The Hotel Hershey wins Ivy Award

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Restaurants & Institutions magazine recently named The Hotel Hershey a winner of the Ivy Award, which honors the best restaurants and foodservice operations in the industry.

Each year, past Ivy Award winners nominate commercial and noncommercial foodservice organizations for this award. Winners are selected by votes from the magazine's 140,000 trade professional readers. In April, Reed Business Information-US announced R&I would close, though The Hotel Hershey will still be named a member of R&I's Ivy Society.

Other 2010 winners include Ball State University, Muncie, Ind.; Craft and Le Bernardin restaurants, New York; The Slanted Door, San Francisco; and Royal Caribbean Cruises.

For additional information about The Hotel Hershey, visit www.thehotelhershey.com.
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California restaurants going cage-free

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California Gov. Arnold Schwarzenegger recently signed landmark legislation requiring that shelled whole eggs sold in California come from cage-free hens as of Jan. 1, 2015. This effectively means that whole eggs served in every restaurant across the state will be cage-free by 2015. The bill, A.B. 1437, backed by the Humane Society of the United States (HSUS), follows on the heels of the landslide passage of Proposition 2, the Prevention of Farm Animal Cruelty Act in California.

"By signing this bill, Governor Schwarzenegger has taken an important step in protecting animal welfare in a way that will also improve food safety for consumers across California," said Wayne Pacelle, president and CEO of the HSUS, in a statement. "Californians have made it clear that they don't want unsafe eggs from hens crammed into cages, and we applaud the legislature and governor for heeding this call."
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July 2010 Chef digital edition is now available

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The digital edition of the July 2010 issue of Chef Magazine is now online through the Chef Web site. This digital edition features all the same great content as the print edition, plus online exclusives on breakfast recipes and special event hors d'oeuvres. To access the issue, click the icon below. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.
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Industry Voices

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"The Gulf Coast oil spill is and will continue to have a tremendous impact on the seafood and tourism industries in the Gulf states. This disaster will have a domino effect on seafood concept restaurants throughout the United States. The decrease in tourism, the rise in prices for Gulf products like oysters, fish and shrimp, and the fact that many locals are dependent on the Gulf for their livelihoods are all factors affected by this crisis."
--Edmund Woo, consultant and chef/owner, Saskatoon, Greenville, S.C., "Industry Voices," July 2010, Chef Magazine

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The Last Word

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"Whenever we turn on the TV, we are bombarded with the messages about change. It seems almost everyone thinks it's time for a change or is realizing that, like it or not, things are changing rapidly all around us. And we can either adapt and move on or smile and say things are just fine the way they are."
--Irena Chalmers, "Cafeteria renaissance," "The Last Word," July 2010, Chef Magazine

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Chefs to gather for 10th annual Wild About Game cook-off

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The Pacific Northwest's best game chefs will showcase their talents in the 10th annual Wild About Game cook-off on Sept. 19 at Resort at the Mountains, Welches, Ore. The Nicky USA sponsored event also will bring together food enthusiasts, chefs, ranchers and artisan food producers featuring everything from Oregon olive oil and cheese to foie gras and grass-fed beef.

The 2010 chef competitors are:
Judges for 2010 include: Philippe Boulot of Portland's Heathman Restaurant and Bar, Vitaly Paley of Paley's Place in Portland and Jonathon Sundstrom of Lark in Seattle. For more information about Wild About Game 2010, visit www.nickyusa.com/events.
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NRA supports President's call for comprehensive immigration reform

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In response to President Obama's recent address at American University, Washington, D.C., on the urgent need for comprehensive immigration reform, National Restaurant Association (NRA) president and CEO Dawn Sweeney issued the following statement on behalf of the NRA:
"Each day the need for immigration reform becomes clearer, and we commend the President for his commitment and continued leadership. It is absolutely critical for our nation that Congress develop a sensible immigration reform solution.

"Addressing our broken immigration system is an economic necessity for our industry as well as our country. The nation's 945,000 restaurant locations and their millions of employees have much at stake in this debate, and the consequences of failure to find a solution on this vital issue will be severe. The President has been a leading voice working to find a resolution to this crisis, and while significant areas of disagreement exist among advocates, we remain committed to the work ahead.

"We believe that a bipartisan process has the best chance of success, and it is imperative that the Congress continues to work toward a solution. The [NRA] pledges its continued vigorous support of sensible reform that strengthens our borders; provides a way for employers to hire from abroad when U.S. workers are not available; establishes a verification system that is effective, inexpensive and reliable, and does not unfairly penalize employers; and creates a commonsense solution for undocumented workers in the United States."
For more information, visit www.restaurant.org/advocacy/.
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Uncommon Ground earns Green Restaurant Seal at flagship location

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Uncommon Ground, a 19-year staple of Chicago's Wrigleyville neighborhood, recently earned its second 3 Star Certification from the Green Restaurant Association (GRA) for its flagship location on Clark St. Uncommon Ground's Edgewater location earned 3 Star Certification in May.

"For 19 years, we've run a restaurant that continually improves its eco-friendly performance," said co-owner Helen Cameron in a statement. "At a time in history where lots of businesses are making green claims, we're proud to be able to back ours up with a third-party certification that truly means something to our customers."

The interior at Uncommon Ground

According to the GRA's Certification guidelines, 3 Star Certified Green Restaurants must meet a minimum of 175 points within their program by implementing environmental steps that include: sourcing local foods within a 100-mile radius, using reclaimed wood in restaurant décor and furniture, collecting rainwater to water plants, creating recycling and composting programs and incorporating a significant number of vegetarian and vegan menu items. So far, Uncommon Ground in Wrigleyville has earned more than 195 points.

For more information about the GRA's Certification program, visit www.dinegreen.com.
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