Idaho Potato Commission's "Wake Up to Excellence" 2011 recipe contest winners

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School foodservice professionals across the country jumped at the chance to share their favorite Idaho® potato breakfast recipes in the Idaho Potato Commission’s (IPC) first “Wake Up to Excellence” 2011 Recipe Contest. Stephen Ganser, general manager at Metz Culinary Management in Elliottsburg, PA won an all expense paid trip to the 2011 School Nutrition Association’s Annual Conference (July 10 - 13) for his winning recipe, Idaho® Potato Cheesy Biscuit Scramble.

Idaho® Potato Cheesy Biscuit Scramble is an easy-to-prepare breakfast item that provides the perfect combination of protein and carbohydrates. Muffin tins filled with dough rounds are stuffed with scrambled eggs, crisp turkey bacon, Idaho® potato hashbrowns, then mixed with peppers and onions and topped off with a light sprinkle of cheese. To view the recipe visit http://www.idahopotato.com/recipes/id-902/ .


The winning recipe, Stephen Ganser's Idaho® Potato Cheesy Biscuit Scramble
The Wake Up to Excellence 2011 Recipe Contest was open to school foodservice professionals only. Recipes had to include fresh or value added frozen, refrigerated or dehydrated processed Idaho® potatoes and conform to federal nutrition standards and costs for the National School Lunch and School Breakfast Programs. The Contest ran from February 1, 2011 through May 31, 2011.

One Grand Prize winner received airfare, hotel accommodations and admission to the annual School Nutrition Association’s Conference in Nashville, TN. Five Honorable Mention winners were each awarded $250, and all entrants received an Idaho® Potato Spuddy Buddy puppet.

The five Honorable Mentions include:

Minnie Batten’s Low-Sodium Breakfast Taco (Shawnee High School, Shawnee, OK)
Sonny Burns' Breakfast Lasagna (Franklin Regional, Murrysville, PA)
Judith Diane Davis' Sizzling Spuds (Mecklenburg County, Charlotte, NC)
Sylvia Kravitz's Potato Sun Blast (San Diego, CA)
Jo Ann Moor's Eye Popping Potatoes (Shawnee School District, Shawnee, OK)
All winning recipes are available at http://foodservice.idahopotato.com/wakeup_contest.
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Daniel Gorman wins Hans Bueschkens World Junior Chefs Challenge semifinals for the Americas, advances to global competition in 2012

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The results are in, and the best young chef in all of the Americas is 23-year-old Atlanta resident Daniel Gorman, sous chef at Cherokee Town Club, Atlanta. Gorman received a gold medal and first place in the Hans Bueschkens World Junior Chefs Challenge semifinals for the Americas June 12 during the Canadian Culinary Federation’s 2011 National Conference in Vancouver, British Columbia. Gorman now advances to the worldwide competition in South Korea in May 2012.

During the competition, junior chefs had four hours to produce eight portions of a three-course meal (appetizer, main course and dessert) featuring a list of required ingredients. A panel of judges evaluated contestants’ performance and menus and determined the winner. Canada placed second, earning a silver medal, and Chile placed third and took home a bronze medal.

Gorman’s menu focused on his own style of food, which he calls “New American with a focus on Southern cuisine.” Here is a look at his winning menu: first course was Kobe flat iron steak with red onion jam, asparagus salad, herb yogurt and Parmesan lavosh; second course was buttermilk-braised halibut with pink-eyed pea cake, fava bean purée, corn relish and mustard gastrique; and the third course was strawberry cheesecake with a margarita cake inside, mint sauce, strawberry compote, and strawberry soda with sour strawberry "bubbles."

Gorman was recognized as the winner June 15 during the President’s Ball at the close of the Canadian Culinary Federation’s National Conference, and received the Hans Bueschkens Memorial Trophy, a gold medal and a certificate. In the world finals at the WACS World Congress in Daejeon, South Korea in May 2012, representatives from Africa/Middle East, the Americas, Asia, Central Europe, Northern Europe, Southern Europe and the Pacific Rim will compete for the global title and the right to be called “best young cook in the world.”

