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December 30, 2011
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  Today's Special 
  Culinary News 
  • Wisconsin chefs plan new menus for 2012
    The new year's resolutions of some Wisconsin chefs involve custom-cured meats and sustainable ingredients. Paul Funk of Hinterland Erie Street Gastropub hopes to team up with the restaurant's brewery to feed brewing byproducts to the heirloom-breed hogs used in its meats, and Zachary Espinosa of Harbor House wants to make sustainable seafood the star of the restaurant's 2012 menu. Milwaukee Journal Sentinel (12/29) LinkedInFacebookTwitterEmail this Story
  • Meatballs offer comfort, keep costs down
    Chef Michel Richard is bringing his take on affordable comfort food to the nation's capital with his new meatball eatery. The concept appealed to Richard because "you can keep the price down," and the meatballs, which are made off-site, don't take much time to prepare and serve. National Public Radio/The Salt blog (12/29) LinkedInFacebookTwitterEmail this Story
  • Chicago restaurant showcase slims down
    Chicago Mayor Rahm Emanuel has cut the 30-year-old Taste of Chicago from 10 days to five and moved the restaurant showcase to later in July. Organizers also expect the event to take on a more upscale vibe, in keeping with the city's growing reputation as a "foodie town," says Cultural Affairs spokeswoman Cindy Gatziolis. Chicago Tribune (12/29) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Other News
  Beverage News 
  • Wine, liquor sales up during holidays
    Alcohol sales in the U.S. are 67% above average during the week before Christmas and 39% higher than average in the week before New Year's, according to Nielsen. Pinot noir and Rieslings are the top choices in wine, while liquor served alone or in mixed drinks are best-sellers. Progressive Grocer (12/29) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Department-store restaurants become dining destinations
    Department-store restaurants were once upscale places to stop for a bite while shopping. They hit hard times in the '70s and '80s, but they're back on top at upscale New York stores including Saks, Bloomingdale's and Macy's. Bergdorf Goodman's Manhattan flagship boasts two eateries, including BG Restaurant where shoppers pay $35 for afternoon tea and scenic views of Central Park. The New York Times (tiered subscription model) (12/29) LinkedInFacebookTwitterEmail this Story
  CIA ProChef Offerings 
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Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Editor's Note 
  • SmartBrief will not publish Monday
    In observance of the New Year's holiday, SmartBrief will not publish Monday. Publication will resume Tuesday. Enjoy the holiday! LinkedInFacebookTwitterEmail this Story
 
Position TitleCompany NameLocation
Baker/Pastry ChefSeaWorld San DiegoSan Diego, CA
Executive ChefSTARR RestaurantsPhiladelphia, PA
Click here to view more job listings.

  Food for thought 
Anger makes dull men witty, but it keeps them poor."
--Francis Bacon,
British philosopher and statesman


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