Chef's Blog

October 28, 2018

Experimenting with Indian Flavors

from Minor's

Food people have been talking for a number of years about the potential for Indian cuisine to become The Next Big Thing, but I think the trend is finally getting some traction now. That’s because the exotic flavors and exciting specialties of India are becoming more familiar, and because the fast-casual segment represents a promising vehicle for innovative “mashups” that combine the best qualities of Indian food with familiar menu platforms like wraps and bowls.

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September 2, 2016

Celebrate Pulses

from Chef Christopher Britton

The United Nations designated 2016 as the ‘International Year of Pulses’ according to a recent article on Pulses, for the uninitiated, are the edible seeds of plants (such as dried peas, lentils and chickpeas) in the legume family. This global superfood serves many purposes. Their high fiber and protein count makes them an excellent nutritional choice; they are nitrogen-fixing crops that improve the soil and help boost the yield of other crops; and they are cheap to harvest at only pennies per serving. These reasons combined are why experts believe dried beans can bridge the gap between hunger and obesity worldwide. If ever there was a perfect food, pulses are it.

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June 25, 2016

Start with Flavor, Finish with Flavor

from Chef Kevin Wassler

We stand there glaring at the pot, or the sauté pan, or the mixing bowl. “It’s missing something.” That ‘something’— an extra flavor component— would make this dish perfect. What if you were to combine all of those flavors into one convenient package?

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