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November 6, 2012
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  Today's Special 
  • Brussels sprouts, the unexpected vegetable of the season
    Near California's Half Moon Bay, Brussels sprouts have become a sought-after delicacy. "It's almost like a designer vegetable now, where they're very desirable," said David Lea, who farms the sprouts. Chefs have embraced the vegetable, and California restaurants offer everything from Brussels sprout chips to mashed potatoes paired with toasted sprouts. Chef John Ledbetter of Bocanova in Oakland's Jack London Square said the eatery offers five different side dishes, but "I sell Brussels sprouts more than anything else." San Jose Mercury News (Calif.) (free registration) (11/5) LinkedInFacebookTwitterEmail this Story
OSCAR MAYER Bacon adds delicious appeal to your menu
Everything's Better With Bacon!—especially when crispy crumbles of top-quality OSCAR MAYER bacon are sprinkled atop a toasty flatbread. Great as an appetizer or entrée, our Fig & Prosciutto Flat Bread adds a touch of elegance to any menu. Click here for this and other creative bacon recipes. Plus, save up to $225 if you order before time runs out.
  Culinary News 
  • Italian chef brings lifetime of culinary skill to Hong Kong
    These days, Chef Giuliani Dacasto showcases his mastery of Italian cuisine at Hong Kong's award-winning Aqua Roma, and the chef has come a long way since he first started cooking. "My adventure with cooking started when I was nine years old when I began cooking for my family every evening, seeing as my mother was too busy working," he said. "From the first moment I spent in the kitchen, I knew this was something I wanted to do for the rest of my life, and that this was something I could be really great at. My first steps in the art of cooking was taught to me by my grandmother, and she had a significant influence on my dishes at the beginning of my career." Reuters (11/6) LinkedInFacebookTwitterEmail this Story
  • Giving stuffing a chance to shine
    Often relegated to the Thanksgiving table, stuffing is versatile and tasty enough to be eaten any day, writes Julia Moskin. "Stuffing is one of the most forgiving, fragrant and inspiring dishes imaginable," she writes. "When made from scratch and seasoned right, it is rich, moist and savory, shot through with different textures and flavors that give cooks plenty of room to play. That basic amalgamation of starch, fat and aromatics is indisputably delicious." The New York Times (tiered subscription model) (11/5) LinkedInFacebookTwitterEmail this Story
Excite your menu with the Thai-inspired sweet and spicy flavors of our exotic sautéed Louisiana Shrimp. Get recipes and learn more about Louisiana Seafood where flavor comes to life.
  The Healthy Kitchen 
  • Fast-food, restaurant dining linked to higher calorie intake
    Children and teens had higher calorie intake -- including more sugar and fat -- on days they ate at a fast-food chain or full-service restaurant, according to a study in the Archives of Pediatrics & Adolescent Medicine. Researchers also noted that eating at either restaurant type was associated with a decline in milk intake among children. Reuters (11/5) LinkedInFacebookTwitterEmail this Story
  Featured Chefs with Plate 
  • Who's in and who's out in Chef Shuffles for the week of Oct. 12
    Top Chef-fer Kenny Gilbert breaks up with Miami’s 50 Eggs Restaurant Group, NYC’s China Latina starts service, and R.J. Cooper bares his Gypsy Soul in D.C. Read more. LinkedInFacebookTwitterEmail this Story

  Beverage News 
  • Simple questions help sommeliers find the perfect pairing
    Some diners may seem apprehensive when a sommelier stops by their table, but asking a few simple questions can usually help patrons decide on just the right bottle to go with their meal. "With a quick few questions, you can home in on what they like and whether they are adventurous," said Patrick Cappiello, the wine director at NYC's Gilt. "It starts off with a real basic conversation. My No. 1 goal is to give them the bottle of wine that will make them happy." The New York Times (tiered subscription model) (11/2) LinkedInFacebookTwitterEmail this Story
  • Other News
  What's Cookin' at The Culinary Institute 
  • Black beans with peppers and chorizo
    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 black beans with peppers and chorizo. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Consumers continue love affair with the burger
    Beef is getting more expensive, and health advocates tell us to eat more plants, but burgers continue to grow in popularity. Chains continue to expand across the country, and chefs are creating new premium concepts that draw curious consumers with ingredients such as peanut butter -- the latest burger-topping craze. SmartBrief/SmartBlog on Food & Beverage (11/6) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Chefs celebrate the return of white truffles
    Now is the season for white truffles, and across the country chefs are serving up this culinary treasure. Chef Marc Forgione crafted a white truffle tasting menu at his eponymous New York City restaurant, and at Scott Conant's Scarpetta diners can request white truffle shavings atop any order. (11/5) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Join the CIA at the Catersource Conference & Tradeshow 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 for more details. LinkedInFacebookTwitterEmail this Story
  • Food is opportunity
    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 
It's impossible to move, to live, to operate at any level without leaving traces, bits, seemingly meaningless fragments of personal information."
--William Gibson,
American-Canadian author

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