CONTENTS
July/August 2010, Volume 34, Number 7
16
35
42
Features
12 Seeking Your Road to Success?
Consider a coach as guide.
Flavors
26 Counting Beans
Heirloom beans are coming into their
own and earning a place at the table.
Departments
7 President’s Message
8 On the Inside
16
Out to Pasture
The demand and market for
pastured, humanely raised veal
means a tastier product on plates.
30
20
Quitting Time
Anyone who has tried to stop
smoking knows how hard it is. The
good news? It can be done.
35
23
Essential Tools of the Pastry Trade
Check out these can’t-live-without-it
tools for pastry chefs.
38
On the Cover: This tangerine creamsicle
pot de crème with hot buttermilk donuts
and blackberry tarragon marmalade from
Hedy Goldsmith, executive pastry chef at
Michael’s Genuine Food & Drink, Miami, is
a playful breakfast-inspired dessert.
Cover photo: Jackie Sayet
42
Portugal and Brazil—Closer Than
You Think
Portuguese peixe espada, Brazilian
moqueca and so much more creates
a New England ‘staycation’ for diners.
Fish Ribs
Chefs offer a new take on a popular
menu item.
Raising the Bar on Classic America
To some operators and guests, a
gourmet approach to retro American
comfort food makes the most sense
at the bar.
Breakfast for Dessert?
Breakfast ingredients make an easy
transition to dessert preparations.
49 At the Bar
52 A Toast
54 Newsworthy
57 History
58 Certification
59 Education
60 ACF Culinary Team USA
62 2010 Events Series
66 Menu Engineering
67 Marketplace
46
Stylish Sandwiches
This versatile menu item is a blank
slate for creative chefs.
