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November 8, 2012
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  Today's Special 
  • Chefs learn tricks of the trade in the country's top restaurants
    Two chefs from St. Louis improved their skills and learned new techniques by staging at top restaurants, gleaning information from seasoned chefs as they peeled tomatoes and vacuumed floors for free. "It's fascinating to see how other chefs organize their restaurants, everything from staffing and budgets to food costs and storage," said chef Josh Galliano, who worked for a day at Linton Hopkins' Restaurant Eugene in Atlanta. "I try to do at least one stage a year. It's just fun to get into someone else's kitchen and see the creativity there." St. Louis Post-Dispatch (11/6) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • Chase away the frost with fresh root vegetable dishes
    Farmers market season may be coming to a close for areas headed into the cold winter season, but cookbook author Diane Morgan believes chefs don't need to give up on using fresh vegetables when temperatures drop. Morgan's latest book is devoted to root vegetables and offers tips and tricks for tasty, nutritious dishes using potatoes, carrots, parsnips, jicama and more. Chicago Sun-Times (11/6) LinkedInFacebookTwitterEmail this Story
  • Adventurous patrons boost demand for exotic game meats
    Game meats are popping up on more menus around the country as chefs cater to their most adventurous patrons with dishes of alligator, baby pigeon, elk and even kangaroo. Chef Lance Appelbaum of Fossil Farms in Boonton, N.J., sources meats from more than 50 farms, up from just three only 15 years ago, to keep up with demand. "Game meats used to be considered more of a fall and winter special," Appelbaum said. "More and more they are available year-round." The Wall Street Journal (11/7) LinkedInFacebookTwitterEmail this Story
  • Thanksgiving feast with a Mexican twist
    Scott Browne grew up eating traditional Thanksgiving dinners with a Mexican spin in his hometown of Waxahachie, Texas, with dishes such as bacon-wrapped, jalapeno-stuffed grilled dove and a hearty, tomato-based deer stew. Now, as the executive chef of Uncle Julio's Fine Mexican Food in Boca Raton, Fla., Browne will be recreating some of his grandmother's favorite recipes with a few tricks of his own when he hosts Thanksgiving dinner this year. Sun-Sentinel (Fort Lauderdale, Fla.) (11/7) LinkedInFacebookTwitterEmail this Story
  • Other News

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  The Healthy Kitchen 
  • Fad diets are dividing the nutrition landscape, dietitian says
    People are taking sides as diets that support different eating styles or themes -- such as gluten-free, low-carb or "Paleo" -- divide the nutrition landscape, registered dietitian Jennifer Sygo writes. She argues that messages of moderation in eating are drowned out by fads and that more people with incomplete training in nutrition and behavioral change have a voice in the dietetic field. National Post (Canada) (11/6) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • New Wolfgang Puck wines benefit Las Vegas brain health center
    Wolfgang Puck recently launched a collection of four wines sourced from California vineyards whose sales will benefit the Keep Memory Alive foundation, which supports Las Vegas' Cleveland Clinic Lou Ruvo Center for Brain Health. "Wine is an essential element to a truly great dining experience" Puck said. "Mother Nature, as always, ruled over the 2011 grape-growing season. Flavors developed at lower sugar levels, and the harvest began several weeks later than average when fruit quality was high. Wines of this vintage are beautifully balanced.” Las Vegas Sun (11/6) LinkedInFacebookTwitterEmail this Story
  Recipe Roundup 
  A Side of Business 
  • Can a restaurant's design determine success?
    Menus play a key role, but design may have the power to make or break a restaurant, says award-winning architect David Rockwell. "You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant." Business Insider (11/7) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Onions transform traditional dishes
    Whether chefs use sweet onions to liven up a salad or savory onions for heartier dishes, fall is the perfect time to pick the produce as the vegetable's skin is thicker, the meat is more flavorful and it stores longer. Different varieties can add a little more zip to traditional dishes such as sweet Vidalia onion soup or four-onion gratin. The Detroit News (11/8) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
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  • Food is opportunity
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  Food for thought 
Leave other people's mistakes where they lie."
--Marcus Aurelius,
Roman emperor

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Culnary ManagerHillstone Restaurant GroupNew York, NY
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