Tuesday, February 24, 2015

Chef's Stirrings eNewsletter, February 23, 2015


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 visit Chef's Stirrings blog.

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Chef Magazine is also available digitally. If you would like to view the 2015 January/February digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.
In this issue of Chef's Stirrings:
Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine

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

Bauscher Hepp, Inc. Announces Opening of New Showroom 
Bauscher Hepp, Inc. is excited to announce the opening of a brand new showroom in Chicago's booming Fulton Market Innovation District. The new showroom has been created in partnership with The Hode Group, a manufacturer representative company providing products & services to catering, healthcare, hotel, and restaurant professionals, as well as Chef Works, a uniform company for the hospitality industry.

The new showroom, located at 1048 West Fulton Market, boasts a 1400 square foot display space, a rooftop patio for entertaining and events, as well as a 1400 square foot storage space in the basement. The elegant presentation of all five of the company's European brands will give clients a first class opportunity to select and build the best tabletop option from Bauscher Hepp's extensive portfolio.

This is the company's second new showroom in the last year. In January 2014 Bauscher Hepp, Inc. announced that they would be relocating their corporate office that includes a 3400 square foot showroom and event space to support growing sales and headcount. The choice to build a second showroom in Chicago stems from the strong business relationships developed by Vice President of National Accounts MaryAgnes Raulston. "Chicago is an amazing city for hotels and restaurants…the growth is unbelievable. Locating our showroom in the heart of the old meatpacking district and just a few blocks from the Randolph Street restaurant row is proving to be extremely successful. Chicago is a great city to visit and an easy place for customers to fly into when looking for new tabletop ideas and inspirations."

@Chef_Mag Named Number One Restaurant Insider to Follow on Twitter 
With its bite-sized messages and mobile capabilities, Twitter is a great way to keep up with trends and news in the ever-changing food industry, 140 characters at a time. Here's a look at ten restaurant insiders including taste-makers, trade publications, food critics and others to help you stay current on all things food.

1. @Chef_Mag: The official Twitter feed of the magazine for executive chefs and food service professionals shares news and opinions from across the industry. The stream also includes a curated selection of other food resources from across the web.

To view the entire list of the top ten please click HERE.

Hestan Commercial Kicks Off 
Chinese American entrepreneur Stanley Cheng, founder of the largest cookware company in the U.S., is unveiling his latest culinary enterprise, Hestan Commercial. Cheng will open a state-of-the-art 70,000 square-foot facility aimed at producing the most advanced commercial kitchen appliances available. Cheng established the Meyer Corporation that makes iconic cookware brands including Anolon®, Circulon® and Farberware®.

Built entirely in the USA and with six utility patents and five design patents pending, Hestan Commercial is a contemporary kitchen line designed with input from some of the world's top chefs and leading kitchen designers. The industrial series is slated to roll out in spring; the outdoor and residential collection will follow in 2016.

Chef Thomas Keller was drawn to partner with Hestan Commercial Appliances because of his ardent support of American based manufacturers and entrepreneurs. Hestan's commitment to excellence in design, a principle synonymous with his restaurants, including The French Laundry and Per Se is another key component to this partnership.

Hestan Commercial's lineup includes freestanding ranges, island suites, countertop equipment, convection ovens, griddles, char broilers, French tops, hot tops, planchas, salamanders, cheesemelters, fryers, pasta cookers and refrigerated bases.

Second Harvest Food Bank Receives Donation of Truckload of Chicken from Tyson Foods and Champions for Kids
Champions for Kids and Tyson Foods, Inc. donated a truckload of chicken to the Second Harvest Food Bank of Northwest North Carolina. The food bank provides food assistance to 300,000 in the region; nearly one-third of those are children. The donation is one of two donation events in fulfillment of the second annual "Be a Hunger Hero" campaign.

Meat and poultry are nutrient dense foods and, according to health experts, can be especially helpful to people who need more protein including children and seniors. According to food banks nationwide, meat is the most requested and least available food item.

"Champions for Kids is proud to partner with Tyson Foods in a shared effort to help meet the needs of children and families across America," said Adelaide Schaeffer, President and CEO of Champions for Kids. "When you give time or resources to your local food bank, you not only help families in your community—you can also amplify your impact by teaching your children the importance of giving to others in need and fostering a lifelong habit of generosity."

