You know that casual dining is here to stay when signature recipes from chefs include items as sandwiches and tacos — but of course we're not talking about just any sandwiches or tacos. Chef Andrew Copley of Copley's on Palm Canyon in Palm Springs, CA, shares his recipe for Hawaiian Ahi Tacos, and from Chef Michael Henry Moorman of M. Henry in Chicago comes the Killer Fried Egg Sandwich. Chef Sophiane Benaouda offers the recipe for a Lobster Avocado Club Sandwich served at Grand Cafe in San Francisco. Other ideas from around the country include chef Timothy Wooldridge's Applewood-Grilled New Mexico Rack of Lamb with Chipotle Plum Sauce from Sabroso Restauant in Arroyo Seco, the Encrusted Connecticut Brook Trout from executive chef Jeffery Medbury of Stamford Yacht Club, and Scallop Skewers with Applewood-Smoked Bacon and Lehua Honey Glaze from executive chef Alex Stanislaw of the Plantation House in Kapalua, Maui, HI. These and other recipes follow.
FOR MORE RECIPES Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, Chef Matt Fish of Melt Bar and Grilled in Lakewood, OH, talks about one of his signature sandwich recipes in a podcast interview on our website, www.restaurant-hospitality.com/audio.