Author Archives: Melanie Wolkoff Wachsman

Incorporate Antipasta Across the Menu

Don’t limit the antipasto concept to platters. Consider the suggestions below to stretch antipasto across the menu: • Create an antipasto salad where assorted meats, cheese and vegetables sit over mixed greens. • Offer antipasto-style subs, paninis, wraps or sandwiches built around standard platter ingredients such as salami, pepperoni and cheese or roasted artichoke hearts,More »

2011 June: PERFECT MARRIAGE

2011 June: PERFECT MARRIAGE

As Americans continue fighting the battle of the bulge they often look for healthier menu items that still satiate the appetite. Enter insalata pizzas, which turns ordinary pizzas into a more healthful bite by adding salad elements –– without skimping on taste. Insalata pizzas also add visual appeal to menus and on marketing materials. OnestoMore »

Choose Capocollo

Yo Pauly, capocollo, pizza, slice

Upscale Italian meat sets operators apart from competition Let’s face it: When it comes to pizza, pigs are popular. “There’s nothing better than a little pork on your pizza. It’s a great ‘go-to’ meat if you want to add a little protein,” says Walter Pisano, executive chef at Tulio Restaurant in Seattle, Washington. While pepperoniMore »

Succulent Scampi

2012 July: Succulent Scampi

Elevate menus with this easy-to-prepare add-on According to John F. Mariani’s Encyclopedia of American Food and Drink, scampi is a Venetian term that dates back to the 1920s. It refers to shrimp cooked in butter, white wine and lemon juice –– but a small lobster or prawn is preferred. Shrimp scampi first became popular afterMore »

Go Green

caproccio salad

Fun and flavorful salads heat up summer profits With the summer months upon us crisp, cold salads are a must-have menu item. “When it’s hot outside, salads are one of my favorite foods to eat,” says Spencer Johnston, executive chef at The Churchill in Los Angeles, California. To move his dinner salads, Johnston has summerMore »

2012 March: Affinity For Artichokes

2012 March: Affinity For Artichokes

When G. Terrill Brazelton, head chef at Slice Stone Pizza and Brew in Birmingham, Alabama, developed his pizza menu, including artichokes was a no-brainer. After all, Brazelton grew up eating steamed artichokes from his parent’s California garden. Today, he places artichoke hearts on the “Very Veggie” pizza alongside spinach, mushrooms, Kalamata olives, onions, jalapeños, garlicMore »

Gotcha Covered: Breaded chicken makes a great pizza topping

2011 May: Gotcha Covered

Think breaded chicken, and the ubiquitous chicken tender may come to mind. Yet many pizzeria operators find that breaded chicken also fits nicely in entrées and salads — and even as specialty pizza toppers. At Casa Del-Dio Pizzeria and Italian Kitchen in Orlando, Florida, breaded chicken appears in traditional dishes such as chicken parmigiana andMore »

Artichokes: All Choked Up

2011 March: All Choked Up

Sure, pepperoni, onions and mushrooms will always be beloved pizza toppings. But as patrons’ palates evolve, so does their desire for trendy toppings. Filling this of-the-moment-ingredient spot is the artichoke. The artichoke is a member of the thistle or sunflower family. While it is a formidable plant to tackle, the edible “heart” provides a nutty,More »

2011 March: Seafood Pasta – Fruits of the Sea

2011 March: Fruits of the Sea

Frank McCarron, general manager/ chef at Portino’s Fresh Italian in Valley Center, California, wanted to freshen up his menu. So he decided not to introduce a new type of pizza, but instead opted to incorporate seafood pasta specials. “Seafood pasta spices up the menu and offers variety for customers,” says McCarron. At Portino’s, seafood pastaMore »

2011 February: Fresh or Frozen?

2011 February: Fresh or Frozen?

Grill it. Roast it. Fry it. Smoke it. Pizzeria operators have a seemingly endless list of ways to prepare chicken. However, deciding on what type to chicken to use — fresh or frozen — is more limited. There are benefits to both. “Fresh chicken is not only the most economical purchase alternative, it’s also theMore »