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Vegan charcuterie—a collaboration between 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

Features

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?

Flavors

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 is imperative.

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.

Departments 7 President’s Message 8 Front Burner 10 Let’s Talk About . . . 44 At the Bar 48 Salut! 50 News Bites 54 History 55 Certification 56 ACF Culinary Team USA 57 2012 ACF Events Series 66 Hot Products 67 Marketplace