Making artisan cheese can sound daunting, but for many chefs and restaurateurs, the artistry, brand-building, and unparalleled taste of cheese made fresh and in-house outweigh the time, effort, and investment required.
The age-old method of simmering foods in liquid to tenderize tougher cuts of meat has made a comeback. Amid serious sous-vide fervor, some say braising fell into the shadows. Yet, with rising protein prices driving whole animal butchery and value-centered sourcing, the textbook braising technique has found a new niche among tradition-minded, local-food-focused chefs.
Interest in sous vide—a technique in which food is vacuum-sealed in plastic bags and slow-cooked in precise water temperatures—continues to accelerate.According to Dr. Bruno Goussault—the godfather of sous vide—the technique develops flavors and textures that “simply cannot be duplicated” using other cooking methods.
Though local sourcing gets all the hype, seasonal sourcing is just as important for quality, taste, and the environment. It’s easy to forget that citrus fruits—though available year round—reach their tastiest during the winter months.
Carrot Cavatelli with Lobster, Morels, Spring Peas, and NasturtiumFarm Eggs "à la coque" with Atlantic CaviarFrom truffles to caviar, butters, and flowers, luxury ingredients add a signature stamp to any dish.
“How do you go from $113 per head at Morton’s Steak House to $18 per head at Smokey Bones Bar & Fire Grill?” That’s the question Christopher J. Artinian—who became president and CEO of Smokey Bones Bar & Fire Grill last summer after serving in the same capacity at Morton’s Restaurant Group—hears frequently.
Good soups can warm a diner on a cold winter’s day, but, according to chefs nationwide, that is only the beginning.Michael Anthony“Soups are a great indicator of what is coming. It says so much about the quality of the food at any restaurant,” says Michael Anthony, executive chef at New York’s Gramercy Tavern.
As the winter holidays approach, restaurant operators and chefs are trying to be extra-inspired in their culinary creations and planning. It’s all part of an effort to draw more companies, organizations and cadres of friends to celebrate the season with them.
Everyone loves pasta, but for chefs and managers, it’s easy to fall into a rut. After all, why shake things up when your pasta dishes are already popular?From a customer’s perspective there is ample reason to make the investment in terms of time and money.