Chef's Stirrings from Chef Magazine

Sweet Inspiration Honey Brochure Joins Free Resources Available at www.Honey.com

noreply@blogger.com (Talcott Publications) — Sat, 14 Apr 2012 21:33:00 +0000

The award-winning, new Sweet Inspiration brochure is the latest complimentary resource from the National Honey Board, available to foodservice professionals at www.honey.com (http://www.honey.com/nhb/foodservice/resources). Chock full of innovative recipes, color photography, usage tips and other information, the robust new brochure recently captured an Addy award for color-brochure design in the American Advertising Federation-Coastal California awards competition.

Mouthwatering photographs accompany honey-inspired recipes ranging from Meatballs with Honey-Harissa-Pomegranate Glaze to Grilled Tuna with Fried Oysters and Honey ‘Cue. In addition to highlighting honey’s culinary properties and benefits, including balance, functionality and versatility, the Sweet Inspiration brochure provides honey-substitution information for baking and cooking. The brochure also includes honey measurement, storage and handling tips.

Other free resources available to foodservice professionals at www.honey.com include:

Sweetening the Pot with Honey poster (full-color, laminated, 16”x24”)
Honey Culinary Instruction Kit (teaching guide, available as a download or CD)
Hot from the Hive e-newsletter (honey information and inspiration delivered quarterly)
Honey Cocktail Guide: coming in Summer 2012 (pre-orders now being accepted)

The National Honey Board is a federal research and promotion board under USDA oversight that conducts research, marketing and promotion programs to help maintain and expand markets for honey and honey products. These programs are funded by an assessment of one cent per pound on domestic and imported honey.

California Raisin Marketing Board Calls for Entries in Fifth-Annual “America’s Best Raisin Bread Contest”

noreply@blogger.com (Talcott Publications) — Fri, 13 Apr 2012 14:19:00 +0000

The California Raisin Marketing Board’s (CRMB) fifth-annual America’s Best Raisin Bread Contest is now open, and all industry professionals and student bakers are encouraged to enter their most mouthwatering masterpieces in one or all of the three categories of this competition: Artisan, Commercial and Breakfast.

All eligible contestants are:

Bakers and research & development staff of commercial baking companies
Craft bakers and retail shop owners/managers
Certified baking teachers
Students in accredited baking programs
Bakery technicians at bakery supply wholesalers, flour milling companies and other allied bakery ingredient suppliers
18 years or older

Entries are accepted through July 15, 2012. Contest application, rules and additional details are available at www.loveyourraisins.com. The contest features two divisions, professional and student.

Luminita Cirstea was a recent co-grand-prize winner in “America’s Best Raisin Bread Contest” thanks to her entry, Raisin Rye Bread.

Preliminary contest judging will take place in August. A total of 36 finalists will receive a complimentary trip to the American Institute of Baking in Manhattan, Kan., October 11-13, 2012, where they will bake their formulas before a panel of distinguished judges from both the artisan and commercial baking industries. A total of 12 winners—nine in the professional division and three in student division—will be selected.

Winners will be selected based on their formula’s taste, appearance, originality and value. The California Raisin Marketing Board seeks to encourage the use of healthy ingredients. Formulas that feature 100% whole grains and/or gluten-free ingredients will be awarded in each division.

In addition to industry-wide recognition, winning bakers will receive a five-day California educational vacation with visits to The Culinary Institute of America and Yosemite National Park.

Ramsay to Open Gordon Ramsay Steak at Paris Las Vegas

noreply@blogger.com (Talcott Publications) — Thu, 12 Apr 2012 04:47:00 +0000

Gordon Ramsay Steak, the celebrity TV chef’s first Las Vegas venture, is scheduled to open at Paris Las Vegas in mid-May. Designed by San Francisco-based EDG Interior Architecture + Design, the restaurant will be a fresh, high-energy dining environment that playfully transports guests from Paris to London, and its design will celebrate Ramsay and the city of London, where he lives.

The concept will reflect edgy, exciting and bold designs and will bridge the resort’s Parisian theme with Ramsay’s British heritage—reflecting Ramsay’s early education that took place in the Paris kitchens of famous Michelin Star chefs such as Guy Savoy and Joël Robuchon.

Gordon Ramsay Steak under construction for its mid-May 2012 opening at Paris Las Vegas.

A large-scale, neon sculpture commissioned by EDG Interior Architecture + Design from Canadian artist Andrey Berezowdky of SWON Design will serve as the figurative heart of the room. Representing Ramsay’s energy and inspired by his hand movements while he cooks, the red piece of art will hang just below the enormous Union Jack that makes up the ceiling of the dining room. The piece will be 12 x 12 x 4 feet; although, if laid flat, the hand-blown glass tubes would stretch more than 250 feet. The piece took more than a month to create (one whole week consisted of only glass blowing) and was shipped from Montreal to Paris Las Vegas in numerous 10-foot sections. It took more than a day to assemble.

The 200-seat restaurant spread between two floors will offer guests the opportunity to experience the exclusive beef-aging program created under the direction of Ramsay and his culinary team. Menu selections will range from traditional steakhouse fare with delectable cuts of beef to Ramsay’s signature fish and chips and shepherd’s pie. This new addition to Ramsay’s collection of restaurants will also offer fresh seafood, French-influenced sides and signature desserts.

Boston Jams Out to Lamb; Alberg Wins Best in Show

noreply@blogger.com (Talcott Publications) — Sun, 08 Apr 2012 17:15:00 +0000

The American Lamb Board partnered with www.BostonChefs.com to host the third-annual Boston Lamb Jam, Feb. 19. Eighteen chefs competed for top honors and served luscious lamb tastes paired with Boston beer to judges and lamb-loving attendees. Chef Brian Alberg from The Red Lion Inn was named “Best in Show” by a panel of media judges for his Lamb Shoulder & Kale Meatballs with Farm Girl Farm Smoked Tomato Purée & Parmesan Crustade, and will go on to battle top chefs from San Francisco, Seattle and Washington, D.C., at a Lamb Jam Masters competition at Savor the Central Coast in San Luis Obispo, Calif., in September.

“The energy and excitement surrounding Lamb Jam Boston grows stronger every year,” said Megan Wortman, executive director, American Lamb Board. “We are excited to have Brian join us for this year’s Lamb Jam Masters competition and wish him luck in the final round this fall.”

Alberg’s Best-in-Show dish, Lamb Shoulder & Kale Meatballs with Farm Girl Farm Smoked Tomato Purée & Parmesan Crustade.

Guests at the American Lamb Jam enjoyed live butchery demonstrations and “ewe-nique” eats from competing chefs, who received the following notable accolades:

Overall “Best in Show”/Shoulder “Best in Show”: Red Lion Inn for the Lamb Shoulder & Kale Meatballs with Farm Girl Farm Smoked Tomato Purée & Parmesan Crustade
“People’s Choice”: Oleana for Lebanese Style Lamb Crêpe with Harra Sauce, Crushed Walnuts, Cucumber & Pomegranate
Leg “Best in Show”: Citizen Public House & Oyster Bar for Lamb Leg & Bone Marrow Polpettone with Bourbon Cherries
Loin “Best in Show”: La Laiterie for Korean Lamb Reuben: Red Miso Cured Lamb Loin, Sauerruben, Gochujang 1000 Island and Smoked Emmentaler on a Semolina & Lamb Fat Roll
Shank “Best in Show”: Russell House Tavern for Braised Lamb Shank Terrine, Caraway Brioche, Horseradish and Crispy Lamb Bacon

As the American Lamb Board’s national partner, a portion of the proceeds from this event went to Share Our Strength, a national nonprofit organization working to end childhood hunger in America.

