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.
Detroit Medical Center (DMC) recently opened the first three phases of its spectacular new Midtown Marketplace dining venue in partnership with local retailer Papa Joe’s Gourmet Market & Catering. The $8.2 million, 15,000-square-foot food plaza features fresh food stations offering a range of concepts highlighted by Papa Joe’s Gourmet Foods concept, a multiplatform prepared food counter featuring soups, sandwiches, fresh juices and even freshly prepared sushi.
Just when you thought ballpark food couldn’t get crazier or more way out there, along comes an oversized bacon cheeseburger forcibly mated with a pepperoni pizza, Buffalo wings and bacon cheeseburgers grafted into a Bloody Mary, Fruit Loops topping a hot dog that’s already topped with mac n cheese and…well, you get the idea. Check out our photo gallery for these and other culinary…um, innovations?…coming to Major League ballparks this summer.
Andreas Ortner, executive chef at the University of Mary Washington in Fredericksburg, Va., is from the southern part of the Stryia region in Austria. This is his recipe for breinwurst, not to be confused with bratwurst....More
Hatcher Pass is an especially picturesque part of Alaska. This salad, created by Chef Amy Foote of NMS, pays tribute to that vista with smoked wild Alaska salmon, fresh wild berries, pecans and a tangy vinaigrette....More