Chefs seek payment for falsely labeled virgin oils

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A group of prominent California restauranteurs and chefs has sued olive oil distributors and retailers over a study that found many of the oils were not as pure as they were marketed, according to an article in the Washington Post.

The lawsuit cites a recent University of California--Davis study that sampled a random selection and found that 69 percent of imported oils branded as extra virgin did not meet international standards for the label. Ten percent of California oils sampled did not meet the standards.

The "extra virgin" designation indicates that the oil was extracted without the use of heat or chemicals, is pure, satisfies a taste test and falls within chemical parameters established by the International Olive Council.

The lawsuit, filed Aug. 2 in Orange County Superior Court, seeks punitive damages and reimbursement for profits made from alleged false marketing and advertising using the extra virgin label. The suit, which seeks class action status, targets 10 major olive oil brands, including Bertolli, Filippo Berio, Carapelli, Star, Colavita, Mezzetta, Pompeian, Rachael Ray, Mazola and Safeway Select.

Read the article in its entirety here.
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August 2010 Chef digital edition is now available

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The digital edition of the August 2010 issue of Chef Magazine is now online through the Chef website. This digital edition features all the same great content as the print edition, plus online exclusives on collective discounting and enticing appetizer and dessert recipes. To access the issue, click the icon below. You can also register on the Chef website to receive e-mail notification when each new digital magazine is available for viewing.
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Industry Voices

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"How do you create a compelling dining experience that inspires guests to return again and again? Exceptional cuisine is paramount, but service can often make the difference between a good dining experience and a superlative one. During my 40-plus-year career in the hospitality industry, it has been my goal to pursue the art of approachable fine-dining. At Cyrus, a two Michelin star restaurant in Healdsburg, Calif., helmed by chef Douglas Keane, we expect that elusive combination of genuine warmth and personality combined with exacting execution."
--Nick Payton, maitre d' and co-owner, Cyrus restaurant, Healdsburg, Calif., "Industry Voices," August 2010, Chef Magazine

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The Last Word

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"A story about a soup was told by a culinary student who was doing a stage at a formidable French restaurant. The proprietors were justly proud that all their ingredients were at the peak of perfection. The vegetables and herbs were grown on their own land, and the fish was brought in daily from nearby rivers and lakes."
--Irena Chalmers, "Home Base," "The Last Word," August 2010, Chef Magazine

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WCR members 'Unite for a Bite' to help restore the Gulf

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Women Chefs & Restaurateurs (WCR) on Aug. 19 will host its third annual "Unite for a Bite," a national campaign to support women in the culinary arts. This year, in response to the April 20 BP oil spill in the Gulf of Mexico, part of proceeds from participating member restaurants and partners will benefit the New Orleans-based Gulf Restoration Network.

During "Unite for a Bite," diners are invited to visit participating restaurants, which will donate 5 percent or more of their food and beverage sales from that day to WCR. Following this year's "Unite for a Bite," WCR will work with Susan Spicer, a longtime WCR member and chef/owner of Bayona and the recently opened Mondo, who sits on Gulf Restoration Network's board of directors. Spicer will assist in directing raised funds to benefit foodservice operations nationwide that are impacted by declines in tourism and fresh seafood as a result of the oil disaster.

WCR member restaurants and partners participating in "Unite for a Bite" include:
For more information on "Unite for a Bite," visit www.womenchefs.org.
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La Masseria named Rhode Island Monthly's Best New Restaurant

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La Masseria, East Greenwich, R.I., was named "Best New Restaurant" by the readers of Rhode Island Monthly. Held annually, Rhode Island Monthly's "Best of Rhode Island" awards recognize the best in food, shops, diversions and services throughout the state.

"We are thrilled to know that Rhode Islanders ranked La Masseria as the best new restaurant," said Edward W. Ricci II, a principal with La Masseria, in a statement. "We knew we had something special when we decided to bring La Masseria to East Greenwich. The passion and creativity our guests find in our New York City location can be found right here in Rhode Island."

The bar at La Masseria, East Greenwich, R.I.

This is La Masseria's second location, opened in late 2009. The flagship restaurant was founded in 2004 by three first-generation Italians: Peppe Iuele, Enzo Ruggiero and executive chef Pino Coladonato. La Masseria, named for Italy's ancient fortified farmhouses, highlights the cuisine of the Puglia region. For more information, visit www.lamasseriari.com.
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Chef of the Year 2010 nominations open!

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Do you know a chef who is a leader in the foodservice industry? An inspiration and mentor to others? An innovator in cuisine, techniques, management style and dish applications? A steward of community tenets?

Then nominate that chef for Chef Magazine's 2010 Chef of the Year! Nominations are now open to executive chefs, chefs de cuisine, sous chefs and pastry chefs currently working in the United States and the Caribbean, within the 2010 calendar year. All Chef of the Year nomination forms must be received by September 24, 2010.

Download a PDF of the nomination form here.
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Terranea chef cooks street food for a cause

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On Aug. 3 and 10, chef Michael Fiorelli (pictured, left) of Mar'sel restaurant at Terranea Resort, Rancho Palos Verdes, Calif., joined other top Los Angeles chefs in support of Cart for a Cause to help feed the needy.

Cart for a Cause is the nation's first philanthropic meal truck. Patrons find the truck's whereabouts on Twitter or Facebook and buy lunch prepared by a L.A. chef for $10, with 100 percent of net proceeds going to help feed homebound seniors and those who are unable to prepare their own meals. Fiorelli's menu included barbecued beef bahn mi with house pickled vegetables, jalapeño, cilantro and chili aioli; and crispy roasted eggplant cake with marinated vegetables and aged provolone.

For more information, visit www.cartforacause.com.
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Restaurant industry outlook softens in June

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As a result of waning optimism among restaurant operators, the National Restaurant Association's (NRA) Restaurant Performance Index (RPI) declined for the third consecutive month in June. The RPI, a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry, fell 0.3 percent from May's index level to reach 99.5 in June. This is the second consecutive month the RPI has been below 100.

Restaurant operators reported a net decline in same-store sales in June, though the results were a modest improvement from the May performance. Thirty-nine percent of restaurant operators reported a same-store sales gain between June 2009 and June 2010, up from 35 percent of operators who reported higher sales in May. Additionally, 33 percent of restaurant operators reported an increase in customer traffic between June 2009 and June 2010, matching the proportion who reported higher customer traffic in May. Similarly, 43 percent of operators reported a traffic decline in June, unchanged from the proportion who reported lower traffic in May.

Forty-three percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, down slightly from 45 percent who reported similarly last month.

For complete data, visit www.restaurant.org/trendmapper.
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