Planning a New Year’s Eve Menu
I write and develop a lot of menus over the course of a year. From small little snacks to elaborate menus for a fundraising gala based on a specific theme. After all these years some of the questions I ask myself when thinking about what to serve are instinctive and come very natural to me. I want to stop for a minute and take some time to write down the process I go through when putting together a menu. In this case it was putting together a menu for new year’s eve for my family and best friends. I break down the menu writing process into several steps: Inspiration or...
Read MoreGourmet burgers provide affordable luxury why not my wedding?
In the these days of cost conscious brides and cut entertaining budgets, caterers are trying to re-invent the cow and find cost effective cuts of beef, why not try a burger. Think about, 200 of your closest family and friends or colleagues from work, enjoying a gourmet burger. Match that with a local brew, seasonal vegetables for the sides and housemade sauces served family style and that’s an event I would want to go to. Luxury could be American Wygu, Bison or Heritage Turkey, Heirloom Tomatoes, Local Arugula and Brioche grilled with Truffle Butter. Think about this article and all...
Read MoreCraft brews and local foods are popular in Britain
For years I have been the brunt of many a joke about the quality of food and dining in England. I am glad there are people recognizing the fact that without the change in food quality and expectations by the young chefs, farmers and producers of England we would not have the gastropub. If you look at the last rash of restaurant openings in Chicago, how many have been based on a English Pub. I love the creativity associated with the Gastopub. Great beer home made sausages and a casusal environment, what better way to spend the evening out enjoying a meal. I will toast a pint of real ale in...
Read MoreWhat’s Your Favorite Local Ingredient?
If is grown, baked, raised, fermented, hand made or brewed in your "backyard" and you use it in your operation we want to know.
Read MoreLooking for Data
If there are any organizations or individuals who are interested in working on a project about putting local farmers and food producers in contact with users such as foodservice companies through a information network outside of the traditional vendor realtionships just let me know. Share this:PrintEmailPin ItFacebookShareStumbleUponReddit
Read MoreAbout Us
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history which he applies to present day menus by using strong organizational skills, leadership, problem solving and the appropriate use of technology. His understanding of the culinary arts comes from experience in the following: A la carte Dining, Off-premise Catering, Corporate Dining, Conference Catering, Hotel Foodservice Connections
The Stew – chicagotribune.com
- Kellogg-Achatz mystery solved; recipes legit, agreement expired
- Chicago Craft Beer Week: a roundup
- Healthful foods not really more expensive than junk food, says USDA study
- Logan Square Kitchen announces closing, citing burdensome city regulations
- Tony Hu adds to Chinatown empire; Spring World to become Lao Yunnan
- Fake Grant Achatz recipes appear on a Kellogg's site
Recent Comments