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March 20, 2012
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  Today's Special 
 
  • James Beard Foundation announces 2012 finalists
    The James Beard Foundation named the finalists Monday for its 2012 Best Chef awards, with five chefs from each region making the cut. Winners will be announced on May 7. Still in the running for best new restaurant are: AQ
 in San Francisco, Fiola in 
Washington, D.C., Isa and Tertulia
 in New York City and Next in 
Chicago. The Huffington Post (3/19) LinkedInFacebookTwitterEmail this Story
Spice Up Your Beverage Menu — Traditionally served with a neat tequila shot and beer, the red-hot Dolphin Chaser is made using orange juice, tomato juice, TABASCO® Pepper Sauce, chili powder and more. Click here to give your menu zesty flavor worth celebrating.
  Culinary News 
  • What's old is new in food trends
    Many of the vendors at the Natural Products Expo in Anaheim, Calif., were offering products that harkened back to an earlier time, with a focus on locally grown food. Coconut and chia seeds were among the popular ingredients, and chips were made with sweet potatoes, kale, beans and bananas. Los Angeles Times (3/17) LinkedInFacebookTwitterEmail this Story
  • Louisiana blue crab earns sustainability certification
    The Marine Stewardship Council has named the Louisiana blue crab as "certified sustainable fishery," a move that may put the shellfish on more U.S. restaurant menus. "Especially in California, Oregon, Washington state and New York, many restaurants out there are claiming 100% sustainability on their menus, and so our certification will now allow us to access those markets," said Gary Bauer, owner of Pontchartrain Blue Crab in Slidell, La. The Times-Picayune (New Orleans) (3/19) LinkedInFacebookTwitterEmail this Story
  • There's nothing timid about cheese
    Culinary trends including local sourcing and interest in bold flavors are embodied in cheese, according to an annual report from the International Dairy-Deli-Bakery Association. Expanding categories include bold flavors, Hispanic cheese and artisan cheese with flavorful ingredients such as wasabi, truffles and bacon. Progressive Grocer (3/19) LinkedInFacebookTwitterEmail this Story
  • A Q-and-A with chef Keven Alan Lee
    CIA graduate Keven Alan Lee has brought his experience cooking around the world to his current position as executive chef at Sherbourne in Hollywood. His latest creation at the eatery is a whipped potato bar where a "spud mixologist" offers guests a variety of toppings for their potatoes. Los Angeles Times/Daily Dish (3/19) LinkedInFacebookTwitterEmail this Story
  • Other News
  The Healthy Kitchen 
  • Older children get more calories from added sugar
    Data from the National Health and Nutrition Examination Survey showed children ages 2 to 5 consumed less than 14% of their calories as added sugar, compared with 17.5% in males and 16.6% in females ages 12 to 19. The National Center for Health Statistics report also found whites consumed the greatest percentage of calories from sugar, while Mexican-Americans had the lowest. The New York Times (tiered subscription model) (3/19) LinkedInFacebookTwitterEmail this Story
  • FDA and Agilent collaborate on food-safety technology
    Agilent Technologies signed a cooperative agreement with the FDA to develop a genotyping-assay panel that would enable food-safety officials to quickly track the source of salmonella contamination and potentially contain the spread of illness during an outbreak. The second stage of the project will focus on enhancing Agilent's DNA-based fish-species analyzer, which can be used for detecting problems such as deliberate mislabeling. Food Business Review (3/20) LinkedInFacebookTwitterEmail this Story
  Featured Chefs with Plate 
  • Country Cat, Big City
      
    Adam Sappington traces his path from a small town in Missouri to creating one of Portland's hottest dining destinations. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Port houses launch fruity, light rosé ports
    Wine producers are combating slow port sales by putting a spin on the ancient wine and creating rosé ports that have a lighter, milder flavor with 20% alcohol. "Rosés still make up 15% of the wine market, and rosés are zero percent of port," says Adrian Bridge, whose rosé port was released throughout the U.S. this year. "We're having a lot of success with it and you know why? It's sweet, it's high alcohol, and it's really simple." Reuters (3/19) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Clams Casino
     
    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 Clams Casino. Bon appetit! LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • How to build a successful restaurant
    Restaurant industry veteran Mark Wilson intrudes on would-be restaurateurs' dreams with a dose of reality, reminding them of the hard work, money and business acumen it takes to succeed. His 10 tips for growing a restaurant business start with knowing your guests and creating signature items that give consumers a reason to pick you out from the crowd. The Globe and Mail (Toronto) (3/19) LinkedInFacebookTwitterEmail this Story
  CIA ProChef Offerings 
  • Blueberry kitchen: contemporary recipes from the CIA
    Blueberry Mojitos, Wild Rice-Dried Blueberry Stuffed Pork Tenderloin, Blueberry Muffins with Orange Glaze….these are just a few of the recipes you'll discover in the CIA's free online learning resource designed to educate chefs about blueberries. Watch and learn as Chef Scott Samuel prepares these and many other blueberry recipes! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

 
Position TitleCompany NameLocation
Culinary Focused ManagersHillstone Restaurant GroupNationwide, United States
ChefLegal Sea FoodsMultiple Locations, PA
Executive ChefAlbertina's RestaurantNotheast Portland, OR
Production manager / Head BakerOlde Hearth Bread CompanyOrlando, FL
Click here to view more job listings.

  Food for thought 
A little Madness in the Spring Is wholesome even for the King"
--Emily Dickinson,
American poet


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