We enhance the careers of our members through professional and personal growth March 2010 IN THIS SSUE Conference 2011 10 Corned Beef Trivia 7 Did You Know 3 Facebook link 2 From the Vine 7 Have You... 6 IFSEA Award info 8-9 In The News 6 Int l Board 2 Military Travelers Link 2 Lunch with Lorri 1-2-4 Recipe Box 5 Stranger Than Fiction 3 Details on page 10 Lunch with Lorri Lorri Davidson, CFM, CFSP Chairwoman of the Board Dear IFSEA Friends, I have recently returned from the NAFEM (North American Foodservice Equipment Manufacturers) tradeshow and conference in Orlando. It was a terrific tradeshow featuring exhibitors who introduce the newest in food service equipment and supplies to the industry. Attendance was up from two years ago when the bi-annual conference was last held. This was encouraging news to everyone attending. GFEN (Gas Foodservice Equipment Network) presented their Blue Flame Product of the Year Award at the show. The award is presented to the manufacturer who brings a new design innovation or product to the foodservice market. This year s GFEN Product of the Year is Ultrafyers s Frymaster Triple Play high production fryer. This fryer can produce perfectly cooked food in less space, using less energy and less oil than competing fryers. The result is an innovation that will save foodservice operators money and reduce their impact on the environment. A great design. Congratulations Frymaster! NAFEM was kind enough to honor Past Chairman Patrick Beach and myself with a Doctorate of Food Service award at their All Industry Award dinner. The DFS award honors members of the foodservice community who donate their time to lead Food Service Associations such as IFSEA. It was a wonderful event and we were very pleased to be honored. It s time to think about the IFSEA annual conference this year in Schaumburg, Wisely Spoken 1 (continued on page 2) WISELY SPOKEN The difference between ordinary and extraordinary is that little extra.
INTERNATIONAL BOARD CHAIRMAN OF THE BOARD Lorri Davidson lorri.davidson@swgas.com CHAIR ELECT Barbara Sadler bsadler@arvadacenter.org BOARD MEMBER JUNIOR EXECUTIVE BOARD MEMBER JUNIOR EXECUTIVE Follow IFSEA on Facebook at www.facebook.com/ifsea.hq TREASURER Fred Wright wrightchef@gmail.com BOARD MEMBER 2008-2011 INT L JR EXEC. ADVISOR Dr. Eloise Cantrell eloisecantrell@earthlink.net BOARD MEMBER 2010-2011 Jack Kleckner jack.kleckner@ecolab.com BOARD MEMBER 2010-2011 Rick Albrecht rcacoffee@hotmail.com BOARD MEMBER 2009-2011 Pete Starowicz pstarowi@mvnhealth.com BOARD MEMBER 2009-2012 Robert Vick rvick@vicksvittles.com BOARD MEMBER 2009-2012 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 Illinois. Just north of Shy town and definitely a part of Chicagoland. Attendees will enjoy true Midwestern hospitality courtesy of our Northern Illinois branch and the beautiful Renaissance Schaumburg Hotel. Our dates don t fall until late in the month of March and earliest April but we know that the folks in Chicago will be celebrating all things St. Patrick on the 17th. Not to say that the citizens go all out to celebrate the holiday, but they have a huge parade and then they dye the Chicago River Green! Chicago knows how to celebrate! (continued on page 4) IFSEA HEADQUARTERS 4955 Miller St. Suite 107 Wheat Ridge, CO 80033 Phone: 800-893-5499 Fax (303) 420-9579 HQ@IFSEA.com (2) Follow IFSEA Military Travelers at www.ifseaconference.com/militaryblog
Corned Beef Though the practice of curing beef was practised locally in many cultures, the industrial production of the corned beef arrived with the English industrial revolution. Irish corned beef was used and traded extensively from the 17th century to the mid 19th century for English civilian consumption and as provisions by the British naval fleets and North American armies due to its non-perishable nature. The product was also traded to the French mandated its use in Caribbean sugar plantations as sustenance for the colonist, the slave labor, and for control of the slave population. The 17th century English and Irish industrial processes for corned beef did not distinguish between different cuts of beef beyond the tough and undesirable parts such as the beef necks and shanks. Rather, the grading was done by the weight of the cattle into "small beef" "cargo beef" and "best mess beef", with the former the worse and the latter the best. Much of the undesirable portions and lower grades were traded to the French, while better parts were saved for English consumption or shipped to English colonies. A significant amount of the corned beef in the Atlantic trade was produced in colonial Ireland from local cattle and salt imported from the Iberian peninsula and southwestern France. Coastal cities such as Dublin, Belfast, and Cork created vast beef curing and packing industries, with the latter city producing half of Ireland's annual beef exports in 1668. Although the production and trade of corned beef as a commodity was source of great wealth for the colonist nations of English and France participating on the Atlantic slave trade, in the colonies themselves the product was looked upon with disdain due to its association with poverty and slavery. During the Irish Famine and the Great Potato Famine, raising cattle for production of corned beef to sustain the British Isle and Atlantic trade crowded out land for other agricultural development and prevented the raising of crops to feed the local population. In the United Kingdom, the term corned beef refers to the tinned (canned) variety made from finely minced corned beef in a small amount of gelatin (bully beef; from the French bouilli "boiled"), and is sold in distinctive oblong-shaped cans, just as in the U.S. and Canada, or in slices from supermarkets. It is mainly imported from Argentina, Brazil and Uruguay. Bully beef and biscuits were the main field rations of the British Army from the Boer War to World War II. It is commonly served sliced in a Corned beef sandwich. Hash and hotpot, in which potatoes and corned beef are stewed together, are also made. Tinned corned beef is also used in mainland Europe. Stranger Than Fiction! This year we will experience 4 unusual dates 1/1/11, 1/11/11, 11/1/11 and 11/11/11 NOW take the LAST 2 digits of the year you were born & add the age you'll be this year. It SHOULD be 11 or 111. How strange is that? (3)
(continued from page 2) Don t miss out, make your reservations today! It s going to be great fun and yes, educational too! (4)
SLOW COOKER CORNED BEEF CORNED BEEF AND CABBAGE AND CABBAGE SOUP Servings: 8 Servings: 8 3 pounds corned beef brisket 5 medium potatoes, scrubbed, unpeeled, sliced into 1 inch chunks 1 large onion - cut into wedges 1 head of cabbage - cut into wedges 4 cups apple juice 1 cup brown sugar 1 tablespoon Dijon mustard Place meat, potatoes, onion, and cabbage in a slow cooker. Sprinkle with the seasoning packet that came packaged with the corned beef. Combine apple juice, brown sugar, and mustard in a medium bowl. Pour over the vegetables and meat. Cover and cook on high for 6 to 6 1/2 hours or on low for 10 to 12 hours. The meat and vegetables should be very tender. Remove the meat and vegetables from the slow cooker. Thinly slice the meat across the grain and serve with the vegetables. Serve with crusty bread if desired. (5) 1/2 pound leftover corned beef (No leftovers? Use pre packaged!) 4 russet potatoes - peeled and cubed 1 green cabbage head - shredded 4 slices bacon 1 onion - chopped 4 cups chicken stock 1 sheet frozen puff pastry - thawed 2 tablespoons Dijon mustard 1 egg 1 tablespoon water salt and pepper to taste In a large, heavy pot with a lid, sauté the bacon until crisp. Add the onion and sauté with the bacon until the onion is softened. Add the cabbage and potatoes, toss to coat with the bacon drippings. Cover and reduce heat to low and cook for 5 minutes. Add the stock and mustard, stir to blend. Simmer until the vegetables are tender, approximately 20 minutes. Stir in corned beef. Season with salt and pepper. While soup is simmering, unfold one pastry sheet on a lightly floured surface. Roll out slightly. When soup is done, allow to cool slightly, and pour into a souffle dish. Cover the dish with one square of puff pastry. Gently cut 3 slits into the top center of the pastry to allow the steam to escape. Whisk the egg with water and brush over the pastry. Place in a 350 oven for 20 minutes or until pastry is golden brown.
SURVEY: U.S. RESTAURANT GUESTS WANT MORE TRANSPARENCY ON THE MENU About 70% of U.S. restaurant patrons say they want to know more about where their meals come from and their nutritional value, according to a global survey from Unilever Food Solutions. "Today's chefs have a tremendous opportunity to help consumers eat better by providing healthy, great-tasting menu options, as well as increasing transparency about meal content so that consumers can make informed decisions," said Lisa Carlson, a nutritionist at Unilever Food Solutions North America. QSRMagazine.com BOSTON BETS ON BETTER FOOD TO BRING IN MORE CONVENTIONS The Boston Convention and Exhibition Center has signed on with Chicago-based Levy Restaurants to shift food offerings from typical institutional fare to finedining for groups that regularly number 2,000 or more. New executive chef Christopher Pulling is charged with sourcing much of the food locally, as part of the overall strategy of using food to attract more conventions and conferences to the city. The Boston Globe THE MANY FLAVORS OF HARD CIDER Hard cider has long been a staple at U.K. bars and restaurants, and the fermented-apple beverage is also growing in popularity in Canada -- so much so that chef Chris Haworth is creating a 10-course tasting menu that Experienced an outstanding Restaurant or Hotel? Tell other IFSEA Members about your experience and recommend great hotels, restaurants, golf courses or catering facilities. -It's easy, just submit your recommendation to HQ@ifsea.com -To see what great finds other IFSEA Members have found, visit www.ifsea.com and click on "Recommendations" under the" Programs" tab. pairs a different cider with each item. Hard ciders range from dry to sweet, and the flavors depend both on the types of apples used and the process used to make them. The Brandon Sun (Manitoba)/The Canadian Press HOW TO HIRE A GREAT RESTAURANT HOST The host or hostess is the first face of a restaurant, making it vital to find a great one to represent your eatery. Here, restaurateurs share the qualities they look for in a host. "Maintaining composure at all times is very important. A great host is warm and welcoming, graceful, and doesn't get put out easily by myriad requests. When hiring I look for likability and someone sharp," say Karen and Quinn Hatfield of Hatfield's in Los Angeles. Inc.com/Accounting for Taste blog 10 WEIRD FOODS MADE POPULAR BY RESTAURANT CHEFS New York restaurant chefs are moving away from the familiar comfort foods that were popular for several years to add unusual dishes and obscure ingredients to the menu, such as tongue to bone marrow. Several eateries have put their own stamps on formerly out-of-favor classics, including Oysters Rockefeller and Waldorf Salad. Chefs at The John Dory Oyster Bar, Kin Shop, and Fish Tag have introduced their own versions of squid stuffed with sausage. Eater REPORT: LESSER-KNOWN ETHNIC FARE FLAVORS MORE MENUS Caribbean, Japanese and Thai dishes have been appearing in greater numbers on restaurant menus recently, according to a report from Mintel. Consumers are more willing to move out of their comfort zones and try new cuisines after learning about them through food media and international travels and living in diverse neighborhoods with a variety of ethnic restaurants. FastCasual.com MEAT PIES SEE THEIR POPULARITY RISE Experts predict pie as a hot trend this year, and savory pastries are taking their place alongside the more traditional sweet ones. At Britannia Arms in Aptos, Calif., owner Andy Hewitt is ready -- the London native's menu has included a traditional steak-and-kidney pie since he opened the place 30 years ago. In Santa Cruz, Chocolate owner David Jackman has created his own recipe for chicken pot pie, with free-range chicken thighs, organic vegetables and a flaky crust. San Jose Mercury News (Calif.) (6)
INTERESTING CORNED BEEF TRIVIA A meat dish that refers to cuts of beef that have been cured or pickled in a salt brine solution and then cooked. The beef brisket is most often used when preparing corned beef, but cuts from the round primal and at times, the tongue, are sometimes used. When served, corned beef is thinly sliced for deli-style sandwiches, or it is served as a main dish. It is often prepared with cooked cabbage, and many people like it as an ingredient in hash recipes. In the United States, it is often associated with the St. Patrick s Day holiday, served as a complete corned beef and cabbage dinner accompanied by other cooked vegetables, such as potatoes and carrots. Despite the popular assumption in North America that corned beef dishes are typical of traditional Irish cuisine, it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume the corned beef. In Ireland today, the serving of corned beef is geared toward tourist consumption and most Ireland Irish do not identify the ingredient with native cuisine. The popularity of corned beef over bacon to the immigrated Irish was likely present due to that fact that corned beef in their native land was considered a luxury product, but was cheaply and readily available in America. Pastrami is a popular delicatessen meat usually made from beef. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration. For pastrami, the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed. In the United States, although beef navels are the traditional cut of meat for making pastrami, it is now common to see pastrami made from beef brisket, beef round and turkey. From the Vine Prosecco Prosecco is a dry sparkling Italian wine that comes from the grape of the same name - a white grape grown primarily in the Veneto region of Italy, north of Treviso in the northeastern corner of Italy. The wine has a reputation for its rich aroma, crisp mouth feel and fruity overtones of yellow apple, pear and white peaches. This grape ripens late in the harvest, which tends to make it a sweeter grape. Vintners began making this sparkling wine as early as the 1100s, and many enjoyed the wine due to its slight effervescence. Producers crushed the grapes and fermented the wine in the bottles. This is the same process used for making Champagne. Since there was no temperature control to the fermentation, it was common for yeast cells to die due to the cold of winter before they had a chance to convert all the sugar in the wine to alcohol and carbon dioxide. By spring the wine was still slightly sweet, and any carbon dioxide bubbles were contained in the bottles, giving the wine a slight fizz. The selections with the lowest amount of residual sugars are labeled "Brut" and are the least sweet. If you want slightly more sweetness, then you should try a bottle labeled "Extra Dry". If you are looking for a sweeter wine, look for "Dry" on the label. Prosecco does not get any better with age, so you can't assume (as you would with a red wine) that the wine will mature and take on more favorable characteristics. You need to find a selection you like today and enjoy it within the next few months. Many bottles bear the NV (nonvintage) designation, which can be an excellent selection. This is a wonderful wine to keep chilled in the refrigerator so that you can pull it out at a moment's notice and serve it at its preferred 45 to 46 degree serving temperature. Pour this light golden sparkling wine into tall fluteshaped glasses to preserve its sparkle. (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 email to: richard@nicknwillyspizza.com You may fax to 303-706-0330 You may mail to: Richard Weil Nick-N-Willy s Pizza 3691 S. Magnolia Way Denver. CO 80237 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 email to: richard@nicknwillyspizza.com You may fax to 303-706-0330 You may mail to: Richard Weil Nick-N-Willy s Pizza 3691 S. Magnolia Way Denver, CO 80237 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 9) (8)
I.F.S.E.A. AWARDS What you need to know to get ready for the conference (continued from page 8) #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. (9) 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 E-mailed 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 E-mail 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.
2011 IFSEA Conference & Trade Show in Chicagoland Go to www.ifseaconference.com 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 60173 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: www.ifseaconference.com Book Hotel Reservation over the Phone Please call 866.204.0549 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)