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Online Feature: Brewing additions

Cooking with beer, from entree to dessert
by Lacey Griebeler

Braising, poaching, deglazing, baking: There is no doubt that wine and spirits are the routine choices in myriad cookings applications. Today, more restaurants are adding beer to that list of go-to alcoholic cooking liquids. The reason is in part due to the trend of pairing beer with dishes, and incorporating beer into the food is the next logical step.

I think it’s an outgrowth of pairing, and I think pairing is an outgrowth of brewpubs, where they’re creating beer and food at the same place,” says Leah Caplan, chef-proprietor of The Washington Hotel, located on Washington Island, Wis. “When you’re pairing food and anything, whether it’s wine or beer or spirits, you’re usually looking either to contrast or to complement and enhance using the same characteristics. The most direct way to get those same characteristics in a dish is to put the beer or the wine or the spirit into that dish." ... More
(Image courtesy of the American Lamb Board)

2008 NRA Show Wrap-up

Food shortages, soaring prices, natural disasters ... These issues may have been the undercurrent of this year’s National Restaurant Association (NRA) Restaurant, Hotel-Motel Show, held May 17 to 20 at McCormick Place in Chicago—but they did not stop attendees from making the most of the 89th annual event. Food companies cut back on samples and booth sizes to demonstrate fiscal responsibility, and equipment manufacturers boasted tools to help save time, money, labor, energy and water. Operators need to cut costs, and manufacturers showed they are here to help.

Despite the troubles of the marketplace, the 2008 NRA Show overflowed with new products, entertaining events and educational seminars. Here is just a sampling of scenes from the 2008 NRA Show. We’ll see you at next year’s show, May 16 to 19 in Chicago. ...More

The Chef’s Garden 2008 Chef Summit held in July

The annual Chef Summit at Culinary Vegetable Institute in Milan, Ohio, is slated for July 18. This year’s event includes a tour of the sustainably grown fields of The Chef’s Garden, demos by nationally renowned chefs such as Celina Tio of The American Restaurant, Chris Lee of Gilt, Lee Anne Wong of The French Culinary Institute, Will Goldfarb of Dessert Studio and Paul Del Favero of Mesa Grill at Caesar’s Palace. The Chef Summit is free, but space is limited. For more information, visit www.chefs-garden.com.

Once the Summit concludes, plan to stay on in Milan for the Chef’s Garden’s 2008 Food & Wine Celebration. The Food & Wine Celebration is open to the public and benefits The Culinary Vegetable Institute’s Veggie U, a nonprofit organization committed to teaching children a lifestyle that involves good nutrition and eating habits. The Food & Wine Celebration will be held July 19, just after the 2008 Chef Summit.

Save the date: American Cheese Society Conference

Cheese aficionados in Chicago will have an opportunity to savor, sample and purchase some of the best cheeses in the world when the American Cheese Society (ACS) hosts its 25th Annual Conference and Cheese Competition at the Hilton Chicago July 23-26, 2008. More than 1,000 cheese makers, retailers and restaurateurs will convene to celebrate the widespread enthusiasm for American specialty cheese. In addition, approximately 1,200 cheeses will be judged during a national competition. While much of the conference is designed for members only, the public can participate in two stellar cheese events: the Festival of Cheese, which will be held at the Hilton Chicago on the evening of Saturday, July 26, and a Cheese Sale, which will be held at Kendall College the morning of Sunday, July 27. To purchase tickets for the Festival of Cheese and for a complete list of ACS conference events, times and costs, please call the ACS headquarters at (502) 583-3783 or visit www.cheesesociety.org.

Winners named in Grey Poupon student competition

Kendall College student David Reyes was awarded a $20,000 culinary scholarship by Kraft Foodservice for winning the 2008 Chefs of Grey Poupon Student Culinary Competition with his original recipe, Dijon Surf and Turf in a New World Romesco Sauce. Laura Curtis, a student from The Culinary Institute of America, received a $5,000 scholarship for second place with her recipe, Dijon-Ancho Crusted Pork Tenderloin with Chayote and Tequila Rice. Johnson & Wales University student Elizabeth Bova took third place and a $2,500 scholarship for her recipe, Sole Mousseline with Lobster in a Filo Pastry Crust, Israeli Cous Cous Ragout and Dijon Lobster Sauce. The competition, judging and awards took place at an evening reception hosted by Kraft Foodservice on Monday, April 21, 2008, at The Chopping Block inside the Merchandise Mart in Chicago.

