12- THE ‘NEW’ WATER

22- DESSERTS FOR THE SENSES
The Three Ts –taste, temperature
and texture.
By Ben Tinsley

24- BEST OF SAN DIEGO
San Diego comes into its own as a food lover’s paradise, thanks to a focus on all things market-driven and clean.
By Elyse Glickman
34- TALES OF THE COCKTAIL
Annual culinary and cocktail festival gets the industry all stirred up in New Orleans.
By Ben Tinsley & Francine Cohen
42- THE CAIPIRINHA COCKTAIL
A summer treat.
By Pameladevi Govinda
36- The ECONOMY
Making dough in a slumping economy
By Jeff Cummins

48 - MISE EN PLACE
Back to the USSR
Behind the kitchen doors in Russia.
By Josh Thomsen

7- ABSINTHE MAKES THE COCKTAILER GROW FONDER
There’s a booming business growing in this new category
By Francine Cohen

54- NEW ASIAN CONCEPTS
It’s not just “pick one from column A, one from column B” any more.
By Howard Riell
60- RELIGION IN THE WORKPLACE
“In the past there were three taboos at work: you didn’t talk about religion, politics or sex. By Howard Riell
CONTENTS
CONTENTS
18 - FOOD COMA
From a Rocker’s Perspective.
By Scott Ian
What’s on tap at the swankiest
dining spots.
By Bonnie Datt

June 08/ State of the Industry
 

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