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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
January 2003
Industry Bite:
According to the National Restaurant Association and its "Restaurant
Industry Forecast - 2003," consumers spend approximately 70 percent
of their seafood dollars in restaurants. Restaurant sales are expected
to hit $426 billion in 2003, a gain of 4.2 percent over 2002.
THIS MONTH'S STORIES IN BRIEF:
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** 2003 Flavor Trends: Cured or Smoked
** This Month's Recipe: Classic Smoked Salmon Appetizer
** Parev Restaurant: Executive Chef Sebastien Durand
** New Alaska Black Cod One-Page Brochure is Now Available
** PBS Special: Chef's A'Field Serves Up Sustainable
Cuisine
** Send Us Your Ideas or Requests
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Stories:
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2003 Flavor Trends: Cured or Smoked
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In 2002, the food industry predicted a number of growing trends. For
example, Restaurant Business' Menus 2002 stated that Arctic Char, Black
Cod as well as cured and smoked fish were gaining momentum. Most recently,
Restaurants & Institutions magazine featured an article about
salmon growing beyond its position as a main course and appearing more
regularly as a first course. One thing is for certain, whether it's
cured or smoked, salmon is on the move.
From the Harvard Faculty Club in Massachusetts to the Easy Street Brasserie
in Park City, Utah, salmon has become a first course item. Menu items
including Smoked salmon with cucumber ribbons, Lavender-cured salmon
gravlax, and Cold cherry-wood-smoked salmon are just a few of the main
dishes hitting your neighborhood.
Do you have an interesting smoked or cured salmon recipe that you'd
like to share? If so, please e-mail us your name, title, venue and recipe,
along with a recipe image, and we'll do our best to feature you in an
upcoming 2003 e-newsletter.
This Month's Recipe: Classic Smoked Salmon Appetizer
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From the cold, clear waters of Alaska comes Alaska Wild Smoked Salmon.
A special treat for almost every occasion from a Sunday brunch to evening
hors d'oeuvres, its rich, savory flavor satisfies even the most discriminating
palates.
Alaska Wild Smoked Salmon comes both lightly smoked and thinly sliced
with a silky texture or firm with a full robust, heavier smoked flavor.
Its texture and flavor varies according to the salt curing (brining)
process, time and temperature of the smoking, as well as packaging and
shelf life. Available in four varieties, there's an Alaska Wild Smoked
Salmon for any budget or taste preference.
Log onto the following address to check out our Classic Smoked Salmon
Appetizer recipe: http://www.alaskaseafood.org/flavor/recipes/smoked1.htm
Parev Restaurant: Executive Chef Sebastien Durand
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Located in Harrisburg, PA, the Parev restaurant offers a 110-seat dining
room that's open six nights per week for dinner. The remainder of the
time, the restaurant is part of an exclusive club called the Tuesday
Club. Although the word "Parev" is Armenian by name, this
restaurant offers an atmosphere and table service with a French flair.
The restaurant's menu changes every six weeks and Chef Sebastien Durand
prides himself on using seasonal produce and meat. Chef Durand uses
only fresh ingredients, including fish that is flown in every other
night. With a menu complete with items made from scratch, Pumpkin bisque
with foie gras cream, Italian dandelion with a toasted-walnut dressing,
as well as Alaska Black Cod served on a spicy bean stew are just a few
of the restaurant's most recent menu offerings. For more information
about Chef Durand, please log onto:
http://www.alaskaseafood.org/foodservice/enews_0103_durand.htm
New Alaska Black Cod One-Page Brochure is Now Available
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In last month's newsletter we featured an article about consumer's growing
demand for Black Cod, also known as Sablefish. Therefore, in order to
help educate foodservice operators about this species, the Alaska Seafood
Marketing Institute (ASMI) has produced an Alaska Black Cod sell sheet
so that buyers can make more informed purchasing decisions.
The one-page brochure covers the flavor profile, availability, best
cooking methods and nutritional benefits of Alaska Black Cod, along
with its versatility, packaging options, and harvesting method. If you
click on the link below, it will bring you to a PDF of this sell sheet,
which you can print off. You can also contact ASMI to request this brochure
at (800) 806-2497.
http://www.alaskaseafood.org/foodservice/enews_0103_blackcod.pdf
PBS Special: Chef's A'Field: Culinary Adventures that
Begin on the Farm
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Would you be interested in taking a culinary journey across the nation
with today's top chefs to learn about great food and responsible growing
practices? Then keep your eyes peeled for an American Public Television
series called Chef's A'Field: Culinary Adventures that Begin on the
Farm, which has made its debut this month. The series is produced in
high-definition television and has been praised by master chef Julia
Child. With a total of 13 half-hour episodes scheduled to date, the
program is dedicated to showing the vital relationship between top chefs
and their food sources. This will include the tracing of a meal's origin
from the waters of America to the fields, forests and farms from which
it came. Each episode starts with a well-known restaurant, travels to
the field and returns to the kitchen where the ingredients are transformed
into delectable creations. For more information, log onto:
http://www.sitestories.com/chefsafield.
Send Us Your Ideas, Recipes or Requests
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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.
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