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IN THIS ISSUE
Inspiration for Executive Chefs
How the West Was Smoked
Southern Traditions Meld with California Cuisine to Create Modern American Barbecue
While one chef may prefer Kansas-style sauce to Memphis marinade, diners and restaurateurs agree that barbecue is on fire. Pulled pork, brisket and ribs are sneaking onto menus from neighborhood eateries to chic lounges, and  chefs from the West are adding their signature California flare of sustainable, grass-fed and heritage meats to classic, barbecue standbys. Say hello to sophisticated roadside fare.
Leena Trivedi-Grenier


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

BBQ Scotch Eggs with Burnt Ends, House-made Hot Sauce, Sweet Tea Gastrique
Garlic Confit Served with House-made Levain Bread
Sweet Watermelon Tea
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Culinary Trends

Barbecue Shrimp with Petite Rosemary Biscuits
Little Vegetables, Braised with Bonito, Caramelized Flowering Rabes