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Plate Magazine Plate is about chefs and food culture, featuring insights into the personalities, inspiration and community that make restaurants important in our society.

For the Thousand Peaks cocktail at Maui's Tikehau Lounge, Bar Manager Mari Howe took a garnish-first approach. The drink...
03/07/2024

For the Thousand Peaks cocktail at Maui's Tikehau Lounge, Bar Manager Mari Howe took a garnish-first approach. The drink, which features blue spirulina, mezcal, and Maui gold pineapple juice and syrup, is topped with a cresting wave of Jasmine tea sea bubbles, Hawaiian sea salt, soy lecithin, and a saline solution, frothed to perfection with an aquarium bubbler. The final touch is a dehydrated slice of Maui gold pineapple riding a miniature surfboard. Writer Layla Khoury-Hanold delivers the build and the story: https://plateonline.com/drink/cocktails/blue-spirulina-and-surfboard-garnish-channel-maui-vibes-mezcal-drink?src=orgfb24

Missed our latest PlateTalks? You can still catch up on all things loyalty programs with insights from industry pros Jen...
01/07/2024

Missed our latest PlateTalks? You can still catch up on all things loyalty programs with insights from industry pros Jennifer Bell (Lettuce Entertain You), Danny Pizarro (The Salty Donut), and Jenn Saesue (55 Hospitality). With Plate Editor Liz Grossman moderating, they unpacked the essentials of diner behavior, prioritizing hospitality, and crafting an effective program. Watch the full conversation: https://plateonline.com/blogs/liz-grossman/watch-our-platetalks-building-loyalty-programs-your-restaurant?src=orgfb24

The best way to extend rhubarb through summer? Pair it with strawberry in a simple syrup for a spritz base. Bartender Th...
01/07/2024

The best way to extend rhubarb through summer? Pair it with strawberry in a simple syrup for a spritz base. Bartender Thomas Moore and Chef CJ Jacobson of Chicago's Aba crafted this jewel-toned cocktail using strawberries, rhubarb, sugar, lemon juice, and sumac to create a syrup mixed with Prosecco and gin or vodka (or seltzer for a refreshing, zero-proof version). Get the specs for this patio stunner: https://plateonline.com/recipes/strawberry-rhubarb-spritz?src=orgfb24

Seasonality is focus of the ever-changing carpaccio at Chicago’s Cindy’s Rooftop, and our latest bite of the week featur...
27/06/2024

Seasonality is focus of the ever-changing carpaccio at Chicago’s Cindy’s Rooftop, and our latest bite of the week features Sous Chef David Gutierrez Hernandez’s salmon carpaccio with pistachio salsa macha and pear aguachile. The dish also serves as a memory of Gutierrez’s late brother, the former executive sous chef at the Chicago restaurant who had a penchant for fiery, complex aguachiles. Get the breakdown of his latest iteration: https://plateonline.com/blogs/liz-grossman/salmon-carpaccio-cindys-rooftop-carries-chefs-love-aguachile?src=orgfb24

At El Molino, Chef Alex Henry is bringing a taste of his childhood with a vegan twist on a Mesoamerican classic, joloche...
25/06/2024

At El Molino, Chef Alex Henry is bringing a taste of his childhood with a vegan twist on a Mesoamerican classic, joloches. The corn masa dumplings, made with nixtamalized White Henry Moore corn, are a soulful delight topped with lime-marinated, seared mushrooms, and a rich base of twice-cooked frijoles colados. Get the recipe: https://plateonline.com/recipes/joloches-con-hongo?src=orgfb24

Forward-thinking bartenders are doubling down on using the savory complexity of vegetables that go beyond the rim. They ...
24/06/2024

Forward-thinking bartenders are doubling down on using the savory complexity of vegetables that go beyond the rim. They may look simple, but these drinks are perfect for those guests looking for a not-too-sweet option that celebrates seasonal produce. Use this roundup to discover how veggies can add depth, flavor, and a touch of the unexpected to your bar: https://plateonline.com/drink/vegetables-go-beyond-garnish-these-five-cocktails?src=orgfb24

Independent operators, here's the harsh truth: owning your spot means stable mortgage payments, an appreciating asset, a...
20/06/2024

Independent operators, here's the harsh truth: owning your spot means stable mortgage payments, an appreciating asset, and ultimate growth leverage, essentially, your ticket to longevity in this crazy industry. Whether you're like Ricky Moore, transforming a $500/month hot dog stand into a James Beard-winning seafood joint, or Paul Virant, turning lease woes into ownership bliss, the path is challenging but oh-so-rewarding. Get the step by step: https://plateonline.com/chefs-and-restaurants/can-chefs-buy-restaurant-real-estate-its-possible-heres-how?src=orgfb24