To view a complete list of participating chefs, breweries and winning recipes, visit www.FansofLambBoston.com.

Mestan and Stein Win Inaugural Professional Culinology® Competition

noreply@blogger.com (Talcott Publications) — Tue, 03 Apr 2012 16:42:00 +0000

The team of Eric Stein, M.S., R.D., a chef-instructor at the Kendall College School of Culinary Arts, and Jaime Mestan, C.S.C., a Kendall College culinary alum (‘08) and research chef at Ed Miniat, Inc., in South Holland, Ill., took first place in the inaugural Professional Culinology® Competition, March 23 in San Antonio, Texas, held in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology® Expo.

Stein and Mestan beat two other teams, winning a gold medal and a $5,000 cash award with their entry of lobster paella bites, chicken and white-bean empanadillas and loaded patatas bravas (a cherished white-potato tapa of Spain). The competition, which was sanctioned by the American Culinary Federation (ACF), called for entries to consist of three frozen heat-and-serve tapas suitable for serving in a casual restaurant chain.

(l. to r.) Competition judge Walter Zuromski, CEC, CCE, proprietor, Chef Services Group, Inc.; Stein; Mestan; Joel Berry, vice president of research & development, premier sponsor Quantum Foods; and event co-chair Christian “Kit” Kiefer, CEC, CCE, AAC, FMP, director of culinary services and corporate executive chef, Schwan’s Food Service, Inc., and incoming president of the Research Chefs Association.

Prior to the competition, each team shipped its frozen products to San Antonio. On competition day, each team created the fresh versions of its commercialized concepts and was judged in part against how well the plated, commercialized products matched up against the fresh gold standards. Entries were judged by a panel of culinary R&D experts against criteria that included originality of concept, nutritional profile, manufacturing feasibility, flavor, aroma, texture, presentation and safety standards. The team of Stein and Mestan was announced as the winner at the RCA’s Awards Luncheon on March 24.

Following the announcement, Stein expressed a newfound appreciation for the role of chefs who work and create within two worlds—culinary arts and food science—the perfect melding of which results in satisfied diners and successful foodservice operators. “Participating in this competition and attending the RCA conference really gave me a better understanding of the diversity within the field of Culinology®,” he said.

The discipline of Culinology® was pioneered by the Research Chefs Association with the organization’s founding in 1996. The RCA represents more than 2,000 members including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students. RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology®—the blending of the culinary arts and food science. For more information, visit www.culinology.com.

Holleman Receives Research Chefs Association's Lifetime Achievement Award

noreply@blogger.com (Talcott Publications) — Sat, 31 Mar 2012 22:56:00 +0000

Michael Holleman, director of culinary development for Indian Harvest, a producer and supplier of specialty grains, beans, legumes and blends for foodservice, received the 2012 Lifetime Achievement Award from the Atlanta-based Research Chefs Association (RCA) at the organization’s Annual Conference and Culinology® Expo in San Antonio, Texas, on March 24.

The RCA’s Lifetime Achievement Award is awarded to an individual who has achieved industrywide recognition for his or her contributions to the field of Culinology®. The recipient must have significantly influenced the food industry and/or the consumer market throughout his or her career, must be a veteran in the food industry for at least 25 years, and should be generally recognized as an inspiration to others in the industry.

Michael Holleman receives the RCA’s Lifetime Achievement Award from Janet Carver, president of the RCA and senior Culinology® group leader at National Starch Food Innovation.

Granting of the Lifetime Achievement Award is at the discretion of the RCA board to determine if nominees meet the stated criteria, and is not necessarily granted each year. Harry Crane, immediate past president of the RCA and executive chef of the Kraft Culinary Center of Excellence, was responsible for receiving nominations and working with the RCA’s board to determine the award’s recipient.

“Michael Holleman practices what we advocate,” Crane says. “He represents the ‘sweet spot’ of who the RCA really is—a mover and shaker in the food-product-development/culinary world—while still being at the tactical/development level of our industry.”

As the latest RCA Lifetime Achievement Award recipient, Holleman joins the ranks of such notable honorees as celebrity chef and author Jacques Pepin (2004); Paul Prudhomme (2005), owner of Chef Paul Prudhomme’s Magic Seasoning Blends and K-Paul’s Louisiana Kitchen; and Robert Okura, CEC, CFBE (2008), vice president of culinary development and corporate executive chef of The Cheesecake Factory, Inc.

“We couldn’t be more proud of Chef Mike’s recognition by the Research Chefs Association, which is an incredible milestone,” says Trevor Duininck, vice president of Indian Harvest. “As the leader of our experienced Culinary Team for many years, Mike has forged the way for innovative whole-grain solutions not only here at Indian Harvest, but in the industry as a whole. His passion for culinary excellence and the integrity he shares in bringing lesser-known grains to a wider market permeates our entire company.”

Founded in 1996, the Research Chefs Association represents more than 2,000 members including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students. RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology®—the blending of the culinary arts and food science. For more information, visit www.culinology.com.

Survey Reveals Popularity of Ethnic Salads; Mediterranean Tops the List

noreply@blogger.com (Talcott Publications) — Fri, 30 Mar 2012 01:27:00 +0000

A Mediterranean-style salad holds the most appeal as a new flavor for diners at casual-dining restaurants, according to a Culinary Visions™ Panel study conducted by Chicago-based Olson Communications.

“When restaurants want to add new salads they should look to the Mediterranean for inspiration,” said Sharon Olson, president of Olson Communications. “We discovered a full 60% of customers are highly likely to choose that type of salad when they have ethnic salad choices that also include Latin and Asian.”

The Latin salad was the next most likely to be ordered, with 52% of respondents choosing it. The Asian salad attracted 44% of the respondents. There were also some gender-specific side discoveries revealed in the responses.

Of all three ethnic choices in salads, 50% of men were likely to choose the Mediterranean salad and 45% of women were likely to choose it. Overall, 71% of women will order a salad, while only 54% of men will. About 44% of both men and women said they’d order a Latin salad. For the Asian salad, almost 40% of men said they’d order it, compared to 30% of women, and it was least likely to be ordered of all the ethnic salad concepts.

In the study, Culinary Visions Panel asked the likelihood that respondents would order menu concepts from categories that included burgers, salads, side dishes, pizzas and ice cream. Not surprisingly, men are more likely to order burgers and women are more likely to order salads when ordering at their favorite casual-dining restaurants. Salads had the widest gap between men and women across the entire survey.

About Culinary Visions™ Panel
The Culinary Visions™ Panel explores a wide range of culinary topics with food-industry professionals and consumers. Consumers surveyed were those who frequented casual restaurants and comparisons were made between male and female consumers. A closer look was taken at self-described foodies with more adventurous menu preferences.

