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- Missing morels allow other mushrooms to take over menus
Spring is usually the time chefs and foragers are giddy about collecting the year's crop of morels, but the unseasonably warm winter and spring weather has made the coveted mushrooms extremely hard to find. The lack of morels is pushing other exotic mushrooms into the spotlight, and varieties such as chanterelles and black trumpets are being added to everything from sandwiches and soups to polenta and pasta dishes. The Philadelphia Inquirer
(4/25)      
 | Arugula Salad with Wisconsin Blue Cheese
Radish slices, apples and arugula are coated with a dressing made from shallots, vinegar, honey, olive oil and mustard. Top with Wisconsin Blue Cheese for an earthy, piquant flavor. |
| Culinary News |  |  |
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- Botanicals get a boost on 2012 menus
Chamomile, sassafras and thistle may start popping up on more menus this year as chefs stock up on wide varieties of botanicals, this year's latest dining trend. "I do believe [botanicals] are good for you in a lot of ways, but I don't cook with them because of that reason. I cook with them because they taste good. It’s more about new flavors, interesting ingredients," says chef Jerry Traunfeld of Poppy in Seattle. Restaurant Management online
(4/25)
- Adventurous eaters move beyond sweet and salty
While sweet and salty flavors ranked highest in a survey by Culinary Visions Panel, people who say they are adventurous eaters prefer the less-popular sour, umami and bitter flavors. "Sweet and salty flavors are sure to please mainstream consumers looking for dining comfort and satisfaction," said Executive Director Sharon Olson. "If you want to challenge your customers a bit more, take a cue from what foodies prefer and introduce a bitter or sour note into a favorite menu item like chocolate for dessert." QSRMagazine.com
(4/25), USA TODAY
(4/25)
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| The Healthy Kitchen | | |
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- Strawberries, blueberries help ward off memory problems, study says
Data from the Nurses' Health Study show that women who ate the most strawberries and blueberries developed memory problems at slower rates than did those who ate less, according to researchers at Brigham and Women's Hospital. The study in the Annals of Neurology found that the biggest berry eaters averaged only a single half-cup of blueberries or two half-cups of strawberries each week, which author Elizabeth Devore called "simple interventions that appear to have pretty healthful effects." WebMD
(4/26)
- Beetroot can boost athletic performance, research says
A new study from St Louis University shows that athletes who eat beetroot right before a race post faster times than those who do not. This is due to the vegetables high nitrate content, which can increase muscle stamina and efficiency. "Because whole vegetables have been shown to have health benefits, whereas nitrates from other sources may have detrimental health effects, it would be prudent for individuals seeking performance benefits to obtain nitrates from whole vegetables, such as beetroot," says lead author of the study Margaret Murphy. The Telegraph (London)
(4/26)
| Beverage News | | |
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- Whiskey: From shot glass to smooth sipper
The Bay Area is quickly becoming the epicenter for American craft whiskey that demands to be sipped, not taken as a shot. As Americans demand more handcrafted, artisanal products, distillers are changing the way they make the amber liquid, creating smoother finishes and using unique ingredients such as microbrewery pilsner. "Like wine, there are so many flavor profiles in whiskey," says sommelier Caterina Mirabelli. "Distillers are making really smooth, more approachable whiskeys that you can sit with and sip for a while." San Jose Mercury News (Calif.) (free registration)
(4/25)
| Recipe Roundup | | |
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5 recipes we think you'll want to try
| A Side of Business | | |
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- Carmel Cafe introduces MenuPads
Tampa's Carmel Cafe & Wine Bars are getting national attention for their MenuPads, iPads that let customers see vivid images of dishes, pick wines to go along with their meal, and send their order directly to the kitchen. "The iPads really put the customer in total control of their experience," says Carmel's founder, Chris Sullivan. The Tampa Tribune (Fla.)
(4/25)
- Ordering up a better drive-thru experience
Big Red Rooster, which manages brands for several quickservice restaurants, is setting its sights on revamping the drive-thru experience. Walk-up windows, ability to pre-order on smartphones and incorporating video into the ordering system to increase face-to-face contact are just a few of the firm's innovative ideas.
"Although fast food drive-thrus improved operational efficiency over the last four decades, the impersonal, drive-around-back experience remained relatively the same," said executive vice president Dan Stanek. "Big Red Rooster sees the drive-thru as an incredible opportunity to innovate." QSRMagazine.com
(4/25)
| Worlds of Flavor | | |
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- Spice up your cooking by using different chile peppers
Americans tend to favor the jalapeno pepper, but when it comes to cooking Mexican cuisine there are many other chile peppers that can be used to add heat and flavor. Tony Kail of Jackson, Tenn., taught a four-hour cooking class that focused on the wide variety of peppers available, handing out ancho and Cascabel peppers, and showing students different cooking techniques to inspire them to think outside the box when it came to pepper varieties. The Jackson Sun (Tenn.)
(4/25)
| CIA Offerings | | |
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Wines made for chefs
Looking for high-quality,
reasonably-priced California
wines to offer your customers? Try the CIA's
very own Greystone
Cellars wines. Each vintage of this exclusive label is approved by an
expert panel at the CIA, and is
crafted to pair well with a variety of global dishes. Call
your distributor today to order or contact Greystone
Cellars. A portion of the proceeds from the sale of Greystone
Cellars wines benefits the scholarship fund at the CIA
at Greystone.
-
Accelerated Culinary Arts Certificate
Combine your hospitality management, food science or nutrition degree with an Accelerated Culinary Arts Certificate from the CIA and you'll be ready to take on the dynamic, challenging, and rewarding world of professional kitchens. Discover what the CIA's Accelerated Culinary Arts Certificate Program (ACAP) can do for your career. Inquire Now! Classes start Aug. 7!
| Food for thought | | |
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Stylish trends and fabric innovations are increasingly helping chefs and restaurant workers adopt a cooler look that also helps keep them from overheating in the kitchen. New materials that wick away moisture keep bodies cool, while new color choices and improved tailoring help staffers stay stylish. 
