WCR revamps Web site

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Women Chefs & Restaurateurs has launched the newest version of its Web site at www.womenchefs.org.

Following a months-long overhaul, the new site is now more user-friendly for chefs, restaurateurs, food and beverage managers and directors, foodservice educators and students, with dedicated pages that allow a more focused opportunity to search for what is precisely of interest to each group.


New or enhanced features at www.womenchefs.org include:
  • Local exchange information for members and prospective members to engage with their communities through food, beverage and cooking;
  • a dining guide, listing member-owned and/or managed restaurants throughout the country;
  • WCR’s bookstore, recommending meaningful resources to women in culinary and hospitality;
  • a job bank, offering regularly updated employment opportunities; and
  • member forums, encouraging discussion among women to enhance professional development.
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Creative, versatile uses of turkey honored at
8th TOM Awards

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On May 23 the National Turkey Federation (NTF) honored three facets of the foodservice industry for their incorporation of turkey on the menu at the eighth annual Turkey on the Menu (TOM) Awards during the 91st annual National Restaurant Association Restaurant, Hotel-Motel Show. BJ's Restaurant & Brewhouse, Erik's Delicafé and Purdue University each took home TOM Awards for healthy, innovative menu applications of the protein.

BJ's Brewhouse, a casual chain of casual dining restaurants nominated by Butterball, won the TOM Award in the casual/family style category for offering a variety of turkey menu applications. BJ's offers three turkey sandwiches--classic turkey, roasted turkey cobb and turkey club--as well as a turkey burger, which corporate chef Ray Martin deemed "best in the nation" during his acceptance speech.

(l to r): Lisa Burkart, Butterball; and Ray Martin, BJ's Restaurant and Brewhouse

The winner of the TOM Award in the quick-serve category was Erik's Delicafé, a chain of delis and bakeries in northern and central California. "Turkey is the highest-volume protein on this operation's menu," said Kyle Beth, Foster Farms' foodservice regional sales manager, who nominated Erik's Delicafé. "They offer quality turkey options that create unique flavors, which keep customers coming back for more." Indeed, Erik's features several sandwiches showcasing turkey as the main protein and even offers a "Sandwich with Character" promotion where customers can name a new turkey sandwich menu option.

Brian Wells, Foster Farms; Erik Johnson, Erik's Delicafé; Kyle Beth, Foster Farms; and Tom Engles, Foster Farms

NTF presented Purdue University with the TOM Award in the noncommercial category for providing healthy comfort dishes to college students. Whether it's providing a "taste of home" as the star of turkey noodle soup, sliced for sandwiches, ground into patties for burgers or julienned atop a salad, Terry Hickey, Butterball's Midwest regional manager who nominated Purdue University for the award, said turkey provides students with a trustworthy, valuable meal.

(l to r) Steve Canale, Butterball; Mike Kepner, Purdue University; and Terry Hickey, Butterball

NTF is the national advocate for all segments of the $14 billion turkey industry. Visit www.eatturkey.com for more information.
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NRA Show '10 attendees, exhibits up

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The 91st annual National Restaurant Association Restaurant, Hotel-Motel Show and the International Wine, Spirits and Beer Event (IWSB) saw an increase in both attendees and exhibits from 2009. The NRA Show attracted more than 58,000 registrants--up 6 percent from 2009--and approximately 1,700 exhibitors showcased new products and services this year. Attendees trekked to Chicago for the show from 120 countries, up from 107 countries in 2009. IWSB, the industry's only professional event focused exclusively on growing restaurant and hospitality bar programs, saw a 17 percent increase in attendee registration over last year with more than 3,500 qualified registrants.

For more information on the show including photos, videos, and the Floored! blog, visit www.restaurant.org/show. NRA Show 2011 will take place May 21 to 24 at Chicago's McCormick Place. The 2011 International Wine, Spirits & Beer Event will be held May 22 and 23.
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The Winery benefit raises $40k for children's charities

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The Winery Restaurant & Wine Bar, Tustin, Calif., raised $40,000 at its second annual "Sunday in the Vineyard" fundraiser benefiting the Marconi Foundation for Kids and the Child Guidance Center.

More than 150 guests enjoyed a wine tasting with over 60 wines, many from boutique wineries around the globe. The Winery's executive chef/partner Yvon Goetz conducted a live cooking station, and guests participated in live and silent auctions.

(l to r) Executive chef/partner Yvon Goetz and chef de cuisine Daniel Garcia prepare contemporary California regional cuisine for guests.

"Our second year hosting 'Sunday in the Vineyard' proved more successful than our first, raising more than $40,000, and is now an annual event that will continue to make a positive impact by raising significant funds for worthy organizations in our community," said JC Clow, managing partner at The Winery, in a statement.

(l to r) The Winery managing partner JC Clow, food columnist and cookbook author Cathy Thomas, Thomas' husband Phil McCullough, The Winery executive chef/partner Yvon Goetz and The Winery event coordinator Rochelle Segobia
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First Lady launches 'Chefs Move to Schools' program

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As part of the ongoing effort to curb childhood obesity, First Lady Michelle Obama has launched "Chefs Move to Schools," a program calling on chefs to adopt a school and work with staff and parents to create healthy school meals and help educate kids about food and nutrition.

The program is part of the Let's Move! campaign to solve the childhood obesity epidemic within a generation. "Chefs Move to Schools," which is run through the U.S. Department of Agriculture, will pair chefs with interested schools in their communities to create healthy meals that meet the schools' dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices.

"Many children consume as many as half of their daily calories at school and as families work to ensure that kids eat right and have active play at home, we also need to ensure our kids have access to healthy meals in their schools," said Obama in a statement. "We are going to need everyone's time and talent to solve the childhood obesity epidemic and our nation's chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community."

On June 4, chefs from across the United States--who were selected to be the pilot group for the program--came to the White House to take part in a Chefs Move to Schools launch event. The chefs visited the White House garden, attended a speaking engagement featuring Michelle Obama and participated in a breakfast forum with Share Our Strength. For more information about Chefs Move to Schools, click here.
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NRA Show restaurant roundup: dining out Chicago-style

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by Maggie Shea, Chef Magazine

This article is an online exclusive for the May 2010 issue of Chef Magazine.

Chef has rounded up a few suggestions of what to eat when you're not eating samples at the 2010 National Restaurant Association Restaurant, Hotel-Motel Show this weekend.

The Gage, 24 S. Michigan Ave.
If you're looking to gather with a few friends for a bustling evening enjoying contemporary American fare and sipping bottled craft beer or small-batch whiskey, grab one of the 300 seats at The Gage (interior pictured, above), a stylish Irish pub on Michigan Avenue across from picturesque Millennium Park. The Gage seamlessly blends inviting and rustic charm with a sophisticated menu to epitomize the definition of the gastropub. Nosh on executive chef Dirk Flanigan's playful take on poutine--French fries smothered in curd cheese and elk ragout--fried chicken livers or Scotch eggs to start. Comforting yet refined entrée choices range from lamb stew vindaloo and Wagyu beef pot roast to locally crafted sausages with brie and crispy potato and a slow-roasted pork sandwich with sweet chile-fried onion, fried kale and mustard on a pretzel roll.

Open for lunch and dinner Monday 11 a.m. to 10 p.m.; Tuesday to Friday, 11 a.m. to 2 a.m.; brunch, lunch and dinner on Saturday 10 a.m. to 12 a.m.; and Sunday 10 a.m. to 10 p.m. To make a reservation, click here or call (312) 372-4243.

Nightwood Restaurant, 2119 S. Halsted St.
A few miles due west of McCormick Place will land you in Chicago's historic Pilsen neighborhood, home to Nightwood restaurant, the contemporary American sequel to 10-year-old Lula Cafe. Co-owner/executive chef Jason Hammel and his wife and fellow owner Amalea Tshilds opened Nightwood last year to a warm welcome of nightly packed seats--and it has remained a hot spot for Lula fans and foodies alike. The menu, handwritten daily as the chefs shop farmers' markets, boasts a laundry list of local products prepared simply to highlight their just-picked freshness. A spring salad of City Farm arugula, wild-foraged fiddlehead greens, radishes, green garlic and sheep's milk cheese is a tribute to early-season produce. Hand-cut pasta is dressed simply with almond, garlic, mint and rapini for a satisfying vegetarian preparation. Entrées showcase the savory flavors of open-flame cooking: wood-grilled Gunthrop Farm duck breast and Three Sisters black beans, charred tomato, almond crème fraîche and cilantro and wood-grilled whole Wisconsin trout with Anson Mills farro, marinated fennel and green garlic are among the choices. With comforting dessert choices like rhubarb crisp with bourbon vanilla gelato, cardamom pot du creme and a changing selection of warm cookies, you're sure to end on a happy note. (Pictured, slow-cooked then squash-grilled pork, courtesy of Jason Little Photography)

Open Monday through Saturday from 5:30 p.m. to 11:00 p.m. and brunch on Sunday from 9:00 a.m. to 2:30 p.m. For reservations, visit www.nightwoodrestaurant.com/about_reservations or call (312) 526-3385.

Sable Kitchen & Bar at the Hotel Palomar, 505 N. State St.
Flanking the south end of the brand-new Hotel Palomar in the River North is the chic gastro-lounge (bar pictured, right) where your cocktail is sure to be as artful and impeccable as your meal. Master mixologist Jacques Bezuidenhout is the mind behind the extensive and whimsical cocktail list that spans several pages of top spirits and liqueurs. Executive chef Heather Terhune recently took the helm at the Sable kitchen from her old spot at Atwood Café in the Hotel Burnham, bringing along her contemporary interpretations of classic dishes. Spring-pea asparagus soup with mint yogurt and ricotta-herb ravioli with roasted wild mushrooms and asparagus welcome the bright bounties of spring. Sweet and savory flavors play off one another in entrées such as pistachio-cherry duck sausage with Parmesan grits and bison short rib sliders with root beer glaze. For a playful yet sophisticated dessert, cinnamon funnel cakes and dark chocolate whoopie pies beckon childhood.

