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 November/December digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.

In this issue of Chef's Stirrings:

Got a news item? Send it to us for consideration.

Sincerely,

The Editors, Chef Magazine

Chef Bayless Opens First RED O Restaurant

Newport Beach, CA will become home to the new flagship RED O Restaurant by Master Chef Rick Bayless. Situated at the premier Fashion Island shopping destination, RED O Newport Beach will be the second location in Southern California, joining the Los Angeles concept on Melrose in West Hollywood. RED O will feature upscale Oaxacan influenced cuisine that Bayless is recognized for, in a stunning space designed to evoke a feel of a lavish Mexican resort by award-winning Los Angeles based interior designer Martyn Lawrence Bullard. RED O is committed to providing patrons with exemplary service while offering a destination where guests can enjoy authentic Mexican cuisine and entertainment throughout the evening. "We're very excited about the support we've already received from the Orange County community and can't think of a more perfect setting for our newest flagship location," Bayless says. "It's continually inspiring to feed off the luxurious yet leisure coastal lifestyle Newport Beach embodies."

Master Chef Rick Bayless (James Beard Chef of the Year, PBS' Mexico One Plate at a Time, Bravo's Top Chef Masters) has created a clean, light and sophisticated menu showcasing authentic Mexican flavors and utilizing locally-sourced seasonal ingredients.

Serving lunch and dinner daily, the fare will include original items exclusive to the new Fashion Island location as well as many of Bayless' signature dishes, including hand-crafted Tortas, Bayless' griddle-baked Mexican sandwiches made with enticing fillings such as Beer-Braised Beef Short Ribs, Chipotle Chicken, Garlicky Shrimp and Goat Cheese. Other menu highlights include Yucatecan Shrimp & Calamari Ceviche, Sweet Plantain Sopes, Sonoma Duck Taquitos with Pork Belly Sopes and Corn and Goat Cheese Tamales, Scallops in Verde, Salmon in Serrano Crema, and Lobster Jicama Tacos. Desserts are inspired by American classics with a modern Mexican touch, such as the Creamy Goat Cheese Cheesecake with Caramel Corn and Mexican "Root Beer" Sauce.

In addition, Bayless personally curates the unrivalled list of 100 unique tequilas, further enhancing the impressive bar program. Diners will imbibe with an extensive list of over 400 international wines and pairings, specialty beers, seasonal cocktails, while guided through any questions and preferences by an expertly trained staff of sommeliers.

The unique freestanding restaurant, inspired by the historic villas of Mexico's breathtaking San Miguel de Allende, will feature an expansive 8,500 square foot dining room with an adjoining 1,100 square foot heated, outdoor pavilion with multiple cabanas, ideal for private events. Guests will be welcomed by an extravagant bar lit by handmade oversized chandeliers, and a live tree ascending into the tall ceilings of the main dining room. Designer Martyn Lawrence Bullard has designed a stunning space which features an exotic atmosphere by night, yet comfortable and inviting by day, highlighted by rich, color soaked fabrics and finishes. The restaurant will include aged walls mingled with precious European tiles, exotic furnishings, leather accents, pierced brass lanterns and mosaic tile work. "This modern and luxurious space mingles with old world textures to create a beautiful and inviting space that is perfect to experience Chef Rick Bayless' modern Mexican fare," says Bullard. The authentic décor will also feature a magnificent viewing window into the kitchen accented by beautiful archways and meticulous woodwork as well as a specially designed Tequila Room, showcasing the depth of over 100 available agaves.

RED O is located at 143 Newport Center Drive, Newport Beach, CA 92660. RED O will be open for lunch and dinner daily.

For more information, visit redorestaurant.com.

38th Annual Hotel, Motel and Restaurant Supply Show of the Southeast 

For 37 years, thousands of Hospitality Industry Owners and Decision Makers have made the Hotel, Motel & Restaurant Supply Show of the Southeast a must-attend event. The quality of the marketplace and the appeal of a resort location create the perfect opportunity to mix business with pleasure.

The show provides the attendees with the opportunity to meet one-on-one with manufacturers and producers of the actual products and services they use. The event is known for its quality and variety of exhibitors. Buyers can find suppliers of almost any product or service they need to do business, on the show's floor. Many attendees come with the goal of finding ways to improve their operations and reduce their overall costs. A visit to the show's floor grants them access to the latest innovations available to the industry; helping them in the meeting of those goals.

The 10th Annual ACF Competitions are an added bonus for the attendees. Chefs have the opportunity to watch or compete on the show floor for cash prizes and ACF medals. The competitions are based on ACF Competition guidelines but competitors do not have to be a member to participate. Over the years, the competitions have grown from 12 competing chefs to over 85 and this year we are expecting over 100. To demonstrate the high quality of the competitions, two of our recent winners were just named to the ACF Culinary Team USA and are going to the Olympics: Chef Brian Campbell CEC, CCE, FMP and Chef Jason Hall CMC. We wish them all Gold!

The quality of the trade show, the attraction of the resort location, the low off-season rates and fabulous ACF Competition add up to an event worth attending. The show provides the perfect opportunity to Source, Save, Discover and Compete.

For more information on the Hotel Motel & Restaurant Supply Show of the Southeast being held January 28-30, 2014 in Myrtle Beach, South Carolina (The Seaside Golf Capital of the World) or the ACF Competitions visitHMRSSS.com. Admission to the show is free to Industry Members.

ROKA AKOR San Francisco Raises More Than $2,000 To Support Breast Cancer Patients

ROKA AKOR, a stylish prime steak, seafood and sushi restaurant located in San Francisco's Jackson Square neighborhood, culminated National Breast Cancer Awareness Month with a $6,400 donation for Editha House, an affordable lodging resource for cancer patients and their adult caregivers. During the month of October, ROKA AKOR offered guests a variety of ways to contribute towards the worthy cause.

The effort kicked off on Oct. 1, National Sake Day, with the restaurant donating 40 percent of all sake bottle sales to Editha House. Then, for the duration of the month, diners were able to purchase a plethora of other drinks for a good cause. One dollar was donated from every Decoding Annie Parker cocktail, named after an upcoming film that chronicles the discovery of the gene responsible for many breast and ovarian cancers, BRCA1. Additionally, $5 per glass and $20 per bottle of Jean-Charles Boisset Rosé Brut, a pink sparkling wine, was donated to Editha House as part of the special promotion.

Nationwide, ROKA AKOR's four locations combined to raise $6,100 in 2013. This year's donation adds to a two-year national effort by ROKA AKOR, which has now raised more than $8,900 to benefit breast cancer patients and their families.

"It's a pleasure to be able to engage with our customers and raise funds for such an important cause," said Felipe Ospina, director of marketing. "We all know someone who has been affected by breast cancer, and to be able to support the important work of Editha House is both rewarding and gratifying for our entire team."

The Editha House was established in November 2011 to provide affordable lodging for adult cancer patients and their adult caregivers traveling to Phoenix, Ariz. for medical treatment. Located in Central Phoenix, it is close to many of the valley's preeminent medical centers, which out of state visitors frequently visit. The house consists of sixteen guestrooms with private bathrooms and kitchens, offering 10,750 square feet of serene living space.

"We are very grateful to ROKA AKOR for their continued support and ongoing commitment to helping those with breast cancer," said Mary Gauwitz CEO of Editha House. "Not only are they raising money, they are building awareness by educating and involving their customers."

For information about the Editha House, please visit edithahouse.org.

Scotsman Introduces New Essential Line of Ice Machines

Scotsman Ice Systems today announced the availability of the EssentialTM line of ice machines, a quality compact line manufactured in Scotsman Ice System's award-winning facility in Fairfax, South Carolina, to best suit the needs of those in the under-100-lb cuber market.

"We are excited to announce the Essential line of undercounter cubers to the marketplace," says Jeff Biel, director of marketing at Scotsman Ice Systems. "Our customers asked for a basic, under-100-lb cuber to suit lower ice production operations, and we are happy to deliver that need."

TECHS AND SPECS 
The dimensions of the line are 15" or 20" wide, 38" tall, 24" deep with 6" adjustable legs and the ability to fit under 34" ADA countertops with an optional floor mount kit. The line consists of three different storage and production units:

· CU0415 – 36-lb daily storage, up to 58-lb daily production · CU0715 – 36-lb daily storage, up to 80-lb daily production 
· CU0920 – 57-lb daily storage, up to 100-lb daily production

EASE OF USE 
The Essential line is easy to use with its built-in sliding back door to conserve space and allow easy access to the ice bin. The line has an ample access area complete with a large dishwasher-safe scoop to make it easy to reach the ice. Additionally, the Essential line has an intuitive control panel that features a prominent on/off/clean switch and easy-to-see buttons to adjust ice thickness and harvest time.

RELIABILITY 
The line is built with an innovative horizontal evaporator that eliminates minerals in ice cubes and ensures quality ice, every time. Essential also comes with a three-year warranty that assures operators are getting the best ice machine for their operation.

SUSTAINABILITY 
The Essential line uses R-134a refrigerant, which has a low ozone-depleting potential and is made of recyclable materials to further increase operators' sustainability efforts.

Executive Chef Prepares Polar Expedition Feast 

Quark Expeditions, the leader in polar adventures, announces InterContinental Hotels Group Executive Chef, Alexander "Alex" Feher, will be joining Quark's January 14, 2014Antarctic Explorer: Discovering the 7th Continent voyage aboard the Sea Spirit.

"Having an internationally recognized expert in the culinary arts onboard our luxury ship is a huge coup not only for Quark, but for our passengers," said Hans Lagerweij, president of Quark Expeditions. "Chef Feher will not only design specific menus for several meals onboard the voyage, but will also hold cooking demonstrations for our guests."

Chef Feher was born in Belgrade, Serbia, attended culinary school in Stuttgart, Germany, and has a Masters Degree in Culinary Skills. Chef Feher has worked at several InterContinental properties around the world, such as Frankfurt, Beirut, Dubai, and Tehran, and is committed to using only local, sustainable and seasonal ingredients. Chef Feher has been part of the InterContinental family for 40 years and is currently based at the InterContinental Miami.

Chef Feher has received numerous awards and honors, including:

Olympic Gold Medal in Culinary Skill (1976) 
Chef of the Americas Award for American Harvest Competition (1993) 
Chef of the Year Award, New York Tri-State Area (1995 and 1999) 
Executive Chef of the Year for InterContinental Hotels and Resorts' Best of the Best (2013) 
Member of the Chaine des Rotisseurs and Vartel Club of New York

For more information, contact a Quark Polar Travel Adviser at 1-888-892-0073 or visitquarkexpeditions.com.

Front of the House On-trend Serving with Root 

Front of the House (FOH) pioneers chic, eco-friendly serving solutions with their new ROOT – Couture Charcuterie Boards. This on-trend serving brings the FOH rustic chic style and personality to the table or buffet.

ROOT boards are made from a species of environmentally friendly, reclaimed Fir trees. Since no two trees are alike, each board is a one-of-a-kind piece with it's own unique marbling, texture, grain, and shape. Each ROOT board is treated with a food safe lacquer to ensure long-lasting service. ROOT - Couture Charcuterie Boards are available in two sizes; 12" x 9" and 16" x 10" - which vary slightly as they are produced from natural elements.

Front of the House (FOH) keeps extremely high inventory levels of all FOH items – 1500 + sku – stocked at it’s state of the art 100,000 square-foot distribution center in Miami, Florida. With a one-day order turn around time, Front of the House (FOH) is able to meet customer's high level demands and requirements.

Front of the House (FOH) has become the hospitality industry's authority to tabletop and presentation trends. Industry professionals have embraced FOH since their inception in 2002 and they have been creating a plating revolution ever since. They have perfected the recipe of designing and manufacturing smart, savvy, commercial-grade serving solutions that are easy on one’s bottom line. The Front of the House (FOH) design team continuously invents new concepts for creative mixing and matching that offer an extraordinary impact on an ordinary budget. All Front of the House (FOH) products reflect remarkable craftsmanship, environmental sensitivity, durability and value. Front of the House (FOH) backs its porcelain dinnerware with the BEST WARRANTY IN THE BUSINESS by offering a full warranty on all Porcelain items!

Front of the House (FOH) and room360 by FOH, are located at 9315 Park Drive, Miami Shores, FL 33138.

For more information, call 305-757-7940 or visit frontofthehouse.com.

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 November/December digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.

In this issue of Chef's Stirrings:

Got a news item? Send it to us for consideration.

Sincerely,

The Editors, Chef Magazine

Charlie Trotter's funeral draws the cream of the culinary world click HERE.

Restaurant Operator Innovations Awards Nominations Now Open

The National Restaurant Association (NRA) is now accepting nominations for the third annual Operator Innovations Awards (OI Awards). The awards celebrate restaurant operators that are transforming the industry with extraordinary creativity and commitment to innovation and excellence in execution.

An independent panel of operators from both commercial and non-commercial backgrounds will select three finalists in each of five categories: Health & Nutrition, Marketing, Menu Development, Sustainability and Technology. A single winner in each category as well as an Innovator of the Year will be selected by the panel and revealed during the marquee event Destination: Celebration, held May 17, 2014, in conjunction with the NRA Show.

Nominations will be accepted online at Restaurant.org/Show/OIAwards through January 17, 2014.

Chef Evan Hennessey Blends Above the Competition for 2013 Vitamix Challenge Crown 

Evan Hennessey, chef at Stages at One Washington in Dover, N.H., successfully out-blended the competition during the recent 2013 Vitamix Challenge at the StarChefs.com International Chefs Congress in New York City. Hennessey, along with chefs from across the country, submitted original Vitamix recipes for a chance to compete in this year's uniquely styled blending contest. Six finalists, including Hennessey, were selected and tasked with creating a dish that showcased the Vitamix blender in innovative, creative and delicious ways.

Hennessey's flavorful, winning dish consisted of rockweed and fish skin crusted scallop mousse, encapsulated Castelvetrano olives, Boston Marrow squash custard, tarragon, agretti, oyster gel chips and acqua pazza. The dish was inspired by the New England area that Hennessey calls home.

"The focus of the dish was the ocean. I wanted to create the overall sense, texture and taste of the environment. Right down to including some agretti, a local sea grass," said Hennessey.

While competing against the other top chefs was no easy task, Hennessey credits his win to his ability to show versatility in techniques through a multitude of textures and temperatures he created using the Vitamix blender.

According to the judging panel, which was made up of Rocco DiSpirito, Elizabeth Falkner, Daniel Holzman and Richard Martin, Hennessey's hot and stabilized Boston Marrow squash custard and ocean theme placed him above the competing chefs.

Sponsored exclusively by Vitamix, the global leader in high-performance blending equipment, the Vitamix Challenge took place on Oct. 1. Participating chefs had 60 minutes to prepare a single dish that showcased their originality and creative blending techniques to judges. Points were awarded based on the unique use of a Vitamix, taste and overall dish presentation.

"The Vitamix Challenge provides us with a great perspective of how top chefs are using our products to develop and perfect their own unique creations," said Christy Bezuijen, commercial marketing manager, Vitamix. "We're grateful to be a part of chefs' inspirations and culinary triumphs."

Chef's Academy's Students Against Hunger Event Raises 13,000 Meals For Local Food Bank

The Chef's Academy, the Culinary Division of Harrison College, a 110-year-old, private sector college serving more than 4,000 students worldwide, has announced that the school's Students Against Hunger event raised more than 13,000 meals for the Food Bank of Central & Eastern North Carolina. With more than 275 attendees present for the Oct. 3 event at the school’s Morrisville, N.C. campus, culinary and pastry students showcased their talents through preparing a variety of sweet and savory foods for guests to enjoy.

Students Against Hunger marked a capstone event for The Chef's Academy's pastry students, who created dessert buffets to be judged by attendees and chefs. Darrick Williams received the People's Choice award for his buffet that featured a range of unique dishes, most notably his candied bacon chocolate chip cookies. The Chef's Choice award went to Terrel Smith, whose buffet items all incorporated blueberries, featuring a wedding cake with a delicately crafted sphere as one tier.

To further support the Food Bank of Central & Eastern North Carolina, pastry and culinary students formed "Sweet" and "Savory" teams in a competition to see which division could collect the most canned food items for the nonprofit organization. Team Sweet, led by Chef Sherry Stolfo, The Chef’s Academy’s chef instructor, won for the third consecutive year.

Les Dames d'Escoffier NY Welcomes 14 New Members

Les Dames d'Escoffier New York (LDNY)-the founding and largest chapter of the philanthropic organization Les Dames d'Escoffier International (LDEI)- inducted 14 new members at a celebratory reception.

Welcomed into their roster:

Joan Brower of The Dilenscheider Group. Director of this leading public relations agency's Wine and Hospitality practice, Joan has worked on a diverse range of wine, spirits, destination, cruise line and luxury hotel accounts. The leitmotif in all of her clients' campaigns is gastronomy.

Donna Capobianco Boland, Cooking Instructor and Recipe Developer. A culinary counselor at Cooking by the Book, Donna has developed recipes for the iconic Joy of Cooking and several other books. Her passion is helping to educate the next generation of women in the food publications business.

Joan Coukos, Founder, President and Chocolatier of Chocolate Moderne. Joan has successfully merged her business acumen with a passion for chocolate in this luxury artisan chocolate company that is celebrating its tenth year and has won the sofi Gold Award for Outstanding Chocolate in both 2012 and 2013.

Cathy Coluccio Fazzolari, Co-owner of D. Coluccio & Sons, Inc. Cathy has a lifetime experience in the Italian Food Importing business, with a passion for finding authentic Italian products. Cathy also teaches cooking with an emphasis on the healthful benefits of food.

Sharon Franke, Director of Kitchen Appliances and Technology at the Good Housekeeping Research Institute. Sharon Franke is the go-to expert on all things appliance-related in the publishing industry and beyond.

