From Our Kitchen
While sweet and salty flavor combinations aren’t new on restaurant menus, restaurants are taking the distinct pairing to the next level. We’re not talking about candied bacon. We’re talking about menu items like strawberry balsamic pizza and black garlic caramel dipping sauce for pretzel bites. In the FDR innovation kitchen, we’ve been exploring how sweet…
You’ll notice just about every restaurant with dining service has some form of a burger on its menu. Mexican restaurants typically have a cheeseburger on the kids’ menu. Upscale locales include their takes (like Denver’s famed Rioja with their Colorado Lamb Burger on the lunch menu). A bar & grill and a steakhouse wouldn’t dream…
This Father’s Day, let’s go beyond the traditional gifts and treat Dad to one of his favorite foods – ribs. Whether out at a nearby barbecue restaurant or at home, just about any style of ribs will do, but our favorite is St. Louis-style. They provide great texture and flavor. St. Louis-style ribs are cut…
You can grill, steam, or sear scallops (we prefer the latter as you will soon see). They can be the star of any seafood dish without a whole lot of effort.
We can’t think of a better Saint Patrick’s Day limited time offer (LTO) for the menu at a pub or sports bar than poutine. The key to a perfectly delicious poutine is golden brown tots and melty cheese. Go easy on the gravy and don’t forget about the green beer for effect.
For over 25 years, FDR’s Richard Keys has prepared the same Thanksgiving Day menu for his family. It includes at least ten items and is followed by a family-wide dessert contest. The rest of the FDR team is a little jealous we are not invited. However, we are delighted that Richard has finally shared a recipe…