Stirrings e-Newsletter, December 15, 2008

Welcome to 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 the new Stirrings blog.

In this issue of Stirrings:

• NRA 'What's Hot' survey released
• Rice meals for charity
• D.C.'s Bombay Club celebrates 20th anniversary
• Idaho Potato revamped Web site
• ACF-approved continuing education courses at Barry Callebaut Chocolate Academy
• Healthy canola oil recipe contest winners announced
• UNICEF launches 2009 restaurant Tap Project
• Education program announcements from NAFEM
• Nestlé Professional celebrates opening of Customer Innovation Campus
• New American Humane Certified tracking system
• Northwest Eggnog Competition kicks off holiday season

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

Sincerely,

The Editors, Chef Magazine

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NRA 'What's Hot' survey released
The National Restaurant Association's (NRA) "What's Hot in 2009" survey of American Culinary Federation chefs is the industry's leading culinary forecast. This marks the third annual survey of ACF chefs. More than 1,600 professional chefs nationwide ranked nearly 210 culinary items as a "hot trend," "yesterday's news" or "perennial favorite."

The full survey can be viewed here, but the top 20 are listed below.

What's Hot: Top 20 Trends
1. Locally grown produce
2. Bite-size/mini desserts
3. Organic produce
4. Nutritionally balanced children's dishes
5. New/fabricated cuts of meat (e.g. Denver steak, pork flat iron, bone-in Tuscan veal chop)
6. Fruit/vegetable children's side items
7. Superfruits (e.g. acai, goji berry, mangosteen)
8. Small plates/tapas/mezze/dim sum
9. Micro-distilled/artisan liquor
10. Sustainable seafood
11. Nutrition/health (e.g. low-fat, reduced sodium, antioxidants, high-fiber)
12. Gluten-free/food allergy conscious
13. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
14. Artisanal cheeses
15. Exotic fruit (e.g. durian, passion fruit, dragon fruit, guava)
16. Culinary cocktails (e.g. savory, customized to specific dishes)
17. Micro-vegetables/micro-greens
18. Organic wine
19. Dessert flights/combos/platters
20. Free-range poultry/pork

In your opinion, what food trends will be hot in 2009? Tell us about it in the comments section.

Nine-year-old Keshawn Tiggs tastes the festive rice salad made by chef Rick Bayless at the Uncle Ben's Kids Cafe opening at the Marillac Social Center, Chicago. (Photo credit: Uncle Ben's/Brian Kersey)

Rice meals for charity
The Uncle Ben's Kids Cafe opened at the Marillac Social Center Sept. 9 in Chicago. The Marillac Kids Cafe, which aims to serve 12,000 meals to children each year, is part of a multiyear partnership between Uncle Ben's and Feeding America, the nation's largest charitable hunger relief organization. Rick Bayless, chef-owner of James Beard award-winning restaurant Frontera Grill, made a special appearance, conducting a cooking lesson and serving food to the 50 children who regularly use the facility.

D.C.'s Bombay Club celebrates 20th anniversary
This month, Bombay Club in Washington, D.C., is celebrating its 20th anniversary. The restaurant (from restaurateur Ashok Bajaj) is well-known as power-dining location, showcasing authentic Indian fare in the nation's capital. With this important birthday, Bombay Club is unveiling a new 24-seat private dining room and an inviting new bar and lounge, designed by Harry Gregory of London-based ARA Design. A new menu by executive chef Nilesh Singhvi has also been unveiled. Bajaj opened Bombay Club, which is situated steps from the White House, in 1988 as D.C.'s first sophisticated Indian restaurant. Over the years, it has served many presidents, celebrities and dignitaries, including President-elect Barak Obama. (Photo credit: Michael Colella)

Idaho Potato revamped Web site
The Idaho Potato Commission has done a complete overhaul on its Web site and is proud to unveil a new and improved www.idahopotato.com. The new site is both engaging and easier to navigate, with all of the most trafficked and requested pages up front. Now scanning for recipes, news and tips is more convenient than ever. Short videos can be viewed by clicking on the Spud Flix "Now Playing" button. The inventory of more than twenty videos also includes this promo for Idaho Potato Lollipops. Chef Magazine featured the recipe for Idaho Potato Lollipops on page 19 of the September 2008 issue.

ACF-approved continuing education courses at Barry Callebaut Chocolate Academy
Barry Callebaut, a leading manufacturer of high-quality cocoa and chocolate products, announced that 15 courses at its Chocolate Academy in Chicago have been approved for continuing education hours through the American Culinary Federation (ACF). From introductory courses on the origins of chocolate to specialized classes on molding, enrobing and sculpting techniques, the Chocolate Academy's one-of-a-kind training is specifically designed to encourage participants to apply and broaden their technical skills under the guidance of trained master chocolatiers. The small classes are taught in a personal setting that encourages participants to share their unique experience and knowledge about the latest chocolate-making trends with other participants.Courses at Barry Callebaut's Chicago Chocolate Academy are also eligible for continuing education credit through the Research Chefs Association.

