Chef's Stirrings e-Newsletter, December 17, 2012

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Chef's Stirrings e-Newsletter, December 17, 2012

Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.

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In this issue of Chef's Stirrings:
What's Hot in 2013 Culinary Forecast Predicts Menu Trends
The National Restaurant Association (NRA) each year prepares its "What's Hot" culinary forecast of menu trends for the coming year. The NRA surveyed more than 1,800 professional chefs – members of the American Culinary Federation (ACF) – to find that children's nutrition and local sourcing will continue to be the hottest trends on restaurant menus in 2013. The food menu trends for 2013 are: locally sourced meats and seafood; locally grown produce; healthful kids' meals; environmental sustainability as a culinary theme; children's nutrition as a culinary theme; new cuts of meat (e.g. Denver steak, pork flat iron, teres major); hyper-local sourcing (e.g. restaurant gardens); gluten-free cuisine; sustainable seafood; and whole grain items in kids' meals.

"It is encouraging to see that children's nutrition remains a top priority for chefs and that they continue to put their creativity in healthful kids meals to work on restaurant menus," said Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. "We have seen an increasing interest in health and nutrition among consumers over the last several years, and that interest is also extended to children's menus, which has helped make our Kids LiveWell program so successful."


This year, the NRA also surveyed nearly 200 professional bartenders – members of the United States Bartenders' Guild (USBG). The top 10 drink menu trends for 2013 are: onsite barrel-aged drinks; food-liquor/cocktail pairings; culinary cocktails (e.g. savory, fresh ingredients); micro-distilled/artisan liquor; locally produced spirits; locally sourced fruit/berries/produce; beer sommeliers/Cicerones; regional signature cocktails; beer-based cocktails; and locally produced beer.

Also included in the surveys were questions about other restaurant and bar trends. More than half (55 percent) of the chefs surveyed said they always make efforts to adjust dishes and recipes to be more healthful, while 37 percent said they cook with nutrition in mind, but that not all recipes are easily adjusted.

For complete What's Hot in 2012 survey results, video and downloadable images, visit www.restaurant.org/foodtrends.

The Future of Food According to Farmer Lee Jones
Farmer Lee Jones never expected his family's farming business to lead to experiences like judgingIron Chef America, receiving the culinary industry's most prestigious honor - a James Beard Award, participating in Google's Innovation Lab for Food Experiences, or a TV appearance with First Lady Michelle Obama. But, over the past 30 years, Farmer Jones' connection to the world's most cutting-edge chefs has taught this Ohio farmer a lot about the direction of agriculture and the culinary industry – where they've been and where they're going.

Much of what Farmer Jones and the team at The Chef's Garden do is revive old agricultural traditions. "My dad has a saying about our approach to farming at The Chef's Garden. 'All we're doing is trying to get as good as the farmers were 100 years ago,'" explains Farmer Jones. It was a time before chemicals and synthetic materials were used in agriculture, and it's the approach demanded by the chefs they supply.

However, while the farm does is deeply rooted in traditions of the past, Farmer Jones always has his pulse on the future of food. Farmer Jones' perspective has been shaped by a lifelong career of leading innovation in the agricultural industry and working with chefs who drive the culinary trends.

Farmer Jones recently participated in a panel at The Institute of Culinary Education in New York City to discuss this topic alongside Dr. Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University; Nation's Restaurant News Food Editor Bret Thorn and other contributors to the Oxford Encyclopedia of Food and Drink in America. The panel discussion was lively, covering topics like preservation of fresh water and the impact of post-harvest handling on nutrition.

"It costs more to produce food the right way," explains Farmer Jones, "but we can either pay now or pay later. Health care costs in this country are staggering, and I believe the poor nutritional value of the foods we eat is a big part of that. One reason is that foods begin to lose nutrition after they're harvested and even more so if they're highly processed. I am confident that with increased education and awareness, consumers will begin to recognize the value in food grown with consideration for their health and the health of the environment."

For more information or to read more about The Chef's Garden and owner Farmer Lee Jones, please visit www.chefs-garden.com.

Master-Bilt Adds Glass and Remote Refrigeration Models to Bottom Mount Open Air (BMOA) Display Merchandisers 
Master-Bilt, manufacturer of a full line of premier commercial refrigeration systems, introduces new options for one of its most popular models. The popular Bottom Mount Open Air (BMOA) Display Merchandisers are now available in glass end BMOA-GE and remote refrigeration BMOA-R models.

These "grab and go" merchandisers increase pack-out and product visibility space with 17"-deep shelving. The new BMOA-GE glass end models provide greater visual impact and unlimited product grouping opportunities for powerful visual displays. The BMOA-R models offer remote refrigeration systems to take heat and noise out of the sales area, which lowers the air conditioning load, resulting in less energy usage. The glass-end and remote refrigeration BMOA models include three tiers of LED-lighted, adjustable two position shelves with price tag molding. An electronically controlled monitoring system monitors the defrost functions from a front panel interface.

Additionally, the system provides an audible and visible alarm and eliminates room thermostat, defrost terminations/fan delay control, defrost timer and digital thermometer or other temperature indicators. Merchandisers offer the standard limited three year extended compressor warranty and two year limited parts and labor warranty.


Visit www.master-bilt.com/products/energy_saver.htm for more information.


The Fish Theme For The Bocuse d'or Revealed
The candidates participating in the Bocuse d'Or 2013 will be required to cook Turbot Label Rouge and European Blue Lobster. This information was announced on November 26th 2012 by GL events Exhibitions - the organizers of the contest. The Fish theme, revealed to the candidates only two months ahead of the event, will be the highlight of an entirely redesigned gastronomy show.

In order to encourage the Chefs to display even more creativity and spontaneity, the rules of the Bocuse d'Or contest change in 2013. The Fish theme (Turbot Label Rouge and European Blue Lobster, supplied by METRO Cash & Carry France) has only just been announced to the teams. In 2011, the candidates were able to practice their recipes six months before the contest took place.
The objective of this new point in the rules is to leave more room for improvisation on the day of the contest and to introduce more spontaneity and creativity.

What Has Changed
  • On the eve of the contest, the candidates will have 30 minutes to choose seasonal fruit and vegetables from the five continents market. They will use these produce and ingredients to prepare two of the three garnishes imposed on the day of the contest.
  • To highlight the different national culinary heritages and encourage diversity, the third garnish will be typical of the candidates' respective countries. This new point should lead to the introduction of local produce and ingredients, as yet unseen in the history of the Bocuse d'Or.
  • After having acquired the produce and ingredients from the market, the candidates, together with their coach and commis, will have one hour in which to design and write down the recipe for their dish.
  • In order to remain close to the actual restaurant environment, the candidates will be required to prepare 14 plates (not trays as in the previous editions).
The contest takes place on Tuesday 29th and Wednesday 30th January 2013. In each of the contest kitchens, the candidates and their commis prepare a meat recipe, presented on a tray, as well as 14 plates for the fish recipe, each accompanied by three garnishes. During 5 hours and 35 minutes, with the support of their coaches and facing the audience, the candidates will give their very best in an attempt to win the much sought after Bocuse d'Or.

The product to be used for the Meat theme has been known since the selection events: Fillet of Irish Beef - Irish pastures quality assurance, with feather blade, cheek and tail, supplied by Bord Bia.
For more information, please visit www.bocusedor-lyon.com.

KRAFT YES Pack Launches a 4/1-Gallon Case Offering
KRAFT Foodservice introduces a new 4/1-gallon case of the innovative KRAFT YES Pack to meet the growing needs of medium- to high-volume operators. The popular KRAFT YES Pack, which launched in January 2012, was previously only available in a 2/1-gallon case. With new size options, operators can meet customer demands by offering the top-selling salad dressing flavors from KRAFT Foodservice.

These flavors include:
  • Ranch
  • Creamy Caesar
  • Thousand Island
  • Blue Cheese
  • Golden Italian
  • Balsamic Vinaigrette
  • Honey Dijon
This innovative packaging will help operators yield up to 99% of the dressing inside and avoid the messy scraping and dangerous cutting that is often associated with traditional one-gallon jugs. Top and bottom handles on the package provide faster and more accurate pouring with reduced spillage. In addition, the unique eco-friendly design can reduce solid waste and costs associated with waste removal.

The new 4/1-gallon case is the ideal size to meet the demands of high-volume operators, while the 2/1-gallon case of KRAFT YES Pack continues to meet the needs of low-volume operations.
For more information please visit kraftyespack.com.

Women Chefs & Restaurateurs Celebrates 20 Years in San Francisco 
Women Chefs & Restaurateurs (WCR) will be holding their annual conference January 16 – 18, 2013 at the Sir Francis Drake Hotel. The conference brings members together for three days of education, networking, dining and culinary tours designed to showcase the Bay Area culinary scene.

The conference kicks off on Wednesday, January 16 with an array of culinary tours such as "East Bay Gourmet: The Gourmet Ghetto and Beyond," "Chinatown Walking Tour" and "Taste the Mission Culinary Experience." The tours are optional events that can be added to any attendee's agenda. A Welcome Reception at Prospect restaurant launches the official opening of the conference, leading into the ever-popular Dine Around program.

Thursday morning begins with a Keynote Address by Nell Newman, of Newman's Own Organics, followed by three General Sessions, including a very special memorial tribute to Barbara Tropp, WCR's legendary founder. The bulk of the conference is comprised of an impressive lineup of Master Classes on Thursday and Friday. A full list of Master Classes and the conference brochure are available on the website womenchefs.org.

An exciting addition to this year's conference is a Celebrity Chef Culinary Competition featuring none other than WCR board member Elizabeth Falkner, along with several surprise celebrity chefs. These culinary luminaries will coach teams of conference attendees who will compete for first place in an epic culinary challenge.

Registration for the WCR's 2013 Conference is now open. Rates start at $445 (member, early bird pricing) and $725 (non-member, early bird pricing). Always working towards building membership, WCR encourages anyone interested in attending the conference to become a WCR member prior to registering for the conference.
Please visit womenchefs.org for more information.

Albacore Tuna Meet the Strong Demand for Healthy Seafood Offerings 
Phillips Foodservice is pleased to introduce five varieties of Albacore Tuna to meet the strong demand for healthy seafood offerings across all channels of foodservice.

Phillips Albacore Tuna is available in five high-quality IVP/IQF frozen portion sizes, is harvested at a green fishery with strong sustainability initiatives and is sourced in Samoa from South Pacific stock that is not overfished.

The tuna is a new addition to the Sustainable Fisheries Program. Phillips provides funds to SFP in support of their global fisheries improvement. For each pound of Phillips Tuna purchased, Phillips will donate 3 cents to SFP for these initiatives.

For more information and to order today, visit phillipsfoodservice.com
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Clear Springs Foods Provides Year Round Ruby Red Rainbow Trout

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Farmed in the U.S. for more than a century and throughout the world for hundreds of years, rainbow trout has long been a consumer favorite for its delicate meat and clean flavor. U.S. trout farmers grow about 25,000 tons of rainbow trout annually. Idaho produces almost 80% of that number, and Clear Springs Foods in Buhl Idaho is the largest producer. Clear Springs, through their partnership with farmers in Peru, is now able to provide year-round availability of Ruby Red Rainbow Trout to foodservice operators across the country. 
Ruby Red rainbow trout can be prepared in a number of ways whether grilled, blackened, baked, sautéed, cold smoked, pan fried or poached.  Restaurants have   already discovered the versatility and popularity of Ruby Red trout such as Z-Tejas in Austin Texas which features a grilled Ruby Red trout salad with mixed greens, sun-dried tomato vinaigrette and topped with spicy walnuts and goat cheese.  Blue River in Breckenridge Colorado feature a pistachio crusted Ruby Red trout with a citrus buerre blanc served alongside a roasted sun dried tomato quinoa. The award winning Brown Trout restaurant in Chicago serves Ruby Red trout with English peas, bacon, brown butter, shallots with a preserved lemon mint. The Red Cliffs lodge in Mohab Utah gives a spicy twist to Ruby Red trout with their southwest crusting and roasted red pepper lemon butter. Portofino in Lexington Kentucky complements their simple pan fried preparation with a lemon scented brown butter with caramelized fennel and basmati lentil rice with steamed asparagus. Ruby Red trout is also great wrapped in prosciutto with sage and a great recipe can be found on the Clear Springs web site – clearsprings.com.  This recipe works great with regular or ruby red trout and was created by Tony Mantuano who presides over the celebrated Spiaggia in Chicago.  Lastly, the Zinc Bar features a grilled Ruby Red trout fillet with sour cream red potatoes, asparagus and champagne dill buerre blanc.  
Your local purveyor can provide you with Clear Springs Ruby Red Rainbow Trout fillets which are packed in 10 pound cases of individually vacuum packed fillets ranging from 4 to 8 ounces. Your patrons will also like the fact that Rainbow Trout is a sustainable species and is loaded with Omega 3’s and protein.
Whether you are a contemporary American restaurant, Italian, Peruvian or anything in between, be sure to take a look at the new dimension Ruby Red rainbow trout  could provide to your menu.
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FENI 2013: It's All About Pastry

