Our Blog
Ask any chef and they’ll tell you stick is annoyance #1. Today, we share our best chef hacks for preventing that stick.
Continue Reading
We can say with confidence that the food and drink ideation sessions at the FDR Innovation Center are unlike most others. How do we know? Because we’ve participated in hundreds of them over the last two decades. Part of our motivation for opening up our location in Colorado was so we could provide a different…
Continue Reading
People love comfort food. Look at the menus at even the most high-end restaurants over the last few years and you’ll find variations on just-like-mom-used-to-make foods like mac ‘n cheese, pudding, fried chicken, cookies and milk, and grilled cheese. But we are living in a melting pot of cultures from around the world. Not everyone’s…
Continue Reading
In our March newsletter, we answer some of the common questions we’re hearing about the U.S. Food and Drug Administration’s upcoming deadline (now postponed to an undetermined date) for nutrition labeling on restaurant menus. If you missed our newsletter, you can find it here, and we’ve included those FAQs for you below, too. Q: What…
Continue Reading
Pasta of every shape and size took a big hit in the last several decades. Thanks to the Atkins Diet, South Beach Diet, Paleo Diet, the rise of (real and perceived) Gluten Intolerance, and, possibly surprising to you, because of rising seafood costs and chicken fatigue. No more Chicken Parmesan, please!
Continue Reading
FDR’s Chef Richard Keys recently traveled to Houston for the True Aussie Beef & Lamb Raise the Steaks event at SYSCO HQ. The event, titled the “Australian grassfed beef and lamb culinary immersion,” included a mystery basket competition. A few pics from the event for you here.
Continue ReadingThanks for stopping by and reading the Food & Drink Resources blog. Here we talk about food trends, culinary innovation, and the work of our team.