Charles Pappas of Michael's Restaurant is the 2008 inductee into the Minnesota Restaurant Association's Hospitality Hall of Fame. The Minnesota Hospitality Hall of Fame was established to recognize those individuals who exemplify the professionalism and service of the industry. Inductees are nominated by their peers. Each inductee has given more than 20 years of service to the restaurant industry, been deemed "a legend" by their colleagues and influenced generations of restaurateurs.
Sysco Minnesota is the 2008 Minnesota Restaurant Association's Allied Vendor Of The Year. The Minnesota Restaurant Association's Allied Vendor of the Year Award is an annual award presented to an Allied member of the association who has demonstrated outstanding commitment to the industry and community.
Larry D'Amico, Richard D'Amico and Paul Smith with D'Amico & Partners were selected by the Minnesota Restaurant Association as the recipients of the Restaurateur Of The Year. Restaurateur Of The Year is selected by the association to recognize an individual's impact and contribution to the hospitality industry and their community on a state and local level. This individual must demonstrate staff development and retention as well as sustainability, longevity and a passion for the industry.
The Four Inns in St Paul was selected by the Minnesota Restaurant Association as the recipient of the Minnesota Restaurant Association Restaurant Of The Year. Restaurant of the Year is recognized by the association for providing outstanding customer service, continually exceeding guest expectations and distinguishing themselves as leaders in the industry. Restaurants are nominated for the award by their peers.
The National Restaurant Association reports that more than half of consumers get a little to-go help from restaurants to augment (or completely supply) their Thanksgiving feast. Additionally, a growing number of customers are putting down their aprons, driving to their favorite restaurant and letting chefs serve them a complete (and completely uncomplicated) spread.
No need to feel pressured. We're sure you've planned out plenty of great ideas and are ready to go for Nov. 27. But just in case you need a little extra inspiration, Chef Magazine and Stirrings have gathered a few tips.
Turkey
They call it Turkey Day for a reason. The Rockwellian centerpiece is often considered the most important part of the meal. If you're looking for a minor twist on the traditional or an all-out makeover of unexpected flavors, the National Turkey Federation is your source. For whole bird ideas, just search the recipe archives to find ones like New Orleans Bistro Deep Fried Turkey and Latino Lime Glazed Turkey with Chipotle Gravy. While you're on the Web site, check out the Foodservice Hotplate with more Thanksgiving tips.
Stuffing
Are goldenberries the new cranberries? Kopali Organics thinks so. This exotic raisin of the Amazon is a sweet and sour delicacy, and it's rich in vitamin A. The company's Supergood, Superfoods Goldenberries add a healthy flavorful spin on classic holiday faves to entice your health-minded Turkey Day customers.
Yield: 12 servings
2 qt. vegetable stock
3 c. wild rice, rinsed
Pinch sea salt
1 T. olive oil
6 large shallots, chopped
6 garlic cloves, minced
1 lb. white mushrooms, thinly sliced
1 T. soy sauce or wheat-free tamari
1 t. dried thyme
1/2 c. Kopali Organic Goldenberries
Freshly ground black pepper
1 c. chopped fresh parsley
2 qt. vegetable stock
1/3 c. chopped fresh sage
Method (1) Bring stock to a boil. Add rice and salt, and return to a boil. Reduce heat, cover and simmer for 35-45 minutes, or until the water is absorbed. Remove from heat. (2) Heat olive oil in a sauté pan, add the shallots and garlic and cook for about 10 minutes, or until golden. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms release their juices. (3) Add the soy or tamari, thyme and pepper. Continue to cook until the liquid evaporates. Transfer to a bowl with the rice. Add the golden berries, parsley and sage and toss to combine. Taste and adjust the seasonings, adding more pepper, if necessary.
Potatoes
Operators are challenged to prepare delicious, high-quality Thanksgiving potato dishes without increasing labor or cost. According to Simplot Foods, Idahoan potato products are easy to use and cost less per serving than scratch, frozen or refrigerated brands. The food cost for the recipe below is 70 cents per serving; if you menu these potatoes for $2.50, that's a gross profit of $1.80 per portion.
