Redesigned RATIONAL CombiFry® accessory offers healthy alternative for frying chicken

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SPONSORED POST

In recent years, any talk of fried chicken was almost always accompanied by a summary of the health risks. In 2010, however, popular food Web site Epicurious said fried chicken is primed for a renaissance, citing the dish as one of the top food trends for 2010. So what's a health-conscious operator to do? Go ahead and serve up some fried chicken prepared in the RATIONAL SelfCooking Center®.

Fried foods cooked in the SelfCooking Center have all the taste of oil-fried foods, but up to 80 percent less fat than deep fried foods. Instead of using expensive, fattening oil, the unit cooks fried foods with its patented airflow technology that circulates through the specially designed CombiFry baskets.

The CombiFry has been recently redesigned with a wave formation across the entire base of the basket, as opposed to the large curvature on the base of the previous generation CombiFry. The new wave formation ensures that the foods lay unevenly to prevent sticking. Each redesigned CombiFry wire basket can hold up to 2 1/2 pounds of fries and 20 to 26 baskets can fit into the SelfCooking Center 202 unit.

In addition to having a lower fat content, fried chicken and other fried foods prepared in the SelfCooking Center have 36 percent fewer calories than their oil-fried counterparts. Consumers enjoy reduced amounts of fat and calories with CombiFry foods, while operators save on the costs associated with purchasing, storing and disposing of oil. Oil-free fried foods increase efficiency as well. In the SelfCooking Center, operators can cook up to 200 servings of fries or chicken tenders in as little as 15 minutes.

RATIONAL provides a hands-on experience with the SelfCooking Center and the CombiFry accessory through its TeamCooking Live events. Register for TeamCooking Live at www.rationalusa.com. The events, which take place on a range of dates at over 100 venues nationwide, are guided by one of the company's culinary consultants.
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Myrtle Beach restaurant partners with S.C.'s Sustainable Seafood Initiative

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WaterScapes, the casual fine-dining restaurant at Marina Inn at Grande Dunes, Myrtle Beach, S.C., has been named a Platinum Partner in South Carolina's Sustainable Seafood Initiative, launched by the South Carolina Aquarium. It is the first restaurant in Myrtle Beach to receive this recognition from the program, which encourages restaurants statewide to make local, environmentally friendly seafood selections for their menus.

The dining room at WaterScapes

The Sustainable Seafood Initiative ranked WaterScapes the highest possible score because it found that the restaurant's menu went above and beyond the program's basic requirements. The fish served at WaterScapes are hand-selected off the fishing boats in Murrells Inlet and featured nightly with local selections like hog snapper, rock hinds, triggerfish, black bass and amberjack.

For more information about WaterScapes, visit its website.
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The Hotel Hershey wins Ivy Award

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Restaurants & Institutions magazine recently named The Hotel Hershey a winner of the Ivy Award, which honors the best restaurants and foodservice operations in the industry.

Each year, past Ivy Award winners nominate commercial and noncommercial foodservice organizations for this award. Winners are selected by votes from the magazine's 140,000 trade professional readers. In April, Reed Business Information-US announced R&I would close, though The Hotel Hershey will still be named a member of R&I's Ivy Society.

Other 2010 winners include Ball State University, Muncie, Ind.; Craft and Le Bernardin restaurants, New York; The Slanted Door, San Francisco; and Royal Caribbean Cruises.

For additional information about The Hotel Hershey, visit www.thehotelhershey.com.
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California restaurants going cage-free

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California Gov. Arnold Schwarzenegger recently signed landmark legislation requiring that shelled whole eggs sold in California come from cage-free hens as of Jan. 1, 2015. This effectively means that whole eggs served in every restaurant across the state will be cage-free by 2015. The bill, A.B. 1437, backed by the Humane Society of the United States (HSUS), follows on the heels of the landslide passage of Proposition 2, the Prevention of Farm Animal Cruelty Act in California.

"By signing this bill, Governor Schwarzenegger has taken an important step in protecting animal welfare in a way that will also improve food safety for consumers across California," said Wayne Pacelle, president and CEO of the HSUS, in a statement. "Californians have made it clear that they don't want unsafe eggs from hens crammed into cages, and we applaud the legislature and governor for heeding this call."
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July 2010 Chef digital edition is now available

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The digital edition of the July 2010 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 on breakfast recipes and special event hors d'oeuvres. To access the issue, click the icon below. 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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"The Gulf Coast oil spill is and will continue to have a tremendous impact on the seafood and tourism industries in the Gulf states. This disaster will have a domino effect on seafood concept restaurants throughout the United States. The decrease in tourism, the rise in prices for Gulf products like oysters, fish and shrimp, and the fact that many locals are dependent on the Gulf for their livelihoods are all factors affected by this crisis."
--Edmund Woo, consultant and chef/owner, Saskatoon, Greenville, S.C., "Industry Voices," July 2010, Chef Magazine

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The Last Word

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"Whenever we turn on the TV, we are bombarded with the messages about change. It seems almost everyone thinks it's time for a change or is realizing that, like it or not, things are changing rapidly all around us. And we can either adapt and move on or smile and say things are just fine the way they are."
--Irena Chalmers, "Cafeteria renaissance," "The Last Word," July 2010, Chef Magazine

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Chefs to gather for 10th annual Wild About Game cook-off

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The Pacific Northwest's best game chefs will showcase their talents in the 10th annual Wild About Game cook-off on Sept. 19 at Resort at the Mountains, Welches, Ore. The Nicky USA sponsored event also will bring together food enthusiasts, chefs, ranchers and artisan food producers featuring everything from Oregon olive oil and cheese to foie gras and grass-fed beef.

The 2010 chef competitors are:
Judges for 2010 include: Philippe Boulot of Portland's Heathman Restaurant and Bar, Vitaly Paley of Paley's Place in Portland and Jonathon Sundstrom of Lark in Seattle. For more information about Wild About Game 2010, visit www.nickyusa.com/events.
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