March 12, 2012

§ 3 ways to use cabbage in your next dish
Cabbage is generally not a chef's go-to vegetable, but its storage capabilities and versatility could make it a regular staple with a little kitchen creativity. Its mustardy leaves are perfect to create three new dishes: a Vietnamese cabbage salad, a creamy cabbage, potato and leek soup, and a hearty penne pasta dish. The New York Times (tiered subscription model) (3/9) ????

§ Companies explore the science behind airline food
Airline chefs are turning to the science lab to cook up new meals that are tastier and attract more business- and first-class passengers. The atmosphere and altitude of airplanes takes a toll on a passenger's sense of smell and taste buds, so chefs have to experiment with full-flavor options that will taste just as great in the air as they do on the ground, this feature says. The New York Times (tiered subscription model) (3/10) ????

§ An institute for all things chili pepper
The Chile Pepper Institute at New Mexico State University is the international headquarters for all things chili pepper, from researching new growing methods and creating better-tasting peppers to declaring which pepper variety is the world's hottest. "Chile is probably as complex as wine grapes," chili expert Paul Bosland says. "It's like learning to taste wine. You can learn all the different flavors and aroma." USA TODAY (3/11) ????

§ Pasta chefs get the spotlight at Italian eateries
Making fresh pasta is becoming more than just a tasty addition to Italian dishes; it's a form of entertainment at New York City's Spina, where the pasta chef creates ravioli, squid ink and durum flour tagliolini right in front of the customer. "One of our main goals was to make something unique, to make this a pasta bar," says general manager Salvatore Rappo. "It's pasta to table." New York Post (3/11) ????

§ Other News

· The rich history of chicken tabaka
The Wall Street Journal (3/9) ????

§ Mindful cooking is the way to health, chef says
CIA graduate Brisa Deneumostier hopes her series of lectures that focus on mindful cooking using local, sustainable, organic ingredients will transform how people view healthy food. "I try to teach that healthy food can be tasty and fun," she says. "Sometimes people think that healthy food is boring and flavorless and this is not true: I'm trying to teach them the truth." The Daily Star (Lebanon) (3/9) ????

§ Are there GMOs on your menu?

§ More and more, customers are asking that question as the issue of genetically modified organism, aka Frankenfood, takes on greater prominence. Restaurant Business will tell you how to find out if you do have GMOs in your food and how to get rid of them if you want to. ????

§ Rye beers are gaining ground in the U.S. market
Rye beers are gathering a following among craft-beer lovers. Usually used for whiskey, rye can cause beers to have a longer brewing time, but produces a dark beer that is both nutty and a bit spicy. Many brewers are using it to spice up other beers such as Jolly Pumpkin's Belgian tripel. The Wall Street Journal (3/10) ????

§ 3 steps to boost the reach of your social media efforts
Building it won't guarantee they'll come when it comes to your Facebook pages, Twitter feeds and other social media platforms, writes Sociallybuzz CEO Andre Kay. Brick-and-mortar businesses including restaurants need to manage their brands on a wide variety of platforms including Yelp and Foursquare, writes Kay, who offers three tips for driving more customers to interact with your brand in the social sphere. SmartBrief/SmartBlog on Food & Beverage (3/12) ????

§ Americans to celebrate St. Patrick's Day in record numbers
About 54% of Americans plan to celebrate St. Patrick's Day this year, the highest percentage since NRF began asking the question nine years ago. The holiday falls on a Saturday this year, a mixed blessing for bars and restaurants likely to see big crowds on an already busy night. MediaPost Communications/Marketing Daily (3/7) ????

§ Hong Kong's best dim sum
Restaurants throughout Hong Kong have put their own spin on the region's signature tasty dish, dim sum. From adding top-shelf ingredients such as foie gras to swapping traditional pork for spicy shrimp, Georgia Freedman finds the top seven dim sum joints in Hong Kong. The Wall Street Journal (3/9) ????

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