ultimate mix
    • March
      • Luck of the Irish
      • Chickpeas, the alternate-protein
      • Purple power for more colorful produce
      • Maple: the pure taste of spring
    • April
      • Fabulous and filling: main dish salads that satisfy
      • The Great Easter Debate: lamb or ham?
      • Umami superstar: Koji is everyone’s favorite fungus
      • For a limited time only: morel mushrooms
    • May
      • INDIGENOUS FOOD: AUTHENTIC AND DELICIOUS
      • Jamaican food heats up
      • Starch might be the new “sixth flavor”
      • Move over, meat: fruit and veggies are on the grill
      • Get creative with cornmeal
    • June
      • Savory doughnuts are on a roll
      • Flavors on the move: Southeast Asian cuisine
      • Coleslaw makes a comeback
      • Mango: the pumpkin spice of summer
    • July
      • Limited Time Produce: Short Season, Big Impact
      • Ceviche: it’s cool and hotter than ever
      • Tiki takes over: From zombies to scorpions
      • Selling the sizzle: plancha cooking
      • King of condiments: ranch dressing
    • August
      • Hot off the skillet: cast iron
      • Detroit-style pizza in the national spotlight
      • Diners bowled over by snazzy oatmeal options
      • Celery steps forward
    • September
      • Up your French fry game
      • Touchdown! Tailgating ideas
      • Buttermilk goes back to its roots
      • Forget PSL. Apples are the ultimate fall ingredient
    • October
      • We ♥ beets
      • No baking required: the rise of cookie dough
      • The art of artichokes
      • Add a twist to citrus pairings with yuzu
      • Versatile harissa serves up spice and flavor
    • November
      • Salads’ timeless three amigos—Wedge, Cobb and Caesar
      • How to win Thanksgiving
      • Wild rice: Rich history, rich flavor
      • Festive holiday spices
    • December
      • Add holiday favorites to your menu
      • Pomegranate power
      • Retro desserts make a comeback
      • Pumpkin’s move to the savory side
  • 2016
    • January
      • Pasta: Comfort meets convenience
      • Cabbage, the new veggie superstar
      • Super-easy, super successful
      • Fermented foods gain favor
    • February
      • Affordable and delicious: new cuts of beef
      • Aaaaah! Avocado
      • All-day breakfast, all-day sales
      • A Whole New Breed of Veggies
      • Passport to Global Flavors
    • March
      • Brunch is “indulgence time”
      • One dressing does it all
      • Think beyond meat for creative menu ideas
      • Operators commit to reducing food waste
    • April
      • Modern Mexican
      • Dress up local ingredients with quick add-ins
      • Smokin’ hot
      • Thai food goes mainstream
    • May
      • Freshen up your menu with asparagus
      • Spice up sliders with non-burger options
      • Kiddie menus are all grown up
      • Make a splash with sea vegetables
      • Spice up your menu with Cuban cuisine
    • June
      • For the Love of Food Trucks
      • Cool Off Your Summer Menu
      • Can I have a bite of that? Diners share, operators respond
      • Liquid profits: beverages go upscale
    • July
      • Marvelous meatballs
      • Sweet and spicy: Better together
      • Get it while it’s fresh!
      • America’s love affair with hot dogs continues
    • August
      • Plant power
      • Five “fair fare” lessons for your operation
      • Beyond bare butter: Mix-ins create compounds that impress
      • On-trend feature: Hai Pok? Food Truck
      • Desserts get caffeinated
    • September
      • Ancient food, modern appeal: whole grains
      • Citrus zest makes dishes dynamic
      • Toast is hot (really, really hot)
      • Winner, winner, (fried) chicken dinner
    • October
      • Beyond pumpkin: great ideas for fall-inspired dishes
      • Ach du lieber! German food gains ground
      • Now trending: No-dough pastas
      • Cauliflower: low waste, small cost, big results
      • Great dough, creative toppings
    • November
      • Sausage: The humble link gets a haute makeover
      • Want a better burger? Try mushrooms
      • ‘Tis the season: putting pie on the menu
      • The enduring popularity of blue cheese dressing
    • December
      • Korean food: gochujang, bulgogi and more
      • Pecan power
      • Gooey goodness: grilled cheese on the menu
      • Soup secrets: chefs share inspired ideas
  • 2015
    • January
      • Ginger, Spice and Everything Nice…
      • Produce Proves Versatile and Profitable for Restaurants
      • Top 10 Recipe Sites to Inspire You and Your Menu
      • Caution! May Be Hot: Millennials Seek Heat and Adventure.
    • February
      • Beautiful, Blendable Balsamic
      • Use Social Media to Bring the Campus to the Cafeteria
      • Coleslaw is Making a Comeback: With New Super Slaws
      • Vegetarian Meals Go Mainstream
    • March
      • Network Your Way to the Top of the Food Chain
      • 50 Shades of Ranch
      • Are Tacos the New Burgers?
      • Bread Pudding – That Old Familiar Feeling
      • Get Sauced with BBQ Sandwiches
    • April
      • Three Solid Tips to Control How Foodies Flaunt Your Food
      • Stay Big on Flavor with Small Plates
      • Noodles, What Can’t They Do?
      • The Taste of Technology, Part 1
    • May
      • The Taste of Technology, Part 2
      • Biscuits: Beyond the Breakfast Barrier
      • Recipe Roundup: Potato Profit Possibilities
      • A Fresh Look at Spring Salads
    • June
      • Pork, the New Bacon
      • Generation Z – The Next Taste Trends
      • The Year of Hummus
      • Bold Flavors: A Roundtrip Ticket for Taste Buds
      • Save Room For Dessert? You’ll Want To.
    • July
      • Berry Excited! July is National Berry Month
      • Al Fresco Dining – Snack Style
      • Create Colorful Cuisine
      • Gourmet Grilling Revolution
    • August
      • Stay Cool with the Hottest Soup Trend
      • Panini Power
      • Horsing Around with Horseradish
      • Reviewology. Online Reviews and How to Handle Them.
      • Farro is the Flavor
    • September
      • Stretching Your Egg Dollar by Scrambling
      • For Vegetarian Variety, Call on Cauliflower!
      • Savor the Flavor with Pancakes
      • The Growing Trend: Root Vegetables
    • October
      • Thinking Outside the Box with Butter
      • Recipe Roundup: Marzetti’s Top 5 Foodservice Recipes
      • More Soup for You!
      • Bowled Over
    • November
      • Mastering Mac n’ Cheese
      • Fry Power
      • Recipe Roundup: Holiday Dips Add Seasonal Flavor
      • Caramel - A Sweet and Sticky Trend
      • Everything’s Better Blue
    • December
      • Will it Mash?
      • Pepper Power
      • Recipe Roundup: Maple Mania
  • 2014
    • January
      • Versatile Vinaigrettes
      • Increase Sales by Taking Advantage of the Breakfast Boom
      • 5 Restaurant Social Media Campaigns of 2013
    • February
      • Whole Grains Fill up Menus
      • Food Waste is Not a Waste of Time
      • New Beverage Ideas Continue to Flow
    • March
      • New Southeast Asian Cuisine Gains a Foothold on Menus
      • Sustainability Becoming Essential for Restaurants
      • Crowdsourcing Your Restaurant
      • Fusion Cuisine: Opposites Attract
    • April
      • Breaking Eggs Out of Breakfast
      • Restaurants Expand Their Offering by Adding Partnerships
      • How Are Restaurants Managing Rising Beef Prices?
    • May
      • Bringing Back Tableside Theater
      • Ranch: America’s Favorite Dressing
    • June
      • Umami: The Fifth Taste
      • Creating a Manageable Menu
      • Grilled Cheese Goes Gourmet
      • Mix It Up: Creating Custom Condiments
    • July
      • Managing Online Reservations: Guiding Guests to the Table
      • Frozen Treats Go Exotic
      • Top 10 Qualities to Look for in a Host or Hostess
      • Summer’s Great Green Bounty
    • August
      • Spotlight on Sides
      • Back to School, Back to Basics: Opportunity in Kids’ Menus
      • Ten Things to Consider When Creating Seasonal Menus
      • Get Ready for Fall With Blue Cheese
    • September
      • Make Wings a Game Day Favorite
      • Tips for Spotting Great Seasonal Staff Members
      • Fall Into New Flavors This Autumn
      • The Growing Popularity of Unusual Fried Foods
    • October
      • Make Room at the Table for Whole Grains
      • Cracking the Coconut Year-round
      • Moo-ve Over Beef: 5 Great Alternative Proteins You Aren’t Using
      • 10 Ways to Put a Twist on Your Classic Mac ‘n’ Cheese
    • November
      • How to Make a Limited Time Offer Work for your Restaurant
      • Let’s Talk Turkey: A Year-Round Favorite
      • Give Thanks to Your Community by Giving Back
      • Foodservice Trends: Pies as a Year Round Dessert
    • December
      • 7 New Drinks to Brew This Season
      • How to Keep Calm When the Heat is On
      • Warm up for Winter with Artisanal Soups
      • 5 Restaurant Social Media Tips from 2014
  • 2013
    • March
      • Introducing On Your Plate
      • Discovering Fresh Ideas - Menu and Meal Planning
      • Menu Planning with Students
      • Adapting to Rising Food Prices
    • April
      • Takeout Closes the Gap on Restaurant Quality
      • Assess Your Menu to Support Gluten Free
      • Monthly Series: Foodservice Trends—International Flavor and Regional Variance
      • Using Social Media in Foodservice
      • Making Choices for Your Business
    • May
      • Embracing School Snack Guidelines
      • Creating a Culture of Excellence
      • Tools of the Trade
      • Beef is STILL What’s for Dinner
    • June
      • Using Technology to Deliver Better Products
      • Reducing Sodium of Menu Items
      • Bringing BBQ to Your Menu
    • July
      • Simple Solutions for Adding Seafood to the Menu
      • Providing Great Customer Service
      • Monthly Series: Foodservice Trends—Urban Gardens and Foraging
    • August
      • Protecting Customers with Food Allergies
      • Effective Mentoring Leads to Performance
      • Going Beyond Price and into Personalization
      • Get on the Blue Cheese Bandwagon
    • September
      • Product Ideas from the Cutting Room Floor
      • Taste and Experience Bring Customers Back
      • Marketing Techniques for Small Restaurants
    • October
      • Making Mobile Payments Part of the Dining Experience
      • Key Observations of the Fast Casual Trend in Foodservice
      • Importance of Employee Morale
      • Tales from Foodservice
    • November
      • Food Trucks Continue to Rise in Popularity
      • Pumpkin is the Headline Fall Flavor
      • Spicing Up Your Menu Adds the Health Benefits of Herbs
    • December
      • Vegetables Grow on Menus
      • Enticing Guests to Say ‘Yes’ to Dessert
      • Getting Big Results by Bringing the Bar and Kitchen Together
      • Celebrate Your Brand Advocates

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Customize grilled chicken, shrimp, steak or salmon with Marzetti® Caesar Dressing.

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T. Marzetti Foodservice

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