Seattle chefs compete in first American Lamb Jam

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Seventeen Seattle chefs competed for top honors by creating succulent and savory American lamb dishes paired with Washington wines at the first American Lamb Jam Oct. 25 at the Bell Harbor Conference Center International Promenade. The American Lamb Board partnered with Dine Around Seattle to bring "lambtastic" dishes to the table.

"Creative and tasty recipes from chefs showed off the extraordinary versatility and flavor of American lamb," said Megan Wortman, executive director, American Lamb Board. Guests at the American Lamb Jam enjoyed luscious lamb tastes from competing chefs, who were assigned one of four lamb cuts: loin, shank, shoulder and leg.

Winning chef and wine pairings included:
  • Best of Show / First Place Loin--Barking Frog for the Sous Vide Superior Farms Lamb Loin, Coffee and Cocoa Nib Farro Risotto, Fall Squash Crépinette and Balsamic Glazed Onions with a pairing from DeLille Cellars of Syrah, Yakima Valley.
  • Most Creative / First Place Shank--Monsoon East for the Pho Braised Lamb Shank Fresh Roll with Pho Gelee, Vermicelli Noodles, Micro Cilantro and Spicy Hoisin Condiment with a pairing from Donedei Wines of 2004 Merlot, Columbia Valley.
  • Best Wine Paring--Nell's Restaurant for the Northstar pairing of a 2006 Merlot, Columbia Valley with Braised Lamb Shoulder with Hummus, Rosemary and Black Currants.
  • First Place Shoulder--Lola for the Anderson Valley Lamb Shoulder, Sweetbreads, Quince and Sumac Tagine with a pairing from Spring Valley Vineyard of 2006 Uriah, Spring Valley Vineyard, Walla Walla Valley.
  • First Place Leg--Ponti Seafood Grill for the Superior Farms Lamb-Waterchestnut Potstickers with Black Vinegar-Ginger Dipping Sauce with a pairing from Kiona Vineyards Winery of 2003 Estate Reserve Syrah, Kiona Estate Vineyard, Red Mountain.
  • People's Choice Award--Steelhead Diner for the Braised Lamb Shanks with Balsamic-Mission Fig Conserva and Truffled Hominy Polenta with a pairing from McCrea Cellars of 2004 Syrah, Cuvee Orleans, Yakima Valley.
  • Honorable Mention--Barolo Ristorante for the Stinco di Agnello Brasato – Braised Lamb Shank with Sicilian Wine, Rosemary and Vegetables with a pairing from J. Bookwalter Winery of 2006 Foreshadow Cabernet Sauvignon, Columbia Valley.

For recipes and additional information about American lamb, visit www.americanlamb.com.
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Wynn Las Vegas chef wins Idaho Potato Commission's Chef Challenge

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Chef Alex Stratta of Alex at Wynn Las Vegas (third from left) accepts a $10,000 donation in his name to support the Puck-Lazaroff Charitable Foundation benefiting the LA Chapters of City Meals On Wheels. The IPC’s own Frank Muir (far left) and Don Odiorne (far right) served as judges in the third annual Chef Challenge. Barbara Lazaroff (second from left) and Wolfgang Puck (fifth from left) joined the IPC to present Stratta the donation check.

The legendary chef and philanthropist Wolfgang Puck and four nationally acclaimed "chef friends" partnered with the Idaho Potato Commission (IPC) for the third annual IPC Chef Challenge at the American Wine & Food Festival (AWFF), held at Universal Studios in Los Angeles on Oct. 3. The celebrated chefs battled it out in a friendly competition to win the grand prize of a $10,000 charitable donation made in their name to the Los Angeles Chapters of Meals on Wheels.

Chef Alex (Alessandro) Stratta of Alex at Wynn Las Vegas was the evening's big winner as he dazzled the judges with Idaho Potato and Leek Risotto with Porcini and Parmigiano--a whimsical take on traditional risotto with perfectly cubed potatoes teamed with leeks, the gentle, nutty flavor of porcini mushrooms and a sprinkling of freshly grated Parmigiano.

This year's impressive roster of IPC Chef Challenge participants included: Mark Gaier and Clark Frasier of Arrows Restaurant, Ogunquit, Maine; Francois Payard of Payard New York, New York City; and Cal Stamenov of Marinus Restaurant at Bernardus Lodge, Carmel, Calif. Dishes were judged on the best use of the product (Idaho potatoes), originality of recipe, flavor and presentation.

For more information, visit www.idahopotato.com.
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California Raisin Marketing Board announces winners of America's Best Raisin Bread Contest

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The California Raisin Marketing Board is pleased to announce the winners of its second annual "America's Best Raisin Bread Contest," hosted at the American Institute of Baking in Manhattan, Kan., Oct. 9 and 10. The competition included 30 finalists, made up of both professional and student bakers from across the country in the artisan and commercial categories.

In the artisan category, the grand prize formulation was created by Larry Lobe, Dawn Food Products, Phoenix, for his Sicilian Raisin Bread (pictured below). Taking top honors in the commercial category was Ronald Guerrero, Caravan Ingredients, Kansas City, Kan., for his Natural Swirl Raisin Bread with 50 Percent More Raisins.


Of the 30 finalists, a total of 12 winners were chosen to participate in an all-expense paid visit to California to experience the growing areas and production of California Raisins, and enjoy California cuisine and wines at the Culinary Institute of America Greystone in St. Helena.

For more information, visit www.LoveYourRaisins.com.
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Relaunched California Walnuts site includes section for foodservice professionals

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Walnut lovers visiting the California Walnuts Web site at walnuts.org will find even more reasons to love the consumer-favorite, tasty and nutritious nut. The California Walnut Board announced it has revamped its Web site to now offer more resource information for foodservice, as well as health and industry professionals.

Whether searching for school lunch, restaurant or bakery menu ideas, foodservice professionals will be inspired when they discover the variety of ways they can include walnuts in their recipes and menus. Plus, tips on how to store walnuts in order to maintain quality and freshness are also available.

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Whole Grains Council kicks off Third Annual Whole Grains Challenge

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Oldways and The Whole Grains Council are issuing a call for dining and foodservice outlets to enter the Third Annual Whole Grains Challenge. In the challenge, schools, hospitals, workplace cafeterias and restaurants compete to deliver the most creative and pervasive promotions of whole grain foods during the month of October. To be eligible, each foodservice operation must offer at least one whole grain choice daily during that month.

A total of ten winners will be selected, one from each of the Challenge's 10 categories: Quick Serve Restaurant, Family/Casual Restaurant, Fine Dining, Lodging/Catering, K-12 public schools, K-12 private schools, College/University, Workplace, Healthcare and Other (the best category for in-store delis).

Last year's winners included Papa John's, The Children's Hospital of Philadelphia, Fair Hill Inn and Compass Corporate Catering.

Winners receive an attractive framed medal commemorating their success, nationwide publicity and valuable whole grain prizes so they can serve even more whole grains to their customers. Details and examples of last year's winning entries are available now at www.wholegrainscouncil.org, where an entry form for the 2009 challenge will also be available starting Sept. 1. The deadline for this year's entries is Nov. 6, and winners will be announced on Nov. 15.
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Pollnow triumphs in the first-ever Napa vs. Sonoma American Lamb Throwdown

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The recipe in this news item is mentioned in People & Places (page 8) of the July 2009 issue of Chef Magazine.

Top emerging chefs from Napa and Sonoma battled one another May 30 in the debut of the Napa vs. Sonoma American Lamb Throwdown, held during the fourth annual Carneros Heritage Festival, a celebration of the region's food and wine. The head-to-head contest featured American lamb along with local wine pairings.

Chef Ryan Pollnow (pictured, left) from La Crema Winery in Sonoma took home top honors with his dish, Leg of Lamb Grilled Over Pinot Noir Barrel Chips with Green Garlic Chimichurri (recipe below). Pollnow paired the smoked American lamb with springtime Argentinean chimichurri and complex yet smooth local wine, La Crema 2007 Los Carneros Pinot Noir.

Chefs from Shiso, Zazu Restaurant + Farm, Stark's and Mondo represented Sonoma while Napa was represented by chefs from Fatted Calf, Hog Island, Oxbow Wine Merchant, Zuzu and The Border. The festival partnered the Carneros Wine Alliance with the Sonoma County Winegrape Commission and was hosted by the Donum Estate and Buena Vista Carneros. All proceeds went to the Carneros Land Stewardship dedicated to the conservation and preservation of habitat and wetlands in the San Pablo Bay adjacent to the Carneros region.


Leg of Lamb Grilled Over Pinot Noir Barrel Chips with Green Garlic Chimichurri
Chef Ryan Pollnow, La Crema Winery, Healdsburg, Calif.

