March 1, 2008
Articles
BAM! Emeril Took A Shot And Scored
For a while now I've been carrying on about the celebrity chef phenomenon both the good and the bad that come with the elevated status celebrity brings....
Thinking Outside the Incentive Box
I was just reading your editorial regarding the labor situation in San Francisco. Although we have different concerns here in the Midwest, I was reminded...
Lindsay Autry
It's not always easy finding great eats in smaller cities off the culinary beaten path. So if you stumble across a place named The Lazy Goat in Greenville,...
Full Circle
How's this for good timing? Just as Norman Van Aken reached a point in his illustrious career when he felt the urge to return to his roots in Key West,...
Pour Me Another One
He was studying engineering in his hometown of Hoboken, NJ, when the cooking bug hit, and it wasn't too much later that self-taught Carlos Fernandez found...
Wisdom of the Crowd
The phenomenon of crowd-sourcing isn't new to the restaurant rating business; the Zagat Survey has relied on this method for years to gather content for...
Creating A Direct-Mail Marketing Plan
Direct mail pieces can be the most efficient way to attract new customers. They entice potential customers by showing them what you've got. Since most...
Big Bucks for Bam!
If you're still feeling sorry for Emeril Lagasse because he lost his prime time TV gig at the Food Network, don't. Publicly traded Martha Stewart Living...
Generation Next
We already have a good idea about what skills the current crop of culinary school students will have when they start full-time restaurant work. But what...
A Big Punch for Menu Labeling
If you believe, as does Thomas Frieden, New York City health commissioner, that customers will flock to restaurants that list the nutritional content...
10 Thoughts from Mauro Pando
One thing you don't know about me is that I live in the country with my wife, five kids, two horses, two dogs and two cats. I'm most proud of my dad,...
Some South For Your Mouth
There are plenty of cookbooks that reveal the cooking secrets that brought their celebrity chef/authors fortune and fame. But we're developing a fondness...
Marshmallows: Homemade Gourmet Treats
Gibbs Smith; $18.95 Three things are true about marshmallows: Almost everyone likes to eat them, almost no one knows how to make them and, other than...
The Successful Bartender: Putting People Skills to Work
Behavior Associates; $16.50 The title of this slim (76 pages) volume sounds innocuous, but this book can help operators and their employees avoid or mitigate...
What, Where & When
MARCH 6-9 LESSONS FROM THE LAB Some of the most creative minds in foodservice head for Seattle to swap ideas at the Research Chefs Association's Annual...
Think Small
A growing number of operators are finding that less is more. Less space means lower labor, rent and development costs and, if they can balance the smaller...
Making Retirement a Reality
Many of the old rules for retirement planning are under siege these days. Determining how much money you'll need to maintain the lifestyle to which you've...
Craftsmanship
Top Chef Tom Colicchio greets the world with his famous grin and relaxed manner in the new, Peter Bentel-designed, Los Angeles Craft. This high-profile...
Seafood Inspirations
Grilled, glazed, seared, marinated, breaded or broiled no matter how it's prepared, seafood is a big winner on restaurant menus. Let's begin with starter...
recipes
Potato Shrimp Fritters Yield: 48 servings, 3 3-oz. fritters per serving. 1 box Golden Grill Russet Premium Hashbrown Potatoes 1 qt. pancake mix 3 cups...
Flower Power
Like Water for Chocolate, a 1993 film based on the novel by Laura Esquivel, is movie of food and passion. Like Water for Chocolate takes place in Mexico...
Sliced Thin
Sandwich meats simplify recipes such as the New Orleans-style classic and the Southwestern-style wrap sandwiches featured herein. Roast Beef Wrap with...
Savory Ingredients in Cocktails
Chefs, be forewarned. Your resident mixologists may well be raiding the walk-in searching for fresh ingredients to incorporate into their cocktails. High...
Cool Facts About Ice Makers
Ice makers have made some great technological strides in recent years. Through a variety of built-in electronics, ice machines are now more energy efficient,...
Water Treatment for Ice Machines
Sediment, chlorine and lime scale are the main contaminants affecting ice machine performance. Each has significant economic implications for the foodservice...
Improving the Effectiveness of ServSafe Training
The ServSafe food safety training and certification program from the National Restaurant Association Educational Foundation (NRAEF) is the best known...
Menu News
Certified Beef Recent Texas Tech University research shows that 1,440 consumers polled placed more value on beef flavor than tenderness. While tastes...
Potato Shrimp Fritters
Yield: 48 servings, 3 3-oz. fritters per serving. 1 box Golden Grill™ Russet Premium Hashbrown Potatoes 1½ qt. pancake mix 3 cups coconut milk 18 eggs...
