March 18, 2007 |
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Restaurant of the Month: Fonda San Miguel
The story of Fonda San Miguel begins more than three decades ago, when Tom
Gilliland and Miguel Ravago met and combined their mutual passion for
authentic Mexican cuisine. Today, the Austin, Texas landmark is widely
recognized as one of the best Mexican restaurants in the country, and
continues to earn national recognition for its pioneering spirit, unique décor
and remarkable food.
Tom and Miguel opened their new venture in Houston, Texas, in 1972. They
called it the San Angel Inn. With help from Miguel’s grandmother, who traveled
to Houston from her home in Phoenix, Arizona, they set up their kitchen, and
were soon delighting the “who’s who” of Houston society with their authentic
Mexican fare. Fortuitously, renowned cookbook author and expert in Mexican
cuisine Diana Kennedy was a restaurant regular, taking Tom and Miguel under
her wing.
On a quest for a larger space, Tom and Miguel moved their restaurant to Austin
in 1975, where they found a large, hacienda-style building. Renamed Fonda San
Miguel, the restaurant opened on November 25, 1975, bucking the widely popular
trend at the time of serving Tex-Mex food. Instead, Tom and Miguel were
determined to continue their tradition of serving authentic regional dishes
from the Mexican interior.
For the rest of the story, great recipes and a chance to win a cookbook,
Click Here
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This
Week's Foodservice Daily Newsletter: March - National Peanut Month
Date: March 19, 2007 - March 23, 2007
Guest Host: Peanut Advisory Board
Theme: March - National Peanut Month
- Monday: Oven Roasted Peanuts, Oil Roasted Peanuts,
Blender Peanut Butter; Southern Peanut Butter Soup with Pepper Jelly.
- Tuesday: Peanut Crusted Beef; Peanutty Chicken
Piccata.
- Wednesday: Peanut Sauce for Grilled Beef,
Chicken or Shrimp; Thai Beef Salad with Spicy Peanut Dressing.
- Thursday: Whole Wheat Pasta with Cucumber and Spicy
Peanut Sauce; Spicy Szechwan Chicken.
- Friday: Classic Peanut Butter Cookies; The Ultimate
Peanut Butter Pie.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
Chef's
Recipe Contest: Peanut Advisory Board Requests: Your Most Tempting Peanut
Recipes
Submit a recipe(s) featuring at least 1/3 cup peanuts and/or
peanut butter as an ingredient in any of four categories:
Appetizer/Bar Snack
Salad/Side Dish
Entrée
Dessert
Open to professional chefs, educators and culinary students.
Prizes: (One Grand Prize) $2,500 (First in each category) $1,000
Deadline: December 31, 2007
For Information and Entry Form:
e-mail to lpwagner@comcast.net OR fax
to (770) 998-5962 OR send to: PAB, 1025 Sugar Pike Way, Canton, GA 30115
Include your name, address, phone/fax number, e-mail.
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Today's Recipe: Primal Peanut Sauce
This is great served over whole grain or pasta – we recommend
basmati rice.
10 minutes prep
Makes 2 1/2 cups
Ingredients:
1 3/4 cups coconut milk
1/3 cup peanut butter
2 1/2 tablespoons maple syrup, or to taste
2 tablespoons Nama Shoyu, or to taste
1/2 teaspoon curry paste
1/4 teaspoon crushed red pepper flakes
Loving preparation:
Place all ingredients in a blender and blend until smooth.
Variations:
Replace peanut butter with almond butter or other nut butter.
Chefs Mark Reinfeld and Bo Rinaldi from
BlossomingLotus.com
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