Yield: 8-10 servings

1 American lamb leg, boned and tied
Green Garlic Chimichurri (recipe follows)
2 c. Pinot Noir barrel chips (or other hard wood), soaked in water for 30 min.

Method (1) Marinate the lamb leg in 1 c. of Green Garlic Chimichurri overnight in the refrigerator. (2) Preheat grill for indirect cooking at a medium temperature. (3) Loosely wrap the soaked wood chips in aluminum foil and poke several holes in the foil. Place the packed directly onto the grill heat source. The wood chips should start to smoke within a couple of minutes. (4) Position the lamb leg on the grill for indirect cooking. Turn every 20 minutes and baste with the remaining Green Garlic Chimichurri. Maintain grill temperature at 280° to 300°F. Cook to an internal temperature of approximately 140°F or desired degree of doneness. Loosely cover with foil and allow lamb to rest for 15 minutes before slicing and serving. Pair with La Crema 2007 Los Carneros Pinot Noir.

Green Garlic Chimichurri
4 stalks green garlic (spring garlic), sliced into 1/4" rounds
2 lemons
2 bunches parsley
1 bunch chives
1 1/2 c. extra virgin olive oil
1 t. smoked sweet paprika
1 T. ground cumin
1/3 c. red wine vinegar
1/4 c. red verjus
1 T. sugar
3 shallots, minced
1/4 c. dried oregano
Kosher salt, to taste

Method (1) Blanch sliced green garlic in salted boiling water for 1 minute, and shock in ice water. (2) Zest and juice the lemons into a blender, along with the cooked garlic and the parsley, chives, extra virgin olive oil, smoked sweet paprika, ground cumin, red wine vinegar, red verjus and sugar. Pulse until well-combined. Pour into a bowl. (3) Stir in shallots and dried oregano by hand, and season with salt. Reserve at room temperature to serve, or refrigerate for up to 1 week.
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Got a little inspearation to share?

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From the tiny, ultra sweet Seckel to the tall, pronounced Bosc, Northwest pears have long inspired culinary artists. Pear Bureau Northwest is scouring the country and asking culinary professionals--from pastry chefs to short order cooks, sous chefs to bartenders--to share their inspearation by submitting original pear recipes.

Pear Panache is an award-winning chef recognition campaign designed to recognize culinary professionals who demonstrate the most flair with the pear. The top pear recipes and their culinary masterminds will be honored in the fourth annual Pear Panache program.

"With 10 distinct pear varieties grown in the Northwest, offering a multitude of colors, textures and flavors, the recipe possibilities are endless," Kevin Moffitt, president/CEO, Pear Bureau Northwest, said in a press statement. "We look forward to seeing the new ways pears are being used in restaurants, bakeries and bars--we can’t wait to see what the pros come up with this season."

Each year, Pear Bureau Northwest honors seven professionals and their original pear recipes on its Web site, www.pearpanache.com. The Web site will showcase a different chef and their recipe every month from September 2009 to March 2010. Winning chefs will be awarded $1,000 and featured in national publicity and media opportunities. Additionally, all professionals who submit a recipe will receive a pear prize package, including a pear slicer and a collection of recipe cards.

To be considered for Pear Panache recognition, visit www.pearpanache.com to complete an online entry form and submit original recipes. All recipe categories--including Appetizer, Salad, Entrée, Dessert and Drink (alcoholic or nonalcoholic)--are encouraged, and there is no limit to the number of recipes that an individual can submit. Recipes will be reviewed to ensure their usability for everyday home chefs, and graded on flavor, originality, use of other seasonal ingredients and visual appeal. Entry deadline is July 31.
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Halibut and black cod season has started

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The wild Alaska halibut and black cod season officially opened March 21. This year’s Total Allowable Catch (TACs) for Alaska halibut and black cod are set at 45.5 million pounds and 24.6 million pounds, respectively. The season will extend into mid-November, with frozen product available year-round.

Alaska boasts one of the largest populations of wild halibut and black cod in the world. Alaska black cod (also known as sablefish) is revered by chefs and consumers for its high Omega-3s content, and rich, luxurious flavor and texture. Alaska halibut is known for its hearty texture and mild sweet flavor. Visit www.alaskaseafood.org for recipes, black cod waitstaff tips and halibut waitstaff tips.
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Bison making menu inroads

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From the gourmet table alongside truffle potatoes to the burger joint on a bun, bison as an entrée is showing great potential as consumers seek healthy and sustainably raised meat options, according to the National Bison Association (NBA).

