May 1, 2008
Articles
Barton Seaver
At a time when many are talking about saving the planet, Washington, DC, chef Barton Seaver is walkin' the walk. Several months back, the Blue Ocean Institute,...
Taking It To The Next Level
The culinary community in Chicago is scratching its collective head over Jose Garces, the chef whose new Spanish restaurant, Mercat a la Planxa, has taken...
This Double Feature is a Blockbuster
They hired on at the legendary Zuni Cafe as line cooks in 1985, soon becoming co-chefs de cuisine. Then in 1993 Gayle Pirie and John Clark headed to Hong...
10 Thoughts from Francois Payard
One thing you don't know about me is that I'm not always so serious. I'm most proud of turning 40 and still keeping my mind young, riding a motorcycle...
Smart Ways to Reduce Employee Anxiety
If you're a leader, you feel it in your gut: Stress is at an all-time high. The uncertain economy keeps everyone, even those who work for successful companies,...
Fool Me Once
Many restaurant marketing campaigns strive to create long-lasting buzz on the Internet and elsewhere, but Pizza Hut may be the first company to create...
Danceably Delicious
Starbucks has been pushing music since 1994, when its in-house label Hear Music released a Kenny G compilation. Last year it sold 4.4 million CDs. Music...
The Verdict: Menu Labeling Is A Must
You could argue with U.S. District Judge Richard Holwell's decision to uphold New York City's mandate that chain restaurants must display nutritional...
When Reservations Are Mission Impossible
It's not who you are or who you know, but how fast you can click that gets you into David Chang's red-hot Momofuku Ko in New York City. And by we mean...
Friedman, Trotter Nab Silver Plate Awards
Silver Plate from the International Foodservice Manufacturers Association is meant to be the capstone to the recipient's distinguished career in foodservice....
A Master Class In Seafood
The Cajun and Creole dishes that are the cornerstones of New Orleans cooking gumbos, etouffees, jambalayas are often delicious yet not uniformly so, especially...
The Young Man & The Sea
By David Pasternack and Ed LevineArtisan Books; $35 Pasternack, chef at Esca in New York City, life-long fisherman on Long Island Sound and at other Atlantic...
Out Of The Frying Pan
By Gillian ClarkThomas Dunne Books; $23.95 Here's a book that will resonate with RH readers who struggle to maintain a life-work balance. Clark left the...
What, Where & When
MAY 8-11 A SURE BET IN VEGAS Vegas Uncork'd: The Bon Appetit Epicurean Experience sees the town's greatest chefs participate in events up and down the...
Casual Gets Classy
On the constantly-changing stage of the $558-billion restaurant industry, it is no secret that casual dining is evolving. Most notably and to the alarm...
Cruising the Crú Scene
Fear of commitment is the driving force behind the enduring popularity of small plates: Ordering a smaller, less expensive portion of some novel taste...
Sure Sign of Spring: NRA Show
The U.S. economy may be tanking, but for four days at Chicago's McCormick Place this month, it will be hard to tell. That's when the 89th annual National...
Appetizer Signatures
At first glance, you might think 2008 is The Year of the Skewer, with appetizer recipe ideas such as Chef Duane Keller's American Lambsickles, Chef David...
Dumpling Duo
From: Chef David Burke. Yield: 20 skewers of each dumpling type; 7-10 servings. Chicken & Jack Cheese Dumplings: 1 lb. ground chicken thigh, skinless...
Nantucket Bay Scallop
Chef Barton Seaver, Hook, Washington, DC. Yield: 4 servings. Ceviche: lb. Nantucket Bay scallops 2 small Meyer lemons, cut into segments to taste, Maldon...
Mediterranean Potato Dip
Yield: 48 servings, cup each. carton Nature's Own Potato Pearls Premium Mashed Potatoes 2 Tbsp. salt 3 qt. boiling water 1 qt. plain lowfat yogurt 1 cups...
Vegetarian Tamales
From: Corporate chef Beat Giger, Pebble Beach Resorts, CA. Yield: 8 servings. 4 Garden Hearts Petite Hearts of Romaine Lettuce 2 cups masa 3 cups vegetable...
Mexican Prawns Dengaku
From: Chef James Tonkovich, The Windmill Club, Billings, MT. Yield: 2 servings. 4 U/10 Ocean Garden Authentic Mexican Shrimp as desired, risotto as needed,...
Italian Bistro Tart
Yield: 6 servings. 1 lb. puff pastry, 12" lb. lean bacon, cooked and diced 5 medium yellow onions, sliced thinly 2 Tbsp. butter 1 egg cup heavy cream...
Sweet and Spicy Smoked Fish Dip
Yield: 6-8 servings. 2 lb. smoked fish 1 cup mayonnaise cup Tabasco brand Sweet & Spicy Pepper Sauce 1 oz. onion, minced tsp. garlic, minced to taste,...
Roasted Garlic Pizzetta with California Grapes and Blue Cheese
This recipe has been served at the Culinary Institute of America, Greystone. Yield: 8 pizzettas. 16 oz. pizza dough 3 Tbsp. olive oil 4-5 cloves roasted...
Moroccan Meatballs
Yield: 12 servings. Moroccan Meatballs: 4 lb. IBP Ground Pork, 72% Lean 2Tbsp. garlic, fresh, minced 1 Tbsp. ground cumin, dry 1 Tbsp. smoked paprika,...
