Off the Menu: Deserves to be on Your Menu

A cookbook to consider adding to your kitchen is Marissa Guggiana’s new “Off the Menu: Staff Meals from America’s Top Restaurants.” The dishes featured aren’t the food the restaurant serves its patrons, instead, it’s the food made for the wait and kitchen staff, and served as the “family meal,” usually just before dinner service begins. […]

by Laura Hine

Pork and Vegetable Stir-Fry with Scallion Basmati Rice

From “Off the Menu: Staff Meals from America’s Top Restaurants” by Marissa Gugggiana. This dish is from Siren Hall in Elk Rapids, Mich. This recipe utilizes the trim from a pork-tenderloin dish on Siren Hall’s menu and could also be made from other trim you have on hand–any strips of meat that are suitable for […]

by Marissa Guggiana