The Saucy & The Crusty

The Saucy & The Crusty

Pasta can change its attitude as quickly and easily as fashionistas change their sunglasses. That's why it always makes an entrance, and perpetually remains in style. Consider ideas such as Avocado Pasta from Sixth Street Grill in Eugene, OR; Angel Hair Pasta Frittata from Ortanique in Coral Gables, FL; Turkey Saltimbocca with Corn Pappardelle from Scampo in Boston and Roasted Lamb and Goat Cheese-Stuffed Peanut Ravioli from Zest Cafe and Home Art in Raleigh, NC. All of these recipes appear on the pages that follow.

Pizza, too, has evolved along with American lifestyles. Not only does pizza hold its own as an appetizer or an entree, it also showcases global ingredients and makes appearances on breakfast and dessert menu as well. Among this month's pizza recipes are a Roasted Pear, Walnut and Gorgonzola Pizza from Cloud 9 Restuarant in Augusta, ME; and Big-Eye Tuna Pizza from Yellowtail in Las Vegas.

FOR MORE PASTA & PIZZA RECIPES We know our readers are looking for commercial recipes that have been developed just for full-service restaurants. You'll find recipes such as Tuscan Pizza with Caramelized Onions on our website at www.restaurant-hospitality.com [4]. And because we know you're interested in chef-created menu ideas, you can also search our recipe database by chefs' names. Check it out!

RECIPES FROM

Chef Rocco Whalen, Fahrenheit

Chef Alison Awerbach, Abigail Kirsch Culinary Productions

Chef Jamie Gruber, The Market

Chef Cindy Hutson, Ortanique

General Manager Bill Seaberry, Sixth Street Grill

Chef Akira Back, Yellowtail

Exective Chef Donato Scotti, Donato Enoteca

Chef de Cuisine Jason Jones, Texas Boogie Bar and Grill

Chef Lydia Shire, Scampo

Chef James Castellow, Zest Cafe and Home Art