Healthy canola oil recipe contest
winners announced

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The recipe in this news item was mentioned in People & Places
(page 8) of the February 2009 issue of Chef Magazine.

Members of the American Dietetic Association’s (ADA) Food and Culinary Professionals (FCP) practice group participated in a 2008 “Fast, Fresh & Flavorful” recipe contest sponsored by CanolaInfo. Cash prizes were awarded to the top three submissions that were both healthy and delicious.

Criteria for the contest recipes were that they must include at least 2 tablespoons of 100-percent pure canola oil, use 12 or fewer ingredients that are readily available and be low in calories, total and saturated fat, sodium and cholesterol per serving.

Linda Simon, personal chef and registered dietitian in Janesville, Wis., won the grand prize with her “White Fish with Herb Duxelle” (recipe below). She received an all-expense paid trip to the ADA annual meeting and $1,000 for her fish and veggie creation made with canola oil. Her award was announced at the FCP reception on Oct. 26 at the Cooking and Hospitality Institute of Chicago.

“Canola oil is my go-to oil,” Simon said in a press release. “I use it for baked goods, entrées and even healthy treats. Its neutral flavor easily combines with everything. And since it has a healthy fat profile, I feel great about choosing canola oil.”

Runners up in the contest were registered dietitians Kristina Keilson of The Woodlands, Texas, and Kim Galeaz of Indianapolis, Ind. Keilson won the best vegetarian entrée with her “Barley and Carmelized Veggies” recipes. Galeaz topped the side dish/snack food category with her “Asian Sweet and Sour Bean Salad.” They each received $500. All contest winners had their recipes published in the 2009 CanolaInfo calendar and online.


White Fish with Herbed Duxelle
Linda Simon, RD and personal chef, Janesville, Wis.
Image courtesy of CanolaInfo

Yield: 6 servings

1 package (8 oz.) fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 T. chopped fresh parsley
1 t. chopped fresh thyme
Salt and pepper, to taste
3/4 c. dry breadcrumbs
2 T. canola oil
1 can (14 oz.) crushed tomatoes
1 T. balsamic vinegar
1 1/2 lbs. white fish

Method (1) In a food processor, mince mushrooms until finely chopped. In a large dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 minutes. (2) Remove mushrooms from heat, and add shallots, green onions, parsley, thyme, salt, pepper, breadcrumbs and canola oil. Mix well. Set duxelle mixture aside. (3) Spread crushed tomatoes in a lightly oiled 9x13" baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets. (4) Bake in 400°F oven for 15-20 minutes until fish flakes easily with a fork and the mushroom mixture is lightly browned. Nutritional analysis based on 6 servings: calories 240, total fat 8 g, saturated fat 1.5 g, cholesterol 55 mg, sodium 350 mg, carbohydrate 17 g, fiber 2 g, protein 27 g
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National Thanksgiving Turkey pardoned

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President George W. Bush "pardons" the National Thanksgiving Turkey named "Pumpkin" (a 20-week old, 45-pound tom) in a White House Ceremony, as he and National Turkey Federation chairman Paul Hill (left) and Nathan Hill (right) celebrated the 61st anniversary of the National Thanksgiving Turkey presentation.

"Pumpkin" and his alternate, "Pecan," were raised using normal feeding and other production techniques on Nathan Hill’s farm in Ellsworth, Iowa. After the ceremony, the birds were flown first class on United Airlines to the Disneyland in California, where the National Thanksgiving Turkey will be the grand marshal of "Disney’s Thanksgiving Day Parade." After the parade, guests will be able to visit the turkeys at Big Thunder Ranch in Frontierland at Disneyland.
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UNICEF launches 2009 restaurant Tap Project

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After a successful nationwide expansion in 2008, the U.S. Fund for UNICEF has announced the return of the Tap Project during World Water Week 2009 (March 22 to 28). The Tap Project, a grassroots initiative to provide clean water to children around the world, invites restaurants to participate by encouraging their customers to donate $1 for the tap water they normally get for free. Now in its third year, the Tap Project will again be a national campaign with additional efforts in Canada and Puerto Rico.

As in years past, participating restaurants will receive a project toolkit containing materials that briefly describe the Tap Project and invite customers to support UNICEF water programs by adding a donation of $1 per person to their bill.

For 2009, UNICEF will now offer varying levels of participation, which restaurants determine in advance based on a minimum pledge commitment. Each level will reflect the restaurant’s goal, the materials they receive in their toolkit and their incentives. Packages include:

Silver:
  • Minimum $50 pledge
  • Restaurant Activation Kit, including a Restaurant User Guide, Point-of-Sale materials (such as posters, window clings, choice of donation cards or table tents) and Server Tip Cards
  • Inclusion on www.tapproject.org “find a participating restaurant” feature
  • Certificate of Recognition
Gold:
  • Minimum $250 pledge
  • All of the above benefits from the Silver package
  • Customizable Tap Project electronic e-mail to send to existing databases to promote involvement in the campaign
  • Three Tap Project t-shirts to use as part of a server incentive program (or other use of choice)
Platinum:
  • Minimum $500 pledge
  • All of the above benefits from the Gold and Silver packages
  • Five Tap Project t-shirts to use as part of a server incentive program (or other use of choice)
  • Inclusion in a national print ad that will run prior to World Water Week in USA Today
For more information or to become involved, visit www.tapproject.org.
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Massachusetts 2008 Hall of Fame honorees

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The Massachusetts Restaurant Association honored five people at its 19th Annual Massachusetts Hospitality Hall of Fame Awards Dinner, sponsored by the National Restaurant Association, held at Anthony's Pier 4 in Boston. The individuals were recognized because they have exhibited extraordinary dedication to the hospitality industry in Massachusetts. Hall of Fame honorees are chosen by the people in the foodservice industry to give recognition to their peers.The 2008 honorees are: Steve DiFillippo, Davio’s and Avila; Brian J. McLaughlin, D’Angelo sandwich shops; Robert Murray, Café Escadrille; and Bob and Ted Rubin, Ruby Wines Inc.
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Minnesota Restaurant Association 2008 honorees

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The Minnesota Restaurant Association announced its 2008 honorees at the annual Holiday Party Nov. 24 at Murray's Restaurant in Minneapolis.

Charles Pappas of Michael's Restaurant is the 2008 inductee into the Minnesota Restaurant Association's Hospitality Hall of Fame. The Minnesota Hospitality Hall of Fame was established to recognize those individuals who exemplify the professionalism and service of the industry. Inductees are nominated by their peers. Each inductee has given more than 20 years of service to the restaurant industry, been deemed "a legend" by their colleagues and influenced generations of restaurateurs.

Sysco Minnesota is the 2008 Minnesota Restaurant Association's Allied Vendor Of The Year. The Minnesota Restaurant Association's Allied Vendor of the Year Award is an annual award presented to an Allied member of the association who has demonstrated outstanding commitment to the industry and community.

Larry D'Amico, Richard D'Amico and Paul Smith with D'Amico & Partners were selected by the Minnesota Restaurant Association as the recipients of the Restaurateur Of The Year. Restaurateur Of The Year is selected by the association to recognize an individual's impact and contribution to the hospitality industry and their community on a state and local level. This individual must demonstrate staff development and retention as well as sustainability, longevity and a passion for the industry.

The Four Inns in St Paul was selected by the Minnesota Restaurant Association as the recipient of the Minnesota Restaurant Association Restaurant Of The Year. Restaurant of the Year is recognized by the association for providing outstanding customer service, continually exceeding guest expectations and distinguishing themselves as leaders in the industry. Restaurants are nominated for the award by their peers.
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Last-minute Turkey Day inspirations

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by Lacey Griebeler, Chef Magazine

The National Restaurant Association reports that more than half of consumers get a little to-go help from restaurants to augment (or completely supply) their Thanksgiving feast. Additionally, a growing number of customers are putting down their aprons, driving to their favorite restaurant and letting chefs serve them a complete (and completely uncomplicated) spread.

No need to feel pressured. We're sure you've planned out plenty of great ideas and are ready to go for Nov. 27. But just in case you need a little extra inspiration, Chef Magazine and Stirrings have gathered a few tips.

Turkey
They call it Turkey Day for a reason. The Rockwellian centerpiece is often considered the most important part of the meal. If you're looking for a minor twist on the traditional or an all-out makeover of unexpected flavors, the National Turkey Federation is your source. For whole bird ideas, just search the recipe archives to find ones like New Orleans Bistro Deep Fried Turkey and Latino Lime Glazed Turkey with Chipotle Gravy. While you're on the Web site, check out the Foodservice Hotplate with more Thanksgiving tips.


Stuffing
Are goldenberries the new cranberries? Kopali Organics thinks so. This exotic raisin of the Amazon is a sweet and sour delicacy, and it's rich in vitamin A. The company's Supergood, Superfoods Goldenberries add a healthy flavorful spin on classic holiday faves to entice your health-minded Turkey Day customers.

Wild Rice Stuffing with Goldenberries
Recipe courtesy of Kopali Organics

Yield: 12 servings

2 qt. vegetable stock
3 c. wild rice, rinsed
Pinch sea salt
1 T. olive oil
6 large shallots, chopped
6 garlic cloves, minced
1 lb. white mushrooms, thinly sliced
1 T. soy sauce or wheat-free tamari
1 t. dried thyme
1/2 c. Kopali Organic Goldenberries
Freshly ground black pepper
1 c. chopped fresh parsley
2 qt. vegetable stock
1/3 c. chopped fresh sage

Method (1) Bring stock to a boil. Add rice and salt, and return to a boil. Reduce heat, cover and simmer for 35-45 minutes, or until the water is absorbed. Remove from heat. (2) Heat olive oil in a sauté pan, add the shallots and garlic and cook for about 10 minutes, or until golden. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms release their juices. (3) Add the soy or tamari, thyme and pepper. Continue to cook until the liquid evaporates. Transfer to a bowl with the rice. Add the golden berries, parsley and sage and toss to combine. Taste and adjust the seasonings, adding more pepper, if necessary.


Potatoes
Operators are challenged to prepare delicious, high-quality Thanksgiving potato dishes without increasing labor or cost. According to Simplot Foods, Idahoan potato products are easy to use and cost less per serving than scratch, frozen or refrigerated brands. The food cost for the recipe below is 70 cents per serving; if you menu these potatoes for $2.50, that's a gross profit of $1.80 per portion.
Potato Au Gratin with Sausage and Chèvre
Recipe and photo courtesy of Simplot Foods

Yield: 13 servings (8 oz. each)

1 package (20.35 oz.) Idahoan REAL Au Gratin Casserole
12 oz. Italian sausage, crumbled, cooked
2 oz. green onion, sliced
1 t. garlic, minced
10 oz. chèvre cheese
2 1/2 qt. Water, boiling

Method (1) Combine the casserole, sausage, onions and garlic in a 4" half size steam table pan. (2) Whisk the chèvre cheese into the boiling water to evenly disperse. (3) Add the water to the potatoes; stir well to incorporate ingredients. (4) Cover with foil, and bake in a 400°F convection oven for 40 minutes. Remove foil, and continue to bake for 5 to 10 minutes until top is browned.


Condiment
Sweet creamery butter is delicious, but why not give bread service a little flair with a compound butter accompaniment? Plugrá offers up this version from its recent national recipe contest.

Bleu Cheese Herb Butter with Walnuts
Recipe courtesy of Plugrá

Yield: 32 servings (1 T. each)

1/2 lb. Plugrá European-Style Butter, unsalted, softened
1 T. fresh chives, chopped
1 T. fresh thyme leaves, chopped
1 t. garlic, minced
1/4 t. freshly ground black pepper
1/4 c. blue cheese crumbles (Maytag recommended)
3 T. walnuts, toasted and chopped

Method (1) In a mixer, whip Plugrá butter at medium speed until smooth and light. Fold in chives, thyme, garlic and pepper. Beat until combined, about 5 minutes. (2) Stir in blue cheese and walnuts. Beat for 1 minute until well-combined. (3) Remove butter from bowl. Spoon onto parchment paper. Roll into a log, using edge of baking sheet to form a tight log. Chill for 2 hours before portioning and serving.


