What chef doesn’t want a ready supply of simple, versatile sauces and marinades? Chimichurri sauce can liven up a variety of dishes and, in keeping with its Argentinian roots, is an especially good complement to beef. Serve it atop steak crostini for a colorful, satisfying addition to your selection of small plates or appetizers.
Want to bring some variety to the greens you offer on your menu? Brussels sprouts are a relative of cabbage but can offer a different experience than you get with cabbage, kale or other hardy greens. They’re also versatile: Try them roasted, steamed, sautéed or even deep fried in both sweet and savory combinations. They can round out a meal as an appealing side dish simply dressed in olive oil, salt and freshly ground pepper – and can also work well in a salad as a complement to such wide-ranging ingredients cranberries, bacon or your favorite cheeses.
Has your restaurant resolved to use less plastic in 2020? It seems everyone has some plastic guilt nowadays – and there are businesses cropping up to help operators replace plastic and also find new uses for the plastic that already exists. Take Riegel Linen, which was among eight companies to win Restaurant Technology News’s “Restaurateurs’ Choice Award for Environmental Good” competition. The company, which makes linens for a range of industries, found a way to integrate leftover plastic bottles into its textiles. Riegel Linen collects, sorts and inspects plastic bottles, then sterilizes and dries them before crushing them into chips, Restaurant Technology News reports. Once melted down, the material is made into a new fiber that Riegel Linen uses to make napkins and tablecloths. Its RieNu napkins are made from 100 percent post-consumer recycled polyester.
It’s hard to beat pasta as a winter comfort food. Easy to prepare and customize, pasta is an appealing base for everything from light broths to rich, creamy sauces made from pork or meat. Bucatini Amatriciana is one example of a pasta dish that manages to combine a handful of ingredients into an impressive, satisfying dish. While the authentic Italian version of the dish uses guanciale, a fatty cured pork cheek, pancetta is easier to source and replicates the dish’s rich, satisfying flavor.