November 2012 | Food Newsfeed

November 2012

Winter Beverages

What’s InsideLimited offerings help profitsNew beers draw customersHot cocktails for cold daysSpices evoke nostalgiaWinter beverages that warm us from the inside out are one of the hottest draws for restaurants.

Anatomy of a Turkey Dinner

Turkey Piccata RecipeRoasted Boned Turkey with Sausage StuffingMore than any other holiday, Thanksgiving is all about food. For restaurants and chefs, this is the meal when every guest will revel in the presentation as well as the taste of each and every delicacy—beginning with the entrée that rules the roost.

Welcome to FSR Magazine

Welcome to FSR!I barely got here before you, but I hope you’ll enjoy reading this issue as much as I’ve enjoyed the whirlwind weeks since I joined this talented FSR team.My adventure with FSR began with an initial meeting in mid-September, on my birthday actually, which I read as a fortuitous omen.

Jazzing Up New Orleans

Ralph Brennan personifies fine food and New Orleans charm, easily qualifying him as the perfect ambassador for The Big Easy. As one of America’s leading restaurateurs, Brennan heads The Ralph Brennan Restaurant Group, which boasts such well-received New Orleans concepts as Red Fish Grill, Ralph’s on the Park, Heritage Grill, café b, Café NOMA, and Ralph Brennan Catering & Events.