July 1, 2010
Articles
Restaurants Going in a New Direction
I just got back from the big restaurant show in Chicago where I left feeling pretty good about things. There was more energy on the show floor than there's...
The Art of Dealing with Campers
My observation of the restaurant scenario you presented [Editor's Space, May: Customers Who Just Won't Leave] provides good operators with a chance to...
Getting a Grip on Gastropubs
For a veteran chef, it's gratifying when a person who started out with them returns to the fold. It's even better when the returnee is coming off cooking...
10 Thoughts from Tiffani Faison
One thing you don't know about me is that I was an All-American cheerleader. It's okay to laugh. If I could trade places with one chef it would be Michael...
Will Sign-and-Drive Food Trucks Work?
First came the taco trucks, then mobile street food went upscale with Twitter-driven ventures like Kogi and the many fellow travelers that have come in...
Garde Manger: Cool Again
Almost every person who works the cold food station in a busy restaurant kitchen has the same goal: get out of it and move up to the hot line as fast...
Five Trends You Can't Ignore
In the restaurant business, if you're not constantly evolving, you're dead. What's on the horizon? What's fresh and new? What's filling seats and keeping...
Tripped By a Goat
In the end, it was a goat that did her in a goat leg, to be precise. Jody Adams held her own on the latest season of Top Chef Masters, until she was banished...
Meat Expectations
Restaurant-goers are digging into meaty entrees with renewed enthusiasm lately. What started with the popularity of steak houses and burgers moved into...
Pork Tenderloin with Roasted Grapes and Balsamic Glaze
From: Chef Marny Conforti, Tuscany Grill, New York City, NY. Yield: 4 servings. 4 7-oz. pieces of pork tenderloin 2 Tbsp. extra virgin olive oil to taste,...
Lemon Avocado Oil Marinated Flank Steak with Avocado Chimichurri Sauce
From: Chef Jeff Rossman, Terra Restaurant and Bar, San Diego, CA. Yield: 4 servings. 1 cup Pacifica Culinaria Lemon Avocado Oil cup fresh lemon juice...
Lemongrass Smoked Beef Tenderloin with Edamame Dumplings
From: Chef Brian Sonksen, Soho Sushi Bar & Deli; The Stuffed Olive, Cedar Falls, IA. Yield: 4 servings. 4 beef filet steaks, 6 to 8 ounces each as needed,...
Smoked Brisket with Spicy Peach Sauce
Yield: 10-12 servings. 4 lb. Certified Angus Beef brisket 2 habaero peppers, seeded 2 Tbsp. chopped ginger 1 shallot 2 Tbsp. unsalted butter cup Lea &...
Big and Meaty Baked Pasta
Yield: 12 servings. 36 slices Bonici " Sliced Italian Sausage, Bias Cut 56 slices Bonici Spicy Regular Sliced Pepperoni, 14 oz. 24 Bonici Beef, Pork Italian...
Spicy Mango Sweet & Sour Ribs with Asian Slaw
Yield: 2 racks of ribs. cup Lyons Mango Puree cup Lyons Pineapple Juice 2 oz. rice wine vinegar 2 oz. granulated sugar oz. cornstarch tsp. red pepper...
Roasted Lamb Chops with Mustard Demi Glace
Yield: 2-3 rib chop portions. 2 bone-in lamb racks 4 oz. olive oil to taste, salt and black pepper 6 tourneed potatoes 1 whole ripe tomato 6 oz. RC Pesto...
Grilled Pork Chops Stuffed with Cheese and Cortland Apples
From: Executive chef Scott Johnson, Blair Hill Inn, Greenville, ME. Yield: 4 servings. 4 pork chops, about 1 inches thick 2 Cortland apples, peeled and...
Lemon Blueberry Chicken Salad
Yield: 4 servings (about 5 cups): 2 cups fresh or frozen blueberries, divided cup lowfat lemon yogurt 3 Tbsp. reduced-calorie mayonnaise 1 tsp. salt 2...
Southwestern Smoked Turkey Chili with Fresh Jalapeo Pico
From: Executive chef Larry McGuire, Lambert's Downtown Barbecue, Austin, TX. Yield: 8 servings. Fresh Jalapeo Pico: cup pickled jalapenos, finely diced...
Caipirinha Cocktail
From: Ipanema Brazilian Grill Restaurant, Seattle. Yield: 1 serving. 5 seedless grapes 1 to 2 slices of lime 1 Tbsp. sugar 1 to 2 oz. Cachaa 51 (sugarcane...
Almond Amaretto Cloud
Yield: 1 serving. 12 oz. Hagen-Dazs Vanilla Ice Cream 5 Tbsp. Amaretto 3 Tbsp. Kahlua or creme de cacao* Blend ice cream, Amaretto and Kahlua or creme...
Cool Spirits
It's only taken about 400 years for cachaa, the national drink of Brazil, to catch on in the U.S. Now, though, versions of the Caipirinha cocktail as...
Barbary Flip Cocktail
Yield: 1 serving. 1 oz. Sagatiba Velha Cachaa oz. Skyy Infusions Pineapple Vodka oz. Benedictine 1 oz. lime juice, freshly squeezed 1 fresh egg white...
Pedal To the Metal
Customers not only want their food fresh, they want it fast and that's the challenge for manufacturers of today's cooking equipment. Here are a few items...
Menu News
Seafood Cakes Offer tasty seafood at affordable prices with the Krab Patty from Phillips Foods, under its Sea-Wings brand. The 3-oz. Krab Patty features...
Perfectly Quotable
I actually choose the way I eat according to the way animals have sex. I think fish are very dignified with sex. So are birds. But pigs, not so much....
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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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