Chef's Stirrings from Chef Magazine

Charleston chefs help feed those in need

noreply@blogger.com (Talcott Publications) — Fri, 13 Nov 2009 15:52:00 +0000

To help feed the hungry and alleviate some strain on local emergency food providers in Charleston, S.C., Mickey Bakst, general manager of Charleston Grill at the Charleston Place Hotel, created the Charleston Chefs Feed the Need program, pulling together local restaurants, caterers and hoteliers (pictured, below) to serve weekly meals to as many as 500 people. Since its launch in April, the program has helped feed approximately 14,000 people, saving food banks an estimated total of $42,000.

Bakst created the idea for Feed the Need after learning that a budget crunch had forced Crisis Ministries to close its soup kitchen once a week. One day a week, a different restaurant, caterer or hotelier will take over soup kitchens throughout Charleston and serve meals to people in need, saving the charitable organizations about $1,500 per week. In addition to Crisis Ministries, organizations supported by Feed the Need include Tricounty Family Ministries, East Cooper Meals on Wheels and Neighborhood House. Bakst hopes to ultimately expand the initiative to other cities.

The program is set to continue into 2010, with six companies joining the original 52 participating restaurants, caterers and hotels. Other local organizations have gotten involved as well, including through monetary donations. Firefly Distillery, Wadmalaw Island, S.C., recently raised $4,700 for Feed the Need through a local charity fundraising event and has also donated proceeds from sales to the cause.

The center of the plate doesn't need to be a lonely place

noreply@blogger.com (Talcott Publications) — Fri, 13 Nov 2009 14:00:00 +0000

SPONSORED POST

Metropolitan Cooking & Entertaining Show another star-studded event

noreply@blogger.com (Talcott Publications) — Thu, 12 Nov 2009 18:24:00 +0000

Nearly 50 chefs, cooks and entertaining experts appeared at this year's Metropolitan Cooking & Entertaining Show, held Nov. 7 to 8 at the Washington Convention Center in Washington, D.C. Among the chefs who hosted cooking demonstrations at the cooking and entertainment trade show were chef Richard Blais, of Trail Blais, Flip Burger Boutique and Season 4 of Bravo's Top Chef; Victor Albisu, chef at BLT Steak in Washington, D.C.; Giada De Laurentiis, host of Food Network's "Everyday Italian" and "Giada at Home;" Tyler Florence, Food Network's "Tyler’s Ultimate;" Daniel Giusti, chef of Washington, D.C.'s 1789 Restaurant.

Among other event highlights, Laurie Forster, of The Wine Coach, offered a wine seminar; Todd Thrasher of Restaurant Eve, Old Town Alexandria, Va., presented a cocktail seminar; and Domino Sugar sponsored a Just for Kids Interactive Cooking Area. More than 200 companies ranging from specialty food companies, caterers and party planners to personal chefs and appliance manufacturers exhibited at the show, which has been hosted by The Tiny Kitchen Inc. since 2005. The Tiny Kitchen provides trends and ideas to consumers for cooking and entertaining with ease.

Below are some photos from the event (courtesy of Eddie Arrossi).

Giada De Laurentiis presents in the Celebrity Theater

Chef Richard Blais and guests share some one-on-one time

An aerial shot of the show floor

Chef Magazine special report: Chefs nationwide reflect on 2009 and offer their predictions for next year

noreply@blogger.com (Talcott Publications) — Wed, 11 Nov 2009 17:13:00 +0000

This article is the expanded version of "Trend watch" (page 9) of the November/December 2009 issue of Chef Magazine.

Frank McClelland, chef/manager, L'Espalier and Sel de la Terre, Boston
Cuisine: New England-French, emphasizing artisanal and local ingredients (L'Espalier); Provençal and southern French country fare (Sel de la Terre)

Memorable moment from 2009: Turning our 300-year-old, 14-acre Apple Street Farm in Essex, Mass. into a functioning organic farm with produce, free-range poultry and pork and egg-laying hens. We supply our restaurants with the freshest produce, herbs and proteins to enhance our world-class dishes. I think Apple Street Farm is a shining example of environmental stewardship in how it contributes to the vitality of the local ecosystem while renewing an important Essex community asset that's important to the historic town's heritage. By returning unused foods to replenish the soil nutrients and feed the animals, the farm contributes back to the farmland.

Biggest challenge this year: Aside from surviving the recession, embracing the future and opening Apple Street Farm proved to be a hefty challenge.

Overcoming that challenge: Apple Street Farm was a hands-on project that we worked twice as hard on and worried [about] twice as much. I'm very proud of it, and it rekindles some treasured family memories when "eat local" was an unconscious daily act as simple as walking outdoors to find a delicious vegetable and then rinsing it with a hose. We can now do that and by afternoon serve it on our menus.

Business projections for 2010: I'm an optimist. I look forward to a very good rebound year, plus less rain and more sun for my crops in 2010!

Next year's food trends: Buying local from organic cottage farmers will continue. Also budget-conscious diners will expect small, more affordable bites that offer exceptional flavor. Less costly concepts that drive diners to fill seats include $1 oysters, half-price appetizers and Restaurant Week with prix fixe menus.

Jim Foss, executive chef, Georgia Browns, Washington, D.C.
Cuisine: sustainable Southern cuisine featuring the Low Country of South Carolina

Memorable moment from 2009: Being invited to the James Beard House in August; it allowed us to bring a bit of the South to New York.

Biggest challenge this year: Inauguration; it was extremely busy. We did over 1,000 covers in a dining room that only seats 130.

Overcoming that challenge: Teamwork, tenacity and excitement in being able to be a part of history; and making sure we had all our ingredients and orders in house or stored in sister restaurants, as deliveries were not allowed to our restaurant due to security concerns in the few days leading up to the inaugural ceremonies--we are located one block from the White House.

Business projections for 2010: I believe we will continue to see increased sales and revenues; however, it is key that we are able to react strategically to the volatile state of the economy and changing culinary trends. This can further establish us in the market and communicate to our guests that they are our top priority.

Next year's food trends: Local, sustainable, green.

Slade Rushing and Allison Vines-Rushing, chefs, MiLa Restaurant, New Orleans, La.
Cuisine: French with Southern influence

Memorable moment from 2009: A feature in Food Arts magazine.

Biggest challenge this year: Our farmer had a really hot summer that really hindered his produce.

Overcoming that challenge: We made several trips to the New Orleans farmer's market … called Crescent City Farmer's Market.

Business projections for 2010: We do believe that this is going to be a better year for tourism and conventions. We think businesses are beginning to open back up those expense accounts, which will definitely boost lunch business, and the general public is getting tired of the recession fear.

Next year's food trends: We don't really follow trends, but we do think more relaxed dining is on the rise. Dress codes will be more flexible. And molecular gastronomy will soon be dead!

Gretchen Menser, executive chef, Fresno, East Hampton, N.Y.
Cuisine: New American

Memorable moment from 2009: The most memorable moment from 2009 was participating in a local soup kitchen to help East End families. It was in the beginning of the summer, so I made a chilled cucumber mint soup with guacamole. It was great to be able to give back to the community and support families in financial needs.

