12 Cooking with Functional Foods Restaurants are starting
to aggressively promote health-packed menu choices that
don’t give an inch on taste.
18 The Making of a Menu A menu can do much more than
simply list dishes.
22 Doing Improv Chefs invite guests to direct what’s on the plate.
26 All Tarted Up Bartenders are sweet on tangy vinegar shrubs.
30 Salad from the Sea Octopus, squid, mussels and more
make a fancy starter or entree salad.
36 Seed to Stem Ever-resourceful chefs are embracing the
40 Chermoula This sauce with North African roots is making a
statement on menus.
44 Pastry + Pudding A delicious pairing takes the cake.
7 President’s Message
8 Front Burner
48 At the Bar
52 News Bites
57 ACF Culinary Team USA
58 Cook. Craft. Create.
Convention & Show
66 Hot Products
67 Marketplace 30
Juniper charred octopus salad
Cranberry shrub with dry hard cider
On the cOver: Scallop crudo
with blood orange vinegar jam,
Piment d’Espelette, pickled
fennel, borage flower, salsify
puree, chive and chive flowers at
Homestead On The Roof, Chicago.
“You have to be patient and
you have to be passionate
about your customers.
You’ll learn a lot of interesting
things about peoples’
relationship with food.”
Joshua Hebert, Doing Improv, p. 22