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Inspiration for Executive Chefs
Refining a Wild Idea
The Emergence of the Foraging Chef
In light of the locavore movement, an increasing interest in self-scavenging has spread to restaurants. Even if chefs may not have the time to personally hunt for ingredients, many kitchens are sourcing items such as truffles, huckleberries, and nettles from professional and amateur foragers alike.
Kelsey Elliott

Food Allergy Frenzy
How Restaurants Can Accommodate Diners While Stirring Creativity in the Kitchen
Dealing with patrons allergic to specific foods may be difficult, but handling the situation well often leads to loyal repeat customers. Learn several techniques from restaurants that pride themselves in accommodating those with restrictive diets.

Christina Mueller Welter

Getting into the Game
Successfully Integrating Game Meats into Your Menu
Restaurants break out of their everyday meat routine by adding game to diners’ dinner plates. Find out how chefs across the West are making hit dishes that are irresistible to adventurous and cautious eaters alike.
Hank Shaw

Holiday Catering Trends
Contemporary Classics Inspired by Winter Hits
With the holiday season in full swing, this is one of the busiest times of year for caterers. See how some of the West’s top culinary teams take advantage of diners’ drive to celebrate and imbibe this time of year.
Lily Ko

Grilled Cheese Goes Gourmet
Moving Past the Confines of the Cafeteria into Modern Kitchens across the West
Move over Kraft singles, America’s beloved lunch staple is no longer just for kids. Thanks to artisanal additions such as house-made fig jam, basil-lavender pesto and an assortment of gourmet cheeses, the simple sandwich has grown up into sophisticated fare.
Caitlin M. O'Shaughnessy

Executive Chef and Owner Roland Passot of Michelin-starred La Folie in San Francisco has spent over three decades in the business and has lots of stories to tell. From smuggling foie gras in the belly of fish to his take on sous vide, there is a kitchen-full to learn from this
celebrated chef
Gayle Keck

White Sea Bass with Butternut Squash Puree & Porcini Confit, Brussels Sprout Leaves & Celery Root Batons
Shrimp Mojito Cocktail with Avocado-Wasabi Sorbet
Kanemeshi (Dungeness Crab Fried Rice)
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Culinary Trends

Roast Venison with Potato & Squash Dauphinois Gratin
The Real Grilled Cheese