12

A breakfast treat— brioche glazed maple bacon doughnuts—at 2 Sparrows.

Features

12 Dining Pretty in the Giddy City Shall we dine big and bold or quiet but playful? And let’s not forget breakfast and lunch.

18 Price for Profits Rising operational costs siphon away revenue. Find out the menu and pricing strategies others successfully employ.

22 Food Allergy Friendly Is it a restaurant’s responsibility to provide a safe culinary experience? Or is it just good business?

Flavors

26 Waste Not A whole pig in the kitchen translates into tasty dishes for adventurous diners.

“People jokingly refer to it as ‘jet fuel.’ They’re
surprised to discover

30 What’s for Lunch? Customers have their favorites on the
lunch menu. Savvy chefs take note. that it can be delicate
and pleasant.” Brian Casey, Grappa’s Grabbing Attention, p. 46

34 Pizza with Personality Chefs infuse pizza with ethnic flavors and regional influences.

38 Warm Salads—Cool for Summer Add a degree of heat and put sizzle in salad sales.

42 End Notes Focus on flavor, texture and color for a memorable final impression.

38 Local goat cheese high- lights a fresh-strawberry salad at The Union Kitchen.

Departments 7 President’s Message 8 Front Burner 10 Let’s Talk About . . . 46 At the Bar 50 On the Menu 53 History 54 Certification 55 ACF Culinary Team USA 56 Salut! 58 News Bites 60 2012 ACF Events Series 66 Hot Products 67 Marketplace

ON THE COVER: A thin white-chocolate shell filled with egg white ice cream is a whimsical surprise in this criollo chocolate cream dessert from pastry chef Patrick Fahy at Café des Architectes in the Hotel Sofitel Chicago Water Tower.