This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food and drink.
Bret is settling into his new Brooklyn digs, discovering the vast assortment of pickled and smoked fish available in his new neighborhood. And buckwheat—that’s the grain of choice in the shops that surround his apartment.
Pat was recently a guest at a “Nikkei Twist” dinner in which private chef Will Ono created a five-course Colombian-Japanese menu. Off-duty private chefs, restaurant sous chefs, line cooks and other culinary pros develop the menus and cook at these events. There’s also a sommelier at the dinners to pair wines. It’s a new kind of dining platform that’s becoming a win-win for both chefs and consumers.
We listened to clips from Bret’s podcast with Joe Schaeffer, VP of Culinary for Atlanta-based Electric Hospitality, about Muchacho, the group’s Southern California-inspired taqueria. Schaeffer created six unique fresh salsas using a variety of chilies, some raw, some roasted or simmered, to infuse each with complex flavor.
How a farm-to-kitchen scratch menu elevates casual dining at Whiskey Cake
How an innovative chef is taking comfort foods to the next level
How a Louisiana restaurant honors deep-rooted traditions through its menu and community outreach
How Morrison Living is navigating the ‘next normal’ in senior dining
How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls and more
How chef Sarah Stegner has built strong community ties to keep Prairie Grass Cafe thriving
How a chef engages customers with unique at-home dining experiences
Brethren Village Retirement Community engages residents with takeout and delivery innovations
How restaurant brand Chick N Max is keeping guests engaged
How comfort food, convenience and value are powering Fazoli’s through the pandemic and beyond
How a fast-casual chicken concept is changing its menu and marketing to keep guests engaged
How independent restaurant Saigon Sisters is adapting to the coronavirus crisis
How the Lettuce Entertain You team is meeting the coronavirus challenge
How Aloha Poke diversified its menu to boost traffic and sales
How restaurant trends are impacting dining in senior living
How Corner Bakery stays on top of the trends as consumer needs change
How Spanish tapas restaurant Boqueria is evolving its menu as it grows
How senior living menus are shifting
How Ocean Prime is changing up the menu to meet today’s dining style
What food trends are on tap for 2020?
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