To help make holidays a memorable culinary occasion for diners, Executive Chef Jonathon Miller from Stein Erikson Lodge in Utah loves to add the “wow factor” by using bright and/or exotic flavors, creating unique traditions and incorporating the unexpected.
Diners, explains Technomic, Inc. President Darren Tristano, are open to new experiences – and yet there is a “burgeoning back-to-basics mentality” in restaurant goers. This means they want to eat foods they trust, ones that won’t make them sick, ones that help with obesity issues and type 2 diabetes. They want farm to table foods – with Generation Z especially demanding more trust and transparency in what they’re consuming. Discover more about what Darren has to say about generational differences and back-to-basics trends:
I hated cauliflower as a kid. It wasn't necessarily the flavor that I disliked, but its resiliency, its ability to withstand the frost, to make it through to the colder months when everything else had succumbed to it.
Farmer Lee Jones shares his early winter menu must haves for 2016.
Bob Jones Jr. talks invasive species with one of our special farm guests!