FEATURE STORY
Working the Room
By Irvina Lew
It's Friday night, and Chef/Owner Chris Hunter is chatting with guests at In Season in Islip, Long Island. "It's a dance I do throughout the evening," he shares. "I fire the lamb, and while it cooks, I change into a clean apron and talk to a few tables."
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Supporting Your Budget
Even the most well-conceived bar budget is ineffective without the proper supporting tools---master sheets and forms that track inventory, purchasing, receiving, and staff schedules, and also analyze beverage usage, pouring costs, sales and labor costs, and other parameters.
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The Press Club Goes Green
The National Press Club in Washington, D.C., has signed agreements with Good Energy, LP and Sterling Planet to purchase Green-e certified wind-generated energy to meet 100 percent of its annual electrical demand, including demands from its two restaurants and the catering operation. The club will purchase annually 1,200,000 kWh of clean, emissions-free wind energy, avoiding 1,500,000 pounds of carbon dioxide each year, which would have taken 631 acres of forest to absorb and is equivalent to 255 tons of waste being recycled instead of landfilled. This purchase qualifies the organization as a member of the EPA Green Power Leadership Club.
The National Press Club's restaurant The Fourth Estate serves New American cuisine such as Grilled Lobster and Shrimp with Organic Caesar Salad; Grilled Sirloin Steak with Chive Mashed Potatoes and Asparagus and Mushrooms in a Port Sauce; and Filet Mignon with Portabella Mushrooms and Vegetables with a Potato Cake. Its more casual The Reliable Source restaurant offers patrons an all-you-can-eat buffet and salad bar as well as a complete a la carte menu.
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Cole Brothers Named Outstanding Restaurateurs
The Greater Dallas Restaurant Association recently named the Cole brothers, owners of i Frateli in Irving, Texas, as its 2008 Outstanding Restaurateurs. The Cole brothers' traditional old-world pizzas are so popular that the brothers now have seven locations in the Dallas-Fort Worth area.
To qualify for the Outstanding Restaurateur award, nominees must be a member of the Texas Restaurant Association and active within their local chapter. They must make substantial contributions to their community through civic, fraternal, social, or religious activities.
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Ponzi Wine Bar Celebrates Ten Years
The Ponzi Wine Bar celebrated its tenth anniversary in May with wine dinners and a festive open house. Located at Ponzi Vineyards in Dundee, Oregon, Ponzi Wine Bar opened its doors in 1998 to collectively promoting high-profile Oregon wines alongside the Ponzi family’s own highly regarded wines. Since its launch, the wine bar has grown to represent more than 100 top Oregon vintners.
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NRA Pushing Green
The National Restaurant Association’s Conserve initiative helps restaurant operators take small and large steps to protect the planet and grow their business. As part of this initiative NRA launches the Conserve Podcast.
Listen to the Conserve Podcast
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Gigachef.com Launches
Gigachef, a new Web site devoted to providing chefs with knowledge and tools has launched. Founded by Lisa Brefere, CEC, AAC and Brad Barnes, CMC, CCA, AAC gigachef hopes to provide chefs with another venue for networking and for enhancing their skills.
Go to Gigachef.com
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from the june 2008 issue of santé magazine |
It's About Time: Great Recipes for Everyday Life
Michael Schlow
Steerforth Press
Chef Michael Schlow has written a perfect cookbook for consumers, which makes it a must-read for any professional chef considering the publishing path. Included are more than 150 recipes that range broadly from 30-minute meals to elegant dinners to slow-simmering comfort foods. The chef has a warm, funny, and intimate writing style that makes his informative sidebars and stories instantly credible and a treat to read.
Buy at amazon.com >>
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