Tuffy Stone
Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
Return of the Pork Chop to Restaurants
Often overlooked on the menu in favor of more modern cuts, the pork chop has become neglected. But this classic cut is ready for a makeover. The Problem With Pork Chops (and What To Do About It) Overcooked chops and underwhelming eating experiences can be conquered....
Five Things to Know About the Flat Iron Steak
The Flat Iron is an up-and-coming cut in the foodservice world and one chefs need to pay close attention to. What is a Flat Iron steak? Why is it primed to transform your menu? Take a look below. #1. It’s a College-Educated Cut. For many years, the shoulder area...
From Our Hearts to Your Plate
Beef Ribs vs. Pork Ribs: Everything You’ve Always Wanted to Know
For a menu differentiator that’s cost-efficient, versatile and underutilized, stick with ribs. And whether you’re considering adding beef or pork ribs to your menus, you’ll be choosing cuts that help you stand out from competitors.Here’s why. According to research...
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