By Derrek J. Hull, Blogger-in-Chief
The National Restaurant Association's annual NRA Show has had its finger on the pulse of moving the industry forward for over 90 years. Celebrity chefs, top restaurateurs and leading industry pros from across the country and around the world (109 countries in 2009) come together every year to see and sample the future.
Are you feeling a bit left out of the mix? Don't be! We encourage you to see and be seen, to listen and learn, to speak and be heard. It's never too late (or early for that matter!) to get in on the action. Keep abreast of the latest news, updates and discussions. Staying connected with the NRA Show, the International Wine, Spirits & Beer Event (IWSB) and industry is now possible 365 days a year. Impossible you say? Think again! You can find us in a not-so-distant land we affectionately call "social-media land": Join, follow and watch your community in action.
While you're at it, register and save big on the upcoming NRA Show (May 22-25) and IWSB (May 23-24), held at Chicago's McCormick Place.
On a side note (or dish!), nationally acclaimed pastry chef, cookbook author, TV personality and NRA Show dessert darling Gale Gand offers up this sweet recipe to help temporarily appease your NRA Show craving. Enjoy!
Honey-Almond Crunch Cake
1 cup light brown sugar, packed
½ cup plus 2 tablespoons honey
½ cup sliced almonds, toasted
1 egg
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Preheat the oven to 350 degrees.
Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in ¼ cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
In a large bowl, whisk the egg. Add the remaining ¾ cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk.
In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are OK), 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
Makes 1 cake
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