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Feature Panel > Super Bowl Recipes > Savory Recipes > Pastry Recipes > Drink Recipes GENERAL FEATURE TEMPLATE home chefs features rising stars chefs congress restaurant jobs community culinary schools supporters shop search home | feedback | help recipe index letter from the editor photo galleries wine, spirits and beer techniques trends travel pastry mixology cookbooks ask the experts on the pass features index > Recipe Index > Holiday Recipes > Valentine’s Day Recipes > Turkey Tips 2008 2007 2006 2005 2004 2003 2002 feature panel > Super Bowl Recipes > Savory Recipes > Pastry Recipes > Drink Recipes > Letter from the Editor > Photo Galleries > Wine, Spirits, and Beer > Techniques TURKEY TIPS: 2007 2006 2005 2004 2003 2002 2001 EMAIL | PRINT Trends Turkey Tips 2008: Getting Tipsy Travel related links By JJ Proville, December 10, 2008 Pastry Turkey Tips 2007 Chef Ted Gray doesn’t think it’s a crime to serve the other, other white meat at your Thanks- Mixology giving table this year. I’m talking about Tofurkey. Gray was posed the challenge of creating a Thanksgiving 2001: The “Best of” Turkey Tips on Cookbooks vegetarian tasting menu for his restaurant Equinox by wife, co-owner, and 18-year vegetar- StarChefs ian Ellen Kassoff-Gray. She > Ask the Experts thought customers would like to learn Turkey Burgers With Roasted Peanut Slaw and how a restaurant chef approaches a Menus Chile Mayo On Poppy ... On the Pass meatless holiday meal using accessible alternatives, like Tofurkey. The result is Vegetarian Thanksgiving Tasting Menu Chef Ted Gray of Equinox - Washington, DC a five course meal of soup, pasta, salad, hotlinks main, and dessert that will be served the Traditional Thanksgiving Day Menu week of Thanksgiving. Equinox is Chef Suzanne Tract of Jar - Los Angeles, CA traditionally closed for the holiday asktheexperts Submit your culinary questions to the experts because Gray believes in a “big family Recipes night at home” and holds a staff party the night before. His advice to chefs Cider-brined “Tofurky” cooking Thanksgiving in their restaurant Brussels Sprouts Petals with Chablis- tools of the trade for the first time: “Don’t!” Poached Anjou Pears and Red Pearl Onions Tell us what you think about Champagne and win a Chef Ted Gray of Equinox - Washington, DC Magnum Champagne party for your restaurant. Chef Gray reveals his close-held recipe for Cider-brined “Tofurkey” to vegetarians Fall Apple Celery Salad and carnivores alike, suggesting Bread Oyster Stew events Pudding and Cranberry Jus as Join us October 28th at New York's Astor Center for our accompaniments. For a sophisticated Roasted Onions with Almond Pesto Career Series on Culinary Careers in Television & Radio vegetable dish to garner your holiday Chef Suzanne Tract of Jar - Los Angeles, CA table, try Chef Gray’s Brussels Sprout Petals recipe that is extremely easy to cookbooks Jacques Pepin's The Short-Cut Cook : Make Simple prepare and can be finished minutes before the feasting begins. Meals With Surprisingly Little Effort Chef Suzanne Tract strongly believes in serving Thanksgiving dinner at her restaurant family-style and encourages her guests to help themselves to “seconds”, as you would at your own holiday table. As her menu reflects, she believes in a conventional dinner of rumbles&murmurs roasted turkey with cranberry relish, home-made turkey sausage stuffing, mashed potatoes, Culinary trailblazer Larry Forgione is hard at work and her prize braised Brussels sprouts among other things. Tracht stuffs her roasted turkey preparing for the opening of his new restaurant in the Wynn Resort and Casino... with homemade turkey sausage but considers purchasing a quality sausage from a high-end market or supplier suitable. Review her tips for restaurant success from the front to the back of the house. Chef Tracht shares three savory recipes from Jar’s Thanksgiving menu—an autumnal salad with crunch, a quick to prepare oyster stew, and a side dish of roasted onions with an almond pesto that zings. From a restaurant perspective, the day’s family dynamic calls for devoted attentiveness from restaurant staff. Be “on the mark” from every point, including the valet, hosts/esses, servers, and back of the house staff. PRINT | EMAIL | FEED Comments 1 COMMENT | ADD YOUR COMMENTS submit Prune has one star – and that places rocks. This is where my money is: a review that says the restaurant is good enough, but not transcendent – a nice one-star. Some witty insights about the food, some finger wagging about the music being too loud, and a summation about how there are certain elements that prevent the restaurant from being great, but those imperfections are what make the place endearing.. chang at 10:44AM on 11/06/08 copyright 1995-2008 | media kit | careers | affiliate program | portfolio | press | about us | privacy policy FEATURE WITH PHOTOS TEMPLATE home chefs features rising stars chefs congress restaurant jobs community culinary schools supporters shop search home | feedback | help recipe index