July 1, 2008
Articles
Make A Choice: Food or Fuel?
Since the last issue of this magazine hit the streets, dramatic scenes of flooding in the Midwest have dominated daily newscasts. Countless homes have...
Curtis Duffy
It happens all the time. A star chef who has brought fame and fortune to a restaurant moves on. It's a bad place to be if you're the owner of an abandoned...
Instant Karma
We Know You Might be skeptical of an operation that combines a vegetarian restaurant with a yoga studio. It sounds like one of those old hippie joints...
He's Aiming High And Willing to Shoot
If you want to meet a guy who combines knockout cooking skills, a strong entrepreneurial streak and an admirable sense of fun, head to Fort Worth, TX,...
Ways to Streng then Your Business
The word has been known to send business owners into a panic, says David Giannetto, coauthor along with Anthony Zecca of The Performance Power Grid: The...
What, Where & When
JULY 9-11TO SALT OR NOT? Why not get ahead of nutritional issues before they happen? That's the thinking of the National Restaurant Association as it...
Kiosk Extra
EXPANSION MODE: Ready to breathe new life into your existing concept or maybe start a new one? Then start making your plans to attend Restaurant Hospitality's...
Beard Awards Honor The Industry's Best
Grant Achatz, chef/owner of Alinea in Chicago, was named Best Chef in America by the James Beard Foundation at the organization's annual gala in New York...
Take On Takeout
Your guests may not want to cook, but that doesn't necessarily mean they want to invest the time it will take to order, consume and pay for a meal in...
Lessons from Austin PitmastersInside the Cult of 'Cue
How's this for a confounded concept for destination dining? Location? The boonies. Exterior? Looks like a barn. Interior? Looks like a high school cafeteria...
Accent on Poultry
Take a look at the recipes on the pages that follow, and you'll see just how much world cuisines have contributed to the chicken, turkey and duck ideas...
Curtis Duffy
Chef de Cuisine Curtis Duffy, Avenues, The Peninsula Chicago. This recipe is served with toasted wheat, red wine, saffron curd and nasturtium pudding....
Ginger-Sesame Fried Chicken with Orange-Scented Jasmine Rice
Yield: 12 servings. Orange-Infused Jasmine Rice: 3 cups jasmine rice, dry 3 cups orange juice, fresh 3 cups water 1 tsp. orange zest, fresh 1 Tbsp. kosher...
Pan-Seared Duck Breast
From: Executive chef Clay Conley, Azul, Mandarin Oriental, Miami. Yield: 1 serving. Duck Breast: 1 duck breast 1 fried rice parcel (recipe follows) 1...
Buffalo Chicken Salad Sandwich
Yield: 12 sandwiches. cup Frank's RedHot Buffalo Sandwich Sauce 12 cups cooked, diced chicken meat 1 cups small-dice celery 1 cup small-dice red onion...
Tupelo Honey-Glazed Chicken with Low Country Pilau
From: Chef James Clark, Marina Inn at Grande Dunes, Myrtle Beach, SC. Yield: 4 servings. 2 whole 3-lb. chickens, with livers 1 andouille sausage 1 sweet...
Bird, Brie and Apple
Yield: 1 serving. 4 oz. Brakebush Chik' N Zips Moroccan Savory Spiced Breast Strips 1 pita, flat 2 tsp. honey mustard 1 oz. honey-cured ham, thinly sliced...
Tuscan Minestrone Soup
Yield: 1 gallons. 4 oz. pancetta, small diced 3 Tbsp. olive oil 1 lb. onion, medium diced 8 oz. celery, medium diced 8 oz. zucchini, medium diced 8 oz....
Pomegranate-Glazed Duck Breast
From: Benjamin Moore, Parallel 33 Restaurant, San Diego. This recipe is served with sage-accented kabocha squash, smoked yellow pepper coulis, sauteed...
Egg in a Nest with Corned Duck Hash
From: Chef Cynthia Hutson, Ortanique Restaurant, Coral Gables, FL. Yield: 4 servings. Corned Duck Hash: 4 strips cooked bacon, crumbled 1 corned duck...
Spanish-Style Turkey Meatballs
From: Chef Robert Partida, La Rambla Restaurant and Bar, McMinnville, OR. Yield: 10 servings. Turkey Meatballs: 2 lb. ground turkey cup dried Italian...
Global in the Glass
What's for dinner? Today our choices are so vast that decisions don't come easily. Our pantry is overflowing with items that until recently were relegated...
Caribbean Sage
Created by Tad Carducci, Tippling Brothers. Yield: 1 serving. 1 oz. London Dry Gin oz. apricot brandy 2 oz. Mixerz Mango 2 leaves Fresh Sage oz. fresh...
Master Mixologist recipe
From: Jackson Cannon, Eastern Standard, Boston. This recipe, created by Jackson Cannon, is named for Alexander Le Grande, patron of Elixir Benedictine....
Desert Pear Margarita
Created by Tad Carducci, Tippling Brothers. Yield: 1 serving. 1 oz. 100% Blue Agave Blanco Tequila oz. Cointreau 1 oz. Fruitpure Prickly Pear 1 oz. Mixerz...
Jackson Cannon
Imagine yourself in a Parisian bar sipping a Jack Rose while awaiting a romantic interlude. It's easy to do with the help of Ernest Hemingway, who describes...
Fruit Salad Goes Global
Global menu influences have resulted not only in appreciation for a growing number of fruits, but also in a variety of ways to incorporate these fruits...
Curried Tropical Fruit Salad
Yield: 4 servings. 1 package (10 oz.) Dole Italian or European Salad Blend, or any variety cups buttermilk 2 Tbsp. lime juice 1 tsp. curry powder 2 tsp....
Blueberry Breakfast Salad
From: Lynn's Paradise Cafe, Louisville, KY. Yield: 8 servings. 2 lb. mixed, torn salad greens 2 cups blueberry vinaigrette (recipe follows) 4 cups fresh...
Image-Elevating Uniforms
Most months this column focuses on equipment, back-of-the-house items never seen by the guests. This month we will discuss how employee dress can affect...
Menu News
Fully Cooked Beef Hormel Foods offers a variety of fully cooked beef products, from prime rib to pastrami. Now, Hormel wants to remind operators to place...
Menufacturer News
PanSaver Anniversary PanSaver (400F) Ovenable Pan Liner from M & Q Packaging Corporation is celebrating its 10th year in the foodservice Industry. PanSaver,...
Contest News
Wanted: Pear Ideas Calling all professional chefs and mixologists: Do you love pears? Have you experimented with all the ways to peel, slice, poach, juice...
Equipment News
Cleaner Cutlery With hygienic white handles, the Fibrox line of professional cutlery from R.H. Forschner by Victorinox is designed for foodservice kitchens....
Recipe Search
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Popular Articles
In This Issue - Novemeber 2008
Features
- 30 Under 30
Editorial
- Get Off Your Butt and Do Something
Rising Stars
- Kendal Duque
Fridge Raid
- Yo, Batter!
Observer
- In L.A., the Stars Come Out for Spuds
Master Mixologist
- Patricia Richards
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Industry Events
November
November 8-11, 2008
The International Hotel/Motel & Restaurant Show
Sponsored By: American Hotel & Lodging Association
November 11-12, 2008
Kosherfest 2008
Sponsored By: Kosherfest
