NATIONAL RESTAURANT ASSOCIATION SHOW 2016 ~ PART TWO

(Photo By Oscar & Associates Photography)

Known as The International Foodservice Marketplace, this is where all-things food happens each year. Over 67,000 attendees, which included over 47,000 trade buyers and distributors from all fifty states and over 100 countries packed Chicago’s McCormick Place for the industry’s largest event of its type that featured the latest in foods, food trends, food technology, culinary, and educational. The massive show, with some 638,424 square feet of dedicated exhibitor space was the largest to date event of its type that catered to the restaurant, foodservice, bar, and hospitality segments.  For more information on this event, visit http://www.restaurant.org/Home

I had the pleasure of attending this mega event three of its four days, and despite investing an average of four hours per day, I barely scratched the surface.  My main goal at this year’s event was to find foods and taste experiences that were healthy, convenient, and readily available, whether online or at local markets.  The following exhibitors from this year’s event generously provided me with products to further test and experience in my home environment.  Enjoy my experiences!

~ Palate Pleasing Tastes ~

Atlantic Sapphire Salmon ~ Atlantic Sapphire sustainably raises Salmon in a controlled and proprietary environment known as Oceanus is a sustainable aquaculture system that protects the environment while raising fish in water that’s purified, re-circulated, and recycled.  The end result is a salmon product that is delicious and high quality.  My Take: During the NRA Show, I joined other media at a special dinner feature various courses made with fresh and smoked Atlantic Sapphire Salmon; the event was held at Chicago’s Capital Grille.  While each dish was delicious, the essential recipe contained the same flavor profile aspects of Latin-influenced chilies and cilantro.  The final dish, for example, would’ve been more delicious had it been prepared en papillote or sautéed in a wine and caper sauce; the wines paired with each course complimented the overall flavors of the featured fish courses.

Here’s what was on the special tasting menu:

(Photo By T. Herman)

~ First Course ~

Maki Roll (Tuna, Mango, Avocado, Cucumber, Spicy Roasted Garlic Sesame Sauce)

Vina Robles “White 4” 2014

~ Second Course ~

Salmon Tartare (Wasabi Crème Fraiche, Taro Chips, Ikuri Salmon Roe)

M. Chapoutier “La Petite Ruche” White Rhone Blend 2011 

~ Third Course ~

Smoked Salmon Carpaccio (Grilled Romaine, Frisee, Fried Capers, Jalapeño Caesar)

Skouras “Megas Oenos” 2011

~ Fourth Course ~

Grilled Sapphire Salmon (Toasted Hominy, Sea Beans, Smoked Tomatillo Salsa, Sweet Crab & Papaya Salad), Estancia “Meritage Reserve” 2011

~ Dessert ~

Coconut Cream Pie, Castello Del Poggio Moscato

For more information, visit http://www.atlanticsapphire.com

Chirps Chips Sea Salt and Cheddar Chips ~ If you’re looking for a quirky, but healthy, protein-packed tasty snack chip, then you have to try Chirps Chips.  These crunchy snack chips are made with nutrient-dense Cricket flour, stone ground corn, and chia seeds.  I tried both of these flavors, and they were delicious.  The packaging is fun, too.  For more information, visit https://www.sixfoods.com

 

Riceland Boil-In-Bag White and Brown Rice ~ Riceland is a true Made in America product that’s been around since 1921.  Its rice, soybeans, wheat products are grown in Arkansas and Missouri by some 5,500 farmers who also own the company.  It’s also the world’s largest grower and miller in the world, providing some seventy-five foreign countries with its products.  Riceland Rice continues being a part of my life, and remains so to this day.  Tradition, pride, and quality products are what Riceland has always represented.  I had the opportunity to taste test two of their newer products, White Rice and Brown Rice Boil-in-Bag.  Over the years, I’ve tried other so-called “instant” and other “quick-cook” rice products, and not with good results.  

(Photo By T. Herman)

My Take:  What I especially enjoyed about these products was that the ten-minute boil time for each variety produced a twenty-minute full cook time taste.  There was no degradation of the grain or texture, and the taste was delicious; grains didn’t clump together.  I made a “Simple Chicken Soup” and used the Brown Rice variety; it added a heartiness to the overall flavor.  Here’s my recipe for “Simple Chicken Soup”…soup is comforting all year long, even when it’s still summer and hot outside…I’m continuing with my frugal theme of using what I have on-hand…in a pot, add carrots, diced yellow onion, dehydrated celery, dehydrated parsley, ground black pepper, two bay leaves, and two cans of low-sodium chicken broth, plus additional water, as needed…cook everything over a medium heat until it comes to a rolling boil…turn heat off and cover to all for the cooking process to continue while it’s steeping… take two small cans of cooked chicken, drain and flake, then add to the soup mixture…while the soup mixture is steeping, cook one package of Brown Rice Boil-In-Bag (Riceland Foods)…once the rice is cooked, remove from bag and add to soup and veggie mixture…to add a bit of brightness to the overall flavor of the soup, add some lemon juice…serve with a side garden salad and some crusty bread for a simple, yet healthy meal.  My only complaint is that there are only four bags in a box; perhaps in time, Riceland will eventually offer a larger size box, say eight or ten bags.  For more information, visit http://www.riceland.com

Smuckers ~ There is a reason why this family brand has remained a favorite among consumers since 1897.  Each product in the Smuckers line represents consistent quality and a delicious tasting product, no matter what that product may be.  I had the pleasure of tasting a number of their products that included Fruit & Honey Blueberry Lemon Spread, Fruit & Honey Strawberry Jalapeño Spread, Fruit & Honey Strawberry Spread, Fruit & Honey Concord Grape Spread, Natural Creamy Peanut Butter, Natural Creamy Peanut Butter with Honey, Natural Creamy No Salt Added Peanut Butter, and Natural Creamy Reduced Fat Peanut Butter.  My Take:  The Fruit & Honey Spreads were superior tasting to other brands that use high fructose corn syrup as a sweetener; honey is a natural sweetener that complements and intensifies the flavor of whatever it’s been added to.  In the case of these Fruit & Honey Spreads, the intensity of the fruit was pronounced and authentic tasting.  Whether I put these products on toast, pancakes, muffins, biscuits, French toast, or in yogurt, the taste was outstanding; for the Strawberry Jalapeño Spread, it was delicious whether spread on Neufchatel cream cheese, Brie, or Camembert.  For the Natural Peanut Butters, each one’s flavor was flavorful and peanut-y, which I prefer.  Although I loved each of these products, my favorites were the Natural Creamy No Salt Added and the Natural Creamy Peanut Butter with Honey.  I loved the taste of each variety slathered on hot toast, or added to hot oatmeal; the Peanut Butter melted from the heat and became ooey-gooey deliciousness.  The other varieties were delicious when used as a dip for apples, carrots, celery or pretzels; another great taste was adding these varieties to yogurt and then adding something like Nutella, or melted chocolate; it’s my version of a “Reese’s Peanut Butter Cup” where the addition of yogurt makes it seem healthy!  For more information, visit https://www.smuckers.com

Stoneridge Orchards ~ These are no ordinary dried fruit products.  They’re deliciously preserved superior all-natural fruit that are juicy and fruity tasting.  I tried a variety of their products and couldn’t believe the consistent how delicious each one was.  Products tested included Montmorency Cherries, Strawberries, Blueberries, Chile Lime Cherries, Strawberries Dipped in Dark Chocolate, Cherries Dipped in Dark Chocolate, and Berry Mix.  I loved the consistency and texture; each variety had a fresh and flavorful taste that was plump and moist.  My Take:  The Montmorency Cherries, Strawberries, Blueberries, and Mix Berries were great adds to my hot and cold cereal, yogurt, and homemade fruit breads; the Chile Lime Cherries were a nice add to fruit salsa; and, both of the berry varieties Dipped in Dark Chocolate, added a nice depth of umami when combined with red wine, or a cup of bold coffee.  For more information, visit http://www.stoneridgeorchards.com

Turano Baking Company ~ For over fifty years, Turano Baking Company has combined family and tradition, with quality and taste, which is why so many restaurants and retail customers enjoy their delicious products.  Whether it’s their Tomato Focaccia, Ciabatta Loaf, Country Raisin Walnut Bread, Pane Turano Bread, Brioche Rolls, or Raisin Walnut Crisps, each product is made using a traditional recipe that results in a delicious tasting product.  

(Photo By T. Herman)

My Take:  Here’s my recipe for “Panzanella Salad”, using the Ciabatta Loaf.  Panzanella Salad…I’ve made this traditional Italian salad many times…it uses leftover bread as the salad base, and is definitely frugal…while it’s delicious anytime of the year, it’s the ideal summertime salad…I’m using leftover crusty Ciabatta bread cut into cubes, EVOO, balsamic vinegar, thinly sliced yellow onion, minced fresh garlic, chiffenade of fresh sweet basil, sliced grape tomatoes, sweet basil pesto, chunked salad cucumbers, capers, ground black pepper, dehydrated parsley, and dried oregano…just mix everything together in a large bowl and let it rest so that the bread soaks up the vinaigrette and all the flavors meld together…then, refrigerate for several hours before serving…I drizzled the serving portion with Balsamic Reduction, which added a sweet aspect to the overall savory aspect of the salad…this salad can also be incorporated with a tossed green salad…delicious, refreshing, and frugal.  For more information, visit https://turano.com

Wild Garden Taste of the Mediterranean Marinades and Pilafs ~ You can create a delicious taste journey into Middle Eastern and Mediterranean flavors these latest culinary creations offer.  Any cook can be transformed into an experienced ethnic chef with these Marinades and Pilafs. The Marinades quickly impart authentic flavors to lamb, beef, chicken, or seafood in ten minutes; the marinated protein can then be grilled, fried, or roasted for perfectly seasoned main entrees.  The trio of Marinades currently available includes Shawarma (with cardamom, cumin, and herb blend), Persian (with garlic, sumac, fennel, and herb blend), and Turkish (with tomatoes, garlic, lemon, cumin, and herb blend).  The Pilafs are in microwavable pouches and ready within ninety-minutes; each delivers a deliciously aromatic side that complements the Marinades.  The trio of Pilafs includes Bulgur (tomato sauce and herb blend), Couscous (known as Maftoul, this side is made from whole pearl Couscous and Chickpeas in a peppery tomato sauce and herb blend), and Rice and Lentils (known as Mujdara, this side is made from Basmati rice, Lentils, caramelized onions, and herb blend).  

(Photo By T. Herman)

My Take:  I created an adaptive recipe using the Turkish Marinade and Couscous Pilaf using grass-fed ground lamb.  Here’s my recipe for “Mediterranean Style Lamb Meatball Stew”…I used one pound of grass fed ground lamb…to the lamb, I added a minced yellow onion, dehydrated parsley flakes, garlic powder, ground black pepper, eggs, Worcestershire sauce, and bread crumbs…I mixed everything thoroughly and then shaped the mixture into balls…I then browned them in Canola oil over a medium heat…while they were browning, I took the Marinade and Pilaf, opened the packages, and combined the two, mixing thoroughly…to this mixture I added a can of organic diced tomatoes with its juice, and one package of Riceland Rice Brown Rice Boil-In Bag (I cut the bag open and added the rice directly to the mixture)…I then added water to make the mixture a soup-like consistency…to this I added the browned and drained meatballs and continued cooking them in this mixture over a low heat for about thirty minutes…I served the meatballs with the couscous-rice vegetable mixture, along with some plain yogurt...the yogurt added a nice freshness to the dish…I was very happy with the way the dish turned out…it was delicious.  For more information, visit http://www.tasteofthemediterranean.com

Wild Planet Foods ~ This company offers delicious non-farmed, sustainably caught fish products.  Those that I tried included Wild Alaska Pink Salmon, Wild Alaska Sockeye Salmon, White Anchovies, Wild Albacore Tuna, and Wild Sardines; the last two products were packed in Extra Virgin Olive Oil.  The taste of each product was fresh, pure, and delicious.  My Take:  I enjoyed making a simple sandwich of the Wild Sardines, topped with sliced fresh tomato and lettuce on a brioche bun; I even drizzled the bread with the oil.  To a fresh garden salad, I added chopped White Anchovies to punch up the flavor profile, without inundating it with too salty a taste; also went well in a simple marinara sauce.  Both the Wild Albacore Tuna and Wild Alaska Sockeye Salmon, when combined and then added as the based for a fish and pasta casserole, made for a tasty and unique flavor combination, which reminded me of what my mom often made for us growing up.  Here’s my recipe for “Salmon Basil Patties with Basil Caper Yogurt Sauce’, which uses the Wild Alaska Pink Salmon.  “Salmon Basil Patties with Basil Caper Yogurt Sauce”…I became inspired with an abundance of fresh basil from my two basil plants…I was inspired to create some Salmon Patties and incorporating this aromatic and delicious herb…I used a can of Wild Alaska Pink Salmon (Wild Planet)…I used the small amount of water it was packed in and then flaked it…to this I add an egg, ground black pepper, dehydrated parsley flakes, sautéed diced yellow onion, sautéed fresh garlic, as a binder, I used crushed crackers and some pancake mix, and chiffenade of fresh sweet basil…I mixed everything well and formed into small patties…I heated a pan, added a small amount of Canola oil and began browning the patties on each side…as they were cooking, I made the sauce, which consisted of plain yogurt, which I added capers and sweet basil pesto and mixed thoroughly…once the patties were browned on each side, I removed them from the pan and allowed them to cool a bit, and served with the sauce and some dill pickles…the finished patties are delicious on their own, but adding the sauce takes the flavor profile over the top.  For more information, visit http://www.wildplanetfoods.com

~ In Closing ~

(Photo By NRA Staff, Photo Booth)

Explore tastes and ways to prep and present…expand your culinary horizons.  Be sure to visit each website, explore all of their offerings and where you can purchase each item; next time you go grocery shopping, explore the aisles for many of these delicious products.  Be sure to also checkout their social media platform, including signing up to receive their emails, newsletters and special offers.  That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy creating…happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as International Home+Housewares Show, National Restaurant Show, Sweets and Snacks Expo, and Food Marketing Institute.  She has served as a food judge at the Bellavita Italian Expo Excellence Awards (Chicago).  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, Terry’s Second Helpings.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

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(Photo credits as indicated, or as represented by the specific brand.)

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