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Serving up the whole animal: Nose-to-tail cooking

Click here to view the original article published by the National Restaurant Association.

Move over, pork chops. Nose-to-tail cooking, in which chefs use the whole animal, continues to be trendy. At Chicago’s Publican, adventurous diners can savor everything from crispy pigs’ ears to pigtail terrine. “There’s only so much you can do [...]

Preparing for the Millenial Generation

In the coming years Millenials (those between the ages of 18-29, sometimes referred to as Generation Y) will overtake the baby boomers as the most sought after target audience for restaurants, this according to a recent Nation’s Restaurant News article.

According to the report, this generation will continue to become more diverse because [...]