CONTENTS
May 2010, Volume 34, Number 5

28

Features
12
Chicago: City of Shimmer, Twinkle
and Pluck
Check out these sparkling new restaurants
that have opened since the 2009
National Restaurant Association (NRA)
Restaurant Hotel-Motel Show.
16
Striking Oil
Getting more out of grease benefits the
environment—and the bottom line.
20
College Dining 101
While the theater of exhibition cooking
takes center stage, the food plays a
starring role.

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

36

Flavors 24 Going Whole-Hog Chefs are using every part of the pig, from head to tail. 28 Mezza on the Menu These small plates make a Lebanese meal as much social encounter as dining experience. 32 Garlic Makes the Cut Play with varieties to find the best match for your application. 36 Potato Salad Makeover Simple tweaks bring this classic dish up-to-date. 40 Small Treats One-bite desserts satiate guests’ cravings for sweets. 44 On the Side Sides replete with fresh seasonal vegetables ease diners into spring and summer.