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California Pizza Kitchen is Getting a Makeover

California Pizza Kitchen is Getting a Makeover

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Black and yellow is out, rustic and earthy is in

California Pizza Kitchen has been testing out a new “rustic” look at their Westfield Topanga mall in Los Angeles and plans to transform 13 restaurants by the end of the year, according to Bloomberg.

The classic CPK style we’re used to seeing is getting a makeover to look earthy, local, and reclaimed. Chief Executive Officer G.J. Hart told Bloomberg, “We need to be on trend. Every restaurant concept needs to stay relevant.” The restaurants are decorated with materials like railroad tracks, have tables made out of barn doors, and according to the LA Times, a host stand with chalkboard signs and a whole wall of herbs. They also have large communal tables and hand-washing stations outside of the restrooms with the hope of giving off a family vibe.

The change comes in an attempt to redefine itself after sales took a hit due to the recession. They no longer want to be seen as a cookie-cutter chain restaurant, but rather want to resonate with customers and tap into a creative, local image. Clint Coleman, CPK’s chief development officer, told the LA Times, “We’re trying to get away from that very expected, shiny chain feel.”

The location at Westfield Topanga is just a prototype, and the locations for the next CPKs to get this transformation have not been specified.

California Pizza Kitchen or CPK is famous for its Californian-style cuisine. CPK was started by Rick Rosenfield and Larry Flax in Beverly Hills, California, in 1985. It is known for its pizzas with flavor from around the world. CPK has grown from one restaurant in California to around 250 locations in 30 US states and 11 countries. Its twist on global flavors has made it best among the bests.

California Pizza Kitchen has become a hot spot for gatherings, thanks to its innovative recipes using different flavors and fresh ingredients. Now let’s see the California Pizza Kitchen menu prices below.

California Pizza Kitchen Menu with Prices

CPK menu not only has pizzas which is well-known for but also has various other options too. Indeed, the California Pizza Kitchen menu is so exciting that you cannot stop yourself from trying out other dishes on the menu apart from their lip-smacking pizzas. You can find everything on the California Kitchen Pizza menu from appetizers to soups to salads to pizzas to different kinds of pasta. Let see in detail the CPK menu prices.

CPK has innovative menu names.

CPK Menu Prices of Small Plates

The name of this CPK menu itself makes you dig deep and look at its items. The price of items in this menu is around $5. This menu has:

  • White Corn Guacamole and Chips
  • Sweet Pea Carbonara
  • Mexican Street Corn
  • Crispy Mac ‘N’ Cheese
  • Asparagus plus Arugula Salad
  • Petite Wedge

Jollibee is one of the famous food chains in the Philippines. Food Lovers can enjoy&hellip

Bored of all pre-planned meals and signatures dishes? Want to taste some Fresh Farm Veggies&hellip

Taking too long to decide what to order because the menu seemed out of sight&hellip

California Pizza Kitchen's Passion Starts from Within

The classic brand continues to innovate and surprise guests, and it all begins with employees.

In a restaurant world where employee loyalty is a utopian goal, California Pizza Kitchen inspired someone to get down on one knee.

Six years ago, Francisco Rodriguez took home the casual chain’s first “Best Pizza Chef,” title, beating out three finalists and a field with 20-plus years of experience. In front of more than 600 people and a panel of celebrity judges, including Sopranos star Steve Schirripa, Rodriguez earned top marks in hand-tossing technique, baking, showmanship, creativity, and craveability. He picked up the $10,000 prize and, once crowned, proposed to his girlfriend, Rachel Nagler, a server at a CPK at Town Square in Las Vegas.

Today, the story still resonates for Brian Sullivan, CPK’s senior vice president of culinary innovation. The program has changed over the years—winners now garner $25,000—but the purpose hasn’t. “It shows as an organization, as a company, that we care,” he says. “We care about our employees when we hire them, and that says a lot.”

CPK’s annual “Best Pizza Chef” competition is open to all employees who have run through its pizza certification program. The finalists spend a few days at a resort and attend CPK’s general manager conference, getting to observe the business from the inside.

The Iron Chef-style event drives passion, Sullivan says, and it trickles down from the employee competing to the GM to team members pulling for their respective stores.

Once cooks meet qualifications, they post videos and recipes. Some uploads have thousands of views on YouTube years later. Certain pizzas have even made it into restaurants as LTOs.

The way it breaks down is through a regional structure. Twenty or so areas are split up and then face off before local VPs select their best. It results in two finalists from each coast—a 45-day vetting process that can change an employee’s life, Sullivan says. Runner-ups get $5,000 apiece as well.

“It’s a big deal,” he says. “For us, it’s like our Super Bowl, no doubt.”

While the program has nurtured energy throughout the organization, it’s also inspired retention. And that’s something 240-unit CPK’s total “pizza chef program” has aimed at since inception.

Cooks aren’t placed on the line until they pass the aforementioned certification courses. This includes video training and subsequent tests. Employees also face live trials in the restaurant. Accuracy measurements, speed, recipe creation, etc. “Things that happen not just through video training and paper training, but live in the station where it’s monitored by management and members of the culinary team,” Sullivan says.

“We want to make sure that they receive the best training possible so that they’re successful in the job that they do each day, and that they feel a sense of pride and accomplishment each day as they make food,” he says.

And showcasing that skill in front of an audience, with $25,000 on the line, is a pretty compelling way for CPK to back up the point.

Sullivan believes engagement is one of the keys to keeping quality workers in today’s restaurant business—something that doesn’t always get the attention it deserves. Training might be one of the most misunderstood elements, too, and a powerful unlock at that.

California Pizza Kitchen's employees are the heart of its differentiation.

There tends to be a generalization that workers, younger especially, want to coast and don’t welcome the burden of continued learning. Scheduling software platform 7shifts recently surveyed about 2,000 restaurant professionals and found the opposite to be true, more often than not at least. Restaurant employees ranked training a 4/5 on average as important to their workplace happiness. Thirty percent gave it a 5. The company also discovered the biggest difference between employees likely to quit and those sticking around is the amount of training they received. The employees ready to churn rated the training they got from management a 3. Those who said they weren’t going to quit gave it a 4. “At-risk” employees wanted hands-on training from managers (67 percent), to shadow senior employees (40 percent), and to take external courses (23 percent).

Sullivan says attending the GM conference is an example of showing employees there’s more to their jobs than clocking in and out. It has been well-received by finalists. They see the organization from an aspirational angle.

In 2015, CPK launched “PizzaWise,” a branded mobile app to help with development as it rolled iPads across restaurants. A previous case study said the app was opened more than 8.5 times per day, giving employees direct access to CPK’s proprietary recipes in the station, which boosted efficiency. The white-labeled solution also allowed restaurants to push updated materials and information instantaneously to locations, saving it considerable expense from what used to be a manual process. Previously, instructional guides and safety procedures, as well as training materials, were stored on DVDs and on paper in binders.

It was also a challenge considering many young workers were part-time and didn’t have a company email address. Non-corporate employees, those in the front of the house, didn’t have access to CPK’s Intranet, either. PizzaWise made the information easily accessible and also cut inefficient waste, like old-school tech and paper. It met employees where they are today—mobile as opposed to desktop.

Readily available training is critical for a multitude of reasons. One that can’t be discounted, though, is empowering workers so they feel comfortable and confident and take more pride in day-to-day tasks. The ability to access material beyond entry-level duties draws a clear career path to climb the ladder. A carrot to chase and stay invested. Not to mention, it’s in CPK’s interest not only to have engaged employees, but to also reward knowledgeable workers who can craft a pizza you can’t simply order from the plethora of discount-heavy, counter-service options available.

In 2018, the turnover rate in the restaurants-and-accommodations sector rose to a post-recession high of 74.9 percent.

Another point: In 7shifts’ study, engaged employees rated their happiness with management at a 4/5 and said one of the top reasons they stick around is recognition. Employees on the cusp of quitting rated recognition from supervisors a 3/5. A healthy monetary check isn’t a bad pat on the back.

Being in the pizza business, CPK knows all too well the power of retention and employee development. It has to curate an experience worthy of a four-wall visit in a category where traffic is shifting the other direction. Pizza Hut is in the process of replacing nearly 500 U.S. restaurants. The reason? The widening gap between its dine-in and take-out business. Of the Yum! Brands’ chain’s 7,449 restaurants at the end of Q2, 6,100 were traditional restaurants and 1,350 express locations. In that first pool, close to half were dine-in venues. Yet 90 percent of Pizza Hut’s current business is off-premises, and U.S. and international restaurants see roughly seven and six point differentials between the off-premises and dine-in, respectively (dine-in representing the lagged mix). In response, close to 90 percent of the company’s new units are built to its take-out and delivery-focused “Delco” model. And, as mentioned, Pizza Hut is trying to reconfigure its footprint to lean heavier into off-premises and lessen its “Red Roof” presence.

Programs like CPK’s pizza contest and certification training are essential to strengthening its sit-down model. With constant turnover, it becomes harder to deliver great customer service in-store.

In 2018, the turnover rate in the restaurants-and-accommodations sector rose to a post-recession high of 74.9 percent. It was the fourth straight year topping 70 percent, according to data from the Bureau of Labor Statistics. From 2015–2017, the rate for just restaurants averaged 81.9 percent. For comparison, it stood at 48.9 percent last year for all private sector workers.

Some industry estimates peg the figures even higher. Panera Bread CFO Michael Bufano told attendees at CNBC’s @Work Human Capital + Finance conference in July it was 130 percent, meaning brands turn over more than a full staff every year. Darden referenced the casual-dining figure at 120 percent recently.

So, for CPK, having plugged-in pizza aficionados is essential to its ability to differentiate in the marketplace. The same could be said for product innovation.

California Pizza Kitchen's menu is vast, varied, and far from the common pizza joint.

Staying ahead of the pizza curve

At the end of September, CPK launched its most comprehensive marketing campaign to date, the company said. Along with agency Made, which specializes in brand transformation, CPK introduced “Mind Blown” across its channels. And it began with cauliflower pizza crust.

Sullivan says the ethos harkens back to 1985 when CPK started serving barbecue chicken pizza. The classic has barbecue sauce, smoked Gouda cheese, red onions, and fresh cilantro. “That was just unheard of then,” he says.

CPK said it was the first national restaurant brand to introduce cauliflower pizza crust when it hit stores in 2018. It was fitting then to curate an integrated ad campaign, including video, out-of-home, digital, and supporting media, around a product that reflected CPK’s history of innovation.

The ads feature brief vignettes in which people experience the pizza, resulting in a stalk of cauliflower that animates to explode in immersive fashion just above their heads. The videos were shot at a high frame so things could be slowed down to complement the animation, which was added in after.

Sullivan says CPK didn’t invent cauliflower crust. But he just felt the options available at the time were bland, cardboard-like, and unappealing. Some people order CPK’s version, he says, just for the taste. They’re not even focused on the health benefits. “The texture is great and it’s crispy on the bottom as well as light, and you don’t feel as though you’re eating a gluten-free type of crust,” he says. “For us, it’s really making sure we continue to develop around the flavor profile going forward.”

Having a robust menu is naturally an important lever for CPK to inspire visits and trial. Or to get customers to drop by when they’re at the mall. CPK offers a wide range of small plates you couldn’t find at a typical pizza joint, like Sticky Asian Cauliflower, White Corn Guacamole, and Crispy Mac ‘N’ Cheese. Appetizers go well beyond wings to Szechwan Chicken Dumplings and Avocado Club Egg Rolls. There’s five types of soups, eight salads, and a host of main plates that aren’t pizza, including Hearth-Roasted Halibut cooked on a cedar plank to Fire-Grilled Ribeye prepared with housemade Pinot Noir sea salt and topped with blue cheese compound butter. There’s six pastas (Kung Pao Spaghetti and Jambalaya Linguini Fini are two examples) and a line of “Power Bowls.” The latter have been around close to two years and are really an expansion on CPK’s salads, Sullivan says.

As you can see throughout, the brand is pushing global menu trends heavy and in ways local pizzerias couldn’t. And when you toss in 25 pizza options cooked in a 550-degree oven, CPK’s menu is about 70 items deep. That’s not including cocktails, mocktails, margaritas, five different types of sangria, and dessert.

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More items to explore

From the Inside Flap

Now, in their new cookbook, CPK co-founders and co-CEOs Larry Flax and Rick Rosenfield show you and your family how to prepare pizzas, kids' favorites, and other CPK specialties right in your own kitchen. These crowd-pleasing recipes bring the CPK experience home—and are perfect for relaxed family meals as well as special celebrations. Best of all, each of the nearly fifty recipes is a cinch to make, which means your whole family can have fun helping out in the kitchen.

Your kids will love the CPKids Pizza Party recipes, including a Create-Your-Own Pizza specially designed to help them unleash their pizza creativity. If you're a fan of CPK's signature pies, you'll find recipes for standouts like Jamaican Jerk Chicken Pizza and Chipotle Chicken Pizza. You also get special holiday-themed pizzas, like a Halloween Jack-o-Lantern Pizza, that are perfect for parties—plus fun desserts like S'mores "Pizza." And to top it all off, there are recipes for a whole range of other CPK family favorites, from Thai Crunch Salad and Curly Mac & Cheese to Grilled Chicken Pesto Panini and Chicken Piccata with Spaghettini.

And don't forget the dough! You'll find recipes for three kinds—Traditional, Honey-Wheat, and thin-crust Neapolitan—along with step-by-step instructions and photographs to help you roll, stretch, and shape dough like a pro.

Illustrated throughout with inspiring color photo-graphs, the California Pizza Kitchen Family Cookbook is just what you need to get your whole family involved with cooking, get creative in the kitchen—and serve up tasty pizzas and other favorite dishes that everyoneloves to eat.

From the Back Cover

"From the time we published our first cookbook in 1996, and probably from the time we opened the doors of the first CPK in 1985, we've known that a family cookbook was in our future. Our customers have always included families that was our hope from the start. Food is an art that appeals to all of our senses. Teaching our children that cooking is fun can only help develop their love for food as well as a sense of accomplishment for their artistic creation.

"We want to make our favorite—and your favorite—CPK specialties accessible to the whole family at home. So, we've taken care to make sure that all of the recipes in this book can be executed by anyone, regardless of age or culinary skill. Just as importantly, we want to inspire the whole family to create their own pizzas, panini sandwiches, salads, and desserts.

"We already know that people love to congregate in the kitchen. Whether it's because of the enticing smells or the anticipation of a great meal, that's where people like to be. Preparing CPK dishes has the added appeal of allowing all of the participants to be creative. This isn't work, it's fun!"
Larry Flax and Rick Rosenfield

I Tried Every Single Pizza From California Pizza Kitchen And This Was The Best

Hate to break it to you, but not all pizzas are created equal. I would know: I tried every single pizza from California Pizza Kitchen. That's right, 20 different pies. I also did you the good service of ranking said pizzas &mdash and you might not agree with my No. 1 pick. Slide into my DMs and we can battle it out.

Broccolini does not belong on pizza, yet, here it is. And for that, this pizza is unforgivable.

I really went in with high hopes for this spicy meets sweet 'za, but all it left me was wanting more. I'd request more of the sticky sweet Jamaican sauce next time &mdash and double up on that bacon.

Cheese pizza is always there for you. It's basic and it's basic, but it doesn't deserve to be any higher on this list. You'll always come back to this pizza, but that doesn't make it the best.

Same goes with pepperoni pizza. It's dependable, it's loyal, it never lets you down &mdash just like Tom Hanks in literally every movie he's ever made. But you're not always in the mood for Cast Away or Forrest Gump.

There's a lot going on here: spicy Italian sausage, pepperoni, mushrooms, red onions, green peppers, olives. When a pizza has this many bold flavors, it's hard to let just one shine.

I desperately wanted to rank this one higher, but I can't lie to you: I wanted more shrimp! P.S. I tried this one on cauliflower crust, which is so crispy you wouldn't even realize it's made with veggies.

The lemon garlic shrimp are a perfect combo of sweet yet fresh flavors, but the mozz and Parm cheese makes it so rich, you can barely finish two slices before tapping out.

This was a fan favorite in an informal Instagram poll, but I wouldn't necessarily agree. To put it simply: Peanut sauce is a little unusual on pizza. I'm all for crazy flavors and bending the pizza rules, but this was a bit too out of my comfort zone.

There are a bunch of Margherita pizzas in this world, and CPK makes a great one. You can taste the fresh mozzarella and basil &mdash and fresh seriously matters when it comes to Margherita pizza.

There are four mushrooms on this pizza &mdash shaved Cremini, Shiitake, Portobello, and white &mdash and they all deserve gold medals. You'll definitely have to share this one because it's pretty damn rich.

This is a refined version of The Works Pizza: There are no onions, olives, or peppers to throw off your taste buds. Sometimes simpler is better.

If you love spinach and artichoke dip, you'll freak over this because there's literally a layer of said dip on this pizza. Just trust me on this one.

Before you take your phone and throw it out the window, hear me out. As someone who lived in Hawaii for eight years and never had Hawaiian pizza while living there, I, too, was skeptical. But the applewood smoked ham on this pizza is sliced thin like prosciutto, and it's the perfect balance to pineapple. It was salty and sweet, and I don't regret going back for seconds.

Between the adobo sauce, cilantro, poblanos, and roasted corn, it's impossible to name the best part of this pizza. But if I had to, it would be the perfect tangy crema dipping sauce. It seriously made me question my love for ranch.

You'll smell this pizza before it gets to your table thanks to the roasted garlic. This pie tastes like comfort in the best of ways it's literally like a pizza is giving you a hug. Plus, you can never, ever go wrong with caramelized onions.

Tostada pizza was literally made for CPK's crispy thin crust. TBH, the thin crust is better than a hard taco shell. Sometimes wild flavor combos can go terribly awry, but the layers of beans, cheese, lettuce, and ranch make so much sense. (Pro tip: take two slices of the tostada pizza and fold them over, toppings side in, then dip in the salsa. You won't be disappointed.)

The Sicilian pizza is the hotter, cooler version of The Works and Mushroom Pepperoni Sausage Pizzas. It's got three meats that work perfectly together: Italian sausage, spicy Capicola ham, and salami. Top that with mozzarella and Parmesan, plus spicy marinara, and you're practically in Sicily.

I know what you're thinking: Why TF is this basic pizza almost in the number one spot? I'll tell you why. Because it has not the standard four but five cheeses that work in harmony. (Maybe this is what Fifth Harmony was named after?) If you love classic cheese pizza, you need to bring the Five Cheese + Fresh Tomato Pizza into your life, STAT.

Behold, the pizza that started it all for CPK: The OG BBQ Chicken Pizza. If you've ever stepped foot in a CPK, you know about this beauty. It's unexpected, it's tangy, and it's iconic as heck. Some may say it's the BBQ sauce that makes it so addicting, but I'm declaring that it's the smoked gouda. How many times have you had gouda on a pizza? There's a reason it's been a fan favorite since 1985.

If the Cheeseburger Pizza, were still on the menu, it'd be number two &mdash but it's discontinued, and this mayo-topped 'za is a decent substitute. That's right: Mayonnaise on pizza is amazing, and it might even be better than ranch or blue cheese dipping sauce. Don't even try to @ me on this one. The smoked bacon, avocado, grilled chicken, arugula, tomatoes, and lemon-pepper mayo make this pizza a true gem.

Taking the No. 1 spot, rather unexpectedly, is the Carne Asada Pizza. I couldn't have predicted that this would be the pizza I would dream about for six nights in a row, but it was. The marinated steak is so tender, the cilantro pesto and fire-roasted poblanos are fresher than anything you've put in your face hole, and the mozzarella and Monterey jack are *chef's kiss* perfection. The flavor combo is so perfect and unique, you'll want to order it every time.

Recipes from California

This pasta favorite from CPK has a hefty dose of tequila in the sauce that gives it its signature flavor.

Method: stovetop
Time: under 30 minutes

Made with all-purpose flour, garlic, chicken stock, Parmesan cheese, heavy cream, chicken stock base or crumbled bouillon cubes, lemon juice.

Method: stovetop
Time: 30-60 minutes

Romaine and iceberg lettuce with corn, black beans, BBQ chicken, herby ranch sauce, and homemade tortilla strips.

Method: oven, stovetop
Time: 30-60 minutes

You'll notice that there is no root beer in this recipe. It's titled as such because the unique blend of ingredients creates a root beer like flavor (with a kick!)

This copycat CPK pizza brings the Thai flavor with a spicy peanut sauce, shredded carrots and cilantro. If you're up for a delicious kitchen.

Method: stovetop, oven
Time: 1-2 hours

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Love hummus? Try this delicious copycat recipe of California Pizza Kitchen's popular appetizer made from cannellini beans instead of the typical.

Method: oven
Time: 30-60 minutes

This CPK copycat BBQ chicken pizza with red onion, gouda, and a honey-infused crust will seriously change the way you do pizza night (or make pizza night a.

Method: stovetop, oven
Time: 1-2 hours

Made with ricotta cheese, egg substitute, sugar, lemon or vanilla yogurt, lemon peel, vanilla extract, egg whites, cream of tartar

Method: oven
Time: over 5 hours

Real flaked crab with bean sprouts, carrots, and cilantro helps make up a delicious dipper. Warm plum sauce with vinegar and soy provides a.

Method: stovetop
Time: 30-60 minutes

Made with hot pepper sauce or liquid smoke, garlic, spareribs, cider vinegar, Worcestershire sauce, brown sugar, ketchup

Method: crock pot, oven
Time: 2-5 hours

Made with soy sauce, avocado, mayonnaise, nori, Japanese rice, white vinegar, sugar, imitation crab

Made with baking powder, salt, baking soda, flour, sugar, zucchini, oil, raisins or nuts, cinnamon, vanilla extract

Method: oven
Time: 1-2 hours

Made with onion, celery seed, poultry seasoning, salt, oil, milk, margarine or butter, bread crumbs, cream of chicken soup

Method: stovetop, oven
Time: 2-5 hours

Made with carrots, potatoes, chuck roast, onion soup mix, cream of mushroom soup

Method: oven
Time: 2-5 hours

Made with Cheddar cheese, green chiles, onion, butter, rice, sour cream, cottage cheese, bay leaf, salt and pepper

Method: oven, stovetop
Time: 30-60 minutes

Made with rice, ripe olives, black pepper, salt, ground beef, water, tomato sauce, green bell pepper, garlic, onion

Method: stovetop, crock pot
Time: over 5 hours

Made with butter, canola oil, garlic, onions, dry red wine, beef stock, prunes, water, zucchini, mushrooms

