The International Boston Seafood Show (IBSS) and Seafood Processing America (SPA), North America's largest seafood exhibition, will take place from March 15 to 17 at the Boston Convention & Exhibition Center. The exhibition offers a global marketplace where buyers and suppliers can meet, as well as an extensive range of seafood, equipment and new products.
This year's keynote speaker is Japanese Iron Chef Masaharu Morimoto. Event features include a conference program exploring best practices in the seafood marketplace, culinary demonstrations from top industry chefs and an awards ceremony showcasing new products.
Last year, more than 17,000 people attended the events, 25 percent of whom were from abroad. In total, attendees from 97 countries were present at the IBSS and 20 countries were represented at SPA. With global seafood consumption expected to increase 25 percent by 2015, according to the United Nations Food and Agriculture Organization, a significant international presence is expected again this year. For more information on IBSS and SPA, visit www.bostonseafood.com
Contributed by Patrick T. Copps, urban and industrial entomologist, and technical services manager, Orkin Commercial Pacific division
The best chefs know the key to culinary success lies in the ingredients--and with consumers more green-conscious than ever, many chefs are turning to natural ingredient choices. The same is true for pest management; it requires multiple "ingredients" to be successful, and customers are seeking healthier options. So, when considering greener alternatives for your restaurant, remember you can also "go green" with your pest control.
Today, the most effective recipe for pest control is integrated pest management (IPM). An IPM program encourages preventive measures, rather than reacting to pests after they have infested your establishment. Once inside, pests can damage your property and soil your restaurant's reputation. IPM takes a proactive, environmentally friendly approach to pest management, emphasizing alternative methods to manage pests and relying on chemicals only as a last resort. Follow the IPM recipe below to prevent pests, protect food safety and ensure the health of your employees and patrons.
Level: beginner. Green pest control doesn't have to be complicated. Incorporating environmentally friendly techniques can be as simple as adopting or refining a sanitation plan for your establishment or working with your maintenance professional to make beneficial changes in your outdoor lighting. Work with your pest-management provider to review the following ingredients and determine which green pest-management "ingredients" are a fit for your foodservice operation.
Lighting. Mercury vapor lights attract flying insects and other pests. Install these lights at a distance from your building, such as in the parking lot, to draw pests away from your establishment. Use sodium vapor lights near building entrances; they are less appealing to pests.
Air flow. Establish a positive air flow out of your building to push pests outside. To check air flow, hold a small strip of paper under the doorway. If the paper blows away from your building, the air flow is positive. Work with an HVAC professional to make any necessary changes.
Organic cleaner. Scrub floor drains with a brush and organic cleaning product that uses naturally occurring bacteria to break down grease and grime. Drain flies feed on this bio-film residue and can use it as a breeding ground wherever accumulations are present.
Fly lights. Ultraviolet lights attract flying pests to a nontoxic sticky board. Install fly lights near entrances to food preparation and waste disposal areas. Ask your pest-management professional to monitor sticky boards for pest activity. The type and amount of flying insects on a sticky board can help determine the extent of a pest problem and help prevent an infestation from getting out of hand.
Insect baits. Available as gels or pucks, insect baits contain low doses of chemical compounds that do not become airborne. Nonvolatile baits provide targeted and safe treatment applications that eliminate the need for residual sprays. This tool is a healthier alternative to traditional pest management with low risk to staff and diners. Only licensed pest-management professionals should apply insect baits.
Repellents. Force pests to retreat with this combination of pyrethrins, compounds extracted from chrysantamum flowers, and silica gel, an inorganic compound that dries out insects' exoskeletons. Work with your pest-management provider to identify small cracks and crevices in your building's exterior and have them treated with repellent. After treatment, have the openings sealed with caulk to help reduce the chance of future infestations.
Method. A true IPM program not only uses the environmentally friendly "ingredients" above, but it also is based on a partnership between you, your pest-management professional and your staff. The cooperation of your employees is essential, as they are the eyes and ears of your establishment. Keep the lines of communication open between all parties. Many reputable providers offer staff trainings to instruct employees on the signs that indicate the presence of pests and how to react if they suspect an infestation.
Cook time. While teamwork is a key ingredient, another necessary component is patience. A comprehensive green pest-management program doesn't happen overnight. It takes time to get everything just right--much like the best recipes.
Yield. With help from your pest management provider and support from your staff, you'll be well on your way to an effective pest-management program. Now that's a recipe for success.
Leaders from Produce Marketing Association (PMA), National Restaurant Association (NRA) and International Foodservice Distributors Association have partnered on a multi-phase project to identify opportunities to increase fresh produce use in foodservice to promote healthy lifestyles.
The joint project will begin with an NRA-led research project examining the opportunities and barriers for greater produce use in the foodservice sector. The research findings will then be used to facilitate the first-ever Executive Invitation Think Tank of top executives representing restaurant, distributor and produce supplier segments. The first think tank discussion will take place on July 24 in conjunction with PMA's annual Foodservice Conference and Exposition, in Monterey, Calif. That first discussion aims to form the basis for ongoing, high-level dialogues within the foodservice and produce sectors to promote increased collaboration.
"By combining unique research with high-level dialogue across the foodservice supply chain, we are positioning fresh produce as a solution to improved nutrition as well as enhanced profitability," said PMA president and CEO Bryan Silbermann in a press statement. "Armed with the research needed to make informed decisions and working together across the supply chain, we can all benefit enormously by learning together. This is a landmark moment for our associations and our members to identify greater opportunities for produce in foodservice."
by Ralph Brennan
These recipes are a continuation of the Party Planner article (page 16) of the February 2009 issue.
This mahi-mahi recipe calls for a couple of ingredients that are unusual for fish dishes. One is andouille, the lean and spicy smoked sausage found in many parts of southern Louisiana. The other is panko breadcrumbs, which are made from a very dry wheat bread, and are coarser, flakier and lighter than other breadcrumbs. When cooked they take on a lovely golden brown color and also stay crisp longer. They're available in specialty food stores, Asian markets and online grocers.
Recommended alternative species include catfish, cod, grouper, haddock, sea bass or tilapia. Two small batches of the fillets are cooked simultaneously in separate skillets to allow sufficient space for even cooking. Each batch is cooked in fresh clarified butter to achieve the best flavor and color of the finished dish.
Garlic is a defining ingredient in aïoli, the bracing mayonnaise from the south of France. Basic aïoli can be used on its own as a mayonnaise or dip, or with a variety of seafood and meat dishes.
Mahi-Mahi with Andouille Crust and Creole Mustard Aïoli
Yield: 30 servings
2 1/2 c. whole milk
5 large eggs
10 c. panko crumbs
1 1/2 lbs. andouille sausage,* casing removed and sausage minced in a food processor
2 1/2 T. Creole seasoning (recipe follows)
30 mahi-mahi fillets (8 ounces each), about 1 inch thick at the thickest part
2 1/2 T. kosher salt
1 1/4 t. freshly ground black pepper
4 1/2 c. clarified butter, divided
1 3/4 c. Creole-mustard aïoli (recipe follows), for serving
Method (1) In a large mixing bowl, lightly whisk together the milk and egg for the egg wash. In a separate large bowl, combine the panko breadcrumbs, andouille and Creole seasoning, mixing well. (2) Evenly season the fillets on both sides with the kosher salt and pepper. One at a time, dip the fillets into the egg wash, shaking off any excess, then coat them with the panko mixture. (3) Heat 1/2 c. clarified butter in each of two heavy 10-inch skillets over medium-high heat until hot, about 3 minutes. Reduce the heat under each skillet to medium, and add 3 fillets to each skillet. (4) Cook the fillets until golden brown on both sides and just cooked through, about 8-12 minutes total. The cooking time will vary according to the thickness of the fillets. To test for doneness, transfer one piece of the fish to a plate, and insert the tip of a thin-bladed knife into the thickest part of the fillet for approximately 10 seconds. Remove the knife and lay the tip of the blade flat against the inside of your wrist. If the tip feels hot against your skin, the fish is done. (5) Serve immediately. Serving suggestion: Use a broad, large and sturdy spatula to transfer a fillet to each heated dinner plate, and top each fillet with about 1 T. Creole-mustard aïoli. Serve remaining aïoli on the side.
Creole Seasoning (scant 1 cup)
1/2 c. sweet paprika
1/4 c. kosher salt
1 T. freshly ground black pepper
1 t. onion powder
1 t. garlic powder
1 t. ground cayenne pepper
1 t. dried thyme leaves
1 t. dried oregano leaves
Method (1) Thoroughly combine all ingredients in a small mixing bowl. Place the mixture in an airtight container in a cool, dark place for up to 3 months.
Creole-Mustard Aïoli (scant 1 1/2 c.)
3 large eggs
2 T. minced fresh garlic
2 T. fresh lemon juice
1 1/2 t. Dijon mustard
3 c. canola oil
1 1/2 t. kosher salt, plus to taste
1/2 t. freshly ground black pepper, plus to taste
1/4
c. Creole mustard
Method (1) In a blender, combine the egg, garlic, lemon juice and mustard. Pulse about 3 times to blend well. (2) With the blender's motor still running, very gradually add half the oil in a thin, steady stream, blending just until all is incorporated and the mixture is the consistency of mayonnaise. Turn off the blender, and push the sides down with a rubber spatula. (3) Turn on the blender again and very gradually add the remaining oil, blending just until all is incorporated. Do not over-mix or the oil will separate and rise to the surface. Season with 1/2 t. kosher salt and 1/8 t. pepper. (4) Add 1/4 c. Creole mustard, blending just a few seconds until well incorporated. (5) Before using, refrigerate overnight in a covered, nonreactive container to let the flavors develop; then season with more salt and pepper, if desired. Keep refrigerated, and use within four days.
At Ralph Brennan's Bacco restaurant in New Orleans, the crawfish mixture in this recipe fills pillows of ravioli pasta. Here won tons are used instead. The sauce complements the won tons beautifully, adding a richness and pleasant acidity.
Crawfish Ravioli with Roasted-Tomato Butter Sauce
Yield: 30 servings
1 c. olive oil
7 c. finely chopped onions
3 3/4 c. finely chopped green sweet peppers
3 3/4 c. finely chopped red sweet peppers
3 3/4 c. finely chopped yellow sweet peppers
3 3/4 c. finely sliced green onions, white and green parts
5 lb. peeled crawfish tails, coarsely chopped
10 T. Creole seasoning (recipe follows)
5 T. Crystal pepper sauce or other relatively mild Louisina pepper sauce
6 extra-large eggs, lightly beaten
2 1/2 c. very dry fine breadcrumbs
2 1/2 c. cornmeal, divided
5 eggs, any size
300 won ton wrappers, 3 in. squares
1 recipe Roasted-Tomato Butter Sauce (recipe follows)
1 c. very finely sliced green onions, green parts only, for garnish
30 whole boiled crawfish, for garnish (optional)
Method (1) In a heavy-bottomed Rondo, heat the olive oil over medium-high heat until just short of smoking, about 2 minutes. (2) Add the onions and sauté until they start becoming translucent, about 3 minutes, stirring occasionally. (3) Add the sweet peppers, green onions, crawfish Creole seasoning and pepper sauce, stirring well. Sauté until the peppers are crisp-tender, about 4 minutes, stirring occasionally. (4) Remove the filling from the heat and set it aside at room temperature until cool enough to handle, about 30 minutes, stirring occasionally. (5) Stir the eggs into the filling. Gradually add the breadcrumbs, mixing thoroughly. Refrigerate in a covered container until the breadcrumbs have absorbed the other flavors, at least 2 hours or overnight. (6) Line a rimmed baking sheet with parchment paper, then sprinkle the paper generously with cornmeal, using at least 1/3 c. (7) In a small, shallow bowl, beat the egg with a fork until smooth. Lay a won ton wrapper on a work surface. Using a pastry brush, moisten the top of the wrapper all over with some of the egg. (8) Mound 1 level T. of the filling in the center of the wrapper. Line up another wrapper over the top, and gently press down around the filling, working outwards to remove air pockets. Repeat to prepare the remaining won tons. (9) Place the finished won tons on the prepared baking sheet as formed. Once all the won tons are formed, sprinkle the tops lightly with cornmeal. (10) Refrigerate the won tons for up to 4 hours. If made further ahead, lay them out on a sheet pan between parchment paper, and freeze until firm, then gently transfer them to a self-closing freezer bag, being careful not the break the edges. The won tons may be kept frozen up to one month. (11) Boil salted water in a large pot. (12) Meanwhile, prepare Roasted-Tomato Butter Sauce. (13) Ease small batches of the won tons (chilled or directly from the freezer) into the boiling salted water, and cook uncovered until the won tons begin to float (indicating they are done), 2 to 3 minutes. Only cook the number of won tons you will be serving. (14) While the won tons are cooking, spoon roughly 2 T. sauce in the bottom of each heated pasta bowl. As cooked, transfer 5 cooked won tons to each bowl with a slotted spoon. Serving suggestion: Serve immediately with the remaining sauce spooned over the won tons. Garnish with green onions and whole boiled crawfish.
