When revamping a menu or planning a cycle, the idea of a “food cascade” can help with making sure every ingredient gets used as much as possible. When today’s pulled pork sandwich becomes tomorrow’s pizza topping, you are really stretching your dollars. Try one or more of these ideas from Corporate Chef Joseph Ascoli of Kettle Cuisine. MENU ITEM: HAMBURGER PATTY Extra cooked patties can easily become “meatballs” in a pasta dish. See the recipe ...
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