International competition, Culinology® demonstrations to showcase top talent, culinary innovation and the future of menus

(Chicago, Ill.) The National Restaurant Association’s prestigious, quadrennial American Culinary Classic (ACC) competition and lively demonstrations by members of the Research Chefs Association (RCA) will take center stage in the Culinary. Scene area of the 2007 National Restaurant Association Restaurant, Hotel-Motel Show®, held May 19-22 at McCormick Place in Chicago. Last time the ACC was held in 2003, the U.S. team brought home the gold, a feat it will attempt to duplicate this year while battling teams from 11 other countries. After the competition is done, RCA representatives will showcase their Culinology® skills—mixing culinary arts and science to create new and exciting menu items.

“Drawing inspiration from fellow culinary professionals is a great way to advance the culinary arts and promote innovation, and this year’s Show is sure to provide plenty of opportunities to see some of the most talented chefs in the U.S. and the rest of the world in action,” said William C. Anton, FMP, convention chairman for the 2007 Show, and chairman and founder of Anton Airfood, Inc. “We created the special Culinary Scene area of the Show floor to provide a professional-grade space for the visiting chefs and display-kitchen viewing for attendees. This year’s events – the American Culinary Classic and the Research Chefs Association showcases – offer a great opportunity to be entertained and inspired, as well as learn from the best in the business.”

Teams from the Bahamas, Canada, Czech Republic, Germany, Great Britain, Italy, New Zealand, Norway, Switzerland, Turkey, U.S.A., and Wales will compete in this year’s American Culinary Classic. The competition will be held 9:30 a.m. to 3:00 p.m. each Show day in the Culinary Scene area. Twelve six-member culinary teams, each representing their country, will compete in both hot and cold food categories, and will be evaluated on creativity, blending of flavor, presentation, timing and technique.

Team U.S.A. will be headed by Michael Matarazzo of the Greenbriar Resort in Sulphur Springs, W.Va. The team also include Scott Fetty of the Pennsylvania Culinary Institute in Pittsbugh, Pa.; Joseph M. Leonardi of Johnson & Wales University College of Culinary Arts in Providence, R.I.; Craig Peterson of Hallbrook Country Club in Leawood, Kan.; Timothy Prefontaine, CSC, of River Oaks Country Club in Houston, Tx.; and Mellisa K. Root, also of River Oaks Country Club in Houston. All team chefs are members of the American Culinary Federation.

In addition, a limited number of luncheon reservations will be available for Show attendees to enjoy a three-course meal of world class cuisine prepared by the competing teams. Each reservation is $35.

The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with the American Culinary Federation, and is sanctioned by the World Association of Cooks Societies (WACS). The teams’ creations will be reviewed by a panel of international WACS approved judges specially selected for The American Culinary Classic. The competition is open to national culinary teams in countries recognized by WACS.

The Research Chefs Association showcases will be held Sunday, May 20, and Monday, May 21, at 4:00 p.m., some of America’s most innovative culinary artists will showcase a wide variety of ingredients, techniques, tools and ideas in a series of culinary demonstrations. Members of the RCA are the industry’s foremost chefs and food scientists who develop new and creative culinary concepts.

The Culinary Scene area, located on Level 3 of the South Hall, was created in cooperation with Nestle® Food Services.

Now in its 88th year, the annual National Restaurant Association Restaurant, Hotel-Motel Show is the Western Hemisphere’s largest single gathering of restaurant, food service and lodging professionals. As the industry’s premier business venue, it offers attendees the best opportunities of the year for networking and exploring new trends, as well as insight on myriad industry issues via seminars and special events. The 2006 Show hosted 73,500+ attendees from 110 countries, and a record-breaking 2,080 exhibitors in 600,000+ square feet of display space. The 2007 Show is set for May 19-22 at McCormick Place in Chicago.

The National Restaurant Association, founded in 1919, is the leading business association for the restaurant industry, which is comprised of 935,000 restaurant and food service outlets and a work force of 12.8 million employees - making it the cornerstone of the economy, career opportunities and community involvement. Along with the National Restaurant Association Educational Foundation, the Association works to represent, educate and promote the rapidly growing industry.

Source

Ingredients:

200 grams chopped boiled octopus
cooking oil
benishoga (pickled ginger) (to taste)
chopped negi (or scallions) (to taste)
tenkasu (or rice crispies) (to taste)

Batter:

450 cc water
1 piece konbu (kelp), 10cm square
15 grams powdered katsuo-bushi (shaved dried bonito)
200 grams flour
2 eggs

Sauce:

takoyaki sauce
or worcestershire sauce
or bulldog sauce
or mayonnaise

Procedure:

Batter:

Clean the konbu by wiping it lightly with a cloth. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don’t cut all the way to the edge. Add the water and konbu to a pot, and cook uncovered over a slow fire. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color. Add shaved katsuobushi to the water as it starts to boil. After the liquid has been boiling a minute or two, turn off the heat. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it’s still floating on the surface, before it has a chance to sink. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.

Takoyaki:

Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed. Oil the takoyaki pan. Add pieces of chopped octopus to each cup. Pour in the batter. Add benishoga, negi and tenkasu to taste. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently. Remove from the pan and serve with sauce or mayonnaise. Makes 50 to 60 pieces.

