Chef's Stirrings e-Newsletter, December 17, 2012
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In this issue of Chef's Stirrings:
What's Hot in 2013 Culinary Forecast Predicts Menu Trends
The National Restaurant Association (NRA) each year prepares its "What's Hot" culinary forecast of menu trends for the coming year. The NRA surveyed more than 1,800 professional chefs – members of the American Culinary Federation (ACF) – to find that children's nutrition and local sourcing will continue to be the hottest trends on restaurant menus in 2013. The food menu trends for 2013 are: locally sourced meats and seafood; locally grown produce; healthful kids' meals; environmental sustainability as a culinary theme; children's nutrition as a culinary theme; new cuts of meat (e.g. Denver steak, pork flat iron, teres major); hyper-local sourcing (e.g. restaurant gardens); gluten-free cuisine; sustainable seafood; and whole grain items in kids' meals.
"It is encouraging to see that children's nutrition remains a top priority for chefs and that they continue to put their creativity in healthful kids meals to work on restaurant menus," said Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. "We have seen an increasing interest in health and nutrition among consumers over the last several years, and that interest is also extended to children's menus, which has helped make our Kids LiveWell program so successful."
This year, the NRA also surveyed nearly 200 professional bartenders – members of the United States Bartenders' Guild (USBG). The top 10 drink menu trends for 2013 are: onsite barrel-aged drinks; food-liquor/cocktail pairings; culinary cocktails (e.g. savory, fresh ingredients); micro-distilled/artisan liquor; locally produced spirits; locally sourced fruit/berries/produce; beer sommeliers/Cicerones; regional signature cocktails; beer-based cocktails; and locally produced beer.
Also included in the surveys were questions about other restaurant and bar trends. More than half (55 percent) of the chefs surveyed said they always make efforts to adjust dishes and recipes to be more healthful, while 37 percent said they cook with nutrition in mind, but that not all recipes are easily adjusted.
For complete What's Hot in 2012 survey results, video and downloadable images, visit www.restaurant.org/foodtrends.
The Future of Food According to Farmer Lee Jones
Farmer Lee Jones never expected his family's farming business to lead to experiences like judgingIron Chef America, receiving the culinary industry's most prestigious honor - a James Beard Award, participating in Google's Innovation Lab for Food Experiences, or a TV appearance with First Lady Michelle Obama. But, over the past 30 years, Farmer Jones' connection to the world's most cutting-edge chefs has taught this Ohio farmer a lot about the direction of agriculture and the culinary industry – where they've been and where they're going.
Much of what Farmer Jones and the team at The Chef's Garden do is revive old agricultural traditions. "My dad has a saying about our approach to farming at The Chef's Garden. 'All we're doing is trying to get as good as the farmers were 100 years ago,'" explains Farmer Jones. It was a time before chemicals and synthetic materials were used in agriculture, and it's the approach demanded by the chefs they supply.
However, while the farm does is deeply rooted in traditions of the past, Farmer Jones always has his pulse on the future of food. Farmer Jones' perspective has been shaped by a lifelong career of leading innovation in the agricultural industry and working with chefs who drive the culinary trends.
Farmer Jones recently participated in a panel at The Institute of Culinary Education in New York City to discuss this topic alongside Dr. Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University; Nation's Restaurant News Food Editor Bret Thorn and other contributors to the Oxford Encyclopedia of Food and Drink in America. The panel discussion was lively, covering topics like preservation of fresh water and the impact of post-harvest handling on nutrition.
"It costs more to produce food the right way," explains Farmer Jones, "but we can either pay now or pay later. Health care costs in this country are staggering, and I believe the poor nutritional value of the foods we eat is a big part of that. One reason is that foods begin to lose nutrition after they're harvested and even more so if they're highly processed. I am confident that with increased education and awareness, consumers will begin to recognize the value in food grown with consideration for their health and the health of the environment."
For more information or to read more about The Chef's Garden and owner Farmer Lee Jones, please visit www.chefs-garden.com.
Master-Bilt Adds Glass and Remote Refrigeration Models to Bottom Mount Open Air (BMOA) Display Merchandisers
Master-Bilt, manufacturer of a full line of premier commercial refrigeration systems, introduces new options for one of its most popular models. The popular Bottom Mount Open Air (BMOA) Display Merchandisers are now available in glass end BMOA-GE and remote refrigeration BMOA-R models.
These "grab and go" merchandisers increase pack-out and product visibility space with 17"-deep shelving. The new BMOA-GE glass end models provide greater visual impact and unlimited product grouping opportunities for powerful visual displays. The BMOA-R models offer remote refrigeration systems to take heat and noise out of the sales area, which lowers the air conditioning load, resulting in less energy usage. The glass-end and remote refrigeration BMOA models include three tiers of LED-lighted, adjustable two position shelves with price tag molding. An electronically controlled monitoring system monitors the defrost functions from a front panel interface.
Additionally, the system provides an audible and visible alarm and eliminates room thermostat, defrost terminations/fan delay control, defrost timer and digital thermometer or other temperature indicators. Merchandisers offer the standard limited three year extended compressor warranty and two year limited parts and labor warranty.
The Fish Theme For The Bocuse d'or Revealed
The candidates participating in the Bocuse d'Or 2013 will be required to cook Turbot Label Rouge and European Blue Lobster. This information was announced on November 26th 2012 by GL events Exhibitions - the organizers of the contest. The Fish theme, revealed to the candidates only two months ahead of the event, will be the highlight of an entirely redesigned gastronomy show.
