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Company News
Culinary Scene To Feature Top Chefs, Master Butchers, NRA Show Hot Chef Grilling Challenge Winner at NRA Show 2009
2009 National Restaurant Association Restaurant, Hotel-Motel Show showcases highlight “profitable proteins” to help create new menu ideas, improve bottom line
The National Restaurant Association today announced the lineup for the Culinary Scene, an interactive demonstration area featured at the 2009 National Restaurant Association Restaurant, Hotel-Motel Show®, which will be held May 16-19, at McCormick Place in Chicago. Master butchers and world-class chefs will demonstrate how to increase profits and customer satisfaction with “profitable proteins,” working with both traditional cuts of meat and some less commonly used animal parts, including alligator tails and hog heads. Attendees will learn how to make the most of lower-priced cuts and better utilize traditional cuts of meat, create new menu ideas and more thoroughly understand the concept of sustainable meat. In addition, the winner of the NRA Show Hot Chef Grilling Challenge on YouTube™ will have a special showcase in the Culinary Scene.
“The National Restaurant Association showcases a world-class collection of master butchers and notable chefs all four days of the Show in free interactive demonstrations to share innovative preparation methods and valuable cost-saving techniques,” said Lorna Donatone, Convention Chair for NRA Show 2009 and President of School Services at Sodexo Inc. “Proteins are a critical success factor for many foodservice operations and more important than ever in this challenging economy. The Culinary Scene will feature butchers and chefs showcasing their skills throughout the Show, highlighting how all varieties and cuts of meat can be transformed into flavorful dishes, reducing food waste, enhancing customer satisfaction, and ultimately maximizing profits.”
Attendees will observe from stadium seating as the chefs and butchers work in a custom-built demonstration kitchen that features the industry's most sophisticated equipment.
According to the National Restaurant Association’s “What’s Hot in 2009” chef survey, new and fabricated cuts of meat – such as Denver steak, pork flat iron and bone-in Tuscan veal chop – is the 5th hottest trend among nearly 210 items ranked by members of the American Culinary Federation. Free-range and red meats also rank highly.
The Culinary Scene will also highlight future culinary stars, as high school students participating in the ProStart® program will serve as sous chefs in each demonstration. The nationwide, career-building ProStart program was developed by the National Restaurant Association Educational Foundation and is managed nationally by National Restaurant Association Solutions in conjunction with state restaurant associations.
The Culinary Scene schedule will feature:
Saturday, May 16 (Featured Meat: Beef)
10:30 a.m. – Noon
Butchery demonstration: Marty Carpenter, Beef Information Centre (Canada)
12:30 p.m. – 1:15 p.m.
Cooking demonstration: Rick Bayless, Frontera Grill and Tobolobampo (Chicago)
1:30 p.m. – 3:00 p.m.
Butchery demonstration: Marty Carpenter, Beef Information Centre (Canada)
3:30 p.m. – 4:15 p.m.
Cooking demonstration: Stephanie Izard, Season Four winner of Bravo’s Top Chef
Sunday, May 17 (Featured Meat: Pork)
10:30 a.m. – Noon
Butchery demonstration: Amy Shoup Mennen, Shoup’s Country Foods, Inc.
12:30 p.m. – 1:15 p.m.
Cooking demonstration: Marcus Samuelsson, Aquavit and Riingo (New York, NY) and C-House (Chicago)
1:30 p.m. – 3:00 p.m.
Butchery demonstration: Amy Shoup Mennen, Shoup’s Country Foods, Inc.
3:30 p.m. – 4:15 p.m.
Cooking demonstration: Chris Cosentino, Boccalone and Incanto (San Francisco)
Monday, May 18 (Featured Meat: Lamb)
10:30 a.m. – Noon
Butchery demonstration: Evandro Caregnato, Culinary Director, Texas de Brazil (Dallas)
12:30 p.m. – 1:15 p.m.
Cooking demonstration: Takashi Yagahashi, Takashi Restaurant and Noodles at Macy’s (Chicago)
1:30 p.m. – 3:00 p.m.
Butchery demonstration: Evandro Caregnato, Culinary Director, Texas de Brazil (Dallas)
3:30 p.m. – 4:15 p.m.
Cooking demonstration: chef to be determined
Tuesday, May 19 (Featured Meat: Alligator and more)
10:30 a.m. – Noon
Butchery/Cooking demonstration: Florida Department of Agriculture in cooperation with Florida Alligator Marketing & Education Committee
Noon – 12:45 p.m.
Cooking demonstration, Erick Williams, MK (Chicago)
1:15 p.m. – 2:00 p.m.
Cooking demonstration: Hot Chef Grilling Challenge winner
Celebrating its 90th year, the annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals in the world. NRA Show 2009 will be held May 16-19, at McCormick Place in Chicago. The event attracts attendees and visitors from all 50 states and 100+ countries, and showcases more products, services, innovative ideas and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show.
Contact
| E-mail: media@dineout.org |
| Web: http://www.restaurant.org |
| Company: National Restaurant Association |
| Address: 1200 17th St., NW - 20036 Washington DC |
| Country: UNITED STATES |
| Phone: +1 (202)-973-3677 |
| Fax: +1 (202)-973-3961 |
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