Not all grilling needs to revolve around a beef main course. This time, elevate your perfect-for-summer appetizer with a light yet full of flavor tilapia from our friends at Regal Springs. While grilling with a touch of oil would be enough for this fish, try stepping it up even further with a chimichurri marinade and garnish (prepared product by Supherb). The color alone will impress your guests. Continue reading
Imagine this: Your culinary team is faced with developing a new menu to meet sales goals. The menu is expected to launch in the fall of next year. You have several challenges. Continue reading
When it comes to understanding the nuanced differences of hemp, CBD from hemp, marijuana, and CBD from marijuana, only a comparison chart will do. Continue reading
If “CBD” doesn’t exactly roll off your tongue now, it will likely join “BBQ,” “BOH” and “GF” in your list of common food and drink acronyms in the next few years. Continue reading
Super Bowl time is approaching, and it’s never too soon to start menu planning. As a group of football fans ourselves, we thought we’d give you a look into our kitchens where we will be making something better than wings. We’ll be making pork riblets supplied by our two of our preferred vendors, Maple Leaf Foods and Ken’s Foods. Continue reading
Food & Drink Resources develops menus and recipes for national (and global) restaurants. Being how we are located in Colorado, that has included cannabis-infused recipes, too. It’s been a huge learning curve for us, so we are sharing some of that knowledge in a series of blog posts here on the FDR website. Let’s start with this dictionary of cannabis terms.