In order to encourage the Chefs to display even more creativity and spontaneity, the rules of the Bocuse d'Or contest change in 2013. The Fish theme (Turbot Label Rouge and European Blue Lobster, supplied by METRO Cash & Carry France) has only just been announced to the teams. In 2011, the candidates were able to practice their recipes six months before the contest took place.
The objective of this new point in the rules is to leave more room for improvisation on the day of the contest and to introduce more spontaneity and creativity.
What Has Changed
- On the eve of the contest, the candidates will have 30 minutes to choose seasonal fruit and vegetables from the five continents market. They will use these produce and ingredients to prepare two of the three garnishes imposed on the day of the contest.
- To highlight the different national culinary heritages and encourage diversity, the third garnish will be typical of the candidates' respective countries. This new point should lead to the introduction of local produce and ingredients, as yet unseen in the history of the Bocuse d'Or.
- After having acquired the produce and ingredients from the market, the candidates, together with their coach and commis, will have one hour in which to design and write down the recipe for their dish.
- In order to remain close to the actual restaurant environment, the candidates will be required to prepare 14 plates (not trays as in the previous editions).
The contest takes place on Tuesday 29th and Wednesday 30th January 2013. In each of the contest kitchens, the candidates and their commis prepare a meat recipe, presented on a tray, as well as 14 plates for the fish recipe, each accompanied by three garnishes. During 5 hours and 35 minutes, with the support of their coaches and facing the audience, the candidates will give their very best in an attempt to win the much sought after Bocuse d'Or.
The product to be used for the Meat theme has been known since the selection events: Fillet of Irish Beef - Irish pastures quality assurance, with feather blade, cheek and tail, supplied by Bord Bia.
For more information, please visit www.bocusedor-lyon.com.
KRAFT YES Pack Launches a 4/1-Gallon Case Offering
KRAFT Foodservice introduces a new 4/1-gallon case of the innovative KRAFT YES Pack to meet the growing needs of medium- to high-volume operators. The popular KRAFT YES Pack, which launched in January 2012, was previously only available in a 2/1-gallon case. With new size options, operators can meet customer demands by offering the top-selling salad dressing flavors from KRAFT Foodservice.
These flavors include:
- Ranch
- Creamy Caesar
- Thousand Island
- Blue Cheese
- Golden Italian
- Balsamic Vinaigrette
- Honey Dijon
This innovative packaging will help operators yield up to 99% of the dressing inside and avoid the messy scraping and dangerous cutting that is often associated with traditional one-gallon jugs. Top and bottom handles on the package provide faster and more accurate pouring with reduced spillage. In addition, the unique eco-friendly design can reduce solid waste and costs associated with waste removal.
The new 4/1-gallon case is the ideal size to meet the demands of high-volume operators, while the 2/1-gallon case of KRAFT YES Pack continues to meet the needs of low-volume operations.
Women Chefs & Restaurateurs Celebrates 20 Years in San Francisco
Women Chefs & Restaurateurs (WCR) will be holding their annual conference January 16 – 18, 2013 at the Sir Francis Drake Hotel. The conference brings members together for three days of education, networking, dining and culinary tours designed to showcase the Bay Area culinary scene.
The conference kicks off on Wednesday, January 16 with an array of culinary tours such as "East Bay Gourmet: The Gourmet Ghetto and Beyond," "Chinatown Walking Tour" and "Taste the Mission Culinary Experience." The tours are optional events that can be added to any attendee's agenda. A Welcome Reception at Prospect restaurant launches the official opening of the conference, leading into the ever-popular Dine Around program.
Thursday morning begins with a Keynote Address by Nell Newman, of Newman's Own Organics, followed by three General Sessions, including a very special memorial tribute to Barbara Tropp, WCR's legendary founder. The bulk of the conference is comprised of an impressive lineup of Master Classes on Thursday and Friday. A full list of Master Classes and the conference brochure are available on the website womenchefs.org.
An exciting addition to this year's conference is a Celebrity Chef Culinary Competition featuring none other than WCR board member Elizabeth Falkner, along with several surprise celebrity chefs. These culinary luminaries will coach teams of conference attendees who will compete for first place in an epic culinary challenge.
Registration for the WCR's 2013 Conference is now open. Rates start at $445 (member, early bird pricing) and $725 (non-member, early bird pricing). Always working towards building membership, WCR encourages anyone interested in attending the conference to become a WCR member prior to registering for the conference.
Please visit womenchefs.org for more information.
Albacore Tuna Meet the Strong Demand for Healthy Seafood Offerings
Phillips Foodservice is pleased to introduce five varieties of Albacore Tuna to meet the strong demand for healthy seafood offerings across all channels of foodservice.
Phillips Albacore Tuna is available in five high-quality IVP/IQF frozen portion sizes, is harvested at a green fishery with strong sustainability initiatives and is sourced in Samoa from South Pacific stock that is not overfished.
The tuna is a new addition to the Sustainable Fisheries Program. Phillips provides funds to SFP in support of their global fisheries improvement. For each pound of Phillips Tuna purchased, Phillips will donate 3 cents to SFP for these initiatives.
For more information and to order today, visit phillipsfoodservice.com
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