CONTENTS
June 2011, Volume 35, Number 6
12
Features
12 Hotel Haute Cuisine
Can hotel restaurants be culinary
destinations? Chefs are turning hotel
kitchens into hotbeds of innovation.
16
Ancient Fruit
Olive production—and the resulting
olive oil—is a young industry in the
U.S. poised for growth.
20
Flying the Coop
For many chefs, the healthful
attributes and improved flavor of
poultry sourced directly from the
farm is well worth the cost.
On the Cover: Andina, Portland, Ore.,
welcomes guests with this pan de quinoa
served with salsas Peruanas, which
highlight the three major flavors in Peruvian
cooking: peppers, peanuts and fruit.
Cover photo: Courtesy of Andina
24
Flavors
24 Taking Soy Seriously
Soy is another tool in the toolbox to
help chefs differentiate the menu.
28 For the Love of Bread
Freshly baked bread sets the tone
for a great dining experience.
32
Breakfast with Flair
Chefs get creative—and bold—with
vegetarian breakfast offerings.
36 Island Secrets
Chefs in Hawaii have a secret to
share when you visit the islands.
44
Departments
7 President’s Message
8 On the Inside
40 At the Bar
44 Recipes
48 A Toast
49 Newsworthy
52 American Academy of Chefs
53 History
54 Certification
55 ACF Culinary Team USA
56 Knowledge Bowl Turns 20
60 2011 Events Series
66 Menu Engineering
67 Marketplace