The judges for the student competition were the three 2008 Chefs of Grey Poupon, who were honored at the reception. They are Adam Baird, executive chef and vice president of Mimis Cafe; Andrea Curto-Randazzo, executive chef and owner of Talula Restaurant in Miami Beach; and Dave Woolley, executive chef for Red Robin Gourmet Burgers.

Barry Callebaut to open its first U.S. Chocolate Academy

Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate, announced that it will open a Chocolate Academy in Chicago as part of its commitment to building its business in North America and strengthening its relationships with chocolatiers and chefs in the United States.

The Chocolate Academy, the only one of its kind with worldwide locations, offers a diverse range of seminars, demonstrations, theoretical courses and practical workshops designed to inspire artisans and culinary professionals, including pastry chefs, confectioners, bakers and caterers from around the globe. The state-of-the-art, 8,500-square-foot training center in Chicago, which will be the 10th Chocolate Academy location, will showcase the knowledge that has been accumulated by Barry Callebaut and will encourage the exchange of technical expertise in the handling of chocolate between professionals.

The new Barry Callebaut Chocolate Academy will be located at 600 W. Chicago Ave., in Chicago. For more information on Barry Callebaut's Chocolate Academies, visit www.barry-callebaut.com.

Frymaster nominated, Secretary of Defense Employer Support Freedom Award

Frymaster, LLC, an Enodis company, was among 21 Louisiana employers nominated by state Guard and Reserve personnel for consideration for the 2008 Secretary of Defense Employer Support Freedom Award. The award is the highest recognition given by the Federal government to employers exhibiting exceptional support of employees serving in the Guard and Reserve. More than 2,000 nominations were received nationwide.

"This nomination means so much to our company," said Gene Baugh, president of Frymaster. "We do our best to support our associates and their families when military service calls. It's a very challenging time and we want them to know that we, as a corporate family, support them at home."

A national selection board of senior defense officials and business leaders will select up to 15 recipients nationwide. Winners will be honored by the Department of Defense this summer and fall in Washington, D.C.

To learn more about Frymaster, visit www.frymaster.com or call (800) 221-4583.

Famous Dave's announces annual award-winners

Famous Dave's of America chief operating officer Christopher O'Donnell recently announced the winners of the annual awards presented at the recent Famous Dave's Franchise Partner Conference and the General Manager Workshops. Among the recipients of the 2008 awards were Bill Ferguson's Basic Food Group in Colorado for Franchisee of the Year, Star Ribs on the west coast for Area Developer of the Year and the Famous Dave's of Louisville, Ken., owned by Derby Dave's, for Restaurant of the Year. Famous Dave's also presented Famous Five Dining of Nashville, Tenn., with the Community Involvement Award and named American Pride Seafood its Supplier of the Year.

"It's one of the highlights of the year at Famous Dave's when we get to recognize the great accomplishments of our franchisees, our general managers and our suppliers," said O'Donnell. "Each award winner makes great contributions to promoting our brand, and they serve as role models for our entire organization."

Famous Dave's Bar-B-Que features award-winning hickory-smoked St. Louis-style spare ribs, Texas beef brisket, Georgia chopped pork and a variety of Famous Dave's regional barbecue sauces. For more information, visit www.famousdaves.com.

FIA links with Hire Heroes USA

The Foodservice Institute of America (FIA) is collaborating with Hire Heroes USA (www.hireheroesusa.org) to assist veterans find career opportunities within the foodservice industry. This alliance is a result of FIA's December 2007 Symposium, Foodservice Professionals ... the Next Generation. The interactive component of this program generated ideas to solve the growing issue of the lack of available personnel and talent across the foodservice industry. One viable solution was the recruitment of military veterans. An action team was formed to investigate opportunities and developed a working relationship with Hire Heroes USA.

Hire Heroes' mission is to be the bridge between returning soldiers and career opportunities across the country. These men and women could fill the numerous opportunities that are available in the foodservice industry.

For more information about the FIA-Hire Heroes USA alliance, contact Marsha Diamond, executive director, at (609) 645-3131 or (marsha@fia-us.org).