Chef Ken Vedrinski of Trattoria Lucca, Charleston, S.C., and chef Laurent Gras of L20 Restaurant, Chicago, will partner for a charity dinner in Charleston on Oct. 24 to raise money for cancer charities.
Both chefs will start the day by riding in the Jerry Zucker Ride for Hope, a 100-k bike ride to benefit local cancer charities that begins and ends in Mt. Pleasant, S.C. The chefs will then prepare a four-course meal with wine pairings at Trattoria Lucca that will also feature eight-time Olympian George Hincapie. A portion of the proceeds from the dinner will also go toward the Jerry Zucker Ride for Hope.
"Like many Americans, my family has been affected by cancer, so to participate in a sport I love and host a dinner with a world-renowned chef such as Laurent is an amazing way to give back to cancer charities," Vedrinski said in a statement.
Peter Davis, executive chef of Henrietta's Table at The Charles Hotel, Cambridge, Mass., was named "Sustainer of the Year" by Chefs Collaborative. The award recognizes a chef who understands that food choices emphasizing delicious, locally grown, seasonally fresh, and whole or minimally processed ingredients are good for us, for local farming communities, and for the planet.
Davis (pictured, left) is an avid conservationist with close ties to area fishing and farming communities, which is reflected in his dishes. In October 2008, he released a cookbook titled, "Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta's Table." He also has been honored by the James Beard Foundation as one of the Best Hotel Chefs in America.
Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. Visit www.chefscollaborative.org for more information.
The Center for Food Integrity (CFI) will provide guidance and support to the National Restaurant Association (NRA) on animal-welfare issues, according to a recent announcement from the NRA. CFI will provide counsel to the NRA on animal-welfare issues. The organization's extensive consumer research and trust-building model will provide guidance for the NRA and its member companies.
"Animal welfare is an issue of interest to our members and consumers," said Scott DeFife, NRA's executive vice president for policy and government affairs, in a statement. "We appreciate the experience and insight that CFI brings to the issue and the support they can provide to the National Restaurant Association and our members."
CFI's member organizations represent all sectors of the food system including farmers and ranchers, processors and companies that deliver food products under local, regional and global brand names. For more information, visit www.foodintegrity.org.
Contributed by Michael J. Wildes, Wildes & Weinberg
By now, you know that the U.S. government has been performing widespread investigations and audits of employers to crack down on employment of undocumented noncitizens. You should also be aware that you must maintain Form I-9, an employment authorization verification form issued by the United States Citizenship and Immigration Service (USCIS), for all your workers.
Failure to comply can be a very serious offense that may result in substantial civil or criminal penalties. Here are five steps to avoid that mistake:
- Read and refer to the Handbook for Employers (M-274). The M-274 is published by USCIS to help employers better understand the purpose of the I-9. For a one-page form, the I-9 can be surprisingly confusing. The handbook should answer many of your questions about compliance.
- Store your I-9 forms safely. It is best to keep your I-9 forms in one place--separate from other personnel files--so that sensitive information will not be unnecessarily revealed during an audit.
- Perform internal audits regularly. An internal audit is the best way to detect and correct errors. It may also demonstrate a "good faith effort" that could spare you serious penalties in the event of a government audit.
- Avoid employment practices that are considered discriminatory. Employees must be treated equally regardless of citizenship or immigration status, national origin or native language. Many well-intentioned actions can be considered discriminatory; for example, employers may not ask to see work authorization documents before hiring on the grounds that someone seems "foreign" or is not an American citizen.
- When in doubt, consult a professional. When it comes to I-9s, an ounce of prevention is worth more than a pound of cure. Consulting a professional could spare you hefty fines or even jail time.
Michael J. Wildes is managing partner of Wildes & Weinberg, an immigration law firm with offices in New York City and Englewood, N.J., and has counseled popular New York restaurants including Tavern on the Green, Dallas BBQ, Mr. Chow, and the Russian Tea Room.
SPONSORED POST
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The greatest foodservice equipment and supplies show on earth only comes once every two years. And in February 2011, The NAFEM Show is back!
- Meet with 500+ foodservice equipment and supplies manufacturers and get up close to their products.
- Learn about emerging trends through free educational sessions.
- Step away with new ideas to streamline and improve your operation's efficiency with innovative technology presented in the WHAT'S HOT! WHAT'S COOL!® new product gallery.
Get your ticket for only $30 at www.thenafemshow.org.
Cindy Pawlcyn, chef and creator of Mustards Grill in Napa Valley, Calif., was selected in partnership with Aramark to manage the culinary services of the Monterey Bay Aquarium. Pawlcyn (pictured, left), in collaboration with her partner Sean Knight and Aramark, will bring her farm-to-table philosophy to all aspects of the aquarium's food and beverage program, including its self-service café, full-service restaurant and private event catering.
Pawlcyn and Knight own three Napa Valley restaurants, which also include Go Fish and Cindy's Backstreet Kitchen, both in St. Helena. Aramark, a national partner of the Seafood Watch program since 2008, will provide management support for the food operations at the aquarium.
For more information, visit www.montereybayaquarium.org.
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Clear Springs Foods, the leading provider of Rainbow Trout, is introducing chefs to Swai, a new species of value-added fillets. Characterized by tender, all-white flesh and slightly sweet flavor, Swai has recently has been exploding in popularity due to its adaptability to a variety of flavor profiles, as well as its very affordable price. In fact, Swai was recently named as one of the top 10 fastest growing species of fish. Swai has the taste and texture profile that American consumers desire, and Clear Springs has made it easy to menu and serve by providing three value-added options including Citrus Sesame, Panko and Country Cornmeal. Chefs are using Swai for a variety of menu applications from fish tacos, entrées and sandwiches. Clear Springs value-added Swai is available in 4- and 6-ounce portions. For additional information, visit www.clearsprings.com.
The latest in food, foodservice equipment, supply trends and more will take center stage at the 2010 International Hotel, Motel + Restaurant Show (IHMRS) Nov. 13 to 16. Developed in conjunction with the M. Tucker Co., the return of the New York Marketplace will feature 25 exhibiting brands including Southbend, Cardinal International, Carlisle, Captive Aire Systems, Lakeside, Oneida, Manhattan Beer and Forbes Industries.
The Marketplace bookstore, presented by Manhattan retailer Kitchen Arts & Letters, will feature chef Q&A's, food and beverage tastings, new product displays and seminars. This year's Marketplace also will feature equipment, serve ware, tabletop and furnishings displayed in four specialty designed application settings.
Seminars will address such topics as social networking, menu trends, New York City's new restaurant rating system, along with healthcare and school foodservice subjects, while chefs will share insights and fine-dining direction in one-on-one interviews.
The IHMRS will take place at New York City's Jacob K. Javits Convention Center. Following a full-day of conference and networking activities on Nov. 13, the IHMRS will feature three full days of exhibits from Nov. 14 to 16. The market presents more than 700 hospitality industry suppliers and attracts approximately 30,000 in total trade attendance. The IHMRS is sponsored by the American Hotel & Lodging Association, the Hotel Association of New York City, Inc., and the New York State Hospitality & Tourism Association; and is managed by GLM.
For additional information and registration, visit www.ihmrs.com.
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.
Chef Ken Vedrinski of Trattoria Lucca, Charleston, S.C., and chef Laurent Gras of L20 Restaurant, Chicago, will partner for a charity dinner in Charleston on Oct. 24 to raise money for cancer charities.
