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Beef Tongue Sliders with Fried Green Tomato Pickles, Red Onion, Wild Arugula & Horseradish Aioli
Chef Ted Fleury
Alembic
SAN FRANCISCO, CALIFORNIA
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Vegetables Strike a Sweet Chord
Pastry chefs draw inspiration from the veggie patch
Pastry chefs across the country are creating
Crostone of Monterey Bay Squid Braised in its Own Ink
Chef Curtis DiFede & Tyler Rodde
Oenotri
NAPA, CALIFORNIA
Carpaccio Trio: Beef Tenderloin, Local Halibut & Wild King Salmon
Executive Chef Brian Collins
Lido Restaurant
PISMO BEACH, CALIFORNIA
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Inspiration for Executive Chefs

Recent Issues
The New Guard of European Cuisine
Chefs embrace Eastern European-inspired menus
Although Americans will always love Italian, Spanish and French fare, Eastern European cuisine is quickly jumping into the spotlight and West Coast diners are eating it up.

Jody Eddy
From Ordinary to Exraordinary
.Side dishes arent just co-stars anymore
Say goodbye to cooked carrots and mashed potato sides. Today’s restaurant meal accompaniments can be just as, if not more alluring, than the entrée itself — thanks to chefs’ creativity in the kitchen. Think quinoa with pine nuts instead of rice and tarragon purple potato salad over their mashed cousins.

Caitlin M. O’Shaughnessy

BRAD DAANE
KALI KIRSCHMAN
SARA KRAUS
desserts that straddle the sweet-savory divide, embracing fall and winter produce, baking up veggie-inspired sweets such as beet and goat cheesecake, candy cap mushroom bread pudding and sugar snap pea-infused panna cotta.
Laurel May