FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
June 2003

Industry Bite:
An article featured in the June issue of Restaurant Business speaks to the increasing popularity of pairing fruit with poultry, seafood, meats, cheeses, and other ingredients. Statistics from the Wheaton, IL-based Chain Account Menu Survey (CAMS) show that between the years 2000 and 2002, the top 200 chain restaurants increased their use of fruit in appetizers by 21 percent and they also showed a 30 percent increase in fruit-enhanced chicken, fish, and shellfish entrees.

THIS MONTH'S STORIES IN BRIEF:
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** Alaska Airlines Serves Up Alaska Salmon for East & West Coast Flights
** Aspen's "A Global Feast of Rising Star Chefs" Event Receives Rave Reviews
** Featured Chef & Restaurant: Executive Chef Charles Ramseyer of Ray's Boathouse
** This Month's Recipe: Seared Alaska Salmon with Tomatoes, Leeks & Artichokes
** Send Us Your Ideas or Requests
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Stories:
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Alaska Airlines Serves Up Alaska Salmon for East & West Coast Flights
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At a time when most airlines are cutting back, Alaska Airlines is steaming ahead, adding new flights to major U.S. cities as well as upgrading their first-class menu offerings.

Due to a recent partnership between the Alaska Seafood Marketing Institute and Alaska Airlines, first-class passengers can expect to experience the great tastes of Alaska Salmon between the months of July and October 2003. West-bound flights originating from Boston, Dulles, Newark, Orlando and Miami as well as east-bound flights originating in Seattle will now offer Alaska Sockeye Salmon. The airlines cyclical menu will ensure that most passengers will have the option to eat an Alaska Salmon lunch or dinner entree.

"We're really excited to be partnering with the Alaska Seafood Marketing Institute. This partnership allows Alaska Airlines to offer customers in our first-class cabin a high-quality sockeye salmon from Alaska; while supporting the Alaska Seafood industry as a whole. Wild Alaska Salmon is a real gem and a valuable resource that we're very proud of," said Andrea Olsen, Alaska Airline's In-flight Foodservice Menu Designer.

Aspen's "A Global Feast of Rising Star Chefs" Event Receives Rave Reviews
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Seven "rising-star" chefs, a mountain of Alaska Seafood, tantalizing wine and spirits as well as self-indulgent moods of more than 500 guests made Aspen's Sky Hotel the primary hot spot on Friday, June 13th.

As a means to celebrate its first anniversary, the Sky Hotel partnered with the Alaska Seafood Marketing Institute, Brown-Forman Beverages Worldwide and Boston Beer Company to host "A Global Feast of Rising Star Chefs" event, which drove more than 500 food and wine connoisseurs to the hotel property.

The culinary extravaganza showcased the talents of 7 spectacular chefs, including John Wabeck of Firefly in Washington, D.C., Jennifer Jasinski of Panzano in Denver, CO, Rodney Einhorn of 39 degrees in Aspen and Jason McClure of Sazerac in Seattle, WA, among others.

From spectacular-tasting Alaska Halibut and Salmon to delectable Scallops, we just can't help but share a couple wonderful recipes from today's high-achieving chefs. Click here to obtain the halibut recipe from the chef at Panzano and the salmon recipe from the chef at Firefly:
http://www.alaskaseafood.org/foodservice/enews_0603_risingstar.htm

Featured Chef: Executive Chef Charles Ramseyer of Ray's Boathouse
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Despite a four-alarm fire in 1987 that burned down Ray's Boathouse during the peak of its popularity, the Seattle, Washington landmark was rebuilt and a new Boathouse opened in April of 1988. Since then, the restaurant has maintained its popularity and strengthened its reputation by serving seasonal dishes that showcase impeccably fresh seafood and locally grown produce.

Today, some believe Ray's has become part of a food revolution in the Pacific Northwest; one that helps to introduce fashionable and distinctive regional cuisine built around Northwest products, microbrews and wines. For example, Ray's was the first to reintroduce Olympia oysters, singing scallops, Loughbrough Inlet spot prawns, Alaska's Copper River Salmon and Alaska Spot Prawns on its menu. The restaurant was also the first local restaurant to purchase its own wholesale fish buyer's license, allowing it to buy directly from the fishermen, ensuring the freshest catch.

In the last year, Ray's Executive Chef, Charles Ramseyer, devoted much of his time to publishing Ray's Boathouse cookbook, which was released earlier this year. Chef Ramseyer is an avid cookbook collector and international traveler, gathering many of his culinary ideas from the places he visits.

Check out Chef Ramseyer's Grilled Alaska Halibut with Rhubarb Compote and Balsamic Marinated Strawberries recipe by logging onto:
http://www.alaskaseafood.org/foodservice/enews_0603_ramseyerhalibut.htm
For more information about Ray's Boathouse and Chef Ramseyer, please log onto:
http://www.alaskaseafood.org/foodservice/enews_0603_ramseyer.htm

This Month's Recipe: Seared Alaska Salmon with Tomatoes, Leeks & Artichokes
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Alaska Salmon season is here, so here's another great-tasting Alaska Salmon recipe to try:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=76

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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