At Seabird in Wilmington, N.C. seafood is front and center, but veggie loving Chef Dean Neff makes sure vegetables get a...
19/06/2024

At Seabird in Wilmington, N.C. seafood is front and center, but veggie loving Chef Dean Neff makes sure vegetables get a seat at the table too. Hollowed, stuffed, and baked to perfection, the panisse-stuffed cabbage features a chickpea porridge, glazed carrots, crispy maitakes, and more, creating a beautiful cross-section of flavors. Get the lowdown on the stunning vegan dish that is well worth the effort: https://plateonline.com/food/bite-week/its-farce-vegan-panisse-stuffed-cabbage-seabird?src=orgfb24

When Ignacio “Nacho” Jimenez isn't behind the DJ booth or leading the conga line- he’s behind the bar, shaking up Superb...
13/06/2024

When Ignacio “Nacho” Jimenez isn't behind the DJ booth or leading the conga line- he’s behind the bar, shaking up Superbueno’s classic cocktails. The star sipper, a Mole Negroni, is a rich blend of toasted almonds, poached peppers, and clarified butter layered with Montelobos mezcal, Luxardo Amaro, and Cynar, clarified and batched Madre style. Writer Morgan Carter delivers the specs (and the recipe): https://plateonline.com/drink/drink-interviews/mole-meets-mezcal-spicy-negroni-nycs-superbueno?src=orgfb24

Next time you're thinking bread, think Germany. Really! With more than 3,200 types of bread from airy Swabian Seelen to ...
10/06/2024

Next time you're thinking bread, think Germany. Really! With more than 3,200 types of bread from airy Swabian Seelen to hearty Pumpernickel, the variety and flavor of German bakeries is unmatched. Great American Baking Show winner Martin Sorge did the hard work and scoured through the caramelized crusts and rye sourdoughs to bring us this German bread intensive: https://plateonline.com/guest-blogs/martin-sorge/what-i-learned-while-taking-two-week-crash-course-german-bread-baking?src=orgfb24

Since 1827, Delmonico's has survived it all—Prohibition, hurricanes, and pandemics. Now, thanks to a stunning renovation...
04/06/2024

Since 1827, Delmonico's has survived it all—Prohibition, hurricanes, and pandemics. Now, thanks to a stunning renovation by Max Tucci and a menu revamp by Chef Edward Hong and Pastry Chef Miro Uskokovic, the historic stalwart on Beaver Street is better than ever. Writer Sean Kenniff sinks his teeth into the revamped classics (Lobster Newberg) the tableside legends (Baked Alaska), and all the new tricks this old dog has picked up in the past 200 years: https://plateonline.com/food/dishes-made-nycs-iconic-delmonicos-famous-just-updated?src=orgfb24

From college project to a booming business, The Salty has grown to 14 donut shops in 9 years and is adding 10-12 new loc...
03/06/2024

From college project to a booming business, The Salty has grown to 14 donut shops in 9 years and is adding 10-12 new locations this year. Their secret ingredient? Loyalty. They use data to personalize promotions, driving sales with offers like double points on slow days and including perks like birthday donuts. Dish Society in Texas uses them to sprinkle in prizes and community donations, while Lord Stanley in SF offers wine and supper clubs with personalized service. And with innovative platforms like Blackbird and Table22, implementing user-friendly programs is getting easier. Writer Betsy Andrews breaks down how loyalty programs are reshaping the industry: https://plateonline.com/chefs-and-restaurants/want-keep-diners-coming-back-offer-loyalty-program?src=orgfb24

From baking for Beyoncé to building inclusive spaces, the Q***r Food Foundation (QFF) is transforming the food industry ...
03/06/2024

From baking for Beyoncé to building inclusive spaces, the Q***r Food Foundation (QFF) is transforming the food industry for LGBTQAI+ professionals. Founded by Vanessa Parish, QFF began as a mutual aid fund during COVID-19, providing vital support to low-income, and LGBTQAI+ hospitality workers. Now, it's a thriving community promoting equity and connection across all food spaces, from chefs to farmworkers.

In partnership with the James Beard Foundation, QFF's Q***r All Year series offers bi-monthly workshops that go beyond Pride Month, celebrating the rich, intersectional identities of q***r food professionals. Learn more about this essential organization: https://plateonline.com/organization-mission-support-q***r-food-professionals-all-year?src=fte?src=orgfb24

"I like living with a little bit of fire in my belly," says Martha Hoover. And at 70, this Indianapolis restaurateur and...
28/05/2024

"I like living with a little bit of fire in my belly," says Martha Hoover. And at 70, this Indianapolis restaurateur and former s*x crimes prosecutor shows no signs of stopping. With 14 unique restaurants under her aptly named ‘Won't Stop Hospitality Group’, Hoover proves that in creating value for the community, paying above a living wage, and maintaining a profit to sustain growth, she’s able to rise above the status quo. Read all about her passion and impact (ego checked at the door): https://plateonline.com/chefs-and-restaurants/why-indy-restaurateur-wont-stop?src=orgfb24