Visit www.acfchefs.org.
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United Fresh 2011 attendees honor best new products

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Attendees to the United Fresh Produce Association’s annual convention and expo in New Orleans cast their votes Wednesday and recognized this year’s New Product Awards in six categories. A record 34 fresh fruit and vegetable innovations competed in the categories of Best New Packaging Product, Best New Food Safety Solution, Best New Processing Equipment, Best New Fruit Product, Best New Packing and Packaging Equipment, and Best Vegetable Product.
 
The 2011 New Product Award winners are:
  • Best New Packaging: MIXIM Classic 5x5 6oz. Bushberry Packaging System, Sambrailo Packaging 
  • Best New Food Safety Solution: SmartWashTM, New Leaf Food Safety Solutions 
  • Best New Processing Equipment: Primus Gemini – New and Improved Fresh Berry Sorter, Best Sorting 
  • Best New Fruit Product: Sun DropsTM Grape Tomatoes, Mucci Farms AND Naturipe® Berry Quick Blueberry Snacks, Naturipe Farms, LLC 
  • Best New Packing/Packaging Equipment: Volmpack Ultrek 320 Vertical-Form-Fill-Seal Bagger, Volm Companies, Inc. 
  • Best New Vegetable Product: Pure Flavor Grill Ready Vegetable Mix, Pure Hot House Foods Inc.
In the Best New Fruit Product category, two winners were selected. Sun Drops Grape Tomatoes from Mucci Farms and Naturipe Farms’ Berry Quick Blueberry Snacks were both honored as best products.

“Because there was some confusion among voters about tomatoes being judged in the fruit category, both of these outstanding products are recognized as category winners due to the widespread voting support they received in the balloting,” Toner said.

The finalists in each category were on display for the two days of the United Fresh 2011 trade show, and the winners were selected by votes cast from show attendees. 
 
Visit www.unitedfresh.org.


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Chef Peter Dewar wins Mussel Match Up Chef Competition at International Restaurant & Food Service Show of NY

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The winner of the first annual Mussel Match Up Chef Competition, sponsored by the Mussel Industry Council (MIC) and held at the International Restaurant and Food Service Show of New York, is Chef Peter Dewar from Halifax, Nova Scotia, Canada. The competition represents the mussel producers in PEI, NS and Newfoundland, Canada. Dewar has won many competitions in his career, including Competing Chef of the Year in Canada and is a member of the Canadian culinary team competing at the Culinary Olympics in 2012. 

Chef Peter Dewar
Eleven contestants amazed the judges and the crowds with creative mussel dishes and Dewar's winning dish, which was called "Mussel Sheet," consisted of four components: a tarragon flavored mussel sheet, covered with a tempura mussel with two side dishes of saffron mayo and pickled red onion. 

The contestants were judged on five categories: menu presentation and adherence, taste, flavors and combinations, presentation, and appropriate use of mussel product and creativity. Two judges from Canada, chefs Gordon Bailey and Roger Andrews, were joined by Hell's Kitchen's runner-up, Chef Kevin Cottle and senior food editor of the Nation's Restaurant News, Bret Thorn. 

The winner will receive a trip for two to Atlantic Canada valued at $10,000 in September 2011. The MIC also presented a winning trophy to Chef Greg McCarthy of Beach Street Hospitality in New York for the most creative use of mussels with his dish of PEI mussels with morels and miso.  

For more information, visit www.discovermussels.com.
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BelGioioso Sharp Provolone and Romano win Best of Class Gold Medals at U.S. championship cheese contest

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Wisconsin cheese company BelGioioso Cheese earned six distinguished awards at the United States Championship Cheese Contest held in Green Bay, Wisconsin March 8 - 10, 2011. 
 
Both the BelGioioso Sharp Provolone Mandarino and the BelGioioso Romano each took home first place, Best of Class gold medals. BelGioso also took home second place, silver medals for the BelGioioso Fresh Mozzarella and the BelGioioso Ricotta Salata and third place, bronze medals for the BelGioioso Crema di Mascarpone™and the BelGioioso Mild Provolone.
 
