Chef's Stirrings by Chef Magazine

Clear Springs Foods - Shape Up Your Seafood Menu For Lent

noreply@blogger.com (von Rabenau Media) — Thu, 16 Feb 2017 18:56:00 +0000

Is March 1 circled on your calendar? It should be. That's Ash Wednesday, the start of Lent-a season that can jumpstart the slower period after the December holiday rush.

The time to start planning for Lent is now. Datassential says 26 percent of consumers observe Lent and 41 percent of those consumers eat fish on Fridays instead of meat. Looking a month ahead means you'll be menu-ready when Lent arrives. Plus, an early start on your seafood menu will appeal to customers looking to eat lighter and healthier at the start of the new year, or those looking for a special treat on Valentine's Day.

From Ash Wednesday until Easter (which this year falls on April 16), you don't just want to serve your customers the same old, same old, you want them to dine, offering them entrees they will look forward to during Lent and ask for throughout the year.

One of the ways to do this is with the unexpected-Rainbow Trout. From small plates and appetizers to craveable entrees, Rainbow Trout delivers total menu flexibility. Our natural and butterfly fillets are 100% boneless for convenience, and their mild flavor and tender texture make them the perfect palette for a variety of delectable menu creations.
Creations such as smoked trout roll-ups, baked trout with shiitake mushrooms, tomatoes and ginger or red quinoa trout cakes offer a delicious twist your diners are looking for during Lent and beyond.

In addition, a number of customers have adopted the Paleo diet and rainbow trout fits the bill with a number of delicious options, from simple grilled trout with olive oil and herbes de Provence to pan-seared trout with orange pecan sauce.

Market Your Lenten Offerings

Whatever seafood selections you serve during Lent, don't treat promoting them like an afterthought, or you could leave money on the table. Inc.com reports that seafood sales surge more than 20% during Lent and up to 50% on Lenten Fridays.

Your customers are looking for a wide range of seafood options during Lent, so don't disappoint!

Click Here for Rainbow Trout and Shrimp in Curry Simmer Sauce Demo Video

Clear Springs Food - FRESH START FOR YOUR 2017 MENUS

noreply@blogger.com (von Rabenau Media) — Tue, 03 Jan 2017 15:50:00 +0000

The New Year brings opportunities to start fresh, try something new, get rid of the outdated and create new experiences that will turn into memories. Your guests have a choice where they dine. And a lot of variables determine how they make their decisions – from proximity to atmosphere to the food served. More often than not, what’s on your menu counts heavily toward this choice. “Let’s go here for wings, “This place has the best fish fry,” “I’m craving surf’ n turf”. We’ve all uttered these words from time to time. Food has the power of persuasion. And as chefs, you have the tools to channel this power and transform an ingredient or protein into something masterful.

Let’s get creative in 2017. Consider chocolate or beef for breakfast. Try different ways to use emerging, trending ingredients such as turmeric and sardines, or use purple cauliflower or other veggies to replace rice and pasta.Consider coconut oil instead of olive, and add nuts and berries to sauces, chutneys and sides to enhance flavor and texture. Skip the added chemicals and processing – the more pure and natural the ingredients used, the better. The possibilities are endless. Opportunities, vast. Applause, bountiful.

Whether you revamp your whole menu for 2017 or simply introduce some new items, rainbow trout should remain a contender to round out your seafood choices. With its mild, clean flavor profile, rainbow trout is a perfect foundation for creating signature dishes. It pairs well with a variety of seasonings and sauces and is easy to prepare. And choosing rainbow trout from Clear Springs Foods is the only way to go. Clear Springs Foods has been at the forefront of environmental stewardship and continues to bea leader in sustainable production and practices. Our rainbow trout is sustainably farmed-raised in crystal clear, 58°F spring water in southern Idaho. We’re dedicated to ensuring you feel good about menuing our rainbow trout to your patrons.

From small plates and appetizers to sought-after entrees, Rainbow Trout delivers total menu flexibility. Our natural and butterfly fillets are 100% boneless for ultimate convenience, and our pre-crusted boneless varieties are available in on-trend flavors such as Harissa, Mustard Pretzel and Super Grains.

CLICK HERE FOR BACON ARTICHOKE RAINBOW TROUT RECIPE DEMO

Clear Spring Foods - FALL MENUS MAKE A SPLASH WITH RAINBOW TROUT

noreply@blogger.com (von Rabenau Media) — Tue, 01 Nov 2016 14:40:00 +0000

FALL MENUS MAKE A SPLASH WITH RAINBOW TROUT
Rainbow Trout is versatile and perfect any time of year – from grilling fillets in warmer months to baking and sautéing when the weather turns cooler. Rounding out seafood options on your menu with Rainbow Trout is essential. Clear Springs Foods offers a variety of options perfect for seasonal menu rotation, LTOs or as a menu staple. With its mild, clean flavor profile, Rainbow Trout is a perfect foundation for creating signature dishes. It pairs well with a variety of seasonings and sauces and is easy to prepare. The possibilities are endless – limited only by your creativity.

CLICK HERE FOR TROUT SKEWERS RECIPE DEMO

VARIETY AND QUALITY ON EVERY PLATE

From small plates and appetizers to sought-after entrees, Rainbow Trout delivers total versatility. Clear Springs Foods natural and butterfly fillets are 100% boneless for ultimate convenience, and our pre-crusted boneless varieties are available in on-trend flavors such as Harissa, Mustard Pretzel and Super Grains. Look to Clear Springs Foods for simply delicious seafood.

CLICK HERE FOR SEARED TROUT ON TOAST RECIPE DEMO

FEEL GOOD ABOUT THE SEAFOOD YOU SERVE

Clear Springs Foods Rainbow Trout is sustainability raised in crystal clear, 58°F spring water in southern Idaho. We’ve been at the forefront of environmental stewardship and continue to bea leader in sustainable production and practices. Learn more about Rainbow Trout, the sustainable superfood, at clearsprings.com, where you can find delicious recipes ideas and link to our social channels.

Clear Springs - FARM-RAISED TO FORK FABULOUS

noreply@blogger.com (von Rabenau Media) — Tue, 14 Jun 2016 14:43:00 +0000

Ranked as a “Best Choice” on Monterey Bay Aquarium’s Seafood Watch^® list, Rainbow Trout offers healthy natural benefits such as being a source of lean protein and an excellence source of Vitamin D, along with heart-healthy Omega 3 fatty acids. Our superior water source and premium fish meal produce the perfect balance of mild, clean flavor and firm, flaky texture. And, Clear Springs^® Rainbow Trout Fillets provide that perfect, sustainable foundation for creating an endless array of menu ideas. They’re 100% boneless for ultimate convenience and available in natural fillet and butterfly style for application flexibility. Rainbow Trout accents the flavors of marinades, sauces and seasonings – making it a Farm-Raised to Fork Fabulous protein.

Rainbow Trout is soversatile – perfect for everything from small plates and appetizers to soups, salads and entrees. Try Trout Skewers with Honey-Lime Sriracha Sauce & Asian Slaw, Rainbow Trout Tacos with Avocado Salsa and Pickled Red onions or Spicy Wasabi and Panko Crusted Rainbow Trout. For a light and airy menu idea, sauté Rainbow Trout and serve aside a bed of Kale and Dried Cranberry Salad.

Whether you’re creating a signature appetizer of prosciutto-wrapped rainbow trout, smoked trout tapas or butterfly grilled trout in a bourbon sauce, the possibilities are endless. We dare you to channel your creative outlet, test your boundaries, impress yourself even. We’re here if you needs us – from menu allowances to learning about our sustainable practices to recipes and more.

Simply visit clearsprings.com for all your Farm-Raised to Fork Fabulous needs.

Clear Springs Foods - GIVE MENUS A FRESH START

noreply@blogger.com (von Rabenau Media) — Wed, 17 Feb 2016 16:30:00 +0000

GIVE MENUS A FRESH START

As chefs, we’re constantly searching for new menu ideas that offer a refreshing twist on an emerging trend, or perhaps, to start new trends. We love flavor and textures and experimenting with both,with the motivation to craft our own signature recipes worthy of an LTO or even a menu staple. Clear Springs^®Boneless Rainbow Trout provides the exceptional foundation for all your menu creations.

This year, let’s craft our menus to stand out, to be a reason why patrons wait for a table, come back again and bring their friends. From small plates and appetizers to sought-after entrees, rainbow trout delivers total versatility. Its mild flavor and tender texture pairs exceptionally well with marinades, sauces and seasonings. And, our natural and butterfly fillets are 100% boneless for ultimate convenience and perfect for grilling, pan sautéing or oven prep. So get imaginative, as you’re only limited by your creativity.

You can feel good about serving rainbow trout to your patrons, too. Clear Springs rainbow trout is sustainability raised in crystal clear, 58°F spring water in southern Idaho. We’ve been at the forefront of environmental stewardship and continue to bea leader in sustainable production and practices. Learn more about the sustainable superfood, rainbow trout, and find delicious recipes ideas at clearsprings.com

Clear Springs - A SUSTAINABLE PATH

noreply@blogger.com (von Rabenau Media) — Tue, 12 Jan 2016 13:47:00 +0000

A SUSTAINABLE PATH.

Clear Springs Foods makes its home in the scenic Snake River Canyon of Southern Idaho's Magic Valley and continues to maintain its place at the forefront of environmental stewardship and as a leader in sustainable Rainbow Trout production and practices. Our Rainbow Trout are farm-raised in concrete raceways with continuous water flow-through fed by an abundance of consistently 58° crystal clear spring water from the Snake River Canyon’s underground aquifer.Ideal growing conditions, combined with a commitment to quality and innovation, have made Clear Springs Foods the world's largest producer of Rainbow Trout, processing over 25 million pounds a year. From egg to market, Clear Springs maintains control over every phase of production. Our fish meal and fish oil ingredients are only sourced from sustainable suppliers. And with 100% utilization, all trout byproducts are converted into Clear Organic™ liquid fish fertilizer for organic farmers. It’s this uncompromised dedication to quality and total vertical integration that assures you the finest products available, with outstanding consistency in order to deliver quality products year-round to our customers.

THE SUSTAINABLE SUPERFOOD.

Not only do we pride ourselves on our sustainable practices, we’re also excited to provide you with a versatile protein you can feel good about promoting on your menu. Ranked as a “Best Choice” on Monterey Bay Aquarium’s Seafood Watch^® list, Rainbow Trout offers healthy natural benefits such as being a good source of lean protein and containing DHA and EPA Omega 3 fatty acids. Our superior water source and premium fish meal produce the perfect balance of mild, clean flavor and firm, flaky texture. And, Clear Springs^® Rainbow Trout Fillets provide that perfect, sustainable foundation for creating an endless array of menu ideas. They’re 100% boneless for ultimate convenience and available in natural fillet and butterfly style for application flexibility. Rainbow Trout accents the flavors of marinades, sauces and seasonings – making it an extremely versatile, healthy protein you can be proud to serve.

Visit clearsprings.com to learn more about our sustainable practices and to find delicious recipes.