Grilled Pasilla Rellenos
Yield: 6 servings. 2 cups whole kernel corn with peppers, roasted 1½ cups shredded low-fat Mexican cheese blend, divided ½ cup diced onion or green onion ¼ cup chopped cilantro 1½ tsp. garlic salt ...
Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette
From: Chef Brian Piasecki, Jiko, Disney’s Animal Kingdom Lodge, Lake Buena Vista, FL. Yield: 12 servings. Poached Pears: 3½ cups granulated sugar ½ cup red wine vinegar 1 tsp. ground black pepper ½ tsp. ground cinnamon 6 Anjou pears, halved, peeled, cored ...
Mini Crab Cake Sandwiches
Yield: 8 sandwiches. 1 box Phillips™ Seafood Restaurants Mini Crab Cakes 4 slices pumpernickel bread as needed, olive oil ¼ cup herb cheese spread 1 roasted red pepepr cut into thin strips Preheat grill on high. When hot, reduce temperature to medium. Using seafood or cast iron grill plate, cook crab cakes for 20-25 minutes, according to box directions....
Gulf of Mexico Rare Yellowfin Tuna Salad with Roasted Fennel, Capers and Olive Vinaigrette
From: Chef Dean James Max, 3030 Ocean Restaurant and Bar, Ft. Lauderdale. Yield: 6 servings. Yellowfin Tuna: 2 lb. Florida yellowfin tuna, sushi grade, center-cut piece to taste, salt and pepper...
California Avocado Tuna Sashimi, Diver Scallop, Picked Watermelon, Avocado Yuzu Emulsion
From: Executive chef Rob Wilson, Restaurant 162, Ritz-Carlton Laguna Niguel, Dana Point, CA. Yield: 4 servings. Diver Scallop, Pickled Watermelon: 4 2½” squares of watermelon 4 U-10 diver scallops, seasoned with salt and pepper 1 cup seasoned rice wine vinegar 2 tsp. sriracha hot chili sauce as needed, micro cilatnro and amaranth, mixed together to taste, salt and pepper...
Chipotle-Glazed Alaska Salmon with Spicy Peanut Salsa
From: Chef Rick Bayless, Frontera Grill and Topolobampo, Chicago. Yield: 8 servings. 4 garlic cloves 2 guajillo or ancho chiles, stemmed, seeded, torn into large pieces 2 cups salted peanuts, skinless, roasted 5 canned chipotle chiles, removed from canning liquid as needed, salt ...
Lomi Lomi Ahi & Coconut-Ginger Sauce with Toasted Peanuts
From: Executive chef Mark E. Caldwell, J Vineyards and Winery, Healdsburg, CA. This recipe was a runner-up winner in the Appetizer category of the Peanut Advisory Board’s recent recipe contest. Yield: 4 cups ahi; 2½ cups dressing....
Edisto Shrimp and Grits
From: Fatz Cafe, headquartered in Taylors, SC. Yield: 6 servings. Edisto Shrimp: 30 pieces jumbo shrimp 12 oz. popcorn shrimp 12 oz. Parmesan cheese 6 oz. bacon bits (warm) ...
Crispy-Skinned Yellowtail Snapper with Shrimp, Chinese Sausage, Pickled Green Papaya and Vietnamese Tea Foam
From: Executive chef Michael Bloise, Wish at The Hotel, Miami Beach. Yield: 4 servings. Vietnamese Tea Foam: 1 tsp. Vietnamese jasmine tea ½ cup half-and-half ½ cup heavy cream ½ Tbsp. granulated sugar as needed, salt ...
Red Snapper Creole with Grilled Mangos and Bananas
From: Executive chef Justin Rambo-Garwood, Philadelphia Fish & Co., Philadelphia. Yield: 2 servings. 2 red snapper fillets, 6 to 8 oz. each ½ cup fresh orange juice ¼ cup fresh lemon juice ¼ cup fresh lime juice ...
Fish with Chilean Grapes
From: Chef Michelle Bernstein, Michy’s, Miami. Yield: 4 servings. 4 fish fillets (such as snapper), 6 to 7 oz. each, skin-on, trimmed into rectangles if desired 2 Tbsp. grape seed or olive oil 2 minced shallots ...
Tequila and Brown Sugar-Glazed Mexican Shrimp with Corn & Jicama Relish
From: Chef Brian Olenjack, Olenjack’s Grille, Arlington, TX. Yield: I serving. Tequila & Brown Sugar Glaze: 1 cup tequila 1 cup dark brown sugar 1½ tsp. lime juice 1 oz. roasted garlic ...
Wild Florida Shrimp and Mango Curry
From: Chef Allen Susser, Chef Allen’s, Miami. Yield: 4 servings. 2 Tbsp. butter, unsalted 1 medium onion, diced 1 Tbsp. garlic, minced 1 Tbsp. fresh ginger, minced 3 Tbsp. Madras curry powder 1/2 tsp. cayenne pepper...
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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
