With all the buzz about better-for-you or light-and-healthy menu items, the truth is that it’s still all about flavor. Sure, your customers appreciate seasonal fruits and vegetables, lean proteins, and global grains. They have embraced small plates menus and entree salads. But what brings people back time and again to your restaurant is creativity. Seafood ideas in this month’s recipe section include Swiss Chard-Wrapped Wild Alaska Rockfish Skewers, Sake-Seared Tuna with ...
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