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December 27, 2012
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  Today's Special 
  • The best oyster joints in Los Angeles
    'Tis the season for indulgences, so treat yourself to an iced tray of fresh oysters at Los Angeles' hottest restaurants. From happy hour specials served with buckets of Champagne to oysters sourced from both coasts alongside minerally white wine, the city has plenty of options for oyster lovers this holiday season. Los Angeles Times (tiered subscription model) (12/22) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • NYC merrymakers find myriad flavors from around the globe
    Visitors and transplants craving holiday flavors from home or seeking exotic this season are likely to find what they're looking for in the diverse Christmastime menus at New York City restaurants. Treats including traditional Jamaican hibiscus punch at MangoSeed, julskinka and gravlax from Sweden at Aquavit and heaping plates of roast pork, rice and plantains at Sofrito. Daily News (New York) (12/23) LinkedInFacebookTwitterEmail this Story
  • Twin Cities critic details a decade on the dining scene
    The year 2003 marked a significant turning point for the Minneapolis/St. Paul dining scene with the opening of three high-end eateries, Cosmos, Restaurant Levain and Solera, says Minnesota Monthly editor Rachel Hutton. In this interview, she details the "golden decade" that followed, which brought ups and downs and put the Twin Cities on the culinary map. Minnesota Public Radio (12/26) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • IPhone app targets food allergies
    A new iPhone application turns a smartphone into a lab to pinpoint foods that may cause allergic reactions. The iTube, invented by college professor Aydogan Ozcan, takes a picture of the food, then uses a tiny test tube to analyze a sample for the chemical makeup. The test takes about 20 minutes, but some are not convinced. "I definitely have concerns and skepticism and warnings for my patients who use any of these things. As far as I know, they are not accurate enough to rely on," said food allergist Scott Sicherer. National Public Radio/The Salt blog (12/26) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • How to make infused spirits
    Add a splash of unique-flavored spirits to your next cocktail with infused vodka or rum. Simply add spices or fruits to a high-proof vodka or light rum, shake up a couple times a day, and in two week's time you'll have a tasty homemade concoction. National Public Radio/Kitchen Window (12/26) LinkedInFacebookTwitterEmail this Story
  • Rye whiskey sales tripled in the past 5 years
    Rye whiskey may not be as popular as its bourbon cousin, but it's making major strides as bartenders and whiskey drinkers across the country pay tribute to the old-fashioned beverage. At distilleries from Kentucky to Iowa, many of which were shut down during Prohibition, rye whiskey is aged for five or more years and steeped with different flavors such as green apple, black tea and leather. National Public Radio/The Salt blog (12/26) LinkedInFacebookTwitterEmail this Story
  Recipe Roundup 
  Featured Content 

  A Side of Business 
  • Spago's modern makeover brings Puck back on trend
    Wolfgang Puck may be one of the longest-running celebrities in his industry, but his latest makeover of the Spago restaurant in Los Angeles is sure to keep him relevant for many years to come. Puck traded the outdated, cramped dining room for a modern, sleek locale this year, and the result is a comfortable, welcoming atmosphere that revitalizes the city's upscale dining scene. Los Angeles Times (tiered subscription model) (12/22) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • CIA discount for Catersource Conference & Tradeshow
    Don’t miss the CIA in Las Vegas! Brad Barnes, CMC, senior director of continuing education, and Ted Russin, M.Sc., director of consulting, will present "American Ingredients and Modern Cuisine: A Creative Evolution." Enroll now and use code CIA13 to receive $50 off your 2013 registration. Visit for more details. LinkedInFacebookTwitterEmail this Story
  • Earn your CIA degree in New York, California or Texas
    If cooking is your passion, then the CIA's culinary arts degree programs will give you every opportunity to satisfy that passion. You’ll spend upwards of 1,300 hours in our kitchens learning the fundamentals and global cuisines while practicing new skills, techniques, and developing a command culinary methodology. And with three campus locations to choose from, you can pick the location that is best for you. Inquire today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
People who lean on logic and philosophy and rational exposition end by starving the best part of the mind."
--William Butler Yeats,
Irish poet and playwright

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Position TitleCompany NameLocation
Harvard University Pastry Cook Cambridge, MA
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefRenown Health Reno, NV
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