The independent restaurant count is dropping

noreply@blogger.com (Anonymous) — Thu, 06 Aug 2015 14:54:00 +0000

A three percent drop in independent restaurant unit counts compared to year ago brought the total U.S. restaurant count down by one percent to 630,511 units, according to a census of U.S. commercial restaurant locations compiled in the spring and fall of each year by The NPD Group, a leading global information company.

The drop in independent restaurants was concentrated in the full service segment, which includes casual dining, midscale/family dining, and fine dining. Although full service independent units were down 3 percent, quick service independent units did remain stable. “It’s a tough road for independent restaurants particularly in a down or even soft economic climate,” says Greg Starzynski, director of product management at NPD Foodservice. “Independent operators do not have the resources of a chain to sustain themselves in slower times.”

The overall decline in restaurant units is a reflection of the stalled traffic growth experienced by the foodservice industry over the past several years. Independent traffic, quick service hamburger, and full service restaurant visit declines, particularly at midscale dining establishments, are contributing to industry traffic not growing. Visits to total restaurants were flat in the year ending in May 2015 compared to same period prior year, according to NPD’s ongoing foodservice market research, CREST.

Over a five year period, traffic has declined by 3 percent at midscale and family dining restaurants, and by 2 percent at independent restaurants. Quick service restaurants, which represent 79 percent of total industry traffic, were up 1 percent and casual dining restaurants were flat after several years of decline in the year ending May 2015 period compared to year ago.

The total restaurant count decrease was offset by a one percent increase in chain restaurant units. Fast casual chain units increased by 7 percent, based on NPD’s Spring 2015 ReCount, which includes restaurants open as of March 31, 2015.

Across the Board

noreply@blogger.com (Anonymous) — Wed, 22 Jul 2015 20:33:00 +0000

With the help of research and marketing boards, chefs are utilizing popular (and not-so-common) protein items in new ways—particularly with charcuterie.

The Sea-cuterie board at Chicago-based Travelle.

Protein is essential to help our bodies maintain adequate health and prevent muscle loss—a common phobia that has catapulted supplemental powder and meal bar production. While these work for a quick fix, complete meals allow us to obtain other vitamins and nutrients as well. What’s more, animal proteins provide what can’t necessarily be found in fruits, vegetables and grains alone. With a broadening realization of the health benefits, our bodies are literally ravenous for this essential nutrient. But in this quest for dietary fulfillment, our taste buds need to feel exhilarated.

Thanks to reliable charcutiers who provide different cuts of preserved products, charcuterie is one way culinary experts can spice up a menu. And they’ve expanded well beyond the standard pork options, now featuring a curated selection of cured meats, breads and tangy jams or condiments. Employing all cuts of meats, chefs are able to whip up pâtés and crépinettes, sopressatas and chorizos, and whole-muscle cuts in order to create low-maintenance, shareable charcuterie boards that continue to be a great starter and make a great platform for chefs to creatively show off their skill set.

But what would these skill sets be without their spotlighted ingredients? We have collaborations and marketing boards to thank for educating kitchens across the country on their respective proteins. Boards like the Alaska Seafood Marketing Institute (ASMI), the National Pork Board (NPB) and so many others exist to promote each respective protein to foodservice operators and distributors; to maintain the ecosystems that create their livelihoods; and to keep consumers knowledgeable of both their practices and the benefits, creating a renewed interest in the role protein plays in our everyday lives.

Turf

Chef Craig Deihl prepares charcuterie plates at his
Charleston, S.C.-based Cypress restaurant.

Pork is a powerful partner on a plate, and chefs are leveraging its versatility in new ways. The National Pork Board (NPB) aims to elevate pork consumption on a global scale. According to the Pork Checkoff, the growth rate of pork outpaces other proteins, and the NPB has implemented a five-year plan to keep momentum going. Its goals are threefold: to enhance consumer trust in pork production; to drive sustainable production; and to grow consumer demand.

Director of Foodservice Marketing and Innovation, Stephen Gerike, focuses on objective three: to grow consumer demand. Specifically, he works to provide culinary education. “We’re constantly trying to provide innovative ideas for how to use pork based on what’s happening in the business today,” he says. “The idea is to educate as many people as we can so they’re confident using pork.”

Perhaps among the most confident in using pork is Executive Chef Craig Deihl of Charleston, S.C.-based Cypress. Recognized for his charcuterie program, Chef Deihl likes to have fun with craft butchery by breaking down hams that are offered on the menu. “Working with pig is my favorite,” he says. “Particularly the Guinea Hog.” Now, the Guinea Hog isn’t your everyday pig. With a high fat-to-meat ratio and a size too small to suffice a 310-seat restaurant, this pig wouldn’t be considered a culinary front-runner for standard dishes. Luckily for Cypress, it’s perfectly suited for charcuterie boards. Cypress’ quest for excellence while using superior products like the Guinea Hog has helped pave the James Beard-nominated way for the Lowcountry restaurant. Steadfast in his belief of presenting only the best meat to his patrons, Chef Deihl stands behind The Butcher’s Guild as one of its audacious members who guides other professionals in butchery and the utilization of meat-based products.

Also a big fan of featuring pork on his Michelin-rated menu, Chef Andrew Zimmerman of Chicago’s Sepia once showcased his swine cooking abilities by including red cooked pig’s ears on one of his charcuterie boards. “Charcuterie was born from cooks being thrifty with their trim and less-prized cuts of meat,” says Chef Zimmerman. In most areas of the world, pig ears would fall right into that category. Sourcing high-quality ingredients is an essential element of Sepia’s success. “You can’t make great food with mediocre ingredients,” he says. With a last name like Bacon, it’s possible that Chef Jeremiah Bacon’s career was written in the stars. The Charleston native has two thriving hometown restaurants—The Macintosh and Oak Steakhouse. His position at both has earned him multiple James Beard nominations over the years. While The Macintosh features a seasonal surf-and-turf charcuterie plate, Oak Steakhouse focuses more on the turf to accent the menu. “We’re certified Angus Beef Prime [at Oak], so we get some of the most beautiful and prized meat,” Chef Bacon says. The Butcher’s Plate at Oak, while exquisitely prepared, is driven largely by its inventory. “We butcher a lot of beef, so it’s dictated a little more by trim,” he adds.

Just as each aforementioned protein has its own marketing board, so too does beef like that served at Oak Steakhouse. An operating committee implements promotion and marketing research for the National Cattlemen’s Beef Association (NCBA)—the latest of which involves looking into consumption patterns of Millennials. “The Millennial generation is 80 million strong in this country,” says Dave Zino, executive chef for NCBA. He works with chefs and processors to provide education on what will appeal to both Millennials and the market as a whole.

Surf

New York-based Oceana utilizes information from the ASMI
and MLMC to advocate fresh fish and lobster served on the menu.

Shoreline inhabitants are inherently healthier than their hinterland brethren. Studies have repeatedly established the correlation between heart health and Omega 3s. On the other end of the carnivore spectrum, the Alaska Seafood Marketing Institute (ASMI) does for the sea what the NPB does for the swine and the NCBA for cattle. The oceans predate life on earth, so ASMI diligently protects what they consider to be the state’s greatest asset. It allocates a seven-member board that’s made up of processors and fishermen with the task of ensuring that the needs of the harvest are balanced with the needs of the ecosystem. The board—and all fishers—help regulate this by ceasing the season once an established quota has been met. According to their research, about half of all seafood production in the United States comes from Alaska’s 34,000 mile coastline. It is home to the most abundant seafood stocks in the world, so the seafood industry is a vital component of the state’s economy. Alaska takes its seafood so seriously in fact, that they remain the only state with a constitutional mandate regulating the utilization and development on a sustained yield principle. “We are one of the world leaders for sustainable fisheries management,” says Claudia Hogue, foodservice director for ASMI. “They actually wrote into the state constitution that all fisheries must be managed sustainably.”

Another group with a long history of sustainability and traceability is deeply rooted in an overarching family of lobstermen. Maine’s self-regulated industry has been practicing responsible fishing for more than 100 years. Small-boat fishers don’t have a mandated season for lobster; they typically live by the this-ishow-we’ve-always-done-it season. The Maine Lobster Marketing Collaborative (MLMC) was the answer to the surplus of lobsters available due to one year’s unexpected early arrival. “There wasn’t enough capacity to handle it,” says Matt Jacobson, executive director of MLMC. “There was no marketing effort, and it’s such an important commodity for Maine.” This unprecedented opportunity has allowed the last of the hunter/gatherers to tell their sea-to-table story.

Lobster has grown to be a compelling restaurant trend in recent years. Chefs are reimagining the crustacean; creating innovative dishes that play on both lobster as well as other sea life’s versatility. Chef Ben Pollinger is a Maine Lobster chef advocate; he chooses to serve high-protein lobster from Maine at his restaurant, Oceana, in

New York City. Likewise, Chef Pollinger takes advantage of ASMI’s resources. He serves fish found in the pristine waters of Alaska like Wild Alaskan Salmon because he believes sustainable, wild fish is always the best choice when it’s available. “It all starts with the product,” he says.

PB Catch’s Seacuterie board

The seafood take on charcuterie is growing in popularity in areas that are both conducive to obtaining fresh fish daily as well as unexpected locations, like Chicago-based Travelle. With an affinity for creating small plates, Chef Tim Graham began to realize his original charcuterie idea didn’t fit on the menu as a traditional meat-centric dish. As his idea began to crystallize, his team prepared charcuterie analogs out of products from the ocean, morphing the dish into a seacuterie board. Featuring a Tuna Bresoala—a take on the air cured beef from Italy—the fish is dry rubbed twice and hang-dried, then sliced thin and served as a traditional Bresola would be. Preparing traditional meat-heavy dishes with a seafood substitute is often accomplished with a trial-and-error method. “Sometimes it feels like we have no reference for what we want to accomplish,” says Chef Graham. “That is when we just push on, take good notes, and adjust as necessary.” It’s not difficult to find a fresh cut of tuna in South Florida, so the group at PB Catch in Palm Springs has some fun in the kitchen with its food trials. “We started experimenting with the curing and smoking process of different fish,” says Executive Chef Aaron Black. The final product: a seacuterie selection that provides the best combinations of texture and taste when cured and prepared in a way that might be found on a traditional charcuterie plate; salmon pastrami, smoked trout and scallops, and octopus torchon—a marine version of a foie gras preparation method where the meat is wrapped, poached and chilled. From concept to execution, PB Catch puts a lot of thought into its menu because it’s the signature culinary technique that they are trying to convey. With these sea friendly takes on menu items, chefs are able to call to mind their own influences and upbringings with inspiration from around the globe.

High-protein food choices play a major role in our health—and obtaining it from animal sources offers more flavor varieties. These chefs exist to provide restaurant goers with new delectable offerings, and these marketing boards exist to aide chefs in their new understanding of what each has to offer. Chefs are armed with pork, beef and seafood as their artists’ tools, and these [charcuterie] boards act as their blank canvas.

