.gif) |  |
| |  |
| |  | |
- American-style "better" burgers find favor in France
French restaurateur Victor Garnier took a lengthy burger-tasting tour of the U.S. before heading home to open his gourmet burger joint, Blend. Garnier, "The Smoking Truck" operator Kristen Frederick and others are making the most of a growing French craving for American-style gourmet burgers. CBS News
(11/18)      
 | Idaho® Peruvian Potato Cakes
Idaho® Purple Peruvian Potatoes bring dramatic visual appeal to these tasty potato cake sides. Double breaded for a crispy outside and a light, creamy texture inside.
Visit IdahoPotato.com for more unique recipes and menu tips.
|
|
| Culinary News |  |  |
|
- Thomas Keller on jazzing up Thanksgiving leftovers
Thanksgiving Day feasts inevitably create copious amounts of leftovers, but extra turkey, stuffing and vegetables are an opportunity to experiment with new recipes that will make the boring turkey sandwich a thing of the past. Chef Thomas Keller shares his favorite out-of-the-box recipes for Thanksgiving leftovers such as Thai-style turkey soup, turkey casserole and griddled stuffing pain perdu. Los Angeles Times (tiered subscription model)
(11/17)
- Chefs turn canned food into gourmet meals
 Canning was invented in response to an 18th-century challenge by Napoleon Bonaparte, who was looking for a way to keep food safe and portable for his armies. Today, practical aspects of canned food keep it popular, while chefs increasingly are showing cash-strapped consumers how to create culinary masterpieces by opening a few cans. SmartBrief/SmartBlog on Food & Beverage
(11/19)
- Wegmans chef will give Thanksgiving 411 with #Turkey911
Mark Makovec, executive chef at Wegmans Food Markets, will use Twitter in the days leading up to Thanksgiving to answer questions on preparing dishes. "We know our customers are especially busy during the holidays, and this is a way to provide some on-the-go guidance in a way that some find most convenient," he said. The Gourmet Retailer
(11/16)
-
In what menu category are you most likely to experiment with spicy flavors?
 | Appetizers/small plates |
| Main dishes |
| Desserts |
| Beverages |
| The Healthy Kitchen | | |
|
- Vegetables find their place on the dessert tray
Vegetables increasingly are used in desserts beyond carrot cake and sweet potato pie, according to Food Technology magazine, which says the trend has led to treats such as tomato sorbet and chocolate-beet baked goods. Vegetables can be used in place of some high-fat ingredients and offer a natural alternative to artificial colorings. United Press International
(11/18)
| A Side of Business | | |
|
- Food takes center stage on world tours
Americans' growing passion for everything food has spurred a rise in popularity of global culinary tours, exploring everything from the lobster industry in Maine to an olive press in Tuscany. "There has been an evolution of baby boomers who look at food not just as nutrition. They buy food as art and see food as culture," said Stacie Fasola, a spokeswoman for Boston-based travel company Road Scholar. The Boston Globe (tiered subscription model)
(11/17)
- Survey: Most consumers want calorie counts on the menu
Some 70% of consumers say it matters to them that calorie counts, sodium content and other nutrition information are included on the menu at chain restaurants, and nearly as many would like to see the information available at all restaurants, according to a Technomic survey. "As a consequence, we expect restaurants will face growing pressure for more comprehensive nutritional disclosure," said study director and Technomic EVP Bob Goldin. QSRWeb.com
(11/16)
| Local & Sustainable Spotlight | | |
|
- How one woman helped inspire Buffalo's farm-to-table movement
When Christa Glennie Seychew moved from Seattle to Buffalo, N.Y., she didn't realize how different the food scene would be. While Seattle already prided itself on successful farmers markets, Buffalo-area farmers struggled to sell to city dwellers. Seychew helped change all that by organizing bus trips for local chefs and residents to visit farms, forming crucial relationships that spurred the city's farm-to-table movement. The Atlantic Cities
(11/16)
| CIA Offerings | | |
|
-
Save 10% on new diabetes cookbook
If you think healthy eating has to mean uninspiring food, think again! The all-new "The Diabetes-Friendly Kitchen" takes healthy cooking to new and delicious heights with wholesome, high-quality ingredients and CIA chef-inspired cooking techniques. Now, every meal can be not only good for you, but great-tasting too! Purchase your copy now and save 10%!
-
Gain specialized wine and beverage knowledge
Polish your skills in an area that can bring immediate profits to your business' balance sheet! In just 30 weeks you'll get the CIA's world-renowned education in wines, spirits, and specialty beverages. And you'll do it in the perfect setting -- California's Napa Valley. Get the credentials that will help you stand out in today’s highly competitive job market. Inquire now.
| Food for thought | | |
|
 | Nothing is too small to know, and nothing is too big to attempt."
--William Cornelius Van Horne,
Canadian railway executive
|
| | |
| |
|
Read more at SmartBrief.com |
|
A powerful website for SmartBrief readers including:
|
|
|
|
| |
| |
| | Recent ProChef SmartBrief Issues:
- Friday, November 16, 2012
- Thursday, November 15, 2012
- Wednesday, November 14, 2012
- Tuesday, November 13, 2012
- Monday, November 12, 2012
| | | Lead Editor: Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004 | |
| |
|
| © 1999-2012 SmartBrief, Inc.® Legal Information |
|
