Texas eatery uses genetics to tailor meals to patrons' taste buds | Jose Andres' relief group vows to keep feeding Puerto Rico | Cooking under a brick crisps the skin of roast chicken
October 20, 2017
ProChef SmartBrief
Today's Special
Texas eatery uses genetics to tailor meals to patrons' taste buds
At Vox Table in Austin, Texas, diners' taste buds are tested before the meal and served different dinners based on whether the simple genetic test shows them to be "supertasters" or "nontasters." Supertasters are served meals created for delicate palates while nontasters dine on more heartily seasoned dishes.
The Wall Street Journal (tiered subscription model) (10/19) 
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One Can Creates Savory Holiday Dishes
Our Campbell's® Classic Cream of Mushroom soup helps you get more out of the holidays. So tap into its potential to cover you in the kitchen, with recipes from Creamed Spinach Stuffed Turkey to Savory French Toad in a Hole. At Campbell's Foodservice, we're made to serve. Expand Your Menu
Culinary News
Jose Andres' relief group vows to keep feeding Puerto Rico
World Central Kitchen and its hundreds of volunteers have served more than a million meals in Puerto Rico and will continue to feed residents of the storm-ravaged island until they're once again able to take care of themselves, chef Jose Andres said this week. "When we go to a place, we take care of that place until we feel it has the right conditions to sustain itself. That's what a relief organization should be," he said.
The Washington Post (tiered subscription model) (10/18) 
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Cooking under a brick crisps the skin of roast chicken
Searing a whole chicken and roasting it under the weight of a foil-wrapped brick yields a brown, crispy skin, writes James DeWan. Spatchcocking the bird allows it to lay flat, and the bricks ensure that the skin stays in contact with the hot pan.
Chicago Tribune (tiered subscription model) (10/19) 
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Pesto tastes best with the right combination of ingredients
Basil used in pesto must be bright green and sweet instead of too minty or spicy, write Leslie Pariseau and Kristy Mucci. In addition, pesto should include mild garlic and Italian pine nuts for the best taste.
Saveur online (10/19) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
Wildfire effects top this week's most-read stories
The impact of wildfires on California wineries was at the front of food and beverage readers' minds this week. The news nabbed two of this week's top 10 most-read spots, followed by news of Nestle opening a dedicated Amazon facility, Conagra's new products strategy and Culver's recent cash infusion.
SmartBrief/Food & Beverage (10/20) 
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Beverage News
Spanish red wines move toward lighter, fresher approach
Spanish winemakers have started to turn their attention to light, fresh reds while moving away from customary full-bodied red wines, writes Michael Schachner. Top Spanish red wines from recent years include Terroir Al Limit 2014 Dits Del Terra Carignan and Suertes del Marques 2015 Los Pasitos Babosa Negro, he writes.
Wine Enthusiast Magazine online (10/19) 
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A Side of Business
Ice cream shops, bakeries feel the pressure of higher vanilla prices
Vanilla prices rose sharply earlier this year when a cyclone hit Madagascar, the world's largest producer of the popular flavoring. As a result, ice cream shop and bakery owners have been forced to increase prices, tweak their recipes to use less vanilla or turn to other flavor profiles such as sweet cream or buttermilk.
Eater (10/19) 
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UberEats customers' cravings fuel new virtual concepts
Data showing demand for fried chicken in one Chicago neighborhood spurred UberEats to encourage pizzeria owner Simon Mikhail to open virtual restaurant Si's Chicken Kitchen. The third-party delivery service is increasingly using data gleaned from customer searches to spur operators to create new delivery-only concepts.
Restaurant Hospitality online (10/19) 
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CIA Offerings
Don't miss reThink Food at the CIA at Copia
Don't miss reThink Food at the CIA at Copia
(The Culinary Institute of America)
Food, technology and design touch each of our lives every day, and the link between the three is becoming even stronger. In just the first half of this year alone, we saw everything from e-commerce giants purchasing brick and mortar food powerhouses to self-driving pizza delivery cars, and increasing aspiration for a more sustainable food supply. reThink Food, Nov. 1-3 at the CIA at Copia, will help leaders understand the current intersection of food and technology and prepare for what's next-- the challenges and opportunities that will define our industry in the next few years and beyond. Register today.
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