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Beer Grows Up
Beer is stepping out from wine’s shadow and holding it’s own on menus as an ingredient, pairing item and a featured beverage instead of wine.
Sean Z. Paxton
Blurring the Line between Bar & Restaurant
Gastro pubs, wine salons and cocktail lounges find success in their ability to balance thriving beverage and food programs.
Jamie Timbrell
Gourmet on the Go
From taco trucks serving frogs’ legs and escargot to bakeries owned by Michelin-starred chefs, gourmet food is becoming more accessible as well-regarded chefs go casual.
Caitlin M. O’Shaughnessy
Catering to Today’s Tastes
Caviar and extravagance are out. Sustainability and seasonality are in. Learn what leading caterers are doing to thrive in these difficult economic times.
Kirsten Bourne
Farm to Table Dining 2.0
Restaurant-owned gardens are more accessible than you might think, and are found from the hills of Napa Valley to the concrete jungle of downtown Los Angeles.
Sasha Bernstein
Diminutive Kitchens
Small kitchens have the ability to produce big flavors, but their design presents challenges. Explore these small but creative spaces with us and learn how you can apply some of their strategies.
Jeffrey Decker
THIS MONTH'S FAVORITE RECIPES:
BEER GROWS UP
Arterra: Shelton Farms Free Range Chicken & Ale Sausage
Sutro’s at Cliff House: Anchor Steam Beer Braised Mussels
Monk’s Kettle: Pork Chop with Cheddar Potato Cake and Caramelized Brussels Sprouts
Rosemary’s: Seared Hudson Valley Foie Gras on Orange Scented Brioche w/Mango Coulis & Port Wine Syrup
Arterra: Fish & Chips (recipe online)
Rosemary’s: Butternut Squash Soup with Spice Cream & Fried Sage Leaves (recipe online)
BLURRING THE LINE BETWEEN BAR & RESTAURANT
Confidential: Watermelon Salad
Martins West: Spring Lamb and Pea Pastie
Confidential: Vietnamese Braised Scallops with Togarashi Sauce & Jasmine Rice
Martins West: Scottish Eggs
CATERING TO TODAY’S TASTES
Jane Hammond Events: Seared Ahi Tuna on Crispy Wonton
Taste Catering: Kumamoto Oyster and Carrot “Shooter”
Waters Fine Catering: Beet Trio Stacks
Waters Fine Catering: Mini Retro Cupcakes
DIMINUTIVE KITCHENS
Canelé: Chilled Celery Soup
Canteen: Crab Quenches
Canteen: Lamb Shoulder Confit with Chickpeas, Apricots and Almonds
Contigo: Clams “Cal Pep” Style
FARM TO TABLE 2.0
Blue On Blue: Lamb with Roasted Vegetables
Brix: Heirloom Bean Salad with Goat Feta And Carrots
Park Ave: Blueberry Tart with Honey Cream Cheese Filling
Ubuntu: Cauliflower in Cast Iron Pot
GOURMET ON THE GO
Border Grill Truck: Peruvian Ceviche
Bouchon Bakery: Chocolate Bouchons
Bouchon Bakery: Nutter Butter Cookies
The Sentinel: Marinated Yellowtail Sandwich with Fennel & Avocado
Spencer on the Go: Frog Legs with Curry
FAVORITE RECIPES
Belmont Brewery: Summer Citrus Salad with Lavender Vinaigrette
Canelé: Seared Calamari Salad
étoile: Sparkling Cosmo
Poggio Trattoria: Ribollita
Border Grill Truck: Green Corn Tamales
