Win Big With the Neighborhood to Nation Recipe Contest

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Celebrate Small Town USA and the dining establishments, chefs and menu items that make these communities so irreplaceable. This summer, General Mills Foodservice is kicking off the Neighborhood to Nation Recipe Contest, a competition challenging and celebrating the one-of-a-kind dishes at independent family dining or neighborhood restaurants. They’re calling on these independent restaurants to spotlight and submit a favorite recipe for the chance to win up to $50,000 ($40,000 cash plus a $10,000 donation to give back to a local charity).

From Aug. 1 through Sept. 30, 2014, restaurants may submit their favorite original breakfast, entrée or dessert recipes or create a new special dish that uses at least one ingredient from General Mills’ list of eligible products. Three category winners will be selected, from which, two will each be awarded a $10,000 first prize, and one will earn the Grand Prize. 

Intended to inspire culinary creativity, the Neighborhood to Nation recipe contest is open to foodservice operators, chefs and line cooks at independent family dining or “neighborhood” restaurants.

“We are inspired by the local flavor our customers cook up every day in neighborhoods across the country, and [we] look forward to celebrating these one-of-a-kind dishes with the Neighborhood to Nation Recipe Contest,” says Grace Gilbertson, senior marketing manager for General Mills Foodservice.  “Recognizing the strong connection these neighborhood establishments have in their communities, we are particularly thrilled to award our Grand Prize winner an additional $10,000 to share with a local charity.”

The recipe contest also offers operators an opportunity to experiment with high quality and consistent products from General Mills as well as exclusive access to trend information, insights and ideas to help them differentiate their menus and delight their diners. Entries will be judged based on taste, appearance, creativity, and foodservice viability. The top 15 finalists and recipes will be announced in February, 2015, and the three Recipe Category Winners will travel to General Mills’ headquarters in March for a day of celebration and culinary inspiration along with the announcement of the official Grand Prize winner.

RULES:
Recipe submissions must include at least one ingredient from one of General Mills Foodservice’s participating brands: Pillsbury (biscuits), Gold Medal (baking mixes) and Yoplait (yogurt).  Entrants can receive  one $20 rebate for each recipe submission, up to a maximum of one rebate per participating brand during the entry period.  The recipe contest ends Sept. 30, 2014. For more information on eligibility, complete contest details and official contest rules, independent family restaurants should contact their General Mills Foodservice sales representative at 800/215-6120 or visit www.NeighborhoodtoNation.com.

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Bartender's Corner: A look into the beer and spirit industry

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[Trademasters] 

Profiling leaders of the pack


 By Sam Ujvary

Rockmill Brewery


Nestled in central Ohio near the Hocking River, Lancaster's Rockmill Brewery rests on 11 acres of land that was once a farm. The grandson of an Ohio winemaker, Matthew Barbee founded the brewery four years ago. Rockmill is lucky enough to have a natural spring on its property, so they take the water used in their beers straight from the ground. I caught up with Phil Blundred, brewer at Rockmill, to find out a little more about the company.

Tell me a little about the brewery. The Brewery was founded in September, 2010. We hold Brewery tours on the weekends during our tasting room hours. Our tours are a bit impromptu. We ask our tasting room patrons if they would like to see our operation, and if enough people say yes, grab a beer and lets take a tour! Not having a food license, we encourage people to bring their own picnic, relax, and enjoy the property. We have an excellent relationship with well respected delis and specialty grocery stores in Columbus that will help guide our patrons in choosing the proper food pairing to accompany our beers. We host music events for both local and traveling artists from all over the world. Beer release gatherings, weddings and smaller events to groups that rent the space for private parties.

How long have you been brewing beer and how did you get into it? I've been brewing and distilling professionally for almost 5 years, and started with Rockmill in August of 2013. I was part of an apprenticeship with Middle West Spirits for 6 months when I first started in the alcohol production trade in late 2009, early 2010. For a couple years following, I operated as head of production and 2nd Distiller until late 2012. I later continued my career as a distiller in Kansas City, Missouri for one year until I was offered a position as a brewer with Rockmill.


How many brews do you have? Where do you distribute? We currently have Five beers that are offered year round. All the beers are Belgian style, and we do offer seasonal beers as well as limited release and collaboration beers with other local breweries. The mineral content of the well in which we use to brew is ideal for Belgian style ales, so we won't stray from this particular style of beer. Our distribution spans the state of Ohio, Northern Kentucky, and New York City, with more to come.

To find out more about the beer, the history, and the breathtaking scenery, visit the Rockmill Brewery website. You can also follow them on Instagram.





