Funding received by yellow perch farm

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Bell Aquaculture, owner and operator of the nation’s largest yellow perch (Perca flavescens) farm, has retained SDR Ventures Inc., a Denver-based investment bank to raise $15 million of equity capital. The announcement was made by Michael Miller, Bell Aquaculture president and COO. This equity raise is the first step in scaling the yellow perch farm from a current annual production level of 208,000 pounds of fillets per year to 8.5 million pounds of fillets per year by 2015.

“Rarely do you see a young company with the focus, commitment and vision exhibited by Bell Aquaculture,” Chris Bouck, SDR Ventures founder, said in a press release. “Through significant capital investment and partnerships with the leading minds in the industry, Bell Aquaculture has perfected the model for a profitable, large-scale indoor water-recirculating aquaculture farm. We look forward to securing the capital, and more importantly, linking Bell Aquaculture with a financial partner, or partners, that share the company's vision and commitment.”

The additional equity capital will augment the nearly $50 million capital investment made to-date, including $25 million of founder capital and $25 million of sale-leaseback financing for construction and capital improvements. The new capital will accelerate the company's production of yellow perch: a fish species with a strong regional demand and dwindling wild-caught supply. Bell Aquaculture's clean technology offers a renewable food source that will combat the recent and significant decline in commercially caught supply of yellow perch, a popular North American pan fish.
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Electrolux Professional announces new president of Food Service Americas Division

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Mark Whalen has been named president of Electrolux Food Service Americas Division. Whalen is an industry veteran with more than 30 years of experience. He has previously led the efforts of Jackson, Vulcan-Hart and Victory and serves on the board of directors for the North American Association of Foodservice Equipment Manufacturers. In his new role, Whalen will be responsible for all aspects of the foodservice equipment business in the region.

Other top-level operational changes at Electrolux Professional North America as of Jan. 1 include Alberto Zanata’s return to Electrolux Professional headquarters in Europe to take over the role of vice president of global business development. Dr. D. Munchow, executive vice president Electrolux AB, will take over the responsibilities associated with Zanata’s previous role of president of Electrolux Professional North America.
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Cockburn's student Culinary Competition announces winners

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Tracey Torres, 21, and Jeremy Fisher, 27, both of Chicago, were the winners of the recent Cockburn's Culinary Competition, which challenged Kendall College culinary arts students 21 years of age or older to create innovative recipes and pairings incorporating Cockburn's Special Reserve Port. Runners-up included the team of Taleia Monty and Kristin Moore, of Chicago, and the team of Amy Dannenberger and Aaron Haas, of Chicago and Schaumburg, Ill., respectively.

For their winning recipe—an original twist on traditional Portuguese cuisine, featuring crispy braised pork belly, migas and black beluga lentils, complemented by frisée salad tossed in a Cockburn's Special Reserve vinaigrette (recipe below)—Torres and Fisher were awarded a four-day, five-night educational tour of Cockburn's winery in the prominent Douro Valley in Northern Portugal.

Entries were judged based on several factors, including overall taste, presentation, inventiveness and the original use of Cockburn's Special Reserve. The distinguished panel of judges included some of Kendall College's most distinguished alumni, including: Shawn McClain (owner and chef, Spring, Green Zebra and Custom House), Christopher Koetke (dean, Kendall College), Angela Roman (wine director, The Signature Room) and Stephanie Izard (2008 Winner, Bravo TV's "Top Chef").


Crispy Braised Pork Belly, Migas, Black Beluga Lentils and Frisée Salad in a Cockburn's Special Reserve Vinaigrette
Tracey Torres and Jeremy Fisher, students, Kendall College, Chicago

Yield: 8 servings

3 lbs. pork belly
2 c. quince, cored and large-diced
2 c. Spanish onions, sliced
Olive oil, as needed
Kosher salt, to taste
Black pepper, to taste
4 c. brown stock
Black Beluga Lentil Purée (recipe follows)
Frisée Salad with Cockburn's Special Reserve Vinaigrette (recipe follows)
Migas (recipe follows)

Method (1) Preheat oven to 375°F; score pork belly fat, 1/4" lines across. (2) Place quince and onions in bottom of roasting pan, toss in olive oil, salt and pepper. (3) Once fat turns golden, turn oven down to 350°F; pour brown stock in bottom of roasting pan. (4) Roast pork belly for another 2-3 hours or until tender. (5) Remove pork belly; set aside. (6) Take the reserved liquid, and reduce it in saucepan until it coats the back of a spoon. (7) Place Black Beluga Lentil Purée on right center of plate. Spoon portion of pork belly sauce onto left center of plate. Cut 5 oz. portion of pork belly; lay on sauce. Arrange a portion of the Frisée Salad with Cockburn's Special Reserve Vinaigrette in the center. Lay Migas on top of pork belly; let fall off the side to the right onto the lentils. Finish with pork belly sauce to taste. Serve immediately.


Black Beluga Lentil Purée
1/2 c. onion, large-diced
1/2 c. carrot, large-diced
1/2 c. celery, large-diced
1 c. black beluga lentils (presoaked in water overnight)
Water

Method (1) In large pot, sauté vegetables until slightly caramelized. (2) Add lentils, and cover with water. (3) Cook for 30 minutes or until soft. (4) Drain lentils, and purée in a blender, season with salt and pepper. If needed, use reserved liquid to smooth out the lentils.


Frisée Salad with Cockburn's Special Reserve Vinaigrette
1 c. dried cherries
1 bottle Pinot Noir
1 bottle Cockburn's Special Reserve Port
1/4 c. sherry vinegar
3/4 c. corn oil
Salt and pepper, as needed
2 heads of frisée, cleaned, all green parts cut off
1/2 c. of fresh flat leaf parsley leaves
1/2 c. of 1/2" cut chives

Method (1) In a medium sauce pan, bring dried cherries and Pinot Noir to a boil; turn heat down, and simmer until reduced by a little more than half. (2) In another sauce pan, reduce the Port by 3/4. (3) Let both reductions cool. Combine and strain. (4) To make vinaigrette, combine the reductions and sherry vinegar together and slowly whisk in corn oil. Season. (5) Toss frisée, parsley and chives with vinaigrette.


Migas
1 loaf country-style sourdough, preferably day-old
1 c. uncooked linguisa sausage (Portuguese-style sausage, can substitute chorizo)
1/2 c. pancetta, small-diced
Olive oil, as needed
3/4 c. pomegranate seeds
Kosher salt
Black pepper

Method (1) Cut crusts off sourdough, and medium dice. Sprinkle water over day-old bread until just damp; set aside. (2) In sauté pan, sauté linguisa out of casing and pancetta; sauté until rendered down. (3) Drain meat, saving fat; set aside. (4) In sauté pan, heat 2 T. olive oil and 1 T. of reserved fat; sauté bread until crisp. (5) Add linguisa and pancetta; toss in pomegranate seeds, season. Serve immediately.
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Connecticut enacts olive oil regulation

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The North American Olive Oil Association (NAOOA) applauds the state of Connecticut for enacting a new regulation that adopts the International Olive Council standard for olive oil for all olive oils sold in Connecticut.

"This regulation coming to fruition is a perfect example of an industry looking to do the right thing," Bob Bauer, NAOOA president, said in a press release. "The NAOOA approached officials, explained the problem and worked through the entire process to help bring about this new regulation."

The regulation was needed, Bauer said, because no federal standard of identity exists for olive oil.

"Meanwhile, the International Olive Council–a group formed by the United Nations–through the expertise of olive oil experts around the world, has had a standard in place for years that's followed by the overwhelming majority of the industry. For example, a condition of NAOOA membership is that members must agree to adhere to the IOC standard."

