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Issue Date:
02/15/2003
In This Issue
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1. Menu focus
Perfectly grilled steak and other great cuts of beef need little adornment. But as Ruth's Chris Steak House has proven, butter can add even more ... (PERIODICAL ARTICLE)
2. Yan on his own
Martin Yan visited scores of restaurants in researching his latest book, "Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World" (William ... (PERIODICAL ARTICLE)
3. Coex 2003 targets profits
More than 400 chain operators will converge on the Fontainebleau Hilton in Miami Beach, Fla., Feb. 23-26 for the International Foodservice Manufacturers Association's (IFMA) 30th ... (PERIODICAL ARTICLE)
4. Ivy idea
At Al Forno (Ivy '95) in Providence, R.I., all desserts—including fruit tarts and gratins, baby cakes, soufflés and ice creams—are prepared to order. "Your dessert ... (PERIODICAL ARTICLE)
5. Cultural Revolution
Proving that it has character and complexity to extend beyond ham sandwiches, burgers and pizza, cheese today shows up in all sections of menus. Fueled ... (PERIODICAL ARTICLE)
6. Adrian Slywotzky
September 28. It was raining—a drenching, miserable New York rain heavy with the chill of autumn. Three hours past dawn, the nearly empty streets were ... (PERIODICAL ARTICLE)
7. Self-Improvement
Numbers talk, and Ron Rech uses them the way most people use words. Given a mandate several years ago to squeeze all the fat from ... (PERIODICAL ARTICLE)
8. Meeting the Vertical Challenge
When it comes to space allocation, paying guests usually have the edge over canned goods and kitchen supplies. As back-of-the- house square footage gets squeezed, ... (PERIODICAL ARTICLE)
9. Holding Patterns Key to Food Safety
Maintaining proper temperatures during cooling and holding is a critical part of proper food safety. Lack of vigilance in checking and recording temperatures can endanger ... (PERIODICAL ARTICLE)
10. A Full Range
Keeping guests satisfied by providing a varied menu requires using different preparation methods. Broadening menus means expanding the types of cooking equipment used, from ranges ... (PERIODICAL ARTICLE) | |
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