Featured Articles

• The Moral Crusade Against Foodies
• 2011 James Beard Awards: Restaurant, Chef Semifinalists Announced
• Fischer wins best exec chef at Gourmet Abu Dhabi
• White House Chef Whips up Desserts With Chemistry
• Campaign Against Sucky Restaurant Websites
• Ancient treasures, delicious delights
• Cuisine Focus – Ukrainian – The Ideal Bread and Salt
• Local, Organic Milk: Nice Idea, but Try Making a Profit
• Santi Santamaria’s death brings end to feud with Ferran Adria
• Bug-Eating Ladies Speak Out for Insect Cuisine
• The Gastronomer on ‘Modernist Cuisine’: big, beautiful and worth the hype
• Heston Blumenthal: Planning and a big chunk of luck made this restaurant

• Americans’ taste preferences becoming more exotic, says Mintel

Americans are expanding their taste for ethnic cuisines, as some flavors that were once considered exotic have entered the mainstream, according to market research organization Mintel.

• Corkage Etiquette in Restaurants

Certain etiquette questions arise when you’re faced with a restaurant’s BYOB or corkage policy: Do you call ahead? Offer a sip to the sommelier?

• Researchers work toward sustainable organic vegetablesLittle research on the sustainability of organic vegetables has been conducted in Iowa; however, there is an ongoing study funded by the Leopold Center for Sustainable Agriculture to examine the effects on soil, nutrition, water and the economic value of different systems.
• Will varietal pork be next foodie craze?Consumers in the market for upscale pork products will come to recognize that “the specific breed of hog will influence the taste and flavor of a cured meat product the exact same way that a specific grape influences the taste of a particular wine.
• Australians willing to pay more for dining outThe American Express Dining Insights Report, conducted by Galaxy Research, reveals Australians are prepared to pay an extra 3.3 percent on the price of a restaurant meal in the wake of flooding in Queensland and Victoria.
• Cellaring is a good idea for some winesToday I will recommend an assortment of great value wines to consider buying — wines that will provide a well-rounded starter collection.
• Culinary Stars Serve up Hands-on Classes for Crystal’s 15th Annual Wine & Food Series

Food writer/personality Mark Bittman and even an Italian wine heiress are among the international culinary luminaries set for Crystal Cruises’ 15th annual Wine & Food Experiences of Discovery series in 2011.

• Electrical Equipment Maintenance in the Commercial KitchenHere are some things that you should know when it comes to maintaining electrical equipments as well as simple step by step process of cleaning them.
• Vinaigrette Dressing, a Simple Balsamic Recipe Will DoOur quest for “lighter fare” and “healthy greens” in our diet, has led us down a daunting path, searching for that elusive ‘healthy salad dressing.’
• The Top 3 Best Tasting Coffees in the WorldHere are the top three choices in exotic coffees found all over the world.

Wednesday, February 17, 2011

Dear Food Lovers,

Forgive us for the delayed broadcast of our ezine, but we made sure that we have really great selections for you this week – well, to make up for the delay.

Have you checked out our StewardingDepartment.com site yet? We’d appreciate if you would. Anyway, please do check out the site’s Facebook Fan Page and hey, please click LIKE.

We are really excited with this site because we have not come across a similar site online. If you are working in a hotel or a resort, you would really appreciate the tips that you will find there.  It’s not easy to find all those information gathered in just one site.

In fact, you do not have to be actually involved in this line of work in order to appreciate the site.  There are a lot of tips there that you can apply in your own kitchen!  Even your mom would like the site.

Again, if you would like to check out our previous editions, please click here.  Also, please do not hesitate to share our ezine with your friends, family or colleagues – or anyone who loves food and cooking!

February 17, 2011, Volume 1, Issue 56

Your editor: Matthew Goudge, matthew@chefblogdigest.com

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Featured Articles

	7 organic Champagne cocktails Try these bubbly cocktails with an organic twist.
	Sports Bar Menus Change, but Not Too Much Highbrow sports bars appeal to an entirely different market.
	Late night cuisine for stoners latest Toronto trend? What’s being hailed as “haute stoner” cuisine.
	Food & Wine Launching ‘The People’s Best New Chef’ Award Food & Wine magazine announced “The People’s Best New Chef.”
	Coca-Cola Original Recipe This American Life’ may have stumbled upon the Coca Cola Recipe.
	A Skinny Clam That’s Big With Chefs Before, the long, narrow razor clam was easier to find on a beach than in a restaurant.
	The great gulfood cook-off Why winning at the Emirates International Salon Culinaire is a major accomplishment.
	How To Grow Organic Avocados – One Of The Top 10 Super-Foods Learn how to grow organic avocados
	World’s 50 Best Restaurants Awards to add female chef category
	Cuisine Focus – Tex Mex – Two Pillars in One Soil Texan and Mexican, this is the two solid pillars behind Tex Mex cuisine
	Know Your Foodie: Locavores vs. Fetishists As the foodie culture spreads–do you have an artisanal butcher shop on your block yet?

