Mmmm...Mediterranean

Edited by Gail Bellamy

LET THEM EAT CAKES: mediterranean crab cakes, that is.

With its emphasis on quality ingredients and seasonal cooking, Mediterranean cuisine remains a perennial favorite. Add a variety of appetizer ideas with Mediterranean roots to that mix, and its easy to see why we're always on the lookout for more inspirations from this region.

Among this month's recipes are the Mediterranean Crab Cakes from Chef Arturo Paz of Phillips Seafoods in Baltimore, Walnut and Cucumber Gazpacho from Chefs Duskie Estes and John Stewart of Zazu and Bovolo restaurants in Sonoma County, CA, and the Crispy Idaho Potato-Wrapped Sardines from Chef Debbie Gold of The American Restaurant, Kansas City. We're providing several entree ideas, too, such as Sandy D'Amato's Sicilian Burger from Sanford Restaurant in Milwaukee.

Side dish recipes include Chef Richard Vellante's Mediterranean Potatoes, from Legal Seafoods (in Massachusetts, Florida, Georgia, and D.C.) Chef Jonathan Bennett of Moxie The Restaurant and RED The Steakhouse in Beachwood, OH, shares a potato idea for Haystacks. Check out these recipes on the pages that follow.

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RECIPES FROM

Chef Richard Vellante, Legal Seafoods

Chef Arturo Paz, Phillips Seafood

Chef John Brandt-Lee, Avalon Restaurant

Chef Sandy D'Amato, Sanford Restaurant

Chef/owner Debbie Gold, The American Restaurant

Chef Michael Henry Moorman, M. Henry

Chef/owner Tony Vallone, Tony's

Chef/partner Jonathan Bennett, Moxie the Restaurant and RED The Steakhouse

Chefs Duskie Estes and John Stewart, Zazu and Bovolo

Executive chef/owner
John Milner, Milner's

FOR MEDITERRANEAN LAMB RECIPES AND MORE Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, check out the new lamb recipes at www.restaurant-hospitality.com.