souther cover
southern

sauce
sauce

italian
Italian

rice
rice

indian
indian

Greek
Greek

Content

Plate has won
the prestigious
Jesse H. Neal
Award

six
times in
six years.

Plate is driving the conversation among influential chefs and menu decision-makers. The magazine has won the prestigious Jesse H. Neal Award six times in six years, including two awards in 2010. Our editor Chandra Ram is leading the opening session of the Culinary Institute of America’s 2011 Worlds of Flavor Conference.

We take the conversation to a higher level by devoting each issue to a single, timely culinary subject. Our coverage is comprehensive, in-depth, and geared toward professionals. Often we explore major culinary trends before they gain traction in mainstream media. For example, we devoted whole issues to bacon, sliders and street food, long before the mainstream media even got wind of these trends.

Unlike other publications, we do more than just list the hot spots; we actually go to the source, interview the chefs who are at the forefront of the trend, and obtain their actual recipes to share with readers. It’s real; it’s useful; it’s inspiring. Original food photography makes the ideas come to life.

We now have published more than 50 issues of Plate – on subjects as diverse as Korean and Greek, sandwiches and sauces, bacon and eggs - and we have hosted more than 20 related PlateCooks events in cities all around the country – Boston; Washington; Atlanta; Miami; San Francisco; Denver; Portland, Oregon and Austin, Texas.

The website PlateOnline currently features more than 5,000 chef-authored, restaurant-tested recipes, making it the web’s largest professional recipe database.

2012 Editorial Calendar

January/February: Northern & Central Europe

Cured Fish In this issue, Plate will explore the trend-setting cuisines of Scandinavia, Germany, Holland, Austria and other Northern and Central European countries. Chefs throughout the world are looking to the north for inspiration, as the major cities of Denmark, Sweden, Norway and Finland have doubled their tally of Michelin stars in the past 20 years. Copenhagen’s Noma has been crowned the world’s best restaurant, and Scandinavian chefs regularly sweep the Bocuse d’Or cooking competition. We’ll take a look at pickled and cured seafood, housemade sausages, hearty stews, savory breads and new takes on classics from schnitzel to aquavit as we focus on the new northern culinary stars.

Ad close date: December 7, 2011
Materials due: December 21, 2011

Readex Ad Perception Study

March/April: Brunch

French Toast Whether it’s grabbed on the run or savored at the table, the morning meal is fast becoming an important daypart for chefs in operations ranging from noncommercial foodservice to fine dining independent restaurants. We’ll showcase the latest brunch salads, trendy international takes on doughnuts, quick egg sandwiches for breakfast in a hurry, decadent pancakes and French toast, housemade sausage and bacon, brunch cocktails and more. All the reasons that make getting out of bed well worth the effort.

Bonus Distribution: Research Chefs Association; Women’s Foodservice Forum; National Restaurant Association - Marketing Executives Group

Ad close date: February 7, 2012
 Materials due: February 21, 2012

May/June: Wood

Lamb Ribs Wood is the very foundation of cuisine: the source of the fire that led us to get behind the stove in the first place. This issue of Plate will return to the original source of culinary innovation, investigating the differences in types of wood used for cooking, as well as the methods of infusing wood flavors into dishes from appetizers to desserts. We’ll feature smoked seafood, wood roasting, wood-fired pizzas, barbecue (of course!), barrel-infused cocktails and more, as we rediscover wood and the most basic element of cooking.

Bonus Distribution: Association for Healthcare Foodservice; National Association of College & University Food Services; American Culinary Federation

Ad close date: April 4, 2012
 Materials due: April 18, 2012

July/August: Fish

Branzino One of the greatest environmental issues facing chefs today is that of sourcing sustainable fish, given the hazards of overfishing and long-ignored seasonality in the water. At the same time, restaurant guests have made fish tacos and other simple fish sandwiches menu standouts. Plate revisits fish in this issue, demonstrating the variety of lake and river fish making it onto the menu, sampling tasty shareable fish spreads, offering a fresh take on fish and chips, and exploring new rules for pairing red wine with fish.

Bonus Distribution: Produce Marketing Association Foodservice Conference

Ad close date: June 8, 2012
 Materials due: June 22, 2012

Readex Ad Perception Study

September/October: Gluten-Free

Bread Loaf Once thought to be obsolete, gluten intolerance has become the fastest-growing allergy in the United States; one out of every 133 Americans is thought to have it. Chefs are struggling to keep up with requests from celiacs, the gluten-intolerant, the gluten-sensitive and others simply trying to reduce their gluten consumption, while still offering the breads, pizzas, pastas and desserts their guests crave. The gluten-free issue of Plate will be an invaluable reference and service for chefs in every type of operation trying to understand the reality of creating popular foods in an increasingly gluten-intolerant world.

Bonus Distribution: Society for Foodservice Management; Culinary Institute of America - Worlds of Flavor Conference; Women Chefs & Restaurateurs

Ad close date: August 3, 2012
 Materials due: August 17, 2012

November/December: Africa

Chermoula Chicken For years, culinarians have clamored to learn more about Mediterranean, Asian and Latin cuisines, while all but ignoring Africa, the world’s second-largest and second most populous continent. Plate’s focus on Africa will explore the continuing culinary influence the British, French, Dutch, Belgian, Portuguese, German, Spanish and Italian colonial powers have on this diverse continent, as well as the varied and extreme climate differences from north to south, east to west. We’ll explore the wine country of South Africa; the famous coffees of Ethiopia; breads made from rice, corn and wheat; East African meats, coastal seafood dishes and more in this groundbreaking look at an often forgotten region of the world.

Ad close date: October 4, 2012
 Materials due: October 18, 2012

“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