Floored! NRA Show 2009 News

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!

The Kogi Truck Is Coming!

 

Floored! recently caught up with Kogi BBQ’s Chef Roy Choi to find out what he’s cooking up in the Korean Pavilion at this year’s NRA Show.

F: Nice to meet you, Chef Roy! Thanks for letting us hop a ride with you on the Kogi Truck. We’re excited to have your crew at this year’s NRA Show. What would you say is the most popular item on your menu?
R: I’d have to say the Korean short rib taco is one of the most popular items.

F: How does Korean cuisine influence your cooking?
R: The spirit of Korea is translated through my cooking and captured through my personal experience as a Korean American living in L.A. The ingredients and soul are the most influential to me.

F: What are you plans in the near future?
R: To re-invent the taco stand in LA and NYC. Then expand the menu to highlight street food and underused proteins.

F: What do you usually cook at home when you’re not manning the Kogi Truck?
R: Honestly, I hardly ever cook at home. I’m lucky if I can boil a cup of ramen!

F: From working in the kitchens of top restaurants and hotels to cooking in the back of a truck serving tacos on the street, what is the major difference in catering to your customers?
R: The fundamentals are all the same: great service, quality ingredients, attention to detail, passion, cleanliness, and delicious food.

F: What are the biggest challenges you face?
R: The biggest challenge right now is the perception that this is a trend, when really it’s just great food at cheap prices.

F: How does your formal culinary training translate into street food?
R: My formal training has given me confidence in my cooking and has allowed me to cook in a simple way. I have nothing I need to prove to anyone. I can cook simple food without worrying about if I am as good as another chef.

F: OK, now for the final and most important question. What can we expect to sample at the Korean Pavilion in May?
R: We’ll be cooking up our signature chicken, short rib, and pork Korean BBQ Tacos.

F: Yum, we can’t wait! Thanks Roy, we look forward to seeing you in Chicago!

Are you curious to find out why so many loyal followers (and there are many, including Anthony Bourdain!) throughout LA keep an eye out for the Kogi Truck’s next stop? Check it out on Twitter today.

Get in on the action at the Korean Pavilion at NRA Show 2009.

Not yet registered for the NRA Show? What are you waiting for? Do it now! The Kogi Truck is on its way!

Photo credit: Eric Shin

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!

Calling All Grillers!

 

We’re ready to roll out those lazy, hazy, crazy days of summer. So, dust off your grill, grilling season is just around the corner, and take the Hot Chef Grilling Challenge on YouTube™ today.

People from all walks of life (from chefs to teachers to doctors to construction workers, etc.) are encouraged to grill it, fire it up, smoke it, sear it, scorch it or whatever you do best on the grill. This is your chance to show off your best recipes and mad cooking skills to the country (and world!). Don't forget you could also snag a tip or two to spice up your own grilling experiences this spring and summer.

Tell your Uncle Bob, friend, coworker or chef to submit a video on YouTube demonstrating their grilling prowess by April 24, 2009. Be sure to include at least one item from the National Restaurant Association’s "What’s Hot in 2009" chef survey -- also load up on other great food and beverage trend ideas too.  You could win a chance to show off your grilling recipe in NRA Show 2009’s Culinary Scene demonstration kitchen area May 19th in Chicago – president Obama’s hometown!

What are you waiting for?! Go ahead, get in on the action! YouTube users will vote for the top three submissions. Discover what people are saying about this exciting contest and more on the NRA Show Twitter and Facebook pages.

Pictured: 2008 Hot Chef Challenge Winner Keith Snow of Greenville, South Carolina

Holy Cow!

    

Prairie City Bakery® hit a home-run this week when they signed a multi-year contract as the "Official Cookie of the Chicago Cubs" and the "Official Cookie Served at Wrigley Field." Talk about a mouthful of chocolate chip cookie goodness. Delicious!

The company's assortment of Down Home Cookies®, along with other baked delights, will be available at Chicago Cubs home games, concerts and other events at Wrigley Field.

If you're anxiously hoping these goodies aren't only Chicago's to enjoy, you're in luck! Prairie City Bakery has you covered. Their cookies -- and cinnamon rolls, muffins, danish, bear claws, donuts, brownies and chocolate dipped pretzels -- are available at select Walgreen's across the U.S., convenient stores, airports (including Midway and O'Hare airports), and several other locations near you.

Not yet signed up to attend NRA Show® 2009? Register today to meet Prairie City Bakery and other food and beverage exhibiting companies at this year's NRA Show.

"Hot Dog Man" Serves Up 100-Year-Old Birthday Celebration

 

Legendary restaurant biz man Harry Heftman celebrated his 100th birthday at Harry's Hot Dogs in Chicago today along with Mayor Richard M. Daley, family, friends, loyal customers and long-time suppliers Coca-Cola and Vienna Beef.

Heftman's owned the restaurant since 1954 and continues to work at least 4 days a week (extraordinary!) serving good food, cheer and advice.

Floored! recently sat down with Chicago's iconic "Hot Dog Man."

Q: What has kept you going for so long?
A: I enjoy the work and making my customers happy.

Q: What will you do now that you are closing your restaurant? (Note: The building which dates back to the 1870s will make way in April for a city plaza.)
A: I want to take my family on a cruise.

Q: What words of wisdom can you give people who want to open a restaurant?
A: Keep it clean, give the people good food, smile and make them feel welcome.

Thank you very much for being a frequent visitor to the NRA Show over the years.

From all of us at Floored!...Happy Birthday Harry!

300 W. Randolph St. at Franklin Ave. (312-782-7386). Breakfast and lunch (Mon - Fri).

Photo credit: Joe O'Donnell, Chicago Tribune

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.

Eat Your Heart Out

 

We all know Valentine's Day is one of those days that men love to hate and women, well, just love. It's a day that holds special meaning for the young and old at heart. And dining out is one of the most popular ways to celebrate Valentine's Day. So, embrace your love for this day and flirt with these restaurant ideas for a romantic night on the town.

This Valentine's Day enjoy a 3 course tasting menu with a sparkling wine toast at celebrity chef Marcus Samuelsson's C-House in Chicago (check out Aquavit in New York too). The winter pear crisp with walnut ice cream and concord grape at C-House is our personal fave.

It comes as no surprise to us Chef Samuelsson made an appearance in the Celebrity Book Signings feature at the NRA Show in 2007. Celebrity chefs such as Mario Batali, Rick Bayless, Cat Cora, Grant Achatz, Thomas Keller, Ming Tsai, Gale Gand and many more have had a love affair with the NRA Show as the industry's trend-setting destination for years.  

Also, The Signature Room at the 95th in Chicago's John Hancock Center will take your romance to new heights. Their lavish 4 course dinner includes a glass of Moët & Chandon champagne. As a participating restaurant in the International Back-of-the-House Restaurant Tour at NRA Show 2009, international guests attending this year's show are in for a treat.  

What are you waiting for? If music be the food of love, play on...or make a reservation at your favorite restaurant today!

All Shook Up With A Twist

People have been thirsting for cocktails for hundreds of years. In fact, the word "cocktail" first landed in the U.S. in the early 19th century. Early cocktails such as Planters Punch, the Dry Martini and Pink Lady were, well excuse us, for the rich. Fast forward to today where cocktails are straight up mainstream and enjoyed by bar flies, lounge lizards and cocktail connoisseurs.

When we discovered Conelly Cocktails puts a twist on classic cocktails, we were all over it like ice cubes, salt and an orange slice on a Salty Dog. Conelly serves up all the necessary ingredients in two cans to make a Mai Tai, Planters Punch, Ladykiller, Sex on the Beach and Tequila Sunrise.

One can contains the mix of spirits and the other holds the companion fruit juices. Simply pour into a shaker, add ice, shake --never stir-- and presto, you have a delicious cocktail ready to serve in minutes. These refreshing cocktails will be launched by Conelly Cocktails at the International Wine, Spirits & Beer Event (@ NRA Show 2009) and will soon be available to consumers across the U.S. at restaurants, clubs, hotels, airports and more.

We'll drink to that. Cheers!

Let’s Get Ready to Roast

 

We don’t care that Punxsutawney Phil, the most famous groundhog in the world, saw his shadow and cursed us all with 6 more weeks of winter. With temperatures beginning to climb, we’re dreaming about the mouthwatering aromas and tastes of summer. Yes, we’re looking for any excuse to leave the winter blahs behind and enjoy a barbecue. So, sit back, fire up a whole hog (or lamb, beef or, well, you get the idea) and relax.

To help us get into the spirit of the barbecue season, Pig Out Spit Roasters, the St. Catharines, Ontario, Canada-based company is exhibiting in May (perfect timing!) at NRA Show 2009. We’re all about this roasters’ all-terrain tires – let’s not forget it’s fuel-efficiency – guaranteed, we hear, to take this little beauty anywhere you want to party.

Hot equipment, good food and fun people, now that’s our idea of a great time!