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April 16, 2012
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  Today's Special 
  • Use pizza dough to craft calzones
    While the main use of pizza dough is obvious, don't forget about pizza's cousin the calzone. Not only are they easy to make, varying the ingredients is a perfect way to offer something to suit the needs of every diner. Use these tips and ingredient ideas to create the perfect puffed up pies. The New York Times (tiered subscription model) (4/13) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • Tom Colicchio's favorite way to cook fish
    Chef Tom Colicchio lives by the theory that the simpler the cooking method, the better the results will be. Colicchio walks through his tastiest method for cooking fish -- salt roasting -- which dates back to ancient times and requires just a few simple ingredients to create a succulent, flavorful dish. Los Angeles Times (tiered subscription model) (4/14) LinkedInFacebookTwitterEmail this Story
  • Dark-meat chicken rises again
    Demand for dark-meat chicken and chicken sold on the bone is growing as cooking shows tout the richer flavor of dark meat and as more chicken is sold overseas and to immigrant populations in the U.S. that favor chicken on the bone. "Every single day, we have shortage of dark meat. It's getting worse every year," said Scott Sechler, owner of Bell & Evans. The Wall Street Journal (4/15) LinkedInFacebookTwitterEmail this Story
  • 16 ways to use celery as a star ingredient
    Americans generally use celery in a very limited capacity -- either chopped on a cold salad or soberly sitting on a veggie tray -- but chefs who are willing to experiment with the oft-forgotten veggie can reap flavorful results. Celery, leaves and all, can make great a contribution to salsas, soups and 14 other delicious dishes. The New York Times (tiered subscription model) (4/12) LinkedInFacebookTwitterEmail this Story
  Poll 
  • Temperature Check
    What do you think is the best portion size for boneless meat-based entrees?
4 ounces
6 ounces
8 ounces
10 ounces
12 ounces

  The Healthy Kitchen 
  • FDA: Salmonella poisoning caused by Moon Marine's tuna scrape
    The FDA confirmed that Nakaochi Scrape AA or AAA from Cupertino, Calif.-based fish processor Moon Marine USA is the source of Salmonella bareilly poisoning of 81% of 116 patients reported by the CDC in recent months. The company is recalling 58,828 pounds of tuna scrape used in sushi and spicy tuna rolls, according to a report in the Chicago Tribune. United Press International (4/14) LinkedInFacebookTwitterEmail this Story
  • Eating nuts might lower BMI and diabetes risk
    People who regularly eat tree nuts -- almonds, cashews, hazelnuts and others -- have a lower body mass index and a smaller waist size and are less likely to develop heart disease, type 2 diabetes and metabolic syndrome compared with non-eaters, according to a study published in the Journal of the American College of Nutrition. The Daily Mail (London) (4/13) LinkedInFacebookTwitterEmail this Story
  eKnowledge for Restaurant Professionals 
  Beverage News 
  • Fresh and fruity is the name of the spring cocktail game
    Now that spring has arrived and summer is well on its way, it's time to revamp the beverage menu. Out are the heavy, heat-inducing cocktails and hefty beers and in are light and fruity concoctions. Here are five simple, refreshing recipes for spring and summer cocktails. FoxNews.com (4/13) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • 5 ways to create a kid-friendly restaurant
    There are several affordable ways restaurants can cater to the family crowd, according to Out to Eat with Kids founder and CEO Jennifer Bilbro. Placing a step stool in the bathrooms so kids can wash their hands, having entertainment in the form of books and games, and including drinks with children's meals are just a few ways restaurants can create loyal family patrons. QSRWeb.com (4/13) LinkedInFacebookTwitterEmail this Story
  Worlds of Flavor 
 
Position TitleCompany NameLocation
Staff Assistant, Executive Sous ChefUniversity of Massachusetts AmherstAmherst, MA
Sr Director of Dining Services - Chartwells Higher EdCompass Group North AmericaAlbuquerque, NM
Production manager / Head BakerOlde Hearth Bread CompanyOrlando, FL
Click here to view more job listings.

  Food for thought 
People who don't take risks generally make about two big mistakes a year. People who do take risks generally make about two big mistakes a year."
--Peter Drucker,
Austrian-American writer and management consultant


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