December 1, 2011
Edited by Gail Bellamy
SIGNATURE SEAFOOD: At Cafe Colette in Williamsburg, NY, Chef Charles Brassard features Pan-Roasted Trout.
What brings customers back to your restaurant? Great food and great service immediately come to mind, of course, but creative and craveable signature items also help you carve out a memorable niche.
Our recipe section provides examples of specialties that sizzle and sell the experience of eating at your restaurant. Chef Charles Brassard at Cafe Colette in Williamsburg, NY, shares his recipe for Pan-Roasted Trout. He uses locally sourced ingredients whenever possible, and his signature salsa verde is made daily with herbs from the edible garden at Cafe Colette. Another seafood signature, Kumamoto Oysters with California Avocado and Bloody Mary Sorbet, comes from executive chef Craig Strong of Studio at Montage Resort in Laguna Beach, CA.
Eye-catching creativity is evident in the recipes for Grilled Corn from chef Tim Spinner of Cantina Feliz in Ft. Washington, PA, and the Potato Cigar with Whitefish Salad from chef Alex Roberts at Restaurant Alma in Minneapolis. Among our ten chefs' specialties you'll find a salad idea from chef Chai Siriyarn of Marnee Thai in San Francisco, and the Taleggio and Grape Pizza recipe from chef Jonathan A. Fox of La Madia in Chicago.
Visit our website at Restaurant-Hospitality.com for more recipes. We offer ideas for full-service restaurants, plus a recipe database organized by chefs' names.
Chef Owen Appelt, The Restaurant at Mission Ranch Carmel, CA
Chef Jonathan A. Fox, La Madia, Chicago
Chef Jared Gross, Napa, The Peabody Orlando
Chef Brett Montgomery, Renaissance Cleveland Hotel
Chef Alex Roberts, Restaurant Alma, Minneapolis
Chef Tim Spinner, Cantina Feliz, Ft. Washington, PA
Chef Nicholas Stefanelli, Bibiana Osteria Enoteca, Washington, DC
Avocado and Green Mango Salad Grilled Corn "Elotes Loco" Lamb Chops Saltimbocca with Parsnips and Roasted Jus Scallops with Chorizo Ragout and Herb Polenta Taleggio and Grape Pizza Roasted Half Duck with Dried Cranberry and Port Reduction Sauce Pan-Roasted Trout with Toasted Farro, Fava Beans, Morels and Salsa Verde Potato Cigar with Whitefish Salad Cioppino Kumamoto Oysters with California Avocado and Bloody Mary Sorbet
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