Yield: 13 servings (8 oz. each)
1 package (20.35 oz.) Idahoan REAL Au Gratin Casserole
12 oz. Italian sausage, crumbled, cooked
2 oz. green onion, sliced
1 t. garlic, minced
10 oz. chèvre cheese
2 1/2 qt. Water, boiling
Method (1) Combine the casserole, sausage, onions and garlic in a 4" half size steam table pan. (2) Whisk the chèvre cheese into the boiling water to evenly disperse. (3) Add the water to the potatoes; stir well to incorporate ingredients. (4) Cover with foil, and bake in a 400°F convection oven for 40 minutes. Remove foil, and continue to bake for 5 to 10 minutes until top is browned.
Condiment
Sweet creamery butter is delicious, but why not give bread service a little flair with a compound butter accompaniment? Plugrá offers up this version from its recent national recipe contest.
Yield: 32 servings (1 T. each)
1/2 lb. Plugrá European-Style Butter, unsalted, softened
1 T. fresh chives, chopped
1 T. fresh thyme leaves, chopped
1 t. garlic, minced
1/4 t. freshly ground black pepper
1/4 c. blue cheese crumbles (Maytag recommended)
3 T. walnuts, toasted and chopped
Method (1) In a mixer, whip Plugrá butter at medium speed until smooth and light. Fold in chives, thyme, garlic and pepper. Beat until combined, about 5 minutes. (2) Stir in blue cheese and walnuts. Beat for 1 minute until well-combined. (3) Remove butter from bowl. Spoon onto parchment paper. Roll into a log, using edge of baking sheet to form a tight log. Chill for 2 hours before portioning and serving.
Drinks
"Keep it simple" is a holiday mantra for chefs and consumers alike. Wild Turkey bourbon suggests a fun garnish to turn everyday spirits into festive drinks.
Thanksgiving 101
Wild Turkey 101 bourbon
Ice cubes
2 cranberries
1 spring rosemary
Method (1) Serve Wild Turkey 101 over ice in a rocks glass. (2) Skewer cranberries on rosemary sprig for a garnish.
The ultimate indulgence: dessert in drink form. But for Thanksgiving, Three Olives Vodka suggests retiring the Chocolate Martini (temporarily, of course) for something a little more festive. Now guests can have their pie, and drink it, too.
Yield: 1 drink
Honey, as needed
Graham cracker crumbs, as needed
1 oz. milk
2 T. pumpkin purée
Ice cubes, as needed
1 1/2 oz. Three-O Vanilla vodka
1 1/2 oz. crème de cacao
Method (1) Using a small amount of honey, rim martini glass with graham cracker crumbs. (2) Shake milk and pumpkin purée over ice to combine. Pour in remaining ingredients, and shake well. (3) Strain into prepared martini glass.
Dessert
To make sure the end of the meal is just as spectacular as the first bite, Sara Lee Foodservice offers Chef Pierre Pre-Sliced Pies for the holidays and beyond. With these thaw-and-serve desserts, you'll reduce waste and get improved pie appearance with fewer broken crimps and even slices every time. The pies are available in tantalizing (and holiday-appropriate flavors) like Pumpkin, Pecan and Sweet Potato. The Dutch Apple Hi Pie (pictured) is made with apples picked at the peak ripeness, which are then quick-frozen and mixed with sugar and spices to create a natural-juice pie with more than 1 pound of fruit.
Are you doing something creative for Thanksgiving at your restaurant? Post about it in the comments section.
The North American Association of Food Equipment Manufacturers (NAFEM) announced three business leaders with unique perspectives will headline education at the NAFEM Show, Feb. 5 to 7, 2009, at the Orange County Convention Center, Orlando, Fla.The complimentary education program features: Gary Hirshberg, president and "CE-Yo," Stonyfield Farm; Madison Mount, associate partner, Ideo; and Harry Balzer, vice president, The NPD Group.
