Maple Leaf Farms Announces Winners of Chef Recipe Contest

By

Maple Leaf Farms recently selected the winning entries in The 2011 Discover Duck Chef Recipe Contest. This year’s contest featured separate categories for professional chefs and culinary students, each with their own cash prizes. More than 230 recipes showcasing Maple Leaf Farms duck were entered into the contest.

Taking the Chef Category grand prize of $5,000 was Greg Reggio of Taste Buds Management in New Orleans for his Thai Style Pulled Duck Sliders. Reggio, along with chef partners Hans Limburg and Gary Darling, are the creators of Zea Rotisserie and Semolina Restaurant in New Orleans. A second recipe submitted by Reggio for Korean BBQ Duck Tacos was also awarded third place.
Thai Style Pulled Duck Sliders, the grand-prize-winning dish from Chef Greg Reggio in The 2011 Discover Duck Chef Recipe Contest.

Second place in the Chef Category was claimed by Executive Chef Steven Jayson of Universal Studios, Orlando, with his Pulled Duck Ciabatta Sandwich recipe.

The Student Category offered two top prizes: The grand prize of $2,500 was awarded to Derwin Jackson of Le Cordon Bleu College of Culinary Arts, Atlanta, for his Roasted Tapenade Duck in Parchment recipe. Matthew Wells of Le Cordon Bleu College of Culinary Arts, Austin, received second place for his Asian Duck Tacos.

All submissions were judged anonymously on simplicity (easily sourced ingredients and ease of preparation), originality, flavor and accuracy of the recipe ingredients and method. “We were thrilled with the variety and originality of the recipe submissions this year,” said Maple Leaf Farms' marketing manager, Cindy Turk. “We invite even more chefs to ‘Discover Duck’ and enter the contest next year!”

To view the winning recipes and photos, visit the contest web pages at www.mapleleaffarms.com/chefcontest/.
1 comments

Women Chefs & Restaurateurs Honors Women Who Inspire

By

In conjunction with its national conference, Women Chefs & Restaurateurs (WCR) on November 6 honored women who have demonstrated excellence in the culinary and hospitality industries at its 12th-Annual Women Who Inspire gala dinner and awards ceremony at the Hyatt Regency Cambridge.  

The annual WCR Women Who Inspire Awards recognize professionals who have demonstrated excellence in the kitchen, dining room, beverage profession, baking and pastry arts, community affairs, farming and food production, and for a lifetime of culinary excellence.

“We’re privileged to recognize the achievements and innovations of these incredible women,” said Jamie Leeds, WCR president and chef/owner of Hank’s Oyster Bar in Washington, D.C., and Alexandria, Va. “The honorees this year are helping to advance the work of WCR and leading the way for a new generation of women chefs and restaurateurs.”

The awards ceremony was emceed by Carla Hall, co-host of ABC-TV’s “The Chew” and executive chef/owner of Alchemy by Carla Hall in Washington, D.C., and Elizabeth Falkner, chef/owner of Citizen Cake and Orson in San Francisco and a contestant in the current season of Food Network’s “The Next Iron Chef: Super Chefs.”



Lydia Shire (center), owner of Scampo and chef/co-owner of Locke-Ober, both in Boston, receives WCR’s 2011 Golden Whisk Award. Pictured with Shire are her son, Alex Pinada, executive sous chef at Scampo, and awards-gala emcee Carla Hall, co-host of ABC-TV’s “The Chew.” Photo credit: www.callawayphoto.com.
WCR’s 2011 Women Who Inspire Award recipients are:

WCR Barbara Tropp President’s Award
Recognizing a lifetime of culinary excellence and honoring a woman who has made exceptional and lasting contributions to the foodservice industry.
Barbara Lynch, chef/owner, Barbara Lynch Gruppo (No. 9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, Menton and 9 at Home), Boston

WCR Community Service Award
Recognizing outstanding contributions in community affairs and honoring a woman whose contributions in community or civic affairs have made a strong impact on the lives of others.
Ann Cooper, director of nutrition services, Boulder Valley School District, Boulder, Colo.

WCR Educator of the Year Award sponsored by the Idaho Potato Commission
Recognizing excellence in culinary education and honoring a woman whose dedication to teaching is making a difference in the culinary community.
JoAnne Cloughly, associate professor, culinary arts, State University of New York (SUNY) at Cobleskill

WCR Golden Bowl Award
Recognizing excellence in baking and pastry arts and honoring a woman whose skill in the baking and pastry arts inspires others.
Judy Mattera, chef/owner, Sweet Solutions, Swampscott, Mass.

WCR Golden Goblet Service Award
Recognizing excellence in the beverage profession and honoring a woman whose making or serving of wine, spirits, coffee or tea enhances the dining experience.
Cynthia Gold, tea sommelier, Boston Park Plaza Hotel & Towers

WCR Golden Plow Award sponsored by the National Honey Board
Recognizing excellence in growing or producing from nature's bounty and honoring a woman whose skill in farming or making artisanal products results in food that graces our plates while respecting the environment.
Kerry Leigh Heffernan, executive chef, Aidells Sausage Company, San Leandro, Calif.

WCR Golden Whisk Award
Recognizing excellence in the kitchen and honoring a woman whose passion and excellence as a chef or cook serves as a role model for others.
Lydia Shire, owner, Scampo, and chef/co-owner, Locke-Ober, Boston

Next year’s Women Who Inspire Awards will be presented at WCR’s national conference in Chicago.

Founded in 1993 by eight prominent women chefs and restaurateurs, WCR’s mission is to promote and enhance the education, advancement and connection of women in the culinary industry. WCR offers a variety of networking, professional and support services to more than 2,000 members representing all industry sectors. To learn more about the opportunities offered by WCR, visit www.womenchefs.org.
0 comments

TABASCO Serves up $10,000 for Best Street-Food Recipe

By

Creating an original entrée recipe inspired by the popular street-food trend sweeping the nation was the challenge for the 2011 TABASCO® Brand Hottest Chef Contest®.

Michael Mao, sous chef at Johnson’s Grill in Newark, Del., won the $10,000 prize for his Triple Threat Carnitas Naan Tacos with Chipotle Tropical Salsa and Spicy Mint Sour Cream featuring three different pepper sauce flavors—TABASCO® brand Green Jalapeño Pepper Sauce, TABASCO® brand Chipotle Pepper Sauce and Original TABASCO® brand Pepper Sauce.

Nicole Picinich, enrolled at Washburne Culinary Institute in Chicago, took the competition’s student-category prize of $2,500 for her Chipotle Chi-Town Pita Chicken Sliders Stuffed with Blue Cheese Crumbles & Smokin’ Blue Slaw. Contestants were asked to submit recipes using fresh, easily sourced ingredients.

“My dish was inspired by my multicultural background and exposure to some of the world’s most popular ethnic cuisines, combining Indian, Mexican and Asian influences,” said Mao about his prize-winning street food. 
“Both of the winning recipes successfully incorporate bold flavor and hints of world cuisine we’re seeing in the foodservice industry; they also reflect a simple, cost-sensitive approach consistent with today’s challenging economic climate,” said Martin Manion, vice president of corporate marketing for McIlhenny Company.

The professional and student category winners were awarded cash prizes and will be featured along with their winning recipes on TABASCOfoodservice.com. McIlhenny Company’s President and CEO, Paul McIlhenny, along with top New Orleans chefs—including John Besh of Restaurant August, Besh Steak, Lüke, La Provence, Domenica and The American Sector; Adolfo Garcia of RioMar, La Boca, a Mano, Gusto, The High Hat Café and Ancora Pizzeria & Salumeria; Tory McPhail of Commander’s Palace; Tom Wolfe of Wolfe’s Restaurants; and Sue Zemanick of Gautreau’s—comprised the judging panel and selected the professional and student winners at Delgado Community College in New Orleans.

The finalist dishes were prepared by Delgado culinary students under the direction of McIlhenny Company Executive Chef Judson McLester. In keeping with this year’s theme, “Hitting the Streets,” McIlhenny Company designed the judging session to include real-world training for Delgado students to learn how to create fresh, street savvy menu items and keeping up with one of America’s hottest culinary trends.
0 comments

U.S. Food & Beverage Trends Report for 2012: Goat Meat, Za'tar and Creative Cocktails

By

Through a recent survey of America’s food-and-beverage media and influencers, Portland, Ore.-based LANE PR has identified a number of emerging trends in the industry. Nearly 70 participants, including influential journalists, restaurateurs and epicureans from coast to coast, weighed in on questions asking “what’s next?” in food, beverages and pantry must-haves, as well as buzzwords we’ve grown to know and those we’ve grown to hate.

While responses in all categories in LANE PR’s U.S. Food & Beverage Trends Report for 2012 illustrate a wide range of opinions, some areas of agreement indicate potential new directions in food and beverage. In some instances, it appears that America will take a closer look at what the rest of the world is eating and will make an effort to incorporate efficient, nutrient-packed foods for better overall health, as well as sustainable foods for a healthier environment.

