RH Staff

Black Olive Madeleines 
From: Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. Yield: 24 cookies. 1 cup + 1 Tbsp. cake flour 12 tsp. baking powder 14 tsp.
Perfectly Quotable 
I used to use the name Mr. Stench; it was funny to be in a posh hotel and hear a very proper concierge call out, Mr. Stench, please. Johnny Depp on using
Seared Shrimp with Roasted Pepper Salad and Grilled Parmesan Polenta 
Ocean Garden From: Chef Jeremy Anderson, Elliotts Oyster House, Seattle. Yield: 4 servings. 8 Ocean Garden U/10 Authentic Mexican Shrimp 14 cup olive
Cumin-Rubbed Steaks with Corn Coulis 
Certified Angus Beef Yield: 12 servings. 12 8-oz. Certified Angus Beef ribeye, cucina or filet of rib steaks as needed, olive oil 2 Tbsp. brown sugar
Red Hot in Vegas 
THE BUZZ: The 9th Annual Concepts of Tomorrow Conference was a beehive of activity. Contributing to the festivities were Rising Star Michael Solomonov
Bilbao Chorizo-Onion Tart 
American Egg Board From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver. Yield: 12 servings (2 10 tarts). Dough: 12 oz. unsalted butter
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,
Penton Restaurant Group

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