Patricia Fitzgerald

Dec 17, 2024 | getflavor.com | Patricia Fitzgerald

Kitchen Collaborative is a recipe-development initiative formed by Summit F&B and Flavor & The Menu. To fuel flavor innovation, a group of talented chefs partnered with sponsor brands and commodity boards to create recipes that showcase the passion and potential of our industry. Asked to recall one of his favorite food memories, Zack Randol reaches back two decades to his college days and a summer month he spent with a friend in Greece.

Dec 16, 2024 | getflavor.com | Patricia Fitzgerald

The Giant Spud at McAlister’s Deli is a singular dish because it’s double the size of any conventional loaded baked potato. That’s not marketing hyperbole, nor is it the result of a horticulturalist’s rogue experiment. The Giant Spud is actually two large russets pressed together, baked, split and loaded up to the max.

Dec 4, 2024 | getflavor.com | Katie Ayoub |Patricia Fitzgerald |Mike Kostyo |Nicole Duncan

In the U.S., fried chicken might call to mind a plate of breaded drumsticks and wings with generous helpings of mashed potatoes and green beans. But as Ben Murray, culinary director and executive chef of Immigrant Food, points out, “nearly every country has its own version of fried chicken.” The three-unit “gastroadvocacy” restaurant group in Washington, D.C., spotlights an array of global dishes and food culture.

Dec 4, 2024 | getflavor.com | Katie Ayoub |Patricia Fitzgerald |Mike Kostyo |Nicole Duncan

Sometimes dishes that are portioned for sharing leave little wiggle room for customization. That’s far from the case at Goodnight’s in Healdsburg, Calif. The steakhouse’s signature dish is a 42-oz. Tomahawk that’s dry-aged for 28 days and served with a French-trimmed 5-in. rib bone for dramatic effect. “It never fails to wow the guests,” says David Lawrence, executive chef.

Dec 4, 2024 | getflavor.com | Katie Ayoub |Patricia Fitzgerald |Mike Kostyo |Nicole Duncan

Like fried chicken, surf-and-turf dishes pop up in cultures the world over though the particular proteins vary based on local availability and culinary tradition. At Hummus Mediterranean Restaurant in San Mateo, Calif., Turkish-Mediterranean flavors reign supreme, especially in the Beef Soujouk and Prawn Skewer appetizer. “It’s not a dish that can be commonly found at other Mediterranean restaurants, so that makes it special,” says Amir Hosseini, partner of the fine-casual restaurant.