Regional Routes

noreply@blogger.com (Anonymous) — Tue, 21 Jul 2015 17:36:00 +0000

In a world saturated with upscale menus,

we take the road less traveled across America to find the essence of a no-frills meal.

The open road is one of opportunity and romance, travel and leisure, and for us, a chance to explore the off-the-beaten-path stops that might otherwise have gone unnoticed. Oftentimes it’s the road less traveled and restaurant less publicized that can bring to the plate a meal, an experience and an atmosphere worth seeing again. Beginning on the coast of Seattle and ending in downeast Maine where rockbound shorelines are abound, this cross-country road trip is rooted in routes through Main Street. Here, the melody isn’t modernizing, and the food, the product, and the experience is founded on tradition. These restaurants offer a how-to on pleasing the traveler who’s beaten lengthy highway stretches and GPS malfunctions to find their dining destination is just up ahead.

TAYLOR SHELLFISH FARMS

In the Pacific Northwest, oysters are more than a bivalve of the hour, they are THE bivalve. Here, they are plucked directly from the sheltered inlets and islands of one of the greatest oyster regions in the country. And with that, the oyster bar prevails. Dispersed across the Pacific Northwest, the saturation of half-shell-focused eateries also calls for authenticity. So where better to start than back in time? With five generations of history behind it, we head to the tidelands and shallow waters of Taylor Shellfish Farms.

“It’s really special to deliver the food of your region, and that’s shellfish to the Pacific Northwest,” says Marcelle Taylor, whose great-great-grandfather began farming Olympia oysters in the crisp Puget Sound waters in 1890. An inlet of the Pacific, there’s something seriously simplistic about the complex product that grows throughout the network of marinas and waterways in the Puget Sound. Here, every tideland creates its own composite.

At Taylor Shellfish, they’re farming more than just the northwest-of-Seattle Puget Sound area and have perfected the growing method to match each locale. At Totten Inlet, a southern point of the Sound, beloved and delicate Olympia, Pacific and Virginica oysters are grown. Chapman’s Cove produces its Kumamotos, whose sculptured, fluted shell holds an oyster of nutty, sweet and clean flavors. At its farm in Willapa Bay, also south of Puget Sound, the wave and wind help to form the company’s briny Shigoku oysters, a proprietary oyster to the company. It’s a Pacific oyster that’s tide-tumbled so the bags flip with the flow of the tide. “It knocks off the frill and makes the meat nice and strong to give the oyster that crunch that you don’t typically get in a regular Pacific,” says Taylor.

In an effort to build a direct, sustainable relationship between the Seattle consumer and the Taylor Shellfish Farm family, the company created three neighborhood oyster bars, each tailored to its own community. Taylor Oyster Bar in Capitol Hill, the company’s first, is a reminder of the humble beginnings of fresh seafood in its rawest prime. The menu here reads raw oysters only and a few cooked, chilled and cracked market specialties like Dungeness crab and cocktail prawns. Geoduck sashimi and a smoked salmon plate are also on the list, accompanied by local wines, IPAs and pale ales, among others.

“We originally thought that people would come to Capitol Hill to buy shellfish retail to cook at home,” Taylor says. “But they were coming in and asking us to do the shucking. It quickly became less of a shellfish market and more of a true oyster bar.” Eating the Taylor family’s product is as transparent a process as ever, and following the oyster back to its pristine waters is simplicity at best at the company’s oyster bars, which recently expanded to include locations in Queen Anne and Pioneer Square.

Still selling about 95 percent of its product wholesale, they’ve gone beyond building a sound retail program for local Seattle consumers—this is truly developing the heart of their business. Product is delivered six days per week to more than 150 restaurants and chefs in the area. The national program is also one of recognition. The company is one of the largest shellfish producers in the United States, and with an infrastructure to send clams, mussels and oysters year round direct to distributor or chef, it’s a specialty worth looking into.

“And it’s as fresh as it can get because we own the entire process of the supply chain,” says Taylor. “We can manage every section, and we know exactly where it came from, when, and when it’s going to hit someone’s table. We like to say its tide to table and as direct as possible.”

SUNRISE BISCUIT KITCHEN

Crumbly and dense. Flaky and light. Buttermilk or milk? The local loaf is a hotly debated topic, but in North Carolina, one biscuit kitchen has tipped the scale. Just up the road from the University of North Carolina situates a drive-through-only restaurant that’s been crafting its tall, golden brown biscuits since 1977. “Calling us no frills is being very generous,” says David Allen, owner of Sunrise Biscuit Kitchen. The 460-square-foot Chapel Hill location serves up southern comfort to lines of cars and patiently waiting customers seven days a week.

Adapting his grandmother’s biscuit recipe from “a pinch of this, a sprinkle of that” into a meal fit for service, Allen’s technique and handling of the dough hasn’t changed.

“As a southern farm family, there were many to feed,” he says. His grandmother, who lived to be 100 years old, had 17 children—Allen’s mother was the youngest. “Biscuits were served at every meal—they’re hot; they’re fresh, and they fill you up.”

It’s just the essentials here. A snaking line of cars and a steady handout of product. But for a restaurant so steeped in tradition, Allen has recognized the need to adapt. Over the years, loyal customers discovered that if they came in the kitchen door, Sunrise would let them order. When word got out, he added a second register to handle the walk in customers. It’s a small addition, but convenience for customers is key after nearly 40 years of business.
“I was hesitant to do this—the drive-through was our focus,” says Allen. “But it’s improved our service to everyone.” The location still only holds up to 3 people in at one time.

Chicken breast, sausage, bacon, country ham, pork chop tenderloin, western steak and more are all available to be sandwiched between the golden buttermilk goodness. The Chicken and Cheddar Biscuit is the top seller in Chapel Hill; The Country Ham Biscuit reigning number one at the Louisburg location just 50 miles northeast.

These fluffy, flaky numbers are more than just a vehicle for sausage and gravy, fried chicken or sausage, they’re a way to the heart of customer’s mealtime memories. Yelp, Facebook, TripAdvisor—all of these review sites are surging with positive responses, five stars and suggestions that the mom n’ pop spot must be seen and tasted to be fully understood.

“Many people tell me that they have been coming to Sunrise since childhood,” he says. “We certainly take great pride in what we do. At all of our locations, we have very dedicated people working with us, and I think that it helps that they get such positive feedback from our loyal customers.”

BAGADUCE LUNCH

Featuring a dramatic shoreline caressed by waves, reaches from the Maine land mass stretch like fingers into the Atlantic; its peninsulas jut in and out of the sea with more than 5,000 miles of coastline and islands to boot. In Downeast Maine, where rockbound coastlines prevail, we head inland to Bagaduce Lunch. It sits quite literally on the edge of Brooksville and atop its namesake river. You might find that off-the-beaten-path description of the 69-year-old roadside fish shack to be an understatement, but that certainly does not mean it’s the path less traveled. Since its opening in 1946 when Sydney Snow built a small take-out window for locals and passerbys, Bagaduce has continued to be a family affair—Judy Astbury, Snow’s granddaughter, is in her 19th year.

Simplicity reigns here at Bagaduce with Haddock Sandwiches king. Fried haddock fillets veil the sandwich buns they’re served on, and on a busy day, that number can reach 65-70. Couple that with the crab meat and lobster rolls ordered on speed dial and plump fried clams fit for Paul Bunyan himself, this Mother’s Day-through-mid-September spot is doing something right.
Astbury and her husband have seen children grow up and loyal locals and visitors come back since they took over for Judy’s parents in 1997. It’s as much about family lineage here as it is about the cohorts of customers who have traveled on ME Route 175/176 here for generations.

Sure, its no-frills atmosphere has been subject of talk and taste for those in the surrounding New England area, but Bagaduce Lunch has garnered hype and celebration of its food and service from around the country. In 2008, it was named one of the James Beard Foundation’s “America’s Classics.”

And classic is stays. There’s no indoor seating here; just a white-paneled building with red walk-up windows that customers belly up to to place an order. They’ve grown in size, expanding and rebuilding as needed. Walk around the building, and 20 picnic tables are scattered amongst a scenic backdrop of the narrow Bagaduce River—a waterside view alone worth the penny paid. But at the end of the day, it’s the family’s ability to season after season put out good food and work a crowd that brings the people back.

Clearing the Sea

noreply@blogger.com (Anonymous) — Tue, 21 Jul 2015 17:21:00 +0000

The global fishing industry is one muddied in coastal waters. Is transparency anywhere in sight?

The traceability of seafood from international waters to an American plate can be a web of confusion for many, and black market fishing—or what we should correctly refer to as illegal, unreported or unregulated (IUU) fishing—muddies the waters. According to the National Oceanic Atmospheric Administration (NOAA), a federal scientific agency and one of the most respected seafood sustainability organizations in the world, nearly 90 percent of the seafood consumed in the United States is imported; much of that from China, Thailand, Indonesia, Vietnam and Ecuador.

A greater understanding of where our seafood comes from is top-of-mind lately. There’s two demands here from consumers and chefs: a demand for sustainability—ideally that fish and shellfish are farmed or fished in such a way that each can maintain or increase production in the long term. And second, a demand for a more transparent look into the water—where is it coming from?

With that in mind, and because the entities engaging in IUU fishing circumvent conservation and management measures, avoid the operational costs associated with sustainable fishing practices, and possibly derive economic benefit from American fisheries, the Department of State and NOAA announced an action plan for the implementation of recommendations to combat IUU fishing and seafood fraud.

The recommendations were announced at the Seafood Expo North America earlier this year by a 19-agency presidential task force that was established by President Obama to create a comprehensive framework to protect the economic and environmental sustainability of U.S. and global fisheries. The task force, which created the action plan, includes a diverse group of members—Department of Homeland Security, U.S. Agency for International Development, the Food and Drug Administration, the Department of Defense and 15 others.

“Because more than 2.5 billion people depend upon fish for food and nutrition, IUU fishing practices threaten food security and sustainability and undermine efforts to reduce global hunger and malnutrition,” the report stated.

The action plan spells out each forceful step, 15 in total, that federal agencies will take in both domestic and international settings as the Obama administration works to support sustainable fisheries and keep the American fishing industry strong.

“It hurts businesses that do the right thing; it hurts consumers; and it hurts the resource,” says Sean O’Scannlain, founder and CEO of Fortune Fish, a gourmet seafood distributor. “But the most important part of understanding the issue is having the proper perspective in order to use resources wisely in combating it.” There’s already efforts in place that seek to address transparency challenges including port state measures, which help ensure illegally harvested wild-caught seafood does not enter international trade; as well as the FDA’s Food Drug and Cosmetic Act, which enforces capabilities against misbranded food.

For the task force, the 15-step action plan simply hopes to reinforce a commitment to a transparent seafood system. An increase in required information available on products is one of the four general themes of its plan.

Port state measures, free trade agreements, fishery subsidies, and best practices for data tracking are among the 15 recommendations, broad in scope, provided to the administration by the task force. Others include expanded federal, state and local enforcement provisions and information sharing and traceability programs.

The traceability system attempts to give chefs and consumers purchasing seafood in the American market an increasing confidence in its sustainability. In the meantime, O’Scannlain suggests that Chefs looking for a more transparent route for their fish first look at what traceability program is in place with their supplier. Extra documentation might not be needed.

“Most often that tracking will be significant,” he says. “Chefs should have a conversation with their supplier before they unilaterally embrace the need for more documentation. Sometimes a conversation rather than an ultimatum can be eye opening.”

Most suppliers already have systems in place, which is why O’Scannlain believes creating new laws or initiatives for the sake of new laws or initiatives is not successfully addressing the issue. The task force’s recommendations are ambitious, certainly. But they do address the need to trace at-risk products. The plan eventually aims to trail every piece of seafood that enters U.S. commerce from where it is caught to where it lands in the United States. According to the report, implementation by September 2016 should trace all at-risk seafood (or products of particular concern) through data tracking.

American interest in the international seafood supply chain is certainly strengthening, especially after a yearlong investigation by the Associated Press surfaced a few months back. The investigation brought to light modern day slave labor conditions in Indonesian fisheries. It’s a clouded seafood supply chain, and according to the AP, tainted seafood mixes in with other fish at a number of sites in Thailand, including processing plants. The thought is jarring, and although extreme, it proves the need for higher regulation and transparency in the fishing supply chain. It also requires chefs ask more questions.

At Fortune Fish, yes they seek to work with the most responsible international trading partners available, but they also know which questions to ask. “We vet our suppliers and have a stringent quality assurance and control program, but we are also members of the Better Seafood Board (BSB),” says O’Scannlain. “It’s the leading B-to-B anti-fraud group. If we have questions, we take those to the BSB. If a supplier isn’t a member of the BSB, the first question we ask is why not?”

And that’s the first question O’Scannlain suggests you offer to potential distributors and suppliers as well.

Questions can tackle transparency, but sustainability takes hard work on every end. The implementation of the Task Force’s concepts will begin with the integration of programs and data across the sustainability landscape. They’ll include increased federal agency collaboration and the development and phased implementation of a traceability program for species that might not be sustainably farmed.

“NOAA is one of the premier seafood sustainability organizations on the planet,” says O’Scannlain. “They manage stocks to their maximum sustainable yield. If an NOAA regulated product is on the market, it is sustainable.” If it were not, NOAA wouldn’t allow it to be harvested. They’ll also certify that it not only came from an approved establishment, i.e. no IUU fishing involved, but it’s also meeting the U.S. grade A standard.

He believes that sustainability, very simply, has to do with oversight. “Is someone watching the stock? Is someone managing the fleet? Are there responsible measures in place to make sure aquaculture is done right?” he asks.

Unlike many specialty, packaged products on the market, there’s no one specific seal or certification that makes it sustainable. “So is seafood sustainability realistic? Yes, absolutely,” he says. “But it’s not a state of panacea that we’re trying to get to, it’s the state of hard work we are in now and will always be in that will make and keep seafood sustainable.”

CHANGE, FOR THE BETTER

noreply@blogger.com (von Rabenau Media) — Wed, 17 Jun 2015 14:34:00 +0000

As the desire for “better-for-you” choices continues to increase and change in definition, your approach,as Chefs, to the foods you source and prepare for your menu must also change and reflect this growing trend.

In the past, better-for-you meant healthier in terms of lower fat, calories and sodium. While this is still relevant and important, todaythe definition far exceeds these healthy claims. Consumers are becoming more educated on where foods originate, how they’re processed, or not, and their journey from inception to plate—whether it be at home or in your operation. Healthier is linked to quality. The quality of the foods you prepare does matter. And, more and more of your customers want to know the details.

Maximize Your Menu

Suggestive selling from waitstaff is still necessary and effective. However, your menu is an essential resource, and one you can capitalize on to help successfully describe and promote your better-for-you offerings.

As patrons’ knowledge of such terms as “superfood,”“clean-labeling,” “hormone-free” and “non-GMO” is becoming more commonplace, you can take advantage of this sophisticated mindset and adapt your menu accordingly. Changing your description from“Juicy beef burger on a whole wheat bun with a side of French fries,” to “Free-range, pasture-raised, 100% beef enclosed in a toasted, gluten free bun and served alongside locally sourced organic sweet potato fries,” sounds more appealing and not only identifies the attributes of the foods, but confirms you care about the quality of the food served to your patrons.As Chefs, the suppliers you partner with reflect the personality and integrity of your operation.

Farm-Raised To Plate, Perfection

Made in the USA. Locally grown. Locally sourced. However you state it, where your food comes from matters. At Clear Springs Foods, our uncompromised dedication to quality and total vertical integration assures you the finest rainbow trout available, from farm to plate. We maintain control over every phase of production, ensuring complete transparency and outstanding consistency.

Not only do we pride ourselves on our sustainable practices in both our Idaho and Chilean farms, we’re also excited to provide you with a versatile protein you can feel good about promoting on your menu. Clear Springs^® Rainbow Trout Fillets provide that perfect, sustainable foundation for creating an endless array of menu ideas. They’re 100% boneless for ultimate convenience and available in natural fillet and butterfly style for application flexibility. With its delicate, mild taste and tender texture, rainbow trout accents the flavors of marinades, sauces and seasonings – making it an extremely versatile, healthy protein you can be proud to serve. Visit clearsprings.com for recipes and more.

National Lobster Day: A Maine event

noreply@blogger.com (Anonymous) — Mon, 15 Jun 2015 08:00:00 +0000

The long winter is finally over, and Maine New Shell Lobsters are here. Just in time for National Lobster Day.

Maine is home to some of the world’s most delicious lobster, and the beginning of the harvest season is well underway. To celebrate National Lobster day today, we've gathered some information pertinent for lobster enthusiasts.
Typically lasting from June to November, this is a unique time for locals. Just prior to peak harvest season, lobsters in the cold, pristine waters of Maine shed their old shells and grow new ones, resulting in Maine New Shell Lobster—one of the sweetest, most tender lobster available on the market.

The Maine Lobster Marketing Collaborative (MLMC) has launched a new campaign to let us in on this seasonal delicacy. With intentions of celebrating the unparalleled flavor brought by New Shells, the program offers creative ways chefs are preparing Maine lobster on their menus.

They want everyone to celebrate the Maine Lobster season. “We are excited to introduce people around the country to New Shells and the amazing story our lobstermen have to tell,” says Matt Jacobson, executive director of MLMC.

People are increasingly interested in the provenance of their food and care about issues like environmental sustainability—something the Maine Lobster industry has been at the forefront of for decades. It has a long history of sustainability and traceability practices deeply rooted within a close-knit group of multigenerational family lobstermen. They have self-regulated their industry and practiced the same responsible fishing practices for more than 100 years. “We’ve been doing it like this forever,” says Jacobson. “in 1879, the first self-policing regulation about sustainability occurred in Maine Lobster. They threw back the big ones to breed more and threw back the little ones because they’re not big enough yet.” Lobster fishermen take pride in the quality of their product and do all they can to protect the marine environment that provides their livelihood.

A dish that continues to become more and more popular is the lobster roll, which is being served up everywhere from high-end restaurants to fast casual chains and food trucks. Luke Holden, owner of Luke’s Lobster and board member of the MLMC, has recently opened his latest location in Chicago this past May; Pret A Manger, a quick-serve restaurant will offer Maine Lobster Rolls at all U.S. locations this summer; and they’re even being served in the U.S. pavilion at the food-themed Expo Milano 2015, forever cementing it as an iconic American dish.
If you want a little more information on New Maine Lobster, check out the infographics and recipe below; and we hope you find yourself enjoying some of the delectable delicacy today.

Linguine with Chive and Tomato

Adapted from: For Cod and Country by Barton Seaver

Serves 4

4 1-pound Maine New Shell Lobsters

6 Roma tomatoes, roughly chopped

4 cloves garlic

1 small yellow onion, finely diced

2 tablespoons extra-virgin olive oil

1 pound linguine

Chopped fresh chives for garnish

Salt

Directions:

Fill the largest pot you have with at least 1 gallon of water and bring to a boil. Put the lobsters, two at a time, headfirst into the water. (Be sure to do it this way! If you put them in tail first, they will snap it back as they hit the water and could splash boiling water right into your face.) Cook, uncovered, for 5 minutes. This is just enough time to dispatch the lobster and firm up the meat inside the shell. With tongs, transfer the lobsters from the water to a colander to cool. Cook the two remaining lobsters in the same way.

Do not discard the cooking water.

Remove the lobster meat from the tail and cut into 1/2-inch dice. Remove the claw meat from the shell and reserve.

Combine the tomatoes, garlic, onion, olive oil, and 1 cup of the lobster cooking water in a medium saucepan. Season generously with salt and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to break down and the onion softens, about 5 minutes. Remove from the heat.

Add a good amount of salt to the lobster cooking water and cook the linguine, using the timing specified on the package. When the pasta is 1 minute from done, strain off all but 1/2 cup of the cooking water. Add the tomato sauce and continue to cook the pasta for another minute, until it has absorbed most of the liquid. Remove from the heat and toss in the chopped lobster tail meat and the cooked claws. Toss to combine.

Pedal the Message

noreply@blogger.com (Anonymous) — Thu, 21 May 2015 15:18:00 +0000

Creating a synergy between fueling

long-distance cycling chefs and children in need,
Chef Jason Roberts and No Kid Hungry are hitting the trail.

A frequenter of the bucket list—though not often crossed off—cross-country or long distance cycling has a certain attraction to it, right? Picking up a new set of wheels comes with unfamiliar goals, and for most, an even longer list of benefits. Maybe it’s the sense of clarity that can be found on the open road or a new-found friendliness and camaraderie of those pedaling the pavement for a cause. For those who ride and train through sweat and pain—oh, and also rain, wind, mountains and Mother Nature’s unpredictability—it’s a self-fulfilling accomplishment sometimes unmatched.

For the chefs biking the 300 miles for Chefs Cycle for No Kid Hungry, now in its second year, maybe it’s the calm away from the bustling pans and kitchen hours that allows them to pedal out the miles and push through. Whatever the emotional benefits, physical struggles or resistance undergone, the understanding that every mile is traveled for a hungry child is one that each pedaling chef shares.

Chefs Cycle brings restaurant industry professionals together on two multi-city courses in a 300 mile, three-day bike ride that raises funds and awareness for No Kid Hungry, who provides nutritious meals to hungry kids who would otherwise go without.

Hunger. It's a reality so far from non-existent in this country. And if there’s an image even further from emblematic of this industry, it’s an empty plate.

“That’s one of the hardest things in the trade—we’re consistently tasting and trying dishes and you’re always surrounded by food, but how is it that kids are going hungry?” says Chef Jason Roberts, an ardent supporter of No Kid Hungry. After connecting with Co-Founder Debbie Shore about 15 months ago, Chef Roberts rolled out the concept of a bike ride. A few months later he’s riding from New York to D.C. with a group of chefs for the first Chefs Cycle event. They raised just about $25,000 with that ride, and today, with nearly 50 chefs involved, Chefs Cycle has brought in upward of $226,162—about the equivalent of 2.2 million meals.

