Also visit our main website, TheNibble.com.
No more waste: In restaurant kitchens, everything can have a second life. Citrus peel is turned into marmalade. Photo courtesy Lola Loves Green. What are the top culinary concerns for restaurateurs this year? According to a survey by Nation’s Restaurant News, the top five focus on gluten-free and sustainability. 1. ENVIRONMENTAL SUSTAINABILITY Safeguarding natural…
Continue reading “TRENDS: Restaurant Focus For 2015”
[1] Cinnamon sweet potato chips with strawberry yogurt dip (both photos © Tablespoon.com). [2] Apple chips with a salted caramel dip. Photo © DizzyBusyAndHungry.com. Here’s the recipe. March 23rd is National Chip and Dip Day. When we think of chips and dip, salty chips pop into mind, with creamy dips, guacamole or salsa. But…
Continue reading “TIP: Dip Sweet Chips On National Chip & Dip Day”
A sushi chef interprets sashimi for the 21st century. Photo courtesy RA Sushi | Orlando. The sashimi tradition dates back to Japan’s Muromachi period, approximately 1337 to 1573 C.E. In the 1500s, when someone thought to cut up raw fish and dip the pieces into soy sauce, sashimi was born. The marriage with pads…
Continue reading “FOOD FUN: Sashimi Cubes, 21st Century Sashimi Art”
[1] A delicious way to prepare tuna steaks: with a pretzel crust (photo © Bonefish Grill.) [2] Yummy tuna loin, about to be coated with crushed pretzels (photo © Sea Delight). [3] Take a rolling pin to a bag of pretzels (photo © Lisa Fotios | Pexels). [4] Dough for the original pretzels, called pretiola…
Continue reading “RECIPE: Pretzel Crusted Tuna For National Pretzel Day”
A double bock beer from Samuel Adams, shown with a scattering of the hops used to brew it (photo by Julia Tomases | © THE NIBBLE). Bock beer with smoked Gouda cheese (photo © Wisconsin Cheese). National Bock Beer Day is March 20th—time to try a bottle. Bock is the German word for strong,…
Continue reading “FOOD HOLIDAY: National Bock Beer Day”
