CONTENTS
October 2011, Volume 35, Number 9
14
Features
14
Wild Things
Foraging for wild edibles is enjoying
its day in the sun, but there’s a
caveat: Harvest responsibly.
18
Brew Your Ideals
Culinarians with a passion for coffee
could realize their ultimate career:
developing a coffeehouse concept.
24
More Than Skin Deep
Chefs with tattoos—is it personal
expression, body art or part of a
great tradition?
28
Art Meets Food
Tying menus to exhibits, performances,
movies and other leisure-time activities
benefits both foodservice and the
entertainment venue.
On the Cover: Public Domain, a
coffeehouse in downtown Portland, Ore., is
the retail “muse” of specialty coffee roaster/
wholesaler Coffee Bean International.
Cover photo: by Gary Wilson
Photo|Graphic, courtesy of Coffee
Bean International/Public Domain
42
Flavors
34
Other Fish to Fry
When chefs seek out nontraditional
seafood species, diners—and the
environment—benefit.
38
Fall in Love with Fennel
This versatile, flavorful plant is a
chef favorite.
42
Let Them Eat Soup
Operators who pay attention to
soup on the menu know this bowl of
goodness goes down well with diners.
46
New Life for Meatballs
This simple dish is coming to the
menu in novel ways.
46
Departments
7 President’s Message
8 On the Inside
49 Recipes
52 At the Bar
56 A Toast
57 Newsworthy
60 History
61 Certification
62 ACF Culinary Team USA
63 2012 ACF Events Series
66 Menu Engineering
67 Marketplace