Two rides will take place down each coast this June—one routed from New York City to Washington D.C. June 7-9 and the other from Santa Barbara to San Diego June 14-16.

“The bike thing makes sense—I’m exercising; I’m meditating; I get all my thoughts down,” he says. “I wanted this great synergy between the bike ride and chefs cooking and fueling themselves while being able to peddle this message out.”

It’s a message about a problem, about the solution, and about the impact one chef, one person, and two wheels can make. One in 5 children in the United States does not get the food he or she needs. Childhood hunger takes a toll on health and development, and beyond that, has a profound, perpetual impact on each one’s futures—but let us add that it's preventable.

“It’s why we pedal; it’s the steps we take,” says Chef Roberts. “It’s just something that seems ridiculous—I never remember as a kid being hungry or choosing between the quality or quantity of food. So we’re personally engaging in this cause. We’re getting closer.”

The numbers are shocking when put in perspective—16.2 million children live in households that lack the means to get enough food on a regular basis. The No Kid Hungry campaign connects kids in need with nutritious food and teaches their families how to cook healthy, affordable meals. The campaign also engages the public to make ending childhood hunger a national priority.

Chefs and restaurants have been some of the most fervent supporters, magnifying the voice of hunger in America. As an avid advocate for health, nutrition, waste management and conscious eating, Chef Roberts’ effort with Chefs Cycle and No Kid Hungry has a two prong effect. “It’s one thing to raise money and awareness and give kids food—but it’s what we’re giving them.” he says. “How are these great building blocks to a better future? I’ve thought long and hard about this.”

Once upon a time, Cody and Cassidy, through lemonade stands and water sales, raised $250 for Chef Roberts and No Kid Hungry. Their grandmother, an acquaintance of his, matched their funds and brought the two to New York to personally deliver the check. “We raised the money for you, Chef Jason,” said the 7-year-old Cassidy. “Because 90 percent of the food we eat comes from donations. And we rely on school lunches.” His jaw dropped, his self humbled. This thoughtful young girl could show so much maturity working to ensure her peers had more access to what she did not.

“When you see these chefs cycling in their element; and they’re smiling and they’re happy and they’re engaging and doing this for others, there’s nothing more rewarding,” he says.

When I asked Chef Roberts what hit home the most for him when taking part in Chefs Cycle, without the skip of a beat he said community. From avid cyclists to those who trained for the first time 6 months ago, the chefs who participate in this ride reveal a sense of self-reliance that’s built and nurtured and sustained by this group. Chefs Cycle takes you out of the hospitality industry box and into something bigger.

“You strip down to a bare minimum when you give yourself like this,” he says. “No amount of foie gras truffles or any exotic food that might be cool at the time is going to fire away the need and the love and the reward from giving back like this.”

For those who can’t get away to ride this year, just one dollar can help a child access ten meals. Consider supporting a chef on the ride by donating or visiting No Kid Hungry to see how your restaurant can impact our future generations. Passion drives this foodservice industry—we challenge you to share your strengths and your passion to feed others and join #TeamNKH to fight and eradicate childhood hunger.

Where NRA Show chefs are dining this weekend in Chicago

noreply@blogger.com (Anonymous) — Wed, 13 May 2015 22:09:00 +0000

If it’s culture at the heart of a sundry, sprawling dining scene that you crave, then Chicago’s got you covered. From Randolph Street mainstays and sun-drenched rooftops to hidden neighborhood gems and buzzed-about springtime openings, this fair city’s culinary community is embraced across the country. With celebrity chefs and industry vets descending on the Windy City this weekend for the National Restaurant Association Restaurant, Hotel-Motel Show, the vibrant food culture will no doubt be celebrated. But where are these culinary luminaries eating while they’re in town?

We caught up with a few to find out where they’ll be getting their grub on.

Barton Seaver

“I won't be in Chicago long this time around, so I won't get to visit as many restaurants as I’d like to. But Mercat by Jose Garces is probably going to be my dinner of choice. I always try to get a drink at RitzCarlton Water Tower where I did my culinary externship. And on the way out of town, Tortas Frontera at O'Hare—I like layovers in Chicago just for this reason.

Maneet Chauhan

“The Commons Club, Miku Sushi Lounge, Formento’s, Good Stuff Eatery and Dove's Luncheonette.”

Jeff Mauro

“I live here, so I’ll be dining at my house in Elmwood Park—and maybe Johnnie’s Beef for a Combo. But currently, my favorite restaurants in the city are Boka, Momotaro, Bohemian House, Gaetanos in Forest Park, and Katy’s Dumpling House.”

Robert Irvine

“Rarely do I have much time to enjoy the Windy City, but if I get a chance I always try to visit local favorites or the establishments of chefs I’ve had a chance to meet at other events.”

Geoffrey Zakarian

“Girl & The Goat, Siena Tavern , Avec, Drumbar, Gibson's Steakhouse, Frontera Grill.”

Pat Neely
“Big Bricks barbecue, and Michael Jordan’s—because I’m a huge fan. A great pizza place, Luella’s Southern Kitchen, and Good Stuff Eatery.”

G. Garvin

“The Purple Pig, Girl & the Goat,

Blackbird and Japonais.”

Fabio Viviani

“Although I live in Chicago, I’ll only be in town for the NRA show and won’t have a chance to visit restaurants while I’m there. However, I heard that Siena Tavern is pretty good. And the new Prime & Provisions is opening—looking forward to checking that out… haha :-)”

Hey, we’ll always encourage a shameless Dineamic Group plug, Chef Viviani.

Chicago Chow Down: Kinmont

noreply@blogger.com (von Rabenau Media) — Tue, 12 May 2015 17:08:00 +0000

With the NRA show in town, we're continuing our list of must-eat restaurants for brunch, dinner and everything in between.

By Sam Ujvary

419 W. Superior Street

312/915-0011

Have you ever walked into a restaurant and felt an immediate sense that the interior decor is going to directly reflect the menu? River North's Kinmont knows the feeling. I walked in and noticed the evident influence of copper within the dinning room, reflecting the era from which the restaurant draws inspiration. It seamlessly blends an eye for creativity with accents reminiscent of mid-to-late 1800s hunting and fishing clubs that fostered an appreciation for nature. The space boasts some original design elements—skylights, large beams and exposed brick. Kinmont gets its name from the artisan salmon fly-fishing lure known as the Kinmont Willie. Rooted in a unique brand of Americana, the concept harkens to an era when fly fishing and hunting were prominent sources of conservation in the Midwest.

It's a sustainable seafood restaurant with an emphasis on types of fish that aren't utilized as much as traditional seafood. The menu comes from local and coast-based products sourced daily. In addition to traditional salmon, tuna, oysters, crab, lobster, shellfish and other customary seafood choices, Kinmont shines the spotlight on rough fish. Rough fish are some of the most sustainable selections available, a keystone component of the restaurant's ethos. The dining program supplements local wares with sustainably fished products sourced from both coasts, and adheres to the Monterey Bay seafood watch list, the Safe Harbor list, and the Bill Fish foundation list. Its menu includes some unfamiliar varieties such as triggerfish, cobia, and amberjack, all sourced from individual fishermen. Kinmont's menu offers a wide variety of pastas, sandwiches and other dishes from a larger host of raw seafood offerings to a take on a classic burger or new wild game proteins including pheasant and quail.

Chicago Chow Down: The Brass Monkey

noreply@blogger.com (von Rabenau Media) — Sun, 10 May 2015 20:10:00 +0000

With the NRA show in town, we're continuing our list of must-eat restaurants for brunch, dinner and everything in between.

By Sam Ujvary

401 N. Morgan Street

312/763-3316

Being at The Brass Monkey is like traveling back in time. Upon entering the corner establishment that’s tucked away in a pocket of the Fulton Market District, you become engulfed in the 1970s.

From refined brasserie dishes to contemporary riffs on ‘70s comfort food, the 100-seat restaurant pays homage to the indulgent and idiosyncratic ethos of the period. The interior of the establishment boasts patterns and colors reminiscent of the decade that taste forgot, and it works. Small tile, velvet and the unabashed use of brass throughout the restaurant elicits a dramatic sense of nostalgia.

While the design mimics the ‘70s, the music directly hails from what is arguably the most influential decade in rock and roll. From James Taylor to Queen, the Jackson 5 to members of the 27 club, the vinyl collection is an essential component of the restaurant’s ambiance. You have a chance to actually rummage through its vinyl collection in the record shop; a front room that doubles as a private dining space featuring more than 1,000 LPs.

There’s the décor; there’s the music; and then somewhere between Nixon and ‘Nam lies The Brass Monkey’s menu. Owner Marc Bushala explains the menu concept. “We wanted to create an experience like being at a dinner party on Warren Beatty’s yacht with Tom Jones entertaining and Julia Child cooking,” he says. And that’s precisely what they’ve done. The contemporary take on classic brasserie fare pays homage to the time of TV dinners and Tang. Cheese Balls and Baloney Sliders shine on the menu; and what would a ‘70s-inspired restaurant be without its Pork Chop & Apple Sauce. There’s literally even a TV dinner. Short rib meatloaf with mashed potatoes, creamed corn and peas served in an iconic four-part tray.

Regardless of if you actually were, or just think you should have been born in the ‘70s, The Brass Monkey evokes an instant sense of nostalgia. It’s at the corner of Morgan and Kinzie. Be there or be square.

Dining Destinations: Chicago

noreply@blogger.com (von Rabenau Media) — Wed, 06 May 2015 06:30:00 +0000

In town for the NRA show and looking for places to wine and dine? We've got you covered with a compilation of first choices in the Second City.

By Sam Ujvary

bellyQ
1400 W. Randolph St.
312/563-1010
Located in Chicago’s West Loop, bellyQ redefines Asian barbecue. Foraged from a unique partnership between the imaginative Chef Bill Kim, Cornerstone Restaurant Group and Michael Jordan, it’s an ambitious culinary adventure amplified by an interactive dining experience that’s both creative and modern. The inspired menu is brought to the public by award-winning Chef Kim who got his start in the industry at the renowned Charlie Trotter’s and Le Lan establishments. A passion for Asian cuisine previously inspired the menus of two additional restaurants under this umbrella: Urbanbelly and Belly Shack. The restaurant’s interior was designed to reflect Chef Kim’s home. It’s calm and understated and accentuates the food to give it its proper place in the spotlight. A Cornerstone Restaurant Group and architect Dwayne MacEwen collaboration, the space is filled with hibachi table grills, private party spaces and a karaoke room. BellyQ is making ramen and kimchi synonymous with brunch, paving way for a new concept when it comes to the popular pastime. The flavorful highlights include the Vietnamese Omelet and Tea Smoked Duck Benedict. Brunch is served every Sunday from 10 a.m.-2 p.m.

Taus Authentic
1846 W. Division St.
312/561-4500
After a brief hiatus from his kitchen, longstanding Chicago Chef Michael Taus reemerged on the dining scene to open Taus Authentic in early 2015. The concept of bringing gourmet food into a progressive space has allowed Chef Taus to return to the root of his passion—one that was fueled long ago in the old kitchens of his family. That’s the thought that solidified the name: Taus Authentic, a tribute to the fare remains anchored in classic French techniques. The 6,000-square-foot indoor/outdoor space offers a range of dishes from classic cuts of meat such as the Delmonico Ribeye or Flat Iron Beef in addition to more contemporary comfort showcased in Aunt Reba’s Fried Chicken.

I|O Godfrey
127 W. Huron St.
312/649-2000
I|O Godfrey opened within The Godfrey Hotel Chicago in early 2014 in River North, the city’s art gallery district. The restaurant sits on the hotel’s fourth floor and features 10,000 square feet of indoor and outdoor dining and event space with sweeping views of the Chicago skyline to the south and east. With cocktails prepared by Chef Riley Huddleston, who utilizes kitchen ingredients, I|O takes pride in its Chef ’s Cocktails portion of the menu. Selections include a Chef ’s Mojito, Chef’s Margarita, Spicy Strawberry Daiquiri and I|O White Sangria among others. Perfectly rounding out the list of craft beverages and a quintessential city escape are menu items such as the Shaved Carrot Salad, succulent Lobster Salad and a delectable Ahi Tuna Tartare.

MAX’s Wine Dive
1482 N. Milwaukee Ave.
773/661-6581
For owners Jerry and Laura Lasco, the inspiration to open MAX’s Wine Dive came after realizing that while they enjoy trying new restaurants, they prefer a more comfortable atmosphere that’s offered at local wine bars. Operating under its mantra “Fried Chicken and Champagne,” MAX’s Wine Dive is all about bringing gourmet comfort food to guests alongside a constantly curated selection of wines from around the world. The concept, which is composed of a restaurant and a wine bar that offers rarely found labels, juxtaposes an eclectic, down-to-earth style with a casual, industrial atmosphere and a top-notch food and wine program.

River Roast
315 N. LaSalle St.
312/822-0100
With a prime location overlooking the Chicago River, River Roast offers dramatic city and water views from every seat. Cuisine by Chef and Operating Partner Tony Mantuano and Executive Chef John Hogan offers contemporary American fare featuring meat, fish and veggies roasted to perfection and carved tableside. Inventive drinks, cold-brewed cocktails and a well-crafted wine selection round out the River Roast experience. It also welcomes live blues by famed local musicians with the Blues & Brews Brunch program.

Acanto
18 S. Michigan Ave.
312/578-0763
Acanto, whose name derives from the flowery leaf used extensively in Roman architecture and is found on the façade of the historically landmarked building, is just steps from Chicago’s famed Millennium Park. The Italian cuisine is approachable and the atmosphere inviting. The establishment is a must-see when in the Windy City. From business dinners to pre-theater gatherings, it’s an ideal setting for a multitude of get-togethers. In addition to classic libations, the menu features items like a hearty Duck Egg Spaghetti and a filling Suckling Pig.

The Allis at Soho House
113 N. Green St.
312/521-8000
Inside the West Loop hotel and members-only club, The Allis is an expansive lounge area perfectly suited for those seeking an idyllic space to engage in work, meetings, social get-togethers or pre- or post-dinner cocktails. Guests can enjoy offerings that evolve throughout the day gourmet coffee and an array of house-made pastries in the morning; salads, sandwiches, and afternoon tea by day; and delectable snacks and cocktails by night. Characteristic of the Soho House ambiance, the space itself is cozy with velvet and tufted leather couches and chairs, vintage chandeliers, custom bookcases and a stunning array of artwork by internationally renowned talent. The space is aptly named after the Allis family who owned the Chicago Belting Factory.

The Illinois Institute of Art launches its new bistro while benefiting Susan G Komen

noreply@blogger.com (von Rabenau Media) — Mon, 04 May 2015 18:10:00 +0000

Chef Liz Sweeny introduces Evolve Bistro,
which opened for lunch in April.

Evolve Bistro is a student-run restaurant at The Illinois Institute of Art - Chicago. It operates under the supervision of Chef Jen Brooks with Chef Elizabeth Sweeney acting as the culinary director for a program that helps its students seamlessly transition from the classroom to kitchen. Each 12-week quarter acts as the capstone class for many students. Chef Brooks has implemented a perpetually evolving menu, changing its international cuisine theme every 2-3 weeks. Chef Brooks has recently started out with Spain, moved into Portugal, and will next move into North Africa. While this may seem aggressive, it allows student chefs to work with a number of proteins with which they might not be familiar.

Berbere Spiced Rack of Lamb with Yucca Gratin,
Carrot Cumin Harissa Salad and Harissa Honey yogurt.

The food focuses on seasonality while the program itself is leading into a sustainability mentality. The school is housed in a LEED-certified building and has recently launched its own sustainability project which includes discontinuing old chemicals and using all plant-based, biodegradable products—tasting spoons are stainless steel and passed appetizer plates are made of compostable bamboo. The bistro is the main focus of the institute’s first step into sustainability.

To celebrate the opening, The Illinois Institute of Art hosted An Evening of Pink to benefit breast cancer awareness and Susan G. Komen – Chicago. Drinks and dinner were accompanies by a silent auction and school tours to help raise money for the Susan G. Komen Chicago chapter. Two survivors shared laughter and tears through stories of how their lives were changed and their new-found insatiable hungers for life.

Fashion Design students at AI Chicago
contributed tabletop pieces to decorate the
Evening in Pink event.

The bistro is open for lunch Wednesday-Friday from 11:30 a.m.-1:30 p.m. and offers a small plate concept featuring a $20 3-plate lunch.

CIA Celebrates Women at the 2015 Augie Awards Dinner

noreply@blogger.com (von Rabenau Media) — Thu, 30 Apr 2015 21:51:00 +0000

The Culinary Institute of America (CIA) will celebrate women chefs and restaurateurs tomorrow at the 2015 Augie Awards leadership dinner. The event takes place at the American Museum of Natural History in New York. Funds raised through ticket sales, sponsorships, and an online auction support scholarships for CIA students.

The CIA was founded by two dynamic women—Frances Roth and Katherine Angell, who opened the school to train returning World War II veterans in the culinary arts. Today, 50 percent of the college’s student population is female.

Created in tribute to famed French chef Auguste Escoffier, the Augie Awards celebrate the hard work and accomplishments of the foodservice industry's best chefs, visionaries and entrepreneurs. The 2015 recipients are:

· Elena Arzak, chef and co-owner of Restaurant Arzak in San Sebastián, Spain.

· Lidia Bastianich, chef, restaurateur, author, philanthropist, and television personality at New York-based Tavola Productions.

· Dominique Crenn of San Fransisco-based Atelier Crenn. Crenn is the first woman in America to receive two stars in the Michelin Guide.

· Susan Feniger, chef, restaurateur, philanthropist, TV personality, author and winner of the California Restaurant Lifetime Achievement Award. She operates Border Grill, Mud Hen Tavern and others in Los Angeles.

· Barbara Lynch, chef, restaurateur, philanthropist and author. Lynch is part of Grand Chef Relais et Châteaux, and was named Outstanding Restaurateur by the James Beard Foundation in 2014.

· Chef and restaurateur Anne-Sophie Pic. Pic took over Maison Pic, her father’s restaurant in Valence, France, with no culinary training and gained its third Michelin star.

· Nancy Silverton is a baker, chef, entrepreneur and educator. She was also named the James Beard Foundation’s Chef of the Year 2014. She operates Los Angeles-based Mozza Restaurant Group.

The Foodamental Studio lineup is here!

noreply@blogger.com (von Rabenau Media) — Thu, 23 Apr 2015 21:14:00 +0000

Fundamentals. Foodamentals. Potayto, Potahto

This year’s lineup of sessions at the NRA Show’s Foodamental Studio gives you, the master of your stovetop domain, the up-close-and-personal access needed to pick up cooking methods, techniques and trend-setting secrets to bring back to your operation. Led by culinary experts, the interactive sessions will guide you to learn the tricks of the trade.

Master the art of authentic arepas; discover the secret to mouth-watering dumplings; bring back pickling skills that will wow the kitchen. What’s on the agenda for the four-day show? See below for the full lineup, and be sure to head to show.restaurant.org to register if you haven’t yet.

All Foodamental Studio demos will be held in South Hall, Level 3, Booth #2388.

Saturday, May 16
The Dish on By-Catch Fish
10-11 a.m.

Get the scoop on ways to use by-catch fish in two tasty ceviche dishes from Chefs Rob Allgood and Jim Gossen.

Modern German... Cutting the Mustard

1:45-2:30 p.m.
Karl Stybe, Associate Professor, College of Culinary Arts, will teach interpretations of the classic condiment.

That's Arepa

3-3:45 p.m
Chef Ben Udave will teach you all you need to know about making your own authentic arepas using simple, delicious ingredients.

Sunday, May 17
The Vegetable Spectacle

10-10:45 a.m.
Chef Jason Russo shares the secrets to mastering a veggie-centric dish that even the most diehard carnivore would crave.

Instagram Cram

11:15-noon
Instagram is one of the most used social platforms with 200 million active users monthly and 60 million photos shared each day, but it's not just about pretty pictures. Learn real, simple tips for more comments from Katrina Padron, CEO, Padron Social Marketing.

Spices A to Z

12:30-1:15 p.m.
Sample the world's rarest spices: from allspice to marjoram to zaatar, now is your chance to look at, touch, and smell many of the world's rare and underused spices.

You Bacon Me Crazy: Layering with Smoke

3-3:45 p.m.

Just like you layer seasonings, you can layer with smoke. John Chef Matt Burton in this interactive and highly experiential session on cooking with smoke.

Monday, May 18
Java the Rub

10-10:45 a.m.
Find out why there's so much buzz about coffee rubs from Chef Mark Steuer. More than just your morning staple, coffee amps up meat to bring out incredible flavor.

Holy Cannoli!

11:15-noon
Learn a modern twist on an old-world Italian favorite. John Csukor will guide this hands-on lesson about filling gluten-free cannoli shells with your customized, dairy-free cream.

Sweet on Coconut

12:30-1:15 p.m.
Go beyond the oils and waters to discover how to use coconut as a sweetener in your cooking. Polly Garza, founder of Chicago Raw, leads the hands-on demo.

Packed: Dumplings Reimagined

1:45-2:30 pm
Acclaimed creative chef Mike Sheerin will guide you through the art of stuffing savory, sweet, and spicy fillings into delicate wrappers during this delicious demo.

Knead to Know

3-3:45 p.m.
Corporate Executive Chef Neil Doherty and Chef Jason Bechtold lead this session on practical approaches to adding scratch-made breads to your menu.

Tuesday, May 19

Fermentation Station

10-10:45 a.m.
Chef Andrew Zimmerman shares his take on how to create your own fermented foods and how to incorporate them into your menu.

Pickle Your Fancy

11:15-noon
Pickled foods have humble roots, but there's an art to getting the technique just right. From protein to produce, find out what methods you can employ to turn out perfect pickled foods.

