1. Going with the Grain We’ll continue to see increased enthusiasm for grain-based menu items as grainiacs gravitate toward rice, pasta, quinoa, barley and a host of heirloom and specialty grains. At Founding Farmers in Washington, D.C., for instance, the “Simple Plates” that pair proteins and grains include combos like fish, barley and roasted vegetables; chicken, quinoa, zucchini and pine nut salad; and the beef, red rice, pickled vegetable and arugula salad. 2. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.