Chef's Blog

December 29, 2018

From Plant Waste to Plant-Based Menu Items

from Chef Christopher Britton

We know that our customers are asking for more plant-based menu items. We also know that there’s a tremendous problem with food waste in this country. It occurs to me that these two subjects seem made for each other.

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November 7, 2018

Mexican Food Branches Out

from Chef George Sideras

Americans are beginning to discover what Mexican cooks have always known: that regional Mexican cuisine is exciting, sophisticated, and incredibly diverse, from the conchinita pibil (pit-roasted suckling pig) of the Yucatan to the machaca (sun-dried beef) of Sonora on the border.

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June 30, 2018

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

from Minor's

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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September 1, 2017

Capture the Taste of Live-Fire Cooking (Sponsored Content from Plate Magazine)

from Chef Brian Dragos

Capturing the taste of live-fire cooking requires chefs to take control and embrace risk. “It’s more challenging than sauté or pan frying. It’s like cooking without a net,” says Minor’s Executive Chef Brian Dragos. He’s been intrigued with live-fire cooking since working at a mesquite grill in Arizona. “With live fire there are some risks with burning hazards, overcooking and drying out food. It requires direct and indirect cooking.” But there are also rewards. “Flavor should be the top priority,” says Dragos.

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January 14, 2016

A Molecular Marriage Made in Heaven

from Chef Brian Dragos

I first heard the term ‘sous vide’ back in the late 1970’s; some kind of European boil in the bag technology that was going to change cooking as we knew it. As a classically trained chef, I waited and waited here in Arizona but nothing happened. I locked the term in my brain until just a few years ago as similar news started coming around. However, this time around I heard it being discussed by Chefs I knew.

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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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