2009 JBF Award nominees announced

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The James Beard Foundation, the nation's most prestigious recognition program honoring professionals in the food and beverage industries, announced today the nominees for the 2009 James Beard Foundation Awards. Susan Ungaro, James Beard Foundation president, hosted an invitation-only breakfast at the acclaimed Frontera Grill restaurant in Chicago, by JBF Award-winning chef Rick Bayless and JBF Trustee Deann Bayless. The nominees in 52 categories were announced in the foundation's various awards programs – Restaurant and Chef, Book, Journalism, Design and Graphics, and Broadcast Media. Honorees in a number of special achievement awards, including Who's Who of Food & Beverage in America, Lifetime Achievement, Humanitarian of the Year, and America's Classics, were announced as well.

Winners of the Restaurant and Chef, Book, Design and Graphics, and special achievement awards will be celebrated at the annual Awards Ceremony and Gala Reception May 4 at Lincoln Center's Avery Fisher Hall in New York City. All award winners will receive a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia. This year's theme is "Celebrating Women in Food"; the event will be catered by 25 outstanding women chefs, with beverage pairings from women sommeliers and mixologists.

For the full list of nominees and the Best Chef in America nominees by region and the rest of the restaurant and chef nominees list, or for more general information, visit www.jbfawards.com.
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Cintas seeks America's best public restroom

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Whether it's in a five-star restaurant or at a rest stop, in a high-rise office or convenience store, Cintas Corp. is seeking nominations from the public for America's Best Restroom (ABR) through March 31.

Cintas created the ABR Award in 2002 to honor businesses that combine good hygiene with functionality and style in their public restrooms. The contest is open to any non-residential restroom that is free of charge and open to employees, visitors or the general public.

In June Cintas will announce the top ten finalists, and the public will vote online for the ABR Award winner, to be announced in August. The top five restrooms will secure a place in the 2009 ABR Hall of Fame. The 2008 winner was the Hermitage Hotel in Nashville, Tenn. (photo below).

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2009 Chefs of Grey Poupon announced

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Kraft Foodservice named three chefs as the 2009 Chefs of Grey Poupon for their use of Grey Poupon mustard as part of their signature recipes. The winners, Tim Curci, co-founder of Bonefish Grill; Christopher Cristiano, executive chef of Fox Restaurant Concepts; and Lenny Scranton, CEC, vice president culinary at Morrison Healthcare Food Services, will be recognized at a reception May 6 at The Chopping Block at the Merchandise Mart in Chicago.

Each chef has created three recipes incorporating Grey Poupon mustard (see one from each below), all of which will be prepared and served at the reception. Additionally, the Chefs of Grey Poupon will judge a student culinary competition at the reception and award a first-place $20,000 Grey Poupon culinary school scholarship, second-place $5,000 scholarship, third-place $3,000 scholarship and fourth-place $2,000 scholarship. For more information on the Chefs of Grey Poupon and to see all of their recipes, visit www.chefsofgreypoupon.com.



Spicy Mustard Chicken with Dijon-Pineapple Salsa
Chef Tim Curci, Bonefish Grill, www.bonefishgrill.com

Yield: 45 servings

2 lb. honey
1 lb. 14 oz. oil
1 lb. 14 oz. fresh lime juice
1 lb. 14 oz. fresh orange juice
1 lb. 7 oz. Grey Poupon Country Dijon Mustard
1 lb. dark brown sugar, packed
6 1/4 oz. green onions, chopped
2 1/2 oz. fresh cilantro, chopped
1 lb. fresh jalapeño peppers, seeded
1 3/4 oz. fresh basil, chiffonade
5 oz. orange zest
1 oz. dried oregano leaves
1 oz. lime zest
3 3/4 oz. fresh garlic, minced
2 oz. dark chili powder
3 3/4 oz. sesame oil
1/3 c. red pepper, crushed
2 1/2 oz. kosher salt
45 6-oz. skin-on boneless chicken breasts (16 lb. 14 oz. total)
11 lb. 14 oz. mashed potatoes, for serving
Dijon Pineapple Salsa (recipe follows)
Lime wedges and chopped fresh cilantro, for garnish

Method (1) Process all ingredients except chicken and potatoes in food processor until puréed. (2) Pour marinade over chicken breasts in nonreactive full-size hotel pans. Refrigerate 12-24 hours. Marinade can be prepared ahead of time. Refrigerate up to 48 hours before using as directed. (3) Remove chicken from marinade; discard marinade. (4) Place chicken in parchment paper–lined full sheet pans. Bake in 375°F convection oven 12-15 minutes or until chicken is done (165°F). (5) Spoon 1/2 c. potatoes onto plate; top with 1 chicken breast. Spoon 1/2 c. Dijon-Pineapple Salsa over chicken. (6) Garnish with lime wedges and chopped fresh cilantro.

Dijon-Pineapple Salsa
13 lb. fresh pineapples, small dice
2 lb. 4 oz. tomatoes, small dice
5 oz. green onions, thinly sliced
5 oz. Grey Poupon Country Dijon Mustard
5 oz. orange juice
5 oz. lime juice
1 oz. sugar
1/2 oz. cilantro, chopped
4 oz. honey
1/2 oz. jalapeño peppers, seeded, thinly sliced
2 oz. chili powder
3/4 oz. Durkee Hot Sauce
5 garlic cloves, minced
Salt to taste

Method (1) Combine all ingredients. (2) Refrigerate several hours until service. Salsa can be stored in refrigerator up to 48 hours before serving.



Spicy Asian Pulled Chicken Salad
Chef Christopher Cristiano, Fox Restaurant Concepts, www.foxrc.com

Yield: 36 servings, 2 1/2 c. each

1 oz. garlic powder
3 T. ground black pepper
3 T. paprika
3 T. ground red pepper (cayenne)
19 oz. Grey Poupon Classic Dijon Mustard
9 lb. boneless skinless chicken breasts (36 each, 1/4 lb. each)
1 lb. 12 oz. spring lettuce mix
4 lb. 8 oz. Napa cabbage, thinly sliced
2 lb. 14 oz. carrots, shaved
1 lb. 12 oz. red onions, julienned
1 lb. 8 oz. red peppers, julienned
Asian Salad Dressing (recipe follows)
8 oz. won ton wrappers, cut into strips, fried
9 oz. green onions, chopped
1 1/2 T. sesame seed, toasted

Method (1) Mix seasonings; set aside. Coat chicken with mustard; place in parchment-lined full sheet pans. Sprinkle with seasoning mixture. (2) Bake in 350°F convection oven 10-12 minutes, or until done (165°F). Cool completely. (3) Shred chicken with fork or fingers; set aside. (4) Toss 1 1/2 c. lettuce mix and 1 c. cabbage with 1/2 c. each carrots and pulled chicken, 1/4 c. red onions and about 2 T. red peppers. (5) Add 2 T. Asian Salad Dressing; toss to coat. Top with 1/4 c. won ton strips, 1 T. green onions and 1/8 t. sesame seed.

Asian Salad Dressing
11 oz. peanut oil
5 1/2 oz. soy sauce
5 1/2 oz. lime juice
4 oz. red wine vinegar
3 1/2 oz. pickled ginger, chopped
4 oz. honey
3 oz. Grey Poupon Classic Dijon Mustard
1 1/2 oz. sesame oil
1 t. garlic, minced
1 t. shallots, minced
Salt and pepper, to taste

Method (1) Whisk all ingredients until well blended. Refrigerate until ready to use, up to 48 hours.



Red Bean and Rice Cakes with Spicy Remoulade Sauce
Chef Lenny Scranton, Morrison Healthcare Food Services, www.iammorrison.com

Yield: 32 servings

1 lb. dried red kidney beans
1 lb. long-grain rice, uncooked
1 oz. oil
1 lb. fresh andouille sausage, casings removed (use smoked andoullie, finely chopped, if no fresh available)
4 oz. onion, small dice
4 oz. red pepper, small dice
4 oz. green pepper, small dice
1 T. + 1 t. fresh garlic, minced
1 t. pimiento, drained, chopped
2 t. kosher salt
1/2 t. ground black pepper
1/2 t. ground red pepper (cayenne)
8 oz. mayonnaise
10 oz. egg whites, lightly beaten
8 oz. panko breadcrumbs
1 lb. Belgian endive, separated into individual leaves (4 each)
1 lb. 8 oz. Mesclun salad greens
Sherry Dijon Vinaigrette (recipe follows)
2 lb. grape tomatoes, cut in half (64 each)
Spicy Remoulade Sauce (recipe follows)
2 T. + 2 t. fresh chives, chopped

Method (1) Cook red beans and rice in separate pans as directed on packages; cool completely. Set aside. (2) Heat oil in sauté pan. Cook sausage until lightly browned. Add onion, pepper and garlic; cook 3-4 minutes or until vegetables are crisp-tender. Stir in pimiento and seasonings. Cool completely. (3) Pulse 3 c. cooked beans in food processor until coarsely chopped. Transfer to large bowl. Add rice, remaining whole beans, sausage mixture and mayonnaise; stir until blended. (4) Shape into 32 cakes using #24 scoop to portion out each cake. Dip cakes in egg whites and then in breadcrumbs, turning to evenly coat both sides of each. Place in full sheet pans. Refrigerate 1 hour. (5) Fry in deep-fat fryer at 350°F for 3-4 minutes or until golden brown. (6) Place 2 endive leaves, at an angle to each other, on one side of serving plate. Top with 1 c. greens tossed with 1 1/2 t. Sherry Dijon Vinaigrette. Arrange 4 tomato halves around salad. Spoon 2 T. Spicy Remoulade Sauce onto plate; top with 1 red bean and rice cake. Sprinkle cake with 1/4 t. chives.

Sherry Dijon Vinaigrette
8 oz. extra virgin olive oil
2 1/2 oz. sherry vinegar
2 oz. Grey Poupon Classic Dijon Mustard
2 t. onions, finely chopped
1/2 t. kosher salt
Ground black pepper

Method (1) Whisk all ingredients until well blended. Refrigerate until ready to use. Vinaigrette can be refrigerated up to 48 hours before using as directed.

Spicy Remoulade Sauce
1 lb. mayonnaise
1 1/2 oz. capers, drained
1 1/2 oz. Grey Poupon Classic Dijon Mustard
1 oz. pimiento, drained, chopped
2 T. fresh chives, chopped
1 T. + 1 t. hot pepper sauce
1 1/2 t. spanish paprika
1/2 t. kosher salt
Ground white pepper

Method (1) Combine all ingredients. Refrigerate until ready to use. Sauce can be refrigerated up to 48 hours before using.
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NRAEF unveils Salute to Excellence recipients

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The National Restaurant Association Educational Foundation (NRAEF) will honor five restaurant and foodservice industry leaders during the 22nd annual Salute to Excellence fund-raising event on May 16, during the NRA Restaurant Hotel-Motel Show.

The 2009 Thad and Alice Eure Ambassador of Hospitality is Robert E. Rich, Jr., chairman of Rich Products Corp. The annual Ambassador of Hospitality award goes to an individual each year who belongs to NRAEF’s College of Diplomates and who is recognized as an outstanding leader in the restaurant and foodservice industry.

The 2009 Michael E. Hurst Lifetime of Achievement in Education Award goes to Donald I. Smith, Westin distinguished professor at Washington State University. NRAEF awards the Michael E. Hurst Lifetime of Achievement in Education Award to an outstanding educator who has made a significant contribution to restaurant and foodservice education.

The 2009 College of Diplomates inductees are: Bert Cutino, chief operating officer of the Sardine Factory; Julie Flik, consultant for Compass Group North America; and Jon L. Luther, CEO of Dunkin’ Brands. College of Diplomates consists of educators, journalists, restaurant association executives, authors, chefs and TV personalities who have made outstanding contributions to the advancement and enhancement of the image of the restaurant and foodservice industry.

For more information, visit www.nraef.org/events/salute. The 90th annual NRA Hotel-Motel Show will be held May 16 to 19 at McCormick Place in Chicago. For more information, visit www.restaurant.org/show.
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World Association of Chefs' Societies president emeritus receives honorary culinary doctorate

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Johnson & Wales University (JWU) presented Ferdinand Metz, CMC, president emeritus of the World Association of Chefs' Societies, with an honorary Doctor of Culinary Arts at a commencement ceremony on Feb. 27 to celebrate his life and legacy to culinary arts education.

(l to r) Karl Guggenmos, university dean of culinary education; Ferdinand Metz; and Kevin Duffy, dean of the College of Culinary Arts

Metz was president of the Culinary Institute of America (CIA) from 1980 to 2001. He received his undergraduate and graduate degrees from the University of Pittsburgh and is the first CMC to earn an MBA. He has been instrumental in establishing the Chef's Apprenticeship, the Chef's Certification and the Master Chefs' Certification programs in the United States and has led the American Culinary Federation U.S. Culinary Team to three consecutive world championships at the International Culinary Olympics. He also served as chairman of the board and trustee emeritus of the National Restaurant Association Education Foundation. Today he heads up consulting companies Ferdinand Metz Culinary Innovations LLC and Master Chefs' Associates.
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Brown elected LDEI president

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Les Dames d'Escoffier International (LDEI) has elected Suzanne J. Brown president. LDEI is a philanthropic society of professional women leaders in the fields of food, beverage and hospitality.

Brown works as a global coffee and tea marketing specialist for The Partnership Inc., an interactive advertising and design firm based in Atlanta. In her new position with LDEI, Brown and her board of directors are charged with fostering the continued growth and success of LDEI by supporting the 26 chapters across North America and developing new chapters.

"In my profession working with coffee- and tea-growing countries, I’ve experienced the significance food has on its community. Food, its traditions and enjoyment weave into the very social fabric of these countries,” Brown said in a statement.

LDEI members are educators, cookbook authors, chefs, winery owners, food scientists--influencers who shape the way consumers think, purchase, prepare and eat food. For more information, visit www.ldei.org.
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IACC sends North American chefs to compete in annual competition

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The International Association of Conference Centers (IACC) North America will send two conference center chefs to compete for the annual Copper Skillet International Conference Center Chef of the Year Award in Atlanta.

Mark Moran (pictured below), executive chef of the Conference Center at Northpointe in Lewis Center, Ohio, won the U.S. national cook-off competition with his Pan-seared Chicken Thigh Medallions, Battered Zucchini and Bell Pepper and Cannelloni Bean Ragout and Jumbo Lump Crab and Fennel Salad.
Jeffrey Merrin (pictured below), sous chef of the Banff Center in Banff, Alberta, won the Canadian cook-off competition with his Seared Chicken Thigh with Cannelloni Beans and Tomatoes, Seared King Oyster Mushrooms with Sauteed Yam, Fennel, Leek, Zucchini, Red and Yellow Pepper with Tomato Petals.
The other North American finalists are: Craig Robinson, executive chef of Boeing Leadership Center, Florissant, Mo.; Daniel Noble, executive chef of University Place Conference Center & Hotel, Indianapolis, Ind.; Wandee Jefferson, sous chef of Spencer Leadership Centre, London, Ontario; Murray Hall, executive chef of BMO Financial Group Institute for Learning, Toronto, Ontario; Michael Price, executive chef of White Oaks Resort, Niagara-on-the-Lake, Ontario; and Alan Boden, chef of Donald Gordon Executive Conference Centre, Kingston, Ontario.

The International Copper Skillet competition takes places at the IACC Annual Conference in Atlanta March 26 to 29. Competing chefs at the final cook-off will represent IACC chapters in the Netherlands, United States, United Kingdom, Sweden, Australia, Denmark and Canada.
Copper Skillet was introduced in 2004 to highlight the skills of the best chefs from IACC-member conference centers worldwide. For more information, visit www.iacconline.org.
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United Fresh launches grassroots effort to oppose 'card check' act

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The United Fresh Produce Association strongly opposes the Employee Free Choice Act, also known as "card check," reintroduced March 10 in the U.S. House of Representatives and the Senate after barely failing to pass last year. The bill aims to enable workers to bargain for better benefits, wages and working conditions by "restoring their freedom to choose whether to join a union," according to the American Federation of Labor and Congress of Industrial Organizations' Web site.

However, United Fresh says the bill would strip workers of their right to a secret ballot in union election. Thus, United Fresh has formed Card Check Grassroots Networks in eight states in an effort to bring together and educate companies and individuals from the entire produce supply chain about the dangers of the card check act. The eight "key" states, chosen after consulting with the Coalition for a Democratic Workplace, are: Arkansas, Colorado, Louisiana, Nebraska, North Carolina, Ohio, Pennsylvania and Virginia.

"While we’ll take the fight over card check to every Congressional district, the eventual determination of whether this bill passes likely rests in the hands of just a few key senators in swing states,” United Fresh president and CEO Tom Stenzel said in a statement. For more information about United Fresh's stance on card check, visit www.unitedfresh.org.

Last month, the Illinois Restaurant Association released a statement opposing the Chicago City Council's passage of a resolution to support card check.
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Jett's crab cakes take first in Vistive Chef Challenge

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Chef Leslie Jett, CEC, resident instructor in the University of Missouri-Columbia Hotel and Restaurant Management program, won the $10,000 first prize in the Vistive Chef Challenge at the 2009 Commodity Classic held last month in Grapevine, Texas. His winning recipe was Crab Cakes with Roasted Red Pepper-Creole Remoulade (recipe below), cooked in Vistive low-linolenic soybean oil.

In combination with the Soyfoods Council, agricultural company Monsanto launched the Vistive Chef Challenge at the 2008 Farm Progress Show. Over the past six months, professional chefs nationwide have submitted recipes cooked in Vistive low-linolenic soybean oil, which contains less than 3 percent linolenic acid, resulting in a more stable soybean oil that typically doesn't require partial hydrogenation. A panel of judges narrowed down the entries to three finalists, and the winner was determined by farmers and their families, who voted online.

Crab Cakes with Roasted Red Pepper-Creole Remoulade

Yield: 4 servings

1 c. soy-based mayonnaise
2 eggs
2 T. dry mustard
1 T. fresh tarragon, chopped
1 T. soy sauce
1 T. yellow onion, minced
1 t. Old Bay seasoning
1/2 t. hot sauce
1/2 t. salt
1/2 t. black pepper
8 oz. crab meat
2 1/4 c. panko breadcrumbs
1 c. textured soy protein soy breadcrumbs
2 c. spring mix
Roasted Red Pepper-Creole Remoulade for service (recipe follows)

Method (1) heat fryer with soy oil to 325ºF. (2) Beat together 1 egg with 1/2 c. cold water, and set aside. (3) Combine 1 c. mayonnaise, one egg, dry mustard, tarragon, soy sauce, Old Bay seasning, hot sauce, onion, salt and black pepper in large bowl. (4) Fold in crab meat, textured vegetable proteins and 1 c. of panko breadcrumbs. (5) Scoop mixture into desired size, form into patties, dip in the egg wash prepared in step 2 and roll in remaining panko. For small appetizer-sized crab cake, use a number 40 scoop. Recipe designed to use 3 miniature cakes to make 1 portion. (6) Place crab cakes into fryer, using a double basket method to ensure even cooking around the cakes. Cook cakes for 5-6 minutes, or until internal temperature reaches 165ºF. Drizzle plate with Roasted Red Pepper-Creole Remoulade, place 1/2 c. of spring greens on plate and position cakes on plate for service.

Roasted Red Pepper-Creole Remoulade

1 c. soy mayonnaise
1 T. creole seasoning
1/2 roasted red bell pepper
1 t. Dijon mustard
2 T. fresh chives
Pinch cream of tartar

Method (1) Combine 1 c. soy mayonnaise, red bell pepper, Dijon mustard, creole seasoning, cream of tartar and chives in food processor, and blend until smooth. (2) Refrigerate until ready for use. Prepare remoulade at least 1 hour in advance, so flavors have time to develop.
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