National Restaurant Association Educational Foundation seeks nominations for 2012 Awards

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The National Restaurant Association Educational Foundation is encouraging restaurant industry professionals to help identify and nominate outstanding candidates for its 2012 awards: the College of Diplomats, the Michael E. Hurst Lifetime Achievement in Education Award, and the Thad and Alice Eure Ambassador of Hospitality Award.

The National Restaurant Association Educational Foundation (NRAEF) awards nomination deadline is August 31, 2011 and nomination forms can be found at www.nraef.org/awards. Submissions can be made online, mailed or faxed to (312) 566-9733.

“We are looking to all leaders in the hospitality business to nominate their shining stars – the valued individuals who go the extra mile both personally and professionally to serve and bring public focus to restaurants and foodservice through their works,” said Lynette McKee, executive director of the NRAEF. “This is a tremendous opportunity not only for companies to recognize their own leaders and industry partners, but also to bolster relationships between operators and suppliers and their clients.”

Lynette McKee, NRAEF executive director
The NRAEF Awards program dates back more than 25 years and serves to recognize the top philanthropists, community leaders, and educators in the restaurant and foodservice industry. For these prestigious awards, the NRAEF is seeking candidates who embody the NRAEF mission of strengthening and growing the industry through education, community engagement and promotion of career opportunities.  

Candidates for each award must demonstrate an outstanding commitment to education and excellence within the restaurant and foodservice industry. Specific requirements for each award include:

  • College of Diplomats - Established in 1974, the College of Diplomats is a select group of industry professionals who exemplify the philanthropic spirit of the industry in support of the NRAEF’s mission. Up to three individuals can be inducted into the College of Diplomats each year and each member must be a role model for businesses in his/her community. Past Diplomats include: Alice Elliot, Jackie Trujillo, Norman Brinker, James Maynard, and Emeril Lagasse  
  • Michael E. Hurst Lifetime Achievement in Education Award - To honor the devotion to educating and enhancing the lives of young people that characterized Michael E. Hurst – a respected and successful restaurant operator and firm advocate of industry education – the NRAEF awards the Michael E. Hurst Lifetime Achievement in Education Award to an outstanding educator who has made an indelible contribution to restaurant and foodservice education. The award is presented to an eligible current or retired post-secondary and/or graduate professor or administrator who has dedicated his/her career to academic instruction in the field of hospitality, culinary or foodservice management. Past Michael E. Hurst Lifetime Achievement in Education recipients include: Ferdinand Metz, CMC, Ray Kavanaugh, Ed.D, and Morris J.W. Gaebe  
  • Thad and Alice Eure Ambassador of Hospitality Award - The NRAEF’s highest distinction, the Thad and Alice Eure Ambassador of Hospitality Award is presented annually to an individual who has shown extraordinary achievement and exemplary leadership in bringing public focus to the hospitality industry through philanthropy and community service. The award is named for Thad and Alice Eure who, as philanthropists and restaurateurs, generously gave of their time and resources to the industry. Past Thad and Alice Eure Ambassador of Hospitality Award recipients include: Ralph Brennan, Bill Marriott, S. Truett Cathy, and Joe Lee
The 2012 awards will be presented to recipients during NRAEF events taking place during the 2012 National Restaurant Association Restaurant, Hotel-Motel Show.
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Meatless Monday Restaurant Kit offered as free reference

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The new Meatless Monday Restaurant Kit can now be downloaded for free at http://www.meatlessmonday.com/spread-the-movement/ as a practical reference for restaurants who want to add Meatless Monday as an option on their menus. The kit talks about the benefits to the restaurant of offering Meatless Monday as an option and offers talking points, information and helpful hints about this growing movement.


Visit www.meatlessmonday.com.
 
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National Restaurant Association launches "Kids LiveWell" initiative

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The National Restaurant Association unveiled a new nationwide initiative that provides parents and children with a growing selection of healthful menu options when dining out. “Kids LiveWell,” a program the Association launched in collaboration with Healthy Dining, highlights how restaurants are creating innovative solutions to provide better-for-you menu options.

“Kids LiveWell” is a first-of-its-kind voluntary initiative that shows the restaurant industry’s commitment to offering healthful menu items for children, with a focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium.

Sweeney and Jones-Mueller joined industry stakeholders, health advocates, parents and children at the National Press Club recently to unveil the program and feature several “Kids LiveWell” choices from participating restaurants. 
 
Inaugural “Kids LiveWell” leaders include the following 19 brands: Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chevys Fresh Mex, Chili’s Grill & Bar, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-Bones Great American Eatery and zpizza.

To join “Kids LiveWell,” restaurants agree to offer and promote a selection of items that meet qualifying criteria based on leading health organizations’ scientific recommendations, including the 2010 USDA Dietary Guidelines. Healthy Dining’s team of registered dietitians has worked with participating restaurants to identify and validate the menu choices that meet the “Kids LiveWell” criteria. The criteria include the following components:  
  • Offer a children’s meal (an entrée, side and beverage) with 600 calories or less; two servings of fruit, vegetables, whole grains, lean protein and/or low-fat dairy; with limits on sodium, fats and sugar; 
  • Offer at least one other individual item with 200 calories or less, with limits on fats, sugars and sodium, plus contain a serving of fruit, vegetables, whole grains, lean protein or low-fat dairy;
  •  Display or make available upon request the nutrition profile of the healthful menu options; and
  •  Promote/identify the healthful menu options.
Parents can find “Kids LiveWell” options in their communities by visiting the “Kids LiveWell” section on www.HealthyDiningFinder.com. Participating restaurants can add the “Kids LiveWell” icon on their menus to indicate qualifying items, as well.
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Unilever Food Solutions launches SandwichPro.com

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Which sandwich meat is most popular? What breads are customers scrambling to buy? How much more will guests pay for a branded condiment? Staying abreast of the latest, most important industry news can be a daunting challenge, but there is now a one-stop resource: SandwichPro.com, powered by Unilever Food Solutions. The site features insightful tidbits based on the company’s years of experience and product offerings.
 
The research tab of SandwichPro.com can help you develop pricing strategies, menu innovation and more. Take upscale ingredients, for example. The Sandwich Pro team has discovered that sandwiches with aioli can menu for significantly more than other sandwiches. 

The Parisian Sandwich

Most importantly, the findings are broken down into easy-to-read graphics and articles so that the most important insights are right at your fingertips.
  • Sandwich Stats: quick-read charts on consumer preferences and areas of industry growth/decline 
  • Know Your Customers: survey results on sandwich attitudes, favorite ingredients and other consumer preferences
  • Quality Ingredients: information on specific sandwich components, like condiments or vegetables
  • Trend Reports: new ideas and developments in the industry, as well as data broken down by segment, including quarterly reports and “hot and not” assessments of different sandwich types
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Chef Tyler Anderson to participate in "Greenalicious" culinary event for charity in Aspen

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Owner Ian Phillips of the Copper Beech Inn in Ivoryton, Connecticut has announced that executive chef Tyler Anderson will be participating in the Fifth Annual "Greenalicious" Culinary Extravaganza in Aspen, Colorado, to benefit the Children's Health Foundation.

The event takes place at Montagna at The Little Nell on Tuesday, July 19th, 2011. The Extravaganza is an evening featuring champagne, food prepared by acclaimed chefs, wine pairings, and a live auction benefiting the Children's Health Foundation Lunch for Life Program. Chef Anderson is among eight chefs chosen to participate at the event to create a delicious five course dinner.

The Children's Health Foundation has raised $3 million for it's Lunch for Life and student-related programs in schools, impacting more than 75,000 students in the state of Colorado. More information about the Lunch for Life program and the Children's Health Foundation can be found at www.childrenshealthfoundation.net.

 
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New slate of leaders take office at Texas Restaurant Association

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The new slate of Texas Restaurant Association (TRA) leaders took office for 2011-2012 at the annual meeting held during the Southwest Foodservice Expo, June 26-28 in Dallas, Texas.

Lisa Perini
Scott Plowman
Lisa Perini, Perini Ranch Steakhouse, Buffalo Gap is the new president. Scott Plowman, Parkway Grill & Sports Bar, Wichita Falls is the president-elect. Bernay Sheffield, Zentner’s Daughter Steakhouse, San Angelo, will serve as vice president and Jerry Morales, Gerardo’s Casita Grill, Midland is the new secretary-treasurer.

Bernay Sheffield
Jerry Morales
“We are truly fortunate that such high caliber people choose to be involved with the Texas Restaurant Association, to give generously of their time and expertise,” said Richie Jackson, TRA CEO. “They bring great energy and creativity to the organization and will help us to continue to serve the dynamic $36 billion Texas restaurant industry. Their experience and insights will be invaluable to the association as we work to provide resources for our members to help them achieve success.”

Visit www.restaurantville.com.
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Women Chefs & Restaurateurs (WCR) announces 2011 scholarship recipients

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WCR today announced beneficiaries of its 2011 Scholarship and Internship Program.

Through the program, professional and student members of WCR not only receive opportunities to travel abroad to such countries as China, France, Ireland, Italy and Scotland, they also gain professional skills and inspiration from local industry leaders who generously donate their time and resources to advance the professional development of women in culinary, hospitality and related fields.

WCR will introduce next year’s Scholarship and Internship Program at its 2011 national conference, Nov. 5-7 at the Hyatt Regency Cambridge, Cambridge, Mass.

Listed below are the following recipients of 2011 Scholarships and Internships:

“Capital’izing Internship at Hank’s Oyster Bars 
Theary So, San Jose, Calif.

Anna Tasca Lanza Cooking School, Palermo, Italy 
Linda Sarris, Brooklyn, N.Y.

Barbara Tropp Memorial Internship, Beijing
Jannequin Bennett, Richmond, Va.

Bread Baking Internship at Amy’s Bread, New York
Lila Colello, Upper Darby, Pa.

Catherine Brandel Fellowship
Dana Cox, Chicago

Center Yourself with an Internship at Kripalu Center for Yoga & Health
Joy Marr, Lookout, W.V.

Cooking in France with Dorothee Alexander
Celeste Regina Scarlett, Maumee, Ohio

Internship with Bon Appétit Management Company in Silicon Valley
Annie Johnston, Bend, Ore.

Johnson & Wales University's College of Culinary Arts Scholarship
Kelsey Oliver, Swannanoa, N.C.

Learn to Grow Vegetables without Chemicals in Ireland 
Claire Dunlap, Auburn, Calif.

Lonestar Luxury Bed & Breakfast Internship in Scotland
Lebby Campbell, New York

New Orleans Internship with Susan Spicer, Bayona
Bonnie Lynn Mankoff, Las Vegas, Nev.

Organic Internship with Nora Pouillon, Restaurant Nora, Washington, D.C.
Amy Copperman, Arlington, Mass.; Annmarie Matt Chelius, Ocean City, N.J.; Hillary Bergh, Mountain View, Calif.; Janet Lathrop, Holly Hill, Fla.; Veronica Butler, Chicago

Pastry Internship at Orson & Citizen Cake, San Francisco
Gina Conedera, Oakland, Calif.

The Culinary Institute of America ProChef Certification Program 
Keisha Happy, Pembroke, Fla.

The Culinary Institute of America Mastering Wine
Stella Bernard, Naples, Fla.

The French Culinary Institute Pastry Arts Career Evening Program 
Samantha Earl, New York

The French Culinary Institute Culinary Arts Career Evening Program 
Juanita Bognanni, Saint Paul, Minn.

The Institute of Culinary Management Diploma Program
Christina Ha, New York

The Kennebunk Inn Bed & Breakfast Internship
Wendy Roskin, Los Angeles

Tutti a Tavola Culinary Program in Tuscany
Amee Hoge, Mesa, Ariz.
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ConAgra Foods Lamb Weston and ConAgra Foodservice NRA promotion yields $10,000 donation to Feeding America

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ConAgra Foods Lamb Weston and ConAgra Foodservice have donated $10,000 to Feeding America, the nation's leading domestic hunger-relief charity, as a result of their recent National Restaurant Association (NRA) trade show promotion.

