OFF TO A GOOD START
Complimentary Beginnings as a Means to an End
Stray away from the usual pre-appetizer offerings by presenting guests with complimentary nibbles that establish customers’ expectations for the meal to follow. From millet puffs to fried chickpeas, set the stage for culinary creativity in the kitchen with unique dishes served on-the-house.
Kelsey Elliott

COOKING OVER FIRE
Globally-Inspired Grilling Heats Up
What do the cuisines of China, Korea, Vietnam, Thailand, Turkey and Iran have in common? Simply prepared, but incredibly flavorful eats featuring meat, poultry and seafood, thanks to each country’s unique take on grilling and barbecue, of course!
Jody Eddy

HAM 2.0
The Elite of Meat
Pork belly and bacon have had the spotlight for quite some time, but chefs are increasingly seeking out varieties of cured pork from around the world and country ham from the states. From North Carolina’s Mangalitsa Hams to Spanish Iberico and Italian Prosciutto, we don’t see swine going anywhere, anytime soon.
Mika Takeuchi

SHAKE UP THE DESSERT MENU
A Renewed Interest in Childhood Favorites Sparks Creative Drinkable Desserts
Take advantage of dessertxs high profit margin, while keeping loyal patrons interested and new guests happy, by serving drinkable treats. From classic milkshakes to dessert-inspired cocktails, benefit your bottom line by swapping that plate for a glass and diners will be sure to go home with sweet memories.
Katherine Sacks

TOOLS OF THE TRADE
Whether opening a new restaurant or looking to
renovate a long-standing establishment, figuring out the best equipment, kitchen tools and furnishings for your kitchen can be a daunting task. We ask chefs creating a range of cuisines what their favorite buys are and what no restaurant should open without.
Caitlin M. OShaughnessy

Chefology: Chef Mary Sue Milliken Whether whipping up green corn tamales at Border Grill restaurant, serving Yucatan pork tacos from Border Grill Truck or conquering other chef competitors on Top Chef Masters, find out how Mary Sue Milliken wins over diners, critics and judges alike as a master of Mexican cuisine. Gayle Keck