Chefs create airline meals for the Olympic Games | New Orleans chef shares Polish memories with diners | Lamb industry sees opportunity

April 6, 2012
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Chefs create airline meals for the Olympic Games
British chef Heston Blumenthal and Michelin-starred chef Simon Hulstone teamed up to create the gourmet in-flight menu that will be served on all British Airways flights during this summer's Olympic games. "Clearly, celebrity chefs are hugely successful and airlines are trying to overcome this stereotypical view of their food being unpalatable or stodgy," said Peter Jones, former chairman of the International Travel Catering Association. CNN (4/6)
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Culinary News
New Orleans chef shares Polish memories with diners
Chef Stephen Stryjewski served up his Polish heritage during a special Easter event at the New Orleans venue Calcasieu, located just above Stryjewski's Cochon and Cochon Butcher restaurant. The family-style feast featured Polish ham, pierogies, kielbasa and babka cake, the staples Stryjewski looked forward to as a child during Easter dinners at his Polish grandmother's house. The Times-Picayune (New Orleans) (4/5)
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Lamb industry sees opportunity
Lamb and mutton are popular for Easter or Passover dinner, but sales dropped in the past four years, and nearly 40% of Americans said they have never eaten lamb, according to the American Lamb Board. However, industry experts are starting to see more interest as cooking shows and magazines expose more people to the possibility of eating lamb, and as consumers seek out locally grown meat. Los Angeles Times (tiered subscription model) (4/6)
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4 ways to enjoy cooked spinach
Fresh spinach doesn't have the greatest reputation for flavor, especially since it's primarily used raw in salads that simply don't take advantage of the plant's innate ability to be cooked in a variety of ways. Wilted, braised, steamed or super-slow cooked are the best ways to enjoy spinach's singular flavor and versatility while still reaping its health benefits. The New York Times (tiered subscription model) (4/5)
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Southern chef whips up an oat risotto
Chef Sean Brock's commitment to nutritious and delicious Southern food starts with the ingredients he finds. Using stone-cut oats from a local South Carolina producer along with fresh ramps and peas, the Charleston-based chef creates a creamy risotto bursting with elegant flavors. The Wall Street Journal (tiered subscription model) (4/5)
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The Healthy Kitchen
Eating low-glycemic breakfast curbs blood glucose levels
A study in the Journal of Nutrition and Metabolism found that participants who ate a breakfast with a low glycemic index had better satiety levels and lower blood glucose concentrations after breakfast and lunch than those who did not have a low-glycemic breakfast. Yahoo!/Asian News International (4/5)
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Beverage News
Is there such a thing as a "spring" wine?
While winemakers do not have the ability of beer brewers and mixologists to create special pours for a certain season, the delicate foods of spring seem to demand a lighter, fruitier wine. When choosing a bottle to accompany a fresh salad, lamb or fish dish, opt for crisp whites with noticeable acidity and medium-bodied, reds with fruity flavors. (Woodland Park, N.J.) (free registration) (4/5)
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Business Tips and Advice
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A Side of Business
How to turn a one-time diner into a lifelong customer
Independent restaurants that are slugging it out with their chain counterparts can turn a one-time diner into a lifelong customer by paying attention to the small details during a meal. Passing out bite-sized taste test samples of new appetizers or entrees, giving the chef 15 minutes to shake hands and get feedback from patrons, or offering a homemade treat when returning the check are just three ways that small touches can create permanent connections with restaurant goers. (4/5)
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Star Ingredient
International chefs find success in Seoul
Seoul, once a bustling barhopping scene, has been transformed over the past 30 years into an international food destination as chefs from around the globe open eateries that generally serve meals from their homeland. Swiss native Roland Hinni, who owns Gastro Tong, says the whole dynamic in Seoul has changed, and expatriate chefs are now thriving in the busy marketplace. The Korea Herald (Seoul) (4/6)
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Food for thought
Faced with the choice between changing one's mind and proving that there is no need to do so, almost everyone gets busy on the proof."
-- John Kenneth Galbraith,
Canadian-American economist
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