• Operation BBQ Relief at American Royal BBQ Contest in October
• MASTER-BILT'S New Super Controller Yields Energy Savings
• Top NJ Restaurateur Sophia Karakasidou Scheduled for Tri-State Food Expo 
• Slow Food Movement Celebrated with Taste of Chicago
• Over 40 Companies Now RFM Certified
• Kendall College Receives Reaffirmation of Accreditation 

Pacific Live LLC 
Intersea Fisheries West, Inc. 
Rocky Pass Seafoods, LLC 
North Beach Sales Pacific Ocean Foods, Inc. 
Nomura Trading Co., Inc. 
Quality Seafood Services LLC 
North Star Cold Storage Alaska Glacier Seafoods 
Trident Seafoods Corporation

Chef's Stirrings eNewsletter, August 19, 2013

Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.

Chef Magazine is also available digitally. If you would like to view the 2013 July/August digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.

In this issue of Chef's Stirrings:

• Urban Expositions Acquires Restaurant, Food Services Events From Reed Exhibitions
• Hamburger Chef Jamie Oliver Proves McDonald's Burgers "Unfit for Human Consumption"
• Sun Orchard Juicery Acquires 4U2U Brands 
• Chef Vernon Morales Wins "Best in Show" at San Francisco American Lamb Jam
• Villeroy & Boch Hotel & Restaurant Division Unveils Affinity
• JJC's Culinary Arts Program WINS BIG!

Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine

Urban Expositions Acquires Restaurant, Food Services Events From Reed Exhibitions
Urban Expositions has acquired the US restaurant and lodging portfolio from Reed Exhibitions, which includes the Florida Restaurant & Lodging Show, Western Foodservice & Hospitality Expo and Expo Comida Latina. As part of the acquisition, Urban has also purchased the International Restaurant & Foodservice Show from the New York State Restaurant Association. This event was managed and produced by Reed Exhibitions.

Representing the next step in Urban Expositions' plans to expand its retail/restaurant/hospitality portfolio, these new events join the Atlanta-based show management company's airport concessions holding, Airport Revenue News (ARN), which services the restaurant/food service and retail components of the airport industry. In addition, these shows offer business growth and synergistic opportunities across Urban Expositions' entire show roster, including wholesale giftware and souvenir events.

Urban Expositions will assume ownership immediately although Reed Exhibitions will manage the upcoming Western Foodservice & Hospitality Expo, August 18-20, 2013, and the Florida Restaurant & Lodging Show, September 22-24, 2013. Management will transition to Urban Expositions upon the close of the shows. As part of the acquisition package, members of the Reed show team will join Urban Expositions, relocating to the company's newest office location in Connecticut. The new Urban Expositions food service teams will be working closely with the executive leadership of the state association sponsors for each respective show, including the New York State Restaurant Association, Florida Restaurant & Lodging Association and California Restaurant Association

"We have been searching for strategic opportunities to grow our retail/hospitality sector and these shows perfectly reflect the profile and development potential we were hoping to find," explains Doug Miller, President, Urban Expositions. "We are proud to take over the reins from Reed Exhibitions and the New York State Restaurant Association, and look forward to building upon the successful track record that they, along with the Florida Restaurant & Lodging Association and California Restaurant Association, have firmly established for these shows. By working closely with many of the veteran team members, as well as the management and members of each state association, we will continue to strengthen and enhance the business and professional growth opportunities these events provide to their exhibitors and attendees."

"Urban Expositions is ideally suited to take over the management of each of these shows," said Nancy Walsh, Executive Vice President of Reed Exhibitions North America. "They understand the specialized needs of B2B events. Their management has built a solid reputation over the years for its hands-on management style and commitment to customer service - assets that will serve them well in the restaurant/hospitality industry and contribute to the continued growth and success of each of these events. It was important to Reed that the events went to a customer and employee focused organizer."

For exhibitor and attendee information about the upcoming shows, visit thefoodshows.com.

Hamburger Chef Jamie Oliver Proves McDonald's Burgers "Unfit for Human Consumption"
Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world - McDonalds. After Oliver showed how McDonald's hamburgers are made, the franchise finally announced that it will change its recipe, and yet there was barely a peep about this in the mainstream, corporate media.

Oliver repeatedly explained to the public, over several years - in documentaries, television shows and interviews - that the fatty parts of beef are "washed" in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, "Basically, we're taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings."

Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the "the pink slime process."

"Why would any sensible human being put meat filled with ammonia in the mouths of their children?" Oliver asked.

In one of his colorful demonstrations, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods.

In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a procedure is not practiced in their region. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers.

In the United States, however, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald's to use otherwise "inedible meat." Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the "component in a production procedure" by the USDA, consumers may not know when the chemical is in their food.

Sun Orchard Juicery Acquires 4U2U Brands 

Sun Orchard Juicery, a national craft juice company that provides a wide variety of juices and beverages to the food service industry, has purchased a majority interest in the assets of 4U2U Brands, a Richmond, Va.-based company that produces and sells a line of 100 percent juices in 8-ounce cans. The 4U2U juices are packaged under the Fruit 66 and Epic brand names and are primarily sold to K-12 schools nationwide. These juices meet or exceed USDA guidelines for the National School Lunch Program and are currently sold to schools through many of Sun Orchard's existing distributor customers. The acquisition aligns with Sun Orchard's goal of continuing to grow by offering an unmatched selection of exceptional juice products to the food service industry.

Bill Hargis, founder and president of 4U2U Brands, will continue to run the company's daily operations while focusing heavily on its sales management. "For more than five years we've seen exciting growth and new opportunities for Fruit 66 and Epic juices within the K-12 segment as well as in retail and food service, and we're thrilled to be able to join the Sun Orchard team," said Hargis. "Sun Orchard will provide us with the resources we need to continue our strong record of growth, as well as the invaluable relationships that they've earned in their 30 years in the industry, which will help us expand our reach."

4U2U makes four different flavors of noncarbonated, 100 percent juice products under the Fruit 66 brand name, as well as four different flavors of carbonated, 100 percent juice under the Epic brand. The juices are all-natural, with no added sugars or preservatives. They come in 8-ounce aluminum cans, do not require refrigeration and have a 12-month shelf life. Both product lines meet the nutritional guidelines of the USDA, the School Nutrition Association and the Alliance for a Healthier Generation.

"We are truly looking forward to working with Bill and his team," said Marc Isaacs, Sun Orchard president and CEO. "Bill has tremendous experience in the beverage industry and has been a pioneer for bringing juice-based beverages into the school segment since 1999, well before others saw the opportunity. His track record of product innovation and market leadership will be a great asset to Sun Orchard. We can't wait to start building on the foundation 4U2U has established."

For more information, please visit sunorchard.com.

Chef Vernon Morales Wins "Best in Show" at San Francisco American Lamb Jam 
Fifteen top chefs vied for titles at the fourth annual San Francisco Lamb Jam, July 21, sponsored by the American Lamb Board. Chef Vernon Morales of Salt House was awarded "Best in Show" for his Vadouvan-spiced Lamb Riblets with Tamarind Chutney.

This was the second year Chef Morales has received top honors at the San Francisco Lamb Jam. He will travel New York to battle top lamb jam chefs from Boston, Washington DC, and Portland in September 2013.

The event drew more than 500 hungry fans to The Golden Gate Club to experience the rich flavors and versatility of American lamb.

A panel of judges compared 15 dishes from five categories and the following were determined to be the winning dishes:

• Best in Show/Best in Breast: Chef Vernon Morales's vadouvan-spiced lamb riblets, tamarind BBQ sauce, white peace chutney, lemon cucumber and radish raita of Salt House
• Best in Leg: Chef Matt Greco's lamb sausage with vadouvan pickle slaw and onion roll of The Restaurant at Wente Vineyards
• Best in Shank: Chef Mike Ransom's braised shank and corn cake, cucumber raita, lemon balm-herb salad of Jasper's Corner Tap & Kitchen
• Best in Shoulder: Chef Laurance Gordon's lamb duo, bread salad with stone fruits and sherry of Thirsty Bear
• People's Choice: Chef Sophie Uong's smoked braciole of lamb breast and collard green-pecan farce-summer corn puree, Early Girl tomato jam, creole-spiced popped sorghum of Pican Restaurant

For more information about the American Lamb Board and to view winning recipes from the San Francisco Lamb Jam, please visit sanfrancisco.fansoflamb.com

Villeroy & Boch Hotel & Restaurant Division Unveils Affinity

The finest chefs, restaurants and hotels enjoy showcasing award-winning cuisine on Villeroy & Boch's iconic dinnerware collections. In 2013, the company introduces its largest collection in 40 years - Affinity. It is also showing line extensions to many of its best-selling collections such as NewWave, as well as a range of custom-made solutions for many of its well-known clients such as Paul Bocuse and his award-winning restaurants. An overview of new collections being presented at these shows by Villeroy & Boch.

