May 2010, Volume 34, Number 5
Chicago: City of Shimmer, Twinkle
Check out these sparkling new restaurants
that have opened since the 2009
National Restaurant Association (NRA)
Restaurant Hotel-Motel Show.
Getting more out of grease benefits the
environment—and the bottom line.
College Dining 101
While the theater of exhibition cooking
takes center stage, the food plays a
On the Cover: This one-bite dessert, a
French macaroon topped with an avocado
Bavarian cream and pineapple/tarragon
curd, garnished with candied tarragon,
comes from Siddharth Mangalore, CEPC,
chef-instructor in The School of Culinary
Arts at Kendall College, Chicago.
Cover photo: Eric Futran
Chefs are using every part of the pig, from
head to tail.
Mezza on the Menu
These small plates make a Lebanese meal as
much social encounter as dining experience.
Garlic Makes the Cut
Play with varieties to find the best match
for your application.
Potato Salad Makeover
Simple tweaks bring this classic dish up-to-date.
One-bite desserts satiate guests’ cravings
On the Side
Sides replete with fresh seasonal vegetables
ease diners into spring and summer.
On the Inside
At the Bar
ACF Culinary Team USA
2010 Events Series
4/28/10 4:24:49 PM