Photo: California Avocado CommissionFrom: Chef Kent Rathbun, Kent Rathbun Concepts, Dallas. Yield: 8 servings.
Yuzu-Spicy Tofu Cream:
1 oz. light sesame oil
1 Tbsp. shallots, peeled and chopped
1 tsp. Thai chiles, stemmed and chopped
½ cup...
Photo: The American Lamb Board From: Chef Duane Keller, Walker’s Grille, Alexandria, VA. Yield: 6 servings
Braised Lamb Shanks:
6 lamb hindshanks, 18 oz. each
4 oz. herb oil (recipe follows)
2 oz. carrots, scrubbed, large diced ...
Building beverage business is tied to trends that spring from the food and drink worlds. “Our research shows that specialty beverages are growing rapidly on foodservice menus,” says Brenda Renee Turner, marketing director of beverage...