Chocolate Cake

More restaurants need to step up to the plate (so to speak) when it comes to desserts. Why? Because you lose income (lower check average) if you don’t. Why? Because you increase customer satisfaction. Absolutely, there are a gazillion desserts –– many of them quite good –– that you can purchase from suppliers that are readyMore »

Fried Artichoke & Zucchini

The appetizer section of menus has been taking a beating in the many Chicago restaurants I visit every day in my role as chief restaurant critic for the Chicago Sun-Times. I see customers moving away from expensive appetizers (and, believe me, the price of apps have gone through the roof) and moving directly to an entreeMore »

Gorgonzola

I could (and often do) make a meal of crusty Italian bread, Gorgonzola cheese, and a lusty Italian red wine (such as Barolo, Chianti Riserva or Barbaresco). The Gorgonzola I would select would be Gorgonzola naturale, which has a more assertive flavor than Gorgonzola dolce (aka dolcelatte), which is delicate. I could also, instead ofMore »

2012 September: New SpeedLine 6.4 Release unveils the new face of Pizza Point of Sale

LYNDEN, WA, September 24, 2012 — SpeedLine POS version 6.4, released today by SpeedLine Solutions, Inc., introduces a new, modern interface design and a range of new tools to increase restaurant sales and efficiency. Inspired by the simplicity and modern design of the best mobile apps, this latest release of the popular pizza and deliveryMore »

Potato Tart

Some clarification on Pecorino Romano and Romano is in order. A true pecorino Romano is made from Sheep’s milk (pecorino translates as “little sheep”) and comes from an area around Rome (though pecorino is made in many regions of Italy). Romano made in this country is made with cow’s milk. Pecorino Romano, which is indispensableMore »

Cheddar and Colby

American Cheddar is generally made from pasteurized cow’s milk. Cheddar is often referred to as the “big cheese” of American cheeses. Its popularity is quite evident, since the average American consumes about 10 pounds of cheddar cheese each year. The process of milling and piling of the curds (cheddaring) before pressing gives cheddar its name.More »