Chef's Blog

September 18, 2018

Flavors of the Middle East: Israeli Cuisine

from Chef Kevin Wassler

Silky hummus, pungent olives, tangy yogurt, fragrant za’atar spice mix. Ancient grains and fresh vegetables and colorful salads. Inviting mezze, the dips and spreads and bite-size foods that are a staple of daily life in the Eastern Mediterranean. These are the hallmarks of Israeli cuisine, and part of a craving for more regionally authentic food here in the United States.

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June 30, 2018

Chipotle 2.0: What’s Next for Fast Casual Mexican?

from Chef Matthew Fuss

When the first Chipotle opened in 1993, it introduced Americans to a whole new concept in quick-service Mexican food: an approachable menu that offered complete customization, better quality ingredients, and an upgraded experience that set the stage for the fast casual revolution that followed. In fact, Chipotle became so closely associated with the booming new segment that other fast casual concepts were often described as “the Chipotle of burgers” or “the Chipotle of Asian street food.”

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October 27, 2015

Why "Just" a Burger?

from Chef Kevin Wassler

Sitting next to a fellow “out of towner” at a local tavern in Minneapolis recently, I questioned his order for dinner of “just” a bacon cheeseburger. With a menu full of unique options, why the old American stand-by? We discussed the different options available as a consumer— the blends of beef (let alone the specialty options of turkey, bison or Kobe); the variety of breads and buns; the distinctive list of toppings, cheeses and sauces. You’ll spend 20 minutes just trying to create your very own unique burger.

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