The ConAgra Foods brands pledged a donation to Feeding America for each food sample served. A visual counter at the booth displayed in real time the number of samples and the corresponding donation level. More than 10,000 samples of sweet potato products, appetizers, hot dogs, popcorn, and other products were served, culminating in the maximum donation amount of $10,000. This donation is another example of ConAgra Foods’ nearly 20-year partnership with Feeding America to help end child hunger, including the company’s Child Hunger Ends Here campaign.


In other NRA-related news, Larry Katz, president of Dots Diner in Metairie, La., won the booth’s grand prize giveaway—a big-screen 3D television. To enter the drawing, attendees were encouraged to find a secret word using 3D glasses. Lamb Weston and ConAgra Foodservice combined to take home three of the 13 inaugural NRA Food and Beverage Product Innovation Awards. Winning products were Sweet Things Sweet Potato Mini Tater Puffs, The Max Fit for Kids Plus Whole Grain Stuffed Crust Pizza and PAM Cooking Sprays in environmentally improved cans.
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Bob’s Red Mill launches “Spar for the Spurtle” Porridge Making Contest

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Bob’s Red Mill Natural Foods' “Spar for the Spurtle” Porridge Making Contest invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob’s Red Mill Steel Cut Oats – the World’s Best Oats. From the entries, three finalists will be flown to Portland, Ore. to compete in a live cook-off. The winner of that cook-off will travel with the Bob’s Red Mill team to compete in the 18th Annual Golden Spurtle World Porridge Making Championship in Scotland.

The Golden Spurtle competition is held every year in Carrbridge Iverness Shire in Northern Scotland. Bob’s Red Mill first competed in the championship in 2009, becoming the first American representatives to do so. That year, they won the coveted Golden Spurtle and the title of World’s Best Oats (a spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy).The world title is awarded to the porridge-maker deemed to have made the best traditional porridge using oatmeal, salt and water. Now, the company is looking for assistance in winning its first title in the Specialty Section, which is for porridge that includes any additional ingredients.

To enter the contest, visit www.SparForTheSpurtle.com to submit a video demonstration of an original recipe that makes use of Bob’s Red Mill Steel Cut Oats. Videos should be no longer than three minutes and should demonstrate a creative use of the oats. Dishes can be sweet or savory – they just need to be able to be created from start to finish within 30 minutes.

The videos will be posted on www.SparForTheSpurtle.com where fans will be able to vote for their favorites. The top three contestants will be selected as the finalists to be flown to Portland for the live cook-off. Finalists will also receive a behind-the-scenes tour of the Bob’s Red Mill facility led by Bob Moore himself.

During the live 30-minute cook-off, the three finalists will prepare their oatmeal recipes from scratch for a panel of celebrity judges in conditions that mirror those of the Golden Spurtle competition. The winner will receive an all-expenses-paid trip for two to Scotland, including $2,500 in cash, to compete in the 18th Annual Golden Spurtle World Porridge Making Championship.

Prizes:

Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The finalist prize package includes:
  • Roundtrip airfare to Portland, Oregon
  • Three-nights’ accommodations at a downtown Portland hotel
  • A tour of Bob’s Red Mill led by company founder Bob Moore
  • A gift basket filled with Bob’s Red Mill products and merchandise
  • $100 Bob’s Red Mill Gift Card
  • A spot in the live cook-off for a chance at the Grand Prize
  • $100 for cook-off supplies
The winner of the live cook-off will receive the grand prize, which includes the following:
  • Round-trip airfare for two to Scotland to help represent the Bob’s Red Mill team at the 18th annual Golden Spurtle World Porridge Making Championship in October 2011
  • Two nights’ accommodations in Edinburg, three nights’ accommodations in Carrbridge (for two)
  • Rail transportation between Edinburgh and Carrbridge
  • $2500 cash
The deadline to submit entries is July 30, 2011. 
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