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February 4, 2013
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  Today's Special 
 
  • Chef Ducasse impresses Middle Eastern diners with braised camel
    Chef Alain Ducasse's newest fine dining restaurant, Idam, marks his first foray into Middle Eastern dining, where his most popular dish features a Qatari favorite: camel. Ducasse braises the meat for six days and serves it with foie gras, souffle potatoes and truffle sauce. "It's a dish that the locals really like. It's like braised spare ribs, but there’s no red wine ... The jus that results from the braising is a natural jus from the meat itself and the vegetables that accompany it," Ducasse said. Bloomberg Businessweek (2/3) LinkedInFacebookTwitterEmail this Story
Florida Orange Red Velvet Whoopie Pies
Sweet home treats meet a decadent delicious dessert in the nostalgic fun of Florida Orange Red Velvet Whoopie Pies filled with Florida Orange Cream Cheese Icing. For more citrus-inspired recipes to take Florida citrus in new directions, click here.
  Culinary News 
 
  • Sun Noodle makes custom ramen for choosy chefs
    U.S. ramen maker Sun Noodle started out distributing just 10 different kinds of noodles when it was created nine years ago, but after forming partnerships with chefs across the country, the company has expanded to 160 varieties. Some are even custom made. "Chefs have their vision, and we try to make exactly what they want," said Sun Noodle Vice President Keisuke Sawakawa. Los Angeles Times (tiered subscription model) (2/2) LinkedInFacebookTwitterEmail this Story
  • Ecuador gains popularity as new foodie destination
    Following in Peru's foodie footsteps, Ecuador is becoming a go-to spot for vibrant fare created with fresh, locally sourced produce, spices, meats and seafood. Tourists now flock to the country's large cities to taste the traditional potato soup, try the myriad varieties of hot sauce and shop the open-air markets. The Guardian (London) (2/1) LinkedInFacebookTwitterEmail this Story
World Food Championships Winning PHILADELPHIA side dishes!
Delight customers with this Creamy Potato Salad recipe featuring PHILADELPHIA, America's #1-selling cream cheese1 — a top-competitor recipe from the World Food Championships Side-Dish Competition. Create this and other inspiring dishes and get up to a $150 rebate on your next order of PHILADELPHIA! For recipe and rebate form, click here.
1ACNielsen, latest 52 WE 9/30/12
  The Healthy Kitchen 
  • Can federal agencies make salads safer?
    The Centers for Disease Control's report last week saying produce is the biggest cause of food-borne illnesses caused a stir, but it's not driving anyone to advocate an end to veggie eating. Instead, the Food and Drug Administration is proposing new rules that would raise sanitation standards on farms. SmartBrief/SmartBlog on Food & Beverage (2/4) LinkedInFacebookTwitterEmail this Story
 
  • Study: Small and large snacks are equally satisfying
    Study participants who ate a small snack reported that their cravings and hunger were as satisfied as those who ate a larger snack. "[A]lthough providing larger portions increased snack calorie intake by 77% (103 calories), after 15 [minutes] they do not reduce hunger or cravings any more than smaller portions," researchers wrote in Food Quality and Preference. FoodNavigator (2/1) LinkedInFacebookTwitterEmail this Story
  Wine of the Week 
  • Viña Real's Cune is a traditional Spanish red at a reasonable price
     Zester logo
    Trolling the offerings at importer and distributor portfolio tastings is one way to discover new labels and keep up with the latest vintages. At Michael Skurnik's January tasting at New York's Tribeca Grill one standout was the good-value Spanish reds of Cune. Viña Real's crianza is aged in old American oak casks, and the wine is wonderfully fruity and balanced. It spends one year in the barrel and two years in the bottle before being released, a year longer than required. This smooth, cherry-spicy, medium-bodied 2009 Cune Viña Real Plata Rioja Crianza is a good value, too. It costs only $16, but you can find it in some shops for as little as $14. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Craft brewers offer more gluten-free options
    Craft brewers are taking advantage of the ever-increasing gluten-free market as more people give up the protein by creating beer options that taste just as good as normal brews. "They're trying to give you the real experience," said Abbey Potter, who has celiac disease, of the new beers developed by popular breweries Dogfish Head and New Planet. "Because that's what you miss the most when you have to drink gluten-free beer: feeling like you're having a beer." National Public Radio/The Salt blog (2/1) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  Star Ingredient 
  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 Catersource.com for more details. LinkedInFacebookTwitterEmail this Story
  • Bring your career to a whole new level
    Latin cuisine is one of the hottest segments of the foodservice industry. With restaurant patrons demanding both authentic and creative interpretations of the traditional foods of Latin America, the demand for chefs to be more knowledgeable than ever in these regionally diverse cuisines is on the rise. The CIA's Latin Cuisines Certificate Program will give you the edge you need to make your mark on the foodservice industry. Learn more. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
To attain knowledge, add things every day. To attain wisdom, subtract things every day."
--Laozi,
Chinese philosopher


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Position TitleCompany NameLocation
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
Click here to view more job listings.

  
 
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