Serge Detalle
Grace Hotels breaks onto the scene with worldwide properties from New England to this one in Santorini, Greece.
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The November Issue Is Here!

November 2013

Hotels Reach For New Horizons

Pilot Light: Banqueting Trends and Fowl Play

Front Burner
Insider news and updates from around the world
Habemus Chef-Am!
Modern makeover…and a Jigger of Gin
The Palace Jewel Box
Kudos for Food Arts: Carolyn Jung and Chad Robertson
Born Again Candy Bars
Yes, Horseplay
Sad Good-Bye: Marcella Hazan

Deep Dish
Chefs’ coming and goings

Birth Announcements
A roundup of restaurant openings

Say Cheese
Our paparazzi’s portfolio

Whisk Around the World
Global restaurant and hotel dish

Wine Notes
New wine releases

Seed for Thought
Chefs and plant scientists germinate flavor collaboration

Tricks’ Treats
Bon Vivants’ bar a San Fran hit

Pedal to the Metal
Jonathan Cartwright: from exec chef to chef exec

Befores and Afters
Tableware for apps and desserts

If I Owned a Hotel…
Ex-hotel vet vents his wishes

Hits & Flops
Five chefs digest good news, bad news

What Is France?
The changing food world: the French reaction

Recipe File
A sheaf of recipes drawn from this issue
Blood Chorizo Stuffed Monterey Bay Squid, Flageolet Beans, Cherry Tomatoes & Squid Ink Aïoli
Pan-Roasted Sea Scallops, Sautéed & Crisp Calamari, Arancini with Ponzu Gel, Spiced Potatoes & Spinach Salad
Torta Caprese with Frozen Yogurt
Sichuan Summer Squash
Coco Beans with Lardo di Colonnata
Celeriac Risotto with Bone Marrow & Black Truffles
Blue Breton Lobster in Marie Rose Sauce
Cod with Zucchini, Goat’s Milk Cheese Milk & Melon

Silver Spoon Award: Jean-Pierre Etcheberrigaray