The Pig Is Unseated
America has enjoyed quite a love affair with pork in all its forms, but survey results indicate that it may not be the frontrunner among proteins in the coming year. Although it is likely to remain a favorite—indicated by its second-place finish among survey participants—another, more unfamiliar, meat to American palates is poised to capture the imagination of epicureans: goat.

Although goat accounts for approximately 70% of the world’s red-meat consumption, it has remained a somewhat esoteric choice for dinner tables in the United States. Two key factors make goat a compelling choice going forward: health and environmental benefits. First, goat is leaner than traditional options of chicken, beef and pork and provides as much (or more) protein, iron and potassium in a single serving. Second, goat makes less of an impact on the environment, allowing for more-efficient meat production.

In addition to goat and pig, survey participants foresee another source of protein garnering attention: game. From bison to elk to wild boar, America will see more game on menus and learn how to cook these relatively leaner meats to preserve their unique flavors and health benefits.

Smart Vegetable Choices  
As leaner, healthier meats are poised to take over, so are vegetables packed with nutrients. Experts predict we’ll see a lot more greens in the future, particularly kale. Considered a superfood, kale is packed with nutrients like vitamins A, C and K, as well as minerals like manganese, potassium and iron. Its antioxidant properties, like those of many other cooking greens, help boost immune-system functions, reduce cancer risks and protect against various diseases.

In addition to greens, survey participants think that legumes will increasingly be integrated into Americans’ diets. Considered a staple for most cultures around the world, legumes—including beans, peas and lentils—are an inexpensive but valuable source of protein, fiber and essential minerals. Low in fat and containing no cholesterol, legumes can be healthy meat substitutes.


 
Named for the time zone in which the brewery resides, Mountain Standard Double Black IPA produced by Odell Brewing features hops grown on Colorado’s western slope, which speaks to increasing interest in local beers.

Some Like It Hot  
Survey participants think a variety of peppers will spice up the pantry and add complexity to recipes. Cooks will experiment with everything from a traditional standby like black pepper from peppercorns to more exotic, colorful powders derived from dried and crushed capsicums, such as smoked paprika, spicy cayenne and Aleppo peppers and Spanish pimiento.

In addition to turning up the heat, cooks are expected to take inspiration from the East with spices and herbs like cardamom and za’tar (or za’atar). A versatile and fragrant spice originating in India, cardamom lends itself to sweet and savory dishes, from Scandinavian breads to Indian curries. Hearkening from the Middle East, za’tar can be an herb, like wild thyme, and also refers to a spice blend that often includes oregano, thyme, savory and marjoram. Za’tar is often blended with additional ingredients—like salt, sesame seeds and dried sumac—to form a popular Middle Eastern condiment.

Incorporating Artisanal Products  
Even a simple meal can become something special by adding a unique, artisanal ingredient or product. Looking ahead, experts predict that artisanal cheeses will have their day in the spotlight, particularly sheep’s-milk cheeses and other, more obscure cheeses. Additional products to keep an eye out for include a variety of vinegars, including flavored and high-quality balsamic or red-wine vinegars. To balance the savory, honey should enjoy a higher profile among epicureans.

A French Revival  
The next big wine trend is anybody’s guess, but some experts point to a revival among some of the six noble grapes of Bordeaux: Carménère, Merlot, Cabernet franc and Malbec are all among the reds to watch, whether from their place of origin in Bordeaux or from newer wine regions in Chile, Canada and the United States, to name a few. Among white-wine varietals, another of Bordeaux’s originals leads the list of potential wine trends: Sauvignon blanc. Consumers should be able to compare various interpretations of this crisp, dry, refreshing white, which is now produced in wine regions around the world.

Drink the Beer Here  
The interest in beer and brewing continues, and experts predict that consumers will have an opportunity to experience a wider range of flavored beers, from fruit flavors to herb-infused varieties. The home brewing trend is expected to continue, as is the mini-micro and local trend. Plus, organic beers have grown in popularity and a focus on all-natural, unadulterated ingredients will be a selling point for brewers going forward.

Creative Cocktail Concoctions
Today’s bartenders are in a class of their own, referred to as mixologists and integral to making a name for their establishments with creative concoctions. Food and beverage professionals see savory cocktails on the horizon, with fresh herbs and vegetables becoming key ingredients behind the bar. In addition, survey participants think patrons will see more liberal use and variety of bitters. Finally, experts believe bar patrons will find more house-made ingredients – including cordials, tonics, ginger ales and infusions – in their favorite bars and restaurants; such custom drink ingredients could help establishments distinguish themselves in an always competitive marketplace.

