February 1, 2010
Articles
The Domino Affect: Time to Change
By now I'm sure you've seen the new Domino's Pizza commercial. It centers on changes the company has made to its product in response to customer comments....
Jeremiah Bacon
Joyce Goldstein, a legendary San Francisco culinary icon, commented during an interview years ago that she was disappointed by so many young chefs who...
Debut: Better By the Barrel
If you're wondering why gastropubs have gained traction so quickly as a niche segment in full service, you don't have to look any further than Tom Condron...
There's A Seafood App For That
With mandatory nutritional data on menus moving toward reality, full-service appetizer menus may soon be in need of a tune-up. Right now, casual dining...
10 Thoughts from Sean McClain
Two things you don't know about me is that I like speed metal and can hold my breath underwater for a good amount of time. If I could trade places with...
Brand Trust Leads to Marketplace Relevance
Consumer trust was called the most perishable of assets in a recent Business Week article. Given the assault on our various brands and our inability or...
Don't Know From Greek? Learn From A Master
Creative chefs are blessed with pitch-perfect cooking instincts, and few contemporary chefs are as instinctive and creative as Michael Psilakis. Not only...
What, Where & When
FEBRUARY 22-24PEOPLE POWER Find out how to keep the good employees you already have and attract even more like them at the HR in Hospitality Conference....
State of the Industry 2010 The New Basics
DO YOU REALLY NEED TO BE TOLD HOW AWFUL THE ECONOMY WAS LAST YEAR? We didn't think so. And despite small signs of hope on the economic horizon, the truth...
Five menu Trends
Technomic, a Chicago-based foodservice consulting firm, suggests that menu innovation will play an essential role to entice recession-weary diners with...
Q & A: Style & Substance
Piero Selvaggio is a textbook example of the American Dream gone right. Arriving from Sicily at age 18, he worked his way up from busboy to manager, attending...
Don't Go It Alone
If you've spent the past few months racking your brain for innovative ways to cut costs, jump-start sales or make your restaurant run a little more smoothly,...
Morning Wake Up Call
Breakfast has evolved into a meal that ranges from grab-and-go options to fare for splurge occasions. If you're serving customers who consider it their...
Peppered Bacon and Egg Biscuit Sandwich
Yield: 6 servings. 12 bacon strips 2 Tbsp. Original Tabasco brand Pepper Sauce 12 eggs 6 biscuits, 2.25 oz. each 6 slices American cheese Lay out bacon...
Idaho Potato Cake Benedict
From: Adam Baird, vice president of food & beverage, Mimi's Caf, Tustin, CA Yield: 12 servings. 5 pounds Idaho red-skinned potatoes 2 cups raw corn kernels...
Roasted Vegetable and Egg Wrap
From: Chef Michael Moorman, m.Henry, Chicago. Yield: 12 servings. 2 medium poblano peppers, seeded and julienned 1 bunch asparagus (12 oz.), chopped 1...
Honey Caramel Sticky Buns
Yield: 30-35 buns. Honey Caramel Sauce (yields 3-4 cups): cup honey (a light, local honey) 1 cup heavy whipping cream 1 cup unsalted butter, softened...
Chiappetti's Breakfast Spaghetti
From: Chef Steve Chiappetti, Viand, Chicago. Yield: 24 servings. 4 lb. Barilla spaghetti 2 lb. bacon, diced 4 lb. ricotta cheese 1 lb. shredded Parmesan...
Mollete Mexican Breakfast Sandwich
From: Executive chef Jeff Clark, La Salsa Fresh Mexican Grill, CKE Restaurants, Carpinteria, CA. Yield: 20 servings. 1 bag Santiago Seasoned Black Beans...
Potato "Scramble" with Butternut Squash, Pasilla Peppers and Jack Cheese
From: Chef Danny Wilser, Ella's, San Francisco. Yield: 24 portions. 7 lb., 8 oz. russet potatoes, peeled and cut into " dice cup canola oil as needed,...
Poached Eggs with Sauce of Mushrooms, Shallots and Pancetta
From: Chef Margaret Edwins, 611 Supreme, Seattle. Yield: 24 servings. Sauce: as needed, olive oil 1 lb., 14 oz. shallots, cut into 1/8-inch slices 1 cups...
Sweet Potato, Egg & Chorizo Breakfast Wrap
Yield: 1 serving. 1 large flour tortilla 2 oz. shredded Cheddar cheese 2 scrambled eggs 3 oz. cooked chorizo sausage 3 ounces Gilroy Foods & Flavors Controlled...
Walnut-Stuffed French Toast
Yield: 4 servings. 8 slices white bread, to 1" thick cup strawberry, raspberry or apricot preserves, or orange marmalade cup chopped California walnuts...
Ranch-Style Breakfast Burrito with Two Onion Salsas
Yield: 4 servings. 4 8-inch flour tortillas 2 cups chopped onions 1 Tbsp. olive oil 4 eggs 4 egg whites 1 cup chopped tomatoes cup chopped cilantro or...
Fresh Fruit Crepes With Green Kiwifruit Sauce
Yield: 4-6 servings. For Crpes: 2 eggs cup milk cup flour tsp. salt For Kiwifruit Sauce: 4 Zespri Green Kiwifruit 2 Tbsp. passion fruit pulp 1 Tbsp. honey...
Cinnamon French Toast Bake with Sliced Sausage
Yield: 8 servings. 4 cups cubed gluten-free bread (about 6 small slices) or regular bread if not making a gluten-free dish 10 Jones All Natural Precooked...
Chocolate-Covered Cherry Hot Chocolate
From: Bob Evans Restaurants. Yield: 1 serving. 2 -ounce pumps of cherry syrup as needed, hot cocoa as needed, whipped topping for garnish, 1 maraschino...
Peach Spice Scones
Yield: 12 servings. 2 cups all-purpose flour cup plus 1 Tbsp. sugar, divided 2 tsp. baking powder tsp. baking soda tsp. salt cup margarine, softened 1...
Creative Coffee Recipes
Seasonality and food compatibility for coffee offer two more reasons why customers might be tempted to order coffee. Whether they're dessert drinks, morning...
Coffee Chococcino
Yield: 2 servings. 2 cups chocolate soymilk 4-6 tsp.* instant espresso powder, or 2 shots espresso as desired for garnish, espresso powder Microwave soymilk...
Rasperry White Mocha
Yield: 1 16-oz. serving. oz. Monin Raspberry Syrup 1 oz. Monin White Chocolate Sauce 2 shots espresso as needed, steamed milk for garnish: whipped cream,...
Classic Flavored Latte
Yield: 1 16-oz. serving. 1 oz. Monin Syrup (recommended Monin Syrups: Caramel, Hazelnut, Vanilla) 2 shots espresso as needed, steamed milk Combine Monin...
Emerald Latte
This recipe is a dessert coffee suggestion. Yield: 1 serving. 6 oz. Coca-Cola 2 oz. Irish cream syrup 2 oz. espresso, chilled 2 oz. half-and-half as needed...
Trimmer Waste
While quality food and great service should be your main concerns, you can't ignore what goes on behind the scenes. It's not glamorous, but proper waste...
Menu News
The Layered Look Velvet Cake from Sweet Street Desserts creates eye-catching drama with its four layers of brilliant red cake. Each layer is spread with...
Perfectly Quotable
I had to do seven and a half months of extensive weightlifting, and eating six or seven meals a day, to put on 27 pounds of muscle. That's not a lot of...
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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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