Seafood boils vary by region, but they're always about sharing | Report: US consumers crave new flavors | Chinese street food staple gains fans in NYC
March 24, 2017
ProChef SmartBrief
Today's Special
Seafood boils vary by region, but they're always about sharing
Seafood boils vary by region, but they're always about sharing
Seafood boils are a tradition in many area of the US, and each has its own preferred method and ingredients -- from Cajun-style shrimp and crawfish cooked in seasoned water to a Lowcountry boil featuring corn and andouille sausage. No matter what the style, these large-format meals are meant to be shared among friends and paired with a cold beer.
Saveur (3/2017) 
LinkedIn Twitter Facebook Google+ Email
What’s Now
Time to make glazed ham greater. These 'steaks' are grilled and basted with sweet-and-sour chili glaze and served with charred herb vinaigrette over shelling beans. It's flavor on flavor on flavor.
Click to get the recipe and see what's next at
Culinary News
Report: US consumers crave new flavors
American palates have grown more adventurous in recent years and consumers' list of favorite brands has evolved from burgers and pizza to include a growing number of ethnic flavors, according to an annual survey from Fishbowl. Social media, food TV and millennials' craving for new tastes are driving the trends, said Mike Lukianoff, chief analytics officer for Fishbowl.
CNBC (3/23) 
LinkedIn Twitter Facebook Google+ Email
Chinese street food staple gains fans in NYC
New York City is embracing jianbing, a sort of crepe/omelet hybrid that is a common offering from street food vendors in China. Chefs across the city are serving up their take on the dish with fillings that range from barbecue pork to hot dogs.
The New York Times (free-article access for SmartBrief readers) (3/20) 
LinkedIn Twitter Facebook Google+ Email
Austin's fast-casual scene serves up new culinary twists
The fast-casual restaurant scene in Austin, Texas, includes an array of innovative takes on traditional cuisines, from the Kimchi Fries at Chi'Lantro BBQ to the Filet Mignon Pho at PhoNatic. Food writer Sam Oches shares the 15 most buzzed-about concepts he discovered on his first visit to the city for SXSW this month. (3/1) 
LinkedIn Twitter Facebook Google+ Email
SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
James Beard nominees, the new French Laundry proved popular topics this week
The list of finalists for this year's James Beard Foundation awards resonated with SmartBrief readers this week, as did a feature on Thomas Keller's redesign for The French Laundry.
SmartBrief/Food & Beverage (3/24) 
LinkedIn Twitter Facebook Google+ Email
Beverage News
The classic daiquiri calls for a precise balance of flavors
The classic daiquiri -- made with just rum, sugar and lime juice -- is a simple cocktail, but keeping its flavors in balance can be a challenge, bartenders say. "A light, white rum allows you to go off in a lot of different directions and makes for the perfect balance: slightly sour, not too sweet and very refreshing," said Simon Ford, co-founder of spirits company The 86 Co.
Tasting Table (3/22) 
LinkedIn Twitter Facebook Google+ Email
A Side of Business
Frontera's new frozen food line to roll out this summer
Frontera Foods, the packaged food company created by chef and restaurateur Rick Bayless, will debut a new frozen food line at supermarkets this summer. Conagra Brands acquired Frontera last year, and it may eventually expand the chef-driven brand into other categories.
Chicago Tribune (tiered subscription model) (3/23) 
LinkedIn Twitter Facebook Google+ Email
When going bigger isn't the best idea
A slew of successful Seattle-area restaurants are in expansion mode -- but for some, adding units in new markets doesn't turn out as planned. Sunset Fried Chicken Sandwiches owner Monica Dimas made the decision to close her 6-month-old Portland, Ore., restaurant and focus on her three Seattle eateries, citing a lack of crowds and the stress of splitting her time between the two markets.
The Seattle Times (tiered subscription model) (3/22) 
LinkedIn Twitter Facebook Google+ Email
Star Ingredient
Fresh or dried, edible flowers add a burst of spring to any dish
A garnish of nasturtiums or marigolds can transform a typical plate of deviled eggs into a festive and elegant springtime offering, according to Constance L. Kirker, co-author of "Edible Flowers: A Global History." While fresh flowers are the most attractive, dried blooms are a great pantry staple for making tisanes or infused sugars, Kirker said.
PhillyVoice (Philadelphia) (3/23) 
LinkedIn Twitter Facebook Google+ Email
CIA Offerings
Celebrate with us!
Trio of titans
(The Culinary Institute of America)
At the 2017 Leadership Awards on April 19 in New York City, The Culinary Institute of America will present Augie Awards to Shep Gordon, Jacques Pepin and Martha Stewart. These individuals have transformed and elevated the food and hospitality industry -- helping it garner the respect it deserves. Please join us, and more than 600 hospitality and foodservice leaders, to honor this impressive trio. Visit the website to learn more about this year's honorees, event details and how to purchase your tickets today! Funds raised through ticket sales, a silent auction and sponsorships support student scholarships at the college.
LinkedIn Twitter Facebook Google+ Email
Set yourself apart in the industry
In order to expand your opportunities in the rapidly changing foodservice industry you need valuable work experience, skills, and the right degree credential. The CIA is the one college with the program and reputation to optimize your education investment. The Associate Degree Program for Advanced Career Experience (ACE) students will give you the opportunity to get an outstanding education and degree in just 15 months! Make your mark in the food world. Inquire today!
LinkedIn Twitter Facebook Google+ Email
Learn more about CIA ProChef:
Overview | Conferences | Training | Solutions
powered by
Culinary Management Training Program
HILLSTONE RESTAURANT GROUP - Multiple Locations, United States
We do not need magic to change the world. We carry all the power we need inside ourselves already: We have the power to imagine better.
J.K. Rowling,
LinkedIn Twitter Facebook Google+ Email
Sign Up
SmartBrief offers 200+ newsletters
Learn more about the SmartBrief audience
Subscriber Tools:
Contact Us:
Advertising  -  Chris Warne
P: 646.462.4647
Jobs Contact  -
Editor  -  Patricia Contreras
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2017 SmartBrief, Inc.®
Privacy policy |  Legal Information