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December 2, 2008 Sign up Forward Archive Advertise Read more at SmartBrief.com       Today's Special    Oven-baked latkes use less oil A recipe for oven-crisped potato latkes adds a short baking step to the standard pan-frying method, yielding a satisfying result with far less fat and fewer calories. While classic latkes are fried in as much as a cup of oil, these use only a few tablespoons per batch. The Denver Post/The Associated Press (11/30)   Culinary News  The satisfaction of scones The best scones are light, airy, tender and moist. To get them to rise correctly, freeze the dough after cutting and before baking. Houston Chronicle (12/1) Chef hears call of the wild Ted Cizma, executive chef at Grand Traverse Bay and Spa in Acme, Mich., says wild game "represents American food at its best." He uses bold ingredients such as tequila, cumin, full-bodied red wine and slab bacon in his recipes. The Grand Rapids Press (Mich.)/Great Tastes blog (11/26) Salmon dish looks complicated, but it's not A recipe for roasted salmon steaks with pinot noir sauce is simpler than it looks. The sauce, which takes about a half-hour to make, can be used on pork, chicken and other kinds of fish, but seems best on salmon. NYTimes.com/Bitten blog (12/1) Chef's fame travels far and wide, but his ingredients don't Chef Hugh Fearnley-Whittingstall is promoting more traditional dining at the River Cottage Canteen in England, where nearly all of the food he prepares comes from nearby. The restaurant is one of a number of businesses offering sustainable products that aim to cut back on waste and improve quality by emphasizing local agriculture. International Herald Tribune (12/1) It's time to get strategic about hiring. Reach thousands of engaged professionals with SmartBrief Jobs. Need to find the best and the brightest? SmartBrief Jobs will deliver your openings directly to the people who matter the most. Start your focused recruiting campaign now.   The Healthy Kitchen  Foods that make the skin shine A number of foods contain elements that can contribute to maintaining healthy skin, including legumes, avocados, soybeans, nuts, egg yolks, salmon, green tea, pomegranates and tomatoes. The Toronto Star/healthzone.ca (11/25)   Beverage News  Bloody Mary turns 75 Fernand Petiot is said to have invented the cocktail at Harry's Bar in Paris in 1920, when it was known as the Red Snapper because it was so harsh. But it didn't become the Bloody Mary we know today until 1933, when Tabasco sauce was added. Epicurious.com/The Epi-log blog (12/1) Seven to be inducted into Vintners Hall of Fame The Vintners Hall of Fame, run by The Culinary Institute of America at Greystone, Calif., announced its seven 2009 honorees Monday. They include Jess Jackson of the Kendall-Jackson empire, as well as Jack and Jamie Davies, whose Schramsberg label proved that America could make Champagne-style sparkling wines. San Francisco Chronicle/The Cellarist blog (12/1)   What's Cookin' at The Culinary Institute  Breakfast Sausage Your menu -- it's the cornerstone of your business and the best way to stimulate customer enthusiasm and gain a stronger bottom line. Make an impact on your menu by offering your guests new and flavorful recipes from The Culinary Institute of America. Check out CIA's recipe for breakfast sausage. Bon appetit!   A Side of Business  Restaurant discounters are getting bolder As Americans cut back on restaurant expenditures, discounters are responding by waiving fees and offering additional bargains. Rewards Network eliminated its $49 sign-up fee, and Restaurant.com is giving away $10 certificates. The Wall Street Journal (tiered subscription model) (11/28)   CIA ProChef Offerings  Special Champagne workshop -- Dec. 18 With the holidays around the corner, now is the time to learn about one of the world's most festive drinks. Take part in the CIA's exciting one-day workshop, Champagne in Depth, on Dec. 18 for an intensive look at this superb wine. During this informational course, you will learn what to look for when evaluating Champagne, and how versatile it is when pairing with food. Click here for more details. Learn more about CIA ProChef -> Overview  |  Programs  |  Conferences  |  Training  |  Solutions Executive Chef The Greenbriar Inn Boulder, Colorado Food Scientist Valley Fine Foods Benicia, CA -35 miles NE of SF   Food for thought  Anything that won't sell, I don't want to invent. Its sale is proof of utility, and utility is success." --Thomas Edison, inventor and industrialist       Subscriber Tools       Print friendly format | Web version | Search past news | Archive | Privacy policy Advertise Associate Publisher, Food Service:  Chris Warne (212) 450-7970 Download Media Kit Job Board:  Celia Rothschild (202) 470-1159   Read more at SmartBrief.com A powerful website for SmartBrief readers including: Industry Home Readers' Choice Search Archive Who's Hiring? Grab our News Widget Get this RSS Feed Publish your Press Release       Recent ProChef SmartBrief Issues: Monday, December 01, 2008 Wednesday, November 26, 2008 Tuesday, November 25, 2008 Monday, November 24, 2008 Friday, November 21, 2008     Lead Editor:  Rebecca Pollack       Mailing Address: SmartBrief, Inc.®, 1100 H ST NW, Suite 1000, Washington, DC 20005     © 1999-2011 SmartBrief, Inc.® Legal Information