November 1, 2009
Articles
Servers and Cell Phones: Not Good
A friend told me recently how dismayed he was with his daughter, who thought it was okay to send text messages on her cell phone during a funeral ceremony....
Putting Butts In Seats
I had to tell you how happy I was after reading, Are You Training Guests to Be Cheap? [Editor's Space, August]. You hit it out of the park with your comments....
Michael Fiorelli
How fortunate to be the chef of Mar'sel, a gorgeous restaurant perched upon a bluff overlooking the magnificent Pacific Ocean. It's as if Chef Michael...
Better Than Bollywood
Trendwatchers have predicted for years that Indian cuisine would be the next ethnic food to explode onto the U.S. foodservice scene, but it hasn't happened...
10 Thoughts from Nate Appleman
One thing you don't know about me is that I am as good at the game of Scrabble as I am at cooking. If I could trade places with one chef it would be Francis...
Last Call In Las Vegas
Whether you want to cash in like the absentee chefs who've cut juicy deals there or merely build your resume by working your way through multiple high-profile...
Book Report
City Tavern: Birthplace of American Cuisine By Walter StaibRunning Press, $35.00 This is the fourth cookbook from City Tavern chef/restaurateur Staib,...
From Betty Crocker to This
As we're seeing right now with Top Chef and The Next Iron Chef, as we saw earlier this year with Iron Chef Masters and as we can see 24/7 up and down...
Meeting of the Minds
Operators seeking the key, not just to weathering the current economic storm, but to thrive going forward, got plenty of advice from seasoned pros at...
Michael Mina Wins the Melman Award
A not-so funny thing happened on the way to this year's Melman Award ceremony: recipient Michael Mina got mugged by the flu. But the star chef and restaurateur...
Shake It Up: Tips from the Top
Mixologist Camber Lay clearly does not take drinks lightly. Lay, the talent behind the remarkable bar menu at Quiver Bar at San Francisco's Epic Roadhouse,...
Basqueing By the Bay
Basque cuisine dominates at the upscale Piperade and the less formal Bocadillos, chef Gerald Hirigoyen's two popular San Francisco restaurants. He arrived...
A World of Appetizing Ideas
Going global these days isn't difficult. In fact, it's hard not to have a menu that's influenced by the flavors and ingredients of world cuisines. This...
Tabule de Cereales Andino (Peruvian Quinoa Salad with Avocados)
From: Andina Restaurant, Portland. Yield: 12 servings. 3 fresh California avocados for garnish as needed for garnish, basil oil Quinoa Avocado Salad (12...
Portokal Salatasi (Greek Orange Salad)
From: Executive chef Joshua Linton, Ajasteak & Dana Hotel and Spa, Chicago. Yield: 1 salad. Orange Blossom Dressing: 10 ounces orange juice, fresh 1 tsp....
Duck Carnitas Torta
From: Executive chef/owner Jake Replogle, Haute Taco, Brookfield, WI. Yield: 32 servings. Meat: 7 lb. fully cooked pulled duck leg meat, defrosted Duck...
Vietnamese Scrambled Egg Banh Mi (Sandwich)
From: Chef Gabrielle Hamilton, Prune, NYC. Yield: 12 servings. cup fish sauce cup rice vinegar cup fresh lime juice cup warm water 2 tsp. sugar 1 tsp....
Indian Spiced Potato and Spinach Baje
From: Adam Kaswiner, Healthy Category Winner of the U.S. Potato Board CIA Recipe Contest. Yield: 4 servings. 3 large russet potatoes as needed, olive...
Idaho Potato-Crusted Weathervane Scallop with Roasted Piquillo Pepper and Herb Pistou
From: Chef Jason McClure, Sazerac, Seattle. Yield: 4 servings. Scallops: 1-2 lb. dry pack scallops (approximately 6-8 per person) 4 cups dehydrated Idaho...
Maple Salmon Gravlax
Yield: 1 salmon fillet 1 salmon fillet with skin on/pin bones out 1 cup Quebec maple sugar cup kosher salt 2 Tbsp. crushed white pepper cup brandy 1 bunch...
Peppery Turkey Tramezzino Sandwiches
From: Chef Eric Kleinman, 'inoteca, New York, NY. Yield: 8-10 servings. 1 tsp. black peppercorns, coarsely ground 1 tsp. pink peppercorns, coarsely ground...
Moroccan Chicken with Apricot and Green Olives
From: Executive chef/owner Chris Bybee, Sublime Catering, Longmont, CO. Yield: 8 servings. cup olive oil 8 chicken thighs, bone-in, skin on 2 cups Indian...
Tamarind Beef
From: Chef Chris Yeo, Straits Restaurants. Yield: 1 serving. Beef: 1 Tbsp. vegetable oil 10 oz. filet mignon, cubed and marinated 3 oz. Pad Thai sauce...
Braised Chicken and Green Olive Tagine
Yield: 4-6 servings. 3 Tbsp. Gilroy Foods & Flavors North African Mint Seasoning 5 Tbsp. extra virgin olive oil, divided 4 cloves garlic, peeled and sliced...
Perfectly Quotable
They'd say You have to lose weight', and I'd be like, All I can think about is muffins!' I don't want to get too skinny. I still want to have a round,...
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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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