December 7, 2020
ProChef SmartBrief
Today's Special
Using potatoes that have been partially baked and grated by hand creates a latke with a crispy outside that remains moist on the inside, writes Joan Nathan. She borrows the technique from chef Nathaniel Wade of the Outermost Inn in Massachusetts, who uses it to create potato rosti with just the right amount of starch.
Full Story: The New York Times (tiered subscription model) (12/4) 
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Culinary News
Edward Lee reflects on pandemic's effect on restaurants
Lee (Tasos Katopodis/Getty Images)
Unpredictable sales and lack of federal government aid are creating an uncertain future for independent eateries, according to Edward Lee, who had to close three of his restaurants in Louisville, Ky., and one in Washington, D.C., earlier this year. "I devote most of my time now to my nonprofit, The LEE Initiative and the Restaurant Workers Relief Program; it's the only thing keeping me focused, hopeful, and proud," Lee said.
Full Story: Bon Appetit (12/4) 
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San Diego County's restrictions on indoor dining have forced chef Travis Swikard to put plans for his first restaurant, Callie, on hold. Swikard has stayed busy with consulting jobs from his investor partners and has been forging connections with local farmers and fishermen and networking with other local chefs.
Full Story: The San Diego Union-Tribune (tiered subscription model) (12/4) 
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The Healthy Kitchen
Flaxseeds are packed with nutrients for maintaining overall health, including high amounts of fiber, omega-3 fatty acids and lignans that can help improve digestion, lower total cholesterol and lower the risk of hormone-related cancers, registered dietitians said. RD Hannah Magee recommends eating only a maximum of two to five tablespoons of flaxseeds a day as overeating them could have uncomfortable side effects such as bloating.
Full Story: Insider (12/5) 
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Beverage News
Master sommelier fills US niche for premium Korean soju
(Bundo Kim/Unsplash)
Recognizing a dearth of high-end Korean soju offerings at fine dining restaurants in New York City, master sommelier Kyungmoon Kim opened KMS Imports earlier this year to bring premium soju and other traditional drinks from Korean distillers to the US. "I just decided to take on this mission, to import premium products and break the paradigm of soju being watered-down vodka," said Kim, who hopes to expand to other states and make Korea's traditional alcoholic beverages part of sommeliers' standard training.
Full Story: SevenFifty Daily (11/30) 
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A Side of Business
The CSA model that some farmers use to get their produce directly to consumers inspired restaurateur Helena del Pesco of Baltimore's Larder to offer a subscription service called Community Supported Restaurants. "There's little doubt that going forward ... more restaurant owners will be engaging in some type of subscription service," said the National Restaurant Association's Hudson Riehle, who noted that the programs are especially appealing to millennials.
Full Story: The Baltimore Sun (tiered subscription model) (12/3) 
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Eataly will open its first Texas food hall in Dallas this week with three eateries, a cooking school, a butcher counter and Italian grocery stalls. La Terra features a wood-fired grill and a menu tailored to local tastes, Il Pastaio will give customers sitting at the counter a view of how their fresh pasta is made, and La Pizza & La Pasta will serve Naples-inspired dishes that will also be available for delivery.
Full Story: The Dallas Morning News (tiered subscription model) (12/7) 
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CIA Offerings
Balsamic-roasted Brussels sprouts
(The Culinary Institute of America)
Balsamic Vinegar of Modena’s tart, fruity, sweet and complex flavor makes it a great ingredient for perfectly caramelized roasted vegetables. This video shows how to make balsamic vinegar-roasted Brussels sprouts with pearl onions and pink peppercorns.
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