NRA Show Blog

Inaugural Food and Beverage Product Innovations Awards

 
By Caren Anderson, Contributing Blogger

  Recipients of the first annual Food and Beverage Product Innovations Awards were honored today at the National Restaurant Association Restaurant, Hotel-Motel Show, along with special guest and author of the world’s number one selling wine book, Kevin Zraly. Presented by National Restaurant Association Executive Vice President, Mary Pat Heftman, the esteemed award celebrates the industry’s most impactful food and beverage product innovators.

Selected by an independent panel of expert judges representing all major commercial and non-commercial industry segments, recipients were chosen for their significant advancements and innovations in ingredients, preparation, processing and packaging.

This year’s recipients will be showcased in the F&B Product Innovations Gallery at booth #7129 throughout all four days of the show! Check out the F&B Innovations Award winners here: http://bit.ly/lidjWg

Going Gluten-Free Easy As ABC

By Derrek J. Hull, Blogger-in-Chief

The National Foundation for Celiac Awareness (NFCA) through the NFCA Great Association and Great Food Service will produce the first-ever Gluten-Free Showcase Pavilion at the National Restaurant Association's NRA Show 2010, held May 22-25 at Chicago's McCormick Place.

It's no surprise to us gluten-free/food-allergy conscious meals made the top 10 of the National Restaurant Association's "What's Hot in 2010" survey of more than 1,800 American Culinary Federation chef members.

All things gluten-free (and we mean everything!), including products and activities, testing and menu investigation, flour options and final products, and distribution and packaging will be available to help restaurant industry professionals implement a proven 4-part process to serving guests gluten-free options. 

NFCA's Showcase Pavilion at NRA Show 2010 is an industry first – taking gluten-free foods mainstream, and changing the way nearly 13 million Americans suffering from celiac disease and gluten intolerance manage their health through diet and nutrition.

Stay tuned to Floored! as we bring you more details on the 12 gluten-free participants in this new pavilion. We'll also bring you tips from NFCA's very own director of education Nancy Baker in the weeks and months ahead. Our interview with Baker (she knows it all!) will make going gluten-free as easy as ABC.

For information, updates on the NRA Show's more than 65 education sessions and to register, visit www.restaurant.org/show. As always, join us on Facebook and Twitter to interact with others who love restaurants.

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

Hot Chef Fridays: Small Plates

By Kristina Vanni, contributing blogger

Small plate dishes were at the top of the National Restaurant Association's What's Hot list for hot trends in 2009, and the new 2010 survey of more than 1,800 American Culinary Federationmember chefs notes the trend of smaller portions for a smaller price continues into the coming year. Small plates, tapas and appetizers are a great option for the plethora of the holiday parties and get-togethers this time of year. 
If you are entertaining guests in the coming weeks or if you are asked to bring a dish to share, this recipe is an easy go-to option during the holidays. This “Triple Onion Tart” is sliced into thin wedges for a savory and cheesy indulgence.
 
For a step-by-step video instruction on how to prepare this recipe for “Triple Onion Tart” click here: 

Quick and Easy Recipes to Help Turn Winter Blahs Into Ahs!

  
By Derrek J. Hull, Blogger-in-Chief

Old Man Winter is blanketing much of the country with cold temps, high winds and snow. So, why not stay indoors to keep warm and enjoy these quick and easy mouth-tempting recipes served up by the editors at Better Homes and Gardens and chefs at Lamb Weston.

Barbecued Chicken Thighs
by BHG

Ingredients

3 tablespoons brown sugar 
2 tablespoons finely chopped onion
2 tablespoons vinegar
2 tablespoons prepared mustard
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
8 chicken thighs (about 2-1/2 pounds total)
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon salt

Directions:
For sauce, in a small saucepan combine brown sugar, onion, vinegar, mustard, celery seed, and garlic powder. Bring to boiling, stirring until the sugar dissolves. Remove from heat; set aside.
Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.
Grill chicken on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 5 minutes of grilling or broiling. Makes 4 servings.
Make-ahead tip: Prepare sauce up to 48 hours ahead; cover and chill.

Hot Chef Fridays: Mustard-Herb Beef Stew Recipe

By guest blogger Kristina Vanni

A chill is in the air and there is nothing like a hearty stew to warm up on these cold winter nights. This recipe for beef stew has a zing from the spicy brown mustard and a depth of flavor from a bottle of dark porter beer. Craft beers and microbrews are among the top trends for 2010 according to the National Restaurant Association's survey of more than 1,800 American Culinary Federation member chefs, and this stew is a delightful way to utilize this beverage trend in a mouthwatering recipe. I like to use the 1554 Enlightened Black Ale from New Belgium Brewing Company, an International Wine, Spirits & Beer Event (IWSB) exhibiting company. Serve this stew with thick slices of crusty bread and you have a satisfying winter meal.

Mustard-Herb Beef Stew
 
Ingredients:
 
1/3 cup all-purpose flour
1 Tbsp. snipped fresh Italian (flat-leaf) parsley
1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
2 Tbsp. olive oil
1 8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
4 carrots, peeled, cut in 1-inch pieces
1  8-oz. pkg. cremini mushrooms, halved if large
8 tiny Yukon Gold potatoes, halved
3 Tbsp. tomato paste
2 Tbsp. spicy brown mustard
1 14-oz. can beef broth
1 12-oz. bottle dark porter beer
1 bay leaf
Crusty bread slices

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.

Hot Chef Fridays: The Wine BevBeat

by guest blogger Kristina Vanni

Organically produced foods had a strong showing on the National Restaurant Association’s “What’s Hot” chef survey as one of the hottest culinary trends in 2009. This includes not only organic produce, but also organic wines. Being the intrepid traveler I am, I recently visited the region of Piemonte, Italy and had an opportunity to learn about the unique and diverse grape varieties of the area.  
 
The region is home to 45 Denominazione di Origine Controllata (DOC) and twelve Denominazione di Origine Controllata e Garantita (DOCG) wines. Are you left scratching your head trying to figure out what I’m talking about? Have no fear (and remember, everything sounds better in Italian!), this is simply an Italian quality assurance label for food products and especially wines. In order to be labeled DOC or DOCG, a product must be produced within the specified region using specific methods and that it satisfies a defined quality standard.
 
Piemonte’s wines are as abundant and distinct as the region’s beautiful landscapes – the shutterbug in you will swoon. From the light and fruity Gavi to the intense, full-bodied Barolo, this region is home to some of the most prestigious and fascinating wines.

If the wine enthusiast in you is thirsting for more about Piemonte’s many varieties, we have them defined here “by the barrel.”

Tricked Out Halloween Recipes

 
By Kristina Vanni

Are you a Trick or a Treat? With Halloween right around the corner, Floored!'s "Hot Chef Fridays" guest blogger Kristina Vanni serves up delicious "trick" or "treat" recipes to help adults and kids alike get in the spooky spirit. 
 
Adapting what is traditionally considered “kid’s cuisine” for an adult palate was one of the culinary trends for 2009. For today’s ghastly “trick,” we will show you how to transform the Halloween classic, caramel apples, into a more sophisticated dish for adults. Think of this pie as a “grown-up caramel apple.” All of your favorite flavors, no stick necessary!
 
For a step-by-step video instruction on how to prepare this recipe for “Caramel Apple Pie” click here:    (Note Floored! readers: Yep, that's our very own Kristina Vanni in the video serving up tips in the Better Homes and Gardens test kitchens.)
 
Caramel Apple Pie