Ingredients:

2 Slices of stale bread (optional)
2 kg. (4-lb.) tomatoes, chopped
1 cucumber, peeled and chopped
1 green capsicum (pepper) deseeded and chopped
1 small onion, chopped
2 cloves garlic, crushed
150 ml. (5 fl.oz.) olive oil
1-2 tablespoon good wine vinegar to taste
1 teaspoon cumin seeds or powder

Procedure:

Soak the bread, if using, in a little water. Squeeze out the excess water. Using a food processor or blender, process the vegetable and garlic until well-combined, and push through a large sieve into a large bowl. Use the processor again to process the bread, oil, vinegar and cumin seeds. Add a little water to mixture and add to the bowl of soup. Add a few ice cubes, and leave to chill. You can add more water if necessary. Makes 6-8 servings.

Ingredients:

1 goose
1 1/2 kg sour apples (antonovka)
2 tbsp. butter
1/2 cup water
salt

Procedure:

Peel and core apples and slice them. Grease the goose with salt outside and inside, stuff with apples and sew up the hole. Grease the goose with butter and put in a deep pan with the water. Bake in a preheated oven on average heat for 2-2 1/2 hours. Brush with goose just regularly while baking. When it is ready, take out the thread and cut into slices. Serve goose slices on apples.

The pears will hold together and stand up better if they are not cored.

Ingredients:

3 oz. Gorgonzola cheese
1 tablespoon brandy
4 ripe bartlett pears
2 tablespoon lemon juice
1 (3-0z.) pkg. cream cheese, room temperature
1/3 cup dairy sour cream
4 tablespoon coarsely chopped pecans
4 whole cloves
4 sprigs fresh mint

Procedure:

in a small bowl, use a fork to blend Gorgonzola cheese and brandy until smooth. Set aside 15 minutes. Peels pears and cut in half. Brush all surfaces of pears halves with lemon juice; set aside. Beat cream cheese into Gorgonzola cheese mixture until smooth. Fold in sour cream. Spread 1/4 of the cheese mixture on 4 pear halves. Top with remaining pear halves. Filling will push out around edges. Press chopped pecans into filling. Stand pears large-end down on a serving dish. Top each pear with a whole clove to represent the stem and a mint sprig to represent leaves. Serve at once or cover with foil or plastic wrap and refrigerate no longer than 3 hours before serving. Makes 4 servings.

Ingredients:

1 whole cauliflower, about 3/4 lb. (400 grams)
1 2/3 cups (400 ml. ) chicken broth
1 tbsp salt, or to taste
3 1/2 oz (100 grams) Chinese ham
1/2 tsp. rice wine
1 tsp. cornstarch, dissolved in 1 tbsp water
1/4 tsp. monosodium glutamate

Procedure:

Place cauliflower in a pot of could water and bring to a boil. Blanch 2 minutes and remove, drain, and place in a heat-proof bowl. Add the salt to the chicken broth and pour over the cauliflower. Place the bowl in a steamer and steam the cauliflower until tender. Remove from heat and drain, reserving the broth. Score the cauliflower length-wise and crosswise, without cutting through to the base. Place it in a serving dish. Keeping it in its original form .Cut the skin off the ham and discard. Place the ham in a heat-proof bowl and add the rice wine. Place the bowl in a steamer and steam for 50 minutes. Remove from heat and chop into small pieces. Pour the reserved chicken broth into a wok and bring to a boil. Add the monosodium glutamate. Stir the cornstarch to blend and add. Cook, stirring, until thickened and pour over the cauliflower. Sprinkle with the ham and serve.

Ingredients:

Home made noodles

300 grams flour
2 small eggs
30-50 ml water
1/2 teaspoon salt

Procedure:

Sieve the flour. Mix flour with eggs, salt and water in the bowl. Made a dough with hands until firm. Make sure it is not too sticky and not too dry. Divide into 2-4 parts and roll each piece into a thin sheet on a floured board (see the picture of the dough in the recipe for crust. Leave on the clean towel sprinkled with flour until the dough would dry out a bit. After the thin pieces are dried roll it and cut with the knife into the pieces the size of lasagne noodles.Pour into the boiled salted water and cook until soft.

Instead of preparing the home-made noodles you can buy lasagne noodles or homemade style wide noodles. But - the noodles made at home are the best.

Lasagne cabbage

100 grams bacon
70 grams onion
one medium or small cabbage
cumin, salt and pepper to taste

Procedure:

Cut the bacon into slices and pour into the hot pan. Add onion sliced into small cubes. Wash and cut fresh green cabbage into the slices of the width a bit wider than lasagne noodles. Add cabbage into the pan with melted bacon and onion, add some water. Steam in the open pot, add cumin, pepper and salt. Finally add the cooked pasta, mix it well - now lazanki are ready to eat.

Ingredients:

Meat Balls
1 bay leaf
1 hard roll
1 small onion, peeled and halved
3/4 cup water
6 peppercorns
1 pound ground beef, lean

Gravy
1 bacon strip, diced
1 1/2 tbsp butter or margarine
4 anchovy fillets, diced
1 1/2 tbsp unbleached flour
1 small onion, chopped
1 tbsp capers
1 egg
lemon juice of 1/2 lemon
1/2 tbsp salt
1/2 tsp mustard
1/4 tsp white pepper
1 egg yolk

Broth
1/4 tsp salt
6 cup water
1/4 tsp white pepper
1/2 tsp salt

Procedure:

Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm.
Gravy: To prepare gravy, heat butter in a fry-pan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper.
To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter.