Pig parts' modern legend

05/7/2007 | NYTimes.com

Chef Paul Bertolli left his restaurant, Oliveto, in Oakland, Calif., to open an upscale salumi company, Fra' Mani, in March 2006. Amid the increasing popularity of the hog, The New York Times includes Bertolli's recipe for "Fresh sausage with rosemary, garlic and wine" in this article.

View Full Article in:

NYTimes.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Executive Chef
University of Southern California
Los Angeles, CA
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY