Menu editors Pat Cobe and Bret Thorn were among the guests who celebrated the winners of the 2024 MenuMasters awards on Saturday. We were in the thick of the event at Morgan Manufacturing in Chicago’s West Loop neighborhood, sampling the chef-prepared food at the various stations and talking to the eight chefs honored this year. Chef and restaurateur Nancy Silverton was inducted into the MenuMasters Hall of Fame, and we talk on the podcast about her accomplishments as a chef and restaurateur. Sh...
May 21, 2024•11 min•Transcript available on Metacast This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food, drink and restaurants. Pat recently visited Coqodaq, a classy NYC Korean fried chicken restaurant with a casual vibe run by the owners of upscale steakhouse Cote. Both Bret and Pat attended an event for Rocco DiSpirito, the James Beard Award-winning chef and TV celeb who just released ...
May 14, 2024•20 min•Transcript available on Metacast This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food and drink. Bret is settling into his new Brooklyn digs, discovering the vast assortment of pickled and smoked fish available in his new neighborhood. And buckwheat—that’s the grain of choice in the shops that surround his apartment. Pat was recently a guest at a “Nikkei Twist” dinner in...
May 07, 2024•26 min•Transcript available on Metacast This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, Senior Food and Beverage Editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food and drink. Bret recently moved from one Brooklyn neighborhood to another, and the culinary scene is very different. He’s surrounded by Turkish food and already tried a Turkish breakfast specialty that’s currently trending on TikTok but has been served in mom-and-pop restaurants forever....
Apr 30, 2024•22 min•Transcript available on Metacast This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food and drink.
Apr 23, 2024•25 min•Transcript available on Metacast This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent hot topics. The James Beard Foundation announced the finalists in the restaurant and chef categories, naming nominees in 22 categories, including both national regional honorees. While culinary skill and operational excellence still play into the awards, a positive work culture and community involvement are now key cr...
Apr 16, 2024•28 min•Transcript available on Metacast Pepe Moncayo is the chef and owner of Cranes, a restaurant he opened in Washington, D.C., in February of 2020 to enthusiastic acclaim. Of course, normal operations ceased five weeks later, but the fine-dining restaurant survived and the chef’s food, which reflects his own culinary journey, continues to be appreciated by guests. Moncayo was born and raised in the suburbs of Barcelona and started cooking after his mother passed away when he was 13. He would accompany her to the market, carrying he...
Apr 09, 2024•22 min•Transcript available on Metacast Menu Talk will still feature Pat Cobe, but now she'll have a cohost: Informa colleague, Bret Thorn with Nation’s Restaurant News. Both are veteran reporters on the menu beat and eager to bring you inspiring conversations about what’s happening in restaurant and foodservice kitchens, including weekly interviews with chefs, operators and food professionals. Get ready for a new era of Menu Feed with Menu Talks!
Apr 04, 2024•1 min•Transcript available on Metacast Gott’s Roadside got its start in California’s Napa Valley 25 years ago and has been recognized by the James Beard Foundation as an early pioneer of fast-casual dining. Through the years, the food has evolved from a limited menu of burgers, fries and shakes to a broad and varied selection that offers something for everyone, says Clay Walker, president of the iconic drive-in. This year, culinary director Jennifer Rebman is introducing a commemorative 25th anniversary menu, rotating in old favorite...
Mar 28, 2024•28 min•Transcript available on Metacast Sara Bradley, chef-owner of Freight House in Paducah, Kentucky, worked in Michelin-starred restaurants in New York and Chicago, but always wanted to return to her hometown and be her own boss. She opened Freight House in 2015 with the mission to create a technique-driven yet accessible restaurant where all guests would feel comfortable dining and all team members could experience true work-life balance. Bradley knows all about balance—she juggles her job as restaurant chef-owner with her role as...
Mar 21, 2024•27 min•Transcript available on Metacast John Manion introduced Chicago diners to Brazilian ingredients and flavors when he opened La Sirena Clandestina back in 2012. It’s a cuisine that’s near and dear to his heart and palate, as the chef spent part of his childhood living in Sao Paolo. Manion went on to open El Che Steakhouse & Bar, where the menu covers more of South America with a focus on meats cooked over live fire. But when La Sirena Clandestina closed in 2019, he always had the vision to open a more expansive Brazilian rest...
Mar 14, 2024•27 min•Transcript available on Metacast Raeanne Sarazen, author of "The Complete Recipe Writing Guide," created a comprehensive guidebook to help chefs, menu developers and dietitians master the art of recipe writing. In our conversation, she explains why and how well-written recipes can boost efficiency, ease staff training and improve the menu. Traditionally, cooks learned at the side of more experienced chefs, but that model isn’t always practical in today’s fast-paced, labor-challenged kitchens. The detailed chapters of ...
