NFI finds bipartisan effort promotes Food Safety Modernization Act

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A review of the Food and Drug Administration (FDA) Food Safety Modernization Act of 2009 by the National Fisheries Institute Inc. (NFI) found that the bill updates and improves earlier food safety efforts without unnecessary restrictions or redundancies, according to an NFI statement.

A coalition of legislators led by Sen. Richard Durbin (D-Ill.) on March 3 introduced the bill as part of an effort to amend the Federal Food, Drug and Cosmetic Act with regard to the safety of the food supply.

"Forward thinking has recognized that as a country we can't just inspect our way to perfect food safety and we can't simply legislate our way there, either," said NFI president John Connelly in a statement. "This bill recognizes the hard work the FDA has done and continues to do and the need to provide incentives for members of the seafood community who are dedicated to maintaining the integrity of the food we all enjoy today."

The NFI hopes funding for the Center for Food Safety and Applied Nutrition will reach $725 million by 2010, Connelly added.
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Deep Plate to chefs: Are you up for a 'Challenge?'

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Deep Plate, a blog and creative outlet for and by professional chefs, has launched a new component called "Challenge."

Chefs who have previously posted a monthly exercise on Deep Plate and who want to showcase their creativity and plating ability can challenge other qualifying chefs. Challenges are limited to two chefs. Deep Plate will select and randomly submit tests to each participating chef, and tests may consist of a single piece requiring multiple courses or multiple pieces. The competitors mutually decide on a timetable to submit to Deep Plate, though Challenges are not structured like the monthly exercises, and thus can take place anytime. The results are posted and voted on by Deep Plate participants.

Qualifying chefs who want to participate in a Challenge should send an e-mail to jeffrey@bauscherinc.com, or visit Deep Plate.
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Bison making menu inroads

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From the gourmet table alongside truffle potatoes to the burger joint on a bun, bison as an entrée is showing great potential as consumers seek healthy and sustainably raised meat options, according to the National Bison Association (NBA).

Bison is a nutrient-dense food. Research comparing bison with beef, pork, chicken and salmon shows that bison is the highest in protein and iron while providing the fewest overall fat and calories. Current per capital U.S. consumption of bison is about 1/10 pound annually, a figure that is encouraging for NBA executive director Dave Carter. He says the NBA is in the position of recruiting people to raise bison due to concerns from bison processors and wholesalers that demand could outstrip supply.

"The NBA is very aware of the importance of restoring buffalo to the American landscape," Carter said in a statement. "Once an endangered species, bison were restored by the efforts of many, including hardworking bison ranchers who have given commercial value to bison."

According to the 2007 U.S. Census of Agriculture, the number of small operations continues to grow while large bison ranches are in decline. Eighty-five percent of bison operations today have less than 100 animals.

"Consumers are seeking food that tastes good, is healthy and is sustainably and humanely raised," said NBA president Gail Griffin, owner of Rockie Hill Bison, Winona, Minn., in a statement. "We are very excited for the future of bison ranching as it so perfectly fits what consumers are seeking."

For more information, visit the NBA's Web site.

(Photo courtesy of Gary Leppart)
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Bucci named Chef Educator of the Year at ACF Conference

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Timothy Bucci, certified executive chef, certified culinary educator and associate chef-instructor at Joliet Junior College in Joliet, Ill., received the 2009 American Culinary Federation (ACF) Central Region Chef Educator of the Year award at this year's ACF Central Regional Conference held in Schaumburg, Ill., Feb. 21 to 23. The award honors an active culinary educator whose knowledge, skills and expertise have provided leadership and guidance to culinary students.

(l to r) David Russell, ACF's central regional vice president and Timothy Bucci

Bucci was executive chef at House of Hughes, Crestwood, Ill., before joining the faculty at Joliet Junior College. He holds an associate degree from Joliet Junior College in culinary arts and a bachelor's degree in restaurant hospitality and institutional management from Purdue University Calument, Hammond, Ind. He is a member of ACF Louis Joliet chapter and an ACF-certified culinary judge. He was awarded Educator of the Year from the Cooking and Hospitality Institute of Chicago in 2001 and 2004. As a competitor, Bucci was a gold medalist in individual competition at the 2008 Internationale Kochkunst Ausstellung (IKA) competition in Erfurt, Germany. He also competed at the IKA "culinary Olympics" in Germany in 2004, where he was a silver medalist.

