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Peas in a pod announce spring in France | Barbecue gets a modern twist, even in Texas | Cereal moves from the breakfast table to main dish
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April 25, 2012
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Today's Special
Peas in a pod announce spring in France
In France, it's the season for "petits pois" -- a green-pea hybrid developed in the 17th century for King Louis XIV. They are often served in a traditional way, swimming in butter and seasoned with pork belly. Other chefs pair peas with poached eggs or serve them right out of the pod. "You can be served caviar anywhere. New York, Hong Kong, London. For me, petits pois are my caviar," said Jean-André Charial, owner of L?Oustau de Baumaniere in Provence.
The New York Times (free-article access for SmartBrief readers) (4/23) 
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CASTING OFF FOR GROUPER SEASON. Tackle a tasty classic by adding TABASCO® brand SWEET & Spicy Pepper Sauce to ordinary coleslaw. You'll excite the taste buds when you pile Sweet & Spicy Coleslaw high on top of a fresh catch grouper sandwich. Click here for the recipe!
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Culinary News
Barbecue gets a modern twist, even in Texas
Traditional barbecue is growing beyond its regular seasonings, even in places like Texas where traditions die hard. Dallas' Smoke restaurant serves beef ribs with chimichurri sauce. Fort Worth's Woodshed Smokehouse serves a 16-hour smoked beef shin with ricotta along with oak-smoked cauliflower. "This is doing modern Texas without being kitschy," said Woodshed chef Tim Love.
The Washington Post (tiered subscription model) (4/24) 
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Cereal moves from the breakfast table to main dish
Cereal isn't just for breakfast anymore. In the hands of talented chefs like Billy Klein at Café Saint-Ex in Washington, D.C., cereal is the main ingredient in some dishes, such as a grilled cheese sandwich encrusted with Fruity Pebbles. "My wife thought I was a little crazy, my executive sous chef was like, 'That's going to be weird.' And I was like, I've got to try it! And it worked out pretty good," Klein said.
HuffPost (4/24) 
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Chefs bring mom's home cooking to their tables
Mom's home cooking is an influence to many chefs. Chef Hugh Acheson still prepares his mother's chicken piccata at his three Georgia restaurants. Jamie Bissonnette, chef-owner of two Boston restaurants, remembers his mom's specialty, chili made with bell peppers and Budweiser. "I'd hang out in the kitchen doing homework and she'd be making chili and the whole house would start to smell from the Crock-Pot ... Even before I knew what it was going to taste like I knew I wanted it," Bissonnette said.
Times-Standard (Eureka, Calif.)/The Associated Press (4/25) 
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Other News
 
Roasted Garlic and Herb Chicken Sandwich with Green Olive Tzatziki. Chicken is marinated with Lawry's® Touch of Sea Salt Roasted Garlic Seasoning, red wine vinegar and other spices, then grilled. A Kaiser is smeared with yogurt with olives, lemon, dill and pepper to create a Greek masterpiece that's lower in sodium. Find more at McCormickForChefs.com.
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Author describes experience growing up with food allergies
Author Sandra Beasley writes in her book, "Don't Kill the Birthday Girl: Tales from an Allergic Life," about her experiences growing up allergic to various foods, including cucumbers, mango, soy, dairy and beef. She said in this interview that schools should avoid creating artificially safe environments -- by banning homemade treats and other items -- because students with food allergies will eventually come in contact with in the real world.
Fox News (4/23) 
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USDA finds Calif. dairy cow positive for BSE
The USDA confirmed that a dairy cow in central California that died last week had bovine spongiform encephalopathy, the state's first case since 2006. USDA Chief Veterinary Officer John Clifford emphasized that meat from the cow did not enter the food supply. "The detection of BSE shows that the surveillance program in place in California and around the country is working," California Food and Agriculture Secretary Karen Ross said. "Milk and beef remain safe to consume."
USA Today (4/25),  Reuters (4/24),  MSNBC/The Associated Press (4/24) 
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Tips for keeping cocktails lo-cal
To keep sugary cocktails low in calories, stick with white liquors and avoid "residual sugar" in wines, advises Washington, D.C., mixologist Gina Chersevani. Darker liquors are higher in calories, and dry wines are less likely to contain added sugar. Other tips include avoiding shots, skipping the Champagne and using low-calorie mixers like iced tea.
The Washington Post (tiered subscription model) (4/24) 
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Calif. bill would tie minimum wage to inflation
Business groups including the California Restaurant Association oppose a state bill to tie future minimum wage increases to rises in the Consumer Price Index, saying they would have no way to fight future increases or budget for sudden jumps in inflation. Ten U.S. states already tie minimum wage increases to inflation; the California bill would also prevent cuts in the minimum wage when prices decline.
The Sacramento Bee (Calif.) (tiered subscription model) (4/24) 
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The relationship between restaurants and regulars
Regular customers play a key role in keeping many restaurants afloat, and the relationship works both ways, restaurateurs say. In addition to filling tables eateries would otherwise have to book with first-time or occasional guests, regular patrons help create a sense of community. "They feel like they?re part of a club," said Jonathan Rubinstein, owner of Joe the Art of Coffee, who says 75% of his customers come in at least three times a week.
The Wall Street Journal (tiered subscription model)/Metropolis blog (4/23) 
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More chefs introduce kimchi to U.S. diners
Kimchi -- a Korean food staple -- is finally getting its due in the U.S. as more chefs begin to incorporate the spicy, pickled vegetables into their cuisine. Some of the dishes popping up include kimchi tempura, kimchi tacos and even hamburgers with kimchi slaw and hot dogs with kimchi kraut.
Nation's Restaurant News (free registration) (4/24) 
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Temperature Check
How important do you consider nutrition or food allergy/sensitivity when designing your menu?
Extremely Important  34.46%
Important  23.73%
Very Important  20.90%
Somewhat Important  12.99%
Not Important  7.91%
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CIA Consulting -- the culinary advantage
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Combine your hospitality management, food science or nutrition degree with an Accelerated Culinary Arts Certificate from the CIA and you'll be ready to take on the dynamic, challenging, and rewarding world of professional kitchens. Discover what the CIA's Accelerated Culinary Arts Certificate Program (ACAP) can do for your career. Inquire Now! Classes start Aug. 7!
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