|
FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
May 2003
Industry Bite:
According to the survey findings Foodservice Director unveiled during
their first-ever FoodService MenuDirections Conference last March, Latin,
Thai and Mediterranean foods are expected to remain stable and/or grow
in all non-commercial market segments. Ethnic flavors such as Middle
Eastern and Jamaican are also expected to gain strength.
THIS MONTH'S STORIES IN BRIEF:
********************************
** New Alaska Whitefish Buyer's Guide is Available
** The Future of Latin Cuisine
** Xanterra Parks & Resorts Adds Alaska Salmon
to Its Menu Offerings
** Chef of the Month: Brian von Eggers CEC, Furnace
Creek Inn & Ranch Resort
** This Month's Recipe: Alaska Dungeness Crab Benedict
Diablo
** Send Us Your Ideas or Requests
*******************************
Stories:
******
New Alaska Whitefish Buyers Guide is Available
**********************************
The Alaska Seafood Marketing Institute (ASMI) published a new guide
titled "Alaska Whitefish Buyer's Guide," which is now available
to operators free-of-charge.
The Alaska Whitefish Buyer's Guide is a 22-page brochure designed to
educate the food industry about Alaska whitefish, including Alaska pollock,
cod, sablefish, halibut, yellowfin sole, as well as dover, rex, rock
and flathead sole. This comprehensive guide covers the variety of
whitefish species, as well as harvesting methods, resource management,
processing, buying tips, safety and seafood quality regulations, and
nutritional information.
To request the brochure, operators can call ASMI toll-free at (800)
806-2497.
The Future of Latin Cuisine
**********************************
With an already strong presence on today's menus, Latin-inspired foods
are expected to continue their growth and further evolve into Nuevo
Latino - the next hottest cuisine. In a recent menu development study
conducted by Foodservice Director, operators ranked Latin Cuisine as
the most popular ethnic cuisine on their menus, which includes foods
also referenced as Mexican, Cuban, Colombian, Peruvian, Brazilian, Dominican,
among many others.
The study also showed that 18 percent of operators - in all market
segments - are serving Nuevo Latino items. It is expected that another
eight percent will add them in the coming year. With regards to the
Business and Industry (B&I) segment, 30 percent are currently serving
Nuevo Latino and 39 percent are expected to one year from now.
Xanterra Parks & Resorts Adds Alaska Salmon
to Its Menu Offerings
**********************************
As of June, Xanterra Parks & Resorts will be dishing up wild Alaska
Salmon at a number of their national parks throughout the U.S., including
Yellowstone, Grand Canyon, Crater Lake, Death Valley, Bryce Canyon and
Zion National Parks, as well as four Ohio State Park Resorts.
Earlier this year, Xanterra Parks & Resorts and the Alaska Seafood
Marketing Institute worked together to create an Alaska Salmon promotion
that met the diverse needs of the Xanterra properties, including employee
and guest education. In addition, Alaska Salmon has been added to Xanterra's
"recommended species" list, which is an element of the company's
seafood policy that encourages the use of sustainable seafood.
Chef of the Month: Brian von Eggers CEC, Furnace
Creek Inn & Ranch Resort, Death Valley
**********************************
With a passion for cooking that started at age 14, Chef Brian von Eggers,
CEC knew from the beginning that he'd be an excellent chef. After graduating
from the Johnson & Wales Culinary Arts program, Chef von Eggers
moved to Palm Beach, FL to become apprenticed at the five-star Breakers
Hotel. His career then took him from Florida to New York and onto Alaska
where he lived and worked for seven years, providing him with the opportunity
to learn all aspects of Alaska Seafood - from harvesting to cooking.
Since 2000, Chef von Eggers has resided in Death Valley National Park
with his wife and son, working as the Executive Chef of the Furnace
Creek Inn & Ranch Resort. Starting last October, Chef von Eggers
made a decision to add Alaska Salmon to his menus.
"My tenure in Alaska taught me a lot about Alaska Seafood, salmon
in particular. It's a very consistent fish that offers a wonderful flavor
profile. Alaska Salmon's versatility allows me to get creative with
the dishes I serve at the resort. One of our newest recipe creations
is a Chili Dusted Coho Filet that our customers just love," said
Executive Chef Brian von Eggers, CEC. Chef von Eggers is also an active
ACF member and has been for the last five years.
Click here to obtain his recipe for Chili Dusted Coho Fillet: http://www.alaskaseafood.org/foodservice/enews_0503_voneggers.htm
This Month's Recipe: ALASKA DUNGENESS CRAB BENEDICT
DIABLO
**********************************
Alaska Dungeness Crab Benedict Diablo is perfect for breakfast or brunch.
We might add that this was one of the favorite recipes of those that
attended a Multicultural Cuisine breakfast event, which was held at
the Chicago Hilton on Sunday, May 18. Guests invited to the breakfast
event included editors of foodservice trade publications and other industry
experts. The breakfast was designed to educate attendees and their palates
about Asian, Hispanic/Mexican, Mediterranean and African-American cuisines
and this was just one of the many delectable recipes that they tried.
Click on the following link for this great recipe:
http://www.alaskaseafood.org/foodservice/enews_0503_crabdiablo.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
|
