St. Vincent de Paul of Baltimore’s Post

Some LTOs make you say "that's amore" and others make you wonder why fast casual seafood hasn't always been a thing! Keep an eye out for new rolls that we developed for Slapfish; they'll be making a splash soon. Shoutout to: Dan Anfinson and the team at Mac Haik Restaurant Group #futureoffood #design #foodandbeverage #innovation #futureoffood #restaurants #hospitality #foodinnovation #restaurantindustry #foodindustry #designthinking #humancentereddesign #tastemaker #culinary #foodleadership #restaurantmanagment #menuevolution #culinaryinnovation #restaurantoperations #menudesign #fastcasual #lto

There are many spring flavors you can add to your dishes for a fresh and airy taste. Check out our blog for a few of our favorite spring ingredients for your restaurant menu items. #PartsTownTips #MenuIdea #Spring #SpringFood #RestaurantIdeas

There are many spring flavors you can add to your dishes for a fresh and airy taste. Check out our blog for a few of our favorite spring ingredients for your restaurant menu items. #PartsTownTips #MenuIdea #Spring #SpringFood #RestaurantIdeas

As you consider Spring menu changes, our rich and buttery Gluten Free Crumble Topping is ideal for a summer fruits dessert. An easy solution for chefs seeking simplicity without compromising taste!🧑🍳 #glutenfree #vegan #restaurant #cheflife #kitchenmanagement

Joe's Refreshing Networking Restaurant Review - Berenjak *** (Borough) I'm going to use this format from now on. A star system (out of 5). Review Below Did I only rate this 3 star as I've been waiting to go for ages and my expectations were too high? Maybe Did I only rate this 3 star as Bubala last week was so good, I'm struggling to compare anything? Maybe Was it because it was just ok? Maybe. With the set menu being nearly £40pp with service, you would expect it to be good and it certainly did look good but did the taste really, really blow me away. It didn't. I started with a blackened hummus (made with black chickpeas). It was rich and probably a bit too rich. Truffle like. Nice. But not even close to the hummus at Bubala......I know, I know, stop comparing. The main is kebab which came as per the photo. The chicken was good and the saffron came through, but the lamb was a bit limp in texture and depth of flavour. It came with a salad (basically chopped toms and cucumber) and very plain rice. All quite subtle flavours which when combined just became a bit flat. If I eat rich food, I want something acidic to cut through it. The salad could have had an acidic dressing and lift everything. The rice is fine plain if the meat smacks you with flavour. For want of a better way of describing things....imagine you made a marinade for meat at home. This felt like a 20 min marinade, when I want a 20 hour marinade. It probably was a 20 hour marinade, in which case it needed more. It was good, but for £40pp for lunch.....I would expect a lot more. Like Bubala last week.

Octopus alla luciana is a typical dish of Neapolitan cuisine: in this recipe the octopus is cooked with San Marzano tomatoes, Gaeta olives and capers. https://lnkd.in/gHYXMghp

The Pancake Handbook: Specialties from Bette's Oceanview Diner is a delightful culinary gem that brings the art of pancake-making to your kitchen with finesse and flair. This cookbook, lovingly curated by the renowned Bette's Oceanview Diner, is a must-have for any pancake enthusiast or breakfast aficionado. From fluffy buttermilk classics to exotic fruit-topped creations, The Pancake Handbook offers a tantalizing array of specialty pancake recipes that will elevate your breakfast game to new heights. Whether you're craving a sweet treat with berry compote or a savory delight with crispy bacon and cheddar, this cookbook has you covered with its diverse range of delectable options. One of the standout features of The Pancake Handbook is its detailed and easy-to-follow instructions. Even novice cooks can confidently whip up picture-perfect pancakes thanks to the clear step-by-step guidance provided in this book. The recipes are meticulously tested and meticulously written, ensuring that your culinary creations turn out perfectly every time. Furthermore, The Pancake Handbook doesn't just stop at recipes—it also includes handy tips and tricks to help you master the art of pancake-making. Whether you're looking to achieve the perfect golden-brown hue or achieve the ideal fluffy texture, this cookbook offers invaluable guidance to hone your pancake skills. The versatility of The Pancake Handbook makes it suitable for a wide range of use cases. Whether you're hosting a brunch gathering with friends, treating your family to a special weekend breakfast, or simply craving a homemade morning indulgence, this cookbook has a recipe for every occasion. In conclusion, The Pancake Handbook: Specialties from Bette's Oceanview Diner is a delightful addition to any kitchen. With its diverse range of recipes, detailed instructions, and helpful tips, this cookbook is sure to inspire you to whip up delicious pancakes that will delight your taste buds and impress your guests. Say goodbye to boring breakfasts and elevate your mornings with the mouthwatering creations from The Pancake Handbook. And that wraps up our review! Don't forget to hit that like and subscribe button for more awesome content. Your support means the world to us. For more information, check the link in the description. Check out the product here: https://lnkd.in/ds_M6b2V

Most regional restaurant chains offer a mix of popular appetizers like nachos, wings, and BSW cheese sticks. However, the type of appetizers can vary depending on location and cuisine. Their counterpart - fast casual chains will have a sleeker appetizer section offering a revolving door of popular dishes and LTO's. #FoodieFacts #RestaurantChains #Appetizers #foodservice #foodandbeverage #culinaryinnovation #menuinnovation

It's Soft Shell Crab season for a limited time! Check out The Point, King Street Oyster Bar, Cranes, Ivy City Tavern, and others to get your fix: https://lnkd.in/eQb8idsJ "It’s time to roll out the red carpet for soft shell crabs, a mid-Atlantic delicacy that becomes available when Chesapeake Bay blue crabs molt from their hard shells each year. D.C. chefs prepare the spring-to-early summer specialty all sorts of ways, like buttermilk-battered or grilled, alongside ramps and other seasonal ingredients. Spot them atop salads, in pastas, as part of weekly specials, or inside sushi rolls. Given their relative scarcity and popularity, it’s always best to confirm with restaurants if they have soft shells on hand. This map will be updated accordingly as more softies land on menus in the coming weeks (places like the Point, King Street Oyster Bar, and Tony & Joe’s typically serve them, but not quite yet). For Maryland crab-picking fans, consider these must-try destinations both near and far this spring."

WHAT’LL BE HOT ON RESTAURANT MENUS IN ‘24 Comfort foods, from soups and stews to stuffed vegetables, will be a common theme on menus in the year ahead, according to the National Restaurant Association’s 2024 What’s Hot Culinary Forecast. The association compiled insights from a survey of 1,500 culinary professionals to identify trending dishes, ingredients, and flavors. Topping the list are globally inspired soups and stews, including Chicken Tom Kha, Laksa, Salmorejo, and upscale Ramen, which, per the association, represent “a safe way for customers to experience new ingredients” and an “economical way to diversify a menu.” According to the association, Birria, a spicy, sweet, smoky stew, may be added to tacos, sandwiches, nachos, poutines, pasta, and more. (FoodBuisnessNews.com).