Hirshberg opens the education program with his session on sustainability. As head of the world's leading organic yogurt producer, with $320 million in annual sales, he's living proof that environmental commitment makes for a healthier planet and healthier bottom line. Drawing from his experience growing Stonyfield Farm from a seven-cow start-up, as well as the examples of like-minded companies, Hirshberg presents stunning evidence that business not only can save the planet, but is able to simultaneously deliver higher growth and superior profits as well.
Using a human-centered approach to innovation within the food and beverage industry means exploring functional connections between people and consumption. With examples from fieldwork and human-focused research, Mount discusses how IDEO has sought to understand the evolving issues of the day and use them to help companies grow strategically and develop new products.
A national expert commentator on food and diet trends, Balzer helps attendees look into the industry's future, make smarter business decisions and gain insight to address the ever-changing marketplace. This session also provides insight into actual consumption behavior and how it is changing. Balzer examines in-home and away-from-home food and beverage consumption, and addresses the impacts of health, nutrition, demographic shifts and economic factors on consumer behavior related to foods and beverages.
Following each session, a panel of industry experts puts the macro issue under a microscope for a segment-specific view. During each panel session, participants provide a brief (5-10 minute), industry-specific presentation, followed by a healthy dose of Q&A.
For more information or to register for the NAFEM Show, visit www.nafem.org/thenafemshow.
American Humane Certified food producers, partners and scientific advisors gathered at the American Humane Association in Englewood, Colo., recently for the program’s first technology meeting to provide feedback on the online reporting and video monitoring portions of its new auditing process.American Humane Certified, the nation’s original humane food label, is conducting the first round of beta testing of its new, three-tiered auditing system, which includes annual on-site auditing, online reporting and 24/7 live video monitoring. American Humane Certified developed the multilevel system to monitor animal welfare in real-time in order to take immediate action, when necessary, to correct welfare issues. The system also provides producers with tools for continuous improvement of their operations and ways to manage risk.
American Humane Certified’s auditing process, introduced in September 2008, is known as “True Humane Tracking.” The proprietary auditing process not only reassures retailers of producers’ compliance with welfare standards more frequently than annual on-site audits alone, but it also provides continuous educational opportunities.
The online reporting component, developed by CDC Software, ensures transparency, accountability, consistency and dependability in humane animal welfare practices and allows producers to observe their production data on an ongoing basis. The online reporting system will be expanded to incorporate training for producers and their cooperatives.
The video monitoring system, developed by HS3 Technologies Inc., allows producers and American Humane Certified to monitor animal welfare remotely through real-time video.
The 2008 event included chefs from Portland and Seattle competing in the black box cook-off. Other events throughout the day included cooking demonstrations with Ben Dyer, Pascal Sauton, Vitaly Paley and Paul Bosch. "Knowing the caliber of the chefs, I expected good dishes, but I was astonished at the creativity and skill each chef put on the plate," said judge Danehower. "Every dish was a distinctive interpretation of the main game ingredient, and the range of flavors and skill of preparations was truly impressive."
2008 Wild About Game award-winning chefs:
- First place, John Gorham, Toro Bravo, elk soup with a kidney mousse toast – The soup was prepared with handmade noodles, tongue, chanterelles, seared cauliflower, sliced raw salted tenderloin, charred tenderloin, and chives in a savory broth. The mousse included kidneys, bacon, foie gras, apples, onions, and chanterelles. (recipe below!)
- Second place, Dustin Clark, Wildwood, creamed lacinato kale stuffed rabbit saddle, with a leek and cauliflower ragoût and roasted fingerling potatoes with olives
- Third place, Pascal Chureau, Lucier and Fenouil, pan-roasted squab breast with toasted farro and cabbage paupiette, chanterelles and coffee consommé
- Jason Barwikowski, Clyde Common, Portland
- Pascal Chureau, Lucier and Fenouil, Portland
- Dustin Clark, Wildwood, Portland
- John Gorham, Toro Bravo, Portland (Restaurant of the Year 2007, Willamette Week)
- Erol Kanmaz, Timberline Lodge, Timberland, Ore.
