Chefs join forces to feed victims of Calif. wildfires | Spice-crusted sea bream is flavorful favorite at N.Y. eatery | Bourbon and soy add sweet, smoky flavor to meatloaf
December 11, 2017
ProChef SmartBrief
Today's Special
Chefs join forces to feed victims of Calif. wildfires
Chef Jose Andres' nonprofit World Central Kitchen is working with L.A. Kitchen in an effort to serve 2,000 meals a day to people impacted by the recent Southern California wildfires. Tom Colicchio voiced his support and intent to help Andres, who recently helped serve more than 3 million meals in Puerto Rico.
Tasting Table (12/8),  Grub Street (12/8) 
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Culinary News
Spice-crusted sea bream is flavorful favorite at N.Y. eatery
Brooklyn, N.Y., Thai restaurant Ugly Baby uses garlic, roughly ground turmeric and black and white pepper to create the coating for its deep-fried sea bream. To achieve the popular dish's unique texture, the spice mixture is scraped off the fish and fried separately, then reapplied before it is served.
Grub Street (12/10) 
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Bourbon and soy add sweet, smoky flavor to meatloaf
Chef Edward Lee uses bourbon and soy sauce to flavor traditional German-style meatloaf for a flavorful new take on the classic dish. Roasted potatoes mashed with butter and cream provide a more flavorful side to the meal than simple boiled spuds.
The Wall Street Journal (tiered subscription model) (12/7) 
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Before a net is cast, a promise is made
When selecting haddock from the Denmark Strait, salmon from the Chilean coast, or other seafood from around the globe, we will never sacrifice quality, safety, or effort in being your single source for a world of succulent seafood options. Learn more.
SmartBrief Originals
Time to retire pumpkin spice, jarred salads, chefs say
Chefs' predictions for next year's hot food trends also include culinary bubbles likely to burst in 2018, according to the National Restaurant Association's annual What's Hot report. As house-made condiments and new cuts of meat soar in popularity, house-made charcuterie, meal kits, pumpkin spice flavoring, jarred salads and other once-hot trends are on track to cool down, according to the survey of around 700 chefs.
SmartBrief/Food & Beverage (12/11) 
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Beverage News
Washington, D.C., restaurants see a boom in bubbly
Bars and restaurants in the D.C. area are paying more attention to champagne and sparkling wines. Bars such as G.O.A.T. and Tulips are adding champagne rooms to the city's offerings, while restaurants are adding new champagnes to their wine lists.
Eater (12/8) 
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A Side of Business
Quickserve pasta concepts catch on in NYC
Quickserve pasta concepts catch on in NYC
A new breed of New York City quickserve is serving generous portions of affordably priced, chef-created pasta dishes such as fusilli with basil pesto and whole grain rigatoni with meat ragu. "Everything up until where you order is cooked like a very traditional restaurant. It's just that the service is lightning-fast," said Pasta Flyer chef Mark Ladner.
Thrillist (12/7) 
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Rotating pop-up eatery seeks funding through Kickstarter
A California chef and his wife have launched a Kickstarter campaign to raise funding for a permanent pop-culture restaurant that would change its decor and menu every two months. If funded, Pop-ups: The Restaurant would "unite the flavors and creativity of pop culture delicacies with the excitement and exclusivity of pop-up restaurants," chef Clinton Jones said.
Food & Wine (12/2017) 
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Star Ingredient
Fresh-pressed olive oil shines in holiday dishes
Olio nuovo, or new oil, is the first bottling of the season's first olive oil pressing and boasts a creamy texture with grassy, peppery and floral notes. December is peak season for new oil, which should be used as a finishing oil for simple dishes to let its flavor shine, according to Rolando Beramendi, author of "Autentico: Cooking Italian, the Authentic Way."
Los Angeles Times (tiered subscription model) (12/8) 
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CIA Offerings
Worlds of Flavor turns 20!
Worlds of Flavor turns 20!
(The Culinary Institute of America)
The 20th anniversary of the Worlds of Flavor International Conference & Festival series will gather 80 influential chefs, journalists, food experts and trend spotters from around the globe and across the US to help us predict what we'll be craving five, 10 and 20 years from now. Join us April 18-20, 2018, in Calif.'s Napa Valley.
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TUFTS UNIVERSITY - Medford/Somerville, MA
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