CONTENTS
July/August 2011, Volume 35, Number 7
14
Features
14
The Birds and the Bees . . .
. . . and the cows and the sheep
and the pigs . . . are down on the
(restaurant) farm.
18
Black-Eye Blues
Gulf of Mexico seafood’s good
name has been sullied, but many
chefs say it’s safe, and their
customers agree.
24
Flights of Fancy
Airport food is enjoying a rebirth
as creative chefs try their wings in
this challenging venue.
28
Kitchen Talk
Want to get into conversaciónes de la
cocina with your employees? Consult
this primer on kitchen Spanish.
On the Cover: This banh mi burger with
pickled carrots, daikon radish, onion, fresh
cilantro, housemade pork pâté, salami and
mayonnaise is on the menu at Farm Burger,
Decatur, Ga.
Cover photo: Sara Hanna
40
Flavors
32
Beyond Ham and Cheese
Pork brings summertime sizzle to
the menu.
36 Spoonfuls of Value
Nutritious fruit and vegetable
purées breathe flavor and color
into a dish.
40
Say Cheese
When guests ask for a selection of
interesting cheeses, chefs take note.
44
You Must Remember This . . .
Marshmallow desserts that evoke a
simpler time score big with diners.
50
Departments
7 President’s Message
8 On the Inside
47 Recipes
50 At the Bar
54 A Toast
56 Newsworthy
59 American Academy of Chefs
60 Certification
61 ACF Culinary Team USA
62 2011 Events Series
66 Menu Engineering
67 Marketplace