- Joseba Jiménez de Jiménez, Harvest Vine, Seattle (2005, 2006 and 2007 nominee, James Beard Best Chef Northwest)
- Troy McLarty, Lovely Hula Hands, Portland
- Gabe Rucker, Le Pigeon, Portland (Food and Wine magazine's 2007 Best New Chefs in America and 2008 Nominee, James Beard Foundation Rising Star Chef of the Year)
- Adam Kaplan, Genoa, Portland
- Ethan Stowell, Union, Tavolà ta and How to Cook a Wolf, Seattle (2008 nominee, James Beard Best Chef Northwest; and Food and Wine magazine's 2008 "Best New Chefs in America")
Elk Soup with Elk Kidney Mousse
Yield: 6 servings12 egg yolks
1/2 c. milk
1 T. olive oil
19 oz. flour
1 T. salt
1 elk tenderloin
2 T. of each rosemary, garlic, and sage
Kosher salt, as needed
Black pepper, as needed
Reserved elk tenderloin scrapes
1 elk kidney
1 elk tongue
1 apple, diced
2 cups chanterelles
1 carrot, diced
1 rib celery, diced
2 onions, diced
2 oz. fresh ginger, diced
1 jalapeño, diced
3 Arbol chiles
1 stick cinnamon
4 c. water
6 perfect chanterelles
1/2 c. reserved elk broth
1 head garlic
1 stem rosemary
1/2 c. salt
4 c. water
1 c. small cauliflower flowers
2 T. butter
Fresh parsley, as needed
Chives, for garnish
Elk Kidney Mousse (recipe follows)
Method (1) Blend eggs, milk and olive oil in blender, then mix with flour and salt with dough hook until ball forms. Roll pasta, and cut into thin noodles. (2) Clean tenderloin, reserving scraps for elk broth. Cut the tenderloin in half. Pack one half of the tenderloin in salt, and place in the freezer. Rub the other half with rosemary, sage, garlic, salt and pepper. Sear the rubbed tenderloin in a very hot pan, but leave it very rare. Hand slice. Once salted tenderloin is firm remove from freezer. Slice very thin on a meat slicer or carefully by hand. (3) Sear reserved tenderloin scraps, kidney and tongue in a very hot pan. Once the meat has nice color, add apple, chanterelles, carrot, celery, onion, fresh ginger, jalapeño, Arbol chiles and stick cinnamon. Cook until the mixture has nice color. Deglaze with water, and simmer for 90 minutes; strain, and reserve tongue and broth separately. Season the broth with salt, pepper and fresh lemon juice. (4) Poach chanterelles in elk broth, and season just before serving soup. Reserve for plating. (5) Boil rosemary, garlic and salt in water. Quickly blanch cauliflower, and pat dry. Sear in a very hot pan with butter. Reserve for plating. (6) Clean the reserved cooked tongue, and rub meat with salt. Cut tongue into small cubes. Cook pasta in salted water, strain and toss with fresh parsley. To serve, place the homemade pasta noodles in bottom of individual serving bowl. Next add chanterelles, cubes of salted tongue and seared cauliflower. Then add salted elk tenderloin slices and seared elk tenderloin slices. Pour hot broth on top. Garnish soup with chives. Serve with the Elk Kidney Mousse on grilled rustic bread.