Healthy canola oil recipe contest winners announced
Members of the American Dietetic Association's (ADA) Food and Culinary Professionals (FCP) practice group participated in a 2008 "Fast, Fresh & Flavorful" recipe contest sponsored by CanolaInfo. Cash prizes were awarded to the top three submissions that were both healthy and delicious.

Criteria for the contest recipes were that they must include at least 2 tablespoons of 100-percent pure canola oil, use 12 or fewer ingredients that are readily available and be low in calories, total and saturated fat, sodium and cholesterol per serving.

Linda Simon, personal chef and registered dietitian in Janesville, Wis., won the grand prize with her "White Fish with Herb Duxelle" (recipe below). She received an all-expense paid trip to the ADA annual meeting and $1,000 for her fish and veggie creation made with canola oil. Her award was announced at the FCP reception on Oct. 26 at the Cooking and Hospitality Institute of Chicago.

"Canola oil is my go-to oil," Simon said in a press release. "I use it for baked goods, entrées and even healthy treats. Its neutral flavor easily combines with everything. And since it has a healthy fat profile, I feel great about choosing canola oil."

Runners up in the contest were registered dietitians Kristina Keilson of The Woodlands, Texas, and Kim Galeaz of Indianapolis, Ind. Keilson won the best vegetarian entrée with her "Barley and Carmelized Veggies" recipes. Galeaz topped the side dish/snack food category with her "Asian Sweet and Sour Bean Salad." They each received $500. All contest winners had their recipes published in the 2009 CanolaInfo calendar and online.

White Fish with Herbed Duxelle
Linda Simon, RD and personal chef, Janesville, Wis.
Yield: 6 servings

1 package (8 oz.) fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 T. chopped fresh parsley
1 t. chopped fresh thyme
Salt and pepper, to taste
3/4 c. dry breadcrumbs
2 T. canola oil
1 can (14 oz.) crushed tomatoes
1 T. balsamic vinegar
1 1/2 lbs. white fish

Method (1) In a food processor, mince mushrooms until finely chopped. In a large dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 minutes. (2) Remove mushrooms from heat, and add shallots, green onions, parsley, thyme, salt, pepper, breadcrumbs and canola oil. Mix well. Set duxelle mixture aside. (3) Spread crushed tomatoes in a lightly oiled 9x13" baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets. (4) Bake in 400°F oven for 15-20 minutes until fish flakes easily with a fork and the mushroom mixture is lightly browned. Nutritional analysis based on 6 servings: calories 240, total fat 8 g, saturated fat 1.5 g, cholesterol 55 mg, sodium 350 mg, carbohydrate 17 g, fiber 2 g, protein 27 g

UNICEF launches 2009 restaurant Tap Project
After a successful nationwide expansion in 2008, the U.S. Fund for UNICEF has announced the return of the Tap Project during World Water Week 2009 (March 22 to 28). The Tap Project, a grassroots initiative to provide clean water to children around the world, invites restaurants to participate by encouraging their customers to donate $1 for the tap water they normally get for free. Now in its third year, the Tap Project will again be a national campaign with additional efforts in Canada and Puerto Rico.

As in years past, participating restaurants will receive a project toolkit containing materials that briefly describe the Tap Project and invite customers to support UNICEF water programs by adding a donation of $1 per person to their bill.

For 2009, UNICEF will now offer varying levels of participation, which restaurants determine in advance based on a minimum pledge commitment. Each level will reflect the restaurant's goal, the materials they receive in their toolkit and their incentives. Packages include:

Silver:

• Minimum $50 pledge
• Restaurant Activation Kit, including a Restaurant User Guide, Point-of-Sale materials (such as posters, window clings, choice of donation cards or table tents) and Server Tip Cards
• Inclusion on www.tapproject.org "find a participating restaurant" feature
• Certificate of Recognition

Gold:

• Minimum $250 pledge
• All of the above benefits from the Silver package
• Customizable Tap Project electronic e-mail to send to existing databases to promote involvement in the campaign
• Three Tap Project t-shirts to use as part of a server incentive program (or other use of choice)

Platinum:

• Minimum $500 pledge
• All of the above benefits from the Gold and Silver packages
• Five Tap Project t-shirts to use as part of a server incentive program (or other use of choice)
• Inclusion in a national print ad that will run prior to World Water Week in USA Today

For more information or to become involved, visit www.tapproject.org.

