A good side dish can make or break a meal. By using fresh, seasonal ingredients, onsite chefs find sides don't need as much butter, oil or salt to satisfy customer cravings for bolder, fresher flavor. Broccoli Rabe with Caramelized Shallots and Orange Zest; Roasted Vidalia Onion stuffed with Shoe Peg Corn and Lobster Mashed Potatoes; Strawberry Gazpacho; Spinach Salad with Grilled Peaches and Goat Cheese Toast; and Wheat Berry Salad are prime examples of standout side dishes that are ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.