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December 18, 2012
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  Today's Special 
 
  • Chefs give new life to leftovers
    Whether it's in response to a frugal childhood or the U.K.'s current recession, chefs are finding more uses for leftovers and making a commitment to cutting back on waste. Chef Tom Norrington-Davies' staff at his London restaurant often make their meals using leftover scraps not used in customer's dishes, while Norrington-Davies creates new items based on extra cuts of meat or dough edges cut off of a tart. The Guardian (London) (12/14) 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.
 

  Culinary News 
  • Chef Hiroyuki Sakai raises $100k to advance Japan-U.S. relations
    Japanese "Iron Chef" icon Hiroyuki Sakai raised $100,000 at a fundraising dinner in Los Angeles to benefit youth programs offered by the Japan America Society of Southern California. "If we're going to foster the future of U.S.-Japan relations, we need to engage youth," said Douglas Erber, president of the society. "We're hoping that, by opening their eyes to another culture, we'll help stimulate them to continue to explore the world around them." Los Angeles Times (tiered subscription model) (12/17) LinkedInFacebookTwitterEmail this Story
  • Food bridges gap between Russia and Georgia
    Despite a tense relationship with Georgia, Russians are happy to partake in a traditional Georgian meal of stuffed breads, fresh vegetables and fish cooked every which way. Russian restaurants owners serving the Georgian dishes are connecting the two cultures at the dining table, and some consumers hope sharing meals will bridge the gap and improve relations, possibly lifting the ban on imports of Georgian wine. National Public Radio/The Salt blog (12/17) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Other News
  Featured Chefs with Plate 

  Beverage News 
  • The science behind a perfect nonvintage Champagne
    Champagne houses pay special attention to their nonvintage Champagne selections -- those made of several different wine blends -- by choosing only perfect grapes and adding just the right amount of sugar to ensure they live up to the hype. "The nonvintage or multivintage Champagne is the flagship of the house," said Jean-Baptiste LeCaillon, director of winemaking at Champagne Louis Roederer. "It is the wine where we concentrate the most know-how and finest experience of the house." The Wall Street Journal (12/14) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Mediterranean Potato Salad
     
    The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Mediterranean Potato Salad. Bon appetit! LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Colleges go mobile to keep dining dollars on campus
    Colleges in the Boston area including Northeastern and the University of Massachusetts Amherst have rolled out on-campus food trucks to appeal to students who otherwise would take their appetites off campus, and Boston University aims to do the same. "We want to enhance the overall meal plan; the more choices we’re able to add, the better," said BU dining services director Barbara Laverdiere. The Boston Globe (tiered subscription model) (12/14) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Hotel chef cuts unsustainable seafood from menus
    Executive chef of the Sheraton in San Diego Steve Black has revamped the menus of the hotel's four restaurants, dropping popular items such as Alaskan halibut and Chilean sea bass in favor of more sustainable breeds. Black, who recently won the city's Top Green Chef competition, focuses on locally caught, abundant offerings such as Baja shrimp and tilapia. San Diego Union-Tribune (12/17) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Simple manioc root becomes Brazil's trendiest ingredient
    Manioc root, a staple food of Brazil's poor, is making its way into the country's upscale restaurants as top chefs focus on traditional foods from local sources. "The manioc is without a doubt Brazil’s most important patrimony, foodwise," said Joselito Motta, a scientist with Brazil’s Embrapa agriculture research agency. "But only now are we finally realizing what an important crop it is, and how great its potential for the future is." The Washington Post/The Associated Press (12/18) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Wines made for chefs
    Looking for high-quality, reasonably-priced California wines to offer your customers? Try the CIA's very own Greystone Cellars wines. Each vintage of this exclusive label is approved by an expert panel at the CIA, and is crafted to pair well with a variety of global dishes. Call your distributor today to order or contact Greystone Cellars. A portion of the proceeds from the sale of Greystone Cellars wines benefits the scholarship fund at the CIA at Greystone.

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  • 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 
There are two things that one must get used to or one will find life unendurable: the damages of time and injustices of men."
--Nicolas Chamfort,
French writer


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Position TitleCompany NameLocation
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefRenown Health Reno, NV
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