 
The United States Championship Cheese Contest is the largest cheese and butter competition in the country and is rooted in more than 120 years of history, beginning in 1891 with the very first contest. This year, more than 30,000 pounds of cheese were entered into the contest. 
 
Visit www.belgioioso.com for more information.
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LaClare Farms' Evalon wins U.S championship cheese title

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A farm-based artisan goat’s milk cheese crafted by a 25-year-old cheesemaker was named the 2011 U.S. Championship Cheese by a national panel of expert judges last week.

Katie Hedrich, of LaClare Farms in Chilton, Wis., took top honors out of 1,604 entries from 30 states for Evalon, a hard goat’s milk cheese, made from the milk of her family farm's goat herd. Out of a possible 100 points, Evalon scored 99.06 in the final round of judging, during which judges re-evaluated all gold-winning cheeses to determine the champion at the U.S. Championship Cheese Contest in Green Bay. Hedrich is the youngest cheesemaker to ever earn the honor, and is only the second woman in the history of the contest to be named U.S. champion. 

 LaClare Farms says production of Evalon will ramp up in the coming months, in part due to the recent addition of 183 dairy goats to the family herd. Evalon will continue to be available at retail shops in Wisconsin, including Nala’s Fromagarie in Green Bay, Larry’s Market in Brown Deer, and Fromagination in Madison, because of those shop owners’ commitment to testing early batches and carrying Evalon from the beginning, Hedrich said.

For more information about LaClare Farms Evalon, visit www.laclarefarm.com.
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Top chefs competed against each other at the 3rd annual Idaho Potato Side Dish Challenge

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On February 24, the nation’s most talented chefs competed for a ‘good cause’ at the fifth annual Food Network South Beach Wine & Food Festival’s Burger Bash® hosted by Rachael Ray. In addition to the battle to create the best burger, their love for spuds was tested during the Idaho Potato Commission’s (IPC) Side Dish Challenge. The IPC enlisted the participants to show off their culinary excellence by preparing an exceptional Idaho® potato side dish. The Grand Prize was a $5,000 donation to Florida International University made by the IPC on behalf of Chef Carlos Barillas, Corporate Chef of Burger & Beer Joint in Miami Beach. Chef Jose Garces, Chef/Proprietor of Village Whiskey in Philadelphia snagged the Over the Top! side dish prize and a second donation of $1,500 was also awarded to the university.
Lee Schrager and Rachael Ray congratulate Chef Carlos Barillas (center),
along with Frank Muir and Mr. Food for his Grand Prize winning Truffle Baked Idaho® Potato Salad.
The judging team included Frank Muir, IPC President & CEO; Don Odiorne, IPC Vice President, Foodservice and the syndicated TV personality Art Ginsburg, aka “Mr. Food." Chef Barillas earned the title of Grand Prize Winner for his Truffle Baked Idaho® Potato Salad. Chef Garces’ Over the Top! Yellow Finn Poutine was also a prize-winning hit. 

For recipes, tips and additional information about Idaho® potatoes, visit http://foodservice.idahopotato.com/ 

 

 
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Heavy Metal Chef competition benefits Wisconsin charity

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Monona Terrace Catering chef Joel Zink took first place in the Heavy Metal Chef competition at Monona Terrace, Madison, Wis., on Nov. 8. The catering company hosted the contest to raise money for the city's charity combined campaign, with the winning chef's charity receiving proceeds from ticket sales. Zink gave his first-place $975 check to Sustain Dane, a nonprofit organization committed to creating sustainable communities.

Chef Joel Zink with his winning dish after the Heavy Metal Chef competition

The secret ingredient was short ribs. Zink's winning dish was roasted short ribs with an artichoke purée, vegetable ragout, peppernata and red wine veal reduction.
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Bodinet wins Seattle's American Lamb Jam

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Chef Mark Bodinet from Copperleaf Restaurant at Cedarbrook Lodge won "Best of Show" and First Place Shoulder at the second annual American Lamb Jam on Oct. 24. All told, 21 Seattle chefs competed against Bodinet (pictured) in this year's event.


