Speciale Pesce Antipasti

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Speciale Pesce Antipasti Ostrica con granita di cetrioli e zenzero Auster mit Gurke- und Ingwer-Granita Stk. 5.00 Oyster with cucumber and ginger granita Carpaccio di spigola, finocchi croccanti e vinaigrette al Maracuja Seebarsch Carpaccio mit Fenchel und Maracuja-vinaigrette 27.50 Sea bass carpaccio with fennel and maracuja vinaigrette Astice alla Catalana Katalanischer Hummersalat 32.00 Lobster Catalana Style Carpaccio di pesce spada affumicato con vinaigrette al limone e zenzero Geräucherter Schwertfisch Carpaccio mit Zitronen-Ingwer-Vianaigrette 26.50 Smoked swordfish carpaccio with lemon ginger vinaigrette Impepata di cozze Miesmuschel-Eintopf 24.50 Mussel stew Zuppa di pesce con crostini all'aglio Fisch Eintopf mit Knoblauch-Croûtons 29.50 Fish soup with garlic croutons I Primi Scialatielli al limone con burrata e colatura di alici Scialatielli an Zitronensauce mit Burrata und Sardellen Essenz 26.50 Scialatielli with lemon sauce with burrata and anchovy essence Spaghetti alle vongole Spaghetti mit Venusmuscheln 28.00 Spaghetti with clams Trofie alla Carlofortina Trofie mit Thunfisch, Cherry Tomaten, Basilikum Pesto und Bottarga 29.50 Trofie wiht tuna, cherry tomatoes, basil Pesto and "Bottarga" Gerne servieren wir Pasta Gerichte als Vorspeise mit einer Reduktion von Fr 5.00. We serve pasta dishes as a starter with a reduction of Fr 5.00. I secondi Filetto di rombo arrosto su ratatouille di verdure e asparagi Gebratenes Steinbutt Filet auf Ratatouille und grünem Spargel 54.00 Fried turbot fillet on ratatouille and green asparagus Pulpo alla Gallega con patate e paprika Pulpo nach galizischer Art mit Kartoffeln und Paprika 38.00 Pulpo of Galician type with potatoes and peppers Filetto di San Pietro al burro, passatina di piselli alla menta e patate bollite 54.00 In Butter gebratenes Sankt Petersfischfilet, Erbsenpüree mit Minze und Salzkartoffeln Fried in butter St. Peters fish fillet, pea puree with mint and salt potatoes Trancio di pesce spada alla Pantesca Panierte Schwertfisch Steak "Pantesca" mit Oliven, Kapern und Cherry Tomatenmit, Salzkartoffeln und Gemüse 52.00 Breaded Swordfish "Pantesca" with olives, cappers and cherry tomatoes, salt potatoes and vegetables JE NACH FRISCHMARKT-ANGEBOT EMPFEHLEN WIR IHNEN GERNE WEITERE FISCHSPEZIALITÄTEN. UNSERE PRODUKTE WERDEN FRISCH ZUBEREITET, DESHALB KANN ES WARTEZEITEN GEBEN .

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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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LENTEN SEASON NON-MEAT MENU the LENTEN SEASON Is a Period of Sacrifice and Abstention
Comfort food & simplified Filipino cuisine LENTEN SEASON NON-MEAT MENU The LENTEN SEASON is a period of sacrifice and abstention. OUR SPECIALS STARTING ASH WEDNESDAY MARCH 6TH AND EVERY FRIDAY UNTIL EASTER INDIVIDUAL GRAND RICE PLATES • PAMPANO RICE PLATE - Enjoy this guilt free classic PINOY meal. WHOLE PAMPANO fish. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • GRAND FRIED TILAPIA Enjoy this guilt free classic PINOY meal. Fried WHOLE TILAPIA fish. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • GRAND Galunggong (GG) (Macharel/Scad)fish RICE PLATE - Enjoy this guilt free classic PINOY meal. Fried WHOLE “5” Galunggong (GG) fish. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • GRAND WHOLE BONELESS BANGUS fish RICE PLATE - Authentically marinated MILKFISH. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • SEAFOOD SAMPLER PLATTER - Fried whole Tilapia, Boneless daing na Bangus (MILKFISH), fried galunggong fish (SARDINES), sautéed tiger shrimps, sautéed anchovees, assorted vegetables and all you can eat rice….
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Chapter – 3 SAUCES Sauces Are Liquids Or Semi Liquid Mixtures. A
Chapter – 3 SAUCES Sauces are liquids or semi liquid mixtures. A keen sense of smell, delicate sense of taste, a light, strong hand for the blending, all contribute to the perfect sauce. Long ago, Grimande de la Royere, philosopher and gastronomer wrote: “the sauce is to culinary art, what grammar is to language.” A perfect sauce has a colorful appearance, is glowing in its rich smoothness, its texture is that of velvet, and it has a natural flavor and complements the food it accompanies, rather than mask its taste. It provides moisture, color and shine to food. Importance of sauces in food preparation 1. Enhances flavor. 2. Some sauces help in digestion, example mint sauce and apple sauce with roast pork. 3. It gives moistness to the food, white sauce adds creaminess to firm and dry food. 4. Adds color to food, hollandaise sauce served on vegetables adds color. 5. Served as an accompaniment, sometimes gives a contrast taste to another food, example cranberry sauce with roast pork. 6. Sometimes gives name to the dish, example Madeira wine when added to brown sauce, it is called sauce Madeira. 7. Enhances nutritional value of the dish. 8. Dresses and compliments food that need some additional quality and makes the food more palatable, example Chaufroid sauce is used to coat various food items, and gives a god appearance. 9. Gives tartness and contrasts or balances a bland food, example Devil sauce served with eggs give appealing tartness. 3.1 Classification and uses of Sauces Sauces Basic/Mother Butter Dessert Miscellaneous Proprietary Hot Cold Shrimp Chocolate Apple Worcestershire Anchovy Melba Mint Chilly Garlic Custard Horseradish Soya Béchamel Mayonnaise Colbert Tabasco Veloute 8 to 8 Espagnole Hollandaise (warm) Tomato 3.2 Composition of Sauces 1.
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Lino Sauro Set Menus
The Private Kitchen is a bespoke pop-up restaurant designed to showcase visiting interstate and international chefs to Sydney’s private dining and events market. Located on the third floor of The Old Rum Store, a distinguished old building recently brought back to life in Chippendale’s buzzy Kensington Street, The Private Kitchen offers an indoor space flooded with plenty of natural light and a large wrap around balcony. The modern design complements the raw, industrial elements remaining from the original building structure. [email protected] (02) 9281 0922 www.theprivatekitchen.com.au THREE CURATED MENUS STANLEY WONG LINO SAURO TIW RAKARIN Chef Stanley is a celebrated chef who has had an Sicilian born award winning chef Lino Sauro Mekong’s Chef Tiw Rakarin, formerly of Mama’s enviable culinary career working in several (Gattapardo, Singapore) shows Sydney why Buoi and Alphabet St amongst other global restaurants worldwide including the famed Sicilian is the new Italian. Sauro comes from a dining establishments puts his personal stamp on Mandarin Oriental Hotel in Hong Kong and long lineage of self-sufficient Sicilian farmers high end pan Asian cuisine. The menu features opening Jean-Georges Vongerichten’s Spice where he grew up with meals that were created dishes with a rich and authentic Indochine Market in New York City as Executive Chef. Chef with quality produce grown on the property. history; a contemporary snapshot of well-known Stanley Wong delivers a Culinart menu exploring This translates into Sauro’s menu with dishes that classics. contemporary global cuisine. reflect a strong connection to his Sicilian roots.
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Accesalab a Abs.Com Cesala Acce Ac
Order Today At Food Sensitivity Test www.accesalabs.com Severe Moderate Mild VEGETABLES / LEGUMES Intolerance Intolerance Intolerance 2(142 3 $$ (((12 $# &2 &31!& '1& 2)42 $4118 $#8 (2 1422$ 2(1'432 4331&43 2)42 & '58 1''$! 11'3 4$!$'61 &!5 5 & 13! '# 433'& %42 1''% &&$ 2 1& ( !1 $334 "$(&' (((1 5'' 168 #$ #$( $# $&3!$ & && $18 $!% & %4& & %4231 &58 & !2'& '' '#1 (12&!( (!&3' & ('13'$$' %42 1' $# (((1 '!2 11& $ $334 1'%!& $334 2$$!'&2 2'8& '# '8 6 !3 231!& & 263 ('33' 26!22 1 3'%3' 19!$ &43 1(14!3 341&!( 631122 94 !&! 2)42 &'$ '!$ $!43 1%'% '(2 3!2 '&!'& %'%!$ ((1!# !# ( (!&(($ !#& $!51 (28$$!4% !$! (((1 1!2 44%1 2)42 8ABBCE 3 5$ FRUITSUITS ($&3 6 !3 ('33' (($ (1!'3 $#118# &3$'4( #!&8 & 118 1&118 ! 1( $!% '&86 %$'& #!6! $$%'& %&' ((8 '$!5 '1& ( (1 (4%(#!& ($4% ('%1&3&3 12(1182( 2316118 2 1!%( 631%$'& 2(!& 34& 341%1! 5&!$$ MEAT !#&# 4# $% ('1# 34341#8 5&!2'& DAIRY / EGGS '6$2 %!$#% 8'$# '3$2 %!$# SEAFOOD $% 1 $'4&1 '# $'$'231abs.comab %#1$ % ! % ! %422$ '8231 2$%'& 21!& 2$$'( 2 22 2&((1 2'$ 2)4! 26'1!2 3!$(! 31'43 GRAINS / STARCHES %1&3 1$8 4#6 3 '1& %$3 %!$$3 '3 )4!&' 1! 18 2'1 4% 2($3 3(!' 6 3 6!$ 1! HERBS / SPICES cesala2!$ 8 $ 8&& (((1 !&&%'& $'5 '1!&1 4$&31' 4%!& !$$ !&1 $!'1! &43% '1&' (12$8 (((1%!&3 1'2%18 YouhavenoreactiontoCandidaAlbicans.da Albicans.accesalabaacceac 21'& 2 3 8% NUTS/ OILS AND MISC. FOODS $%'& #1$2 823 $#1& 3 161$2 823 You have no reaction to Gluten/Gliadin.
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OMA Halal Certified Products As 2012 Milk,Dairy Ice Cream and Cream MANUFACTURER NAME of PRODUCT(S)
OMA Halal Certified Products as 2012 Milk,Dairy Ice Cream and Cream MANUFACTURER NAME OF PRODUCT(S) ALASKA ALPINE FULL CREAM MILK ALASKA POWDERED MILK DRINK ALASKA CREAMA ALL-PURPOSE CREAM ALASKA CONDENSADA (TIN CAN) ALASKA CONDENSADA (TETRA BRIK) ALASKA EVAPORADA (TIN CAN) ALASKA EVAPORADA (TETRA BRIK) ALASKA EVAPORATED FILLED MILK (TIN CAN) ALASKA EVAPORATED FILLED MILK (TETRA BRIK) ALASKA YOGHURT DRINK REFRESHINGLY GREEN APPLE ALASKA YOGHURT DRINK REFRESHINGLY ORANGE ALASKA YOGHURT DRINK REFRESHINGLY BLUEBERRY ALASKA YOGHURT DRINK REFRESHINGLY STRAWBERRY ALASKA CHOCO CHOCOLATE MILK DRINK ALASKA SWEET MILK SWEET MILK DRINK ALASKA SWEETENED CONDENSED FILLED MILK (TIN CAN) ALASKA SWEETENED CONDENSED FILLED MILK (TETRA BRIK) MILK MAID FULL CREAM CONDENSED MILK (TIN CAN) MILK MAID FULL CREAM CONDENSED MILK (TETRA BRIK) ALPINE STERILIZED FULL CREAM MILK DRINK RECONSTITUTED (TIN CAN) ALPINE STERILIZED FULL CREAM MILK DRINK RECONSTITUTED (TETRA BRIK) KREM-TOP COFFEE CREAMER COW BELL CONDENSADA CARNATION EVAP CARNATION CONDENSADA CARNATION EVAP EXTRA (TIN CAN) LIBERTY CONDENSADA (TETRA BRIK) LIBERTY CONDENSADA (TIN CAN) TEA POT EXTRA (TETRA BRIK) SUPREME (MADE FROM FRESH CARABAO’S MILK) ALMONDS 'N CHIPS ATIS DELIGHT BLUEBERRY CHEESECAKE CHEESE CHOCO PEANUT CHOCOLATE CASHEW CHOCOLATE CRUNCH COFFEE CRUMBLE COOKIES 'N CREAM DARK CHOCOLATE DURIAN ARCE FOODS GREEN TEA MACAPUNO MACAPUNO CON NANCA MANDARIN ORANGE PISTACHIO ROCKY ROAD STRAWBERRY BANANA UBE MACAPUNO CLASSIC (MADE FROM FRESH CARABAO’S MILK) AVOCADO CHOCOLATE COFFEE MANGO NANCA STRAWBERRY
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SOUPS – SALADS LUMPIANG UBOD 115. 1 Piece, Fresh Garlic Sauce THAI SPRING ROLLS 198. 2 Pieces, Glass Noodles, Po
STARTERS – SOUPS – SALADS LUMPIANG UBOD 115. ITLOG NA MAALAT AT KAMATIS 145. 1 piece, Fresh Garlic Sauce Salted Duck Egg, Tomatoes THAI SPRING ROLLS 198. PANCIT MOLO SOUP 195. 2 pieces, Glass Noodles, Pork, Shrimp and Pork Dumplings, Crispy Shrimp, Mushrooms. Sweet Chili Garlic, Spring Onions Dipping Sauce CREAMY MUSHROOM SOUP 145. ADOBONG MUSHROOMS 225. Garlic croutons Pinoy Style. Garlic, Soy,Vinegar CLASSIC CAESAR SALAD 245. SIO MAI 225. Bacon, Parmesan, Croutons 5 pieces, Steamed Pork Dim Sum. Soy-Calamansi Dip CHINESE CHICKEN SALAD 245. Lettuce, Carrots, Shredded Chicken, KRUPUK 298. Crisp Sotanghon, Sweet Sesame Giant Indonesian Prawn Crackers, Dressing Spicy Sambal Dip SALAD MEDITERRANEAN 295. MILKY WAY CHICHARON 115. Romaine, Feta, Tuna, Cucumbers, Milky Way Atchara Tomatoes, Olives, Capers, Basil Vinaigrette MANGGA’T BAGOONG 125. Green Mango, Shrimp Paste MILKYWAY MERIENDA SPECIALTIES & SANDWICHES DINUGUAN AT PUTO 265. CHICKEN ASPARAGUS SANDWICH 195. Chicken, Asparagus Spears, Tomato, ARROZ CALDO 195. Lettuce, Mayo Choice of Goto or Chicken CHICKEN SALAD SANDWICH 195. PANCIT LUGLUG 195. Chicken, Tomato, Onion, Lettuce, Mayo Savory Shrimp Sauce, Shrimp, Chicharon Bits SHRIMP HAWAIIAN SANDWICH 195. Poached Shrimps, Pineapple Slices, Lettuce, TOKWA’T BABOY 195. Tomato Mayo Crisp Tofu, Pork, Soy Vinaigrette MW DELUXE BURGER 265. MW CLUB SANDWICH 195. Lettuce, Tomato, Onion, Caesar Dressing With everything on it With Cheese 315. TUNA MELT 195. × All sandwiches are served with French Tuna, Cheddar Fries and Coleslaw CAFÉ CUISINE HAINANESE CHICKEN RICE 395. Quarter Chicken, Broth, Ginger and Chili Sauces CRISP-O FRISCO CHICKEN 395. Deep-fried marinated Chicken Quarter, Fries, Coleslaw GRILLED HUNGARIAN SAUSAGE 325. Spicy sausage, Fries, Coleslaw STEAK ALA POBRE 395.
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FDA Philippines - Prohibited Items
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Lunch-Dinner Cartonato - 15/06/15 11:18 Pagina 1
lunch-dinner cartonato_- 15/06/15 11:18 Pagina 1 Buona cucina e buon vino, è il paradiso sulla terra. Enrico IV STG lunch-dinner cartonato 2016 DEF_- 04/09/16 09:34 Pagina 2 le insalate i primi piatti dalla padella alla griglia Insalata di polpo e tagliatelle di seppia su cestino croccante Spaghetto alla chitarra con astice e pomodori datterini € 23 Pescato del giorno… al sale o alla griglia € 28 alle alghe guarnito da lamelle di mandorle e riduzione di limone e menta piperita € 16 Ravioli ripieni di gamberetti su battuto di frutti di mare Salmone scottato al pistacchio con salsa con vellutata di pachino e menta € 19 allo zafferano e gamberetti rosa € 26 Tagliata di tonno fresco con lattughino croccante, concassè di pomodorini e timo al limone € 17 Bucatini all'amatriciana con guanciale di Amatrice, Piramide di crostacei con ostriche, scampi, pomodorini di Pachino e pecorino romano € 17 gamberi rossi, mazzancolle e tartare di tonno * €30 Cuore di lattuga con pollo grigliato, bacon croccante, scaglie di Parmigiano Reggiano e salsa Caesar € 15 Paccheri con calamari, gocce di colatura di alici Trittico di hamburger e sbriciolata di pane croccante fatto in casa € 18 manzo con bacon, cheddar e salsa BBQ al Jack Daniel’s, Insalata caprese con pomodori San Marzano, mozzarella salmone e patate affumicate con salsa tartara, di bufala campana, pesto di basilico e pinoli € 16 Mezze maniche alla carbonara con guanciale laziale ceci e spinacino con salsa andalusa € 26 e pecorino romano € 17 Filetto di manzo Angus al pepe rosa con timballo di riso Rigatoni
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Olio-Kensington-St-Function-Venues
OLIO KENSINGTON STREET BY LINO SAURO Chippendale’s burgeoning Kensington Street precinct has received another injection of exciting new international food talent. Sicilian-born award-winning chef Lino Sauro (Gattopardo, Singapore) opened Olio Kensington Street in January 2017 to show Sydney why Sicilian is the new Italian. Olio (Italian for oil) opens The Old Rum Store with a contemporary indoor dining room and rooftop terrazza overlooking Chippendale. Sauro comes from a long lineage of self-sufficient Sicilian farmers, where he grew up with meals that were created with the quality produce grown on the property. This translates into Sauro’s menu with dishes that reflect a strong connection to his Sicilian roots. Keeping it in the family, Sauro sources his olive oil – the base of all his dishes – from the family‘s Sicilian farm. Typical of the region, seasonal seafood, wild fennel, raisins, saffron and couscous are hero ingredients on Olio’s menu. Chef Choice of the Year 2016 at World Gourmet Summit Singapore 2 times Finalist Chef and Restaurant of the Year at World Gourmet Summit TERRACE DINING Olio Kensington Street offers a unique alfresco dining option on its private rooftop terrace, overlooking Chippendale’s bustling Kensington Street. With seating for more than 40 people, a rooftop bar and cover from the weather, Olio Kensington Street‘s Terrace Dining is perfect for functions and special events. The rooftop terrace continues Olio Kensington Street‘s signature interior design themes, featuring modern white and grey chairs set against the original brickwork of The Old Rum Store, dotted with pots of traditional olive trees.
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COOKERY BOOK ODERN Method S of Cooking Are Far in Advance of Tho Se Used in M Our Forefath Ers' Tim E, Or Even 20 Years Ago
PRICE S IX PE N CE :... '· TX 715 .C59 MODERN · COOKERY BOOK ODERN method s of cooking are far in advance of tho se used in M our forefath ers' tim e, or even 20 years ago. One of th e greatest advances of all is the introducti on of P YREX TR ANS PARENT OVEN WARE . No household is complete without it and the more modern and up-to-dat e it is th e more piece s of *PYREX will be found in it. And w hy ? Because it bas been pro ved that all food s actually bake better in PYREX . Many of th e m ost popula r everyday recipes for home ba king have been tested in the differe nt wares women most frequ en tly use. Prepare d with the same skill, baked at the same time und er identical conditions, th e va rious dishes were then examined and jud ge d on the basis of appearance, text ure and flavour. J n the se tests the PYREX-baked foods outrank ed all others. For there is so mething in the way PYREX utili ses heat that actually bakes food better. Scient ists give a ve ry learned explanation of why it is so ; but, put simpl y, it means that heat acts th ro ugh PYREX O VEN WARE more effectively than through metal ut ensils. This more effective heat, distrib utin g itself th ro ugh every part of the food, bakes bottom, sides and centre as even ly and perfectly as the top.
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Winter 2017 for 2017 Page 62 Trend Tracker
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Hold the Meat Talk Shop Steal These Ideas I’ll Drink to That Protein alternatives rule Stop the industry from 7 money-saving tips from Ring in 2017 with champagne the menu, page 26 destroying your life, page 44 chain restaurants, page 58 cocktails, page 78 PICTURE THIS Sharing the Love of Food—Inspiring Business Success PICTURE THIS INSIDER INTEL WINTER 2017 FOR 2017 PAGE 62 TREND TRACKER ©2016 CSC Brands LP LP CSC Brands ©2016 Stay ahead of the curve, Winter 2017 p. 36 foodfanatics.com Beyond the Plate FOOD MONEY & SENSE Next-gen open kitchens bring The Many-Faced Meatloaf Divide & Conquer diners closer to the action. PAGE 70 Loyalty to one type is the menu’s Same-owner concepts in one biggest problem. place maximize profits and PAGE 5 consumer choices. PR Machine PAGE 51 Bust the post-holiday slump with The Next Hot Thing? creative promotions. The search is on for Italy’s new Chain Reactions PAGE 74 ingredient superstars. 7 lessons in profitability from PAGE 10 the big boys. PAGE 58 Take On Soup All signs say it’s a seasonal winner. PAGE 20 IN EVERY ISSUE Trend Tracker What you need to know now. PAGE 36 Dear Food Fanatic FOOD PEOPLE Feed the Staff Can you handle the truth about Keeping top staff and cutting turnover your operations? Get it here. isn’t hard. Just care. PAGE 76 PAGE 41 Talk Shop Can you prevent the industry from destroying your personal life? PAGE 44 Road Trip! Mind Over Meat Get the lowdown on Diners’ preference for San Francisco’s dining scene meatless alternatives creates from our Food Fanatics chef.
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