Crazy for Crust makes cake mix soft pretzels
So, last weekend at the Duncan Hines Test Kitchen, Chef Joe (the guy who is the magic behind the scenes) was talking about food trends. One of them was the soft pretzel. I don’t know about you, but I’ve seen them all over the place lately. Sally is the queen of soft pretzels, and Ashton just posted these Pumpkin Pretzel Bites the other day.
Chef Joe did some amazing things with cake mix and it got me to thinking: Could you make a cake mix pretzel? And guess what? You can!
Read more: www.crazyforcrust.com
Sac Biz Lunch samples Mighty Tavern’s farm-to-fork fare
“We’re not a farm-to-fork restaurant,” sous chef Jason Azevedo told me when I visited Mighty Tavern yesterday for a taste of the 6-month-old Fair Oaks restaurant’s Farm to Fork Restaurant Week menu.
A few minutes later, Azevedo delivered three dishes that screamed “farm to fork,” including a plate of pork ‘n’ beans that he called a “one pig, one farm” entree.
Read more: sacbizlunch.com
Who’s Cooking School Lunch? introduces Scott Soiseth of Turlock
The primary crops grown around Turlock are as diverse as the population. Prominent are almonds, peaches and other stone fruits, grapes, citrus and row crops. The opportunity for sourcing local fruits and vegetables for the student population is everywhere. Scott Soiseth uses many of these crops in his school lunch program, in which he emphasizes sourcing his food locally with a focus on freshness and flavor.
Read more: whoscookingschoolunch.com