44
A blood-less mary is garnished
with celery, olive, red pepper,
key lime and cherry tomato.
“No longer do they just add brown sugar and milk, they
add granola, Craisins or raisins,
agave syrup, molasses. It’s not
your typical oatmeal.” Matthew Babbage, p. 32
Features
12 PR's a Whole New Game A conversation with Ellen Malloy
16 Going Underground Is alternative dining a creativity
incubator, PR machine or metaphor of our lives and times?
20 At Home in Albuquerque Can the traditional and the
modern live happily side by side? A thriving culinary
climate proves it can.
Flavors
24 A Leg Up For Spring What’s new with leg of lamb for
chefs and their customers?
28 Small Bites Skewers and kebabs are enjoying a
renaissance among today’s diners.
32 Oat Loads of Opportunity There’s more to oatmeal than
porridge, and now’s the time to experiment.
36 Farm Fresh Gardens, farmers markets and local farmers
are chef favorites for produce.
40 Deep-Fried Perfection Before, during or after a meal, few
can resist deep-fried dough.
Departments
7 President’s Message
8 Front Burner
11 Let’s Talk About . . .
44 At the Bar
48 On the Menu
52 Salut!
54 News Bites
57 History
58 Certification
59 ACF Culinary Team USA
60 2012 ACF Events Series
66 Hot Products
67 Marketplace
ON THE COVER: At Lola in
Seattle, Liam Spence menus
shawarma, a version of the gyro,
served with a traditional Greek
yogurt sauce.
COVER PHOTO BY
AMERICAN LAMB BOARD
