Bill Kim Chef/owner, Urban Belly and Belly Shack, Chicago What's watchworthy? Following stretches at Charlie Trotter's, Susanna Foo, Bouley Bakery and...More
From: Executive Chef Joshua C. Partlow, Match Burgers & Martini's/Gypsy Bar, Boston. Yield: 1 serving. 2 lb. mussels 1 cup dry white wine 2 shallots,...More
From: Chef Todd Gray, Equinox, Washington, DC. Yield: 4 servings. 1 lb. Cervena Venison, Denver leg cut 1 cup balsamic vinegar cup soy sauce cup red wine...More
Sex in space now there's an experiment scientists certainly want to conduct. Great outer-space food and wine would be fine, too. James Hansen, the official...More
In last month's column, I expressed my disappointment with restaurants that act like they're doing the world a big favor by merely opening their doors....More
Cool Wine Stand Presentation possibilities abound with this polished stainless steel Martini Wine Stand from American Metalcraft. It's 32 inches high...More
From: Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY. Yield: 4 servings. 4 ripe Bosc pears lemon, juice only 2 cups Riesling wine cup granulated...More
Not that all the winners of the major Beard Awards weren't worthy of their honors. But only 2007 RH Rising Star Nate Appleman from San Francisco's A16...More
The usual complement of floor exhibits will be on display when this year's edition of the National Restaurant Association Restaurant Hotel-Motel Show...More
Appetizers these days offer a menu double-whammy, answering the customers' demands for small tastes of luxury items while providing you with a showcase...More
The 90th annual National Restaurant Association Restaurant, Hotel-Motel Show might have shrunk a tad, thanks to the economy, but have no fear. There will...More
MAY 6-7 MAN VS. MACHINE Slash your labor costs to zero? You might come close if you shop carefully for vending machine options at the KioskCom Self-Service...More
Adapted from: Randy Zweiban, Province, Chicago. Yield: 24 servings. 6 avocados from Mexico 1 cup lemon or lime juice 8 cups thinly sliced Costa Rican...More
The latest concept from Tavistock Restaurants, ZED451, defies easy description. The difficulty occurs because it doesn't fit neatly into any existing...More
Mix & Match to Lift & Separate Hotel and restaurant operators are taking advantage of strategic partnerships with everyone from beverage vendors to charities...More
Soup is said to have been the first menu item offered in public restaurants. And while it might be food history in a bowl, soup is also every bit as trendy...More
While the current overall market for spirits is level or slightly contracting in some categories and price points, one segment, the craft segment, is...More
Looking for something new in Italian cuisine is a bit like looking for something new in a retirement home. Italians cling fiercely to their regional traditions...More
