Fifth Group Restaurants has won The Concierge Society of Atlanta's Affiliate of the Year Award for 2009. Fifth Group Restaurants was honored at The Concierge Society of Atlanta's 25th Anniversary Gala on Dec. 7. By supporting the organization, Fifth Group has formed and maintained relationships with local concierge. By being an affiliate member, Fifth Group is able to attend monthly meeting and events with concierge and also hear about the likes/dislikes of concierge when working with restaurants. It has enabled them to improve the way their restaurants respond to hotel guest requests and has helped build hotel recommendations from concierge. The award really shows the company's dedication to supporting the concierge community and also cements Fifth Group as a great recommendation in the minds of our local concierge.Owned by Partners Robby Kukler, Steve Simon and Kris Reinhard, Fifth Group Restaurants is the privately owned company that operates Atlanta restaurants South City Kitchen Midtown, South City Kitchen Vinings, La Tavola Trattoria, Ecco and The Original El Taco, as well as Bold American, a catering and events company with on-site services at Studio 887 and the Event Gallery at the King Plow Arts Center and of-fsite at private homes, offices and Atlanta's premier venues.
Nations fell short of an agreement on a complete temporary purse seine closure the Western and Central Pacific Ocean (WCPO) tuna fishery--despite strong support for such a measure from both the European Union and the United States--a decision that keeps current conservation management measures in place through 2011.Scientific assessments presented to the Western and Central Pacific Fisheries Commission (WCPFC) in December in Papeete, Tahiti, warned that current conservation and management measures would not allow the region's bigeye stock to recover from overfishing. In advance of the meeting ISSF urged nations to apply conservation and management measures in all waters of the region and to implement a total temporary closure of the purse seine fishery.
The International Seafood Sustainability Foundation (ISSF) released the following statement about the outcome from president Susan Jackson:
"A key obstacle to the recovery of this region's bigeye stock is the continued capture of juvenile tuna in the purse seine fishery and the significant bigeye catch by longline vessels operating in the area. What did not happen in Tahiti this week underscores the need for continuing research into reducing bycatch in tuna fisheries and creating a set of global best practices for use in every purse seine fishery. ISSF has been and continues to work with scientists and fishermen on this important aspect of sustainability.
"We are pleased that all nations engaged in serious and thoughtful dialogue on the need for increased cooperation in the region. ISSF is hopeful that such talk bears fruit in the near future.
"Our foundation remains committed to supporting the scientific bodies of regional fisheries management organizations and helping to build consensus among nations with a shared interest in the sustainable future of tuna stocks in the WCPO."
DeFife assumes a key leadership role for an association representing the nation's second largest private sector employer, an industry with close to 13 million jobs, nearly one million restaurant and foodservice locations, and annual sales of more than $500 billion. In his new position, DeFife will oversee government affairs, public policy and advocacy communications for the 90-year-old organization.
"We're very excited to have Scott at the helm of our government affairs efforts," Sweeney said in a press release. "His advocacy experience in complex policy and legislation, superlative bipartisan credentials, and substantive approach will be of great benefit to the National Restaurant Association, our members, and the restaurant industry. His unique blend of federal and state government affairs experience in politics and trade associations will enhance our government affairs efforts in key areas."
For the past two years, DeFife was recognized as one of the "best lobbyists in the business for America's business trade associations" by Capitol Hill's newspaper, The Hill. At SIFMA, he has led a 15-person government affairs team.
DeFife previously served as senior policy advisor to House Majority Leader Steny Hoyer (D-MD). He held senior legislative positions in the offices of Rep. Bart Gordon (D-TN), Rep. Karen McCarthy (D-MO), and Rep. Michael Andrews (D-TX). He has also represented the American Public Power Association and the National Conference of State Legislatures.
On Dec. 9, the Los Angeles City Council approved moving forward with the Los Angeles Certified Green Business Program. The Los Angeles Community College District (LACCD) was announced as the leader for the new city program at a news conference at Ciudad restaurant today. The District will be joined by Green Seal Inc., the L.A. Area Chamber of Commerce, Green Globe and DineL.A./L.A. Inc. (The Los Angeles Convention and Visitors Bureau) in its work on the program.Green Seal will use its restaurant standard GS-46 to certify restaurants and coordinate with the District on the Los Angeles Green Lodging Program GS-33 (run by Green Seal and LA Inc. in cooperation with the city).
Green Seal's Environmental Standard for Restaurants and Foodservices GS-46 is a result of extensive research in all areas of a restaurant's environmental impacts, with input from over one hundred stakeholders. Based on life-cycle research, the standard involves comprehensive evaluation of the sources of environmental impacts, including food selection, energy, water use, and waste.
The leadership standard for lodging properties GS-33 requires hotels to demonstrate sustainable business practices in the areas of waste minimization and reduction, recycling, energy efficiency, water conservation, indoor air quality and environmentally sensitive purchasing.
For more information, visit www.GreenSeal.org.
The dining room at The WineryFor more information about The Winery, visit www.thewineryrestaurant.net.
Bush's Best Foodservice was recently awarded "Best Digital Direct Response" at the Digital Publishing and Advertising DPAC Awards for its site www.grilledandlonely.com, which helps foodservice operators find the "perfect match" of Bush's Best baked beans recipes for different proteins. Bush was the only foodservice brand nominated across all categories.
The James Beard Foundation has partnered with the Kentucky Horse Park Foundation and the Alltech FEI World Equestrian Games for Cookin' in the Bluegrass, a 16-night celebrity chef dinner series taking place during the World Equestrian Games next fall in Lexington, Ky. Each night from Sept. 25 to Oct. 10, two chefs will cook side by side at the Kentucky Horse Park's Farmhouse restaurant to serve guests dinners replicating the James Beard House dinners in New York City.Participating chefs include:
- John Besh, Restaurant August, New Orleans;
- Philippe Boulot, The Heathman Restaurant & Bar at the Heathman Hotel, Portland, Ore.;
- Clifford Buittano and Anne Quatrano, Bacchanalia, Atlanta;
- Sanford D’Amato, Sanford Restaurant, Milwaukee;
- Roberto Donna, Galileo, Washington, D.C.;
- Jose Garces, 2009 Iron Chef Winner, Amada, Philadelphia;
- Mark Kiffin, The Compound Restaurant, Santa Fe, N.M.;
- Mike Lata, Fig, Charleston, S.C.;
- Christopher Lee, Aureole, New York City;
- Emily Luchetti, Farallon restaurant, San Francisco;
- George Mavrothalassaitis, Chef Mavro Restaurant, Honolulu;
- Nancy Oakes, Boulevard restaurant, San Francisco;
- Vitaly Paley, Paley's Place Bistro and Bar, Portland, Ore.;
- Joachim B. Splichal, Patina Restaurant Group, New York; and
- Mark Vetri, Vetri, Philadelphia
With the holidays upon us, diners are looking to celebrate with comfort food favorites that won't break the bank. Mashed potatoes are the perfect classic side dish for any entrée and offer an attractive price point for operators. There are some basic "must do's" in order to prepare perfectly mashed potatoes. First of all, when ordering spuds, be certain to specify Idaho. Idaho's climate and rich, volcanic soil consistently yield potatoes with a high solids content (more potato and less water), which is ideal for making mashed potatoes. And once you've mastered perfect mashed potatoes, try a twist on the classic preparation. See below for a Southwestern-inspired recipe for Chili-Corn Mashed Idaho Potatoes, with wine pairing from Marlene Rossman.1. Gather the ingredients. A good standard ratio of ingredients for making basic mashed Idaho potatoes is the following:
5 lbs. Idaho potatoes
1/4 to 1/2 c. butter, room temperature
Minimum 1 1/2 c. milk, heated
2. Prep the potatoes. Making mashed potatoes is really a simple process. To begin, peel the potatoes, and then cut into a uniform dice so they cook evenly.
3. Heat the potatoes. You can either steam or boil. If you choose the steaming process, place the cut potatoes in a perforated hotel pan and cook in a steamer for approximately 15 minutes. If you opt to boil the potatoes, simply place them in a pot, cover with water and bring to a full boil. Continue cooking potatoes in boiling water for about 20 minutes. The potatoes are done when they are easily pierced with a knife or fork or can be mashed effortlessly with the back of a spatula.
Tip: To save time and labor, you may decide not to peel the potatoes but prep with the skin on. Keeping the skin on adds texture and color to the dish as well as a dose of nutrients.
4. Drain the potatoes. Did you know that water is the enemy of perfectly mashed potatoes? After steaming or boiling the potatoes, place them in a colander to drain--making certain they are very dry.
Tip: To ensure the driest potatoes possible, place them in a single layer on sheet pan and put in a 300°F oven for 10 minutes or until very dry to the touch.
5. Mix the potatoes. Place the cooked, very dry potatoes in a mixer equipped with a paddle attachment, and add the room-temperature butter. Turn the mixer on low and slowly pour in about a third of the hot milk. Increase the mixer speed and continue to add the hot milk until a velvety consistency is achieved. Then, season with salt and pepper. It is important to always keep the potatoes hot. Use heated milk and room-temperature butter. If all of the ingredients are at the proper temperature, you can be certain the mashed potatoes will be delicious. Be careful not to overmix the potatoes. If they are overmixed, they will become gummy and sticky.
Tip: To get an even richer, creamier mashed potato--in the classic French style--just add a bit more butter, milk or even cream.
6. Serve or hold. With regard to serving fresh mashed potatoes, they can be held for an hour on a steam table or in a warming cabinet. If potatoes are held too long, they will oxidize and turn grey, which may affect their taste.
Tip: If you think you will need to hold the mashed potatoes for longer than an hour, add more moisture to them.
Experiment like an expert. Part of the challenge and the fun is figuring out how to achieve the best mashed potatoes possible. Another guarantee to achieving silky spuds is to use a tamis or a food mill fit with a fine attachment. A ricer is another tried and true tool of the trade. Test a couple of different methods to determine which delivers the desired results.
Time-saving tuber tips. Over the last few years, the quality of both processed and frozen mashed Idaho potatoes have improved immensely. Their flavor, texture and consistent performance rival fresh Idaho potatoes.
- Processed. Depending on your foodservice operation, you may consider using mashed Idaho potato flakes or granules. To begin, always read and follow the manufacturer's directions carefully. Store unopened containers away from intense heat. After opening, cover each container with a tight-fitting lid and store in a cool, dry area. When adding milk (whole, low-fat, skim or nonfat dry) to flakes or granules, it must be at refrigerator temperature (35 to 40°F). Processed Idaho mashed potatoes can be held in a steam table (moist heat #5). Granules should be held no more than 30 minutes; flakes, no more than 1 1/4 hours. Granules and flakes can also be held in 250°F warming cabinets for 30 and 50 minutes, respectively. Hold potatoes in deep pans and keep covered with a lid or plastic wrap. If a dry heat table is used, set pan in water bath.
- Frozen. Frozen Idaho potatoes are precooked and precut, meaning less preparation time. Follow the manufacturer's directions for steaming, boiling, or microwaving. Typically, mashed potatoes made from a frozen product can be held longer--usually up to four hours on a steam table or in a warming cabinet at 175° to 200°F. Refer to the manufacturer's directions for specific steaming, boiling, microwaving and holding times.
The IPC has a fool-proof, how-to video series designed to inspire and educate the professional chef. Click on the links below to learn more:
- Signature Idaho Mashed Potatoes Part 1: Making Mashed Potatoes
- Signature Idaho Mashed Potatoes Part 2: Creating Signature Mashed Potatoes
- Signature Idaho Mashed Potatoes Part 3: Assorted Mashed Potato Preparations
- Signature Idaho Mashed Potatoes Part 4: Using Leftover Mashed Potatoes
Chili-Corn Mashed Idaho PotatoesStephan Pyles, chef/owner, Star Concepts, Dallas;
wine pairing by Marlene Rossman
wine pairing by Marlene Rossman
Inspired by the earthy flavors of the Southwest, these mashed Idaho potatoes are prepared with fresh corn, chili powder, cilantro and a hint of honey.
Yield: 4 servings (3/4 c. each)
2 large Idaho potatoes, peeled and cubed
5 T. unsalted butter
1/2 c. milk
4 cloves garlic, minced
1 c. fresh corn kernels
2 t. pure chili powder
1 t. cilantro, chopped
1 t. honey
Salt, to taste
Method (1) Place potatoes in saucepan with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 to 20 minutes, until tender. Drain thoroughly. (2) In small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat, and let simmer 3 minutes. Sprinkle in chili powder. (3) Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl. (4) Whip potatoes with electric mixer while drizzling in reserved liquid. When consistency is right, stir in corn, cilantro and honey. (5) Season with salt.
Wine pairing: Chamisal Pinot Gris 2008 (California)