NRA Show Blog

A devilishly delicious Halloween cocktail

 
By Nathan Greene, Resident Mixologist and International Wine, Spirits & Beer Event 2010 Star of the Bar winner

This Halloween-inspired cocktail is so sinfully delicious, it's scary.

Cóctel de los Muertos

1 1/2 oz Milagro Anejo Tequila
3/4 oz Starbucks Coffee Liquer
1/2 oz Tuaca
1/4 oz Fresh Lemon
1/4 oz Demerara Syrup or Agave Nectar
1 Barspoon Del Maguey Vida Mezcal
2 Dashes The Bitter Truth Xocalatl Mole (Chocolate) Bitters

Combine all ingredients with ice and shake vigorously.  Strain into a chilled cocktail glass.  Take the Mezcal and slowly pour just an 1/8th of an ounce (roughly a barspoon's worth) over the back of a barspoon over the cocktail to float.  Garnish with a flaming orange peel and drop it in.

It's shadowy, smoky, rich and appropriately malevolent-looking, but oh so complex and tasty--a perfect cocktail to celebrate Halloween!

Until next time, kanpai!

Lamb Weston awards Sweet Things, Sweet Ride Sweepstakes winners

By Derrek J. Hull, Blogger-in-Chief

 

ConAgra Foods® Lamb Weston® effectively leveraged the company's Sweet Things Sweet Ride Sweepstakes to connect with 2010 National Restaurant Association Restaurant, Hotel-Motel Show attendees and boost interaction before, during and after the event.

With thousands of products and services showcased at the NRA Show each year, Lamb Weston raised the stakes and set a new standard to attract and drive audience engagement. The promotion proved to be successful and further enhanced the attendee experience, at the same time increasing the company's exposure and reach.

Doling out the "classics"

 
By Nathan Greene, Resident Mixologist and International Wine, Spirits & Beer Event's 2010 Star of the Bar winner

Recently, while on shift, I was asked to make a Gin Fizz, a Sazerac and a Pimm’s Cup. Not simultaneously, mind you, but within a week’s time. It’s odd to hear these requests where I work. The “classic” I normally get asked to make is an Old-Fashioned, the muddled fruit version, not the original version, which I’ll get to later in this post.

When I do get requests for classic cocktails, I feel a mix of full-blown excitement tinged with fear. First, I get excited because I respect the classics, even though I have not had the chance in my young career to really study them completely. Because of that, the fear I feel is that of me presenting my patron with something so utterly and embarrassingly undrinkable that I will be shamed forever and never want to be behind the stick again.

Tilted Kilt gives nod to Distribution Market Advantage

 
Photo: DMA displays cake in shape of Tilted Kilt hamburger

By Derrek J. Hull, Blogger-in-Chief

Tilted Kilt Pub and Eatery named DMA (Distribution Market Advantage, Inc.), the company’s broadline distributor, comprised of 12 regional distributors, its 2010 Kilt Brand Ambassador. DMA was presented with the award during Tilted Kilt's first-ever Leadership Conference held in Chandler, Ariz. this week.

DMA was recognized for its long-held commitment to the development, growth and brand integrity of Tilted Kilt.

Leadership Conference attendees were given an opportunity to network with franchisees, corporate staff and vendors during a Vendor Expo, golf outing and general sessions. DMA was an exhibitor and Brave Heart sponsor during the conference’s Vendor Expo.

The two companies began their partnership in 2007, at a time when Tilted Kilt had only 3 restaurants. By the end of 2009, Tilted Kilt grew to 20 corporate and franchise locations, with 38 more restaurants slated to open by the end of this year. Another 17 restaurants are on deck for the first and second quarters in 2011.

Blogger’s note: Tilted Kilt Pub and Eatery was a 2010 National Restaurant Association Restaurant, Hotel-Motel Show Franchise Pavilion exhibitor. DMA attends NRA Show annually. 

Thinking big: NRA Show in Chicago

By Derrek J. Hull, Blogger-in-Chief
 

Not already registered for the 2011 National Restaurant Association Restaurant, Hotel-Motel Show or International Wine, Spirits & Beer Event? Making big plans is now more important than ever ... "early bird" registration for NRA Show 2011 is only $30 before Dec. 1, 2010, and IWSB registration is $85.

In addition, visit NRA Show Official Housing to see a list of preferred hotel rates for NRA Show and IWSB attendees, plus amenities and special promotions. American Airlines, United Airlines and Amtrak are also offering special travel discounts.

Think big!

ARAMARK plays role in feeding Chilean miners

 
By Derrek J. Hull, Blogger-in-Chief

When 33 men became trapped in the San Jose mine near Copiapo, the Chilean Safety Association (ACHS) called on National Restaurant Association member and National Restaurant Association Restaurant, Hotel-Motel Show participant ARAMARK to help feed them. ACHS recognized the company’s extensive history, skill and experience in serving remote camps, innovative technology, and capabilities and focus on safety and wellness. Working right up to that remarkable day of the miners’ rescue, ARAMARK worked closely with ACHS and global experts to provide a constant supply of fresh and nutritious food under some extraordinary conditions.

