Food Processing - May 2008 - (Page 58)

TOOPS SCOOPS Seattle hosted the Research Chefs Assn.’s Annual Conference and Expo. Coffee, salmon and geoduck By Diane Toops, News & Trends Editor D efining the future of food was the theme, and a productive and delightful time was had by all in March at the Research Chef Assn.’s (RCA) 2008 Annual Conference and Culinology Expo, held in Seattle. An impressive lineup of speakers, breakout sessions and networking opportunities drew record attendance of nearly 1,600. The only annual food industry event to focus on culinology – the blending of culinary arts and food science/technology – this year’s show attracted a diverse group of food product development professionals including research chefs, innovation directors, food scientists, marketers and sales professionals from across the U.S. and abroad. RCA arranged for pre-conference culinary tours of Seattle, including coffee cupping at Starbucks headquarters, walkabouts at Pike Place Market (where fun-loving fishmongers wearing orange waders toss salmon to each other), Theo Chocolate Factory (the only roaster of organic cocoa beans in the U.S.), Bainbridge Island Vineyards and Eastside Wineries and Brewery. Chef Kathy Casey served an interactive lunch at Kathy Casey Food Studio, with a menu that included Local Oysters with Mignonette Ice and Geoduck Two Ways – Sashimi & Picatta Style. Incidentally, geoduck is a very large, edible clam of the Pacific coast. Delivering the entertaining keynote session, Starbucks Coffee Co.’s Sr. Vice President of Global Food and Beverage Denny Marie Post discussed the company’s mission to craft healthy foods that sell. She noted that in 1982 the presence of a vegetable defined a healthy meal. She shared Starbucks success stories, samples of healthy upcoming breakfast prototypes and Starbucks coffee with attendees, who were inspired when she said, “A singular fantasy can transform a million realities.” Speaking of prototypes, suppliers provided irresistible ones to showcase their ingredients on the show floor. Judson McLester, new corporate chef at Wixon Inc., St. Francis, Wis., served his signature dish “Floribbean” marinated beef tenderloin with Mandarin-orange chantilly sauce along with Jamaican pineapple-mango vegetable toss. We also sampled: RaisinAchiote Glazed Shrimp served with Avocado-Tomatillo Salsa and Cucumber, Raisin, Jicama and Hoja Santa Salad from the California Raisin Marketing Board … Cucumber Lemonade from TIC Gums … Idaho Potato Crusted Wheathervane Scallop from the Idaho Potato Commission … Lemon-Yuzu Martinis with Strawberry Mint Ice Cubes from the California Strawberry Commission … Yukon Gold Humbolt Fog Mashed Potatoes and locally caught pan-seared wild salmon from Darifair Pistachio Lavender ice cream from Paramount Farms … Gruyere Cheese Puffs from Edlong Dairy Flavors … Chocolate Cappuccino made from Pearl Organic Coffee Soymilk from Kikkoman USA … Chilled coffee beverage with whipped cream made with Cocoa Butter Buds from Butter Buds … PB&J Shaker with Peanut Protein Powder made with Dryer’s/Edy’s drink mix and peanut protein powder from the National Peanut Board … Roasted Onion & Cheddar Bisque from Kraft Food Ingredients … Potato Pave with Golden Caviar Mousseline and Herb Sauce from the United States Potato Board. The Almond Board of California created two recipes – Moroccan Apricot Shortbread and Curry Chocolate Almond Bars – with Seattle’s Sugar Bakery & Café. Not only did they taste divine, but they are right on-trend in foodservice. Bacon & Egg Cotton Candy (not as strange as it sounds) was devised by Wild Flavors. Spiked Party Bark was a similarly savory and yummy treat from Parker Products and McIlhenny/Tabasco. At RCA’s annual luncheon , glasses were raised to celebrate the life of Chef Bill “Pops” Hahne, who passed away recently at 71. Hahne was corporate executive chef of First Choice Ingredients, a founding member of RCA and its president, treasurer and a foundation director. He will be sorely missed. By the way, we videotaped several interviews at the show. See them at www.FoodProcessing.com. E-mail: dtoops@putman.net BlOG WIth DIaNE Diane shares her opinion on food industry matters with anyone who will listen or read. Every Monday, Wednesday and Friday, she dishes up commentary, news and other scoops. First give her a read, then give her a piece of your mind: at www.foodprocessing.com/toopsblog. 58 • FOOD PROCESSING May 2008 WWW.FOODPROCESSING.COM http://www.FoodProcessing.com http://www.foodprocessing.com/toopsblog http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - May 2008

Food Processing - May 2008 Editor’s Plate NewsBites The Trends Rollout Food Biz Kids Product Developer turned Bean Counter The top-selling new products of 2007 The open road Back to the Big Easy Managing the global plant A new column with answers to your plant-fl oor questions New Supplier Products Toops Scoops

Food Processing - May 2008

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