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November 13, 2009 Sign up Forward Archive Advertise Read more at SmartBrief.com       Today's Special    2 autumn vegetable dishes from chef Dan Barber Dan Barber, executive chef of the Blue Hill at Stone Barns restaurant in Pocantico Hills, N.Y., is known for his use of seasonal, local ingredients. He offers two ideas for Thanksgiving side dishes, a kale salad and a creamy rice dish with root vegetables. The New York Times/Well blog (11/12)   Culinary News  Scoop up autumn flavors with sweet potato and pumpkin ice creams Recipes for ice cream made with sweet potatoes or pumpkins yield autumn treats. Maple-studded pecans add crunch to the sweet potato version, while the pumpkin ice cream can be augmented with a couple of teaspoons of Grand Marnier, rum or brandy. DavidLebovitz.com (11/11) Recipes show versatility of ginger Four recipes using ginger were chosen from more than 200 submissions nationwide. They include a martini made with candied ginger, pickled beets with orange and ginger, a pear-and-ginger cake and a butternut squash soup with ginger. National Public Radio (text and audio) (11/8) Romano green beans can stand the heat Wide Romano green beans are delicious in a salad with olive oil, vinegar, salt and lots of garlic. The beans hold their shape and seem to get better the longer they are cooked. TheAtlantic.com (11/9) This nigella is really spicy The little-known spice called nigella is typically used in Middle Eastern cooking. The small black seeds have a peppery, nutty flavor and are sometimes called onion seeds, even though they are botanically related to buttercups, not onions. The Washington Post/All We Can Eat blog (11/13) Make waves with small fish Anchovies, smelt and sardines are gaining respect as sustainable, healthful and tasty foods. They shine in dishes such as pasta with fresh sardines. The Philadelphia Inquirer (11/12)   The Healthy Kitchen  Seeking a sustainable salad Many types of produce have a surprisingly steep carbon impact, so choose your meals wisely, writes Brendan Borrell. Bananas require 427 pounds of environmentally hazardous fertilizers per acre, compared with just 35 pounds for peas or beans, he notes. Slate (11/10)   Beverage News  Sous-vide technique creates liquor with more character James MacWilliams, bartender at the well-known Canlis restaurant in Seattle, makes his own flavored liquors using handpicked spices, strawberries and other ingredients. He controls the intensity of flavor by using the sous-vide technique, which calls for sealing ingredients in a bag and cooking them in hot, but not boiling, water. TheAtlantic.com (11/12)   Featured Content    The "Iterate Fast and Release Often" Philosophy of Entrepreneurship Ben Parr Forget the Phonebook: 3 Local Marketing Initiatives with Higher ROIs Gregory Go 5 Tips for Getting More Exposure from Bloggers, Tweeters and Fans John Jantsch An Interview with Henry Blodget Marcy Shinder from OPEN Book: Social Media Why It's So Difficult to Find Angel Capital Scott Shane   A Side of Business  Fine dining is still fine, if less formal Fine-dining restaurants are less and less worried about formalities and more focused on providing stellar meals. Reflecting a cultural shift and an effort to reach out to younger diners, restaurants are changing dress codes to business casual from formal coat and tie. The Indianapolis Star (11/13)   CIA ProChef Offerings  Vita-Mix PITCH ME! Video Demonstration Contest You can be the next $10,000 Vita-Mix winner! Vita-Mix Corp., the company that invented the infomercial in 1949, is searching for the next great television demonstration star. Entries are due by Dec. 31. Contest details. Learn more about CIA ProChef -> Overview  |  Programs  |  Conferences  |  Training  |  Solutions Director of In-Theatre Dining AMC Entertainment Kansas City, MO EXECUTIVE CHEF EHS Hospitality Group Naples, FL Executive Chef Doubletree Hotel & Executive Meeting Center - Downtown Omaha Omaha, NE Corporate Executive Chef Harper Associates Detroit, MI   Food for thought  Defining and analyzing humor is a pastime of humorless people." --Robert Benchley, American humorist       Subscriber Tools       Print friendly format | Web version | Search past news | Archive | Privacy policy Advertise Sales Account Director:  Linda Blau 212-677-5795 Download Media Kit Job Board:  Lee Vanderwerff 202-737-5500 x 248   Read more at SmartBrief.com A powerful Web site for SmartBrief readers including: Breaking News Industry Home Competitor News Readers' Choice Press Releases Search Archive Who's Hiring? Grab our News Widget Get this RSS Feed Publish your Press Release       Recent ProChef SmartBrief Issues: Thursday, November 12, 2009 Wednesday, November 11, 2009 Tuesday, November 10, 2009 Monday, November 09, 2009 Friday, November 06, 2009     Lead Editor:  Rebecca Pollack       Mailing Address: SmartBrief, Inc.®, 1100 H ST NW, Suite 1000, Washington, DC 20005     © 1999-2009 SmartBrief, Inc.® Legal Information