• A Wear-What-You-Eat Restaurant

This restaurant doesn’t just offer patrons plates of meat, it also has bags and belts for sale that are made from the hides of animals used for its food.

• Former McDonald’s Executives And Oprah’s Chef To Start New Healthy Fast Food Chain

The new restaurant called Lyfe Kitchen (an acronym for Love Your Food Everyday) plans on opening its first restaurant in Palo Alto, California this summer.

• Oolong Tea – The Best Beverage in the World

The Western world has embraced a lovely export from Taiwan and simply cannot seem to get enough of it — Oolong tea.

• Dry Red Wine Substitute

There are tons of things that could substitute the taste of dry red wine; unfortunately, none of them could count as exact one. If however you’re looking for something close to the taste of the dry red wine, then you could use a number of things instead.

• 10 Secrets to Perfect Liquor Infusions

Liquor infusions are not just a trick reserved for experienced and creative-minded mixologists.

• Around the World by Food Truck

Look out — your neighborhood food truck may have come all the way from Singapore.

• Flavour saviours: Herbs for cooking

Cultivate herbs to add interest to menus, says Francine Raymond

• Will France say ‘Au Revoir’ to its cuisine?

Michael Steinberger’s “Au Revoir to All That: The Rise and Fall of French Cuisine” will please lovers and critics of French cuisine and good food aficionados as well.

• Lobster Bisque and French Sommelier? This Is a Disney Cruise?

Did I mention that Remy, this decidedly adult and classy restaurant is atop the new cruise ship — The Disney Dream. Yes that’s right Disney.

• A celebration of female chefs and winemakers

Reservations are tightening up for the Montreal High Lights Festival, which opens tomorrow for 11 days.

Wednesday, February 9, 2011

Dear Food Lovers,

Many of you are probably working in the food industry – and many are also working in the Stewarding Department.

In connection with this, we would like to invite you to visit stewardingdepartment.com and check out all the valuable information you will find there.  Maybe you can sign up for the weekly newsletter as well – you will certainly benefit from all the useful information you will receive on a weekly basis.

Again, if you would like to check out our previous editions, please click here.  Also, please do not hesitate to share our ezine with your friends, family or colleagues – or anyone who loves food and cooking!

February 9, 2011, Volume 1, Issue 55

Your editor: Matthew Goudge, matthew@chefblogdigest.com

__________________________________________________________

Featured Articles

	Mumbai to Hold Second Annual Restaurant Week Mumbai will host its second-ever restaurant week this month.
	Genetically Modified Salmon: 5 Reasons to Say Not on My Plate Here’s five reasons not to swallow GMO salmons.
	Truffles: They’re in Everything Now Truffles shockingly intense aroma and flavor are immediately distinctive.
	Handling Bottles in the Kitchen Bottles, although they look harmless enough, can become a source of accident inside the kitchen.
	Salad Dressings: Hold the Guilt Salad dressings by their nature are high in fat — but the ones we’re offering this week are high in the right fats.
	Cuisine Focus – South African – A Culinary Spectrum Cuisine Focus – South African – A Culinary Spectrum
	Peruvian Cuisine awarded by the OAS The Organization of American States awarded Peru’s gastronomy with the Cultural Heritage of the Americas prize.
	The Puzzle of Portuguese Wine I’ve pondered the puzzle that is Portuguese wines for a while.

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• Tim Hortons inks deal for 120 restaurants in Gulf

Tim Hortons is taking its coffee, donuts and sandwiches to the Gulf, announcing Saturday it will open up to 120 restaurants in a license agreement with Dubai-based Apparel Group.

• Sustainable Seafood Day: March 18th

  People in Australia are becoming hooked on sustainable seafood, says the Marine Stewardship Council (MSC).

• Top 10 Best-Performing Beverage Stocks Year-to-Date

Listed are the top 10 best-performing Beverage stocks year-to-date.

• ‘Bug Mac’ and larva quiche food of the future: scientists

  “There will come a day when a Big Mac costs 120 euros ($163) and a Bug Mac 12 euros, when more people will eat insects than other meat”.

• Jamie Oliver Goes On An International Food Adventure Across Europe And North Africa In “Jamie’s Food Escapes”

  JAMIE OLIVER GOES ON AN INTERNATIONAL FOOD ADVENTURE ACROSS EUROPE AND NORTH AFRICA IN “JAMIE’S FOOD ESCAPES”.

• 10 Vegetables You Might Never Heard of (That Are Good For Your Health)

  Here is the list of 10 vegetables whose names are little typical but they offer great nutritious and health benefits to your body.

• Iranian state telly bins foreign cuisine

Iran has banned cookery programmes featuring foreign fare in an attempt to combat the threat of alien nosh to the nation’s gastronomic identity.

• Three-Day Extravaganza of South-East Asian Gastronomy at Orient-Express Koh Samui Beach Resort ‘Napasai’

  Gourmet showcase of regional specialties by elite Orient-Express chefs, February 23-25, 2011

• Valentines Day Gifts: 10 Fabulous and Delicious Gifts for Foodies! With Valentine’s Day a week away it is time to start thinking about great gifts for a loved one who’s a foodie.

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Wednesday, February 2, 2011

Dear Food Lovers,

It has been a busy week for us.  The culinary world has been busy as well with various culinary events scattered all over the globe.

But like our previous issue, our thoughts go out to everyone affected by the civil unrest in Egypt and we extend our prayers to everyone in Australia who are bracing themselves for the Cyclone Yasi.

On a lighter note, we would like to wish everyone a Happy Chinese New Year!

Anyway, we hope you would enjoy our selections below.

Again, if you would like to check out our previous editions, please click here.  Also, please do not hesitate to share our ezine with your friends, family or colleagues – or anyone who loves food and cooking!

February 2, 2011, Volume 1, Issue 54

Your editor: Matthew Goudge, matthew@chefblogdigest.com

Featured Articles

	Singapore Brings Asian Tapas to Madrid Fusion Gourmet Festival Some of Singapore’s famous Chefs demonstrated why Singapore is now the culinary hub of Asia.
	Three-starred Michelin Chef Alléno participates at Gourmet Abu Dhabi Alléno, dubbed the ‘Superstar Chef With The Rock Star Looks’, is headlining this year’s hallmark Gourmet Abu Dhabi
	Thinking of Becoming a Chef? The media has made the culinary profession all the more popular with its food shows and programs.
	A Tour of The Modernist Cuisine Kitchen Laboratory Inside a high-tech laboratory that’s spinning out the future of food (in a centrifuge at 13 Gs)
	Gourmet Abu Dhabi 2011 begins This year, Gourmet Abu Dhabi will be hosted at a variety of different five-star hotels.
	El Bulli chef’s magic food academy It could be a gastronomic laboratory designed by Willy Wonka.
	Bathtub Food: The Latest Fad In Haute Cuisine Bathtub food or nourriture de baignoire has become the latest fad in haute cuisine.
	Ready for the Next Argentine Invasion? TORRONTÉS has been touted as the hottest thing to arrive from Argentina since the tango.

• Celeb chef Blumenthal opens London restaurant

Three-star Michelin chef Heston Blumenthal opened a new restaurant in London this week focused on the revival and

modernization of British recipes.




• Chef Keller gives pro photographer butterflies

  Celebrity photographer Darryl Estrine has been shooting movie actors and sports stars for 25 years but it was American chef

  Thomas Keller who finally managed to make him nervous.

  
  

• So You Want to Find a Food Internship: A Job-Seeking Guide

  The flood of newly-polished resumes and enthusiastic inquiries for a summer internship or full-time job is a telltale sign

  that a new year has arrived.

  
  

• Coffee’s Liver Benefits

Coffee is turning heads as a liver cancer and cirrhosis preventative.




• Celebrate French cuisine during 2011 holidays

A National Festival of Gastronomy has been created in France.




• Molecular Cuisine Starter Kit Teaches You What Xanthan Gum Is

  With the Molecular Cuisine Starter Kit from ThinkGeek, you have the opportunity to get started with the science behind

  molecular gastronomy.

  
  

• Why are you eating that?

Unconscious’ eating is the cause of weight gain, according to a US food psychologist. We need to think more about what we

eat – but not go on a diet. Angelina Villa-Clarke reports.

RECIPES!!!