A hearty lobster
pancetta and peas.
“There is the hidden-away mass of 2.4 million inmates…
they eat, too, and someone
has to see to it.” Breaking into Jail, p. 12
12 Breaking into Jail A career in corrections can be lucrative
while offering a standard-hour workweek.
16 Wintering Over Cold winters are little deterrent to
20 Rollin’, Rollin’, Rollin’ Beef sizzles on the menu when
rolled into a roulade.
25 Peas & Beans & Lentils . . . Oh, My High-protein legumes
add a serving of tasty nutrition at the side of the plate.
28 Toward Vegan Creative chefs woo diners with vegan dishes
bursting with flavor.
34 Ode to Olives A variety of olives livens up menus.
38 Gluten-free—Says Who? While awaiting an FDA
mandate on what can be labeled “gluten-free,” the industry
sets its own high standard.
7 President’s Message
8 Front Burner
11 Let’s Talk About . . .
42 At the Bar
45 On the Menu
50 News Bites
55 ACF Culinary Team USA
56 2012 ACF Events Series
66 Hot Products
ON THE COVER: Creative chefs
delight vegan diners with such
colorful, flavorful dishes as this
beet ravioli with yellow pepper
purée from Sarma Melngailis,
owner, Pure Food and Wine.
COVER PHOTO BY