Fall flavors arrive on restaurant menus

09/12/2013 | Nation's Restaurant News (free registration)

This fall, chefs are looking beyond the typical pumpkin, cinnamon and apple cider flavors that typically dominate the season's menus, writes Bret Thorn. Trends include duck meat, almond milk and dishes inspired by Lao cuisine.

View Full Article in:

Nation's Restaurant News (free registration)

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations