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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
(11/4)
      
 | Chiles Rellenos With Wisconsin Cheese and Chile Sauce
Wisconsin is a top producer of Mexican style cheeses and this twist on the classic stuffed poblano will show you why. The buttery Wisconsin Jack and slightly salty Wisconsin Queso Blanco blend with the flavors and textures of dried fruits and pecans to create a memorable dish. For this recipe and more, visit EatWisconsinCheese.com. |
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- 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)
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| Beverage News | | |
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| Delicious Demos From The Culinary Institute | | |
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Zesting
All chefs can benefit from improving their skills and increasing their production. With the CIA's video-training modules, you can take advantage of our 60-plus years of culinary training and gain the solid foundation of knowledge and fundamental cooking skills required in today's competitive industry. View the CIA's video for Zesting.
| A Side of Business | | |
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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)
| CIA ProChef Offerings | | |
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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.
| Food for thought | | |
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| | | Lead Editor: Rebecca Pollack
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