by James J. Hodl, Chef Magazine

This article is a continuation of "Catering to your every need" (page 28) in the March 2009 issue of Chef Magazine.

Catering a special event al fresco, be it for a business lunch or a church group's picnic, requires portable equipment, and in some cases, special tools.

North Aurora, Ill.-based Grillco offers several models of barbecue grills that can be towed behind your catering van to the site of the picnic, be it a forest preserve or merely a school parking lot. Available models cook with LP gas, charcoal or mesquite. Many can be used for barbecuing any variety of meat--accessories include flat and spit baskets for cooking half chickens or even a whole pig luau-style--with one model just for roasting corn and potatoes.

The E-Z Way Roaster Oven (pictured, right) from Big John Grills & Rotisseries, Pleasant Gap, Pa., is a towable smoker/roaster for cooking all types of meats and potatoes on site. Features of the LP gas-fired unit include a piezo electric igniter, a smoker tray and a 44-inch rib and chicken rack.

A new line of portable gas grills was introduced in January by Crown Verity, Brantford, Ontario, Canada. For high durability, virtually all of the parts in this line of grills--including the body, burners, radiants, top grid, water pan and fasteners--are made of heavy-gauge stainless steel. Offering a grill surface 15-percent larger than other portable grills, these models have folding leg tables and are stackable for easy transport.

When catering a barbecue, aren't cool beverages just as important to the success of the event? Absolutely, and you'll need plenty of ice to drop into water glasses, sodas and cocktails. But not any ice transport container will do. It's a waste of time and resources to have a staffer scoop ice from the ice machine into buckets, only to have to tote those buckets back by the handles or by some cart. And that doesn't ever cover the worry that the staffer might use the wrong buckets.

Such worries are eliminated when you use the Safe Ice Handling System, which was introduced last March by Rubbermaid Commercial Products, Winchester, Va. The system includes the 5 1/2-gallon Ice Safety Tote (pictured, left) with an angled top surface and a pouring spout, which provides better pouring control with fewer spills. Able to hold 25 pounds of ice when full, the tote has an ergonomic hand grip near the base for easy lifting and carrying. With an attachable adapter, the tote can be attached to any standard ice machine bin, as well.

The tote comes with two ice scoops. A 74-ounce scoop has an angled handle with hand guard that improves leverage and control, so the potential of wrist strain is reduced for the person assigned to ice duty. The scoop fits into an open-style holder that allows it to air dry (as recommended by FDA) between uses. Also provided is the "scovel," a two-handled scoop/shovel with a 120-ounce capacity for faster loading times. The dual handles also are designed to reduce wrist strain, while the device's high side walls minimize spills. Besides keeping the ice free of cross contamination by keeping human hands away from it, the tote system is dishwasher-safe for easy cleaning between uses.

These tools for barbecue and cold drinks are nice, but ask any bride what she wants at her catered wedding reception, and she'll likely tell you this: a chocolate fountain. To meet that demand, Buffet Enhancements International, Point Clear, Ala., offers the American Chocolate Fountain line, which includes models up to 40 inches tall (pictured, right) that can keep up to 20 pounds of chocolate flowing like a slow-motion waterfall all evening.

Designed to take only minutes to set up, these fountains maintain chocolate at 105° to 110°F for lava-like consistency that enables steady movement and easy coating of food items, like strawberries, placed in the flow path. A stainless steel auger recirculates the fallen chocolate back to the top of the fountain for yet another descent. The 1-horsepower motor and Quiet Crown topper maintain silent operation. After each event, the fountain's upper tier and auger disassemble for easy cleaning in a dishwasher.
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The United Fresh Research & Education Foundation has announced the winners of the 2009 Produce Excellence in Foodservice Awards, which honor chefs and companies for innovative and influential use of fresh produce in the culinary arts. The awards, sponsored by Pro*Act, will be presented at the United Fresh 2009 Convention, April 21 to 24 in Las Vegas. The winners in each of five business categories are:

Business in Industry & Colleges:
Glenn Pruden, CEC, executive chef/assistant director of university dining at University of Richmond, Richmond, Va.
Bettie Clarke, director of residential dining, University of Richmond

Casual & Family Dining:
William Fuller, corporate chef, Big Burrito Restaurant Group, Pittsburgh
Tom Baron, president of Big Burrito Restaurant Group, Pittsburgh

Fine Dining:
George Mavrothalassitis, chef/owner of Chef Mavro, Honolulu
Donna Jung, publicist of Chef Mavro, Honolulu

Quick Service:
Chick-fil-A Inc., Atlanta

Hotels & Healthcare:
Miles McMath, CEC, senior executive chef, Morrison Specialist at St. Jude Children's Research Hospital, Memphis, Tenn.
Kevin Dorr, corporate chef, Morrison Management Specialists, Nashville
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This fall the country's first state-licensed raw food or "living" cuisine academy and café will open in Oklahoma City.

The school, dubbed 105degrees Academy in reference to the optimal temperature for preparing living cuisine without harming its healthful properties, will teach students how to combine organic, raw ingredients with classic culinary techniques to create flavorful and healthy meals.
The program will be seasonal, with recipes changing monthly.

105degrees
Academy’s chef certification Level 1 classes, which begin in September, consist of a four-week curriculum and will be offered year-round with 16 students per class. Chef certification Level 2 advanced classes, which start in January 2010, consist of a 12-week curriculum, offered every quarter with eight students per session.

"Level 2 classes are designed to prepare students who currently work or aspire to work in an upscale restaurant or culinary environment," said academy director Mandilyn Canistelle in a statement.

The 3,000-square-foot academy also includes the 105degrees Café, which will offer only organic and plant-based ingredients and will be open seven days a week serving breakfast, lunch and dinner.

"We will be the only state-licensed, raw culinary school in the country that has curriculum aligned with classic culinary techniques," said co-founder and director of operations Matthew Kenney
in a statement. "The cuisine of our academy will be the most advanced and creative living cuisine available in an educational setting."
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Ocean Spray has launched the third annual Ultimate Cranberry Recipe contest, offering foodservice industry professionals a chance to win a $25,000 grand prize.

Foodservice professionals have until June 30 to submit original recipes online at www.oceansprayfoodservice.com. The recipes must incorporate Ocean Spray products and fall under the categories of beverages, salads, appetizers, entrées and desserts. Four finalists will be selected in July to compete in head-to-head cook-offs this fall in New York City.

For more information, visit www.oceansprayfoodservice.com.
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Capping off a year-long online campaign to raise funds and awareness for United Nations Children's Fund (UNICEF), Idaho Potato Commission (IPC) and chef David Burke of David Burke & Donatella Restaurant in New York City presented the U.S. Fund for UNICEF with a $50,000 check this month.

(l to r) Sue Kennedy, IPC; chef David Burke; Tara Broughel, U.S. Fund for UNICEF

The campaign, called "Recipes for Relief," offered a new Idaho Potato recipe each month throughout the year from eleven chefs including Burke, chef Michael Symon of Lolita in Cleveland, chef Susan Spicer of Bayona in New Orleans and chef Nobu Matsuhisa of Matsuhisa in Los Angeles. The program invited consumers to visit www.idahopotato2008.org to see the recipes, and with each click, IPC donated 10 cents to the U.S. Fund for UNICEF.

"Recipes for Relief" honored the United Nations' observance of 2008 as the International Year of the Potato, deemed so because potatoes are a staple food that provides nutritional benefits to the world population at minimal cost.
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The National Restaurant Association (NRA) supports the bipartisan Labeling Education and Nutrition (LEAN) Act introduced to the U.S. Senate by Sen. Tom Carper (D-Del.) and Sen. Lisa Murkowski (R-Alaska), and to the U.S. House of Representatives by Rep. Jim Matheson (D-Utah) and Rep. Fred Upton (R-Mich.) to create a national, uniform standard for providing consumers with nutrition information in U.S. chain restaurants. NRA executive vice president of public affairs Beth Johnson issued the following statement on March 11:

"We commend the bipartisan leadership of Senators Tom Carper and Lisa Murkowski and Representatives Jim Matheson and Fred Upton on this important legislation, and we believe the LEAN Act provides a very constructive and effective approach on the availability of nutrition information. Consumers deserve access to the same nutrition information no matter where they are across the country. The National Restaurant Association strongly supports the legislation’s goal to replace a patchwork of inconsistent state and local ordinances with a national standard for chain restaurants that empowers consumers to make the choices that are best for them and their families.

"The foodservice industry and lawmakers can best help patrons make smart food choices by working together to establish a uniform standard that will offer a broad range of detailed nutrition information in chain restaurants. The LEAN Act does just that and is a very positive step forward for consumers and restaurants."

For more information, visit www.restaurant.org.
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Pennant Foods, a provider of specialty bakery products and solutions to the foodservice and retail industry, will purchase a portion of General Mills Bakeries and Foodservice frozen bread dough business. The sale includes four manufacturing facilities in Bakersfield, Calif.; Hazleton, Pa.; Montreal, Quebec; and Vinita, Okla.

The acquisition will increase Pennant's production capacity for some of its core focus product lines. Pennant is part of the Fresh Start Bakeries Family of Companies, which operates more than 25 bakeries worldwide.

"The addition of these capabilities will greatly enhance Pennant's ability to serve the growing needs of our key customers, as well as open new markets to the company," said Jim Clough, president of Pennant, in a statement.
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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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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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