FDR In The News: Grain-Based Bowls And Authenticity
Katie Sutton, one of FDR’s new chefs, has had the great pleasure of speaking with food media in recent weeks. Check out these two interesting reads where she weighs in.
Chef Katie Sutton Joins The Food & Drink Resources Team
Chef Katie Sutton joined Food & Drink Resources (FDR) as Senior Product Development Chef, which will allow FDR to serve additional food and beverage industry clients at our Denver, Colo., Innovation Center.
Food And Beverage Trends – Meatballs!
We continue to see meatballs across different restaurant categories from fast casual to high-end dining because of their versatility. Meatballs are a great dish to utilize leftover trimmings so as not to waste. In this instance, it may be perceived in terms of value from the operator’s perspective. On the other end of the spectrum, we see meatballs made from various cuts of meat, not just the shoulder; combining leaner and fattier cuts to get the right lean-to-fat ratio. Continue reading
FDR In Nation’s Restaurant News
Over the years, Food & Drink Resources (FDR) has offered insight to Nation’s Restaurant News on a variety of topics, including beef, beverages, and even restaurant design. Continue reading
FDR Chefs Demonstrate Skills On Denver’s FOX31
Watch the FDR chef team showcase their skills on live TV and demonstrate first-hand how restaurants come up with the creative food and drinks that wow consumers. Continue reading
Restaurant “Innovation Center” Launches To Lead Food And Drink Trends In Industry
DENVER – June 3, 2014 – A new Innovation Center opening in Centennial provides an exceptional launch pad for new offerings for food and drink professionals. The founders of the test kitchen from Food and Drink Resources (FDR) built it to serve a range of food purveyors from fast food, fast casual and fine-dining restaurants to pre-made meals and drinks sold in retail establishments. Continue reading