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Why red wine vinegar should be a pantry staple | Chef relies on research to keep his restaurant fresh | Old restaurant, new menu
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May 2, 2012
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Today's Special
Why red wine vinegar should be a pantry staple
Chefs looking for a fresh twist should opt for red wine vinegar instead of balsamic vinegar, Valerie Strauss writes. The lighter vinaigrette base provides an acidic taste at an inexpensive price, and is made from red wine that is fermented until sour.
The Washington Post (tiered subscription model) (5/1) 
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Start a Tangy Tradition with a Zesty Pepper Kick — Perfect for game day and everyday, customers will flock in for Grilled Chicken Wings tossed in a flavorful Orange Mescal Glaze with a spicy kick. Give your menu tangy, zesty flavor worth celebrating with recipes using Florida citrus. Get more recipes Florida citrus inspired recipes here.
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Culinary News
Chef relies on research to keep his restaurant fresh
Setting a goal of 40 new dishes per year, Chef Juan Mari Arzak makes innovation a key ingredient in his restaurant. "Research is the way forward. We didn't become avant-garde with traditional cooking, the baby squid my mother made, gazpacho or tripe," he says.
Reuters (5/1) 
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Old restaurant, new menu
Wylie Dufresne is starting from scratch. The chef at New York's WD-50 is scrapping his entire menu and reinventing every dish for the sake of innovation. "I?m doing this for creative reasons," he says.
The New York Times (free-article access for SmartBrief readers) (5/1) 
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Making pate palatable
When it comes to pate, connotations can often leave diners wary. But the delicacy is full of nutrients and offers a rich decadence, writes Eve Turow. While liver is the norm, pate can be made from all types of ingredients. Here, she offers recipes for three types of pate: chicken liver, mushroom and smoked trout.
National Public Radio (5/1) 
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Seafood Dirty Rice
Zatarain's Reduced Sodium Dirty Rice Mix is authentic, and healthier than ever. Dirty rice is prepared with shrimp, tilapia, scallops, bell peppers and onions for Cajun meal. Serve it as an entrée and keep your customers coming back for more. Visit www.McCormickForChefs.com for more recipe ideas.
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The Healthy Kitchen
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The Healthy Kitchen
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Why moderation matters
Understanding your individual nutritional needs can lead to a well-balanced diet that isn't restrictive. Moderately restrictive diets remove the temptation to splurge, as no food item is wholly forbidden, thus increasing the likelihood for success, chef Ken Gordon writes. "The most important reason I've turned my health around is I've managed to bridge the gap between what I'm supposed to eat and what I want so I can enjoy what I'm eating."
The Oregonian (Portland) (5/1) 
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Beverage News
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Beverage News
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The gentle craft of the perfect mint julep
Muddled mixology can make your mint julep too strong, too sweet, or too minty. "While it?s relatively simple to prepare, it takes care to get the balance right," mixologist Charles Joly explains.
Chicago Sun-Times (free registration) (5/1) 
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Business Tips and Advice
Sponsored Content from American Express
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Business Tips and Advice
Sponsored Content from American Express
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A Side of Business
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A Side of Business
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Loyalty programs build relationships through personal data
Rewards programs can offer customers incentive to repeat their service, but they also can help restaurants better understand the individual customer. "The exciting aspect of loyalty is it's always evolving as you learn about your guests and become more knowledgeable about their dining frequency, their preferences and how they interact with your brand," Dana Benfield, director of loyalty and retention at Red Robin, says.
Direct Marketing News (5/1) 
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Local & Sustainable Spotlight
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Why you should invest in a food dehydrator
When prepared properly, dehydrated fruits, vegetables and meats can all provide a delectable treat. Food dehydration removes the water base from edibles, allowing them to be preserved for long periods of time. "It's a good project to work on with friends for an afternoon," food blogger Amber Stott suggests.
The Sacramento Bee (Calif.) (tiered subscription model) (5/2) 
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Star Ingredient
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Shallow pantry, deep flavor
Chef Roy Villacrusis will be opening up a temporary sushi bar in West Palm Beach in early June. But until then, he explores small supermarkets and stores for inspiration and ingredients, creating a three-course meal at the end of the day's adventure.
The Palm Beach Post (Fla.) (tiered subscription model) (5/2) 
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CIA Offerings
Limited tickets available -- Worlds of Flavor Conference
The CIA's Worlds of Flavor International Conference & Festival, now in its 15th year, is widely acknowledged as our country's most influential professional forum on world cuisines, food cultures, and flavor trends. The 2012 conference, "Arc of Flavors: Re-imagining Culinary Exchange, from the Mediterranean and Middle East to Asia," will take place Nov. 1-3 at the CIA's Napa Valley campus. Join more than 60 chefs and food authorities to explore the culinary traditions of over 20 countries. Register today.
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Accelerated Culinary Arts Certificate
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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