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January 7, 2013
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  Today's Special 
 
  • Discover Sri Lankan cuisine
    Sri Lankan cuisine is not unlike the food from its neighbor to the north, India, but boasts many different influences, from Dutch to Portuguese. Curries served with rice are a mainstay of Sri Lankan cooking, and at least one thing at the table is bound to incorporate the island's abundant coconuts. Common items include rice flour pancakes with coconut milk batter, chopped cooked greens seasoned with sprinkled coconut, or sambol, a condiment made from grated coconut, dried fish, hot pepper and lime juice. The New York Times (tiered subscription model) (1/4) LinkedInFacebookTwitterEmail this Story
Lobster Mashed Idaho® Potatoes
Mastro's passion for perfection is reflected in this Idaho® Potato and Maine Lobster side, combining the best of two states to create flavors worthy of pairing with the finest steaks and chops, the only kind Mastro's serves.
Visit IdahoPotato.com for more classically sophisticated recipes and menu tips.
  Culinary News 
 
  • A no-nonsense method for authentic porchetta
    Pork lover and food writer Molly Stevens has always dreamed of making porchetta, but the thought of gutting, boning and roasting a whole pig over a fire seemed too daunting. Inspired by a New York City eatery, Stevens discovered a simpler way to make the dish using pork loin and belly and a standard oven in place of an open fire. "The roast was superb, offering all the elements I could ever want in porchetta—tender meat, unctuous fat, shattering shards of skin and plenty of aromatics," Stevens writes. The Wall Street Journal (1/4) LinkedInFacebookTwitterEmail this Story
  • Unconventional chef releases first memoir
    Attorney turned comedian turned chef Eddie Huang recently released his first book, highlighting his rise from culinary no-name to owner of New York hot spot Baohaus. The tiny pork-bun shop has caused quite a stir in the restaurant industry with Huang's unconventional climb to the top. "People in the industry don't like me because they want you to feel like there's one way to do things: Work for 10 years, learn the rules, put your head down, sweat," Huang says. "People want you to pay your dues, and I was like: 'No. My concept is good.'" The Wall Street Journal (1/6) LinkedInFacebookTwitterEmail this Story
  • Other News

 
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 
 
  • Mediterranean cuisine offers big flavor, maximum nutrition
    In her Mediterranean cuisine class at the CIA, assistant professor Lynne Gigliotti introduces students to exotic ingredients such as preserved lemon and pomegranate molasses that are not only packed with flavor, but are much healthier than many American ingredients. "The fact it is so healthy in comparison to the way we generally eat here in the United States is a big draw for me, and I have been attracted to this region in my cooking for many years," said Gigliotti, who once owned a Mediterranean restaurant in Atlanta. Poughkeepsie Journal (N.Y.) (1/6) LinkedInFacebookTwitterEmail this Story
  • Technomic sees shift in healthy eating
    In a consumer trend report by Technomic, 64% of consumers said eating healthfully is important, compared to 57% in 2010, and ideas about healthful eating are changing. "We're seeing more consumers gravitate toward health-halo claims -- such as local, natural and organic, as well as whole-wheat and free-range," said Technomic vice president Darren Tristano. Convenience Store News (1/4) LinkedInFacebookTwitterEmail this Story
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  Wine of the Week 
  • Single-grape Chablis is Chardonnay in its purest form
     Zester logo
    Chablis is unique. Or as one winegrower, Julien Brocard, put it: It is the only Chardonnay à l’état pure, that does not require the help of an oak barrel to express its true personality. Chardonnay wine from just about anywhere else in the world with serious quality pretensions is fermented and aged in an oak barrel, but not Chablis, which is made only with Chardonnay grapes in the Chablis region of Burgundy, France. And furthermore, with bottle age, Chablis has the intriguing ability to make you think that it has been aged in oak, when in fact it has not been near a stave of wood. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  A Side of Business 
  • At some restaurants, it's diners who take orders
    Some celebrity chefs have turned fine-dining experiences into marathon multi-course tasting meals in which the patron has no say in what's on the plate, writes Corby Kummer. He details the rise of chefs including Charlie Trotter, who closed his famed Chicago restaurant last year, and Ferran Adria and Thomas Keller, whose experimental menus started with a desire "to startle and delight the diner." Vanity Fair (2/2013) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Chef cooks up wasted food in dumpster-diving reality show
    A new show in Austria highlights the problem of wasted food by following dumpster divers who acquire edible food from garbage bins which is then prepared by food blogger and cooking instructor Tobias Judmaier for curious passersby. "Although I was prepared for large amounts, the amount of waste left me speechless," said show director David Gross, after he did his first dumpster dive last year. National Public Radio/The Salt blog (1/4) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • Expert food and beverage consultants
    Since 2005, CIA Consulting has delivered market-ready products and services and expert culinary training to hundreds of clients in the foodservice and hospitality industry and beyond. Now it’s your turn! Find out how partnering with the master chef-consultants of CIA Consulting can help you innovate your business into the future -- visit us today. 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 
If money be not thy servant, it will be thy master. The covetous man cannot so properly be said to possess wealth, as that may be said to possess him."
--Francis Bacon,
British author and statesman


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Harvard University Pastry Cook Cambridge, MA
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