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Roasted Mushroom Hummus 
The Mushroom Council From: Chef/proprietor Bryan Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 10- 12 servings. Roasted Mushrooms: 8 oz. medium white
Fennel -Seasoned Shrimp with Arugula and Taggiasca Olive Relish 
Ocean Garden From: Chef Don Curtiss, Volterra Restaurant, Seattle. Yield: 2 servings. 2 Jumbo Ocean Garden Authentic Mexican Shrimp, peeled and deveined
Fettuccine with Applewood-Smoked Bacon, Sundried Tomatoes 
The Walnut Marketing Board From: Chef rick maran, The Waterboy, Sacramento, Ca. Yield: 24 servings. 3 lb. bacon, applewood-smoked, cut in 1 pieces 3 cups
Salad of Artichoke and Fava Beans with Arugula and Ricotta Dura 
From: Executive Chef Robbie Lewis, Bacar, San Francisco. Yield: 6 servings. 4 fennel bulbs 6 baby artichokes, trimmed 3 shallots, peeled 2 cups fava beans,
Specialties of the House 
KITCHEN CULTURE: In an extended family of noncooks, pizza is one of the house specialties. Macaulay Culkin plays Kevin, a boy from a large, energetic
Roasted Specialty Potatoes with Herbs 
United States Potato Board From: Chef William Wesner, The Blue Sea Grill, Baltimore, MD. Yield: 24 servings. 4 lb., 8 oz. small Red Bliss potatoes 4 lb.,
The Theme's The Thing 
IRRESISTIBLE: La Tavola Trattoria piques interest by celebrating Italy's regions. OLE: This summer, Doug Rodriguez (t.) is taking guests at Miami Beach's
Kung Pao Chicken Lollipops 
From: executive Chef Chris Yeo, Sino Restaurant & Lounge. San Jose, CA. Yield: varies. 1 lb. chicken drummettes, Frenched Marinade: 1 Tbsp. soy sauce
The Magic of Modest Markups 
POWER POURS: A customerfriendly wine program can really move the merchandise. Committed inhabitants of the heartland such as myself enjoy a few benefits,
Blue Smoke Fried Chicken 
From: executive chef kenny Callaghan, Blue Smoke, New York City. Yield: 24 servings. 12 qt. vegetable oil 1 gallon flour 1 cup salt 4 tsp. cayenne pepper,
What's Your Major? 
A TEACHING MOMENT: CIA instructors are already on the job at the new san Antonio campus. FAST START: CIA president Tim ryan (below) helps a CFA student
Grilled Tenderloin of Cervena Venison, Salad of Summer Nectarines and Belgian Endive, Toasted Pistachios and Rosemary Honey Vinaigrette 
Executive Chef Robbie Lewis, Bacar, San Francisco Yield: 6 servings. 2 lb. Cervena Venison tenderloins 7 ripe nectarines 6 heads Belgian endive, stems
Six Tips for Balancing Your Life 
YOU TIME: Ignoring the need to chill out can be very risky. Picture this: ocean waves are crashing, the sun is beaming and your children are attempting
Don't Call Me a Turkey Burger 
From: Chef Tony Avasakdi, Director of Culinary Operations, Capitol City Brewing Co., Metro Washington, DC and Baltimore. Yield: 45 servings. 4 fl. oz.
Masala Chicken Salad with Grapes 
Yield: 12 entree salads. 12 cups young spinach 12 cups crunchy mixed greens 3 lb. grilled chicken breast, cut into strips 3 cups cooked, drained chickpeas
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