April 1, 2008
Articles
What Are You Doing to Survive?
Last month, the Feds made another big move to cut interest rates with the hope of jump-starting a stagnant economy that has consumers skittish. In fact,...
Jonathon Sawyer
When Jonathon Sawyer talks about the lamb he gets from a small farm just miles from his Cleveland restaurant, you'll be reminded of Tom Hanks in Big....
A Native Bets the Farm
Daniel Orr says his new culinary complex in Bloomington, IN, is all about letting him get in touch with his inner Hoosier. We know his Midwestern roots...
He's Getting Ready For A Peak Experience
Most chefs would be thrilled merely to visit the great European kitchens in which Gabriel Viti has cooked: those of Joel Robuchon in Paris, Fredy Girardet...
Pair Training With Mystery Shopping
High turnover rates and a part-time staff can make developing and maintaining exceptional customer service a challenge. Most restaurants recognize this...
As Seen On TV!
Since T.G.I. Friday's parent company Carlson Restaurants Worldwide is privately held, we'll never know how big a sales boost its current promotion actually...
10 Thoughts from Michelle Bernstein
One thing you don't know about me is that I'm terribly shy. My husband, who runs our dining room, often has to take me by the hand to visit tables. I'm...
Will the Who Sell Out?
They've perfected the art in the fast food segment. Sign a deal for exclusive promotional rights to a studio's next big-budget kid's movie. Next, build...
The Biggest Losers Will be the Winners
Fast casual restaurants seldom have the opportunity to do good for others in their community while simultaneously reinforcing one of their principal marketing...
Present At The Creation
Up for a peek into the inner workings of one of the country's top restaurants? Hey, who wouldn't want to know what really took place at Thomas Keller's...
Chef's Story: 27 Chefs Talk About What Got Them Into the Kitchen
By Dorothy Hamilton and Patrick Kuh. Harper Perennial; $16.95 This book is the companion to the PBS series of the same name, in which, a la Bravo's Inside...
I Love Coffee!
By Susan Zimmer Andrews McMeel; $16.95 We're not sure where Zimmer, a home-based writer from Calgary, got her coffee knowledge. Nor are we clear why Andrews...
What, Where & When
APRIL 11-13 GO FORTH AND MULTIPLY The 17th annual International Franchise Expo has a three-day run at the Washington, DC Convention Center.202-628-8000www.franchiseexpo.com...
GREEN: The New Gold
Everywhere we look, we see green. Every day, the green movement influences the way more Americans drive, eat, shop and live. Whether businesses and other...
Training Day
Chef David Myers, armed with one of the first Michelin Guide stars in Los Angeles and a superbly trained team, recently opened Comme a, a glamorous, modern...
Asian Gracefully
Adding Asian flair to your menu can be as subtle as incorporating traditional Asian ingredients and flavors into your favorite recipes, or as dramatic...
Flavor Notes
Ingredients alone don't create the cuisine. What about plating presentations, flavor combinations, and the blend of textures and colors that have helped...
Asian Flavors
With the explosion of interest in Asian cuisine, more Americans are discovering that what they always thought was Chinese is actually an Americanized...
Lettuce Wrap with Hoisin Sauce
Yield: 4 servings. 2 Tbsp. vegetable oil 8 oz. ground chicken 3 Tbsp. Lee Kum Kee Premium Oyster-Flavored Sauce 2 oz. cucumbers, diced 2 oz. carrots,...
Pan-Roasted Macadamia Nut-Crusted Breast of Chicken
From: Chef Russell Siu, Executive Chef and Co-owner, 3660 on the Rise, Honolulu, HI. Yield: 4 servings. 4 skinless, boneless chicken breasts (about 1...
Egg Drop Soup, Central Style
From: Chef Tom Fleming, 214 Central, Dallas, TX. Yield: 12 servings. 4 qt. chicken stock 18 oz. egg whites (frozen or liquid egg whites) 6 oz. shiitake...
