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November 7, 2012
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  Today's Special 
Consisting of only 260 calories, this soup is packed with not one, but two types of TABASCO®. Serve up TABASCO® brand Pepper Sauce and TABASCO® brand Green Jalapeño to customers with Southwestern Pumpkin Soup with Avocado and Jalapeño Salsa-Lower Sodium
  Culinary News 
  • Social media spices up Worlds of Flavor
    Attendees tweeted to share their discoveries at last week's annual Worlds of Flavor conference, where a long list of first-time presenters and an array of exotic foods made for a lively social media conversation, said CIA director for strategic initiatives Anne McBride. Social media flavored the show in other ways, she said, reflecting the way the new technology is changing the way we cook, eat and think about food. SmartBrief/SmartBlog on Food & Beverage (11/7) LinkedInFacebookTwitterEmail this Story
  • More than just meat: steakhouses serve up myriad sauces
    Although some chefs remain adamant that a well-cooked steak needs no accompaniment, more steakhouses are offering a variety of sauces for their meat-loving consumers. Celebrity chefs such as Wolfgang Puck and Tom Colicchio serve up slabs of meat with tangy chimichurri or a classic sauce inspired by the one and only A.1. "I think people are looking for just a little more than a perfectly cooked piece of meat on a plate," Colicchio said. The Washington Post (11/7) LinkedInFacebookTwitterEmail this Story
  • Zagat explores Americans' burger love
    Americans eat an average of 4.3 burgers each month, and 2% even admit munching the beef sandwiches for breakfast, according to a new survey from Zagat. Most burger lovers choose to get their fix at specialty burger chains, the survey found. Business Insider (11/6) LinkedInFacebookTwitterEmail this Story
  • Other News
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  The Worldly Chef 
  • New Orleans is world-class dining destination
     Zester logo
    After suffering the punishment of Katrina, New Orleans is back. Tourists have returned to the city for good times, good food and good music. Walking around the city, you hear music everywhere — on the street, in parks, bars and nightclubs. In the French Quarter, restaurants and bars line every block. Restaurants are crowded with diners enjoying café au lait and beignets heavily dusted with powdered sugar at Café du Monde, fried chicken at Willie Mae’s Scotch House Restaurant, hog jowls, charcuterie and ham at pork-centric Cochon, Oceana's Cajun gumbo and Jambalaya and fresh seafood, including a signature BBG shrimp, at Red Fish Grill. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Dallas bartenders celebrate bourbon with Manhattan-inspired drinks
    A few times a month, bartenders at trendy spots in Dallas are shaking up Manhattans as an ode to the classic cocktail and the current trend toward brown liquors. The aptly-named Manhattan Project, sponsored by Republic National Distribution Company, will promote the beverage through early 2013. "The Manhattan is the classic bourbon cocktail," said Republic craft specialist Chris Furtado. "We really want to emphasize the drink itself, and everybody’s interpretation of it." The Dallas Morning News (free content)/FDLuxe (11/6) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • NYC restaurants ponder long-term changes in Sandy's wake
    Some restaurant owners in New York City are rethinking many of their practices in the aftermath of Hurricane Sandy, from the common practice of setting up kitchens in the basement to the need to implement backup systems for power, communication and transportation. "We all want to be smart about this going forward. It’s a time of stocktaking, after reopening," said Tribeca Grill owner Drew Nieporent, who estimates the storm cost his three eateries $600,000 in lost revenue and $30,000 in spoiled food. The New York Times (tiered subscription model) (11/6) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • California resort celebrates return of Dungeness crab
    Crab lovers from California's Bay Area flock to Nick's Cove, a refurbished seaside resort in Marshall that hosts an annual event dedicated to Dungeness crab. Chefs love the meat for its sweetness and versatility. "You can do one of a thousand things with it: Crab Louis, risotto, crabcakes, grilled and chilled and all of that. I haven't found a crab dish I don't like yet," said Pat Kuleto, who reopened Nick's Cove in 2007. San Jose Mercury News (Calif.) (free registration) (11/6) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Vitamix Professional Series
    Create signature dishes with the CIA Professional Series. With a powerful motor and Variable Speed Control, you can blend, puree, chop, juice, grind and more, all in one versatile machine. Purchase yours today. LinkedInFacebookTwitterEmail this Story
  • Food is opportunity
    The CIA is the one college with the program and reputation to optimize your education investment, and winter is a great time to get started on your education at The Culinary Institute of America. Tuition grants for culinary arts majors enrolling in our winter entry dates make our outstanding New York campus even more affordable! Not only will you receive an outstanding education and prestigious degree from the world's premier culinary college, enroll in January, February, or March and qualify for our $3,000 Winter Grant. Inquire now. LinkedInFacebookTwitterEmail this Story
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  Food for thought 
Success is often just an idea away."
--Frank Tyger,
American cartoonist, columnist and humorist

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