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December 7, 2012
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  Today's Special 
  • How to give plain pork chops the flavor of wild hog
    Butcher Jesse Griffiths and chef Morgan Angelone enjoy hunting wild hog in the early hours of the morning in central Texas, then spending the rest of the day cooking ham, sausage or stew. Although feral pigs have more robust flavor than their commercially-raised cousins, Griffiths said a 12-hour soak in his famous anise-based brine can give common supermarket pork chops a kick of wild flavor. The New York Times (tiered subscription model) (12/6) LinkedInFacebookTwitterEmail this Story
Florida Orange Buffalo Chili
Buffalo is big in size and flavor. Add specialty appeal to your menu with Florida Orange Buffalo Chili featuring the rich, hearty taste of this native Great Plains favorite. Click here for more recipes to take Florida citrus in new directions.
  Culinary News 
  • Chefs return to Japan after altering sushi scene in London and NYC
    Japanese sushi chefs Junichi Onuki and Naomichi Yasuda spent years abroad in London and New York City perfecting their craft, both receiving rave reviews and boosting their notoriety in the culinary world. Now, both have returned to Japan to head up sushi joints and learn more about their heritage. "[In London] I was responsible for telling people about Japanese culture. I felt that I had a very important role," Onuki said. "Suddenly, I really missed my culture and wanted to see authentic Japanese cooking. I really felt that I had to go back to Japan." CNN/Travel (12/6) LinkedInFacebookTwitterEmail this Story
  • Japan's comfort food hits London restaurant scene
    The simple noodle soup known as ramen has become ubiquitous in the Japanese dining scene as the ultimate comfort food with warming, filling ingredients like starchy noodles and rich pork. The ramen sensation is now spreading to London where four specialty shops have opened in the past six months serving the dish created every which way, including one consisting of noodles, eggs, smoked bacon and ham. The Guardian (London) (12/5) 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.
  The Healthy Kitchen 
  • Analysis: Take food-cancer links with a dose of skepticism
    Researchers examined studies linking 40 foods to increases or decreases in cancer risks, and found most were based on weak evidence that did not stand up to broader reviews. "We have seen a very large number of studies, just too many studies, suggesting that they had identified associations with specific food ingredients with cancer risk," said Dr. John Ioannidis from the Stanford Prevention Research Center. "People get scared or they think that they should change their lives and make big decisions, and then things get refuted very quickly.” Forbes (12/6) LinkedInFacebookTwitterEmail this Story
  • USDA announces ground-poultry rules
    The USDA is requiring producers of ground turkey and ground chicken to reassess their Hazard Analysis and Critical Control Points plans within 90 days because of recent salmonella outbreaks. "Incorporating information obtained from salmonella outbreaks will enhance food safety efforts, helping to avoid future outbreaks and ensure a safer food supply for consumers," said Elisabeth Hagen, undersecretary for food safety. Supermarket News (12/6) LinkedInFacebookTwitterEmail this Story
  Cocktail Hour 
  • Apple cider gets dressed up for a holiday party
     Zester logo
    Cider -- hard or sweet -- is enjoying a revival as the new "it" libation among the growing gluten-free crowd. And five minutes of prep time now will yield the perfect cocktail for a holiday party weeks away. The key is to use premium ingredients, including fresh apple cider. We have two recipes that will wow any holiday get-together. Try Banjo Bill's Anticipation, featuring spiced rum, or a Captain Vacation's Spiced Rum with fruit, ginger, cinnamon and cloves. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  Featured Content 

  A Side of Business 
  • When bad Yelp reviews drive restaurateurs overboard
    Craft & Commerce co-owner Arasalun Tafazoli's solution to coping with bad reviews on Yelp is to have friends give voice to the most melodramatic of the pans and play them in the restaurant's restrooms. It's tame compared to some other reactions, including an Ottawa restaurant owner who was convicted of criminal libel after creating a fictional dating profile of a reviewer who complained about the eatery messing up her order. (12/6) LinkedInFacebookTwitterEmail this Story
  • Other News
  Star Ingredient 
  CIA Offerings 
  • New year, new challenges: are you prepared?
    The year 2013 will bring great prosperity in the foodservice industry. That also means greater competition. How will you increase your market share? The best way is to polish your skills, expand your menu, and stay on top of food trends. You can accomplish all of this and more by coming to The Culinary Institute of America for professional development. Get started now. 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
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  Food for thought 
You will never find time for anything. If you want time you must make it."
--Charles Buxton,
British brewer, philanthropist, writer and legislator

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Position TitleCompany NameLocation
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefSimmons CollegeBoston, MA
Executive Chef 2SodexoBaltimore, MD
Sous ChefMaggiano’s Little ItalySan Jose, CA
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