6 & 7 President’s Message
8 Front Burner
56 At the Bar
60 News Bites
64 ACF Signature Series:
66 Hot Products
ON THE COVER: Lobster with
cucumber three ways (fermented, raw
and as jello) at Entente, Chicago.
COVER PHOTO: Matthew Meschede
a way for chefs to
experiment, novice chefs
to gain experience, and
restaurateurs to test new
ideas or hone their vision
for a permanent location.”
Corban Irby, Moveable Feast, p. 12
12 Moveable Feast
What’s better, a one-night stand or a lasting relationship?
Some pop-up restaurateurs and chefs say you can have both.
16 Eat Your Veggies
What if eating more produce could help reduce climate change?
20 Culinary Contributions
Immigrants across the U.S. share the foods of their homelands.
24 Make a Clear Impression
Your glassware is a reflection of your establishment.
26 Carefully Crafted
The popularity of craft beverages has extended beyond beer
and cocktails to include small-batch sodas.
32 Go Bold
Ethnic chicken adds spice to menus nationwide.
36 Power Bowls
The popularity of these all-in-one meals continues its
40 Load It Up
Potatoes are a natural and enduring platform to carry
44 Small Plates
These mini offerings demonstrate a chef’s creativity and skill.
48 Standout Sides
Breakfast side dishes are giving entrees a run for their money.
52 In Harmony
Pastry chefs look to the savory side of the menu for
Loaded baked potato gnocchi
Brick-pressed spring chicken