Over the course of 2015, we've put together a library of short Ebooks with fresh pasta cooking tips, food industry trends, restaurant marketing tips, and other profitable pointers to share our pasta-based expertise and keep you in the dough.
As 2015 comes to a close, it's time to plan our menus for the year ahead and aim to feed our customers what they truly want. In our pasta-based guide to 2016 restaurant trends, we'll take a look back at the topics that were hot on our radar last year and see what's stuck, plus which themes will be new to the table in 2016. Additionally, we'll take a look at a few local Boston businesses that are riding the top industry techniques into the new year, and even what's trending on kids' menus!
There are plenty of tasty pre-made sauces available as an option to sauce a gourmet fresh pasta dish in the time it takes to thaw a bag; however, making pasta sauces in house from scratch can be just as quick, delicious, and arguably even MORE impressive. Plus, using fresh ingredients delivers maximum flavor and makes a great selling point for a dish. Added bonus: you likely have all or most of the ingredients for a simple and delicious sauce in your kitchen already, so you can save money on food costs!
The home cooking route may be the traditional way to indulge in the flavors of Turkey Day, but the future is now - why not take relaxation and celebration a step further and have someone else do the heavy lifting (and cooking)? There are plenty of acclaimed Boston restaurants serving Thanksgiving dinner this year, but we've narrowed it down to seven spots that feature our favorite carbohydrate as part of the festive experience. Sorry, potatoes, we know Thanksgiving is kind of your "thing," but these chefs have innovated the turkey dinner so deliciously that you may just consider pasta a new holiday table tradition.
This past Tuesday, Lilly's team paid a visit to US Foods' Seabrook, NH location to drop some fresh pasta and food service knowledge! Our meeting served to get the US Foods Boston team excited about their new fresh pasta line and demonstrate our commitment to the quality of our ingredients and products - and what better way than with a taste test! Our chef Claude Whiting headlined the presentation while simultaneously cooking up innovative fresh pasta dishes to feed the crowd - an impressive and delicious feat.
To a chef, there's no scarier nightmare than serving a dish that makes all of your guests gag (well, except maybe that one left over from your serving days where you get quintuple-sat and everyone orders a Shirley Temple). Though pasta is one of the first foods even non-chefs learn to pull off, there are still some snafus with cooking fresh pasta that can make a delicious meal take a scary turn. Here are some common pasta horror stories, and how to ward them off with proper cooking and handling. No garlic-above-the-bed required - save it for the sauce.
This month’s Pasta University lesson is all about the value of serving fresh, gourmet pasta on your menu. At just about 91 cents for a 5-ounce portion, fresh gourmet pasta is one of the most affordable premium products available – and yet, the possibilities are truly endless when it comes to creating mouth-watering, crowd-pleasing, and
To download this month’s free Pasta University E-Booklet, “The Profit is in the Pasta!” and the Recipes of the Month, log on to Lilly’s CustomerHub! If you haven’t signed up yet, please request your free membership invite here. This month in our Pasta University E-Booklet, we focus on why fresh pasta is such a
Thanksgiving is the homecoming game of holidays, a gathering that serves to figuratively kick-off the warm and fuzzy winter celebrations (or literally, if you’re a football fan). Turkey day is a bit of an oasis before the storm of crowded shopping malls and dubious fruitcake recipes – and really, can you think of a better
To download this month’s free Pasta University E-Booklet and the Recipe of the Month, log on to Lilly’s CustomerHub! If you haven’t signed up yet, please request your free membership invite here. This month’s Pasta University lesson is all about cooking and handling fresh pasta products. Our ravioli can be cooked right from frozen