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Rose Knows: The Value of Honey
The Pros
Honey can serve as an excellent sweetener for baked goods. In addition to sweetness and extra flavor, it has great moisture retention and lends a l...
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The Cheese Course: Au Revoir, Roquefort?
The Pros
France’s most popular blue cheese—Roquefort—may be missing in action this fall on American cheese plates.
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The Cheese Course: By The Slice
The Pros
Slicing—not dicing—is the way to serve cheese in bulk.
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Rose Knows: Why Weigh
The Pros
Any pastry chef worth his sugar is going to weigh major ingredients rather than measure them by volume.
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The Cheese Course: Ricotta Mousse
The Pros
Although I don’t have a major sweet tooth, Italy’s ricotta desserts always seduce me.
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Service Station: Components of Successful Hospitality and Building Credibil...
The Pros
Service consultant Eric Weiss takes on four very different hospitality challenges.
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Sustain-Ability: St. Julien Hotel & Spa
The Pros
Sustainability is an issue chefs, restaurateurs, and hoteliers can no longer afford to ignore. Longtime Washington Post reporter and Kellogg grant ...
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School of Fish: Catching Bluefish
The Pros
Summer’s here. And with bluefish charging up the Atlantic coast, the time to harvest is now. Oceana’s executive chef (and fisherman) Ben Pollin...
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The Cheese Course: Pucker Up
The Pros
Sour ales are soaring in popularity, especially among brewers, but these puckery beers present a cheese-pairing challenge.
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Service Station: Credibility in the Hospitality World, Part II
The Pros
Service consultant Eric Weiss continues the discussion from June's "Service Station: To Sell or Not To Sell" by discussing the most effective means...
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Socially Savvy: Owning Mistakes
The Pros
How does a restaurant own up to a mistake that a customer has called them out for on social media? Consultant Heather McNeil shows how to do it, ke...
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The Cheese Course: Killer App
The Pros
So simple, so tasty…and gorgeous to boot: the olive and feta appetizer at Farmshop in Larkspur, California, turns every head on its way to a tabl...