June 2010, Volume 34, Number 6
12 Getting Social
Social-media outlets help restaurants
build relationships with customers.
16 Cook Out
Instead of farm to table, it’s table to
farm for some intrepid chefs.
20 In the Neighborhood
Greater Pittsburgh is a region of
On the Cover: Tempura Shrimp Lollipop
with Kiwi Fruit Confetti comes from
Dante Boccuzzi, executive chef/owner of
Cover photo: ZESPRI® Kiwifruit
24 Variety Show
Out-of-the-ordinary lamb cuts in the hands
of creative chefs give diners a treat. 8
7 President’s Message
On the Inside
29 Small Shares
The small-plate way of dining is common to
many cultures, as is the tradition of sharing.
32 Pears at the Center
The fruit makes a fine dessert, but some
chefs add sweet mystique with pears
on the savory side of the menu.
36 Pushing the Appetizer Envelope
Just for fun—and profit—chefs create
savory “lollipops,” foie gras corn dogs,
cotton-candy spring rolls and more.
40 Cool-Down Treat
Ice cream desserts refresh patrons and
heat up dessert menus.
44 Ringing the Changes with Beef
The menu of possibilities is vast with this
multipurpose protein in the kitchen.
47 At the Bar
50 A Toast
59 ACF Culinary Team USA
61 2010 Events Series
66 Menu Engineering