Marilyn Krieger, Ph.D. Director of Public Relations for Winebow, Inc. A leading national importer of fine wines, spirits, and sakes from around the world, Marilyn is a member of NY Women’s Culinary Alliance and holds a Certified Specialist of Wine from the Society of Wine Educators.

Susan Lifrieri-Lowry. After 15 years as a restaurant pastry chef, she is now a Professor of Baking and Pastry Arts at City Tech., CUNY, where she also administrates the Anna Nurse Scholarship Workshop Series at City Tech., CUNY. Susan spent eleven years at The French Culinary Institute, seven of them as Director of Faculty Administration.

Rachel Litner. Founder of the eponymous Rachel Litner Associates (RLA) Public Relations and Strategic Marketing agency in 1996, she counts Cuisinart and Waring among her long-standing clients. Her experience as a magazine editor as well as a corporate PR and marketing executive gives RLA a unique perspective on the needs of the media.

Maureen Luchejko. Food Stylist, Recipe Developer/Editor and Culinary Educator, Maureen has held staff positions at Good Housekeeping, Woman’s World Magazine and Family Circle. Her styling clients include Disney Productions, Bravo Network and Univision.

May Matta-Aliah. A Certified Wine Educator and president of In The Grape, an organization dedicated to wine and spirits education. With over 12 years of experience in the industry, May brings a wealth of knowledge and insight to all her wine presentations.

Hiroko Shimbo. Chef-instructor, consulting chef, cookbook author and widely recognized expert in Japanese cuisine, Hiroko’s most recent book, Hiroko's American Kitchen, won the 2013 IACP Cookbook Award in the American Category.

Adeena Sussman. Food writer, restaurant critic, cookbook author and restaurant consultant, Adeena counts her greatest accomplishment in "Pies for Prevention," a bake sale she and her sister initiated in honor of their mother to raise money women living with ovarian cancer, that to date has raised nearly $100,000.

Susan Ungaro. President of The James Beard Foundation since 2006 and since 2010 spearheaded annual food conferences to foster dialogue and action to improve our Food System. Susan was named one of The DailyMeal's 50 Most Powerful People in Food in 2011 and 2012.

Marika Vida. Wine Director at the Ritz Carlton Central Park and the owner of Vida et Fils Wine Consulting. Marika is Certified Sommelier through the Court of Master Sommeliers, and Certified Specialist of Wine.

Diane Forley. A LDNY member in the past and after a spell in California is back in New York. Diane now owns and runs Flourish Baking Company in Scarsdale – an experience based on vegetable products and dishes.

For more information contact: Dame Ronnie Campbell theburrellgroupltd@msn.com

GoDaddy Partners with US Foods 

GoDaddy, the Web's top platform for small businesses, is now helping US Foods customers leverage technology to operate more efficiently. The partnership is being announced at today’s Food Fanatics Live event in Los Angeles. A major benefit for US Foods customers is access to tools like GoDaddy's Website Builder and Locu Menu Manager, which make it easy to quickly create a beautiful digital identity without a big budget or technical expertise.

"GoDaddy is making it super simple for anyone to leverage the power of the Internet," said GoDaddy General Manager Presence and Commerce Raj Mukherjee. "Without a website, it's difficult, if not impossible, to compete in business. Website Builder and Locu give restaurant owners exactly what they need to create a full-featured website in a matter of minutes."

As a food company and leading distributor, US Foods provides products and business solutions to more than 200,000 customers, including independent and multi-unit restaurants, hospitals and schools across the United States. GoDaddy's Website Builder provides hundreds of customizable, professional designs and many ways to evolve a website's appearance that give the business owners complete control of their digital identity. Locu technology enables website owners to manage and update menus automatically.

"Each day restaurant operators juggle a number of duties just to keep their businesses running smoothly and dedicating a huge amount of time to creating a website isn't something many have the time or energy to do," said Jim Osborne, vice president of e-commerce for US Foods. "GoDaddy and Locu brought a great solution to our customers that allow them to have a great looking website that automatically updates as they change their menus so they can focus on their day-to-day business."

In addition to menus, Locu reaches more than 200-million consumers per month through its partnerships with Yelp, YP.com, Foursquare, TripAdvisor and Facebook, which enhances the restaurants exposure to new customers who often search for local restaurants from their mobile phone.

GoDaddy serves more than 12 million customers worldwide, mostly small businesses looking to have a strong online presence without devoting personnel or big budgets to make it happen.

"We exist to help small business of all shapes and sizes kick ass online and that's what we're doing for US Foods," said Bob Lund, SVP Distribution Channels at GoDaddy.

To learn more about how to grow your business online, visit: GoDaddy.com.