Scott of Isleworth Golf and Country Club Named Education Dean at CIA at Greystone

noreply@blogger.com (Talcott Publications) — Thu, 22 Mar 2012 23:29:00 +0000

Russell Scott, one of only 66 Certified Master Chefs in the United States, has been named dean of education of The Culinary Institute of America (CIA) at Greystone, effective April 2, 2012. In his new role, Scott will be responsible for the quality and effectiveness of all education programs at the CIA campus in St. Helena, Calif. He will oversee faculty and staff on the education team, direct the development and delivery of the curriculum, and lead the support of students enrolled in the campus’ degree and certificate programs.

Scott was previously an associate professor at the college’s Hyde Park, N.Y., campus from 1998 to 2005. During that time, he taught several culinary courses and served as executive chef and instructor in the American Bounty Restaurant. “It is very gratifying to rejoin the CIA family and to once again be part of the jet stream of culinary knowledge,” he says. “I am indeed privileged to be able to work directly with the finest staff and faculty in hospitality education.”

“We are excited to welcome Chef Scott back to the CIA,” says college provost and Certified Master Chef Mark Erickson. “His culinary background and experience coupled with his commitment to education will be a tremendous asset to our Greystone campus.”

Between his stints at the CIA, Scott was executive chef of the Isleworth Golf and Country Club in Windermere, Fla. Earlier in his career, he was executive chef at the Hotel Nikko in Los Angeles and the Virginia Country Club in Long Beach, Calif. He is also the proprietor of the Gore-Scott Hospitality Partnership, which consists of restaurants and wine shops in Florida, New York, California and Colorado.

The American Culinary Federation honored Russell Scott as the USA’s Chef of the Year™ for 2008 and presented him with its Chef Professionalism Award in 2011. Representing the United States in the Global Chefs Challenge in 2009, he took second place among chefs from throughout the Americas.

Scott won numerous medals as a member and captain of teams competing in the quadrennial Internationale Kochkunst Ausstellung (commonly known as the “Culinary Olympics”) and Culinary World Cup between 1996 and 2004. He holds a bachelor’s degree in alternative medicine from Everglades University in Altamonte Springs, Fla., and an associate degree in culinary arts from the Community College of Allegheny County in Pittsburgh.

With Scott’s return to the CIA, the college now has eight Certified Master Chefs on its education team and administration, more than any other organization.

Ronald DeSantis of Yale University Named ACF Certification Commission Chair

noreply@blogger.com (Talcott Publications) — Sun, 29 Jan 2012 20:02:00 +0000

Certified Master Chef® (CMC®) Ronald DeSantis, AAC®, CHE, of Staatsburg, N.Y., began his two-year term as chair of the American Culinary Federation, Inc. (ACF) Certification Commission at the group’s bi-annual meeting in Orlando, Fla., Jan. 13-14. DeSantis, director of culinary excellence and quality assurance for Yale Dining at Yale University, New Haven, Conn., says he and the commission’s 16 other current members will focus on increasing the awareness and credibility of ACF certification.

“My vision for the commission is to develop and project the message of certification relevance beyond ACF,” DeSantis said. “Members know certification’s value and importance. We need to make the dining public and foodservice employers aware of the value of certified chefs.”

ACF certification is based on education, experience and completion of official coursework and exams. ACF certification credentials distinguish culinary professionals as leaders in the culinary field, and demonstrate skill and expertise to peers and potential employers. Currently, more than 11,500 professionals hold ACF certification.

Since its inception in 2007, the ACF Certification Commission has been developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals. The commission was formed in order to meet the National Commission for Certifying Agencies (NCCA) accreditation standards to obtain accreditation from the Institute for Credentialing Excellence (ICE). In August 2011, ACF’s Certificated Executive Chef® (CEC®) designation was accredited, making it the first and only culinary credential accredited by ICE. The commission is now in the process of accrediting its Certified Sous Chef™ (CSC™) designation and will seek accreditation for its Certified Executive Pastry Chef® (CEPC®) designation in 2013.

The Certification Commission comprises professionals with experience in culinary, media, marketing, management, education and government. Commission members represent many different levels of ACF certificants. In addition to DeSantis, Certification Commission members are:

• Past chair Derek Spendlove, CEPC®, CCE®, AAC®, baking and pastry chair, Sullivan University, Louisville, Ky.
• Chair-elect Donald Dickinson, CEC®, CCA®, AAC®, culinary-division director, Institute of Technology, Citrus Heights, Calif.
• Alex Askew, president, Black Culinarian Alliance, North Babylon, N.Y.
• Kirk Bachmann, CEC®, AAC®, president, Le Cordon Bleu College of Culinary Arts in Chicago, Chicago
• Brad Barnes, CMC®, CCA®, AAC®, senior director, culinary education, The Culinary Institute of America, Hyde Park, N.Y.
• Chief Warrant Officer 4 (CW4) Russell Campbell, CEC®, chief, Advanced Food Service Training Division, U.S. Army, Fort Lee, Va.
• Wendy Chan, president, Definity Marketing, New York
• Karl Guggenmos, AAC®, university dean of culinary education, Johnson & Wales University, Providence, R.I.
• Erica Lattimore, CC®, banquet chef, Cincinnati Marriott North, West Chester, Ohio
• Jeanette Scarcella, culinary relations/program officer, Johnson & Wales University, Providence, R.I.
• Leonard Scranton, CEC®, CCA®, region vice president, Morrison Management Specialists, Atlanta
• Renee Shortlidge, CSC™, purchasing coordinator, Johnson County Community College, Olathe, Kan.
• Travis Smith, CEC®, CCA®, AAC®, executive chef and educator, The International Culinary School at The Art Institute of Colorado, Denver
• Nick Versteeg, producer/director, DV Media/DVCuisine, Duncan, British Columbia, Canada
• B.J. Whitmore, CEC®, chef manager, Sodexo Campus Division, Hospers, Iowa
• Grace Yek, CCC®, assistant professor/chef-instructor, University of Cincinnati/Midwest Culinary Institute, Cincinnati

At Yale University, DeSantis provides leadership for all facets of culinary-concept design, development of innovative menus and cuisine and training of a culinary team. Prior to joining the staff in November 2011, he worked at The Culinary Institute of America (CIA), Hyde Park, N.Y., as director of CIA Consulting, as director of education services and as a professor in the culinary-arts department. DeSantis is a 1981 CIA alumnus. He earned a Basic Food Service Certificate from the U.S. Marine Corps and a master’s in business administration (MBA) from Empire State College in Saratoga Springs, N.Y. He has held positions in restaurant kitchens worldwide, including chief cook for the U.S. Marines, Okinawa, Japan; banquet cook, The Ritz-Carlton, Chicago; commis de cuisine, The Grand Hotel Continental, Munich, Germany; chef de partie, Michels’ Küche Restaurant, Bamberg, Germany; and chef de cuisine, Restaurant Böttingerhaus, Bamberg. He is a member of Mid Hudson Culinary Association.

Learn more about ACF’s certification program and the value of certification by viewing a video available at www.acfchefs.org/Certification-Accreditation.

Satisfy Resolutions with Clear Springs Rainbow Trout

noreply@blogger.com (Talcott Publications) — Fri, 13 Jan 2012 01:20:00 +0000

In 2012, why not resolve to look for new ways to feature rainbow trout on your menu? After all, your customers are looking for healthier alternatives, and Clear Springs® Rainbow Trout features heart-healthy omega 3’s, lean protein, zero grams trans fats and has a mild, nutty flavor—a perfect addition, giving your menu a little splash.
Effortless Enjoyment
Serving seafood has never been simpler for you! Our natural and butterfly rainbow trout fillets feature our exclusive Clear•Cuts® 100% boneless guarantee—saving you valuable preparation time and giving your customers a more enjoyable experience.

Rainbow trout is very versatile in that it pairs well with many flavor profiles. The possibilities are endless—try with a variety of sauces and toppings from chutneys to salsas as well as served breaded or seasoned. Grilled, baked, sautéed poached or boiled, rainbow trout is as flexible as it is delicious.
Swimming in Popularity
Rainbow trout is gaining ground as a relevant seafood option. Just look around the country to discover how top chefs are creatively preparing rainbow trout.

Consider The Dogwood in Baltimore, where rainbow trout is menued with a four-grain pilaf and a side of Tuscan-style roasted cauliflower with sweet garlic, crusty bread, anchovies and Parmesan. At the Basil Leaf Café in Chicago, rainbow trout is featured with baby spinach, wild mushrooms and roasted new potatoes. And the Apache Grill in Traverse City, Michigan, prepares fillets topped with a delicious sauce of white wine, peppers, onions and feta cheese. Or try rainbow trout in these three applications from Brennan’s in New Orleans: Trout Kottwitz, featuring a filet sautéed with sliced artichoke bottoms and fresh mushrooms topped with lemon butter sauce; Trout Amandine with almond slices, pan sautéed with brown butter and paired with haricot verts; and finally, Trout Pecan, fresh trout sautéed and topped with roasted pecans and pecan butter.
Check out more great Clear Springs Rainbow Trout recipes at www.clearsprings.com/recipes.

The Jan/Feb Issue of Chef Digital is Now Available

noreply@blogger.com (Talcott Publications) — Thu, 12 Jan 2012 14:10:00 +0000

Welcome to Chef Magazine's January/February Digital Edition.

The Chef digital magazine includes all the same great content as the print edition, but also offers online exclusives and enhanced capabilities that allow you to:

• View it on the iPad

• Easily share articles via e-mail

• Click on hyperlinks in both articles and advertisements to obtain further resources
• Zoom in and out of articles and advertisements
• Instantly search by keyword for the content in the current issue or the archives
• Print articles and/or download for offline viewing

The best part is the Chef digital edition requires no special downloads or applications to view the magazine online in its entirety.

Click HERE to begin reading now!

We hope you enjoy this issue.
Feel free to contact us with your thoughts and feedback at chef@talcott.com.

Sincerely,
The Chef Team

Mintel: Five Foodservice Trends that Will Shape Restaurant Menus in 2012

noreply@blogger.com (Talcott Publications) — Mon, 02 Jan 2012 17:39:00 +0000

Competition in the foodservice industry is always fierce, and restaurant chains are constantly jockeying for business, money and attention in an overcrowded marketplace. In 2012, however, five trends outlined by Mintel Menu Insights will shape how operators appeal to their customers with regional and imported menu options, double-sided menus, customization and time-intensive preparation methods.

American regionalism. Consumers are not only more aware of global cuisine, they are also more aware and interested in the regional specialties that define American cuisine. Whether it’s Kansas City or Memphis barbecue, New England chowder or Low Country grits, more consumers and restaurants are looking at the regions and cities in the United States to identify the “Best of” cuisine.

Baby-back ribs seasoned with a combination of rich coffee and warm spices and topped with spicy Mexican-inspired BBQ sauce, from Kevan Vetter, executive chef for McCormick For Chefs, speaks to the demand among consumers for regional specialties that define American cuisine.

Double-sided menus. It’s unlikely that consumers are going to start demanding absolutely healthy menus in the near future and even less likely that restaurants are going to solely list these absolutely healthy options. However, consumers want choices, and the Double Sided Menu trend illustrates that choice. Menus will continue to feature widely indulgent options, but will be balanced with healthier, better-for-you options. Additionally, this goes beyond healthy and indulgent to include premium and value pricing. Operators understand it’s not either/or, it’s both, so we’ll continue to see both high-priced and low-priced options on the same menu.

Consumer control. Consumers expect that their voice will be heard and that their wants and needs will be met. And the surest way to listen to the customer and ensure their needs are met is to give them the ability to control their dining experience. Customized ordering systems will continue to flourish, as will greater flexibility in menu design.

Slow it down. Quick-service restaurants are able to drive margins through their standardized efficiencies, but more and more we are seeing fast-food restaurants return to more time-intensive preparation methods. As such, items described as “handmade” or “home style” are popping up on restaurant menus as consumers recognize that they want more from their dining experience than efficiency.

Importing ideas. For many restaurant chains, growth lies elsewhere, in international markets. And for those companies already with an international presence, menu concepts and product testing is taking place overseas. From there, good ideas are making their way to the U.S. market, as was the case with McDonald’s recent McBites, which launched in Australia. Given the importance of international markets for growth, this is one trend that will continue to grow beyond this year.

Technomic: 7 Leading Restaurant Trends for 2012

noreply@blogger.com (Talcott Publications) — Thu, 01 Dec 2011 00:06:00 +0000

Just as the nation’s economic forecast includes mixed signals, restaurants across the United States face a varied landscape of expected trends in 2012. Chicago-based Technomic, a foodservice research and consulting firm, sees these seven developments making news in the coming year:

1. Consumers Seek a Twist on the Familiar. Shell-shocked consumers are in no mood to take risks, but novel flavors still tingle their taste buds. Look for comfort foods with a twist (gourmet, ethnic, artisan, wood-fired) as well as innovation in familiar formats (sandwiches, wraps, pizza, pasta) rather than breakout items taken from less-familiar global cuisines.

2. Commodities Costs Drive Rustic Fare Made in-House. Commodity costs are rising, labor costs hold steady and diners demand rustic fare, the simple preparations of fresh ingredients. Result: Operators will curtail purchases of value-added items in favor of cheaper cuts, beans, grains and produce that require more back-of-house prep to transform into honest, homestyle food.

Giving comfort foods a twist, such as crispy calamari transformed into an Asian noodle bowl, also delivers ethnic innovation in a familiar format. Courtesy King & Prince Seafood

3. The Next Steps in Local Sourcing. The rising use of seasonal and local items suits the less-is-more culinary trend. To facilitate flexible purchasing, growers, manufacturers, distributors and operators continue to work toward a more transparent, safe and efficient supply chain, streamlining workflow, recording every step and reducing waste.

4. Social Networking Influence Accelerates. Consumers increasingly trust friends and peers more than professional marketers. They’re taking control of social media to share their restaurant experiences and opinions with the public (via review sites such as OpenTable), with their own circles (via Facebook and Foursquare) or both (via Twitter). This helps some restaurants rocket to popularity and leaves others quiet.

5. Customers Want More Information. Consumers want transparency—looking for disclosure of everything from calories and allergens on menus to labor and local-sourcing practices. A small but growing number are serious about nutrition, labeling, sustainability and community involvement, and they are using such knowledge to make purchasing decisions.

6. Operators Try to Resist Discounting. The foodservice industry will continue to operate in a take-share environment, but discounting is cutting to the bone. To counter daily deals and other forms of discounting, operators turn to creative, sometimes in-the-moment, methods to reward their best customers, such as a free dessert out of the blue.

7. Brands Expand through Flexible Formats. Format flexibility is required as restaurants cater to new around-the-clock dayparts, switch gears from fast-casual by day to full-service at night, or transform their kitchens into catering commissaries during slow times. This flexibility is also evidenced in streamlined, high-efficiency, smaller-footprint units and brand extensions.

Warshaw of Etc. Steakhouse Wins Kosherfest 2011 Culinary Competition

noreply@blogger.com (Talcott Publications) — Fri, 18 Nov 2011 17:03:00 +0000

Chef Seth Warshaw, owner of Etc. Steakhouse in Teaneck, N.J., won this year’s “Iron Chef”-style culinary competition at Kosherfest—the two-day trade show for everything kosher that attracted approximately 6,000 people to the Meadowlands Exposition Center in Secaucus, November 8-9.

Three chefs at top kosher restaurants in the New York metropolitan area, which also included Chef Moshe Wendel of Pardes Restaurant in Brooklyn and Chef Craig Solomon of Ariel’s in Englewood, N.J., were given 45 minutes to cook, plate and present a kosher dish that featured the mystery ingredient: boneless duck breast. Warshaw’s winning entrée, which earned him a $1,000 cash prize, included seared duck breast breaded with grapefruit and pomegranate, and red-onion salad with lime honey and avocado purée.

Judging the competition, which was based on taste, presentation and creativity, were Jack Silberstein, director of culinary and business operations at Jack’s Gourmet; Philippe Kaemmerle, lead pastry chef at The Center for Kosher Culinary Arts in Brooklyn; and Chaim Szmidt, editor-in-chief of The Kosher Scene. The competition was produced in partnership with The Center for Kosher Culinary Arts, which, in addition to hands-on cooking and baking classes for men, women and children, offers on-site demonstrations, private cooking lessons, small catered affairs and personal-chef work (www.kosherculinaryarts.com).

Kosherfest 2012 will be held November 13-14 at the Meadowlands Exposition Center with new events, programs and seminars. Get updates at www.kosherfest.com.

ACF and Hidden Valley Original Ranch Partner in Support of Chefs Move to Schools

noreply@blogger.com (Talcott Publications) — Thu, 17 Nov 2011 20:28:00 +0000

Schools across the country are improving school lunches by adding more healthful ingredients such as whole grains, low-fat dairy and vegetables with low-fat ranch dip. Chefs are at the helm of the effort to bring change through their involvement in First Lady Michelle Obama’s Chefs Move to Schools program. Now, the American Culinary Federation (ACF) is teaming up with the makers of Hidden Valley® Original Ranch® Dressing to raise funds to support ACF’s involvement in the program.

With help from celebrity cooking personality Cat Cora, ACF and the makers of Hidden Valley Original Ranch Dressing are hosting Lunch Break for Schools, a national fundraising event to benefit ACF’s involvement in the Chefs Move to Schools program. From February 27 to March 2, 2012, chefs such as Cora will create and sell delicious, healthy lunches, with all proceeds going to ACF to create resources for nutrition educational programs at schools.

Cora

“Since creating the best flavors using whole foods is at the heart of what we do, chefs can help break down the barriers kids have with certain foods—like vegetables—and teach them that nutritious foods can taste amazing and be fun,” said Cora. “With Lunch Break for Schools, some of America’s best chefs will create healthy lunches that will not only be supporting an important program like Chefs Move to Schools, but also show that good food can taste great, too.”

For the fundraiser, chefs will develop a culinary spin on classic school lunches using the sample lunch menu created by the White House last year as a framework. The chefs’ gourmet menus will include plenty of the better-for-you options too often lacking in today’s school lunches. Cora, who attended the Chefs Move to Schools kickoff at the White House in June 2010 and works with a school in Santa Barbara, Calif., will serve as the fundraiser’s national spokesperson and executive chef.

The commitment from the makers of Hidden Valley Salad Dressings is part of the brand’s Love Your Veggies™ nutrition-education campaign. Since launching the campaign in 2006, they have donated more than $1 million to nutrition-education programs.

This year, in addition to the money raised through the fundraiser, Hidden Valley will donate $150,000 to ACF’s Chef & Child Foundation to create curriculum, tools and other resources needed to help chefs working in schools.

“Our chefs have been a key part of the Chefs Move to Schools program since the day First Lady Michelle Obama announced it on the White House lawn,” said Michael Ty, CEC, AAC, ACF national president. “This fundraiser will help us enlist more chefs and secure more resources to educate kids about food and nutrition.”

Chefs are invited to sign up to participate in the fundraiser now through January 15, 2012, by visiting www.acfchefs.org/lunchbreakforschools.

Maple Leaf Farms Announces Winners of Chef Recipe Contest

noreply@blogger.com (Talcott Publications) — Wed, 16 Nov 2011 13:09:00 +0000

Maple Leaf Farms recently selected the winning entries in The 2011 Discover Duck Chef Recipe Contest. This year’s contest featured separate categories for professional chefs and culinary students, each with their own cash prizes. More than 230 recipes showcasing Maple Leaf Farms duck were entered into the contest.

Taking the Chef Category grand prize of $5,000 was Greg Reggio of Taste Buds Management in New Orleans for his Thai Style Pulled Duck Sliders. Reggio, along with chef partners Hans Limburg and Gary Darling, are the creators of Zea Rotisserie and Semolina Restaurant in New Orleans. A second recipe submitted by Reggio for Korean BBQ Duck Tacos was also awarded third place.

Thai Style Pulled Duck Sliders, the grand-prize-winning dish from Chef Greg Reggio in The 2011 Discover Duck Chef Recipe Contest.

Second place in the Chef Category was claimed by Executive Chef Steven Jayson of Universal Studios, Orlando, with his Pulled Duck Ciabatta Sandwich recipe.

The Student Category offered two top prizes: The grand prize of $2,500 was awarded to Derwin Jackson of Le Cordon Bleu College of Culinary Arts, Atlanta, for his Roasted Tapenade Duck in Parchment recipe. Matthew Wells of Le Cordon Bleu College of Culinary Arts, Austin, received second place for his Asian Duck Tacos.

All submissions were judged anonymously on simplicity (easily sourced ingredients and ease of preparation), originality, flavor and accuracy of the recipe ingredients and method. “We were thrilled with the variety and originality of the recipe submissions this year,” said Maple Leaf Farms' marketing manager, Cindy Turk. “We invite even more chefs to ‘Discover Duck’ and enter the contest next year!”

To view the winning recipes and photos, visit the contest web pages at www.mapleleaffarms.com/chefcontest/.

Women Chefs & Restaurateurs Honors Women Who Inspire

noreply@blogger.com (Talcott Publications) — Tue, 15 Nov 2011 14:04:00 +0000

In conjunction with its national conference, Women Chefs & Restaurateurs (WCR) on November 6 honored women who have demonstrated excellence in the culinary and hospitality industries at its 12th-Annual Women Who Inspire gala dinner and awards ceremony at the Hyatt Regency Cambridge.

The annual WCR Women Who Inspire Awards recognize professionals who have demonstrated excellence in the kitchen, dining room, beverage profession, baking and pastry arts, community affairs, farming and food production, and for a lifetime of culinary excellence.

“We’re privileged to recognize the achievements and innovations of these incredible women,” said Jamie Leeds, WCR president and chef/owner of Hank’s Oyster Bar in Washington, D.C., and Alexandria, Va. “The honorees this year are helping to advance the work of WCR and leading the way for a new generation of women chefs and restaurateurs.”

The awards ceremony was emceed by Carla Hall, co-host of ABC-TV’s “The Chew” and executive chef/owner of Alchemy by Carla Hall in Washington, D.C., and Elizabeth Falkner, chef/owner of Citizen Cake and Orson in San Francisco and a contestant in the current season of Food Network’s “The Next Iron Chef: Super Chefs.”

Lydia Shire (center), owner of Scampo and chef/co-owner of Locke-Ober, both in Boston, receives WCR’s 2011 Golden Whisk Award. Pictured with Shire are her son, Alex Pinada, executive sous chef at Scampo, and awards-gala emcee Carla Hall, co-host of ABC-TV’s “The Chew.” Photo credit: www.callawayphoto.com.

WCR’s 2011 Women Who Inspire Award recipients are:

WCR Barbara Tropp President’s Award
Recognizing a lifetime of culinary excellence and honoring a woman who has made exceptional and lasting contributions to the foodservice industry.
Barbara Lynch, chef/owner, Barbara Lynch Gruppo (No. 9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, Menton and 9 at Home), Boston

WCR Community Service Award
Recognizing outstanding contributions in community affairs and honoring a woman whose contributions in community or civic affairs have made a strong impact on the lives of others.
Ann Cooper, director of nutrition services, Boulder Valley School District, Boulder, Colo.

WCR Educator of the Year Award sponsored by the Idaho Potato Commission
Recognizing excellence in culinary education and honoring a woman whose dedication to teaching is making a difference in the culinary community.
JoAnne Cloughly, associate professor, culinary arts, State University of New York (SUNY) at Cobleskill

WCR Golden Bowl Award
Recognizing excellence in baking and pastry arts and honoring a woman whose skill in the baking and pastry arts inspires others.
Judy Mattera, chef/owner, Sweet Solutions, Swampscott, Mass.

WCR Golden Goblet Service Award
Recognizing excellence in the beverage profession and honoring a woman whose making or serving of wine, spirits, coffee or tea enhances the dining experience.
Cynthia Gold, tea sommelier, Boston Park Plaza Hotel & Towers

WCR Golden Plow Award sponsored by the National Honey Board
Recognizing excellence in growing or producing from nature's bounty and honoring a woman whose skill in farming or making artisanal products results in food that graces our plates while respecting the environment.
Kerry Leigh Heffernan, executive chef, Aidells Sausage Company, San Leandro, Calif.

WCR Golden Whisk Award
Recognizing excellence in the kitchen and honoring a woman whose passion and excellence as a chef or cook serves as a role model for others.
Lydia Shire, owner, Scampo, and chef/co-owner, Locke-Ober, Boston

Next year’s Women Who Inspire Awards will be presented at WCR’s national conference in Chicago.

Founded in 1993 by eight prominent women chefs and restaurateurs, WCR’s mission is to promote and enhance the education, advancement and connection of women in the culinary industry. WCR offers a variety of networking, professional and support services to more than 2,000 members representing all industry sectors. To learn more about the opportunities offered by WCR, visit www.womenchefs.org.

TABASCO Serves up $10,000 for Best Street-Food Recipe

noreply@blogger.com (Talcott Publications) — Fri, 04 Nov 2011 04:08:00 +0000

Creating an original entrée recipe inspired by the popular street-food trend sweeping the nation was the challenge for the 2011 TABASCO® Brand Hottest Chef Contest®.

Michael Mao, sous chef at Johnson’s Grill in Newark, Del., won the $10,000 prize for his Triple Threat Carnitas Naan Tacos with Chipotle Tropical Salsa and Spicy Mint Sour Cream featuring three different pepper sauce flavors—TABASCO® brand Green Jalapeño Pepper Sauce, TABASCO® brand Chipotle Pepper Sauce and Original TABASCO® brand Pepper Sauce.

Nicole Picinich, enrolled at Washburne Culinary Institute in Chicago, took the competition’s student-category prize of $2,500 for her Chipotle Chi-Town Pita Chicken Sliders Stuffed with Blue Cheese Crumbles & Smokin’ Blue Slaw. Contestants were asked to submit recipes using fresh, easily sourced ingredients.

“My dish was inspired by my multicultural background and exposure to some of the world’s most popular ethnic cuisines, combining Indian, Mexican and Asian influences,” said Mao about his prize-winning street food.

“Both of the winning recipes successfully incorporate bold flavor and hints of world cuisine we’re seeing in the foodservice industry; they also reflect a simple, cost-sensitive approach consistent with today’s challenging economic climate,” said Martin Manion, vice president of corporate marketing for McIlhenny Company.

The professional and student category winners were awarded cash prizes and will be featured along with their winning recipes on TABASCOfoodservice.com. McIlhenny Company’s President and CEO, Paul McIlhenny, along with top New Orleans chefs—including John Besh of Restaurant August, Besh Steak, Lüke, La Provence, Domenica and The American Sector; Adolfo Garcia of RioMar, La Boca, a Mano, Gusto, The High Hat Café and Ancora Pizzeria & Salumeria; Tory McPhail of Commander’s Palace; Tom Wolfe of Wolfe’s Restaurants; and Sue Zemanick of Gautreau’s—comprised the judging panel and selected the professional and student winners at Delgado Community College in New Orleans.

The finalist dishes were prepared by Delgado culinary students under the direction of McIlhenny Company Executive Chef Judson McLester. In keeping with this year’s theme, “Hitting the Streets,” McIlhenny Company designed the judging session to include real-world training for Delgado students to learn how to create fresh, street savvy menu items and keeping up with one of America’s hottest culinary trends.

U.S. Food & Beverage Trends Report for 2012: Goat Meat, Za'tar and Creative Cocktails

noreply@blogger.com (Talcott Publications) — Sat, 29 Oct 2011 18:39:00 +0000

Through a recent survey of America’s food-and-beverage media and influencers, Portland, Ore.-based LANE PR has identified a number of emerging trends in the industry. Nearly 70 participants, including influential journalists, restaurateurs and epicureans from coast to coast, weighed in on questions asking “what’s next?” in food, beverages and pantry must-haves, as well as buzzwords we’ve grown to know and those we’ve grown to hate.

While responses in all categories in LANE PR’s U.S. Food & Beverage Trends Report for 2012 illustrate a wide range of opinions, some areas of agreement indicate potential new directions in food and beverage. In some instances, it appears that America will take a closer look at what the rest of the world is eating and will make an effort to incorporate efficient, nutrient-packed foods for better overall health, as well as sustainable foods for a healthier environment.

The Pig Is Unseated
America has enjoyed quite a love affair with pork in all its forms, but survey results indicate that it may not be the frontrunner among proteins in the coming year. Although it is likely to remain a favorite—indicated by its second-place finish among survey participants—another, more unfamiliar, meat to American palates is poised to capture the imagination of epicureans: goat.

Although goat accounts for approximately 70% of the world’s red-meat consumption, it has remained a somewhat esoteric choice for dinner tables in the United States. Two key factors make goat a compelling choice going forward: health and environmental benefits. First, goat is leaner than traditional options of chicken, beef and pork and provides as much (or more) protein, iron and potassium in a single serving. Second, goat makes less of an impact on the environment, allowing for more-efficient meat production.

