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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood Industry Bite: THIS MONTH'S STORIES IN BRIEF:
The wild Alaska Sockeye Salmon dishes are now available in all the restaurants, but the conversion to including them on the permanent menu will be completed by mid-December. The salmon dishes are being presented on guest panels inserted in the menu. The three dishes are steamed salmon with vegetables and a ginger soy sauce; steamed sockeye on a bed of lettuce and asparagus and served with pickled ginger vinaigrette; and salmon seared in a lemon pepper sauce served with stir-fried long beans and bean sprouts. "P.F. Chang's offers wild Alaska Salmon because it is a superior salmon. It is just delicious," says Public Relations Director, Laura Cherry. "For customers that are more aware of these kind of issues and maybe seek out wild products, or those that have environmental concerns, this does make a difference and provides another option for them." Paul Muller, the Arizona-based company's director of culinary operations and corporate executive chef, pushed for the chain to serve only wild Alaska Salmon, saying he was trying to make a statement when he advocated for the change among chefs, who he says were "just purchasing any particular salmon they could get their hands on." He says the Alaska Salmon has a better flavor, better texture, is all wild and comes from sustainable fisheries, all of which make it a great fish to eat. "The Alaska Seafood Marketing Institute provided the restaurant with training materials to help educate wait and kitchen staff on the health and environmental benefits of Alaska Salmon," Cherry said. "P.F. Chang's has plans to add more wild Alaskan fish to its menu," Muller said. "We're looking very hard at black cod," he said.
Culinary Team USA prepared a first course dubbed "American Crab Trilogy," featuring wild Alaska King Crab. It consisted of a crab bisque, crab terrine and crispy crab leg, followed by a seasonal venison plate with potato dumpling, wild mushrooms and cabbage. The menu finished with a dessert celebrating the flavors of autumn: pumpkin, apple, vanilla, hazelnut, caramel and cranberry. Thirty-two of the 38 nations participating in this year's "Culinary Olympics" competed in the hot-food category during four days of intense cooking. Each nation had four hours to prepare and serve 110 portions each of three courses, which were tasted and judged by accomplished chefs from every continent. Ultimately, only four countries received gold medals for their hot-food efforts: Scotland, Sweden, Switzerland and the United States. Click here to see a picture of the American Crab Trilogy: "11 on a 10 scale. This extravaganza has become a hot ticket as word of its previous in-depth explorations has spread," commented Food Arts magazine. The Worlds of Flavor Conference series typically attracts 500+ participants including senior-level chefs, independent and chain restaurant operators, university and contract foodservice managers, hotel food and beverage directors, educators and other influential foodservice industry professionals. Presenters included Ruth Reichl, editor-in-chief of Gourmet magazine; Charles Phan, chef/owner of the Slanted Door, San Francisco; Paul Muller, corporate executive chef of P.F. Chang's China Bistro, United States; and Pham Thi Ngoc Tinh, chef/owner of Thuong Chi restaurant in Ho Chi Minh City, Vietnam. Send Us Your Ideas, Recipes or Requests We'll do our best to fulfill your requests. _____________________________________________________________ To SUBSCRIBE to this newsletter please go to: To REMOVE yourself from this subscription list |
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