by Chef Magazine staff
This article is the Beverage & Spirits online exclusive for the January 2009 issue.
It is well known that alcohol is the cash cow in the restaurant biz. Even in hard times, diners are still interested in cocktails, wine and beer to accompany their meals. That said, there's a growing number of customers out there who are interested in being included in the drink culture sans the alcohol. Consider customizing a mocktail menu. Your customers who wish to be alcohol-free will thank you for the creative beverages, and your bottom line will benefit from premium-priced nonalcoholic drinks.
Because Chef Magazine's January issue focused on health and nutrition, and many New Year's resolutions involve slimming down, here are some thoughts on more healthful mocktails to offer your diners. Think about low-calorie mixers and energy drinks, sugar substitutes, all-natural juices and teas--and don't forget the fun garnishes.
Antioxie Moxie
Yield: 1 drink
6 fresh blueberries, 6 frozen blueberries or 3/4 oz. blueberry purée
Ice, as needed
2 oz. Ocean Spray BarPac Mixer Cranergy Energy Juice Drink Cranberry Lift
3 oz. fresh-brewed green tea
Method (1) Muddle the blueberries in the base of a rocks glass. (2) Add ice and remaining ingredients. Stir before serving. Garnish with cranberries and blueberries on a cocktail pick.
Limonata Mocktail
Yield: 1 drink
1 1/4 oz. fresh lemon juice
1 oz. guarapo (an all-natural sweetener)
Ice, as needed
Sparkling water, as needed
Lemon wedges, for garnish
Method (1) Add lemon juice and guarapo to cocktail shaker full of ice and shake thoroughly. Strain over ice into a rocks glass. (2) Top with a splash of sparkling water; add lemon wedge for garnish.
Yield: 16 drinks
5 lemons
5 limes
5 oranges
3 qt. water
Ice, as needed
1 1/2 c. Equal Bulk Pack
Fresh citrus slices, for ganish
Method (1) Squeeze the juice from the lemons, limes and oranges. Pour into a gallon container. (2) Stir water and Equal into juices; mix well. Refrigerate, covered, until ready to use. Serve over ice. (3) Garnish each drink with a fruit slice, if desired.
Yield: 1 drink
1 c. (5 oz.) fresh or frozen blueberries, slightly thawed or
1/2 c. pineapple, orange and strawberry juice blend or pineapple-orange juice
1/2 c. low-fat vanilla yogurt
1 t. sugar
Method (1) In the container of an electric blender, all ingredients; blend until smooth, about 1 minute. (2) Serve immediately in a tall glass garnished. If desired, with blueberry skewers spiraled with a thin strip of orange peel.
Yield: 1 12-oz. drink
5 oz. french vanilla flavoring
2 oz. applesauce
1/4 t. ground cinnamon
Ice cubes, as needed
2 oz. Rich's On Top Sugar-Free whipped topping, plus more for garnish
Method (1) Blend all ingredients together, and serve with Rich's On Top as garnish.
Australian Soda
Yield: 1 drink
1 hibiscus flower, from the new Wild Hibiscus Flowers In Syrup
Soda water, as needed
1/2 oz. hibiscus syrup, from the new Wild Hibiscus Flowers In Syrup
Method (1) Place hibiscus flower standing up at bottom of glass. Pour in chilled soda water. (2) Drizzle some syrup into the cocktail for a layered effect. Stir the cocktail as you drink to distribute the syrup.
The International Association of Culinary Professionals (IACP) will hold its 31st Annual IACP International Conference April 1 to 4 at the Sheraton Denver Hotel & Colorado Convention Center. This year's conference theme is "Pioneering a Sustainable World." Distinguished headliners will gather at the four-day conference to explore practical, sustainable solutions all along the food chain, from farm to processing plant to market. Innovative pioneers will share personal stories and visions about breaking with traditions in their field to create new practices with long-term benefits for the earth. The conference will also include a silent auction and a food styling and photography contest. Visit www.iacp.com for more information or to register.
In total, seven recipes won first and second place in the three categories. The Grand Prize winner (and first-place Appetizer winner), Porcupine Idaho Potatoes With Hot Pepper Jelly Dipping Sauce (recipe below), submitted by Tommy Masaracchia, executive chef/owner of Tope La Restaurant in Hammond, La., dazzled the tasters. Other winning recipes included:
The Chicago Tribune reported that filmmaker R.J. Cutler ("The War Room" and "A Perfect Candidate") will be shooting a documentary later this year to be titled "Taste" about Grant Achatz, chef-owner of the acclaimed Chicago restaurant Alinea and tongue cancer survivor. Cutler was one of many filmmakers who wanted to turn Achatz's story into a movie after news of his recovery was highly publicized in the media last year, according to the article.
From April 1 to 3, professionals from the agri-food sector will gather for the sixth SIAL Montréal, the North American Food Tradeshow, at Montreal’s Palais des Congrès. With more than 550 exhibitors from 40 countries, and more than 13,000 agri-food industry professionals from 60 countries, SIAL Montréal will showcase innovations developed at international and national levels, as well as at the provincial level in its "Aliments du Québec" pavilion. During the three-day exhibition, professionals from the agri-food sector, nutrition experts as well as restaurant owners will collect tangible information on nutrition, health, new food trends and innovations. They will thus be better informed to guide consumers in their quests for both a healthy lifestyle and healthy eating habits.
Every year, SIAL Montréal organizes many contests during which agri-food industry professionals bring their best products to the table--before they are found on the shelves and in our plates. An expert jury will rank many extra virgin olive oils in the Olive d'Or 2009 contest. The experts will render their decision and award prizes on during the Canadian Agri-food Export Gala, presided upon by Christine Cheylan, renowned olive expert.