In addition to goat and pig, survey participants foresee another source of protein garnering attention: game. From bison to elk to wild boar, America will see more game on menus and learn how to cook these relatively leaner meats to preserve their unique flavors and health benefits.

Smart Vegetable Choices
As leaner, healthier meats are poised to take over, so are vegetables packed with nutrients. Experts predict we’ll see a lot more greens in the future, particularly kale. Considered a superfood, kale is packed with nutrients like vitamins A, C and K, as well as minerals like manganese, potassium and iron. Its antioxidant properties, like those of many other cooking greens, help boost immune-system functions, reduce cancer risks and protect against various diseases.

In addition to greens, survey participants think that legumes will increasingly be integrated into Americans’ diets. Considered a staple for most cultures around the world, legumes—including beans, peas and lentils—are an inexpensive but valuable source of protein, fiber and essential minerals. Low in fat and containing no cholesterol, legumes can be healthy meat substitutes.

Named for the time zone in which the brewery resides, Mountain Standard Double Black IPA produced by Odell Brewing features hops grown on Colorado’s western slope, which speaks to increasing interest in local beers.

Some Like It Hot
Survey participants think a variety of peppers will spice up the pantry and add complexity to recipes. Cooks will experiment with everything from a traditional standby like black pepper from peppercorns to more exotic, colorful powders derived from dried and crushed capsicums, such as smoked paprika, spicy cayenne and Aleppo peppers and Spanish pimiento.

In addition to turning up the heat, cooks are expected to take inspiration from the East with spices and herbs like cardamom and za’tar (or za’atar). A versatile and fragrant spice originating in India, cardamom lends itself to sweet and savory dishes, from Scandinavian breads to Indian curries. Hearkening from the Middle East, za’tar can be an herb, like wild thyme, and also refers to a spice blend that often includes oregano, thyme, savory and marjoram. Za’tar is often blended with additional ingredients—like salt, sesame seeds and dried sumac—to form a popular Middle Eastern condiment.

Incorporating Artisanal Products
Even a simple meal can become something special by adding a unique, artisanal ingredient or product. Looking ahead, experts predict that artisanal cheeses will have their day in the spotlight, particularly sheep’s-milk cheeses and other, more obscure cheeses. Additional products to keep an eye out for include a variety of vinegars, including flavored and high-quality balsamic or red-wine vinegars. To balance the savory, honey should enjoy a higher profile among epicureans.

A French Revival
The next big wine trend is anybody’s guess, but some experts point to a revival among some of the six noble grapes of Bordeaux: Carménère, Merlot, Cabernet franc and Malbec are all among the reds to watch, whether from their place of origin in Bordeaux or from newer wine regions in Chile, Canada and the United States, to name a few. Among white-wine varietals, another of Bordeaux’s originals leads the list of potential wine trends: Sauvignon blanc. Consumers should be able to compare various interpretations of this crisp, dry, refreshing white, which is now produced in wine regions around the world.

Drink the Beer Here
The interest in beer and brewing continues, and experts predict that consumers will have an opportunity to experience a wider range of flavored beers, from fruit flavors to herb-infused varieties. The home brewing trend is expected to continue, as is the mini-micro and local trend. Plus, organic beers have grown in popularity and a focus on all-natural, unadulterated ingredients will be a selling point for brewers going forward.

Creative Cocktail Concoctions
Today’s bartenders are in a class of their own, referred to as mixologists and integral to making a name for their establishments with creative concoctions. Food and beverage professionals see savory cocktails on the horizon, with fresh herbs and vegetables becoming key ingredients behind the bar. In addition, survey participants think patrons will see more liberal use and variety of bitters. Finally, experts believe bar patrons will find more house-made ingredients – including cordials, tonics, ginger ales and infusions – in their favorite bars and restaurants; such custom drink ingredients could help establishments distinguish themselves in an always competitive marketplace.

Buzzwords: a Love/Hate Relationship
According to food enthusiasts, a number of culinary buzzwords have grown tired and stale, including overly fussy monikers like “foodie,” “locavore” and “molecular gastronomy.” Our culinary friends have also grown weary of descriptions like artisanal and sustainable. Instead, they’re looking ahead to simpler words that exude a little more comfort: “local,” “homegrown” and “homemade.”

Nominations for 2011 Chef of the Year Due October 28

noreply@blogger.com (Talcott Publications) — Thu, 13 Oct 2011 03:28:00 +0000

Chef Magazine will recognize five chefs who have distinguished themselves in the advancement of the culinary arts, beverage and foodservice community. Among them will be chosen a Chef of the Year for 2011 by the magazine’s editorial team and advisory board. He or she will be profiled in the January 2012 edition of Chef Magazine.

Nominees will be evaluated on their demonstration of accomplished and exemplary service to the foodservice industry through leadership; inspiration and mentorship of others; innovation of cuisine, techniques, management style and dish applications; stewardship of community tenets; advancement and reputation in the culinary field; and menu and restaurant development.

Nominations are open to executive chefs, chefs de cuisine, sous chefs and pastry chefs currently working in the United States and the Caribbean within the 2011 calendar year. All Chef of the Year nomination forms must be received by October 28, 2011. To download the nomination form, visit www.chefmagazine.com.

Chef Adam Mali of MarketBar Named Lamb Jam Master in National Cooking Competition

noreply@blogger.com (Talcott Publications) — Sat, 08 Oct 2011 22:28:00 +0000

Four chefs who had received top honors at lamb-jam competitions held across the country were brought together September 25 for the ultimate baaa-tle. The Lamb Jam Master was sponsored by the American Lamb Board in partnership with Share Our Strength®.

Chef Adam Mali of MarketBar in San Francisco was crowned the 2011 “Lamb Jam Master” for his Braised Lamb Shank with Lemon Stewed Cannellini Beans and Lavender-Mint Gremolata (pictured below).

Lamb Jam chefs who competed for the Lamb Master title (l. to r.): John Critchley, Urbana, Washington, D.C.; Adam Mali, MarketBar, San Francisco; Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge, Seattle; and Jason Santos, Blue Inc., Boston.

More than 200 fans of lamb named Chef Mark Bodinet of Copperleaf Restaurant in Seattle the “People’s Choice” for his Grilled Lamb Shoulder Confit with Creamy Parsnips and Preserved Huckleberries. Chefs Jason Santos (Boston) and John Critchley (Washington, D.C.) also created “lambtastic” dishes at the event.

“From San Francisco to New York, Chef Mali’s dish took home top honors, and we are thrilled to welcome him to the Lamb Jam Hall of Fame,” said Megan Wortman, executive director of the American Lamb Board based in Denver.

As the national non-profit partner for the 2012 Lamb Jam Tour, a percentage of proceeds from the 2011 Lamb Jam Masters will benefit Share Our Strength®, a national nonprofit that is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives.

For more information about the 2012 Lamb Jam tour, visit www.Fansoflamb.com. For information about the American Lamb Board, visit www.AmericanLamb.com.

US Foods Chefs Demonstrate Culinary Innovation at International Chefs Congress

noreply@blogger.com (Talcott Publications) — Thu, 06 Oct 2011 00:33:00 +0000

On October 2-4, five top US Foods chefs showcased the company’s diverse offerings and debuted new menu concepts at the StarChefs 2011 International Chefs Congress in New York City. The culinary experts prepared menu items at the US Foods exhibition booth using both new and existing products that chefs can easily incorporate into their menus.