The Hotel & Restaurant Division at Villeroy & Boch has been assisting customers in the restaurant and hotel industries for more than 30 years. It offers not only professional tableware but also glassware, cutlery and accessories designed for use in hotels and restaurants, and at the same time perfectly coordinated with one another - for an excellent table setting or the perfect buffet. Since its establishment in 1980, the Hotel & Restaurant Division has continuously expanded its worldwide presence. It is now active throughout Europe, in the USA and Australia, in the growth markets of Africa and Asia and in the Arab Emirates.

For more information, please visit villeroy-boch.com/hotel

JJC's Culinary Arts Program WINS BIG! 
Chef Michael McGreal, Department Chair of the Culinary Arts Department at Joliet Junior College in Illinois just received national notoriety. JJC's culinary arts program just took home titles in the two biggest culinary competitions in America. They competed in Las Vegas in the American Culinary Federation's National Student Chef of The Year Competition and the National Culinary School Team Competition. JJC Culinary Arts took home first place in both of these prestigious competitions which means they are the first place culinary school in the nation and have the top student chef in America.

To view pictures of both of these events please click HERE.

Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.

In this issue of Chef's Stirrings:

• Kraft Works Kicks Off Worlds of Flavor Sweepstakes for Foodservice Professionals
• Spring USA New Product Release
• Now Casting Chefs and Restaurateurs Opening Up a New Restaurant for a TV series 
• Idahoan Foods, LLC, Partners with Culinary Students To Win Industry Competition
• Eli's Cheesecake to Feature Vanilla Bean Cheesecake for Foodservice
• Produce Brunoise and Waffle Cuts With Robot Coupe CL50 Gourmet

Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine

Kraft Works Kicks Off Worlds of Flavor Sweepstakes for Foodservice Professionals
Kraft Works is thrilled to announce sweepstakes details for the upcoming 2013 Worlds of Flavor® International Conference & Festival held November 14-16th in Napa Valley. Every year, the Worlds of Flavor attracts 700 industry professionals from around the world to explore the latest innovations, news and global cuisines that are reshaping the foodservice industry. More than 60 guest chefs and industry experts will gather at this "must attend” event to offer their insight on world cuisines, food cultures and flavor trends.

Kraft Works is offering two lucky foodservice professionals the opportunity to attend this one-of-a-kind global foodservice event. The Kraft Works sweepstakes winners will receive a trip to The Culinary Institute of America at Greystone’s 2013 Worlds of Flavor® International Conference & Festival while enjoying all that Napa has to offer.

The two lucky winners will each receive: 
• Round-trip airfare and transportation to the event 
• Four nights at Rancho Caymus Inn located in the heart of Napa Valley 
• Conference fee to this limited-registration 3-day event
This unique opportunity is exclusively available to foodservice professionals. Interested industry professionals can enter the sweepstakes by simply signing up for Kraft Works, the free online program from Kraft Foodservice. If already a Kraft Works member, they just need to sign in and update their profiles for their chance to win. The sweepstakes closes August 31, 2013. The total prize is valued at nearly $3,000.

For more information or to enter for a chance to win, visit kraftfoodservice.com/win

Spring USA New Product Release
Spring USA proudly introduces the new Stealth, MAX Induction 1800 watt, portable, countertop induction range!

The Stealth MAX Induction Range offers an attractive appearance with its durable, stickresistant, stainless steel, titanium colored housing.
Stealth offers you a new look on an extremely functional design, with the performance features that you expect from Spring USA.

• Stick-resistant, stainless steel, titanium colored housing design offers easy clean up, and won’t show fingerprints. 
• Durable, stainless steel construction is easy to maintain while providing an extended service life. 
• Dramatic, titanium finish gives the Stealth Range a unique and exciting new look. 
• MAX Induction Ranges include original Spring USA innovations: SmartScan Technology, reinforced, tempered, smoked-glass surface and control panel, and leveling leg design with non-skid, non-scratch base. 
• Look good and save money, the 1800 watt range can be used as a cooking range, or as a hold-only unit. Offering you dual function with one product. Ranges maintain a steady temperature without surges or spikes, so food is maintained at optimum temperature and palatability with guest safety assured.

For more information on Spring USA, please visit springusa.com or call 630-527-8600.

Now Casting Chefs and Restaurateurs Opening Up a New Restaurant for a TV series 

Electus and a Major Cable Network are searching the US for skilled chefs/restaurateurs who are about to open or have just opened a new restaurant for a series called The Opening.

If you have an existing restaurant, and are starting major renovations, or hiring a new staff or planning a complete re-design, we'd love to consider you. This will be an exciting unscripted show that will follow you throughout the journey of opening your restaurant, from the hires, the fires, the menu, the design, the price points, the customers, the changes, as we watch the business grow. What’s at stake is the success and we’re giving you a platform of publicity to get there. The restaurant business is like no other. While the business is daring, daunting, cutthroat, and ever-changing, those with culinary excellence willing to take a risk, reap the rewards. We are looking for passionate people that have the culinary credibility and experience to be successful.

If this sounds like you or someone you know, we’d love to hear from you!

To apply or recommend someone, please email the following: restaurantprojectcasting@gmail.com.

Idahoan Foods, LLC, Partners with Culinary Students To Win Industry Competition
Idahoan Foods takes home the top prize at a recent culinary competition, presented by ServSafe, a product of the National Restaurant Association. Representing Idahoan, Kendall College students Nick Wells, Jon Moss and Dominic Hejna outshined the other teams with their dynamic personality and on-trend signature dish, Crispy Idahoan REAL Mashed Potato Croquette with Savory Braised Pork and Quick Pickled Apple.

During the 2013 National Restaurant Show weekend in May, Idahoan, among four other manufacturer sponsors, partnered with select Kendall College students to compete for a $300 cash award and other sponsor-donated prizes in a People’s Choice competition. Each team put together a culinary demonstration using a preselected manufacturer product. The votes were based on taste, originality, personality and presentation.

“Having the opportunity to work with such a talented group of culinary students has been an incredible experience,” said David Henze, director of Foodservice Marketing for Idahoan. “Idahoan is honored to continue its support for these future chefs.”

The ServSafe event provides opportunities for culinary students to hone their culinary skills and be exposed to over 200 attendees including chain operators across multiple segments, culinary influencers, food and beverage manufacturer brands, and media.

Idahoan is the potato expert because it is grower-owned and uses only 100% Idaho Potatoes for its products. The best tasting potatoes in the world come from Idaho, where there is a constant supply of pure water, from mountain snow melt, and volcanic soil, which is nutrient-rich and loose, allowing potatoes to grow with proper drainage and deliver the highest amount of solids per yield. Idaho also offers the ideal climate for growing potatoes to full maturity, delivering a full balance of flavor in each one.

Eli's Cheesecake to Feature Vanilla Bean Cheesecake for Foodservice

The Eli's Cheesecake Company of Chicago, a family owned business dedicated to baking the highest quality, natural dairy cheesecakes and desserts as well as supporting community, local farmers and small businesses, is proud to feature Vanilla Bean Cheesecake for foodservice.

Vanilla Bean Cheesecake
Eli's takes vanilla cheesecake to the next level by infusing rich, creamy cheesecake batter with Nielsen-Massey single source Madagascar vanilla bean paste. Baked in a fluted vanilla crumb crust and topped with house-made vanilla pastry cream, swirls of vanilla mousse and a sprinkling of vanilla crumb around the edge, this classic dessert is elevated to VIP status. The cheesecake is 9” round, pre-sliced 14 and certified kosher dairy.

Produce Brunoise and Waffle Cuts With Robot Coupe CL50 Gourmet 
With Robot Coupe's CL50 Gourmet you can achieve gourmet brunoise cuts and hard-to-achieve waffle cuts. The CL50Gourmet produces perfect dices - 2x2x2mm, 3x3x3mm and 4x4x4mm.

Perfect diced products that are beautiful in just seconds. The hard-to-produce waffle cuts provide quality, consistent waffle cuts in just minutes in two sizes - 4mm and 6mm.
Additionally, the CL50 Gourmet will perform all your other food-processing needs - slice, shred, grate, French fry and julienne in a large variety of sizes with Robot Coupe’s 44 available discs. When you partner with the CL50 Gourmet, you can process up to 2000 servings in just 3 hours.

For further information on demonstration contact– 800/824-1646; info@robotcoupeusa.comor robotcoupeusa.com.