NRA Show reveals celebrity chefs lineup
The National Restaurant Association announced its celebrity chefs lineup for its World Culinary Showcase stage at the National Restaurant Association Restaurant, Hotel-Motel Show at Chicago’s McCormick Place from May 20-23. Attendees will learn the latest cooking practices and trends from acclaimed chefs such as Top Chef Masters winner Rick Bayless, Worst Cooks in America host Anne Burrell, and Top Chef All Stars competitor Fabio Viviani. The World Culinary Showcase, running all four days of the NRA Show, will feature chefs from across the country with a wide range of culinary specialties. Demonstrations run all four days. To register for the 2017 NRA Show, visit https://show.restaurant.org/Attend/Registration.
Summit announces 16 finalists for Seafood Champion
SeaWeb announced 16 finalists for the 2017 Seafood Champion Awards who have demonstrated brilliance and tenacity in working across borders, language barriers and industries to change our relationship with the sea. From fish cops in East Africa to the creator of easily replicated 3-D ocean farms, and from a chef who cycled across Canada promoting sustainable seafood to a company whose solar-powered data collector puts small-scale fishing boats on the map, these champions show an inspiring level of ingenuity and commitment.
The annual Seafood Champion Awards program, now in its 11th year, recognizes individuals and organizations for excellence in promoting environmentally responsible seafood. Winners will be announced at an awards ceremony on June 5 at the SeaWeb Seafood Summit in Seattle.
Open Blue wins Best New Foodservice Product at Seafood Expo
Open Blue, the largest deep-water, open-ocean fish farm in the world and the largest supplier of Cobia, was awarded the Best New Foodservice Product Award at the Seafood Excellence Awards at this year’s Seafood Expo North America, which recently took place in Boston. Open Blue received top honors for its frozen IVP Open Blue Cobia fillet, being selected as one of 12 finalists that were narrowed down from 49 entries. Open Blue is based in Panama City with offices in Denver, Miami, Nova Scotia and throughout Europe.
RumChata to release premium dessert line
Avenues Classics announced that it has secured a license agreement with Agave Loco for its award-winning cream liqueur, RumChata. The partnership will bring a line of RumChata-branded premium dessert products to restaurants, retailers and consumers across the U.S. The new RumChata dessert line is launching with three distinct products: RumChata Cheesecake, RumChata Chocolate Gateau, and RumChata Mousse Cake. Additional RumChata branded desserts are in development, including bundt cakes.
DTB (Down the Bayou) opens in New Orleans
DTB, which stands for Down the Bayou, in New Orleans’ Carrolton neighborhood, officially opened to the public in late March and it’s poised to become the new hotspot for reinterpreted coastal Cajun cuisine and a vibrant bar scene. The playful restaurant concept, which tips a hat to the Cajun roots of co-owners Jacob Naquin and Chef Carl Schaubhut, features a menu rooted in inventiveness and approachability, served up in a relaxed and convivial setting. Schaubhut is a New Orleans native.
Chef Ben Ford creates fast-casual chicken concept
The Branstetter Group partners with acclaimed Chef Ben Ford to launch a chef-driven, fast-casual chicken concept as well as grow Ford’s Filling Station. A modern day “roadside” chicken concept, it’s inspired by old-school all-American chicken shacks with outposts along the highway that have garnered a legion of loyal fans. Featuring locally sourced produce, it will deliver a classic American menu of high quality chicken, sandwiches, customizable chicken baskets, crinkle-cut fries, shakes, frozen custard, seasonal fruit hand pies, beer and wine.
Culinary Institute of Myrtle Beach welcomes Nathan Hashmonay
The International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College (ICI) has announced that Chef Nathan Hashmonay has joined its team of veteran chefs. Hashmonay is an American Culinary Federation Certified Executive Chef and has more than 13 years’ experience teaching culinary arts. He has trained at Johnson & Wales University in Providence, R.I., The Culinary Institute of America and Institute Paul Bocuse.
Michigan native Todd Webb joins JW Marriott Grand Rapids
The JW Marriott Grand Rapids welcomes Todd Webb as executive chef. Classically trained at the Culinary Institute of America, Webb now marks his fifth year with AHC+Hospitality. In his new role, he will oversee all culinary operations, food and beverage venues, catering services and restaurants. Chef Webb, a Michigan native, creates a menu of eclectic flavor from around the world.
STIRRING THE WEB
“Barons of BBQ” — These competitive pros are turning up the heat when it comes to wood, rubs and meat cuts.
“Recipe: Braised Octopus” — Recipe courtesy of Executive Chef Zach Walrath, of The Florentine in Chicago
“The 98th NRA Show” — The 98th annual NRA Show will feature celebrity chefs, BAR 17 and re-imagined educational program.
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