Coca-Cola executive receives Nebraska Restaurant Association award

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Coca-Cola North America (CCNA) was named Vendor of the Year by the Nebraska Restaurant Association (NRA) at the 2009 Taste of Nebraska event. The award was presented to Bryan Wagner, sales executive of CCNA Foodservice, for his time and commitment to the association through serving on the NRA's Board of Advisors.

The award recognizes support for the restaurant association and a personal commitment to the foodservice industry. Wagner was nominated by the owner of one of Nebraska's largest competitive QSR chains.
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Top U.S. chefs to gather for Sixth Annual Great American Seafood Cook-Off

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The country's best 50 chefs will gather in New Orleans on July 18 and 19 for the 2009 Great American Seafood Cook-Off, presented by the Louisiana Seafood Promotion & Marketing Board.

Chefs compete at the 2008 Great American Seafood Cook Off.

The event, which takes place during the 56th annual Louisiana Foodservice Expo, underscores the importance of cooking with domestic seafood and encourages the use of products from sustainable fisheries. The 50 participating chefs in the cook-off represent each U.S. state and are appointed by their state governor. Twelve states have registered chefs so far, with Louisiana being represented by Commander's Palace chef Tory McPhail.

For more information, visit www.greatamericanseafoodcookoff.com.
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Pollnow triumphs in the first-ever Napa vs. Sonoma American Lamb Throwdown

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The recipe in this news item is mentioned in People & Places (page 8) of the July 2009 issue of Chef Magazine.

Top emerging chefs from Napa and Sonoma battled one another May 30 in the debut of the Napa vs. Sonoma American Lamb Throwdown, held during the fourth annual Carneros Heritage Festival, a celebration of the region's food and wine. The head-to-head contest featured American lamb along with local wine pairings.

Chef Ryan Pollnow (pictured, left) from La Crema Winery in Sonoma took home top honors with his dish, Leg of Lamb Grilled Over Pinot Noir Barrel Chips with Green Garlic Chimichurri (recipe below). Pollnow paired the smoked American lamb with springtime Argentinean chimichurri and complex yet smooth local wine, La Crema 2007 Los Carneros Pinot Noir.

Chefs from Shiso, Zazu Restaurant + Farm, Stark's and Mondo represented Sonoma while Napa was represented by chefs from Fatted Calf, Hog Island, Oxbow Wine Merchant, Zuzu and The Border. The festival partnered the Carneros Wine Alliance with the Sonoma County Winegrape Commission and was hosted by the Donum Estate and Buena Vista Carneros. All proceeds went to the Carneros Land Stewardship dedicated to the conservation and preservation of habitat and wetlands in the San Pablo Bay adjacent to the Carneros region.


Leg of Lamb Grilled Over Pinot Noir Barrel Chips with Green Garlic Chimichurri
Chef Ryan Pollnow, La Crema Winery, Healdsburg, Calif.

Yield: 8-10 servings

1 American lamb leg, boned and tied
Green Garlic Chimichurri (recipe follows)
2 c. Pinot Noir barrel chips (or other hard wood), soaked in water for 30 min.

Method (1) Marinate the lamb leg in 1 c. of Green Garlic Chimichurri overnight in the refrigerator. (2) Preheat grill for indirect cooking at a medium temperature. (3) Loosely wrap the soaked wood chips in aluminum foil and poke several holes in the foil. Place the packed directly onto the grill heat source. The wood chips should start to smoke within a couple of minutes. (4) Position the lamb leg on the grill for indirect cooking. Turn every 20 minutes and baste with the remaining Green Garlic Chimichurri. Maintain grill temperature at 280° to 300°F. Cook to an internal temperature of approximately 140°F or desired degree of doneness. Loosely cover with foil and allow lamb to rest for 15 minutes before slicing and serving. Pair with La Crema 2007 Los Carneros Pinot Noir.

Green Garlic Chimichurri
4 stalks green garlic (spring garlic), sliced into 1/4" rounds
2 lemons
2 bunches parsley
1 bunch chives
1 1/2 c. extra virgin olive oil
1 t. smoked sweet paprika
1 T. ground cumin
1/3 c. red wine vinegar
1/4 c. red verjus
1 T. sugar
3 shallots, minced
1/4 c. dried oregano
Kosher salt, to taste

Method (1) Blanch sliced green garlic in salted boiling water for 1 minute, and shock in ice water. (2) Zest and juice the lemons into a blender, along with the cooked garlic and the parsley, chives, extra virgin olive oil, smoked sweet paprika, ground cumin, red wine vinegar, red verjus and sugar. Pulse until well-combined. Pour into a bowl. (3) Stir in shallots and dried oregano by hand, and season with salt. Reserve at room temperature to serve, or refrigerate for up to 1 week.
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Got a little inspearation to share?

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From the tiny, ultra sweet Seckel to the tall, pronounced Bosc, Northwest pears have long inspired culinary artists. Pear Bureau Northwest is scouring the country and asking culinary professionals--from pastry chefs to short order cooks, sous chefs to bartenders--to share their inspearation by submitting original pear recipes.

Pear Panache is an award-winning chef recognition campaign designed to recognize culinary professionals who demonstrate the most flair with the pear. The top pear recipes and their culinary masterminds will be honored in the fourth annual Pear Panache program.

"With 10 distinct pear varieties grown in the Northwest, offering a multitude of colors, textures and flavors, the recipe possibilities are endless," Kevin Moffitt, president/CEO, Pear Bureau Northwest, said in a press statement. "We look forward to seeing the new ways pears are being used in restaurants, bakeries and bars--we can’t wait to see what the pros come up with this season."

Each year, Pear Bureau Northwest honors seven professionals and their original pear recipes on its Web site, www.pearpanache.com. The Web site will showcase a different chef and their recipe every month from September 2009 to March 2010. Winning chefs will be awarded $1,000 and featured in national publicity and media opportunities. Additionally, all professionals who submit a recipe will receive a pear prize package, including a pear slicer and a collection of recipe cards.

To be considered for Pear Panache recognition, visit www.pearpanache.com to complete an online entry form and submit original recipes. All recipe categories--including Appetizer, Salad, Entrée, Dessert and Drink (alcoholic or nonalcoholic)--are encouraged, and there is no limit to the number of recipes that an individual can submit. Recipes will be reviewed to ensure their usability for everyday home chefs, and graded on flavor, originality, use of other seasonal ingredients and visual appeal. Entry deadline is July 31.
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NRA statement on the passing of industry giant
Norman Brinker

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National Restaurant Association and National Restaurant Association Educational Foundation president and CEO Dawn Sweeney issued the following statement regarding the June 9 passing of Norman Brinker, 78, retired chairman of Dallas-based Brinker International:

"Today, the restaurant industry mourns the loss of a true industry icon. Norman Brinker was not only a successful restaurateur and business man, he was a mentor [who] so many industry leaders have looked to throughout their careers for guidance and leadership.

"His first job was as a busboy, and he rose to become one of the most well-known restaurant CEOs in the industry's history. Norman truly embodied the entrepreneurial spirit, and his innovations in casual dining in many ways changed the way America eats out today.

"Norman received many honors and recognition in his life. Among them, he was the recipient of the National Restaurant Association Educational Foundation prestigious College of Diplomates Award in 1989 and was named the Ambassador of Hospitality in 1999.

"The National Restaurant Association and the National Restaurant Association Educational Foundation extends deepest condolences to the Brinker family."

A full obituary on Brinker is available here from the Washington Post.
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Banquet and catering products from the 2009 NRA Show

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by Lacey Griebeler, Chef Magazine

This article is the Party Planner online exclusive for the June 2009 issue of
Chef Magazine.

By now, you've recovered from walking the tradeshow floor at the 2009 National Restaurant Association (NRA) Restaurant, Hotel-Motel Show in Chicago, May 16 to 19. But if your desk looks anything like mine, you're probably still wading through all the handouts and notes you gathered. Luckily, there have been roundups (including one by Chef's editors) on this year's food and beverage trends. While it might not be as exciting (or controversial) as the latest in F&B, let's not forget all those displayed products that just might help augment your bottom line. After all, that's a major reason for attending the NRA Show in the first place.

One of those product topics is tools for your in-house special events and banquets, which are definitely excellent means of increasing your weekly business. While plenty of the items in your restaurant can serve double duty for your catered parties, there are many other great products from the NRA Show that can take your events to the next level--without a huge investment.

Here is closer look at some tabletop and banquet products that could help you improve the look and feel of your in-house catered events coming up in the second half of the year. And be sure to tell us about the unique party wares you spotted at the NRA Show in the comments section at the end of the post.

Front of the House showcased space-conscious buffet displays for every serving need--from easy-storing L-shaped glass Arctic risers (perfect for a 20" round Arctic collection plate) to stackable brushed-metal cylindrical risers to riser-trivets (pictured) that can be folded flat for easy storage. Visit www.frontofthehouse.com.


While consumers wanted bright colors at their special events last year, this year's trend is more "refined luxury" in neutral tones, according to Garnier-Thiebaut. The company's new Luxury Table Linens Collection delivers just that: 100 percent cotton linens with romantic, earthy tones as well as fine-finishing details and mitered corners. Visit www.gtlinens.com.


Speaking of getting back to earth tones, Art de Cuisine by Churchill now offers its Igneous Stoneware collection. The new rustic dishes are safe for the microwave, oven, freezer and dishwasher. Extend the natural look with Art de Cuisine's Acacia wooden trays (pictured on the left). Visit www.churchillchina.com.
Kenilworth will officially launch B.Concept serving platters next month, but the company previewed the new collection at the NRA Show. Designed to be adaptable to any buffet setting, the 17-piece set can be arranged in a variety of shapes. The platters are microwave-, salamander- and dishwasher-safe. Visit www.kenilworthllc.com.


Gourmet Display's three-tiered stand for its Prestige Porcelain collection can be outfitted with a wide array of E.Z Clip interchangeable side accessories, including (clockwise, from top left) ID tag holder, porcelain signage, Lily three-bowl (7 ounces each) attachment and Canon 24-ounce bowl attachment. Visit www.gourmetdisplay.com.


Looking for a whimsical (but stable) way to serve an amuse-bouche? Seltmann USA triangular-base, five-pronged Prop Forks will make sure those bites stay put until your customers are ready for them. Visit www.seltmann-usa.com.


Make a dramatic statement on your buffet displays with Steelite's Canyon chafer from the Brand Design Source collection. Fabricated from high-quality aluminum and finished with a powder coating, this rectangular chafer (28 by 20 by 10 inches) will hold a standard hotel pan and is easy to clean. Round size also available. Visit www.steelite.com.


 Sico offers a solution for restaurants that need more table space during a catered event but need to be able to easily store the table when the party is over. The new two-tier collapsible catering table has strength, stability and mobility. In two easy steps, the top tier folds down, and the whole table folds vertically. Visit www.sicoinc.com.
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Frugal tilapia recipe contest

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SPONSORED POST

Calling all creative and cost-conscious cooks! Regal Springs Tilapia, the world's largest producer of the mild-tasting, popular fish, is searching for the best family-friendly tilapia meal for no more than $15. Six finalists will receive cash prizes. The grand prize winner receives $5,000 and may appear on the company's Web site and promotional materials. The contest runs from now until Aug. 1.

Anyone in the 50 contiguous United States and District of Columbia who is over 18 and enjoys cooking fish can enter the contest. Recipes must be original and meals must include a tilapia entrée, salad and vegetable or fruit to feed a family of four for no more than $15. The judges may consist of professional chefs, restaurateurs and managers in the foodservice industry. Winners will be notified by e-mail and announced on the website by Sept. 1. Judges will base their decisions on the following criteria: creativity, ingredients, thoroughness of instructions, and other such criteria as may be determined by Regal Springs Tilapia. For complete contest requirements, official rules and to enter the contest, visit www.regalsprings.com/index.php/Home/official-contest-rules.

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NRA and Energy Star launch campaign to reduce energy and water in restaurants

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The National Restaurant Association (NRA) launched a new campaign--called the National Restaurant Association Conserve/EPA Energy Star Challenge--and is encouraging the nation's nearly 1 million restaurants, their 13 million employees, as well as their suppliers and guests to reduce energy and water use in establishments. Nearly 500 attendees signed up during the NRA Show in May to take the Conserve/EPA Energy Star Challenge. More information on how to participate is also available at www.conserve.restaurant.org.

"Restaurants represent an important opportunity to reduce energy consumption across the nation since the average restaurant uses 2.5 times more energy per square foot than other commercial buildings," Anna Stark, program manager for Energy Star Commercial Markets, said in a press release. "Energy and water efficiency will improve a restaurant's bottom line, as well as help protect and preserve the environment for future generations."

Jerry Lawson, National Manager of the Energy Star Small Business & Congregations Network, said in a statement, "Restaurant profit margins are typically only 3 to 9 percent of total revenue. Controlling costs such as energy and water can make a big difference in a small business' profitability. Restaurants that follow the Conserve/EPA Energy Star Challenge and invest in energy efficiency could realize a 30 percent return on these investments over time."

By reducing their use of energy and water, restaurants save on utility costs. The association provides a free and easy checklist of energy- and water-saving tips to get Conserve/EPA Energy Star Challenge participants started. The checklist includes steps such as turning off lights and equipment when not in use, serving water upon request, and motivating employees to reinforce conservation efforts.

Another step encourages restaurant operators to benchmark their current energy and water consumption. By benchmarking, or measuring usage, operators can identify opportunities for savings, validate their efforts, and set goals for future reductions. One tool participants can utilize is EPA's free Energy Star Portfolio Manager, which allows users to set and measure energy- and water-reduction targets.

NRA research shows that environmentally sustainable practices are increasingly important to today’s consumers. Forty-four percent say they are likely to make a restaurant choice based on a restaurant’s efforts to conserve energy and water, and six out of 10 say they are more likely to visit a restaurant that offers food that was grown in an organic or environmentally friendly way.
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