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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
November 2002
Industry Bite:
Foodservice continues to gain share on food prepared at-home. Over the
past 20 years, foodservice has taken eight share points from food retail.
In 2002, this equates to foodservice owning 49 percent of the $857B
market. (Source: Technomic)
THIS MONTH'S STORIES IN BRIEF:
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** Second Annual EPCOT Food & Wine Festival Results
** New Chef's Organization - International Corporate
Chefs Association
** Benefits of Omega-3 Fatty Acids from Fish in
Type 2 Diabetes
** Featured Chef of the Month: Chef Derek Healy of
City Club Bunker Hill, Los Angeles, CA
** Showcased Recipe by Chef Rick Bayless:
Chipotle-Glazed Alaska Salmon with
Spicy Peanut Salsa
** Send Us Your Ideas or Requests
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Stories:
Second Annual EPCOT Food & Wine Festival Results
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The second annual EPCOT Food & Wine Festival took place from October
18 - 20, 2002. The event was lead by chef Patrick McDonnell, McDonnell
& Kinder, and corporate executive chef, Franz Kranzfelder, of Disney/EPCOT.
In addition, chef Randy Zweiban of Chicago's Nacional 27, a Let Us Entertain
You property, shared his expertise about Caribbean cuisine and Alaska
Seafood.
With an audience of 23 executive chefs from Disney/Epcot, Chef Zweiban
kicked off the first day with a presentation about the ways in which
to marry Caribbean flavors with Alaska Seafood. He presented eight Caribbean
seafood recipes using Alaska's weathervane scallops, black cod, keta
salmon, Dungeness crab and halibut.
On Saturday, October 19, the Alaska Seafood Marketing Institute (ASMI)
worked with Chef Zweiban to entertain approximately 600 Disney guests,
who were treated to Alaska Keta Salmon Ceviche with Jicama, Pickled
Cucumbers, Watermelon, Chilies and Taro Root Chips.
The event concluded on Sunday with a private dinner featuring Lemon
Cured Alaska Keta Salmon with Organic Micro Greens and Balsamic Mustard
Vinaigrette, as well as Pan Roasted Alaska Black Cod with Orange Braised
Fennel, Leeks and a Spanish Red Wine Vinaigrette. Click here to obtain
three delectable recipes that Chef Zweiban created www.alaskaseafood.org/foodservice/enews_1102_zweiban.htm.
New Association - International Corporate Chefs
Association
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Some of the nation's most influential chefs have started the International
Corporate Chefs Association (ICCA). The ICCA's mission is to provide
education for corporate chefs from all segments of the foodservice industry.
The format will include on-going web-based education for chefs as well
as an annual conference. The educational efforts will focus on trends,
day-to-day operational challenges, menu development, merchandising ideas,
scientific research panels, flavor tastings, as well as new techniques
and technologies that impact foodservice operations.
The ICCA president is Andre Halston, who is the director of culinary
for Champps Entertainment. Founding sponsors include the Alaska Seafood
Marketing Institute, Master Food Services (a division of Uncle Ben's),
Tyson Foods and the Wisconsin Milk Marketing Board. Corporate sponsors
include the Almond Board of California, Certified Angus Beef and McCormick
Flavor Group.
The newly formed board of directors for the ICCA include corporate
executive chefs from Red Lobster (Darden Restaurants), Canyon Café
(Avado Brands), Burger King Corporation, Champps Entertainment, Inc.,
Universal Studios Recreation Group, Walt Disney World Company, The Cheesecake
Factory, Sodexho, McCormick & Schmick's, and Allied Domecq Retailing
(Togo's).
For membership information, please call (407) 672-2229 or e-mail iccamember@earthlink.net.
Benefits of Omega-3 Fatty Acids from Fish in Type
2 Diabetes
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As a follow up to last month's article about Omega-3 fatty acids and
its impact on certain cancers, we've featured another article by seafood
nutrition expert, Dr. Joyce Nettleton. This article speaks to the benefits
of Omega-3 fatty acids in type 2 diabetes. To read this article, log
onto
www.alaskaseafood.org/flavor/omega3_diabetes.pdf.
Featured Chef of the Month: Chef Derek Healy of
City Club Bunker Hill, Los Angeles, CA
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Chosen as one of the top five Irish chefs in America in 1996, Award
for High Quality and Consistency 1997, and Chef of the Year for the
Western Region 1998, Chef Derek Healy has spent his last 7 years as
the executive chef at City Club Bunker Hill. City Club Bunker Hill is
a private business club located on the top floor of the Wells Fargo
Center in the heart of downtown Los Angeles. City Club is owned by ClubCorp,
which is the owner and operator of 200 golf courses, country clubs,
private business and sports clubs worldwide.
For the last two years, the Alaska Seafood Marketing Institute (ASMI)
has partnered with ClubCorp to participate in the Alaska Wild Seafood
and California Fine Wines promotion. It was at this time that Chef Healy
truly received the freedom to get creative in his use of Alaska Seafood.
If you log onto the following address, you'll find Chef Healy's infamous
Pan Roasted Alaska King Salmon over Platanos Macho Puree, Jicima &
Chayote Salsa, Pasilla Chile-Lime Vinaigrette recipe:
www.alaskaseafood.com/foodservice/enews_1102_healy.htm
For more information about Chef Derek Healy and/or City Club Bunker
Hill, please log onto www.icityclub.com.
Showcased Recipe by Chef Rick Bayless:
Chipotle-Glazed Alaska Salmon with Spicy Peanut Salsa
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From mid-October through April, foodservice operators should take advantage
of the fresh Alaska King Salmon. Here's a recipe suggestion that is
certain to "wow' your customers:
www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=105.
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: mailto:foodservice@alaskaseafood.org
We'll do our best to fulfill your requests.
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