chef and farmer.
“It is an animal that has had a happy life and lived
like a rabbit should. You
can taste it in the meat.” Rabbit on the Plate, p. 20
12 Star Treatment Vegetables take center stage when chefs
put produce first.
16 Bee Savvy The jury is still out on honeybees and our food
supply, but shouldn’t we be engaged?
20 Rabbit on the Plate Chefs bring their enthusiasm for
rabbit to the table.
24 Seriously Spreadable If cheese spreads and spreadable
cheeses are to get any respect, starting with great cheese
28 Chicken ‘n’ Waffles Is it the chicken or the waffle—or the
toothsome combination—that makes this concept a hit?
32 Don’t Dilly Dally An increasing number of diners are
making breakfast their go-to meal, but they want it fast.
36 Make Mine Mashed Turn a traditional side dish into a
mouthwatering treat with a host of added flavors.
40 Oyster Extravaganza Transform this popular item into
highly satisfying bar food.
7 President’s Message
8 Front Burner
10 Let’s Talk About . . .
44 At the Bar
50 News Bites
56 ACF Culinary Team USA
57 2012 ACF Events Series
66 Hot Products
ON THE COVER: Oysters en
Brochette is a popular bar snack
at Arnaud’s in New Orleans.
COVER PHOTO BY
IMAGES BY ROBERT T