Quebec maple syrup--the flow is on!

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Maple syrup production occurs just once a year for 6 to 8 weeks in mid-February through April. Maple syrup is made from the sap of the sugar maple tree, and that sap will run when the daily temperatures move above and below freezing.

Maple syrup production requires optimal temperatures and sugar maple trees, and thus, can only be made is a small geographic area of northeastern North America. Quebec produces more than 80 percent of the world’s maple syrup, equal to 93 percent of Canadian production.

"On average, Quebec maple producers will make about 70 million pounds of maple syrup each year," Joan Kimball of the Quebec maple syrup producers' "Do More with Maple" campaign, said in a press release. "We celebrate the maple season and recognize that real maple syrup is one of nature’s gifts."To collect the sap to make the syrup, producers insert a tap into the tree (as pictured). Commercial maple syrup producers use gravity-fed plastic tubing and pipelines and vacuum pumps to collect the sap. The maple sap is boiled and evaporated to make maple syrup. Maple syrup is made when the sugar density reaches 66 percent. It takes approximately 40 gallons of sap to produce 1 gallon of maple syrup. Finished maple syrup is filtered and then graded based on color and flavor. In general, lighter colored maple syrups have a milder flavor while darker maple syrups have a stronger flavor.

In addition to maple syrup, Quebec maple suppliers produce maple butters, maple concentrates, maple flake and sugars, and maple vinegar. "In Quebec, maple syrup is not limited to pancakes," noted Kimball. "Quebec producers have developed products that showcase maple’s diverse applications—from baked goods to candies to salad dressings."

While many table syrups claim maple flavor, Kimball said there is no substitute for the real thing. "Real maple syrup comes from the annual sap flow of the sugar maple trees, not from a laboratory. Real maple syrup is a healthy, natural product and the flavor is distinct and pleasing."

For more information, visit www.domorewithmaple.com.
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New recipes from Club Rational

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New recipes are now available at Club Rational, the online database and networking site for Rational USA SelfCooking Center owners. Rational is a world market and technology leader in the manufacturing of commercial cooking equipment.

Club Rational provides a growing selection of recipes in the appetizer, entrée, main dish and dessert categories that are tailored for use in the SelfCooking Center. In order to access the recipes, foodservice professionals simply go to the Web site, www.club-rational.com, register, log in and download the recipe to their computer as a PDF document. The recipes can be stored on a USB flash drive and then transferred to the SelfCooking Center. Each recipe contains all the necessary ingredients, preparation instructions and a recommendation of the best Rational accessories to use to achieve the desired result.

New recipes include:
  • Appetizer: Baked mushrooms with brie and walnuts
  • Entrée: Steamed salmon with rice
  • Main dish: Roast leg of lamb with roast potatoes
  • Dessert: English scones and apple pie
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2009 James Beard Foundation Awards
restaurant and chef semifinalists unveiled

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The list of restaurant and chef semifinalists for the 2009 James Beard Foundation Awards, the nation's most prestigious honors for culinary professionals, were announced today and are now available on www.jamesbeard.org/awards. Selected from thousands of online entries, the group of semifinalists in the 19 Restaurant and Chef categories represents a wide variety of culinary talent, from legendary chefs and dining destinations in 10 different regions across the United States, to the nation's best new restaurants and rising star chefs.

On March 23, the James Beard Foundation will announce the final nominees during an invitation-only breakfast at JBF Award winning chef Rick Bayless' and JBF Trustee Deann Bayless' highly-acclaimed Frontera Grill restaurant in Chicago, marking the first time this event has taken place outside of the Foundation’s hometown of New York City. There will be five finalists in each category, narrowed down from the list of semifinalists by a panel of more than 400 judges. Winners will be announced on May 4 at the Awards Ceremony and Gala Reception, the highly-anticipated annual celebration taking place at Avery Fisher Hall at Lincoln Center in New York City.
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Sara Lee Foodservice launches Web site on
profit building