Open for breakfast and lunch Monday through Saturday, for dinner daily and for brunch on Sunday. For reservations, click here or call (312) 755-9704.

Neuvo León, 1515 W. 18th St.
Nuevo León, a Pilsen institution, has been serving traditional and affordable Mexican food for the past 48 years. Stop in early for a Mexican hot chocolate or horchata (rice water) and chilaquiles, a Mexican breakfast favorite of scrambled eggs with fried tortilla bits, chopped tomato, onion and chiles. Lunch and dinner include staples like whole red snapper (huachinango) in red pimiento sauce; tortas, tacos (pictured, below) and tostadas with a selection of meats and toppings; or enchiladas suizas filled with meat, rolled and dipped in mole or red chile ancho sauce with a pile of melty cheese on top. Whatever you opt for, nothing will cost you more than $15.

Open Sunday to Saturday, 7 a.m. to midnight. Reservations are not accepted. When you come in, do as the Web site tells you and ask for a table in the back, which is "brighter and more festive." Call (312) 421-1517 or visit www.nuevoleonrestaurant.com for more information.

Benny's Chop House, 444 N. Wabash
If you find yourself craving dry-aged beef when you come to Chicago, you're not alone. Benny's Chop House, which just opened in April in the River North, is very much a classic steak house with soft, deep booths; aged prime Allen Brothers steaks; jumbo crispy hash browns and creamed spinach; and a piano lounge for sipping martinis and slurping up fresh oysters before the meal. Still, a few surprises like the liver and onions foie gras, Wagyu beef carpaccio, wiener schnitzel and Maine lobster ravioli make this a compelling dinner choice even for those who'd rather not feast on a ribeye.

Open for lunch Monday through Sunday, 11:00 a.m. to 3:00 p.m., and for dinner Monday through Thursday, 5:00 p.m. to 11:00 p.m., and Friday and Saturday, 4:00 p.m. to midnight, and Sunday, 3:00 to 10:30 p.m. To make a reservation, click here or call 312-626-2444.

Quick-serve goes high-end
Let's face it: Americans are street food-crazy. Fine-dining chefs all over Chicago have thrown their hats into the quick-serve ring, opening their own burger and taco joints with a few of their signature touches. Michael Kornick, best known for MK, has partnered with David Morton on DMK Burger Bar (2954 N. Sheffield Ave., [773] 360-8686), a Lakeview burger joint with grass-fed beef and lamb patties as well as turkey, veggie and portobello mushroom options. An array of original handcrafted toppings round out the offering. And don't forget to add a basket of ultra-crispy fries, cooked in beef fat--a Kornick original he brought over from MK. The 400 block of North Clark Street may as well be named Bayless Ave., as celebrity chef/restaurateur Rick Bayless has opened his third restaurant on the block, Xoco (449 N. Clark St., [312] 334-3688), which is appropriately the Mexican slang for "little sister." Here Bayless pays homage to the beloved street food and snacks of Mexico with breakfast pastries, hot-from-the-fryer churros and empanadas, Mexican hot chocolate, crusty tortas (Mexican sandwiches) and made-to-order caldos (meal-worthy soups). Housed in what used to be the private dining room at Tru, M Burger (161 East Huron St., [312] 254-8500) offers a simple menu that includes a few burgers (M Burger double cheeseburger pictured, above left), shakes and fries. The house special--The M Burger--with bacon, cheese and secret sauce, will require extra napkins, but it's worth it. The crew behind Blackbird, Avec, The Violet Hour and the Publican continue to outdo themselves in cool with their latest venture, Big Star (1531 N. Damen Ave., [773] 235-4039). This no-frills, honky-tonk taqueria offers up simply made tacos and tostadas and a selection of whiskeys, tequilas and cheap beer, while old-school country warbles on the record player in the background. If you aren't in the mood to linger, grab your order from the pickup window.
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IBIE's BEST in Baking to recognize sustainable companies

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The International Baking Industry Exposition (IBIE) committee is launching an initiative to recognize suppliers that have made a commitment to sustainability through innovative products, services, technologies and programs. The Becoming Environmentally Sustainable Together (BEST) in Baking program will evaluate and acknowledge companies that work to be more sustainability by fostering energy conservation, reducing water usage, decreasing landfill waste, promoting healthy living and/or reducing their overall environmental impact.

Interested suppliers can fill out an entry form discussing how their entries are helping the baking industry become more environmentally sustainable. A panel of expert judges--made up of experts in sustainability and/or baking best practices--will evaluate the environmental impact, feasibility, return on investment, innovation and practical application to the baking industry of each submission. Those who demonstrate significant environmental sustainability will be recognized on www.ibie2010.com, in future press releases, on IBIE's social media channels and in an onsite display area at IBIE 2010 Sept. 26 to 29 in Las Vegas. An entry form and complete list of criteria can be found at www.ibie2010.com/bestinbaking.php.
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