Crispy Duck with Hoisin-Guinness Dipping Sauce
Yield: 6 servings. Sauce: 1 cup Hoisin sauce 1 can (14.5 oz.) Guinness Stout beer cup apple cider vinegar 1 large fresh rosemary sprig cup cornstarch...
Sticky Shrimp
From: Chef Chris Hollis, Blackstone Steakhouse, Melville, NY. Yield: 1 serving. 5 U/10 Ocean Garden Authentic Mexican Shrimp tsp. Guilin Chili Sauce (found...
Pan-Sear Salmon Spring Rolls with Spicy Plum Sauce Dip
Yield: 10 spring rolls. 10 Teriyaki Sesame Salmon fillets cup julienne vegetables (cucumbers, carrots, bok choy, red onion, red pepper) cup each of chopped...
King Crab Thai Curry
Yield: 4 servings. Curry: 16 oz. Phillips King Crab meat, sectioned into desired-sized pieces 2 Tbsp. pure sesame oil 2 tsp. minced garlic 6 oz. thinly...
Thai Peanut Slaw with Popcorn Chicken
Yield: 16 6-oz. servings. 1 cup mayonnaise 1 cup Jif Crunchy Peanut Butter 1 cup rice wine vinegar 3 Tbsp. Asian garlic chili sauce 3 Tbsp. sesame oil...
Tuna Summer Rolls
Yield: 8 rolls. 1 cup uncooked sushi rice or shortgrain rice, rinsed, sieved 2 Tbsp. minced fresh ginger 2 Tbsp. mirin 2 tsp. minced jalapeno peppers...
Cervena Hot and Sour Soup with Rice Vermicelli
From: Chef Brad Farmerie, Public, New York City. Yield: 6 appetizer servings. Rice Vermicelli: 6 oz. dried rice vermicelli 1 Tbsp. sesame oil Hot and...
Spicy Asian Noodle Salad
From: Corporate Chef Beat Giger, CEC, AAC, Pebble Beach Resorts, Pebble Beach, CA. Yield: 8 servings. 4 Garden Hearts Petite Hearts of Romaine Lettuce...
Southeast Asian Salad with Grapes and Prawns
Yield: 6 servings. 1 6-oz. pkg. thin rice noodles (maifun) 1 head bibb or butter lettuce, washed and dried Dressing: 2 Tbsp. Asian fish sauce or soy sauce...
Asia To The Plate
It's the section of the globe bursting with coconut-crusted this, ginger-spiced that and fish eyeballs that stare up from the serving platter. Who isn't...
Grilled King Prawns with Orange Honey Chili Sauce
Yield: 10 servings 20 King prawns 50 asparagus spears Marinade: 5 cloves chopped garlic 1 ounce chopped ginger 1 ounce chopped coriander Potato Cake:...
How Now, Brown Cacao
Being immersed in chocolate is what the 1971 movie, Willy Wonka and the Chocolate Factory, is all about. Beth Kimmerle, author of Chocolate: The Sweet...
Tea: An Ancient Beverage with a Bright Future
If coffee service is near the bottom of the typical restaurant's priority list, tea enjoys the lonely distinction of being omitted from the party entirely....
What About Water?
Whether your restaurant is brewing, steaming or pouring water into glasses, the overall quality of the finished drink will never rise above the quality...
Green in the Glass
By now, most Americans are aware of the organic movement. No longer a niche for the environmentally-conscious, mainstream organics is often synonymous...
Asian-Inspired Lamb Recipes
Spring seems synonymous with lamb recipes, although the two global recipe ideas we're providing herein can be an asset to menus year-round. Peanut Crusted...
Buying Green Equipment
Energy savings, sustainability, green operations, LEED certified: Those are the latest buzzwords. We all want to do the right things to help out the environment...
Menu News
Rice Blends Simplot's new Upsides Multigrain Blends feature exotic grains, colorful vegetables, and distinctive herbs and seasonings. The easy-to-prepare...
Contests
Homebrew Winners The brewers at Samuel Adams are fulfilling the dreams of two aspiring homebrewers by making their original recipes available to beer...
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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
