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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