Also a upcoming wine dinner featuring Channing Daughters Winery and food from local farms. To be able to feature local wineries and farms benefits all of us on the East End and the North Fork. I will have all of Channing Daughters Winery's signature wines and use local seafood with vegetables from Satur Farms and Balsam Farms to create a seasonal menu that will highlight all that is great about living here. Example dish: Balsam Farm butternut squash soup with Southampton honey and Milk Pail Orchard apple chips.

Biggest challenge this year: The biggest challenge I faced so far this year is obviously the economy. I felt a great need to make exciting food with great value to entice customers to want to come to the restaurant.

Overcoming that challenge: We used as many local farms and other local products to create a fun, value-driven menu that changed often to keep the customers wanting to know what would be next. I always like to support the local bounty sources and to create a strong relationship with the farmers. It is the number-one reason that I have lived on the East End for as long as I have--since 1992.

Business projections for 2010: To keep creating interesting wine dinners and promotions. In the off season, we do wine dinners about every six weeks to do something exciting for not only my staff but also for our customers. It gives all of us something to look forward to when we start to feel a chill in the air. They are always a fun sort of family-style dinner feel, where everyone socializes with each other and new friends are made. A favorite customer promotion, to keep customers' attention year-round, is on Wednesdays. We will continue to do a 30/30 which is $30 for any appetizer, entrée and dessert plus 30 percent off any wine on the wine list. We'll also continue to focus on maintaining a warm, friendly environment. It is important to make the customers feel at home and cared for when they are in our restaurant. We have a lot of customers that come to see us week to week. We know them by name and always make sure we provide them with what they need: food that provides a good bang for the buck while respecting our mutual community by cooking with local bounty whenever possible.

Next year's food trends: I think we will be seeing a return of the classics, which for me is bistro food—cassoulet, frisée aux lardon with poached egg, grilled hanger steak with sauce verts. Key is providing customers comfort food with a creative twist. A little new with the classics is always good. I do braised boneless short ribs with creamy polenta and a Milk Pail Orchard apple gremolata. I also have a "keep it as local as possible" rule that I will continue to follow.

Sebastien Archambault, executive chef, RH restaurant & bar at the Andaz West Hollywood, West Hollywood, Calif.
Cuisine: Southwestern French with California's ingredients

Memorable moment from 2009: Opening RH Restaurant in the first Andaz Hotel in North America. The healthy influx of customers as a result of the Los Angeles Times' three-star review of RH.

Biggest challenge this year: Successfully opening RH Restaurant in the economic environment of early 2009.

Overcoming that challenge: By continuously analyzing cost-effectiveness and sourcing the freshest local ingredients, we've been able to provide value to our customers. Our pricing is very reasonable for L.A.

Business projections for 2010: Because the Los Angeles Times recently helped to put us on the culinary map for having the best contemporary French food in L.A. and the fact that Southwestern French cuisine, which is our focus at RH, is underrepresented in the city, we expect our customer base to continue to grow as we cook through the seasons in 2010. We only introduced our Southwestern French menus in late summer 2009, so there will be new guest experiences at RH throughout the year.

Next year's food trends: I surely hope that Southwestern French will be the new hot ethnic cuisine! It's rustic, simple and honest food--great French comfort food, which will be appealing especially in these budget-conscious times.

Charcuterie will still be popular, but hopefully we'll see it develop with more variety--terrines, smoked duck, ham, preserves.

To pay more and more attention to the integrity of ingredients, conserving their natural flavors as well as visual and textural expressions.

People will not stop dining out, but will still look for the best value.

Mark Lata, chef/partner, Fig, Charleston, S.C.
Cuisine: drawing on inspiration from the seasons, Charleston growers, traditions and travel to emphasize local, wholesome, seasonal and delicious ingredients

Memorable moment from 2009: Winning the 2009 James Beard Award for Best Chef Southeast was and continues to be the best thing that has ever happened to my career. It's a milestone that has been achieved by almost everyone I admire. The award has also helped our team refocus on moving forward and becoming the best that we can be.

Biggest challenge this year: After 6 1/2 years, the challenges seem to be few and far in between compared to our first few years. Now we have strong systems, a damn good team, a cuisine that I'm proud of and a financially stable business. The one challenge that has been with us from day one, and only gets more difficult, is managing expectations. Our egos matter less and less, and the customer matters more and more. I know that sounds obvious, but that takes years to realize.

Overcoming that challenge: To address that challenge, we listen to feedback and take stock of our practices. We make adjustments from time to time that seem to be minor, but over the course of a year, we can reflect on the sum of changes and see that we are still evolving and becoming a better version of Fig.

Business projections for 2010: There is no question the Beard Award has helped business through a tough economy. We have been lucky to see positive growth every year we have been in business and hope to see that continue.

Next year's food trends: To me, a trend implies a negative, "en vogue," which we rarely admire in hindsight. What seems to becoming more and more important to chefs is where their ingredients come from, who raises their livestock and how to provide their customers with an authentic expression of their locale--grassroots cooking.

Scott Neuman, executive chef, ¡Oba! Restaurante, Portland, Ore.
Cuisine: Nuevo Latino--exploring vibrant flavors from Spain, Portugal, the Caribbean and across the Americas--through seasonal, often locally sourced ingredients

Memorable moment from 2009: This year's Sagebrush Classic in Bend, Ore., a benefit for the Deschutes Children's Foundation to help children and families in need; it was my seventh year to be invited. The event is put on by Deschutes Brewing, and it brings together 18 top chefs from around the world to set up outdoor booths and prepare small-plate dishes for more than 1,000 guests. Over the years, I've made many good friends through this event; this year's class featured, among others: José Andrés, Mark Kiffin, Roberto Donna, Jennifer Jasinski, Michael Smith, and Terry Sawyer and John Finger from the Hog Island Oyster Co. Each chef's gourmet specialty is paired with an award-winning craft beer from Deschutes. Northwest wines are also available. Later, the stage band draws guests onto the dance floor. Traditionally, the dancing continues long past the stunning sunset, even on the surrounding hills and on the tables!

Biggest challenge this year: My most difficult challenge has been to achieve labor cost in a down economy; our goals are as aggressive as they have ever been, but without the typical sales that accompany a healthy economy, the result is harder to achieve. The current environment requires everyone on the team to be more creative when it comes to problem-solving and making adjustments.

Overcoming that challenge: We took more risks by staffing lower, but maintained productivity and quality by keeping our core team intact--and giving them full hours. My sous chef and I also helped out by becoming more involved in daily prep activities.

Business projections for 2010: I think that the first two quarters will be soft, though slightly better than the first two quarters of 2009; by June, we believe that the economy should start seeing a decent turnaround, and sales should hopefully begin to exceed 2009.

Next year's food trends: Gourmet food trucks, happy hours, gluten-free dining, artisanal charcuterie.

What do you think will be the big trends of 2010? Share your thoughts in the comments section.

Sous chef wins Tabasco Hottest Chef Contest

noreply@blogger.com (Talcott Publications) — Tue, 10 Nov 2009 22:06:00 +0000

At the 2009 Tabasco Hottest Chef Contest, which took place last month at Delgado Community College in New Orleans, two winners were selected for submitting entrée recipes for any daypart of the menu that incorporated Tabasco products and did not exceed a menu price of $15.

Stephen Pribish (pictured, above), sous chef for Overbrook Golf Club in Villanova, Pa., won the $10,000 grand prize in the professional category for his oven roasted pork tenderloin with seven-vegetable couscous and Tabasco green chimichurri (pictured, below).

The grand prize winning dish, oven roasted pork tenderloin with seven-vegetable couscous and green chimichurri featured Tabasco brand Green Jalapeño Pepper Sauce and Tabasco brand Chipotle Pepper Sauce.*

The professional and student category winners were awarded cash prizes and will be featured along with their winning recipes on www.tabascofoodservice.com.

*Photos courtesy of McIllhenny Co./Tabasco Brand Products

NSF International calls for Food Safety Leadership Awards nominations

noreply@blogger.com (Talcott Publications) — Tue, 10 Nov 2009 19:43:00 +0000

NSF International is seeking nominations for its seventh annual Food Safety Leadership Awards (FSLA) program. Foodservice operators, manufacturers, researchers and members of academia are encouraged to submit nominations. Winners will be recognized in one of eight awards categories: education, training, equipment, design, packaging innovation, product development, research advances, system improvement and technology breakthroughs. NSF also will recognize one individual with a lifetime achievement award for significant contributions to advancing food safety. The complete guidelines are available on NSF's Web site.

The 2010 FSLA program winners will be announced at the Food Safety Summit, which will take place at the Washington, D.C. Convention Center April 12 to 14.

All about timing in the kitchen

noreply@blogger.com (Talcott Publications) — Tue, 10 Nov 2009 14:00:00 +0000

SPONSORED POST

The new Culinary Watch from Morpheus is the first timepiece designed especially for chefs and those who have a passion for the art of cooking. It features a Swiss alarm movement, 316L stainless steel case and super hard sapphire crystal, for surviving even the roughest kitchen abuse. Rare for a quartz movement, the Culinary Watch even has a battery power meter and GMT indicator for a second time zone.

The overall shape of the watch case is in the subtle form of a skillet and the crowns and pushers remind one of oven knobs. The crown protector is fashioned like a cookware handle, complete in detail even down to the fastening bolts! These features provide the theme of the watch, without compromising the excellent overall impression of this unique timepiece. The Culinary Watch is available in stainless or gold tone.

Chef Michael Jordan of Rosemary's sports the Morpheus Culinary Watch.

"It's unique, practical and surprisingly attractive. The culinary design cues are subtle enough to not shout 'I'm a chef!' yet are still a reminder of an avocation or profession."--Watchreport.com

"Surpassingly functional, eminently readable at a glance, and stylistically versatile enough for almost any setting."--Watch Blog

"It is a fun and inviting timepiece that I think will appeal to many people."--aBlogtoRead

"Usable in Hell's Kitchen."--CrunchGear

WCR Women Who Inspire Awards winners announced

noreply@blogger.com (Talcott Publications) — Mon, 09 Nov 2009 17:43:00 +0000

Women Chefs and Restaurateurs (WCR) honored the recipients of its 10th annual Women Who Inspire Awards at a gala in conjunction with its National Conference at the Ritz-Carlton in Washington, D.C. The awards honor women culinary professionals who the kitchen, dining room, beverage profession, baking and pastry arts, community affairs, farming and food production and for a lifetime of culinary excellence.

Nora Pouillon, chef and owner of Restaurant Nora in Washington, D.C., was presented with the Genesis Award, which recognizes Pouillon’s achievement in creating America’s first certified organic restaurant. WCR also named Peggy Ryan, culinary instructor at Kendall College in Chicago, its 2009 Educator of the Year. The annual Educator of the Year Award honors a woman whose dedication to teaching is making a difference to the culinary community. Ryan was honored during the 2009 National Conference President's Brunch in Washington, D.C.

(l to r) Kendall chef-instructor and Educator of the Year recipient Peggy Ryan, Chef Magazine publisher Daniel von Rabenau and Kendall College School of Culinary Arts dean Christopher Koetke (Photo credit: Eric Futran)

The other winners are:

WCR Barbara Tropp President’s Award, sponsored by Johnson & Wales University
• Judy Wicks, president, White Dog Enterprises Inc., Philadelphia

WCR Community Service Award, sponsored by ProChile
• Linda Vogler, culinary arts coordinator, D.C. Central Kitchen

(l to r) Linda Vogler, culinary arts director of D.C. Central Kitchen; and Alejandro Buvinic, trade commissioner of ProChile, Washington, D.C. (Photo credit: Reflections Photography Inc.)

WCR Golden Bowl Award
• Kate Jansen, pastry chef/owner, Willow restaurant, Arlington, Va.

WCR Golden Fork Award, sponsored by The Culinary Institute of America
• Ellen Gray, general manager/owner, Equinox restaurant, Washington, D.C.

WCR Golden Goblet Service Award
• Shelley Lindgren, wine director/co-owner, A16 and SPQR restaurants, San Francisco

WCR Golden Plow Award, sponsored by Bon Appétit Management Co.
• Moie Crawford, farmer/co-owner, New Morning Farm, Hustontown, Pa.

WCR Golden Whisk Award, sponsored by The Institute of Culinary Education
• Ris Lacoste, chef/owner, Restaurant Ris, Washington, D.C.

Seattle chefs compete in first American Lamb Jam

noreply@blogger.com (Talcott Publications) — Fri, 06 Nov 2009 22:13:00 +0000

Seventeen Seattle chefs competed for top honors by creating succulent and savory American lamb dishes paired with Washington wines at the first American Lamb Jam Oct. 25 at the Bell Harbor Conference Center International Promenade. The American Lamb Board partnered with Dine Around Seattle to bring "lambtastic" dishes to the table.

"Creative and tasty recipes from chefs showed off the extraordinary versatility and flavor of American lamb," said Megan Wortman, executive director, American Lamb Board. Guests at the American Lamb Jam enjoyed luscious lamb tastes from competing chefs, who were assigned one of four lamb cuts: loin, shank, shoulder and leg.

Winning chef and wine pairings included:

Best of Show / First Place Loin--Barking Frog for the Sous Vide Superior Farms Lamb Loin, Coffee and Cocoa Nib Farro Risotto, Fall Squash Crépinette and Balsamic Glazed Onions with a pairing from DeLille Cellars of Syrah, Yakima Valley.
Most Creative / First Place Shank--Monsoon East for the Pho Braised Lamb Shank Fresh Roll with Pho Gelee, Vermicelli Noodles, Micro Cilantro and Spicy Hoisin Condiment with a pairing from Donedei Wines of 2004 Merlot, Columbia Valley.
Best Wine Paring--Nell's Restaurant for the Northstar pairing of a 2006 Merlot, Columbia Valley with Braised Lamb Shoulder with Hummus, Rosemary and Black Currants.
First Place Shoulder--Lola for the Anderson Valley Lamb Shoulder, Sweetbreads, Quince and Sumac Tagine with a pairing from Spring Valley Vineyard of 2006 Uriah, Spring Valley Vineyard, Walla Walla Valley.
First Place Leg--Ponti Seafood Grill for the Superior Farms Lamb-Waterchestnut Potstickers with Black Vinegar-Ginger Dipping Sauce with a pairing from Kiona Vineyards Winery of 2003 Estate Reserve Syrah, Kiona Estate Vineyard, Red Mountain.
People's Choice Award--Steelhead Diner for the Braised Lamb Shanks with Balsamic-Mission Fig Conserva and Truffled Hominy Polenta with a pairing from McCrea Cellars of 2004 Syrah, Cuvee Orleans, Yakima Valley.
Honorable Mention--Barolo Ristorante for the Stinco di Agnello Brasato – Braised Lamb Shank with Sicilian Wine, Rosemary and Vegetables with a pairing from J. Bookwalter Winery of 2006 Foreshadow Cabernet Sauvignon, Columbia Valley.

For recipes and additional information about American lamb, visit www.americanlamb.com.

The center of the plate doesn't need to be a lonely place

noreply@blogger.com (Talcott Publications) — Fri, 06 Nov 2009 13:58:00 +0000

SPONSORED POST

'Tis the season to eat

noreply@blogger.com (Talcott Publications) — Thu, 05 Nov 2009 21:53:00 +0000

by Maggie Shea, Chef Magazine

This article is the online exclusive Bottom Line Solutions column for the November/December issue of Chef Magazine.

Recession or not, the holiday season is quickly approaching, and restaurants nationwide are working hard to entice customers this year with creative fall and winter promotions. From home-style holiday dinners prepared for takeout and Peruvian and French twists on Thanksgiving dinner to a prix fixe meal celebrating the roasted chestnut, a vegetarian's Tofurkey-less holiday meal and "The 12 Days of Mole," operators offer ways to celebrate the season and its food and drink. To get in the holiday spirit--and maybe get an idea or two for your restaurant, while your at it--read on.

And if you need still a little inspiration, the American Culinary Federation (ACF) has you covered with a few no-fail Thanksgiving Day recipes (see below).

Thanksgiving to go
Back by popular demand, chef Zov Karamardian will offer Thanksgiving and Winter Holiday Takeout Dinners at Zov's Bistro and Bakery in Tustin, Calif., for customers who want to entertain friends and family without spending hours in the kitchen. Zov's Thanksgiving Takeout Dinner serves 12 to 15 people and is made up of 11 items, including roasted free-range turkey, wild mushroom and jasmine rice stuffing with black currants and pine nuts, sage gravy, maple-glazed roasted yams, Parmesan mashed potatoes, cranberry citrus relish and choice of pie.

Chef Zov prepares holiday takeout.

The Winter Holiday Takeout Dinner serves 10 to 12 and includes an entrée selection along with six other items, including glazed baby carrots, creamed corn, herbed creamy mashed potatoes with Gruyére cheese and dinner rolls. For more information, visit www.zovs.com.

Two cultures, one menu
Andina Restaurant, in Portland, Ore., is offering its first-ever prix fixe menu this Thanksgiving, featuring both Thanksgiving favorites and specials that celebrate South and North American cuisine. On Thanksgiving Day (Nov. 26), chef Doris Rodriguez de Platt will offer guests a selection of tapas meant for sharing, as well as a main entrée and dessert.

Chef Doris Rodriguez de Platt visits with guests at Andina.

Among the appetizers are Andean quinoa salad with queso fresco, avocado and olives; cheese-stuffed yucca with huancaína sauce; and marinated beef heart kebobs with peanut-huacatay sauce. The entrée special will be oven-roasted heritage turkey with quince-huacatay chutney. The desserts are yam-aji amarillo crème brûlée topped with white chocolate biscotti and a pumpkin chiffon tart served with caramel sauce and candied walnuts. The one-day Thanksgiving menu is available from 1 to 9:30 p.m. with the courtyard and bar open to 11 p.m. For more information, visit www.andinarestaurant.com.

A French take on Thanksgiving
For families seeking an escape from plain old roasted turkey and stuffing, the chefs at Bastille, Alexandria, Va., planned a French-style Thanksgiving Day meal. The three-course, prix fixe menu from husband and wife owners Christophe Poteaux and Michelle Garbee-Poteaux (pictured, left) includes items such as Jerusalem artichoke veloutè with black truffle crème fraîche, country pâté and house condiments, breast of Guinea hen poached in duck fat with cranberry chutney, chestnut-sweet potato gratin and homemade pumpkin cheesecake. The special meal will be available on Nov. 26 from 5 to 9:30 p.m. For more information, visit www.bastillerestaurant.com.

An ode to the chestnut
For the entire month of November, 1789 Restaurant's executive chef Dan Giusti (pictured, right) will be celebrating American chestnuts and their versatility, offering a seasonal prix fixe, three-course menu where each dish features chestnuts. The Washington, D.C., restaurant will procure chestnuts from Toigo Orchards of Shippensburg, Pa., and incorporate them into dishes including chestnut soup with crispy duck confit, maple-glazed chestnuts and foie gras, and roast poussin with chestnut polenta. For dessert, pastry chef Travis Olson is preparing chestnut and pear sundae with warm Comice pear, chestnut honey, roasted chestnut ice cream and candied chestnuts. Each guest will be given a bag of roasted chestnuts as a complimentary take-away. For patrons who can't get enough chestnuts, chefs Giusti and Olson will host a cooking class on Nov. 21 to demonstrate how to prepare the three-course chestnut menu. For more information, visit www.1789restaurant.com.

Forget the Tofurkey
Seattle vegetarian restaurant Cafe Flora will offer its annual Thanksgiving prix fixe, four-course dinner with farm-fresh vegetarian, vegan and gluten-free menu items. The local, seasonal dinner is a far cry from Tofurkey and bread stuffing with items such as crispy chanterelles and truffled cauliflower with porcini red wine sauce and toasted hazelnuts; black petite lentil and aged goat cheese chausson with caramelized onions, spinach, herbs and oven-roasted root vegetables with creamy leek sauce and pear chutney; and pumpkin pie with roasted pumpkin and sweet potato filling with ginger-clove-infused cream. There is even a four-course kids menu, with items such as deep-fried mushrooms with creamy herb dipping sauce, harvest timbale and gingerbread and cream sandwich cookies. The event takes place Nov. 26, from 1:30 p.m. until the final seating time at 6:45 p.m. Visit www.cafeflora.com for more information.

The 12 days of mole
Arnaldo Richards, chef/owner of Pico's Mex Mex Restaurant in Houston, will be celebrating the 12 days of Christmas with a festival of moles available at Pico's from Dec. 1 through Jan. 6, which is Three Kings Day in Mexican tradition. Richards will use his original recipes as well as those that have been handed down through his family for generations, many that have up to 27 different ingredients and take several hours to prepare. Moles that will be served during the festival include: Negro, Poblano, Almendrado, Rojo, Verde Coloradito, Mole de Olla, Verde, Amarillo, De Frijol Negro and Manchamanteles. Different moles will be available on different days during the festival. For more information, visit www.picos.net.

For creative additions to your own fall or winter menu, here are a few holiday recipes, courtesy of ACF Cooking with America's Championship Team.

