You can have it all with sandwich alternatives that are filling, full of flavor — yet beat down the calories. Chef Andrew spells it out in this Wing It! podcast. Think reinventing mayo and using bread in clever ways!
Come visit R&D Chef Andrew Hunter with your ideas and questions during the Western Foodservice & Hospitality Expo at the Los Angeles Convention Center Aug. 27-28, 2017! Among the distinguished career of this CIA grad, Andrew was formerly vice president of culinary development for Wolfgang Puck. We’re now proud to work closely with Andrew on […]
This could be the most creative, flexible and delicious turkey portion you’ve never heard of! We call it the California Cut — perfect for salads, entrées, appetizers and more! Chef Andrew Hunter reveals the California Cut in this Wing It podcast below.
As a proud longtime partner with Weinerschnitzel, Foster Farms congratulates Farouk Diab on this prestigious award and living the American dream!
Sure, California’s Monterey Bay is famous for fresh, locally sourced seafood and as a cultural center for music and theater. But Jack’s Restaurant and Peter B’s Brewpub in Monterey’s Portola Hotel and Spa are now putting a turkey sandwich on the map! Portola’s Executive Chef Jason Giles created an award-wining Roasted Turkey Mushroom Melt that […]
Many restaurant managers often wonder if their menu designs are doing the job to inspire consumers on which dishes to order. There’s little doubt that the choice of fonts, colors, photos and the overall layout have an impact. The challenge, however, is many of these factors are somewhat subjective based on personal preference! But recent […]
As they say, necessity is the mother of invention. A California chef may have stumbled upon a simple solution to help restaurants save water and money in the drought-stricken state by deploying waterless dish rinsing. No hot air here! He’s saving 800 gallons of water each day by “air rinsing” dinnerware before loading them in the dishwasher. […]
We eat with our eyes, the theory goes. In fact, many restaurant owners learned long ago that simply changing the size of a plate can make portions appear much larger to the consumer (up to a point!). So, changing the perception of eating healthy food in K-12 cafeterias may come down to a few optical […]