December 1, 2010
Edited by Gail Bellamy
Tuna on the Half Shell: coconut tuna Seviche, created by chef Anthony lamas.
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 Chef back in 2008 — shares his seviche recipe with us. We're also providing a Coconut Tuna Seviche recipe from Chef Anthony Lamas of Seviche in Louisville, KY. Lamas was recently named a leader of the Latin food revolution by Latina.com. Other seafood ideas include the Mahi Mango Tostadas and Mojo Marinated Atlantic Salmon from Paladar Latin Kitchen & Rum Bar, with locations in Ohio and Maryland. Small plates ideas include Chorizo Potato Croquettes from Cantina 1511 in Charlotte, NC. In addition, our recipe pages offer meaty specialties such as Arepas de Puerco from Chef Richard Sandoval at Zengo in Washington, DC, and Bibliosteaka Ensalada featuring chimichurri-marinated skirt steak, from Chef Peter Brinckerhoff of Caliente Restaurant in Kings Beach, CA.
Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. Check out more menu suggestions and recipes at www.restaurant-hospitality.com.
Chef Peter Brinckerhoff, Caliente Restaurant, Kings Beach, CA
Chef Marc Forgione, Marc Forgione, NYC
Chef Richard Sandoval, Zengo, Washington, DC
Chef Anthony Lamas, Seviche, Louisville, KY
Chef Robert Cabrales, Paladar Latin Kitchen & Rum Bar, Woodmere, OH and Annapolis, MD
Chef Courtney Parks, Open City, Washington, DC
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