DOCSLIB.ORG

California Cuisine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
California Cuisine SUMMER 2016 explore California cuisine Discover Central Texas Barbecue Brisket corporate training chefs enjoy a work-life balance sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 18 Consider the Environment IssUE American Culinary Federation, Inc. Environmental responsibility extends to a • sustainable food Editor-in-Chief restaurant’s water and energy conservation. Learn • root vegetables Jody Shee helpful measures that also save money. • home food delivery chef Senior Editor 24 Southern Cuisine Kay Orde The popular regional fare leaves room for local Graphic Designer interpretations for an eclectic cross-section of eateries and David Ristau consumer preferences. Contributing Editors Rob Benes 30 Train Others for Success Suzanne Hall Ethel Hammer Learn why some industry veterans love Amelia Levin the job of corporate training chef, where they work on restaurant openings and Direct all editorial, advertising and subscription inquiries to: then move on to the next project. 18 24 30 American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 (800) 624-9458 [email protected] departments Subscribe to Sizzle: 4 President’s Message www.acfchefs.org/sizzle ACF president Thomas Macrina, CEC, CCA, AAC, sees a bright culinary future. For information about ACF certification and membership, 6 Amuse-Bouche go to www.acfchefs.org. Student news, opportunities and more. 10 Slice of Life Anica Hosticka walks us through a memorable day in her apprenticeship program at facebook.com/ACFChefs @acfchefs the University of Notre Dame, Notre Dame, Indiana. 12 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Thomas Meyer and Nate Marsh of Kendall College, Chicago, demonstrate two ways for Students of Cooking (ISSN 1548-1441), Summer Volume 13, Number 2, is owned by the of making Central Texas barbecue brisket and sides. American Culinary Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095. Send email 36 By Degrees address changes to Sizzle at sizzlemagazine@ acfchefs.net. All rights reserved. Reproduction Learn how to make sweetbreads Grenoble from Michael Moench, CEC. without written permission of the publisher is forbidden. All views and opinions expressed 38 American Regional Flavors in Sizzle are those of the authors and do not necessarily reflect the views and opinions of the Explore the influences of California cuisine and how consumer preferences affect officers, employees, contractors or members of the the hospitality industry. American Culinary Federation. 42 The Interview Nashville, Tennessee, chef Jeremy Barlow describes how he defines, promotes and practices sustainability in his two restaurants. 46 The Quiz Read this issue? Now test your knowledge. Cover: Roasted beet 47 Industry Profile and apples, turnip, Catherine Proper, CEC, product development chef pistachio and curry for SUPERVALU and president of the Research Chefs oil at Saltyard, Atlanta. Association, shares the best parts of her job and offers Photo by Kenan Hill advice to students. Courtesy of Saltyard 2 Sizzle SUMMER 16 Here’s to you for loving what you do. Nationwide® salutes your commitment and passion for being an ACF member. At Nationwide, we’re passionate about making a difference, too. It’s just one way we prove that we’re more than a business. Another way is helping our members save money on their car insurance. Learn more about our partnership nationwide.com/ACF | Local Agent | 1-866-688-9144 and special discounts. Nationwide Insurance has made a financial contribution to this organization in return for the opportunity to market products and services to its members or customers. Products underwritten by Nationwide Mutual Insurance Company and Affiliated Companies. Home Office: Columbus, OH 43215. Subject to underwriting guidelines, review, and approval. Products and discounts not available to all persons in all states. Nationwide and the Nationwide N and Eagle are service marks of Nationwide Mutual Insurance Company. © 2015 Nationwide AFR-0251AO (06/15) PRESIDENt’S Message the future is bright Sharpen your savings The right gear. The right prices. president’s message 80%OFF! Save money on your establishment and back to school The Future is Bright supply needs with the ACF Members Advantage Program. By Tom Macrina, CEC, CCA, AAC Hello, students, Catherine Proper, CEC, combined Enjoy your summer and remember her passion for cooking, food that every day presents another MEMBERS SAVE 47% Summer is finally here. science, nutrition and business into learning opportunity. If you are Wilson Jones® Basic Round-Ring View Binder Congratulations to the many a product-development and quality- apprenticing, working in a kitchen Member Price: $1.85 | Item # 493403 graduating culinary students and to assurance career. Read more about or finishing an externship, make sure those who have decided to follow her livelihood in the Industry Profile you take it all in. Listen, ask a lot STORE PURCHASING CARD SPC ACCOUNT #80122535822 their dream and enroll in culinary on page 47 and discover what kind of of questions and stay in touch with school in the fall. The future is bright education and experience it takes to everyone you meet. I continue to for young culinarians. The industry be an R&D chef. admire and be inspired by you. Keep has never been as diverse as it is now, up the great work. You make our MEMBERS SAVE 15% and you really can do anything you Young chefs are passionate about Verbatim® Store 'n' Go™ USB Flash Drive, 4GB industry proud. want. Many young chefs strike out competitions. At least four ACF Member Price: $11.09 | Item # 913036 and travel domestically and abroad members are competing to represent Sincerely, to stage and expand their skills and the United States in the Jeunes Chefs palates. Some are touched with Rôtisseurs Competition 2016. The the entrepreneurial spirit and pour winner will receive an all-expenses- Tom Macrina, CEC, CCA, AAC officediscounts.org/acf.html themselves into a culinary startup. paid trip to the World Finals in National President MEMBERS SAVE 34% American Culinary Federation Manchester, England, in September. Office Depot® Brand Wirebound Notebook, 6 pk. BLACK & WHITE COPIES = 2.5¢ This month, we feature corporate Product Specialist Manager/Food COLOR COPIES = 22¢ Member Price: $5.01 | Item # 834270 BINDING, FOLDING, CUTTING = 35% off retail training chefs in Jobs of Tomorrow Students will be well-represented at Fanatics™ Chef (You must pre-pay when using self service copiers) US Foods, Inc., Philadelphia OFFICE DEPOT/OFFICEMAX ASSOCIATE INSTRUCTIONS on page 30. Do you love to work Cook. Craft. Create. July 15-19 in 1. Begin sale transaction as normal. Self service copy transactions must be paid for at the register. 2. Press “Total” and then select “Charge” or, “F1”> SPC Account’(touch screen only). on different projects every day? Phoenix. A talented group of chefs 3. Enter SPC# and wait for register to re-price. 4. Purchases made using the card do not qualify for Worklife Rewards Would you thrive under the pressure and culinary teams will compete for Retain this card to save on future purchases of successfully opening a new national titles for Student Chef of the Find us at: restaurant? Corporate training might Year, Student Team Championship @acfchefs MEMBERS SAVE 21% Lamination of Your Discount Card be a great career for you. Learn about and Baron H. Galand Culinary ACF Chefs Zebra® Z-Grip™ Retractable Ballpoint Pens, 12 pk. Coupon Code: 82677141 the career path of training chefs and Knowledge Bowl. Be sure to support American Culinary Federation FREE Valid in store only. Must present this original coupon to cashier Member Price: $5.10 | Item # 288517 at time of purchase. the job’s rewarding, challenging these competitors as they go for gold WeAreChefs.com future in the culinary industry. and culinary excellence. Save on these products and thousands more! Visit www.acfchefs.org/membership. 4 Sizzle SUMMER 16 Own a business? Enroll your business in a direct billing account today. Call 855.337.6811 ext. 12897 Sharpen your savings The right gear. The right prices. The right gear. The right prices. 80%OFF! Save money on your establishment and back to school Save money on your establishment and back to school supply needs with the ACF Members Advantage Program. supply needs with the ACF Members Advantage Program. MEMBERS SAVE 47% MEMBERSWilson Jones® Basic SAVE Round-Ring 47% View Binder MemberWilson Jones® Price: Basic$1.85 Round-Ring | Item # 493403 View Binder Member Price: $1.85 | Item # 493403 STORE PURCHASING CARD SPCSTORE ACCOUNT PURCHASING #80122535822 CARD SPC ACCOUNT #80122535822 MEMBERS SAVE 15% MEMBERSVerbatim® Store 'n' Go™SAVE USB Flash 15% Drive, 4GB MemberVerbatim® Price: Store $11.09 'n' Go™ | Item USB #Flash 913036 Drive, 4GB Member Price: $11.09 | Item # 913036 officediscounts.org/acf.html MEMBERS SAVE 34% officediscounts.org/acf.html MEMBERSOffice Depot® Brand SAVE Wirebound 34% Notebook, 6 pk. BLACK & WHITE COPIES = 2.5¢ COLOR COPIES = 22¢ BLACK & WHITE COPIES = 2.5¢ MemberOffice Depot® Price: Brand $5.01 Wirebound | Item # 834270 Notebook, 6 pk. BINDING, FOLDING, CUTTING = 35% off retail (YouCOLOR must COPIES pre-pay =when 22¢ using self service copiers) Member Price: $5.01 | Item # 834270 BINDING, FOLDING, CUTTING = 35% off retail (You must pre-pay when using self service copiers) OFFICE DEPOT/OFFICEMAX ASSOCIATE INSTRUCTIONS 1. Begin sale transaction as normal. Self service copy transactions must be paid for at the register. OFFICE DEPOT/OFFICEMAX ASSOCIATE INSTRUCTIONS 2. Press “Total” and then select “Charge” or, “F1”> SPC Account’(touch screen only). 1. Begin sale transaction as normal. Self service copy transactions must be paid for at the register. 3. Enter SPC# and wait for register to re-price. 2. Press “Total” and then select “Charge” or, “F1”> SPC Account’(touch screen only). 4. Purchases made using the card do not qualify for Worklife Rewards 3. Enter SPC# and wait for register to re-price.
Load more

Recommended publications
  • SOUTHERN CUISINE Chefs Add Their Own Local Interpretations for an Eclectic Cross-Section of the Popular Regional Fare
    SOUTHERN CUISINE Chefs add their own local interpretations for an eclectic cross-section of the popular regional fare. By Amelia Levin Courtesy of Saltyard Courtesy lassic Southern dishes— cuisine is evolving in that it’s a little a lot of cured meats, pickled vegetables, thanks to their comforting less about all the butter and cream and canned fruits and jams,” he says. appeal and bold flavors— and fried food and more about the Ccontinue to rage in popularity, regardless approach to ingredients.” northern interpretations of whether or not you’re in the South. As Even KFC has gone regional, recently a cuisine type, Southern-style food ranks Kevin Sbraga, chef/owner of The introducing Nashville-style hot fried third in popularity (39% of consumers) Fat Ham, Philadelphia, has proved chicken. “Southern cuisine is sort of behind Mexican and “contemporary that Southern food can be redefined like barbecue—the flavors are very American” food, according to Chicago- no matter your location, using local different, whether you’re in Memphis or based market intelligence agency Mintel. ingredients. Longing for the cuisine he the Carolinas,” says Leahy. grew up with during his years in the Many chefs are redefining what South, Sbraga, like Leahy, puts his own Southern cuisine means in different ingredient-centric spin on hot chicken, soaking the bird parts of the South and even in the in buttermilk and frying it in lard, then Given the diversity of Atlanta, Leahy North, zeroing in on specific regions tossing it with a cayenne-based hot says he doesn’t feel as driven by region from the Carolinas to the Deep South, sauce and resting the crisp meat atop a as he does by seasonal, local ingredients, Ham The Fat of Courtesy Louisiana and beyond as they add their slice of white sandwich bread baked at Courtesy of Magnolias Courtesy though he grew up in the South.
    [Show full text]
  • Catering Menu
    Private events and catering Welcome to Soul Taco, a place where food is fun, playful and most importantly, FLAVORFUL. Soul Taco combines Southern cooking, California Cuisine and everyone’s favorite; TACOS ! ! Let our innovative yet familiar flavors dance across the palates of you & your guests and impress them by having the trendiest spot in town cater your event. We offer pickup, drop-off and restaurant buyout options to fit any occasion. E-mail all inquiries to: [email protected] PICK-UP/DROP OFF ADD SOME SOUL TO YOUR LIFE - $12 PP ADD ADDITIONAL TACOS + $2 .50 PP Choose 3 Buttermilk Battered Fried Chicken Roasted Sweet Potato and Black-Eyed Pea (V) Fried chicken, Pickled red onions, avocado, Roasted Sweet Potato and Black-Eyed Peas, Pickled Chipotle BBQ Crema, Agave Hot Sauce, Flour red onions, avocado, cilantro crema, cotija cheese, tortilla crispy yucca, Corn Tortilla Cornmeal Crusted Catfish Cauliflower Gringo (V) Cornmeal crusted catfish, tomatillo salsa, red Riced Cauliflower “beef”, Pico de Gallo, Chihuahua cabbage slaw, Hot sauce aioli, Corn Tortilla cheese cookie, Jalapeno-Lime ranch, Hard Shell Blackened Catfish Corn Tortilla Blackened fish, Black eyed pea & Corn succotash, Chicken Fried Carne Asada cilantro crema, fried yucca, Corn Tortilla Chicken fried steak, Roasted red pepper, Pico de *Oxtail Taco Gallo, Avocado, Hot sauce aioli, Flour tortilla Root Beer braised oxtail, Pineapple-Jalapeno *Low Country Camarones salsa, Chicharrones, Agave hot sauce, Corn Shrimp, Chorizo, Potato salsa, Elote salad, Old Bay Tortilla crema
    [Show full text]
  • Charleston Gold: a Direct When Culinary Taste Favored Rice in Composite the Civil War
    The Rice-Paper is the electronic newsletter of the CGRF. Published periodically, it collects the most recent findings in the botany, cultivation, material culture, culinary preparation, and history of Carolina Gold Rice and associated heritage grains. Contributions and editorial correspondence should be directed to Dr. David S. Shields at the University of South Carolina: [email protected]. The information published here appears as a public service. CGRF encourages republication of The Rice-Paper’s contents provided there is no alteration of the substance of the material being reproduced, that the reproducer does not profit from the republication, and that a clear and full credit is given to author and source of the material. on the plate, Carolina Gold emerged at a time years it was on the world market. It was lost with Charleston Gold: A Direct when culinary taste favored rice in composite the Civil War. Charleston Gold is a new variety Descendant of Carolina dishes—pilaus, perloos, bogs, and stews—in of the fabled grain, carrying on the tradition of which the ability to complement the flavors of Ward‟s „long grain‟ Gold Seed Rice. Gold other ingredients was paramount. Non-aromatic rices were deemed superior to aromatic varieties th By David S. Shields in the United States. During the 20 century an aesthetic shift occurred—the perfumed rices of Charleston Gold, a short-stalked aromatic South Asia and India—Jasmine and Basmati descendent of America‟s most historic rice, enjoyed rising favor in America and world wide, Carolina Gold, was approved for release by the particularly when rice operated as a separate side Texas Department of Agriculture on February 11, dish.
    [Show full text]
  • WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course.
    [Show full text]
  • CALIFORNIA-STYLE WINE COUNTRY RESTAURANTS & FARMERS’ MARKETS a Regional Focus on Enjoying the Artisan Food Trend with Local California Wines
    Contact: Communications Dept. Wine Institute of California [email protected] CALIFORNIA-STYLE WINE COUNTRY RESTAURANTS & FARMERS’ MARKETS A Regional Focus on Enjoying the Artisan Food Trend with Local California Wines The popularity of California wine, fresh produce and regional cuisine continues to expand worldwide. For travelers to the state, one of the best ways to discover what’s new in fresh seasonal cooking and dining is to visit California’s wine country. Local restaurants focus on pairing regional wines with natural, farm-grown ingredients, often sourced from community farmers’ markets. These markets reflect the abundance of produce available in the state, as California is America’s top agricultural state, producing 400 plant and animal commodities. There are more than 400 certified farmers’ markets throughout California, many of them in the state’s wine regions. A complete listing is available at http://www.cafarmersmarkets.com. Mirroring the growth in California wineries, California farmers’ markets have continued to rise in popularity over the past three decades. Professional chefs shop alongside domestic consumers, looking for field-ripened fruits and vegetables, fragrant flowers, fresh fish, artisan breads and pastries, plus delicacies such as local olive oils and cheeses. Beginning in 2000, California wine can now be sold at qualified California Certified Farmers’ Markets. Restaurants and consumers alike are aware that more flavorful dishes can be created with heirloom vegetables and products, grown, raised or harvested with the same care that is put into their preparation. Food from local sources also travels from the farm to the plate in a timely manner. The freshness of the ingredients becomes part of the feature of the dish and supports the sustainable concept of “green dining” in that less fossil fuel is used to transport products from the farm to the kitchen.
    [Show full text]
  • The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
    [Show full text]
  • Press Release
    Press Release August 2019 Master Chefs Wolfgang Puck, Francis Mallmann, Nancy Silverton, Eric Werner, Burt Bakman, Matt Hurley and Hugo Bolanos come together to create an incredible end-of-summer barbecue event The 2019 Visiting Chef Series at Wolfgang Puck at Hotel Bel-Air continues on September 4 with an incredible evening of al fresco family-style dining on the hotel’s front lawn The end-of-summer barbecue extravaganza at Hotel Bel-Air ushers out the festive summer season in style. Master Chef Wolfgang Puck and executive chef Hugo Bolanos, are joined by returning chefs Francis Mallmann (Los Fuegos, Miami, Florida), Nancy Silverton (Mozza Restaurant Group, Los Angeles, CA), Eric Werner (Hartwood, Tulum), Burt Bakman (Trudy’s Underground Barbecue, Los Angeles) and welcomes newcomers Matt Hurley (CUT, Las Vegas) and Ryan DeNicola (Chi Spacca, Los Angeles) for the ultimate barbecue party on the hotel’s front lawn. Also in attendance will be barman Tato Giovanoni, founder of Floreria Atlantico, voted one of the World’s Best Bars. This collaborative culinary event will take place on Wednesday, September 4th at 6:30pm – 9:30pm, with guests dining at communal tables amidst lush hotel grounds and colorful gardens. The dinner, priced at $295 per person, includes select wine pairings from local California wineries. Each chef will showcase their individual approach to barbecue preparation, allowing for a diverse sampling of tastes and cooking techniques. Cinco Jotas will also be at the event featuring 100% ibérico pig. All excess prepared food will be redistributed to those in need through the Chefs to End Hunger initiative, and a portion of the proceeds will benefit Los Angeles Children’s Hospital.
    [Show full text]
  • Roxbury Summer 2021 Menu
    STARTERS ENTREES Peel & Eat Edisto Shrimp Roxbury Platters - choice of two sides half order 12 / full order 17 pick one 19 / pick two 22 / pick three 25 pulled pork / grilled chicken Crab Dip 12 shrimp / flounder / oysters +2 blue crab, served chilled with ritz crackers - grilled upon request - Hickory Smoked Wings six 9 / dozen 16 Lowcountry Boil 19 original, or tossed in roxbury gold bbq, Korean pepper, honey siracha or buffalo sauce - choice of ranch or blue cheese Edisto shrimp, andouille sausage, corn, potatoes Fried Green Tomatoes 8 Chicken Tenders & Fries 13 buttermilk brined, hand breaded dusted in locally milled cornmeal, with cajun mayo Hickory Smoked Ribs - choice of two sides Pimento Cheese 6 one-third rack 17 / two-thirds 21 / full rack 28 house-made, served with ritz crackers - add chicken 6/shrimp 6/oysters 8/flounder 6 Crab Cakes 14 Shrimp & Grits 18 blue crab, topped with cajun mayo creole or bourbon-butter style, served over stone ground SOUP AND SALADS Marsh Hen Mill grits Charleston She Crab Soup cup 7 / bowl 10 SANDWICHES Clemson Wedge Salad 10 includes choice of side baby iceberg, house-made Clemson blue cheese dressing, Roxbury Burger* 12 bacon, tomato, cucumber, blue cheese crumble Brasstown grass-fed beef, shaved onion, American cheese Carolina Caprese 9 - add lettuce and tomato 1 / hickory smoked bacon 1 tomato, mozzarella, basil, olive oil, balsamic glaze Southern Burger* 15 Caesar Salad 9 fried green tomato, bacon, pimento cheese, bacon jam little gem romaine, creamy parmesan dressing Pulled Pork Sandwich 11
    [Show full text]
  • Sponsored By
    SPONSORED BY 1 Enabling the Future of Touch-Free Restaurant Experiences Appetize has the Technology You Need to Adapt to New Consumer Demands Contactless Payments Mobile & Web Ordering Terminals, Handhelds, & Kiosks Multi-Unit Menu Management & Analytics Enterprise Cloud & API-Centric Architecture Appetize POS is architected to support multi-unit restaurant management and a diversity of touch-free POS experiences. Leveraging an enterprise cloud infrastructure, an API-centric architecture, and a full line of secure hardware & devices, Appetize is optimally positioned to help operators thrive in this new era. Contact us to learn more about our touch-free restaurant solutions. 1.877.559.4225 appetize.com [email protected] Although most brands in the fast casual industry vie to be part of the annual list of Fast Casual Top 100 Movers and Shakers, which recognizes the industry’s leaders in innovation, they may not all know about the Fast Casual 20 Brands to Watch. This list, which is in its second send, focuses on 20 brands that are less than six years old, too new to have graced the coveted Top 100 list. Tom Harper Whether it is setting trends on the menu, in customer CEO experience, operations or decor and ambiance, the entire [email protected] restaurant industry looks to fast casuals to set the stage for what’s to come. And those unique innovations often Cherry Cansler Kathy Doyle come from small, emerging brands, which we are excited to VP of Editorial, President & Publisher Networld Media Group highlight in no particular numerical order. This report reveals [email protected] 20 of the year’s up-and-coming concepts that have the Cherryh Cansler potential to emerge as industry leaders.
    [Show full text]
  • The “California Effect” & the Future of American Food: How California's Growing Crackdown on Food & Agriculture H
    Do Not Delete 4/14/2010 9:16 PM The “California Effect” & the Future of American Food: How California’s Growing Crackdown on Food & Agriculture Harms the State & the Nation Baylen J. Linnekin* Thank you for your wine, California. Thank you for your sweet and bitter fruits. —The Rolling Stones, Sweet Virginia, on Exile on Main Street (Atlantic Records 1972). INTRODUCTION For several decades, California has been the epicenter of the American food scene. While data show that the state produces one-third of the nation’s food supply,1 California is much more than where the food we eat comes from. One in eight American diners lives in the state,2 which is home to more than 90,000 restaurants.3 California is also where eating trends are born, and where fast food, Chez Panisse, Mexican salsa, Wolfgang Puck, organic foods, street food, and Napa Valley wines became durable icons of American culinary culture. The state’s place atop the national food chain, though, is in jeopardy. In recent years, California legislators have pursued * LL.M. candidate, Agricultural & Food Law, University of Arkansas. J.D., American University Washington College of Law; M.A., Northwestern University; B.A., American University. I thank my partner Roxanne Alvarez for her love and support; Prof. Lewis Grossman for his stellar suggestions and guidance prior to and during the writing process; Jerry Brito and Nick Gillespie, respectively, for encouraging my writing over the years; and my former colleagues at the Administrative Law Review. 1 See U.S.D.A., NATIONAL AGRICULTURAL STATISTICS SERVICE, CALIFORNIA FIELD OFFICE, CALIFORNIA AGRICULTURAL STATISTICS: 2007 CROP YEAR 1 (Oct.
    [Show full text]
  • California Grill “To Start With…”
    “ Fresh and simple are the key words to describe California cuisine, a melting pot of Asian, H ispanic and European influences. Inspired by this, we have created a refined and unique menu using a selection of the best regional and European ingredients. Enjoy! ” Laurent Lesage Chef at the California Grill “To start with…” Tortilla with air dried Wagyu beef bresaola style, rocket salad and grilled sesame vinaigrette € 27 Duck foie gras with Chardonnay and allspice, raspberry sweet and sour sauce and homemade brioche € 30 Symphony of heirloom tomatoes and green apples, Baux de Provence olive oil, balsamic vinegar and tomato sorbet € 20 Roasted beetroot & creamy Sainte-Maure goats’ cheese roulade, baby greens and Champagne vinaigrette € 20 Tomato and strawberry gazpacho with refreshing ginger, cottage cheese with fresh herbs and sacristain with fennel seeds € 20 Poached langoustines in a charred watermelon cocktail sauce, charred lemon € 30 ‘‘Tiger salad’’: Lobster tempura, spicy beef, Asian greens, coconut-lime vinaigrette € 35 Signature dish of the Napa Rose Restaurant, Disneyland Resort in California Sainte-Maure goat’s cheese ravioli and a tomato jus bouillon with vegetables and herbs € 30 Signature dish of the California Grill Restaurant, Walt Disney World Resort in Florida Semi-cooked Scottish Label Rouge salmon tempura and wasabi yuzu sherbet € 27 Crusted Crab Cake, avocado and red onion salsa, Espelette pepper aïoli € 35 A typical dish in many American coastal states, crab cake originated with the first British settlers who had the idea of replacing the meat in their traditional pies by a much more abundant ingredient along the coastline: crab! Smoked duck tart with grilled summer vegetable vinaigrette € 27 Vegetarian suggestion “ Home-made ” dishes are made on-site from fresh ingredients.
    [Show full text]
  • Chinatown Self-Guided Food Tour
    CHINATOWN SELF-GUIDED FOOD TOUR avitaltours.com 1 DIVISADERO STREET SELF GUIDED TOUR STOPS 1 Welcome Drink: Introduction at China Live • 644 Broadway 2 Course 1: Good Mong Kok • 1039 Stockton St 3 Ross Alley & Golden Gate Fortune Cookie Factory 56 Ross Alley 4 Course 2: Z&Y Restaurant • 655 Jackson St 5 Portsmouth Square 6 Course 3 (except Tuesdays or afternoons): Sam Wo 713 Clay St VAN NESS AVENUE 7 Waverly Place 8 Course 3 (on Tuesdays and afternoons): Capital Restaurant 839 Clay St 9 Dessert: Dragon Papa • 752 Grant Ave THE EMBARCADERO 1 BROADWAY Mountain Lake COLUMBUS AVE 2 3 4 5 8 7 DIVISADERO STREET 6 9 STOCKTON ST GRANT AVE KEARNY ST MONTGOMERY ST GEARY BOULEVARD MARKET STREET avitaltours.com 2 GEARY BOULEVARD VAN NESS AVENUE GEARY BOULEVARD GEARY STREET DIVISADERO STREET MISSION STREET MARKET STREET GIFT MISSION STREET 16TH STREET MARKET STREET CERTIFICATES 16TH STREET MARKET STREET AVAILABLE BOOK A FOOD TOUR! avitaltours.com (415) 355-4044 MISSION STREET N THIS ROUTE IS AVAILABLE EVERYDAY 11:30AM - 8:30PM. ESTIMATED TIME IS 3 HOURS. ESTIMATED COST PER PERSON IF MINIMUM 2 PEOPLE ON TOUR: $25 On the self-guided experience, you will be taken away from the “tourist traps” and will get a glimpse into how everyday locals feast. You will get to taste a variety of dishes from different Chinese regions, both traditional and modern. Let us show you the hidden culinary side of Chinatown! Here’s some tips to keep in handy before you start your experience: • All of the selected dishes we recommend eating at each restaurant only budgets the
    [Show full text]