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- Getting inventive with cheese
Cheese may be a standby, but that doesn't mean it has to be boring. Substituting more unusual cheeses such as Gruyère, Cotija and havarti into traditional menu items can create completely different dishes. Incorporating cheese into a deep-fry batter also offers a chance to try something that's rare in the quickservice world but could yield intense results. QSR Magazine
(11/2009)
     
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Temperature Check
Which type of cheese do you use most often when cooking?
 | Gorgonzola and Roquefort. |
| Asiago and Cotija. |
| Mozzarella and provolone. |
| Brie and Camembert. |
| Other. |
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| Culinary News | | |
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- Add color to meals with pomegranate arils
Arils, the small, edible pomegranate seeds surrounded by pouches of juice, make colorful and flavorful additions to salads and soups, and can be reduced for use in sauces and cocktails. To separate the arils, cut off the fruit's crown, score the sides at the membranes, submerge the pomegranate in water, break it apart and pull the arils loose. San Francisco Chronicle
(11/1)
- Chicago chef launches underground dinner series
Former "Top Chef" winner Stephanie Izard has a lot on her plate. She's the chef of The Drunken Goat and in February will open another Chicago restaurant. Her latest venture is a series of Internet-organized movable dinners called The Wandering Goat, in which she offers 100 people the chance to eat her cuisine family-style for a price. The popular underground dinners, which she started in late summer in Chicago, have sold out within minutes. Chicago Tribune
(11/1)
| The Healthy Kitchen | | |
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- Hunt for tuna may not be sustainable
The hunt for tuna has become more technologically sophisticated as the population dwindles. The European Commission recently recommended temporary suspension of the global trade in Atlantic bluefin tuna, but countries with a stake in the trade refused. TIME
(11/9)
| Beverage News | | |
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- "Natural wine" bubbles into view
"Natural wine," a trendy term with no official meaning, is being defined by a coalition of wine bars and shops as being made with native fermentation, meaning the yeast comes from the grapes. These yeasts are considered a gamble because they can impart off flavors or die before all the sugar is converted. Los Angeles Times
(10/28)
- Pizzerias put more craft brews on tap
As craft American brews increase in popularity, restaurateurs are teaming them with pizza dishes to increase their bottom lines. Pizzerias such as Brixx, a North Carolina company, are finding that beer can contribute as much as 10% of sales. The pizzerias also hope that offering more local and craft brews will help them entice patrons who otherwise would frequent bars. FastCasual.com
(10/28)
| A Side of Business | | |
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| Worlds of Flavor | | |
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| CIA ProChef Offerings | | |
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| Editor's Note | | |
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What topic do you expect to dominate the culinary scene in 2010?
Look out for the ProChef SmartBrief Year-End Report on Dec. 8 and 15. The results of this poll will appear in Part 2 on Dec. 15.
| Celebrity chefs. |
| Comfort and budget foods. |
| Food safety. |
| Nutrition. |
| Sustainability. |
| Food for thought | | |
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 | Accept the challenges so that you may feel the exhilaration of victory."
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| | | Lead Editor: Rebecca Pollack
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