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Sara Lee Foodservice has recently launched a new Web site called www.feedyourbottomline.com, focused on helping operators improve margins, reduce costs and build sales. As a go-to resource for profit-building opportunities, the site allows operators to calculate their labor savings and profit potential from adding Sara Lee Foodservice products to their menu. Product videos, recipes, trial offers and expert ideas are also showcased, and operators looking for more information on a specific product are linked back to www.saraleefoodservice.com. Sara Lee Foodservice is committed to helping operators feed their bottom lines and this interactive tool delivers valuable, customized insights that can translate into real profits.
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Almond Board of California snack recipe winners

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The Almond Board of California (ABC) has awarded Jennifer Wayland, executive sous chef and pastry chef at Roxiticus Country Club in Mendham, N.J., a football season finale prize package valued up to $10,000 for her winning entry in the Almond Board's Ultimate Snack-Off Recipe Contest. In a competition that challenged North American foodservice professionals to create almond-centric snack food ideas designed to satisfy a man's "game day" appetite, Wayland defeated competitors with her recipe for Grilled Skirt Steak Maytag Blue Cheese Sliders with Smoked Almond Romesco and Smoked Almond Butter (recipe below).

"Small bites are popular and sliders are perfect for snacking," said Wayland of the rationale behind her entry, according to a press release. "Smoked almonds add a rich, bold taste to the steak and the Romesco sauce is like 'fantasy ketchup,' boosting flavor and adding depth. The components of this recipe are great on their own, and they come together beautifully to showcase many of almonds' culinary capabilities." The chef suggests that men dining out at a restaurant or sports bar would enjoy pairing her flavorful snack dish with their favorite lager.

While Wayland's sliders took the grand prize, hearty flavors and crunchy proteins were a hallmark of many other entries in the Ultimate Snack-Off Recipe Contest. Recipes were judged based on five criteria: creativity, suitability for the male demographic, distinctiveness of almond usage, ease of preparation and taste. The three runners-up in the competition were:


Grilled Skirt Steak and Maytag Blue Cheese Sliders with Smoked Almond Romesco and Smoked Almond Butter
Jennifer Wayland, executive sous chef and pastry chef, Roxiticus Country Club, Mendham, N.J.

Yield: 18-21 sliders

1 (1-lb.) skirt steak (or flank steak)
Salt and fresh ground pepper to taste
1/4 c. almond oil
2 T. lime juice
2 T. dry sherry
1 T. turbinado sugar (such as Sugar in the Raw)
1/2 shallot, diced
Smoked Almond Romesco, recipe below
Smoked Almond Butter, recipe below
1 egg white
1 t. water
1/2 c. sliced almonds, lightly toasted
18-21 mini brioche rolls (1 1/2-2 oz. each), or small dinner rolls
8-9 oz. piece Maytag Blue Cheese (or other blue cheese), crumbled

Method (1) Preheat oven to 350˚F. Preheat indoor or outdoor grill. (2) Season both sides of steak with salt and pepper. Place the steak in a shallow nonreactive dish. Stir together almond oil, lime juice, sherry, sugar and shallot together in a small bowl, and pour over steak; cover and refrigerate for 20 minutes. While steak is marinating, prepare the Smoked Almond Romesco and the Smoked Almond Butter. (3) Place the mini brioche (or small rolls, if using) on a large baking sheet. Whisk together the egg white and water in a small bowl, and brush on the tops. Sprinkle with sliced almonds, pressing to adhere; set aside. (4) Remove steak from marinade, and discard the marinade. Grill steak over high heat for about 3-4 minutes a side for medium-rare. Remove from heat, and rest 3-5 minutes. (5) Place mini brioche in oven, and bake for 2-3 minutes, or until warmed. To assemble sliders, slice brioche in half with serrated knife, and spread approximately 1 t. of Smoked Almond Butter on the bottom half of each brioche. Slice steak thin against the grain, and arrange evenly on the bottom halves of the brioche. Top the steak with crumbled blue cheese and then about 2 t. of Smoked Almond Romesco. Cover with brioche tops, and serve 3 sliders on each plate.

Smoked Almond Romesco
1 T. chopped dried ancho chilies
1/2 c. water
1 (8-oz.) jar roasted red peppers, drained
1 c. roasted tomatoes, drained
1/2 c. smoked almonds
2" piece day-old baguette
2 cloves garlic
Zest of 2 limes
2 t. smoked paprika
2 T. red wine vinegar
1 T. dry sherry
Salt and fresh ground pepper, to taste
Extra virgin olive oil, as needed

Method (1) Place chilies in a small bowl; cover with hot water, and let stand 10-15 minutes or until softened. Drain. (2) Combine all the ingredients in a blender, and process on medium-high speed until a thick sauce forms. If the sauce is too thick, thin with extra virgin olive oil (the sauce should not be runny). (3) Transfer to a small bowl; reserve for service.


Smoked Almond Butter
1 c. smoked almonds
Almond oil, as needed

Method (1) Place smoked almonds in blender, and process on high speed until the almonds form a paste. If the butter is not smooth enough add almond oil until desired consistency is reached (butter should not be runny). (2) Transfer to a small bowl; reserve for service.
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IACP announces keynote speakers for conference

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Finding better, more earth-friendly ways to feed a hungry planet will be the topic that draws more than 1,000 food professionals to Denver this year for the International Association of Culinary Professionals' (IACP) 31st Annual International Conference, from April 1 to 4, at the Sheraton Denver Downtown Hotel and Colorado Convention Center. "Pioneering a Sustainable World" is this year's conference theme.

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.

On April 2, Lynne Rossetto Kasper of American Public Media's The Splendid Table will moderate a lively discussion about "The Soul of Sustainability" and what is at its core. Confirmed speakers include Walter Robb, co-president and chief operating officer, Whole Foods Market Inc. and Dan Barber, executive chef/co-owner of Blue Hill and Blue Hill at Stone Barns Center, which sources its menu from the farmland on which it sits in Pocantico Hills, N.Y.

On April 3, New York Times journalist Kim Severson will moderate a discussion among today's food industry pioneers. Panelists include:
  • Chef Andoni Luis Aduriz - a Michelin two-starred chef from Mugaritz restaurant near San Sebastian, Spain. Regarded as one of Spain's most creative chefs, he is a passionate advocate for farm-to-table freshness.
  • Kim Jordan - Founder & CEO of New Belgium Brewery, Fort Collins, Colorado. This award-winning brewery is noted both for outstanding beer and for making environmental stewardship a core commitment.
  • Fred Kirschenmann - IACP Scholar in Residence for the Denver Conference, Distinguished Fellow for the Leopold Center for Sustainable Agriculture at Iowa State University, an organic farmer, and now president of the board of directors for Stone Barn Center.
  • Chef Michel Nischan - author, policy activist and now president/CEO of Wholesome Wave Foundation, working to make locally grown, sustainable foods available to all.
Visit www.iacp.com/conference for more information.
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National Pasteurized Eggs receives innovation award

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National Pasteurized Eggs (NPE), a leader in food safety, has recently been recognized as one of the 2008 Red Herring Top 100 Global Companies.

Acknowledged for its innovative in food safety with the pasteurization process of its Davidson's Safest Choice brand of shell eggs, NPE was the only foodservice company recipient in 2008. NPE produces the Davidson's Safest Choice eggs with a patented, all-natural pasteurization process to eliminate Salmonella enteritidis (SE), the most dangerous egg-related bacteria that sickens more than 100,000 Americans annually. Additionally, the process inactivates avian influenza (bird flu) protecting this important food supply from its exposure. NPE sales are at an all time high, with production of nearly 200 million eggs in 2008.

