Floored! NRA Show 2009 News

The Ultimate Party to Fight Childhood Hunger

 
We know a thing or two about hosting a great event. After all, the entire restaurant and hospitality industry has been coming together at the NRA Show for over 90 years...hello!

When we learned several of the NRA Show and International Wine, Spirits & Beer Event's trendsetting chef, restaurant and mixologist participants will be out in full force at Share Our Strength’s Taste of the Nation® Chicago on Thursday, August 13, 2009 at the Ravenswood Billboard Factory, we hungered for more scoop.

Here's the skinny, more than 40 of Chicago’s hottest chefs, restaurants and mixologists will donate their time, talent and passion to serve up sensational dishes, drinks and other delicious delights in an effort to raise money needed to support Share Our Strength’s mission to end childhood hunger across the United States, Canada and abroad.
 
The National Restaurant Association’s NRA Show partner the Greater Chicago Food Depository will be one of the area charities to benefit from this year's event. Exhibiting companies at NRA Show 2009 donated food that provided nearly 50,000 meals to the 600 GCFD member pantries, soup kitchens, shelters, day care centers and senior living facilities across the Chicago area. Additional charities that will benefit include the Illinois Hunger Coalition and the Near North Health Service Corporation.

It’s not too late to purchase tickets to Taste of the Nation® Chicago. For more information about a Taste of the Nation event near you – there are more than 45 events across the United States, Canada and Mexico – or to get involved, visit www.tasteofthenation.org.

Elegant & Easy Late-Summer Menu

 
Are you looking for a simple yet impressive menu for late summer?  We’ve got four amazing recipes (and a cocktail too!) prepared by trendsetting chefs who participate in a big way at their industry’s "main event," the annual National Restaurant Association Restaurant, Hotel-Motel Show. Get ready to entertain friends and family with these delicious dishes that not only look beautiful but are fun to prepare.

Blogger's Note: Scroll to the end of this article for full recipe(s) details.

Cocktail: Lemon-lime Sangria – fruity and refreshing.

Starter: Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon and Toasted Pumpkinseeds is the perfect late summertime salad by Chef Rick Bayless of Frontera Grill, Topolobampo and XOCO restaurants. 

Main Course (option 1): Summer Tomato Spaghetti by Chef Marcus Samuelsson of Aquavit and C-House restaurants offers a palate-pleasing burst of flavors.

Main Course (option 2): Halibut with Celery and Coriander Relish by Chef Erick Williams of mk the restaurant features a winning combination of fresh cilantro, parsley and basil – a delightful complement to halibut.

Dessert: Hand Formed Pear Tarts with Almonds and Cinnamon by pastry chef Gale Gand – adults and children alike will delight in preparing this quick and easy dessert.  

Stay tuned for news regarding which star chefs will be appearing at NRA Show 2010, May 22-25, at Chicago's McCormick Place.

Exhibitors Donate Meals For Hungry

 
We salute all the exhibiting companies at this year’s NRA Show that donated more than 66,000 pounds of food to the Greater Chicago Food Depository after the event. The donated food provided an impressive 49,500 meals to the 600 GCFD member pantries, soup kitchens, shelters, day care centers and senior living facilities across the Chicago metro area. The Association and GCFD have partnered for over 20 years to deliver food donations to the men, women and children who rely on these emergency and supplemental meals. Way to go!

“Exemplifying the National Restaurant Association’s vision to enhance the quality of life for all we serve is the generosity of the restaurants, vendors, suppliers and manufacturers who exhibited at NRA Show 2009 and collectively donated tens of thousands of pounds of food to those in need,” said Dawn Sweeney, president and CEO of the National Restaurant Association. “As the largest restaurant and hospitality industry trade show in the U.S., we are committed to giving back to the local community and helping to feed the hungry.”

Combating On-the-Job Fatigue One Step at a Time

 
As we set out to walk (and boy did we walk, lots!) this year’s NRA Show and International Wine, Spirits & Beer Event show floors, the “art in motion” technology packed into the Timberland PRO® Five Star Series provided the perfect, comfy fit (and remedy!) for our fatigue-weary feet.

Timberland PRO introduced at NRA Show 2009 their anti-fatigue Fall 2009 and Spring 2010 footwear lines, called the FiveStar Series, for restaurant and hospitality tread warriors.

The technology coupled with sleek style kicks all-day comfort and support into high gear. Go on, slip on a pair and take ‘em for a test drive. The Mond (for the gents, pictured right) and Rosette (for the ladies) styles were definite showstoppers.

Save the Planet, Eat a Seafood Sandwich

 
If "green" was the buzz adjective of last year's NRA show, "sustainability" made a strong bid to succeed it in 2009. Tom Fiorino of Wild Planet Foods, Inc. wants it to be more than buzz.

"We are a little Humbolt County, California company with big ideas about changing the world," he tells us. We spied some tuna melts being prepared with Wild Planet's sashimi-grade albacore. Since the sandwiches were going to take a few minutes, we asked him to "tell us more about sustainable seafood."

Fiorino told us about how Wild Planet was leading the way among the 10% of albacore producers who abstain from the "long line" fishing method (which inadvertently kills sea turtles, birds and other fish) by employing the "pole and troll" method, which is a fancy way of saying guys with fishing poles, on the back of a boat, catch one fish at a time.

Media Mogul Leads Green Restaurant Revolution

 
The NRA Show floor was a buzz as media mogul Ted Turner walked the South Hall. The restaurateur (Ted’s Montana Grill) and entrepreneur kept his causes in mind as he greeted people during his book signing, answering questions about the environment, his ranching and how his company employs best practices in sustainability.
 
“We want to see innovation and technology improvements, and make things more efficient and less costly, that’s why we come to the NRA Show,” said Turner. His business partner, CEO and President of Ted’s Montana Grill George McKerrow, Jr., echoed those sentiments, saying, “It’s the small things you do every day. If nothing else, pick up the trash, change a few light bulbs, recycle.”
 
The book, Call Me Ted focuses on Turner’s life story and rise to prominence. His interest in bison, for example, gave birth to the restaurant concept he now owns. He says in the book, “I loved these animals and while it took me awhile to warm to the idea of serving them as food, I realized that helping consumers develop a taste for bison would not only increase the value of my herd, it would be in the best long-term interests of the bison.”

G’day at the Aussie Pavilion

 

Australia is building a reputation in the U.S. as a source of unique premium gourmet foods and beverages, and a trendsetter in world-class international dining. Must-sees in the Australia Pavilion include fully traceable certified “clean green” southern rocklobsters from sustainable Australian fisheries, “off-the-bone” ham that provides superior flavor and texture, including award-winning cheeses, olive oils, and biodynamic/organic wines.

Many foods and beverages produced with Aussie know-how are wheat and gluten free; kosher and halal certified; and sought after around the world for superior taste, quality and variety of unique applications. A number of “Mod-Oz” products and concepts are endorsed by world-renowned food authority, David Rosengarten, Australian celebrity chef/restaurateur, Luke Mangan, and local celebrity chefs/restaurateurs Art Smith and Frank Brunacci are putting Aussie cuisine on the map.

Also, renowned US-based Aussie chefs Sally James and Jon-Antony Sinclair—along with Chicago’s own Frank Brunacci of the famed Trump International Hotel & Towers Chicago’s Sixteen—will prepare a vast array of “Mod-Oz” culinary creations using fresh Australian ingredients in the live Breville Demonstration Kitchen at the Australian Pavilion located in the South Hall, Level 3, booth 1612 at NRA Show 2009.

Stay tuned for more country pavilions news as we travel the world in four days at NRA Show 2009.

Now Serving: Restaurant Executive Breakfast

    
This year's NRA Show is breezing into the Windy City starting Saturday, May 16 and the annual Restaurant Executive Breakfast, Saturday, May 16, 8:30 a.m. - 10:00 a.m., is set to officially kick things off. The breakfast's theme "Word of Mouth Marketing" for Chains and Multi-Concept Operators will feature Sims Foster, Margie Myers, Brad Wahl, Billy Dec and William Whitman, Jr.; Andy Sernovitz to moderate

This expert panel and topic will address how premier chains and multi-concept operators are increasing revenue and guest loyalty through inexpensive and easy-to-execute "Word of Mouth Marketing" tactics such as blogs, online videos and social networking sites.

Andy Sernovitz, leading "Word of Mouth Marketing" expert and author of Word of Mouth Marketing: How Smart Companies Get People Talking will moderate a panel of chain and multi-unit operators, including: Sims Foster, corporate director of restaurants and bars, Denihan Hospitality Group; Margie Myers, senior vice president of communications, Dunkin' Brands; Brad Wahl, vice president, marketing, The Krystal Company; Billy Dec, president/partner, Rockit Ranch Productions, and William Whitman, Jr., senior vice president, communications, McDonald's USA.

Not yet registered for NRA Show 2009? Don't miss out, the world's largest restaurant industry event starts tomorrow, Saturday, May 16!

Butchery Is Back

 
A revival in butchery is changing the way meat is served in restaurants across the country. And chefs are the driving force behind the hoof-to-snout and locavore crazes. Why you ask? Simple, butchering an entire animal gives chefs an opportunity to prepare a wider range of cuts, including offal. Also, buying the whole animal is more cost efficient. Not to mention consumers benefit from this because they get more variety and better tasting menu items.

