Restaurants boost morale with superior staff meals | James Beard Foundation names semifinalists for 2016 awards | Cookbook examines growing popularity of Korean food in US
 
 
February 18, 2016
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Restaurants boost morale with superior staff meals
A growing number of restaurants are placing more importance on staff meals, allowing more time for employees to dine together and encouraging cooks to show off their skills with menu-worth dishes. The practice helps employees bond and can be good for business. "If I take better care of the employees, they'll take better care of the customers," Teddy Suric, general manager of New York's '21' Club, said. The Wall Street Journal (tiered subscription model) (2/16)
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Trending: Meatless Meals
Roasted Walnut and Cauliflower Tacos
california walnuts/cilantro/cotija cheese/fresh salsa
Nowadays, even non-vegetarians are cutting back on meat to improve
health. California Walnut and Cauliflower Tacos look and taste just as
delicious as those made with ground meat and are 100% vegetarian.
For more, visit walnuts.org
 
Culinary News
James Beard Foundation names semifinalists for 2016 awards
The James Beard Foundation has released the chosen semifinalists in 50 different categories for its 2016 awards. Among the nominees for the Best New Restaurant category are The Blanchard in Chicago, Shaya in New Orleans and Superiority Burger in New York City. Final nominees will be announced in March before the awards ceremony on May 2 in Chicago. FSR Magazine online (2/17), New York magazine (2/17)
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Cookbook examines growing popularity of Korean food in US
To write their new cookbook, "Koreatown," Deuki Hong and Matt Rodbard traveled to Koreatowns across the US to get a sense of the food and the culture of Korean-American cooking. Korean food is gaining popularity in the US and has long been a favorite of chefs because "this is what they eat after they end work. Koreatown is the only spot in their respective towns that's open that late. This is something that was embedded and in their hearts long before Koreatown was hot," said Hong, who studied at the CIA. The Boston Globe (tiered subscription model) (2/16)
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Chef Daniel Boulud says a meal isn't complete without dessert
James Beard Award-winning chef Boulud believes dessert offers chefs a chance to exercise their creativity and make a lasting impression on diners. "Dessert is very artistic. Dessert is sort of an expression of art in a very natural way and in a very sort of decadent way as well. In cooking, yes, it's a little bit more like jazz, I mean, where you can jam a little bit," he said. PBS (2/16)
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SmartBrief Exclusives
Read the latest food and beverage coverage by SmartBrief in SmartBrief Exclusives:
Beverage News
Bartenders get creative with variations on the Bloody Mary
The Bloody Mary has inspired countless variations that update the classic brunch cocktail by swapping in beer or tequila for the vodka or tomato water or tomatillo juice for the tomato base. Attention-getting garnishes are also popular, from traditional shrimp and celery to adventurous options like a grilled octopus tentacle. Eater (2/16)
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A Side of Business
Union Square Hospitality Group teams with Delta to improve airline food
Union Square Hospitality Group's catering business is teaming with Delta Air Lines to offer in-flight meals based on menus from its restaurant concepts. The restaurant group already has experience with foodservice in non-standard locations, thanks to its Blue Smoke barbecue stand at New York's Citi Field. The New York Times (free-article access for SmartBrief readers) (2/17)
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Amazon launches one-hour restaurant delivery in San Diego
Amazon has expanded its one-hour delivery service in San Diego to include restaurant orders. Prime Now members in the city can order food from about 90 local restaurants and track the status of the delivery using the Prime Now mobile application. Times of San Diego (2/16)
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Other News
Star Ingredient
Yuzu kosho adds instant complexity to almost any dish
Yuzu kosho is a Japanese condiment made from fermented peppers, salt, and the zest and juice of the yuzu fruit. The result is a tangy sauce loaded with umami that is perfect for cutting through rich, fatty dishes. Many chefs in the US order the sauce pre-made and use it to finish everything from short ribs to cookies. Bon App├ętit online (2/17)
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CIA Offerings
Finding our way to healthier food choices
Menus of Change
(The Culinary Institute of America)
To help foodservice leaders craft a future of healthier, more sustainable food choices, Menus of Change brings together top scientists and researchers, food and agriculture policy makers and environmental stewards from around the country. Join us at the fourth annual conference, June 14-16 at the CIA Hyde Park. Come hear from executives and chefs from top independent restaurants and chains -- Andrea Reusing (Lantern Restaurant), Elizabeth Meltz (Batali & Bastianich Hospitality), and Arik Markus (True Food Kitchen at Fox Restaurant Concepts) -- and dozens more. Register to attend today!
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Create your career success story
Did you know that there are many diverse and amazing career paths you can choose in the food and beverage industry? Paths that will take you places you've never even imagined. By adding a Wine & Beverage Graduate Certificate to your existing degree, you’ll set yourself apart from the competition. Get your free copy of the Wine & Beverage Industry Trends guide and be inspired to start on your new career path. Inquire today!
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Food for thought
A business has to be involving, it has to be fun, and it has to exercise your creative instincts."
-- Richard Branson,
businessman, investor and philanthropist
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