Floored! NRA Show 2009 News

İBravo! ‘Top Chef Master’ Rick Bayless

 
Congratulations to Bravo TV’s first-ever “Top Chef Masters” winner, Chicago’s very own chef/owner – an NRA Show audience favorite – Rick Bayless (Frontera Grill/Topolobampo). Viva the black mole sauce master!

Top Chef Masters pitted 24 accomplished chefs against each other as they competed for the “toque-n” crown. NRA Show supporter and participant Bayless was also joined by fellow NRA Show regular/”Masters” contestant Art Smith (Table Fifty-Two) in the finals, but Smith was cut in the second round.

Bayless’ $100,000 prize goes to Frontera Farmer Foundation, which helps support small, sustainable Midwestern farms.

Fiesta like acclaimed master chef Rick Bayless who had only two words to say on Twitter – “Party’s starting.” Check out these upcoming parties with a Bayless connection.

Glamorama, Chicago’s highly anticipated fashion event at the Chicago Theatre kicks off Friday, August 21 at 8 p.m. The post-party bash lands at Macy’s on State Street (an NRA Show 2009 International Back-of-the-House Tour participating restaurant) - home to Rick Bayless’ upscale, quickservice restaurant Frontera Fresco.

Award-winning restaurant Frontera Grill along with several other participating restaurants will cater StreetWise Under-the-Stars, a benefit for the publication that provides an income source to homeless Chicagoans. (Friday, August 21 at Rooftop Sculpture Garden, 117 N. Jefferson, fourth floor). Tickets available here.

Last but not least, meet the “Top Chef Master” at NRA Show 2010 (May 22-25, 2010 at Chicago’s McCormick Place). Visitors to the NRA Show always enjoy interacting with him in the Celebrity Book Signings area and other Show features. Registration opens soon!

Happy Birthday, Mr. President!

 
On his 48th birthday, Prez O's likely gearing up for the meal of a lifetime, but if he was in Chicago we know what he'd like to chow down on:

Hyde Park's Caribbean-focused Calypso Cafe, along with the now defunct New Orleans-inspired Dixie Kitchen, is a favorite of the First Family. They recently added some of the more popular dishes from Dixie Kitchen's menu—which just happened to be the President's faves—including peach cobbler, fried green tomatoes and the Southern Sampler (Jambalaya, gumbo, red beans & rice).

Italian Fiesta, in South Shore, had the honor of serving its thin-crust pizzas at the inauguration. This is the way a pizza's supposed to be: indulgently greasy and bursting with flavor from hearty toppings. Obama's guilty pleasure is the cheese-only pizza.

He's fit as a fiddle and his waistline is trim and slim, but we love that he's not afraid of chowing down on an occasional sandwich loaded down with mounds of corned beef. He caused quite a scene when he ordered several, and paid cash, at Manny's Deli right after the election.

NBC Heroes Star Introduces Yowza!!

 
We were floored when we discovered NBC Heroes star Greg Grunberg was introducing, at this year’s NRA Show, a brand new free application he co-created for iPhone and iPod touch users. Yowza!!

Floored! caught up with Grunberg at the show to ask him…

Q: What made you exhibit Yowza!! at NRA Show 2009?
- Floored!

A: The NRA Show is unbelievable; this is the place to meet serious decision-makers. The contacts we wanted and needed to meet are here. This show is going to put [us] on the map.
- Greg Grunberg, visionary & chief executive, Yowza!! and first-time NRA Show exhibitor.

What is Yowza!! you ask? Here’s the download. Basically, now you and 30 million of your closest friends -- wait a minute, that’s the number of iPhone OS users –- have the ability to score deals at retailers and restaurants all at the touch of a button on your phone.

Bits & Bytes Heard at NRA Show 2009

We have you covered on things overheard from the show floor at this year's NRA Show and International Wine, Spirits & Beer Event.

Restaurant and hospitality industry operators consistently reported NRA Show 2009 was the place to find solutions and inspiration in this economy.

