NRA Show Blog

Hello 2011 from everyone at Floored!

 
By Kristina Vanni, Food & Recipes Contributor and Better Homes and Gardens BetterRecipes.com editor

Welcome to 2011 Floored! readers My fellow contributing bloggers and I have so much in store for the new year. From the 2011 National Restaurant Association Restaurant, Hotel-Motel Show Hot Chef Challenge to the International Wine, Spirits & Beer Event Star of the Bar competition, to NRA Show 2011 and IWSB news, information and updates here on the blog, Facebook, Twitter, YouTube and more. There is something new every week here at Floored!

It has become something of a tradition I contribute a New Year's story to Floored! Chicago has so much to offer and it is always a pleasure to share some of the adventures with you!

This year I was lucky enough to ring in 2011 at the incomparable Peninsula Hotel in Chicago. It is not only the ideal location to ring in the New Year, but Chicago's premiere hotel to enjoy year-round, including during the National Restaurant Association's NRA Show and IWSB.

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.

Artisan liquor, local wine and beer, and culinary cocktails among “top shelf” trends in 2011

 
Beverage alcohol buyers interact with brewers, vintners and distillers at 2010 International Wine, Spirits & Beer Event

By Derrek J. Hull, Blogger-in-Chief

Alcoholic beverages can enhance the restaurant experience, and the National Restaurant Association’s latest research shows artisan liquor, locally produced wine and beer, and culinary cocktails are among the top 20 restaurant menu trends in 2011. The Association surveyed more than 1,500 American Culinary Federation professional chefs members – on which food and drink items will be hot trends in restaurants next year. 

“Just like food trends, alcohol trends mirror overall consumer sentiment. More diners are interested in where their meals come from and how they are made. Smaller local producers, fresh ingredients, professional mixologists and food pairings all show up as hot trends for next year and we expect to see many new and exciting creations on cocktail menus, wine lists and beer taps in the nation’s restaurants,” said Hudson Riehle, senior vice president of Research and Knowledge Group for the National Restaurant Association.

Restaurant Industry Outlook Brightens in 2010, Sales to Reach $580 Billion

By Derrek J. Hull, Blogger-in-Chief

With the economy improving, the restaurant industry is projected to show improvement in 2010, according to the National Restaurant Association’s 2010 Restaurant Industry Forecast.

Restaurant industry sales are forecasted to top $580 this year, a 2.5 percent increase over 2009. Job growth is also expected to pick up in 2010, and the restaurant industry is slated to add 1.3 million career and employment opportunities by 2020.

Consumers continue to seek value, convenience and expanded menu options in 2010 – and restaurants are stepping up to the plate to deliver. Pent-up consumer demand for dining out more often will pick up as the economy continues this upward movement.

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.

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: 

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: Fall Flavors in New York City

by guest blogger Kristina Vanni

Local ingredients and organic produce were at the top of the National Restaurant Association's annual list of hottest trends in 2009. For chefs and home cooks alike, there is nothing more satisfying than browsing a local farmers market for the freshest seasonal ingredients. 
 
Chef Brandon Kida’s “Taste of Fall” menu at the Mandarin Oriental hotel in New York City embraces the ingredients of the season. It takes diners on a culinary journey as they soak in the priceless views of Central Park, while floating 35 stories up within the Manhattan skyline. Chef Kida’s contemporary cuisine reflects international influences from his travels and his Asian-American background. 

Chef Kida explains, "While traveling throughout Southeast Asia, I was inspired by the balance of tastes. This balance is always what inspires me when I create my seasonal menus." 

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.”