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Cleaning is always trendy. Are we right? Today, we bring you our best chef hacks for keeping that kitchen clean.
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Food & Drink Resources(FDR) has partnered with the Food Bank of the Rockies in Denver to support their mission to fight hunger and feed hope. In fact, a couple weeks back we made our first food donation totaling 1200 lbs! Not only will we be donating overstock and leftover prepared meals from our in-house menu…
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Most traditional Hawaiian food came from somewhere else. Early Polynesians brought taro, yams, coconut, bananas, sugarcane, pork, and chicken. Europeans and Americans built sugarcane and pineapple plantations, which brought immigrants and cuisine from China, Korea, Japan, Portugal, and the Philippines. There were Mormon Samoans, Mexican cowboys, and then American GIs who introduced islanders to the…
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You don’t need every kitchen appliance and utensil, but you do need a few that have multi-purposes. On our list of must-haves: mesh strainer, cheesecloth, waffle iron, condiment bottles, and tin pie pans.
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Chefs work with all of the tastes to create balance: salt, sweet, sour, bitter, and umami. We all have a special place in our hearts for salt, sweet, sour, and umami…but bitter?
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In the June issue of Sapore Magazine, a new publication affiliated with FSR Magazine, FDR’s Chef Richard Keys weighed in on the resurgence of pasta on menus.
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.