| Bar Menus Step Up with Innovative and Exciting Small Plate Options |
 Bar menus are having to become more cutting edge as diners look for less expensive ways to eat out. Small, shareable plates of innovative items are popping up in bars across the country and are helping sustain business as traffic in the main dining room slows. Take advantage of this continuing trend by showcasing some great flavors on your bar menu that you would normally reserve for the dining room. This article from Restaurants & Institutions gives you a look at what operators across the country are putting on their bar menus. |
| Bryan Sullivan Inspires Next Generation of Chefs at the Pier 5 Hotel |
 For many chefs, having the opportunity to cook at the James Beard House is just a dream, but for Bryan Sullivan of the Pier 5 Hotel in Baltimore, MD, it was a dream come true. "It's something I've wanted to do for ten years," Sullivan said. "It was amazing." In August of this year, Sullivan had the opportunity to present his "Celebrate the Chesapeake" menu to 75 guests at the distinguished New York culinary foundation. His focus was on regional specialties, such as crab and rockfish, along with locally produced cheeses and vegetables. After working on the menu for over a year, he felt it was perfect in February when he presented it to the James Beard Foundation. They agreed and scheduled the dinner for August.
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This issue of Food for Thought lands in your inbox as the country heads to the polls to elect someone they hope will fix the financial mess the country is facing at the moment. We take a look at how you can keep your guests coming back in these tough times. We also talk about bar appetizers and how they can also help you increase business in the current economy. Finally, we talk to Bryan Sullivan, executive chef at the Pier 5 Hotel in Baltimore, MD about his experience cooking at the James Beard House.
