Menu Trends http://food-management.com/taxonomy/term/6606/more en 5 award-winning ways to use cranberries in school meals http://food-management.com/k-12-schools/5-award-winning-ways-use-cranberries-school-meals <div class="node-body gallery-body"><div></div>School chefs from across the country competed in a cranberry recipe contest: Here is the winning recipe and the four runners-up. </div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/k-12-schools/5-award-winning-ways-use-cranberries-school-meals" target="_blank">read more</a></p> http://food-management.com/k-12-schools/5-award-winning-ways-use-cranberries-school-meals#comments Galleries K-12 Schools Menu Trends Private Tue, 23 Jun 2015 14:04:00 +0000 48641 at http://food-management.com Pigging out on dim sum http://food-management.com/menu-trends/pigging-out-dim-sum <div class="field-deck"> Dim sum wouldn’t be the same without pork. It’s the protein that brings savory meatiness to dumplings, pot stickers and other traditional delights. </div> <div class="node-body article-body"><div></div>Dim sum wouldn’t be the same without pork. It’s the protein that brings savory meatiness to dumplings, pot stickers and other traditional delights.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/menu-trends/pigging-out-dim-sum" target="_blank">read more</a></p> http://food-management.com/menu-trends/pigging-out-dim-sum#comments Menu Trends Private Fri, 19 Jun 2015 14:27:00 +0000 48521 at http://food-management.com <p>SO PORK-A-LICIOUS: Dim sum was the theme at the National Pork Board&rsquo;s annual summit this year, held at the Culinary Institute of America at Greystone.</p> Photo: Burklehagen Photography Fun, fresh and funky: SoCal eats http://food-management.com/menu-trends/fun-fresh-and-funky-socal-eats <div class="node-body article-body"><div></div>From Mexican street corn to spa cuisine and an over-the-top hot dog, Southern California’s food has got it goin’ on.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/menu-trends/fun-fresh-and-funky-socal-eats" target="_blank">read more</a></p> http://food-management.com/menu-trends/fun-fresh-and-funky-socal-eats#comments Menu Trends Private Wed, 10 Jun 2015 18:42:00 +0000 48321 at http://food-management.com <p>SAN DIEGO STREET STYLE: Mexican street corn makes the scene at the University of San Diego.</p> 10 recipes that make salmon stand out http://food-management.com/seafood/9-recipes-make-salmon-stand-out <div class="node-body gallery-body"><div></div>Check out these cutting-edge recipes for salmon inspiration.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/9-recipes-make-salmon-stand-out" target="_blank">read more</a></p> http://food-management.com/seafood/9-recipes-make-salmon-stand-out#comments Seafood Menu Trends Thu, 04 Jun 2015 18:23:00 +0000 48191 at http://food-management.com Not the same old salmon http://food-management.com/seafood/not-same-old-salmon <div class="field-deck"> With a vast array of cooking techniques, flavor profiles, sauces and secret ingredients, this favorite fish need not be boring. </div> <div class="node-body article-body"><div></div>With a vast array of cooking techniques, flavor profiles, sauces and secret ingredients, this favorite fish need not be boring.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/not-same-old-salmon" target="_blank">read more</a></p> http://food-management.com/seafood/not-same-old-salmon#comments Seafood Culinary Techniques Menu Trends Private Thu, 04 Jun 2015 18:13:00 +0000 48201 at http://food-management.com <p>GREAT CATCH: Cured Salmon with Preserved Lemon, Baby Carrot and Couscous Beets at Stanford University.</p> Dining Spotlight: Top 5 Ways to Engage Students http://food-management.com/colleges-universities/dining-spotlight-top-5-ways-engage-students <div class="field-byline"> Adam O’Donnell and John Roberts </div> <div class="field-deck"> These colleges used an engagement-focused approach to increase interest in their dining services programs. </div> <div class="node-body article-body"><div></div>These colleges used an engagement-focused approach to increase interest in their dining services programs</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/colleges-universities/dining-spotlight-top-5-ways-engage-students" target="_blank">read more</a></p> http://food-management.com/colleges-universities/dining-spotlight-top-5-ways-engage-students#comments Colleges & Universities Menu Trends Whats hot on campus Private Mon, 01 Jun 2015 14:04:00 +0000 48041 at http://food-management.com Thinkstock Mise en Place: Try this in the kitchen http://food-management.com/menu-trends/mise-en-place-try-kitchen <div class="field-deck"> Kitchen techniques, science, training, technology & magic </div> <div class="node-body article-body"><div></div>Kitchen techniques, science, training, technology & magic</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/menu-trends/mise-en-place-try-kitchen" target="_blank">read more</a></p> http://food-management.com/menu-trends/mise-en-place-try-kitchen#comments Menu Trends Tue, 26 May 2015 22:06:00 +0000 47961 at http://food-management.com <p>SMOKING SHELLS: Peanut Shell Smoked Duck Breast is an example of using everything&mdash;even the shells.</p> Menu Mix: The real regions of Mexico http://food-management.com/culinary-techniques/menu-mix-real-regions-mexico <div class="node-body article-body"><div></div>Menu items at the Arizona Student Union and the Arizona Catering Co. take some twists and turns down the dusty roads of the Yucatan, the buzzing metropolis of Mexico City and the busy seaside towns of Oaxaca.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/culinary-techniques/menu-mix-real-regions-mexico" target="_blank">read more</a></p> http://food-management.com/culinary-techniques/menu-mix-real-regions-mexico#comments Colleges & Universities Culinary Techniques Menu Trends Whats hot on campus Tue, 26 May 2015 16:06:00 +0000 47941 at http://food-management.com <p>COLORS OF MEXICO: Bright flavors and plates await just off the beaten path.</p> Thinkstock The chef-RD collaboration: An evolution of delicious & nutritious food http://food-management.com/menu-trends/chef-rd-collaboration-evolution-delicious-nutritious-food <div class="field-byline"> Rachel Begun, MS, RDN </div> <div class="node-body article-body"><div></div>The combined expertise of chefs and dietitians enables operators to meet the needs of today’s customer—delicious and nutritious food made from the highest quality ingredients.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/menu-trends/chef-rd-collaboration-evolution-delicious-nutritious-food" target="_blank">read more</a></p> http://food-management.com/menu-trends/chef-rd-collaboration-evolution-delicious-nutritious-food#comments K-12 Schools Menu Trends Whats hot on campus Tue, 26 May 2015 14:49:00 +0000 47931 at http://food-management.com <p>FRONT AND CENTER: Chef Patrick McElroy and Registered Dietitian Connie Diekman hosting a Dine with the Dietitian demonstration at Washington University in St. Louis.</p> Global chef program at USC more than just a layover http://food-management.com/colleges-universities/global-chef-program-usc-more-just-layover <div class="field-deck"> The University of South Carolina’s new Global Café incorporates a semester-long visit from a chef and an international workforce. </div> <div class="node-body article-body"><div></div>The University of South Carolina’s new Global Café incorporates a semester-long visit from a chef and an international workforce.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/colleges-universities/global-chef-program-usc-more-just-layover" target="_blank">read more</a></p> http://food-management.com/colleges-universities/global-chef-program-usc-more-just-layover#comments Colleges & Universities Menu Trends Private Tue, 12 May 2015 19:26:00 +0000 47771 at http://food-management.com <p>CHEF IN RESIDENCE: Sodexo&#39;s new program at USC brings chefs like Marcelo de Castro Alves from Brazil (center) to visit for a whole semester.</p>