The Chicago Tribune reported that filmmaker R.J. Cutler ("The War Room" and "A Perfect Candidate") will be shooting a documentary later this year to be titled "Taste" about Grant Achatz, chef-owner of the acclaimed Chicago restaurant Alinea and tongue cancer survivor. Cutler was one of many filmmakers who wanted to turn Achatz's story into a movie after news of his recovery was highly publicized in the media last year, according to the article.
"It’s a Hollywood story, right?" Achatz told the Chicago Tribune. “Drama! Tragedy! Triumph! I found a lot of [filmmakers] wanted something washed-down and typical. They wanted to manipulate the story. But R.J. understands it's not just about a man's victory over Stage 4 cancer. It needs to show the arc of a career and my position in the world of gastronomy."
Click here for the complete article.
All Things Organic, Expo Comida Latina and All Asia Food will be held June 16 to 18 at Lakeside Center/McCormick Place in Chicago. These three dynamic shows come together to deliver the fastest growing segments of the food industry, with products in the organic, specialty, multicultural, and health and wellness categories. Also featured is a Health & Wellness Education Program, Health & Wellness Pavilion and Specialty Pavilion. For more information, visit www.organicexpo.com and www.expocomidalatina.com.
From April 1 to 3, professionals from the agri-food sector will gather for the sixth SIAL Montréal, the North American Food Tradeshow, at Montreal’s Palais des Congrès. With more than 550 exhibitors from 40 countries, and more than 13,000 agri-food industry professionals from 60 countries, SIAL Montréal will showcase innovations developed at international and national levels, as well as at the provincial level in its "Aliments du Québec" pavilion. During the three-day exhibition, professionals from the agri-food sector, nutrition experts as well as restaurant owners will collect tangible information on nutrition, health, new food trends and innovations. They will thus be better informed to guide consumers in their quests for both a healthy lifestyle and healthy eating habits.
Every year, SIAL Montréal organizes many contests during which agri-food industry professionals bring their best products to the table--before they are found on the shelves and in our plates. An expert jury will rank many extra virgin olive oils in the Olive d'Or 2009 contest. The experts will render their decision and award prizes on during the Canadian Agri-food Export Gala, presided upon by Christine Cheylan, renowned olive expert.
The Trends & Innovations section will propose a selection of new food products that have been on the shelves only since April 2008, as well as prototypes showcased by exhibitors during the SIAL Montréal 2009 Exhibition. A contest will also be held in this section of the event for the "Trends & Innovations 2009 Grand Award." The most outstanding innovations will be showcased in the Trends & Innovations section of both SIAL China 2009, in Shanghai, and SIAL 2010, in Paris.
Other highlights include a roundtable on nutrition, a pavilion dedicated to organics and an area for bakery products, supplies and equipment.
For more information, visit www.sialmontreal.com/usa.
Sun Winefest 2009 drew an all-star cast of celebrity chefs, wine, spirit and ale experts to Mohegan Sun entertainment facility in Uncasville, Conn., Jan. 17 and 18. Celebrity chefs included: Todd English, Jasper White, Robert Irvine, 
Mary Ann Esposito, Govind Armstrong, Jacques Torres, Douglas Rodriguez, Susur Lee, Christina Pirello, Elizabeth Falkner, Pichet Ong, Walter Potenza, Michael Ginor, Chris Schlesinger, Lydia Shire, Loretta Oden and Ihsan Gurdal. Wine, spirit and ale
experts included: Garrett Oliver, brewmaster, Brooklyn Brewery; Peter Merriam, owner, Merriam Vineyards; Mark Lyon, winemaker, Sebastiani Vineyards; Stephanie Mills, U.S. Courvoisier Ambassador; Jim Collins, winemaker, Frei Brothers; Eric Cinnamon, winemaker, Rancho Zabaco; and Susanna Crociani, winemaker, Crociani Wines. Mohegan Sun executive chef Michael Luboff and his exceptional culinary team also took part in the events.
