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First Impressions: The Bread Basket
Diners are first exposed to a kitchen’s culinary offerings with the breadbasket. Deciding whether to use a wholesale bakery, an artisan baker or create a signature, house-made roll can make or break a restaurant’s reputation as a worthwhile dining destination. Learn the consequences of serving memorable or forgettable fare before guests even order.
Melissa Matarese
The Western Frontier of Southern Flavors
Southern Comfort Reaches New Heights as Western Chefs Elevate an Old Cuisine
Shrimp and grits, fried chicken, biscuits, po’boys and mac & cheese…it is hard to go wrong with these big flavors, made famous in the American South. This region’s comforting cuisine is winning over diners in the West and chefs are taking note.
Alicia Harvie
Remember to Stop & Eat the Roses
From Vase to Plate, Flowers Find a New Home in the Kitchen
Lavender, hibiscus and elderflower are not only gorgeous garnishes, but they also add distinctive flavors that make ordinary dishes and drinks, extraordinary. Both kitchens and bars are going from vase to plate, concocting delicious creations that customers can’t get enough of!
Kelsey Elliott
Today’s Beverage Menu
Fizz, Flavor and No Alcohol?
Creative mocktails, specialty sodas and alcohol free drinks are not only an affordable alternative to revamping stale beverage menus, but these gourmet options also allow customers of all beliefs and ages to enjoy drinks as creative as their food.
Caitlin M. O’Shaughnessy
THIS MONTH'S FAVORITE RECIPES:
HOW THE WEST WAS SMOKED
BarBersQ: GRILLED WEST COAST OYSTERS WITH CHILI SALSA
Gypsy Kitchen Catering: PORK & BEANS – BRAISED PORK BELLY & IACOPI FARMS BUTTER BEANS
T-Rex Barbeque: SMOKED PULLED PORK SHOULDER WITH APPLE-CABBAGE SLAW & BBQ CHIPS
Wexler’s: BBQ SCOTCH EGGS WITH BURNT ENDS, HOUSE-MADE HOT SAUCE, SWEET TEA GASTRIQUE
FIRST IMPRESSIONS: THE BREAD BASKET
Bar Bambino: GRILLED, HOUSEMADE FLATBREAD
TRUFFLED EGG BRUSCHETTE
Da Flora: VENETIAN FOCACCIA
Outerlands: GARLIC CONFIT SERVED WITH HOUSE-MADE LEVAIN BREAD (Recipe online)
RISTOBAR: GRISSINI TORINESI
Starbelly: BURRATA WITH TRUFFLED ENGLISH PEAS & TOASTED BREAD
Zodiac Restaurant: POPOVERS WITH HOUSE-MADE STRAWBERRY BUTTER
SOUTHERN FLAVORS
1300 on Fillmore: BRAISED SHORT RIBS WITH SAUTEED COLLARD GREENS WITH HAM HOCKS & CARAMELIZED ONIONS
Brenda’s French Soul Food: SWEET WATERMELON TEA
Brown Sugar Kitchen: BUTTERMILK FRIED CHICKEN SERVED WITH CORNMEAL WAFFLES & APPLE-CIDER VINEGAR SYRUP
Memphis at the Santora: NATIONAL BEEF VINTAGE NATURAL BEEF BRISKET WITH CAJUN CREAMED CORN & BLACK EYED PEAS
Starbelly: DUNGENESS CRAB HUSH PUPPIES WITH LOUIE DRESSING
Table 10: BARBECUE SHRIMP WITH PETITE ROSEMARY BISCUITS
REMEMBER TO STOP & EAT THE ROSES
LudoBites: SQUID CARBONARA WITH CHIVE FLOWERS
Madrona Manor: WILD SALMON “CONFIT ALA MINUTE”, BABY SHIITAKE MUSHROOMS, ARUGULA GREENS, SNOW PEAS, ARUGULA FLOWERS
Saison: LITTLE VEGETABLES, BRAISED WITH BONITO, CARAMELIZED FLOWERING RABES
Spread the Restaurant: ROSE PETAL-INFUSED EGG SALAD WITH ARUGULA, PERSIAN CUCUMBERS & DILL
TODAYS BEVERAGE MENU
Nopalito: BERGAMOT MINT SPARKLING LEMONADE
RockSugar Pan Asian Kitchen: YUZU LEMON CRUSH
Starbelly: DARJEELING BLACK TEA COCKTAIL
Tacolicious: THE SILAS, MIA & MOSS
Whisknladle: STRAWBERRY LEMONADE WITH HOUSEMADE PRESERVES
GINGER FLOAT
Favorite Recipes
Brandt Beef: DRY RUB BARBEQUE BRISKET
Bar Bambino: INVOLTINI DI PEPERONI
Brenda's French Soul Food: SWEET WATERMELON TEA
Outerlands: LEVAIN & GRUYERE GRILLED CHEESE
SR24: SLOW COOKED BERKSHIRE PORK WITH GRITS & GREENS
the front porch: Fried Green Tomatoes with Chow-Chow
