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Over chicken? Try pigeon, quail, grouse, partridge, or pheasant

When poultry perennials like chicken, turkey and duck seem too tame, guests may cozy up to less common choices.   KFC and Chick-fil-A notwithstanding, chickens are...

How sous vide cooking is changing the game for some chefs

By Karen Weisberg For Bruno Goussault, widely recognized as the founder of modern sous vide, 2017 was a good year. In February, Starbucks put its...

Modern Takes On Classic New Orleans Seafood Dishes

by Amelia Levin CARROLLTON MARKET Chef/owner Jason Goodenough is famous for his Oysters Goodenough. For the dish, he flash-fries oysters that come from where the Gulf...
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