December 2007
Articles
Fame and Fortune Rarely Come Without Sweat
As silly as that may be, its not surprising. America is obsessed with stardom. An old-fashioned work ethic is slowly being eroded by the desire for instant...
Author! Author!
Ten years ago, at age 31, this Rumson, NJ, native, a Wharton MBA, opted out of a career in health care consulting to open her restaurant. Shes guided...
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...
Mediterranean Accent
Good Stuff: Roasted Gorgonzola-stuffed sweet onions are bursting with flavor Its twists and turns can elevate simple recipes to sublime dining experiences,...
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...
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....
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...
Tomato Water-Poached Halubut with Fennel Garlic Confit
From: Chef Ryan Littman, JW Marriott Starr Pass Resort & Spa, Tucson, AZ. Yield: 4 servings. Tomato Water: 5 lb. tomatoes, seeded and diced 2 Tbsp. snipped...
Gnocchi in Gorgonzola Cream with Red Grapes
California Table Grape Commission From: Chef Kenneth Skinner, PortaBella/ Merlot Bistro, Carmel, CA. Yield: 5 servings. 1 Tbsp. minced garlic 112 Tbsp....
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.,...
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,...
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...
Roasted Gorgonzola- Stuffed Sweet Onions
National Onion Association From: Regional corporate chef Duane Keller, Western Golf Properties, Gainesville, Va. Yield: 12 servings. Roasted onions: 12...
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...
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...
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...
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...
BLAME IT ON THE BAM!
Few in the food world took note of the final taping of Emeril Live!, which took place on Dec. 11. His employers, for whom he made untold millions, gave...
BIG HUNK OF GUNK
Step outside any fast food outlet on a sultry summer day, take a big whiff and youll get an immediate sensory impression of the air quality problem some...
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In This Issue - June 2008
Features
- BURGER BONANZA
Editorial
- Fighting The Credit Card Companies
Rising Stars
- Clay Conley
Fridge Raid
- Hot Ribs, Hot Riffs
Observer
- Destination: Dayton
Master Mixologist
- John Kinder
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Industry Events
June
June 22-24, 2008
Southwest Foodservice Expo
Sponsored By: Southwest Foodservice Expo
June 29 - July 1, 2008
Fancy Food Show
Sponsored By: National Association for the Specialty Food Trade
