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| Candice Kumai (photo credit: Matt Beard) |
Visit www.ilovepasta.org or www.facebook.com/PastaFits.
Visit www.ilovepasta.org or www.facebook.com/PastaFits.
Visit www.ilovepasta.org or www.facebook.com/PastaFits.
Visit www.ilovepasta.org or www.facebook.com/PastaFits.
Visit www.meatlessmonday.com.
“Kids LiveWell” is a first-of-its-kind voluntary initiative that shows the restaurant industry’s commitment to offering healthful menu items for children, with a focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium.
Sweeney and Jones-Mueller joined industry stakeholders, health advocates, parents and children at the National Press Club recently to unveil the program and feature several “Kids LiveWell” choices from participating restaurants.
Inaugural “Kids LiveWell” leaders include the following 19 brands: Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chevys Fresh Mex, Chili’s Grill & Bar, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-Bones Great American Eatery and zpizza. To join “Kids LiveWell,” restaurants agree to offer and promote a selection of items that meet qualifying criteria based on leading health organizations’ scientific recommendations, including the 2010 USDA Dietary Guidelines. Healthy Dining’s team of registered dietitians has worked with participating restaurants to identify and validate the menu choices that meet the “Kids LiveWell” criteria. The criteria include the following components:
- Offer a children’s meal (an entrée, side and beverage) with 600 calories or less; two servings of fruit, vegetables, whole grains, lean protein and/or low-fat dairy; with limits on sodium, fats and sugar;
- Offer at least one other individual item with 200 calories or less, with limits on fats, sugars and sodium, plus contain a serving of fruit, vegetables, whole grains, lean protein or low-fat dairy;
- Display or make available upon request the nutrition profile of the healthful menu options; and
- Promote/identify the healthful menu options.
The research tab of SandwichPro.com can help you develop pricing strategies, menu innovation and more. Take upscale ingredients, for example. The Sandwich Pro team has discovered that sandwiches with aioli can menu for significantly more than other sandwiches.
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| The Parisian Sandwich |
Most importantly, the findings are broken down into easy-to-read graphics and articles so that the most important insights are right at your fingertips.
- Sandwich Stats: quick-read charts on consumer preferences and areas of industry growth/decline
- Know Your Customers: survey results on sandwich attitudes, favorite ingredients and other consumer preferences
- Quality Ingredients: information on specific sandwich components, like condiments or vegetables
- Trend Reports: new ideas and developments in the industry, as well as data broken down by segment, including quarterly reports and “hot and not” assessments of different sandwich types
Visit SandwichPro.com.
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/ .
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| The winning recipe, Stephen Ganser's Idaho® Potato Cheesy Biscuit Scramble |
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.
Combining the work of conservation and public health officials, the Monterey Bay Aquarium has recognized farm-raised rainbow trout as being “super green,” meaning that it is good for human health and does not harm the environment.
The species named on this list represent the “Best of the Best” in sustainable seafood. Clear Springs trout are raised in spring water from the pristine Snake River Plain aquifer in Southern Idaho. Every minute, more than one million gallons of oxygen-rich spring water gush out of the walls of the canyon that flows through Clear Springs’ farms. It takes less than an hour for the water to flow through the concrete raceways and into the Snake River, making us non-consumptive user of these waters. As a result, the trout are free of pesticides and other potentially harmful substances.
For more information, visit clearsprings.com.
The new King & Prince foodservice website features:
- Recipes – A comprehensive resource with menu ideas, searchable recipe database, cooking video demos, seafood trend information and more.
- Our Products – See the extensive line of shrimp, fish, calamari, crab, Surimi, oysters, scallops, crawfish and seafood blends. Includes details such as product codes, ingredients, nutrition facts and cooking instructions.
- Promotions – Download seasonal materials with menu application ideas or current rebate offers on key products.
- About Us – Learn how King & Prince is committed to sustainability and environmental best practices overview as well as about the company’s history.
- The site also includes an interactive homepage, broker & site searches, e-newsletter sign up & news room.
The site also includes an innovative search function, allowing visitors to search the database with a number of different criteria to find recipes that are exactly what they’re looking for. Recipes are currently searchable by operation type (e.g. school foodservice, restaurant), nutrition criteria (low-sodium, whole grain), pasta cut, or by what’s in the pantry.
Visit www.barillafoodservicerecipes.com.
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| Alex Espiritu leads a class in Boston in November 2010 |
Valrhona En Route 2011 Calendar:
RESTAURANT DESSERTS – New York - by Alex Espiritu
Monday & Tuesday August 15-16, 2011 8:30am – 6:00pm
Astor Center, 399 Lafayette St. (at East 4th St.) NY, NY 10003
PLATED DESSERT – San Francisco – by Derek Poirier
Monday & Tuesday, October 3-4, 2011 8:30am – 6:00pm
Paulding & Company Kitchen, 1410 62nd St, #D, Emeryville, CA 94608
CAKES, TARTS AND YULE LOGS – From the Classics to Contemporary – Washington, DC – by Derek Poirier
Monday & Tuesday, October 24-25, 2011 8:30am – 6:00pm
Place: TBD
Price for each class is $499 and includes: Breakfast and Lunch for the 2 days, 1 dinner, and cocktail reception for diploma ceremony, 1 Valrhona Hat, 1 Valrhona Apron, and 1 Valrhona recipe book
Contact Valrhona 718-522-7001 x 105 or at info-us@valrhona.com for class availability and instructions on how to register. For more information, visit: www.valrhona-chocolate.com.