Red Herring Top 100 Global Companies are chosen from winners and finalists of the previous North America, Europe and Asia Red Herring Top 100 Companies. Evaluations were made on both quantitative and qualitative criteria, such as financial performance, innovation, management, global strategy, and ecosystem integration. Past winners of Red Herring awards include Google, Mozilla and Skype.
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New chairman takes helm for Illinois Restaurant Association

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Jay Stieber, executive vice president and general counsel of Lettuce Entertain You Enterprises (LEYE), was inducted as the Illinois Restaurant Association's (IRA) 2009 chairman of the of the board during the IRA's Annual Meeting & Installation of Officers Dinner, held Feb. 2 at Petterino's in Chicago.

Stieber has a BS in accounting from DePaul University, a JD from Northwestern University School of Law; he is a CPA and an attorney. He has been a board member of the IRA since 2000, serving on several committees and most recently as an officer on the IRA board. As one of the partners of LEYE, Stieber spends the majority of his time dealing with major issues involving strategic planning, tax planning, real estate, finance, bank relations, investor relations, leases, contracts and other legal matters.

The foodservice industry in Illinois produces $18.3 billion in annual sales and is the largest private sector employer in the state. Foodservice industry-related employment in Illinois is projected to grow by 10.9 percent over the next 10 years, to almost 600,000 people by 2018.
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More green for your wallet with cost-saving tips

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Contributed by Catherine Corley, vice president of marketing insights, Sam’s Club for foodservice

This article is the Bottom Line Solutions online exclusive for the February 2009 issue of Chef Magazine.

Times are tough. Money is tight. We've all seen the stories and heard the news, and we get it. Operators and consumers alike are doing everything they can to pinch those pennies—save costs anywhere. In light of these current economic conditions, running a successful restaurant can be especially challenging. And let's not forget the hard work and long hours it requires. The National Small Business Association validates these sentiments, sharing that, with consumer spending down, 71 percent of small-business owners have a negative outlook on the economy, up from 43 percent last year.

These are the five consistent cost-saving tips restaurant owners say they're using to save money and keep their businesses afloat during these tough times.

Always compare prices. No matter how insignificant the purchase may seem, it is always a good idea to compare prices. Some stores will offer price matches to meet or beat the current deal.

Use credit options that pay back. Credit has tightened considerably, but is still available for today’s small-business owners. For those who have a good credit history, it can pay dividends to search out institutions that offer cash back or reward options.

Lower printing and shipping costs. Most business owners say that the majority of their costs are related to shipping and printing expenses. Operators can save substantial amounts of money by seeking out discounts in these high-expenditure areas.

Become tech-savvy. It is no secret that taking a business online can increase the potential audience and help drive traffic to brick-and-mortar locations. Look into creating a Web page. For instance, Sam's Club offers its small-business owners a complimentary Web site and a range of online advertising packages. Sam's Club business members are utilizing this tool to help save money and increase their exposure.

Be prepared. While it may be tempting to do so, business insurance is one area that should not be cut. Buying appropriate insurance up front saves money in the long run and could potentially keep an operator from going out of business.

As a leader in the foodservice industry, Sam's Club understands the challenges of independent restaurant owners and provides a variety of low-cost products and unique services designed especially to help them succeed. Sam's Club saves the independent restaurant owner money through a wide selection of food, serving equipment, cleaning supplies, and paper products, in addition to the added value of cash-back rewards. Small-business owners are invited to take the Invoice Comparison Challenge to compare prices available from other distributors or office supply stores. With everyday low costs, Sam's Club partners with restaurant owners to meet their individual needs with unique solutions—all designed to save operators money. During the 2008 National Small Business Week, Sam's Club conducted more than 5,000 invoice comparisons and identified more than $3.5 million in savings for small businesses through products available for purchase on its shelves vs. other competitors. Visit www.samsclub.com/foodservice.
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