Lamb Weston partners with restaurants in Washington for free fries giveaway

By

In a first-ever promotion of its kind, ConAgra Foods' Lamb Weston and participating restaurants in the Tri-Cities, Wash., area gave away more than 25,000 servings of french fries to local residents on July 24 during Free Fries Fryday. The promotion kicked off the community's annual Tri-City Water Follies and Lamb Weston Columbia Cup Hydroplane Race weekend.

Working with 35 local independent and chain restaurant locations, the company provided its quality french fry products to the eateries to serve for free throughout the day. From local hamburger favorites to national chain fast-food restaurants to sports bars and hotel restaurants, thousands of residents walked in or drove through and enjoyed a total of 25,200 free servings of fries.

In addition to satisfying thousands of Tri-Cities residents with terrific french fries, Free Fries Fryday boosted local restaurant business and helped to tie the local restaurant community to the Water Follies event.

"Lamb Weston has been an official sponsor of the Water Follies Columbia Cup for three years now, and this year we really wanted to reach out to the community in a new and bigger way," Jeff DeLapp, president of Lamb Weston, said in a press release. "We have more than 4,000 employees who live and work here in the Columbia Basin and many of the products we make in our facilities here are enjoyed by restaurant patrons throughout the Tri-Cities area, as well as restaurants and foodservice operations around the world. We know that people love fries, but we really didn’t know what to expect, so we're very pleased this was such a big success for our customers and our community," he added.

"No question about it, we did see an increase in traffic in all three of our stores. We sold more of everything…we saw a 20 percent bump in business, particularly at the lunch hour," Mike Scott, owner of Bruchi's Cheesesteaks and Subs, said in a press release.

For a complete list of participating restaurants and more information on Free Fries Fryday, visit www.freefriesfryday.com.
0 comments
Labels:

WFF names new president

By

The Women's Foodservice Forum has selected Alice Murray (pictured below) to be the group's new president. Murray, who joins WFF on Aug. 1, most recently led the development of several large, upscale hotels, and she has served as president and CEO of Downtown Dallas Inc., a nonprofit organization dedicated to restructuring urban parts of Dallas.


"Alice is an accomplished leader who has been involved in national organizations and will bring a fresh perspective to the Women's Foodservice Forum," said Mary O'Broin, chair of WFF, in a statement. "Her long-term interest in combining leadership and career opportunities for women and her unique ability to think strategically but act as a builder is just what the WFF needs."

For more information, visit www.womensfoodserviceforum.com.
0 comments
Labels: ,

NFI: Seafood consumption dips, but favorites don't change

By

According to the National Fisheries Institute's Top Ten list, Americans continue to include shrimp and canned tuna in their diet more than any other seafood, though overall seafood consumption dipped for the third year in a row in 2008.

The amount of shrimp eaten in the United States remained steady last year, while canned tuna consumption increased slightly. Consumption of salmon, which held the third place spot, and Alaskan pollock, which was fourth, both dropped slightly. In the fifth spot, tilapia consumption rose slightly, as it has since it first appeared on the list in 2002. The remaining seafood on the list were: catfish (6), crab (7), cod (8), flatfish (9) and clams (10).

The Top Ten List is compiled for the National Fisheries Institute by H.M. Johnson & Associates, publishers of an annual report on the U.S. seafood industry. Data for this list came from the National Marine Fisheries Service. For more information, visit www.aboutseafood.com.
0 comments
Labels: , ,

Not your average cup of joe

By

by Maggie Shea, Chef Magazine

For today's increasingly informed coffee-guzzling consumer, a watered-down cup of instant coffee just won't do. Whether stopping in at a café, having quick-casual breakfast or ordering a hot after-dinner beverage at a fine-dining restaurant, customers want their coffee freshly brewed--and it wouldn't hurt if it was fair trade and organic, as well.

To keep foodservice operators and aspiring baristas abreast of all things coffee, the Culinary Institute of America now offers a free online learning module at www.ciaprochef.com that tracks coffee from bean to mug. The e-learning module explores how coffee beans are produced, guidelines on being a barista, responsible coffee-growing practices, how to brew coffee beans properly and how to evaluate a cup of coffee. The program also examines coffee's compatibility with a range of cuisines and includes recipes and videos created by CIA chefs to provide techniques for cooking with coffee.

And for those looking to brew up new coffee offerings in their establishment, Chef Magazine has compiled a list of some of the latest coffee products, from fair trade and customizable to shelf-stable.

As the demand grows for socially and environmentally responsible coffees, Seattle's Best Coffee has responded by creating an entire line of Fair Trade-certified and certified-organic premium smooth-roasted coffees. The offerings include Fair Trade Certified Vanilla Bean, Fair Trade Certified Organic House Blend, Fair Trade Certified Organic Decaf Twilight and Organic Sumatra. For more information, visit www.seattlesbest.com/services/foodservice.

Specialty coffee roaster The Roasterie Inc. recently launched MyBlendCoffee.com, a Web site that allows users to create their own blend of coffee from their computer. After users answer a series of taste preference questions, MyBlend matches their preferences against thousands of coffee and roast combinations to identify the right blend. The site also lets users customize a a label with their own words and photos. For more information, visit www.theroasterie.com.

From Kraft Foodservice, The Maxwell House Coffee Co. has launched Classic Select Roast, a shelf-stable liquid coffee concentrate for operators with freezer and refrigeration constraints. The aseptic bag-in-box product, a blend of 100 percent coffee beans, has a 12-month unrefrigerated shelf life. It is available in both caffeinated and decaffeinated varieties. For more information, visit www.kraftfoodservice.com.


Few foods go better with freshly brewed coffee than a crisp biscotti. Tempt coffee drinkers with this recipe for chocolate biscotti drizzled with a sweet orange glaze.

Chocolate Biscotti with Orange Glaze
ConAgra Mills

Yield: 24 servings

Pam Original No-Stick Cooking Spray, as needed
2 3/4 c. Healthy Choice All-Purpose Flour with Ultragrain T-1
1 T. baking powder
3/4 c. Egg Beaters Original
1 c. granulated sugar
1/3 c. Parkay Original stick, softened
1 1/2 t. almond extract
2 T. unsweetened cocoa powder
1/4 c. sliced almonds
1 c. confectioners' sugar
2 T. orange juice
1 t. grated orange peel

Method (1) Preheat oven to 350°F. Spray baking sheets with cooking spray. Mix flour and baking powder; set aside. (2) Beat Egg Beaters, sugar, Parkay and almond extract with electric mixer at medium speed for 1 minute. Blend in flour mixture (batter will be stiff). Set aside 1 1/3 cups batter. Stir cocoa into remaining batter. Using wooden spoon, work almonds into chocolate dough. (3) Roll chocolate batter into 2 12-inch by 1-inch logs on baking sheets. Carefully spread reserved white batter evenly over top and sides of each chocolate log, forming two 13" by 2" logs. (4) Bake 20 minutes, or until golden brown and almost firm to the touch. Remove from oven, place baking sheet on cooling rack, and let cool about 5 minutes. Reduce oven to 300°F. Using a serrated knife, cut each loaf into 12 biscotti. Place biscotti cut-side down on same baking sheet; bake 10 minutes. Turn biscotti over once; continue baking additional 10 minutes, or until slices are crisp and dry. Remove from oven; let cool completely on wire rack. (5) Stir together confectioners' sugar, orange juice and orange peel. Drizzle over each biscotti.
0 comments
Labels: ,

Shelf determination

By

by James J. Hodl, Chef Magazine

This is an Equipment Solutions online exclusive article on display and merchandising equipment for the July 2009 issue of Chef Magazine.

One item every foodservice operation has plenty of is shelving, essentially because they keep assorted foods and other items where they are best located and easy to grab when most needed. In the front of restaurants--as well as in cafeterias, convenience stores and mall kiosks--shelving serves to display foods in all their mouth-watering appeal to passing potential purchasers.

To help foodservice businesses most efficiently organize foods (and add a little panache in the front sales/dining area), manufacturers have been upgrading their products in these categories to provide added value.

Among display/merchandising units, becoming "greener" is a major trend. A more environmentally conscious way to merchandise food to the grab-and-go market was unveiled by Eaton, Ohio-based Henny Penny Corp. during this year's NRA Show. Express Profit Center Merchandisers (pictured, right) employ air curtain technology that not only makes its easier for customers to snatch the displayed food product by eliminating barriers like doors and flaps, but also secures the internal environment by keeping heat and humidity around the food longer. This extends holding times up to four hours and also reduces food waste, according to Henny Penny. Another energy saver in these merchandisers is LED lighting, which uses only 15 percent of the electricity of a fluorescent bulb by lasts 10 times as long. Also in 3- and 4-foot-wide models, these heated merchandisers come with adjustable thermostats, adjustable shelving and optional basket sales accessories.

Energy-saving xenon lamps now illuminate the displayed foods in Glo-Ray GRCMW Heated Display Warmers (pictured, left) marketed by Milwaukee-based Hatco Corp. While using 70 percent less electricity than fluorescent lights, the xenon lamps work with mirrored glass back panels to make food items stand out, thus soliciting more impulse sales, according to the company. Other features include a thermostatically controlled heated base that maintains safe serving temperatures and separate humidification controls that keep foods at optimum moistness to retain "just-prepared" freshness for hours afterward.

Another trend is to provide more control over how cooked food items are stored in their display cases, to the exclusion that one uniform temperature serves all items. Each of the five shelves has its own thermostat in the HSM-48/5S Heated Shelf Merchandiser (pictured right) introduced last year by Alto-Shaam Inc., Menomonee Falls, Wis. This independent control enables the correct keep-warm heat for the particular grab-and-go menu item to be applied uniformly to the bottom of the shelf on which it sits, according to Alto-Shaam. As a result, these foods stay moister and tastier. Other features include low-wattage fluorescent lighting that illuminates the food while saving on energy bills, and front-mounted heat guards that protect customers when they reach for their meals. Glass side panels give food greater visibility.

An ideal holding environment for specific foods can be created inside the Hot Deli Merchandiser (picture, left) marketed by Fri-Jado Inc., Carol Stream, Ill. This is accomplished by upper radiant heaters that can be independently adjusted to control both the heat and humidity over each food, according to the company. Humidification can be set at four different levels, including "dry." Air circulation created by this system prevents condensation on windows that would block view of the food. Large front windows, mirrored glass interiors and halogen lighting make everything inside this merchandiser visible, thus further encouraging impulse sales among passers-by.

Marketed in 3, 4, 5 and 7 well sizes, the merchandiser also helps maximize employee productivity. Food trays are ergonomically placed for easy filling of orders, the front glass lifts up for easy cleaning, and the unit has a no-square-corners interior meaning no stray food can become trapped.

Heated display cases designed to create impulse sales of pizza--either whole or by the slice--continue to grow in available models. Hatco has added its Flav-R-Saver system, which creates humidified heated air that envelops foods to keep them at serving temperature longer, to its Model FDWD-1 Pizza Display Cabinet. Humidity is created in this cabinet by a top-mounted mechanism that mixes with heated air and directed downward on the food. The system better preserves flavors and moist texture than systems that merely blow hot air across foods.

A motorized rotating rack puts up to four pizzas in an appetizing display. Assorted shelf, rack and tree inserts enable the cabinet to be used to promote grab-and-go sales of other food, from hot sandwiches to pretzels.

Already-baked pizzas can be put on display by the Roundup Pizza Display Case (pictured, left) marketed by A.J. Antunes & Co., Carol Stream, Ill. But the Roundup Pizza Station goes one better by baking refrigerated or frozen pizzas in a self-contained oven below the merchandising display case. The oven, which has a maximum temperature setting of 375°F, has an adjustable baking rack and crumb tray. The display case has a rotating display rack that adds eye appeal.

Both units have thermostatic controls that enable raising the display cabinet temperature to make the pizza hotter as required. The Pizza Station oven, which also cooks cheese sticks and pieces of chicken, can be used at convenience stores and nontraditional food locations like bars, bowling alleys and recreational facilities.

Nemco Food Equipment, Hicksville, Ohio, has expanded its line of heated merchandisers to include the model 6480-S (pictured, right) has dual slanted shelves with dividers to give potential grab-and-go customers a better passing look at what it contains. Designed to hold up to 24 sandwiches per shelf, this merchandiser also can be used to display whole pizzas, hot snacks and baked goods. The unit is equipped with two toggle switches so each of the shelves can be operated independently, maintaining set temperatures of 165°F or more for 30-plus minutes. Each shelf has an aluminum dissipating plate that evenly distributes heat to foods.
0 comments
Labels:

Whole Grains Council kicks off Third Annual Whole Grains Challenge

By

Oldways and The Whole Grains Council are issuing a call for dining and foodservice outlets to enter the Third Annual Whole Grains Challenge. In the challenge, schools, hospitals, workplace cafeterias and restaurants compete to deliver the most creative and pervasive promotions of whole grain foods during the month of October. To be eligible, each foodservice operation must offer at least one whole grain choice daily during that month.

A total of ten winners will be selected, one from each of the Challenge's 10 categories: Quick Serve Restaurant, Family/Casual Restaurant, Fine Dining, Lodging/Catering, K-12 public schools, K-12 private schools, College/University, Workplace, Healthcare and Other (the best category for in-store delis).

Last year's winners included Papa John's, The Children's Hospital of Philadelphia, Fair Hill Inn and Compass Corporate Catering.

Winners receive an attractive framed medal commemorating their success, nationwide publicity and valuable whole grain prizes so they can serve even more whole grains to their customers. Details and examples of last year's winning entries are available now at www.wholegrainscouncil.org, where an entry form for the 2009 challenge will also be available starting Sept. 1. The deadline for this year's entries is Nov. 6, and winners will be announced on Nov. 15.
0 comments
Labels: , ,

Rusty Staub Foundation raises $200K at charity event

By

The Rusty Staub Foundation recently hosted a chef's charity event at the Alpine Country Club in Demarest, N.J., where celebrity chef Emeril Lagasse was the honored guest chef. The benefit raised more than $200,000 on behalf of the Rusty Staub Foundation to fund educational scholarships, grants and donations for charitable and educational purposes.

Participating foodservice operations included Perona Farms in Andover, N.J., New York City restaurants Rao's, Daniel, David Burke, Blue Smoke and Westchester, N.Y.-based Restaurant 24.

(from l to r): celebrity chef Emeril Lagasse, Rusty Staub Foundation founder and Major League Baseball Hall of Famer Daniel "Rusty" Staub and Mark Avondoglio, vice president and general manager of Perona Farms
1 comments
Labels: , ,

Corbett becomes a member of The Honorable Order of the Golden Toque

By

The Honorable Order of the Golden Toque recently inducted chef Dean Corbett, owner and chef of Corbett's, An American Place, Equus Restaurant and Jack's Lounge in Louisville, Ky., as a member at its 47th annual meeting. The Honorable Order is the highest recognition a chef can receive in the United States. Faculty members of Sullivan University were on hand to congratulate chef Corbett. Sullivan University's National Center for Hospitality Studies director Tom Hickey, who is also the Grand Commander of the Order, was also present.

(l to r) Chef Tom Hickey, Sullivan University National Center for Hospitality Studies director and Grand Commander of The Honorable Order of the Golder Toque; Al Sullivan, Sullivan University chancellor; chef Dean Corbett, owner and chef of Corbett's, An American Place, Equus Restaurant and Jack's Lounge; chef David Dodd, associate director of National Center for Hospitality Studies; chef Derek Spendlove, Sullivan University baking and pastry arts department chair

Corbett was one of six chefs to be inducted last month in Frankenmuth, Mich. The ceremony took place at Zehnder's Restaurant, the largest family-owned restaurant in the country serving more than a million covers each year. The Honorable Order of the Golden Toque has a membership restriction of only 100 lifetime active members. Chefs may not apply for membership; they must be nominated by at least three active members. They are then put through a screening process which is held by the Acceptance Committee, which includes past Grand Commanders, Grand Commander and the Board of Directors. Final membership must be decided by all members at the annual meeting.

Originally founded in France by chef Pierre Berard, the Golden Toque was brought to the United States in 1961. It was established to recognize skillful chefs who have at least 20 years executive chef experience, have achieved professional accomplishments, have an interest in professional progress and are devoted to the culinary profession and arts.
0 comments
Labels: ,

Gourmet burger showdown to take place at Summit Wine & Food Festival

By

The First Feedbag Burger Summit will take place on Sunday, July 26 during this year's Summit Wine & Food Festival at the Grand Summit Hotel in Summit, N.J.

The gourmet burger showdown, hosted by food writer Josh Ozersky, will feature 20 of the best chefs in the country. The competition will be divided into haute burger, slider, classic and specialty categories and will be judged by blind taste tests from top chefs and food writers.

Some participating restaurants include: Perry St. restaurant, Minetta Tavern, Txikito, Craftsteak, Joe's Bestburger, Kobe Club, Le Bernadin, Steak & Shake, Water Taxi Beach, Park Avenue Spring, Fatty Crab, Alma de Cuba, and Wildwood Barbeque.

For more information visit, www.summitwineandfood.com.
0 comments
Labels: , ,