Table of Contents

March/April 2017 Table of Contents

Features
Creating a kitchen

Chef Joe Muench, owner of three Milwaukee restaurants, believes every chef should design his or her own kitchen.
Setting sail for the Seafood Expo
U.S. consumption is on the rise, so fish for latest trends at Seafood Expo North America in Boston, March\ 19-21.
Catch of the day
Veteran seafood suppliers share insights on their latest offerings: octopus, calamari, farm-raised rainbow trout.
Barons of BBQ
These competitive barbecue pros are turning up the heat when it comes to wood, rubs and cuts of meat.
Bigger and better
The 98th annual NRA Show, May 20-23, will showcase celebrity chefs, BAR 17, Foodservice @Retail and more.

Equipment Solutions
Grilling Equipment8
Freezers.

Chef Educator Today
Terroir in culinary education
Chef Howie Velie, associate dean of The Culinary Institute of America, unveils travel programs to Japan and Italy.

Industry Voices
Seafood consumption rises in U.S
Karl Uri, with the Alaska Seafood Marketing Institute, explains why Americans and Millennials want more fish.

Departments
Publisher’s Message, News Bites
Recipe Cards
Notes From A Sommeliere, Ad Index