TITLE

PRODUCE

AUTHOR(S)
COBE, PATRICIA
PUB. DATE
October 2010
SOURCE
FoodService Director;10/15/2010, Vol. 23 Issue 10, pFSB2
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article looks at how restaurants and purveyors in the U.S. are maximizing the availability of fresh produce in their menus. Paul Steck of Saladworks describes how the restaurant sources fresh produced during winter. Chef Steve Farley of Artisan's Brewery & Italian Grill offers daily special menus of the produce in season.
ACCESSION #
54562120

 

Related Articles

  • Strategy clinic. Trevor-Roper, Charles // Caterer & Hotelkeeper;6/7/2007, Vol. 197 Issue 4479, p43 

    The article presents tips on establishing a quick-service restaurant in Great Britain. According to the author, it would be easy to set up a restaurant using quality ready-prepared foods. Farmers and small producers add value to their products by processing them further and marketing themselves...

  • Seeking to sustain farmers and the local economy. Liddle, Alan J. // Nation's Restaurant News;7/11/2005, Vol. 39 Issue 28, p43 

    Reports on the prevalence of restaurants using and promoting regional farm products in their menus in the U.S. Factors contributing to the increase in demand for meatless meals; List of the growing number of specialty crops and livestock being launched by restaurateurs; Use of non-cheese...

  • Market Harvest. Ferreira, Charity // Sunset;Sep2004, Vol. 213 Issue 3, p118 

    Presents three U.S. restaurants and their preferred markets as source of their cookery. Visit to the Windsor Sunday Market by chef Matthew Bousquet, co-owner of Restaurant Mirepoix; Use of farmer's produce in menus by chef Suzanne Goin, owner of A.O.C. and Lucques restaurants; Food at Restaurant...

  • Sourcing specialties.  // FoodService Director;6/15/2007, Vol. 20 Issue 6, Special section p8 

    The article reports on the sourcing of restaurants in the U.S. for specialty vegetables. Seasonal shifts are not as prevalent with this type of produce, says Robert Schueller, a spokesperson for Melissa's, a produce supplier based in Los Angeles, California that specializes in specialties. He...

  • Fresh produce news.  // Caterer & Hotelkeeper;11/21/2002, Vol. 191 Issue 4249, p68 

    Presents updates on farm produce supplies for the British food service industry, as of November 2002. Availability of Galia melons and pineapples; Details of pricing forecasts for Peruvian asparagus; Quality of sprouts in 2002.

  • CROP UPDATE. Lawson, Stuart // Caterer & Hotelkeeper;4/18/2014, Vol. 203 Issue 4822, p41 

    The author provides information about the availability of certain crops and fresh ingredients in the British foodservice market including peppers from Spain, Morroco and across Europe, strawberries from Spain, and fine beans from Kenya.

  • Staying Ahead Of The Curve.  // Restaurant Hospitality;Feb2008, Vol. 92 Issue 2, p49 

    The article presents some suggestions for restaurateurs on trends in the U.S. hospitality industry to stay ahead in competitive environment. Japanese Izakaya, Indian Chaat, Middle Eastern Mezze and Spanish Tapas are becoming popular among every kind of restaurant across the U.S. Chefs who know...

  • FALL PRODUCE. Cobe, Patricia // Restaurant Business;Sep2009, Vol. 108 Issue 9, pFSB2 

    The article focuses on the preferences of diners of seasonality and freshness of produce in the U.S. A joint research by the National Restaurant Association, the Produce Marketing Association and the International Foodservice Distribution Association, found that while fresh produce usage is...

  • SUPERFRESH.  // U.S. News & World Report;8/15/2005, Vol. 139 Issue 6, p63 

    Profiles Alice Waters, a restaurant owner who focused on serving foods made with fresh ingredients. Her opening of Chez Panisse in 1971; How Waters shunned large factory farms for local, organic farms for her produce; Efforts of Waters to get produce from the fields to the table as quickly as...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics