July-August 2019

Neri Giachini is the head gaucho chef and director of operations for Fogo de Chão churrascaria, a Brazilian steakhouse based in Plano, Texas

Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb

Bold condiments from this global hotspot serve as high-impact ingredients

A culinary adventure abroad inspires with flavor and tradition

Nothing conveys premium value like flavors from the grill

Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.

Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today

Serious innovation helps keep this category in the zeitgeist

We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami

Menu strategies in a plant-forward landscape

Strategies to help attract multiple demographics

Chefs are demonstrating next-level opportunities with toast

Chefs continue their deep-water exploration of delicious seafood

Look to fruit to sweeten, brighten, lighten and enhance your beverage program

Planting web-only menu items to attract more guests

Functional ingredients find a mainstream home in plant-forward burgers

Elevated guest expectations keep innovation in high gear

Classic ingredients enjoy flavor-forward new treatments

Welcome to the July-August 2019 issue from Cathy Holley