Wednesday, December 31, 2008

Culinate Newsletter

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Kim Carlson

Dear readers,

One of my more memorable New Year’s Eves was spent on an island in the Philippines, where we’d traveled to visit my cousins who were living there temporarily. After the sun set, we walked to a pretty restaurant that hung off a cliff over the water.

The drinks were over-the-top tropical and the food was fine, but the atmosphere is what I remember best. When the power went out — a not-unusual occurrence on Boracay — we toasted by candlelight, and the evening was punctuated with fireworks, which went on until first light.

For New Year, Christina Eng surveyed which foods promise good luck in different parts of the world. Wherever you are, whatever you’re eating and drinking, here’s wishing you a happy, memorable New Year’s celebration.

Kim Carlson
Editorial Director

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Featured Stories

sunflower in kitchen

The eco-kitchen

Make a new year’s resolution to clean up the kitchen.

cast-iron pans

Irons in the fire

Cast iron, an old favorite that’s seeing new interest.

Featured Recipes

roast pork loin

Fennel-Stuffed Roast Pork Loin

A rolled and stuffed pork loin is dramatic and delicious.

Not-Quite-Monster Cookies

Pack some of these to take along on your next ski outing.

Culinate, Inc., 25 NW 23rd Place, Suite 6 (PMB 178), Portland, OR 97210
tel 503-916-1777 fax 503-916-1778

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December 31, 2008 - With caviar, a little dab'll do ya

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December 31, 2008
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  Today's Special 
 Feeling the Pinch in Today's Difficult Credit Market?
Increasing credit costs can ripple through your business to affect longer-term plans that are essential to growth. Download the CFO Research Services report produced in collaboration with American Express: No Stone Unturned: Strategies for Cash Management in Hard Times to gain insight on how mid-size companies are adapting in order to maintain their competitive positions under tough circumstances.

  Culinary News 
  • Real-deal wiener schnitzel
    The executive chef of the Hotel Imperial in Vienna is said to make the best schnitzel in town. He uses the best cuts of veal and pounds the meat until it's as thin as possible. The Washington Post (12/31)
  • Vietnamese restaurant sets itself apart
    Haley Nguyen's Xanh Bistro might not be fusion, but it certainly stands apart from other Vietnamese restaurants in Westminster, Calif.'s, nearby Little Saigon. Her food is more sophisticated, and she relies on the gardens of local Vietnamese women for much of her produce. Los Angeles Times (free registration) (12/31)
  Beverage News 
  • Punch comes out swinging
    Big bowls of fruity punch are becoming popular again. It's a social drink because people cluster around the bowl as they serve themselves, bartenders note. Video and recipes, including one for Champagne punch, are included. Los Angeles Times (free registration) (12/31)
  • Oh, sherry
    The old image of sherry as an overly sweet drink is changing. Finer sherries, now gaining popularity, are light, dry and food-friendly. The New York Times (12/30)
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  Delicious Demos From The Culinary Institute 
  • Lamindating dough
    All chefs can benefit from improving their skills and increasing their production. With the CIA's video-training modules, you can take advantage of our 60-plus years of culinary training and gain the solid foundation of knowledge and fundamental cooking skills required in today's competitive industry. Click here for the CIA's video for lamindating dough.
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  Editor's Note 
  • SmartBrief will not be published Thursday
    In observance of New Year's Day in the U.S., SmartBrief will not be published Thursday. Publication will resume Friday. Happy holidays!

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  Food for thought 
For last year's words belong to last year's language and next year's words await another voice. And to make an end is to make a beginning."
--T.S. Eliot,
Nobel laureate in literature

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