Method: crock pot, stovetop
Time: over 5 hours

Made with peanuts, butter, sweetened condensed milk, graham cracker crumbs, chocolate chips, peanut butter chips

Made with dried herbs, salt, lemon zest, black pepper, olive oil, romaine lettuce, arugula, red cabbage

Made with crushed red pepper, onion, sweet red peppers, garlic, whole tomatoes, tomato sauce, Burgundy wine, oregano, fresh parsley, Worcestershire sauce

Method: stovetop
Time: 30-60 minutes

Made with onion, celery, flour, clam juice, red bell pepper, carrot, clams, tomato concasse, red pepper flakes, potato

Method: stovetop
Time: 1-2 hours

Made with sun-dried tomatoes, olive oil, soy sauce, cayenne pepper, cumin, Japanese eggplants, pizza dough, red onion, fresh cilantro, fresh.

Method: outdoor grill
Time: under 30 minutes

Made with ground beef, yellow corn meal, milk, ripe olives, Cheddar cheese, egg, chili seasoning mix, seasoned salt, tomatoes, whole kernel corn

Method: crock pot, stovetop
Time: 2-5 hours

Made with French bread, mayonnaise, sharp cheddar, green or red bell pepper, green onions

Method: oven
Time: under 30 minutes

Made with wine vinegar, soy sauce, dry mustard, garlic, olive oil, rosemary, sherry or apple juice

Method: stovetop
Time: under 30 minutes

Made with dry mustard, water, white rice, ground beef, green pepper, tomato, Mozzarella cheese, beef bouillon cubes

Method: stovetop
Time: under 30 minutes

Made with avocado, flour tortilla, Roma tomato, ranch salad dressing, ham, turkey, lettuce, Swiss cheese, bacon

Method: stovetop
Time: under 30 minutes

Made with tomatoes, black olives, alfalfa sprouts, white poultry meat, tortilla chips, Camembert or mozzarella cheese, jalapeno peppers, peppercorns, spinach, artichoke hearts

Method: oven, microwave
Time: under 30 minutes

Made with lime juice, avocados, white onion, yellow bell pepper, poblano chile pepper, garlic, vegetable oil, dry white wine, water or chicken stock, cumin

Method: stovetop
Time: 1-2 hours

Made with seasoned salt, water, bacon, tomatoes, lettuce, guacamole, hamburger buns, mayonnaise, butter

Method: stovetop, indoor grill
Time: 2-5 hours

Made with Italian salad dressing, dry black-eyed peas, green bell pepper, onion, green onion, red bell pepper, jalapeno chiles

Method: stovetop
Time: 2-5 hours

Made with lemon, parsley, chicken broth, chicken, vegetable oil, salt and pepper, rosemary, garlic, white cooking wine

Method: pressure cooker
Time: under 30 minutes

Made with lettuce, shrimp, corn tortillas, tomatoes, avocados, green chilies, green onions, parsley, teriyaki sauce, white wine vinegar

Method: oven
Time: under 30 minutes

Made with dill pickles, white bread, dip, ham, Swiss cheese

Made with sourdough or French bread, crab meat, mayonnaise, green onions, Swiss cheese, garlic salt, paprika

Method: oven
Time: under 30 minutes

Made with tomatoes, tomato juice, onion, celery, green bell pepper, green onions, cucumber, garlic, fresh parsley, fresh cilantro

This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

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California Pizza Kitchen's chicken tequila fettuccine

Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls’ night in to celebrate. Do you have the recipe?

Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we’ve adapted here.

In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes, or according to the package instructions. Drain, very lightly oil (to keep the pasta from sticking) and set aside.

In a medium saucepan, cook one-third cup of the cilantro (reserve the rest for garnish), garlic and jalapeno with 2 tablespoons of butter over medium heat until aromatic and the garlic is golden, 4 to 5 minutes. Stir in the broth, tequila and lime juice. Bring the mixture to a boil and cook until thickened to a paste-like consistency, 6 to 8 minutes. Remove from heat and set aside.