Education program announcements from NAFEM
The North American Association of Food Equipment Manufacturers (NAFEM) announced three business leaders with unique perspectives will headline education at the NAFEM Show, Feb. 5 to 7, 2009, at the Orange County Convention Center, Orlando, Fla.

The complimentary education program features: Gary Hirshberg, president and "CE-Yo," Stonyfield Farm; Madison Mount, associate partner, Ideo; and Harry Balzer, vice president, The NPD Group.

Hirshberg opens the education program with his session on sustainability. As head of the world's leading organic yogurt producer, with $320 million in annual sales, he's living proof that environmental commitment makes for a healthier planet and healthier bottom line. Drawing from his experience growing Stonyfield Farm from a seven-cow start-up, as well as the examples of like-minded companies, Hirshberg presents stunning evidence that business not only can save the planet, but is able to simultaneously deliver higher growth and superior profits as well.

Using a human-centered approach to innovation within the food and beverage industry means exploring functional connections between people and consumption. With examples from fieldwork and human-focused research, Mount discusses how IDEO has sought to understand the evolving issues of the day and use them to help companies grow strategically and develop new products.

A national expert commentator on food and diet trends, Balzer helps attendees look into the industry's future, make smarter business decisions and gain insight to address the ever-changing marketplace. This session also provides insight into actual consumption behavior and how it is changing. Balzer examines in-home and away-from-home food and beverage consumption, and addresses the impacts of health, nutrition, demographic shifts and economic factors on consumer behavior related to foods and beverages.

Following each session, a panel of industry experts puts the macro issue under a microscope for a segment-specific view. During each panel session, participants provide a brief (5-10 minute), industry-specific presentation, followed by a healthy dose of Q&A.

For more information or to register for the NAFEM Show, visit www.nafem.org/thenafemshow.

Nestlé Professional celebrates opening of Customer Innovation Campus
Nestlé Professional, the foodservice division of Nestlé, celebrated the grand opening of its 67,000-square-foot, cutting-edge Nestlé Professional Customer Innovation Campus (NPCIC) Nov. 18. More than 150 local dignitaries, customers and employees and media representatives attended the grand opening, which included an interactive tour of the state-of-the-art culinary and beverage facility. Designed exclusively for Nestlé Professional's customers — including chains, independent restaurants and noncommercial foodservice operations — the campus is also a resource for foodservice associations and a training facility for employees.

The NPCIC is fully reconfigurable to replicate customers' kitchen environments. The facility also boasts ideation and product development labs, as well as sophisticated training facilities for remote and Web-based education.

Customers who visit the campus will be taken through a proprietary creative and menu development process that is based on their individual needs and includes menu analysis and branded product concepts and recipes.

New American Humane Certified tracking system
American Humane Certified food producers, partners and scientific advisors gathered at the American Humane Association in Englewood, Colo., recently for the program's first technology meeting to provide feedback on the online reporting and video monitoring portions of its new auditing process. American Humane Certified, the nation's original humane food label, is conducting the first round of beta testing of its new, three-tiered auditing system, which includes annual on-site auditing, online reporting and 24/7 live video monitoring.

American Humane Certified developed the multilevel system to monitor animal welfare in real-time in order to take immediate action, when necessary, to correct welfare issues. The system also provides producers with tools for continuous improvement of their operations and ways to manage risk.

American Humane Certified's auditing process, introduced in September 2008, is known as "True Humane Tracking." The proprietary auditing process not only reassures retailers of producers' compliance with welfare standards more frequently than annual on-site audits alone, but it also provides continuous educational opportunities.

The online reporting component, developed by CDC Software, ensures transparency, accountability, consistency and dependability in humane animal welfare practices and allows producers to observe their production data on an ongoing basis. The online reporting system will be expanded to incorporate training for producers and their cooperatives.

The video monitoring system, developed by HS3 Technologies Inc., allows producers and American Humane Certified to monitor animal welfare remotely through real-time video.

Northwest Eggnog Competition kicks off holiday season
The competition was stiff and the eggnog ingredients as diverse as cardamom pods and coconut syrup at the inaugural Northwest Eggnog Competition held at Elephants Delicatessen in Portland. The winning eggnog recipe unanimously chosen by the panel of judges was created by Zorn Matson, the bar manager at Thatch Tiki Bar in Portland. Matson's eggnog recipe included St. Elizabeth's Allspice Dram liquor, freshly crushed allspice, cardamom pods, George Dickel Tennessee Whiskey, grated nutmeg, Pampero Anniversario rum, heavy cream, milk and 18 local free-range large chicken eggs.

The Northwest Eggnog Competition was the idea of Elephants manager Nicholas Doughty who wanted to kick off the holiday season with a festive community event.