Friday, November 21, 2014

Bartender's Corner: A look into the beer and spirits industry

[Mixers]
Events and noteworthy news

By Sam Ujvary

Culinary Fight Club


Last night I judged an event, Culinary Fight ClubEvery third Thursday of the month a different location and different Taste Bud Challenge is established, and three to four teams duke it out for a winning title. Yesterday was the one-year anniversary, and the challenge was Sips & Bites. Each of the three teams were tasked with concocting a craft cocktail to pair with a culinary piece that would perfectly harmonize it. In terms of judging these folks on their dishes—I had no business sitting at that head table next to the host restaurant manager, a marketing guru for U.S. Foods, and a previous CFC winner and top ten best sandwich-claimer at the World Food Championship in Vegas last week. But I was thrilled to be a part of it, so I did my best to put my knowledge to good use.
When it came to the cocktails, I had it covered. One team designed a dishwater-colored cocktail that tasted much better than its murkiness would imply. With a hint of St. Germain and a lemon zest to offset its sweetness, Grandma’s Kool-Aid was the only drink made without a tomato base—something I found interesting considering the other teams weren’t creating a dessert dish as their bite. They paired it with a small pork dish. The second drink, a Pinchelada, was a classic beer-and-tomato-juice Michelada, only with the team's own personal twist, and was paired with plantain nachos. The third drink was a lot more basic than the resta Bloody Mary. The third team—the winnerspaired their basic Bloody with a piece of fried shrimp and an apricot jam of some sort. 
What I adore about Culinary Fight Club and their mission, Fight2Feed. A mission to help fight hunger all over Chicago, last month they set out with a goal to feed 500 hungry Chicagoans. Quickly surpassing that goal, the team eventually raised enough donated food to feed over one thousand. Proceeds from each month’s Culinary Fight Club go to making these meals, and it wouldn't be possible without the team they've built. Anthony Martorina, cheferee and judge says, "We raise money by having chefs and home cooks performing a culinary throwdown. Then the money we raise is being used to try and knock out hunger in our city." 


Here's to you.

Friday, November 14, 2014

INFOGRAPHIC: Analysis of U.S. Food Waste Now Available


Food Marketing Institute (FMI), Grocery Manufacturers Association (GMA) and the National Restaurant Association (NRA) represent three big trade associations tackling one big problem: food waste.

These trade associations representing the nation’s food retailers, manufacturers and restaurants have recently announced the key findings of a new study they’re calling the 2014 Analysis of U.S. Food Waste Among Manufacturers, Retailers and Restaurants. Prepared by BSR for the Food Waste Reduction Alliance, the information and data is presented in a set of infographics to offer context and explanation around the respective industry waste streams.

Accurate assessments of the volume of food waste being produced by each sector are essential in moving forward and creating a more efficient and sustainable food system.

To start, only 75 percent of food waste in restaurants is regularly tracked.  Beyond that, 22 percent donate leftover food to food banks or other charitable organizations. And though recycling is another option, 64 percent of respondents said that there are strong barriers to donating, and even more (92 percent) said there are even barriers to recycling food waste.

For manufacturers, retailers and foodservice professionals, an understanding of the sheer size of waste is fundamental to affecting meaningful reductions.

For a more in depth look into food waste in all three sectors, check out the Food Waste Alliance’s infographics here.

FMI, GMA and NRA make up the Food Waste Reduction Alliance, an industry-led initiative focused on reducing food waste by increasing food donation and sending unavoidable food waste to productive use (energy, composting) and away from landfills. For more information and the complete report visit www.foodwastealliance.org

Thursday, November 6, 2014

Bartender's Corner: A look into the beer and spirits industry

[Tequila (book)worm]
Adult beverage education

By Sam Ujvary

TIPS

Selling and serving alcohol anywhere is a huge responsibility. It's not simply an exchange of money for a shot of whiskey in the hopes that there will be a 20 percent tip attached—at least it shouldn't be. The person on the other side of that bar where you're sitting should be knowledgeable of their product, relatively personable, and preferably, should have some kind of alcohol certification.
In many establishments in most states, many bars and insurance companies require staff members to have some sort of certification. I used to bartend at a large hotel in Chicago, and by Illinois state law, I had to be TIPS (Training for Intervention Procedures) certified. In fact, TIPS alcoholic beverage server training is now mandatory in many states. As an employee who was serving liquor, I had to understand what to do in the event of an alcohol-related incident, and I had to learn what was and was not considered to be illegal, how to spot potentially illegal activity or questionable behavior, and how to prevent it if possible. While I was sitting through the three-hour training seminar, I looked around at my new co-workers. Most of them seemed extremely bored, which didn't particularly sit well with me. Sure, this stuff seemed monotonous, but when it was time to take the test at the end of the session, most of them didn't know that serving a Jack & Coke to a pregnant woman wasn't illegal. I started looking at this from my future patrons' perspective. I wouldn't want to be sitting at a bar and have someone serving me who didn't know how to tell the guy next to me that he's had enough and to take away his car keys. I like that now I know how to spot a 20-year-old who entered the bar through false pretenses, and I like that I learned how to develop some fundamental social skills to prevent potential trageties.
The point of these programs is to prevent over consumption, underage drinking and drunk driving. As an added bonus, it's a good certification to include on resumes. With TIPS, your certification is only valid for three years, but I've walked away with some know-hows that I'll always remember. TIPS training is currently accepted in the following states:

Arkansas, California, Colorado (not RVP approved), Connecticut, Florida, Georgia, Idaho, Illinois Basset Approved, Iowa, Kansas, Kentucky, Massachusetts, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Jersey, New York, North Carolina, North Dakota, Ohio, Oklahoma, Pennsylvania, Rhode Island, Utah Beverage Server, Virginia, Washington State, West Virginia, Wisconsin (Bartenders License) and Wyoming. 


Here's to you.

Friday, October 31, 2014

Bartender's Corner: A look into the beer and spirits industry

[Chasers]
[Ghost] traveling with alcohol enthusiasts

By Sam Ujvary

Bobby Mackey's


Bars are a $24 billion/year industry, and most of us who are 21 and older understand that. But what we never think aboutexcept during this time of yearis how bars are so popular, that many patrons have since passed on. In honor of Halloween, this is the story of a place used to having supernatural regulars.
I sometimes like to watch T.V. shows like Scariest Places on Earth or haunted shows on the Travel Channel, especially when bars are involved. I don't necessarily believe everything those being interviewed say, but I enjoy the tales and back stories of how these establishments became haunted. Having attended arguably the most haunted campus in AmericaOhio Universityyou can't not be interested in this kind of stuff. 
On a long and winding road in Wilder, KY lies a popular local bar known for its entertainment, Bobby Mackey's Music World. I recently watched a Ghost Adventures repeat on the Travel Channel where the hosts show up to the infamously haunted venue and attempt to summon the dead. There are several backstories involved in the haunting of Bobby Mackey's what was once a slaughterhouse was used as a supposed sacrificial ritual site. Shortly after, a killing occurred and one of the parties held accountable promised to haunt the area forever. Once the slaughterhouse was demolished, a new speakeasy was built in its place during prohibition. A speakeasy that was perhaps too popular, as it drew the attention of local Cincinnati mobsters who wanted to overtake the establishment. Refusing the relinquish, legend has it that violence quickly escalated, leaving more individuals who refused to cross over. 
Nearly 20 years later, a new nightclub, Latin Quarter, opened in the building, and shortly after, a tragic Romeo and Juliet story unfolded. The owner's daughter fell in love with a singer, but her father didn't approve, and made him disappear. Once his daughter found out, she took both her father's and her own lifeleaving all to haunt the building. In 1978, Bobby Mackey opened the doors of his self-titled nightclub, and he, along with much of his staff, have witnessed paranormal encounters ever since. Perhaps the most intriguing part of this, is that the singer from the Latin Quarter story shares the same name as the current owner, and the bar itself.
If you like bars, history, and questionable stories, I encourage you to spend this eerie holiday learning more about your favorite local establishments and their possible haunted histories. 

Here's to you.

Wednesday, October 29, 2014

RAINBOW TROUT, FANTASTIQUE

The French are passionate about their food, and trout has always played a prominent role in their cuisine. Today, French-inspired bistros, cafés and brasseries have experienced a resurgence across the US, and many are featuring rainbow trout on the menu. Its delicate flavor and tender texture lends itself perfectly to classic herbs and seasonings, sauces and French-inspired sides.


And when establishments look for freshness and value, they look to Clear Spring Foods,which provides a number of cuts and sizes including Clear∙Cuts─ the only 100-percent guaranteed boneless rainbow trout fillets available in the market today.


Menu Watch
Anis Bistro, located in Atlanta, offers “a taste of Provence in the heart of Buckhead.” This charming casual bistro’s vision is to transport its patrons to the South of France. Its traditional French fare strives to include the most authentic ingredients – from wines and cheeses to seafood specialties such as trout. In fact, a staple menu item, Truite Meunière, features pan-roasted trout and wilted greens with marinated artichokes, capers and lemon browned butter.And to the west, the Bistro Vendôme in Denver pan-sears its Idaho rainbow trout with caramelized fennel, haricot vert and grape Sauce Vierge for an impressive finish, calling this menu creation Truite avec Raisins. For more traditional presentations where the delicate, mild flavor of the trout emanates through, look to the Harbor House, lakeside in Milwaukee, or Brasserieby niche, not far south in St. Louis. Both prepare their rainbow trout simply, yet wonderfully with almonds and tender green beans.