Bauer said Connecticut is the first state to adopt the IOC standard. As of Jan. 1, California also has standard that nearly matches the IOC standard. NAOOA hopes to get other states involved.

For more information about olive oil and the NAOOA, visit www.aboutoliveoil.org.
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Contest announced for the best-looking food

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Former New York Times food photographer and award-winning Olympus visionary Lou Manna just announced a contest called "Best Looking Food of 2009." Participants are asked to hit their kitchens, whip up some savory, eye-catching dishes and snap photographs. The winning shot will be used as the cover art for Manna's forthcoming second book, More Digital Food Photography (to be published this fall). The winner will also walk away with a bag of food- and photography-related goodies.

For more contest info, log on to www.digitalfoodphotos.com/blog/ contest. You can also watch Manna in a brief video about the contest.
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'Resolutions' for surviving tough times

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For many of us, the start of a new year signals resolutions--especially to ensure the success of our businesses. American Express OPEN has made it a little easier for chef-owners to refocus their businesses this year, despite the economy (which some restaurants, like the iconic Rainbow Room, have succumbed to). OPEN has paired up with Tom Colicchio and Sara Moulton for The Business of Food, available at www.openforum.com/food, a video-clip series of the two celebrity chefs discussing foodservice business topics, ranging from online marketing to understanding customers.

The following insights were offered by Colicchio in conjunction with an event hosted by American Express OPEN:
1. If you're starting a restaurant and you are not a chef and have to hire one, remember that an ability to cook is only part of it. You need someone who understands the business of running a kitchen — they must be able to manage food costs and labor costs.
2. Going from 1 to 2 restaurants is the hardest step – you're doubling your business. Don't underestimate it.
3. Hire people you trust, and don’t micromanage them.
4. Eat at your restaurant regularly – you will see things completely differently from the dining room table than you will in the kitchen.
5. When financing a restaurant, keep in mind you can lease almost all your kitchen equipment. It will keep capital costs down.
6. Make sure you're not undercapitalized – have at least two months of payroll in the bank.
7. It's important to have some sort of mission statement and to make sure the staff understands and follows it.
8. Training is something that never ends – new employees are always coming through, and it's good for everyone on staff to be reminded of what the business stands for and what's most important.

The following insights were offered by Moulton in conjunction with an event hosted by American Express OPEN:
1. Get good training, whether it is on the job or in cooking school, and continually hone your skills.
2. Be willing to do anything, and work any hours for any pay.
3. Apprentice yourself to great chefs (if you tell them what I said in #2, you will not have a problem).
4. Travel if you can, and try all the local food wherever you go. If you cannot afford to travel, eat out at authentic ethnic restaurants in your town, or cook from a variety of international cookbooks.
5. Read everything you can about food, all the food and travel magazines, food sections of newspapers, blogs, books about food and the science of cooking, as well as cookbooks.
6. Take a class in food writing and recipe writing.
7. Network – make friends in the industry and help them. If you do, they will help you, too. Also remember to be a friend to a colleague when they are going through good times AND bad times. Join culinary groups and be an active member. Be nice to everyone you work with and come in contact with from the lowest person on the totem pole to the highest person. You never know where they might land.
8. Figure out what you do best (for me, it is teaching, doing cooking demos, whether on television or for a live audience), and do a lot of it.
9. Figure out your brand (mine is to be the gal who helps the harried home cook get a healthy quick dinner on the table during the work week), and do anything you can to advertise it.
10. Hire a really good publicist and/or agent. You will need help in spreading your message.
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Iconic Manhattan restaurant to close

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According to a recent Associated Press article, New York City's Rainbow Room will close the doors to its Italian-themed Rainbow Grill Jan. 12, due to economic strain and an ongoing lease dispute. The bar and banquet space (as well as the famed dinner-and-dancing nights) will continue operation on the 65th floor of Rockefeller Plaza, but the company will be cutting around 25 percent of its employees. The Rainbow Room "symbolized cosmopolitan elegance" when it opened in during the Great Depression in 1934.
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Cost-effective ways to market your business

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Contributed by Janet Holian, president of VistaPrint Europe

Your customers are your livelihood. You need them to dine at your restaurant on a regular basis. They know who you are, but do they think of you when the need arises? How can you market your restaurant without breaking the bank? This step-by-step guide will help you grow your business through marketing in a cost-effective manner.

Define yourself. The first step is to determine your brand. A brand is the identity of your organization. It is what people think of when they see your company name. No one element makes up a brand. It's a patchwork of multiple factors, some tangible and some not, that tell your customers what you stand for and the type of products or services they will receive when doing business with you. Whatever you do, define your brand, and ensure it's conveyed in all materials.

Second, develop a powerful logo. The logo of your company is often the first thing someone sees. Do not take it for granted. It should communicate the values of your company—strong, dedicated, customer-focused, etc.—and be on all of your marketing and branding materials.

The third step is to design and print your marketing materials including business cards, letterhead, brochures, note cards and post cards. Consistency is key and all materials should have the same look and feel. Don't underestimate the power of the business card when determining which products to incorporate into your marketing plan. It is often the first thing someone sees when you meet them for the first time and they are you when you aren’t there. Make sure your business cards are high-quality, full-color and make an immediate impact. Use the back side of the business card for a map to your office or special coupon to drive more sales. If you leave the back of your business card blank, it’s a lost marketing opportunity.

Promote yourself. Once you know who you are as a company and what you want to convey, now it's time to promote yourself. This should be done in several ways. Stay in front of your customers every day and look for cost-effective options with staying power. Business-card magnets are a great way to ensure that your customers will place your business and contact information in a frequently viewed location like the refrigerator. Also consider other giveaways listing your company name and contact information. The more you can stay top of mind, the better off you will be.

It is also important to go the extra mile to distribute your contact information anywhere you can. Design bright, colorful postcards that can be posted on bulletin boards all around town or handed out at tradeshows, conventions or networking events. Consider vertical cards to stand out from the crowd. Include eye-catching photos or illustrations related to your business and include discounts to encourage people to respond.

In addition to posting cards, design a direct-marketing campaign to existing customers that makes an impact. Align your campaign with your brand, and look for high-impact, full-color postcards that inform customers of your latest successes or upcoming sales. The design of the cards is important so in this instance, also consider vertical cards instead of horizontal ones to stand out. The frequency of the communication is important. Mail your customer base twice a month for the best response. If you have time, identify an excellent list broker, and locate lists that make sense for your business. Direct marketing to potential customers can also be an effective way to grow sales.

Build your business. Now that you have customers, it is important to use them to build your business. To accomplish this, customers must feel appreciated. Let’s face it: There’s no substitute for a handwritten note. They are inexpensive and have a strong impact. Sending handwritten cards to key customers for special sales or discounts is very effective. Handwritten thank you notes are also appreciated and make a lasting impression because they show that you go the extra mile.

Also, don’t forget the holidays. Holiday cards are an important way to let your customers know that you appreciate them. Pick high-quality, cost-effective, color cards. Make sure your logo and company messaging are integrated into the cards. Consider sending cards for Thanksgiving or customer birthdays to stand out from the crowd. If your business is seasonal or cultural, use holiday cards to celebrate related holidays like St. Patrick’s Day or the beginning of summer.

While handwritten communication really enables you to stand out, do not forget to communicate with your customers via e-mail in addition to regular mail. Match your e-signature to your business card with unique e-business cards—electronic versions of your business cards that are included in every e-mail.

And finally, encourage referrals. Your customers are your best sales force and getting them to speak for you is extremely effective. Encourage customers to forward contact information via e-mail or in person. This is an excellent way to increase your customer base. Consider a referral program that offers a discount or entrance into a contest to anyone who refers a successful sale.

No matter your budget, these simple tips will enable you to keep your company's name in front of your customers and get your name in front of new customers to directly impact your bottom line for years to come.
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