June 1, 2010
Articles
Are You Ignoring Would-be Diners?
Too many years ago, growing up in an Italian family, we observed a Catholic tradition of not eating meat on Fridays. And I remember those Fridays as joyous...
Finding A Tactful Goodbye
In the May issue, Editor Michael Sanson discussed the problem of customers stay too long. You'll also find more comments at http://restaurant-hospitality.com/editorial/customers-wont-leave-0510/....
New Way Jose: Garces Does Groceries
JOSE GARCES DESCRIBES his new all-in-one culinary destination in downtown Philadelphia Jose Garces Trading Company as a market/caf/wine boutique. But...
10 Thoughts from Simon Stojanovic
One thing you don't know about me is that I come from the land Down Under. If I could trade places with one chef it would be Anthony Bourdain. He gets...
Grant Achatz Invents New Payment Model
May was quite a month for Grant Achatz. His Chicago restaurant Alinea came in at No. 7 on The Restaurant magazine's list of the Top 50 restaurants in...
Beard Honors The Industry's Best
A few new faces, plus plenty of familiar ones, stepped onto the stage at New York City's Lincoln Center last month to collect the industry's most prestigious...
Salads, Fast Casual Style
You won't find a cookbook that's more timely than Andrew Swallow's Mixt Salads: A Chef's Bold Creations (Ten Speed Press, $28). It shows operators how...
Splashy Cocktails
It's often difficult to determine if the latest thing is merely a fad or an enduring trend. Eventually, time sorts it out for you. Consider, for example,...
Marathon Man
Atelltale sign of Zack Bruell's longevity is the fact that three of his restaurants have landed on Esquire's annual list of best new restaurants over...
Lessons from the Domino's Turnaround
Recently, Domino's Pizza did something practically unheard of in the business world. First, it asked its customers for honest feedback. Second, it actually...
Seafood For All Seasons
While seafood is a hit with customers year-round, summertime is synonymous with lighter eating, grilled specialties and creative seafood presentations....
Maple BBQ Salmon
Yield: 4 servings. 4 fresh Atlantic salmon portions cup maple syrup 1 clove garlic, minced tsp. garlic salt tsp. ground black pepper Mix the maple syrup,...
Seared Tasman Sea Barramundi with Sauted Shrimp
From: Executive chef David Greenwell, 42nd St. Oyster Bar, Raleigh, NC. Yield: 2 servings. 2 Barramundi fillets (about 8 oz. each) lb. medium-size peeled...
Grilled Shrimp, Feta, Fennel and Spinach Salad
From: Owner/chef Peter Sandroni, La Merenda Restaurant, Milwaukee, WI. Yield: 4 servings. 4 bamboo skewers, soaked overnight 16 medium shrimp 2 Tbsp....
Crispy Plantain-Crusted Crab Cake with Mango Habaero Salsa
From: Executive chef Arturo Paz, Phillips Harborplace, Baltimore. Yield: 12 servings. 12 3-oz. Phillips Crab Cakes 9 oz. plantain chips, pulsed in food...
Thai Green Curry Mahi Mahi
From: Executive chef Paul Drew, Phillips Seafood at the Pier Shops at Caesars, Atlantic City, NJ. Yield: 1 serving. 2 oz. Steve Phillips World Cuisine...
Coriander-Dusted Chilean Sea Bass, Spiny Lobster and Mango Gastrique, Coriander Emulsion
From: Chef Ted Peters, Azurea at One Ocean, Atlantic Beach, FL. Yield: 4 servings. 4-5 oz. Chilean sea bass 8 oz. spiny lobster meat, roasted, shelled,...
Southern Fruity Shrimp and Scallop Kabobs
Yield: 6 servings. 6 10" bamboo skewers 1 cup barbecue sauce cup Dole Frozen Sliced Peaches 1 Tbsp. bourbon 6 slices bacon, cut in half and partially...
Udon Clams
Yield: 2-3 entree servings. 1 lb. Sea Watch IQF Chopped Sea Clams 1 46-oz. can Sea Watch Sea Clam juice 2 Tbsp. vegetable oil 1 Tbsp. chili garlic paste...