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National Catfish Day Recipe: Cat Fish Red Curry

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Asian food continues to be a major player throughout the country. In honor of National Catfish Day on Wednesday, June 25, we want to share a Thai twist on catfish that was created by Executive Chef/ Partner Jet Tila at Pakpao in Dallas.
 



Pakpao is located in the Dallas Design District and features unique Thai dishes, along with classic favorites from all across Thailand’s diverse cultural and gastronomic regions. Pakpao recently announced its partnership with Celebrity Chef Jet Tila, son of America’s first Thai family, best known for his appearances on Cutthroat Kitchen, Iron Chef America, and Anthony Bourdain’s No Reservations. 

 
Cat Fish Red Curry
Pla Dook Pad Phet
By Executive Chef/Partner Jet Tila, Pakpao

3-4 T. oil
1-2 oz. of canned red curry paste (Maesri brand)
2 T. gingerroot (young ginger), finely chopped
1 strand of pickled green peppercorns, picked and finely chopped
1 T. fresh lemongrass, finely chopped
1 T. galangal, peeled and finely chopped
2 T. kaffir lime leaves, thin chiffonade
2 T. white sugar
2 T. fish sauce
2 T. water plus more if needed
1 catfish fillet cut into 1/2 in cubes lightly dusted in rice flour
2 Thai eggplant, cut into quarters
1/2 yellow squash, bias sliced
1 Anaheim pepper, ¼” sliced on a bias
1/2 small yellow onion, thinly sliced
½ cup canned bamboo sliced shoot
1 oz. white wine
½ Cup loosely packed thai sweet basil


Method:


For Curry:

1.       In a large pot add oil and heat on med high, add curry paste and fry for 1-2 min.  Stir well as the curry fries in oil and becomes very fragrant. 

2.       Add remaining ingredients except sugar, fish sauce and water. Stir and allow the sauce to reduce so it coats the back of a spoon. Turn down heat and add sugar and fish. Add water if the sauce is too thick. Taste for seasoning reserve and allow to cool. 

 

To Assemble:

1.       In a cast iron skillet, or heavy bottomed pot fry catfish in 1 in enough oil to cover, at 370 degrees for about 5 minutes or until fish is crispy.

2.       Remove from oil and reserve with vegetable prep for dish. In a flat bottomed wok or large sauté pan add 2 Tbsp. of oil and heat until lightly smoking. Add vegetables and sauté for 2-3 minutes continuously moving vegetables.

3.       Deglaze pan with 1 oz. of white wine and add 1/4 c of water to steam and further cook vegetables. 

4.       Next, stir in enough pad phet curry to make a smooth sauce with water (approximately 3 oz).

5.       Pour the stirfry curry sauce and vegetables over reserved catfish and garnish with thai basil.
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National Catfish Day Recipe: Catfish Courtbouillon

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For National Catfish Day (Wednesday, June 25) we want to take you south to Brennan's of Houston. Chef Danny Trace utilizes catfish to create dishes which embody Brennan’s of Houston’s signature “Texas Creole” cuisine. In his Catfish Courtouillon dish, utilizes Creole spiced shrimp, Acadian style Courtbouillon sauce with a side of toasted garlic Jazzmen rice.

Catfish Courtbouillon
Recipe by Chef Danny Trace at Brennan’s of Houston

Serves 4

Ingredients:
4 each Catfish filets (6 oz.)
8 each Jumbo shrimp
2 oz. Grapeseed oil
2 each Roma Tomatoes
1 T. Garlic, minced
3 ½ oz. Fennel (Julienne)
4 oz. Green Bell Pepper (Julienne)
4 oz. Onions, white (Julienne)
3 ½ oz. Celery (Julienne)
¼ C. Steen’s Molasses
½ C. Crystal Hot Sauce
1/3 C. Worcestershire Sauce
4 C. Shrimp stock
4 each Bay leaves
1 pinch Saffron
2 each Lemon
4 leaves Basil, chiffonade
To taste salt and pepper
To taste Creole seasoning

 
Method:

Pre-heat oven to 400. In a medium-size bowl, toss together fennel, bell peppers, celery, onion and 1 oz. of grape seed oil, season with salt and pepper. Arrange on baking tray and place in oven. Roast for 10 minutes.

Cut tomatoes in half, length-wise, and place on a baking tray skin side up. Drizzle 1oz. of grape seed oil and season with salt and pepper. Roast in oven for 8-10 minutes, or until the skin starts to blister. Once cooled remove skin and Julienne the tomatoes.
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Bartender's Corner: A look into the beer and spirit industry

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[Tequila (book)Worm] 

Adult Beverage Education

By Sam Ujvary

Prohibition

"When I sell liquor, it's called bootlegging; when my patrons serve it on Lake Shore Drive, it's called hospitality."
-Al Capone

What is it about wanting something you know you can't have? And does it apply in every aspect of our lives? Prohibition was, as it is often referred, a noble experiment. It consisted of a nearly 14-year period from 1920-1933 where the manufacturing and selling of alcohol became illegal. Which begs the question: would the Roaring Twenties have been just as roaring had the Eighteenth Amendment never been established? 
In the earlier years of the 20th century, more than just the U.S. experienced this enforcement of abstaining from alcohol. The Soviet Union, Iceland, Norway and the Hungarian Soviet Republic are just a few countries who also nobly attempted this. Meanwhile, distilleries and breweries in the areas surrounding the U.S. flourished. Canada, Mexico and the Caribbean were having visiting Americans consume their alcohol or were exporting it illegally to the U.S. After a while, alcohol was abundantly arriving into the country under the radar. This is where one of Chicago's most notorious gangsters also flourished.
Bigger cities were completely defying the new laws set in place, brewing and distilling alcohol in homes, utilizing rumrunners, and opening speakeasies. Enter, Al Capone. With hundreds of men at his beck and call and money to go around, Capone and other gangsters alike were able to continuously grow illegal liquor rings with little-to-no consequences. Prohibition agents were being paid very little, which made bribery a most useful weapon for the new breed of criminals. 
While the physical consumption of alcohol was never a violation of the original amendment, the country spent a decade looking for loopholes and blatantly ignoring laws. Even considerably 'good' people were breaking laws. The stock market crashed at the tail end of the century and the Great Depression hit the country like a ton of bricks. People needed to work and the U.S. needed to get on its feet again. A few years later, at the end of 1933, the 21st Amendment was ratified, making the 18th Amendment the first and only Amendment to this day to be repealed. 
Think about where we would be if it weren't for that 21st Amendment. In my opinion, there'd be a lot more angry people, more speakeasies in a 2-mile radius than you could count, and, the brewery responsible for creating my go-to summer beverage would have had to come up with a different name: 21st Amendment Brewery's Hell or High Watermelon.

Here's to you.

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US Foods Unveils Summer Products for the Whole Family

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Nearly half of parents say they visit family-style restaurants at least once a week and this summer, US Foods is introducing a new product line filled with innovative, flavorful foods that restaurant operators can easily add to their menus to keep kids and adults coming back for more.

“With this Summer Scoop product line we are changing the way families dine together by providing new menu offerings that will please the palates of even the pickiest family members,” Pietro Satriano, chief merchandising officer of US Foods, says. “Nearly 90 percent of families choose a restaurant based on its kid-friendly environment and more than 60 percent of parents want more interesting options on a kids’ menu. With this product line, we are providing operators with the products they need to capture this audience and keep their tables filled all summer long.”

Among the family friendly options are the delicious and fun to eat, Monach Puzzle Potatoes.  Designed in puzzle shapes, the potatoes bring entertainment and eating together by inspiring kids to use the shapes to build an edible masterpiece. The new Harbor Banks Basil Cod Fries pairs cod, one of the healthiest sources of low-calorie protein and omega-3s, together with a tasty Parmesan cheese and basil breading that the whole family will enjoy. The new Devonshire Cake Pops are a fun way to end a meal for any child or they can be paired with coffee for a bite-sized grown-up dessert.

Beyond creating a great menu, keeping kids entertained while at restaurants can be essential to attracting families and encouraging them to come back for more. To keep kids happy at the table, US Foods is introducing its exclusive 3-D customizable coloring placemat. Kids can see their images come to life in 3-D by simply downloading the free “colAR Mix” app which can be downloaded from iTunes and Google play.

In this edition of The Scoop, US Foods also continues its exclusive relationship with famed meat purveyor, Pat LaFrieda to introduce two new Italian sausages. Made using a traditional recipe generations in the making, the Chef’s Line Hot Italian Sausage and Sweet Italian Sausage both pack great flavors and are sure to be a hit this summer. Also new is the winning item from the US Foods 2013 Next Top Product Contest, the Chef’s Line Black Bean Burger. Created by Chef Jeremy Gawthrop of Greenhouse Grill in Fayetteville, Ark., this patty has a Southwestern flavor and a spicy kick.

Knowing date night is just as important as a family meal, US Foods introduces two new pasta options for these occasions. The Chef’s Line Heirloom Tomato and Burrata Mezzelune and the Buffalo Milk Ricotta, Spinach and Rapini Tondi provide updated twists on the classic stuffed pasta.

