As retro-relevant as they seem today, tater tots have actually been around for quite a while. They were invented back in 1953 by Idaho potato farmers (and brothers) Golden and F. Nephi Grigg as a way to use excess potato shavings that came from making frozen French fries. The brothers built a factory on the border between Oregon and Idaho, which inspired the name Ore-Ida. The frozen food they created became a cafeteria lunch staple, a late-night snack and, these days, a favorite dish of chefs continue reading...
Bring on the breadless sandwiches
Nifty new ideas used to be called “the greatest thing since sliced bread.” If current trends are any indicator, we may soon be describing ingenious inventions as “the greatest things since lettuce cups.” Bread is being pushed off the sandwich board, as diners opt for their favorite fillings to be snuggled inside—or rolled into—a sturdy lettuce holder. It’s a turn of events that would certainly surprise John Montagu, fourth Earl of Sandwich. (He’s the guy who invented the sandwich in 1762 as a continue reading...
Who let the starch out? Fresh takes on pasta
These days, pasta (or should we say “pasta”?) is being made with everything from seafood to beans to quinoa—and everything in between. As they look over menus and see all sorts of new ways to eat something fresh and tasty that’s still in the basic shape of a noodle, diners couldn’t be more pleased. They love finding new twists on old favorites, and standard flour-and-water-only varieties now are making room on the plate for pasta made from a host of innovative ingredients and continue reading...
How one operator reinvented his menu with a single sauce
One sauce can make a big difference in spicing up a menu. In Eagan, Minnesota, Union 32 Craft House’s Kitchen Manger, Carl Troje, recently sat down during a rare lull in service to talk about how Marzetti’s Bold Blends™ Sriracha Bourbon has become a standard ingredient in his craft brewhouse’s menu. The restaurant bills itself as a “cool hangout with a patio, pub grub and self-serve taps of local craft beers, including house brews.” But it’s not just run-of-the-mill pub grub, thanks in part continue reading...
Keep the crunch in your salads with these popular toppers
As diners continue to seek out the freshest, tastiest salad offerings they can find, they’re showing genuine appreciation for the tasty elements that balance out a perfect salad. Offering the highest-quality ingredients, the best-tasting dressings and the crunchiest, most delicious salad toppings. Marzetti has you covered in every aspect of creating a salad home run. Make your own crunch with chana chor One easy-to-make and inexpensive topper is crunchy garbanzo beans, which fulfills diners’ continue reading...
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