Floored! NRA Show 2009 News

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.

Solutions that Answer Guest Demand for Healthful Options

Expect to see more healthful menu items, for children and adults, in more restaurants this year.

Restaurateurs at the NRA Show are investigating soy products, gluten-free items,individually packed fruit and healthful snack packs, according to exhibitors and attendees.

"We've been doing a lot of tasting with restaurants and educating chefs and restaurateurs about our products," says Steve Zimmerman, food service sales manager, Dr. Praeger's Sensible Foods. The company offers vegetable burgers, potato-crusted fish sticks, small pocket sandwiches, dinosaur-shaped vegetable patties and more. All are gluten free, which Zimmerman sees as the "biggest thing going forward."

California Tortilla of Rockville, Md., is investigating healthful items for kids meals, as well as meat alternatives to expand its vegetarian offerings. The company receives a lot calls from customers asking for tofu, says marketing vice president Stacey Kane, who sampled vegetarian breakfast patties and imitation chicken strips made by Garden Protein International. The company wants strips that be blackened and used in the company's signature burrito when customers want a vegetarian version.

Kane also visited Summer Fresh Salads, which makes Dora the Explorer and Sponge Bob-brand snack packs. California Tortilla is interested in using the hummus and flatbread packages as alternatives to chips and queso "if parents opt for that."

Woodbridge, Ontario-based Summer Fresh Salads introduced the hummus and flatbread snackpacks in April, as well as a veggie dip version. The inside label features a fun coloring activity.

"Everyone is really excited about them," says Deborah Morgan, service accounts manager.

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.

Produce Companies Tap Organic, Local Niches

 
"Fresh" is definitely a buzzword at this year's NRA Show, and fresh fruits and vegetables are abundant on the Show floor. Lettuce, carrots, kiwi, prunes, avocados, blueberries; the list goes on and on.

Many of the fresh vegetable purveyors are NRA Show veterans. The first booth we stopped by was Live Gourmet at #1471. The company uses hydroponics to grow its many varieties of lettuce and other produce. Next, we chatted with the folks at Booth #1773, California's Boskovich's Farms, which has been coming to NRA Show for 14 years. Boskovich's Farms produces everything from spinach to beets. Grimmway Farmsat Booth #1173E also has been at the Show before. The grower provides carrots in every variety -- shredded, matchsticks, orange, yellow and even juice.

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

And the "Hot Chef" Is...

  
Kristina Vanni. She was selected the second annual NRA Show Hot Chef Grilling Challenge winner by YouTube™ users. Vanni will receive a trip to NRA Show 2009 in Chicago, May 16-19, and a cooking demonstration in the Culinary Scene area. She'll join celebrated chefs including Rick Bayless, Stephanie Izard, Marcus Samuelsson, Chris Cosentino and Radhika Desai –- stay tuned for more Culinary Scene action in tomorrow’s Floored!

Vanni's winning YouTube video featured a delicious maple-Dijon glazed grilled Arctic char with a cucumber, fennel and radish salad, grilled bread cheese with cloudberry preserves (to die for!) and a lingonberry-cardamom martini. You’ve gotta try making these recipes for yourself…we did...amazing!

Kudos to her for utilizing so many of the Association's What’s Hot in 2009 chef survey food and beverage trends (blogger's note: the latest food and beverage trends will be showcased on this year's NRA Show and International Wine, Spirits & Beer Event show floors).

Be sure to catch Vanni’s cooking demonstration on Tuesday, May 19 at 1:30 p.m. in the Culinary Scene.

If you’re not yet registered for NRA Show 2009, get on it now!

Let's Get This Party Started

 

Don’t miss the National Restaurant Association Educational Foundation's Salute to Excellence gala during NRA Show 2009. The NRAEF has turned up the volume on this glamorous event that will feature noted chefs cooking side by side with ProStart students from the National Restaurant Association's high school program. All proceeds from the event support the NRAEF Scholarship Program.
 
The welcome reception is followed by a dinner dedicated entirely to celebrating the 2009 honorees. Guests will dine on the most innovative cuisine and sample decadent desserts before heading into a post party featuring the Nightshift Orchestra and a variety of entertainment including a ‘Dancing with the Stars’ style performance.

So, polish off your dancing shoes and raise your glass to what promises to be a memorable evening. Get ready to party, secure your tickets today!
 
Also, remember to register to attend NRA Show 2009!

Hot Spots

   
Did you know more “hot new” products, services and trends are unveiled at the NRA Show than any other industry event?

Here’s a sneak peak at some of the Hot New Products that will be showcased at this year's NRA Show. These products definitely have consumer appeal. Hey, foodservice can’t have all the fun!

Black Rock Grill – an incredibly successful dining concept from the other side of the pond will be launched for the first time in the U.S. only at the NRA Show. Now diners can cook a meal their way right at the table.

Ingenious Teapot – when tea is ready, simply place it atop a cup. A valve at the bottom will release: crystal-clear tea flows down, while the mesh filter retains all the leaves with the infuser. Presto!

Jittergram – dining out CAN be affordable - get exclusive deals from your favorite restaurant delivered to your phone via text message – walk in, show your phone and save.

The Magic Plate – for diners who haven’t mastered the perfect pasta “twirl,” this plate will help you look like a pro.  

The Smoking Gun Handheld Food Smoker – quickly infuse foods with smoky flavor and aroma without grilling or flame broiling.  This can be used with a variety of smoking materials, including small wood chips, dried herbs, cooking spices and teas.

Vignette Wine Country Soda - the perfect non-alcoholic alternative for fine dining, casual picnics, and every occasion in between.

Wine Saver – the perfect gift for your wine lover.  This first portable and affordable wine saver and serve system preserves and dispenses wine at its peak freshness—ensuring the wine's integrity for weeks at a time.

Also, scope out these top trends that will be on display on the NRA Show floor: healthy kids' meals, new/fabricated meat cuts, kids' vegetable/fruit side dishes, superfruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisanal liquor, and sustainable seafood*.

Alcohol trends micro-distilled liquor, culinary cocktails and organic wine* will be served up at the International Wine, Spirits & Beer Event.

Not yet registered to attend? Do it now!

* National Restaurant Association "What's Hot in 2009" Chef Survey

Vote for Your Hot Chef

 

The Hot Chef Grilling Challenge competition is heating up now that all systems are go for YouTube™ users across the country to vote for their favorite three videos. Don't delay, voice your choice, make a decision and vote through Thursday, April 30th.

You could be sending the lucky winner to sweet home Chicago for a cooking demonstration showcase in the Culinary Scene area at NRA Show 2009.

Happy voting!

Not yet registered for NRA Show 2009? Register today and see the Hot Chef Grilling Challenge winner in action and so much more!