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November 21, 2012
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  Today's Special 
 
  • Veggies, grains top Technomic's 2013 trend list
    Chefs and restaurants will get more creative with salads and vegetable dishes next year as more consumers discover the benefits of going meatless at more meals, Technomic predicts in its top 10 trend list for 2013. Chicken and a wider selection of grains are also likely to show up on more menus next year, the report says, along with smaller dishes that feed our growing hunger for snacks. FastCasual.com (11/19) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • Unique dishes combine chocolate with unlikely ingredients
    Classes run by Italian chocolate maker Perugina's La Scuola del Cioccolato at New York's Eataly feature chocolate combined with out-of-the-box ingredients such as chickpeas, eggplant and pasta. "It was something so unexpected, something you had to alter your taste buds for," said attendee Stephanie Sands. Reuters (11/20) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • RD: Don't limit these foods to Thanksgiving
    Registered dietitian Amy Moore is promoting the value of eating traditional Thanksgiving foods all year long. Turkey, sweet potatoes, cranberries and vegetables are all healthful foods, Moore says, and even pecan, pumpkin and apple pies are rich in fiber and antioxidants. United Press International (11/16) LinkedInFacebookTwitterEmail this Story
  The Worldly Chef 
  • Thanksgiving conundrum: To brine or not to brine
     Zester logo
    Turkey conversation season is upon us again, with our annual quest for a crisp, moist, perfect bird. Some swear by brining the turkey (or any poultry) in a bucket with spices and salt to improve flavor and texture, but there are still skeptics. We asked Tony Maws, chef owner of the award-winning bistro Craigie on Main in Cambridge, Mass., for his brining recipe and tips for perfect turkey, which include what kind of turkey to buy and exactly how saline to make your brine. Read more. LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Tips for making good holiday hires
    What criteria should you consider when staffing up your restaurant for the holidays, and how do you decide who stays after the new year? Snagajob's Jason Hamilton advises operators to prioritize attitude over experience at the outset and assess performance during the holiday season to decide which staffers should stay on the payroll. FastCasual.com (11/20) LinkedInFacebookTwitterEmail this Story
  • Shake Shack picks Covent Garden for 1st London eatery
    Restaurateur Danny Meyer's New York City-based burger joint Shake Shack will open its first U.K. eatery next year, in London's Covent Garden. The concept, which began as a hot dog cart in Madison Square Park, now boasts restaurants in four states, Washington, D.C., Kuwait City and Dubai. Bloomberg Businessweek (11/20) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • The chocolate persimmon is worth hunting for
    California farmers markets are often replete with the common Fuyu and Hachiya persimmons, but many persimmon varieties are relatively unknown. The maru, also known as the chocolate persimmon, has gooey, brown flesh that may appear rotten to those not in the know, but the sweet flavor is slowly helping the rare fruit gain a following. National Public Radio/KQED.org/The Salt blog (11/20) LinkedInFacebookTwitterEmail this Story
  • Other News
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  Editor's Note 
  • 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. Enjoy the holiday! LinkedInFacebookTwitterEmail this Story
  Food for thought 
If the only prayer you said in your whole life was 'thank you,' that would suffice."
--Meister Eckhart,
German theologian and philosopher


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Position TitleCompany NameLocation
Executive ChefSimmons CollegeBoston, MA
Executive Chef 2SodexoBaltimore, MD
Sous ChefMaggiano’s Little ItalySan Jose, CA
Culnary ManagerHillstone Restaurant GroupNew York, NY
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