Ritz Moves to Schools
The Ritz-Carlton brand is synonymous with luxury. Last week, luxury came to school lunch. A team of chefs from the Ritz-Carlton, Amelia Island, led by Executive Chef Thomas Tolxdorf created a lunch to remember for more than 800 students at Nassau District Schools' Fernandina Beach High School.
Hospital Café’s Street Fair Fridays: Delicious Detours
Natalie Ramos didn’t want your run-of-the-mill ‘international day’ promotion for the café at Fauquier Hospital, a 97-bed facility in Warrenton, VA. She wanted to take a detour into the side streets of Latin America, Asia, Mexico and Greece.
The result is Street Fair Fridays, where Ramos, director of food and nutrition services, says customers are finding themselves getting lost in variations on world foods like a Japanese-style shrimp burger or chicken tandoori sandwiches.
Flatbreads Gain Ground
Discover the multi-dimensional appeal of flatbreads. Healthful toppings and bold flavors are just the beginning.
Solution to Workers' Weeknight “What’s for Dinner” Dilemma
After a long day at work, employees at St. Mary’s Regional Medical Center in Lewiston, ME, can give themselves a break by picking up something good to take home for supper on the way out.
Take-home items include cheese lasagna “roll ups,” individually wrapped salmon filets and kid-friendly breaded chicken tenders. Signature desserts like Junior Whoopie Pies and brownies are just the icing on the cake.
Chef Demo: Prep, Sear, Action!
Art Ishman, chef manager, Bon Appetit Management Company at Case Western Reserve University in Cleveland, OH, shows how to make pork medallions with hoisin soy sauce
Savoring the New South
Fewer Elvis sandwiches and buckets of chicken and more plant-based dishes: the true traditions of the South reveal smart, simple plates.
