Tomato, vinegar face off in barbecue war

05/14/2008 | Salt Lake Tribune (Utah), The

Diners are picky about the type of barbecue sauce they prefer. The debate is usually between the vinegar-based sauces native of North Carolina and the tomato-based sauces that are more common in Texas. "Like most food, it's just what you're used to," explained one chef, who specializes in the Texas-based version.

View Full Article in:

Salt Lake Tribune (Utah), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA