Birch syrup's tangy flavor adds zest to savory dishes

04/1/2013 | St. Louis Post-Dispatch

New Hampshire may have a strong future in the birch tree syrup business, according to Cornell University researchers who are exploring ways to make the syrup manufacturing profitable in the Northeast. Birch sap, which is currently produced in western Canada and Alaska, tastes completely different than its cousin, maple syrup, and is best used in savory dishes as a marinade.

View Full Article in:

St. Louis Post-Dispatch

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA