Chef Justin Diglia grew up in a small Midwestern town where he learned to cook from his Italian family members. He recognized that food was his passion and enrolled in Sullivan University where he received a dual degree in Culinary Arts and Business Administration. Upon graduation, he moved to Louisville, Kentucky, to work at Vincenzo’s,…
Read MoreWhile familiar favorites like salmon and tuna will never be off menus, consumers are consistently looking for more options. Fish like branzino, red-fish, Arctic Char, and barramundi appear on more menus, and octopus is now the fastest-growing shellfish mentioned. Clearly, US seafood palates are expanding, and restaurants should keep a close eye on the trends. …
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