CONTENTS
November/December;2010,;Volume;34,;Number;10
12
36
Features
12 Cooking Up a Brand
Chefs capitalize on their names and
build;their;reputations;with;packaged
food products.
28
16
A Wake-Up Call to Drowsy Chefs
Are hammocks in your kitchen the
wave;of;the;future?
32
20
The Butcher Is In
A;revived;interest;in;butchery;is;a
win-win for chefs and local producers.
36
Flavors
24 Vamos a Mexico
Hands-on research from chefs who
travel;to;Mexico;gives;an;authentic
touch;to;Mexican;menus.
40
44
On the Cover:;Richard;Sandoval,;who
researches foods for his restaurants in
his;native;Mexico,;creates;this;seafood
ceviche;with;octopus,;calamari,;aji;panca,
heart;of;palm,;orange,;serrano;and;bonito.
Cover photo:;Richard;Sandoval
Restaurants
48
Grilled Cheese Grows Up
Chefs prepare grilled cheese
sandwiches with an assortment of high-quality ingredients for mature audiences.
Game Birds Take Flight
Chefs;who;offer;flavorful;game;bird
dishes;win;over;diners;and;add;value
to menus.
Winter Brunch Goes Retro
For;cool-weather;brunch,;chefs;and
their;guests;hark;back;to;hearty—
but;often;elegant—dishes.
Seven Menu Applications for Yogurt
Start now to smooth out the menu
and make calories count.
Riding the New Chocolate Wave
The;bean-to-bar;movement;means
more—and;more;interesting—flavor
profiles;for;chocolate.
Lamb Legends
There are countless stories to tell
about;special;dishes;that;include;lamb.
44
Departments
7 President’s Message
8 On the Inside
51 At the Bar
54 A Toast
56 Newsworthy
58 History
59 Certification
60 Education
61 ACF Culinary Team USA
62 2011 Events Series
66 Menu Engineering
67 Marketplace