“I’m pleased to say that we’ve topped our goal to raise funds for 25 salad bars and will be able to provide a salad bar to every New Orleans school that requested one,” said United Fresh President and CEO Tom Stenzel.
The Foundation will commemorate the donation with a May 3 “Let’s Move Salad Bars to New Orleans Schools” press event bringing together local dignitaries and officials to recognize the 33 recipient schools and each donor company. The salad bar donations are made possible through the generous sponsorship of many companies.
The May donation of salad bars is in addition to 10 salad bars that the United Fresh Foundation donated in the fall of 2010 from funds raised at its annual Washington Public Policy Conference. United Fresh also recognizes Whole Foods Markets, which has donated salad bars to six New Orleans schools this year as part of its nationwide campaign in support of Let’s Move Salad Bars to Schools.
United Fresh is a founding partner of the Let’s Move Salad Bars to Schools initiative, which has a goal of donating salad bars to 6,000 schools nationwide within the next three years. Let’s Move Salad Bars to Schools supports First Lady Michelle Obama’s Let’s Move! initiative to end childhood obesity within a generation.
“We hope that schools throughout the region and nationwide will now look at New Orleans as a model to see how salad bars can transform the school food experience. Schools can work directly with the Let’s Move Salad Bars to Schools initiative, raising funds for salad bars within their own communities through government support, local businesses, PTAs and more. It’s easy for schools to post an application on www.SaladBars2Schools.org, and raise the necessary awareness and funds to make a difference for their kids,” said Stenzel.
For the fifth year, the Hobart Center for Foodservice Sustainability (HCFS) plans to award a $5,000 grant to the organization judged to have the best-executed foodservice or grocery sustainability project. Applications are currently being accepted, and the recipient is to be announced at the 2012 National Restaurant Association Show in Chicago.
Applicants can enter by submitting a case study of 10 or fewer pages explaining how their program addresses one of more of the following foodservice sustainability challenges:
· How the operation reduced energy/water use
· How the operation reduced creation of wastewater or solid waste
· How the operation implemented Farm-to-Fork programs or other combined programs
Applications must include a financial analysis of the sustainability program including the cost of implementation, continuing costs and the return on investment with a summary of the cumulative cost saving. Descriptions of specific foodservice equipment used to achieve sustainability goals, including ENERGY STAR® qualified equipment, are also encouraged.
All submissions must be received by 5 p.m. ET on Jan. 31, 2012, for the HCFS Fellows to judge. The grant recipient must use the proceeds to invest in additional sustainability efforts. The individual and/or company honored is invited to join the HCFS Fellows and to assist with future initiatives.
Georgia Tech Dining Services (Sodexo) was the 2010 HCFS grant recipient in recognition of its comprehensive, cost-neutral approach to foodservice sustainability. Programs include energy- and water-saving initiatives, intensive composting and recycling, and the introduction of more local and organic produce in campus foodservice operations. Over the next five years, these programs are expected to generate a cost saving of $807,200 and to help achieve aggressive goals of 26 percent energy-usage reduction and zero waste by August 2015.
To learn more about the grant and download the official application, visit the Hobart Center for Foodservice Sustainability.
Women Chefs & Restaurateurs' (WCR) 2011 national conference will take place at the Hyatt Regency Cambridge in Boston November 5-7.
This year’s conference theme—“An Educated Palate: Teaching, Tasting, Trading Stories”—will take full advantage of the rich tapestry of food and hospitality history unique to the Boston area and surrounding New England, says Jamie Leeds, president of WCR and chef/owner of two Hank’s Oyster Bars in greater Washington, D.C. “We invite all culinarians and hospitality professionals—representing every industry segment and role—to join us as we share the experiences and knowledge that have the power to enrich and edify us all.”
Among popular annual events, the conference will host The 2011 Women Who Inspire Awards and Gala, emceed by Carla Hall, chef/owner of Alchemy by Carla Hall in Washington, D.C., and a finalist in the fifth season of Bravo TV’s “Top Chef.”
For more information, visit womenchefs.org/displayconvention.cfm.
The ideas photographed for the Idea Gallery were generated by 14 of the top minds in the industry who represent over 8,800 units and $3 billion in annual sales. The ideas demonstrate some of today’s hottest trends and are available to help any chef capitalize on the versatility and profitability of potatoes.
