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Editorial

Plate has won the prestigious

Jesse
Neal Award,

six times in six years - including
two awards
in 2010.

Each issue of Plate is unique. We take a single culinary subject or theme and explore it in depth – from appetizers to desserts. Plate is often the first to provide in-depth coverage of new food trends, and to identify the trendsetting chefs and innovative menu items. We are driving the conversation among influential chefs and menu decision-makers.

Plate speaks the language of chefs. It is by chefs, for chefs, and designed to be highly actionable – filled with recipes and new menu ideas that chefs can apply to their own menus.

We now have published more than 40 special issues of Plate and hosted more than 20 related PlateCooks events. The website PlateOnline currently features more than 4,000 recipes, making it the web’s largest professional recipe database.

2011 Editorial Calendar

January/February: Korean

Korean With hoards of people lining up for Roy Choi’s Kogi Korean BBQ tacos in Los Angeles, and NYC’s David Chang moving an entire city to tears of joy with the pork buns served throughout his Momofuku empire, Korean food has never been hotter. Plate will explore this somewhat undiscovered cuisine in this issue, highlighting savory scallion and seafood pancakes, Korean BBQ, ramen and other noodle delicacies, pickled vegetables, sweet rice desserts, and sippers beyond soju as we get to the soul of Seoul.

Ad close date: December 7, 2010
Materials due: December 21, 2011
Readex Ad Perception Study

March/April: Cocktails

Cocktail Beverage programs are bigger than ever, as mixologists mingle with chefs in the kitchen, and bartenders forage farmer’s markets for seasonal ingredients. This issue raises a glass to beverage recipes, from new twists on breakfast smoothies to vegetable-, herb- and spice-infused drinks, cocktails made with beer and wine, as well as non-alcoholic drinks. Even desserts go beyond chocolate martinis with recipes reminiscent of rhubarb pie and crème brûlée. Interviews with top mixologists, updated garnishes and cocktail hors d’oeuvres are also on tap for this issue.

Ad close date: February 7, 2011
Materials due: February 21, 2011
Women’s Foodservice Forum

May/June: Chocolate

Chocolate What’s not to love about an in-depth look at chocolate? It’s ubiquitous on any dessert menu and a fail-safe sweet sell, but chefs crave new ways to reposition this universal favorite. The sweet recipes in this issue reveal new twists on old classics like Devil’s food cake, hot chocolate and chocolate pudding, while the savory side pairs chocolate with beer, focuses on the mole sauces and other choco-centric cuisine of Central America. This issue also gets sweet on appetizers, shows chefs how to wake up their breakfast menus with chocolate breads, and manage their own tempering in the kitchen.

Ad close date: April 4, 2011
Materials due: April 18, 2011
NRA Marketing Executives Group

July/August: Greek

Greek Rich, fruity olive oil, pungent cheese and briny olives are constants in every kitchen, and their source – Greece – is filled with culinary bounty. We’ll go beyond flaming saganaki for unexpected mezze, fresh vegetable sides and Greek cheeses and other specialties from Macedonia, Athens and the Greek islands. Along the way, we’ll deconstruct the classic gyro, reveal the ins and outs of olive oil, then get sweet with honey desserts and other dishes that inspire chefs to add more Greek flavors to their menus.

Ad close date: June 8, 2011
Materials due: June 22, 2011
Readex Ad Perception Study

September/October: Cajun/Creole

Chicken and mashed potatoes The colorful and vibrant flavors of Cajun and Creole cooking have no boundaries, as chefs from Seattle to Chicago spice up their menus with these cooking styles and their ingredients. In this issue, we take a look at chefs’ new twists on turtle soup and gumbos, crayfish dishes, sandwiches like po’boys and muffulettas, boudin, dirty rice, and the time-honored combination of beignets and chicory coffee. We’ll showcase the revitalized dining scene in New Orleans and pay proper homage to cocktails from Sazeracs to hurricanes.

Ad close date: August 3, 2011
Materials due: August 17, 2011
CIA Worlds of Flavor Conference
Women Chefs & Restaurateurs

November/December: Whole Grains

eggs benedict The nutritional, low-cost and delicious powerhouses that are whole grains have come a long way from bland brown rice at health food restaurants. Chefs and health-conscious diners alike are attracted to quinoa, cracked wheat, amaranth, farro and other whole grains for their nutty flavors, rich textures and, yes, health benefits. This issue explores how chefs are pumping up the flavors and complexity of dishes from breakfast risotto to grain salads, whole grain pastas and even nutty desserts with whole grains.

Ad close date: October 4, 2011
Materials due: October 18, 2011
OFMA Presidents Conference

“I think your
magazine is awesome.
It has helped
me rethink
and reinvent
my whole way
of cooking.”

Felix Maietta,
Chef-Proprietor,
Union Gourmet Market &
Café and Executive
Chef, The Down Town Club, Philadelphia