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- Chefs share their real thoughts on Yelp reviews
Chefs on a panel at last week's South Beach Wine & Food Festival fell into two general categories when it came to the subject of responding to Yelp reviewers: either they ignore them completely, or try and respond in a helpful way to the constructive ones. "Ultimately, we’re in the service industry, and I want to make people happy," said Michelle Bernstein of Sra. Martinez and Michy's, who says she responds to serious reviews but ignores the "crazies." The Huffington Post
(2/27)      
 | Give Your Beverage Menu a Boost — Flavors from Florida and South America join forces in a beverage fusion of grapefruit juice, pisco, fresh grapes and club soda creating the delectably desirable Pelican Pisco. Give your menu flavor worth celebrating with recipes using Florida citrus. Get this recipe and others featuring Florida citrus here. |
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- Chefs turn old wine into new vinegar
Some California chefs are using leftover red wines to create their own custom vinegars, including Russell Moore, chef-owner of Camino in Oakland, Calif., who started experimenting with the leftovers as a cook at Chez Panisse. "I found early on that my red wine vinegar is better than anything you can buy." San Francisco Chronicle
(2/26)
- Culinary movement turns farmers into chefs
The roles of farmers and chefs have begun to overlap as the farm-to-table restaurant trend grows, National Geographic reports. Farmers Natalie Veres and Cassie Parsons became restaurateurs after launching a food truck that later became Harvest Moon Grille in Charlotte, N.C. The restaurant serves pork from hogs raised on the owners' farm and uses other ingredients raised within 100 miles of the restaurant. National Geographic
(3/2012)
- Colicchio brings a chef's perspective to A&P
Chef Tom Colicchio walked the aisles of an A&P store in Elizabeth, N.J., and discussed how he would use products including jarred, marinated vegetables and cans of soup. For example, "If you want to feel like you're really cooking, buy a can of black-bean soup and a jar of chile peppers," he said. "Steam some clams open in water and garlic -- or white wine -- and mix in the black-bean soup and some of the chiles, and some cilantro. Whoa." Esquire.com
(2/28)
| The Healthy Kitchen | | |
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- With food allergies on the rise, parents receive more help
Parents of children with food allergies, who once had to make sure each school, day care center and restaurant was safe for their children, are finding more support from governments and school districts. States have approved more than 100 allergy-related laws or regulations in the past 10 years. Massachusetts requires restaurants to put allergy information in the kitchen, while Illinois encourages schools to have epinephrine on hand. The Wall Street Journal
(2/28)
- Frequent intake of sweets may lead to tolerance similar to addiction
Researchers at the Oregon Research Institute in Eugene found that adolescents who consumed more ice cream over the preceding two weeks enjoyed milkshakes less, according to brain scans. "We believe that means the more an individual is consuming a high-fat, high-sugar and high-energy food, they develop a tolerance of it in a similar fashion that you see happening with drug addiction or alcohol addition," researcher Kyle Burger said. ABC News
(2/24)
| Featured Chefs with Plate | | |
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| Beverage News | | |
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- Cocktails at NYC's Hearth are a tribute to the city
After realizing that the cocktail menu at New York City's Hearth Restaurant wasn't providing much local flavor, operations manager David Flaherty decided to overhaul the drink list and showcase local spirits. The result is a list of seven drinks named for New York explorers, all of which contain at least one spirit distilled in New York. Serious Eats
(2/27)
| What's Cookin' at The Culinary Institute | | |
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Vegetable Soup, Emilia-Romagna Style
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 Vegetable Soup, Emilia-Romagna Style. Bon appetit!
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| A Side of Business | | |
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- 5 tips for restaurateurs from Social Media Week
 Social media is an effective platform for building customer loyalty and a channel that can support but not replace more traditional marketing efforts, writes Rebecca LeHeup, executive director of the Ontario Culinary Tourism Alliance and a recent panelist at Social Media Week. Other tips: Listen to what your customers are saying and be authentic in your social media messaging. SmartBrief/SmartBlog on Food and Beverage
(2/28)
- Restaurant traffic slowdown hits independents the hardest
U.S. consumers made 2.1 billion fewer restaurant visits last year than they did in 2010, and independent restaurants lost the lion's share of the business, according to the NPD Group. Visits to chain restaurants rose 1% last year, while traffic at independent eateries fell 4%, the report says. Los Angeles Times
(2/27)
| Worlds of Flavor | | |
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- For the best African cuisine, diners must look outside comfort zone
Diners who are unfamiliar with West African cuisine may be turned off by its strong, spicy flavors and the tradition of adding a layer of oil to the plates of honored guests. Eateries serving West African food are rare, but author and African cooking expert Fran Osseo-Asare thinks "African cooking may very well become the next big thing ... Ghana is where Brazil was 30 years ago." The Washington Post
(2/28)
| CIA ProChef Offerings | | |
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Jump-start your career in the wine business
Wine Immersion at the CIA in the Napa Valley can show you how! In a monthlong intensive series of wine studies classes, you will enjoy daily tastings, visit vineyards, spend time with winemakers, and learn from some of the wine industry's most respected professionals. The CIA's Wine Immersion will provide you with the knowledge and confidence to jump-start your career in the wine business. Classes start April 2.
| Editor's Note | | |
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Announcing the launch of SmartBlog on Food & Beverage
SmartBrief has expanded its Restaurants blog to include coverage on the entire food and beverage industry. In addition to coverage of restaurant management and foodservice news, you'll find the latest news and trends from the food and beverage world. The expansion comes as SmartBlogs, home of SmartBrief's original blog posts, videos and interviews, undergoes a networkwide facelift. Now, it's even easier to get the news you need, including insight on social media marketing, finance and executive leadership.
Check out the Food & Beverage blog. We'd love to hear your thoughts. E-mail SmartBrief's Web editor, Doris Nhan, or tweet us @SmartBrief if you have any feedback.
| Food for thought | | |
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 | A man of courage flees forward in the midst of new things."
--Jacques Maritain,
French philosopher
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- Thursday, February 23, 2012
- Wednesday, February 22, 2012
- Tuesday, February 21, 2012
| | | Lead Editor: Rebecca Pollack Scherr
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