Beard Foundation stresses values with this year's awards | NYC chef advocates for West African ancient grain | Chefs freshen the menu for new BRAVO | BRIO concept
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February 16, 2018
ProChef SmartBrief
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Today's Special
Beard Foundation stresses values with this year's awards
The James Beard Foundation has released the list of 435 semifinalists for its Restaurant and Chef Awards and advised voters that, in addition to food and service, they should consider "the values of respect, transparency, diversity, sustainability and equality." About 40% of this year's semifinalists are women, compared to 27% in 2017, and the list is also more culturally diverse.
Restaurant Hospitality (2/2018),  The New York Times (tiered subscription model) (2/15) 
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Culinary News
NYC chef advocates for West African ancient grain
Chef Pierre Thiam is working to raise awareness of a West African grain called fonio, which he ate while growing up in Senegal and now uses as the focal point of multicourse meals in New York. Thiam recently founded Yolele Foods, which imports the grain, and hopes that raising its profile in the US will make it more widely available in Senegal.
The New York Times (tiered subscription model) (2/15) 
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Chefs freshen the menu for new BRAVO | BRIO concept
BRAVO | BRIO Restaurant Group executive chefs Brian Harvey and Alison Peters created a new menu in six weeks for the company's new BRIO Coastal Bar and Kitchen concept. The eatery focuses on lighter dishes, small plates and a brunch menu featuring granola-crusted French toast and avocado toast with eggs.
Food Newsfeed (2/15) 
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Perfection Requires A LITTLE CONCENTRATION
From Classic to Latin flavors, Minor's® Flavor Concentrates serve you in the kitchen with on-trend inspiration and ease in any measure. Stir in authentic flavor created from freshly prepared ingredients to elevate any dish. For a limited time, try any one of our 10 on-trend varieties including regional favorites Ancho, Chipotle, and Cilantro Lime— or essentials like Roasted Garlic, Herb de Provence, and more.
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The Healthy Kitchen
Eat more fish to boost omega-3 fatty acids, dietitian says
Many people do not get enough omega-3 fatty acids, which are important to brain health, in their diet and could boost consumption by eating more fish and shellfish, says registered dietitian Chris Mohr.
Men's Health (2/15) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
News of free Chobani resonates with readers this week
Chobani's plan to celebrate its 10th year as a national brand by giving everyone in the US a free cup of yogurt was the most-read story by SmartBrief food and beverage readers this week. News of Kraft Heinz's acquisition strategy, Whole Foods' higher fees for shelf space and PepsiCo's new sparkling water line Bubly also caught readers' attention and gained spots on the week's top 10 list.
SmartBrief/Food & Beverage (2/16) 
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Beverage News
Japanese omakase inspires food and cocktail pairings in NYC
Omakase-style cocktail experiences are on the rise in New York City as more restaurants offer carefully curated food and beverage pairings. "Often, we will use 'crossover' ingredients in both the dish and the drink, or we'll use ingredients in the drink meant to match well with ingredients in the dish," said Micah Melton, beverage director at The Aviary, which offers cocktail and food pairings that range from three to 10 courses.
Observer (2/15) 
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A Side of Business
More restaurateurs create cashless concepts
Four of Union Square Hospitality Group's newest restaurants and one Shake Shack location have gone cashless, a growing trend that comes with a learning curve for some customers. Only about 11% of US consumers prefer to pay for purchases with cash, according to credit card services firm TSYS, and operators say cash-free concepts allow staffers to focus on service.
Eater (2/15) 
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Star Ingredient
Miso complements savory, balances sweet dishes
Miso can add complex, savory flavor to everything from caramel to salad dressing and works well to offset sweetness in baked goods, writes Sarah Jampel. The fermented soybean paste comes in varieties ranging from light and sweet to darker, longer-fermented types with an intense, salty flavor.
Bon Appetit online (2/16) 
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CIA Offerings
Worlds of Flavor 20th anniversary program unveiled
Worlds of Flavor 20th anniversary program unveiled
(The Culinary Institute of America)
When you attend the 20th Annual Worlds of Flavor International Conference and Festival, April 18-20 in St. Helena, Calif., you'll get insight and inspiration for the next 20 years of our industry, and of your business. Learn what flavors and ingredients will shape the next 5, 10 and 20 years from the legends who have defined the current culinary landscape. View the full program and presenters, and register here. Register before Feb. 20 to secure discounted pricing.
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