CONTENTS
May 2011, Volume 35, Number 5
18
Features
14 Doing Chicago Proud
The city preserves its stellar
reputation as a dining mecca with
a bevy of new restaurants.
18
Stepping Out with Catering
Caterers thrive on the challenge of
new locations and constant change.
22 Sweet Schooling
Lifelong learning in a trend-driven
field makes good sense for pastry
practitioners.
Flavors
26 Latino Pop
Miami’s South Beach restaurant
scene offers a fiesta of dishes
suited to summer menus.
34
30 Bar Bites
Restaurant bar menus forgo
friendly finger foods for more
upscale fare.
34
Neck and Neck
Beef necks keep costs within margins
while creating elaborate dishes.
38
Appetizer Slices of Life
Pizza is on first at some
restaurants, allowing for more
liberty with crusts and ingredients.
42
Plant Food
Vegetable salads—packed
with lots of nutrition and some
intriguing ingredients—deserve a
place on the menu.
45
Soup Up the Menu
Although best known as an
appetizer stalwart, soup can also
satisfy other menu parts.
45
Departments
7 President’s Message
8 On the Inside
48 At the Bar
52 A Toast
54 Newsworthy
56 American Academy of Chefs
57 History
58 Certification
59 ACF Culinary Team USA
62 2011 Events Series
66 Menu Engineering
67 Marketplace
On the Cover: Salmon canapés are on the
catering and in-house menus at Pearl Bar & Dining.
Cover photo: Rina Jordan
