by International Associations | Jul 7, 2021 | Covid-19
The pandemic catalyzed a year of nonstop shifts in safety standards and what diners prioritize, and restaurant operators have been staying light on their feet ever since. From implementing rigorous safety protocols, to utilizing new technologies, to rethinking the...
by Yankee Magazine | Jul 6, 2021 | Recipe
Crispy Oven-Fried Scallops These crispy oven-fried scallops are a lighter take on classic fried scallops, which involves baking them in a panko bread crumb topping. Don’t be alarmed by the full stick of butter in the ingredients list—you won’t use the entire thing....
by International Associations | Jul 2, 2021 | Recipe
Joanne Chang’s Best Boston Cream Pie “It’s a little risky to try making your own version of Boston cream pie, an iconic dessert in a city so steeped in tradition,” writes Boston pastry chef Joanne Chang. “I learned how to make this version from Rick Katz, the first...
by Dayne Shuda | Jul 1, 2021 | Restaurant
You can draw your customers into the overall experience with your appetizer selection. People order appetizers at your restaurant for many different reasons. Some people simply want a smaller meal. They are controlling calories, and your appetizer menu is a good...
by International Associations | Jun 29, 2021 | Recipe
Classic Yankee Pot Roast Recipe Our Yankee pot roast recipe calls for carrots, celery, and pearl onions, but you can swap them out for equal amounts of your favorite vegetables. We’ve also called for red wine (a common ingredient in modern pot roasts) for richer...
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