Recipe
Bytes from Restaurant Hospitality and Food Management
McCormick For Chefs New Look. Now Flavors.
Count on Lawry’s, the new addition to the McCormick For Chefs™ portfolio, for restaurant-proven flavors. Seven new sensational rubs for the most memorable proteins ever. From beef and poultry to pork and even seafood, dishes take on a new persona with Lawry’s dry rubs. They enhance both the visual and textural appeal of any protein. Visit McCormickForChefs.com.
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Asparagus, Tomato and Feta Cheese Omelet

From: Chef Dale Alroth, Park Ridge, IL.
Yield: 1 omelet.

Ingredients: 1 Tbsp. olive oil, 1 Tbsp. butter...

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Mrs.
Friday's® Breaded Ring & Tentacle Calamari Mrs. Friday's® Breaded Ring & Tentacle Calamari
Mrs. Friday's® Breaded Ring & Tentacle Calamari really delivers a from-scratch look, with a taste you'll be proud to claim as your own. Our calamari is just like scratch-made - lightly hand-breaded in a crispy flour coating with a 70/30 ratio of tender Loligo calamari rings and tentacles. Visit KPSeafood.com.
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Lamb Stew with Pesto and Arugula

From: Chef John Bubala, Thyme (which in March changed its name to Timo, with a new menu and interior), Chicago.
Yield: 4 servings.

Ingredients: 2 lb. lamb stew meat, 1⁄2” cubes, 1 bottle dry red wine...

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Salty & Sweet Treats

The salty and sweet flavor combo is trending big now for a reason: our palates crave the contrast!

Think caramel with sea salt … chocolate with peanut butter... pretzels with vanilla ice cream.




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CARDAMOM
SAFFRON
PAPAS BRAVAS Ingredients
1/2 cup olive oil
3 lbs. Spanish chorizo, cut into quarters
1/4"-thick slices 5 quarts sliced mushrooms
1/2 cup chopped red onion
1/4 cup finely chopped garlic
5 lb. small potatoes (1 1/2"), boiled and cut into quarters
1 1/2 quarts chicken stock
1 cup julienned roasted red bell pepper
1/2 cup chopped green onions
2 Tbsp. chopped fresh oregano leaves
2 Tbsp. chopped fresh rosemary leaves
2 Tbsp. chopped fresh thyme leaves
1 Tbsp. salt as needed, hot pepper sauce
1/2 tsp. crushed red pepper
1 1/2 cups fresh cilantro leaves


Directions
In rondo or large pot, heat oil over medium-high heat. Sautè chorizo, mushrooms, onion and garlic until mushrooms are wilted, about 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat and simmer until heated through, about 5 minutes. Chill before using.

For each serving, to order: Heat 1 cup stew; garnish with 1 Tbsp. cilantro.

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