In one of the most remote regions of the country, ARAMARK used its innovation, expertise and technology to prepare hot, nutritious meals. The company transported those meals across rugged terrain and used state-of-the-art processes to send them half a mile through the earth. In doing so, the company’s team provided the miners with good food that gave some small sense of the comforts of home.

Transporting meals that included beef stroganoff, roast chicken, lentils and rice, and fresh fruits more than half a mile beneath the earth’s surface was no easy task. It required a lot of logistical innovation.

• To minimize any operational risks, ARAMARK assembled a team of food engineers, nutritionists, chefs and technology experts specialized in remote site food preparation and delivery.
• Each portion prepared by the team was individually vacuum-sealed and transported by mobile equipment that to ensure an unbroken cold chain.
• To finish, each piece was rethermalized in cutting-edge technology containers installed at the San Jose mine base of operations. This process involved returning the neutrons in the food, which had been slowed to prevent contamination, to normal speed.
• The food was then heated to 75 C, which allowed it to maintain freshness and to be eaten at normal temperatures. 
• The thermalized portion was introduced in a PVC tube to protect it during its way down through the lifeline underground tubes operated by the mine’s rescue team.  Delivery of four meals for 33 miners took approximately 90 minutes each day.  ARAMARK provided more than 5,500 meals by the time the last miner was safely out of the collapsed mine.

New NRA Show e-Learning feature serves educational resources 24/7

 
By Derrek J. Hull, Blogger-in-Chief

As the restaurant and hospitality industry’s most comprehensive trade show around, the National Restaurant Association Restaurant, Hotel-Motel Show offers more than 100 culinary demos and education sessions throughout all four days.

The new NRA Show e-Learning series features select, star-studded demos and sessions to industry professionals in this new multi-media format to help trains employees, grow revenues, increase profitability. A sampling of NRA Show 2010 presentations is now available.

Dining, fun and adventure await Chicago show goers

 
By Derrek J. Hull, Blogger-in-Chief

Alright, so you’ve checked off registering at the "early bird" price for the 2011 National Restaurant Association Restaurant, Hotel-Motel Show or the International Wine, Spirits & Beer Event (IWSB registration also opens the door to NRA Show). Not already registered? Get on it, that discounted registration pricing is available for a limited time only - make yourself look like a cost-savings hero to your boss. 

And, fingers, toes and eye balls crossed, you booked your hotel (again, hero worship factor is in full effect!) available only through onPeak, the official housing partner of NRA Show and IWSB. Now, if you’re like us, all this trip planning is sure to make you hungry.

Good thing Chicago’s ever-evolving and varied culinary scene offers something for everyone and is sure to tantalize your taste buds.

In fact, Chicago is such a food lovers’ paradise that diners face just one dilemma: How to choose from so many delicious options?

NRA Show Official Housing tames travel costs

 
By Derrek J. Hull, Blogger-in-Chief and onPeak's Justin Natale contributed to this blog post

Restaurant and hospitality industry professionals who plan their visit to the 2011 National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event (IWSB) now not only receive “early bird” registration pricing for the event, but also the best opportunity to secure their preferred housing and travel arrangements.

NRA Show 2011 Official Housing is now open and offers discounted hotel rates and airfare to those who use the service when visiting Chicago for NRA Show 2011 (May 21-24) and the International Wine, Spirits & Beer Event (May 22-23).

“Attending the NRA Show is one of the best investments an industry professional can make, and the preferred rates and services, including complimentary amenities, we offer through Official Housing will help keep down travel costs,” said David Gilbert, chief operating officer of the National Restaurant Association. “Planning your trip has never been easier and more affordable, and those who plan ahead and do it now have a greater chance to secure bookings in the hotels of their choice before the room blocks fill up.”

Seasons 52 serves fresh thinking daily

 
By Derrek J. Hull, Blogger-in-Chief

Locally grown and organic produce are hot trends, according to the National Restaurant Association’s What’s Hot in 2010 survey of more than 1,800 American Culinary Federation chef members. During a recent, fast-paced Sunday, a friend's spur of the moment detour to Seasons 52 for lunch turned into the day's high point. The restaurant fully embraces fresh thinking - offering a menu laser focused on seasonally inspired food, tapping locally grown and organic produce whenever possible.

Clifford Pleau, director of culinary development at Seasons 52, is a game changer in the restaurant industry. His creative, forward-thinking leadership is the driving force behind the restaurant’s enthusiasm and passion for a lighter, seasonal approach to dining. The guiding light that "eating well is part of living well,” is not just lip service to Pleau and team.

“Our guests dine with us often and truly enjoy the grilled foods and authentic taste of fresh seasonal ingredients,” said Clifford Pleau.