Chefs from Calif. kaiseki restaurant n/naka demonstrate onigiri technique | Traditional Spanish romesco sauce builds layers of flavor | Non-wheat pastas appeal to diners who want gluten-free, high-protein foods
June 14, 2019
ProChef SmartBrief
SIGN UP ⋅   FORWARD
Today's Special
Chefs from Calif. kaiseki restaurant n/naka demonstrate onigiri technique
Chefs Niki Nakayama and Carole Iida-Nakayama of California's Michelin-starred kaiseki restaurant n/naka share their technique for making the Japanese rice balls called onigiri. The comfort food is composed of lightly seasoned rice stuffed with a filling such as cod roe or pickled ume and wrapped in nori.
Los Angeles Times (tiered subscription model) (6/13) 
LinkedIn Twitter Facebook Email
 
Chef Erik Slater's Seminola-Crusted Alaska Halibut
With the wild Alaska halibut season upon us, Alaska Chef Erik Slater recommends seminola and seafood together. “It’s a simple and humble pairing that lends itself to all kinds of sauces and flavors.” Once you crust it, you can serve it in a variety of delicious ways.
ADVERTISEMENT
Culinary News
Traditional Spanish romesco sauce builds layers of flavor
Versatile and flavorful, romesco is a Spanish sauce traditionally made from nuts, tomatoes, dried peppers, garlic, bread, olive oil and vinegar transformed into a paste, writes Daniel Gritzer. The orange sauce pairs well with meats and vegetables as well as sandwiches and soups.
Serious Eats (6/13) 
LinkedIn Twitter Facebook Email
A bold twist for summer BBQ
Bold Blends Barbecue sauce offers the tangy, sweet flavor diners will savor all summer long. Add it to sandwiches, steak, or pizza for memorable dishes that will keep diners coming back for more. At over $10.00 less per case than the leading national brand, you can sauce up your entire menu. Ready to give it a try? Get a free case.
ADVERTISEMENT
The Healthy Kitchen
Non-wheat pastas appeal to diners who want gluten-free, high-protein foods
Non-wheat pastas made from lentils, rice and other ingredients are experiencing a surge in popularity in the US as more consumers cut gluten and carbohydrates from their diets and look to eat more plants. Brands such as Banza, Explore Cuisine and Tolerant tout their products' high protein content to appeal to vegetarians and others seeking more protein in their foods.
The Washington Post (tiered subscription model) (6/14) 
LinkedIn Twitter Facebook Email
SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
McDonald's move, Gen Z trends rated with readers
McDonald's sale of its corporate campus in Oak Brook, Ill., following the company's move to downtown Chicago caught SmartBrief readers' attention this week, as did a tale of Gen Z's influence on restaurant trends. Kraft's launch of Salad Frosting, a squeezable pouch of salad dressing designed to appeal to kids, topped this week's Top 10.
SmartBrief/Food & Beverage (6/14) 
LinkedIn Twitter Facebook Email
Beverage News
Wine Enthusiast's Restaurant Hall of Fame highlights best wine restaurants
Wine Enthusiast's Restaurant Hall of Fame includes restaurants that have made its list of America's 100 Best Wine Restaurants at least four times. Restaurants across the country include Portland, Ore.'s Ava Gene's, Blue Hill at Stone Barns in Pocantico Hills, N.Y., 610 Magnolia in Louisville, Ky., and more.
Wine Enthusiast Magazine online (6/13) 
LinkedIn Twitter Facebook Email
A Side of Business
Tyson debuts plant-based line amid rising demand for meat alternatives
Tyson Foods, a key meat supplier to major restaurant chains including McDonald's, has debuted its Raised & Rooted brand of meat alternatives and blended protein products, including plant-based chicken nuggets. Sales of meat replacements to US restaurants are up 268% this year, according to the Dining Alliance.
Restaurant Business online (6/13),  Restaurant Business online (6/13) 
LinkedIn Twitter Facebook Email
CIA Offerings
Smoked Denver lamb ribs
Smoked Denver lamb ribs
(The Culinary Institute of America)
Chefs Stephen Barber and Kipp Ramsey from Farmstead Restaurant at Long Meadow Ranch in California's Napa Valley show us how to make BBQ Denver Lamb Ribs. They season the ribs with vindaloo spice and smoke them for about 4 hours until tender. They are finished on a grill and brushed with a spicy tomato marmalade. The chefs plate the ribs with pickled red onions. Watch this and many more American Lamb recipe demos here!
LinkedIn Twitter Facebook Email
 
Learn more about CIA ProChef:
Overview | Conferences | Training | Solutions
  
  
[We] thought that once we'd climbed the mountain, it was unlikely anyone would ever make another attempt.
Sir Edmund Hillary,
mountaineer who, with Sherpa Tenzing Norgay, was the first climber to reach Mount Everest's summit
LinkedIn Twitter Facebook Email
  
  
Sign Up
SmartBrief offers 200+ newsletters
Advertise
Learn more about the SmartBrief audience
Subscriber Tools:
Contact Us:
Advertising  -  Chris Warne
P: 646.462.4647
Jobs Contact  -  jobhelp@smartbrief.com
Editor  -  Patricia Contreras
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2019 SmartBrief, Inc.®
Privacy Policy (updated May 25, 2018) |  Legal Information