Chef's Stirrings eNewsletter, October 17, 2011

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.

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In this issue of Chef's Stirrings:

• Nominations for 2011 Chef of the Year Due October 28
• Chef Adam Mali of MarketBar Named Lamb Jam Master in National Cooking Competition
• US Foods Chefs Demonstrate Culinary Innovation at International Chefs Congress
• Ebert Wins $10,000 in Ocean Spray's Recipe Contest for Foodservice Professionals
• Emmi Roth USA Gruyère Recipe Contest Sends Winner to Switzerland

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Sincerely,

The Editors, Chef Magazine

Nominations for 2011 Chef of the Year Due October 28

Chef Magazine will recognize five chefs who have distinguished themselves in the advancement of the culinary arts, beverage and foodservice community. Among them will be chosen a Chef of the Year for 2011 by the magazine's editorial team and advisory board. He or she will be profiled in the January 2012 edition of Chef Magazine.

Nominees will be evaluated on their demonstration of accomplished and exemplary service to the foodservice industry through leadership; inspiration and mentorship of others; innovation of cuisine, techniques, management style and dish applications; stewardship of community tenets; advancement and reputation in the culinary field; and menu and restaurant development.

Nominations are open to executive chefs, chefs de cuisine, sous chefs and pastry chefs currently working in the United States and the Caribbean within the 2011 calendar year. All Chef of the Year nomination forms must be received by October 28, 2011. To download the nomination form, visit chefmagazine.com

Chef Adam Mali of MarketBar Named Lamb Jam Master in National Cooking Competition

Lamb Jam chefs who competed for the Lamb Master title (l. to r.): John Critchley, Urbana, Washington, D.C.; Adam Mali, MarketBar, San Francisco; Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge, Seattle; and Jason Santos, Blue Inc., Boston.

Four chefs who had received top honors at lamb-jam competitions held across the country were brought together September 25 for the ultimate baaa-tle. The Lamb Jam Master was sponsored by the American Lamb Board in partnership with Share Our Strength®.

Chef Adam Mali of MarketBar in San Francisco was crowned the 2011 "Lamb Jam Master" for his Braised Lamb Shank with Lemon Stewed Cannellini Beans and Lavender-Mint Gremolata (pictured below).

More than 200 fans of lamb named Chef Mark Bodinet of Copperleaf Restaurant in Seattle the "People's Choice" for his Grilled Lamb Shoulder Confit with Creamy Parsnips and Preserved Huckleberries. Chefs Jason Santos (Boston) and John Critchley (Washington, D.C.) also created "lambtastic" dishes at the event.

"From San Francisco to New York, Chef Mali's dish took home top honors, and we are thrilled to welcome him to the Lamb Jam Hall of Fame," said Megan Wortman, executive director of the American Lamb Board based in Denver.

As the national non-profit partner for the 2012 Lamb Jam Tour, a percentage of proceeds from the 2011 Lamb Jam Masters will benefit Share Our Strength®, a national nonprofit that is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives.

For more information about the 2012 Lamb Jam tour, visit Fansoflamb.com. For information about the American Lamb Board, visit AmericanLamb.com.

US Foods Chefs Demonstrate Culinary Innovation at International Chefs Congress

On October 2-4, five top US Foods chefs showcased the company's diverse offerings and debuted new menu concepts at the StarChefs 2011 International Chefs Congress in New York City. The culinary experts prepared menu items at the US Foods exhibition booth using both new and existing products that chefs can easily incorporate into their menus.

New York mixologist and sommelier Eric McCall added his skills to those of the US Foods chefs, as did Zach Young, executive pastry chef and former star of Bravo TV's "Top Chef Just Desserts." Both conducted demonstrations at the US Foods booth.

Previously known as US Foodservice, US Foods' successful showing at the StarChefs Congress came just days after the $19 billion company—the 10th-largest private company in America and a leading foodservice distributor—unveiled its new corporate name and brand identity reflecting its strategic focus on creating a better food offering and an easier service experience for customers.

"Our new name and brand image are a reflection of the many customer-focused improvements now underway at US Foods," says John Lederer, president and CEO. "We traveled the country and listened carefully to what our employees and customers had to say about how we can improve: provide better, more relevant and innovative food choices and make it easier for our customers to do business with us. We believe this is a recipe for mutual success."

In addition to changing its name to US Foods, a new logo and tagline have begun appearing on trucks, products and in other areas. With vibrant orange and green food colors and a bold, simple design, the new image expresses confidence and a fresh outlook.

Building on a strong foundation as one of America's leading foodservice distribution companies, the new vision is inspired in part by the rich history of the many companies that came together to form US Foods. Beginning with the immediate launch of a line of new and innovative products exclusive to US Foods, the company is working to provide customers with better products, more intuitive tools and technologies, and thoughtful service solutions and information, all underscored by this forward-looking image transformation.

US Foods operates 64 test kitchens across the country, including a state-of-the-art Culinary Innovation Center in Rosemont, Ill., where US Foods chefs help customers stay abreast of culinary trends, increase sales and manage costs. In addition, a team of US Foods chefs and product developers regularly travel the world in search of new flavors and ideas to bring home to customers. As a result, US Foods has introduced more than 800 new products in 2011, and this month will launch two new brands including Chef's Line, a new line of chef-inspired, time-saving foods that demonstrate the company's innovative approach to product development.

"US Foods is committed to creating better, more innovative products that leverage our food expertise and market position, and to making the customer-service experience easier every step of the way," Lederer says. "Our new brand supports and advances both of these goals."

Information about US Foods, including new products such as authentic tandoori naan, chicken osso buco, hand-wrapped empanadas and crème brûlée, can be found at usfoods.com.

Ebert Wins $10,000 in Ocean Spray's Recipe Contest for Foodservice Professionals

For its fifth-annual "Ultimate Cranberry Recipe" Contest, Ocean Spray raised the bar in search of executive chefs and foodservice professionals who highlight the versatility of the cranberry in the most unique and vibrant way. This year, Shonna Ebert, lead cook at Dietert Senior Center in Kerrville, Texas, took home the title "Ultimate Cranberry Recipe" and the $10,000 grand prize for her Kickin' Chicken Tortilla Soup with Zesty Cranberry Crème Fraîche (pictured below).

Ebert prepared her innovative creation for a panel of judges including Paul King, executive chef of Davio's, Foxboro, Mass.; Lawrence Parks, executive chef; and Jason Ward, executive chef of Renaissance Boston Hotel & Spa at Patriot Place during the final cooking showdown in late September. The judges announced Ebert as the winner during Ocean Spray's Fall Harvest Festival in Foxboro.

"For more than 80 years, Ocean Spray has been on the lookout for the most creative and innovative ways to use the cranberry—from sauces and glazes to cocktails and desserts," said Keith Benoit, Ocean Spray's director of foodservice and special markets. "All of the finalists' recipes, including Shonna Ebert's winning tortilla soup, prove once again that no matter the dish, the cranberry can add that sweet or tangy accent to make any ordinary dish extraordinary."

The three other finalists included Brent Rhoda of Sysco SEF in West Palm Beach, Fla., for his Deep Fried Craisins®, Michael Sabella of Sysco Foodservices in San Francisco for his Cranberry Puebla Cocktail, and Shawn Bucher of First Timer's Enterprise, Inc., in Ogden, Utah, for his Holiday Caprese Salad.

This year's winning and finalist recipes can be found at oceansprayfoodservice.com/recipes.

Emmi Roth USA Gruyère Recipe Contest Sends Winner to Switzerland

Emmi Roth USA based in Monroe, Wis., announces a Gruyère Recipe Contest for Foodservice Professionals, offering the winner a $5,000 cash prize and five-day/four-night trip for two to Lucerne, Switzerland.

Gruyère cheese continues to gain popularity in foodservice applications because of its outstanding melting qualities and ability to add rich, earthy undertones to a wide variety of dishes. This contest allows foodservice professionals the opportunity to explore the many ways in which Gruyère can inspire their culinary creations.

Restaurant owners and chefs are encouraged to enter the Gruyère Recipe Contest for Foodservice Professionals, which runs from September 16, 2011, to December 16, 2011. Eligible entries will be judged on creativity, novelty, uniqueness of application and flavor quality. Contest entries must include:

• Complete recipe(s) using one or more Emmi Roth USA Gruyère cheese(s) (Kaltbach cave-aged Le Gruyère Switzerland AOC, Le Gruyère Switzerland AOC, Le Gruyère Reserve Switzerland AOC, Grand Cru® Gruyère, Grand Cru® Gruyère Reserve, Grand Cru® Gruyère Surchoix and/or private label brand Gruyère produced by Emmi Roth USA, including Block & Barrel® Gruyère). Entrants may submit multiple recipes on separate entry forms.
• Digital or printed photograph of entry.
• Official Entry Form completed in its entirety (incomplete forms will not be processed).

Complete contest rules and entry forms are available at emmirothusa.com. For additional questions regarding the contest, contact gruyererecipecontest@emmirothusa.com.