Tyson Foods has been an active participant in the fight against hunger for a decade, donating nearly 100 million pounds of protein, or the equivalent of 300 million meals. The company partners with Share Our Strength, Lift Up America, Feeding America, and the League of United Latin American Citizens to raise awareness and help feed the hungry across the nation. The company's current "KNOW Hunger" campaign is focused on helping more people understand and join the effort to eliminate hunger in America.

All Trends & News from the Culinary World in Chef Magazine's January/February Digital Issue - Read Now
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Wednesday, January 14, 2015

SEAFOOD – THE PROTEIN OF LENT

No other time of the year is seafood consumption higher than during Lent. As the Lenten season fast approaches, Catholics and other Christian faiths begin preparations for the 40-day period of fasting, prayer and repentance. As some consumers plan their meatless, seafood-rich meals accordingly at home during this period,they’re also seeking protein alternatives while away from home, whether out dining at their favorite establishment or at the cafeteria during their workday. 


Beginning February 18 and ending before Easter Sunday which falls on April 5, Chefs have an ample opportunity to create delicious, signature dishes and promote their Lenten specials in order to benefit from a boost in seafood sales. With its mild flavor and tender texture, Rainbow Trout is a great choice for crafting exceptional Lenten entrees. And, Clear Springs® Clear∙Cuts® rainbow trout fillets provide that perfect base for observing Lent. They’re the only 100% boneless rainbow trout on the market and are available in natural fillet and butterfly style for application flexibility and ultimate convenience.

ENDLESS WAYS TO INDULGE (without feeling guilty)
From hot smoking to char-grilling and dusted to crusted, rainbow trout lends itself to a variety of preparation methods, and it accents the flavors of marinades, sauces and seasonings – making it an extremely versatile protein. By blending textures and flavors such as crunchy and creamy, sweet and spicy, citrus and Cajun– chefs can create a memorable experience for their guests.

To help inspire your creativity, here are some festive menu ideas: Pouched Rainbow Trout in tin foil with fresh vegetables, Rainbow Trout Almondine or Rainbow Trout with Lemongrass and Apple Pearls. Try seasoning trout with lime, chives, olive oil and salt and pepper, baking, and then serving atop crusty bread. Or, smoke Rainbow Trout and serve as a salad with an avocado dressing.


Any way you serve it this Lenten season, trust Clear Springs’ quality to create signature entrees you can be proud to plate for your guests. Visit clearsprings.com for recipes and more. 

Friday, January 9, 2015

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

[Trademasters]
Profiling the leaders of the pack
By Sam Ujvary

Bungalow 23

It's been cold outside, so I've been on an at-home cocktail mixers kick lately. I've been reading about and trying culinary-inspired mixers that will make my drinks taste like I spent at least 10 minutes developing and executing a concept. Basically, ingredients for drinks that will make my guests think I'm the best at-home bartender they've ever met. Enter, Bungalow 23. I've met these guys at a few different shows, and I find myself talking to them about their products over and over. The three flavorsPear Ginger Martini, Blueberry Lemon Drop, and Prickly Pear Margaritaoffer vastly different flavors to suit any cocktail desire.
Pear Ginger Martini offers a fruity mix that's set against a spicy ginger flavor with a crisp finish, brightened by a finishing lemon and lemongrass flavor.
Limes and oranges lay the foundation of the classic Prickly Pear Margarita flavor. Agave nectar adds a sweetness and a pinch of cilantro offsets the feature ingredient, prickly pear. The pear adds a complexity to the mix, giving a new twist to the classic margarita drink.
My personal favorite, Blueberry Lemon Drop, is made of the simplest combination of lemons, lemongrass, lavender and blueberries. So good you could drink it alone or with a splash of club soda, Blueberry Lemon Drop has a crisp tasteperfect for a summer day.
Winner of one Gold and two Silver Medals at the 2014 San Francisco World Spirits Competition, and two Platinum and one Gold Medal at the SIP Awards, Bungalow 23's line of cocktail mixers is a great line to have at home or stocked at the bar.

