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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood
September 2004
Industry Bite:
In 2004, 94% of operators surveyed said their "Patrons are looking
for new items that they do not prepare at home", compared to 81%
in 1998. (Source: 2004 Technomic Operator Research) Additionally, many
people surveyed by Crest indicated they were less likely to prepare
seafood at home, making restaurants the perfect place to experiment.
This makes sense when you look at how consumers are spending their seafood
dollar: 70% is in foodservice according to Technomic.
THIS MONTH'S STORIES IN BRIEF:
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** Lake Las Vegas Resort "Wild About Alaska"
Promotion
** FDA Recognition of Omega-3s as Heart Healthy
** QSR September 2004 "Why Not Seafood" Article
** This Month's Recipe: Grilled Alaska Cod with Brie-Tomato
Pasta
** Send Us Your Ideas, Recipes or Requests
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Stories:
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Lake Las Vegas Resort "Wild About Alaska"
Promotion
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To kick off a six-week "Wild About Alaska" promotion, Lake
Las Vegas Resort is presenting a "Wild About Alaska at Lake Las
Vegas Resort" weekend festival featuring authentic Alaskan cuisine,
crafts, entertainment and rare Alaskan artifacts that after the event
will be featured at the Smithsonian National Museum of American History.
Lake Las Vegas Resort will then be menuing Alaska Seafood in all of
their seven restaurants for the following six weeks.
The weekend event, which is free to the public, will take place Saturday,
Oct. 9 and Sunday, Oct. 10 within the resort's MonteLago Village. "Wild
About Alaska at Lake Las Vegas Resort" will allow guests to experience
traditional Native Alaskan dancing, delectable Alaska Seafood, traditional
craftsmanship and recreational pastimes. Event highlights will include
the Alaskan Native games' ear pull and high kick, as well as a craftsmen
carving a five-foot and 150-pound totem pole. There will be a rare viewing
of exclusive Alaskan artifacts, a live bald eagle rescued by the highly-regarded
Alaskan Raptor Center and a mouth watering salmon bake.
Lake Las Vegas Resort also designed an Alaskan educational outreach
program for the Clark County School District. The exclusive program
will reach approximately 600 Las Vegas Valley children who will experience
a two-hour interactive session on Alaskan history, wildlife, traditions
and culture.
Lake Las Vegs Resort developed the promotion in partnership with the
Alaska Seafood Marketing Institute, the Cook Inlet Region Incorporated,
and Alaskan-based investment group in Lake Las Vegas Resort, and Alaska
Airlines.
FDA Announces Qualified Health Claims for Omega-3
Fatty Acids
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On September 8, 2004 the Food and Drug Administration (FDA) annouced
the availability fo a qualified health claim for reduced risk of coronary
heart disease (CHD) on conventional foods that contain eiscosapentaenoic
acid (EPA) and docosahexenoic acid (DHA) omega-3 fatty acids.
Typically, these types of omega-3 fatty acids are contain in oily fish,
such as salmon, lake trout, tuna and herring. And now scientific evidence
indicates that these fatty acids may be beneficial in reducing coronary
heart disease.
This is great news for you and your customers. The Alaska Seafood Marketing
Institute is happy to report high levels of omega-3 fatty acids in much
of its finfish and shellfish. So not only will you be serving seafood
that is wild and on trend, your customers will be eating seafood that
may reduce their risk of coronary heart disease. Click here for a nutrition
chart for Alaska Seafood:
http://www.alaskaseafood.org/flavor/health.htm
QSR September 2004: Why Not Seafood?
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The September QSR article titled "Why Not Seafood?" discusses
why "...most noticeably absent from many healthful menus is perhaps
the most highly recommended meat protein -- seafood." The article
discusses how many fast-food and fast-casual chains are successfully
menuing seafood: White Castle, Captain D's, Popeyes, Baja Fresh Mexican
Grill, Rubio's Fresh Mexican Grill, Wahoo's Fish Tacos.
This Month's Recipe: Grilled Alaska Cod with Brie-Tomato
Pasta
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Pine nuts, basil, brie cheese and Wild Alaska Cod combine to make an
irresistable entree. Click here for the recipe:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=51
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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