Mar 07, 2024•23 min•Transcript available on Metacast Larissa Dubose is a certified sommelier and national director of beverages for Paradies Lagardère, overseeing the wine program at Vino Volo, the wine bars at airport locations all over North America. She’s tasked with creating an oasis for busy travelers who want to relax with a glass or flight of wine and perhaps a bite to eat before boarding their plane. Chef Duane Nutter and Dubose coordinate wine and food pairings. At each location, Dubose has curated a diverse wine selection that appeals to...
Feb 29, 2024•29 min•Transcript available on Metacast Arthur Carl II joined IHOP at the end of 2022, and in just over a year, he has accelerated menu innovation and taken the 1,794-unit pancake house in new culinary directions. Carl began by identifying gaps in the menu, quickly developing a line of indulgent Eggs Benedict and sweet and savory crepes to elevate the morning daypart. Then he leaned into lunch and dinner, introducing a collection of Ultimate Steakburgers with culinary touches, like bacon jam and Parmesan crisps. Pancake Tacos followed...
Feb 22, 2024•18 min•Transcript available on Metacast Ryan Ratino has helmed the kitchens at D.C. restaurants JONT and Bresca for several years, earning Michelin stars for both. Now he’s taking on Florida, opening MAASS in the Four Seasons Hotel in Fort Lauderdale and putting the finishing touches on OMO in Orlando. Each of the restaurants has a distinct personality and offers a distinct dining experience, from the bistro-style Bresca to the Japanese-inspired tasting menu at JONT and the contemporary seasonal spirit of MAASS. At OMO, Ratino is cura...
Feb 15, 2024•26 min•Transcript available on Metacast Steven Chandler, general manager of Husk in Charleston, S.C. earned his culinary chops in the back-of-the-house, working in hotel kitchens overseeing purchasing, event planning, catering and more. But he felt his true calling was in the front-of-the-house, and he made that transition several years ago, landing at Husk in 2022. Since he joined the team, he’s elevated the training program, added a bar and patio with a more casual vibe and menu and preserved the cherished restaurant’s legacy while ...
Feb 08, 2024•28 min•Transcript available on Metacast Alexis Schultze Parra became a fan of juicing as a California mom and yoga enthusiast before she co-founded Nekter Juice Bar 13 years ago. The healthy fast casual has since grown to over 300 locations, and in her role as chief visionary officer, Parra oversees culinary, supply chain, marketing and more. Although Nekter has a large core customer base for its convenient, nutritious and functional juices, smoothies and bowls, she is exploring new ways to grow this audience beyond the health-conscio...
Feb 01, 2024•26 min•Transcript available on Metacast When Cindy Syracuse joined BurgerFi International last January as CMO, she hit the ground running. Her first order of business: Earn more recognition for BurgerFi in the “better burger” category. So she tasked the culinary team with creating a new burger to enter into the South Beach Wine & Food (SOBE) festival’s Burger Bash taking place in February. In less than a month, they developed the BBQ Rodeo Burger, entered it into the competition and won first place. Sister concept Anthony’s Coal F...
Jan 25, 2024•31 min•Transcript available on Metacast Neil Doherty’s official job title at Sysco is senior director of global culinary development, but it wouldn't be wrong to call him “chief problem solver” for the broadline distributor. He works along with the 87 chefs Sysco employs at 32 test kitchen sites around the country to help operators in every segment source products to meet back-of-house challenges. Right now, the biggest challenge is labor. Kitchens in restaurants, colleges, health care and other segments are still understaffed or ...
Jan 18, 2024•27 min•Transcript available on Metacast Jenner Tomaska and Katrina Bravo, husband and wife co-owners of Esmé, met when they were both starting out in the industry at MK, a groundbreaking Chicago restaurant that has since closed. The pair eventually married and ventured out on their own, opening Esmé in 2021. The Chicago fine-dining restaurant embodies their vision to marry Bravo’s passion for art and Tomaska’s passion for culinary artistry with the shared goal of providing first-rate hospitality. Esmé offers an evolving tasting menu i...
Jan 11, 2024•31 min•Transcript available on Metacast Philippe Massoud grew up Lebanon, spending a lot of time in his family’s hotel learning hospitality and cooking from the best. He was forced to leave his country during the civil war, arriving in the U.S. with a strong desire to pursue his culinary passion. That desire finally became a reality 15 years ago, when, after many fits and starts, he opened ilili in New York City, introducing Americans to Lebanese fine dining. The restaurant, whose name means “tell me” in colloquial Arabic Lebanese, fe...