Bison is a nutrient-dense food. Research comparing bison with beef, pork, chicken and salmon shows that bison is the highest in protein and iron while providing the fewest overall fat and calories. Current per capital U.S. consumption of bison is about 1/10 pound annually, a figure that is encouraging for NBA executive director Dave Carter. He says the NBA is in the position of recruiting people to raise bison due to concerns from bison processors and wholesalers that demand could outstrip supply.

"The NBA is very aware of the importance of restoring buffalo to the American landscape," Carter said in a statement. "Once an endangered species, bison were restored by the efforts of many, including hardworking bison ranchers who have given commercial value to bison."

According to the 2007 U.S. Census of Agriculture, the number of small operations continues to grow while large bison ranches are in decline. Eighty-five percent of bison operations today have less than 100 animals.

"Consumers are seeking food that tastes good, is healthy and is sustainably and humanely raised," said NBA president Gail Griffin, owner of Rockie Hill Bison, Winona, Minn., in a statement. "We are very excited for the future of bison ranching as it so perfectly fits what consumers are seeking."

For more information, visit the NBA's Web site.

(Photo courtesy of Gary Leppart)
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Sola's Wallack wins Idaho potato challenge

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The recipe in this news item was mentioned in People & Places
(page 5) of the April 2009 issue of Chef Magazine.


Chef Carol Wallack of Chicago's Sola Restaurant, www.sola-restaurant.com, took first place in the Idaho potato side dish challenge at the South Beach Food and Wine Festival's third annual Burger Bash, hosted by celebrity chef Rachael Ray. Wallack's Idaho Potato Truffle Fries won her a $5,000 donation to Florida International University made by the Idaho Potato Commission in her name. The dishes were judged on a five-point scale based on: use of product, originality, presentation and flavor.


Idaho Potato Truffle Fries
Chef Carol Wallack, Sola Restaurant, Chicago

Yield: 45-50 orders

35 lb. fryer oil
30 lb. rendered beef fat
50-lb. box of Idaho russets (60 count)
1 bottle truffle oil (La Truffiere or Urbani white truffle oil preferred) poured into a spray bottle
5 lb. fresh ground Parmigiano-Reggiano
1/2 lb. chives, chopped
Salt, fine

Method (1) Combine fryer oil and rendered beef fat. Heat the fryer to 275°F. (2) Cut the potatoes on the fry cutter with 3/26” blade and place in water. Remove potatoes from water; shake off excess water, and dry. (3) Blanch the potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service. (4) Raise fryer heat to 350° F. Drop 2 handfuls of fries at a time into 350°F oil. Fry until golden brown. Lift fry basket, and let excess oil drain. (5) Place fries in to a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives and Parmigiano-Reggiano. (6) Remove from mixing bowl, and place on a piece of waxed delicatessen paper, approximately 15" by 10 3/4". Roll up fries in paper and place standing in a pint-sized glass.
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Idaho Potato Happy Hour contest winners

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The Idaho Potato Commission's first Idaho Potato Happy Hour Recipe Contest ran from Sept. 1 to Dec. 31, 2008, and challenged professional chefs and cooks at restaurants and other noncommercial foodservice establishments as well as culinary students to put pen to paper and share their surefire Idaho potato happy hour recipe secrets. In total, $35,000 was awarded in cash and prizes to the top recipe submissions in three categories: Appetizers, Side Dishes and Late-Night Snacks.

In total, seven recipes won first and second place in the three categories. The Grand Prize winner (and first-place Appetizer winner), Porcupine Idaho Potatoes With Hot Pepper Jelly Dipping Sauce (recipe below), submitted by Tommy Masaracchia, executive chef/owner of Tope La Restaurant in Hammond, La., dazzled the tasters. Other winning recipes included:
  • Second-place Appetizer: Parmesan Fried Diced Idaho Potatoes; Mark Newton, executive chef, Ohio State University
  • First-place Side Dish: Stuffed Idaho Potato Hashbrowns; Benjamin Thoen, chef, Good Thyme Woodfire Grill and Catering, Washburn, Wis.
  • Second-place Side Dish: Truffled Parmesan Idaho Potato Cannoli; Martin Wolf, executive chef, Greenville Tech Carolina Culinary Institute, Easley, S.C.
  • First-place Late-Night Snack: Idaho Potato Arancini; Pete Dressen, executive chef, Walden Country Inn, Aurora, Ohio
  • Second-place Late-Night Snack: Fully Loaded Idaho Potato Gnocchi; Jorge De La Torre, dean of culinary education, Johnson & Wales University, Denver Campus
  • Second Place Late-Night Snack: Irish Style Nachos With Idaho Potatoes; Patterson Watkins, catering manager, Children's Hospital of Philadelphia
To view the winning recipes and photography, visit foodservice.idahopotato.com/happyhour.


Porcupine Idaho Potatoes with Hot Pepper Jelly Dipping Sauce
Tommy Masaracchia, executive chef/owner, Tope La Restaurant, Hammond, La.
Image courtesy of the Idaho Potato Commission

Yield: 48 porcupine potatoes or 12 appetizers

6 (50-ct.) Idaho potatoes
3 1/2 oz. salted butter, melted
5 oz. sour cream
8 oz. American cheese, shredded
5 c. buttermilk
5 T. salt
2 1/2 T. black pepper
1/2 t. cayenne pepper
1/2 t. granulated garlic
1 box (15 oz.) shredded wheat, large biscuits
All-purpose flour, as needed
Hot Pepper Jelly Dipping Sauce (recipe follows)

Method (1) Clean Idaho potatoes, and place on sheet pan. Bake at 350°F for 1-1 1/2 hours or until cooked throughout. Remove from oven, and let cool. Cut each potato in half lengthwise and scoop out the potato into a large bowl. (2) Using a potato masher, mash the potatoes until 80% mashed. Add remaining ingredients, and mix well. (3) Form potato balls using a 1-oz. scoop. Allow to cool before breading. (4) In another bowl, add the buttermilk with the salt, black pepper, cayenne and granulated garlic. Mix well. (5) In a third bowl, add the shredded wheat, and crush with hands until all chunks have been crushed. (6) Dust potato balls in flour, and add to seasoned buttermilk. (7) Place potato balls in shredded wheat, and roll around until coated all over. Continue until all potato balls have been breaded. (8) To cook, fry in a preheated 350°F fryer until golden brown. Serve 4 porcupine potatoes per appetizer with 2 oz. of Hot Pepper Jelly Dipping Sauce.

Hot Pepper Jelly Dipping Sauce
3 c. red bell pepper, minced
1 1/2 c. green bell pepper, minced
2/3 c. apple cider vinegar
2 1/4 t. crushed red pepper
2 2/3 c. granulated sugar
1/2 oz. pectin

Method (1) Add all ingredients except pectin to a sauce pot. Bring to a boil, and boil for 10 minutes. (2) Add pectin, and continue to cook for 1 minute. (3) Keep warm for serving. (Note: There is not enough pectin in this jelly to stiffen. This jelly will keep a sauce consistency.)
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National Mango Board updates Web site for foodservice

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As part of its new foodservice initiatives, the National Mango Board has updated its Web site, www.mango.org, to include a more extensive foodservice section. A detailed section on selection, ripening and storage of mangoes is designed to educate foodservice professionals on the three levels of ripeness, including unripe (green), ripe and fully ripe mango, as well as how those flavors impact certain dishes. The site includes information on best practices and expectations as they relate to average fruit yield per mango and a simplified recipe section that includes recipes with mangoes of all ripeness levels.
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Idaho Potato revamped Web site

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The Idaho Potato Commission has done a complete overhaul on its Web site and is proud to unveil a new and improved www.idahopotato.com. The new site is both engaging and easier to navigate, with all of the most trafficked and requested pages up front. Now scanning for recipes, news and tips is more convenient than ever. Short videos can be viewed by clicking on the Spud Flix “Now Playing” button. The inventory of more than twenty videos also includes this promo for Idaho Potato Lollipops. Chef Magazine featured the recipe for Idaho Potato Lollipops on page 19 of the September 2008 issue.
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National Thanksgiving Turkey pardoned

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President George W. Bush "pardons" the National Thanksgiving Turkey named "Pumpkin" (a 20-week old, 45-pound tom) in a White House Ceremony, as he and National Turkey Federation chairman Paul Hill (left) and Nathan Hill (right) celebrated the 61st anniversary of the National Thanksgiving Turkey presentation.

"Pumpkin" and his alternate, "Pecan," were raised using normal feeding and other production techniques on Nathan Hill’s farm in Ellsworth, Iowa. After the ceremony, the birds were flown first class on United Airlines to the Disneyland in California, where the National Thanksgiving Turkey will be the grand marshal of "Disney’s Thanksgiving Day Parade." After the parade, guests will be able to visit the turkeys at Big Thunder Ranch in Frontierland at Disneyland.
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