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The 15th Annual FENI taking place February 15-17, 2013 in Chicago is all about pastry. In cooperation with: "Kings of Pastry" at the French Pastry School, the International Culinary School at the Illinois Institute of Art - Chicago and including Pastry Chefs from Chicago's Premier Culinary Institutions, FENI master classes focus on the art of chocolate, methods and techniques, artisan baking and the art of sugar and desserts.

For more information, please visit www.fenisummit.com or email Naurice Olivera atnolivera@talcott.com
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Team USA Wins Silver Medal at World Pastry Championship

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During two days of competition at the World Pastry Team Championships in Las Vegas, Team USA won best dégustation and second place overall in the challenge inspired by astrology and horoscopes. The All-American team of National Pastry Champions consisted of Team Captain, Chef Donald Wressell, and The French Pastry School of Kennedy-King College at City Colleges of Chicago's own, Chefs Scott Green, Joshua Johnson and, alternate, Della Gossett. After two years of preparation, including the qualifying National Pastry Team Championship in 2011, Team USA relished the level of international competition with top pastry chefs from five other countries and proudly represented the United States and the sponsors who supported them in a close match with First Place Overall winners, Team Japan, and Third Place winners, Team Netherlands.

The other competitors heralded from China, Mexico, and South Korea where they had to undergo intense training and competition in order to be selected to represent their country's best in pastry. The selection process for the World Pastry Championship began in 2010 when the event organizers culled pastry professionals from around the globe with impressive pedigrees and experience in competition. Much like the Olympics, each country held a qualifying round of National Pastry Team Championships to ensure that their best pastry chefs would be sent to compete on the international level.

Team USA's Captain, Chef Donald Wressell, is a seasoned pastry chef who has garnered national and international recognition throughout his nearly 30 years in the industry. Prior to joining the staff of The French Pastry School, his teammates had varied experiences that led them to this undertaking: Chef Scott Green, graduated The French Pastry School's L'Art de la Pâtisserie program and continued to gain experience at esteemed culinary establishments throughout the US; Chef Joshua Johnson received his training at the Ritz-Carlton Chicago under co-founder of The French Pastry School, Sébastien Canonne, M.O.F.; and, the team's alternate, Chef Della Gossett was the Executive Pastry Chef at the legendary restaurant, Charlie Trotter's, for ten years. Together in 2011, this collective of chefs made history by winning the National Pastry Team Championships and thus earning the honor to become the first all American-born team to represent the United States in the World Pastry Championships.

Almost immediately after winning that title, the chefs began training for the event that would have them competing on an international stage. As in the National Championship, the chefs played to their individual strengths while working as a team and with coaches to create a cohesive presentation. Chef Stéphane Glacier, M.O.F. consulted on workmanship and sugar technique while Chef Stéphane Leroux, M.O.F. gave special attention to artistry and chocolate work. With their input, Chef Johnson and Green went through dozens of versions of their respective chocolate and sugar showpieces while simultaneously working on tasting items with Chef Wressell. Throughout the process, team alternate, Chef Gossett cross-trained on all aspects of the competition and assisted in planning the logistics so everything would run smoothly for her teammates.

For more information please visit www.frenchpastryschool.com.
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Push All the Right Buttons with New Harvest Splendor® Sweet Potato Product

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McCain Foods USA announces the launch of its newest Harvest Splendor product, Sweet Potato Buttons. The consumer-preferred natural sweet potato flavor of Harvest Splendor is now available in a unique shape that's fun to dip and pop. In addition to being crispy on the outside, and soft and sweet on the inside, Harvest Splendor Buttons deliver the sweet crunch patrons love with the convenience of fryer-friendly prep.

For more information on Sweet Potato Buttons and other Harvest Splendor sweet potato products visit www.HarvestSplendor.com.
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National Honey Board Announces Finalists in Sweet 16 Honey Recipe Challenge

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Selecting from a bounty of honey-inspired recipes menuwide, the National Honey Board, in partnership with the Culinary Institute of America (CIA), has named the four finalists in the Sweet 16 Honey Recipe Challenge. Two students each from CIA's Greystone and Hyde Park campuses – the "Final Four" – will vie for $8,000 in scholarship prizes at the Sweet 16 Honey Recipe Challenge's culminating cook-off, Aug. 20 at CIA Greystone in St. Helena, Calif.

"We are incredibly impressed by the creativity and passion each of the participating future chefs have brought to this Challenge," said Catherine Barry, Director of Marketing at the National Honey Board. "From savory starters to decadent desserts, the CIA students presented a range of inventive dishes highlighting honey's tremendous versatility. It was, admittedly, a difficult task narrowing down to the Final Four. However, we are thrilled with the line-up of finalists and look forward to the cook-off."

The finalists, one each from the Honey Recipe Challenge's four categories, are as follows:

Appetizer
Goat Cheese Tempura with Honey Dipping Sauces - Perry Xu Cao (CIA Hyde Park) of New Rochelle, NY. 
- Cao is proud of his dish because it offers a practical yet creative way to highlight several different honey varietals, or flavor profiles.

Sides/Salad 
Honey-Seared Ahi Tuna with Citrus and Greens - Jennifer Shea (CIA Greystone) of Lake Villa, IL.
- Shea says the star of this dish is the flavorful Basswood honey, which adds the perfect amount of sweetness while balancing out the other bold tastes in the salad.

Entrée 
Ba Kwa Style Pork Burger with Honey-Lime Pickle, Sweet Thyme Aioli and Okinawan Sweet Potato Fries with Kecap Manis - Eric Hodet (CIA Hyde Park) of Fairfax, VT. 
- Hodet drew on Asian flavors as inspiration for his dish, while highlighting honey in each component.

Dessert 
Honey and Blackberry Ice Cream Sandwich - Courtney Weyl (CIA Greystone) of St. Helena, CA.
- Weyl's on-trend recipe showcases the light and fruity sweetness of Wildflower honey, complemented by the tangy flavor of fresh blackberries.

Please visit the National Honey Board website www.honey.com to find these and other winning recipes from the Sweet 16 Honey Recipe Challenge.
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ASIA FRUIT LOGISTICA and Asiafruit Congress at new venue AsiaWorld-Expo in Hong Kong

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Due to a record 5,300 visitors from 63 countries attending ASIA FRUIT LOGISTICA 2011, in order to accommodate the projected 20% increase in new exhibitors in 2012, ASIA FRUIT LOGISTICA and Asiafruit Congress have moved to Hong Kong's AsiaWorld-Expo. In addition to numerous individual exhibitors, the United States is set to join Argentina, Australia, Brazil, Chile, China, Egypt, France, Italy, Korea, The Netherlands, New Zealand, Peru, and South Africa in hosting official country pavilions, showcasing their services and products. ASIA FRUIT LOGISTICA is the leading international trade exhibition covering the entire Asia-Pacific region focusing exclusively on the fresh produce sector and related value chain.