Chef Bodinet's winning recipe was grilled American lamb shoulder confit with creamy parsnips and preserved huckleberries. Other recipes that received accolades were:
  • First Place Leg: The Georgian Room, pepper and lovage crusted smoked leg of lamb kebob with tomato basil crostini;
  • First Place Shank: BOKA Kitchen + Bar, lamb shank sloppy joe; and
  • People's Choice/First Place Loin: Barking Frog, Northwest chanterelle and lamb loin prosciutto pot pie with sous vide lamb loin and fig demi.
Bodinet will head to New York City to battle winning chefs from around in the country in a master Lamb Jam competition in 2011.

Chef Mark Bodinet's grilled American lamb shoulder confit with creamy parsnips and preserved huckleberries
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Le Pigeon chef wins Wild About Game Cook-Off

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At the 10th annual Wild About Game Cook-Off last month, chef Gabe Rucker of Le Pigeon, Portland, Ore., took top honors with his butter-poached quail with foie gras gnocchi, chanterelles, leeks and pickled peaches (recipe below). The annual festival and Iron Chef-style competition, sponsored by Nicky USA, promotes the use of sustainable, free-range game birds and meat.

(l to r) Wild About Game Cook-Off winner chef Gabe Rucker of Le Pigeon and chef Eric Moore of Victory, Portland, who was Rucker's sous chef during the competition

The nine competing chefs had two hours to prepare an original dish using game meat or birds. The second place winner was Naomi Pomeroy, chef of Beast in Portland, who prepared a pheasant and chanterelle pot pie with sherry cream and foie gras fennel and wild flower salad. Third place went to Chris Carriker, chef of the Gilt Club in Portland, who made roasted venison rack with huckleberry mazzafegati and hunter's pie.

The festival took place Sept. 18 at The Resort at the Mountain, Mt. Hood, Ore., and also included cooking demonstrations and a pig butchering seminar. For more information, visit www.nickyusa.com.

Butter Poached Quail with Foie Gras Gnocchi, Chanterelles, Leeks and Pickled Peaches
Gabe Rucker, chef, Le Pigeon, Portland; wine pairing by Marlene Rossman

Yield: 4 servings

1 lb. unsalted butter, softened
1 lb. foie gras, cubed
4 semi boneless quail
Salt, to taste
4 c. all-purpose flour, divided
1/4 t. nutmeg
1/2 t. cinnamon, divided
Rice oil, as needed for frying
1 1/2 c. water
6 whole eggs
1/2 c. leeks, sautéed
1/2 c. chanterelles, sautéed
Foie Gras Vinaigrette (recipe follows)
Pickled Peaches (recipe follows)
Fresh parsley leaves, whole
1/2 red onion, thinly sliced
1 lemon, to squeeze
Fleur de sel, for garnish

Method (1) In a bowl, combine softened butter and foie gras cubes. Mix until thoroughly blended. (2) Season quail with salt, and place in shallow baking dish. Melt 1 lb. foie gras butter, and pour over quail--it should almost cover them. Cover dish with foil, and bake at 350°F for 25 minutes. (3) In a shallow dish, combine 2 c. flour, nutmeg and 1/4 t. cinnamon. Remove quail from foie gras butter; reserve butter. Dredge quail in seasoned flour, and fry in rice oil at 350°F for 4 minutes until golden brown. (4) Bring water, 6 oz. foie gras butter and 1 T. salt to a boil. Add remaining 2 c. flour and 1/4 t. cinnamon; stir vigorously with a wooden spoon. Cook over medium heat for 2-3 minutes, until dough forms a ball. (5) Transfer to a standing mixer with a paddle attachment. Add eggs one at a time. (6) Transfer dough to a piping bag fitted with a medium tip. Pipe gnocchi in small batches into a pot of boiling water using a paring knife to cut dough as it comes out of bag. When gnocchi float, remove from water, transfer to an oiled cookie sheet and reserve. (7) Shortly before service, fry gnocchi in reserved quail butter at 350°F. Drain on paper towel-lined sheet tray. Toss gnocchi with leeks and chanterelles. Season with salt, and squeeze juice of 1/2 lemon over. Toss with 1 T. of Foie Gras Vinaigrette, and spoon gnocchi onto center of plate. Top with 1 quail each. (8) Toss Pickled Peaches, parsley and red onion in a bowl. Top quail with peach salad. Spoon reserved Foie Gras Vinaigrette around plate. Finish with fleur de sel.

Foie Gras Vinaigrette
4 oz. foie gras butter (from preceding recipe)
1 shallot, minced
1/2 c. aged balsamic
1/2 t. thyme, chopped
Salt, to taste

Method (1) Melt butter, and combine with remaining ingredients. (2) Season with salt, and set aside in a warm spot.

Pickled Peaches
1 peach, stone removed
1/2 c. Moscatel vinegar
1/4 c. brown sugar
2 T. salt
2 T. water
1 T. Wild Turkey bourbon

Method (1) Cut peach into matchstick shapes. (2) Combine all other ingredients, and bring to a boil. Cool, and pour over peaches. Leave peaches in pickling liquid for 40 minutes at room temperature. Hold until needed for service.

Wine pairing: Bonaccorsi Wine Co. Pinot Noir "Fiddlestix" 2007 (California)
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Bellagio pastry chef named '10 U.S. National Chocolate Master

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Sylvain Bortolini, assistant executive pastry chef at the Bellagio hotel and casino in Las Vegas, won the U.S. national selections for the World Chocolate Masters competition.

Bortolini beat out five other pastry chefs and chocolatiers to be named U.S. National Chocolate Master 2010 following the two-day chocolate showpiece and chocolate dessert competition at the International Baking Industry Exposition, organized by Barry Callebaut. Bortolini will represent the United States at the 2011 World Chocolate Masters competition in Paris next fall.

Chef Sylvain Bortolini's winning chocolate showpiece, inspired by the ancient Aztec legend surrounding the origins of cocoa in South America

The runners-up were: Frederic Loraschi, chocolatier and owner of Chocolat Frederic Loraschi, Hummelstown, Pa., won second place and a special award for "Best Tasting"; and Stephen Durfee, pastry chef-instructor at the Culinary Institute of America at Greystone, St. Helena, Calif., won third place.
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NoMi chef wins Hamburger Hop at Chicago Gourmet

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NoMI chef de cuisine Ryan LaRoche and Seasons executive chef Kevin Hickey were the winners of the Hamburger Hop, a burger grill-off to kick off Chicago Gourmet 2010 on Sept. 24. Bon Appétit executive chef Cat Cora and chef Art Smith of Table Fifty-Two hosted the evening's festivities, which drew a crowd of nearly 800 people.

(l to r) Grill-off judge Keith Villa, creator of Blue Moon Belgian White; judge Lee Schrager, vice president of corporate communications and national events, Southern Wine & Spirits of America; judge Lin Brehmer, morning show host, WXRT Radio; judge Barbara Fairchild, editor-in-chief, Bon Appétit magazine; winner Ryan LaRoche, NoMI; Sheila O’Grady, president, the Illinois Restaurant Association; judge Jean-Luc Naret, directeur général, The Michelin Guide; and judge Thomas Keller, chef/owner, The French Laundry, Yountville, Calif., and Per Se, New York City*

LaRoche received the judge-selected Allen Brothers Award--a knife set from Zwilling J.A. Henckels--for his 800 Burger, made with ground Allen Brothers Wagyu beef topped with Nueske's bacon, pickled garlic and shallots, Comté cheese, watercress and smoked tomato aïoli on a rosemary ciabatta bun. Hickey took home the People's Choice Award for his Surf & Turf Burger, an Allen Brothers bison patty topped with candied bacon, truffle cheese and lobster salad. A brandy cherry chocolate malt and chorizo cheese fries accompanied his crowd-pleasing burger.

Ryan LaRoche shows off his winning burger*

Chicago Gourmet, presented by Bon Appétit, was created by the Illinois Restaurant Association and the Anton Family Foundation to celebrate Chicago's culinary achievements and the creative vision of the chefs, master sommeliers and wine-, spirit- and beer-makers.