• "This is the place to come and see everything in one shot.” -Robert Forrester, Restaurant Industry Solutions
• “I’ve already found some ideas that I’m going to take back and take a very serious look at.”
  - Kim Lopdrup, Red Lobster
• “When you come here, you come to be inspired.” -George McNeill, Ritz Carlton Hotels
• “Look at this, it's great! Even in this ‘recession,’ this place is doing well. It's good to see this many people at this year’s NRA Show.” -Ming Tsai, chef/owner of Blue Ginger in Wellesley, Mass.
• “Now more than ever is the time to get busy on our business. We can't shut our doors. At this point, it’s all about the competition and staying ahead and this [the NRA Show] is a great resource.”  -David Starr, operating vice president of restaurants, Bloomingdale's
• “Within the restaurant industry, it is about creating brand differentiation for your customers. In other words, what will make your restaurant and brand stand out from the competition. The National Restaurant Association show provided this year’s attendees with strategic insights into achieving that brand differentiation - a critical must-have in today’s environment.” -Bill Whitman, Jr., vice president of communications, McDonald’s USA

2009 Culinary Scene Wrapup

 
Well, the Culinary Scene, the NRA Show's interactive cooking demonstration area, is done for another year after showcasing master butchers, world renowned chefs and personalities, innovative cuisine and even the winner of our very own Hot Chef Grilling Challenge, Kristina Vänni.

We caught up with Vänni after her demonstration, where she prepared grilled arctic char with maple dijon glaze, a salad of cucumber, fennel and radish, and grilled Finnish bread cheese. Oh and a lingonberry-cardamom martini to wash it down. Vänni said she "really got into it as it went on. So many people showed up!"

Earlier, Vänni enjoyed making the rounds on the NRA Show floor, even scoring a new chef's jacket to wear for the event, but it her biggest kick came from operating in the demo kitchen. "It was an absolute thrill to be up here on this stage that has been shared by so many great chefs," she said. Who did she mean? We're glad you asked!

• Where's the beef? Each day featured a different "profitable protein" theme, showcasing new cuts and new recipes for traditional cuts of meat. Saturday featured butchery demonstrations from Marty Carpenter from the Beef Information Centre and cooking demonstrations from Rick Bayless of Frontera Grill and Tobolobampo and Stephanie Izard, winner of Bravo’s Top Chef.
• Pig out. Sunday the focus turned to pork, with butchery demonstrations from Amy Shoup Mennen of Shoup’s Country Foods, Inc. and cooking demonstrations by Marcus Samuelsson, Aquavit, Riingo and and C-House and Chris Cosentino from Boccalone and Incanto.
• On the Lamb. Monday was the day for dinner dressed in sheep's clothing. Well, until butchery demonstrations from Evandro Caregnato, culinary director, Texas de Brazil, that is. Radhika Desai, Season Five contestant on Bravo'sTop Chef and Aaron McCargo Jr., host of Food Network’s Big Daddy’s House provided the cooking demonstrations.
• Game on. Tuesday was the day for small game, beginning with a butchery demonstration from Coleman Natural Foods followed by a cooking demonstration from Erick Williams of MK The Restaurant and the aforementioned Vänni.

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.”

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!

Celebrity Sightings: April Showers Bring May Stars

 

Top chefs and restaurateurs will be out in full force in the Celebrity Book Signings showcase at this year's NRA Show (May 16-19 @ Chicago's McCormick Place). Floored! has the scoop on the star-studded lineup of movers and shakers making appearances, including:

Stephanie Izard (Saturday, May 16, 11:00 a.m.) The Season Four winner of Bravo's Top Chef and owner/chef of The Drunken Goat (opening fall 2009 in Chicago), Izard will be signing Top Chef: The Cookbook. Chef Izard will also be holding a culinary showcase in the Culinary Scene area on Saturday, May 16 at 12:30 p.m.

Charlie Ayers (Saturday, May 16, 12:00 p.m.) Former chef for Google Inc., Ayers is chef and founder of Calafia Café & Market a Go Go which serves up healthful, artisan-style and sustainable cuisine. His book Food 2.0: Secrets from the Chef who fed Google will be available at-Show.

Rick Bayless (Saturday, May 16, 2:00 p.m.) Award-winning chef/restaurateur, cookbook author, and host of Mexico—One Plate at a Timeon PBS, Bayless owns and operates two of Chicago's hottest dining spots, Frontera Grill and Tobolobampo. Bayless is the author of Authentic Mexican: Regional Cooking from the Heart of Mexico, One Plate and Mexican Everyday. Don't miss Chef Bayless also in the Culinary Scene area on Saturday, May 16 at 12:30 p.m.