American Lambsickles with Port-Infused Fig and Apricot Chutney
From: Executive Chef Duane Keller, Moon Bay Restaurant, The Gaylord National Resort and Convention Center, National Harbor, MD. Yield: 12 servings. 3...
Grilled Ohio Lamb Steak
Grilled Ohio Lamb Steak Chef Jonathon Saywer, Bar Cento, Cleveland, OH. Yield: 7-10 steaks. Lamb Steak: 1 whole lamb leg 4 Tbsp. extra virgin olive oil...
Crisp Goose-Fat Idaho Potatoes
From: Chef David Walzog, Wynn Resort, Las Vegas. Yield: 4-6 servings. 4 sprigs of thyme 2 sprigs of rosemary 2 bay leaves 3 large Idaho Potatoes, " dice...
Spanish Cocktail
From: Fine dining chef Adam Navidi, Hyatt Regency Huntington Beach/owner, Chef Adam Navidi's Signature Cuisine, Huntington Beach, CA. Yield: 24+ pieces....
Crab Avocado Parfait with Zesty Plantain Chips
From: Chef Joanna Fioravanti, Gilmore's Restaurant, Downington, PA. Yield: 8 servings. 3 ripe avocados from Mexico, divided 1 lb. lump crab meat cup sour...
Tuscan Sun Roasted Tomatoes with Tuna and Pesto
Yield: 12 servings (2 halves). 12 large Roma tomatoes, halved lengthwise, seeds and juices removed 2 Tbsp. extra virgin olive oil 2 tsp. minced fresh...
Thai Spring Rolls
Yield: 32 appetizer servings. 1 lb. Certified Angus Beef sirloin, sliced thin 3 oz. sriracha or pepper sauce 4 tsp. red curry paste 2 Tbsp. black sesame...
Chus With Their Mouths Open
When Chef Chu of Taipei, Taiwan, cooks for his family every Sunday, it's quite an elaborate event. In fact, during the course of this 1994 classic food...
Fruit-full Sauces and Salsas
Nothing on your menu should be taken for granted. Consider, for example, the philosophy of Chef Christopher Tunnell from The Dolce Group. At Ketchup in...
Avocado Salsa
Yield: 1 gallon. 2 qt. fresh avocados, chopped 2 qt. plum tomatoes, ripe, chopped 2 cups red onions, diced 1 cups Frank's RedHot Original Cayenne Pepper...
Mango Ketchup
From: Chef Christopher Tunnell, Ketchup, West Hollywood, CA. Yield: 1 batch. as needed, olive oil 2 onions, diced 2 carrots, diced 2 ribs celery, diced...
Yellow Coconut Curry Sauce
From: Bonefish Grill, Tampa, FL. Yield: 1 cups sauce. 1 cups unswseetened coconut milk 1 Tbsp. yellow curry paste 2 chopped serrano chili peppers 2 Tbsp....
Sun-Dried Tomato Infused Hollandaise Sauce
Yield: 28 3-oz. portions. Serve with pan-seared salmon fillets finished in the oven until internal temperature reaches 155F. 1 8-oz. package RC Hollandaise...
Blueberry Bourbon Barbecue Sauce
From: Executive Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. 1 pint fresh blueberries 1 large onion, diced 1 bulb garlic, crushed...
Avocado Bearnaise with Citrus Flank Steak
From: Chef Erik Osol, Element 116, New Haven, CT. Yield: 8 servings, 2 cups Bearnaise sauce. 3 lb. beef flank steak as needed, citrus marinade (recipe...
Potatoes with Personality
Just because baked potatoes, hashbrowns and potato salad are traditional ways we enjoy the potato doesn't mean you can't interject a little personality...
Salt Crust Baked Idaho Potato
From: Chef David Walzog, Country Club Restaurant, Wynn Resort, Las Vegas. Yield: 2-4 servings. 1 30-count size Idaho Potato as needed, herbs as needed,...
Buffalo Hashbrowns
Yield: 31 servings, 1 cup each. 1 carton Golden Grill Russet Premium Hashbrown Potatoes 3 cups Frank's RedHot Sauce 31 oz. blue cheese, crumbled Refresh...
Idaho Potato Salad with Peppers & Onions
From: Chef Waldy Malouf, Beacon, New York City. Yield: 4 servings. 4 medium Idaho potatoes, peeled cup mustard vinaigrette (recipe follows) 1 medium yellow...
Camber Lay
Take a look at that face! It's the future of mixology. Yeah, we know that's a fancy-ass moniker for bartending, but Camber Lay (that's her name, and what...
Beer and Food: Trend and Tradition
It's almost summertime, and the sipping should be easy. For most Americans, that means coolers packed full of icy-cold mass-market lagers made in the...
PAIRING BEER AND CHEESE
Pairing beer and cheese has been a gastronomic delight for centuries, the most common example being the ploughman's lunch. A simple dish of farmhouse...
The Versatile Combi Oven
Combi ovens may not yet be a kitchen mainstay, but if you ask a chef to name the most productive pieces of equipment in their kitchen, the combination...
Save Money By Going Green
Green products are quickly becoming top sellers. Increasing numbers of restaurants, caterers, coffee shops, hotels and others are turning to environmentally...
To Give Training More Impact, Work on Retention
In the first part of this interview, we spoke to Terrence Donahue, vice president of instructor quality for the National Restaurant Association Educational...
Menu News
Boneless Wings Pierce Chicken Boneless Wing Dings and Boneless Wing-Zings can add zip to your menu. The Boneless Wing Dings have a golden breading and...
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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
