Floored! NRA Show 2009 News

Capturing Wind In A Beer Bottle

 
Ah, the sights, sounds and smells of Memorial Day weekend (that unofficial start to summer) from concerts, festivals, parades and, oh yeah, barbecues. And what complements your favorite holiday BBQ edibles to nosh more than beer.

With food and beer alcohol pairings on the rise*, 2009 International Wine, Spirits & Beer Event exhibitor New Belgium Brewing Co. really does put “new” back in all-things beer, food, flavor and fun (responsibly, of course). Are you still searching for the perfect beer and backyard barbecue recipe pairing? Check out New Belgium’s “fat” –- yes, these guys and gals are the makers of Fat Tire ale -- menu of pairing suggestions to make this Memorial Day a frothy splash.

New Belgium Brewing gets high marks from us for becoming the first wind-powered brewery. Kudos to these brewmasters for their trailblazing efforts to go and grow “green.” Learn how you too can help the planet.

For starters, trade in your car, tap the inner-cyclist in you and hit the Tour de Fat trail blowing into a city near you soon. Find out this year’s schedule. We look forward to welcoming everyone to Chicago, July 11th (who knows, perhaps Portland, Ore. too, August 15th).

If you’re in search of a frenzy of flavors and taste pairings beyond beer, scope out these other food-alcohol match-ups.

Source: National Restaurant Association's "What's Hot in 2009" chef survey

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

No whining about swine at NRA Show [2009]: Ethnic, eco-friendly vibes in the air at annual food show

 
H1N-what?
Pork in all its glorious forms was on the menu last weekend at McCormick Place at the National Restaurant Association's annual industry meeting, which ended Tuesday.

The plethora of pork products -- served with a healthy dose of optimism from companies looking for new business -- made swine flu seem but a distant memory.

"We were asking ourselves if [swine flu] was going to affect us, but not so much," said Guillermo Trias of Solex Partners, the Chicago-based importer of jamon Iberico de bellota, the prized ham from Spain. Import restrictions on Iberico ham into the United States were lifted just last year.

Trias, a tall, effusive Spaniard, on Saturday was nearly beside himself with excitement as he pulled from a cooler the product making its U.S. debut at the show -- fresh Iberico meat.

"This is the new Kobe beef," Trias said. "We have booked orders from [the restaurants] Custom House, Carnivale, Avenues."

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!

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!

Seeing Green

 

Spring is in full bloom and Floored! is exploring our dark “green” side. Given that the restaurant industry is committed to doing the right thing for the environment, conservation is a top menu item.

With so much information out there on this topic, it makes it tough for restaurateurs to make sense of it all. So, many exhibiting companies at NRA Show® 2009 will showcase “green” and sustainable products and services. Also, a special series of green-focused education sessions will deliver information and tips you need to make your operation greener.

Additionally, several of the Kitchen Innovations™ Award recipients have eco-conscious features, and the Organic & Natural Pavilion will feature sustainable food and beverage options.

Among the thousands of products and services throughout the exhibit floor, there will be many “green” options at this year’s NRA Show, including: Big Green G, a revolutionary resource for restaurants to take green steps and for customers to find green businesses; PrimeWare by PrimeLink Solutions, LLC offers biodegradable tableware (along with several other exhibitors) made from bagasse (sugarcane) – this gives a whole new meaning to the phrase “now you see it, now you don’t,” and PureOFlow is changing the way restaurants and other foodservice businesses manage water needs (we also hear Pure Revolution's PureOFlow booth will feature a national drink recipe contest, an Austin Powers and other 60’s spy theme hi-jinks – groovy baby!).

The National Restaurant Association’s Conserve initiative, launched at last year’s NRA Show, offers these ten tips for sustainability: 1. Turn Off 2. Fix Leaks 3. Replace Lighting 4. Reduce. Reuse. Recycle. 5. Unplug 6. Use Less Water 7. Train and Inform 8. Clean and Maintain 9. Remodel or Build Green 10. Look for the ENERGY STAR Label.

Are you registered for NRA Show 2009? Register by Friday, April 10 to save 50 percent!

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

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