12 The Real Deal Just don’t call it Italian-American.
16 Creative Catering Businesses that want to pamper
employees look to caterers for inspiration.
20 Going Forward by Going Backward Eating the way
people did 10,000 years ago? Gathering food? Finding your
inner caveman? What’s going on?
24 Love Me Tender As chefs and consumers pay increasing
attention to diet, health and sustainability, bison is a
tender, flavorful favorite.
28 Celebrating Bread Bread festivals offer opportunities to
learn and network—and to taste the artisanal difference.
32 Transforming the Menu The flavor depth of bone marrow
on menus keeps consumers coming back for more.
36 Seize the Season Creative sides on the menu reflect the
seasons and the holidays.
40 Make Mine Meatless Break out your most creative
vegetarian recipes this holiday season.
44 Cinnamon Explore its many characteristics to spice up
dishes throughout the menu.
48 Grown-Up The milkshake acquires an adult focus with
booze and fresh ingredients.
7 President’s Message
8 Front Burner
52 At the Bar
56 On the Menu
62 News Bites
64 ACF Culinary Team USA
66 Hot Products
Truffle mac and cheese
Strawberry Rose milkshake
on the cover: Pastiche—
three-cheese tortellini, spicy meatballs,
wild boar ragoût, cinnamon
custard and grated Parmesan
topped with a Parmesan/thyme
piecrust—at Panzano, Denver.
“You can taste the winds and soil from Santa Rita
Hills when tasting Melville
pinot noir. You can taste
the heat of the dirt from a
bottle of Larner syrah.”