letter from the editor photo galleries wine, spirits and beer techniques trends travel pastry mixology cookbooks ask the experts on the pass features index > Recipe Index > Letter from the Editor > Photo Galleries > Wine, Spirits, and Beer > Techniques Trends feature panel Travel Pastry Mixology Cookbooks > Ask the Experts On the Pass CULINARY TRENDS: 2007 2006 2005 EMAIL | PRINT Culinary Trends 2008 related links By JJ Proville, December 10, 2008 Turkey Tips 2007 Over twenty cities, half dozen countries, hundreds of tastings, and quite literally nearly two thousand dishes, a dozen or so industry conferences, including our own International Chefs Thanksgiving 2001: The “Best of” Turkey Tips on Congress… Well, it goes without saying that we came away with a pretty solid sense of StarChefs what's going on in the industry, from trends to emerging philosophies. Turkey Burgers With Roasted Peanut Slaw and Following is a somewhat exhaustive list 2008 Trends Chile Mayo On Poppy ... of the major and minor trends we took note of in 2008. Sustainability Liquid Culture hotlinks Wine and Beer Mixology asktheexperts Submit your culinary questions to the experts Casual is Cool Communal Dining Restaurant Concepts tools of the trade Ethnic Goes Upscale Tell us what you think about Champagne and win a Magnum Champagne party for your restaurant. Restaurants Flying Under the Radar Presentation Where Have All the Pastry Chefs Gone? events The Recession Effect Join us October 28th at New York's Astor Center for our Sustainability Career Series on Culinary Careers in Television & Radio Call it a national trend or call it a philosophical shift (we're going for the 2009 StarChefs.com Culinary cookbooks latter ourselves), we couldn’t leave out Trend Predictions Jacques Pepin's The Short-Cut Cook : Make Simple mention of the continued and growing 1. the beer sommelier Meals With Surprisingly Little Effort effort among chefs and restaurants to 2. upscale noodle bars expanding to the be more environmentally responsible. In mass market (like olive garden) our travels to cities all over the U.S., 3. upscale ethnic restaurants expanding by & what we noticed in 2008 was an fine dining chefs rumbles murmurs unprecedented level of awareness Culinary trailblazer Larry Forgione is hard at work 4. innovative service ware preparing for the opening of his new restaurant in the amongst chefs; rarely did we encounter 5. continued cocktail boom (despite the Wynn Resort and Casino... someone who didn't know what recession, but with lower price points) sustainability was or who didn't have 6. a backlash to pricey wines-by-the-glass ambitions to do more to have less of an 7. cost-effective prix fixe dinners (for under $40) impact on the environment. The chef-farmer connection is growing stronger as well, with more and more chefs buying locally grown or made products, going to farmers markets, and developing customer growing partnerships with farmers. We were surprised to find that even chefs in the desert town of Las Vegas talk about trying to find and buy more local products, and striking up relationships with nearby growers, including the agriculture department at the University of Nevada. In the national effort to be better stewards of the environment, bottled water companies have come under greater scrutiny for their indirect contribution to landfills and impact of water transportation. In response to the backlash, restaurants started ditching imported or transported bottled water, and installing tap water filtration systems, like Natura and Nordaq FRESH . Thomas Keller's French Laundry and Per Se are two top-tier restaurants to buck the bottled water; so did Suzanne Goin's Lucques in LA, Le Cirque in New York, and Graham Elliot in Chicago. But green technology like these filtration systems come at a price, so some restaurants are off-setting the expense by selling their filtered water successfully and with a profit, no less. Other beverages are also getting some green attention these days with sommeliers and mixologists finding ways to be more environmentally keen. We've seen an increase in sustainable, organic, and/or biodynamic wines and wine menus, like at RM Seafood in Las Vegas and Tilth in Seattle. More mixologists are hip to using organic produce, juices, and spirits, as at Uncommon Ground in Chicago. We've got a ways to go, certainly, but 2008 did show us that sustainability and eco-consciousness is on the rise. From recycling and composting to purchasing sustainable seafood, the word is out and we anticipate that chefs and the industry as a whole will develop a deeper understanding of how to be greener while also sustaining their profitability. LiquidLiquid Culture Overall, Americans are increasingly clued-in on the topics of wine, beer, and spirits. In 2008, sommeliers, mixologists, and beverage directors kept their edge by seeking out more and more esoteric liquids from around the world—from high altitude brewed beers to obscure regional grape varietals to boutique spirits.
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