Chefs use flavorful ingredients, techniques to make the most of meat | Dry brining is a simple method for well-seasoned meat | Beef noodle soup offers a taste of Taiwan
December 5, 2019
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Chefs use flavorful ingredients, techniques to make the most of meat
The plant-forward movement is driving chefs to create standout meat dishes that maximize the value and appeal of meat, poultry and wild game. Chicago's Longman & Eagle serves a wild boar sloppy Joe, and Denver's Punch Bowl Social includes duck confit huevos on its menu.
Flavor & The Menu (12/3) 
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Stouffer's® Alfredo Sauce -Gluten Free
Offer scratch-made taste in a versatile, heat-and-serve sauce that features 100% cream as its first ingredient. Get inspiration for use across the menu with excellent hot hold. No preservatives. No artificial flavors. See our sourcing story.
Culinary News
Dry brining is a simple method for well-seasoned meat
Dry brining is a simple method for well-seasoned meat
Dry brining helps make meat juicier and more flavorful without diluting flavor the way brining in salt solutions can, writes Sasha Marx. The method is simpler than a wet brine and helps achieve better browning and crispier skin.
Serious Eats (12/4) 
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Beef noodle soup offers a taste of Taiwan
Beef noodle soup is a popular dish in Taiwan that takes its influence from both Taiwan and mainland China, often making use of tomatoes and locally produced bean paste, according to chef Eric Sze of New York City's 886. To create the aromatic broth, ginger, garlic and dried chiles are fried together until fragrant and stirred into a mixture of rice wine, soy sauce, sugar and black vinegar.
Saveur online (12/3) 
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Calif. chef aims to introduce diners to wider range of Indian cuisine
Srijith Gopinathan, executive chef of the Michelin-starred Campton Place Restaurant in San Francisco, will soon be splitting his time with an upcoming Indian restaurant in Palo Alto, Calif., called Ettan. The Culinary Institute of America alum plans to use the Ettan menu to educate US diners about Indian cuisine and showcase lesser-known dishes.
The Almanac (Menlo Park, Calif.) (12/4) 
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SmartBrief Originals
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From comfort food classics to new cuts, pork is a menu mainstay
Barbecue and other classic comfort food dishes have made pork a customer favorite, and using new cuts and cooking methods can create dishes that appeal to an even wider range of diners. Read the Q&A with chef Nathanial Zimet to learn how he develops pork dishes that range from traditional to innovative at his two New Orleans restaurants.

    Beverage News
    Vintners make wine language more approachable
    Vintners make wine language more approachable
    Recognizing that the traditional language surrounding wine can put people off with its technicality, some vintners and sommeliers are changing the way they speak about wine. At Lil Deb's Oasis in Hudson, N.Y., wine director Wheeler, who goes by only one name, trains team members to take the institutional-type language from wine discussions and replace it with creative wine poems that are a "universal language that connect people to what they need."
    Wine Enthusiast Magazine online (12/3) 
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    A Side of Business
    Grubhub: Plant-forward dishes topped 2019 orders
    Cauliflower pizza topped Grubhub's list of fastest-growing orders this year, and other vegetarian items including portobello empanadas and black bean and sweet potato tacos also made the top five. Cauliflower also won a top spot on Yelp's food trend forecast, which also cites the rising popularity of souffle pancakes, alcohol-free happy hours and Nashville hot chicken.
    Nation's Restaurant News (free registration) (12/4) 
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    Suppliers say spud shortage won't take fries off the menu
    Suppliers say spud shortage won't take fries off the menu
    (Philippe Huguen/AFP via Getty Images)
    Restaurants aren't likely to run out of french fries any time soon, despite weather-related potato shortages in the US and Canada, Idaho Potato Commission President Frank Muir said. Major french fry producers McCain, Cavendish Farms and J.R. Simplot said this week that they're meeting demand and expect to continue doing so.
    The New York Times (tiered subscription model) (12/4) 
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    CIA Offerings
    Registration Now Open for the CIA Summit for Sommeliers and Beverage Professionals!
    Registration Now Open for the CIA Summit for Sommeliers and Beverage Professionals!
    (The Culinary Institute of America)
    Join us March 1-3 at The CIA at Copia for the CIA Summit for Sommeliers and Beverage Professionals, an annual enrichment program focused on mentorship, management, hospitality and leadership. Experience immersive educational seminars, coaching sessions and exciting tasting exercises that will give you new knowledge and inspiration to help advance your career. Register before January 1, 2020, to take advantage of special early-bird pricing!
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