A handful of restaurants in Houston and one in San Antonio are banding together to encourage patrons to honor veterans and active-duty military personnel with a complimentary lunch on Veterans Day. On Friday, November 11, anyone can offer a heartfelt "thank you" to the men and women who guard America’s freedom by taking a soldier to lunch at one of the participating restaurants, and the restaurant will buy the entrée of equal or lesser value than that of the soldier. (Military guests must provide a government issued military photo ID.)  

2011 participating restaurants in Houston include Arcodoro, Drew's Pastry Place, Fernando's Steakhouse, Fratelli's, Authentic Italian Cuisine, Giacomo's cibo e vino, Las Ventanas, Pradaria, Todai and Zelko's Bistro and Zocca at the Westin Riverwalk in San Antonio.  


One of the many notes received last year was from Chris M. in Houston. He wrote:  

Dear Thank a Soldier:

I took my girlfriend out to dinner for Veterans Day to Fernando's in Sugar Land. I recently returned home from a tour in Iraq, and we are still getting reintegrated with each other. I put on my dress uniform and she wore a beautiful dress. We normally would not have the opportunity to dine at such a nice place. It was so great! Thank you so much for taking care of our dinner. It was such a memorable night. The manager/owner of Fernando's was amazing. He personally took care of everything and went above and beyond what would ever be expected. We plan on going back to Fernando's for our next special occasion. Again, thank you for making this veteran's night. We appreciate everything you have done for us.


Respectfully,

Chris M.


Thank a Soldier, Buy ’em Lunch is a community organization that is sponsored by 002 magazine, Ace Mart Restaurant Supply, Encore Loyalty, Houston Entrée, Tinsley PR and The Epicurean Publicist.
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Americans ate 20% more tilapia in 2010 than they did in 2009, propelling it from the No. 5 spot to the No. 4 spot with the single largest gain in consumption on the National Fisheries Institute’s (NFI) latest Top Ten Seafood List.

Other impressive gains saw pangasius jump 14% to claim the No. 8 slot, up one from last year. And while cod remained at No. 7, it gained 11% over 2009.


The Top 10 White Fish Consumed in 2010 (pounds per capita)
1. Shrimp, 4.0
2. Canned Tuna, 2.7
3. Salmon, 1.999
4. Tilapia, 1.450
5. Alaska Pollock, 1.192
6. Catfish, 0.800
7. Crab, 0.573
8. Cod, 0.463
9. Pangasius, 0.405
10. Clams, 0.341

“If you look at the numbers from 2008, 2009 and now 2010, keeping in mind population growth, we’re hopeful that we’re beginning to see seafood consumption steadying, a trend that makes it poised for gains,” says NFI president John Connelly.


This year’s list contains some anomalies, including a National Marine Fisheries Services (NMFS) recalculation of 2009’s total pounds per capita that changed to 16 lbs from 15.8 lbs. There was also a slight reduction in clam consumption on the 2009 list.


The 2010 Alaska Pollock numbers appear to show a drop of 18% when compared to the 2009 list, but about half of that decline is actually due to a new export category that identified previously uncounted exports. The balance was due to a reduction in imports and a sharp increase in surimi exports. Also, pollock-fillet exports increased, reflecting the continued strong demand for pollock fillets in Europe, as it remains the most popular seafood item in Germany.
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Welcome to Chef Magazine's September Digital Edition. Chef's September Cover
 
 

The Chef digital magazine includes all the same great content as the print edition, but also offers online exclusives and enhanced capabilities that allow you to:

• View it on the iPad
• Easily share articles via e-mail    
• Click on hyperlinks in both articles and advertisements to obtain further resources
  
• Zoom in and out of articles and advertisements
• Instantly search by keyword for the content in the current issue or the archives
• Print articles and/or download for offline viewing


The best part is the Chef digital edition requires no special downloads or applications to view the magazine online in its entirety.
 

 
Click HERE to begin reading now!

We hope you enjoy this issue.
Feel free to contact us with your thoughts and feedback at chef@talcott.com.

Sincerely,
The Chef Team
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SPONSORED POST

Small changes can yield big rewards when it comes to kitchen supplies. Every purchasing decision provides an opportunity to maximize budget and improve the restaurant as a whole.

One purchasing adjustment, which can go a long way, is to consider moving away from latex single-use gloves and try a less expensive, more sustainable option like nitrile.

FoodHandler has introduced a new product called JobSelect® Comfort™ Nitrile gloves that provides the durability and predictable cost of nitrile without sacrificing comfort, dexterity and touch sensitivity.

The cost of natural rubber latex has increased 190 percent over the past 24 months, driving up the price of disposable latex gloves. Experts expect this trend to continue – increasing by another 40 percent or more.

In addition, they’ve rolled out a more efficient packaging system called Advantage Pack. The 4/250 pack size requires less storage space than the typical 10/100 configuration. Advantage Pack also reduces waste by 40 percent, helping restaurants achieve important sustainability goals:
  • 64 percent less corrugate 
  • 59 percent smaller case cube
  • 40 percent less solid waste overall

If you’d like to see for yourself how JobSelect Comfort Nitrile Gloves compare to your current choice of single-use gloves, visit www.ThinSense.com for a free sample. 


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Sponsored Post

When it comes to working in gloves, many chefs find themselves struggling to maintain quality and precision, while complying with strict food safety guidelines.

New JobSelect® Comfort™ Nitrile gloves from FoodHandler® utilize a lighter, thinner nitrile that is actually twice as strong as standard nitrile – but with softness and pliability comparable to latex. The gloves feature ThinSense™ Technology that yields:

  • Enhanced touch sensitivity
  • Increased elongation
  • Outstanding durability
  • Greater dexterity
  • A more comfortable fit


 
Comfort Nitrile also sets new standards for performance by dramatically reducing the joint fatigue commonly experienced when wearing latex gloves.


If you’d like to see for yourself how JobSelect Comfort Nitrile Gloves compare to your current brand of single-use gloves, visit
www.ThinSense.com for a free sample.
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Sponsored Post

In recent years, demand has risen for an alternative to latex gloves. Besides the steadily rising cost of latex, another pressing problem facing the foodservice industry is the issue of latex allergies.

Natural rubber latex is a protein that can cause an allergic reaction in some individuals when they are exposed to the airborne proteins through skin contact or inhalation. The problems can be so severe, in fact, that many states have passed laws banning or recommending against the use of latex.

FoodHandler now offers a viable solution with the introduction of JobSelect® Comfort™ Nitrile gloves. Comfort Nitrile gloves utilize a lighter, thinner nitrile that is twice as strong as standard nitrile – but with softness and pliability comparable to latex. In addition to providing a safe alternative to latex, the gloves also offer:
  • Enhanced touch sensitivity
  • Increased elongation
  • Outstanding durability
  • Greater dexterity 
  • More comfortable fit

The Asthma and Allergy Foundation of America estimates that one in every 1,000 people develops a latex allergy. Although rare, the condition has a higher rate of occurrence among health care workers and others who regularly wear latex gloves (from 5 to 15 percent).

Unfortunately, eliminating the problem is not as simple as keeping the gloves off the hands of chefs with allergies. Another major concern is the possibility that a customer with a latex allergy might have a reaction to food prepared by latex-clad hands.


If you’d like to see for yourself how JobSelect Comfort Nitrile Gloves compare to your current brand of single-use gloves, visit www.ThinSense.com for a free sample.
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The National Pasta Association (NPA) has appointed chef, author and television host Candice Kumai as a consultant and spokesperson to its Pasta Fits campaign. Kumai, author of “Pretty Delicious,” co-host of Lifetime Television’s hit series, “Cook Yourself Thin,” chef contributor on the Cooking Channel’s “Unique Eats,” and Bravo’s “Top Chef” alumni, will support the NPA’s program conveying the message that pasta fits into a healthy lifestyle, a balanced diet, a weight loss program, a budget and a busy day.

Candice Kumai (photo credit: Matt Beard)
The Pasta Fits campaign helps consumers to understand the role of carbohydrates, specifically pasta, in a healthy diet and in weight loss. A highlight of the promotion is the celebration of National Pasta Month in October. National Pasta Month observances will include the promotion of appetizing new pasta recipes, healthy diet tips and media appearances.

Visit www.ilovepasta.org or www.facebook.com/PastaFits.

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The National Restaurant Association Educational Foundation is encouraging restaurant industry professionals to help identify and nominate outstanding candidates for its 2012 awards: the College of Diplomats, the Michael E. Hurst Lifetime Achievement in Education Award, and the Thad and Alice Eure Ambassador of Hospitality Award.

The National Restaurant Association Educational Foundation (NRAEF) awards nomination deadline is August 31, 2011 and nomination forms can be found at
www.nraef.org/awards. Submissions can be made online, mailed or faxed to (312) 566-9733.

“We are looking to all leaders in the hospitality business to nominate their shining stars – the valued individuals who go the extra mile both personally and professionally to serve and bring public focus to restaurants and foodservice through their works,” said Lynette McKee, executive director of the NRAEF. “This is a tremendous opportunity not only for companies to recognize their own leaders and industry partners, but also to bolster relationships between operators and suppliers and their clients.”


Lynette McKee, NRAEF executive director
The NRAEF Awards program dates back more than 25 years and serves to recognize the top philanthropists, community leaders, and educators in the restaurant and foodservice industry. For these prestigious awards, the NRAEF is seeking candidates who embody the NRAEF mission of strengthening and growing the industry through education, community engagement and promotion of career opportunities.  

Candidates for each award must demonstrate an outstanding commitment to education and excellence within the restaurant and foodservice industry. Specific requirements for each award include:

  • College of Diplomats - Established in 1974, the College of Diplomats is a select group of industry professionals who exemplify the philanthropic spirit of the industry in support of the NRAEF’s mission. Up to three individuals can be inducted into the College of Diplomats each year and each member must be a role model for businesses in his/her community. Past Diplomats include: Alice Elliot, Jackie Trujillo, Norman Brinker, James Maynard, and Emeril Lagasse  
  • Michael E. Hurst Lifetime Achievement in Education Award - To honor the devotion to educating and enhancing the lives of young people that characterized Michael E. Hurst – a respected and successful restaurant operator and firm advocate of industry education – the NRAEF awards the Michael E. Hurst Lifetime Achievement in Education Award to an outstanding educator who has made an indelible contribution to restaurant and foodservice education. The award is presented to an eligible current or retired post-secondary and/or graduate professor or administrator who has dedicated his/her career to academic instruction in the field of hospitality, culinary or foodservice management. Past Michael E. Hurst Lifetime Achievement in Education recipients include: Ferdinand Metz, CMC, Ray Kavanaugh, Ed.D, and Morris J.W. Gaebe  
  • Thad and Alice Eure Ambassador of Hospitality Award - The NRAEF’s highest distinction, the Thad and Alice Eure Ambassador of Hospitality Award is presented annually to an individual who has shown extraordinary achievement and exemplary leadership in bringing public focus to the hospitality industry through philanthropy and community service. The award is named for Thad and Alice Eure who, as philanthropists and restaurateurs, generously gave of their time and resources to the industry. Past Thad and Alice Eure Ambassador of Hospitality Award recipients include: Ralph Brennan, Bill Marriott, S. Truett Cathy, and Joe Lee
The 2012 awards will be presented to recipients during NRAEF events taking place during the 2012 National Restaurant Association Restaurant, Hotel-Motel Show.
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The new Meatless Monday Restaurant Kit can now be downloaded for free at http://www.meatlessmonday.com/spread-the-movement/ as a practical reference for restaurants who want to add Meatless Monday as an option on their menus. The kit talks about the benefits to the restaurant of offering Meatless Monday as an option and offers talking points, information and helpful hints about this growing movement.


Visit www.meatlessmonday.com.
 
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