For more information and to see the idea gallery, visit http://www.potatogoodness.com/
"Freedom to Create" is the motto and goal of Ferran Adrià 's new elBulli Foundation. The organization will take the place of the legendary chef's famous restaurant elBulli, near Barcelona, Spain after it closes its doors on July 31, 2011. Chef Adrià spoke of his innovative plans for the first time in the United States during a visit to The Culinary Institute of America (CIA) in Hyde Park, NY on March 21.
The Barcelona native says he will turn the restaurant's property into a park and "reserve" for culinary brainstorming, opening in 2014. Each year, 20 collaborators from around the world will be selected to work with the base team. Through the Internet, chefs across the globe will then be able to access the thousands of ideas the team creates, and use the ones that fit their restaurants.
The Barcelona native says he will turn the restaurant's property into a park and "reserve" for culinary brainstorming, opening in 2014. Each year, 20 collaborators from around the world will be selected to work with the base team. Through the Internet, chefs across the globe will then be able to access the thousands of ideas the team creates, and use the ones that fit their restaurants.
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| Ferran Adrià speaking at The Culinary Institute of America in Hyde Park, NY, where he announced future plans for the elBulli Foundation. |
Chef Adrià was at the CIA for a panel discussion with Lisa Abend, author of The Sorcerer's Apprentices, a new book about Adrià and elBulli; and two former apprentices at the restaurant, including CIA graduate George Mendes '92. About 1,200 CIA students attended the event.
Visit www.ciachef.edu for more information.
The site also offers Riedel’s famous mouth-blown decanters in addition to an expansive selection of barware. For more information, visit www.restaurant.riedel.com.
“Our scholarships and internships allow WCR to fulfill its mission by offering women in the culinary industry invaluable educational opportunities,” says Jamie Leeds, president of WCR and chef/owner of Hank’s Oyster Bar and CommonWealth Gastropub in greater Washington, D.C.
Last year, WCR awarded more than 40 scholarships and internships in six nations. Recipients gained professional skills and inspiration from industry leaders who donated their time and resources to advance the professional development of women in foodservice.
• Internship with Bon Appétit Management Company, Silicon Valley
• Barbara Tropp Memorial Internship, Beijing
• Internship in New Orleans with Susan Spicer
• Organic internship with Nora Pouillon, Washington, D.C.
Returning opportunities include scholarships at leading professional culinary-arts programs nationwide and cooking, baking, cheese- and winemaking, management and marketing internships in the United States, China, France, Ireland, Italy and Scotland.
Applicants must be active members of WCR in any category. Online application deadline is 5:00 p.m. CDT on April 4, 2011; mailed applications must be postmarked no later than April 4, 2011. Details of this year’s WCR Scholarship and Internship Program are described fully at www.womenchefs.org.
MAINE CLASSICS: More Than 150 Delicious Recipes from Down East by Chefs Mark Gaier and Clark Frasier, winners of the prestigious James Beard Foundation’s “Best Chefs in the Northeast” for 2010, will be released in late April 2011.
Mark and Clark have been supporting their local Maine farmers, food artisans and food suppliers for decades. In fact, more than twenty years ago they pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their farm-to-table philosophy still governs the restaurant today. Their new book shares their passion for fresh, seasonal food and introduces readers to the artisan bakers, organic farmers, and sustainable fisherman that make it all possible.
MAINE CLASSICS covers all of the areas that make Maine cuisine what it is known for today – the shore, the sea, the forest, the farm, the garden, the dairy, the bakery and the root cellar – and bring readers as close to the true Maine experience as possible with such classic Maine dishes as Oyster Fritters with Remoulade, Lobster Shortcake with Rum-Vanilla Sauce and Slow Braised Pork Roast with Roasted Root Vegetables, just to name a few.
The hardcover book will retail for approximately $30.00 everywhere books are sold beginning in late April 2011.
Combining the work of conservation and public health officials, the Monterey Bay Aquarium has recognized farm-raised rainbow trout as being “super green,” meaning that it is good for human health and does not harm the environment.
The species named on this list represent the “Best of the Best” in sustainable seafood. Clear Springs trout are raised in spring water from the pristine Snake River Plain aquifer in Southern Idaho. Every minute, more than one million gallons of oxygen-rich spring water gush out of the walls of the canyon that flows through Clear Springs’ farms. It takes less than an hour for the water to flow through the concrete raceways and into the Snake River, making Clear Springs a non-consumptive user of these waters. As a result, the trout are free of pesticides and other potentially harmful substances.
Clear Springs Clear•Cuts Fillet
Clear Springs trout are also one of the healthiest foods you can serve your customers, being high in protein and an excellent source of Omega 3’s. They are available in many cuts and styles, including guaranteed boneless Clear•Cuts® rainbow trout fillets. For more information, visit www.clearsprings.com.
The greatest foodservice equipment and supplies show on earth only comes once every two years. And in February 2011, The NAFEM Show is back!- Meet with 500+ foodservice equipment and supplies manufacturers and get up close to their products.
- Learn about emerging trends through free educational sessions.
- Step away with new ideas to streamline and improve your operation's efficiency with innovative technology presented in the WHAT'S HOT! WHAT'S COOL!® new product gallery.