Creole Seasoning (scant 1 c.)
1/2 c. sweet paprika
1/4 c. kosher salt
1 T. freshly ground black pepper
1 t. onion powder
1 t. garlic powder
1 t. ground cayenne pepper
1 t. dried thyme leaves
1 t. dried oregano leaves
Method (1) Thoroughly combine all ingredients in a small mixing bowl. Place the mixture in an airtight container in a cool, dark place for up to 3 months.
Roasted-Tomato Butter Sauce
10 lbs. (about 20 medium size) very ripe Creole* tomatoes
*southern Louisiana's Creole tomatoes are preferred for this recipe; although other good, peak-of-season regional varieties can be used also.
1/3 c. olive oil
1/2
c. shallots, minced
1 1/4 c. good-quality sweet vermouth
3 oz. rice vinegar
2/3 c. heavy cream
5 lbs. cold unsalted butter, cut into pats, at room temperature
1 1/2
T. kosher salt, or to taste
1 T. freshly ground black pepper, or to taste
Method (1) Preheat the oven to 350°F. (2) Rinse the tomatoes, and roast them in the oven on a rimmed baking sheet, core-side down, until the skin starts to separate from the tomato pulp but hasn't yet burst open, 20-25 minutes. (3) Remove the tomatoes from the oven, and set aside until cool enough to handle. (4) Peel and core the tomatoes, holding them over a bowl to catch the juice. Chop the pulp, and add it to the juice. If prepared ahead, refrigerate in a covered container. (5) In a heavy, nonreactive saucepan, heat the olive oil over high heat until hot, about 2 minutes. Add the shallots and cook until soft, about 3 minutes, stirring occasionally. (6) Add the vermouth and vinegar, and cook until the liquid in the mixture reduces by half, 1-2 minutes. (7) Add the cream; drain the tomatoes and add them to the pan, mixing well. (8) Reduce the heat to maintain a simmer, and cook until the mixture reduces by about half and is fairly thick, 8-10 minutes, stirring occasionally. The time will vary according to how juicy the tomatoes are. (9) Add the butter cubes one at a time, constantly whisking until all the butter is incorporated into the sauce. Each addition of butter should be almost completely melted in before adding more. Remove from heat, and whisk in the kosher salt and pepper. Serving suggestion: If not serving the sauce immediately, transfer it to the top of a double boiler, and serve as soon as possible (definitely within 2 hours), keeping the sauce warm, uncovered, over hot (not simmering) water.
Morton’s State St. sous chef Marcellino Carrillo with Kwang Yi
The total funds raised were triple Morton’s initial goal, thanks in part to the $10,000 raised at a live auction held during the event after a speech from 2008 Make-A-Wish recipient Marco Scola. Guests, including Chicago media personalities and business and social elite, enjoyed a spread of Morton’s signature menu items and specialty cocktails and wine.
Westchester, Ill., general manager Armando Villalobos fillets salmon
Restaurants nationwide have been hit hard by the nation's failing economy. However, consumers are holding onto the small luxury of dining out--as many find comfort when gathered around a meal with family and friends. With this in mind, many restaurateurs are offering some creative and enticing incentives to keep tables full in today’s economy.
In an effort to help these eateries co-exist with their cost-conscious clientele, Zagat Survey is releasing its new Dining Deals guides: America's Best, Chicago, New York City, San Francisco and Washington, D.C. Many of the restaurants in the new guide offer dinner options at $30 or less and lunches for $20. The guides' ratings and reviews are based on the collective opinions of local diners.
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.
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
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.
About
Chef's Stirrings is the official blog of Chef Magazine, the industry publication for restaurant and foodservice professionals. The blog offers culinary news and online exclusives from the editors ofChef.
