March 1, 2010
Articles
This Ain't No Stinkin' Party!
I recently visited a new restaurant where a group of friends (six of us) were getting together for a birthday. I'm always wary of group gatherings at...
Need a Boob Tube? Yes and No.
In the January issue, Editor Mike Sanson posed the question: Do You Really Need a Boob Tube? He lamented the fact that too many high-end restaurants install...
Gregory Pugin
New York City's Veritas does as good a job as any restaurant at creating an atmosphere where customers are comfortable ordering wine, which is no small...
Debut: All Over The Map, In A Good Way
It takes executive chef Martin Heierling just two minutes to walk from the kitchen of his first Las Vegas restaurant Sensi, located in the Bellagio to...
Spawn of Jared
Full-service operators can learn plenty from sandwich king Subway. The chain figured out years ago that touting its menu offerings as part of an effective...
Renegotiate Your Lease
In the first quarter of 2009, a franchisee struggling financially for more than a year because of lower sales and high fixed costs hired a restructuring...
A Hot Segment Made Easy
It's rare to find an author who can channel the aspirations of prospective restaurateurs and simultaneously provide a practical guide on how those dreams...
Keep It Casual
It doesn't take a genius to figure out that many Americans are trading down on their already less-frequent dining out occasions. Many upscale owners and...
British Invasion
April Bloomfield has managed a difficult trick with The Spotted Pig, converting even jaded New Yorkers into fans of British gastropub fare. Her take on...
Salads for Spring
Salads offer the perfect opportunity to showcase artisan ingredients, locally grown produce and creative presentation ideas. For instance, Chef Ben de...
Lamb Niçoise Salad
From: Executive chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, NY. Yield: 6 servings. Lamb: 1 American lamb loin, boneless cup pesto 1...
Loaded Baked Idaho Potato Salad
From: Chef Kenny Bowers, Kenny's Wood Fired Grill, Dallas, TX. Yield: 2 quarts. 4 lb. Idaho potatoes, peeled 1 lb. bacon, crisply cooked, chopped into...
Avocado and Apple Chicken Salad
From: Chef Roberto Santibaez for Avocados from Mexico. Yield: 24 servings, 1 cups each. 12 cups cooked chicken, cut into 1" pieces 6 cups diced sweet...
Grilled Steak & Yukon Gold Potato Salad
From: Chef Seth Bixby-Daugherty, Minneapolis, MN. Yield: 12 servings. 3 Roma tomatoes, sliced " thick 3 Yukon Gold potatoes, sliced " thick cup olive...
Baby Head Lettuce Salad with Caramelized California Avocados
From: Chef Josiah Stone, Sent Sovi, Saratoga, CA. Yield: 6 servings. 12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb), cleaned, separated...
Clams and Ginger with Wilted Greens
Yield: 6 servings. 51-oz. can Sea Watch Gourmet Chopped Sea Clams 2 cups Sea Clam Juice, additional 1 Tbsp. garlic, chopped 1 Tbsp. ginger, grated 1 Tbsp....
La Merenda Salad
From: Chef/owner Peter Sandroni, La Merenda, Milwaukee, WI. Yield: 2 servings. 2 cups arugula cup Roth Kse Buttermilk Blue Affine cheese cup pine nuts,...
Spicy Venison Salad with Pomelo and Pickled Mango
From: Chef de cuisine Chris Rendell, Double Crown Restaurant, New York City. Yield: 4 servings. 1 lb. Cervena venison, Denver leg cut, trimmed of any...
Tricolore Salad
From: Executive chef Jason Balestrieri, Cantinetta Luca, Carmel, CA. Yield: 4 servings. 12 oz. sweet baby lettuce mix 1 cup sliced radicchio leaves 24...
Avocado Citrus Salad with Marinated Onion
Yield: 4-6 servings. Marinated Onions: 1 medium red onion cup rice vinegar cup honey cup water Salad: 2 oranges cup olive oil cup rice vinegar or white...
Turkey Apple Pecan Salad
From: Director of operations, Julie Bergerson, Rosti Tuscan Kitchen, California locations. Yield: 12 servings. Sugar-Glazed Pecans: 1 cups large pecan...
Asian Noodle Salad
Yield: 16 servings. 2 cups Asian sesame vinaigrette, prepared cup Jif Crunchy Peanut Butter cup soy sauce 2 Tbsp. honey 1 tsp. ginger, fresh, grated tsp....
Shaved Portobello and Arugula Salad in Parmesan Tuile
From: Chef Ben de Vries, Luella, San Francisco. Yield: 12 servings. Lemon Vinaigrette: 2 Tbsp. champagne vinegar 1 Tbsp. freshly squeezed lemon juice...
Quinoa Salad with Mango Chunks and Curry Mango Dressing
Yield: 12 servings. Salad: 4 cups quinoa, uncooked 2 qt. Dole Frozen Mango Chunks, partially defrosted and drained 3 cups golden raisins 2 cups celery,...
Cheese, Glorious Cheese
Chef Myles Anton of Trattoria Stella in Traverse City, MI, puts his own spin on a classic Italian dish highlighting fresh mozzarella. Ordinarily, the...
Pulled Duck Quesadilla
From: Kerbey Lane Cafe, Austin, TX. Yield: 1 serving. 3 oz. fully cooked Maple Leaf Farms Pulled Duck oz. fresh spinach 1 oz. caramelized onions 1 10"...
Mozzarella in Carozza
From: Chef Myles Anton, Trattoria Stella, Traverse City, MI. Yield: 4 servings. 1 qt. shortening 1 large ovaline ball fresh BelGioioso mozzarella 4 large...
A Perfect Cup of Joe
A restaurant's quality is often judged by the coffee it serves. The equipment you use plays a big part in the final product. Not long ago, coffee was...
Perfectly Quotable
IGN Entertainment Games recently posed this silly, hypothetical question online: If given a choice, for the rest of your life, would you choose unlimited...
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InThisIssue
Features
-Low-Ball Luxury
Editorial
-The Waiter's Stoned and the Cook Quit
Tricks of the Trade
-Right Site
10 Thoughts
-A Digital Signage Primer
Well-Equipped
-How to Buy the Right Food Processing Equipment
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Gail Bellamy interview
RH Executive Food Editor Gail Bellamy was recently at the Natural Products Expo West in Anaheim, CA. Here's just a sampling of what she found.Check out the video
NRA Show Videos & Issue Highlights
See new products, services and ideas we found at the 2011 show.
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