Buzzwords: a Love/Hate Relationship
According to food enthusiasts, a number of culinary buzzwords have grown tired and stale, including overly fussy monikers like “foodie,” “locavore” and “molecular gastronomy.” Our culinary friends have also grown weary of descriptions like artisanal and sustainable. Instead, they’re looking ahead to simpler words that exude a little more comfort: “local,” “homegrown” and “homemade.”
0 comments

Nominations for 2011 Chef of the Year Due October 28

By

Chef Magazine will recognize five chefs who have distinguished themselves in the advancement of the culinary arts, beverage and foodservice community. Among them will be chosen a Chef of the Year for 2011 by the magazine’s editorial team and advisory board. He or she will be profiled in the January 2012 edition of Chef Magazine.


Nominees will be evaluated on their demonstration of accomplished and exemplary service to the foodservice industry through leadership; inspiration and mentorship of others; innovation of cuisine, techniques, management style and dish applications; stewardship of community tenets; advancement and reputation in the culinary field; and menu and restaurant development.

Nominations are open to executive chefs, chefs de cuisine, sous chefs and pastry chefs currently working in the United States and the Caribbean within the 2011 calendar year. All Chef of the Year nomination forms must be received by October 28, 2011. To download the nomination form, visit www.chefmagazine.com.
0 comments

Chef Adam Mali of MarketBar Named Lamb Jam Master in National Cooking Competition

By

Four chefs who had received top honors at lamb-jam competitions held across the country were brought together September 25 for the ultimate baaa-tle. The Lamb Jam Master was sponsored by the American Lamb Board in partnership with Share Our Strength®.

Chef Adam Mali of MarketBar in San Francisco was crowned the 2011 “Lamb Jam Master” for his Braised Lamb Shank with Lemon Stewed Cannellini Beans and Lavender-Mint Gremolata (pictured below).

 
Lamb Jam chefs who competed for the Lamb Master title (l. to r.): John Critchley, Urbana, Washington, D.C.; Adam Mali, MarketBar, San Francisco; Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge, Seattle; and Jason Santos, Blue Inc., Boston.

More than 200 fans of lamb named Chef Mark Bodinet of Copperleaf Restaurant in Seattle the “People’s Choice” for his Grilled Lamb Shoulder Confit with Creamy Parsnips and Preserved Huckleberries. Chefs Jason Santos (Boston) and John Critchley (Washington, D.C.) also created “lambtastic” dishes at the event.

“From San Francisco to New York, Chef Mali’s dish took home top honors, and we are thrilled to welcome him to the Lamb Jam Hall of Fame,” said Megan Wortman, executive director of the American Lamb Board based in Denver.


As the national non-profit partner for the 2012 Lamb Jam Tour, a percentage of proceeds from the 2011 Lamb Jam Masters will benefit Share Our Strength®, a national nonprofit that is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. 

For more information about the 2012 Lamb Jam tour, visit www.Fansoflamb.com.  For information about the American Lamb Board, visit www.AmericanLamb.com.
0 comments

US Foods Chefs Demonstrate Culinary Innovation at International Chefs Congress

By

On October 2-4, five top US Foods chefs showcased the company’s diverse offerings and debuted new menu concepts at the StarChefs 2011 International Chefs Congress in New York City. The culinary experts prepared menu items at the US Foods exhibition booth using both new and existing products that chefs can easily incorporate into their menus.

New York mixologist and sommelier Eric McCall added his skills to those of the US Foods chefs, as did Zach Young, executive pastry chef and former star of Bravo TV’s “Top Chef Just Desserts.” Both conducted demonstrations at the US Foods booth.
Previously known as US Foodservice, US Foods’ successful showing at the StarChefs Congress came just days after the $19 billion company—the 10th-largest private company in America and a leading foodservice distributor—unveiled its new corporate name and brand identity reflecting its strategic focus on creating a better food offering and an easier service experience for customers.

“Our new name and brand image are a reflection of the many customer-focused improvements now underway at US Foods,” says John Lederer, president and CEO. “We traveled the country and listened carefully to what our employees and customers had to say about how we can improve: provide better, more relevant and innovative food choices and make it easier for our customers to do business with us. We believe this is a recipe for mutual success.”

In addition to changing its name to US Foods, a new logo and tagline have begun appearing on trucks, products and in other areas. With vibrant orange and green food colors and a bold, simple design, the new image expresses confidence and a fresh outlook.

