Content about American cuisine

March 5, 2013

“Our objective at SD 26 is to cook as Italians in Italy cook today. The closer we can get to the cuisine of terroir-driven produce, the better the food." – Tony May

Even for someone who loves authenticity in food, Italian-born New York restaurateur Tony May is the first to tell you that what’s traditional is a changing target.

February 1, 2013

Beef Smarts: Using Alternative Cuts

When it comes to beef, kitchens nationwide are finding an answer in the use of alternative cuts.

One productive result of the Great Recession is that the restaurant community has had to learn to do more with less. Cutting cost while maintaining quality can be challenging, but those establishments that succeed at doing both reap the rewards of higher efficiency and greater resiliency to future market upheavals.

September 15, 2012

Certified Angus Beef

The Certified Angus Beef® program was established to provide a guarantee of quality and consistency to restaurateurs and retailers who prepare and serve Angus beef, and to the consumers who enjoy it.

Mention Seattle to most people and a sizzling, deliciously marbled, perfectly prepared steak may not be the first image that comes to mind.

May 31, 2012

American Spring Lamb

It’s not surprising that 75 percent of white tablecloth restaurants feature some kind of lamb on the menu.

Americans love lamb, but they rarely prepare it at home. Perhaps because it is more expensive than many other red meats or because of its traditional reputation as a food reserved for holidays, Americans have left cooking lamb largely to the restaurant experts.

May 11, 2012

Signature Dish: Charlie Trotter

“I’m the opposite of most chefs in my approach. The taste of wine is fixed more or less when you open it, while the food is adjustable. I can add fat or acid or garlic puree, any number of things to match the wine.”

"I’m the opposite of most chefs in my approach. The taste of wine is fixed more or less when you open it, while the food is adjustable. I can add fat or acid or garlic puree, any number of things to match the wine."

After 25 years, his eponymous Chicago restaurant is being retired, but Charlie Trotter, the chef, continues his journey.

March 17, 2011

Thursdays ongoing-BLVD Bites-Studio City, CA

Patrons will be able to grab food at their favorite truck and then head inside to the newly o

Patrons will be able to grab food at their favorite truck and then head inside to the newly opened BLVD BAR.

February 25, 2011

Gnocco

The restaurant, Gnocco, which specializes in northern italian fare, is named after its signature dish, fried gnocco served with northern italian cold cuts. Gnoccos are generally made with lard, but not here! Sensitive to vegetarians the gnocco

January 18, 2011

Consider the Sauce: Dressing Up Dessert

Not so long ago, dessert sauces and syrups were served exclusively in fine and formal dining rooms, where sweet embellishments were the signature of sophistication.