NRA Show Blog

A Gourmet Way to Embrace 2010

 
By Kristina Vanni

This year I was lucky enough to celebrate New Year's in style at the extraordinary Affinia Hotel Chicago, along with the culinary offerings of celebrity chef Marcus Samuelsson's C-House restaurant. 
 
The recently renovated property features custom designed guest rooms with a bi-level entry that creates a residential feeling. I immediately felt right at home, and was very pleased with the array of features offered by the hotel. My favorite was the “pillow menu” (Buckwheat, Swedish Memory, Magnetic Therapy, Sound, Down and Hypo-Allergenic) where guests are offered a la carte sleeping options.
 
Upon leaving the hotel to explore the Magnificent Mile and to grab some lunch at Gino’s East next door, I was greeted by the attentive and knowledgeable concierge. He offered a “fast pass” to the front of the line at the iconic pizzeria, which proved priceless as I passed by the long line of diners waiting outside in the freezing Chicago cold!
 
The highlight of the Affinia Chicago is chef Marcus Samuelsson’s restaurant, C-House. After dining at his restaurant Aquavit in New York City, I eagerly anticipated the decadent New Year’s Eve menu and wine pairings.

Fire and Ice: Drinks and Desserts for the Holidays

By Kristina Vanni

While exploring the New York Chocolate Show this fall, I discovered the unique and delicious Fire and Ice Cocoa Mix from 2 Chicks with Chocolate. Their combination of dark chocolate and cocoa nibs along with cinnamon, nutmeg and cloves is simply irresistible. I love using the mix to create the unique and delicious Fire and Ice Martini. Simply prepare the mix with milk and cream, and shake it up with chilled Cold River Vodka*. This super-premium vodka is a craft distiller from Freeport, Maine. From “Ground to Glass” this vodka is produced from scratch with potatoes from their farm and with water from a nearby aquifer.

Fire and Ice Martini
 
1 ¼ cup milk
1 ¼ cup cream
1 ½ cup 2 Chicks Fire and Ice Cocoa Mix
8 ounces Cold River Vodka

America’s Chefs Predict Hottest Restaurant Menu Trends in 2010

By Derrek J. Hull, Blogger-in-Chief

The National Restaurant Association once again tapped American Culinary Federation member chefs to predict nearly 215 food and beverage items, preparation methods and culinary themes as a “hot trend,” “yesterday’s news,” or “perennial favorite” on the nation’s restaurant menus in 2010. More than 1,800 professional chefs from around the country stood ready to meet the challenge.

Here’s a snapshot of what made the cut in 2010 along with interesting insights that shaped these chefs’ decisions.

• Sustainability, local sourcing and nutrition are the hottest culinary themes.

• The top 5 trends are locally grown produce; locally sourced meats and seafood; sustainability as a culinary theme; mini-desserts; and locally produced wine and beer.

• Rounding out the top 10 list are nutritious kids’ meals; half-portions/smaller portions for a smaller price; farm-branded ingredients; gluten-free/food-allergy conscious meals; and sustainable seafood.

The ever-popular showstopper

 
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