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December 3, 2012
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  Today's Special 
 
  • Chef Jose Garces expands brand throughout U.S.
    Iron Chef Jose Garces' overwhelming ambition is taking his personal brand to new heights. In the past seven years the chef has opened 15 restaurants nationwide, a food truck, catering businesses and a farm just outside of Philadelphia that provides his venues with 100 different kinds of produce, eggs, chickens and honey. Forbes (11/30) LinkedInFacebookTwitterEmail this Story
Kick up your menu with versatile OSCAR MAYER Bacon
From apps to wraps, OSCAR MAYER Bacon delivers incredible flavor across your menu—like the crunchy kick of Fried Spiced Green Beans. Great as a snack, app or side, it's sure to excite your menu. Click here for this recipe and others and save up to $225 in the Everything's Better With Bacon promo—before it's too late.
  Culinary News 
 
  • Transforming the traditional potato latke
    Cookbooks from top chefs Noah Bernamoff, Yotam Ottolenghi and Sami Tamimi offer revamped versions of the latke just in time for Hanukkah. Instead of the traditional potato version, the chefs introduced new variations made of parsnips, celery root and Swiss chard, covered with decadent toppings such as salmon, beet spread and fried feta cheese. The New York Times (tiered subscription model) (11/30) LinkedInFacebookTwitterEmail this Story
  • Summit to explore global culinary trends
    Chefs, restaurateurs and others from the world of international foodservice will gather in Lyon, France in January for the first World Cuisine Summit. The summit, part of the Sirha conference held there every two years, will explore sustainability, international culinary trends and other issues of interest to foodies across the globe. SmartBrief/SmartBlog on Food & Beverage (11/30) LinkedInFacebookTwitterEmail this Story
 

 
Andouille and Wisconsin Cheese Pizza With Onion Confit

Wisconsin Fontina and delicate Wisconsin Mozzarella cheeses melt into spicy smoked Andouille sausage, an oil-and-vinegar onion confit and herb-flavored sundried tomatoes to create this savory gourmet pizza. Baked until golden brown and sprinkled with award-winning Wisconsin Parmesan Cheese, the end result is a pizza guests will crave.

Get the recipe.
 

  Sponsored Poll 
 
  • Which food trend will make the biggest impact on your menu in 2013?
Consumers' increasing snack habit
Customization
Ethnic/fusion cuisine
Growing demand for flexitarian/meatless dishes

  The Healthy Kitchen 
  • Higher fruit, vegetable intake may not prevent weight gain
    Participants who incorporated fruit juice in their diets for eight weeks gained between 3.5 and 5 pounds, while heavier participants who had higher fruit and vegetable intake also showed weight gain. The study in the International Journal of Obesity suggests that increasing fruit and vegetable consumption may not reduce hunger or carry long-term weight-loss benefits, researchers said. Reuters (11/30) LinkedInFacebookTwitterEmail this Story
FEATURED ARTICLE: Understanding the Power of the Pareto Principle
Here's how the Pareto Principle, also known as the 80-20 rule, can show you which customers you should spend the most time with. Read the article to learn more.

  Wine of the Week 
  • Finding a fresh bargain Burgundy wine among high-priced options
     Zester logo
    Wines from Burgundy can be wonderful but are often also expensive. But one good buy popped up recently in the lineup of Burgundies at Langdon Shiverick’s New York portfolio tasting. The fresh, fruity, silky 2008 Maison Lou Dumont Bourgogne Passe-tout-Grains is a delicious, very precise yet uncomplicated wine. Find out how winemaker Koji Nakada, a former Japanese sommelier at a French restaurant in Tokyo who moved to France, pulled off this bold bargain. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Mini cocktails have larger-than-life flavors
    More bartenders are opting to serve smaller cocktails with potent flavors and high-end liquors in place of the fish-bowl-sized drinks that have become the norm. Similar to the influx of small plate meals, the mini beverages allow consumers to sample more flavors without overdoing it. "The timing for a return to smaller cocktails couldn't be better," says Tad Carducci, bartender at the Tippler in New York. "It mirrors trends in the way we are eating." The Wall Street Journal (11/30) LinkedInFacebookTwitterEmail this Story
  • Other News
  Featured Content 
 

  A Side of Business 
  • Boston-area eateries blame suppliers for mislabeled fish
    Restaurants in and around Boston including Union Oyster House, Smith & Wollensky and East Bay Grill blame suppliers including North Coast Seafoods for filling orders with fish that's something other than what was ordered. The feedback comes months after DNA testing commissioned by the Boston Globe found the fish on the plate wasn't always the local catch advertised by eateries. The Boston Globe (tiered subscription model) (12/1) LinkedInFacebookTwitterEmail this Story
  • Small businesses uncertain about health insurance
    Most employers already offer their workers health insurance options, with the exception of retail and hospitality companies, half of which don't offer coverage to all full-time workers, according to a recent study. Franchisees and other small businesses say they're developing strategies to comply with provisions of the Affordable Care Act, which some small businesses say has already made health insurance more affordable. The New York Times (tiered subscription model) (11/30) LinkedInFacebookTwitterEmail this Story
  • Other News
  Star Ingredient 
  • The easy appeal of clementines
    Sweet and easy-to-peel clementines are in season now in California, where the popular Algerian variety is grown on about 500 acres. Commercially grown clementines are also popular, but they lack the same intensity of flavor. Los Angeles Times (tiered subscription model) (11/30) 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 Catersource.com for more details. LinkedInFacebookTwitterEmail this Story
  • Food is opportunity, and opportunity is knocking
    The CIA is the one college with the program and reputation to optimize your education investment, and winter is a great time to get started on your education at The Culinary Institute of America. Tuition grants for culinary arts majors enrolling in our winter entry dates make our outstanding New York campus even more affordable! Not only will you receive an outstanding education and prestigious degree from the world's premier culinary college, enroll in January, February, or March and qualify for our $3,000 Winter Grant. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Silent gratitude isn't much use to anyone."
--Gladys Bronwyn Stern,
British writer


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Position TitleCompany NameLocation
Executive ChefSimmons CollegeBoston, MA
Executive Chef 2SodexoBaltimore, MD
Sous ChefMaggiano’s Little ItalySan Jose, CA
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