Food and Beverage Today | September/October 2009

Chef Chris Lee and Jacksonville Restaurants in Food and Beverage Today
The Insider's Guide to the Business Side of Food and Wine

jacksonville restaurants and reviews and chef chris lee in food and beverage today

Go Behind the Scenes with Food and Beverage Today

Find insider news, helpful restaurant marketing intelligence, career strategies and business tactics, and of course interviews with master chefs like Chris Lee, Cat Cora, Charlie Trotter and more in Food and Beverage Today.

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Letter from the Editor

Meet Master Chef Christopher Lee, join our very own culinary wanderer Jack Yoss, as he explores Alaskan seafood from the long end of a fishing pole, step inside the Jacksonville restaurant scene, plug into the hottest trends in the restuarant business today, visit with the industry's top marketing masterminds and get all your industry insider news in the September/October issue of Food & Beverage Today.

Feature Stories

Master Chef Chris Lee

Master Chef Chris Lee combines his culinary talent and extraordinary work ethic to rise as few have. His two Michelin stars were just the beginning.

Alaskan Seafood

Traveling chef Jack Yoss reports on Alaskan seafood from the end of a fishing rod.

Jacksonville Restaurants

Jacksonville restaurants are hot. The dining scene is as progressive as Jacksonville itself. Join us as we uncover the best restaurants in Jacksonville.

Goat Meat

Goat meat is gaining popularity in the US, but that 's just a small fraction of it's popularity worldwide. We visited with Bill Niman to get his take on goat.

A Winemaker's Tale

In 2004, Cindy Cosco moved to the Bay Area to pursue her winemaking passion after a fifteen-year career in law enforcement. Here's her story.

Restaurant Press

When dollars are tight, using the Web to secure good press makes great sense. A few resources make it much easier.

Also in this Issue

Wine & Food Matching: Science or Art

Hot Hops: Bold City Brewery

Perfect Creme Brulee

Chef Howard Kirk

Twitter For Restaurants

Got Cork?

Food and Beverage Today serves the restaurant business, culinary, f&b and hospitality industries. Spanning topics such as restaurant marketing and publicity to career advancement for chefs and culinary scool insider reports, each issue focuses on the business side of food and wine. We hope you enjoy this issue and find it to be both entertaining and helpful to you as a food and beverage professional. We're here for you so drop us a line and let us know how we're doing.

food and beverage magazine, jacksonville restaurants, chef chris lee

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Covering the Business Side of Food and Wine