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Almonds are Indulgent. Get Chef Ryan Witcher's Chocolate Almond Molten Cake recipe.
May 4, 2011
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  Today's Special 
  • With education, Mexican fare thrives in Boston
    Leo Romero said he had to educate customers about Mexican food when he opened the first Mexican restaurant in New England in 1967, Casa Mexico in Cambridge, Mass. Now, Mexican restaurants are plentiful in the Boston area, but in the early years, he said, "We had a lot of people that would walk in the restaurant who wanted to have burritos or chimichangas -- dishes that are not known in Mexico. They're Tex-Mex dishes." Boston Herald (5/4) LinkedInFacebookTwitterEmail this Story
Customers Will Scream for This Tangy Belgian Waffle Ice Cream Sandwich—See the smiles grow when you add this creamy, crispy and warm dessert, drizzled in a luscious Florida orange juice caramel sauce, to your menu. To receive your free digital copy of our new recipe book, contact Vanessa Hodak at or for more recipes, visit
  Culinary News 
  • A Manhattan chef is shaped by her Texas roots
    Julie Farias, whose San Antonio roots go back three generations, is now executive chef at the trendy Thompson Lower East Side hotel in Manhattan. The CIA graduate said she first learned about food at her family's M&I Meat Market & Grocery, started by her grandmother in the 1940s. San Antonio Express-News (5/4) LinkedInFacebookTwitterEmail this Story
  • Other News
  The Healthy Kitchen 
  • Giving toddlers a variety of foods can prevent picky eaters
    Parents who expose their toddlers to a wide variety of food tastes, including ethnic dishes, may reduce their dependence on less-healthy childhood staples such as pasta and pizza and prevent them from becoming a picky eater, nutrition experts say. While a pregnant woman's diet may influence her child's food preferences, nutritionists recommend having a toddler try a food 20 times before deciding it is something they really do not like. The Boston Globe (free registration) (5/4) LinkedInFacebookTwitterEmail this Story
  • Study questions guidelines on salt consumption
    European researchers looked at data on almost 3,700 people and found that 4% of those with the lowest salt consumption died from cardiovascular disease, compared with 1% among those who had the highest intake, although consumption was not linked to a risk of heart and blood vessel disease. Dr. Jan Staessen, lead author of the study, which appears in the Journal of the American Medical Association, said the results don't back salt-intake guidelines, noting that lower salt consumption might have benefits but also adverse effects. Reuters (5/3), CNN/ (5/4) LinkedInFacebookTwitterEmail this Story
  eKnowledge for Restaurant Professionals 
  Beverage News 
  • Honest Tea introduces no-calorie lemonade
    Honest Tea has launched Honest Ade, a calorie-free organic lemonade sweetened with stevia. "Our classic lemonade provides the satisfying taste of fresh-squeezed lemons, and you won't have to worry about squeezing into your swimsuit," said President and CEO Seth Goldman. Drug Store News (5/3) LinkedInFacebookTwitterEmail this Story
  • Coca-Cola, at 125, looks to the future
    Coca-Cola, marking 125 years this week, has seen its stock rise 25% in the past year, as it posted a fourth quarter of growth in North America. But CEO Muhtar Kent is avoiding complacency, saying the company has "a long way to go before we can be proud of all our brands, about our innovation, our speed of innovation, our speed of commercializing things." The Atlanta Journal-Constitution (5/4) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • Restaurateurs dish on the ins and outs of al fresco dining
    Guests' demand for outdoor dining in the warmer months of the year makes dealing with the challenges of permits and the logistics of getting food from the kitchen to the great outdoors worth it, say Noah Corwin, operations manager of Redwood Restaurant and Bar, and German Broggi, food and beverage director for Park Hyatt Washington. Both advise eateries to be patient and to have plans in place to cope with everything from insect invasions to sudden rainstorms that drive outdoor diners inside. SmartBrief/SmartBlog on Restaurants (5/4) LinkedInFacebookTwitterEmail this Story
  Temperature Check 
  • What is your fish of choice to prepare?
    Salmon.  38.68%
    Sea bass.  13.70%
    Cod.  13.16%
    Other.  11.55%
    Tuna.  11.10%
    Mahi-mahi.  8.24%
    Tilapia.  3.58%
VP Executive ChefBertucci's CorporationNorthborough, MA
Head ChefStonecroft Country InnLedyard/Mystic, CT
Head ChefRamapo for ChildrenRhinebeck, NY
Culinary Focused ManagersHillstone Restaurant GroupNationwide, United States

  CIA ProChef Offerings 
  • Accelerated Wine and Beverage Certificate
    You may have already earned a hospitality or culinary degree. But in the industry, beverages drive a major percentage of the profits. Now get that extra something you need to stand out with employers! The CIA's Accelerated Wine and Beverage Certificate Program will give you a deep understanding of fine wines, beers, artisan spirits, coffees, and teas after just 30 weeks. Inquire now! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Editor's Note 
  • SmartBrief has an Android app
    SmartBrief is proud to announce the launch of our Google Android application, available for download at Android Market. The app extends our promise to keep you informed and save you valuable time every day. Download the app, and tell us what you think. LinkedInFacebookTwitterEmail this Story
  Food for thought 
The things we hate about ourselves aren't more real than the things we like about ourselves."
--Ellen Goodman,
American columnist, author, speaker and commentator

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