Lassen, Mary
December 2000
FoodService Director;12/15/2000, Vol. 13 Issue 12, p89
Trade Publication
Deals with the significance of cheese to foodservice menus in the United States. Views of Christa Collins, executive chef of The Bon Appetit Management Co. of IBM, on the popularity of cheese on menus; Advantages of adding cheese on menus; How Eddie Jarrell, executive chief of Agilent Technologies in Rohnert Park, California, processes cheese for exhibition cooking.


Related Articles

  • CHEESE STANDS ALONE. Cobe, Patricia // Restaurant Business;9/01/2003, Vol. 102 Issue 14, p64 

    In Europe, the cheese course is typically served between entree and dessert, and while many U.S. chefs are following suit, some are positioning it as an appetizer, bar menu item, or mini-meal paired with a glass of wine. Restaurants are also showing more flexibility in composing their cheese...

  • Name Game. Simonds, Dawn; Kurtz, Ryan // Cincinnati Magazine;Apr2005, Vol. 38 Issue 7, p228 

    This article focuses on the restaurant of Jimmy Gherardi. After 35 years in the business, this prestigious Certified World Master Chef seems at loose ends without the ability to call this place his own. Still, Gherardi is a presence, greeting familiar guests and answering the phone. But this...

  • CHANGE OF HEART. Bryant, Katherine // Restaurant Business;5/15/2004, Vol. 103 Issue 9, p68 

    Dominique Tougne, chef at Chicago's Bistro 110, goes through an average of 260 artichokes a week—that's almost 15,000 per year—the majority of which are used for Bistro 110's artichoke appetizer. Tougne created this top-seller by looking to alternate cooking methods and flavorful...

  • GP Life: Food - Restaurant-style lobster salad. Duckham, Chris // GP: General Practitioner;7/1/2005, p63 

    This article presents the author's comments on restaurant-style lobster salad. Feeding the locals is about to become a serious business. The author and his friend have secured an arrangement whereby they will open their own restaurant one night a week within their local hostelry, the Farr Bay...

  • Menu News.  // Restaurant Hospitality;Jun2006, Vol. 90 Issue 6, p116 

    The article presents news on various dishes. Two new items are introduced to the value-added line of gourmet duck products introduced by Maple Leaf Farms. New Cheese Bites and Cheese Straws from Farm Rich® are available in Mexican and Buffalo-style Cheese Bites and Italian and Buffalo-style...

  • Northeast.  // Indianapolis Monthly;Apr2005, Vol. 28 Issue 9, p286 

    This article presents information about various restaurants in Northeast Indiana. The Ale Emporium tavern serves sandwiches, pizza and an extensive list of brews. It offers lunch and dinner daily. The Ambrosia restaurant serves up fresh pastas and zesty sauces. One should try the goat-cheese...

  • Southeast & South Suburban.  // Indianapolis Monthly;Apr2005, Vol. 28 Issue 9, p296 

    This article presents information about various restaurants in Southeast and South Suburban Indianapolis, Indiana. The Augustino's restaurant is a classic Italian gathering spot. One will be greeted like family, hiding behind a strip-mall facade. One should not miss the veggie lasagna: noodles...

  • WHAT'S NEW. E. W. // Entrepreneur;May2008, Vol. 36 Issue 5, p100 

    The article reports on the move of Chedd's Gourmet Grilled Cheese, a new contender in the comfort food franchise arena, to combine childhood favorite with gourmet ingredients. The company is proud that its two new locations use Wisconsin cheeses. In addition, the company offers a lot of menu...

  • First-Class Fromage.  // Restaurant Hospitality;Jan2006, Vol. 90 Issue 1, p20 

    This article presents an interview with Paul Minnillo, consulting chef for Continental Airlines and operator of Baricelli Cheese Co. He emphasizes his efforts in the development of meals for first class international flights. It is his mission to bring cheese to Cleveland and the Midwest. There...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics