Bobby Flay offers taste of Northern Italy

08/7/2008 | CBS News

Chef Bobby Flay recently visited Umbria in Northern Italy and brought back to the U.S. some recipes. He uses a common regional cooking trait of mixing sweet and sour items in this recipe for Grilled pork loin with braised fennel and peaches agrodolce.

View Full Article in:

CBS News

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX