We enhance the careers of our members through professional and personal growth. January 2010

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1 We enhance the careers of our members through professional and personal growth January 2010 IN THIS SSUE Conference Did You Know 3 From the Vine 6 IFSEA Award info 7-8 In The News 5 Int l Board 2 Edamame Trivia 6 Lunch with Lorri 1-2 Recipe Box 4 Who Knew! 9 Wisely Spoken 1 Details on page 10 Lunch with Lorri Lorri Davidson, CFM, CFSP Chairwoman of the Board Greetings IFSEA friends, I hope that your holidays were everything you wished for and more will be a terrific year for IFSEA. Our organization is well prepared to move forward into You have just received a copy of the Hotline recapping the events of our 2010 conference in Reno. It was great to see the photographs and remember the seminars, receptions and award presentations. Conference 2011 in Schaumburg promises to be the best we have enjoyed yet. Our Northern Illinois branch with much help from Past Chair Patrick Beach has great ideas for networking, speakers and the Bistro Challenge. Our military partners are projecting increased attendance for the Chicagoland conference plus Judith Manley has the Tradeshow well in hand as always, with a record number of booths already sold. We welcomed a new branch at Boynton Beach in Southeastern Florida in Our valued member, Ken Kuscher spearheaded that effort to create this new branch. Michelle Hackman at IFSEA headquarters created a new IFSEA branch welcome kit to help them get a good start. Ken is also working on a possible student branch at Johnson & Wales in Florida. In 2010 we said goodbye to a longtime and much valued board member, Dr. Eloise Cantrell, San Fernando branch. Eloise cited a need to consolidate her work life as she prepares for retirement. Dr. Cantrell has been an advocate of our students, inspired our mentorship program, and has been a vital part of (continued on page 2) WISELY SPOKEN May frienship, like wine, improve as time advances, and may we always have old wine, old friends, and young cares.

2 INTERNATIONAL BOARD CHAIRMAN OF THE BOARD Lorri Davidson CHAIR ELECT Barbara Sadler BOARD MEMBER JUNIOR EXECUTIVE BOARD MEMBER JUNIOR EXECUTIVE Follow IFSEA on Facebook at TREASURER Fred Wright BOARD MEMBER INT L JR EXEC. ADVISOR Dr. Eloise Cantrell eloisecantrell@earthlink.net BOARD MEMBER Jack Kleckner jack.kleckner@ecolab.com BOARD MEMBER Rick Albrecht rcacoffee@hotmail.com BOARD MEMBER Pete Starowicz pstarowi@mvnhealth.com BOARD MEMBER Robert Vick rvick@vicksvittles.com BOARD MEMBER Robin Keyes mtmisery@prodigy.net BOARD MEMBER thru 2011 INDUSTRY ADVISOR Emily Prior eiprior@att.net BOARD MEMBER thru 2012 INDUSTRY ADVISOR John Frank hofrank8@bellsouth.net BOARD MEMBER thru 2013 INDUSTRY ADVISOR Dick Hynes richard.hynes@hobartcorp.com SPECIAL ADVISOR PAST INT L CHAIR Patrick Beach pbeach@harpercollege.edu BRANCH PRESIDENT S COUNCIL CHAIR Pete Starowicz pstarowi@mvnhealth.com IFSEA ASSOCOCIATION COORDINATOR Michelle Hackman michelle@ifsea.com COMMITTEE CHAIRS NON-BOARD MEMBERS MEMBERSHIP CHAIR AWARDS CHAIR Virginia Schroeder virginiaprebro@qwestoffice.net MARKETING AND COMMUNICATION CHAIR CERTIFICATION CHAIR Dave Mitchell dave.mitchel@navy.mil MILITARY CHAIR Rick Diaz rick-d@arvadacenter.org CONFERENCE CHAIR (continued from page 1) Lunch with Lorri Lorri Davidson, CFM, CFSP Chairwoman of the Board our IFSEA International Board of Directors. She will be dearly missed and we all wish her the best. Dr. Agnew Hopkins of our Charlotte branch has agreed to join the International Board. We are very pleased to have him join us and look forward to working with him. Our volunteer Board members and committee members are all greatly appreciated. IFSEA would not exist without your hard work and dedication! Next year brings new challenges and promises of change. IFSEA is ready for the challenges and looks at change as an opportunity for success. Your Executive committee thanks you for a great Thank you for your participation as we move into 2011 with renewed energy and dedication. I send my best wishes to you all for a Happy and Prosperous New Year! IFSEA HEADQUARTERS 4955 Miller St. Suite 107 Wheat Ridge, CO Phone: Fax (303) HQ@IFSEA.com (2) Follow IFSEA Military Travelers at

3 Edamame is a preparation of immature soybeans in the pod commonly found in Japan, China, Hawaii, and Korea. The pods are boiled in water together with condiments such as salt, and served whole. Outside East Asia, the dish is most often found in Japanese restaurants and some Chinese restaurants, but has also found popularity elsewhere as a healthy food item. Edamame thanking a parishioner for the gift of "edamame" he had left at the temple. A detailed history of edamame (764 pages, 2,025 references) is now available online. Preparation Green soybeans in the pod are picked before they ripen. The ends of the pod may be cut before boiling or steaming. The Japanese name edamame is commonly used in some Englishspeaking countries to refer to the dish. The Japanese name literally means "twig bean" (eda = "twig" + mame = "bean") and refers to young soybeans cropped with its twig. Edamame refers also its salt-boiled dish because of its prevalence. In Chinese, young soybeans are known as maodou (Chinese: máodòu; literally "hairy bean").. Because boiling in the pod is the usual preparation for young soybeans, the dish is usually identified via a descriptive name, such as "boiled maodou", or "salt-boiled maodou", depending on the condiments added, but like in Japan, simply saying the name of the bean, maodou, in a Chinese restaurant will produce salt-flavored, boiled maodou. History The earliest solid reference to the green vegetable dates from the year 1275, when the well-known Japanese monk, Nichiren Shonin, wrote a note The pods are then boiled in water or steamed. The most common preparation uses salt for taste. The salt may either be dissolved in the boiling water before introducing the soybean pods, or it may be added after the pods have been cooked. Boiled soybean pods are usually served after cooling, but can also be served hot. Other condiments can also be used. Jiuzao (Chinese: jiuzao; literally "wine dregs"), made from the highly fermented grain residue left over from the distilling of rice wine, can be used to add fragrance and flavor. Some recipes also call for Sichuan pepper for taste. Five-spice powder can also be used for flavoring. Along with eating the beans whole, they can be served as a dip. Packets of seasoning for edamame dip can be found in many Asian/Oriental sections of food markets. (3)

4 PORK AND EDAMAME STIR FRY EDAMAME SOUP Servings: 4 Servings: 4 3/4 lb thinly sliced pork, cut into bite-size pieces 1 Tbsp sake 1 Tbsp soy sauce 2 tbsps vegetable oil 1/2 inch fresh ginger root, minced 4 small green bell peppers (about 1/4 lb), cut into bite-size pieces 1/4 lb edamame, boiled and shelled 1 1/2 tbsp water 1 1/2 tbsp sake 2 Tbsp soy sauce 1 Tbsp sugar 1 tsp katakuriko starch/corn starch 2 tsp water Preparation: Season pork with 1 tbsp of sake and soy sauce in a bowl. Heat 1 tbsp of vegetable oil in a large skillet and stir-fry the pork until changes its color. Remove the pork from the skillet. Mix measured water, sake, soy sauce, and sugar in a cup and set aside. Heat 1 tbsp of vegetable in the skillet and fry minced ginger, then stir-fry green peppers on high heat until softened. Put the pork back in the skillet and add edamame. Stir-fry all the ingredients, and pour the mixed seasonings over. When it boils, add the mixture of katakuriko starch and 2 tsp of water and stir quickly. Stop the heat. (4) 3/4 lb edamame 1/2 small onion 2 1/2 cup chicken soup stock 1/2 Tbsp vegetable oil 1 2/3 cup milk 1 1/2 Tbsp butter Preparation: Boil edamame beans. Shell edamame and set aside. Slice onion thinly. Heat oil in a deep pan and saute onion slices. Add chicken soup stock and edamame in the pan and simmer for 30 minutes on low heat. Mix the soup in a blender. Put the soup back in a deep pan and add milk. Simmer for 5 minutes on low heat. Add butter, salt, and pepper to season. CRISPY EDAMAME Servings: 4 1 (12 ounce) package frozen shelled edamame (green soybeans) 1 tablespoon olive oil 1/4 cup grated Parmesan cheese salt and pepper to taste Directions Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain. Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

5 Brazil to require chains to post calorie counts Quickservice chains operating in Brazil must begin posting calorie counts and other nutritional information in six months, the government said. The rule is the result of an agreement between the federal government and 60 chains that run restaurants in the country. Star Tribune (Minneapolis-St. Paul, Minn.)/The Associated Press Winter's cold chills business for D.C.'s food trucks Food-truck operators in Washington, D.C., are feeling the effects of the current cold snap. While some, including Red Hook Lobster Pound, say customers are just watching from office windows and waiting for shorter lines before they hustle down to order lunch, sales have slowed significantly for many trucks as customers seek warmer dining spots. The Washington Post Travel beyond Champagne for French sparkling wines Champagne is the most famous sparkling wine region in France, but far from the only place where delicious sparkling wine is made. Most of the favorites in a tasting of 20 such wines were made with a technique similar to that of Champagne -- with grapes fermented to still wine and bottled before a second fermentation produces the carbon dioxide that makes the bubbles. The New York Times (free registration) Cryptic menus keep guests guessing More restaurants in Asia are streamlining their menus by getting rid of detailed descriptions of the dishes, a trend that started in the West. Some leave out long lists of ingredients and preparation techniques, while others are experimenting with more esoteric menu text that describes food using only adjectives, colors or emotions. The Wall Street Journal/Asia Scene Blog The mystery of the jinxed restaurant spot Just about every community in the U.S. has at least one restaurant spot that seems to be cursed, taking down any and all concepts that dare to open there. This month, a group of New York restaurateurs brought in a priest, a rabbi and a Buddhist monk to bless a space where a series of earlier concepts had failed. Quirky stories hold keys to proper restaurant etiquette Eater lists several of the year's stories in a piece designed to illustrate the changing world of New York City restaurant etiquette. One tale shows the dangers of losing the ticket you're handed upon entry at Katz's Delicatessen -- there's a $50 fine -- and another reveals the 21 Club's "shocking" decision to become the city's last restaurant to drop its mandatory necktie rule. Eater Chicago restaurants rev up to fight food trucks Chicago restaurant owners are banding together to fight a proposal that would make it easier for food trucks to operate in the city, which brick-and-mortar eateries say would create an uneven playing field. Food truck operators say the proposal, which would allow operators to cook in their trucks rather than sell food prepared elsewhere, would help create a thriving street-food culture, but restaurateurs say it would merely allow mobile eateries with less overhead to steal their customers. Chicago Sun-Times Chef bans tongs from his kitchens Chef and restaurateur Greg Malouf has outlawed stainless-steel tongs in the kitchens of his Hong Kong and Melbourne, Australia, restaurants, saying the commonly used tool makes for lazy cooking techniques. "When people use tongs, they lose that connection between the food and yourself. They are no longer mindfully thinking about every step in handling the food." The Wall Street Journal/Asia Scene Blog? Chefs raise the bar on late-night dining options A growing number of New York City restaurants are staying open later to meet increased demand for latenight dining options, especially in neighborhoods that have a thriving nightlife. At the Meatball Shop in the East Village, 3 a.m. guests often wait half an hour for a table, while patrons at the West Village white-tablecloth eatery The Lion often linger until 2 a.m. Crain's New York Business (5)

6 INTERESTING EDAMAME TRIVIA Edamame, a shell bean, is also called an immature green soybean. The popularity of this bean has grown in the past decade and is now easily found frozen in most major supermarkets. Edamame is of Chinese origin and was developed in Japan especially for eating out of the pod. Edamame is a variation on the same yellow and black field soybean that is transformed into many popular soy products such as tofu, miso, and soymilk. However, because of its recent introduction into the U.S. market, only a small percentage of U.S. soybean fields are devoted to growing edamame. Some call edamame the super or wonder vegetable because it is the only vegetable that contains all nine essential amino acids. This makes edamame a complete protein source, similar to meat or eggs. Edamame also contains isoflavonoids. They are found in all soy products and are being studied for their health benefits. Availability: Edamame is rarely sold fresh, but is available frozen all year. APPROX. 3.5 OZ. CONTAINS: Calories Protein 12.1 Carbohydrates 13.1 Fat 3.6 Ash 1.7 Calcium 9.3 Phosphorus Iron 2.7 Sodium 5.0 Vitamin A Vitamin U Vitamin C 40.0 From the Vine Chenin Blanc The Chenin Blanc is a white grape that is commonly grown in the Loire Valley of France (Vouvray), South Africa and California in the United States. It makes white wines that are fragrant and high in acid. Chenin Blanc can make wines that range in style from dry to very sweet depending on decisions made by the winemaker. Because of the high acidity in wines made from Chenin Blanc, they tend to age very well. In Saumur, Chenin Blanc is used to make sparkling wines of notable quality. Chenin Blanc is known elsewhere as Pineau de la Loire. It is the most planted grape in South Africa where its local name is Steen. Chenin Blanc is a high volume producer so the wines it produces tend to be fairly inexpensive. The aromas and flavor notes of Chenin blanc often include the descriptors of minerally, greengage, angelica and honey. Chenin wines produced from noble rot will often have notes of peaches and honey that develop into barley sugar, marzipan and quince as they age. Dry or semi-sweet Chenin blanc from the Loire will often have notes apple, greengage and chalky minerals that develop into more honey, acacia and quince aromas. New World styles of Chenin, such as those of South Africa, are more often made to be consume young and exhibit rich tropical fruit notes such as banana, guava, pear and pineapple. The alcohol level for dessert styles Chenin rarely go above 12% which keeps the wines more in balance. Drier styles of Chenin are more likely to be around 13.5% It's perfect with light dishes and complements most appetizers and light dinners or lunches. (6)

7 I.F.S.E.A. AWARDS What you need to know to get ready for the conference #1 - Dignified Order of the Dinner Gong (DODG), the award is presented at the Annual Chairman s dinner. Submit complete nominations at least 30 days prior to the Annual Conference (By March 1st 2011) to: Richard Weil, DODG, CFE Past President s Advisory Council You may scan and to: rweil@nicknwillys.com You may fax to You may mail to: Richard Weil Nick-N-Willy s Pizza 7200 S. Alton Way #B-240 Centennial, CO Selection: The Past Chairman s Advisory Council (PCAC) meets in closed session during conference to review qualified applicants. Applicants will have served IFSEA in many capacities and successful candidates will have distinguished themselves at the highest degree of service to IFSEA and also the foodservice and hospitality industry. #2 - Peter Gust Economou Award, the award is presented during the International Awards Luncheon Submit complete nominations at least 30 days prior to the Annual Conference (By March 1st 2011) to: Richard Weil, DODG, CFE Past Chairman s Advisory Council You may scan and to: rweil@nicknwillys.com You may fax to You may mail to: Richard Weil Nick-N-Willy s Pizza 7200 S. Alton Way #B-240 Centennial, CO Selection: The Past Chairman s Advisory Council (PCAC) meets in closed session during conference to review qualified applicants. Applicants will have served IFSEA at the local and International level. Successful candidates will have demonstrated strong leadership and dedication to IFSEA and also the foodservice and hospitality industry. #3 - Food Service Industry Award of Excellence (AOE) Submit complete nominations to HQ by OCTOBER 1 OF EACH YEAR. #4 - Chairman of the Board s Award This award is given at the sole discretion of the Chairman of the Board, therefore there are no criteria for this award, although it would certainly involve work at the International level. The Chairman of the Board is not constrained to the number of awards given. This award is presented at the International Annual Conference Awards Luncheon. #5 - Distinguished Service Citation (DSC) Submit completed DSC applications to the registration desk at the conference. Selection - Those Directors serving in the third year of their term, or completing a third year term, will be responsible for the selection and presentation of the awards during the Annual Conference. Directors shall not judge their own Branch members. Up to three Distinguished Service Citations may be awarded to each Region. Those selected must be a member for three or more years and have contributed to IFSEA above and beyond the call of duty at the International level. An individual should not be given this award because they were a great Branch President and they attended an International Conference. However, if the Branch President also served in an International capacity or assisted in making an International program very successful, then a Branch President could be considered. (continued on page 8) (7)

8 I.F.S.E.A. AWARDS What you need to know to get ready for the conference (continued from page 7) #6 - Merit Award Submit completed Merit Award applications to the registration desk at the conference. Selection - Those Directors serving in the third year of their term, or completing a third year term, will be responsible for the selection and presentation of the awards during the Annual Conference. Directors shall not judge their own Branch members. Awarded for contributions over and beyond the basic responsibility of a member at the local branch level. A branch may submit up to three persons per year for this award. The criteria for points will be available during the judging process. Almost all candidates, if submitted properly, should be granted the award. We are a volunteer organization and this award is designed to recognize a local member, at the International level, for their contributions to IFSEA at the local level. A candidate must be a member of the organization in good standing. #7 International Life Membership Any member who is, or has been, active at the International level and has rendered outstanding, meritorious or exemplary services for the food service industry, and in particular on behalf of IFSEA may, upon recommendation of the local branch to which such member is affiliated, be honored with an International Life Membership. A twothirds vote of the International Board is required. The recipient of this award shall have all the privileges of an Active member and will be exempt from the payment of any further International dues. All nominations must be submitted in writing (typewritten or printed clearly) to HQ at least 30 days prior to the Annual Conference. (By March 1st 2011) Judging is done by members of the International Board at the Annual Conference. (8) NEWSLETTER AWARDS (PRINTED) Branches will deliver their newsletter submissions, including completed monthly scoring sheets, to the registration desk at the conference. The Awards Chair will pick up the books and deliver them to a meeting of a committee, selected by the Awards Chair, for review and award selection. Awards are presented at the International Annual Conference Awards Luncheon. NEWSLETTER AWARD (ELECTRONIC) Criteria is the same as for the traditional mailed newsletter, except the minimum annual number of issues to be submitted is 4. (Use same score sheets as used for Printed newsletter) Rationale: With electronic newsletters continuing to become utilized more often, the awards committee has added this award for several reasons: 1. To encourage the development of this medium. 2. Because it may be hard to compare an e-newsletter with a physical newsletter in terms of the quality of the look (the material can be judged equally). 3. It would increase the recognition for what is one of the most important activities a branch does, the notification of branch members by whatever means. 4. We would rather err on the side of too many awards than too few, and certainly we do not have too many awards that branches can vie for. Submissions, including completed scoring sheets, should be ed to the Awards Chairman, at least 10 days prior to the first day of the conference (By March 21st 2011). The branch Editor or President must ONE issue that was actually sent electronically to the branches membership. A branch can apply for both Newsletter awards (Printed and Electronic), but can only win one of the awards each year - either electronic or printed newsletter, but not both in the same year.

