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- Heritage turkeys get invited to Thanksgiving
Consumers are paying more for heritage turkeys they say are tastier than supermarket birds, which are bred to have breasts so large they can't walk straight. Kansas poultry farmer Frank Reese Jr. is among those raising heritage birds with lineages that trace back to the 1800s, and said his turkeys, unlike supermarket ones, can strut and fly, movement that helps produce darker, more flavorful meat. The Wall Street Journal
(11/23)      
| Culinary News | | |
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- How to carve a turkey without losing a finger
Carving the turkey on Thanksgiving Day can be a daunting task for any home cook that hasn't done it before. Chef Kevin Takei, a graduate of CIA and chef de cuisine at St. Matthew's House in Naples, Fla., takes readers through a five-step process to turn the freshly cooked bird into delicious slices. Naples Daily News (Fla.)
(11/23)
| The Healthy Kitchen | | |
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- Fewer meals and less exercise are seen in overweight people
Normal-weight adults, including people who lost weight and maintained their new weight, appeared to snack more frequently but consumed fewer calories than their overweight counterparts, according to a study published in the Journal of the American Dietetic Association. Researchers said those in the weight-maintenance group burned 3,000 calories weekly through exercise, compared with 800 calories in the overweight group. Reuters
(11/18)
| eKnowledge for Restaurant Professionals | | |
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| Beverage News | | |
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- Wines That Rock creates red blend honoring Grateful Dead
Wines That Rock, the brainchild of music managers RZO and Mendocino Wine Co., has created a Grateful Dead wine, Steal Your Face Red Blend. "Just as the band members would segue through various musical styles, this wine’s far-reaching flavors melt seamlessly from one to the next,” says winemaker Mark Beaman. Daily News (New York)
(11/21)
- American chefs can't get enough Concord grapes
Concord grapes are showing up in more luxurious dishes across the country this fall, from French cuisine to fruity cocktails. TravelsinTaste has sought out the most scrumptious dishes featuring this antioxidant-rich and flavorful fruit. Forbes
(11/22)
| A Side of Business | | |
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- Young bar owners prepare for Bar Wednesday
Thanksgiving eve has been known as "Bar Wednesday" for years, a night where 20-somethings go out on the town, but for four young bar owners this will be their first Bar Wednesday running The Bottom of the Fifth, a pour house in Farmington Hills, Mich. The oldest of the owners is just 24, but they are hoping the biggest bar night of the year will prove successful for their three-month-old business. "In the end, I think our youth will be a benefit. Right now, I'll admit we haven't done this before. There's a learning curve," says co-owner Ryan Langan. The Detroit News
(11/22)
| Temperature Check | | |
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Which topic would most interest you for an online training program?
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Cost control |
33.91%
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Budgeting and forecasting |
25.22%
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Dealing with difficult employees |
22.61%
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Financial understanding |
18.26%
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| CIA ProChef Offerings | | |
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| Editor's Note | | |
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SmartBrief will not publish Thursday and Friday
In observance of Thanksgiving in the U.S., SmartBrief will not be published Thursday and Friday. Publication will resume Monday.
| Food for thought | | |
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 | A good newspaper, I suppose, is a nation talking to itself."
--Arthur Miller,
American playwright and essayist
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| | Recent ProChef SmartBrief Issues:
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- Monday, November 21, 2011
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- Wednesday, November 16, 2011
| | | Lead Editor: Rebecca Pollack Scherr
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