This is no surprise to us here at Floored!, according to the “What’s Hot in 2009” chef survey, that new and fabricated cuts of meat – such as Denver steak, pork flat iron and bone-in Tuscan veal chop – is the 5th hottest trend selected by American Culinary Federation chef members.

That’s why this year’s Culinary Scene at NRA Show 2009 will feature master butchers, culinary superstars and the Hot Chef Grilling Challenge winner showcasing “profitable proteins” including both traditional cuts prepared in creative ways and less common bits and bites. Learning how to make the most of lower-priced and traditional cuts of meat, create new menu items and better understand sustainable meat sounds “offally” good to us.

The Culinary Scene will feature:

Saturday, May 16 (Featured Protein: Beef) 

10:30 a.m. – Noon, Butchery demonstration: Marty Carpenter, Beef Information Centre (Canada)

12:30 p.m. – 1:15 p.m. Cooking demonstration: Rick Bayless, Frontera Grill and Topolobampo (Chicago)

1:30 p.m. – 3:00 p.m. Butchery demonstration:Marty Carpenter, Beef Information Centre (Canada)
 
3:30 p.m. – 4:15 p.m. Cooking demonstration: Stephanie Izard, Season Four winner of Bravo’s Top Chef and graduate of the Le Cordon Bleu Program, Scottsdale Culinary Institute (Chicago)

Sunday, May 17 (Featured Protein: Pork)

10:30 a.m. – Noon Butchery demonstration: Amy Shoup Mennen, Shoup’s Country Foods, Inc. 
 
12:30 p.m. – 1:15 p.m. Cooking demonstration: Marcus Samuelsson, Aquavit and Riingo (New York, NY) and C-House (Chicago) 
 
1:30 p.m. – 3:00 p.m. Butchery demonstration:Amy Shoup Mennen, Shoup’s Country Foods, Inc.

3:30 p.m. – 4:15 p.m. Cooking demonstration: Chris Cosentino, Boccalone and Incanto (San Francisco)

Monday, May 18 (Featured Protein: Lamb)

10:30 a.m. – Noon Butchery demonstration: Evandro Caregnato, culinary director, Texas de Brazil (Dallas)

12:30 p.m. – 1:15 p.m. Cooking demonstration: Radhika Desai, Between Boutique Café & Lounge (Chicago), Season Five contestant on Bravo’s Top Chef and graduate of the Le Cordon Bleu Program, The Cooking and Hospitality Institute of Chicago

1:30 p.m. – 3:00 p.m. Butchery demonstration:Evandro Caregnato, culinary director, Texas de Brazil (Dallas)

3:30 p.m. – 4:15 p.m. Cooking demonstration: Aaron McCargo, Jr., Host, Food Network's "Big Daddy's House"; Spokesperson, Share Our Strength's Great American Dine Out
 
Tuesday, May 19 (Featured Protein: Poultry)

10:30 a.m. – 11:30 a.m. Butchery demonstration: Coleman Natural Foods (Atlanta) and Phillip Foss, Lockwood at the Palmer House Hilton (Chicago)

Noon – 12:45 p.m. Cooking demonstration: Erick Williams, MK (Chicago)

1:30 p.m. – 2:15 p.m. Cooking demonstration: Hot Chef Grilling Challenge winner, Kristina Vänni

If you're not registered to attend NRA Show 2009, what are you waiting for? Do it today! 

Photo credit: Chris Cosentino

Spotlight: 2009 Keynote Executive Panel

  

Prominent. Respected. Inspiring. Dynamic. Visionary. Innovative. These are all words to describe the distinguished lineup of “best in class” industry leaders who will take part in the keynote executive panel "Seize the Moment: Energize the Guest Experience and Drive Sales in This Economy" at NRA Show 2009.

This year’s new, interactive format will include wine maker and restaurateur Joseph Bastianich, chef-owner Daniel Boulud, Chipotle founder Steve Ells, hospitality analytics entrepreneur Damian Mogavero and Buffalo Wild Wings' Sally Smith. Award-winning journalist Steve Dolinsky (pictured above) will lead a lively exchange between the panelists and audience to identify cutting-edge and profitable steps you can take today in this fast-changing marketplace.

Also, National Restaurant Association chairman and co-president of Enovo Restaurant Ventures LLC Michael Kaufman will deliver a welcome address before the keynote and also lead the Faces of Diversity awards ceremony (created by the Association in partnership with PepsiCo Foodservice).

NRA Show 2009 and International Wine, Spirits & Beer Event attendees are encouraged to submit questions for the panelists prior to the event through Floored! (yeah, you got it, right here!) and also @NRAShow09 on Twitter and on Facebook.

Not yet registered to attend NRA Show 2009? Don’t miss your opportunity to ask questions and interact with the keynote panelists. Register today!