Verging from traditional side dishes is a great way to freshen up summer menus, said chef Kelly Stoiber of Grasch Foods, who makes 15 to 25 different salads a day including grilled corn salad and wasabi coleslaw. "Our crowd is changing," Stoiber said. "We used to have older customers with more traditional tastes. Now we're seeing younger people who are more willing to try unique flavor combinations. People are trending toward more adventurous dishes, trying things they've never seen."
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