From charcuterie to infused liquors and ice cream, more restaurants are offering their own take on menu classics. This month's recipes provide examples as diverse as ketchup, ravioli and avocado-wedge fries.
Chef John Therres of the M Bar in Washington, DC, shares a recipe for Bacon and Blue Cheese Sliders with Pear Ketchup. From chef/owner Jeffrey Blank of Hudson's on the Bend in Austin, TX, comes the idea for the Hot and Crunchy Avocado Cone. These avocado wedges are dipped into a crunchy breading and fried until they're golden brown, then served in a tortilla cone. They're paired with Mango Jalapeno Slaw and garnished with Spicy Ancho Paint.
In Miami, executive chef E. Michael Reidt of Area 31 creates specialties such as Corn Panna Cotta with Chili Crab, Sea Beans and Salted Caramel Powder; and Jumbo Lump Crab and Seared Watermelon. You'll find the latter recipe on the pages that follow.
October is National Pasta Month, so don't overlook ravioli ideas such as the one provided by chef/owner Paul Wyzen-Gregory of Gregory's Restaurant in Somers Point, NJ. House-made specialties offer the opportunity to express individuality and creativity. These recipe ideas can serve as inspirations for your own menu.
Jeffrey Blank, Hudson's on the Bend, Austin, TX
John Therres, The M Bar, Washington, DC
Paul Wyzen-Gregory, Gregory's Restaurant, Somers Point, NJ
Jeremy Barlow, Tayst Restaurant, Nashville
E. Michael Reidt, Area 31, Miami
FOR MORE RECIPES
Visit our website at Restaurant-Hospitality.com for more recipes. We offer recipes for full-service restaurants, plus a recipe database organized by chefs' names.