Much of our time here in the FDR kitchen focuses on problem-solving. We specialize in workarounds, which is why we’ve started this new blog post series on chef hacks. Last time, we gave you holiday chef hacks. Today, we focus on rescuing food from a stale demise.
As every new year approaches, chefs and food critics examine what has worked and what hasn’t worked on menus in the 12 months prior. Here at Food & Drink Resources (FDR) it’s a little different. Yes, we look back on the year to see what’s occurred, but we are typically thinking about food and drink trends six to eighteen months in advance to make sure our customers’ menus are relevant when launched. Continue reading
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