A sneak peek at the 2009 NRA Restaurant Hotel-Motel Show

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Among the hottest culinary trends in 2009 are philosophy-driven menu choices, locally grown produce, mini desserts, healthy kids' meals and organic wine, according to the third annual National Restaurant Association ( NRA) survey of professional chefs. Restaurant operators will be able to explore these and other trends at the 90th annual NRA Restaurant Hotel-Motel Show, which takes place from May 16 to 19, at McCormick Place in Chicago.

Education sessions will be offered, and panelists will discuss topics such as franchising, catering food and style trends, gluten-free menus, menu strategies in tough economic times from top CEOs, sustainability and the evolution of hotel dining. Like last year, the NRA show floor will be teeming with celebrity chefs and industry trendsetters, signing books and hosting cooking demonstrations. Kitchen and front-of-house design experts will be available throughout the event for complimentary consultations. More than 2,100 companies are expected to exhibit at the show this year. Admission is $40 if registered before or on April 10 and $80 after April 10. The event is free to NRA members.
Blodgett chef Tim Klauder talks with attendees on the 2008 NRA show floor

The colocated International Wine, Spirits & Beer (IWSB) event will take place May 17 and 18 at the Grand Ballroom in the South Building on the first level of McCormick Place during the NRA show. Education sessions will be offered, where panelists will discuss trends such as collaborations between chefs and wine directors, leveraging relationships with distributors, alcohol trends and signature drinks. Attendees will be able to sample products and see the latest beverage trends at the various vintner, distiller and brewer tastings and demonstrations. Admission i $95 to attend for those who register before or on April 10, and $135 after April 10. The event costs $55 for NRA members. A IWSB badge will provide entrance to the NRA show.

For more information about both events, visit the NRA's Web site or the IWSB's Web site. Attendees can also keep track of NRA show and IWSB updates by checking out Floored!, the official blog of the NRA show and IWSB event. During the show, floored! will provide live coverage from the event floor.
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Valentine's Day roundup: restaurants and diners feel the love

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by Maggie Shea, Chef Magazine

When a holiday like Valentine's Day falls on a Saturday, fine-dining restaurant owners typically lament the overlap with weekend business. But this year, as the industry faces its worst downturn in decades, restaurant owners welcomed the much-needed boost from sold-out dinner slots, regardless of the day. Here, Chef's Stirrings takes a look at Valentine's Day promotions at a few restaurants nationwide to see how they fared amid the recession.

Singer Island, Fla.: Solu Restaurant at the Resort at Singer Island sold out its Valentine's Day "Kissable Cuisine" dinner a week and a half in advance, according to the resort's sales and marketing director Matt Vesley. "Since we were sold out Saturday night, we were able to push some lovers to Friday, Feb. 13, dinner slots, at which time Solu also served the special Valentine's Day menu and kissable quotes," he says.

For each course of the Asian-infused Caribbean restaurant's four-course Valentine's Day menu, Solu executive chef Carlos Jorge created dishes inspired by unique yet complementary themes: "Infatuation, Lust, Romance & Uninhibited."

Each course came with lines from love poems and sonnets. Entrées, including Lacquered Sea Scallops with Ginger Green Pea Risotto and American Sturgeon Caviar, were designed to be shared, which provided a more intimate and affordable dining experience, according to Vesley.

For those diners who missed the event? Don't worry, he says, "Solu will recreate the Kissable Cuisine concept for Valentine's Day 2010--copy and paste!"

Chicago: Café des Architectes at the Sofitel Hotel this Valentine's Day saw a "resurgence and additional liveliness" in the city of Chicago, which public relations and marketing manager Lisa Adelman called a welcome surprise. "People were out and about on the evening of Saturday, Feb. 14, in downtown Chicago, and traffic was plentiful," she says.

Café des Architectes was sold out several weeks in advance of Valentine's Day. Head chef Martial Noguier designed a "sensual," five-course prix fixe menu for $75 that included Maine Lobster Salad, Kumamoto Oysters, Rack of Lamb with a White Bean Purée with Sweet Garlic and Almonds, and a Chocolate Pistachio Dome. Roses were provided for all the ladies upon their arrival.

Reno, Nev.: Unlike years past, guests booked early and held their reservations this Valentine's Day at Charlie Palmer Steak at the Grand Sierra Resort, prompting the restaurant to add 20 tables to accommodate extra guests.

Head chef Charlie Palmer created a Valentine's Day menu meant to be shared by two with a $60 shellfish tasting of Rock Shrimp Ceviche with Avocado and Preserved Lemon, Seared Sea Scallops and Blood Oranges, and a $95 main course that included a 35 oz. New York Steak paired with Steamed Lobster and Roasted Wild Mushrooms and Red Wine Jus.
According to Joel Giandalia, general manager for Charlie Palmer Steak, the specials were all sold out, and the restaurant was booked solid from 5:30 to 10:45 p.m. "We are considering opening earlier next year," he says, adding that the restaurant has tentative plans to offer similar specials for future Valentine's Day holidays due to this year's success.

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Sola's Wallack wins Idaho potato challenge

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The recipe in this news item was mentioned in People & Places
(page 5) of the April 2009 issue of Chef Magazine.


Chef Carol Wallack of Chicago's Sola Restaurant, www.sola-restaurant.com, took first place in the Idaho potato side dish challenge at the South Beach Food and Wine Festival's third annual Burger Bash, hosted by celebrity chef Rachael Ray. Wallack's Idaho Potato Truffle Fries won her a $5,000 donation to Florida International University made by the Idaho Potato Commission in her name. The dishes were judged on a five-point scale based on: use of product, originality, presentation and flavor.


Idaho Potato Truffle Fries
Chef Carol Wallack, Sola Restaurant, Chicago

Yield: 45-50 orders

35 lb. fryer oil
30 lb. rendered beef fat
50-lb. box of Idaho russets (60 count)
1 bottle truffle oil (La Truffiere or Urbani white truffle oil preferred) poured into a spray bottle
5 lb. fresh ground Parmigiano-Reggiano
1/2 lb. chives, chopped
Salt, fine

Method (1) Combine fryer oil and rendered beef fat. Heat the fryer to 275°F. (2) Cut the potatoes on the fry cutter with 3/26” blade and place in water. Remove potatoes from water; shake off excess water, and dry. (3) Blanch the potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service. (4) Raise fryer heat to 350° F. Drop 2 handfuls of fries at a time into 350°F oil. Fry until golden brown. Lift fry basket, and let excess oil drain. (5) Place fries in to a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives and Parmigiano-Reggiano. (6) Remove from mixing bowl, and place on a piece of waxed delicatessen paper, approximately 15" by 10 3/4". Roll up fries in paper and place standing in a pint-sized glass.
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TRA votes to clear the smoke

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The Texas Restaurant Association (TRA), www.restaurantville.com, Board of Directors on Feb. 16 voted to support a statewide smoking ban that would level the playing field and reduce confusion that has stemmed from the variety of bans enacted at the local level. According to TRA, the only equitable solution is to apply a smoking ban across all workplaces and jurisdictions.

"TRA members recognize that the current disparities that exist in smoking bans enacted at the local level have had a detrimental impact on the restaurant industry in Texas," said Richie Jackson, TRA executive vice president and CEO, in a press statement. "By applying an equitable ban that is enforced in all workplaces, we will ensure a level playing field and the $35 billion Texas restaurant industry will continue its vital role in our state's economy."

TRA will continue to work with smoking ban legislation sponsors Sen. Rodney Ellis and Rep. Myra Crownover as the legislation moves forward.

TRA, formed in 1937, is made up of more than 100 restaurateurs from across the state and serves as the advocate and resource for the hospitality and foodservice industry.
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Illinois Restaurant Association speaks out against 'card check' act

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The Illinois Restaurant Association has released the following statement in opposition to the Chicago City Council's passage of a resolution in support of the federal Employee Free Choice Act, also known as "card check."

We oppose the resolution not only as the representatives of the thousands of restaurant operators who will be negatively affected, but also because we see this as an assault on the employee's right to private-ballot elections. Currently, employees are afforded the basic right to privately cast their vote on the issue of union organization, free of coercion from co-workers, union representatives and management.

"The Employee Free Choice Act is an important issue which warrants a public hearing," Sheila O'Grady, president of the Illinois Restaurant Association, said in the release. "It is disappointing that the Chicago City Council did not give an issue as important as 'card check' a hearing so that all affected parties could present their case to the elected officials voting on the matter."

In the current economy, businesses are already under pressure from the significant cost increases in labor, food, taxes and license fees. Any legislation that has the potential to hurt business should not be approved by any legislative body during this recession. "We should all be working together to create jobs and help private industry remain profitable," said O'Grady.

For more information, contact the Illinois Restaurant Association.
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Boston seafood exhibition brings together global buyers and sellers

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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
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A green pest-management 'recipe'
for your restaurant

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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.
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Produce and foodservice leaders team up

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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."
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