People's Choice winner Kevin Hickey*

*Photos courtesy of Jeff Schear
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Friedman named Mason Dixon Master Chef

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Dennis Friedman, executive chef/owner of Bezu, Potomac, Md., was named Mason Dixon Master Chef at the finals of the Mason Dixon Master Chef Tournament Sept. 13. Friedman competed against Kenneth Plante, executive chef of Red Star, Baltimore, at the culmination of the four-month tournament.

Dennis Friedman, executive chef/owner of Bezu and Mason Dixon Master Chef

In the competition, the chefs were required to use the same proteins, fuse two different regions/styles for each course and use cheese in at least one course. Friedman's winning dish was a crispy dorade with fresh made fettuccini, lemon soy beurre blanc, venison, bacon veal jus with a cinnamon essence and pineapple and ricotta sushi brulee. Plante prepared pan-seared dorade with ginger risotto and Thai lemon grass broth, rack of venison Robert over whipped potato with Japanese plum sauce and pan pickled baby carrots, and chipotle chocolate brownie with caramel and mojito chantilly.

Friedman won a prize package that includes a trip to Las Vegas, a Wisconsin cheese making experience with sponsor Emmi Roth Kase as well as the official Mason Dixon Master Chef Tournament championship jacket, plaque and gold medal. Plante and both sous chefs also received a Wisconsin cheese making experience trip courtesy of Emmi Roth Kase.

The Mason Dixon Master Chef Tournament was produced by Erik Folkart of Sysco Baltimore and Karen Folkart, a freelance marketing consultant. For more information, visit www.masondixonmasterchef.com.
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St. Louis ice cream parlor crowned America's Best Restroom

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The Fountain on Locust, a vintage ice cream parlor in St. Louis, Mo., was named the winner of the ninth annual America's Best Restroom contest by Cintas Corp. based on online votes from the public. The winning restroom (pictured, below)--which is considered the most photographed restaurant in St. Louis--features hand-painted murals, ornate fixtures and designer mirrors.


The Fountain on Locust received a plaque of recognition from Cintas and secured a spot in the America's Best Restroom Hall of Fame at www.bestrestroom.com. Coming in second place was The Grand America Hotel, Salt Lake City; in third was Bryant Park, New York City; in fourth was The Embassy Theater, Fort Wayne, Ind; and in fifth was The Muse Hotel, New York City.

Cintas created the Best Restroom Award in 2001 to honor businesses across the country that maintain exceptional hygiene with style in their public restrooms. Past winners have included restaurants, hotels, theaters, universities, airports and casinos.
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AFT announces America's favorite farmers' markets

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American Farmland Trust has announced the winners of the inaugural America's Favorite Farmers' Market contest, an online contest created to promote the economic and social value of farmers markets in communities.

One boutique, small, medium and large farmers' market each were selected by more than 50,000 voters this summer. The winners from each category are:
Click here to see the top 20 U.S. farmers' markets selected by voters.
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CIA grad Brandt wins Allure of the Seas Culinary Challenge

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Maureen "Molly" Brandt, Culinary Institute of America (CIA) graduate, won the Allure of the Seas Culinary Challenge and a one-year paid contract to be the chef de cuisine of 150 Central Park onboard the Allure of the Seas, a Royal Caribbean cruise ship.

Maureen "Molly" Brandt plates her dishes during the final challenge

Brandt was one of six chefs--all CIA graduates--to be a finalist in the challenge, a contest open exclusively to The CIA's alumni network. The six chefs participated in a two-part final challenge at the college's Hyde Park campus in New York on Aug. 5 and 6, where they prepared a three-course meal for a panel of judges from Royal Caribbean and The CIA. The panel also interviewed the finalists.

(l to r) Frank Weber, vice president, food and beverage operations, Royal Caribbean International; Maureen "Molly" Brandt; Lisa Bauer, senior vice president, hotel operations, Royal Caribbean International; and Ron DeSantis, director, CIA consulting, The CIA

Brandt's winning dish consisted of chilled lobster with fennel, carrots, citrus, caviar and tempura battered lobster; Provencal lamb loin with Dijon potato purée, ratatouille, pattypan squash and olive tapenade; and pistachio cake with whipped rosewater crème fraîche and carbonated raspberries.

