Why you should you serve sustainable seafood and how you can ensure you really are By Jennifer Hill Booker There has been a lot of discussion on the topic of sustainability in our foodservice industry’s supply chain. Everything from what ingredients to buy, where we get them, from who and how they are sourced. This extends to the cost of running a business that only uses … [Read more...] about Chef Choice: Sustainable Seafood
Kitchen
Get Ready for Barbecue Season
Are you thinking about adding a barbecue dish to your menu? Don’t just coat the meat in bottled sauce and call it a day. With just a little more effort and time, you can smoke your own meats and create a dish that could even become one of your signature items. Barbecue typically uses inexpensive cuts of meat that yield a lot of portions from relatively little effort. You can … [Read more...] about Get Ready for Barbecue Season
2023 Grace Awards Restaurateur of the Year
Restaurateur of the Year Winner EPIC Restaurant Jaime Keating, co-owner/chef + Melissa Keating, co-owner If you're in Columbus, a meal at EPIC is a must. It's the only restaurant outside of Atlanta in Georgia to be awarded the Four Diamond AAA Award and has received that recognition for the past nine years in a row. Jamie Keating, co-owner and chef, and Melissa Keating, … [Read more...] about 2023 Grace Awards Restaurateur of the Year
Small Changes, Big Differences
Regardless of the concept – or number of locations – even simple steps in sustainability can easily be implemented By Nancy Wood When the topic is sustainability in the restaurant industry, first thoughts immediately turn to sourcing local food and using energy-efficient equipment. But in today’s environment, more and more owners and operators are looking for – and … [Read more...] about Small Changes, Big Differences
Sustainability and Food Waste Tips
When award-winning chef and cookbook author Steven Satterfield has unused produce, those creative juices really start flowing. Because the Miller Union team makes everything from scratch, they make every effort to utilize ingredients across the three sectors of the restaurant – kitchen, pastry and bar. “We do focus on food waste, so when we see a product that we are not … [Read more...] about Sustainability and Food Waste Tips