Lobster Cocktail with Roasted Garlic Mashed Idaho Potatoes
From: Chefs Gale Gand and Rick Tramonto, TRU, Chicago, IL. Yield: 4 servings. 4 medium garlic cloves 2 Tbsp. + 2 tsp. extra-virgin olive oil 1 lb. live...
Saffron Rock Shrimp Stuffed Avocado
From: Executive chef Nash Cognetti, Tra Vigne, St. Helena, CA. Yield: 12 servings. 8 oz. citronette (recipe follows) sherried rock shrimp (recipe follows)...
Cancun Citrus Grilled Shrimp
Yield: 18 servings. 3 cups Smucker's Orange Marmalade 1 cup lime juice, fresh cup teriyaki glaze, prepared cup brown sugar 1 Tbsp. Jamaican jerk seasoning...
Garden-Style Fish with Onions and Bell Peppers
Yield: 4 servings. 2 cups sliced yellow onion 1 cup thinly siced green and/or red bell pepper 3 Tbsp. olive oil 1 lb. white fish fillets (tilapia, sole,...
Salmon with Shiitake Relish
From: Chef Tom Douglas, Etta's Seafood, Seattle. Yield: 24 servings. 3 lb. shiitake mushroom caps, wiped clean as needed, olive oil cup minced shallot...
Tempura Shrimp Lollipop with Kiwifruit Confetti
From: Chef Dante Boccuzzi, Restaurant Dante, Cleveland, OH. Yield: 36 pieces. 1 cup mayonnaise 3 tsp. sambal (garlic chili paste) 1 lime, juiced to taste,...
Nuevo Latino Shrimp and Wisconsin Smoked Cheddar Grits
From: Chef Anthony Lamas, Seviche, Louisville, KY. Yield: 12 servings. Smoked Cheddar Chipotle Sweet Corn Grit Cake: 6 cups water 6 Tbsp. olive oil, divided...
Smoked Salmon & Red Onion Hash with Poached Eggs
Yield: 12 servings. 2 Tbsp. vegetable oil 1 large red onion, diced 8 medium Yukon Gold potatoes 1 lb. smoked slamon, flaked 1 cup cooked wild rice 1 cup...
Beer's Here!
Beer has truly arrived, if the number of restaurant beer and food pairing events is any indication. Consider these examples: Pittsburgh Blue Steakhouse...
Italian Sausage Omelet
Yield: 1 serving. 1 Galileo Hot Italian Sausage, cooked, sliced oz. mushrooms, sliced 1 oz. red bell pepper, diced 2 whole eggs, beaten 1 Tbsp. milk Tbsp....
Smoked Salmon Frittata
Yield: 4 frittatas, 32 servings. 2 cups red onion, diced cup sweet butter 4 dozen eggs, extra-large 4 cups heavy cream 1 lb. feta cheese with basil, crumbled...
Southwestern Omelet
Yield: 24 servings. 48 eggs as needed, salt and black pepper 12 oz. butter 12 cups Controlled Moisture Fajita-seasoned Roasted Red Bell and Green Bell...
Egg Inspirations
As an economical, nearly labor-free source of protein, eggs offer profit potential as well as menu versatility. Herein, we offer a few examples....
Raising The Bar
If your restaurant is like most, bar beverages are some of your highest margin items. Good marketing goes a long way to maximizing your profitability....
Menu News
Rotisserie-Style Cod The latest addition to the Fishery Products International Pan-Sear Selects line is Rotisserie-Style Cod. Its naturally tender texture...
Manufacturer News
Clear Springs Promotes Three Ed White has been promoted to president and c.o.o.; Don Riffle to executive v.p. of sales and marketing and global supply...
Equipment News
Paella Pans The new deeper bowl Paella Pans from American Metalcraft are as great-looking as they are functional. For information about these and other...
Perfectly Quotable
I like all kinds of meat, even bologna. What's interesting about bologna is that it's not just a meat, but it's an insult: That's a bunch of boloney....
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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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