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Jobs
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Tarragon Fizz
1-1/2 oz chai tea, with soy
1-1/2 oz Tarragon Vodka
1/2 oz simple syrup
1 egg white
3 dashes orange flower water
tarragon sprig garnish
Shake ingredients over ice and strain into wine glass. Garnish with tarragon twig to further effervesence, and serve.
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Special Earth Day Menu
Iron Horse Vineyards Chef Christopher Greenwald designed a locavore’s feast for Celebrate Earth Day in Green Valley, California, held at Iron Horse Vineyards on April 20. The menu was inspired by world street food, but interpreted with all local ingredients – either home grown or from farms within a 100 miles radius. The key ingredients for the menu include popcorn from Full Belly Farm in Capay Valley, northwest of Sacramento; the chicken, from Fulton Valley Farms in Santa Rosa, is grilled over Iron Horse grape vines cuttings. Greenwald was especially excited to source drought resistant Tepary Beans, originally grown by Hopi Indians in the Southwest, now being raised at Rancho Gordo in Napa. Naturally, the fish comes from local waters.
Greenwald said his inspiration for world food for Earth day came from his travels. “Our big challenges are global and inclusive of all cultures. I think the best way to remind ourselves of how connected we are is through each other’s native foods.”
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ACF Chefs Choose What's Hot & What's Not
The National Restaurant Association conducted an Internet survey of over 1,282 members of the American Culinary Federation (ACF) in October 2007. Chefs were given a list of 194 food items, beverage items, cuisines, and preparation methods, and were asked to rate items as "hot," "cold/pass&eacut;e," or "perennial favorite."
Click here for the results >>
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Two Chefs Emerge as Los Angeles Sushimasters
Five of Southern California’s top sushi chefs dueled head to head in April’s SushiMasters Los Angeles Regional, with Takuya Matsuda, executive chef of Sushi Bar Nippon in San Diego; and Aung Soe, head chef of Geisha House in Hollywood, winning best of show and earning the right to compete at the SushiMasters Finals in Sacramento, California, on June 10. There they will compete against four other sushi chefs who won earlier competitions in Sacramento and San Francisco.
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S. Pellegrino World’s 50 Best Restaurants 2008
Now in its seventh year, the S.Pellegrino World's 50 Best Restaurants is compiled by The Nespresso World's 50 Best Academy, a group of prominent food writers, critics, publishers, and commentators. Read more >>
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Economic Slowdown Affects Waitstaff
A weakened economy, rising inflation, and increasing unemployment are making their way into the US restaurant industry in yet another way: Waitstaff are beginning to see a reduction in tips left by cash-strapped guests. According to Michael Lynn, professor of consumer behavior at the Cornell School of Hotel Administration, there have been no studies conducted on the correlation between a bad economy and lower tips, "but the testimony is that tips go down in bad times." Read more >>
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More Side Affects of Higher Food Prices
As food prices continue to rise, some restaurants are ditching their use of trans-fat-free oils in favor of lower-cost trans fats, reports Globe and Mail. In Canada, restaurateurs are warning that the situation could get worse before it gets better. Read more >>
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Private Equity Firm Targets Wineries
According to the Sacramento Business Journal, San Anselmo, California-based private equity firm Vinum Capital Management (VCM) is setting aside $250 million for the acquisition of premium and super-premium wineries. Read more >>
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Standardized Spirits Labels Pushed
The Distilled Spirits Council of the United States (DISCUS) and other organizations, including the Consumer Federation of America, are urging the Alcohol and Tobacco Tax and Trade Bureau (TTB) to reevaluate its proposal for spirits labels. Read more >>
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Frutta Prima Dessert Composition Road Show
April 21 - Washington DC
May 15 - Richmond, Virginia
May 28 - North Miami, Florida
Discover how to create and rate successful desserts with a greater understanding of the human sensory perception system. The new Albert Uster Imports class is the next in the continuing education series, including such tutorials as the Des Alpes Methodology booklet and road show. Understand the intricacies of composition theory, profiling and threshold perception, all applied to proper dessert architecture from the inside out!
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