A breakfast treat—
brioche glazed maple bacon
doughnuts—at 2 Sparrows.
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
22 Food Allergy Friendly Is it a restaurant’s responsibility to
provide a safe culinary experience? Or is it just good business?
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.
7 President’s Message
8 Front Burner
10 Let’s Talk About . . .
46 At the Bar
50 On the Menu
55 ACF Culinary Team USA
58 News Bites
60 2012 ACF Events Series
66 Hot Products
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.
COVER PHOTO BY