Articles byPage 118
The sandwich generation
Today’s diners see sandwiches as a healthier, fresher more affordable choice—especially in the quickservice segment.
A day in the life of a forager
Connie Green, who gives herself the title “head huntress,” is a professional forager and the author of The Wild Table (Viking Studio, 2010). In the wee hours of the morning, she sets out from her Napa Valley home to hunt down exotic mushrooms and other wild ingredients for picky chefs and top restaurants. We sat down with Green to find out exactly what a professional forager does.
When folks in the restaurant business are asked to name their favorite dishes, it’s not easy to narrow down the choices. But our team of passionate industry insiders dug into their collective food memories and came up with their top picks. Tacos, french fries, steaks and pig popped up on a few lists, but there were plenty of surprises, too.
Tomato lovers may start getting gloomy as summer draws to a close, but there are still plenty of reasons to rejoice. Local red, yellow, orange, purple and striped beauties are at their peak well into September and even October, depending on locale. And restaurants are going beyond salads and BLTs to make the most of them.