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
Perfectly Quotable 
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
Super-sized Samples 
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
Penton Restaurant Group

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