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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 151

Seasonal produce: Celebrating citrus

January is a notoriously lean month for sourcing fresh fruits and vegetables—particularly in the chillier parts of the country. Many chefs turn to South...

Food

Chili gets a makeover

Chili has always been a mainstay for the 12-unit Braintree, Massachusetts-based Joe’s American Bar & Grill, but it didn’t bowl over Steve Byrne, VP of culinary operations. So last February, he took it off the menu. “That was the biggest mistake I’ve made in my career,” he claims.

Tempting breakfast dodgers

The breakfast daypart represents $57 billion a year to restaurants, and it’s projected to grow at an annual rate of 13 percent through 2014.

Q&A with Daniel Humm of NYC's Eleven Madison Park and NoMad

When the James Beard Foundation held its Silver Anniversary Gala at New York City’s Four Seasons restaurant in November, the guests were treated to a multi-course dinner cooked by five celebrated chefs: Alfred Portale, David Bouley, Tom Colicchio, Michel Richard and Daniel Humm.

Sea change

Sustainability and traceability are top of mind for restaurateurs with seafood on the menu—and the guests they feed. To ease those minds, certification is becoming more formal and widespread.

Financing

A warm bed for winter produce

In November, the risotto featured mushrooms, wild scallions and artichokes, but now it’s transitioning into a cozy vehicle for roasted root vegetables.

Financing

Squash takes over

By the time November rolls around, many restaurant kitchens are elbow-deep in squash.

Food

Innovation starts with appetizers

An appetizer is supposed to whet the appetite for the rest of the meal, but these days, these first courses are serving as much more than “starters.” Restaurant customers are making whole meals out of downsized dishes, and many menus are dedicated entirely to tapas, small plates and shareable apps.

Workforce

The Dream Team: Behind-the-scenes players that make a restaurant unique

In today’s hyper-competitive restaurant world, some of the most influential players are not in the front- or back-of-the-house.

Green chile time

Driving through New Mexico in the fall, you can’t miss the sight and smell of roasting chilies. Big mesh drums fired by propane sit on the side of the...

Food

The clockless sandwich

The limitless possibilities of making a meal between two slices of bread have catapulted the sandwich into new menu territory. Breakfast and lunch sandwiches still dominate, but these days, bars and late night menus are featuring mini ethnic sandwiches and full-service restaurants tout overstuffed dinner-size versions.

2012 Clean plate Awards

Once again, we have tapped some of the top tastemakers in the country to nominate the most irresistible, most scrumptious restaurant dishes they’ve enjoyed over the past year.

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