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> Gail Bellamy
Articles by Gail Bellamy
White Grape Crush
Photo Credit: California Table Grape Commission Yield: 1 serving. 5 seedless California white grapes 1 oz. Ciroc Vodka 1 oz. Tanquerey 10 Gin 3/4 oz.
Photo Credit: MasterFoodServices Yield: 1-2 servings. 1 Tbsp. butter 3/4 cup heavy cream 2 Tbsp. prepared horseradish, drained 1 1/2 cups (1 package)
Yield: 1 serving. 2 large strawberries, muddled 5 lime wedges 1 teaspoon sugar 1 1/2 oz. Malibu Rum 1/2 oz. fresh lime juice 1 oz. white cranberry juice
Minted Fruit Rice Salad
Yield: 12 servings. 1 #10 can Dole Crushed Pineapple, drained, juice reserved as needed, water 3 cups uncooked long grain rice 1 1/2 cups cucumber, chopped
New Generation Sandwiches
EDITED BY GAIL BELLAMY PRIMO PANINI: Prosciutto, mozzarella, white bean pure, and tomatoes work well together. As casual dining concepts continue to evolve,
All-Day Egg Ideas
Eggs may be primo breakfast fare, but they're also an integral part of salad, appetizer and dessert recipes. At Sophia's in Boston, Jeff Fournier offers
Fruit for Dessert
COOL BLUES: Blueberry Risotto Fritters are paired up with Ice Cream and Blueberry Ginger Sauce at The Red Cat, NYC. Peanut Butter and Godiva Truffle Terrine
TIPS FOR TABLETOPS
A WHOLE LOTTA SHAKIN: At Sazerac, in Seattle, the salt and pepper shakers are custom-made by local artisans to add an element of drama to the tablesettings.
OUT OF THE BLUE: At Tsunami, blue wave plates distinguish the signature sushi. FORKS IN THE ROAD: Flatware at moto restaurant offers a burst of color,
Open-Faced Country Ham Biscuit
MUSTARD GLAZE:1 Tbsp. brandy3 Tbsp. white wine3 Tbsp. Maille Old Style Whole Grain mustard1 egg yolk, lightly beaten1/2 cup heavy cream, whipped to soft
Steaks and Chops
Steaks and Chops Steaks and Chops Steak by itself is a luxurious classic; chops are a taste tradition as well. But todays restaurant operators are finding
Hot Stuff: Soups and Stews
What is it about soups and stews, those one-bowl wonders, that makes them such perennial favorites? Theyre the ultimate "slow food," simmered until the
IRRESISTABLE DESSERTS World influences on the menu may have started with appetizers, but global tastes have spilled over into the
Poultry: The Bird is the Word
Poultry Poultry THE BIRD IS THE WORD When it comes to versatile menu ideas, think poultry. Chicken, duck and turkey recipes work equally well for casual
GRILL TALK GRILL TALK Barbecue menu offerings and grilled specialties are no longer limited to seasonal or regional fare. Theyve caught on in a big way
How to cultivate loyalty through a culture of success
Try loyalty programs if deal fatigue sets in
13 beef trends for 2013: Steak in the future
Is the party over for automatic gratuities?
Five steps to help sell your restaurant now
Is food fraud on your menu?
Are you properly seating guests?
Do you openly swab the deck?
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