October 1, 2009
Edited by Gail Bellamy
Autumnal Flavors: Pumpkin Gnocchi
Pasta can change its attitude as quickly and easily as fashionistas change their sunglasses. That's why it always makes an entrance, and perpetually remains in style. Consider ideas such as Avocado Pasta from Sixth Street Grill in Eugene, OR; Angel Hair Pasta Frittata from Ortanique in Coral Gables, FL; Turkey Saltimbocca with Corn Pappardelle from Scampo in Boston and Roasted Lamb and Goat Cheese-Stuffed Peanut Ravioli from Zest Cafe and Home Art in Raleigh, NC. All of these recipes appear on the pages that follow.
Pizza, too, has evolved along with American lifestyles. Not only does pizza hold its own as an appetizer or an entree, it also showcases global ingredients and makes appearances on breakfast and dessert menu as well. Among this month's pizza recipes are a Roasted Pear, Walnut and Gorgonzola Pizza from Cloud 9 Restuarant in Augusta, ME; and Big-Eye Tuna Pizza from Yellowtail in Las Vegas.
Tuscan Pizza with Caramelized Onions
FOR MORE PASTA & PIZZA RECIPES We know our readers are looking for commercial recipes that have been developed just for full-service restaurants. You'll find recipes such as Tuscan Pizza with Caramelized Onions on our website at www.restaurant-hospitality.com. And because we know you're interested in chef-created menu ideas, you can also search our recipe database by chefs' names. Check it out!
Chef Rocco Whalen, Fahrenheit
Chef Alison Awerbach, Abigail Kirsch Culinary Productions
Chef Jamie Gruber, The Market
Chef Cindy Hutson, Ortanique
General Manager Bill Seaberry, Sixth Street Grill
Chef Akira Back, Yellowtail
Exective Chef Donato Scotti, Donato Enoteca
Chef de Cuisine Jason Jones, Texas Boogie Bar and Grill
Chef Lydia Shire, Scampo
Chef James Castellow, Zest Cafe and Home Art
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