|
FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
August 2003
Salmon Market Update:
According to the McDowell Group’s August 4, 2003 Alaska Salmon
weekly update, the cumulative Alaska King Salmon harvest has surpassed
the 2003 harvest projection by 3,000 fish. The statewide Sockeye Salmon
harvest has reached 95 percent of its 2003 forecast. The harvest for
Pink Salmon is at 76 percent of its projected harvest while Chum is
at 62 percent. The Coho Salmon harvest accounts for 20 percent of its
projected harvest; however most of the Coho is harvested in August and
September. (The McDowell Group is a consulting and research firm in
Juneau, Alaska.)
THIS MONTH'S STORIES IN BRIEF:
********************************
** Winners of the Foodservice Flash Questionnaire
** Update About Mercury, PCBs and Alaska Seafood
** How the Alaska Seafood Marketing Institute Can Help
Your Foodservice Operation
** Featured Chef: Executive Jennifer Jasinski of
Panzano Restaurant
** The Popular Flying J Restaurants Add Alaska Salmon to
Their Menus
** This Month's Recipe is from Chef Rene van Broekhuizen
of McCormick & Schmick’s
** Send Us Your Ideas or Requests
*******************************
Stories:
******
Winners of the Foodservice Flash Questionnaire
**********************************
First of all, thank you to everyone who provided us with their valuable
feedback about our e-newsletter.
Secondly, we'd like to say congratulations to Chef Rene van Broekhuizen
of McCormick & Schmick's, who is the winner of the Minolta DiMage
F200 digital camera, which can be viewed at: http://www.dimage.minolta.com/f200/index.html.
We'd also like to recognize the first ten respondents to our questionnaire.
Those prize winners include Kathleen Ganster of the Pittsburgh Post-Gazette,
Andrew Spurgin from Passionfish, John Pinney of Sodexho USA, Bill Prachyl
from Sysco Corporate, Chef Rene Van Broekhuizen of McCormick & Schmick's,
Brenda Carlos of Northwest Hospitality News, Jim Shiffler from Center
of the Plate, Rita Tiefert from School Foodservice & Nutrition Magazine,
Thomas Finan of Club Management Magazine, Gary Bollinger-Smith from
Northwest Publishing Center, and Darrell Mellum of Ocean Beauty Seafoods.
All winners will receive their prizes by mail before Friday, September
12, 2003. Once again, thanks to all of our e-news readers. Please send
us your thoughts and suggestions at any time.
Update About Mercury, PCBs and Alaska Seafood
**********************************
If you watched the NBC Today Show on Friday, August 1, you may have
seen an interview with Self magazine’s contributing writer and
nutritionist, Heidi Slotnik. The interview kicked off with a discussion
about PCBs and then developed into a conversation about mercury and
the health risks of eating salmon. Unfortunately, Slotnik gave incorrect
information during her interview by suggesting that salmon, including
wild salmon, carries a health risk due to contaminants in the fish.
To ensure buyers are operating with accurate information, we have listed
some facts that prove there are no data to support her assertions about
elevated mercury levels in wild salmon nor are there any associated
health risks from consuming it. Click here for the list of facts and
additional research information:
http://www.alaskaseafood.org/foodservice/enews_0803_mercury.htm.
How the Alaska Seafood Marketing Institute Can Help
Your Foodservice Operation
**********************************
The e-newsletter questionnaire brought to our attention that some operations
are unsure about how the Alaska Seafood Marketing Institute (ASMI) can
help drive seafood sales. In a nut shell, ASMI is divided into three
distinct marketing segments: foodservice, retail and export. Since the
majority of you fall into the foodservice category, here’s a brief
summary.
ASMI’s Foodservice program works with restaurant chains, hotel
chains, cafeterias and foodservice distributors to help build awareness
about Alaska Seafood. The resources offered to promotional partners
include menu and recipe development, the creation of attention-getting
collateral materials such as table tents, menus, waitstaff training
materials and general advertising. Education is also a key component;
therefore, ASMI provides training videos, seafood species information,
as well as proper handling and storage methods.
To talk with someone firsthand about the ways in which your operation
can partner with ASMI, please call us toll free at 800-806-2497 or log
onto our website at:
http://www.alaskaseafood.org/foodservice.
The Popular Flying J Restaurants Add Alaska Salmon to
Their Menus
**********************************
As of July 25, three Flying J restaurant concepts – Country Market,
Cookery and Thad’s – are serving Wild Alaska Salmon to professional
drivers and leisure travelers throughout the country. The premier hospitality
services provider is running a promotion that adds three Wild Alaska
Seafood items to each restaurant’s menus from July 25 through September
25, 2003. The menu items, which will be available 24-hours-a-day, include
Wild Alaska Salmon Caesar Salad, an eight-ounce Grilled Alaska Coho
Salmon Filet, as well as an Alaska Salmon & Steak Mixed Grill entrée.
“Flying J Restaurants are committed to providing high-quality
food at a great value, which is why we’ve partnered with the Alaska
Seafood Marketing Institute to bring Alaska Salmon into the mix. Wild
Alaska Salmon offers a great flavor profile that our customers will
appreciate and it’s the perfect menu addition for the summer months,”
said Rich Marasco, Director of Concept, Product and Menu Development
for Flying J Restaurants.
Featured Chef: Executive Chef Jennifer Jasinski
of Denver’s Panzano Restaurant
**********************************
If you’ve tested any of the Aspen Food & Wine recipes that
we featured in our June e-newsletter, you may already know that the
“Pan Roasted Alaska Halibut with sautéed morel mushrooms,
potato puree, asparagus nage, and truffle essence” from Jennifer
Jasinski is a spectacular dish. However, do you know anything about
the personality behind this delightful chef? Fresh, straightforward,
balanced and striving for perfection is an appropriate way to describe
Executive Chef Jennifer Jasinski of Denver, CO’s Panzano Restaurant.
Chef Jasinski has an inherent sensibility for combining simple flavors
that delight the palette. Her commitment to "raise the bar"
of culinary standards paired with her dedication to her Panzano staff
are several key factors to her success. Jennifer Jasinski started cooking
at a young age. Having grown up in a single-parent household, she and
her two siblings took turns cooking. However, in a very short time,
her siblings realized that she had a talent which far exceeded their
culinary abilities and the brunt of the cooking was left to this rising
chef. When she entered high school, Jennifer participated in an occupational
program for aspiring chefs. It was this experience that helped Jennifer
decide to leave her passion for music behind and dedicate her studies
and practice to cooking. For more information about Chef Jasinski, please
click here: http://www.alaskaseafood.org/foodservice/enews_0803_jasinski.htm.
This Month's Recipe: Cedar Planked Sockeye Salmon
**********************************
This month’s recipe is straight from the kitchen of Chef Rene van
Broekhuizen of McCormick & Schmick’s Restaurant. Chef Rene
knows that Wild Alaska Salmon is a great center-of-plate item that never
goes out of style. Click here to try his delicious Cedar Planked Sockeye
Salmon: http://www.alaskaseafood.org/foodservice/enews_cedar.htm.
Send Us Your Ideas, Recipes or Requests
**********************************
Is there some specific information that you'd like to see in this newsletter?
Then drop us an e-mail and let us know at: foodservice@alaskaseafood.org
We'll do our best to fulfill your requests.
_______________________________________________________
To SUBSCRIBE to this newsletter please go to:
http://www.alaskaseafood.org/foodservice/signup.htm
To REMOVE yourself from this subscription list
send e-mail to:
foodservice@alaskaseafood.org
type UNSUBSCRIBE in the subject line
|
