16 A hearty lobster carbonara with 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

Features

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 staying local.

Flavors

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.

Departments 7 President’s Message 8 Front Burner 11 Let’s Talk About . . . 42 At the Bar 45 On the Menu 48 Salut! 50 News Bites 53 History 54 Certification 55 ACF Culinary Team USA 56 2012 ACF Events Series 66 Hot Products 67 Marketplace

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.