Monthly Archives: April 2015

Maine lobster: The new Chinese New Year delicacy

Now on the menu in Beijing for Chinese New Year: lots and lots of American lobster.

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Inside the IHOP test kitchen

The family-dining chain shows how it develops its breakfast creations, like its recently introduced Criss-Croissants.

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Marc Forgione’s famous chicken under a brick recipe

New York chef Marc Forgione cooks up the classic recipe his family is known for.

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A twist on a seafood staple – ABC News

Jason Weiner, executive chef and founder of Almond Tribeca in New York City, demonstrates how to make Lobster Sausage.

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Baseball stadiums debut opening day eats – ABC News

New ballpark food includes chicken-fried bacon.  

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On tap: Flavor of Now – Pizza Hut

2014 Drink Trend – Signature Regional Cocktails

Just as food with backstories sells well, so do cocktails with a history. Highlighting regional specialties behind the bar — a Sazerac in New Orleans, a mint julep in Louisville, Ky. — adds to drinks’ appeal and helps give customers a sense of place. Omni Hotels & Resorts saw cocktail sales rise 20 percent last year when they nixed more ambitious drinks and instead added several varieties of regional favorites. From left: Ultimate Martini, Rye Manhattan, Smoky Margarita and Moscow Mule from Omni Hotels & Resorts.

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2014 Drink Trend – Barrel Aged Drinks

Chefs and bartenders are sourcing their own barrels, making large batches of cocktails and aging them in-house, allowing them to give their customers something unavailable elsewhere. Peter Kreidler, sous chef of Clay Pigeon Food and Drink in Fort Worth, Texas, uses a charred three-gallon white American oak barrel from local Rebecca Creek Distillery and fills it with four bottles of whiskey, one bottle of vermouth and bitters, and lets it age for six weeks, resulting in a barrel-aged Manhattan. “It’s kind of harsh up front, but after about two weeks it takes on that charred flavor and changes color a…

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What Clients Say About Patrice & Associates

  • Doug's Hospitality Recruitment Skills Found a Job for Glenn!

    I cannot say enough good things about Doug. He was a joy to work with and if I ever need a recruiter I will call on him. Thank You, Glenn Davis   Have a Hospitality Recruitment Specialist work for you for FREE Doug's Hospitality Recruitment Skills Found a Job for Glenn!
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    My experience with Patrice and Associates has been the best experience ever,  while listening to my needs and making them happen has been a journey of wonderful opportunities. Thank you Daniel Avery. It’s been a blast working with you and you turned my mountain into a mole hill. -Joleen Phelps   How to work with a recruitment specialist Let a Hospitality Recruiter Find You a Job!
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    Ken Welch did an amazing job helping me find new job opportunities. He helped me build up my resume and even got me ready for potential interviews. He kept me updated constantly and before I knew it, I had many options of restaurants I could send my resume to. With his help, I got the job at my first choice and now I can’t wait to be their new manager. It was a very easy process and I thank Ken for all his help. Sincerely, Rich Fletcher   What kinds of jobs does a Hospitality Recruitment Specialist have for me? Hospitality Recruiters Can Help You with Your Resume!