Amanda Baltazar

A Day in the Life of a Corporate Chef

When Claire Menck began her latest job two years ago, she felt as if someone had lifted a heavy weight from her shoulders. Suddenly, she was in the kitchen again, developing, mixing, tweaking, tasting—using her creative muscles and doing what she loves to do.

Foraging for Cocktail Ingredients

Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said. ‘There’s no way I’m putting an ant into a drink.

Lessons In Leftovers

In June, five of the top Bay Area chefs collaborated on a “Waste Not, Want Not” dinner, held at The Perennial in San Francisco. Organized by the Natural Resources Defense Council (nrdc), the benefit had a two-fold goal: to raise money and to showcase a stellar meal made largely using leftover foods.

Restaurant of The Rising Sun

The cost of installing solar panels at Coasterra, which opened in San Diego last August, was through the (solar) roof, and it’s going to take eight to 10 years to see a return on the investment. Still, it was a really valuable decision, says David Cohn, president and founder of Cohn Restaurant Group, which owns the venue.

Top 100 Independent Restaurants in the State Capitals

Put political buzz and party affiliation aside—this year the spotlight focuses on the top independent operators in state capitals throughout the U.S. As a starting point, FSR sought nominations from state and local restaurant associations.

Back to the Grind

A handful of chefs are taking the farm-to-table movement a step beyond gardening and sourcing locally. Now, restaurants are milling their own flour—for more reasons than you might expect.Marco Canora, owner and executive chef of Hearth in New York City, is at the forefront of this practice and started producing his own flour to provide nutrient-dense food with unbeatable flavor.

By Invitation Only

Savvy restaurateurs know the benefits of private dining, a side business that will typically boost the bottom line, enhance a brand’s reputation, and keep staff busy and happy.“If à la carte dining is the cake, private dining is the icing and decoration,” says Steve Zagor, dean of culinary business and industry studies at the Institute of Culinary Education in New York City.

Better Beginnings

When MAD Social opened in Chicago in February, it ran an entire week of soft openings to prepare for serving its real, paying clientele. “We ran it as mock service to give our staff a chance to prepare and discover anything that needed changing,” says Gina Stefani, managing partner of the Phil Stefani Signature Restaurants group, which operates the restaurant.

Taking the Pulse of Innovation

The United Nations has designated 2016 the Year of Pulses, but restaurateurs could have told you that this category—which includes beans, chickpeas, peas, and lentils—has been growing in menu frequency and consumer acceptance.

Colorful and Quirky

Emerging Chains ReportIntroductionSilver DinerEarls Kitchen + BarView the SlideshowView the GalleryThe CowfishOpened: November 2013Locations: Charlotte and Raleigh, North Carolina; Orlando; AtlantaCo-founders Marcus Hill and Alan SpringateMarcus Hill and Alan Springate are taking the “one step at a time” approach to their restaurant sensation The Cowfish, which serves burgers, sushi, and—in true Dr.

Canadian Brand Comes South

Emerging Chains ReportIntroductionSilver DinerThe CowfishView the SlideshowView the GalleryEarls Kitchen + BarOpened: 1982 in CanadaU.S. presence: Seven locations in six states, two opening in 2016Father/son Co-founders Leroy Earl Fuller and Stanley Earl FullerWhat’s not to love about an upscale Canadian concept with inventive food and beverage? Only that it’s not immigrating at a faster clip.

A Seat at the Farm’s Table

Cecil Creek Farm in Mickleton, New Jersey, has embraced the farm-to-table philosophy on a very personal level: serving fine-dining meals on its property every Friday and Saturday night.What this pop-up restaurant serves is more akin to a family meal than a traditional dining-out experience.

Food With a View

Chef Kelly Macdonald serves gourmet food on the go. He serves it on the Napa Valley Wine Train, which travels through the emerald acres of vineyards and wineries of Northern California.This is fine dining done right, but it means putting out 300 dishes in three hours from a kitchen 83 feet long by 8 feet wide.

Beefing Up the Portfolio

A New York City staple for nearly a dozen years, Wolfgang’s Steakhouse is taking its concept into new countries and new directions. Wolfgang’s opened its first international location, in Roppongi, Japan, in February 2014, and since then has opened in Korea, and will open its fourth Japan location next month—bringing the total number of locations to five abroad and nine stateside.