In a small bowl, drizzle the soy sauce over the chicken pieces and set aside to marinate for 5 minutes.

Meanwhile, in a large saute pan, heat the remaining butter over medium heat. Add the onion and red, yellow and green peppers, and cook, stirring occasionally, until the vegetables have wilted. Stir in the chicken and soy sauce, then the tequila/lime paste and cream.

Bring the mixture to a gentle boil and cook until the chicken is cooked through and the sauce is thickened, several minutes. When the sauce is done, stir in the fettuccine and remaining cilantro.

Serve the dish family-style or plate on individual serving dishes. Serve immediately.

It was a sudden decision

This may feel far-fetched but it's true: California Pizza Kitchen's Larry Flax and Rick Rosenfield revealed to the The Wall Street Journal that they weren't thinking about pizza when they first came up with the concept — they wanted to focus on the wonders of pasta instead. What changed? Well, the pair was at an eatery in California and noticed that nearly half of the diners at the venue were grabbing slices of pizza.

The worst part was that it wasn't even good pizza. It bothered the men quite a bit and they told themselves, "Let's scrap the pasta and make it pizza." This is how California Pizza Kitchen ended up featuring pizzas in their restaurants.

California Pizza Kitchen did one thing differently, though: They ended up ditching electric ovens and used an open-hearth oven to cook their pizzas instead. Of course, pasta was always available too. But pizza has always been the brand's signature dish.

California Pizza Kitchen Files for Chapter 11 Bankruptcy

2020 will end up as maybe the worst year ever for the restaurant industry.

By now it’s incredibly obvious, but bears repeating: 2020 will end up as maybe the worst year ever for the restaurant industry. An alarming number of temporarily closed restaurants won’t ever reopen, and even big chains like McDonald’s and Dunkin’ are each planning to close hundreds of locations this year. With restrictions on indoor dining in effect across most sensible jurisdictions, it’s a particularly horrible time to run a fast casual restaurant chain.

Case in point: California Pizza Kitchen has filed for Chapter 11 bankruptcy. Company financials cited by CNN makes it pretty clear as to why the move was necessary. On-site dining normally accounts for 80% of CPK’s business, which has taken a huge and obvious hit over the past few months. By that metric, the restaurant chain should almost consider itself lucky that revenue is only down 40% from this point in 2019.

While filing for bankruptcy is never a good sign for a company, it’s worth noting that Chapter 11 doesn’t mean California Pizza Kitchen is going out of business just yet. The goal of the filing is to reduce its long-term debt in the hopes of making it through to the other side of the pandemic intact.

That’s perhaps why CPK CEO Jim Hyatt was able to put a somewhat positive spin on the situation in a press release cited by CNN. “The unprecedented impact of Covid-19 on our operations certainly created additional challenges, but this agreement from our lenders demonstrates their commitment to CPK&aposs viability as an ongoing business."

Obviously, the fast casual chain will have to make some changes. CPK has already hinted at closing some of its less-profitable locations, but just how many of its 200 restaurants will shutter remains unclear. CNN notes that CPK has been behind on rent at 𠇊 majority of its locations” since Covid-19 forced widespread restaurant closures a few months back.

The news adds California Pizza Kitchen to a growing list of restaurant chains who’ve filed for bankruptcy in recent months, which includes the parent company for Chuck E. Cheese, Le Pain Quotidien, and one of the biggest Pizza Hut and Wendy’s franchisees. It’s almost inevitable that more will eventually join the list.

With some time to implement outdoor dining, there’s hope that other restaurants will be able to narrowly escape a similar fate, but who really knows. The only thing one can know for sure is that the restaurant landscape of the (eventual) post-pandemic future will be almost unrecognizable from what it was in March of 2020.

Watch the video: In the Kitchen. Cedar Plank Salmon. California Pizza Kitchen (July 2022).


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