January 1, 2008
Articles
The Top Chef Phenomenon Is Taking Its Toll
According to the National Restaurant Association, rising food costs had the greatest effect on your company last year. This year, however, many of you...
Jamie Lauren
Its not always easy for a chef to get noticed in a highly regarded watering hole, much less one named for a legendary spirit that was banned in 1912 for...
Catch It While You Can
FAST TRACK: Craig Koketsu was chef de cuisine at Lespinasse in NYC before becoming executive chef at Quality Meats and Park Avenue Winter Its highly unlikely...
Breaking the Mold
Dont tell Jean-Robert de Cavel you cant make it big in medium-sized market. The 46-year-old native of Roubaix, France, came to the U.S. at age 26 to be...
10 Thoughts from David Burke
One thing people dont know about me is that Im an art collector and a glassblower. It was a great day when I bought the Fromagerie. It was the restaurant...
Nothing to Lose with Better Choices
SPICE OF LIFE: Your patrons want choices when it comes to fruit on the menu. A majority of Americans dont know the latest U.S. Department of Agriculture...
Perfectly Quotable
To stay healthy I havent eaten any sugar in like a month. I crave Sour Patch Kids so bad. actress Jessica Simpson...
Generation Revelations
Baby boomers want comfort foods, Gen Xers need a place where their young children are welcome, Millennials like to have a place where they can hang with...
The Road to the Presidency Runs Through the Kitchens of Las Vegas
You wont find an industry association that does a more effective job of representing the interests of its members than the National Restaurant Association....
Shake Up In The Coffee Market
Lets look at the Starbucks situation first. On the surface, it looks to be in the kind of trouble almost every foodservice operator would love to find...
A NEW PRESCRIPTION FOR ZAGAT
In mid-January, Zagat Survey founders Tim and Nina Zagat announced they had hired Wall Street dealmaker deluxe Goldman Sachs to find a strategic alternative...
Grilled Vegetable Sandwich with Goat Cheese and Pickled Relish
Absinthe, San Francisco. Makes 2 large sandwiches For Sandwich: 1 red onion, sliced in 1” thick rings 1 zucchini, sliced about 1⁄2” thick lengthwise 1 yellow squash, sliced about 1⁄2” thick lengthwise 1 small eggplant, sliced about 1⁄2” thick lengthwise...
Venison-Beer Sausage with Sweet and Sour Red Cabbage and Pickled Mustard Seed
From: Chef Chris Shepherd Catalan Food and Wine Houston, TX. Yield: 30 sausages. Cervena Venison Beer Sausage: 3 lb. Cervena Venison, Denver leg cut 2 lb. pork butt 12 oz. St. Arnolds Amber Beer (a local Houston beer)...
Charred Beer Onion Chicken Sandwich with Red Pepper Sauce and Smoked Cheddar Cheese
Yield: 8 servings. 8 5-oz. portions marinated chicken breast, skinless (recipe follows) 8 onion Kaiser buns, sliced, toasted 1 lb. yellow onions, sliced 8 Anaheim peppers, sliced 1 pint red pepper sauce (recipe follows) 24 slices smoked cheddar cheese...
Alaska Halibut Bruschetta
Yield: 12 servings. Roasted Vegetable Ratatouille: 2 oz. olive oil 8 oz. white onion, diced ½” 2 Tbsp. garlic, minced 20 oz. zucchini, diced ½” 8 oz. red bell pepper, pitted, diced ½” 8 oz. artichoke hearts, diced ½” 8 oz. sundried tomatoes, minced 4 oz. kalamata olives, pitted...
Grilled Wisconsin Italico Cheese-Vegetable Sandwich
Chef Franklin Becker. Brasserie, NYC. Yield: 4 servings. 2 zucchini, thinly sliced lengthwise 2 yellow squash, thinly sliced lengthwise 2 Vidalia onions, sliced ¼” thick to taste, salt and pepper 2 plum tomatoes, cut in half and roasted ½ cup olive oil...
Chipotle Salmon Wraps
Yield: 24 wraps. ¾ cup fresh squeezed lime juice ½ cup chipotle chilies in adobo sauce, chopped ¾ cup chopped fresh cilantro ¾ cup diced yellow bell peppers ¾ cup diced red onion 1⁄3 cup minced garlic to taste, salt and pepper 1 40-oz. pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon...
Club Sandwich España
From: Chef Cindy Hutson, Ortanique, Coral Gables, FL. Yield: 12 sandwiches. 1½ cups mayonnaise ¾ cup parsley, chopped 2 Tbsp. ground cumin 24 slices thick-sliced applewood bacon 12 large eggs...
Hanger Steak Sandwich with Horseradish Havarti Cheese and Caramelized Onions
From: Chef Jeff Orr, Cocoliquot, Madison, WI. Yield: 1 serving. 1 red onion, very thinly sliced as needed, soybean oil or other neutral oil to taste, salt and pepper 2 Tbsp. sherry vinegar 1 4- to 6-oz. hanger steak, split and trimmed...
Almond Butter Club Sandwich
Yield: 2 sandwiches. 4 thin slices sourdough bread, toasted 3 Tbsp. almond butter* 2 thin slices sweet onion 12 thin slices cucumber ½ bunch arugula or watercress to taste, salt and freshly ground black pepper...
Peanut Butter and Jelly Foie Gras Sandwich
From: Executive chef Fortunato Nicotra, Felidia, NYC. This recipe was a runner-up in the Peanut Advisory Board Chefs’ Recipe Contest. Yield: 4 servings. 8 slices white bread 1 cup chunky peanut butter ½ cup Concord grape jelly 8 slices Prosciutto di Parma, sliced very thin...
Monte Cristo Sandwich
Yield: 16 servings. 4 cups milk, whole 12 eggs, large, beaten 1 cup flour, all-purpose 2 Tbsp. baking powder 32 slices country bread, thick-sliced 2 lb. honey-smoked ham, deli-sliced 3 lb. roast turkey breast, deli-sliced...
Steak Wrap with Sweet Potato Slaw
Yield: 8 entree servings. 3 lb. Certified Angus Beef® top sirloin steak 1 tsp. salt 2 tsp. blackening spice 2 sweet potatoes, peeled and shredded 1 pear, unpeeled, cored, shredded 1 apple, unpeeled, cored and shredded...
Triple Decker Cilantro Club Sandwich
Yield: 1 serving. 1 8” x 2” round focaccia bread, portioned into 6 even triangles 1 Tbsp. Minor’s Cilantro Signature Flavor 2 slices tomato, garden red, thinly sliced 6 slices smoked salmon, thinly sliced (approximately 3 oz.)...
Smoked Brisket Sandwich on Marble Rye
Yield: 12 servings. 48 oz. Tyson® Fully Cooked Smoked Beef Brisket, frozen 24 slices marble rye bread 1½ cups Maille whole-grain mustard 1½ cups creamy horseradish sauce, commercially prepared 36 Swiss cheese slices 36 tomato slices, thin, fresh...
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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
