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November 12, 2012
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  Today's Special 
  • Fondue, other DIY cuisine make a comeback
    Fondue pots loaded with cheddar or chocolate are making a comeback on tables across the U.K., and other cook-it-yourself options deriving from mostly European traditions are also popping up on tabletops. The conical Tartar's hat allows users to grill their favorite meat and fish while vegetables simmer in the juices collected in a pan underneath, while hot rocks called Pierre Chaud make the perfect surface for cooking a steak. The Guardian (London) (11/9) LinkedInFacebookTwitterEmail this Story
Florida Orange Caramel Iced Coffee Frappé
While the word "frappé" comes from France, the frothy Florida Orange Caramel Iced Coffee Frappé is a decidedly American and a Beantown favorite. Refresh with an icy jolt of coffee combined with caramel, cinnamon and Florida citrus. Take Florida citrus in new directions with more recipes here.
  Culinary News 
  • CIA's St. Helena campus offers classes with a global perspective
    The CIA campus nestled in the hills of Napa Valley draws professional culinary figures from every corner of the globe during its annual Worlds of Flavor conference, but it also appeals to local residents of St. Helena with week-long cooking classes focusing on knife skills, kitchen terminology and myriad cooking methods. "There was a huge demand for these [classes]," said Greg Drescher, vice president for strategic initiatives and industry leadership, who added that more home cooks are asking for classes focused on international cuisine, such as Spanish tapas. Napa Valley Register (Calif.) (11/10), Napa Valley Register (Calif.) (11/10) LinkedInFacebookTwitterEmail this Story

Cherry Hardwood Bacon & Duck Tamales with Ancho Relish

This upscale twist on a traditional Mesoamerican dish features the distinct flavor of Jones Dairy Farm Cherry Hardwood Bacon with shredded duck and corn masa. A sweet and spicy relish loaded with ancho peppers, cherries and vegetables complements the richness of the meaty tamale. It's a unique dish your diners are sure to come back for, time and again.
Get the recipe.

  The Healthy Kitchen 
  Wine of the Week 
  • It's a new world for Chardonnay with offerings from New Zealand
     Zester logo
    Though the Marlborough region of New Zealand gained its reputation from its Sauvignon Blancs, the terroir clearly suits Chardonnay, too. That's particularly true for a new crop of biodynamic offerings that are particularly good. The smoky, sophisticated 2009 Seresin Reserve Chardonnay is fruity and tangy with a slight taste of nuts, a satiny, polished texture and a surprisingly long finish. Check out how winemaker Clive Dougall used minimal intervention winemaking and wild yeast fermentation to create it. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • With the winter chill comes barley wine season
    Barley wine, first made popular by 18th century Brits using winter's cold temperatures to provide consistent fermentation, is the perfect strong brew to enjoy in the crisp air. While pricier than the average beer, barley wine is worth the cost and can be found from extra-pale, IPA-like flavors to heartier, darker versions. The Wall Street Journal (11/9) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • Food Network restaurant dishes out fare inspired by celebrity chefs
    The Food Network has opened its first restaurant, in Terminal 3 of the Fort Lauderdale-Hollywood International Airport in Florida. The Food Network Kitchen, a casual eatery, will feature dishes created by the lifestyle network's slate of celebrity chefs such as Paula Deen. "Our fans watch us and say, 'I want to taste that,' so this is our first opportunity to feed them and to do it in a fun way," said Sergei Kuharsky, Food Network's general manager for new enterprises. Sun-Sentinel (Fort Lauderdale, Fla.) (11/9) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  CIA Offerings 
  • Join the CIA at 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" at the Catersource Conference & Tradeshow. Enroll now and use code CIA13 to receive $50 off your 2013 registration. Visit for more details. LinkedInFacebookTwitterEmail this Story
  • Add hands-on culinary skills to your resume
    Ever find yourself a little out of your depth in a professional kitchen? Spend 30-weeks in the CIA's Accelerated Culinary Arts Certificate Program and you'll feel cool and confident in any culinary situation! The program is designed especially for individuals who hold bachelor's degrees in hospitality/restaurant management, food science, nutrition, or similar fields of study. Learn more today. LinkedInFacebookTwitterEmail this Story
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  Food for thought 
I observe the physician with the same diligence as the disease."
--John Donne,
British poet, satirist, lawyer and cleric

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Culnary ManagerHillstone Restaurant GroupNew York, NY
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