Water You Infusing?

12:30-1:15 p.m.
Nathan Cooper and the team from Lyfe Kitchen looks at unexpected and trendy flavors for their water infusions.

Innovation in the Kitchen

noreply@blogger.com (von Rabenau Media) — Fri, 17 Apr 2015 14:04:00 +0000

What do the 2015 Kitchen Innovations Award recipients offer your back of house?

By Megan O'Neill

Implementing efficiency in time, space, and energy in the kitchen is arguably one of the most important objectives, right? The 2015 Kitchen Innovations Awards celebrate this while acknowledging the companies you need to know to truly benefit in areas of energy efficiency, waste reduction and improved productivity.

Visit show.restaurant.org for more info.

Advancing the future of the kitchen, the 23 selected innovations were chosen from an esteemed panel of judges looking for products that address cross-functionality, faster cook-up times, space constraints, water waste reduction, enhanced energy efficiency, increased safety, and, of course, sanitation. Ergonomics and smart technology was even implemented to help these products learn and adapt to various conditions.

“As a chef, it is great to see [these products] all offer significant advancement in back-of-house operations and demonstrate the extent to which the manufacturing companies are in touch with culinary and key operator challenges,” says John C. Metz, convention chair for NRA Show.

The trends and topics that these products focus on are all important to foodservice operators today and, according to the judges, are the most productive items on the market for back-of-house efficiency.

With less than a month left until the 2015 NRA Show, it’s time to start taking a closer look at the award recipients. Which company can address your needs best? Which back-of-house product offers the most innovation for your restaurant? Is it time to integrate smart technology? Is food waste or sanitation a top priority? With plenty of questions needing to be asked, we’ve made it a bit easier for you. Below find the 2015 Kitchen Innovations Award recipients and what they offer your kitchen. And remember, stay innovative—there’s not time in the restaurant biz to become stale.

Cooking, Brewing and Holding

· Dagda Technologies, Inc.: FryerGate—the safety cover protects employees from severe deep-fryer burns.

· Duke Manufacturing Co.: FlexTech Advanced Food Holding Platform—extends fried product holding times, reduces food waste and increases product availability by 10-15 percent.

· Varimixer: KODIAK Planetary Mixer—one of the most hygienic mixers available.

· Schaerer Ltd.: Schaerer Coffee Art C HC—offers speedy bean-to-cup hot and iced coffee.

· Manitowoc Foodservice: Merrychef eikon e4s with Panini Grill— up to 15 times faster than conventional methods, the non-stick Panini press attachment flattens and/or generates grill marks on a range of products.

· Frymaster: FilterQuick with Oil Quality Sensor— these gas and electric fryers reduce the cost of frying and improve food quality by taking the guesswork of out oil replacement.

Sanitation and Safety

· ThermalRite: Sanisteel Anti-Bacterial Slip-Resistant Flooring—slip resistant and kills and prevents 99.9-percent of all bacteria, mold, algae and fungi.

· Ecolab: Syncra Total Hand Hygiene System— automated, touch-free, water-and-soap delivery system follows a strict, yet adjustable, 3-step process.

· Franke: Franke Air Purification System (APS300)— self-contained and affordable purification system mounts inside walk-in coolers, scrubbing the existing air of microbes, ethylene, hydrocarbons and other contaminants.

Equipment Solutions

· RATIONAL USA: SelfCookingCenter 5 Senses— communicates with its operator from preheat to unloading.

· Ovention,Inc.: Ovention M360 Oven— compact oven is UL-certified for ventless operation and allows operators to prepare 1,000 menu items, each with different cook times and heat profiles.

· The Montague Company : R290 Glycol Ice and Heat Sauté Station—more energy efficient than standard air-only refrigeration systems.

· True Food Service Equipment, Inc.: Hydrocarbon (R290) Natural Refrigerant Reach-In Refrigerators/Freezers—reduce an operator’s energy consumption substantially resulting in a lesser environmental impact and improved profit margins.

· Hobart: Hobart FT1000 Flight-Type Dish Machine—the first and only ventless flight-type dish machine in the marketplace.

· Hestan Commercial Corporation: Tri-Ferrous French Top with Maximum Center Temperature & Gradient—from 1000-plus degrees at the center to as low as 320 degrees at the edges, it’s the highest temperature delta of any French Top.

· HestanCommercial Corporation: Longitudinal Modular Salamander/Cheesemelter/Shelving System—modular shelving and broiling system is supported longitudinally on a riser to allow complete horizontal movement.

· Evo, Inc: EVent Ductless Downdraft Ventilation Cooking Station— an internally ducted, self-contained downdraft re-circulating ventilation system.

· Edlund Company LLC: Titan Max-Cut— saves operators space and food prep time by incorporating four prep options—cutting, coring, wedging and dicing—into a single manual machine.

Water and Food Waste

· ChampionIndustries, Inc.: Foodwaste Reduction System— uses repurposed gray water as its primary water supply, reducing water consumption by 20-30 percent daily.

· Wilpack Packaging: Seal-A-Cup Cup Sealing System— lightweight, portable cup sealer prevents spillage, seals in freshness and extends product life.

· Ice Link, Inc.: Ice Link— automatically transports cubed and nugget ice at 30-feet per second from a central ice production area to a variety of remote locations within the same building.

· HydroFLOW U.S.A.: HydroFLOW Water Conditioners—dissolve and remove lime scale in appliances and piping systems, prevent new lime scale accumulation, kill bacteria and algae in water systems, and boost filtration efficiency.

EnviroPure Systems, Inc.: EnviroPure Ozone Recirculation System— eliminates the need for fresh water to be added to the aerobic organic digester for a saving of up to 400 gallons of water per day.

The show within a show

noreply@blogger.com (von Rabenau Media) — Thu, 16 Apr 2015 19:38:00 +0000

If you’re looking to attend the same successful International Wine, Spirits & Beer Event that was at last year’s National Restaurant Association show, you won’t be able to find it. However, what you will find is the rebranded BAR (Beverage Alcohol for Restaurants) at NRA Show event. The beverage alcohol show that’s committed to helping industry professionals develop and maintain a successful bar program will be a more integrated show than seen in previous years, but will still coincide with the NRA Show, which will take place May 16-19.

In addition to a myriad of booths geared toward the bar industry, BAR will offer educational seminars, interactive demos and specialty pavilions. The Craftique Pavilion will focus on products that can’t be easily found; small distilleries, breweries and wineries that customers want to discover. Bar Necessities offers exclusive drink complements such as garnishes to help you craft your own specialty drink menu.

The educational session lineup is as follows:

Sunday, May 17

11:00 AM BAR Keynote: Sally Smith, President & CEO, Buffalo Wild Wings

Smith brings her insight in this informational keynote presentation discussing the evolution of Buffalo Wild Wings’ successful beverage program and how the investment has dramatically elevated the brand.

12:30 PM Building a Successful Wine Program

Master Sommelier David Glancy discusses the importance of customer loyalty and brand elevation as an important measure of success. The session covers beverage law, wine list development, beverage cost control, vendor relations, and cellar management.

2:00 PM Sipping Social with Kathy Casey, Liquid Kitchen

Join Liquid Kitchen’s Kathy Casey as she shares popular trends in the beverage world gathered organically via Facebook, Twitter and other social media platforms.

3:30 PM 35 Years Behind Bars with Tony Abou-Ganim, the Modern Mixologist

Tony Abou-Ganim, The Modern Mixologist, hosts an informative session on trending cocktails, spirits, ingredients and techniques.

Sunday, May 18

1:00 PM Increase Your Sales with the Hottest Trends in the Craft Beverage Market

Ginger Johnson, founder and CEO of Women Enjoying Beer discusses some of the hottest trends in the craft beverages. Offer the latest in meads, ciders and wilds to keep your customers coming back. Johnson will present insight on these latest trends and how you can increase customer traffic.

2:15 PM Menu Economics: Building and Maintaining a Profitable Beer Program

Led by Jason Stone, vice president of operations for Marke Team Inc and Certified Cicerone, this panel-based session will examine effective strategies to help build and maintain a profitable beer program.

Attendees will also be invited to off-site events after show hours. Restaurants Rock is the official after party of the NRA Show and BAR where hospitality professionals gather for a night of drinking, dancing, live music and the Star of the Bar finals. Restaurants Rock will be held Sunday, May 17 at 9 pm at House of Blues. Some of Chicago’s favorite hotspots open their doors to the Hop Around the Scene Block Party crowd. The block party will be held Monday, May 18, and the lineup includes Bub City, Howl at the Moon, Rockit Bar & Grill, Underground and Untitled.

Should you be attending the Restaurant Finance Summit?

noreply@blogger.com (von Rabenau Media) — Thu, 09 Apr 2015 15:55:00 +0000

Are you looking for intel on financial best practices? Are you hoping to execute growth strategies in the coming year? What about learning tax and accounting advice from professionals specializing in the restaurant industry? There’s always room for growth in business, especially in the restaurant sector, right?

If you find yourself answering yes to any of the above, take a look at the 2015 Restaurant Finance Summit. Taking place Monday, May 18, during this year’s NRA Show in Chicago, attendees will find plenty of opportunities to learn, ask questions and connect with like-minded executives and restaurant professionals.

The day-long conference connects top foodservice financial executives with Wall Street analysts, investment groups and lenders, and expert tax and accounting professionals to the financial health of the restaurant, foodservice and hospitality industry. The Summit will kick off with a luncheon and Keynote address by Russ Bendel, CEO of The Habit Burger Grill. Since 2008, Bendel has led The Habit Burger Grill to financial success as CEO. This past year, he led his company through a closely-watched and much-admired IPO.

Below are the educational sessions you can look forward to.

· Briefing: Consumer Insights, the Economy, and Capital Markets

· Panel 1: Putting It All On the Line: Maximizing Value
What steps can a company take and how should it think about selecting an investment advisor? What resources can be leveraged to affect a successful sale, merger, or capital raise?

· Panel 2: The Evolving World of Private Equity
Private equity plays an increasingly important role in restaurant M&A. Hear from leading private equity firms about how they assess possible acquisitions and their take on the future of investment in the industry.

· Panel 3: Success Stories From the Real World
Learn from operators who have achieved successful transactions about what worked, what the expected challenges were, and what they wish they could do over again. For more information on registration, check out the NRA Show website.

Is America's sustainable seafood at risk?

noreply@blogger.com (von Rabenau Media) — Tue, 31 Mar 2015 14:53:00 +0000

By Megan O'Neill

The global fishing industry is a cloudy animal of the high seas.

The traceability of seafood from international waters to an American plate is a difficult web of confusion, and black market fishing—or what we should correctly refer to as illegal, unreported or unregulated (IUU) fishing—blurs the waters. But there’s hope for the American fisheries unfairly competing with IUU and fraudulent practices. And there’s hope for those consumers, chefs and buyers simply looking for transparency in seafood.