9 CANNED FOOD SHELF LIFE The steamboat Bertrand was heavily laden with provisions when it set out on the Missouri River in 1865, destined for the gold mining camps in Fort Benton, Mont. The boat snagged and swamped under the weight, sinking to the bottom of the river. It was found a century later, under 30 feet of silt a little north of Omaha, Neb. Among the canned food items retrieved from the Bertrand in 1968 were brandied peaches, oysters, plum tomatoes, honey, and mixed vegetables. In 1974, chemists at the National Food Processors Association (NFPA) analyzed the products for bacterial contamination and nutrient value. Although the food had lost its fresh smell and appearance, the NFPA chemists detected no microbial growth and determined that the foods were as safe to eat as they had been when canned more than 100 years earlier. The nutrient values varied depending upon the product and nutrient. NFPA chemists Janet Dudek and Edgar Elkins report that significant amounts of vitamins C and A were lost. But protein levels remained high, and all calcium values "were comparable to today's products." NFPA chemists also analyzed a 40-year-old can of corn found in the basement of a home in California. Again, the canning process had kept the corn safe from contaminants and from much nutrient loss. In addition, Dudek says, the kernels looked and smelled like recently canned corn. The canning process is a product of the Napoleonic wars. Malnutrition was rampant among the 18th century French armed forces. As Napoleon prepared for his Russian campaign, he searched for a new and better means of preserving food for his troops and offered a prize of 12,000 francs to anyone who could find one. Nicolas Appert, a Parisian candy maker, was awarded the prize in Although the causes of food spoilage were unknown at the time, Appert was an astute experimenter and observer. For instance, after noting that storing wine in airtight bottles kept it from spoiling, he filled widemouth glass bottles with food, carefully corked them, and heated them in boiling water. The durable tin can--and the use of pottery and other metals--followed shortly afterwards, a notion of Englishman Peter Durand. Soon, these "tinned" foods were used to feed the British army and navy. The canned food principle that won Nicolas Appert his prize of 12,000 francs has endured over the years. What might surprise Appert, however, is how his discovery is making food shopping and storing easier for the 20th century consumer. Those who order coffee at fast food restaurants now also are served canned half-and-half, which has been transported and stored without concern about refrigeration. Hikers can take flexible pouches of canned food on backpacking trips without having to worry about saving water to reconstitute freeze-dried meals. And, in this society of microwave owners, Americans who don't have time to prepare a well-balanced meal can pick up a plastic container filled with a canned, nutritious dinner. From: The Canning Process: Old Preservation Technique Goes Modern by Dale Blumentha in FDA Consumer magazine, Sept 1990 (9)

10 2011 IFSEA Conference & Trade Show in Chicagoland Go to for Registration, hotel information, schedules, To Do in Chicagoland and much more. The Facts Date: Thursday, March 31 Sunday, April 3, 2011 Host City: Schaumburg, Illinois Chicagoland! Conference Location: Renaissance Schaumburg Hotel & Convention Center 1551 N. Thoreau Drive Schaumburg, IL Register before March 1, 2011 and Enter to Win a Free Conference Registration Hotel Reservations Now Open for 2011 Conference & Trade Show Book Now - The Hotel will Sell Out! Hotel Room Rate $140 for Standard Room *Active Military attending the Joint Food Service Awards must contact their awards office Book Hotel Reservation Online at: Book Hotel Reservation over the Phone Please call and give the reservations agent the correct Group Code. Group Codes: IFSEA Member: FOOFOAD Trade Show Exhibitor: FOOFOAB Active Military: Contact your awards office Active Military: Please contact your awards office (10)