Celebrate Innovation

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Applying better solutions to an existing marketplace: that’s innovation in its very basic form. When innovation peaks though, the affects spread beyond the innovators themselves and provide the market, the industry, customers and operators with the stepping stones needed to continue to grow. The companies and brands that will be celebrated this weekend at the NRA Show have done just this.


The NRA Show features three distinct awards programs designed to identify and share these innovations with operators across the globe. The Kitchen Innovations Awards (KI) recognize and celebrate breakthrough back-of-house equipment and technology; these are items that are improving and benefiting operators on a daily basis. Rewarding bold imagination in food and beverage, The Food & Beverage Innovations Awards (FABI) highlight the products with the greatest potential to help operators capitalize on consumer trends.The third and final innovation awards program is the Operator Innovations Awards (OI), which will announce winners this Saturday, May 17th at the Destination: Celebration Gala. The OI Awards recognize and celebrate restaurant operators worldwide who are combining imagination and hard work to find fresh ways to improve business.
For the 10-year Anniversary of the Kitchen Innovation Awards, recipients were judged by a panel of industry experts who determined which products have been working to solve operator challenges and specifically improve back-of-house effectiveness. This year’s winners included Alto-Shaam, Inc.; BioZone Scientific International; Edlund Company; Fired Up Kitchens; Garland; Manitowoc Beverage; Neico Corporation; Volcan; Turbo Coil and many, many more. To see the full list of Kitchen Innovations Award Winners, click here. 


The FABI Awards Program rewards food and beverage products that truly have the potential to drive operator success. From Schmacon’s Smoked and Cured Glazed Beef to Kiki’s Gluten Free Deep Dish Pizza, the FABI Awards features trending ingredients, healthy living, special diets and artisan offerings as just a few categories rich in products that have helped operators expand menus, meet demand and retain customers.  

The third annual Operator Innovations Awards will select finalists in five categories: health and nutrition, marketing, menu development, sustainability and technology. The finalists include men, women, boys and girls who, through innovation and imagination, are finding ways to improve the foodservice industry. The current finalists include everything from UNC Health Care’s Restaurant Delivery Program where patients can choose from a menu with more than 93 different entrée options, to Subway’s Project Subway marketing initiative in which they sent models down a New York Fashion Week runway in branded materials such as napkins, straws and salad bowls. The winners of this year’s Operator Innovations Awards will be announced live during the gala, in addition to the prestigious award of Innovator of the Year.
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Foraging & The City and Dining at Sepia

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Last night I had the opportunity to go on a foraging adventure in Chicago’s Lincoln Park, drink some delicious CaorunnGin cocktails and dine at Sepia.
Although I wouldn’t recommend novices forage alone, with the help of our guide, Urban Forager Chris Mayor, our group managed to pick several native greens without getting sick and using them in our cocktails later. Mayor taught us some tricks of the trade—of the 7,000 varieties of mint, most have square stems and few are poisonous. If it doesn’t smell like something you want to eat, then that variety of mint should be fine to consume. Also, you will never have to buy straws again as long as you have a supply of long-stem dandelions and some cold water to soak them in. While on our excursion, we picked Catnip, Creeping Charlie, Wild Onions and Crabapple blossoms for a garnish.
Caorunn Gin had hosted a competition earlier in the day among local Chicago bartenders to see who came up with the best drink. The winning team had a member from Lone Wolf and from The Chop Shop. They created a delicious concoction, Caorunn Sour.

Caorunn Sour:
 
2 oz. Caorunn
Splash of Talisker
.75 oz. lemon
.75 oz. botanical syrup (simple syrup made with dried heather, lemon and orange zest) 
2 short dash barkeep fennel bitters
1 heavy dash dandelion bitters

Shake with diced quarter-sized sliver of ginger and:

Catnip—2 big leaves
Creeping Charlie—small sprig
Wild onion—2 sprigs 
Fine strain into coup

Express lemon   



After experiencing the abnormally high May temperature, it was nice to relax in the air-conditioning at Sepia. The Near West Side eatery is a must-try, with a rotating seasonal menu, homemade pastas, and organic and sustainable ingredients are used when available.  I had a refreshing salad with baby arugula, toasted pine nuts, pickled lemon zest and grana padano. It paired well with the Caorrun Sour. The entrée I chose was just as light and delicious. The chef prepared pan roasted cod with a sweet corn and clam chowder and chive oil.
 
Caorrun Gin is manufactured in Scotland, and I had the good fortune of sitting near Gin Master Simon Bouley.  He explained that its profile is distinctive with a base of Rowan Berry, Myrtle, Heather, Dandelion Leaf and Scotland’s “Forgotten” Coul Blush Apple, infused with six traditional botanicals to give it a sense of terroir rarely seen in a gin.  

If the opportunity arises when you are in town for the National Restaurant Association Show, I recommend a trip to Lincoln Park whether or not you are with an expert forager. I also recommend wining and dining at Sepia and incorporating the flavorful Caorrun Gin into your restaurant’s repertoire.
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Fine Dining in the South Loop: Acadia

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Tucked away inside frosted windows on south Wabash Street and intriguing an area that is fairly barren and quite devoid of heavy night traffic, Michelin Star-rated Acadia Chicago brings to the South Loop what L20 or Alinea brings to Lincoln Park: strongly recommended fine dining. 

Chef/Owner Ryan McCaskey is a Saignon, Vietnam transplant who was raised in the Northwest suburbs of Chicago and has built quite the following of chefs. McCaskey’s broad skill set and diverse kitchen experience—Trio under Grant Achatz and TRU under Rick Tramonto, Goose Cove Lodge in Maine and the Black Locust in Wisconsin, to name a few—has layered the talents and techniques required for McCaskey to build a successful, harmonious fine-dining hot spot.

His culinary style, described as simultaneously contemporary and classic, has certainly lent itself to not only the menu, but the experience and even décor at Acadia. The simple bar area is paralleled with beautifully soaring ceilings and neutral, two-toned walls. The chairs, wrapped in white, don’t-spill-on-me fabric are a serene accent for the large dark tables. The minimalist design sets the table for the modern American cuisine that’s featured in both the twelve-course chef’s tasting menu and the more approachable bar offerings (at gastropub pricing.) Beyond its first AAA Five Diamond Restaurant rating and second One Star Michelin Guide Award, the restaurant is touted for its bar food—though I use that term loosely, it’s still the technique-driven quality that Chef McCaskey is known for—including his award winning Acadia Burger (a double patty with house made apple wood bacon, double crème gouda, “special sauce”, garlic dill pickles and potato salad) and the Stonington, Maine Lobster Roll with paprika and chives.  

For a la carte options, check out the 62 Degree Swan Creek Farm Egg with pistachio bread, frisee, radish and allium juice. Or the Foie Gras Torchon with Asian pear, Maine blueberry gelee, almond, brussels sprout leaves, and vin santo.


Acadia is open for dinner on Tuesday through Thursday from 5:30 p.m. until 10 p.m., Friday through Saturday from 5 p.m. until 11 p.m., and Sunday from 5 p.m. until 8 p.m. Reservations can be made online or by calling  312.360.9500.
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California Strawberry Specials Sizzle on Summer Menus

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Operators across the nation would probably agree that summer is the “berry” best time to feature California strawberry signature menu items. California strawberry  specials help drive traffic in every menu part with eye-catching color and bright flavor.

Industry pundits encourage limited-time offers (LTOs) to boost brand excitement and drive sales. Some popular Strawberry LTOs return annually due to customer demand, and some find their way on to the permanent menu. That’s why so many chains rely on an annual strawberry promotion, year-after-year, it’s what the customers want, and it increases traffic during a high volume season.  Look to the California Strawberry Commission for innovative menu ideas for your summer menu specials. Expand the beverage menu with a refreshing Basil Strawberry Lemonade which can be served as a cocktail, too. Add a versatile summer Strawberry Salsa which is great with chips and an excellent topping for a white fish entrée, or taco. Or try adding a savory appetizer like Strawberry Gazpacho to start and Grilled Strawberries with Black Pepper Ice Cream as a show-stopping finale. Good news for operators: California strawberries are available all year round, so LTOs can easily
become permanent customer favorites.

Visit www.californiastrawberries.com for summer menu ideas. From whole, sliced, diced, grilled,
roasted and braised, California strawberries has a recipe for you.

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Next on the list of places to see while you’re in town for the NRA Show, is the Terrace at Trump (401 N. Wabash, 312/588-8000), which opened for the season on May 7th. With a view that can bring anyone to a place of Zen, not one of the 250 seats currently housed on the Terrace will disappoint. The strategic mirrored building complements the chic Chicago skyline, and everyone is treated like royalty at the premier rooftop lounge. 

Don’t let the wind deter you, once the sun goes down and the lights from the Wrigley Building and the InterContinental Hotel come on, Mother Nature flips off her ill-humored switch, providing the most serene of scenes.

Something new I noticed on the drink menu this year is a blank page titled “Reserved List.” Whitney, our server, explained when a light is shone onto the page, it reveals a special menu of cocktails that are served after sunset. 




We enjoyed the bites on their menu, where spice is a reoccurring theme. Pickled Chayote, Chili Lime Cashews, Cheese & Habanero Jelly and Bacon Cheddar Cookies paired well with our Moscow Mules.  

Chef Fiddler’s Mediterranean-inspired menu offer a variety of options and are presented in a brilliantly simplistic manner. Among the classic wagyu Shrunken Burgers and seafood platters, lies a new item that is certain to grow into an instant classic—the PLT (Pancetta, lobster & tomato).

The hard-working staff seamlessly takes care of you, and the managers visit each table to ensure everyone is enjoying their time being royalty, maintaining Trump’s five-star standard.

Open daily from 2pm-12am.

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Bite Into One of Fleetwood's Spectacular Dishes

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Fleetwood  (2333 S. Michigan, 312/624-8759) is located in the South Loop, just blocks away from McCormick Place. Don’t walk down the street too quickly, or you might miss it and that would mean missing out.

The ambiance is chic. The place is decorated with rich tones, chandeliers, contemporary furniture and marble floors.

Fleetwood serves American-style food. The Lobster Ravioli, made with pieces of tender lobster tucked in homemade sheets of pasta and served in a tomato cream sauce, is a favorite among patrons. Another seafood dish that guests enjoy is the Prosciutto Wrapped Shrimp. Each piece of sautéed jumbo shrimp is wrapped with prosciutto and served with a side of Cajun tarter sauce. Vegetarians will love the Tuscan Salad with spring greens, Endive leaves, red onions and Gorgonzola cheese drizzled with Extra Virgin Olive Oil and a balsamic reduction.


Open    Wed. - Sat.      5 p.m.-Midnight
            Sun.                 10 a.m.-4 p.m.

Open additional hours for the National Restaurant Show on Monday, May 19 and Tuesday, May 20.
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Bringing Home the [Barbecue] Bacon: Old Crow

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In honor of the National Restaurant Association Show, we’re continuing our coverage of top-tier places to visit while you’re in Chicago.

Next on the bucket list, we kicked off National Barbecue Month this May at Old Crow Smokehouse (3506 N. Clark, 773/537-4452), located in the heart of the ever-popular Wrigleyville. Quickly establishing itself among the best country bar/barbecue restaurants to recently blitz the Chicago scene, Old Crow’s concept is proving to be epic.





Their vast selection of Moonshine cocktails use the freshest juices, syrups and produce—providing a noticeably different taste than many Moonshine cocktails of which I've recently indulged.






With the barbecue/country music pairing being as wildly popular as it is across the city, Old Crow’s ace in the hole has to be Chef Tony Scruggs (and it doesn't hurt that Wrigley Field is approximately 200 yards north).  Form-fitting the restaurant’s hours to coincide with Cubs games in the summer, Chef Scruggs seems to know exactly what people are looking for. In addition to offering your traditional barbecue favorites—ribs, pulled pork and brisket—he has also put together an omnibus of unique, modern dishes which he features on the menu. Start off with their Pulled Pork Egg Rolls, a brilliant infusion of flavors. The Pulled Pork wrap with bacon and French-fried onions mixed with a Worcestershire cheese and barbecue sauce is just as heavenly as it sounds. The brisket ends melt in your mouth and the twice-baked and mashed sweet potatoes are the perfect companion to all things pork.

Chef Scruggs has such an interesting story, and I was lucky enough to have him share it when we were touring the smoker, indulging in the brisket ends he made available. He started with a career as a steel hauler/truck driver, where he furthered his interest in food, in particular barbecue, as his territory was in the barbecue-loving states of Tennessee and Arkansas. While driving, he regularly tried new barbecue places, and he began perfecting his own style back in Illinois. After racking up numerous awards from county and state meat competitions, his daughter convinced him to take his concoctions to the next level and encouraged him to audition for the Fox Network’s MasterChef. He landed a spot as a contestant on season two, giving him national recognition and celebrity-status throughout Kankakee County. Hunting ramps in his free time to incorporate into dishes, Chef Scruggs has a passion for locally-produced products. He believes that the wood used in the smoker is just as important as the spices used on the meats, and his signature “Scruggs Rubs” throughout the menu prove that these dishes maintain their mouth-watering standards, with or without barbecue sauces.

Housing two large, open warehouse-style rooms, Old Crow offers the best of both worlds. One with a retractable glass roof for enjoying the best of Chicago summers, and another, offering a central stage for the abundance of bands that play and open space for dancing. 

Swearing by the motto, “Come for the barbecue, stay for the music,” Old Crow reminds you to make sure to bring your cowboy boots and a hearty appetite on your next visit.

Cubs Game Hours:
12:05pm games—open at 10:00am
1:20pm games—open at 11:00am
3:05pm games—open at 12:00pm
7:05pm games—open at 4:00pm

Regular Hours:
Sunday - Tuesday—5pm – Midnight
Wednesday – Friday—5pm – 2am
Saturday—5pm – 3am

Kitchen Hours:
Full menu until 11 pm daily
Late night menu available 11pm-1am Wednesday-Saturday


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Chef's May/June Digital Issue is now Available

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May/June Digital Issue

http://www.talcottdigi.com/0514chef/

http://www.talcottdigi.com/0514chef/ 

 
May/June Digital Edition Features:

Beyond The Baguette: A look into Robyn Mayo's simplistic, rewarding approach to bread making

The Culinary Creative: Chef Doug Psaltis is calling the shots and making menus across Chicago

Redefining Chicken and Waffles: This comfort food essential is being reinvented in many ways

Zen and the Art of Snacking: Current crazes for the small-plate enthusiast

NRA Showcase: Check out our product showcase and guide to Chicago's dining and nightlife scene

Utilizing Coffee as an Ingredient: The repertoire of coffee-incorporated recipes keep growing

Greens and Microgreens: Preparing dishes with these tiny plants

Cracking the Egg: All eyes on Hampton Creek Food's plant-based egg substitute
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Hands-on Classes Offered During May's NRA Show

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For the first time since its inception, the National Restaurant Association Show will introduce Foodamental Studio, an exciting quasi food lab for restaurateurs and chefs seeking hands-on, interactive and expert-led classes. Attendees are invited to participate in the Studio that will offer crash-course workshops showcasing, teaching and unleashing the year’s most recognized culinary trends through hands-on tutorials. 


Topical experts and industry influencers—think James Beard Foundation winner Mindy Segal and James Beard nominated chef Paul Virant—will educate attendees about the processes and culinary techniques necessary to expand their menu and instruct kitchen brigades. The National Restaurant Association encourages you to choose the classes that look most beneficial to your operation, whether it’s the basics of pickling and brining or an exploration of ancient grains like quinoa, amaranth, faro and barley.  Did we mention that they’re free? The complimentary classes will be offered in the North Hall of the McCormick Place in Chicago, and Chris Koetke—VP Kendall College School of Culinary Arts and Host of Let’s Dish on the Live Well Network—will emcee the sessions.

A little bit education, a little demonstration and a whole lot of hands-on practice, the Foodamental Studio hopes to give chefs and restaurateurs the tools they need to attract new customers by experimenting with new methods and applications. Not sure which combinations of ginger, turmeric, tamarind and coriander create the most complex Malaysian flavors? There’s a session for that. Need a crash course on alternative oils such as High Olecic Soybean, High Oleic Canola or Non-GMO Canola? There’s also a session for that.

Check out full line-up below courtesy of the NRA Show:

Saturday, May 17


·         Food Selfie - 9:30-10:15am - Learn how to take the perfect beauty shot of food for social media and website needs to drive diners’ appetites. Jeff Kauck, Food Photographer 

·         We're in a Pickle - 10:45-11:30am - Learn the basics of pickling and brining and how to apply them to everything from protein and produce to appetizers to entrees.
Paul Virant, Restauranteur, Preservation Guru

·         Bread-y When You Are - 12:00-12:45pm - The once overlooked starter takes center stage with the rise in artisan breads, from ciabatta to challah to pretzel buns.
Heidi Hedeker, M.A., C.E.P.C., Baking & Pastry Chef Instructor, Kendall College

·         Malaysian Flavors - 1:15-2:00pm - Experiment with the spices and aromatics such as turmeric, chilies and coriander  combined with galangal, lemongrass, ginger, tamarind and more for deeply-layered, complex flavor without the spicy heat.
Christina Arokiasamy, Malaysia's Food Ambassador to the U.S.
Sponsored by Malaysia Trade Commission