As recipient of the Central Region Educator of the Year award, Bucci will compete for the national title against three other candidates at the 2009 ACF National Convention in Orlando, Fla., July 11 to 14. Candidates will participate in a lecture and demonstration for a panel of judges who will decide the winner.
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Culinary Tourism Association offers certification

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The International Culinary Tourism Association (ICTA) has launched its Certified Culinary Tourism Professional (CCTP) program for hospitality, tourism and foodservice professionals.

The certification process consists of five modules of online training and research with a final paper. It costs $1,295.

Culinary tourism, which was incepted in 2001, is defined as the pursuit of unique and memorable eating and drinking experiences, often through travel. The definition does not just refer to high-end culinary and wine experiences, which are a subcategory called gourmet tourism under the broad definition.

This is the first certification program to focus exclusively on culinary tourism. It was created in response to requests from ICTA members and other culinary and travel professionals to fill a learning gap in the travel industry. For more information on ICTA or to register for CCTP certification, visit ICTA's Web site.
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A sneak peek at the 2009 NRA Restaurant Hotel-Motel Show

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Among the hottest culinary trends in 2009 are philosophy-driven menu choices, locally grown produce, mini desserts, healthy kids' meals and organic wine, according to the third annual National Restaurant Association ( NRA) survey of professional chefs. Restaurant operators will be able to explore these and other trends at the 90th annual NRA Restaurant Hotel-Motel Show, which takes place from May 16 to 19, at McCormick Place in Chicago.

Education sessions will be offered, and panelists will discuss topics such as franchising, catering food and style trends, gluten-free menus, menu strategies in tough economic times from top CEOs, sustainability and the evolution of hotel dining. Like last year, the NRA show floor will be teeming with celebrity chefs and industry trendsetters, signing books and hosting cooking demonstrations. Kitchen and front-of-house design experts will be available throughout the event for complimentary consultations. More than 2,100 companies are expected to exhibit at the show this year. Admission is $40 if registered before or on April 10 and $80 after April 10. The event is free to NRA members.
Blodgett chef Tim Klauder talks with attendees on the 2008 NRA show floor

The colocated International Wine, Spirits & Beer (IWSB) event will take place May 17 and 18 at the Grand Ballroom in the South Building on the first level of McCormick Place during the NRA show. Education sessions will be offered, where panelists will discuss trends such as collaborations between chefs and wine directors, leveraging relationships with distributors, alcohol trends and signature drinks. Attendees will be able to sample products and see the latest beverage trends at the various vintner, distiller and brewer tastings and demonstrations. Admission i $95 to attend for those who register before or on April 10, and $135 after April 10. The event costs $55 for NRA members. A IWSB badge will provide entrance to the NRA show.

For more information about both events, visit the NRA's Web site or the IWSB's Web site. Attendees can also keep track of NRA show and IWSB updates by checking out Floored!, the official blog of the NRA show and IWSB event. During the show, floored! will provide live coverage from the event floor.
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Valentine's Day roundup: restaurants and diners feel the love

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by Maggie Shea, Chef Magazine

When a holiday like Valentine's Day falls on a Saturday, fine-dining restaurant owners typically lament the overlap with weekend business. But this year, as the industry faces its worst downturn in decades, restaurant owners welcomed the much-needed boost from sold-out dinner slots, regardless of the day. Here, Chef's Stirrings takes a look at Valentine's Day promotions at a few restaurants nationwide to see how they fared amid the recession.

Singer Island, Fla.: Solu Restaurant at the Resort at Singer Island sold out its Valentine's Day "Kissable Cuisine" dinner a week and a half in advance, according to the resort's sales and marketing director Matt Vesley. "Since we were sold out Saturday night, we were able to push some lovers to Friday, Feb. 13, dinner slots, at which time Solu also served the special Valentine's Day menu and kissable quotes," he says.

