FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
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Classic For a Reason
Colorado Chefs Rob Hurd and Harrison Porter are celebrating the harmony of poultry and citrus.
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Atole Culture
At Cultura Chocolate, located within the Westwood neighborhood of Denver, Damaris Ronkanen is serving a line of traditional atole in conjunction with her bean-to-bar chocolate.
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Chicha Morada Shandy
Corn has become a through line at BRUTØ in Denver, showcased in Bar Manager Andrew Booth’s Chicha Morada Shandy.
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That Pho King Chicken Over Rice
Hainanese chicken rice and Halal-style chicken over rice collide at the Pho King Rapidos food truck in Denver.
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Maximizing Ingredients at Audrey
Colby Rasavong and Elliot Silber work simultaneously to serve the last African runner peanuts to as many guests as possible.
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Freshly Brewed Malabi
Pastry Chef Katie Fair transforms East Side Banh Mi’s toasted peanut rice milk coffee into a creamy coconut malabi.
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Acid Tongue
When citrus is sparse, chefs and bartenders turn to alternative acids through local fruit, fermentation, and organic compounds.
Versatile Solution
Rising Star Bartender Andon Whitehorn of Alewife hatches a plan for an egg-free foam.
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The Evolution of Khao
Chefs Donny Sirisavath and Nupohn Inthanousay modernize traditional Lao cuisine in order to get their culture noticed.
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The Flavor Brewer
Gastronomy informs the farmhouse-style beers at Averie Swanson's Keeping Together.
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Revamping the Sour Orange
Commonly serving as a marinade for Cuban pork, the sour orange gets a role in local Miami dishes.
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What's in the Box?
You know those cookie tins that grandmas store buttons or loose ends in? Pastry Chef Devin Braddock of Ariete reclaimed the box with actual cookies.
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The Pastelito Pair
No flavor combination screams Miami more than guava and cheese. Here are a few of our editorial team’s favorite takes.
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Beyond the Strawberry Margarita
Miami bartenders put refreshing twists on the classics to appeal to tropical-cocktail-loving clients.
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Good To Go
New York City bartenders are taking advantage of the legalization of to-go cocktails with creative methods and packaging.
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Preserving The Duck
Left with a fridge full of ducks, Olmsted's Taylor Hester got creative and turned to the pastrami brine.
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Just Say No To Plexiglass
Pam and Chris Willis talk restaurant design challenges and other restaurateur concerns in a post-coronavirus world.
Surviving 420 Empty Seats
How Chef Ciro Fodera of Capo pivoted his high-volume behemoth to a successful delivery-only operation in Boston.
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Sustainable Sourcing
As COVID-19 continues, Chaval has operated as a butcher shop to help make ends meet. Chef Damian Sansonetti takes it a step further to develop a sustainable veal dish for the restaurant’s menu.