Some big, some small, some new, some tried and true…all delicious. These menu items, ingredients, techniques, pieces of equipment and dining initiatives are getting chefs and cooks majorly stoked to be in the kitchen.
Goodbye Laverne & Shirley; hello Salt-N-Pepa. Declaring 1950s diner theme nights officially dead, Boston University (BU) Dining Services broke tradition last week with Nirvana blasting and bagel pizzas at the ready.
“The typical ’50s diner night that every cafeteria on a college campus holds is over,” says Robert Flynn, new media coordinator with BU Dining, Aramark. “We didn’t expect ’90s night to be such a big hit, but it was.”
Deep, rich moles mingle with goat cheese and pickled slaw on a local beef taco. Traditional salsas are spiked with peaches. Tortas get the East Village treatment. Innovations with Mexican food are happening here and now.