United Fresh announces Produce Excellence in Foodservice Awards winners

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The United Fresh Research & Education Foundation has announced the winners of the 2009 Produce Excellence in Foodservice Awards, which honor chefs and companies for innovative and influential use of fresh produce in the culinary arts. The awards, sponsored by Pro*Act, will be presented at the United Fresh 2009 Convention, April 21 to 24 in Las Vegas. The winners in each of five business categories are:

Business in Industry & Colleges:
Glenn Pruden, CEC, executive chef/assistant director of university dining at University of Richmond, Richmond, Va.
Bettie Clarke, director of residential dining, University of Richmond

Casual & Family Dining:
William Fuller, corporate chef, Big Burrito Restaurant Group, Pittsburgh
Tom Baron, president of Big Burrito Restaurant Group, Pittsburgh

Fine Dining:
George Mavrothalassitis, chef/owner of Chef Mavro, Honolulu
Donna Jung, publicist of Chef Mavro, Honolulu

Quick Service:
Chick-fil-A Inc., Atlanta

Hotels & Healthcare:
Miles McMath, CEC, senior executive chef, Morrison Specialist at St. Jude Children's Research Hospital, Memphis, Tenn.
Kevin Dorr, corporate chef, Morrison Management Specialists, Nashville
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Raw food culinary school to open in Oklahoma City

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This fall the country's first state-licensed raw food or "living" cuisine academy and café will open in Oklahoma City.

The school, dubbed 105degrees Academy in reference to the optimal temperature for preparing living cuisine without harming its healthful properties, will teach students how to combine organic, raw ingredients with classic culinary techniques to create flavorful and healthy meals. The program will be seasonal, with recipes changing monthly.

105degrees Academy’s chef certification Level 1 classes, which begin in September, consist of a four-week curriculum and will be offered year-round with 16 students per class. Chef certification Level 2 advanced classes, which start in January 2010, consist of a 12-week curriculum, offered every quarter with eight students per session.

"Level 2 classes are designed to prepare students who currently work or aspire to work in an upscale restaurant or culinary environment," said academy director Mandilyn Canistelle in a statement.

The 3,000-square-foot academy also includes the 105degrees Café, which will offer only organic and plant-based ingredients and will be open seven days a week serving breakfast, lunch and dinner.

"We will be the only state-licensed, raw culinary school in the country that has curriculum aligned with classic culinary techniques," said co-founder and director of operations Matthew Kenney in a statement. "The cuisine of our academy will be the most advanced and creative living cuisine available in an educational setting."
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Ocean Spray opens Ultimate Cranberry contest

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Ocean Spray has launched the third annual Ultimate Cranberry Recipe contest, offering foodservice industry professionals a chance to win a $25,000 grand prize.

Foodservice professionals have until June 30 to submit original recipes online at www.oceansprayfoodservice.com. The recipes must incorporate Ocean Spray products and fall under the categories of beverages, salads, appetizers, entrées and desserts. Four finalists will be selected in July to compete in head-to-head cook-offs this fall in New York City.

For more information, visit www.oceansprayfoodservice.com.
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Renowned chefs raise $50,000 for UNICEF fund

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Capping off a year-long online campaign to raise funds and awareness for United Nations Children's Fund (UNICEF), Idaho Potato Commission (IPC) and chef David Burke of David Burke & Donatella Restaurant in New York City presented the U.S. Fund for UNICEF with a $50,000 check this month.

(l to r) Sue Kennedy, IPC; chef David Burke; Tara Broughel, U.S. Fund for UNICEF

The campaign, called "Recipes for Relief," offered a new Idaho Potato recipe each month throughout the year from eleven chefs including Burke, chef Michael Symon of Lolita in Cleveland, chef Susan Spicer of Bayona in New Orleans and chef Nobu Matsuhisa of Matsuhisa in Los Angeles. The program invited consumers to visit www.idahopotato2008.org to see the recipes, and with each click, IPC donated 10 cents to the U.S. Fund for UNICEF.

