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.
Read moreJason Weiner, executive chef and founder of Almond Tribeca in New York City, demonstrates how to make Lobster Sausage.
Read moreNew ballpark food includes chicken-fried bacon.
Read moreChefs 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 […]
Read moreRestaurant chain managers and beverage directors are being empowered to buy locally produced beverages that are popular in their communities. Franchisees are, too, said Tom Lewison, CEO of 36-unit Wild Wing Café. “We allow franchisees to work on their own drink specials,” he said. “We want to be local. We […]
Read moreBottlesociety.com lists more than 600 small distilleries in the United States — every state has at least one now — an increase from about 70 in 2003, according to The Atlantic. “I think it’s what customers want,” said James Gersten, president of New York City-based BR Guest Hospitality. His team […]
Read morePerhaps bolstered by the popularity of the protein-rich Paleo diet, consumers this year clamored for more meat. Pita Pit scored a home run with its “double meat Wednesdays” promotion. In fact, customers reportedly kept ordering double meat on hump day even after the promotion stopped. Firehouse Subs rolled out a […]
Read moreThe classic spread is now the second fastest growing condiment on sandwiches, after Sriracha, according to Datassential. Jam is becoming more commonplace in savory preparations. Einstein Bros. Bagels and Bar Louie both featured fig jam on the Napa Valley Chicken Sandwich (pictured) and Pear, Pig-N-Fig Flatbread, respectively. Meanwhile, pepper jam […]
Read moreFrom the first time I spoke with Ms.Heather Hass, I can tell almost immediate the wealth of knowledge she has in the field. It didn’t take long for me to realize I was in good hands. From the phone interview advice to the on-the-job evaluation tips, Ms. Hass really focused […]
Read moreBrandee Griffiths enjoyed working with Erica Berry!Before working with Erica at Patrice & Associates, I was navigating the job search alone, which can often feel like a shot in the dark when trying to find the right cultural and professional fit. Erica was an incredible partner throughout the entire process. She provided excellent coaching and maintained clear, consistent communication that made me feel supported at every step. She truly opened doors to great opportunities, including my current role, and even handled the application details to ensure a smooth process for me. I am so happy to share that I’ve started my new role and it has completely met my expectations! I’m most excited about growing with a team that values creativity and professional development, and I’m thrilled to contribute to such a passionate environment.
Thank You,
Brandee Griffiths
Shanna W. says that Erica Berry is dedicated to matching people with the right jobI work in the dental field and was looking to switch to private practice or a specialized office. I received a message from Erica with an offer to discuss a job opportunity at private office. I expressed concern over a few details I hadn’t had experience with. She quickly relayed that to the employer. She quickly informed me that training was possible for anything I was unfamiliar with. We set up a phone call and discussed the position. She quickly set up an interview for later that week. After I accepted the position, she was a wonderful help on getting things rolling for me. She is amazing and helpful every step of the way. Erica is dedicated to matching people with the right job. I can honestly say I wouldn’t be working in the great office I am now at if it hadn’t been for her. Thank you, Erica!
Shanna W.
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