October 2009, Volume 33, Number 10
Sustainable Farm-Raised Seafood
Not all farm-raised seafood is created
equal, but the “sustainable” label is setting
a new standard.
Good Bakery Business
A perfect location and the right kind of help
can spell success for bakeries.
A Will to Serve
Chefs give selflessly—in myriad ways—
to help those in need.
On the Cover: These lobster/scallion
“shooters” with red chile/coconut sake
were originally created by chef/owner
Kent Rathbun of Abacus in Dallas to
celebrate Julia Child’s birthday. Today,
they are a big hit on the restaurant’s
Cover photo: Courtesy of Abacus
$alvation in Small Plates
Small plates are fun for diners—and chefs
enjoy the creative prep. But, best of all,
they can positively affect the bottom line.
Enhance seasonal menus with the addition
of smoked turkey.
For the diner, cassoulet is the ultimate
comfort food. For the chef, it’s an
economical dish loaded with flavor.
From Farm to Bar
Mixologists liven up cocktails with freshly
Spreading Cupcake Cheer
Nostalgia knocks at the door. Hello, mini
cakes with an inventive twist.
What’s not to like about a bowl of pasta
bursting with flavor?
On the Inside
ACF Culinary Team USA
2010 Events Series