Butternut Squash 'Consommé' with Butternut Squash Flan

Wayne Sieve, member of 2008 ACF Culinary Youth Team USA, St. Louis

Yield: 4 servings

4 butternut squash, peeled, halved and seeds scraped out
4 c. vegetable stock
1/2 c. maple syrup
2 large egg yolks
1/2 c. heavy cream
Salt and freshly ground pepper, to taste
1 t. curry powder
2 slices smoked bacon, finely diced
1 zucchini
3 c. vegetable stock (reserved from cooking squash)
1 carrot
Salt and freshly ground pepper, to taste
Micro greens, to garnish

Method (1) Chop squash; place in large saucepan with stock and maple syrup. Simmer until squash is tender. Strain mixture; reserving squash and stock separately. (2) Pass squash through a food mill or ricer. Place purée in strainer set over a bowl; let sit until all liquid has drained out of squash. Reserve liquid and solids separately. (3) Preheat oven to 350°F. Combine 1/2 c. squash solids and 3/4 c. of reserved vegetable stock in a blender; process until smooth. Pour into a bowl; add yolks and cream. Whisk until incorporated; season with salt and pepper. Add in another 1/3 c. of squash solids and curry powder. (4) Spray 4 small ramekins with nonstick spray; divide mixture between ramekins. Bake until set, about 20 minutes. (5) Place bacon in small pan; cook until fat is rendered. Remove bacon from pan; drain on paper towels. (6) Cut zucchini into desired shape; cook in vegetable stock until tender; remove with slotted spoon; add to liquid that drained out of squash (the consommé). Cut carrot into desired shape; cook in vegetable stock until tender; remove with slotted spoon; add to consommé. (7) Unmold warm flan into each of 4 bowls. Spoon hot consommé and vegetables around each; top flans with bacon and micro greens.

Madeleine's Fried Turkey and Vegetable Hash with Parsnip-Potato Purée and Sweet Potato Sauce

Chris Desens, CEC, AAC, executive chef, The Racquet Club Ladue, St. Louis, Mo., member of 2008 AAC Culinary Regional Team USA

Yield: 4 servings

8 2-oz. portions turkey tenderloin, slightly pounded
4 thin slices prosciutto, halved lengthwise
1 c. all-purpose flour
1 t. garlic powder
1 t. smoked paprika
1 t. curry powder
1 t. salt
1 c. buttermilk
2 large eggs
1/4 c. Yukon gold potato, peeled and diced
1/4 c. parsnip, peeled and diced
1/4 c. turnip, peeled and diced
1/4 c. celery root, peeled and diced
1/4 c. rutabaga, peeled and diced
1/4 c. yellow onion, diced
1/4 c. red bell pepper, diced
1/4 c. celery, diced
Olive oil
Unsalted butter
Fresh herbs of choice
Salt and freshly ground pepper, to taste

Method (1) Wrap each piece of turkey in a half a slice of prosciutto. (2) On a plate, combine the flour, garlic powder, paprika, curry powder and salt. In a bowl, whisk together the buttermilk and eggs. Measure out 2/3 c. of the flour mixed with spices, and whisk it into the buttermilk mixture just until smooth. (3) Dredge each piece of turkey in some of the remaining 1/3 c. seasoned flour, dip each in the batter, then dredge again in the flour. (4) Deep-fry the turkey pieces in 350°F oil until golden brown and cooked through. (5) Drain well. (6) Sauté the potato, parsnip, turnip, celery root, rutabega, onion, pepper and celery in olive oil until cooked through and the flavors combine. (7) Stir in the butter, herbs, and salt and pepper to taste. (8) Place 2 pieces of turkey on each plate, serve with the vegetable hash, Parsnip-Potato Purée (recipe follows) and garnish each plate as desired. Place a line of Sweet Potato Sauce (recipe follows) on the side.

Parsnip-Potato Purée

1 c. Yukon gold potato, peeled and diced
4 garlic cloves
1 cup parsnip, peeled and diced
3/4 c. heavy cream
Salt and ground white pepper, to taste
Nutmeg, to taste
Method (1) Cook potato and garlic in salted water until soft; drain and purée in food mill. (2) Cook parsnip in cream until softened; purée, using as much of the cream as needed. (3) Fold in potatoes; season with salt, white pepper and nutmeg.

Sweet Potato Sauce

1/4 c. yellow onion, diced
1/4 c. celery, diced
1/4 c. carrot, diced
Olive oil
1/2 c. sweet potato, peeled, roasted and mashed
2 t. fresh ginger, minced and peeled
1/2 t. red curry paste
2/3 c. coconut milk
2 T. lime juice
2/3 c. chicken stock
Unsalted butter
Salt and ground white pepper, to taste

Method (1) Sweat the onion, celery and carrot in olive oil until soft. Add the sweet potato, ginger, curry paste, coconut milk, lime juice and stock; cook until the flavors meld. (2) Purée the sauce and finish with butter. Season to taste with salt and pepper.

Pumpkin Spice Cake with Ginger Ice Cream and Brandied Fruit Compote

Jennifer Kopp, CEPC, pastry chef, Chevy Chase Club, Chevy Chase, Md., member of 2008 ACF Culinary Regional Team USA

Yield: 4 servings

1 1/2 large eggs
1/2 c. sugar
1/3 c. canned pumpkin purée
1/2 t. lemon juice
1/2 t. vanilla extract
6 T. all-purpose flour
1 t. cinnamon
1/2 t. baking powder
Chocolate curves, for garnish (optional)
Mint sprigs, for garnish (optional)

Method (1) Preheat oven to 375°F. In bowl of an electric mixer, beat eggs and sugar until fluffy and tripled in volume. Beat in pumpkin, lemon juice and vanilla. Sift together flour, cinnamon and baking powder; stir them into pumpkin mixture. (2) Scoop batter into individual flexible silicone molds; bake until firm and springy, about 15 minutes. Cool cakes completely, then remove them from molds. (3) To serve, spoon some warm Brandied Fruit Compote (recipe follows) into bottom of each serving bowl. Place cakes on top. (4) Make quenelles or scoops of Ginger Ice Cream (recipe follows). Place one quenelle inside each Tuile Cylinder (recipe follows); place them on top of cakes. (5) Garnish with chocolate curves and mint.

Brandied Fruit Compote

1/2 c. unsweetened apple juice
1/4 c. dried apricots, diced
1/4 c. dried cherries
1/4 c. golden raisins
1/4 c. dark raisins
2 T. brandy

Method (1) In medium saucepan, bring apple juice to a boil. Add apricots, cherries, light and dark raisins; simmer until fruits are soft. (2) Remove from heat, pour mixture into a bowl; stir in brandy. Cover bowl with plastic wrap; let compote steep until ready to serve.

Ginger Ice Cream

1 1/2 c. heavy cream
1 c. milk
1/4 c. sugar
2 large egg yolks
1/2 t. ground ginger
1/4 c. candied ginger pieces, diced

Method (1) In saucepan, bring cream, milk and half of the sugar to a boil. In medium bowl, whisk yolks with remaining sugar until smooth. Whisk in ground ginger. (2) Whisking constantly, slowly whisk hot cream mixture into egg yolks. Pour mixture back into saucepan; cook, stirring, until slightly thickened. Pour into bowl; refrigerate until chilled. (3) Freeze chilled mixture in an ice-cream machine according to the manufacturer's directions. Transfer ice cream to plastic container; stir in candied ginger pieces. Freeze until ready to serve.

Tuile Cylinders

1/2 c. unsalted butter
1/4 c. sugar
1/2 c. egg whites, warmed slightly
1/2 t. vanilla extract
1 c. all-purpose flour

Method (1) Preheat oven to 350°F. Combine butter and sugar. Slowly beat in egg whites and vanilla. Add flour; blend until smooth. (2) Spread batter onto baking sheet lined with a Silpat; make rectangles about 5 1/2" by 2" (use a template if you like). (3) Bake until batter is white and no longer shiny, about 2 minutes. Cool completely. (4) When cooled, return baking sheet to oven; bake until tuiles are golden, about 2 minutes. (5) While still hot, peel them from mat; wrap them around a small rolling pin or large dowel to form cylinders, pressing firmly at seams. Let cool.

ACF announces 2010 event series

noreply@blogger.com (Talcott Publications) — Thu, 05 Nov 2009 17:44:00 +0000

The American Culinary Federation (ACF) has announced the locations for its 2010 regional and national event series. ACF events offer chefs, culinary students and foodservice representatives a chance to advance their professional development and enhance their culinary skills through networking, cooking competitions, awards, business seminars, cooking demonstrations and a national trade show. Next year's events and their locations are:

ACF Western Regional Conference, Feb. 6 to 8, Hyatt Regency Albuquerque, Albuquerque, N.M., hosted by ACF Rio Grande Valley Chapter;
ACF Northeast Regional Conference, March 13 to 15, Hershey Lodge, Hershey, Pa., hosted by ACF Harrisburg Chapter;
ACF Central Regional Conference, March 26 to 28, Indianapolis Marriott Downtown, Indianapolis, Ind., hosted by ACF Greater Indianapolis Chapter;
ACF Southeast Regional Conference, April 24 to 26, Sheraton Birmingham Hotel, Birmingham, Ala., hosted by ACF Birmingham Alabama Chapter; and
ACF 2010 National Convention, Aug. 2 to 5, Anaheim Marriott, Anaheim, Calif.

For more information on the events, visit www.acfchefs.org/events.

New research magazine tracks foodies

noreply@blogger.com (Talcott Publications) — Wed, 04 Nov 2009 19:13:00 +0000

Business and consumer research organization American Forecaster in September launched Eat In Eat Out, an ad-free, business-to-business white paper that forecasts trends in food, dining and beverage. The 52-page, full-color illustrated magazine-style report offers insights and perspective into what impacts retail and foodservice sectors. Eat In Eat Out is designed to help taste-based businesses find opportunities to thrive in a challenging economic climate. Among the topics to be covered are kitchen and community gardens, street food, local food resources, European delicacies made from scratch by American food crafters and microdistilleries.

The American Forecaster researches and publishes information about business and consumer trends. For more information or to order Eat In Eat Out, visit www.americanforecaster.com.

Alaska's king and snow crab seasons now open

noreply@blogger.com (Talcott Publications) — Tue, 03 Nov 2009 21:08:00 +0000

The wild Alaska king and snow crab season officially started on Oct. 15, according to the Alaska Seafood Marketing Institute (ASMI). This year, the Alaska Bristol Bay red king crab harvest is set at 16 million pounds, which is lower than last year but higher than the 10-year average. The Alaska Bering Sea snow crab harvest is set at 48 million pounds, which is also down from last year but in line with the 10-year average.

king crab

The harvest season for Alaska king crab typically ranges from October through November and again from January through March. Alaska snow crab is usually harvested from October through mid-February. For more information, visit ASMI's Web site.

snow crab

The strictly American spirit

noreply@blogger.com (Talcott Publications) — Mon, 02 Nov 2009 18:33:00 +0000

By Maggie Shea, Chef Magazine

The article is the online exclusive Beverage & Spirits column for the November/December issue of Chef Magazine.

Talking bourbon with whiskey maven Scott Gold, mixologist at Brooklyn's Char No. 4

Whether it's rounding out an Old Fashioned, presented simply in a tumbler with a few ice cubes, or adding a kick to a pork rib glaze, bourbon is a distinctly American spirit finding its way onto more bar and restaurant menus nationwide. Scott Gold, author of The Shameless Carnivore, mixologist at restaurant and whiskey bar Char No. 4 in Brooklyn, N.Y., and a columnist for the food section of The Faster Times, can make a bourbon lover out of just about any stubborn scotch or whiskey drinker. It all starts with distinguishing what makes bourbon bourbon, he says.

"If we talk specifically about bourbon, what's going to make it different is the one crop that we tend to grow a lot of in the United States, and that's corn. Bourbon is going to have that natural corn sweetness to it that you’re not going to get from a scotch or even a rye whiskey." The other thing that makes bourbon special, Gold says, is that unlike vodka or scotch, it's heavily regulated by the U.S. federal government, meaning it can only be made from grain, water and yeast, and it has to contain between 51 and 79 percent corn. Additionally, bourbon has to be aged in brand-new charred oak barrels; to be considered straight bourbon, it must be aged a minimum of two years.

As long as they're complying with the veritable laundry list of government requirements, distillers can play with the percentages of wheat, rye or barley on the bourbon's mash bill, which means the makeup of grains in the mash. They seldom share this information, though, so this is where Gold likes to fill in the blanks by comparing bourbon's different flavor profiles to bread. "[The mash bill] is not freely given out by distillers because it's like their trade secrets," he says. "But if the bourbon has more of a spicy note to it, then you can tell it's probably made with a little bit more rye. And if it has kind of a drier note to it--that classic barley flavor--then you can tell it's made with a bit more barley. If you compare wheat to rye, it's a lot rounder, smoother, maybe a little sweeter. Maker's Mark, for example, is a six-year-old wheated bourbon that's very smooth and sweet and easy to drink."

Gold says that age is where the complexity and aroma in bourbon begin to really develop. "Once you get up around nine or 10 years with a wheated bourbon, for example, the wheat kind of matures and takes over, and the corn peters out a little bit. And you get this really amazing, incomparable flavor with an older wheated bourbon ... like the Pappy Van Winkle line [from Old Rip Van Winkle Distillery in Frankfort, Ky.], which are 12-, 15-, 20- and 23-year-old bourbons."

When it comes to classic bourbon cocktails like the Manhattan or the New Orleans Sazerac (recipe follows), recipes typically call for rye bourbon, though Gold says it's ultimately up to the bartender. "Like everything food-related, it's highly subjective. I'm a huge fan of Rittenhouse Rye or Rittenhouse Bonded 100 proof. It's wonderful to drink on its own but makes a fabulous Manhattan. I wouldn't use 107-proof, really nice aged whiskey in certain cocktails because then you're not going to really experience the spirit as much as you would just drinking it. You can if you like; people make cocktails with 151-proof rum after all."

The secret's in the ice
While many scotch drinkers will claim ice interferes with whiskey's flavor, one of the lesser-known secrets to a great bourbon cocktail is, in fact, the ice. Gold says all foodservice operations and bars should use a water filtration system if they plan to offer an extensive liquor list.

"Who wants to drink a $20 glass of whiskey with dirty, chlorinated ice? It just ruins everything," he says. "One of the reasons that people started making bourbon in Kentucky is because they have these huge limestone deposits, and limestone acts as a natural filter for water, so it is really hard. That's the same hard, clean water that's going into making the whiskey.