From winning Master Chef to running a mini Houston food empire, Christine Ha and her husband John Suh have successfully ...
26/05/2024

From winning Master Chef to running a mini Houston food empire, Christine Ha and her husband John Suh have successfully opened Stuffed Belly—a drive-thru concept that pays homage to their love of American sandwiches. Read what they’ve learned about streamlining, their hopes for future growth and how cross-country road trips were inspiration for the tuna salad sandwich. (📸: ): https://plateonline.com/blogs/liz-grossman/blind-goats-christine-ha-and-john-suh-how-open-drive-thru-concept?src=orgfb24

Tostones but hold the plantains. At Milwaukee’s seasonal American The Diplomat, Chef Dane Baldwin had the right idea to ...
15/05/2024

Tostones but hold the plantains. At Milwaukee’s seasonal American The Diplomat, Chef Dane Baldwin had the right idea to swap in parsnips and other root vegetables to a reimagined take on the traditional dish. But it’s his frying, brining, frying technique (and watercress aji verde dipping sauce) that takes things to the next level in this bite of the week. Read it and savor: https://plateonline.com/root-vegetables-get-re-imagined-tostones-milwaukees-diplomat?src=orgfb24

Our Longevity Issue is live! We featured the restaurants, servers, chefs, and restaurateurs who've proven their staying ...
10/05/2024

Our Longevity Issue is live! We featured the restaurants, servers, chefs, and restaurateurs who've proven their staying power for decades and beyond. We’re talking iconic institutions like the 200-year-old Delmonico’s in NYC, the 130-year-old Commander’s Palace in New Orleans, and a co-op that has been serving vegetarian fare for almost half a century (and graces our cover beautifully shot by Jane Shauck). Find out how being around for the long run can come from taking ownership, as senior editor Caroline Hatchett found when she talked to chefs who were fed up with landlords and took real estate matters into their own hands. And sometimes the staff comes to the rescue, as Julekha Dash discovered when she talked to Chicago’s cherished Skylark bar team about taking over the business. Looking for time-tested recipes and techniques? Liz Grossman discovered modern takes on vegan dishes like chickpea stew, masa dumplings, and ramen, or get funky with Chef Parnass’s ancient Southeast Asian fermentation method at Talat Market.

Check out the full issue, register and fortify the future of your business: https://plateonline.com/magazineFront?src=orgfb24

From Chicago to Savannah, Brochu's Family Tradition relies on Southern hospitality and a love of local oysters. When the...
07/05/2024

From Chicago to Savannah, Brochu's Family Tradition relies on Southern hospitality and a love of local oysters. When the pandemic shifted Chef Andrew Brochu's fried chicken and seafood concept southward, it wasn't just a change of scenery—it was a homecoming. And now, decked out in family heirlooms and adorned with memories, this restaurant is more than just a dining destination—it's a gathering of kinfolk with a killer raw bar menu. Editor Liz Grossman invites us inside: https://plateonline.com/food/brochus-family-tradition-raw-oysters-are-only-beginning?src=orgfb24

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Do you like cookbooks? Do you like FREE cookbooks even more? We're giving away THREE from our spring cookbook roundup to one lucky registered member of Plate. Enter by April 21: https://bit.ly/3Q0QxbF?src=orgfb24

Enter to win Top Chef finalist Sara Bradley 's 5 top travel essentials! See the link below to enter! https://plateonline.com/enter-win-top-chef-sara-bradleys-5-travel-essentials?src=travelgiveaway

“Rome kept bringing me back.” From well-priced wine to delicious fried things, check out the link below for some of Ariel Arce’s favorite places in Rome, and how she brought the famed Roscioli to NYC. https://plateonline.com/chefs-and-restaurants/ariel-arces-guide-rome?src=orgfb23

Drag brunch is more than a good time. It’s a lot of work, according to Rocco Carulli, chef/co-owner of Miami’s R House. Learn how how Carulli built a successful drag brunch by adapting his menu, investing in talent, and understanding the importance of guest interaction. Read More at the link in comments!

Plate Editors @elizabites_chi and @hatchetteats went from red carpet to press room to after-gala capturing all the best moments from this year’s jamesbeard awards! #platemagazine #jamesbeardawards #restaurantindustry #restaurants #chef #cheflife

Plate Editors Liz Grossman and Caroline Hatchett asked this year’s @beardfoundation winners (fresh off the @lyricopera stage) how they’ve changed as chefs and owners in the last 10 years. See our bio link for more inspiring answers from winners like @gg30000, @jparkato, @geniekwon, and more.

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