Korean flavors, cuisine influence US chefs | Rice is a versatile building block for creative dishes | Roasted plantains are a simple, comforting side dish
January 18, 2019
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Korean flavors, cuisine influence US chefs
Korean flavors, cuisine influence US chefs
(Pixabay)
Korean staples such as kimchi and gochujang are showing up on more US menus. Arizona-based chain Kona Grill recently added Korean-inspired dishes to the menu, including a spicy flatbread topped with beef bulgogi; and The Cheesecake Factory has introduced an option it calls Korean Fried Cauliflower.
Food Newsfeed (1/17) 
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Culinary News
Rice is a versatile building block for creative dishes
Sustained interest in global foods and inventive takes on classic dishes have set the stage for a range of creative rice dishes. Chefs are experimenting with rice as the base for dishes from breakfast bowls to snack foods, such as the fried rice tots made with jasmine rice and togarashi at St. Louis' Guerrilla Street Food.
Flavor & The Menu (1/9) 
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Roasted plantains are a simple, comforting side dish
Roasting plantains like potatoes creates a homey comfort food that can be topped with a range of condiments and sauces. Ripe plantains can be cooked inside their thick skins, which can be peeled back once the flesh is soft.
TASTE (1/18) 
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The Healthy Kitchen
Dietitian: Mediterranean diet is a great fit for vegans, vegetarians
Registered dietitian Bonnie Taub-Dix says the Mediterranean diet is ideal for vegans and vegetarians because it is based on whole grains, vegetables and fruit. Taub-Dix advises that the Mediterranean diet should be considered more of a lifestyle choice to improve overall health rather than a diet to lose weight.
Insider (1/18) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
P.F. Chang's sale, CBD snacks drew in readers this week
News that two private-equity firms will pay $700 million to acquire P.F. Chang's ranked among the top 10 most-read food-and-beverage stories this week, along with a tale of trendy CBD-infused food and drink. New product categories at Bob's Red Mill and Bush's topped this list.
SmartBrief/Food & Beverage (1/18) 
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Beverage News
Asian beer on tap provides balanced partner to meal's flavors
Asian beers tend to make smooth-drinking meal accompaniments, and more restaurants offering Asian fare are providing them on tap to fill that role. "A lager blends well with all of it, whether it's something delicate like sushi or spicy like Mongolian beef," says Mary Melton, beverage director for P.F. Chang's.
Food Newsfeed (1/17) 
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A Side of Business
B Corp. status helps eateries highlight their commitments
A handful of restaurants have become certified as B Corporations to illustrate a commitment to transparency, sustainability and fair treatment of employees. "We sum it up on the menu that we consider people, profits and planet in all our decisions," said Kris Buchanan, CEO of Goodonya Organic Eatery, which earned certification in 2016.
Restaurant Hospitality online (1/15) 
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Star Ingredient
Maple sugar transports angel food cake to the breakfast table
Substituting maple sugar for white sugar when making angel food cake results in a flavorful cake that pairs well with morning foods like citrus, yogurt, coffee and black tea, Stella Parks writes. To create a mixture that is unlikely to collapse as it bakes, the key is to whip up egg whites and sugar together from the start for a relatively dense meringue.
Serious Eats (1/17) 
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CIA Offerings
Hummus parfait with paratha bread
Hummus parfait with paratha bread
Chef Brian Heidbrink, National Account Culinary Manager for Rich's Products, prepares hummus parfait served with toasted Rich's Paratha Bread. To create the parfait, he layers hummus, diced cucumbers, diced tomatoes, green onions, Kalamata olives and feta cheese. Watch this and many more Rich Products recipe demos!
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