The appointed IAB members include: Chairman Marty Rothschild, Aladdin Temp-Rite; David Bermingham, U.S. Foodservice; Richard Hynes, Hobart; Barbara Kane, Ecolab Inc.; Marie Nelson, Hot Stuff Foods; Gina Palladino-Bever, PepsiCo Foodservice; Andrew Shakman, LeanPath Inc.; Karen Horsley, Sysco Corp.; Maureen Leugers, Gordon Food Service; Jacqui Gustafson, Dinex International; Todd Griffith, Alto-Shaam Inc.; Scott Saklad, Computrition Inc.; Tom Hilton, The CBORD Group Inc.; Doris Davis, Tyson Foods Inc.; Teri Kopp, Hubert Co.; John Lawn, Food Management; Cindy Parker, Basic American Foods; Mark Lewandowski, General Mills Bakeries and Foodservice; Tom Wessling, Amerinet; and Maria Worley, Inman Foodservices Group LLC.
The appointed IAB members include: Chairman Marty Rothschild, Aladdin Temp-Rite; David Bermingham, U.S. Foodservice; Richard Hynes, Hobart; Barbara Kane, Ecolab Inc.; Marie Nelson, Hot Stuff Foods; Gina Palladino-Bever, PepsiCo Foodservice; Andrew Shakman, LeanPath Inc.; Karen Horsley, Sysco Corp.; Maureen Leugers, Gordon Food Service; Jacqui Gustafson, Dinex International; Todd Griffith, Alto-Shaam Inc.; Scott Saklad, Computrition Inc.; Tom Hilton, The CBORD Group Inc.; Doris Davis, Tyson Foods Inc.; Teri Kopp, Hubert Co.; John Lawn, Food Management; Cindy Parker, Basic American Foods; Mark Lewandowski, General Mills Bakeries and Foodservice; Tom Wessling, Amerinet; and Maria Worley, Inman Foodservices Group LLC.
American Culinary Federation (ACF) Trade Show
July 12 and 13
Orlando World Center Marriott
With more than 70,000 square feet of exhibitor booths and displays that showcase the latest in products, services and equipment, the 2009 ACF Trade Show is an outstanding forum to build new business relationships and maintain existing ones. Two days of professional networking opportunities are enhanced with the excitement of ACF's national championship culinary competitions and invaluable educational programs. Here's a sample of what’s in store:
Sunday, July 12, 1 to 5 p.m.
- ACF National Student Chef of the Year Competition
- ACF National Pastry Chef of the Year Competition
- One-Pot Cooking Competition
- ACF Career Expo
Monday, July 13, noon to 4:30 p.m.
- ACF National Student Team Competition
- Baron H. Galand Culinary Knowledge Bowl™ Competition
- U.S.A.’s National Chef of the Year™ Competition
Attend the Trade Show for free!
Visit www.acfchefs.org/Source/Events/TradeShow.cfm, and register before July 5. For more information on the ACF Trade Show, click the image below.
The site features a new downloadable promotions section, which allows operators to access rebates and offers on demand. The site also includes recipes, sustainability initiatives and a portfolio of FPI finfish and shellfish seafood products. FPI plans to update the Web site quarterly with new recipes and promotional material. For more information, visit www.fisheryproducts.com.
"We are proud to mark our 30th anniversary in this business," Timothy Strahan, president, said in a press release. "I think the key to our success has been our focus on working with a select number of innovative companies who share our business philosophy, our work ethic and our passion for building strong brands in the industry."
For more information on Strahan Advertising, visit www.strahanad.com.
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.
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.
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.
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.
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.
"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.