Swine flu update and precautionary measures
for restaurants

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As of this morning, there have been 286 confirmed cases and one death related to influenza A/H1N1 (formerly known as "swine flu") in the United States. None of these cases, according to the Centers for Disease Control's (CDC) H1N1 FAQs Web site, had anything to do with consuming pork products: "H1N1 viruses are not spread by food. You cannot get this new H1N1 virus from eating pork or pork products. Eating properly handled and cooked pork products is safe."

An April 30 Crain's New York Business article reported that several independent New York City restaurants have noticed a slight drop in patrons ordering pork. To combat it, restaurant owners are training staff to field questions relating to the H1N1 flu and eating pork. The situation is also providing the opportunity to discuss sustainable husbandry practices.

"My hopeful assumption is that people know how we source our animals," said Andrew Tarlow, co-owner of sustainably focused Marlow & Sons in Brooklyn, in the Crain's New York Business article. "People should be asking, 'How did this happen?'"

On May 1, in an interview for Chicago Public Radio's news magazine program "Eight-Forty-Eight," chef/partner Bruce Sherman of North Pond, a champion of seasonal and small-farm products, said, "When you force tens of hundreds of animals in a small space, and they’re crawling over each other or they’re on concrete beds, foraging through their own waste, sitting in it and sleeping in it, it can’t help but affect the sanitation and health of the pig and the community around it.

"I think ultimately, for us as cooks, it’s because the [sustainably raised] product tastes better. It tastes better because the animals are able to lead a more natural existence … so it develops more flavor, it’s got more characteristics from what it eats and where it eats and how it eats than something that is stuck inside a warehouse or a pen," Sherman continued.

While independent restaurants have not reported decreased traffic, some restaurant chains are experiencing a drop in same-store sales as customers and their families avoid busy public places, according to a May 1 CNN Money article.

Basic flu prevention tips. Because influenza is mainly spread person-to-person through the coughing or sneezing of infected people, the CDC recommends the following:
  • Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.
  • Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hands cleaners are also effective.
  • Avoid touching your eyes, nose or mouth. Germs spread that way.
  • Stay home if you get sick to limit contact with others to keep from infecting them.
Precautionary actions for restaurant operators. The National Restaurant Association (NRA) advises the following:
  • Maintain a healthy work environment. Ensure adequate air circulation, and post tips on how to stop the spread of germs. The CDC's Web site offers basic facts on the H1N1/swine flu and general tips on avoiding the flu. Promote hand and respiratory hygiene for your employees, and ensure easy availability of alcohol-based hand sanitizers.
  • Communicate openly and proactively with your employees. Remind employees that following good hygiene and sanitation practices in the restaurant and staying home when they are ill can help prevent transmission of many illnesses, not just influenza. The NRA offers guidance on communicating with your employees.
  • Be informed about government and industry pandemic preparedness activities and plans. Preparation is key to protecting customers, staff and your business. In the case that an outbreak would ever become a pandemic situation, use information provided to you by the NRA and other industry resources, be familiar with your state and local pandemic plans, and maintain contact with the appropriate officials. Monitor news and developments coming from the federal government on pandemic preparedness through sources such as PandemicFlu.gov and the CDC's swine flu resource. PandemicFlu.gov has a section to help businesses prepare for a pandemic.
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Complete details for Eighth Annual Corporate and Executive Chefs’ Taste Summit & Expo

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SPONSORED POST
Executive chefs and food & beverage directors will gather at the Eighth Annual Corporate and Executive Chefs’ Taste Summit & Expo Friday, May 15, at the Chicago Hilton & Towers, prior to the National Restaurant Association Restaurant Hotel-Motel Show, which runs May 16 to 19. The event is conducted by the Chefs In America Awards Foundation and is co-sponsored by Chef Magazine. The summit and expo will include awards for chefs, as well as presentations by gold medal winning purveyors in F&B, culinary and on-premise.

The keynote speaker is Joseph Keller co-creator (with his brother, Thomas Keller) of French Laundry, Per Se and Bouchon. The keynote panel, "5 Wizards, Each Extraordinary Leaders in the American Culinary Profession" will address the intangibles of creativity: inspiration and cutting-edge concepts. Other speakers include:
  • Stephen Kalil, president of the Research Chefs Association. Chef Kalil is both a Certified Executive Chef (CEC) with the American Culinary Federation and a Certified Research Chef (CRC) with the Research Chefs Association. He also has the distinction of being PepsiCo and Frito Lay’s first corporate chef, where he now inspires culinary development through the application of Culinology, the blending of culinary arts and food science.
  • Peter Olsacher, executive chef for R&D, Bahama Breeze/Darden Restaurants, the largest Caribbean-inspired restaurant company in the United States. Chef Olsacher has won two national culinary competitions during the National ACF Conventions in Las Vegas and D.C., and has been voted "Invitational Chef of the Year" at Taste of the Caribbean. He was inducted as a "Master of Taste" by the Chefs In America Awards Foundation (2006) and “Chef of the Year” by the Central Florida Chapter of the ACF (2007).
  • Marcus Samuelsson, executive chef of Aquavit Restaurant is also co-founder and chief creative director of the Townhouse Restaurant Group. He has authored numerous cookbooks, including Aquavit and the New Scandinavian Cuisine (2003). Chef Samuelsson has garnered many awards, including "Rising Star Chef" (1999) from the James Beard Foundation and was named one of the "Great Chefs of America" by The Culinary Institute of America.
  • Toni Neumeister, vice president, F&B operations, Crystal Cruises. Considered by industry officials to be one of the best master chefs in the cruise industry, chef Neumeister brings more than 20 years of culinary expertise to Crystal Cruise’s Six-Star rated fleet. Chef Neumeister also directs the development of operating standards and enforcement of United States Public Health regulations and engages in lifetime intensive studies at renowned cooking schools internationally.
  • Eric Carré has over 25 years of industry experience, encompassing restaurant, R&D and food manufacturing in the U.S. and abroad. He has served as executive chef/VP of R&D for Culinary Foods, a wholly owned subsidiary of Tyson Foods; executive chef/VP of R&D at Culinary Brands, a subdivision of Nestlé; and is currently chairperson, founder and chief technology officer of Amazing Food Creations! LLC. Chef Carré is inventor of the Chef Papillote, a frozen meal/package based on the traditional French cooking technique en papillote.

Panel discussions and open-mic sessions will feature topics relevant to culinary professionals:
  • "Winning Concepts that Affect Your Positive Bottom Line," hosted by David Del Rio, executive chef and director of culinary R&D for Lee Roy Selmon’s. Prior to Selmon’s, chef Del Rio was instrumental in opening over 100 restaurants as well as developing and training kitchen staffs for the OSI Research & Development Team for Outback Steakhouse and other OSI concepts. He is a Chefs In America “Master of Taste” award recipient.
  • "Cost-Saving Concepts that Affect Your Bottom Line," hosted by Kenneth Juran, executive chef of Hyatt Regency Grand Cypress' four award-winning restaurants including La Coquina, Hemingway's, Cascade, White Horse Sports Bar & Grill, and the unique La Coquina "Chef’s Table." Chef Juran also serves as regional culinary director for Hyatt. Prior to Hyatt, Juran received many accolades as executive chef of eight award-winning restaurants.
  • "The Secrets of Marketing the Great American Chef," hosted by chef Jesse Sartain, national director of Chefs In America, and co-hosted by Andre David Halston, corporate chef at Innisbrook Resort and Golf Club for Salamander Hospitality. Sartain, "America’s Palate," has personally tasted more than 200,000 food and beverage products. Among his many awards and honors are "Maitre du Gout, USA," "Maitre Canardier de France," "Who's Who James Beard Foundation," "Les Toques Blanches" and "Honoree, Global World Gourmet Society, Hall of Fame." Chef Sartain is the founder and national director of both Chefs In America Awards Foundation and American Masters of Taste. Chef Halston is better known for his regular television appearances on Fox, CBS and NBC. Halston has been chef to two U.S. presidents, Colin Powell, Mikhail Gorbochev and the Queen and Princess of England.

Other panelists include:
  • Ray Martin has 34 years in the foodservice industry. He has served as Executive Chef for Las Brisas, Remicks, Players and El Torito Grill concepts. He as been honored as one of the “Great Chefs in North America” by Chefs In America. He has assisted with over 30 kitchen openings, including three Grand Lux Cafes and the Cheesecake Factory Express at Disney World. Martin currently serves as both Vice President of Culinary Development and Corporate Executive Chef for BJ’s Restaurants, Inc.
  • Chef Duke LoCicero opened Café Giovanni in the French Quarter of New Orleans in 1991. He has received numerous awards, including: "Top 40 Under 40 Business Leaders" (City Business), "Chef of the Year" (ACF, 1999), "2004 Restaurateur of the Year" (LRA), "Best Executive Chef 2008" (City Business) and both "Best Owner" and “Best Upscale Casual Restaurant” (City Business, 2009). Chef LoCicero is also a prominent business leader in New Orleans and co-hosts a radio show called "Dig In," which reports goings-on in the area. He is also a culinary director for the event.
  • Chef Pascal Oudin won France's prestigious "Best Apprentice Chef Award" at the age of 17. He trained under a list of luminaries: Alain Ducasse, Roger Verge, Joseph Rostang, Gaston Lenotre and Jean-Louis Palladin. He was awarded "Florida Chef of the Year" by Chefs In America and in 2000 realized his dream, opening his own restaurant, Pascal's on Ponce in Coral Gables, Florida. Chef Oudin has received awards including, "America’s Best New Chefs" (Food & Wine Magazine, 1995) and "Best New Chef 1997" and "Best New Restaurant in America 2000" (Esquire Magazine). He is also a culinary director for the event.
  • Alex Feher serves as executive chef of Hotel Intercontinental Miami has also served as executive chef of Intercontinental New York. He was honored with a "Grand Maitre du Gout (Grand Master of Taste)" by Chefs In America for whom he also served as culinary director at their awards presentation at Carnegie Hall. He is also a culinary director for this event.

Additionally, two Hispanic Culinary Awards will be presented by Carlos Salazar, executive pastry chef, MGM Grand Hotel-Casino Las Vegas. Salazar has himself garnered many awards and accolades throughout his own career. Chef Salazar was a finalist for the PatisFrance National Desert Competition in New York, a Team Captain for the National Pastry Chef Competition in Las Vegas and has been Captain of the USA National Pastry Team at the prestigious Coup du Monde de la Patisserie in Lyon.

Visit www.chefsinamerica.org, or call (800) 728-4007 for more information or to RSVP. There is no admission fee; however, admission is limited to F&B industry professionals.
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World Tea Expo awards Best New Products

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The World Tea Expo announced the winners of the 2009 World Tea Expo New Product Awards. This year marks the first time the expo honors the most innovative products. Exhibitors submitted 200 new products for display, and all of them will be highlighted in showcases at the 2009 World Tea Expo, May 2 to 4 at Mandalay Bay Convention Center in Las Vegas. The winners are:
For more information, visit www.worldteaexpo.com.

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Have you heard? Restaurant openings

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By Maggie Shea, Chef Magazine

A rustic Italian restaurant in a converted firehouse outside Boston, a chef-focused market in Alexandria, Va., a "Departure" from the norm in downtown Portland, Ore., and a Chicago bistro and patisserie from a world-champion pastry chef are just some new ventures on the restaurant scene this spring.

Spotlight on: il Casale
Il Casale, which means "rural home" in Italian, opens its doors today. The rustic, Italian-style restaurant and bar in the Boston suburb of Belmont, Mass., is the brainchild of brothers Dante, Damian and Filippo deMagistris. Its space at 50 Leonard St. was once a firehouse on the street where the deMagistris brothers grew up. Chef/owner Dante deMagistris, who also owns Restaurant Dante in Cambridge, Mass., found a few minutes last month to chat with Chef about the concept behind his second restaurant.

(l to r) brothers and co-owners Filippo, Damian and chef Dante deMagistris launched il Casale this week

Chef: Why did you choose to open il Casale in Belmont?
deMagistris: I grew up here, and my family is here. My brothers and I always wanted to open a restaurant together, and Boston is a great city of good food that we are happy to be a part of as it grows. We were actually looking at the old firehouse even before we opened Dante in Cambridge three years ago.

Chef: How does the name il Casale represent the concept you hope to convey through your food?
deMagistris: We had originally thought of something more contemporary, but I think times have changed. People want to be relaxed--the rustic feel is better than a more contemporary style, which is working for us in Cambridge. We're serving more rustic, old-school Italian food at il Casale. It makes sense because we would do peasant-style Italian food on the same block when we were growing up--there's a strict style and technique to it.

Chef: How do you hope to distinguish yourselves when there are so many Italian-American restaurants today?
deMagistris: That is the hardest part. Even when we opened [Dante] in Cambridge, we tried not to peg ourselves as "Italian." I grew up cooking with my Italian grandma after school. She came from a family of all boys and wanted to pass on her recipes to someone, which happened to be me. There were certain points where I'd try to get a little creative in the kitchen, and she'd slap my hand, saying, "That's the wrong pan!" Or, "You're supposed to use a wooden spoon!" The rules are there for a reason.

We have people who come in asking, "Where's the Chicken Parmesan?" We have Chicken Milanese on the menu--we don't call it Chicken Parmesan because it is a classic dish of Milano, Italy. It is a challenge, absolutely. We have Italians who want the real thing, and we get tourists looking for something that doesn't intimidate. So we try to offer traditional Italian food with a twist. I went through a phase where I was making gnocchi all different ways--with lentils or sweet potatoes. But it really doesn't get any better than the traditional recipe, so we may get creative with the sauce instead. People appreciate tradition, the way it used to be and why it stays that way. With il Casale, we want to make the food more accessible and focus on the quality of ingredients.

Il Casale is open for dinner Tuesday through Saturday, 5 p.m. to 10 p.m. Reservations are recommended. Visit www.ilcasalebelmont.com, call (617) 209-4942.

The Butcher's Block, a Market by RW
Located next door to chef Robert Wiedmaier's restaurants Brabo and Brabo Tasting Room, nestled in Old Alexandria, Va., The Butcher's Block, a Market by RW, opened April 3. Wiedmaier's chef-driven market offers artisanal cheese; international beer and wine; charcuterie, sausages and terrines; prime cuts of rib-eye, lamb tenderloin, pork loin and rabbit; desserts; and home cooking accessories. Wiedmaier locally sources much of the meat, offering braised lamb shank and beef carbonnade along with his signature sauces that can be heated at home. Locals and Lorien Hotel & Spa guests alike can also grab seasonal salads, warm baguettes and freshly made sandwiches to go.

The Butcher’s Block, a Market by RW, is located at 1600 King Street in Alexandria, Va., adjacent to the Lorien Hotel & Spa. Open daily from 11:30 a.m. to 7:30 p.m. Visit www.braborestaurant.com, or call (703) 894-5253.

Departure Restaurant + Lounge
Restaurateur and COO of Sage Restaurant Group Peter Karpinski brought his vision of urban escapism to the top floor of the Nines luxury hotel with Departure Restaurant + Lounge, a modern Asian restaurant that entered the Portland, Ore., dining scene on March 27. Karpinski tapped chef Bryan Emperor to create the menu of traditional Asian cuisine with modern sophistication. Leveraging the experience and relationships built over two decades working and cooking in China and Japan, Emperor uses both locally sourced and imported ingredients to highlight authentic coastal cuisines found throughout Southeast Asia as well as Japanese-style Izakaya, a casual dining experience.

Departure, located on the 15th floor of the Nines at 525 SW Morrison St., serves dinner Tuesday through Thursday from 4 p.m. to midnight, and Friday and Saturday from 4 p.m. to 2 a.m. Visit www.departureportland.com, or call (503) 802-5370.

LB Bistro & Patisserie
Chef Laurent Branlard, two-time winner of the World Pastry Championship, has opened his first full-service dining venture in Chicago. LB Bistro & Patisserie showcases the Frenchman's talent for simple yet unique flavor combinations using fresh ingredients. Patrons can customize their breakfast or lunch or opt for signature items such as crepes, Strawberry Cream Cheese French toast, the Green Chile Turkey Melt and the Smokey Cobb Salad. And it may be hard to resist dessert, with such available items as Mille Feuille Framboise (a fresh raspberry napoleon, caramelized puff pastry and light vanilla cream with raspberry sorbet) or Apple Tatin Lasagna (oven-roasted apple layers, milk-caramel cinnamon sorbet and orange caramel sauce).

LB Bistro & Patisserie is located in the Sheraton Chicago Hotel & Towers at 301 East North Water St. Open daily for breakfast from 6:30 a.m. to 11 a.m. and for lunch from 11:30 a.m. to 2 p.m. Visit www.sheratonchicago.com, or call (312) 329-5900.

WaterHaven
Situated in Midtown Atlanta, WaterHaven, opening for dinner on May 12, offers a break from the urban bustle with regionally inspired American fare amid walnut and green hues and expansive window walls. Executive chef Chris Lee, a Memphis Culinary Academy graduate who has worked with Wolfgang Puck and Gary Danko, among others, offers a menu that highlights local farmers and purveyors. Dishes like Painted Hills hanger steak with house-cut fries and caramelized Vidalia onions and fresh Georgia trout wrapped in apple wood-smoked bacon evoke the freshest flavors of the season and display the farm-to-table philosophy of restaurant owner Joe McCarthy.

Located at 75 Fifth Street NW, Midtown Atlanta. Lunch is served Monday through Saturday from 11:30 a.m. to 3 p.m., and dinner is served Monday through Saturday from 5:30 p.m. to 10 p.m., with small plates available all day until 11 p.m. Closed Sundays. Visit www.waterhavenatl.com, or call (404) 214-1424.

Bombay Bowl
It's not every day aromas of coriander, cardamom, cinnamon and ginger fill the thin Denver air, but Bombay Bowl creator Amar Singh hopes his fast-casual restaurant concept will bring a taste of Indian street vendor food to Colorado. Opening this month, Bombay Bowl offers quick-service custom Indian-style bowls, roti wraps, grilled meat and vegetables, tofu, fresh-baked naan and homemade chai.

Bombay Bowl is located at 12023 E. Arapahoe Road, Centennial, Colo. Visit www.bombaybowl.com, or call (303) 339-5500.

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Web site offers information on healthier frying

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A collaboration of nonprofit and forprofit companies launched FitFrying.com, a foodservice resource providing information on best practices for preparing healthier fried foods. Topics explored include healthy fats and oils, tips for going trans fat-free, healthier fried foods on menus, healthier frying in the news and recipes. Foodservice professionals can also access white papers from authorities on healthier fried foods.

Supporting partners include Bunge Oil, Frymaster, Lamb Weston, The Idaho Potato Commission and The Soyfoods Council.
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April 2009 Chef digital edition now available

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Look Inside >>
April 2009

The digital edition of the April 2009 issue of Chef Magazine is now online through the Chef Web site. This digital edition features all the same great content as the print edition, plus online exclusives for more Italian appetizers and unique cuts of beef. To access the issue, click the icon above. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.
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Industry Voices

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"As chefs, in the beginning of our careers, we wanted to work with the best ingredients served on the finest china and paired with the most highly sought-after wines. Why wouldn't we? It's just in our nature to want to give our guests an experience that not everyone can offer.

Unfortunately, this comes at a price, and it's usually a high one. After being in fine dining for most of my career, I now suggest that the experience we should be giving our guests is simple, well-executed and perfectly seasoned dishes, paired with great wines that are inexpensive—and served by professional, knowledgeable servers."
--Celina Tio, executive chef, Julia(n), Kansas City, Mo.,
"Industry Voices" column, April 2009, Chef Magazine

Continue reading Industry Voices >>
April 2009


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