Earlier this month at the Seafood Expo North America, the Department of State and the National Oceanic Atmospheric Administration (NOAA) announced an action plan for the implementation of recommendations to combat IUU fishing and seafood fraud. The recommendations were given by a 19-agency Presidential Task Force that was established by President Obama to create a comprehensive framework to oust the IUU fishing that thoroughly impacts the economic and environmental sustainability of U.S. and global fisheries.

The action plan spells out each forceful step, 15 in total, that federal agencies will take in both domestic and international settings as the Obama administration works to support sustainable fisheries and keep the American fishing industry strong.

In short, IUU fishing consists of fishing activities that are illegal (conducted in breach of applicable laws), unreported (not reported or misreported to relevant authorities in breach of reporting procedures), or unregulated (occurring in areas in which there are no applicable conservation measures). According to the report, which you can read in full here, the task force was established for two reasons: 1. to address this IUU fishing and 2. to address seafood fraud, both of which refer to all seafood species, not just fish. The Task Force includes a diverse group of members—Department of Homeland Security, U.S. Agency for International Development, the Food and Drug Administration, the Department of Defense and more.

So why, might you ask, would one require a 19-agency Presidential Task Force for recommendations on illegal fishing practices? It’s a fair question, but one that can be readily answered. By circumventing conservation and management measures and engaging in these fraudulent practices, the health of the general ecosystem is greatly impacted, and the sustainability of U.S. and global fish stocks is seriously undermined.

In its 2015 biennial report to congress, NOAA highlighted their findings and analyses of foreign IUU fishing activities on the high seas where nations do not have a regulatory program comparable to the United States. What’s astounding in their research is IUU’s incredible impact on the economic stability of the industry.

According to NOAA, global losses from illegal fishing practices are estimated between $10 and $23 billion annually.

But beyond the loss of money, and simply because of the massive oceanic nature, IUU fishing is difficult to place. “It can occur in capture fisheries both within areas of national jurisdiction and on the high seas,” stated the Presidential Task Force Report.

As the conclusion of a yearlong investigation by the Associated Press surfaces, American interest in the international seafood supply chain strengthens. The AP’s article, which was posted last week, brought to light modern day slave labor conditions in Indonesian fisheries. “Are slaves catching the fish you buy?” headlined the piece. It’s a clouded seafood supply chain, and according to the AP, tainted seafood mixes in with other fish at a number of sites in Thailand, including processing plants. It’s a jarring thought, and although extreme, it proves the need for higher regulation and transparency in the fishing supply chain in international waters.

“Because more than 2.5 billion people depend upon fish for food and nutrition, IUU fishing practices threaten food security and sustainability and undermine efforts to reduce global hunger and malnutrition,” stated the report.

According to NOAA, nearly 90 percent of the seafood consumed in the United States is imported. Beyond that, China, Thailand, Indonesia, Vietnam and Ecuador are where we’re importing from. A greater understanding of where our fish come from (increasing required information available on seafood products) is one of the four general themes of the Task Force’s plan.

Port sale measures, free trade agreements, fishery subsidies, and best practices for data tracking are among the 15 recommendations, broad in scope, provided to the administration by the Task Force. Others include expanded federal, state and local enforcement provisions and information sharing and traceability programs.

The traceability system attempts to give chefs and consumers purchasing seafood in the American market an increasing confidence in the sustainability of the market. Though ambitious, it aims to track every piece of seafood that enters U.S. commerce from where it is caught to where it lands in the United States. According to the report, implementation by September 2016 should trace all at-risk seafood (or products of particular concern) through data tracking.

The actions of the task force announced at the Seafood Expo might certainly give American buyers a peace of mind and hope for a future that truly combats questionable imports. Timelines are available for each of the 15 recommendations, and reassure the government’s commitment to not only leveling the playing field for U.S. fishers who are unfairly competing with illegal catch and seafood products, but also providing buyers with the ability to trace, the ability to trust and the ability to eat a piece of seafood that is correctly and ethically represented.

Chef's Stirrings eNewsletter, March 16, 2015

noreply@blogger.com (von Rabenau Media) — Mon, 30 Mar 2015 13:16:00 +0000

Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visitChef's Stirrings blog.

Chef Magazine is also available digitally. If you would like to view the 2015 March/April digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.

In this issue of Chef's Stirrings:

• FENI Moves it Dates
• 50+ Inspired Styles in Happy Chef's 2015 Catalog
• Sold-out Crowd Gathers to Celebrate Work of The Organic Center
• 2015 Seafood Excellence Awards Finalists Announced
• The James Beard Foundation announces 2015 Who's Who Inductees
• All Trends & News from the Culinary World in Chef Magazine's March/April Digital Issue - Read Now

Got a news item? Send it to us for consideration.

Sincerely,
The Editors, Chef Magazine

FENI Moves its Dates

The Foodservice Educators Network International (FENI) has moved its dates due to popular demand - new dates and local to be announced soon!

50+ Inspired Styles in Happy Chef's 2015 Catalog

Whether you need an executive look or complementing head-to-toe uniforms for the whole team, you'll find your style among the coats, pants, and aprons in the 2015 Happy Chef Catalog.
Get one of the newest colors and styles for yourself – request your free catalog at happychefuniforms.com.

Sold-out Crowd Gathers to Celebrate Work of The Organic Center

It was a celebration of organic: of the benefits to the environment and to our health that organic provides, of the scientists and researchers whose dedicated work advances the organic sector, and of the generous sponsors who make that work possible in the labs, in the fields and in the orchards.

More than 500 supporters gathered for The Organic Center's Annual Benefit Dinner March 5 in Anaheim, California. The sold-out fundraiser, held in conjunction with Natural Products Expo West, this year raised nearly $450,000 for the work of the non-profit research and education organization.

Additionally, almost a million people outside the gala ballroom had the chance to share in the event through social media.

Dinner speakers stressed the importance of the work of The Organic Center in educating the public about organic and the broad and real impact of organic on the environment, on ecosystems, and on human health. The Center now has several critical research projects underway: comparing soil health on organic and conventional farms, outlining antibiotic-free alternatives for controlling fire blight in organic apple and pear orchards, exploring decreasing arsenic uptake in organic rice systems, seeking organic solutions to citrus greening, and discerning the benefits of organic to pollinator populations.

"When we fight for organic food, it connects us to every living creature on the planet, from birds to frogs and pollinators--all those harmed by toxic pesticides," keynote speaker Anna Lappé, widely respected author and educator, food systems expert and sustainable foods activist, told dinner attendees.

Lappé added, "You make history: with every company you build, every farmer you help, every study you commission to prove the power of organic farming."
Chef Susan Feniger, a 30-year restaurant industry veteran, celebrity chef, and cookbook author who designed the all-organic menu for what was the largest dinner event of the 5-day Expo, said she chose specific dishes related to The Center's research--including exotic citrus-inspired dishes in honor of citrus greening research and organic rice-based offerings in recognition of efforts to reduce arsenic uptake in organic rice.

Feniger has long sought out locally grown and sustainably raised food for her menus and has shared the origin of the food with her customers. "I truly believe that the best way to begin to change how people think is to start by giving them information. It isn't just about making sure people have the option to buy organic, but also about educating people so that they understand just how important it really is," she told the dinner attendees.

In addition to the hundreds of enthusiastic supporters of The Center gathered for the event, this year's gala connected with individuals outside the ballroom. Attendees were encouraged to use their cell phones and spread the word about The Center using the hashtag #OrganicScience, sharing their favorite moments with their own social networks and significantly expanding the reach of the evening's most important messages.

Among the most impressive statistics: about 450 social media posts using the event hashtag from 160 unique users reached just under 1 million people.
Event sponsors included Stonyfield Farm and New Hope Natural Media, Nature's Path Foods, Organic Valley/Organic Prairie, Clif Bar, Whole Foods Market, and Horizon Organic, Foxy Organic, UNFI, KeHE, Cal-Organic Farms, Earthbound Farm, National Co+op Grocers, Frontier Co-op, Mamma Chia, and Wholesome!
"This was a very fun and successful evening," said Todd Linsky, chairman of the Board of Trustees for The Center. "We all learned a lot about the exciting and crucial work that The Center is undertaking, while raising needed funding to make this work possible."

For more information on The Organic Center and the science behind organic food and farming, visit organic-center.org.

2015 Seafood Excellence Awards Finalists Announced

The 12 finalists for the 2015 Seafood Excellence Awards, the prestigious best new products competition held in conjunction with Seafood Expo North America, have been announced. Winners of the competition will be presented during the Seafood Excellence Awards ceremony, which will take place on Sunday, March 15, 2015 at 3:30pm during the Seafood Expo North America/Seafood Processing North America in Boston.

The Seafood Excellence Awards annually recognize the product leaders in the North American seafood market. Each year, exhibitors at the event have the opportunity to submit their new products for consideration. Products are evaluated by three seafood industry experts based on their uniqueness and appropriateness to the market, taste profile, packaging, market potential, convenience, nutritional value and originality.

The 2015 twelve finalists were selected from more than 70 entries in the exposition's New Product Showcase and compete for two awards: Best New Foodservice Product and Best New Retail Product.

Each finalist's product will be showcased during the three-day event in Boston.
The Seafood Excellence Awards serves as the North American extension of the Seafood Prix d'Elite new product competition, held at Seafood Expo Global in Brussels, Belgium. Both, Seafood Excellence Awards and Seafood Prix d'Elite, are organized by Diversified Communications, producers of the Seafood Expo North America/Seafood Processing North America, Seafood Expo Global/Seafood Processing Global and Seafood Expo Asia.

View all of the entries into the Seafood Excellence AwardsHERE.

The James Beard Foundation announces 2015 Who's Who Inductees

The James Beard Foundation has announced the five 2015 inductees to the Who's Who of Food & Beverage in America. The prestigious award is given to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry. This year's honorees will be celebrated at the annual James Beard Foundation Awards presented by Lexus on Monday, May 4, 2015, at Lyric Opera of Chicago.

"This year's Who's Who honorees join an impressive group of over 250 of our country's most respected food industry leaders," says Susan Ungaro, president of the James Beard Foundation. "Their impact on cultural cuisine, food production and mixology is both substantial and exciting."

The James Beard Foundation's Who's Who is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Begun in 1984 by Cook's Magazine, the Who's Who has been administered by the James Beard Foundation since 1990.

The 2015 James Beard Foundation Awards Who's Who of Food & Beverage in America Inductees are:

Allan Benton, Pork Producer and Purveyor/Madisonville, Tennessee
Dale DeGroff, Mixologist/NYC
Wylie Dufresne, Chef and Restaurateur/NYC
Nathalie Dupree, Cookbook Author and Television Personality/Charleston
Maricel Presilla, Chef, Restaurateur, and Cookbook Author/Hoboken, New Jersey

During the Awards Ceremony, which is open to the public, special achievement awards will also be announced, including Humanitarian of the Year, Lifetime Achievement and Who's Who of Food and Beverage in America. A gala reception will immediately follow featuring top chefs and beverage professionals from across the country.

All Trends & News from the Culinary World in Chef Magazine's March/April Digital Issue - Read Now

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