The celebrity chefs, wine, spirit and ale experts were featured throughout the weekend’s festivities in live cooking demonstrations, seminars, the Grand Tasting and the Celebrity Chef Dine Around.
The unparalleled culinary experience also includes an array of memorable desserts presented by chocolatier Torres and Mohegan Sun's noted culinary team led by executive pastry chef Lynn Mansel. A portion of the proceeds benefited the American Liver Foundation.
The USA Rice Federation, national advocate for all segments of the U.S. rice industry, recently launched a new “Foodservice Recognition Program” to acknowledge the efforts of innovative chefs, operators, distributors and industry professionals who menu or market U.S.-grown rice. The program commenced in December 2008 in Arkansas, the number-one rice-producing state, accounting for nearly 50 percent of the U.S. rice crop.
Four outstanding Arkansas chefs and operators were recognized:
- Chef Capi Peck, owner of Trio's and Capi's Restaurants, Little Rock; honored for supporting the U.S. rice industry and local products for over 20 years: Trio’s, features "Arkansas Basmati Rice" in several entrées on their menu, including Thai-style Shrimp Curry and Chicken or Shrimp Enchiladas with Jalapeño Rice. Peck and partner Brent Peterson are active members of the Arkansas Green Restaurant Alliance and are committed to serving local foods.
- Chef Mark Abernathy, owner of Loca Luna and Bene Vita Restaurants, Little Rock; honored for innovative applications using U.S. rice: Loca Luna, a bistro, features different types of U.S. rice in creative dishes like Chiles Rellenos stuffed with Cheesy Rice, Caribbean Voodoo Stew with Rice and vegetarian favorite Delta Wraps rolled with rice, cheese, black-eyed peas and vegetables. Abernathy is active in restaurant organizations like the Consolidated Arkansas Restaurant Industries.
- Chef Kathy Webb, owner of Lilly's Dim Sum, Little Rock; honored for supporting local foods, including U.S. organic brown rice and U.S. jasmine rice: Lilly's Dim Sum, a contemporary Asian restaurant features cooked-to-order dishes using U.S.-grown rice in house specialties like Hong Kong Chicken, Korean Bibim Bop, a variety of Rice Bowls, and Pineapple Fried Rice, all freshly prepared with as many local ingredients as possible. Webb and partner Nancy Tesmer are co-founders of the Arkansas Green Restaurant Alliance.
- Mike Flory, executive director of dining services at Hendrix College, Conway; honored for menuing U.S. rice daily during all meal/day parts: Hendrix College has an award winning foodservice operation, serving over 1,000 students three meals a day, seven days a week. Flory says the foodservice staff and students recognize the significance of the U.S. rice industry, and enjoy rice dishes every day for breakfast, lunch and dinner.
Honorees were presented with a Certificate of Recognition and will be: announced in USA Rice Federation's “Rice Daily” newsletter disseminated to rice industry members, media and industry influencers; featured on USA Rice’s foodservice Web site (www.MenuRice.com), visited by 15,000 foodservice chefs and culinary professionals each month; and promoted as innovators and leaders in foodservice.
Recipients are invited to use the new "Grown in the USA" rice logo on menus or other marketing materials to showcase their ongoing dedication and support by serving U.S.-grown products in their operations.
by Lacey Griebeler, Chef Magazine
Ventura and Santa Barbara counties in sunny California offer the ideal climate for growing citrus trees, like Citrus limon (lemon), year-round. In fact, 95 percent of U.S.-grown lemons come from California. It's not often this area is faced with temperatures below 28°F for 12 hours or more, the conditions that can cause damage to lemon trees. But in mid-January 2007, these counties faced several days of record below-freezing temperatures. 
Citrus growers scrambled to protect their crops from the 22°-23°F weather and frost damage by using heated drip irrigation water to warm up tree roots and wind machines (photo, left) to push warmer air in the atmosphere down to the plants. The damage, however, was unavoidable with such low temperatures. Growers lost two-thirds of their lemon crops that year as well as some of their trees, which take five years in the field before bearing fruit. The frost damage done to the tree roots also affected the 2008 crops, with yields posted one-third less than a normal harvest. As a result, the price of lemons skyrocketed.
