September 1, 2009
Articles
Raise the Business Meal Deduction!
If times aren't hard enough, the third phase of a federally mandated minimum wage hike is now in effect. It recently jumped 70 cents to $7.25. The increase...
Mike Davis
Because the media spotlight shines primarily on big cities, impressive culinary talent elsewhere is often overlooked. Consider, for example, Mike Davis,...
This Club Cooks
If you're looking for a promising way to expand your culinary footprint, check out Tim Andriola's latest move in South Florida. He's still going strong...
A Star Turn For French Food
We'll find out this month whether the just-released film Julie & Julia will spark renewed interest in traditional French cooking, particularly among time-starved...
10 Thoughts from Michael Solomonov
One thing you don't know about me is that I'm a sh**** breakdancer. If I could trade places with one chef it would be Michel Bras (a venerated French...
Food Fan
Spreading the love from one of New York's hottest places, STK, Todd Mark Miller opened an L.A. branch last year and is working on sites in Miami and Las...
Grow Your Business In A Bad Economy
According to a recent survey, small business earnings are at their lowest level since 1992. Nine out of 10 owners surveyed expect the economy to continue...
Tacos of the Gods
Here's a book so in tune with the culinary times that if it didn't exist, it would almost have to be written. We're talking about Mark Miller's Tacos...
What, Where & When
SEPTEMBER 14-19GO WITH THE FLOW The World Fair for Beverage and Liquid Food Technology this tag line has an interesting ring to it, no? But that's how...
Kiosk Extra
Wondering if your concept is well-positioned to resume growing when the economy turns around? Find out this month if it is and what to do if it isn't...
Quirks That Work
Winning the battle to fill seats is always a challenge, but these days it takes more than just tasty food, sharp service and exceptional surroundings...
True Blue
Chicago native Michael McDonald returned to his old stamping grounds about a year ago to take the helm at One Sixtyblue. In the last year, he has reinvented...
Bacon, Egg and Crispy Mushroom Sandwich
From: Chef Thomas Fleming, 214 Central, Dallas. Yield: 12 servings. 1 cups mayonnaise 1 Tbsp. canned chipotle peppers in adobo sauce, chopped to taste,...
Grilled Ham and Cheddar with Smoky Sweet Potato Mayonnaise
Yield: 8 servings. 2 lb. smoked ham 16 oz. Cheddar cheese cup sweet potato, baked cup mayonnaise 1 Tbsp. Tabasco brand Chipotle Pepper Sauce tsp. salt...
Three Cheese Torta
From: Chef/co-owner Angel Alvarez, Tortas Jalisco, Lawrence, KS. Yield: 2 servings. 2 bolillo or kaiser rolls, split and lightly toasted 2 Tbsp. mayonnaise...
American Kobe Flank Steak Sandwich
From: Chef Janine Falvo, Carneros Bistro & Wine Bar, Sonoma, CA. Yield: 6 servings. 1-2 lb. Wagyu flank steak 1 lb. loaf sourdough bread, sliced as needed...
Alaska Sole Slider
Yield: 8 servings, 2 sliders per order. 1 cup breadcrumbs tsp. salt tsp. dried basil 2 lb. Alaska sole fillets (16), 2-oz. portions as needed, canola...
Hash Brown Veggie Melt
From: Donette Beattie, Country Kitchen International, Madison, WI. Yield: 1 serving. 1 cup Idaho Potatoes, cooked and shredded 2 slices potato-chive bread...
Roasted American Lamb Sandwiches with Poached Pears and Goat Cheese
From: Chef Michael Scott Castell, Brenner's Steakhouse, Houston. Yield: 12 servings. 5-6 lb. American Lamb leg, boned, trimmed and trussed cup sherry...
Double Beef Patti
From: Chef Scott Serpas, Serpas Restaurant, Atlanta, GA. Yield: 1 serving. 2 5-oz. Certified Angus Beef patties 1 Tbsp. onions, melted cup smoked Cheddar...
Portobello Mushroom Wrap
From: Chef Joe Kindred, The Pump Room, Chicago. Yield: 24 servings. 6 red onions, quartered in rings 3 oz. port wine 1 oz. balsamic vinegar 24 bell peppers...
Venison “Au Jus” on Rosemary Ciabatta
From: Chef Todd Gray, Equinox, Washington, DC. Yield: 4 servings. 1 lb. Cervena Venison, Denver leg cut 1 cup balsamic vinegar cup soy sauce cup red wine...
Coffee Watch
Coffee wars have dominated the beverage world over the last two years. Just when it seemed Starbucks had a lock on the premium coffee market, virtually...
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InThisIssue
Features
- Flight Club
Editorial
- Fame & Fortune at the Aspen Classic
Ten Thoughts
- Sean Brasel
Fridge Raid
- A Napa State of Mind
Observer
- Rick Bayless Goes Hollywood
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Super Chef Jose Garces!
Philadelphia’s Jose Garces will speak at RH’s New Direction’s Conference in October. Garces is the winner of The Next Iron Chef competition. Check out these videos
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Food Channel Video
Hear Danny Meyer’s take on the myriad of issues facing the restaurant industry in today’s volatile business climate. As chief executive of Union Square Hospitality Group in New York City, Meyer knows a thing or two about the industry he has made his life’s work for the last 25 years.Leaders with Guts:
Danny Meyer Part 3
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