Building on the family theme, US Foods is excited to launch the Top Family Friendly Restaurants contest to search for the best family restaurants in the country. Restaurants will be judged on their kids’ menus, family friendliness and overall fun environment. Ten finalists will be chosen by a panel of culinary experts, including a judge from Rachael Ray's Yum-o! organization. The judging panel will announce five winners on September 2, 2014 who will each receive $2,000 worth of culinary equipment and supplies and be featured in the 2014 winter issue of Food Fanatics Magazine. Restaurants can enter through July 18, 2014 at usfoods.com/contest.





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TOTAL TROUT APPEAL

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From family to fine dining, char-grilled to sautéed, dusted to crusted, preparing rainbow trout is easier than ever, and it’s showing up on more and more menus today. With its delicate, mild taste, rainbow trout accents the flavors of marinades and seasonings from citrus to bold and spicy profiles – making it an extremely versatile protein.

Clear Spring Foods brings delicious versatility to your menu with Clear Springs® Clear∙Cuts® rainbow trout fillets – available in natural fillet and butterfly style. As the only 100% guaranteed boneless rainbow trout available, Clear∙Cuts® are a truly exceptional menu item for patrons and provide ultimate convenience for you.


Menu Watch
At Apache Trout Grill in Traverse City, MI their focus is on fresh and fine ingredients. They pan fry rainbow trout fillets with peppers, onions and feta with a white wine sauce.  Enjoy it next to fresh-baked bread, salad, soup or a variety of flatbreads. At Trout Town Tavern & Eatery in downtown Kalkaska, MI, “where every meal is a great catch,” they serve up a Smoked Trout & Cheese Plank appetizer that includes smoked trout pâté, rainbow trout sausage and aged cheeses served with sweet cherry compote, candied pecans and homemade crostini. As an entrée, they lightly season and sauté rainbow trout fillets, then top with lemon chive butter and serve with a wild mushroom risotto and vegetable of choice. Finally, you’ll love the fine dining at The Hungry Trout, set in the Flume Falls section of Wilmington, NY. With fresh trout as their specialty, The Hungry Trout elegantly serves its rainbow trout several ways, from grilled with a spinach and artichoke Parmesan sauce, to herb encrusted and pan fried, to pan seared with Grand Marnier butter sauce. It’s also featured as an accompaniment in a sampler entrée application.


Covering The Menu
Clear Springs Rainbow Trout is the perfect foundation for creating signature appetizers and entrées.
Smoked Appetizers: Brine fillets in a water and salt mixture overnight; dry and smoke for a few hours. Then, create a colorful Bruschetta on a baguette and add a flavorful garnish. Or, try a creamy smoked trout dip or mousse and serve with toasted ciabatta bread.
Savory Sandwiches: Most breads will suffice, such as Focaccia, Sourdough or an Artisan French Bread. Or, partner with a local supplier to keep local business booming and have fresh bread delivered daily to your doorstep. Grill or sauté fillets and pick your toppings and sauces such as cilantro slaw, chipotle mayo or horseradish tartar. The possibilities are deliciously endless.
Impressive Entrees: Try a Spanish spice rub on grilled Clear Springs Rainbow Trout, accompanied with grilled Swiss chard and herbed whole grain rice. Or stuff Clear Springs butterfly-style rainbow trout with spinach and tarragon and serve alongside roasted potatoes and grilled asparagus. Rainbow trout is perfect for crusting applications, too. Innovate your menu with spicy panko-and-horseradish crusted fillets. Or use popular items such as almonds, sunflower seeds or pretzels for added texture and appetite appeal. Be sure to visit clearsprings.com for additional menu ideas!
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Flavorful Recipes to Take on for National Lobster Day

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Lobster is a dish enjoyed among many, and what better day to spoil yourself with it other than National Lobster Day.  Here in the U.S., June 15 is dedicated to celebrating and appreciating the delicacy.  In respects to that, here are some facts about lobster, as well as a few recipes to take a shot at today. 

According to History.com, lobsters were first used by Native Americans for fertilizing crops and as bait for fish.  They would wash ashore in piles of up to two feet high and were known as the poor man’s protein.  Considering the large amounts that would come in and the cheap pricing, they were normally fed to prisoners, slaves and children. 

During the 1880s, it started to lose its negative reputation and was dined on in places such as Boston and New York City, with prices rising.  In 1876, the first lobster pound was recognized in Vinalhaven, Maine, and until this day is still home to the thriving industry. 

