CONTENTS
April 2010, Volume 34, Number 4
16
Features
12
Say “Sustainable Cheese”
Producing organic cheese came easily to
these cheesemakers.
16
Space Requirements
Whether laying hens should be confined to
tight spaces or cage-free is part of a larger
discussion about animal welfare.
20
New Tools of the Trade
A mix of modern and traditional equipment
helps chefs create contemporary cuisine.
24
Burger Bar Bonanza
The humble hamburger becomes the
star attraction.
36
Flavors
28
Microgreens Grow Up
After 15 years on the menu, chefs see to
it that the tender vegetation continues
to sprout in amazing ways.
32
Going to the [Hot] Dogs
The lowly wiener is no longer just for kids,
baseball games and backyard cookouts.
36
No Longer Rare Birds
Eggs came first, but now poultry takes its
turn on the brunch menu.
40
Herb Enhancement
Add flavor and whimsy to desserts with
simple fresh herbs.
44
Versatile Seafood
A wealth of flavor on the plate awaits those
who craft dishes from fish and shellfish.
On the Cover: Micro caraway is the
standout microgreen in this Pastrami-Cured
Duck with Rye-Bread Pudding, Purple
Kohlrabi and Easter Egg Radish Slaw
and Pickled Heirloom Carrots created by
chef/culinary educator Erica Wides of The
Institute of Culinary Education, New York.
Cover photo: The Chef’s Garden®
40
Departments
7
President’s Message
8
On the Inside
47
At the Bar
50
A Toast
51
Newsworthy
54
History
55
Certification
56
ACF Culinary Team USA
59
2010 Events Series
66
Menu Engineering
67
Marketplace
