If you're on the lookout for small plate ideas that are equally at home as bar fare, on the salad and appetizer sections of your menu or as light entrees for all-day dining, this month's recipes will get your creative juices flowing.
Refreshing fruit recipes include chilled Rhubarb Strawberry Soup, as well as Chef Adolfo Garcia's Caramelized Mango with Crispy Serrano Ham and Jumbo Shrimp. Chef Scott Samuel of CIA Greystone in St. Helena, CA shares a recipe for Grape, Toasted Almond and Shaved Fennel Salad with Vanilla-Grape Vinaigrette. Meat-lovers will be tempted by cool ideas such as the Mediterranean Carpaccio, from executive chef Scott Neuman of Oba Restaurante Y Refresqueria in Portland, OR, and the American Lamb Arugula Salad with Blackberry Vinaigrette from chef Tim Love of Lonesome Dove Bistro in Ft. Worth, TX. Light seafood ideas range from Chili Tamari Trout to chef Adam Mali's Dungeness Crab Enchiladas from Nick's Cove Restaurant in Marshall, CA. For all-day appeal, consider chef Jodi Hortze's Young at Heart Healthy Breakfast Sandwich from The Griddle Cafe in Hollywood, CA. You'll find these recipes and many other versatile dishes on the pages that follow.
The Hula Grill, Lahaina, HI
Chef Matt Harding, Bravo/Brio Restaurant Group
Chef Jodi Hortze, The Griddle Cafe, Hollywood, CA
Chef Dean Fearing, Fearing's at the Ritz-Carlton, Dallas
Chef Bob Menendez, Sunset 44, St. Louis
Chef Tim Love, Lonesome Dove Bistro, Ft. Worth, TX
Chef Adolfo Garcia, Rio Mar, New Orleans
Chef Adam Mali, Nick's Cove Restaurant, Marshall, CA
Chef Scott Neuman, Oba Restaurante, Portland, OR
Chef James Sleeth, Mignon, Plano, TX
Chef Scott Samuel, CIA Greystone
Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional light and versatile recipe ideas at www.restaurant-hospitality.com.