Chefs know best when it comes to grain bowls | "Aloha Kitchen" is a love letter to Hawaiian cuisine | Turn the French dessert clafoutis into a savory meal
July 9, 2020
ProChef SmartBrief
Today's Special
Chefs know best when it comes to grain bowls
Customized grain bowls built by diners are taking a back seat to curated bowls composed by chefs, in part because they're easier to order for pickup or delivery. Great White in Los Angeles offers a Chicken Katsu Curry Bowl with chicken schnitzel, Kewpie mayo and honey curry; LB Kitchen in Portland, Maine, has a Harissa Hash Bowl with a sweet potato base and fried egg, black beans, arugula and creme fraiche; and Philadelphia's Lalo serves a Laing & Crispy Pork Bowl, with crispy pork, braised kale in coconut milk and atchara.
Full Story: Flavor & The Menu (7/9) 
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Easy as 1-2-Greek
It's easy to make any dish creamy and delicious with the Oikos Greek Yogurt portfolio. Oikos Pro and Oikos Quarts are made for back-of-house ease and versatile enough to add balanced flavor to countless creations — sweet or savory, day or night. Visit our website to explore & learn more.
Culinary News
Alana Kysar's "Aloha Kitchen" cookbook is a celebration of her native Hawaii and features some of her favorite dishes, including mochiko chicken and the staple of family gatherings, mac salad. "My mom makes the best mochiko chicken -- it's a sweet-rice-flour-battered fried chicken that is sweet-salty and crunchy, and when it's paired with onigiri and some namasu, I feel transported," she says.
Full Story: TASTE (7/6) 
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SmartBrief Originals
Beverage News
Bartenders riff on what defines a classic cocktail
A classic cocktail is one that is memorable and easily recognized, appeals to a wide swath of people and transcends location beyond one specific bar, writes Kara Newman, based on an informal survey of leading bartenders. For example, she adds the Negroni can be ordered nearly anywhere in the world with reliable results, even though it was created in Italy.
Full Story: Wine Enthusiast Magazine online (7/7) 
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A Side of Business
Take-out packaging takes on new importance in pandemic
(Lillian Suwanrumpha/Getty Images)
Take-out packaging is in high demand as restaurants fulfill more off-premises orders during the pandemic, spurring some restaurants to stock up as a hedge against supply chain glitches. Babcor Packaging, the owner of, has seen a surge in demand for tamper-resistant to-go bags, and restaurant operators say they are often paying more and waiting longer for new supplies.
Full Story: Restaurant Hospitality online (7/8) 
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Colorado-based quickserve chain Good Times Burgers & Frozen Custard reported an 18.1% jump in June same-store sales and an 11.9% increase in the quarter ending June 31, reflecting the relative speed with which quickserve chains are rebounding during the pandemic. In contrast, sibling chain Bad Daddy's Burger Bar, a full-service concept, reported a steep drop in same-store sales amid dining room closures.
Full Story: Restaurant Business online (7/7) 
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Star Ingredient
Mayonnaise -- homemade or not -- can be the base to a range of summer sauces with the addition of tapenade, wasabi, capers, pesto or barbecue sauce. The key to great mayonnaise is to use pasteurized eggs and fresh lemon juice, James DeWan writes.
Full Story: Chicago Tribune (tiered subscription model) (7/6) 
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CIA Offerings
Israeli cauliflower and fig with chef Einav Gefan
(CIA Digital Media)
Einav Gefen, corporate executive chef for Unilever Food Solutions, shows us how to make a delicious vegetarian dish: Israeli roasted cauliflower, grilled figs and Hellmann's lemon za'atar dressing. Chef Einav says this dish epitomizes Israeli cuisine in its fresh, plant-forward ingredients and bright flavors. Download the recipe.
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Ennio Morricone,
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