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December 17, 2012
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  Today's Special 
 

 
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.
 

  Culinary News 
  • U.S. balsamic vinegar gets authentic overhaul
    After balsamic vinegar hit the American culinary scene in the 1970s, waves of cheap, imitation products hit store shelves, making a mockery of the renowned Italian vinegar. Recently though, several U.S. brands discovered the authentic way to create versatile, delicious balsamic -- without the added sugar and food coloring. The Wall Street Journal (12/14) LinkedInFacebookTwitterEmail this Story
  • Are diner expectations to blame for seafood bait and switch?
    Many restaurants swap one species of seafood for another, says Oceana, an ocean conservation group that last week released a report on seafood fraud in New York City. Some chefs and suppliers say diners in search of prime ingredients at low prices are to blame. "People want cheap sushi, and this is what happens. You pay for what you get. That’s what I think gets lost in translation," Robert DeMasco, owner of New York wholesaler Pierless Fish, said. The New York Times (tiered subscription model) (12/15) LinkedInFacebookTwitterEmail this Story
  • The beauty of braising
    Braising meat to tender perfection is an art, according to culinary writer David Tanis. Instead of opting for a roast or steak, choose large, meaty duck legs or high-quality veal and simmer in wine, tomatoes and broth for a succulent and savory winter dinner. The New York Times (tiered subscription model) (12/14) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Rise in U.S. breakfast sales concerns dietitians
    Breakfast food sales have jumped 20% in the past four years indicating that Americans are eating breakfast more often, but according to a new report by Mintel, the foods they are choosing -- breakfast meats and pastries -- worry many nutritionists. "It’s very hard to say whether it’s better to not eat breakfast or to eat bacon and doughnuts," said Margo Wootan of the Center for Science in the Public Interest. "This is not good news for Americans' diets and health." MarketWatch (12/14) LinkedInFacebookTwitterEmail this Story
  Wine of the Week 
  • Calif. offers up the perfect bargain white wine for holiday meals
     Zester logo
    The lively, lemon-lime-and-mint scented 2011 Morgan Sauvignon Blanc from California’s cool Monterey region is the perfect bargain white wine for the holidays. With its refreshing herb and citrus flavors, bright mineral notes, and attractive round texture, this white is exceptionally versatile: It’s good alone as an apéritif as well as with prosciutto-wrapped asparagus, sushi, shrimp, scallops and all kinds of salads. And it’s widely available at $15 a bottle, even cheaper at discount liquor chains. Read more. ZesterDaily.com (12/10) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Brewers toast to apocalypse with Mayan-inspired brews
    While some say the Mayan calendar indicates Dec. 21 will bring the end of the world, U.S. brewers are choosing the celebrate the infamous day with concoctions featuring Mayan-inspired ingredients such as corn, chilies, honey and cocoa nibs. "We decided to look at the Mayan culture and figure out what they would make," said Tom Young, owner of Great Basin Brewing in Reno, Nev. "[It's] a very drinkable beer. It really comes through why chilies and chocolate are such a good combination." National Public Radio (12/14) LinkedInFacebookTwitterEmail this Story
  • Roaster tells D.C. chefs to get better at coffee
    Qualia Coffee owner Joel Finkelstein says quality Washington, D.C.-area restaurants and chefs who obsess over putting quality ingredients on every plate fall short when it comes to the coffee they serve. "It took a long time for beer to come around. I’m hoping coffee will be next, and people will start to appreciate that." The Washington Post (12/14) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • S. Fla. sees fewer cash-only restaurants
    A handful of eateries in South Florida still don't take credit cards, but many former cash-only mom-and-pop establishments have changed their policies after realizing they were losing business. While the change may please customers, it can be a costly move due to swipe fees. "Year over year, credit card swipe fee costs are in the top three to five fastest growing expenses for our industry," said the National Restaurant Association's Liz Garner. The News-Press (Fort Myers, Fla.) (12/13) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Growers bring back American chestnuts
    American chestnuts, decimated by blight in the early 1900s, are being grown again as farmers figure out how to prevent disease and consumers discover their health benefits. "There's a steady and consistent growth, in the number of growers, the number of acres, and the number of people who are buying chestnuts," said Michael Gold, forestry professor at the University of Missouri. National Public Radio/The Salt blog (12/14) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Expert food and beverage consultants
    Since 2005, CIA Consulting has delivered market-ready products and services and expert culinary training to hundreds of clients in the foodservice and hospitality industry and beyond. Now it’s your turn! Find out how partnering with the master chef-consultants of CIA Consulting can help you innovate your business into the future -- visit us today. LinkedInFacebookTwitterEmail this Story
  • Bring your career to a whole new level
    Latin cuisine is one of the hottest segments of the foodservice industry. With restaurant patrons demanding both authentic and creative interpretations of the traditional foods of Latin America, the demand for chefs to be more knowledgeable than ever in these regionally diverse cuisines is on the rise. The CIA's Latin Cuisines Certificate Program will give you the edge you need to make your mark on the foodservice industry. Learn more. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Action is the antidote to despair."
--Joan Baez,
American singer


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Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefRenown Health Reno, NV
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