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November 5, 2012
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  Today's Special 
 
  • Chefs aim to give Baja California a culinary personality
    Cuisine in the Mexican state of Baja California has traditionally run more to Chinese food and pizza after a wave of immigration in the 19th century brought settlers from around the globe. Now, some local chefs aim to create a signature cuisine called Baja Med that's heavy on local seafood and produce and offers a mix of flavors from Mexico, Asia and the Mediterranean. ABC News/The Associated Press (11/4) LinkedInFacebookTwitterEmail this Story
New 3-in-1 Soup, Sauce or Dip from Chef Francisco® by Heinz.
Now choose from 10 delicious flavors for more value and versatility. Preparation is simple.* Savory soup? Add water. Simmering sauce? Mix with whole milk. Delicious dip? Add sour cream. To learn how these concentrated frozen products can cook up more profits, visit HeinzSoups.com.
*Always cook thoroughly. Heat slowly to 180° F. Hold for 10 minutes.
  Culinary News 
 
  • Oyster interest and harvests soar
    Oyster harvests are at their greatest in recent history, thanks to a surge in interest from growers and increasing demand for fresh oysters at restaurants. Oyster aficionados also have contributed to the boom, focusing on "merroir," the flavor that an oyster gets from its unique environment. In Chesapeake Bay, oysters farmed annually increased from 5 million to 23 million in five years. The Wall Street Journal (11/3) LinkedInFacebookTwitterEmail this Story
  • The great gumbo debate
    Chefs often disagree about the proper way to cook gumbo, debating the merits of the meats, the veggies and the seafood. Some chefs include sausage, shrimp and chicken, while others create a more austere soup with simple salt pork. Equally argument-worthy are the seasonings and the thickening agents. Some chefs rely on a roux, while others let okra stand alone in bringing body to the hearty Southern stew. The New York Times (tiered subscription model) (11/2) LinkedInFacebookTwitterEmail this Story

 
Calabaza Soup With Wisconsin Limburger Cheese

Soft cheeses tend to melt best, and the softer the cheese, the quicker it melts. Brick, Limburger and Monterey Jack are semi-soft cheeses that make excellent melting choices. Serve a slice of Wisconsin Limburger Cheese atop warm roasted squash soup — the cheese will melt easily, adding an earthy flavor.

Get the recipe.
 

  The Healthy Kitchen 
  • Chef brings health to the head of the class
    Author and chef Kathy Gunst last week educated nearly 70 students at South Berwick's Central School in Maine about healthy habits. Michelle Obama's "Chefs Move to Schools" initiative encouraged Gunst to teach cooking classes and healthy habits to children, starting in 2010. "If you don't like what you make, that's OK. But I never want to hear the words 'gross' or 'yuck,'" Gunst told the students. "All we ask is that you try it and, who knows, you might like it." SeacoastOnline (Portsmouth, N.H.) (tiered subscription model) (11/5) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Fernet favored by Australian admirers
    Australia's top bartenders are encouraging drinkers to indulge in Fernet Branca, a dark, bitter Italian liqueur. It has a unique flavor provided by 27 herbs and spices, including peppermint oil, rhubarb, cape aloe, saffron and cinchona bark. It can be enjoyed straight or mixed into a cocktail, such as the Hanky Panky from London's Savoy Hotel. The Age (Melbourne, Australia) (11/1) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Millennials pull back on dining out
    Consumers ages 18 to 34, traditionally the generation that dines out more than any other, are coping with ongoing financial uncertainty by cutting their restaurant visits by about one time per week, compared with five years ago, according to new research from NPD Group. "This is a shift of biblical proportions for the restaurant industry," said NPD's chief industry analyst, Harry Balzer. USA Today (11/4) LinkedInFacebookTwitterEmail this Story
  • Restaurants spice up their bar menus
    Restaurants across the country are looking to boost business by moving beyond burgers, wings and basic dips and injecting more creativity into their bar menus. Pierogies, tacos, sushi and saganaki are among the ethnic dishes that have landed lately on bar menus in and around Pittsburgh. Pittsburgh Post-Gazette (11/4) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • The ultimate gift for food lovers
    Make the holidays extra special for your favorite foodie with a CIA gift card! Your lucky recipient can take a class in our kitchens, purchase a cookbook or DVD, or enjoy a meal in one of our restaurants. CIA gift cards offer the perfect way to experience the world’s premier culinary college. Wrap up your holiday shopping early -- order your gift cards 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
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Whoever is winning at the moment will always seem to be invincible."
--George Orwell,
British novelist and journalist


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