CONTENTS
October 2009, Volume 33, Number 10
16
37
41
Features
12
Sustainable Farm-Raised Seafood
Not all farm-raised seafood is created
equal, but the “sustainable” label is setting
a new standard.
16
Good Bakery Business
A perfect location and the right kind of help
can spell success for bakeries.
20
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
small-plates menu.
Cover photo: Courtesy of Abacus
Flavors
24
$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.
28
Get Smokin’
Enhance seasonal menus with the addition
of smoked turkey.
33
Bean Feast
For the diner, cassoulet is the ultimate
comfort food. For the chef, it’s an
economical dish loaded with flavor.
37
From Farm to Bar
Mixologists liven up cocktails with freshly
grown products.
41
Spreading Cupcake Cheer
Nostalgia knocks at the door. Hello, mini
cakes with an inventive twist.
45
Pasta Perfect
What’s not to like about a bowl of pasta
bursting with flavor?
Departments
7
President’s Message
8
On the Inside
50
Wine Talk
52
A Toast
54
Newsworthy
60
Certification
61
ACF Culinary Team USA
62
2010 Events Series
65
Menu Engineering
66
Continuing-Education Quiz
67
Marketplace
