NRA Show Blog

Cocktail recipe: Toast to the New Year

 
 
By Nathan Greene, Resident Mixologist & IWSB Star of the Bar winner

Sticking with the theme of my last post, great in-season fruit, I’ve created a kicked up bubbly cocktail recipe to enjoy this upcoming New Year’s Eve. The cocktail, which I call Japonais 75, is my take on a French 75. A French 75 is typically served in a highball or Collins glass and topped with champagne. I’ve decided to keep mine in the flute for aesthetics while still adhering to the basic French 75 recipe. Japonais is French for Japanese, and I use Japanese persimmons in the recipe.

The French 75, created in 1915, but first recorded in 1930 in the famous Savoy Cocktail Book, is a classic cocktail comprised of 2 oz of Plymouth, 1 oz of simple syrup (or 2 tsp of superfine sugar), 1 oz of lemon juice and topped with a dry sparkling wine or Brut Champagne.

Japonais 75
1 oz *Persimmon Puree
½ oz Plymouth
½ oz Fresh Lemon Juice
½ oz Simple Syrup or 1 Tsp Superfine Sugar
Top with a Prosecco such as Mionetto Prosecco Brut (which you can find for $15/bottle)

Recipe: Roasted Pear-Butternut Soup

 
By Derrek J. Hull, Blogger-in-Chief

Here's a gluten-free soup recipe created by National Foundation for Celiac Awareness supporter chef Tom Herndon of Hipp Kitchen. 

Roasted Pear-Butternut Soup

2 large yellow onions, halved and sliced in ¼ inch slices
4 tablespoons ghee
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2” chunks
1 large can Muir Glenn organic fire roasted stewed tomatoes
1 large leek (discard leaves, halve lengthwise, slice and rinse)
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
½ teaspoon salt, divided
Freshly ground pepper to taste
1 quarter chicken broth, divided
Persian Lime oil (or substitute with olive oil)
(Serves 6)

Gluten-free holiday recipe contest worth $500

 
By Derrek J. Hull, Blogger-in-Chief

A National Restaurant Association Restaurant, Hotel-Motel Show exhibitor, the National Foundation for Celiac Awareness (NFCA), has teamed up with gluten-free cracker maker Crunchmaster for the Holiday Dips & Dishes recipe contest. One grand prize winner will be awarded $500 in cash for submitting an original recipe for gluten-free holiday dip or dish that taps Crunchmaster crackers as a component or complement.

What's up for grabs:

- 1 grand prize winner will receive: $500 in cash
- 4 first place winners will receive: $50 in Crunchmaster products (4 – 21oz packs of Crunchmaster Baked Rice Crackers & 4 -20oz boxes of Crunchmaster Original Multi-Grain Crackers) 
- All participants (that's you!) will receive a coupon for a free 4.5oz bag of Crunchmaster crackers

Cocktail recipe: A very merry Dewar's Folly

By Nathan Greene, Resident Mixologist & 2010 IWSB Star of the Bar winner

Everyone is familiar with what this time of year represents—peppermint, chocolate, eggnog, but for me, too, it was smells of cinnamon, nutmeg and ginger as my mom baked a dozen different types of cookies and brownies literally every year as extra gifts for family and friends.

These flavors and smells spark nostalgia in all of us and have always seemed to be ingrained in this season's holiday spirit.

Delish Christmas dinner recipes

 
By Kristina Vanni, Food & Recipes Contributor

It is so great to be back as a contributor to the National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event blog Floored! I eagerly anticipate the events every year, and can't wait until the 2011 shows! 

With Christmas just around the corner I wanted to share some of my "Top 10 Recipes for Christmas Dinner" from Better Recipes. From duck to ham, beef to lobster, and even a decadent vegetarian option, we have it all covered. My personal favorite is Spicy Maple Glazed Lamb Chops with Spinach. I developed this recipe after a visit to Australia this year on behalf of Meat and Livestock Australia (an NRA Show 2011 exhibiting company) and Plate Magazine. The experience was nothing short of the trip of a lifetime! I wrote about our adventures on my Better Recipes blog, "The Daily Dish." Check it out!

