6 & 7 President’s Message
8 Front Burner
54 At the Bar
60 News Bites
63 2018 Cook. Craft.
Create. ACF National
Convention & Show
66 Hot Products
ON THE COVER: Goi bach tuôc
(eggplant octopus salad)—octopus,
confit eggplant, coconut cream,
roasted peanuts and shaved
radish—at HaiSous, Chicago.
COVER PHOTO: Jason Little
“As culinarians, we have
to start looking at how to
integrate plant-based items
into the menu.”
Travis Johnson, CEC, Burgers Au Naturel, p. 34
12 Tempting Culinary Dioramas
Presenting six restaurants that have opened since the 2017
National Restaurant Association Restaurant Hotel-Motel Show.
18 Culinary + Medicine
Will culinary medicine help us look at nutrition in a new way?
22 Food Trucks
Chefs create food trucks for a host of reasons, from an
opportunity to introduce their brand to a chance to get
into the restaurant business without a huge expense.
The apiary trend is buzzing.
30 Not Just Cheesy
Beyond amazing flavor, cheese brings other qualities to the menu.
34 Burgers Au Naturel
By offering a plant-based burger on the menu, you tell a
growing number of customers that you know where they’re
38 Eggs for lunch? Eggs for dinner?
Why not surprise your guests with a protein alternative that is
lighter than meat and more affordable.
42 A Pig Squeals in Brooklyn
Members of the trade media learned a lot about the many cuts
of the pork loin.
46 Oddball Herbs
Uncommonly used herbs add new flavors and textures.
50 Chocolate Pastry Perfection
Advice from the experts: Keep it simple, make it delicious.
Food truck food