June 2007 - Restaurant Management Resource for Restaurant Owners, Chefs, Managers & Staff

Santé Magazine Archive
June 2007

Dinner in Bloom Cooking with sublime, sensuous edible blossoms, chefs discover real flower power.	From Michelin to Maryland Chef Daniel Pochron imparts the lessons of his Michelin-starred mentor to Mason’s cuisine and crew.
The Finger Lakes: Promise and Fulfillment Rising quality and quantity are making central New York wines attractive options for your list.	Café d’Alsace: Brew-Food Matching in Manhattan Prestige beer is a popular (and profitable) alternative to wine at an Upper East Side brasserie.
Vermilion: Indian Roots Grow Latin Connections A formidable female team in Chicago combines ethnic legacy and business savvy.	Beer Takes the High Road Elevate beverage-business profits by promoting a program of world-class beers.
Interview: Thierry Rautureau Celebrated Seattle chef/owner Thierry Rautureau keeps the tables turning at Rover’s.	Matchmaking: With Sommelier Caterina Abbruzzetti In a DC dining room, mature Bordeaux makes a capital match for Colorado lamb.
Watts the Matter: Smart Energy Strategies Restaurants can control their appetite for energy using green design and discipline. Class in a Glass As the diminutive drink gains appeal, retro glassware returns. Pairing Food, Wine, and Water? Understanding the nuances of bottled waters can better your pairing practices. The Professional Bartender The cocktail renaissance spawns a need for ongoing bartender training and professional certification. A Road to Sustainability The path to sustainability runs through supplier partnerships, customer consciousness, and staff awareness.	Sweet Piece of Greece Sold as crystals, powder, or oil, Greek mastiha is a user friendly flavoring. How Do You Choose The Best Insurance Agent For Your Restaurant? Shopping for insurance is a high priority task requiring thorough research and due diligence. Securing and Retaining Good Employees is Easier Said Than Done In difficult times, turn to out of-the-box strategies to hire and retain staff. Who Really Created The Martini? The murky origins of some classic cocktails prompt good bar-side stories—and bartender education. Santé Food, Wine & Spirits Review – June 2007 Categories include: Award-Winning Olive Oil, Goat’s Milk Cheese of the American West, Soy Milk, Flavored Tequila, Icon Belgian Ales, New York Finger Lakes (Wine), Chilean Cabernet, Santé Selections—Wine. (PDF)