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March 4, 2013
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  Today's Special 
 
  • Chefs serve tobacco-tasting dinner at Cigar Festival
    At the 15th annual Cigar Festival in Havana, Cuba, a group of Croatian chefs infused an entire meal -- from the bread basket to the ice cream dessert -- with the flavor of Cuban cigar leaves. "It's about variety," said chef Grgur Baksic. "We are a little bit crazy. Our company are gastro-explorers, so we are always looking for what ... is not normal for other people." Daily News (New York)/The Associated Press (3/1) LinkedInFacebookTwitterEmail this Story
Chipotle-rubbed pork loin with green enchilada apricot sauce
For stuffing, combine cooked onion, spinach, apricots, apples, breadcrumbs, thyme, chili pepper and queso fresco. Rub pork with EMBASA® Chipotles and adobo sauce. Top with apricot enchilada sauce — a reduction of white wine, butter, flour, LA VICTORIA® Green Enchilada Sauce, apricot jam and dried apricots. For more inspiring menu ideas, click here.
  Culinary News 
 
  • Travel writers predict exotic food trend will explode in 2013
    Globe-trotting travel writers are predicting a heavy influx of exotic foods on the menus of trendy American restaurants and gourmet food trucks in the next year. Be on the lookout for adventurous options such as Tahitian poisson cru, Mexican panucho and Burmese bohinga. USA Today (3/3) LinkedInFacebookTwitterEmail this Story
  • Kosher foodies explore new cultures
    Kosher food enthusiast Eddie Fox founded the Beverlywood Supper Club 17 months ago to give Jewish foodies who keep kosher a way to broaden their culinary horizons. The group has found ways to create kosher versions of Indian, Korean, Cuban, Vietnamese, regional Southern and Japanese meals. "For me food is an avenue to a person's heart -- it helps you get to know who they are," Fox said. Los Angeles Times (tiered subscription model) (3/2) LinkedInFacebookTwitterEmail this Story
  • Other News

 
Gourmet Grilled Ham & Cheese with Wisconsin Swiss
Introducing a ham & cheese that's, well, not really a ham & cheese. For starters, we use soppressata and prosciutto instead of ham, sourdough instead of regular bread, and a mustardy, vinegary, sweet, hot banana pepper sauce, lovingly known as Shasha. The kicker? Four slices of Wisconsin Swiss—for a Reuben/Croque Monsieur lovechild like no other. Get the recipe.
 

  The Healthy Kitchen 
  Wine of the Week 
  • Varied flavors of Rosé des Riceys are worth savoring
     Zester logo
    Changing from one year to the next, the Rosé des Riceys wines are a delicate find. Located within the southern French subregion of Aube, the tiny village of Les Riceys lends its name to one of only two still wines that may legally be produced in the domain of the world’s most famous sparkling wines (the other being Coteaux Champenois). Though made from an otherwise familiar grape -- 100% Pinot Noir -- Rosé des Riceys is unique. A veritable chameleon in the bottle, it is, as grower-producer Christophe Defrance said, "very different from one year to the next." LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • What's behind the grades on wine?
    Wine critic Robert M. Parker Jr. created a numerical system for scoring wine several decades ago to help the masses get a better handle on what makes a good wine. Some critics and wine-makers say the system has led to retailers stocking fewer and fewer bottles that don't score at least a 90, even though bottles in the high-80s can be a great value. The Wall Street Journal (3/2) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Philly draws chefs from farther afield
    High-profile out-of-town chefs are increasingly flocking to Philadelphia's restaurant scene, opening new eateries and freshening menus at more established restaurants. "This is a really cool time to be in Philadelphia," said Greg Vernick, a CIA graduate who worked in New York for Jean-Georges Vongerichten for five years before launching Vernick Food & Drink in Rittenhouse Square last year. The Miami Herald (free registration) (3/3) LinkedInFacebookTwitterEmail this Story
  • Report: Restaurant operators have a positive outlook for economy
    Restaurant operators' optimism hit a five-month high in January, as eateries forecast growth in same-store sales, capital spending and the overall economy, according to the National Restaurant Association's monthly performance index. About 30% of operators said they expect economic conditions to improve in the next six months, compared to 17% the month before. QSRMagazine.com (3/3) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • Menus of Change: Good for you, good for the planet
    If you have every wondered how to make foods that are good for you, good for the planet, and craved by your customers, you’ll get the answers at Menus of Change. This new initiative from the CIA and the Harvard School of Public Health combines scientific insights with nutritional information and environmental data to help culinarians navigate the ever-changing marketplace. Armed with what you will learn at Menus of Change, you’ll be in a position to make the choices that matter most as we lay the course to a healthier population and more sustainable environment. Join us for Menus of Change, June 10-12, in Cambridge, Mass. LinkedInFacebookTwitterEmail this Story
  • Get the credential that gives you the edge
    Many professionals find that they need something more when faced with the task of leading a food and beverage operation, even though they're highly skilled and educated in their areas of expertise. The CIA has the solution -- the Accelerated Culinary Arts Certificate Program (ACAP) -- a great way for you to get in touch with your "inner chef". Get started on a credential that opens up a whole new world of opportunity in your career. Get started today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
The man who insists upon seeing with perfect clearness before he decides, never decides. Accept life, and you must accept regret."
--Henri Frédéric Amiel,
Swiss philosopher, poet and critic


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Position TitleCompany NameLocation
Summer Farm ChefHarmony Valley FarmViroqua, WI
Executive Sous ChefMelville Marriott Long Island, NY
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Future Opportunities Nationwide - Kitchen ManagerCheesecake FactoryMultiple Locations, United States
Director, Materials and FoodGate GormetSan Francisco, CA
Product Development ChefReser's Fine FoodsBeaverton, OR
Director of Room Service/In Room Dining The Ritz-Carlton Hotel Company LLC Greater Los Angeles Area, CA
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