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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Jason 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 moreHe went above and beyond my expectations ...Joe is an outstanding recruiter. I was selected for a role I would never have found while doing my own search. It turns out to be a great career move and I am looking forward to my new journey. Professional, thorough and consistently going the extra mile are just a few reasons that I wouldn't hesitate to recommend Joe Siano at Patrice & Associates Hospitality Recruitment when recruiting new staff or for anyone looking for a new career change. He went above and beyond my expectations when communicating, following up and prioritizing my needs just as important as the clients. Great Job, Joe and I wish you plenty of recruitment success!
Nicole Edwards