Daniel Boulud (Sunday, May 17, 12:30 p.m.) Boulud is chef-owner of The Dinex Group, made up of Feast & Fêtes catering company and nine award-winning restaurants, including the renowned DANIEL and the Feast & catering company. Boulud is the author of Braise: A Journey Through International Cuisine, Café Boulud Cookbook, Letters to a Young Chef, Daniel Boulud Cooking in New York City and Daniel's Dish: Entertaining at Home with a Four Star Chef. Be sure to catch Chef Boulud participating in the NRA Show General Session and Keynote Executive Panel on Sunday, May 17 at 2:00 p.m.

Marcus Samuelsson (Sunday, May 17, 1:30 p.m.) Samuelsson is the Executive Chef at New York City's Aquavit and Riingo, and Chicago's C-House, host of Inner Chef on Discovery Home Channel, and corporate chef of Townhouse Restaurant Group. He is the author of En Smakreasa, Aquavit, Street Food and The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Chef Samuelsson will be showing off his culinary skills in the Culinary Scene on Sunday, May 17 at 12:30 p.m.

Ming Tsai (Sunday, May 17, 3:00 p.m.) An Emmy Award winner, Tsai is the chef and owner of Boston's Blue Ginger and host and executive producer of public television's Simply Ming. Tsai is national spokesperson for the Food Allergy and Anaphylaxis Network and his East-West meal solutions can be found in Target stores nationwide. He is the author of Blue Ginger, Simply Ming and Ming’s Master Recipes.

Ted Turner (Monday, May 18, 10:00 a.m.) Business mogul, environmentalist, philanthropist and co-founder of Ted's Montana Grill, Turner is the author of Call Me Ted. Turner will also be discussing green restaurant practices as part of an education session at the NRA Show called "Join the Green Restaurant Revolution" on Monday, May 18 at 12:00 p.m.

Art Smith (Monday, May 18, 12:00 p.m.) Chef and owner of Table Fifty-Two in Chicago and Art and Soul in Washington, D.C., contributing editor to O, the Oprah Magazine and Oprah.com, Smith has appeared several times on The Oprah Winfrey Show and is featured regularly on television programs, including NBC's Today. He is the author of Back to the Family: Food Tastes Better Shared with the Ones You Love, Kitchen Life and Back to the Table: The Reunion of Food and Family.

Takashi Yagahashi (Monday, May 18, 2:00 p.m.) Renowned chef and restaurateur, Yagahashi owns Takashi Restaurant in Chicago and operates Noodles at Macy's on State Street. His first book, Takashi's Noodles, will be available at-Show. Chef Yagahashi will also be appearing in the Culinary Scene on Monday, May 18 at 12:30 p.m.

Gale Gand (Tuesday, May 19, 1:00 p.m.) Gand is the Executive Pastry Chef and partner of Chicago's Tru and host of Food Network's Sweet Dreams. Gale will be signing her new book Gale Gand's Brunch!: Fantastic Recipes for the Weekend's Best Meal, Chocolate and Vanilla and Gale Gand’s Just a Bite.

Joanne Purnell, Domenic Chiaromonte, Tim Lundy and David Peake (Tuesday, May 19, 2:00 p.m.) Eleven International Caterers Association chefs share recipes and their overall philosophy on cooking and food in Inside the Recipe Box of the Catering Chef. Complete with full color photography and the chefs' tips, this is a must-own for every professional culinary master.

Not yet registered for NRA Show 2009? Register today and save some clams!

The Oscar Goes to...Chicago Restaurant Week

The Oscars® are only hours away, but the 2nd Annual Chicago Restaurant Week is already in high gear across the city. Get ready to eat it up at over 130 restaurants through February 27, with three-course prix-fixe menus of $22 for lunch and $32 for dinner (excluding beverages, tax and gratuity).

America's new president and Chicago's very own, President Barack Obama, enjoys a rich mix of dining spots in Chicago. And Chef Rick Bayless' Topolobampo, the sophisticated sibling to Frontera Grill, both Chicago Restaurant Week participants, is often selected as the Obamas' hot spot for regional Mexican food.

Look for Chef Bayless to make an appearance, as he and many other celebrity chefs always do, at NRA Show®2009 and the International Wine, Spirits & Beer Event (IWSB) at Chicago's McCormick Place.

Check out 312DD for the perfect spot to dine during the NRA Show and IWSB.