A lot of U.S. companies sell wood-burning pizza ovens, but every once in a while you hear of a young chef who insists on buying a handcrafted oven from Naples, the birthplace of pizzas....More
From: Chef Dan Fox, The Madison Club, Madison, WI. Yield: 25 wontons. 1 cup Buttermilk Blue cheese cup dried black mission figs 2 Tbsp. port wine 1 pinch...More
Lower-Sodium Bread Customers watching their salt intake will appreciate the fact that the sodium content has been lowered by 10 percent in a dozen of...More
Cooking Suites V Series Heavy Duty Cooking Suites from Vulcan are fully customizable. The V Series is modular from top to bottom and side to side, and...More
Who doesn't like a big fancy meal every once in a while? But most of us, including chefs, often crave earthy comfort foods that simply make us happy....More
Sure, the farm-to-bar trend is forecast to be big in 2011. But mixologists take note: If you’re looking for specifics on new fruits, vegetables and herbs that have a chance to boost your cocktail business this year...More
Think coffee, tea or smoothies for breakfast, Mimosas at brunch, fresh-squeezed juices for snacks, wine and food or beer and food pairings, culinary cocktails,...More
Add Latin flavor and style to your menu with this month's inspired recipe ideas. Chef/owner Marc Forgione of Marc Forgione in NYC named a RH Rising Star...More
From: Berghoff Catering and Restaurant Group, Chicago, IL. Yield: about 2 cups compote; cup caramelized ginger. 1 cup dry red wine cup Madeira wine 3...More
From: Fat Cats Restaurant, Cleveland, OH. Yield: 1 lb. grapes. 1 lb. red or green seedless California grapes 6 oz. sugar 1 cup white vinegar or apple...More
Beer is more than a satisfyingly bubbly food-compatible drink. It's also an ideal ingredient for restaurant events. Beer and food pairings tie in with...More
Great news if your restaurant sells alcoholic beverages. The latest Gallup poll finds that 67 percent of U.S. adults now drink them—a 25-year high...More
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...More
Beer has truly arrived, if the number of restaurant beer and food pairing events is any indication. Consider these examples: Pittsburgh Blue Steakhouse...More
JOSE GARCES DESCRIBES his new all-in-one culinary destination in downtown Philadelphia Jose Garces Trading Company as a market/caf/wine boutique. But...More
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,...More
Think of your cocktail offerings as attitude in a glass. Your cocktail list complements the menu, expresses the personaity of the restaurant, and presents...More
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...More
