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 | MIX IT UP THIS HOLIDAY SEASON.
Shake up the holidays with Feliz Navidad Mary— a TABASCO® twist on a classic concoction. For this easy-to-execute cocktail, click here! |
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| Culinary News |  |  |
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- Chefs share best practices for quick, easy meals
A new cookbook from author Maria Isabella shares secrets to preparing quick yet delicious meals from 35 of Northeast Ohio's top chefs.
"When I asked [Pete Joyce of Crop Bistro] what he would prepare for his own last-minute guests in an hour or less he went to his refrigerator, saw what he had in there and came up with his own dish," said Isabella, who is a friend of famous Cleveland chef Michael Symon. "It does not necessarily have to be anything technically difficult. It’s what their family enjoys. Perhaps what they enjoyed as a child. Not necessarily haute cuisine." WKSU-FM (Kent, Ohio)
(12/21)      
| The Healthy Kitchen | | |
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- Whole grains might reduce pre-diabetes risk
Researchers found a lower risk of pre-diabetes in people who ate 59 grams of whole grains per day. "This is of great importance because pre-diabetes is increasing," said Tina Wirstroem, lead author of the study, which looked at 5,477 Stockholm residents over 10 years. Researchers also found that 1 in 13 participants became pre-diabetic, while 1 in 33 developed diabetes. Reuters
(12/20)
| Beverage News | | |
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- Malaria-drug laden drinks still abound at the bar
Gin and tonics, absinthe and Italian cocktails made with Campari and Pimm's liqueur all contain the bitter compound quinine, which comes from the bark of the cinchona tree of South America and was once the main defense against malaria.
"Herb liqueurs all started this way," said Amy Stewart, a specialist in horticulture. "Apothecaries would soak the herbs and wood in alcohol to extract out the active ingredients and preserve them. Then you add a little bit of sugar to make it taste better, and you have a liqueur." National Public Radio/The Salt blog
(12/20)
| A Side of Business | | |
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- Can foodies' passions trump lackluster economy in 2013?
The restaurant scene is shaping up to be even more diverse and innovative next year, catering to the fast-growing number of consumers who are more interested in food than ever before, writes Barry Klein, with the economy likely to be the only stumbling block to growth. "People will find ways to discuss, experiment and dabble in the world of food, no matter what their financial situation," he writes. PizzaMarketplace.com
(12/20)
| Local & Sustainable Spotlight | | |
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- Mexican restaurant chain moves to local, sustainable sourcing
Rosa Mexicano, an upscale Mexican chain with 16 units nationwide, has changed its approach to sourcing by focusing on local, sustainable meat and produce and adapting its menus to accommodate regional offerings. "Frankly, as the culinary scene has shifted a little bit, we’ve decided to shift with it," said chief executive Howard Greenstone. "We thought it was time to qualitatively shift, and our chefs have totally embraced it. We’re starting to give them a little more freedom in terms of changing items in the menu, but we give them total freedom in buying local produce and some raw product." Nation's Restaurant News (free registration)
(12/17)
| Star Ingredient | | |
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| CIA Offerings | | |
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Entice customers and drive sales with impressive garde manger items. Learn to make the most of these dishes with CIA training materials offered to you for a limited time at a discount. Features include detailed lessons and a variety of classic and innovative recipes. Order today and save.
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Bring your career to a whole new level
Latin cuisine is one of the hottest segments of the foodservice industry. With restaurant patrons demanding both authentic and creative interpretations of the traditional foods of Latin America, the demand for chefs to be more knowledgeable than ever in these regionally diverse cuisines is on the rise. The CIA's Latin Cuisines Certificate Program will give you the edge you need to make your mark on the foodservice industry. Learn more.
| Food for thought | | |
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In January, 22 countries will send their top pastry chefs to compete in the World Pastry Cup at Sirha 2013 in Lyon, France. "Participating in the Coupe du Monde de la Patisserie on behalf of Team USA has been a career booster for all previous participants," said Team USA president Gilles Renusson. Team USA took first place in the competition in 2001. 
