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
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.
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,
