May 1, 2010
Articles
Customers Who Just Won't Leave
Several of my recent columns have considered the customer experience or, more specifically, my experience in your restaurants. And from the bottom of...
Marc Vidal
It wasn't long ago that two of America's great destination cities Miami and Las Vegas were short on great dining options. Vegas pulled a spectacular 180...
Debut: John Besh Branches Out
Good news for those who feared the once-vibrant New Orleans culinary scene would never recover from the blow dealt to it by Hurricane Katrina. It's bounced...
Chillin' w/AC
In a business crowded by bloated egos, Andrew Carmellini is one of those unassuming guys who wins admirers by quietly getting the job done. The 39-year-old...
10 Thoughts from Niki Leondakis
One thing you don't know about me is that my first paying job was working the fry station at Hardee's when I was 15. If I could trade places with one...
Treats For Techies
The over-the-top reception given Apple's new iPad demonstrates how interactivity-crazy the world has become. Now restaurants are looking for a smart way...
Family Friendly
You've probably had an experience like this: You decide to eat out with your kids. You go to a family restaurant, order your meal, then wait for the food...
Food Fight at Denny's
We'll find out later this month how the activist investors known as the Committee to Enhance Denny's fare in their bid to shake up the 1,551-unit family...
Book report: Blast From The Past
You can't blame Mark Peel's publisher for positioning his latest book (New Classic Family Dinners; Wiley, $34.95) as one that contains simple, comforting...
What, Where & When
MAY 21-22KEEP OCEANS HEALTHY They're into seafood sustainability in a big way at the Monterey Bay Aquarium's 2010 Cooking For Solutions event. This year's...
Meals on Wheels
ONE SILVER LINING in the cloud dogging the restaurant business is the proliferation of food trucks in major cities across the country. Utilitarian lunch...
Inner Sanctum
Shaboo, chef Masa Takayama's restaurant-within-a-restaurant that sits alongside his 256-seat Bar Masa in Las Vegas, posed several design challenges for...
Way Out West
HE WAS ON TRACK to become an electrical engineer, but Jimmy Schmidt caught the cooking bug while studying briefly in France. He ended up in Boston, working...
7 Steps To Better Listening
Listening is as far from a passive activity as anything imaginable. By being a passive hearer, you may take in some words, but give nothing back. Listening...
Feta Cheese and Garbanzo Bean Fritters
From: Ulrich Koberstein, group director, culinary arts, Destination Kohler, American Club, Kohler, WI. Yield: 10-12 fritters. 1 lb. cooked (use canned)...
Seared Scallops with Lemon Basil Oil
Yield: 4 appetizer servings. 12 large fresh diver scallops to taste, salt & pepper 12 plum tomato slices, -inch thick 3 tsp. RC Pesto Sauce 12 small lemon...
Brie Spring Rolls
From: Daniel Fox, Madison Club, Madison, WI. Yield: 20 spring rolls. 1 cup Roth Kse Jean Lafitte Brie zest of 1 orange 2 Tbsp. toasted slivered almonds...
Chile Deviled Eggs
From: Chef Steve Schimoler, Crop Bistro & Bar, Cleveland, OH. Yield: 60 pieces; 30 eggs. 30 eggs cup mayonnaise cup Dijon mustard 1 tsp. chipotle powder...
Crab Avocado Parfait with Zesty Plantain Chips
From: Chef Joanna Fioravanti, Gilmore's Restaurant, Downingtown, PA. Yield: 8 servings. 3 ripe avocados from Mexico, divided 1 lb. lump crab meat cup...
Pasta with Escarole and Cannellini Beans
From: Cinelli's Pizzeria & Grill, Oceanside, NY. Yield: 3-4 servings. 1 lb. Barilla Linguine, pre-cooked head escarole, chopped 15 oz. cannellini beans,...
Taste of Asia Boneless Crispy Wings Sampler
Yield: 1 serving. 9 oz. Tyson Homestyle Pepper Boneless Wings Sesame Bourbon Hoisin Sauce: 1 oz. bourbon glaze, commercially prepared 1 Tbsp. hoisin sauce,...
Polynesian Crab Stack
From: Chef Stephen Window, Roppongi Restaurant & Sushi Bar, La Jolla, CA. Yield: 4 to 6 servings. 6 Tbsp. fresh ginger, peeled and chopped 4 Tbsp. sugar...
Pizza with Grape Jam, Gorgonzola, Toasted Walnuts, Duck Confit and Crispy Sage
From: Fat Cats Restaurant, Cleveland, OH. Yield: 1 pizza. Grape Jam: lb. seedless red California grapes 1 tsp. lemon zest cup sugar cup apple vinegar...
Crab Mac & Cheese Lollipops
From: Chef Arturo Paz, Phillips Seafood, Baltimore. Yield: 12 Pops: 8 oz. cooked pasta shells 8 oz. cheese sauce 8 oz. Phillips Special crab meat 2 cups...
Chilled Mango Caramelized Onion Soup with Shrimp
Yield: 1 qt., 4 to 6 servings. 3 cups sliced onion (12 oz.) 2 Tbsp. olive oil 1 cups mango pulp 1 cups chicken broth cup coconut milk 1 Tbsp. chopped...
Lamb Meatballs with Mediterranean Dips
Yield: 24 meatballs, 4-6 servings. 2 or 3 slices bread, torn up 1 lb. ground American Lamb 1 egg 1 tsp. dried thyme as needed, sesame seeds Hummus Dip...
Grilled Pasilla Rellenos
Yield: 32 servings. 1 cups whole kernel corn with peppers, roasted 8 cups shredded low-fat Mexican cheese blend, divided 2 cups diced onion or green onion...
Tuna Tartare with Avocado, Scallions and Organic Soya
From: Chef Steven Devereaux Greene, Devereaux's, Greenville, SC. Yield: 12 servings. 5 Tbsp. organic soya (recipe follows) 24 oz. ahi tuna, diced 6 oz....
Casuelitas & Carnitas
From: Chef Todd Downs, Fort Wayne, IN. Yield: 12 servings. Casuelitas: 4 ounces lard 4 cups masa harina flour for tamales 2 cups warm water 2 tsp. salt...
Sun Dial Short Rib Sliders
From: Executive Chef Christian Messier, Sun Dial Restaurant, Bar & View, Atlanta. Yield: 24 servings. Shredded Short Ribs (yields about 9 cups): 10 lb....
Cocktails With Attitude
Think of your cocktail offerings as attitude in a glass. Your cocktail list complements the menu, expresses the personaity of the restaurant, and presents...
Gold Kiwifruit St-Germain Splash
From: Cocktail Whisperer and master mixologist Jamie Boudreau. Yield: 2 servings. 2 oz. Zespri Gold Kiwifruit puree 2 oz. St-Germain elderflower liqueur...
The Killer Bee Caipirinha
From: The Beach House Restaurant, Kauai, HI. Yield: 1 serving. lime with a drizzle of honey, muddled as needed, cubed ice 1 oz. Leblon Cachaca as needed,...
Banana-Peanut Batida
From: Junior Merino, The Liquid Chef, Macondo Restaurant and the Liquid Lab, both located in New York City. Yield: 1 serving. banana 1 oz. fresh orange...
Specialty Cooking Equipment
Today's diners are looking for excitement and new food flavors. This taste for adventure has helped fuel the need for some specialized cooking equipment,...
Perfectly Quotable
I'm not a foodie, but I like good food. I have a good appetite. I'm always curious about food from different countries, different cultures. You go to...
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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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