6 & 7 President’s Message
8 Front Burner
46 At the Bar
51 News Bites
54 2018 Cook. Craft. Create.
ACF National Convention
66 Hot Products
ON THE COVER: Dishes that
contain bugs—such as this one
with chapulines (grasshoppers)
and others with mealworms or
bee larvae—appear on the menu
at Eden East, Austin, Texas, from
time to time.
COVER PHOTO: Eden East
“The truth is, we have
to find an outlet for every
byproduct. We have to
work together to do that.”
Adam Siegel, Let’s Talk about Veal, p. 34
12 Eat Like a Bird
More sustainable than meats or dairy, edible insects are gaining
attention as an alternative protein source.
18 All Day Long
Breakfast at noon, a midafternoon snack, supper after the
sun goes down? Increasingly, we’re eating when it suits us.
More variety and better flavor serve the needs of an increasing
number of diners eating gluten-free.
26 Purple Reign
Purple foods are taking the country by storm.
30 Going with the Grain
Chefs increasingly turn to ancient grains to enhance dishes,
34 Let’s Talk about Veal
These days, veal calves are treated more humanely. Are
we ready to embrace veal’s sustainable—and flavorful—
attributes on the menu?
38 Hitting on All Cylinders
Bar food and appetizers go crispy, healthful and indulgent.
42 Hot Stuff
Regional styles ranging from Detroit to Old Forge are
spreading across the country.
Pickled purple cauliflower