Jan 04, 2024•34 min•Transcript available on Metacast Towards the end of every year, Technomic releases its annual predictions for the year ahead. Lizzy Freier, director of menu research and insights, worked with her team of researchers and analysts to compile Technomic’s report, “What’s in Store for 2024.” She joins the podcast to talk about the data-based trends that rose to the top. Freier digs into the report to reveal vivid details behind the predictions. Listen to find out how weather is impacting menus, why breakfast and brunch are rising in...
Dec 20, 2023•20 min•Transcript available on Metacast Joel Reynders was named VP of culinary and executive chef at Bar Louie just last May, and he hit the ground running. The 67-unit chain has long been a popular happy hour destination, but guests would order a drink or two and some nibbles and leave to have dinner someplace else. To fill that gap, Reynders—whose casual-dining experience includes Red Lobster, Darden, Tijuana Flats and more—developed a new collection of approachable, flavor-forward dinner entrees and sides. He also worked on filling...
Dec 14, 2023•27 min•Transcript available on Metacast Becky Boyd has worked at Outback Steakhouse most of her adult life, starting as a server and moving up to bar manager and eventually to her current position as Director of Menu Innovation & Strategy for all of Bloomin’ Brands. Bloomin’ is the parent company of Outback, Bonefish Grill and Carrabba’s Italian Grill. Outback is currently on an innovation tear, launching seasonal limited-time menus at a steady pace. The most recent promotions focused on Fall’s Swicy menu flavored with the sweet h...
Dec 07, 2023•28 min•Transcript available on Metacast Carl Sobocinski opened his first restaurant called Soby’s 26 years ago in Greenville, S.C., serving low-country cuisine along with a personalized brand of hospitality. More restaurants followed, and Sobocinski eventually formed Table 301 as the umbrella company that oversees them all. Now there six unique concepts, all within a three-block radius in Greenville, plus a food truck, two event venues and a catering arm. Diego Campos is executive chef at one of the six called CAMP, a modern American ...
Nov 30, 2023•31 min•Transcript available on Metacast Entrepreneurship runs through the veins of Andrew Munday, co-founder of Local Kitchens, a micro food hall that collects small and independent restaurants under one roof. He’s also been involved in six other startups, including delivery giant Door Dash, and is now on a mission to help existing restaurants grow and partner with operators and chefs to create new concepts. Local Kitchens’ most recent collaboration is with Andy Ricker, chef-founder of Pok Pok in Portland, Ore., who is recognized worl...
Nov 16, 2023•23 min•Transcript available on Metacast Pepper Lunch currently has five restaurants in the U.S., but CEO Troy Hooper is on a mission to accelerate growth into both traditional and nontraditional spaces. The fast casual was founded by a Japanese master chef more than 30 years ago, and now counts hundreds of locations around the world. The focus of the menu is a dish called Beef Pepper Rice, a favorite meal in Japan that’s usually served lazy Susan-style in family homes. Pepper Lunch pared down this family-style dish to a personal-sized...
Nov 09, 2023•32 min•Transcript available on Metacast At its five locations in the Chicagoland area, Beatrix pulls in crowds all day long. Andrew Ashmore, corporate chef and partner in the Lettuce Entertain You restaurants has created a widely appealing menu with elevated touches such as house-baked breads and pastries, handcrafted cocktails and locally sourced ingredients. The varied menu includes plenty of vegetarian items for lunch, dinner and weekend brunch—the busiest meal occasion, said Ashmore. Listen as he describes how his culinary journey...
Nov 02, 2023•24 min•Transcript available on Metacast Yia Vang did not set out to be a restaurateur, but after his Hmong food popup took off in Minneapolis, he realized this was his mission. Vang emigrated to the U.S. from Southeast Asia with his family as a young child, seeking refuge among other Hmong people in Minnesota. His popup found a home in a trailer and eventually started operating as Union Hmong Kitchen in Minneapolis’ Graze Food Hall. He is now working with partners to open a full-service brick-and-mortar restaurant called Vinai in 2024...
Oct 26, 2023•26 min•Transcript available on Metacast As chef-partner in Pomegranate Hospitality, Alon Shaya has shared the rich culinary landscape of Israel through his acclaimed restaurants—Saba in New Orleans, Safta in Denver and the newest, Silan in the Bahamas. But, he says, it has been one of the greatest honors of his life to help preserve one family’s legacy through the Rescued Recipes series of dinners he’s hosting in cities across the country. Shaya began this project after discovering a recipe book from the Fenves family during a visit t...
Oct 19, 2023•29 min•Transcript available on Metacast