Skip to Navigation
Skip to Content
Display name or email address:
Forgot Your Password?
New Restaurant Concepts
Rising Star Chefs
Back of the House
> RH Staff
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,
In Tune With the Times
You can't get much bigger than being chef/ owner of an Esquire "Best New Restaurant," which Gordon Drysdale was in 2000 when he ran Gordon's House of
All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes. I do all the time, but it doesn't matter. British
She first drew national attention for her work at San Francisco's Fog City Diner in the 1980s. But even back then Cindy Pawlcyn was helping to redefine
A Feeding Frenzy For Steak Stocks
Shrinkage: Investors who want to buy shares of steakhouse chains now have dramatically fewer choices. Hot Corner: Did Patina outbid Landry's for smith
Restaurant manager salaries: How does yours stack up?
Chefs, owners trade work/life balance pointers
What's your restaurant worth?
8 elements of a customer service culture
How good are you at drafting players?
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
Connect With Us
Back of the House
View Mobile Site
Penton Magazine Corporate
Terms of Service
Penton Restaurant Group
Nation's Restaurant News
Copyright © 2016
Continue on to