We’ve talked about fermentation and salt in our last two blog posts… are you catching on to the theme? With customer demand and sustainability at the forefront, we’re not only talking about ways to add complex flavors to your meat and produce, but how to...
As a chef, how often do you really sit down to consider the simplest of ingredients in your kitchen? We mean the most granular of all seasonings - salt. You may have asked yourself: How is salt made? Why is it called kosher salt? What...
At Cheetah we love staying at the forefront of kitchen and cooking trends. The Bay Area is home to cutting edge cooks from around the world testing out and perfecting their craft. Hyunjoo Albrecht of Sinto Gourmet, a local producer of Kimchi, Gochujang and other...
There is little to say, very few words that can capture the sentiment, but the horrors occurring in Ukraine are simply terrifying and tragic to see unfold. Over the past few weeks we have witnessed heroism and humanity show up in incredible ways. Millions of...
A generation of conscious diners is seeking out vegan treats and plant based desserts. For restaurant operators, shifting to plant-based ‘cash-cows’ not only makes economic sense, but it has never been easier. This winter be sure to have at least two vegan desserts with massive profit...
Nothing says rich flavors and happy vibes like Hispanic Heritage Month! This year we celebrate Peruvian, Cuban, Mexican and all other Latin American cultures with 2 of our favorite restaurants in the Bay Area and 1 winner recipe to add to your menu. Hispanic Is Our...
Middle Eastern cooking is a celebration of colors, rich flavors and intoxicating aromas. Every culture uses its own spices and herbs to bring out the natural taste of meat, chicken and fish dishes. Together, the Persian, Israeli, Moroccan, Syrian and Lebanese cuisines make one of...
Chewy crust and stretchy cheese pizza is one of the most popular comfort foods ever invented. The best part about homemade pizza is that you don’t have to be Italian to get parlor-quality pies. Whatever happens, you can’t actually go wrong with pizza. In this article,...
Mexican food has been around for centuries and is one of the most historically rich cuisines in the US. Among Americans, Tex Mex is by far the most popular version of it. But more and more, fine dining restaurants are discovering different regional recipes of...
Tomato Salad with Burrata Walking through the Farmer’s Markets and neighborhood gardens at this time of year makes tomato lovers giddy. The stalls and vines are bursting with cherry, round, and heirloom tomatoes and it’s the one fruit (yes, it’s a fruit) from the nightshade family...
Beef BrisketBeef brisket is a staple during the holidays and at BBQ joints in Texas and throughout the U.S. This large cut of beef requires low and slow cooking. But, who has time to wait anymore? Speed up your cooking time by cooking your beef...
Mujadara with Crispy ShallotsMujadara can be found on menus throughout the Arab world in a wide array of variations. At it's core, brown or green lentils are cooked with rice and seasoned with cumin, coriander, and mint. Interestingly, the first recipe was found in a...