For each course of the Asian-infused Caribbean restaurant's four-course Valentine's Day menu, Solu executive chef Carlos Jorge created dishes inspired by unique yet complementary themes: "Infatuation, Lust, Romance & Uninhibited."

Each course came with lines from love poems and sonnets. Entrées, including Lacquered Sea Scallops with Ginger Green Pea Risotto and American Sturgeon Caviar, were designed to be shared, which provided a more intimate and affordable dining experience, according to Vesley.

For those diners who missed the event? Don't worry, he says, "Solu will recreate the Kissable Cuisine concept for Valentine's Day 2010--copy and paste!"

Chicago: Café des Architectes at the Sofitel Hotel this Valentine's Day saw a "resurgence and additional liveliness" in the city of Chicago, which public relations and marketing manager Lisa Adelman called a welcome surprise. "People were out and about on the evening of Saturday, Feb. 14, in downtown Chicago, and traffic was plentiful," she says.

Café des Architectes was sold out several weeks in advance of Valentine's Day. Head chef Martial Noguier designed a "sensual," five-course prix fixe menu for $75 that included Maine Lobster Salad, Kumamoto Oysters, Rack of Lamb with a White Bean Purée with Sweet Garlic and Almonds, and a Chocolate Pistachio Dome. Roses were provided for all the ladies upon their arrival.

Reno, Nev.: Unlike years past, guests booked early and held their reservations this Valentine's Day at Charlie Palmer Steak at the Grand Sierra Resort, prompting the restaurant to add 20 tables to accommodate extra guests.

Head chef Charlie Palmer created a Valentine's Day menu meant to be shared by two with a $60 shellfish tasting of Rock Shrimp Ceviche with Avocado and Preserved Lemon, Seared Sea Scallops and Blood Oranges, and a $95 main course that included a 35 oz. New York Steak paired with Steamed Lobster and Roasted Wild Mushrooms and Red Wine Jus.
According to Joel Giandalia, general manager for Charlie Palmer Steak, the specials were all sold out, and the restaurant was booked solid from 5:30 to 10:45 p.m. "We are considering opening earlier next year," he says, adding that the restaurant has tentative plans to offer similar specials for future Valentine's Day holidays due to this year's success.

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Sola's Wallack wins Idaho potato challenge

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The recipe in this news item was mentioned in People & Places
(page 5) of the April 2009 issue of Chef Magazine.


Chef Carol Wallack of Chicago's Sola Restaurant, www.sola-restaurant.com, took first place in the Idaho potato side dish challenge at the South Beach Food and Wine Festival's third annual Burger Bash, hosted by celebrity chef Rachael Ray. Wallack's Idaho Potato Truffle Fries won her a $5,000 donation to Florida International University made by the Idaho Potato Commission in her name. The dishes were judged on a five-point scale based on: use of product, originality, presentation and flavor.


Idaho Potato Truffle Fries
Chef Carol Wallack, Sola Restaurant, Chicago

Yield: 45-50 orders

35 lb. fryer oil
30 lb. rendered beef fat
50-lb. box of Idaho russets (60 count)
1 bottle truffle oil (La Truffiere or Urbani white truffle oil preferred) poured into a spray bottle
5 lb. fresh ground Parmigiano-Reggiano
1/2 lb. chives, chopped
Salt, fine

Method (1) Combine fryer oil and rendered beef fat. Heat the fryer to 275°F. (2) Cut the potatoes on the fry cutter with 3/26” blade and place in water. Remove potatoes from water; shake off excess water, and dry. (3) Blanch the potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service. (4) Raise fryer heat to 350° F. Drop 2 handfuls of fries at a time into 350°F oil. Fry until golden brown. Lift fry basket, and let excess oil drain. (5) Place fries in to a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives and Parmigiano-Reggiano. (6) Remove from mixing bowl, and place on a piece of waxed delicatessen paper, approximately 15" by 10 3/4". Roll up fries in paper and place standing in a pint-sized glass.
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