"And if it's 100 proof or more, or even a regular 90-proof bourbon, I'll add one or two ice cubes. Not as much to cool the temperature down, but to help the spirit open up and to bring out the aromatics."

Ice also plays a significant part in helping the bourbon novice learn more about the spirit. "I tell people when they're first learning about whiskey to take a sip of it before they put the ice in--to get a sense of it--and then once they put an ice cube in, swirl it around and give it about 60 seconds; it's going to taste almost like a different whiskey." Gold frequently comes across newcomers to whiskey at Char No. 4, where the menu of more than 150 American whiskeys can be quite intimidating. As patrons gaze incredulously at the menu, unsure of what to order, the first words out of their mouths are typically apologies. "The customers always apologize for not knowing enough. And there's nothing to apologize about, you know? You're here; you're looking to learn. That's a wonderful thing."

Gold coaches them by first finding out which, if any, whiskeys they already like. "The first question I always ask is, 'Is there any whiskey you've had that you've enjoyed?'" If someone tells me they like Knob Creek Bourbon that immediately signals the fact that they like something that's nine years old with a higher proof. Or if they say, 'I really love Basel Hayden,' then I think, that's 80 proof, lighter, single barrel, softer on the palate, which takes me in that direction."

For the scotch drinkers who are open to American whiskey, Gold steers them right toward rye, which he says makes a perfect bridge between scotch and bourbon since it's not as sweet as a wheated bourbons, for example.

What to eat?
So what does one pair with this versatile, aromatic spirit? Good old-fashioned Southern cuisine, of course, Gold replies. From smoked, barbecue or slow-cooked beef and pork to rich potato dishes, American comfort food pairs well with America's spirit, mainly because it's regional, Gold says. "Regionally, these things pair well together because the same people making barbecue or cooking in cast iron or deep frying were drinking whiskey while they made it!"

He adds that bourbon unsurprisingly pops up as an ingredient in barbecue sauces or glazes for ribs. In addition, certain American whiskeys, especially the sharper ones, make wonderful digestifs. "So if you have a really hot bourbon--maybe a cask-strength or barrel-proof--with an ice cube to let it open up and take some of the sting out, it is great for cutting through the richness of that meal, if you're feeling loaded down," Gold says.

Gold shared his recipe for the Sazerac, a classic New Orleans cocktail made up of bourbon, simple syrup and two types of bitters. According to Gold, the perfect Sazerac has no garnish, no ice and should come out "this really lovely kind of pinkish-red color. I learned it in bartending school in New Orleans back when I was in college, and this is the Sazerac that I still make when I'm behind the bar today," he says. "It's a beautiful, beautiful thing."

The Sazerac
Scott Gold, mixologist, Char No. 4, New York City

Yield: 1 cocktail

1 oz. absinthe or herbsaint liqueur (use Pernod if can't get either)
1 large lemon peel, rough cut
2 oz. rye whiskey (recommended: Old Overholt Canadian Rye Whiskey)
1/2 to 3/4 oz. simple syrup, 1-to-1 sugar to water
2 dashes Angostura bitters
2 dashes Peychaud's bitters

Method (1) Fill a rocks glass or Old Fashioned glass with ice and water to chill. Dump out the ice, and pour in a little absinthe. Turn the glass a few times to line the inside with the absinthe; dump it again. (2) Wipe the rim of the glass with the lemon peel. (3) Add measured whiskey, simple syrup and bitters to a stainless steel shaker, and stir; don't shake. (4) Strain the cocktail straight up into the chilled glass, and enjoy immediately.

Online extras for September/October Chef Magazine

noreply@blogger.com (Talcott Publications) — Sat, 31 Oct 2009 14:10:00 +0000

Wynn Las Vegas chef wins Idaho Potato Commission's Chef Challenge

noreply@blogger.com (Talcott Publications) — Fri, 30 Oct 2009 21:20:00 +0000

Chef Alex Stratta of Alex at Wynn Las Vegas (third from left) accepts a $10,000 donation in his name to support the Puck-Lazaroff Charitable Foundation benefiting the LA Chapters of City Meals On Wheels. The IPC’s own Frank Muir (far left) and Don Odiorne (far right) served as judges in the third annual Chef Challenge. Barbara Lazaroff (second from left) and Wolfgang Puck (fifth from left) joined the IPC to present Stratta the donation check.

The legendary chef and philanthropist Wolfgang Puck and four nationally acclaimed "chef friends" partnered with the Idaho Potato Commission (IPC) for the third annual IPC Chef Challenge at the American Wine & Food Festival (AWFF), held at Universal Studios in Los Angeles on Oct. 3. The celebrated chefs battled it out in a friendly competition to win the grand prize of a $10,000 charitable donation made in their name to the Los Angeles Chapters of Meals on Wheels.

Chef Alex (Alessandro) Stratta of Alex at Wynn Las Vegas was the evening's big winner as he dazzled the judges with Idaho Potato and Leek Risotto with Porcini and Parmigiano--a whimsical take on traditional risotto with perfectly cubed potatoes teamed with leeks, the gentle, nutty flavor of porcini mushrooms and a sprinkling of freshly grated Parmigiano.

This year's impressive roster of IPC Chef Challenge participants included: Mark Gaier and Clark Frasier of Arrows Restaurant, Ogunquit, Maine; Francois Payard of Payard New York, New York City; and Cal Stamenov of Marinus Restaurant at Bernardus Lodge, Carmel, Calif. Dishes were judged on the best use of the product (Idaho potatoes), originality of recipe, flavor and presentation.

For more information, visit www.idahopotato.com.

The center of the plate doesn't need to be a lonely place

noreply@blogger.com (Talcott Publications) — Fri, 30 Oct 2009 13:00:00 +0000

SPONSORED POST

NRA seeks tax provision for restaurant expansion

noreply@blogger.com (Talcott Publications) — Thu, 29 Oct 2009 17:03:00 +0000

The National Restaurant Association (NRA)'s Depreciation Fairness Coalition sent a letter to each member of Congress urging an extension of the 15-year depreciation schedule for restaurant improvements and expansion, leasehold improvements and retail improvements. The depreciation schedule is set to expire at the end of 2009. According to the letter, an extension is essential to offer businesses the certainty they need to take on capital expenditures, which help fuel economic activity and create jobs.

"Without Congressional action, the depreciation schedule will revert back to 39 years, which would greatly discourage capital expenditures for restaurants," said Beth Johnson, executive vice president of public affairs for the NRA, in a statement. "The failure to act now would be extremely shortsighted and inhibit job creation at a key moment. As the economy begins the process of recovery, businesses need the resources necessary to make investments, hire and retain workers, and, in certain cases, keep their doors open."

The Depreciation Fairness Coalition is a group of restaurants, trade associations and other organizations that support permanent extension of the 15-year depreciation schedule for restaurant improvements and expansion.

WCR Women Who Inspire finalists announced

noreply@blogger.com (Talcott Publications) — Wed, 28 Oct 2009 16:58:00 +0000

Women Chefs & Restaurateurs (WCR) announced the finalists for its 10th annual Women Who Inspire Awards, to be presented Nov. 1, during WCR's annual conference at The Ritz-Carlton, Washington, D.C.

The Women Who Inspire Awards recognize women who have demonstrated excellence and innovation in the dining room, kitchen, baking and pastry arts, beverage profession, farming and food production, community affairs, as well as for a lifetime of culinary excellence. Nora Pouillon, chef/owner of Restaurant Nora--America's first certified organic restaurant--in Washington, D.C., will receive the Genesis Award. WCR created the Genesis Award, which has only been given out once before, to recognize a woman who has achieved a true "first" in the culinary profession.

Here are the Women Who Inspire Awards and their finalists:

WCR Barbara Tropp President's Award, sponsored by American Roland Food Corp., recognizes a woman who has made exceptional and lasting contributions to the foodservice industry.

Margrit Biever, vice president of cultural affairs, Robert Mondavi Winery, Napa Valley, Calif.
Jesse Ziff Cool, chef/owner, CoolEatz Restaurants and Catering, Menlo Park, Calif.
Judy Wicks, president, White Dog Enterprises Inc., Philadelphia

WCR Community Service Award, sponsored by L'Academie de Cuisine, recognizes a woman whose contributions in community or civic affairs have made a strong impact on the lives of others.

Gina Puzzanghera, director, The Nourishing Kitchen of New York City
Linda Vogler, culinary arts director, D.C. Central Kitchen

WCR Golden Bowl Award, sponsored by The French Culinary Institute, recognizes a woman whose skill in the baking and pastry arts inspires others.

Heather Chittum, pastry chef, Hook, Washington, D.C.
Kate Jansen, pastry chef/owner, Willow, Arlington, Va.
Ina Pinkney, chef/owner, Ina’s Kitchen, Chicago

WCR Golden Fork Award, sponsored by The Culinary Institute of America, recognizes a woman whose front-of-house service or management skills demonstrates a commitment to excellence.

Ellen Gray, general manager/owner, Equinox, Washington, D.C.
Patricia Koyich, co-owner, Il Sogno, Calgary, Canada

WCR Golden Goblet Service Award, sponsored by Nestlé Waters North America, recognizes a woman whose making or serving of wine, spirits, coffee or tea enhances the dining experience.

Shelley Lindgren, wine director/co-owner, A16 and SPQR restaurants, San Francisco
Dee Ann Quinones, sommelier, Susan Feniger's STREET, Los Angeles
Ann Tuennerman, founder, Tales of the Cocktail, New Orleans

WCR Golden Plow Award, sponsored by Bon Appétit Management Co., recognizes a woman whose skill in farming or making artisanal products results in food that respects the environment.

Moie Crawford, farmer/co-owner, New Morning Farm, Hustontown, Pa.
Susan Soorenko, founder/owner, Moorenko's Ice Cream, Silver Spring, Md.
Cindy West, cheesemaker/owner, Hillsborough Cheese Co., Hillsborough, N.C.

WCR Golden Whisk Award, sponsored by The Institute of Culinary Education, recognizes a woman whose passion and excellence as a chef or cook serves as a role model for others.

Gabrielle Hamilton, chef/owner, Prune, New York City
Ris Lacoste, chef/owner, Ris, Washington, D.C.
Cindy Wolf, executive chef/owner, Charleston Restaurant, Baltimore

For more information on WCR's 2009 Women Who Inspire Awards, visit www.womenchefs.org.

Register for the Winter Fancy Food Show in San Francisco

noreply@blogger.com (Talcott Publications) — Wed, 28 Oct 2009 13:00:00 +0000

SPONSORED POST

New Products. New Trends. New Momentum.

That's what you need to Move Ahead. And the Winter Fancy Food Show (January 17 to 19, San Francisco) is the only place you’ll find everything you need to differentiate your business...

The Newest Products: 80,000 specialty foods & beverages–everything from cheese to chocolate, spices to sorbets, pastas to pastries.
A True World Market: 1,300 exhibitors from 35+ countries including pavilions from France, Germany, Italy, Spain, Australia, Chile, Peru, Mexico, Greece, China.
The Hottest Trends: natural and organic foods, lifestyle products, gluten-free and more.
Our Industry's Finest: discover this year’s Gold Winners in the sofi™ Awards Showcase.
Meet the right people: Face-to-face meetings in Business Builders 1-to-1.
The Best Education: 20 seminars, tastings and tours.
Network with your peers: 17,000 from around the world.

Keep the momentum going! June's Summer Fancy Food Show in New York City was a huge success with attendance higher than at any Fancy Food Show in the past decade. Come Move Ahead with us this Winter in San Francisco!

Register by Friday, Dec. 4 for just $35.

Sustainable Foodservice Consulting launches blog

noreply@blogger.com (Talcott Publications) — Tue, 27 Oct 2009 18:23:00 +0000

Sustainable Foodservice Consulting (SFC), publisher of www.sustainablefoodservice.com, is pleased to announce the launch of its new blog, The Sustainable Shift Drink. The blog covers a variety of topics concerning sustainability in the foodservice industry such as local and organic food, energy efficiency, green foodservice products, innovative restaurants, industry trends and national news. The blog also offers commentary on current issues, advice on foodservice operations, contributions from guest writers and allows readers to post their comments. To see the blog, visit www.sustainablefoodservice.com/blog.

SFC provides information, resources and operational assistance for foodservice operators interested in sustainability.

Grand Hyatt Tokyo sous chef named World Chocolate Master

noreply@blogger.com (Talcott Publications) — Mon, 26 Oct 2009 21:01:00 +0000

After three days of competition between 19 international chocolate masters, Shigeo Hirai, sous chef of the Grand Hyatt Tokyo, was selected as the 2009 World Chocolate Master. Hirai also won a prize package worth approximately $37,500.

Grand Hyatt Tokyo sous chef Shigeo Hirai

Lionel Clement, chef chocolatier at the Wynn Hotel in Las Vegas, was awarded second place; and Michaela Karg, employee at Café am Kreuzgang in Feuchtwangen, Germany, was awarded third place. The event, sponsored by Barry Callebaut, took place at the Salon du Chocolat Professionnel exhibition at Porte de Versailles in Paris. This year's theme was Haute Couture. For more information about the 2009 World Chocolate Masters, visit www.worldchocolatemasters.com.

The Great American Distillers Festival approaches

noreply@blogger.com (Talcott Publications) — Fri, 23 Oct 2009 17:52:00 +0000

More than 50 craft spirits will descend on Portland, Ore. later this month for the 5th Annual Great American Distillers Festival. The festival is a gathering of craft distilleries from coast to coast. Attendees will be able to meet the distillers, taste their spirits and purchase signature cocktails. Bill Owens, president of the American Distillers Institute will give an opening presentation. And, as part of the event, the 3rd Annual Mixmaster Mixology Competition will take place, with 24 top bartenders from Oregon and Washington competing for a $1,000 prize.

The festival will take place Oct. 24 and 25 at the Bossanova Ballroom. Visit www.distillersfestival.com for more information.

The center of the plate doesn't need to be a lonely place

noreply@blogger.com (Talcott Publications) — Fri, 23 Oct 2009 13:00:00 +0000

SPONSORED POST