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Flourless Chocolate Mousse Cake with Peppermint Ice Cream
Executive Pastry
Chef Michael Owens
Palm Terrace Restaurant & Lounge
NEWPORT BEACH, CALIFORNIA
The Magazine
Back Issues
Cuts: Cheap to Chic
Flavor-minded chefs are rediscovering cuts once reserved for ethnic cuisines and country meals in these times of tighter budgets.
Steamed Cacao Nib Cake with Sour Candied Kumquats & Cacao Ice Cream
Chef Charlie Trotter
Restaurant Charlie
LAS VEGAS, NEVADA
Scallop/Baked Grapefruit Chocolate Cheescake/Asparagus Ribbons/Bacon Porcini Crumble
DC DUBY Wild Sweets
BRITISH COLUMBIA, CANADA
Current Issue
TABLE OF CONTENTS
Check out professional recipes and see what creative chefs are cooking today at their restaurants.
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Alaska
Seafood:

Wild,

Natural &

SustainableTM

Inspiration for Executive Chefs

Recent Issues
House-made Charcuterie
House-cured meats and sausages can add a signature touch to your menu and are easier to prepare than you might imagine.
Meat Meets Moderation
With diners trending toward sharing multiple appetizers, we explore unique preparations of beef as a first-course offering.