The greatest foodservice equipment and supplies show on earth only comes once every two years. And in February 2011, The NAFEM Show is back!- Meet with 500+ foodservice equipment and supplies manufacturers and get up close to their products.
- Learn about emerging trends through free educational sessions.
- Step away with new ideas to streamline and improve your operation's efficiency with innovative technology presented in the WHAT'S HOT! WHAT'S COOL!® new product gallery.
Cindy Pawlcyn, chef and creator of Mustards Grill in Napa Valley, Calif., was selected in partnership with Aramark to manage the culinary services of the Monterey Bay Aquarium. Pawlcyn (pictured, left), in collaboration with her partner Sean Knight and Aramark, will bring her farm-to-table philosophy to all aspects of the aquarium's food and beverage program, including its self-service café, full-service restaurant and private event catering.Pawlcyn and Knight own three Napa Valley restaurants, which also include Go Fish and Cindy's Backstreet Kitchen, both in St. Helena. Aramark, a national partner of the Seafood Watch program since 2008, will provide management support for the food operations at the aquarium.
For more information, visit www.montereybayaquarium.org.
Clear Springs Foods, the leading provider of Rainbow Trout, is introducing chefs to Swai, a new species of value-added fillets. Characterized by tender, all-white flesh and slightly sweet flavor, Swai has recently has been exploding in popularity due to its adaptability to a variety of flavor profiles, as well as its very affordable price. In fact, Swai was recently named as one of the top 10 fastest growing species of fish. Swai has the taste and texture profile that American consumers desire, and Clear Springs has made it easy to menu and serve by providing three value-added options including Citrus Sesame, Panko and Country Cornmeal. Chefs are using Swai for a variety of menu applications from fish tacos, entrées and sandwiches. Clear Springs value-added Swai is available in 4- and 6-ounce portions. For additional information, visit www.clearsprings.com.
The latest in food, foodservice equipment, supply trends and more will take center stage at the 2010 International Hotel, Motel + Restaurant Show (IHMRS) Nov. 13 to 16. Developed in conjunction with the M. Tucker Co., the return of the New York Marketplace will feature 25 exhibiting brands including Southbend, Cardinal International, Carlisle, Captive Aire Systems, Lakeside, Oneida, Manhattan Beer and Forbes Industries.The Marketplace bookstore, presented by Manhattan retailer Kitchen Arts & Letters, will feature chef Q&A's, food and beverage tastings, new product displays and seminars. This year's Marketplace also will feature equipment, serve ware, tabletop and furnishings displayed in four specialty designed application settings.
Seminars will address such topics as social networking, menu trends, New York City's new restaurant rating system, along with healthcare and school foodservice subjects, while chefs will share insights and fine-dining direction in one-on-one interviews.
The IHMRS will take place at New York City's Jacob K. Javits Convention Center. Following a full-day of conference and networking activities on Nov. 13, the IHMRS will feature three full days of exhibits from Nov. 14 to 16. The market presents more than 700 hospitality industry suppliers and attracts approximately 30,000 in total trade attendance. The IHMRS is sponsored by the American Hotel & Lodging Association, the Hotel Association of New York City, Inc., and the New York State Hospitality & Tourism Association; and is managed by GLM.
For additional information and registration, visit www.ihmrs.com.
Chef Walter Staib in the kitchen at Thomas Jefferson's Monticello home, Charlottesville, Va.In "A Taste of History," which is now airing its second season nationwide on PBS, chef Staib explores the lives of the nation's founders through the recipes they prepared and the dishes they served. For more information, visit www.atasteofhistory.org.
(l to r) Wild About Game Cook-Off winner chef Gabe Rucker of Le Pigeon and chef Eric Moore of Victory, Portland, who was Rucker's sous chef during the competitionThe nine competing chefs had two hours to prepare an original dish using game meat or birds. The second place winner was Naomi Pomeroy, chef of Beast in Portland, who prepared a pheasant and chanterelle pot pie with sherry cream and foie gras fennel and wild flower salad. Third place went to Chris Carriker, chef of the Gilt Club in Portland, who made roasted venison rack with huckleberry mazzafegati and hunter's pie.
The festival took place Sept. 18 at The Resort at the Mountain, Mt. Hood, Ore., and also included cooking demonstrations and a pig butchering seminar. For more information, visit www.nickyusa.com.
Butter Poached Quail with Foie Gras Gnocchi, Chanterelles, Leeks and Pickled Peaches1 lb. unsalted butter, softened
1 lb. foie gras, cubed
4 semi boneless quail
Salt, to taste
4 c. all-purpose flour, divided
1/4 t. nutmeg
1/2 t. cinnamon, divided
Rice oil, as needed for frying
1 1/2 c. water
6 whole eggs
1/2 c. leeks, sautéed
1/2 c. chanterelles, sautéed
Foie Gras Vinaigrette (recipe follows)
Pickled Peaches (recipe follows)
Fresh parsley leaves, whole
1/2 red onion, thinly sliced
1 lemon, to squeeze
Fleur de sel, for garnish
Method (1) In a bowl, combine softened butter and foie gras cubes. Mix until thoroughly blended. (2) Season quail with salt, and place in shallow baking dish. Melt 1 lb. foie gras butter, and pour over quail--it should almost cover them. Cover dish with foil, and bake at 350°F for 25 minutes. (3) In a shallow dish, combine 2 c. flour, nutmeg and 1/4 t. cinnamon. Remove quail from foie gras butter; reserve butter. Dredge quail in seasoned flour, and fry in rice oil at 350°F for 4 minutes until golden brown. (4) Bring water, 6 oz. foie gras butter and 1 T. salt to a boil. Add remaining 2 c. flour and 1/4 t. cinnamon; stir vigorously with a wooden spoon. Cook over medium heat for 2-3 minutes, until dough forms a ball. (5) Transfer to a standing mixer with a paddle attachment. Add eggs one at a time. (6) Transfer dough to a piping bag fitted with a medium tip. Pipe gnocchi in small batches into a pot of boiling water using a paring knife to cut dough as it comes out of bag. When gnocchi float, remove from water, transfer to an oiled cookie sheet and reserve. (7) Shortly before service, fry gnocchi in reserved quail butter at 350°F. Drain on paper towel-lined sheet tray. Toss gnocchi with leeks and chanterelles. Season with salt, and squeeze juice of 1/2 lemon over. Toss with 1 T. of Foie Gras Vinaigrette, and spoon gnocchi onto center of plate. Top with 1 quail each. (8) Toss Pickled Peaches, parsley and red onion in a bowl. Top quail with peach salad. Spoon reserved Foie Gras Vinaigrette around plate. Finish with fleur de sel.
Foie Gras Vinaigrette
4 oz. foie gras butter (from preceding recipe)
1 shallot, minced
1/2 c. aged balsamic
1/2 t. thyme, chopped
Salt, to taste
Method (1) Melt butter, and combine with remaining ingredients. (2) Season with salt, and set aside in a warm spot.
Pickled Peaches
1 peach, stone removed
1/2 c. Moscatel vinegar
1/4 c. brown sugar
2 T. salt
2 T. water
1 T. Wild Turkey bourbon
Method (1) Cut peach into matchstick shapes. (2) Combine all other ingredients, and bring to a boil. Cool, and pour over peaches. Leave peaches in pickling liquid for 40 minutes at room temperature. Hold until needed for service.
Wine pairing: Bonaccorsi Wine Co. Pinot Noir "Fiddlestix" 2007 (California)
Bortolini beat out five other pastry chefs and chocolatiers to be named U.S. National Chocolate Master 2010 following the two-day chocolate showpiece and chocolate dessert competition at the International Baking Industry Exposition, organized by Barry Callebaut. Bortolini will represent the United States at the 2011 World Chocolate Masters competition in Paris next fall.
Chef Sylvain Bortolini's winning chocolate showpiece, inspired by the ancient Aztec legend surrounding the origins of cocoa in South AmericaThe runners-up were: Frederic Loraschi, chocolatier and owner of Chocolat Frederic Loraschi, Hummelstown, Pa., won second place and a special award for "Best Tasting"; and Stephen Durfee, pastry chef-instructor at the Culinary Institute of America at Greystone, St. Helena, Calif., won third place.
The National Restaurant Association (NRA) hailed the recent passage of a bill in the U.S. House of Representatives that will provide the nation's restaurants and small businesses with tax relief and assistance in accessing capital. The Small Business Jobs Act is expected to be signed into law by President Obama. In support of the measure's passage through the House, NRA executive vice president of policy and government affairs Scott DeFife issued the following statement:"This bill will help restaurants and small businesses with tax relief and assistance in gaining access to capital that is critical to economic and financial recovery. Our industry, employing nearly 13 million Americans at 945,000 restaurants locations nationwide, is composed] mainly of small, independent businesses.For more information, visit ww.restaurant.org/advocacy.
"Households are still holding back on spending, and as a result many restaurant operators are continuing to struggle. The provisions in this bill to expand access to capital will help restaurant operators make necessary investments, hire and retain workers, and, in certain cases, keep their doors open. The modernization of popular Small Business Administration loan programs, the inclusion of refinance options and extension of expiring loan guarantees and borrower fee reductions will go a long way to help small businesses in this difficult credit climate.
"The expensing provisions will encourage restaurants to undertake capital expenditures, and these will have a multiplier effect, spurring economic activity and job growth in communities throughout the country."