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Menu Development
Detroit Style Pizza: A Guide to Detroit Pizza
Discover Detroit-Style Pizza Detroit style pizza is a square, deep dish pizza that is known for its racing stripes sauce on top, cheese crust crown and light crust. Whether you call them red tops or square pizza, Detroit-style pizza is a unique pizza style that hast become one of the hottest pizza styles and one […]
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Menu Development
2009 November: Prep School
Adam Goldberg, owner of Fresh Brothers in Manhattan Beach and Redondo Beach, California, was slammed — on a Monday. The restaurant’s volume was up way more than normal. The lunch rush had extended to 3:30 p.m., leaving staff only one hour to prep...
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Menu Development
2009 October: Cool & Creamy
As temperatures rise this summer, diners look for ways to cool down. Ice cream presents a practical solution. Sure, you can sell it by the scoop, but why not pair ice cream with cookies or brownies? Ice cream lends itself to many easy-to-prepare dess...
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Menu Development
Dough storage can make or break your operation
Dough storage –– this is one of those topics that I continually get questions about, so it’s probably time that we go back and revisit the basics. The way in which we store our dough has changed over the years. Back in the 1950s it was common t...
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Menu Development
2009 October: Pasta Primer
I have been making linguine with clam sauce (both the red and white versions) in one fashion or another for many years, so you can well imagine that it is one of my favorites. If fresh manila clams or littleneck clams are not available, you can use c...
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Menu Development
2009 October: The Sweet Life
It’s no secret that times are tough for restaurant operators. Money is tight, customer numbers are down, and more than ever profi t margins are at a premium. But even though you may not be able to add that second location (yet), there are ways to b...
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Menu Development
2009 October: Udderly Delicious
In a race to outdo the competition, there aren’t a whole lot of ingredients left that have not turned up on a pizza. The fact is there’s nothing new about all of this; it now simply becomes a matter of marketing and advertising to get the custome...
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Menu Development
2009 November: Done with Style
From parsley and Parmesan to lemon slices and dustings of powdered sugar, plating food is an art form that delights guests. I want to teach you some plating techniques to let your passion for food shine through. I’m sure you’ve heard it a hundred...
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Menu Development
2009 November: Dough Doctor
Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finis...
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Menu Development
2009 November: Fired Up
Cooking with wood has been around since the dawn of civilization, so there’s no singular revelation attached to that method of cooking. On the other hand, cooking pizza in a wood-fired oven has been going on only since the turn of the century in th...
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Menu Development
2009 November: Pasta Primer
Spaghetti with Meatballs This recipe is very close to how my mother did her meatballs, but there are as many recipes for meatballs as there are Italians. This recipe makes 18 meatballs, each about 2 inches in diameter. Makes 6 servings (scale up in d...
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Menu Development
2009 September: Italian Classics
If we do a time machine scenario and zip back to May of 1889, we find Queen Margherita and her husband, King Umberto I, being served pizza at the palazzo in Naples where they were staying. The king and queen had heard about the famous pizzas of Naple...
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Menu Development
2009 September: Mushroom Magic
My father was a mushroom farmer. During my high school years, I put in more than a few hours getting acquainted with mushrooms in every way possible. Most of the mushrooms we grew (from scratch, including inserting the mushroom spawn into the compost...