If your customers crave hearty menu items such as steaks and chops — and most restaurant patrons do — check out this month's recipe section. According to The U.S. Department of Agriculture, per capita meat consumption (beef, chicken, pork, turkey...
From: Guillermo Pernot, Cuba Libre Restaurant & Rum Bar, Philadelphia and Atlantic City. Yield: 20 servings...
From: Chef Andy Arndt, formerly of Ojai Valley Resort (currently with Elaine Bell Catering, Napa, CA). Yield: 12 servings...
Yield: 12 plates for sharing...
From: Executive Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings...
From: Kendal Duque, Sepia, Chicago. Yield: 8-12 servings...