January 1, 2010
Edited by Gail Bellamy
MIGHTY BITE: Zinnia Restaurant’s Braised pork Belly in Dashi Broth.
With consumers embracing the idea of appetizers and searching for value in their restaurant experiences, small plates offer big profit potential. Our recipes this month aren't limited to appetizers, either. You'll also find dessert and breakfast ideas. From Chef Steven Jason of Mythos Restaurant at Universal Studios in Orlando comes the Blueberry Lemon Shooters dessert, and Chef Courtney Parks of City in Washington, DC, offers an all-day dining idea for Cheese and Bacon Scramble Mini-Pitas. Look for small but robust offerings such as Braised Pork Belly in Dashi from Chef Sean O'Brien of Zinnia Restaurant, and Filo Purses Stuffed with Mushrooms and Artichokes from Chef Annie Somerville of Greens Restaurant, both in San Francisco. These and other recipes follow.
Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional ideas for small plates at www.restaurant-hospitality.com.
Chef Stephen Greene, Devereaux's Restaurant, Greenville, SC
Chef Suzette Metcalfe, Rusty Harpoon, Maui
Chef John Brandt-Lee, Avalon Restaurant, West Chester, PA
peanut fried Green Tomatoes with Green onion Honey Butter.
Chef Tom Egerton, Crane's Tavern, Hilton Head, SC
Chef Steve Felenczak, Hyatt Regency Miami
Chef David Walzog, SW Steakhouse, Wynn Las Vegas
Chef Tom Douglas, Lola, Seattle
Chef David Woodward, Hilton New Orleans Riverside
Chef Brad Farmerie, Public, Double Crown, NYC
Chef Jeffrey Dunham, Grove Grill, Memphis
Chef Christian Masse, Allez, El Dorado, CA
Chefs Miguel Santiago and Mario Serrano, Hilton Hotel, Ft. Lauderdale
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