by Jonathan Locke
April 15, 2013
in
Common Foodsense, Current Issue, Editorial, Food Trends, Menu Development
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Fads, trends and foolishness
Those quick to jump on the “latest thing” need to do some deeper investigation.
I’m tired of talking about trends, but then, I’m tired anyway, so here we go. Do you think, though, that we could come up with a new word for this discussion? “Infatuations” is too long, I suppose, and “meme” is too Twittery. Not “fads,” I suppose. Fashions? Mass hysteria? Media-mediated groupthink? Never mind.
There is a substantial number of people who specialize in the epidemiology of aesthetics, believe it or not. Among them, there is general agreement that a “fad” is a very different thing from a “trend.” The former are widespread and have a short lifespan (hula-hoops, Asian flu); the latter move more slowly and become, eventually, part of everyday life (compact fluorescents, bubonic plague). By this understanding, the Atkins diet was a fad, thank goodness, and we may once more eat bread. The Buffalo-wing diet, however, appears to be with us to stay.
by Robert Lillegard
April 12, 2013
in
Chef's Dish, Menu Development
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Chef’s Dish: A fresh take on familiar
The Chef: Ben Theisen, The Loop in Minneapolis.
The Philosophy: My food philosophy is this as it pertains to my restaurant: use quality ingredients and solid technique to execute fresh takes on familiar, delicious food for an upscale bar clientele with discerning tastes. I like to stay knowledgeable on current food trends, offering fresh options for our amazing patrons.
by Submitted
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Recipes, Sides/Small Plate
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Walleye Cake
From Ben Theisen, executive chef, The Loop in Minneapolis.
Ingredients:
2 pounds walleye filet, skinned, de-boned, and cooked
¼ cup mayonnaise
Juice of one lemon
Zest of one lemon
2 Tablespoons green onion, finely sliced
1 Tablespoon fresh parsley, finely minced
½ cup saltine cracker crumb
Salt and pepper to taste
by Submitted
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Main Course/Entrée, Recipes
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Quinoa Veggie Burger
From Ben Theisen, executive chef, The Loop in Minneapolis.
Ingredients:
2 ½ cups raw quinoa, cooked
1 large zucchini, shredded
1 large yellow squash, shredded
1 medium red onion, small diced
6 large portabella caps, cleaned and medium diced
2 Tablespoons fresh garlic, minced
1 teaspoon crushed red pepper flakes
2 whole eggs
1 cup fresh grated Parmesan cheese
2 cups panko breadcrumbs
Salt and pepper to taste
by Submitted
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Main Course/Entrée, Recipes, Sides/Small Plate
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Grilled Marinated Flank Steak
From Ben Theisen, executive chef, The Loop in Minneapolis.
Ingredients:
6 pounds flank steak
Salt and black pepper
2 cups quality brewed soy sauce
2 cups balsamic vinegar
½ cup olive oil
¼ cup sugar
1 Tablespoon granulated garlic
1 Tablespoon crushed red pepper flakes
1 teaspoon cumin seed, toasted and ground
½ teaspoon coarse ground black pepper
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