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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
Roast Quail with Onion-Cumin Jus
Yield: 12 servings. Onion-Cumin Jus: 4 tsp. cumin seed, lightly toasted 14 cup butter, unsalted 2 cups yellow onions, thinly sliced 1 tsp. salt 12 tsp.
Seared Duck Breast in Sherry Vinegar and Lavender Honey Reduction
From: Chef Bob Waggoner, Charleston Grill, Charleston, SC. Yield: 2 servings. 2 Maple Leaf Farms duck breasts with skin removed 20 pearl onions, peeled
Sauteed Turkey Medallions with Cumberland Sauce
From: Executive Chef Lee Forman, Lemoine's Restaurant, The Inn on Trout River, Montgomery Center, VT. Yield: 10 servings. Cumberland Sauce: 3 oz. (solid
Are You Protected?
Doug Valenski First Defense: Alarms and security cameras are effective deterrents for many would-be thieves. According to the FBI's most recent statistics,
Higher On The Hog
A SNOUT FULL: Chefsand guestscrave the taste of pork. It seemed innocent at the time. "Ruhlman!" said Michael Symon, chef-owner of Lola in Cleveland,
Midwest a fertile ground for pizza joints and bars
Is booth seating best for your restaurant?
How to cultivate loyalty through a culture of success
Try loyalty programs if deal fatigue sets in
Restaurants often vulnerable to sexual harassment charges
Where are your restaurant customers?
Don't mess with menu classics
Winter warmth from the Mediterranean
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