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Bakers, chefs take a stand against racism; restaurants and wineries welcome back customers | Forgotten during lockdown, a new cheese emerges in France | This new cookbook is an ode to the boiled egg

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We're excited to offer you The Friday Feed SmartBrief, in partnership with The Culinary Institute of America!
The Friday Feed SmartBrief will provide food enthusiasts with the latest culinary trends, insight into the world of wines and beverages, as well as recipes and instructional videos. By combining the influence of the world’s leading culinary college with the digital media expertise of SmartBrief, we’ll provide you with a curated selection of stories highlighting the most relevant food news and recipes.
Whether it’s a recipe built on pantry staples or an inspiring story of a chef revamping her restaurant in the midst of today's unprecedented climate, we hope this weekly resource is a bright spot in your inbox every Friday. Please sign up and read the inaugural issue below.

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June 12, 2020

FOOD IS LIFE

New this week

Bakers, chefs take a stand against racism; restaurants and wineries welcome back customers

(Pixabay)

Even bake sales have gone virtual amid the pandemic, and three Washington, D.C., chefs who founded Bakers Against Racism are calling on pastry chefs and home bakers alike to participate June 15 in a global virtual bake sale to benefit Black Lives Matter. The fundraiser is just one example of chefs acting as agents of positive change this week.
In Louisville, Ky., chef Edward Lee transformed his Milkwood restaurant into a community kitchen named after David McAtee, who was shot and killed last week by the National Guard. Across the South, chefs, restaurateurs and bakers formed the Southern Restaurants for Racial Justice coalition to support black-led organizations that are working to dismantle systemic racism and oppression. And in New York City, culinary collective Ghetto Gastro sent food trucks to feed protesters and communities affected by the coronavirus.
The pandemic continues to alter the way restaurants operate, but some have begun to approach something closer to business as usual. Forty-three states have allowed eateries to reopen for some type of dine-in service, including California, where wineries in Sonoma County and Napa Valley are cautiously reopening their tasting rooms.

Forgotten during lockdown, a new cheese emerges in France The Local (France) (6/5)

This new cookbook is an ode to the boiled egg TASTE (6/11)

Bon Appetit, Conde Nast face reckoning on race Insider (6/9)

How to help your favorite restaurants -- even if you're not dining in Forbes (6/9)

Poll question

POLL QUESTION: How soon will you return to dining in at restaurants?

I've already eaten at a restaurant that has reopened for dine-in service.

I plan to dine in as soon as restaurants near me reopen.

I'll eat at a restaurant, but at its outdoor tables only.

I'll wait a while before dining in at a restaurant.

I don't plan to dine in at a restaurant any time soon.

Recipe roundup

(The Culinary Institute of America)

Frozen mint limeaid: Mint adds a bright green color and refreshing flavor to this blended drink. CIA Foodies Glazed carrots with burnt honey and gochugaru: A balance of sweetness, spice and tang make this a standout side dish. Serious Eats Zucchini-tomato strata: This savory bread pudding puts all the bread you've been baking to great use. Food & Wine

Let's cook

Pork steak biscuit with beer-cheese sauce

(The Culinary Institute of America)

Pork steaks are trending on menus across America. Chefs are discovering these tasty and versatile cuts from the shoulder of the hog, which cook up perfectly in the pan or on the grill. Chef Barbara Alexander from The Culinary Institute of America shows us how to make an easy recipe for vinegar-dipped pork steaks with beer-cheese, charred red onions and biscuits.

What's on tap

Quality American rose can be a rare, but special treat

(Pixabay)

High-quality American rose can be a challenge to find, mostly because they tend to be made in small quantities, but it's worth the effort to seek them out, Lettie Teague writes. Among her five recommendations are the 2019 The Withers El Dorado Rose, the 2019 Big Table Farm Laughing Pig Willamette Valley Pinot Noir Rose and the 2019 Wolffer Estate Long Island New York Rose. Full Story: The Wall Street Journal (tiered subscription model) (6/4)

The inside scoop

Here's a look at some of the most-clicked stories in SmartBrief's publications for professional chefs and sommeliers: ProChef SmartBrief and CIA Wine & Beverage Edition

Chef swaps in scallion pancakes for hot dog buns epicurious (6/9)

Spicy marinade, peanut sauce give ribs the satay treatment Chicago Tribune (tiered subscription model) (6/4)

Lavish new Sonoma County winery opens amid pandemic San Francisco Chronicle (tiered subscription model) (6/3)

SmartBrief Originals: Food industry insights

Consumers crave more plant-based protein choices Sixty-three percent of consumers are cutting meat from their diets to some extent and 51% of them are looking for greater variety when it comes to plant-based proteins, according to Mintel. Many consumers are seeking whole food plant-based proteins as an alternative to processed products, and chefs at a recent Culinary Institute of America summit shared ideas for sandwiches that put vegetables in the spotlight. Full Story: SmartBrief/Food & Travel (6/10)

The future of food

...might have you more attached to your quarantini than you think VinePair (6/8)

...could include Impossible Burgers delivered to your door CNET (6/4)

...may bring more online beer and wine festivals Food & Wine (6/2020)

On the menu at the CIA

Give dad the gift of a culinary experience this Father's Day

(The Culinary Institute of America)

Purchase a CIA gift card today and get a 20% bonus, free. Purchase yours today.

Feed Your Joy™ at CIAFoodies.com

Classes | Bootcamps | Recipes | Membership

About the editors

Tricia Contreras

I joined SmartBrief in 2011 as an intern fresh out of journalism school, and over the years I have covered food news from grocery to culinary.
My enthusiasm for food runs deep and wide -- I appreciate tasting menus and tater tots in equal measure. My biggest takeout craving during the pandemic is definitely sushi, which is one dish I'm leaving to the pros, at least for now.

Amy Sung

Since I joined SmartBrief in 2013, I have produced content on topics ranging from food retail and consumer packaged goods to the wine and spirits industry and the produce world.
During stay-at-home orders, I've jumped on the baking bandwagon and have probably eaten close to my weight in flour (sourced from a local coffee shop selling it from their bulk bags). My proudest creations so far have been extremely fluffy cinnamon rolls and very layered scallion pancakes.

Love is the power to see similarity in the dissimilar.

Theodor Adorno,
philosopher, sociologist, psychologist, musicologist, composer

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