November 2009 Menus
Menus from restaurants featured in the November 2009 issue of Restaurant Business magazine.
Ravioli
These craveable pillows of pasta are being filled with all sorts of tasty, seasonal ingredients both light and hearty. And sauces are taking a creative turn away from classic tomato.
The Basque region straddles two countries—France and Spain—and its inhabitants have had a long and turbulent history, often caught between warring factions. As a result, the shepherds, fishermen and farmers in the area’s Pyrenees Mountains, seacoast and fields have developed a language all their own and a fierce spirit of independence—some of which infuses their culinary traditions.