There are many different ways to create a delicious lobster meal.  Executive Chef Chuck Abair from CAFÉ del REY has shared the recipe for his dish Lobster Risotto with Spring Vegetables:

4-6 oz. Servings
2 C. Arborio (Risotto) rice
1/2 C. dry White Wine
8 C. Chicken or Vegetable Stock
2 T. Grated Parmesan Cheese
1 lb. fresh English Peas
 8 oz. Brown Beech Mushrooms or any white mushroom
1 t. chopped Garlic
1 t. chopped Shallots
3 t. finely chopped chives
4 oz. butter
Sea salt to taste

In a saucepan, warm the broth over low heat.  Then, warm two tablespoons of olive oil in a large saucepan over medium-high heat.  Stir in the mushrooms and peas, and cook until soft, about 3 minutes.  Remove mixture and its liquid, and set aside.  Add 1 tablespoon of olive oil to the skillet, and stir in the shallots. Cook for 1 minute.  Add rice, stirring to coat with oil for about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.  Remove from heat, and stir in mushrooms and peas with their liquid, butter, chives and parmesan.  Lightly fold in the lobster, and season with salt and pepper to taste.

Executive Chef Sven Mede from Terrazza also shared his Lobster Panini recipe:


2 slices brioche
3 oz. cooked and diced lobster meat
2 leaves little gem lettuce
4 slices tomatoes
1 T. lemon aioli, see below
¼ each avocado, sliced
1 t. fresh chopped herb mix (tarragon, chervil, parsley)


Toast the brioche in a Panini press.  Mix the lobster meat with aioli and season with salt and pepper.  Place the lobster mix on one slice of brioche.  Top it with lettuce, tomato, avocado and the second slice of brioche.  Lastly, gently press it all together and slice it in half.

-Christina Danno
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Bartender's Corner: A look into the beer and spirit industry

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[The Cocktail Chronicles]

A history of cocktail favorites


By Sam Ujvary

Love Your Enemy


“Alcohol may be man's worst enemy, but the Bible says love your enemy.”
-Frank Sinatra

The martini. It's a status symbol. Edible art. Great men drink it and great debates have been made about it. From its origin and the ratio of ingredients, to the proper way to make it and what garnish it's paired with, there's a martini recipe out there to fit us each individually like a well-tailored suit.

Somewhere near San Francisco in the nineteenth century, Jerry Thomas of the Occidental Hotel had a bartender manual which contained a martini recipe. It's believed travelers heading to the nearby city of Martinez were mainly those consuming the drink. Some sort of 'when in Rome' mentality, I suppose. Meanwhile, the city from which the martini gets its name, disputes its origin, claiming the drink was known as the “Martinez special.” It's one of the world's mysteries for which we may never have an answer.

One of the best-known cocktails in the world, a martini is typically made of gin and vermouth. While the ratio has continued to vary, it's really a personal preference. 4 parts gin to 1 part vermouth was popular in the '30s. As the twentieth century rolled on, ratios rose to 8:1, 20:1, 50:1 and even some still prefer to forgo vermouth altogether. Oddly enough, the less dry vermouth in the recipe, the drier the martini is considered.

How to build a proper martini. There isn't enough paper in the world to make a book that can fully encompass what goes into this. How much alcohol? Vermouth! Shaken. No, stirred....but for only 30 seconds. Using whatever ratio you prefer, pour the ingredients over ice. That, we can agree on. Gin drinkers generally prefer a stirred martini in order to taste the botanicals. For a while, vodka martini drinkers didn't really specify anything other than which spirit they prefer. Then, James Bond threw a wrench in things. “Ordering a martini shaken. Brilliant! Why didn't I think of that? I'm so going to be James Bond next time I go to Happy Hour.” Seemingly, the only difference in a shaken martini versus one that is stirred, is the clarity of the drink. If you're making it correctly, the dilution in a shaken martini is minuscule. For what it's worth, I only notice a slightly sharper taste in a stirred martini, while one that's shaken seems to be more well-rounded.

The comically-brilliant Johnny Carson once said, “Happiness is…finding two olives in your martini when you’re hungry.” With my personal preference being a dirty vodka martini with blue cheese-stuffed olives, I concur with Mr. Carson. What if you worked through lunch and it'll be another 20 minutes before your table is ready? Well, I can tell you (admittedly, from experience) that biting into an onion or a lemon peel will not tide you over until you order appetizers. If you're not so hungry, a lemon zest around the rim of your martini will give it a little something extra in one way, while a cocktail onion—which is typically sweet—gives it something extra in quite a different way. The three traditional garnishes for a martini each provide a hint of something, whether it be salty, zesty, or sweet.

Any way you take your martini, with gin or vodka, shaken or stirred, and with one onion or three olives—take it with elegance, grace and class, just like the men and women who gave it its classic reputation.

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