Fresh and Flavorful
While the countries surrounding the Mediterranean—from southern Europe to northern Africa to southwest Asia—vary in culture, customs and cuisine, the traditional diets eaten in those countries share many of the same principles.
Food Trends
Tips for Serving a Plant-Based, Healthy Thanksgiving
In the Greek kitchen, the plant-based options for Thanksgiving—or any feast, for that matter—are endless.
Cheers to the Holidays
Holiday events are right around the corner. Will your bar menus get guests in the spirit? If you need inspiration, follow these tips from the experts for making and serving extra-festive refreshments during fall and winter holiday events.
Create Exceptional Culinary Experiences with Pork Rinds
Pork rinds – those delicate, crunchy, savory and flavor-packed snacks – are finding their way to fine dining tables as well as pubs and wine bars. They’re showing up in a variety of recipes many of which have been traditionally thought of as out of reach‚ but are now trendy and easier to create in a foodservice kitchen.
Plant-Based Dining Takes Root
There’s no doubt about it—demand is mushrooming for plant-based cuisine.
After a record year of growth in 2020, U.S. retail sales of plant-based foods grew 6.2% in 2021, according to data released by the Plant Based Foods Association, The Good Food Institute and SPINS. That increase boosted the total plant-based market value to an all-time high of $7.4 billion.
What’s Next In Plant-Based Catering?
The plant-based movement shows no signs of slowing down and that means even more choices for caterers who want to expand their plant-based offerings.
Latin Love
While they may share certain ingredients, Latin American cuisines are as varied as their countries of origin, with each culture serving up its own specialties and traditions. And as the flavors and dishes of Latin America become more widely known among U.S. consumers, they’re becoming more popular.
Still Smokin’
Spring has sprung, and that means outdoor events are ramping up in many parts of the country. So, after a tumultuous couple of years, are clients still craving the down-home comfort of a plate of barbecue? We asked pitmasters and caterers from across the country, who tell us that America’s love affair with barbecue is still going strong.
Dynamic Stations
Savvy caterers thoughtfully compose dishes to look good and taste good. When guests walk through an event and pick up their food from stations—rather than wait for their food to come to them—presentation is especially important. Attractive set-ups lure guests to line up for what’s on offer.
Plant-Based Products Take Root
When the Plant Based Foods Association proclaims that “The future is plant-based,” it may sound self-aggrandizing.