September 1, 2008
Edited by Gail Bellamy
CAPTION: di che shai vouva a ti noi or expedit distinct. Nam liber tempor cum etconscient to
When you consider America's love of pizza and pasta, the 15 recipes we're providing on the following pages are just a starting point. Creative chefs have expanded traditional pasta dishes to include flavorful specialties, and herein we offer some examples. Chef Anthony Susi of Sage in Boston has shared his recipe for Idaho Potato Gnocchi in Horseradish Cream and Bolognese, while chef Suzzette Metcalfe of The Pasta Tree Restaurant and Wine Bar in Milwaukee offers an idea for Scallop and Artichoke Pasta. Meanwhile, from Romaine's Wood Grill and Bar in Northborough, MA, comes the Wild Mushroom Bucatini with Goat Cheese and Thyme from Richard Romaine and Erin Romaine.
The pizza possibilities draw on a variety of influences. In fact, there are probably as many pizza combos as there are countries. Consider the Grilled Thai Turkey Pizza from chef Craig Scheuerman, CCC, of Stratford University, and the Caramelized Onion, Pear and Gorgonzola Pizza from executive chef Elise Wiggins of Panzano of Denver. Other pizza ideas are fruit-fortified, including Beef and Peach Pizza, Carnitas and Mango Pizza, and King Crab and Caramelized Onion Pizza.
For the industry's most extensive collection of recipes by product category and daypart, go to our website: Restaurant-Hospitality.com.
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