April 20, 2021
ProChef SmartBrief
Today's Special
Joe Flamm's new Chicago restaurant Rose Mary is named after both of the chef's grandmothers, and the menu is inspired by his Italian heritage and his wife's Croatian roots. Most of the dishes are cooked in a charcoal-fired hearth, including pork ribs and grilled clams with smoked ramp butter.
Full Story: Robb Report (4/20) 
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Customers Want Your Best
Expectations for dining quality, value and overall satisfaction are extremely high. So, make your best impression with Sterling Silver® Premium Meats. Start with consistent, upper 2/3 Choice-graded beef — and earn their trust with something special. LEARN MORE
Culinary News
Chef Alexia Duchene is part of a new generation of French chefs creating dishes that are rooted in classic technique, but take a modern approach focused on letting each ingredient shine. Duchene released a cookbook last October after a stint at the Paris restaurant Datsha Underground that won her critical acclaim.
Full Story: Saveur online (4/19) 
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A $143 Billion Missed Opportunity
Want to hold the attention of Gen Z for longer than 8 seconds? Our report outlines what you need to know about their interests and behaviors using their observed online behavior and consumptions habits. Get the Report
The Healthy Kitchen
Registered dietitian nutritionist Amy Gorin says that people who want to improve their gut health should look for foods that are high in both soluble and insoluble fiber, which aid in stimulating digestion, and foods that offer probiotics. Beans, dark chocolate, whole grains, oatmeal, artichokes, sweet potato, kimchi and walnuts are all excellent foods for gut health, nutrition experts say.
Full Story: USA Today/24/7 Wall St. (4/18) 
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Stop prepping. Start creating.
Preparing great-tasting avocados shouldn't take all day. WHOLLY® AVOCADO makes slicing, pitting, and scooping cases of avocados a thing of the past — while still keeping the quality you desire. Just open and use 100% perfectly ripe Hass avocados instantly. There's no preservatives, artificial colors or flavors, or hand pain. Try it yourself. Request a sample.
SmartBrief Originals
Recognizing leaders in foodservice innovation
SmartBrief and The National Restaurant Association are pleased to announce the winners of the inaugural Innovation Awards for Foodservice. Check out the list of winners and view the Awards Program Guide, which includes more product information about all the winners and nominees.
Beverage News
The success of hard seltzers and the wellness category, in general, has prompted more winemakers to add wines with reduced alcohol and calories to their offerings, writes Matt Kettmann. "[W]e are creating a space for more people to be engaged in the wine category," said Brie Wohld, vice president of marketing at Trinchero Family Estates, about the company's Mind & Body wine label. "You don't have to completely abstain from alcohol to be consistent with the idea of a healthy lifestyle."
Full Story: Wine Enthusiast Magazine online (4/16) 
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Hi, I’m New Here.
For 75 years I've been a trusted household name. Now you can serve customers my Johnsonville quality and delicious versatility in your restaurant. From brats to breakfast, we're excited to provide new menu solutions with attention to quality and safety at every level. Welcome to Johnsonville.
A Side of Business
When chef Dylan Wakefield opened his Norfolk, Va., butcher shop, he made part of the space available for other restaurateurs to rent out for pop-up restaurants. Pendulum Fine Meats & Market's hybrid retail-restaurant model has allowed it to keep doing business amid the pandemic, and the guest chef operation has provided a path for other chefs to open their own local restaurants.
Full Story: FSR magazine (4/2021) 
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Modern takes on the automat concept cater to demand for contactless dining that has surged during the pandemic. Automat Kitchen opened in New Jersey earlier this year and includes an order-ahead option, and Marriott is testing smartphone-controlled vending machines in place of breakfast buffets at two Fairfield Inn & Suites locations.
Full Story: Restaurant Business online (4/15) 
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Star Ingredient
Microgreens lend texture and visual interest
(Mat Hayward/Getty Images)
Chef Clark Myers of Wyoming restaurant Provisions shares tips for adding microgreens to dishes, and three recipes that demonstrate their versatility. "Whatever type of cuisine you're cooking, you can find a microgreen for it," Myers said. "It will always improve the appearance, it's going to improve the texture of your dish, and it's really going to brighten the flavor."
Full Story: The Dispatch/The Rock Island Argus (Moline, Ill.) (4/19) 
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CIA Offerings
Watch all sessions from the 2021 Global Plant-Forward Culinary Summit: Virtual Edition!
(The Culinary Institute of America)
Watch all webcasted sessions from the 2021 Global Plant-Forward Culinary Summit: Virtual Edition! If you miss anything or want to revisit an especially amazing session, you can find webcasted sessions available on-demand to watch at your convenience. Watch now.
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Overview | Conferences | Training | Solutions
April prepares her green traffic light and the world thinks Go.
Christopher Morley,
writer, editor, journalist
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