Santé Magazine Archive
October 2007
 The Temperature's Right at Fahrenheit
Five years after opening, Fahrenheit, an urban bistro in Cleveland’s trendy Tremont community, remains a hot destination with a cool vibe. Ask Chef/Owner Rocco Whalen why, and he’ll tell you it’s all about maintaining consistency within change. |
 From the Danube to Downtown
The most gorgeous German girls—skinny girls—eat sausage and wiener schnitzel,” insists Chef Kurt Gutenbrunner, whose three New York restaurants feature the classics of Austrian and German cuisine. |
 Investing in Incentives
To stay competitive, it’s critical for restaurants to implement effective programs and practices aimed at recruiting and keeping the best candidates. Laura takes a look at successful, forward-looking operations that are already doing just that. |
 Celebrity Salt
Appreciating subtleties is part of the joy of fine dining for both chefs and their sophisticated guests. Understanding this, many chefs are discovering unique ways to use a range of specialty salts to create more distinctive menu items and service. |
 Abruzzi: A Region Ripe for Discovery
Unlike other regions of Italy, which give birth to a plethora of wine choices, the abruzzese make it simple for themselves, and for us: one white, one red, and one rosé. |
 Stanley Saves Stella: Rescuing a New Orleans Restaurant
“I sat at my sister’s house for a week staring in shock,” says Boswell. Two weeks later, the chef recalls that he was certain of only one thing: “I had to go back in.” |
 Dealing in Drinks: Savory Trumps Sweet
Today the watchword among the country’s leading mixologists and bar chefs is savory. For those whose palates are fatigued at the mere thought of imbibing rich and sweet libations, this is a welcome development. |
 Matchmaking: with Bodhi Durant and Kyle Miller
Executive Chef Bodhi Durant’s contemporary Pan-Asian dishes complement the nearly 100-bottle sake list created by Kyle Miller. |
Put a Corkage in It!
How to ensure your corkage policy is beneficial to your business and well received by your guests.
How Do You Get Your News Out There?
Stephanie talks about the process of distributing your press release.
Know Your Rep
Peter talks about the solution for how to go about getting the right equipment for the right price.
Building a Better Bar Team
Considering the potential for good profits from your bar program, it is increasingly important to assemble a bar team that works well together, backs each other up, and shares responsibilities.
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Spain’s Super Drink
Tony laments the fact that a good pitcher of Sangria can be difficult to find. He goes on to talk about the benefits of serving it while also sharing his Mom's recipe.
Moving Mature Wines
Drew takes a look at the three S's associated with mature wines.
Stepping Up to the Blue-Footed Chicken
Fortunately for American chefs, the restricted French bird, Poulet de Bresse, now has a close cousin in the United States.
Smoke Stacks Up
Chef Michael Chesloff shares a solution for quickly mastering the art of authentic barbecue.
Santé Food, Wine & Spirits Review – October 2007
Categories include: American Butter, Grits, Artisan Cheese at Bin 36, Cream Liqueur, Santé Selections—Spirits, Abruzzi, Petite Sirah, Santé Selections—Wine. (PDF)
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