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IN THIS ISSUE
Inspiration for Executive Chefs
Features:

Chefs Take Note of Goat
Revered for their milk in the United States, goat meat is popping up on more menus as the global popularity spills over to California. From Mexican goat tacos to braised goat shoulder, discover restaurants using this flavorful meat in unique ways.
Carolyn Alburger


The Changing Landscape of Japanese Dining
There is more to Japanese food than tempura, teriyaki and sushi. Traditional forms of cooking, such as Kaiseki, Izakaya and Shojin are finally coming into the spotlight, giving diners an authentic taste of Japan's culinary spectrum.
Chris Holt


Wedding Bells Ring Opportunity
From themed bridal showers to post-wedding brunch, we reveal how to make your business more attractive to brides and grooms-to-be, by uncovering today's hottest wedding trends.
Christina Mueller Welter


Sophisticated Seafood Shacks
No longer reserved for the New England coast, lobster rolls and fresh cracked crab have invaded California. Simplistic seafood gets a California twist to these East Coast and Cajun cuisine mainstays.
Melissa Matarese


The Modern Cheese Plate
Whether as a pre-meal nibble or post-dinner dessert, guests readily gravitate towards a cheese course while dining out. With the number of quality, artisanal cheese producers on the rise, the changing face of fromage is hard to resist.
Caitlin M. O’Shaughnessy


Breakfast-Influenced Desserts
From cinnamon sugar donut holes to orange oatmeal crème brûlée, morning diner staples make their way onto sophisticated dessert menus. First meal of the day flavors, such as bacon, maple, oatmeal and cornflakes are as tasty to end the day as they are to start a meal.
Katherine Sacks


THIS MONTH'S FAVORITE RECIPES:

CHEFS TAKE NOTE OF GOAT

À Côté: Pomegranate Glazed Moroccan Goat Skewers with Ras El Hanout Garbanzo Beans

Australian Goat Meat: Goat and Olive Pot Pies

Fuego at the Maya: Braised Goat Taquitos with Epazote & Chile Ancho

Incanto: Milk Braised Goat with Cavatelli & Sage


THE CHANGING LANDSCAPE OF JAPANESE CUISINE

Bar Charlie: Diver Sea Scallop with Bloomsdale Spinach & Japanese Turnip

Tasmanian Ocean Trout with Pearled Barley& Fennel

Shime Saba with Lavender & Mitsuba

Kaygetsu: Sesame Tofu with Umami Dashi & Uni

Nombe:Beef Ribeye with Nagaimo, Whole Grain Mustard, Spinach & Ribeye Cap


WEDDING BELLS RING OPPORTUNITY

Foreign Cinema: Orecchiette Pasta w/Chanterelles, Spinach, Walnuts, Shallots & Crème Fraiche

Hilton San Diego Resort & Spa: California Goat Cheese Salad with Baby Beets & Walnut Vinaigrette

Hotel Shattuck - FIVE: Maple Butternut Squash Soup with Lemon Crème Fraiche

Orzo Mac ‘N’ Cheese


SOPHISTICATED SEAFOOD SHACKS

Anchor & Hope: Smithwick’s Battered Cod & Rosemary Potato Wedges

Blue Plate Oysterette: New England Clam Chowder

Nettie’s Crab Shack: Buttered Dungeness Crab Roll

The Hungry Cat: House Made Chorizo & Clams with Shell Beans, Sofrito, Braised Greens, Aioli & Grilled Toast

Grilled Swordfish w/Green Farro, Roasted Carrots, Spiced Delicata Squash, Harissa & Dates

Woodhouse Fish Co.: Fried Ipswich Clam Roll


THE MODERN CHEESE PLATE

Gary Danko Restaurant: Glazed Figs, Served w/Blue Cheese & Toasted Walnut Raisin Bread

The Village Pub: Charcuterie Plate: Country Pate


BREAKFAST-INFLUENCED DESSERTS

Grant Grill: Chocolate Pain Perdu w/Glazed Cherries & Minted Chocolate Mousse

Jeffrey Saad: Five-Spice Rustic French Toast

Medallion Steakhouse: “Breakfast at Night”- Beer Battered French Toast w/Maple Ice Cream


Favorite Recipes

Australian Goat Meat: Malaysian Goat Rendang

BelGioioso: Orecchiette with Asparagus, Chicken, Shiitake and BelGioioso Fontina Fondue

San Diego Bay Wine & Food Festival Winner: Textures of Kabocha

Kaygetsu: Sake Steamed Duck

Nombe: Little Gem Salad with Grapefruit & Katsuo Bushi

Hotel Shattuck - FIVE: Classic Butterscotch Pudding

Jacks at Portola Hotel & Spa: Seared Ahi Tuna & Peach Salad

Blue Plate Oysterette: Maryland Blue Crab Dip with House Made Bagel Chips

Nettie’s Crab Shack: Oyster Po’Boy with House Made Radicchio Slaw

Sam’s Chowder House: Vodka, Budweiser-Battered Fish & Chips

Jardinière: Star Anise Infused Figs

Bar Charlie:Tuna Tartare with Hijiki Seaweed & Daikon

Kingston Cafe's Jamaican Curried Goat with Mango Papaya Relish
Sesame Tofu with Umami Dashi & Uni
Tuna Tartare with Cucumber, Avocado and Chili Vinaigrette from Hilton San Diego Resort & Spa
Cafe Chloe's Fromage Plate
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Culinary Trends

New England Clam Chowder
Chocolate Pain Perdu with Glazed Cherries & Minted Chocolate Mousse