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January 8, 2013
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  Today's Special 
  • Modernist cuisine, from the microwave
    The boiled-down version of the mega-book "Modernist Cuisine" offers simpler recipes and techniques than its highly scientific counterpart. Some of the meals are even prepared by using the microwave. "The microwave tends to be an under-appreciated thing in the kitchen," said author Nathan Myhrvold. "It’s overused for one set of tasks and underused for another." In "Modernist Cuisine at Home," Myhrvold explains how to maximize the power of the microwave to cook gourmet dishes such as steamed bass with ginger and scallions or eggplant Parmesan. The New York Times (tiered subscription model) (1/7) LinkedInFacebookTwitterEmail this Story
Florida Orange Chicken and Corn Pot Pie
Warm up to this modern yet comfy update to a classic chicken pot pie. In Florida Orange Chicken and Corn Pot Pie, Florida orange juice cream sauce envelops a blend of indigenous ingredients like cranberries and traditional veggies under a flaky pastry top. Click here for more recipes to take Florida citrus in new directions.
  Culinary News 
  • Restaurateur aims to make every day red letter for healthy diners
    Restaurateur Emmanuel Verstraeten has introduced a new symbol on the menu at Rouge Tomate, his Michelin-starred New York City eatery, to designate dishes that have been designed by chefs and dietitians for optimal health without leaving out the flavor. He plans to spread the SPE logo, which stands for Sanitas Per Escam, or "health through food" in Latin, to other foodservice outlets. Deals have already been inked with the University of Massachusetts, Celebrity Cruises and the Hotel Plaza Athenee. The New York Times (tiered subscription model) (1/7) LinkedInFacebookTwitterEmail this Story

Mexican Tortilla and Wisconsin Monterey Jack Cheese Soup

This soup is simple, yet flavor-packed. Creamy Wisconsin Monterey Jack Cheese, shredded chicken breast and corn tortilla chips are combined with a soup base made of puréed Mexican stewed tomatoes, chicken broth and cumin. Serve with fresh limes, avocado and cilantro for added flavor.

Get the recipe.

  The Healthy Kitchen 
  • Survey: Snacking among Americans has increased
    A survey by research firm The Hartman Group indicates that Americans snack more often than they did in the past, consuming an average of 2.3 snacks per day, most often in the afternoon, evening and late at night. Researchers also found that most snacks were eaten at home, while 12% of respondents reported eating snacks at work and 7% said they had snacks while traveling. Drug Store News (1/7) LinkedInFacebookTwitterEmail this Story
  • Have resolutions gotten healthier?
    Weight-loss systems, gyms and restaurant chains alike are back with new ads for the new year aimed at people looking to shed pounds gained in 2012, but there's also evidence that more consumers are taking a longer-term view when it comes to their healthy eating resolutions. Surveys show consumers want more healthy choices on the menu, and they're broadening the definition of "healthy" to include local, sustainable and organic. SmartBrief/SmartBlog on Food & Beverage (1/8) LinkedInFacebookTwitterEmail this Story
  Featured Chefs with Plate 

  Beverage News 
  • Brewers recycle Christmas trees into spruce beer
    Instead of leaving the beloved Christmas tree on the curb this year, U.S. brewers are taking spruce's needles, shoots and tips and using them to create "Christmas in a glass" brews. The beers are often complemented with sweeter tones from molasses, orange peels or ginger to offset the conifer's strong flavor and scent. National Public Radio (1/4) LinkedInFacebookTwitterEmail this Story
  • Bar hopping through Tokyo and London
    Bartender and owner of the new Dead Rabbit Grocery and Grog in New York City, Sean Muldoon, has sipped cocktails in top-notch bars from Tokyo to London. Japan's bartenders are committed to serving authentic American drinks such as the Tom Collins, Muldoon said, while London is experiencing a beverage revival as mixologists shake things up with inventive and original offerings. The New York Times (tiered subscription model) (1/4) LinkedInFacebookTwitterEmail this Story
  Delicious Demos From The Culinary Institute 
  • Mexican Seafood Cocktail
    The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Mexican Seafood Cocktail. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  Local & Sustainable Spotlight 
  • Hawaiian pop-ups put spotlight on local fare
    A new pop-up eatery in Hawaii is creating a stir among locals and tourists alike for its sensational dishes and the chefs' commitment to using local ingredients. Kupu Maui serves up meals such as a brunch at Alii Kula Lavender farms with dishes such as Molokai sweet potato hash with ginger coconut cream and a quinoa salad with kale, cranberry and pumpkin, created using 90% local fare. San Francisco Chronicle (1/7) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Rioja: Tradition and Innovation at the Frontiers of Flavor
    Discover a land of breathtaking beauty and cutting-edge architecture, whose people live for wine. America's leading sommeliers and the professional chefs at The Culinary Institute of America weigh in with their guidance on matching Rioja's expressive red and white wines with food. All in all, it's a delightful immersion in the rich history, culture, and flavors of this storied wine region. Read more. LinkedInFacebookTwitterEmail this Story
  • Gain specialized wine and beverage knowledge
    Polish your skills in an area that can bring immediate profits to your business' balance sheet! In just 30 weeks you'll get the CIA's world-renowned education in wines, spirits, and specialty beverages. And you'll do it in the perfect setting -- California's Napa Valley. Get the credentials that will help you stand out in today’s highly competitive job market. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
It is wise to keep in mind that neither success nor failure is ever final."
--Roger Babson,
American entrepreneur and business theorist

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