Building on a strong foundation as one of America’s leading foodservice distribution companies, the new vision is inspired in part by the rich history of the many companies that came together to form US Foods. Beginning with the immediate launch of a line of new and innovative products exclusive to US Foods, the company is working to provide customers with better products, more intuitive tools and technologies, and thoughtful service solutions and information, all underscored by this forward-looking image transformation.

US Foods operates 64 test kitchens across the country, including a state-of-the-art Culinary Innovation Center in Rosemont, Ill., where US Foods chefs help customers stay abreast of culinary trends, increase sales and manage costs. In addition, a team of US Foods chefs and product developers regularly travel the world in search of new flavors and ideas to bring home to customers. As a result, US Foods has introduced more than 800 new products in 2011, and this month will launch two new brands including Chef’s Line, a new line of chef-inspired, time-saving foods that demonstrate the company’s innovative approach to product development.

“US Foods is committed to creating better, more innovative products that leverage our food expertise and market position, and to making the customer-service experience easier every step of the way,” Lederer says. “Our new brand supports and advances both of these goals.”

Information about US Foods, including new products such as authentic tandoori naan, chicken osso buco, hand-wrapped empanadas and crème brûlée, can be found at www.usfoods.com.
0 comments

Ebert Wins $10,000 in Ocean Spray’s Recipe Contest for Foodservice Professionals

By

For its fifth-annual “Ultimate Cranberry Recipe” Contest, Ocean Spray raised the bar in search of executive chefs and foodservice professionals who highlight the versatility of the cranberry in the most unique and vibrant way. This year, Shonna Ebert, lead cook at Dietert Senior Center in Kerrville, Texas, took home the title “Ultimate Cranberry Recipe” and the $10,000 grand prize for her Kickin’ Chicken Tortilla Soup with Zesty Cranberry Crème Fraîche (pictured below).

Ebert prepared her innovative creation for a panel of judges including Paul King, executive chef of Davio’s, Foxboro, Mass.; Lawrence Parks, executive chef; and Jason Ward, executive chef of Renaissance Boston Hotel & Spa at Patriot Place during the final cooking showdown in late September. The judges announced Ebert as the winner during Ocean Spray’s Fall Harvest Festival in Foxboro.


“For more than 80 years, Ocean Spray has been on the lookout for the most creative and innovative ways to use the cranberry—from sauces and glazes to cocktails and desserts,” said Keith Benoit, Ocean Spray’s director of foodservice and special markets. “All of the finalists’ recipes, including Shonna Ebert’s winning tortilla soup, prove once again that no matter the dish, the cranberry can add that sweet or tangy accent to make any ordinary dish extraordinary.”

The three other finalists included Brent Rhoda of Sysco SEF in West Palm Beach, Fla., for his Deep Fried Craisins®, Michael Sabella of Sysco Foodservices in San Francisco for his Cranberry Puebla Cocktail, and Shawn Bucher of First Timer’s Enterprise, Inc., in Ogden, Utah, for his Holiday Caprese Salad.

This year's winning and finalist recipes can be found at www.oceansprayfoodservice.com/recipes.
0 comments

Emmi Roth USA Gruyère Recipe Contest Sends Winner to Switzerland

By


Emmi Roth USA based in Monroe, Wis., announces a Gruyère Recipe Contest for Foodservice Professionals, offering the winner a $5,000 cash prize and five-day/four-night trip for two to Lucerne, Switzerland. 

Gruyère cheese continues to gain popularity in foodservice applications because of its outstanding melting qualities and ability to add rich, earthy undertones to a wide variety of dishes. This contest allows foodservice professionals the opportunity to explore the many ways in which Gruyère can inspire their culinary creations.  


Restaurant owners and chefs are encouraged to enter the Gruyère Recipe Contest for Foodservice Professionals, which runs from September 16, 2011, to December 16, 2011. Eligible entries will be judged on creativity, novelty, uniqueness of application and flavor quality. Contest entries must include:

  • Complete recipe(s) using one or more Emmi Roth USA Gruyère cheese(s) (Kaltbach cave-aged Le Gruyère Switzerland AOC, Le Gruyère Switzerland AOC, Le Gruyère Reserve Switzerland AOC, Grand Cru® Gruyère, Grand Cru® Gruyère Reserve, Grand Cru® Gruyère Surchoix and/or private label brand Gruyère produced by Emmi Roth USA, including Block & Barrel® Gruyère). Entrants may submit multiple recipes on separate entry forms.
  • Digital or printed photograph of entry.
  • Official Entry Form completed in its entirety (incomplete forms will not be processed).
Complete contest rules and entry forms are available at www.emmirothusa.com. For additional questions regarding the contest, contact gruyererecipecontest@emmirothusa.com.
0 comments