Is March 1 circled on your calendar? It should be. That's Ash Wednesday, the start of Lent-a season that can jumpstart the slower period after the December holiday rush. The time to start plan...
http://chefmagazineblog.blogspot.com/2017/02/clear-springs-foods-shape-up-your.html
The New Year brings opportunities to start fresh, try something new, get rid of the outdated and create new experiences that will turn into memories. Your guests have a choice where they dine. A...
http://chefmagazineblog.blogspot.com/2017/01/clear-springs-food-fresh-start-for-your.html
FALL MENUS MAKE A SPLASH WITH RAINBOW TROUT Rainbow Trout is VERSATILE AND PERFECT any time of year – from grilling fillets in warmer months to baking and sautéing when the weather turns c...
http://chefmagazineblog.blogspot.com/2016/11/clear-spring-foods-fall-menus-make.html
Clear Springs Foods makes its home in the scenic Snake River Canyon of Southern Idaho's Magic Valley and continues to maintain its place at the forefront of environmental stewardship and as ...
http://chefmagazineblog.blogspot.com/2016/06/clear-spring-farm-raised-to-fork.html
GIVE MENUS A FRESH START As chefs, we’re constantly searching for new menu ideas that offer a refreshing twist on an emerging trend, or perhaps, to START NEW TRENDS. We love flavor and...
http://chefmagazineblog.blogspot.com/2016/02/clear-springs-foods-give-menus-fresh.html
A SUSTAINABLE PATH. Clear Springs Foods makes its home in the scenic Snake River Canyon of Southern Idaho's Magic Valley and continues to maintain its place at the forefront of environmental ...
http://chefmagazineblog.blogspot.com/2016/01/clear-springs-sustainable-path.html
A three percent drop in independent restaurant unit counts compared to year ago brought the total U.S. restaurant count down by one percent to 630,511 units, according to a census of U.S. comme...
http://chefmagazineblog.blogspot.com/2015/08/the-independent-restaurant-count-is.html
With the help of research and marketing boards, chefs are utilizing popular (and not-so-common) protein items in new ways—particularly with charcuterie. The Sea-cuterie board at Chica...
http://chefmagazineblog.blogspot.com/2015/07/across-board.html
IN A WORLD SATURATED WITH UPSCALE MENUS, WE TAKE THE ROAD LESS TRAVELED ACROSS AMERICA TO FIND THE ESSENCE OF A NO-FRILLS MEAL. The open road is one of opportunity and romance, tr...
http://chefmagazineblog.blogspot.com/2015/07/regional-routes.html
THE GLOBAL FISHING INDUSTRY IS ONE MUDDIED IN COASTAL WATERS. IS TRANSPARENCY ANYWHERE IN SIGHT? The traceability of seafood from international waters to an American plate can be a web of c...
http://chefmagazineblog.blogspot.com/2015/07/clearing-sea.html
As the desire for “better-for-you” choices continues to increase and change in definition, your approach,as Chefs, to the foods you source and prepare for your menu must also change and refl...
http://chefmagazineblog.blogspot.com/2015/06/change-for-better.html
THE LONG WINTER IS FINALLY OVER, AND MAINE NEW SHELL LOBSTERS ARE HERE. JUST IN TIME FOR NATIONAL LOBSTER DAY. Maine is home to some of the world’s most delicious lobster, and the beginn...
http://chefmagazineblog.blogspot.com/2015/06/national-lobster-day-maine-event.html
CREATING A SYNERGY BETWEEN FUELING LONG-DISTANCE CYCLING CHEFS AND CHILDREN IN NEED, CHEF JASON ROBERTS AND NO KID HUNGRY ARE HITTING THE TRAIL. A frequenter of the bucket list—...
http://chefmagazineblog.blogspot.com/2015/05/pedal-message.html
If it’s culture at the heart of a sundry, sprawling dining scene that you crave, then Chicago’s got you covered. From Randolph Street mainstays and sun-drenched rooftops to hidden neighborh...
http://chefmagazineblog.blogspot.com/2015/05/where-nra-show-chefs-are-dining-in.html
With the NRA show in town, we're continuing our list of must-eat restaurants for brunch, dinner and everything in between. By Sam Ujvary 419 W. Superior Street 312/915-0011 Have you ev...
http://chefmagazineblog.blogspot.com/2015/05/chicago-chow-down-kinmont.html
With the NRA show in town, we're continuing our list of must-eat restaurants for brunch, dinner and everything in between. By Sam Ujvary 401 N. Morgan Street 312/763-3316 Being at The ...
http://chefmagazineblog.blogspot.com/2015/05/chicago-chow-down-brass-monkey.html
In town for the NRA show and looking for places to wine and dine? We've got you covered with a compilation of first choices in the Second City. By Sam Ujvary BELLYQ 1400 W. Randolph St. 31...
http://chefmagazineblog.blogspot.com/2015/05/dining-destinations-chicago.html
Chef Liz Sweeny introduces Evolve Bistro, which opened for lunch in April. Evolve Bistro is a student-run restaurant at The Illinois Institute of Art - Chicago. It operates under the su...
http://chefmagazineblog.blogspot.com/2015/05/the-illinois-institute-of-art-launches.html
The Culinary Institute of America (CIA) will celebrate women chefs and restaurateurs tomorrow at the 2015 Augie Awards leadership dinner. The event takes place at the American Museum of Natural ...
http://chefmagazineblog.blogspot.com/2015/04/cia-celebrates-women-at-2015-augie.html
Fundamentals. Foodamentals. Potayto, Potahto This year’s lineup of sessions at the NRA Show’s Foodamental Studio gives you, the master of your stovetop domain, the up-close-and-personal a...
http://chefmagazineblog.blogspot.com/2015/04/the-foodamental-studio-lineup-is-here.html
What do the 2015 Kitchen Innovations Award recipients offer your back of house? By Megan O'Neill Implementing efficiency in time, space, and energy in the kitchen is arguably one of the mos...
http://chefmagazineblog.blogspot.com/2015/04/innovation-in-kitchen.html
If you’re looking to attend the same successful International Wine, Spirits & Beer Event that was at last year’s National Restaurant Association show , you won’t be able to find it. Ho...
http://chefmagazineblog.blogspot.com/2015/04/the-show-within-show.html
Are you looking for intel on financial best practices? Are you hoping to execute growth strategies in the coming year? What about learning tax and accounting advice from professionals specializi...
http://chefmagazineblog.blogspot.com/2015/04/should-you-be-attending-restaurant.html
By Megan O'Neill The global fishing industry is a cloudy animal of the high seas. The traceability of seafood from international waters to an American plate is a difficult web of confusio...
http://chefmagazineblog.blogspot.com/2015/03/is-americas-sustainable-seafood-at-risk.html
Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visitCHEF'S S...
http://chefmagazineblog.blogspot.com/2015/03/chefs-stirrings-enewsletter-march-16.html