|
1.
Govind Armstrong, Chef/Partner, Table 8, Los Angeles, CA Mar 1, 2004 ... The dude with the waist-length dreds isn't into body piercing. You might think so after seeing him walk into 7661 Melrose every day. 2.
What's Hot with Ice Makers Mar 1, 2007 ... Preventive Maintenance Extends the Life of Ice Machines. Ice makers are vital to restaurants, hotels, clubs and other foodservice ... 3.
Sharpen Your Cutlery Knowledge Nov 1, 2006 ... Generally, more expensive cutlery from reputable manufacturers will use better quality raw materials, and in turn give the user more ... 4.
A Napa Valley Tastemaker Now Makes Something You Can Actually Taste It expresses a unique style of living, inspired by the Napa Valley, through its original ... “The food still showcases the big, bold Italian flavors I love, ... 5.
Restaurant Hospitality - Ideas for Full Service Restaurants Feb 1, 2009 ... Restaurant Hospitality, dedicated to the success of full-service restaurants, delivers up-to-date menu trends, operating tips, ideas, ... 6.
California Raisin Fudge Pecan Pie Yield: 10 servings. California Raisin Marketing Board 1 cup semi-sweet chocolate chips 1/2 cup maple syrup or maple-flavor corn syrup 1/2 cup half-and-half ... 7.
A Star With Bars Tell us about Paley Bars. We're small, although we sell four varieties. I can tell you it's very difficult to get a packaged product into the national ... 8.
Warm Idaho Potato, Roasted Beet and Roma Tomato Salad with Herb Pesto Jun 1, 2008 ... 4 baby red beets, tops removed. 4 baby golden beets, tops removed. ½ cup extra virgin olive oil. 2 Roma tomatoes, cored, split lengthwise ... 9.
Wild Bill's Marinated BBQ Prawn Tower Mix marinade ingredients together and marinated well-covered prawns for 4 hours in refrigerator. Heat 1 cup honey BBQ sauce; add 1 oz. fresh cut garlic and ... 10.
Menu Trends: Meaty Fare | Cuba Libre Restaurant & Rum Bar in ... If your customers crave hearty menu items such as steaks and chops and most restaurant patrons do check out this month's recipe section. |
