Restaurant Hospitality - Ideas for Full Service Restaurants

BURGER BONANZA

What is it about burgers anyway? As if having some magical power over us, they climb into our psyche and gnaw away at us, teasing our carnivorous side with the promise of burgery goodness...

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Recipe of The Month

Heirloom Tomato, Arugula, Egg and Goat Cheese Salad

From: Chef Cindy Pawlcyn, Mustard's Grill, Napa, CA. Yield: 12 servings.
¼ cup balsamic vinegar
as needed, sea salt
as needed, fresh ground pepper
¾ cup extra-virgin olive oil
4 lb. heirloom tomatoes (multi-colored, if desired, for visual interest)
6 cups arugula
½ cup parsley, chopped
2 cups basil, whole or torn
2 medium red onions, sliced thin
1 medium jalapeno pepper, julienned
12 large eggs, hard-cooked, then cut into quarters...

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Rising Stars

Clay Conley

At Azul in Miami's Mandarian Oriental, the open kitchen operates at a controlled, yet frenetic pace as customers relax in a zen-like setting of Asian...