Elk Kidney Mousse
2 elk kidneys, soaked in milk for 1/2 hour
4 oz. foie gras
3 oz. bacon
1/2 apple, diced
1/2 onion, diced
5 chanterelles, chopped
1 T. each rosemary and sage
4 oz. butter
4 oz. cream cheese
1/2 c. bourbon
Grilled rustic bread, for serving
Method (1) In a very hot sauté pan, sear off kidneys until very brown, yet not overcooked. Sear off foie gras. Sauté bacon until crisp, then add apple, onion, chanterelles, rosemary, sage, butter, cream crease and bourbon, and cook until everything has color and is cooked through. (2) Put into a blender, and blend until smooth. Pass through a sieve, and cool. (3) Serve on grilled rustic bread with the Elk Soup.
Nestlé Professional, the foodservice division of Nestlé, celebrated the grand opening of its 67,000-square-foot, cutting-edge Nestlé Professional Customer Innovation Campus (NPCIC) Nov. 18. More than 150 local dignitaries, customers and employees and media representatives attended the grand opening, which included an interactive tour of the state-of-the-art culinary and beverage facility. Designed exclusively for Nestlé Professional’s customers — including chains, independent restaurants and noncommercial foodservice operations — the campus is also a resource for foodservice associations and a training facility for employees.The NPCIC is fully reconfigurable to replicate customers' kitchen environments. The facility also boasts ideation and product development labs, as well as sophisticated training facilities for remote and Web-based education.
Customers who visit the campus will be taken through a proprietary creative and menu development process that is based on their individual needs and includes menu analysis and branded product concepts and recipes.
Pictured (l to r): Jorge Sadurni, President & CEO, Nestlé Professional, Americas; Debra Rami, Culinary team member, Nestlé Kitchens; Marc Caira, Global Business Executive, Nestlé Professional; Chuck Brower, Culinary team member chef, Nestlé Kitchens
Chef David Fritsche of the Jumeirah Essex House in New York City won the contest with his recipe for Herb Roasted Loin of Veal, Layered Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips (recipe below). Le Québécois awarded Chef Fritsche with a trip for two to Montreal and $1000 in cash.
Contest finalists included:
- Osso Bucco Stuffed Herb crusted Veal Chop over Porcini and White Truffle Risotto with Brunello de Montalcino Sauce, Philip Kane, chef de cuisine, The Colony Bay Club, Bonita Springs, Fla.
- Techniques in Veal: Spring braise en Croute, Saute & Crepenette, Dean A. Thomas, executive chef, Barona Valley Ranch Resort & Casino, Lakeside, Calif.
- 21st Century Veal Tonnato: Braised Grain-fed Veal Osso Bucco and Sashimi Tuna Roll with Celery Root Horseradish Mash, Pignoli Nut Chive Gremolata and Bone Marrow Balsamic Reduction, Dino Jagtiani, chef/owner, Temptation Bar & Restaurant, Cupecoy, St. Maarten, Netherlands Antilles
- Veal Scalopini Salad with Grilled Pancetta Wrapped Figs, Goat Cheese & Shitake Mushrooms, Connie Deady, corporate chef, Occidental Petroleum Corp., Los Angeles
Every recipe entered in the contest is now a part of the Le Québécois professional veal recipe collection, along with general application ideas and information about each cut. Le Québécois Grain-fed Veal is the future of veal. Chefs are switching to grain-fed veal because of its competitive price point, it has the attributes that progressive chefs and patrons seek and, in taste-test after taste-test, it wins on flavor, tenderness and texture.
Herb-Roasted Loin of Veal, Layered Confit Potatoes with Braised Veal, Creamy Salsify with Pan-Seared Sweetbreads and Parsnip Chips
David Fritsche, senior sous chef, Jumeirah Essex House, New York City
Photo credit: Ryan Clark
Recipe and photo courtesy of Le Quebecois Grain-fed Veal
Photo credit: Ryan Clark
Recipe and photo courtesy of Le Quebecois Grain-fed Veal
Yield: 4 servings
1 32-oz. veal loin, cut into 8-oz. portions
Salt and pepper, as needed
Olive oil, as needed
2 T. fresh butter
1 T. parsley, finely chopped
1 T. chive, finely chopped
1/2 T. thyme, finely chopped
Layered Confit Potatoes with Braised Veal (recipe follows)
Creamy Salsify with Pan-Seared Sweetbreads (recipe follows)
Fleur de sel, as needed
Parsnip Chips (recipe follows)
Method (1) Season the veal medallions, and pan-fry the in olive oil till you liking. Finish them with fresh butter, then remove from pan, and roll it in the herbs. (2) Place the herb-roasted veal medallion on top of the Layered Confit Potatoes with Braised Veal. Arrange on the plate the Creamy Salsify with Pan-Seared Sweetbreads on top, and sprinkle it with some fleur de sel. Garnish with Parsnip Chips and reserved reduced braising liquid (from the Layered Confit Potatoes with Braised Veal).
