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Remember to Stop and Eat the Roses
From Vase to Plate, Flowers Find a New Home in the Kitchen
Lavender, hibiscus and elderflower are not only gorgeous garnishes, but they also add distinctive flavors that make ordinary dishes and drinks, extraordinary. Both kitchens and bars are going from vase to plate, concocting delicious creations that customers can’t get enough of!
Inspiration for Executive Chefs
Recent Issues
How the West Was Smoked
While one chef may prefer Kansas-style sauce to Memphis marinade, diners and restaurateurs agree that barbecue is on fire. Pulled pork, brisket and ribs are sneaking onto menus from neighborhood eateries to chic lounges, and chefs from the West are adding their signature California flare of sustainable, grass-fed and heritage meats to classic, barbecue standbys. Say hello to sophisticated roadside fare.
First Impressions: The Bread Basket
Diners are first exposed to a kitchen’s culinary offerings with the breadbasket. Deciding whether to use a wholesale bakery, an artisan baker or create a signature, house-made roll can make or break a restaurant’s reputation as a worthwhile dining destination. Learn the consequences of serving memorable or forgettable fare before guests even order.
A. Bruno Starchefs.com
sarakrausphotography.com
