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| ProChef SmartBrief |
| November 5, 2009 |
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Grit cakes get a warm welcome up North
Grit cakes originated in the South but are appearing on menus of trendy restaurants in and around Boston. The crunchy creation, invented to use up cooked grits, calls for chilling the leftovers, stamping them into cakes, and then frying, grilling or baking them. The Boston Globe (tiered subscription model) (11/4)
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Adding moistness is secret to venison sausage
Charles Samuel Poole, the owner of Sam's Deer Processing in Maryland, says venison is lean and dry, so he adds pork to his sausage for flavor and tenderness. He also avoids deer fat, which he describes as having "a filmy aftertaste." The Sun (Baltimore) (11/4)
D.C. abuzz over White House honeybees
A honeybee hive on the South Lawn of the White House has produced the first honey ever made on White House property. The bees, which numbered more than 65,000 at one point, produced a bumper crop of roughly 11 gallons of honey. The New York Times (tiered subscription model)/The Caucus blog (11/4)
Replicating the baguette experience in America
Creating Parisian baguettes in American kitchens is difficult, but it can be done. The recipe given here has been tweaked over decades. Pittsburgh Post-Gazette (11/5)
Hospital food is starting to feel better
The trend at hospitals is to allow patients to order off a menu of offerings that are fresher, tastier and more nutritious than in the past. In the Chicago area, Swedish Covenant Hospital uses only grass-fed beef, has organic offerings and provides several ethnic options each day. Chicago Tribune (11/4)
The Silly Goose aims high
Roderick Bailey, who trained at the CIA, has opened The Silly Goose in East Nashville, Tenn., with business partner Billy D'Angelo. He uses fresh, locally grown and mostly organic ingredients for reasonably priced dishes such as a "Hot Johnson" sandwich of ham, brie, Granny Smith apples, honeyed whole-grain mustard and arugula on ciabatta bread. The Tennessean (Nashville) (11/3)
Other News
Autumn's bounty is rich in flavor, nutrition
Cooler weather heralds the arrival of nutritious and flavorful dark greens and potatoes. Foods that are bountiful now include kale, Swiss chard, sweet potatoes, Brussels sprouts, escarole and turnips. The Philadelphia Inquirer (11/5)
Ingredients for mixing vintage cocktails
Jennifer Colliau, a San Francisco bartender, has started making and selling ingredients used in decades-old cocktail recipes, including gum syrups and artisanal versions of grenadine and orgeat. A recipe for a cocktail called Single Village Fix, which uses gum syrup, is included. The New York Times (tiered subscription model) (10/30)
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Zesting
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Some restaurants stocking up at wine auctions
As many fine-dining restaurants pare down their wine cellars through auctions, eateries both casual and upscale are taking advantage of the sales to stock their own racks. Morton's Restaurant has added to its wine list, offering less pricey vintages to guests who once sought $100-plus bottles, while California Pizza Kitchen has added more upscale offerings for its casual dining customers. Reuters (11/4)
Holiday gifts from the CIA
Get a jump-start on your holiday shopping! The CIA has what every food lover wants: a gift certificate to a class at the world's premier culinary college. At the CIA, food enthusiasts can indulge their every interest in a variety of classes. From exclusive weeklong culinary adventures to one-day food and wine classes, we have something for everyone. Wrap up your holiday shopping early this year -- order your holiday gift certificates today.
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