·         Say Cheese - 2:30-3:15pm - Perfect your cheese vocabulary and learn the basic pairings with beverages, olives, meats, fruits, and breads to create a perfect cheese plate.
Bryan Bland, Head Cheesemonger, Pastoral
Lisa Futterman, Cheesmonger, Pastoral 

·         The Chop Shop - 3:45-4:30pm - Watch the pros showcase the art of nose-to-tail butchery
Rob Levitt, Owner, Butcher and Larder

Sunday, May 18



·         That's Oil, Folks! - 9:30-10:15am - Discover and learn about alternative oils such as High Olecic Soybean, High Oleic Canola, Non-GMO Canola as well as specialty oils to add depth of flavor to cuisine or high-end cocktails.
Sponsored by Columbus Oil
·        
Carbonation Station - 10:45-11:30am - As the number one trend in non-alcoholic beverages, bring on the bubbles to create original house-made sodas
Steve McDonagh, Hearty Boys/Spritz Burger

·         Pleased to Meat You - 12:00-12:45pm - Using traditional and modern techniques, prepare a variety of charcuterie items including terrines, savory mousses, pâtés, sausages, cured meats, and smoked meats.
Tim Graham, Executive Chef, Travelle

·         DIY Desserts - 1:15-2:00pm - Inspire customers to get creative with tips and tricks to execute a “make-your-own” dessert program.
Mindy Segal, Owner, Hot Chocolate

·         Food Selfie - 2:30-3:15pm - Learn how to take the perfect beauty shot of food for social media and website needs to drive diners’ appetites
Derek Richmond, Food Photographer
 
·         A Grain of Truth - 3:45-4:30pm - Learn about popular specialty and ancient grains like quinoa, amaranth, faro and barley. Get secrets of how to procure, prepare and menu each one.
Cynthia Harriman, Director of Food and Nutrition Strategies, Whole Grain Council
Chef Mike Holleman, Chair Advisors Board, Whole Grain Council, RCA Lifetime Achievement Award 

Monday, May 19


·         Fermentation Nation - 9:30-10:15am
Another big trend of the year, learn how to make kimchi and get an introduction into other fermenting techniques.
Lauryn Chen, Author, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

·         Sour Power - 10:45-11:30am - Explore the flavor profiles of mustards, citrus, vinegars, and more to add acidity to dishes and pack a punch of flavor
Tony Maws, Owner, Craigie on Maine

·         Oh Say Can We Seaweed - 12:00-12:45pm - Learn about edible saltwater plants including nori, kelp and algae, and how to use their snappy texture and deeply oceanic, umami-rich flavor for noodles, grain dishes—even desserts.
Chef Barton Seaver, Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard's School of Public Health 
Bren Smith, Seaweed Farmer, Thimble Island Oyster

·         We're in a Pickle - 1:15-2:00pm - Learn the basics of pickling and brining and how to apply them to everything from protein and produce to appetizers to entrees.
John Currence, Author/TV personality 

·         Flippin' Over Filipino Flavors - 2:30-3:15pm - The next big Asian flavor trend. Utilize the sweet, salty, and sour flavors of this hot cuisine with ingredients like Bagoong, calamansi, coconut sugar
Jess DeGuzman and Michael Morales, Sunda

·         Discovering Beef's Hidden Gems Together - 3:45-4:30pm - Hear about popular new cuts of meat and how to use them on your menu. Sponsored by Canada Beef  

Tuesday, May 20


·         Quick Pickles and Beyond - 9:30-10:15am - One of the most well-known uses of acid is with the classic pickle-but there's a lot of room for creativity. The class will include an overview of basic pickling techniques plus ways to branch out, including preserved lemons, kimchi and more.
Chef Stephanie Izard, Owner, Girl and the Goat and Little Goat

·         Today's Secret Ingredient...TEA! - 10:45-11:30am - Tea goes beyond the cup for this session, showcasing the versatility of tea for everything from cupcakes and sorbets to dry rubs for meat
Suzette Hammond, Director of Education, Rishi Tea

·         Beer Got Your Tongue* - 12:00-12:45pm - Build an understanding of how beer can best be experienced alongisde a variety of foods, and learn to differentiate taste from flavor with the Six Principles of Pairing.
*Participants must be 21 years of age,.Jared Rouben, Brewmaster
·         Choco Loco - 1:15-2:00pm: Learn the art of chocolate sculpting techniques
Thomas Raquel, Pastry Chef, Acadia
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