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- Chef stands firm: If it's not sustainable, he won't serve it
Washington, D.C.'s Hook leaves Chilean sea bass, grouper, bluefin tuna and a number of other customer favorites off the menu. Barton Seaver, the eatery's 28-year-old classically trained chef, is one of a growing number of chefs who are passionate about aligning the food they serve with their environmental ethics. CNNMoney.com/Fortune
(12/3)       
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- Welsh sea salt named one of year's top five gastroproducts
A group of Michelin-starred chefs attending a meeting in San Sebastian, Spain, heaped praise upon a Welsh sea salt called Halen Mon. The chefs said the salt had "significantly raised the quality of gastronomy." The product joins the ranks of a chocolatier, a cheese maker, a rice grower and an oyster grower, each praised for a top gastroproduct this year. icWales.co.uk
(12/4)
- 3.3-pound white truffle fetches record price
Luciano Savini and his son unearthed what turned out to be one of the biggest white truffles discovered in years, thanks to the smart work of a truffle dog near Pisa, Italy. A Macau casino owner purchased the rare truffle for $330,000 at an auction. BBC
(12/2)
- Cookbook showcases Scandinavian dishes
A new reprint of the cookbook "Kitchen of Light: New Scandinavian Cooking" is now available at bookstores. Author Andreas Viestad, who also hosts a PBS program on Scandinavian cooking, includes numerous recipes such as the one printed here for Monkfish with bacon, mint and wild mushrooms. Scripps Howard News Service
(12/4)
- Chef Carroll not bowed by opening obstacles
Greg Carroll, the new executive chef of MotorCity Casino Hotel in Detroit, is planning to open Iridescence on the building's 17th floor by the end of the year -- and that's just one of the restaurants on the casino's list. It could be a challenge, as the building is under construction and Carroll is still interviewing sous chefs, but this chef has survived three hurricanes and two Moscow winters during his illustrious career. Detroit Free Press
(12/3)
- So much more than chicken soup
"Cooking Jewish" is packed with recipes complied from the contributions of 300 extended family members, as well as a story-filled history of the Rabinowitz family. Judy Bart Kancigor talks about what inspired her to write the book, how the wide range of recipe contributions makes them special and why her mother's chicken soup recipe really is the best. Reuters
(12/4)
 | Land O'Lakes has the recipes to get your business cooking. Our Web site is designed with your needs in mind. Visit landolakesfoodservice.com for recipes to help you get more from our quality LAND O LAKES® products, plus crowd-pleasing menu suggestions such as our Mexicana Corn Muffins. Visit us often for the freshest ideas! |
| The Healthy Kitchen |  | |
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- Study: Healthy eating habits begin in the womb
Pregnant women and new mothers should eat more fruits and vegetables to help babies develop healthy dietary habits, new research suggests. Repeated exposure to a variety of foods and flavors will help introduce infants to the taste of solid food, researchers say. Forbes/HealthDay News
(12/3)
- Study: High acrylamide intake may lead to ovarian cancer
Women who consume more acrylamide, which is found in a variety of cooked foods, may be at a higher risk of developing ovarian or womb cancer, a new study found. However, researchers said the results need to be confirmed by further studies. BBC
(12/3)
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- Customers warm up to new winter cocktails
Mixologists and chefs are experimenting with classic ingredients to introduce new winter cocktails during the cold-weather season. Chicago's Viand is serving cider-based versions of old mulled-wine recipes, and there are two new hot drinks on the menu at Indiana-based Scotty's Brewhouse: The Rock & Rye Toddy and Down the Chimney, which is prepared with butterscotch liqueur, hot cocoa, honey, milk, vanilla, butter and nutmeg with a cocoa-powdered rim. Nation's Restaurant News (free registration)
(12/3)
| What's Cookin' at The Culinary Institute | | |
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Marinated roasted peppers
Whether you're in need of a quick recipe for a last-minute meal, interested in trying your hand at an advanced pastry technique, or planning to serve an impressive, multicourse meal to family and friends, The Culinary Institute of America has the perfect recipe for you. Click here for The CIA's recipe for Marinated roasted peppers, which makes 10 servings. Bon appetit!
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| CIA ProChef Offerings | | |
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CIA gift ideas for the holidays
Not sure what to get your favorite food enthusiast this holiday season? How about a gift certificate for a class at The Culinary Institute of America? From exclusive food and wine vacations to intensive culinary immersions to exciting chef demonstrations, The CIA offers a variety of courses for every foodie -- young and old alike. Gift certificates are available in a range of denominations, making your holiday shopping easy and stress-free. Purchase your gift certificate online or call 1-800-888-7850.
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