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:
• Operation BBQ Relief at American Royal BBQ Contest in October
• MASTER-BILT'S New Super Controller Yields Energy Savings
• Top NJ Restaurateur Sophia Karakasidou Scheduled for Tri-State Food Expo
• Slow Food Movement Celebrated with Taste of Chicago
• Over 40 Companies Now RFM Certified
• Kendall College Receives Reaffirmation of Accreditation
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Sincerely,
The Editors, Chef Magazine
Operation BBQ Relief has announced a special fundraising event at the American Royal BBQ Contest Oct. 3 and 4 in Kansas City, Mo. The event - featuring an all-star-line-up of pitmasters - will teach the art of cooking a whole hog.
Funds raised from the event will help support the nonprofit organization’s operational budget for 2013, including the purchase and ongoing maintenance of equipment essential to assisting people when and where disasters strike.
“Hawg with a Heart” will be a full two-day class wrapping up with a party where the prepared whole hogs will be served as the showcase meal.
The pitmasters will each cook their own hog showing the preparation they go through from trimming and injecting to rubbing it down and putting it on the smoker. They will also show how they present their hogs. They will talk to participants about how they can make a profit catering with whole hog.
Registration for this once-in-a-lifetime opportunity is limited. The cost ranges from $900 to $1,500 per participant. Sponsorship opportunities are available for those who would like to support the cause, meet the all-star pitmasters and partake in the special festivities (and BBQ).
For more information go to operationbbqrelief.org//hawgwithaheart.
ALL-STAR PITMASTER LINE-UP:
Brad Orrison of The Shed BBQ and Blues Joint in Ocean Springs, Miss. In May, The Shed won Whole Hog at the 2013 the 2013 Memphis In May World Championship. Orrison is also a new reality TV star. Earlier this month, “The Shed” TV series hit the Food Network airways and is already a hit.
Mark Lambert is with the Sweet Swine O'Mine Competition BBQ Team from Olive Branch, Miss. His team was the 2013 Memphis In May World Championship Grand Champion (their second time securing that title). Lambert has also opened Sweet Swine O'Mine Distributing, BBQ Store in the Memphis area.
Allen Smith is with the Boars Night Out Competition BBQ Team from Olive Branch, Miss. Boars Night Out was the 2012 Memphis BBQ Network Team of the Year and Team of the Year for Whole Hog, Ribs, and Whole Shoulder and has won many Grand Championships.
John Wheeler is with the Natural Born Grillers Competition BBQ Team from Memphis, Tenn. Natural Born Grillers is a three-time Memphis In May World Championship Grand Champion. Wheeler is also co-owner of Memphis Barbecue Co.
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Building on the success of its advancements in energy saving electronic controls, Master-Bilt, manufacturer of a full line of premier commercial refrigeration, announces the Super Controller option for additional energy efficiency on endless glass door merchandisers with remote refrigeration systems as well as walk-in coolers and freezers.
The Super Controller gives operators significant advantages:
The Super Controller's ability to float the head pressure of condensing unit results in impressive energy savings. Simply stated, floating the pressure allows a condensing unit to use cold air to reduce compressor energy usage.
The Super Controller's electric expansion valve, installed in an evaporator coil, is more accurate than mechanical valves and responds to evaporator superheat for precisely regulated refrigerant flow. Efficient flow ensures optimum system performance and lower energy use.
The controller is factory pre-set and does not require additional resetting which saves costs on installation and service.
Visit master-bilt.com/products/energy_saver.htm for more information.
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At the upcoming Tri-State Food Expo, scheduled for October 1-2, 2013. Chef Sofia will focus on Vegetarian Greek and Jersey Fresh, turning local New Jersey fresh produce into delectable authentic vegetarian Greek recipes.
In June 2013 SJ Magazine voted Kuzina by Sophia ‘Editors Choice’ for Best Dessert/Pastry in South Jersey. The establishment was also named Best Greek Restaurant in the Garden State by New Jersey Monthly Magazine. Visitors to the trade show can see her in action on Wednesday, October 2 at 1:00pm.
Tri-State Food Expo is a new trade show for the New York/New Jersey/Connecticut retail and foodservice market, and is open only to qualified buyers and industry professionals. Foodservice and retail owners, operators, buyers and industry associated can explore hundreds of exhibitors and products, attend culinary demonstrations and education sessions while at the expo. The event takes place October 1-2 at the Meadowlands Expo Center in Secaucus, NJ. Exhibitors include food and equipment manufacturers, manufacturing agents and suppliers, food and equipment distributors, dealers, brokers and traders.