Luckily, California lemon trees are expected to return normal yields this year. That's good news for a chef's bottom line and, of course, the menu. Beyond the fruit's menuing versatility and flavor-boosting powers, lemons are also a great element in creating healthier dishes and can take the place of extra sodium or fat. For recipe ideas, visit foodservice.sunkist.com.
I had the pleasure of visiting the 80-acre, Santa Paula lemon grove of Richard Pidduck, a member of the Sunkist Growers cooperative. Some of the images I snapped on the tour are below.
The lemon trees in the foreground are only a few years old, while the ones in the background are closer to 20. It takes a lemon tree five years of growth before it starts to bear fruit. Younger trees produce more fruit than the older trees, according grower Richard Pidduck, which means it's important to continually rotate in new trees.
Sunkist cooperative grower Richard Pidduck explains that lemons grow on the outer and inner branches of the tree. While there is no difference in taste, lemons on the inner branches tend to be aesthetically nicer than ones on the outer branches, which are more susceptible to wind damage (thin brown scars) and insects. By the way, did you know that wind and insect damage is most often done when the lemons are very small (around the size of a large olive)?
Look closely at the outer part of this fruit, and you'll see that the lemon is still green in some areas. The inside, however, is ripe enough to eat or cook with. The flavor is slightly sweeter than a fully cured yellow lemon. According to Sunkist, lemons ripen well off the tree, and the benefit is the fruits last longer. A bright yellow lemon will only last a few days, while a whitish yellow lemon (even with some green areas) can last for several weeks. The ideal temperature for storing lemons is 45° to 48°F.
Those may look like limes, but they are in fact young, unripened lemons.
Because lemon trees can grow year-round in California, I was able to see a lemon blossom in January! The smell is floral, fruity and refreshing (much like an orange blossom). Once the fruit develops, the blossom will fall off the tree.
Chefs Danhi and Davie talk about lemons and their infinite uses in cuisine.
Chef Danhi presents a plate of bacon-wrapped shrimp with a lemon-Greek yogurt dipping sauce.
Chef Davie whisks whole goat milk with lemon juice to make goat cheese.
Chef Danhi's Thai-style Sunkist Lemon and Coconut Bites, with roasted peanuts, dried shrimp, Thai bird chile, ginger and shallot, wrapped in collard greens
The American Humane Certified farm animal welfare program announced that Delimax, one of North America’s premier integrated veal producers, has been certified under the program, using American Humane's new three-tiered auditing system. The certification applies to Delimax grain-fed veal, which is processed, sold and marketed by its partner, Montpak International. Delimax is the first veal producer and the first Canadian company to be certified by American Humane.
Henny Penny Corp. is pleased to announce the appointment of Dennis Romer to the newly created position of director of sales. Romer's primary duties will be to oversee the planning and execution of distributor sales for the company, and to drive profitable sales growth within the general market channels for domestic and international regions.
Romer is a 25-year veteran of the foodservice industry, having spent much of that time in senior sales management and executive management positions. He was formerly a senior manager at The Manitowoc Co., responsible for general management and business unit growth in that company’s refrigeration business. He also directed sales and marketing efforts for Middleby-Marshall and Hobart. Most recently, he was vice president/foodservice and hospitality for Sterilox Food Safety, a division of Puricore, Inc.
Jackie Shen, executive chef of the Pan-Asian restaurant Red Light in Chicago, was recognized today as a Chicago magazine 2008 Chicagoan of the Year. Shen's philanthropic and fund-raising efforts in the city include LaRabida Children's Hospital, Esperanza Community Services and the local animal pound. Click here here for the accompanying article on Shen, and watch the video here.
About
Chef's Stirrings is the official blog of Chef Magazine, the industry publication for restaurant and foodservice professionals. The blog offers culinary news and online exclusives from the editors ofChef.