For more information, visit www.allureoftheseas.com.
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First female chef wins Master Chef Black Box Competition

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In the eighth year of the Master Chef Competition at EAT! Vancouver, British Columbia, Nevada Cope bested 16 male chef competitors to become the first-ever female chef winner of the Black Box competition.

Nevada Cope prepares her winning dish during the Master Chef Competition*

Cope and the other chefs had 35 minutes to devise a main course only using items from the Black Box. Cope created her winning dish (pictured, below) using quail, ground pork, chorizo, turnip and Windset Farms Gusto hot peppers. As the overall winner, she received a set of chef's knives provided by Shun and the House of Knives, and a complete set of Dudson China.

Nevada Cope's winning dish: Roasted quail with sunny side up quail egg, butternut squash purée and Grand Marnier demi with sautéed purple kraut and crescent vegetables.*

Cope graduated from the Culinary Arts program at the Art Institute of Vancouver in 2006 and is currently a full-time cook at both the Coast Coal Harbor Hotel and La Vallée at The Executive Hotel.

EAT! Vancouver is Canada's largest food and cooking festival, which saw over 38,000 visitors in 2010. The festival will return to the Vancouver Convention Centre, June 10 to 12, 2011. Visit www.eat-vancouver.com for more information.

*Photos courtesy of Derevko Photography.
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AHF announces winners of culinary competition

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The Association for Healthcare Foodservice (AHF) named two foodservice professionals at Saint Mary's Health Care in Grand Rapids, Mich., the winners of the 2010 Culinary Competition held June 7 during its inaugural conference in Austin, Texas. Mary Jaskowski, Saint Mary's director of nutrition services, and William Read, executive chef at Saint Mary's, won first place, a set of engraved plates and knives and $500 in Tyson reward points with their dish of pecan goat cheese chicken and cinnamon bread pudding.

(l to r) Executive chef Eric Eisenberg of the Swedish Medical Center in Seattle, Mary Jaskowski and William Read from Saint Mary's Health Care and Doris Davis of Tyson Food Service

Jaskowski and Read competed against five other teams to create innovative entrées using sponsor Tyson Food Service's True Chicken Breast Fillets and Natural Hardwood Smoked Center-Cut Bacon. Taking second place were nutrition services director Deborah Jones and chef Karea Anderson from St. Peter's Hospital in Helena, Mont. with their chicken and bacon empanadas with grilled corn salsa, avocado crema and pomegranate cherry reduction. The third place award went to director of nutrition and foodservice Angelo Mojica and executive chef Shawn Dolan from UNC Healthcare in Chapel Hill, N.C. for their tobacco road chicken.
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Vegas mixologist wins IWSB Star of the Bar competition

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At the third annual International Wine, Spirits & Beer Event (IWSB) during the The National Restaurant Association (NRA) Restaurant, Hotel-Motel Show the NRA named Nathan Greene of Las Vegas the winner of its Star of the Bar competition, a nationwide search for the country's most creative mixologist. Greene competed against two other finalists on May 23 at IWSB's After-Party at Rockit Bar & Grill in Chicago to win the title and $5,000 with his Bacardi Kiwi Berry Serenitea cocktail.

Nathan Greene shakes his award-winning cocktail during the IWSB Star of the Bar competition

Greene's cocktail recipe and photo will be included in an upcoming edition of American Airlines' American Way magazine. His cocktail also will be featured on Rockit's menu until the end of June.
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Six-member ACF Culinary Team USA selected

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After successfully competing in the hot-food and cold-food competitions, six chefs were selected for American Culinary Federation (ACF) Culinary Team USA for savory. They will represent the United States at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition (IKA) in Erfurt, Germany.

Judges evaluated presentation and layout, composition and harmony of ingredients, correct preparation and craftsmanship and serving methods and portions. The following chefs will represent ACF Culinary Team USA:
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