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Going Whole Hog
Chefs promote sustainability by embracing farmer-direct relationships that were once essential to traditional cookery, while whole-animal cuisine is resurrected on menus as kitchens become more creative with unusual cuts of meat.
Alicia Harvie
Beyond Vanilla
Ice creams with savory flavors are no longer reserved for Top Chef Contestants. With no ingredient combinations off limits, experimenting with the not-so-sweet side of ice cream is hot and diners are loving it.
Jamie Timbrell
Haute Dogs
Gourmet sausages and hot dogs have recently exploded in popularity. Encased meats that were once just a staple of American backyard barbecues are now finding their way onto restaurant menus in variations that will surprise you.
Leena Trivedi-Grenier
Plating Begins with the Plate
The perfect dish begins with the plate. Tabletop pieces are a chef’s canvas and choosing the right one to suit your dishes can make or break not just your presentation, but also guests’ overall dining experience.
Kirsten Bourne
Fungi Fever
Chefs around the region are featuring fungi in their cuisine as more than accompaniments to proteins. From Maitake to truffles, exotic varieties are sprouting up as centerpieces on menus luring diners in with mushroom madness.
Linda Mensinga
Science in the Kitchen
Molecular Gastronomy’s scientific approach to cooking is often intimidating, but it doesn’t have to be. We explore how certain techniques of this movement can be applied in any kitchen to improve the finished products.
Melissa Matarese
THIS MONTH'S FAVORITE RECIPES:
GOING WHOLE HOG
Oliveto: Tagliata of Magruder Ranch Grass-Fed Beef Ribeye with Cherry Tomatoes & Arugula
Oliveto: Scallopine of Willis Farm Pork with Pancetta, Sage & Vin Santo
Brandt Beef Cook Off: Roasted Zabutton with Herb Crust
BEYOND VANILLA
Sona: Potato Chip Praline Ice Cream
Salt of the Earth: Honey Oatmeal Panna Cotta with Pumpkin Amaretto Gelato
Sona: Brussels Sprout Ice Cream
Lemon Rosemary Sorbet
HAUTE DOGS
Showdogs: House-Made Mustard & Pickle Relish
Absinthe Brasserie & Bar: House-Made Hot Dog with Guiness Mustard, Chili Ketchup, Sauerkraut & Yogurt Dill Potato Chips
The Linkery: Picnic Plate with House-Made Polish Sausage Links, Apple Slaw and Potato Salad
PLATING BEGINS WITH THE PLATE
Dio Deka: Grilled Octopus
EPIC Roasthouse: House Made Burger Accompaniments
Waterbar: Emma’s Favorite Salad
FUNGI FEVER
Viejas Casino: Seared Parmesan Truffle Polenta
Dinner at Home: Pan-Seared Marinated King Trumpet “Scallops” on Bed of Ginger- Sake Greens
NINETHIRTY Restaurant: Pan-Seared Mushrooms with Grilled Asparagus Tips, Chive Crème Fraiche
SCIENCE IN THE KITCHEN
The Bazaar: Crab Meat Steamed Buns
AQUA: Hamachi with Basil Five Ways
The Bazaar: Salt Air Margarita
AQUA: Bass with Cranberry Beans
Favorite Recipes
Pacifica Del Mar: Marscapone Cheesecake with Candied White Beech Mushrooms, Local Strawberries & Aged Balsamic
Hokto Mushrooms: Escabeche of Maitake Mushrooms, Rioja-Poached Egg & Manchego Cheese
Spago: BLT Salad with Baby Iceberg Letttuce, Pepperoncini & Black Pepper Dressing
Viejas: Wild Mushroom & Truffle Stuffed Quail with Buttered Champagne Pan Jus with Truffle Oil
Spago: Pizza with Smoked Salmon & Caviar
Pacifica del Mar: Roasted Maitake & Brown Beech Mushrooms with White Corn Polenta, Bosina Robiola Cheese & Selveta Arugula
AQUA: Sole with Basil Lobster Nage
