December 1, 2001
Gail Bellamy
SOUPS AND STEWS
Broths, chowders, chilis and stews. . .All of these one-bowl wonders make for great winter warmers that heat up your menu.
According to research provided by MenuTrends 2001, restaurants that menu soup often feature a signature flavor. Examples include the tortilla soup at California Pizza Kitchen, or Wolfgang Puck’s Butternut Squash Soup, served at Wolfgang Puck Cafe. In full-service restaurants where soup is served, 20.2% have chili on the menu, and 11.2% offer chowder. Among this month’s recipes, you’ll find a Caribbean Fish Chowder from Sundy House Restaurant in Delray Beach,Florida, and a vegetarian take on chili.
At Sage &Onion in Santa Barbara, California, chef /owner Steven Giles features a seasonal menu of European-American cuisine. Raised in England, Giles has created a menu that has a decidedly English twist. In our recipe section, he shares his recipe for Roasted Fall Pumpkin and Ginger Soup.
In Louisville,Chef Anthony Lamas of Jicama makes a hearty, pork-rich feijoada. The Brazilian regional specialty is served with rice and sauteed greens. You’ll find it on our recipe pages, along with several other soup and stew ideas.
You May Also Like