Layered Confit Potatoes with Braised Veal
2 veal osso bucco
1/2 carrot, chopped
1 celery, chopped
1 small Spanish onion, chopped
1/2 green garden leek, chopped
1 t. tomato paste
1 c. red wine
1 qt. brown veal stock
1 thyme spring
1 lb. clarified butter
1/2 clove garlic
2 thyme springs
1 bay leaf
1/2 c. chicken stock
Salt and pepper, as needed
4 large Idaho potatoes, peeled and sliced into 1/4"-thick rounds
Method (1) Pan-seared the osso bucco. Add the mire poix, and roast with the osso bucco until light brown. Add the tomato paste, and let it caramelize. Deglaze with the red wine, and reduce by half. Add the brown veal stock and thyme, and bring to a boil. (2) Cover the pan, and braised in a 350°F oven till nice and tender. Cool down in the braising liquid so all the flavor stays in the meat and does not dry out. (3) Once cool, remove the osso bucco from the liquid. Remove fat and bone, and flake the meat into small pieces. Add 2 t. of the braising liquid back to the meat. Strain the remaining braising liquid through a fine strainer, and reduce; reserve sauce. (4) Heat up butter with garlic, thyme springs, bay leaf, chicken stock, salt and pepper to 212°F. (5) Simmer the sliced potatoes in the butter stock really gently until they are cooked to 3/4 of the way. Remove, and sear in hot pan for some color. (6) Then layer 3 slices of potatoes and braised veal on top of each other. Reheat in a 350°F oven.
Creamy Salsify with Pan-Seared Sweetbreads
1 lb. fresh salsify
1 oz. flour
1 qt. vegetable stock
1 lemon, sliced
1 bay leaf
1 thyme spring
Salt, as needed
Fresh butter, as needed
1 T. fresh parsley, chopped
1 t. whipping cream
Sweetbreads, cooked and sliced
Flour, as needed
Method (1) Peel fresh salsify, and hold in lemon water until ready to use to prevent discoloration. (2) Mix the flour with vegetable stock, and bring to a boil. Add the lemon, bay leaf, thyme, salt and salsify. Cook the salsify till tender. Strain, but keep some liquid. (3) Finish salsify with some fresh butter, parsley and whipping cream. (4) Season sweetbreads, and turn them in flour. Pan-sear until golden brown.
Parsnip Chips
1 large parsnip, peeled and sliced fine
1 c. milk
Fleur de sel, as needed
Truffle oil, as needed
Method (1) Soak parsnip slices in milk for about an hour. (2) Dry, and deep-fry them in 325°F oil. Finish with Fleur de sel and a little Truffle oil.
Chef Ephraim Malag of Tournament Club of Iowa, Polk City, placed second with his "Beef Sarang – beef marinated in soy ginger and saki grilled served with mango edamame relish and breaded tofu." Malag received a $500 cash prize.
Third place winner and the People's Choice winner was Troy Trostel of Trostel's Greenbriar Restaurant & Bar, Johnston. His "cumin soy nut-encrusted Majinola Iowa Beef Tri-Tip with Thai ginger black rice, Sunrise Farms citrus micro green edamame salad with smoked tofu crouton and wasabi soy foam" was the crowd favorite. For his two honors, Trostel received $500 in cash prizes.