Tara Fitzpatrick

Senior Editor,
Food Management

Tara Fitzpatrick is senior editor of Food Management. She covers food, culinary and menu trends.

Under the Spell of Fall Soups 
Conjure up the magic of autumn with seasonal soups of squash, corn, pumpkin and more.
The Freshest Taste of Seafood: A Ceviche How-To
This dreamy seascape watercolor of shrimp, scallops and calamari is a must-see (and eat) at the Cleveland Museum of Art’s Provenance Café.
Making the Most of Roasts 

Beef roasts aren’t just for Sunday supper (or the carving station) anymore. With new cuts of beef and bold flavor profiles, that hunk of meat can do a lot on a foodservice menu. While the price of beef has gone up in recent years, there’s no substitute for that medium-rare experience. In fact, it turns out roasts can be a cost-effective way to offer beef on the menu. We asked Dave Zino, executive chef, National Cattleman’s Beef Association, a contractor to the Beef Checkoff program, for his advice on making the most of roasts.

A First Look at UGA’s Dazzling New Dining Commons
Great food, advanced dining design and true Southern hospitality blend beautifully in the new 56,000-sq. ft. Bolton Dining Commons.
New Desserts Sweeten the New Year on Rosh Hashanah 
The upcoming Jewish holiday is the perfect occasion for fresh takes on traditional desserts with a new cookbook
Ramen Noodles Are All Grown Up 
Ramen noodles are ready to add flavor and style to your menu.
The Cool New Concepts at Case
Bon Appetit unveils six super fresh new concepts as students head back to class
Tackling the NFL's Best Eats
Kicking off the season with a lineup of new, outrageous, decadent and cool concessions items, the foodservice providers of the NFL are definitely ready for some football.
5 Ways to Get Kids to Eat Vegetables 
Cool names, smoothies, stealth health and more: it's all in the name of getting a little more of the good stuff into kids' diets
Wake Up to the Latest Breakfast Trends 
Here’s what new research is telling us about the fastest-growing daypart: more opportunities if you wake up early enough
Chef Matthia Accurso Demonstrates Lobster Cooking Techniques 
Accurso likes to work with lobster, a local-food staple on the east coast.
Food Watch: Chefs Divulge ‘TailGreat’ Snacks 
Great tailgate snacks can carry on local traditions
Q&A: Smoothie Trends to Blend 
An expert in smoothie success shares info on smoothie ingredients, knowing your customer, kid-friendly flavors, tips, tricks and mistakes to avoid.
Summer Food Programs Feed Millions 
The summer program at Altoona (PA) Area School District serves 40,000 meals, wins the Summer Food Service Champion award from USDA.
The Epic 100 Course Meal
University of Minnesota District Executive Chef Scott Pampuch created an all-night, unstoppable feast of 100 small plates, each with a crazy unique flavor profile.

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