September 2011, Volume 35, Number 8
All Shook Up
Is a lack of job stability—not to
mention a host of other worries—
making you anxious?
Spirit of Kentucky Cuisine
The Bluegrass State offers world-famous spirits, traditional desserts
and secret recipes.
The Inside Scoop on Goat
Do you consider goat too risky
for your restaurant? A growing
number of chefs are serving it to
Snacks and Starters
Chefs are simplifying appetizers
to meet guests’ cravings.
Many Sides of Color
Because consumers eat with their
eyes, turn side dishes into colorful
works of tantalizing art.
38 Fall’s Cool Inspiration
Apples and pears, leaves and twigs,
bacon and chocolate and more.
Infused oils open up a whole new
world of flavor options.
7 President’s Message
8 On the Inside
45 At the Bar
48 A Toast
55 ACF Culinary Team USA
56 2011 ACF National Convention
90 Menu Engineering
On the Cover: Troy Guard uses grapeseed oil to flash-sear this hiramasa, then mixes white
truffle oil with white soy and yuzu. Jalapeño, tatsoi, fresh myoga and pop rocks are also
featured in the dish, a popular menu item at TAG Restaurant, Denver.
Cover photo: Marc Piscotty