Todai Houston is celebrating its 10th year anniversary. The restaurant features a 100-foot-plus buffet of fresh seafood and classic Japanese, Chinese and American cuisines.
"Time does fly when you are having fun," chef/owner Mark Shim
said in a press release, "and we have fun at Todai Houston. In the past year, we have added a Churrascaria Rodizio service for the carnivores among our diners which includes continuous service featuring twelve different roasted meats, and an Enigmatic Wine System for the freshest wines by the glass."
Todai Houston will celebrate its anniversary with a four-day special event July 13 to 16, featuring its signature selection of international cuisines for a casual, family friendly and festive cruise-like dining experience including chef specials.
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The Association for Healthcare Foodservice (AHF), the newly formed professional society for healthcare food and nutrition professionals in self-operated facilities, has announced the members of its Industry Advisory Board (IAB). Working closely with the board of directors, the IAB will support the overall marketing and strategic planning programs of AHF as well as serve and participate in AHF's various committees, teams and task groups. The AHF was formed through the consolidation of the American Society for Healthcare Food Service Administrators and The National Society for Healthcare Foodservice Management.
The appointed IAB members include: Chairman Marty Rothschild, Aladdin Temp-Rite; David Bermingham, U.S. Foodservice; Richard Hynes, Hobart; Barbara Kane, Ecolab Inc.; Marie Nelson, Hot Stuff Foods; Gina Palladino-Bever, PepsiCo Foodservice; Andrew Shakman, LeanPath Inc.; Karen Horsley, Sysco Corp.; Maureen Leugers, Gordon Food Service; Jacqui Gustafson, Dinex International; Todd Griffith, Alto-Shaam Inc.; Scott Saklad, Computrition Inc.; Tom Hilton, The CBORD Group Inc.; Doris Davis, Tyson Foods Inc.; Teri Kopp, Hubert Co.; John Lawn, Food Management; Cindy Parker, Basic American Foods; Mark Lewandowski, General Mills Bakeries and Foodservice; Tom Wessling, Amerinet; and Maria Worley, Inman Foodservices Group LLC.
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American Culinary Federation (ACF) Trade Show
July 12 and 13
Orlando World Center Marriott
With more than 70,000 square feet of exhibitor booths and displays that showcase the latest in products, services and equipment, the 2009 ACF Trade Show is an outstanding forum to build new business relationships and maintain existing ones. Two days of professional networking opportunities are enhanced with the excitement of ACF's national championship culinary competitions and invaluable educational programs. Here's a sample of what’s in store:
Sunday, July 12, 1 to 5 p.m.
- ACF National Student Chef of the Year Competition
- ACF National Pastry Chef of the Year Competition
- One-Pot Cooking Competition
- ACF Career Expo
Monday, July 13, noon to 4:30 p.m.
- ACF National Student Team Competition
- Baron H. Galand Culinary Knowledge Bowl™ Competition
- U.S.A.’s National Chef of the Year™ Competition
Attend the Trade Show for free!
Visit www.acfchefs.org/Source/Events/TradeShow.cfm, and register before July 5. For more information on the ACF Trade Show, click the image below.
Fishery Products International (FPI) launched its new Web site, www.fisheryproducts.com, today. The new site was created exclusively for the foodservice industry based on extensive feedback from operators and chefs.
The site features a new downloadable promotions section, which allows operators to access rebates and offers on demand. The site also includes recipes, sustainability initiatives and a portfolio of FPI finfish and shellfish seafood products. FPI plans to update the Web site quarterly with new recipes and promotional material. For more information, visit www.fisheryproducts.com.
Talcott Publishing congratulates Strahan Advertising Inc. on reaching its 30th anniversary. Founded in 1979 by Timothy and James Strahan, the agency has enjoyed a successful tenure providing a full range of advertising, marketing and public relations services for some of the foodservice industry's most respected brands.
"We are proud to mark our 30th anniversary in this business," Timothy Strahan, president, said in a press release. "I think the key to our success has been our focus on working with a select number of innovative companies who share our business philosophy, our work ethic and our passion for building strong brands in the industry."
For more information on Strahan Advertising, visit www.strahanad.com.
Coca-Cola North America (CCNA) was named Vendor of the Year by the Nebraska Restaurant Association (NRA) at the 2009 Taste of Nebraska event. The award was presented to Bryan Wagner, sales executive of CCNA Foodservice, for his time and commitment to the association through serving on the NRA's Board of Advisors.
The award recognizes support for the restaurant association and a personal commitment to the foodservice industry. Wagner was nominated by the owner of one of Nebraska's largest competitive QSR chains.
The country's best 50 chefs will gather in New Orleans on July 18 and 19 for the 2009 Great American Seafood Cook-Off, presented by the Louisiana Seafood Promotion & Marketing Board.
Chefs compete at the 2008 Great American Seafood Cook Off.
The event, which takes place during the 56th annual Louisiana Foodservice Expo, underscores the importance of cooking with domestic seafood and encourages the use of products from sustainable fisheries. The 50 participating chefs in the cook-off represent each U.S. state and are appointed by their state governor. Twelve states have registered chefs so far, with Louisiana being represented by Commander's Palace chef Tory McPhail.
For more information, visit www.greatamericanseafoodcookoff.com.
The recipe in this news item is mentioned in People & Places (page 8) of the July 2009 issue of Chef Magazine.
Top emerging chefs from Napa and Sonoma battled one another May 30 in the debut of the Napa vs. Sonoma American Lamb Throwdown, held during the fourth annual Carneros Heritage Festival, a celebration of the region's food and wine. The head-to-head contest featured American lamb along with local wine pairings.
Chef Ryan Pollnow (pictured, left) from La Crema Winery in Sonoma took home top honors with his dish, Leg of Lamb Grilled Over Pinot Noir Barrel Chips with Green Garlic Chimichurri (recipe below). Pollnow paired the smoked American lamb with springtime Argentinean chimichurri and complex yet smooth local wine, La Crema 2007 Los Carneros Pinot Noir.
Chefs from Shiso, Zazu Restaurant + Farm, Stark's and Mondo represented Sonoma while Napa was represented by chefs from Fatted Calf, Hog Island, Oxbow Wine Merchant, Zuzu and The Border. The festival partnered the Carneros Wine Alliance with the Sonoma County Winegrape Commission and was hosted by the Donum Estate and Buena Vista Carneros. All proceeds went to the Carneros Land Stewardship dedicated to the conservation and preservation of habitat and wetlands in the San Pablo Bay adjacent to the Carneros region.
Leg of Lamb Grilled Over Pinot Noir Barrel Chips with Green Garlic ChimichurriChef Ryan Pollnow,
La Crema Winery, Healdsburg, Calif.
Yield: 8-10 servings
1 American lamb leg, boned and tied
Green Garlic Chimichurri (recipe follows)
2 c. Pinot Noir barrel chips (or other hard wood), soaked in water for 30 min.
Method (1) Marinate the lamb leg in 1 c. of Green Garlic Chimichurri overnight in the refrigerator. (2) Preheat grill for indirect cooking at a medium temperature. (3) Loosely wrap the soaked wood chips in aluminum foil and poke several holes in the foil. Place the packed directly onto the grill heat source. The wood chips should start to smoke within a couple of minutes. (4) Position the lamb leg on the grill for indirect cooking. Turn every 20 minutes and baste with the remaining Green Garlic Chimichurri. Maintain grill temperature at 280° to 300°F. Cook to an internal temperature of approximately 140°F or desired degree of doneness. Loosely cover with foil and allow lamb to rest for 15 minutes before slicing and serving. Pair with La Crema 2007 Los Carneros Pinot Noir.
Green Garlic Chimichurri
4 stalks green garlic (spring garlic), sliced into 1/4" rounds
2 lemons
2 bunches parsley
1 bunch chives
1 1/2 c. extra virgin olive oil
1 t. smoked sweet paprika
1 T. ground cumin
1/3 c. red wine vinegar
1/4 c. red verjus
1 T. sugar
3 shallots, minced
1/4 c. dried oregano
Kosher salt, to taste
Method (1) Blanch sliced green garlic in salted boiling water for 1 minute, and shock in ice water. (2) Zest and juice the lemons into a blender, along with the cooked garlic and the parsley, chives, extra virgin olive oil, smoked sweet paprika, ground cumin, red wine vinegar, red verjus and sugar. Pulse until well-combined. Pour into a bowl. (3) Stir in shallots and dried oregano by hand, and season with salt. Reserve at room temperature to serve, or refrigerate for up to 1 week.
About
Chef's Stirrings is the official blog of Chef Magazine, the industry publication for restaurant and foodservice professionals. The blog offers culinary news and online exclusives from the editors ofChef.
Todai Houston is celebrating its 10th year anniversary. The restaurant features a 100-foot-plus buffet of fresh seafood and classic Japanese, Chinese and American cuisines.
said in a press release, "and we have fun at Todai Houston. In the past year, we have added a Churrascaria Rodizio service for the carnivores among our diners which includes continuous service featuring twelve different roasted meats, and an Enigmatic Wine System for the freshest wines by the glass."
