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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
May 2002
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Industry Bite: Did you know that seafood sales to the foodservice sector
have risen every year since 1995 and consumer spending has followed
suit? (Source: 2001 Annual Report on the US Seafood Industry)
THIS MONTH'S STORIES IN BRIEF:
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** 2002 Culinary Institute of America (CIA) Event
** It's Time for Fresh Alaska King & Sockeye Salmon
** "Wild Alaska Halibut. What a Catch."
Promotion
** Chili-Rubbed Alaska Halibut Kabobs Recipe
** Send Us Your Ideas or Requests
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2002 Culinary Institute of America (CIA) Event
Vietnamese Cuisine: One of the Industries Fastest Growing Cuisines
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This year's Alaska Seafood Seminar, which was held earlier this month
at the Culinary Institute of America (CIA), certainly demonstrated that
Asian flavors, particularly Vietnamese, are spreading like wildfire
among the restaurant industry.
Chef Mai Pham impressed 13 executive chefs with her Vietnamese creations
while she explained the techniques of layering food, using only fresh
ingredients, including all-natural, wild seafood, and keeping the base
of recipes simple and pure.
(Chef Mai Pham is the founder, chef, and owner of Lemon Grass Restaurant
in Sacramento,California, a nationally acclaimed restaurant featuring
Vietnamese and Thai Cuisine. A respected expert on Southeast Asian Cuisine,
she writes for national publications and conducts cooking classes and
seminars throughout the U.S. Most recently she appeared on two TV shows
with CBS' Martha Stewart, teaching viewers about the fine points of
pho and fresh Vietnamese rice noodles.)
For more information about this year's event, log onto
http://www.alaskaseafood.org/foodservice/whatnew_cia02news.htm
It's Time for Fresh Alaska King & Sockeye
Salmon
(mid-May through mid-September)
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Starting mid-May, Alaska King Salmon and Alaska Sockeye are available
fresh. Alaska King or Chinook Salmon are the largest of the species.
They have an average weight of approximately 20 pounds and are prized
for its red flesh, rich flavor, high oil content and firm texture. Alaska
Sockeye or Red Salmon have an average weight of approximately six pounds
and are also prized for its deep red flesh, color retention, distinctive
flavor and firm texture.
For more information, including packaging and nutritional value, please
log onto:
http:// www.alaskaseafood.org/flavor/ffsfact.htm
"Wild Alaska Halibut. What A Catch."
Promotion
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The "Wild Alaska Halibut. What A Catch." promotion is designed
to educate foodservice operators as well as consumers about the benefits
of serving and eating wild, sustainable Alaska Seafood. The Alaska Halibut
promotional materials are free-of-charge and feature a cool, bold, vintage
design. The merchandising package includes waitstaff selling tips, a
CD-ROM with 19 Alaska Halibut recipes, menu sheets, table tents, posters
and waitstaff buttons. Foodservice operators can request these materials
by calling ASMI at (800) 806-2497 or by logging onto
http://www.alaskaseafood.org/foodservice/promo_home.htm
Chili-Rubbed Alaska Halibut Kabobs Recipe
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For this recipe and others, log onto
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=8
Send Us Your Ideas 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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