 |
SURF ’N TURF 2.0
Land & Sea’s Time-Honored Marriage Gets a
Modern Makeover
Chorizo and octopus, marrow and clams…although diners won’t be disappointed with the traditional surf ‘n turf options of lobster and steak, why not kick your menu up a notch with creative and indulgent seafood and meat pairings?
Johnny Gnall
CRAFT BEER CRUSADERS
Beer, It Should be on the Menu
Today, luckily for beverage aficionados and
amateurs alike, it can be difficult for diners to find a bar or restaurant without at least one craft beer on the menu. Furthermore, establishments are taking the next logical step, adding recommended food and beer pairings to the traditional wine parings, in addition to developing beer cocktails for their guests to enjoy.
Executive Chef Sean Z. Paxton
FROM ORDINARY TO EXTRAORDINARY
Side Dishes Step away from the Sidelines & into the Spotlight
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
VEGETABLES STRIKE A SWEET CHORD
Pastry Chefs Draw Inspiration from the Veggie Patch
Pastry chefs across the country are creating 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
|
 |