New York mixologist and sommelier Eric McCall added his skills to those of the US Foods chefs, as did Zach Young, executive pastry chef and former star of Bravo TV’s “Top Chef Just Desserts.” Both conducted demonstrations at the US Foods booth.

Previously known as US Foodservice, US Foods’ successful showing at the StarChefs Congress came just days after the $19 billion company—the 10th-largest private company in America and a leading foodservice distributor—unveiled its new corporate name and brand identity reflecting its strategic focus on creating a better food offering and an easier service experience for customers.

“Our new name and brand image are a reflection of the many customer-focused improvements now underway at US Foods,” says John Lederer, president and CEO. “We traveled the country and listened carefully to what our employees and customers had to say about how we can improve: provide better, more relevant and innovative food choices and make it easier for our customers to do business with us. We believe this is a recipe for mutual success.”

In addition to changing its name to US Foods, a new logo and tagline have begun appearing on trucks, products and in other areas. With vibrant orange and green food colors and a bold, simple design, the new image expresses confidence and a fresh outlook.

Building on a strong foundation as one of America’s leading foodservice distribution companies, the new vision is inspired in part by the rich history of the many companies that came together to form US Foods. Beginning with the immediate launch of a line of new and innovative products exclusive to US Foods, the company is working to provide customers with better products, more intuitive tools and technologies, and thoughtful service solutions and information, all underscored by this forward-looking image transformation.

US Foods operates 64 test kitchens across the country, including a state-of-the-art Culinary Innovation Center in Rosemont, Ill., where US Foods chefs help customers stay abreast of culinary trends, increase sales and manage costs. In addition, a team of US Foods chefs and product developers regularly travel the world in search of new flavors and ideas to bring home to customers. As a result, US Foods has introduced more than 800 new products in 2011, and this month will launch two new brands including Chef’s Line, a new line of chef-inspired, time-saving foods that demonstrate the company’s innovative approach to product development.

“US Foods is committed to creating better, more innovative products that leverage our food expertise and market position, and to making the customer-service experience easier every step of the way,” Lederer says. “Our new brand supports and advances both of these goals.”

Information about US Foods, including new products such as authentic tandoori naan, chicken osso buco, hand-wrapped empanadas and crème brûlée, can be found at www.usfoods.com.

Ebert Wins $10,000 in Ocean Spray’s Recipe Contest for Foodservice Professionals

noreply@blogger.com (Talcott Publications) — Sun, 02 Oct 2011 23:12:00 +0000

For its fifth-annual “Ultimate Cranberry Recipe” Contest, Ocean Spray raised the bar in search of executive chefs and foodservice professionals who highlight the versatility of the cranberry in the most unique and vibrant way. This year, Shonna Ebert, lead cook at Dietert Senior Center in Kerrville, Texas, took home the title “Ultimate Cranberry Recipe” and the $10,000 grand prize for her Kickin’ Chicken Tortilla Soup with Zesty Cranberry Crème Fraîche (pictured below).

Ebert prepared her innovative creation for a panel of judges including Paul King, executive chef of Davio’s, Foxboro, Mass.; Lawrence Parks, executive chef; and Jason Ward, executive chef of Renaissance Boston Hotel & Spa at Patriot Place during the final cooking showdown in late September. The judges announced Ebert as the winner during Ocean Spray’s Fall Harvest Festival in Foxboro.

“For more than 80 years, Ocean Spray has been on the lookout for the most creative and innovative ways to use the cranberry—from sauces and glazes to cocktails and desserts,” said Keith Benoit, Ocean Spray’s director of foodservice and special markets. “All of the finalists’ recipes, including Shonna Ebert’s winning tortilla soup, prove once again that no matter the dish, the cranberry can add that sweet or tangy accent to make any ordinary dish extraordinary.”

The three other finalists included Brent Rhoda of Sysco SEF in West Palm Beach, Fla., for his Deep Fried Craisins®, Michael Sabella of Sysco Foodservices in San Francisco for his Cranberry Puebla Cocktail, and Shawn Bucher of First Timer’s Enterprise, Inc., in Ogden, Utah, for his Holiday Caprese Salad.

This year's winning and finalist recipes can be found at www.oceansprayfoodservice.com/recipes.

Emmi Roth USA Gruyère Recipe Contest Sends Winner to Switzerland

noreply@blogger.com (Talcott Publications) — Tue, 27 Sep 2011 14:57:00 +0000

Emmi Roth USA based in Monroe, Wis., announces a Gruyère Recipe Contest for Foodservice Professionals, offering the winner a $5,000 cash prize and five-day/four-night trip for two to Lucerne, Switzerland.

Gruyère cheese continues to gain popularity in foodservice applications because of its outstanding melting qualities and ability to add rich, earthy undertones to a wide variety of dishes. This contest allows foodservice professionals the opportunity to explore the many ways in which Gruyère can inspire their culinary creations.

Restaurant owners and chefs are encouraged to enter the Gruyère Recipe Contest for Foodservice Professionals, which runs from September 16, 2011, to December 16, 2011. Eligible entries will be judged on creativity, novelty, uniqueness of application and flavor quality. Contest entries must include:

Complete recipe(s) using one or more Emmi Roth USA Gruyère cheese(s) (Kaltbach cave-aged Le Gruyère Switzerland AOC, Le Gruyère Switzerland AOC, Le Gruyère Reserve Switzerland AOC, Grand Cru® Gruyère, Grand Cru® Gruyère Reserve, Grand Cru® Gruyère Surchoix and/or private label brand Gruyère produced by Emmi Roth USA, including Block & Barrel® Gruyère). Entrants may submit multiple recipes on separate entry forms.
Digital or printed photograph of entry.
Official Entry Form completed in its entirety (incomplete forms will not be processed).

Complete contest rules and entry forms are available at www.emmirothusa.com. For additional questions regarding the contest, contact gruyererecipecontest@emmirothusa.com.

“Bring on Heinz” Calls for Best Burger Recipes; Winner to Compete at 2012 Food Network South Beach Wine & Food Festival’s Burger Bash®

noreply@blogger.com (Talcott Publications) — Fri, 16 Sep 2011 07:11:00 +0000

Now through October 15, Heinz Foodservice is asking operators nationwide to “Bring on Heinz” and bring on their best original burger recipe for the chance to compete at the 2012 Food Network South Beach Wine & Food Festival’s Burger Bash®. The winning chef will receive a trip to Miami to put their culinary excellence to the test and compete against other leading chefs while representing Heinz at the annual bash.

The “Bring on Heinz” winning burger recipe will be selected by a panel of judges based on taste, creativity, ease of preparation, visual appeal and best use of a Heinz product. The recipes must incorporate at least one of the new Heinz® Back of House sauce varieties, such as Sweet and Spicy Garlic Chili, Honey Barbecue, Heinz® 57®, Hickory Smoke Barbecue, Smokey Campside Barbecue, Classic Barbecue, Buffalo Wing or Lea & Perrins® Signature Steak.

The Food Network South Beach Wine & Food Festival, presented by Food & Wine magazine, takes place February 23-26, 2012. Known as America’s most prestigious gourmet gathering, all proceeds from the festival benefit the Chaplin School of Hospitality and Tourism Management at Florida International University.

Visit HeinzBurgerContest.com for details on entering the “Bring on Heinz” burger contest.