 July 23, 2006 |
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 National Restaurant Association, Hotel-Motel Show Stays in Chicago
National Restaurant Association Restaurant, Hotel-Motel Show Signs Multi-Year Agreement to Stay at McCormick Place through 2011
A Chicago Tradition Continues - Bringing More Than $580 million in Direct Expenditures to Chicago Over Five Years
CHICAGO -- The National Restaurant Association (NRA) was joined today by Chicago Mayor Richard M. Daley and leaders in the city’s convention and hospitality industry in announcing that the annual National Restaurant Association Restaurant, Hotel-Motel Show will remain at Chicago’s McCormick Place through 2011. After thorough evaluations of other possible host cities, the NRA signed a new five-year agreement with the Metropolitan Pier and Exposition Authority (MPEA) and the Chicago Convention and Tourism Bureau (CCTB).
"Chicago is a world-class destination which provides outstanding business facilities and services coupled with the great culinary, cultural and entertainment attractions that our exhibitors and attendees expect. That unsurpassed combination forms the platform we need to provide the best possible annual marketplace for restaurant and hospitality industry professionals and suppliers," said Steven C. Anderson, president and chief executive officer of the National Restaurant Association. "No other city tradeshow venue can, at this time, better satisfy the needs of the growing restaurant industry like McCormick Place."
The nation’s restaurant industry is the cornerstone of the U.S. economy with a workforce of 12.5 million employees - a dynamic $511 billion industry that entered its 15th consecutive year of solid growth in 2006.
"NRA’s commitment to Chicago is welcome news for the 130,000 Chicagoans who work for hotels, restaurants, attractions and other businesses that serve our visitors," said Mayor Richard M. Daley. "It is truly a Chicago institution and one that I hope will remain in Chicago for many years to come."
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This Week's Foodservice Daily Newsletter: Cooking with California Raisins
Date: July 24, 2006 - July 28, 2006
Guest Host: California Raisin Marketing Board
Theme: Cooking with California Raisins - Monday: Raisin-Walnut Wontons with Goat Cheese and Honey-Mustard Dipping Sauce; Baked Brie with California Raisins and Port Wine in Puff Pastry.
- Tuesday: Citrus-scented Quinoa and California Raisin Salad with Toasted Almonds, Plum Tomatoes, Mixed Greens and Balsamic Syrup; California Waldorf Salad.
- Wednesday: Braised Moroccan Lamb; Five Spice Quail with Raisin and Nectarine Chutney.
- Thursday: California Raisin, Caramelized Onion and Blue Cheese Orzo; Minted Yogurt Soup with Raisins, Walnuts and Chives.
- Friday: Tempura Apples with Pistachio-Raisin Compote and Cinnamon Ice Cream; Our Growers Favorite Oatmeal Raisin Cookies.
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How are Raisins Made?
After harvesting from the vines, raisins are sun-dried then loaded into bins for preparation. Before they are unloaded from their bins, government inspectors take long prods to gather samples from the middle of each box. United States Department of Agriculture (USDA) standards must be met to ensure that each box is free of imperfections. Next, raisins are processed, which means they go through a series of conveyor belts and drums to remove remaining stems, chaff or lightweight fruit. The raisins also are sent through a vacuum air stream to catch any other indesirable materials. Finally, they're size-graded and thoroughly washed in pure water.
In preparation for packaging, the raisins are moved through a laser sorter. The sorter's light beams, along with a computer, see if anything besides raisins is passing through the stream. If material other than a raisin is present, the computer sends a burst of air to knock it out of the stream of raisins and down a trough.
California raisins are inspected under the most rigid standards. Quality control technicians inspect the raisins by hand thoughout the packaging process, thus assuring that California raisins are the cleanest, highest quality in the world.
After final inspections, raisins are automatically weighed and packed in a variety of convenient sizes. California raisins are then shipped around North America and the world for consumers to enjoy.
Part of the crop is used to make raisin juice (a minimum of 70 percent natural fruit soluble solids) and raisins paste (made from 100 percent raisins), which are added to a variety of foods, including dairy, confectionary and bakery items.
Source: California Raisin Marketing Board | Sponsored by |
Today's Recipe: Apple Raisin Pudding Bread
Ingredients: 1/4 pound butter
1 cup sugar
1 egg
3 cups flour
1 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
2 cups apples, sliced
Preparation:
Preheat oven to 350 degrees.
Make cream by combining butter, sugar and egg. Combine dry ingredients and coat apples well. Combine with cream mixture.
Bake in a 8-inch greased cast iron pan for 45 to 55 minutes at 350 degrees depending on oven. Let cool to room temperature, then unmold and cut into 6 wedges. Serve with your favorite vanilla ice cream or whipped cream.
From Chef Dale Reitzer Sponsored by  |
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