Every month, I get a newsletter from Liz Wunderlich of the US Meat Export Federation. This issue carried information of the restaurant trends for 2013. I felt you would enjoy reading them and seeing how many you observe. Thanks...
Read MoreThis is Reprinted from Flavor & The Menu Volume 13, Issue 4. This is my favorite magazine and one of the few I read and save for reference. I enjoy keeping up with trends. ~MDH Consumer confidence brings a more adventurous...
Read MoreThe Tandem Tasters, Maralyn D. Hill and Brenda C. Hill, will be attending Bocuse d’Or again in January and we are delighted to cover this amazing event and everything that surrounds it. 25-26 January 2011 This is held as...
Read MoreAs many of you are aware, Brenda and I, The Tandem Tasters, covered Sirha 2009 which included Bocuse d’Or. Our long time friend, French Master Chef, Herve Laurent, accompanied us. He had been inviting us ever since we...
Read MoreIn the fall issue of Flavor & The Menu, Steve Schimoler has written an article “Degree of Flavor.” It’s excellent at describing the importance of the temperature that you cook and serve various types of...
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