The National Restaurant Association has announced the lineup for the Culinary Scene, an interactive demonstration area featured at the 2009 NRA Show in Chicago.
Master butchers and world-class chefs will demonstrate how to increase profits and customer satisfaction with â€˜profitable proteins,â€™ working with both traditional cuts of meat and some less commonly used animal parts, including hog heads.
Attendees will learn how to make the most of lower-priced cuts and better utilize traditional cuts of meat, create new menu ideas and more thoroughly understand the concept of sustainable meat.
â€˜Proteins are a critical success factor for many foodservice operations and more important than ever in this challenging economy. The Culinary Scene will feature butchers and chefs showcasing their skills and highlighting how all varieties and cuts of meat can be transformed into flavorful dishes, reducing food waste, enhancing customer satisfaction, and ultimately maximizing profits,â€™ said Lorna Donatone, Convention Chair for NRA Show 2009 and President of School Services at Sodexo Inc.
According to the National Restaurant Association’s â€˜What’s Hot in 2009â€™ chef survey, new and fabricated cuts of meat â€“ such as Denver steak, pork flat iron and bone-in Tuscan veal chop â€“ is the 5th hottest trend among nearly 210 items ranked by members of the American Culinary Federation. Free-range and red meats also rank highly.
The Culinary Scene Schedule will feature butchery demonstrations by Marty Carpenter of Beef Information Centre, Amy Shoup Mennen of Shoup’s Country Foods, Inc., Evandro Caregnato, the Culinary Director of Texas de Brazil in Dallas, and Coleman Natural Foods.
Cooking demonstrations will feature Rick Bayless, Stephanie Izard, the Season Four winner of Bravo’s Top Chef, Marcus Samuelsson of Aquavit and Riingo, Chris Cosentino of Boccalone and Incanto in San Francisco, Radhika Desai of Bravo’s Top Chef, Aaron McCargo, Jr., host of Food Network’s Big Daddy’s House, and Erick Williams of MK in Chicago.