Drinks
"Keep it simple" is a holiday mantra for chefs and consumers alike. Wild Turkey bourbon suggests a fun garnish to turn everyday spirits into festive drinks.

Thanksgiving 101
Recipe and photo courtesy of Wild Turkey bourbon

Yield: 1 drink

Wild Turkey 101 bourbon
Ice cubes
2 cranberries
1 spring rosemary

Method (1) Serve Wild Turkey 101 over ice in a rocks glass. (2) Skewer cranberries on rosemary sprig for a garnish.

The ultimate indulgence: dessert in drink form. But for Thanksgiving, Three Olives Vodka suggests retiring the Chocolate Martini (temporarily, of course) for something a little more festive. Now guests can have their pie, and drink it, too.

Pumpkin Pie-tini
Recipe and photo courtesy of Three Olives Vodka

Yield: 1 drink

Honey, as needed
Graham cracker crumbs, as needed
1 oz. milk
2 T. pumpkin purée
Ice cubes, as needed
1 1/2 oz. Three-O Vanilla vodka
1 1/2 oz. crème de cacao

Method (1) Using a small amount of honey, rim martini glass with graham cracker crumbs. (2) Shake milk and pumpkin purée over ice to combine. Pour in remaining ingredients, and shake well. (3) Strain into prepared martini glass.


Dessert
To make sure the end of the meal is just as spectacular as the first bite, Sara Lee Foodservice offers Chef Pierre Pre-Sliced Pies for the holidays and beyond. With these thaw-and-serve desserts, you'll reduce waste and get improved pie appearance with fewer broken crimps and even slices every time. The pies are available in tantalizing (and holiday-appropriate flavors) like Pumpkin, Pecan and Sweet Potato. The Dutch Apple Hi Pie (pictured) is made with apples picked at the peak ripeness, which are then quick-frozen and mixed with sugar and spices to create a natural-juice pie with more than 1 pound of fruit.

Are you doing something creative for Thanksgiving at your restaurant? Post about it in the comments section.

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Education program announcements from NAFEM

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The North American Association of Food Equipment Manufacturers (NAFEM) announced three business leaders with unique perspectives will headline education at the NAFEM Show, Feb. 5 to 7, 2009, at the Orange County Convention Center, Orlando, Fla.

The complimentary education program features: Gary Hirshberg, president and "CE-Yo," Stonyfield Farm; Madison Mount, associate partner, Ideo; and Harry Balzer, vice president, The NPD Group.

Hirshberg opens the education program with his session on sustainability. As head of the world's leading organic yogurt producer, with $320 million in annual sales, he's living proof that environmental commitment makes for a healthier planet and healthier bottom line. Drawing from his experience growing Stonyfield Farm from a seven-cow start-up, as well as the examples of like-minded companies, Hirshberg presents stunning evidence that business not only can save the planet, but is able to simultaneously deliver higher growth and superior profits as well.

Using a human-centered approach to innovation within the food and beverage industry means exploring functional connections between people and consumption. With examples from fieldwork and human-focused research, Mount discusses how IDEO has sought to understand the evolving issues of the day and use them to help companies grow strategically and develop new products.

A national expert commentator on food and diet trends, Balzer helps attendees look into the industry's future, make smarter business decisions and gain insight to address the ever-changing marketplace. This session also provides insight into actual consumption behavior and how it is changing. Balzer examines in-home and away-from-home food and beverage consumption, and addresses the impacts of health, nutrition, demographic shifts and economic factors on consumer behavior related to foods and beverages.

Following each session, a panel of industry experts puts the macro issue under a microscope for a segment-specific view. During each panel session, participants provide a brief (5-10 minute), industry-specific presentation, followed by a healthy dose of Q&A.

For more information or to register for the NAFEM Show, visit www.nafem.org/thenafemshow.
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