Chefs put a spin on traditional carbonara
Carbonara pasta with egg, cheese, bacon and pepper is getting a makeover by inventive chefs across the country, including Matthew Accarrino of SPQR in San Francisco, whose carbonara consists of smoked fettuccine, sea urchin, smoked bacon topped with a quail egg. "My style is to be anything but beholden to authenticity," he said, "and my inclination is to shy away from anything that would start a comparison. If you sit in my restaurant comparing my carbonara to the 10 other carbonara pastas you've had in your life, I would submit you're no longer in my restaurant; you've gone somewhere else. Hopefully my food is singular enough to keep you in that experience." Chicago Tribune (tiered subscription model) (5/18)

Culinary News

Redefining farm-to-table: How to cook with hay
At Boston restaurant Puritan and Company, patrons enjoy dishes reminiscent of life on the farm, such as Old New England-style hardtack crackers, and even dishes cooked with an unlikely ingredient -- hay. "The flavor that hay imparts on anything you cook in it, from a whole ham to vegetables like radishes and beets, is incredible," said chef-owner Will Gilson. "It turns up the volume on both earthy and sweet notes." Bon Appétit online (5/16)

Mexican chef serves up authentic, imaginative tacos
Maria Mazon's Boca Tacos and Tequila restaurant in Tucson, Ariz., has patrons lining up for authentic Mexican tacos that hold traditional ingredients such as steak and wild ones such as python and kangaroo. "I think that without forcing myself to experiment, I would become like Taco Bell and just fade into the landscape," Mazon said. "I think it’s important for people to realize that tacos aren’t always hard shell with a side of sour cream." NBC Latino (5/16)

Slideshow: Chefs dish on Windy City food scene
On the eve of NRA Show 2013, celebrity chefs shared some thoughts on Chicago's restaurant scene, including Anne Burrell who pronounced it "great" and Marcus Samuelsson who paid homage to legendary restaurateur Charlie Trotter. "Here is a guy, making exquisite French cuisine in the middle of America. I think the young chefs coming up in Chicago now echo his spirit." The Huffington Post (5/6)

The Healthy Kitchen

NRA Show's sessions to shine a spotlight on health issues
Health topics will be on the menu in many forms at NRA Show 2013 in Chicago beginning Saturday, from sessions and advice aimed at helping operators navigate the Affordable Care Act to devising more nutritious kids menus to sustainable growing practices. SmartBrief/SmartBlog on Food & Beverage (5/17)

Beverage News

Pinot noir perfect for summer nights
White wine may be the drink of choice for outdoor dining on summer nights, but the right bottle of pinot noir can impart the same amount of delicacy without the intense flavors of other red wines such as Cabernet Sauvignon and Shiraz. Choose a bottle from the Burgundy region with a paler color for a fruity, floral glass without a high price tag. The Wall Street Journal (5/16)

A Side of Business

NY investigates pay practices at quickservice chains
New York Attorney General Eric Schneiderman has launched an investigation of quickservice restaurant operators after a survey of workers found 84% reporting at least one violation of pay laws including overtime violations and being forced to work while clocked out. Schneiderman's office has reportedly issued subpoenas to several major quickservice chains, and is investigating several in-state franchisees. The Baltimore Sun/Reuters (5/16)

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Food for thought

Divide each difficulty into as many parts as is feasible and necessary to resolve it." -- René Descartes, French mathematician and philosopher Share: