Freelance Food Writing
Chef Brian Adornetto has developed and/or tested recipes for many groups and individuals including:
- A Southern Season
- Hilton Hotels
- Shoprite Culinary Workshop
- Morrison Management Specialists
(A Division of the Compass Group) - Rao's Specialty Foods
- Chef Sanjeev Kapoor's "How To Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen"
- Cook's Illustrated's "America's Test Kitchen"
- Wake County Technical College
His recipes have been published in The Best Recipes of Shoprite's Culinary Workshop cookbook, The BounceBack Kids Cookbook: A Recipe Collection by Families, Friends and Famous Chefs, and Zspotlight Magazine.
Brian is the food editor for the Raleigh Downtowner, a monthly publication. He has also attended the 2011 Symposium for Professional Food Writers at The Greenbrier.
Writing Samples and Recipes:
- Annalore's Authentic German Bakery
- Angus Barn
- Balls Berries
- Bella Mia in Cary
- Big Ed's City Market Restaurant
- Bu-ku
- Cafe Luna
- Cantina 18
- Chapel Hill Creamery
- Coquette
- David's Dumpling and Noodle Bar
- Dos Toquitos
- The Flying Saucer's Brooklyn Brewery Dinner
- Market Restaurant
- Margaux's
- Natty Greene's Pub and Brewing Company
- Person Street Pharmacy
- PieBird
- The Roast Grill
- The Rockford
- Ruben's Downtown
- Sawasdee Thai
- Sosta Cafe
- Sullivan's
- Tir Na Nog
- Veggie Barn
- Amaretto Adornetto Shrimp
- Balsamic Truffles
- Dijon Style Roasted Pork
- Herbed Shrimp Dip
- White Cheddar Chowder with Popcorn
- Zucchini Tomato and Corn Salad
- Zucchini Scapece
