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November 1, 2012
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  Today's Special 
  • Top chefs share their picks for best airline food
    Delicious in-flight meals are hard to come by, but Richard Rosendale, executive chef at West Virginia's The Greenbrier, insists that KLM Royal Dutch Airlines does it best with its early-morning ham and cheese baguette. Anita Lo, chef-owner of Annisa in New York, swears by Thai Airlines' spice curry over rice, served with La Vieille Ferme wines. Chefs Richard Blais, Art Smith and Ming Tsai also chime in on what airline food they prefer and how to elevate an in-flight dining experience. Forbes (10/31) LinkedInFacebookTwitterEmail this Story
New England Lobster Boil with Florida Orange Butter Sauce
So authentic you can almost smell the salty air, New England Lobster Boil is a flavorful blend of lobster, mussels, kielbasa, corn and red potatoes steamed in Florida orange juice and beer. Florida Orange Butter Sauce adds a new dimension to this classic. Click here for more recipes to take Florida citrus in new directions.
  Culinary News 
  • Anthony Bourdain to sample Southern flavors in Nashville
    Despite having eaten his way across the globe, author and television host Anthony Bourdain has never been to Nashville, Tenn., to indulge in the city's local cuisine. On his new Guts and Glory tour, however, he will discuss "traditional Southern foodways and how they might have been, or how I feel they might have been potentially misrepresented." Bourdain will make his first visit to Nashville on Saturday. The Tennessean (Nashville) (10/31) LinkedInFacebookTwitterEmail this Story
  • Sacramento mayor deems city "America's Farm-to-Fork Capital"
    Sacramento Major Kevin Johnson deemed the city "America's Farm-to-Fork Capital" on Wednesday, in an effort to effectively market the city's strengths. The Sacramento Convention and Visitors Bureau will work diligently in "the promotion of this identity," president and CEO Steve Hammond said. A food festival is in the works for next fall. The Sacramento Bee (Calif.) (free registration) (11/1) LinkedInFacebookTwitterEmail this Story

Join the Packaging Revolution and Show Us Your Passion for YES Pack

Operators and Chefs, we want to see your love for KRAFT YES Pack! Be the star of your own YES Pack demonstration. Upload videos of YES Pack at use in your kitchen and show the world how it helps you manage costs, improve back of house efficiencies and serve up the great-tasting KRAFT Dressings your customers demand.
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  The Healthy Kitchen 
  • Drinking thick beverages may bolster satiety
    A study in the journal Flavour revealed drinks with thicker viscosity may help boost satiety and sustain it for longer periods compared with thinner drinks. Drinks with creamy consistency also appeared to increase the participants' expectations about satiety, but not as much as thicker beverages, researchers noted. MedPage Today (free registration) (10/30) LinkedInFacebookTwitterEmail this Story
  The Worldly Chef 
  • Bring the secrets of Sicily's classic lobster soup home with a twist
     Zester logo
    A tour through Sicily can give you a chance to sample almost endless versions of the classic zuppa di pesce, seafood soup, of that island. Chefs there have strong ties to Sicily’s fishing traditions, and they cook in towns renowned for their attachment to the sea. Those traditions go back millennia, to the earliest Greeks and Phoenicians. The soup itself, apart from tomatoes and chili peppers often added to the stock, probably goes back that far too. Explore the varied recipes, including one of the best: Lobster soup from Cantina Siciliana’s Pino Maggiore. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Peruvian Pisco pops up in Miami
    Pisco used to be a delicacy not easily found in the U.S., but the dry and earthy hard liquor has made its way to Miami, where the Peruvian potion can be found in many local bars. Pisco has "seen some popularity recently in South Florida because of the Latin culture here. People like to have a taste of home," said Ray Ramos, mixologist at the Living Room in the W Fort Lauderdale. Sun-Sentinel (Fort Lauderdale, Fla.) (11/1) LinkedInFacebookTwitterEmail this Story
  Delicious Demos From The Culinary Institute 
  • Yellow Curry Beer Battered Shrimp
    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 Yellow Curry Beer Battered Shrimp. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • For millions without power after Sandy, restaurants provide respite
    Many of the 8 million customers from Maine to South Carolina who lost power during superstorm Sandy are looking for a place to get out of the house to relieve their cabin fever and charge electronic devices, causing an uptick in restaurant sales. Many eateries had to close in the days immediately following the storm but have since reopened and are now experiencing greater sales than normal. A Texas Roadhouse on Long Island had a 40-minute wait between 4:30 p.m. and 9 p.m. Tuesday, and managing partner Keith Deluise said the "biggest increase was everybody was drinking." Alcohol accounted for 20% of sales that day, compared with 12% on normal day. Bloomberg Businessweek (10/31) LinkedInFacebookTwitterEmail this Story
  • September sales down for restaurants, but optimism is up
    The National Restaurant Association's Restaurant Performance Index was down by 0.3% in September, and the Current Situation Index, which measures same-store sales, traffic, labor and capital expenditures was down 0.7% for the month. However, 49% of restaurant operators said they purchased equipment or spent money on an expansion or remodeling compared to 41% in August, indicating greater optimism in the industry. (10/31) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Chestnuts become a culinary staple
    An iconic fall flavor, chestnuts are experiencing a recent resurgence. Although roasting them on an open fire seems ideally romantic, oven-roasted nuts are easier and just as delicious. If you're fond of foraging, be cautious -- horse chestnuts are highly toxic. The Oregonian (Portland) (10/30) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Get the CIA career advantage
    Become more marketable in today’s competitive environment with professional development from the CIA. You can build on your existing knowledge and skills, enhance your entrepreneurial spirit, and make invaluable industry contacts. You’ll also earn continuing education units that will increase your value in today’s evolving industry. Come to the CIA and discover a world of opportunity! Get started now. LinkedInFacebookTwitterEmail this Story
  • Earn your CIA degree in New York, California or Texas
    If cooking is your passion, then the CIA's culinary arts degree programs will give you every opportunity to satisfy that passion. You’ll spend upwards of 1,300 hours in our kitchens learning the fundamentals and global cuisines while practicing new skills, techniques, and developing a command culinary methodology. And with three campus locations to choose from, you can pick the location that is best for you. Inquire today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Editor's Note 
  • We're Storifying CIA's Worlds of Flavor
    The Culinary Institute of America's Worlds of Flavor conference kicks off today in Napa Valley. For a curated collection of the best Worlds of Flavor social media content, check out our coverage on Storify. You might just see your tweet or Instagram photo included in our coverage! LinkedInFacebookTwitterEmail this Story
  Food for thought 
Nature does not equally distribute energy. Some people are born old and tired while others are going strong at 70."
--Dorothy Thompson,
American journalist and radio broadcaster

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Position TitleCompany NameLocation
Executive ChefStonehurst ManorNorth Conway, NH
Culnary ManagerHillstone Restaurant GroupNew York, NY
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