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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
Veloutes Sauce
If you serve pasta-based dishes that feature chicken or fish, a velouté may be a sauce worth exploring. Veloutés are cheap to make, tasty and perfect matches for pasta. Start with a basic chicken stock — canned, concentrated or fr...
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Menu Development
Add Heat To Your Menu
We’ve all seen those menus in restaurants –– Thai, Vietnamese, Chinese, Japanese — where the heat level of certain dishes is marked by a small chile symbol. Usually, one chile is mild, two chiles means hot and three chiles, we...
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Menu Development
Five Summer Specials
Have fun with this “five-course” summer special: appetizer, salad, pizza, pasta, and dessert. I have a lot of recipes to cover, so let’s get right to it. Each of these recipes can be scaled up in direct proportion. APPETIZER Mozzare...
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Menu Development
Meat Luvahs
What’s it going to be for that meat lover’s pizza? Three meats? Four meats? Five meats? Be careful –– don’t turn that pizza into a meat casserole or a grease trap. Common sense must prevail when putting together a meat l...
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Menu Development
Sauce Trends
To keep you ahead of the curve, here is the way I see the sauce ladle being used in the year ahead for both pasta and pizza. However, as the song goes, you can’t have one without the other. For example, if the trend in pizza is toward a thinner...
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Menu Development
Wings
By Pasquale “Pat” Bruno It was at the Anchor Bar in Buffalo, New York, circa 1964, that owner Teresa Bellissimo created the now famous Buffalo chicken wings. As the story goes, she received a large order of chicken wings from a supplier a...
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Menu Development
Adding Wine
The amount of varieties really depends on how passionate you are or want to be about it, as well as the volume of your business. I would not sell them all by the glass unless you have a fairly small list. Otherwise, you’ll have some wines spoil...
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Menu Development
Fontina Asiago
Fontina and Asiago are two important Italian cheeses, and both are fortunate enough to carry a dual citizenship. Born in Italy –– fontina in the Piedmont, Asiago in the Veneto –– they have been successfully replicated in the U...
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Menu Development
Molten Lava Cake
Molten lava cake –– you gotta love the name. But to shower even more love on that name, put the word “chocolate” in front of it. This beauty of this cake has been kicking around for a while, but it hasn’t lost any of its...
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Menu Development
Sausage — the second most popular pizza topping
Considering the fact that sausage is the second most popular pizza topping, it’s interesting that all too often we take this major money maker for granted. And because sausage is one of the most popular topping requests, we should be doubly sure th...
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Menu Development
Zucchini Sticks
Never look down on the idea of stick food as an appetizer option. Children and adults alike love stick food –– it’s fun, easy to eat, something a bit different. Stick food is here to stay. I have written about fried mozzarella sticks for Pizza ...
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Menu Development
Antipasto Platter
One of the features of a menu in many Italian restaurants is the antipasto platter. In one form or another, and with any number of ingredients, it has a lot of appeal, and it is especially inviting for family dining when everybody gets to take part i...