Michael Smith’s big moment at the former Charlie Trotter’s restaurant in Chicago arrived on New Year’s Eve 1987. On the menu that night was lobster in a saffron sauce served over black squid ink fettuccine. Smith was not on the line, but was helping out with pastry. He was in the pantry when he heard the late Trotter cry out, asking if anyone knew how to make black squid ink pasta. Another cook’s pasta kept falling apart in the water. Smith raised his hand and came ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.