45
The flavor’s in the beer
”Greg Best, Base Notes, page 34
I consider the
Sazerac the most
perfect expression of
what bitters can do.
“
30 Making a statement with micros
Features
12 Chicago’s Culinary Trapeze In town for the 2013
National Restaurant Association (NRA) Restaurant, Hotel-Motel Show? Don’t miss these high-flying dining spots.
17 Patient-Friendly Foodservice It pays to satisfy
customers, even those confined to hospital beds.
22 The Great Outdoors Patios, terraces and rooftops
provide distinct dining spaces for customers, and
add revenue for operators.
Flavors
26 Great Taste Extraordinary options at center-of-the-plate
earn kudos from guests.
34 Base Notes More choices and creativity come with bitters
at the bar.
C
M
Y
CM
MY
CY
CMY
K
30 Micro Matters Tiny greens, herbs and vegetables
reflect a signature style that projects wonder, intrigue
and condensed flavor.
38 Salt For that all-important layer of flavor, just add salt.
42 Fruit Pastries These desserts are the perfect
counterbalance to richer sweets.
Departments
7 President’s Message
8 Front Burner
11 Let’s Talk About . . .
45 At the Bar
48 On the Menu
52 Salut!
54 News Bites
57 History
58 Certification
59 Team USA
60 2013 ACF Events Series
66 Hot Products
67 Marketplace
ON THE COVER: This whole grilled
artichoke, halved and presented
open-faced, finished with lemon zest
and lemon aioli on the side, is an
example of the simple, understated
perfection that executive chef Shaun
Behrens aims for at Luna Red in
San Luis Obispo, Calif.
COVER PHOTO: CHUCK PLACE
