Fresh herbs are the heart of Iranian cuisine | Memphis Meats offers first taste of lab-grown chicken | Quarter and core cauliflower for even results
March 15, 2017
ProChef SmartBrief
Today's Special
Fresh herbs are the heart of Iranian cuisine
Fresh herbs are the heart of Iranian cuisine
Herbs serve as more than just a garnish in Iranian cuisine, and dishes such as herbed rice and herb-stuffed fish are prevalent during Nowruz, the Persian New Year celebration that begins on the first day of spring. Herbs including mint, dill, parsley, tarragon and cilantro are finely chopped and incorporated into dishes both cold and cooked.
The New York Times (free-article access for SmartBrief readers) (3/14) 
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Chef Rich Landau's Delicious Potato Lo Mein
Chef Rich Landau reinvents this traditional street food pasta dish by developing an ingenious technique using Yukon Gold potatoes.
Culinary News
Memphis Meats offers first taste of lab-grown chicken
California startup Memphis Meats shared samples this week of chicken strips developed from cultured cells in a laboratory. Major food companies including Tyson and Hormel have shown interest in startups that are creating a variety of lab-grown meats, using processes that demand fewer resources than traditional meat production.
The Wall Street Journal (tiered subscription model) (3/15) 
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Quarter and core cauliflower for even results
The easiest way to break down a head of cauliflower is to cut it in quarters, remove the core and then break the florets apart by hand. Once cauliflower is cut, it should be used as soon as possible, although florets can be stored in an airtight container for up to three days.
Serious Eats (3/15) 
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Bring meatless appeal to menus with a FREE Case!
Leverage versatile, alternative protein for Lent-observant customers with delicious, nourishing burger builds from BOCA. Crafted with authentic ingredients: black bean, quinoa, brown rice or vegetables, BOCA gives customers the same hearty bite as real burgers. Get a FREE Case today!
The Healthy Kitchen
Focus on flavor when choosing cheese, dietitian says
Cheese is nutritious and tastes great but is high in saturated fats and calories, so registered dietitian nutritionist Sara Haas says it is important to focus on flavor and keep portions small. For maximum flavor and protein with fewer calories, Haas recommends feta, goat cheese, mozzarella and sharp cheddar.
USA Today (3/9) 
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SmartBrief Originals
International street food flavors US restaurant menus
Global street food is a growing culinary category in the US, and restaurants are increasingly working everything from Mexican street corn to chicken yakitori into their menus, writes Datassential's Renee Lee. Use of the word "street" on menus is up 40% from four years ago, and 60% of consumers say they would dine on food from a street food operator, according to Datassential MenuTrends.
SmartBrief/Food & Beverage (3/15) 
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Beverage News
Beer may be the go-to, but Irish dishes can also pair well with wine
Beer may be the obvious pairing for Irish dishes, but restaurants can also offer wine to pair with Irish fare this St. Patrick's Day, such as a dry riesling to counter the richness of fish and chips, Ron Smith writes. A syrah, either from California or Australia, works well with shepherd's pie, he writes.
The Brainerd Daily Dispatch (Minn.) (3/14) 
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A Side of Business
Digital plays a growing role in restaurant operations
Restaurants are increasingly using digital tools to boost sales, streamline operations and build brand loyalty among millennials. The Waitlist Me app has encouraged patrons of Sophia's Thai Kitchen in California to put their names on the wait list and made it easier for staff to manage table turnover, said owner Kevin Wan.
Nation's Restaurant News (free registration) (3/14) 
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Star Ingredient
Why restaurants have grown sweet on rhubarb
Rhubarb is gaining a higher profile on restaurant menus as demand for sour flavors grows. Eateries are using the vegetable in chutney, ice cream, pastries and even cocktails such as strawberry-rhubarb mojitos. (3/14) 
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CIA Offerings
Celebrate with us!
Trio of titans
(The Culinary Institute of America)
At the 2017 Leadership Awards on April 19 in New York City, The Culinary Institute of America will present Augie Awards to Shep Gordon, Jacques Pepin and Martha Stewart. These individuals have transformed and elevated the food and hospitality industry -- helping it garner the respect it deserves. Please join us, and more than 600 hospitality and foodservice leaders, to honor this impressive trio. Visit the website to learn more about this year's honorees, event details and how to purchase your tickets today! Funds raised through ticket sales, a silent auction and sponsorships support student scholarships at the college.
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Make your passion your career
Did you know that there are many diverse and amazing career paths you can choose in the food and beverage industry? Paths that will take you places you've never even imagined. By adding a Wine & Beverage Graduate Certificate to your existing degree, you'll set yourself apart from the competition. Get your free copy of the Wine & Beverage Industry Trends guide and be inspired to start on your new career path! Inquire today!
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