The Tri-State Food Expo is produced by Diversified Business Communications. Diversified has partnered with the New Jersey Restaurant Association (NJRA), an association representing more than 23,000 eating and drinking establishments in the Garden State. The NJRA’s restaurant and vendor members will benefit from the partnership in special attendee pricing, and exclusive exhibit space access at the Expo. The Expo is open to qualified retail and foodservice trade buyers. Buyers must be affiliated with food service establishments, institutional dining, retailers or retail food service.
For additional event information or to attend the show, visit tri-statefoodexpo.com.
For information on exhibiting a product or service, contact Harrison Hines,hhines@divcom.com, (207) 842-5664.
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Chicago food lovers will have the opportunity to dine on a Slow Food feast prepared by a number of renowned Chicago restaurants, including The Gage, Farmhouse, Quartino’s Ristorante and Wine Bar, Harrington’s Catering & Deli, Galway Bakers, Monty Gale’s Tavern & Grill, Amano Vivere Cafe, Windy City Chefs and more while listening to lively Irish music from the Academy of Irish Music.
Tickets are $50 and are available for purchase at ChicagoSisterCities.com.
Slow Food is a global, grassroots movement that envisions a world in which all people can eat food that is good for them, good for the people who grow it and good for the planet. Promoted as an alternative to fast food, Slow Food strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem.
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The Alaska Seafood Marketing Institute (ASMI) is pleased to announce more companies have met the requirements of the FAO-Based Responsible Fisheries Management (RFM) Chain of Custody Certification. The following 10 join the list of over 40 companies that recognize RFM as a credible choice in certification:
Pacific Live LLC
Intersea Fisheries West, Inc.
Rocky Pass Seafoods, LLC
North Beach Sales Pacific Ocean Foods, Inc.
Nomura Trading Co., Inc.
Quality Seafood Services LLC
North Star Cold Storage Alaska Glacier Seafoods
Trident Seafoods Corporation
To see the full list of companies with RFM Chain of Custody Certification, click HERE.
Kendall College announced today that its accreditation has been reaffirmed by The Higher Learning Commission (HLC) for 10 years - the maximum amount of time allowed. In addition, Kendall’s School of Culinary Arts’A.A.S. in Baking and Pastry and A.A.S. in Culinary Arts programs’ accreditations from the American Culinary Federation Education Foundation’s Accrediting Commission (ACFEFAC) have been renewed and awarded “exemplary” status. Exemplary status means programs meet the highest possible educational standards recognized by the ACFEFAC.
“HLC’s reaffirmation of our accreditation for 10 years is an endorsement of the quality, reputation and student-centeredness of our programs,” says Emily Williams Knight, president of Kendall College. “In commenting on the strengths of our programs, the HLC team noted, ‘the staff, leadership, advisory and executive board shared a consistent passion for how Kendall is focused on being a student centric organization.’ The team also noted that ‘since the last HLC visit in 2004, Kendall College has made significant - and in some cases exemplary - progress with its institutional and learning assessment processes.’"
The HLC accredits degree-granting postsecondary educational institutions in the North Central region of the United States. It is one of six regional accrediting associations recognized by the U.S. Department of Education and the Council for Higher Education Accreditation. The HLC was created to develop and maintain high standards of academic excellence. Receiving HLC accreditation means an institution meets recognized standards of education regarding its mission, governance, financial stability, teaching and learning, and relations with its constituents, as well as federal compliance requirements.
In addition to receiving HLC reaffirmation, Kendall’s two School of Culinary Arts programs’ accreditations from ACFEFAC demonstrate that these individual programs meet nationally recognized standards of quality and prepare students for success in the field. “The ACFEFAC team described our faculty as ‘extremely dedicated to the success of each and every student,’” says Williams Knight.“They also pointed out that ‘graduates who were interviewed were extremely enthusiastic about the education and career opportunities they received.’ The team did have one recommendation: that we leverage the incredible talents of our baking and pastry students by opening a retail outlet within the college community. We explained that our plan is to do just that in January 2014.”
ACFEFAC accreditation is recognized by the Council on Higher Education Accreditation and assures that a program meets standards and competencies set for faculty, curriculum and student services.
To learn more about Kendall College, visit Kendall.edu.
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