Sullivan's Steakhouse, which is owned and operated by Del Frisco's Restaurant Group, raised $170,000 on behalf of Susan G. Komen for the Cure this fall. From September to November 2009, each of the steakhouse's 19 locations offered a special "Palate in the Pink" menu, which included a three-course dinner for $39.95. Sullivan's donated $5 to the foundation from each "Palate in the Pink" dinner sold.
The money raised for Susan G. Komen for the Cure contributes to the global fight against breast cancer and will help make a significant impact on the women and families affected by this disease.
"We are extremely proud to support Susan G. Komen for the Cure and appreciate our managers' and guests' participation in this worthwhile cause," said Mark Mednansky, CEO of Del Frisco's Restaurant Group, in a press statement.
Due to good weather and newly matured acres, Chilean blueberry growers and importers say the U.S. market will see a large supply of blueberries through March, according to the U.S. Highbush Blueberry Council. The availability of South American blueberries in winter allows foodservice operators to menu fresh blueberries year-round.
Acres planted with highbush blueberries in Chile more than quadrupled to nearly 23,000 acres in 2007 from just over 5,000 in 2003. Chile accounted for 81 percent of blueberry imports into the U.S. from South America in 2009. The main growing area is the Bio Bio region, with production ranging from Copiapó in the north to Puerto Montt in the south.
"As volume increases, you're assured plenty of fresh blueberries on the market and favorable prices," said Mark Villata, executive director of the U.S. Highbush Blueberry Council, in a statement. "Volume is increasing as newer fields in Chile continue to mature, which means noticeable increases in yield."
For more information, including blueberry history, nutrition and chef-tested recipes, visit www.blueberrycouncil.org.
Puckett's Grocery & Restaurant in Nashville, Tenn., was recently awarded the title "Where the Locals Eat," which is given to the top 100 restaurants in each of the largest 50 cities in the United States on www.wherethelocalseat.com.
The review of Puckett's will be featured in the newest edition of the "Where the Locals Eat" traveler’s guide, "The 100 Best Restaurants in Nashville." The restaurant is also listed on the LocalEats dining application on iPhone, which lists exclusive specials, coupons and events.
"We are so honored to receive this award again," said Andy Marshall, owner of Puckett's, in a press statement. Added Puckett's manager Claire Marshall, "It's particularly special to us because we never know when they visited the restaurant, all we know is that they liked us enough to include us on their prestigious and widely read list."
The Puckett's menu offers creative Southern-inspired cuisine. For more information about the restaurant or the award, visit www.puckettsgrocery.com or www.wherethelocalseat.com.
Glen W. Bell, founder of the Taco Bell restaurant chain, has passed away, according to a story from OC Metro. The 86-year-old founder of the Irvine, Calif.-based restaurant chain died at his Rancho Santa Fe, Calif., home over the weekend.
"The entire Taco Bell family of franchisees and employees are deeply saddened by the loss of the founder of Taco Bell," said Greg Creed, the chain's president and chief concept officer, in a press release.
Bell opened his first Taco Bell in 1962 in Downey, Calif., and then expanded the chain to nearly 870 stores before selling it to PepsiCo in 1978. Today, Taco Bell is owned by Yum! Brands Inc. and serves more than 36.8 million people in the U.S. each week. In addition to his contributions to the quick-service restaurant industry, Bell was a World War II veteran and founder of Bell Gardens, a 115-acre model produce farm and park.
Bell is survived by his wife of 54 years, three sisters, a daughter, two sons and four grandchildren. A private funeral service will be held for family members. Read the entire story here.
The Women's Foodservice Forum (WFF) has appointed Fritzi Woods (pictured, below) president and CEO. She will assume her role on May 1.
"As a WFF member for six years, I am continually impressed by the organization's drive and passion toward elevating women leaders. I'm drawn to the strong impact WFF has on the industry and I'm excited to build on their success by strategically increasing our visibility and outcomes in 2010 and beyond," said Woods in a statement.
Most recently, Woods served as president, CEO and chair of the board for PrimeSource FoodService Equipment Inc., a company specializing in quick-service restaurant chains. She also was the executive vice president and CFO of The Dallas Morning News/Belo Corp. and served as CFO of the Greater Houston Convention and Visitors Bureau. Woods previously was chair-elect of WFF's board of directors. Maureen Hurley, executive vice president and chief administrative officer of Rich Products Corp., will take over the role of chair-elect and become chair of WFF at the WFF Annual Leadership Development Conference April 6 to 9 in Las Vegas. For more information, visit www.womensfoodserviceforum.com.
The Texas Restaurant Association (TRA) has launched the newest version of FoodGuard, an online food manager safety certification program. FoodGuard provides the information restaurant managers need to keep food and their customers safe, with the latest version focusing on the food safety requirements established by the state of Texas. The program has been updated to the most recent Food and Drug Administration food code and redesigned to reflect the latest online teaching technologies and food safety regulations and standards. It is available in English and Spanish.
FoodGuard is one of the certification programs under TRA Certified, which brings together all the certification programs necessary for restaurant owners and employees. Visit www.restaurantville.com/certification to see all of the TRA Certified programs.
Emmi-Roth Käse USA has named Regi Hise (pictured, below) corporate chef and director of culinary development. In this role, Hise will work with chefs and foodservice operators to expand distribution of Emmi-Roth Käse USA products.
Hise has been active in the cheese industry for more than 30 years and has authored cheese training guides such as the Wisconsin "Cheesecyclopedia," "Cheese at Foodservice," and "Cheese at Retail." For the past 12 years, Hise has served in a variety of sales and marketing roles at Emmi-Roth Käse USA. He also was director of education and training at the Wisconsin Milk Marketing Board and has served full terms of the board of directors for the International Dairy Deli Baker Association, the American Culinary Federation Educational Institute and the American Cheese Society.
"Regi has been a valuable member of our team in a consulting capacity for many years, so it is an absolute delight to have him on board as a full-time employee,” said Paul McShane, vice president of foodservice for Emmi-Roth Käse USA, in a statement.
The American poultry industry has urged U.S. Trade Representative (USTR) Ron Kirk to pursue a World Trade Organization (WTO) action against European Union rules that effectively block American poultry from the European market. The EU bans U.S. poultry that has been processed using chlorinated water, which helps control potentially pathogenic microorganisms and is considered safe and effective by U.S. authorities. The EU adopted its policy in 1997 after other barriers to U.S. poultry began to fall under the pressure of trade liberalization. The industry estimates that the policy prevents it from developing a market in Europe worth about $240 million for chicken and $60 million for turkey and duck.
In a letter to Kirk's agency, the George Watts, president of the National Chicken Council (NCC); Joel Brandenberger, president of the National Turkey Federation (NTF), and James H. Sumner, president of the USA Poultry & Egg Export Council (USAPEEC) wrote:
"The injustice against U.S. poultry has continued for far too long, and it is time to begin correct that injustice. [We] encourage USTR to fully and resolutely pursue the dispute settlement process.
"The EU has not been able to demonstrate nor justify why the use of [pathogen-reducing treatments] is not scientifically acceptable and why a politically expedient decision should be acceptable. Pursuing resolution of the issues through the WTO dispute settlement process may not only prove to restore U.S. poultry exports to the EU but, equally important, will promote and reinforce the critical WTO principles that address the international rules of trade and will provide for a more predictable and fairer opportunity for agricultural exports to participate in the world market."
For more information, visit www.nationalchickencouncil.com, www.eatturkey.com, or www.usapeec.org.
The National Restaurant Association (NRA) on Jan. 11 issued the following statement from Sue Hensley, senior vice president for public affairs communications, in response to the recent announcement by the New York City Board of Health about a voluntary sodium reduction initiative targeting the foodservice industry:
"The National Restaurant Association is committed to being a part of the solution in helping Americans live healthier lives. We commend the New York City Board of Health for sharing our goal of helping customers identify healthier choices; however we differ on how the industry should ultimately achieve that goal.
"We appreciate that the New York City program is voluntary, however we believe that a more effective approach should include a national discussion and a comprehensive look at the many components of healthy living. The restaurant industry is highly sensitive to consumer desires and trends, and restaurants offer a wide variety of menu choices to meet individual dietary needs and tastes. To better serve consumers, the industry is committed to providing healthy choices and is working collaboratively with manufacturers, suppliers and health organizations to reduce sodium.
"The greatest long-term positive impact for healthier dining options lies with a better educated consumer. The [NRA] has worked in conjunction with more than 75 health organizations across the country as well as consumer advocacy groups, to support a national, uniform standard that would provide a wide range of nutrition information in chain restaurants--including sodium--to consumers.
"The National Restaurant Association is working with our members on a comprehensive approach to healthy living that is flexible for our diverse membership and positive for consumers.
For more information about the proposed initiative, visit the New York City Board of Health homepage.
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.
Sullivan's Steakhouse, which is owned and operated by Del Frisco's Restaurant Group, raised $170,000 on behalf of Susan G. Komen for the Cure this fall. From September to November 2009, each of the steakhouse's 19 locations offered a special "Palate in the Pink" menu, which included a three-course dinner for $39.95. Sullivan's donated $5 to the foundation from each "Palate in the Pink" dinner sold.