"Recipes for Relief" honored the United Nations' observance of 2008 as the International Year of the Potato, deemed so because potatoes are a staple food that provides nutritional benefits to the world population at minimal cost.
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NRA supports LEAN Act

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The National Restaurant Association (NRA) supports the bipartisan Labeling Education and Nutrition (LEAN) Act introduced to the U.S. Senate by Sen. Tom Carper (D-Del.) and Sen. Lisa Murkowski (R-Alaska), and to the U.S. House of Representatives by Rep. Jim Matheson (D-Utah) and Rep. Fred Upton (R-Mich.) to create a national, uniform standard for providing consumers with nutrition information in U.S. chain restaurants. NRA executive vice president of public affairs Beth Johnson issued the following statement on March 11:

"We commend the bipartisan leadership of Senators Tom Carper and Lisa Murkowski and Representatives Jim Matheson and Fred Upton on this important legislation, and we believe the LEAN Act provides a very constructive and effective approach on the availability of nutrition information. Consumers deserve access to the same nutrition information no matter where they are across the country. The National Restaurant Association strongly supports the legislation’s goal to replace a patchwork of inconsistent state and local ordinances with a national standard for chain restaurants that empowers consumers to make the choices that are best for them and their families.

"The foodservice industry and lawmakers can best help patrons make smart food choices by working together to establish a uniform standard that will offer a broad range of detailed nutrition information in chain restaurants. The LEAN Act does just that and is a very positive step forward for consumers and restaurants."

For more information, visit www.restaurant.org.
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Pennant acquires General Mills' frozen bread dough business

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Pennant Foods, a provider of specialty bakery products and solutions to the foodservice and retail industry, will purchase a portion of General Mills Bakeries and Foodservice frozen bread dough business. The sale includes four manufacturing facilities in Bakersfield, Calif.; Hazleton, Pa.; Montreal, Quebec; and Vinita, Okla.

The acquisition will increase Pennant's production capacity for some of its core focus product lines. Pennant is part of the Fresh Start Bakeries Family of Companies, which operates more than 25 bakeries worldwide.

"The addition of these capabilities will greatly enhance Pennant's ability to serve the growing needs of our key customers, as well as open new markets to the company," said Jim Clough, president of Pennant, in a statement.
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2009 JBF Award nominees announced

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The James Beard Foundation, the nation's most prestigious recognition program honoring professionals in the food and beverage industries, announced today the nominees for the 2009 James Beard Foundation Awards. Susan Ungaro, James Beard Foundation president, hosted an invitation-only breakfast at the acclaimed Frontera Grill restaurant in Chicago, by JBF Award-winning chef Rick Bayless and JBF Trustee Deann Bayless. The nominees in 52 categories were announced in the foundation's various awards programs – Restaurant and Chef, Book, Journalism, Design and Graphics, and Broadcast Media. Honorees in a number of special achievement awards, including Who's Who of Food & Beverage in America, Lifetime Achievement, Humanitarian of the Year, and America's Classics, were announced as well.

Winners of the Restaurant and Chef, Book, Design and Graphics, and special achievement awards will be celebrated at the annual Awards Ceremony and Gala Reception May 4 at Lincoln Center's Avery Fisher Hall in New York City. All award winners will receive a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia. This year's theme is "Celebrating Women in Food"; the event will be catered by 25 outstanding women chefs, with beverage pairings from women sommeliers and mixologists.

For the full list of nominees and the Best Chef in America nominees by region and the rest of the restaurant and chef nominees list, or for more general information, visit www.jbfawards.com.
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Cintas seeks America's best public restroom

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Whether it's in a five-star restaurant or at a rest stop, in a high-rise office or convenience store, Cintas Corp. is seeking nominations from the public for America's Best Restroom (ABR) through March 31.

Cintas created the ABR Award in 2002 to honor businesses that combine good hygiene with functionality and style in their public restrooms. The contest is open to any non-residential restroom that is free of charge and open to employees, visitors or the general public.

In June Cintas will announce the top ten finalists, and the public will vote online for the ABR Award winner, to be announced in August. The top five restrooms will secure a place in the 2009 ABR Hall of Fame. The 2008 winner was the Hermitage Hotel in Nashville, Tenn. (photo below).

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2009 Chefs of Grey Poupon announced

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Kraft Foodservice named three chefs as the 2009 Chefs of Grey Poupon for their use of Grey Poupon mustard as part of their signature recipes. The winners, Tim Curci, co-founder of Bonefish Grill; Christopher Cristiano, executive chef of Fox Restaurant Concepts; and Lenny Scranton, CEC, vice president culinary at Morrison Healthcare Food Services, will be recognized at a reception May 6 at The Chopping Block at the Merchandise Mart in Chicago.

Each chef has created three recipes incorporating Grey Poupon mustard (see one from each below), all of which will be prepared and served at the reception. Additionally, the Chefs of Grey Poupon will judge a student culinary competition at the reception and award a first-place $20,000 Grey Poupon culinary school scholarship, second-place $5,000 scholarship, third-place $3,000 scholarship and fourth-place $2,000 scholarship. For more information on the Chefs of Grey Poupon and to see all of their recipes, visit www.chefsofgreypoupon.com.



Spicy Mustard Chicken with Dijon-Pineapple Salsa
Chef Tim Curci, Bonefish Grill, www.bonefishgrill.com

Yield: 45 servings

2 lb. honey
1 lb. 14 oz. oil
1 lb. 14 oz. fresh lime juice
1 lb. 14 oz. fresh orange juice
1 lb. 7 oz. Grey Poupon Country Dijon Mustard
1 lb. dark brown sugar, packed
6 1/4 oz. green onions, chopped
2 1/2 oz. fresh cilantro, chopped
1 lb. fresh jalapeño peppers, seeded
1 3/4 oz. fresh basil, chiffonade
5 oz. orange zest
1 oz. dried oregano leaves
1 oz. lime zest
3 3/4 oz. fresh garlic, minced
2 oz. dark chili powder
3 3/4 oz. sesame oil
1/3 c. red pepper, crushed
2 1/2 oz. kosher salt
45 6-oz. skin-on boneless chicken breasts (16 lb. 14 oz. total)
11 lb. 14 oz. mashed potatoes, for serving
Dijon Pineapple Salsa (recipe follows)
Lime wedges and chopped fresh cilantro, for garnish

Method (1) Process all ingredients except chicken and potatoes in food processor until puréed. (2) Pour marinade over chicken breasts in nonreactive full-size hotel pans. Refrigerate 12-24 hours. Marinade can be prepared ahead of time. Refrigerate up to 48 hours before using as directed. (3) Remove chicken from marinade; discard marinade. (4) Place chicken in parchment paper–lined full sheet pans. Bake in 375°F convection oven 12-15 minutes or until chicken is done (165°F). (5) Spoon 1/2 c. potatoes onto plate; top with 1 chicken breast. Spoon 1/2 c. Dijon-Pineapple Salsa over chicken. (6) Garnish with lime wedges and chopped fresh cilantro.

Dijon-Pineapple Salsa
13 lb. fresh pineapples, small dice
2 lb. 4 oz. tomatoes, small dice
5 oz. green onions, thinly sliced
5 oz. Grey Poupon Country Dijon Mustard
5 oz. orange juice
5 oz. lime juice
1 oz. sugar
1/2 oz. cilantro, chopped
4 oz. honey
1/2 oz. jalapeño peppers, seeded, thinly sliced
2 oz. chili powder
3/4 oz. Durkee Hot Sauce
5 garlic cloves, minced
Salt to taste

Method (1) Combine all ingredients. (2) Refrigerate several hours until service. Salsa can be stored in refrigerator up to 48 hours before serving.



Spicy Asian Pulled Chicken Salad
Chef Christopher Cristiano, Fox Restaurant Concepts, www.foxrc.com

Yield: 36 servings, 2 1/2 c. each

1 oz. garlic powder
3 T. ground black pepper
3 T. paprika
3 T. ground red pepper (cayenne)
19 oz. Grey Poupon Classic Dijon Mustard
9 lb. boneless skinless chicken breasts (36 each, 1/4 lb. each)
1 lb. 12 oz. spring lettuce mix
4 lb. 8 oz. Napa cabbage, thinly sliced
2 lb. 14 oz. carrots, shaved
1 lb. 12 oz. red onions, julienned
1 lb. 8 oz. red peppers, julienned
Asian Salad Dressing (recipe follows)
8 oz. won ton wrappers, cut into strips, fried
9 oz. green onions, chopped
1 1/2 T. sesame seed, toasted

Method (1) Mix seasonings; set aside. Coat chicken with mustard; place in parchment-lined full sheet pans. Sprinkle with seasoning mixture. (2) Bake in 350°F convection oven 10-12 minutes, or until done (165°F). Cool completely. (3) Shred chicken with fork or fingers; set aside. (4) Toss 1 1/2 c. lettuce mix and 1 c. cabbage with 1/2 c. each carrots and pulled chicken, 1/4 c. red onions and about 2 T. red peppers. (5) Add 2 T. Asian Salad Dressing; toss to coat. Top with 1/4 c. won ton strips, 1 T. green onions and 1/8 t. sesame seed.

Asian Salad Dressing
11 oz. peanut oil
5 1/2 oz. soy sauce
5 1/2 oz. lime juice
4 oz. red wine vinegar
3 1/2 oz. pickled ginger, chopped
4 oz. honey
3 oz. Grey Poupon Classic Dijon Mustard
1 1/2 oz. sesame oil
1 t. garlic, minced
1 t. shallots, minced
Salt and pepper, to taste

Method (1) Whisk all ingredients until well blended. Refrigerate until ready to use, up to 48 hours.



Red Bean and Rice Cakes with Spicy Remoulade Sauce
Chef Lenny Scranton, Morrison Healthcare Food Services, www.iammorrison.com

Yield: 32 servings

1 lb. dried red kidney beans
1 lb. long-grain rice, uncooked
1 oz. oil
1 lb. fresh andouille sausage, casings removed (use smoked andoullie, finely chopped, if no fresh available)
4 oz. onion, small dice
4 oz. red pepper, small dice
4 oz. green pepper, small dice
1 T. + 1 t. fresh garlic, minced
1 t. pimiento, drained, chopped
2 t. kosher salt
1/2 t. ground black pepper
1/2 t. ground red pepper (cayenne)
8 oz. mayonnaise
10 oz. egg whites, lightly beaten
8 oz. panko breadcrumbs
1 lb. Belgian endive, separated into individual leaves (4 each)
1 lb. 8 oz. Mesclun salad greens
Sherry Dijon Vinaigrette (recipe follows)
2 lb. grape tomatoes, cut in half (64 each)
Spicy Remoulade Sauce (recipe follows)
2 T. + 2 t. fresh chives, chopped

Method (1) Cook red beans and rice in separate pans as directed on packages; cool completely. Set aside. (2) Heat oil in sauté pan. Cook sausage until lightly browned. Add onion, pepper and garlic; cook 3-4 minutes or until vegetables are crisp-tender. Stir in pimiento and seasonings. Cool completely. (3) Pulse 3 c. cooked beans in food processor until coarsely chopped. Transfer to large bowl. Add rice, remaining whole beans, sausage mixture and mayonnaise; stir until blended. (4) Shape into 32 cakes using #24 scoop to portion out each cake. Dip cakes in egg whites and then in breadcrumbs, turning to evenly coat both sides of each. Place in full sheet pans. Refrigerate 1 hour. (5) Fry in deep-fat fryer at 350°F for 3-4 minutes or until golden brown. (6) Place 2 endive leaves, at an angle to each other, on one side of serving plate. Top with 1 c. greens tossed with 1 1/2 t. Sherry Dijon Vinaigrette. Arrange 4 tomato halves around salad. Spoon 2 T. Spicy Remoulade Sauce onto plate; top with 1 red bean and rice cake. Sprinkle cake with 1/4 t. chives.

Sherry Dijon Vinaigrette
8 oz. extra virgin olive oil
2 1/2 oz. sherry vinegar
2 oz. Grey Poupon Classic Dijon Mustard
2 t. onions, finely chopped
1/2 t. kosher salt
Ground black pepper

Method (1) Whisk all ingredients until well blended. Refrigerate until ready to use. Vinaigrette can be refrigerated up to 48 hours before using as directed.

Spicy Remoulade Sauce
1 lb. mayonnaise
1 1/2 oz. capers, drained
1 1/2 oz. Grey Poupon Classic Dijon Mustard
1 oz. pimiento, drained, chopped
2 T. fresh chives, chopped
1 T. + 1 t. hot pepper sauce
1 1/2 t. spanish paprika
1/2 t. kosher salt
Ground white pepper

Method (1) Combine all ingredients. Refrigerate until ready to use. Sauce can be refrigerated up to 48 hours before using.
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