For more information about ASIA FRUIT LOGISTICA or to register online, please visit www.asiafruitlogistica.com/en/VisitorService/BuyYourTicket/
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$1 Million in Grants Up for Grabs for Schools and Businesses Seeking Fresh Healthy Vending Machines

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Schools and businesses looking to earn grant money and replace unhealthy vending machines with healthy ones are in luck. Fresh Healthy Vending, a leader in the healthy vending machine industry, has an initiative where they are offering $1 million in grant funding to schools and businesses that are seeking to bring in their healthy vending machines.

"We are pleased to announce that we have already given away over $100,000 of the $1 million in funds allocated to replace junk food machines with Fresh Healthy Vending machines," explains Dan Negroni, CEO of Fresh Healthy Vending. "This is a great way for Schools, YMCAs, Health Clubs, Hospitals and Office buildings to earn money for taking the initiative to reshape the health of communities by offering healthy snacking options."



The company has also recently re-launched their Website, FreshandHealthy.org, as well as their nationwide initiative to eliminate junk food vending in schools and other locations across North America.
Schools and other locations can also take comfort knowing that these Fresh Healthy Vending machines help address the nationwide obesity issue by offering people healthy food options. The FreshandHealthy.Org Initiative pays up to $500 per machine installed in each selected school or business location and Fresh Healthy Vending intends on giving away the remainder of the $1 million within the next 24 months.
With the school year beginning, Fresh Healthy Vending will deliver and install its bright, high tech vending machines for free. The grant based initiative ensures each machine is stocked with all-healthy, natural and organic food options, including fresh vegetables, fruits, yogurts, smoothies, 100-percent fruit juices, tea and healthy granola bars, among other items.

In an effort to extend this initiative to locations in addition to schools, the company recently launched an exclusive offering the only vending machine in the world to offer both healthy beverages and snacks along with a variety of organic coffee specialty drinks such as vanilla chai tea, café latte, cappuccino and more.
For more information about Fresh Healthy Vending please visitwww.freshandhealthy.org
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"A SUSTAINABLE PAST..."

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A SUSTAINABLE PAST… A CLEAR PATH FORWARD
Sustainability has become such a hot topic and an important practice for everyone. At Clear Springs Foods, we’re dedicated to the production of high-quality, wholesome aquacultured products and committed to sustainable resource use and environmental protection that’s unparalleled in the rainbow trout industry.

Better Choices
Today, rainbow trout is recommended as a “Best Choice” on many seafood watch lists and is listed on the exclusive “Super Green List” of the Monterey Bay Aquarium Seafood Watch program. And, as the nation’s largest Rainbow Trout producer, we pride ourselves on operating 10 state-of-the-art rainbow trout farms which support vertical integration to ensure superior quality control.


Water Matters
To ensure wholesomeness, it is critical to receive and discharge high-quality waters. All of the water flowing into our facilities has been naturally purified in an underground porous lava rock aquifer. This pure, oxygenated spring water flows at a constant 58° year-round. We regularly test the water, before it enters the farms and after, to ensure that safety and environmental health is maintained.


Sustainable Practices
Sustainability efforts are supported by our state-of-the-art Research and Development Center which monitors water quality in the springs and the Snake River and provides an array of fish health services to the farms. We are dedicated to maintaining an active research program directed at further reducing environmental impact and promoting sustainable practices.

Our proactive, ongoing sustainable efforts also include:

  1.       Planning to further reduce our environmental footprint through a company-wide continuous process improvement program.
  2.       Ensuring that our plant facilities are regularly inspected by the US Food and Drug Administration (FDA), US Department of Commerce (USDC) and third party auditors to ensure food safety, product quality and consumer expectations.
  3.       Manufacturing our own feed and striving to purchase fish meal from certified sustainable fisheries. Our research is focused on discovering suitable plant based proteins to diminish the need for fish meal.
  4.       Managing our waste stream through the manufacture of liquid Clear Organic® fertilizer, manure composting and supplying an ingredient for pet food production.
  5.       Maintaining our good fish welfare practices throughout the growing process.
  6.       Continuing our netting equipment above fish runways, resulting in non-lethal, bird- friendly predator exclusion.
Learn more about our ongoing sustainable practices at clearsprings.com.

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