August 1, 2010
Articles
Fame & Fortune at the Aspen Classic
In June, for years, I've been going to the Aspen Food & Wine Classic, and I'm always blown away by the enormous crowds of people your customers who come...
Justin Bogle
More often than not, rising stars emerge from restaurants that have a history of greatness. Such is the case of Justin Bogle, who has been taking bows...
Rick Bayless Goes Hollywood
Give the man full credit. When Rick Bayless decided to break out of his comfort zone, he went all the way. The Chicago-based chef traveled 1,700 miles...
A Napa State of Mind
When you're on TV, you never get to see the light smiling in people's eyes when they eat. That's how television host/cookbook author/vintner/retailer...
They Click, You Give
Could the Internet give restaurants a better way to deal with the many charitable requests they receive each day? One company is giving it a try: Chipotle...
10 Tips for Saving Money, Energy & the Earth
Track energy consumption Tracking your monthly electricity, water, sewer, trash and natural gas consumption is a first step toward managing your impact...
10 Thoughts from Sean Brasel
One thing you don't know about me is that I'm an adrenaline junkie. I race motorcycles, cars and mountain bikes and have snowboarded all over North America....
Salaries: How Do You Measure Up?
If you're a female thinking about enrolling in culinary school to boost your earning power in the restaurant business, you might want to rethink your...
What, Where & When
AUGUST 9-15 GOLDEN GATERS Produced by the Golden Gate Restaurant Association, the week-long SF Chefs 2010 bills itself as the country's only urban food,...
The Best Damn Restaurant, Period!
You know a place is good when guests many of them chefs-are willing to endure a wait for a table in the wee hours. That's the kind of following Eric and...
Where Batali and Boulud Hang Out
The chefs who run the restaurant industry's premier late-night dining spot the Bromberg brothers, proprietors of New York City's beloved Blue Ribbon are...
Flight Club
The moment that sparked the Cooper's Hawk concept came to founder Tim McEnery during a winery visit. With dinner plans elsewhere to follow, the hospitality...
Tempting Desserts
At the end of a satisfying meal, it takes a tempting dessert menu to entice customers to order that final course. Consider our recipes this month sweets...
Peanut Butter Mallow Bars
From: Chef Sharyn Harding, Fleur De Lys (within Mandalay Bay), Las Vegas, NV. This recipe was the first prize-winning dessert in the Southern Peanut Growers...
Walnut Maple Cookies
From: Pastry chef Emily Luchetti, Waterbar and Farallon restaurants, San Francisco. Yield: About 35 cookies. 12 Tbsp. unsalted butter, softened cup firmly...
Dished-Up Piņa Colada
Yield: 1 serving. 2 pineapple rings 2 Tbsp. Minor's Honey-Citrus Pepper Sauce 1 (6- to 8-oz.) scoop H Vanilla ice cream Nestl cocoa powder or chocolate...
Fresh Pear and Feta Torte
From: Jasper Mirabile, Jr., Jasper's Ristorante, Kansas City, MO. Yield: 12 servings. as needed, butter for greasing pan as needed, bread crumbs for dusting...
A Slice of Ice
From: Executive Chef Grant Morgan, Dragonfly, Hotel ZaZa, Dallas, TX. Yield: 8 servings. 2 vanilla beans, split lengthwise and scraped 2 cups milk, chilled...
Grape Frangipane Tart
Yield: 10 servings. one tart pastry, single crust for 10" tart, par-baked 3 cups red or black seedless California grapes 2 oz. almond paste 1 large egg...
White Chocolate Cherry Bread Pudding
Yield: 18 servings. 24 cups French bread, cut into 1" cubes 1 cups white chocolate chunks 12 large eggs 1 cups sugar 2 Tbsp. vanilla extract, divided...
Chocolate-Dipped Raspberry Port Poached Pear
Yield: 4 servings. 1 cup Lyons Raspberry Fruit Puree 2 cups port wine cup white sugar tsp. salt 1 tsp. whole allspice tsp. whole black peppercorns 4 Bosc...
Chocolate Truffles
Yield: 5 cups, or approximately 150 truffles. 9 oz. hard toffee candy, frozen 3 oz. almonds toasted 20 oz. milk chocolate 4 oz. bittersweet chocolate...
Caramel Onion Cheesecake
From: Executive chef David Levy, Crowne Plaza Riverwalk San Antonio, TX. Yield: 1 cheesecake. Topping: 1 lb. sweet onion, thinly sliced 3 Tbsp. butter,...
Juicy Summer Drink Ideas
Fruit juices have become stars in cocktails, specialty beverages, salad dressings, desserts and more. We're providing several juice-based drink ideas,...
Orange Juice Bubble Tea
Yield: 1 serving. 2 oz. cooked tapioca pearls (see below) 1 cup ice 1 oz. flavored syrup, optional 10 oz. Florida orange juice Tapioca Pearls: 1 cup tapioca...
Grapefruit Vanilla Dream
Yield: 1 serving. 5 oz. Florida grapefruit juice 3 oz. vanilla bean ice cream tsp. cinnamon sugar as desired for garnish, whole vanilla beans Combine...
Pink and Blueberry Lemonade
Yield: 1 quart; 4 servings. cup sugar 1 cups fresh blueberries, divided cup lemon juice In 1 quart glass measuring cup, combine sugar, 2 tablespoons of...
Energy-Saving Equipment
In most restaurants the big energy user is your exhaust hood because it sucks out all the cool air you need to keep your kitchen tolerable during summer...
Perfectly Quotable
I mean, at the end of the day, if you can't have a Girl Scout cookie and a piece of cheese, what is life all about? actress and light eater Amanda Seyfried...
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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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