Video: Kitchen Innovations Award judge talks about cutting-edge equipment

 
By Derrek J. Hull, Blogger-in-Chief

Watch our latest Kitchen Innovations (KI) Award video with KI judge William Eaton to find out more about this prestigious award and its impact on foodservice operators and equipment manufacturers.

 
Innovative and productive commercial kitchen equipment and supplies are at the heart of every restaurant kitchen and top of mind for every chef and operator. The KI judges continually scour the globe for the most breakthrough innovations to showcase every year in the KI Pavilion at the National Restaurant Association Restaurant, Hotel-Motel Show (May 21-24, 2011 at Chicago’s McCormick Place).

The KI Pavilion at the NRA Show is the go-to source to see and interact with the latest kitchen equipment designed to lower energy costs, reduce footprint size, increase productivity and be user-friendly to kitchen staff.

Consumers’ sophisticated palates drive alcohol trends

Spending on wine and spirits is picking back up after a challenging 2009, according to the Wine & Spirits Wholesalers of America, and trends in beverage alcohol reflect consumers’ increasingly sophisticated palates.

Executives from the wine and spirits industries shared their perspectives on the global alcohol industry at the group's Dec. 14 press briefing on the state of the alcohol industry.

Craig Wolf, WSWA president and CEO, highlighted how the U.S. alcohol industry system of producers, distributors and retailers makes it the strongest in the world, setting the global benchmark for product selection and profitability.

Chefs say food trucks will be top operational trend in 2011

 
Mobi Munch's LudoBites food truck drew attendees at the National Restaurant Association Restaurant, Hotel-Motel Show in May

Food trucks have gained both recognition and popularity recently, and the trend is not showing any signs of slowing down. In fact, it was ranked as a top trend in the National Restaurant Association’s What’s Hot in 2011 survey.

More than 1,500 professional chefs (American Culinary Federation members) participated in the survey, and about one-third named food trucks and pop up restaurants as the hottest operational trend for restaurants next year.

Both newcomers and well-established restaurateurs are getting in the mobile foodservice and temporary restaurant game. The start-up costs of these types of ventures are typically lower than traditional brick-and-mortar restaurants and can allow for more experimentation on menus and marketing strategies.

One well-known chef who is operating both a food truck and a pop up restaurant is Ludo Lefebvre. The LudoBites concept is extending his Los Angeles clientele beyond the walls of the traditional kitchen. He even made it all the way to Chicago for the National Restaurant Association Restaurant, Hotel-Motel Show (set for May 21-24, 2011 at Chicago's McCormick Place) last May to showcase his truck and participate in an educational session.

Insider's look at menu trends in 2011

 
By Nancy Kruse, Menu Trends Contributor

Talk about great timing. The National Restaurant Association’s annual "What’s Hot in 2011" chef survey, which offers an insider’s look at what’s happening on the menu, has just been released and provides a terrific jumping off point for the upcoming National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event (IWSB) coming up in May 2011.

The NRA Show has historically functioned as a kind of idea factory for operators seeking menu inspirations and operations solutions. The survey addresses both by serving as a checklist of must-see exhibits and at-show features.

In sych with survey findings, show goers will see leading-edge trends like street-food inspired items, good-for-you foods, ethnic and ethnically inspired ingredients, artisan and specialty edibles and beverages and more, as well as back-of-the-house innovations to make kitchens run smoother.

FEDA board member Brad Pierce joins Floored! blog team

By Derrek J. Hull, Blogger-in-Chief

Brad Pierce, president of Orlando-based Restaurant Equipment World (REW) and secretary of the Foodservice Equipment Distributors Association's (FEDA) executive committee joins Floored! as the voice of the foodservice equipment dealer community.

REW is globally recognized as the e-commerce leader within the restaurant equipment and supplies industry. Building on his family-owned business, Brad has created a successful online enterprise consisting of more than 220 Web sites featuring more than 33,000 products. The company was the first in the industry to embrace the online marketplace and serves more than 90,000 customers located in all 50 states and 100 countries.

In addition, REW also operates a retail walk-in cash and carry showroom featuring more than 55,000 square feet of restaurant equipment and supplies.