Friday, December 5, 2014

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

[Mixers]
Events and noteworthy news

By Sam Ujvary

Drink Local


A couple weeks ago, I went to an event, Drink Local Chicago. Hosted by Social Power Hour, the event, self-explanatory, consisted of local wineries, breweries and distilleries coming together for a massive tasting for the public. How brilliant, promoting the companies that don't have a massive marketing budget and may not be a household name. These are handcrafted products getting their name (and product) out there, and encouraging local citizens to become more a part of their community, all while enjoying a local wine, new beer or small batch whiskey. In such a populated city with endless options, it's really nice to go to a place where I can see which companies are growing, brewing and distilling around me, and it's even better to get to know those doing the growing, brewing and distilling. Much like this Made in the U.S. and buying local trend Americans have been embracing lately, it's nice that the craft industry is running with the idea as well.

Some of the notable companies, Potosi Brewing, Next Star Vodka, Carson's Brewery and Widmer Brothers Brewing joined other well-known players in the beer and spirits game like Rogue and Koval.

The one-day showcase of all things Chicago brought together local vendors in an intimate setting. Hopefully, by this time next year, more Chicagoans will learn of this event, and more local companies will want to partake in giving us a proper education of what goes on around us in the wine, beer and spirits world.

Chicago, here's to you.

Monday, December 1, 2014

Drago's Seafood Founders Honored with Lifetime Achievement Award


This November, a woman near and dear to the New Orleans culinary scene was once again celebrated through a lifetime achievement award in her name. The New Orleans Wine & Food Experience (NOWFE) presented the 2014 Ella Brennan Lifetime Achievement Award in Hospitality to Drago and Klara Cvitanovich, the beloved founders of Drago’s Seafood Restaurant.


Klara Cvitanovich, photo courtesy of Andrea Mabry Photography

“As the newest member of the NOWFE Board of Directors, I am extremely proud to be presenting this award in honor of my aunt, Ella Brennan,” says Lauren Brennan Brower, owner and managing partner of Dickie Brennan & Co. “The Cvitanovich’s are perfect examples of what this award represents: hard work and a lifelong passion for our industry.”

Born in Yugoslavia before immigrating to the U.S., the Cvitanovich’s met in the mid-1950’s during a Mardi Gras celebration, a fitting inauguration of the love they share for the community. They opened Drago’s Seafood Restaurant in the late 60's, and have since been an integral part of the hospitality industry, serving the greater New Orleans community through service, philanthropy and their charbroiled oyster empire. For 45 years they have made this region stronger, safer and more united--in the weeks following Katrina, Drago's gave away more than 77,000 meals.  
“We are humbled by this award, yet it is our honor to serve our communities and our neighbors, especially in times of need,” says Mr. Cvitanovich. “We are committed to continuing our support of local nonprofits and the people of this region.”
National World War II Museum, photo
courtesy of Andrea Mabry Photography
The gala, which took place Thursday, November 13 at the National World War II Museum, celebrated the husband-wife team for their incredible passion while entertaining guests with the NOCCA Jazz Ensemble and participating restaurants, including Emeril’s (Emeril Lagasse being a loving acolyte of Miss Ella Brennan herself), Commander’s Palace, Palace CafĂ©, and Mr. B’s Bistro (all Brennan family staples), Acme Oyster House, and more.

Like past winners, who include Chef Paul Prudhomme (he got his start at Commander's Palace), philanthropist Bill Goldring, and Chef Leah Chase, the Lifetime Achievement in Hospitality Award embodies Ella Brennan’s deep passion and commitment, which has made a significant and longstanding impact on the New Orleans hospitality industry. This is what the Cvitanovich’s stand for.


A commitment through extraordinary leadership and a profound love for this culinary scene is what perfectly exemplifies this award, and through it, celebrates Ella Brennan’s contribution to New Orleans, and the foodservice industry as a whole.


Miss Ella Brennan, matriarch of the celebrated New Orleans restaurant family, is regarded as one of the most revolutionary restaurateurs in the world. She read, she researched, she talked and interacted, and most importantly, she listened, all while packaging the Creole charm into the stomachs of hungry New Orleans visitors and locals alike. Years later, three generations of Brennan’s, who have also experienced a rift in the family, control one of the most iconic restaurant lines in not only New Orleans history, but American history. With more than 17 establishments, the Brennan family, guided by their matriarch, Miss Ella, turned the city into an exciting eating destination.

-Megan O'Neill


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