VERSATILE PREPARATION
Clear Springs Rainbow Trout is the perfect foundation for creating signature appetizers and entrées.
Hot Smoking rainbow trout lightly over birch wood is a flavorful technique. Enhance smoked trout with juniper berries and serve with a creamed horseradish sauce and cranberries for a European flair. Hot smoking both “smokes and cooks the trout at the same time.” This process requires much less time and effort than cold smoking.
wine sauce provides great aromas and flavors for easy-to-prepare entrées. Cooking trout directly in a wine sauce is effortless, and any semi-dry white wine is a good choice, whether accompanying the dish or during preparation.
MARINATE trout in a combination of herbs and nut-infused oil vinaigrettes to put your own signature touch on your menu and leave lasting impressions on every guest.
From smoked to sautéed, dusted to crusted, rainbow trout offers the ultimate in menu versatility and a great choice in addition to,or as a substitute for, other seafood items.

Be sure to visit clearsprings.com for additional menu ideas!

Friday, October 24, 2014

Bartender's Corner: A look into the beer and spirits industry

[Chasers]
Traveling with alcohol enthusiasts

By Sam Ujvary

Attaboy


Earlier this week, I was in New York and wanted to explore my immediate surroundings. I made a friend escort me around the Lower East Side where I was staying and had minimal requirements: It had to be somewhere I've never been before (anywhere) and it had to be outside of the four walls at which I had been aimlessly gazing (also anywhere). He brought me to this little unadorned door on Eldridge Street that's as hidden as Platform Nine and Three-Quarters. Ring a buzzer and step behind the black velvet curtain—you've entered some sort of 1950s Film Noir haven. On the other side of a window that reads “Tailoring Alterations” is a quaint, dimly-lit speakeasy. If you've read our previous post on prohibition, you know my love of all things Capone, all things whiskey, and all things bootleg-inspired.
The unassuming, low-key lounge eliminated the decision-making process when they eradicated the menu. Instead, the bartenders design a beverage around your taste buds' current desire. If there's one thing I love, it's not making decisions. If there's one thing I love more, it's not making decisions and ending up with a perfectly crafted cocktail in front of me. This one, a glorious whiskey-strawberry-chocolate-bitters concoction hit the proverbial nail on the head. As I was sitting at the bar watching the bartender make off-the-cuff drinks for a heavy Monday night crowd, I thought, these guys really get it.The speakeasy and no-menu concepts may not be new, but they're not going anywhere either. In a city where hidden doors and underground gems are plentiful, if you really know what you're doing when you open a bar, most signs will still always point toward success. I don't know much about New York hotspots, but I know cocktails. And I couldn't be happier that the admiration for the craft is continuing to snowball so that alcohol education know-it-alls, ingredient aficionados and meticulous mixologists can continue to spread the love. For these liquid culinary masters—I'll be your craft guinea pig any day.

Here's to you.

Thursday, October 23, 2014

What you need to know about Maine Lobster is right at your fingertips

Experience the world of Maine Lobster through a free online learning experience for professional chefs and foodies alike.

With quite a prestigious presence on menus and plates around the world, the Maine lobster has certainly marked its territory. With a sweet flavor all its own, the shellfish has made its way from Northeast dockside restaurants to established kitchens and food service operations. Because of its popularity and ability to update classics, the Culinary Institute of America has teamed up with the Maine Lobster Marketing Collaborative (MLMC) to offer a free online learning course titled “The Professional Chef Discovers Maine Lobster."

The program truly provides a crash course on the versatility and use of lobster, including chef-tested recipes, which are all downloadable and demonstrated in streaming HD by CIA Chef Scott Samuel and other special guests. The course also explores how to tell the difference between hard and soft shell lobsters, how to efficiently shell a lobster and extract the meat, how to find and use lobster roe, how to pair wine with lobster, and how to prepare a variety of contemporary dishes using the Maine favorite. The content is designed to be suitable for both foodservice professionals and food enthusiasts, so all are welcome.

Through this partnership and guide, you’ll also get a more in-depth look into the world of Maine fisheries—think maintaining sustainability, catching Maine lobsters, estimating meat yield, etc.

“Maine lobster brings decadence to the menu and is a treat for any chef to work with,” says Chef Samuel. “I developed the recipes in this series to celebrate and complement Maine lobster’s famously sweet flavor.” Among the recipes demonstrated in this online culinary course are bisque, lobster cakes, rolls, risotto, and more.

Sponsored by the MLMC, the free online learning program takes viewers to the coastal waters of Maine where lobstermen and women pull up their catch, and straight into the kitchens of the CIA’s Greystone campus. MLMC represents more than 5,000 lobstermen and women, 300 dealers and 15 processors as a statewide organization.

“The Professional Chef Discovers Maine Lobster” was produced by the CIA’s digital media team, which (did we mention?) has won two James Beard Awards for Best Webcast. To learn more about the online learning experience, be sure to visit ciaprochef.com/mainelobster.

-Megan O'Neill