THE WESTERN FOODSERVICE & HOSPITALITY EXPO
Sept 4
CELEBRITY CHEFS, COOKING COMPETITIONS AND THE FERDINAND METZ FOODSERVICE FORUM WERE HIGHLIGHTS AT THE 2007 WESTERN FOODSERVICE & HOSPITALITY EXPO
California Restaurant Association Hosts Dozens of Industry Leaders and Successful CRAVE Event
NORWALK, CT, September 4, 2007 – Two weeks ago thousands of restaurant and foodservice industry professionals had the opportunity to taste hundreds of new foods from all over the world, see dozens of new products, watch cooking demonstrations by celebrity chefs, and gain valuable information during the inaugural Ferdinand Metz Foodservice Forum. All of this took place during the Western Foodservice & Hospitality Expo that was held at the Los Angeles Convention Center.
– Two weeks ago thousands of restaurant and foodservice industry professionals had the opportunity to taste hundreds of new foods from all over the world, see dozens of new products, watch cooking demonstrations by celebrity chefs, and gain valuable information during the inaugural Ferdinand Metz Foodservice Forum. All of this took place during the Western Foodservice & Hospitality Expo that was held at the Los Angeles Convention Center.“For three days the conference sessions were filled with discussions about important topics and the Show floor was buzzing with enthusiasm about the event,” said Ron Mathews, Event Director for Reed Exhibitions, producers of the event. “We are thrilled that the inaugural Ferdinand Metz Foodservice Forum, attracted over 1,000 foodservice professionals, a 100% increase over the conference attendees in previous years.”
Ferdinand Metz who served as President of the Culinary Institute of America from 1980-2001 developed an outstanding education program which featured industry leaders discussing everything from going green to employee theft to food safety to publicity and promotions to understanding today’s consumers. “We truly appreciate the time, energy and passion that leaders such as Rick Berman, Jot Condie, Chef John Folse and others provided to us and to their audiences and we look forward to building upon this success.”
The Show floor hosted 650 exhibiting companies showcasing everything for the front and back of a restaurant and foodservice establishment with products ranging from equipment to gourmet foods. Exhibitors met with many qualified attendees and had this to say: “As a first time exhibitor we had a great show, we set many important appointments prior to the Expo and met with many chain restaurants that are interested in pay at the table credit card terminals,” said Joseph Silla, New Business Development for Cyndigo. Thomas Sandi, Regional Sales Manager for Rational Cooking concurred, “We had over 260 qualified sales leads from many important potential customers including the Biltmore Hotel, KFC and the Los Angeles United School District. This was a great event.”
“We are pleased that our board members were able to be a part of this event and truly enjoyed walking the Show floor and meeting with the exhibitors and attendees,” said Jot Condie, President and CEO of the California Restaurant Association (CRA). During a press conference on the opening morning of the Show, Condie said, “Our industry is facing important issues including the discussion about trans fat and menu labeling, sky rocketing health care costs, new rules on the American with Disabilities Act, and we spent the three days of the Show providing our members with important information about these and other issues.”
The California Restaurant Association (CRA), sponsors of the Show, hosted an enormously successful CRAVE the Experience event Sponsored by American Express at the Union Bank Coral Tree Plaza in Los Angeles. Over 600 guests enjoyed cocktails and entertainment and networked with leaders in the industry. Prior to the CRAVE event, The CRA presented Chris T. Sullivan, Chairman of the Board of OSI Restaurant Partners, Inc. with the Lifetime Achievement Award during the Chairman’s Ball. In addition, the CRA’s Educational Foundation (CRAEF) presented its Student Showcase and Awards Ceremony during an exciting demonstration with ProStart® students from Newport Harbor High School who were joined by celebrity chef Tommy Tang.
(CRA), sponsors of the Show, hosted an enormously successful CRAVE the Experience event Sponsored by American Express at the Union Bank Coral Tree Plaza in Los Angeles. Over 600 guests enjoyed cocktails and entertainment and networked with leaders in the industry. Prior to the CRAVE event, The CRA presented Chris T. Sullivan, Chairman of the Board of OSI Restaurant Partners, Inc. with the Lifetime Achievement Award during the Chairman’s Ball. In addition, the CRA’s Educational Foundation (CRAEF) presented its Student Showcase and Awards Ceremony during an exciting demonstration with ProStart® students from Newport Harbor High School who were joined by celebrity chef Tommy Tang.Restaurant and foodservice professionals lounged in the “Hot Spot” Culinary Extravaganza where the Food Network’s Too Hot Tamales Mary Sue Milliken and Susan Feniger; Bravo’s Top Chefs Sam Talbot, Mike Midgley and Marisa Churchill; PBS’s host of Cooking/Travel Series Tommy Tang; and Akasha Richmond who was being filmed during the Show by TLC’s new pilot program “Flip That Restaurant” were among the celebrity chefs that fired it up to a standing room only crowd. Other exciting demonstrations were given by the Modern Mixologist, Tony Abou-Ganim; Smart & Final’s Chef, Mario Martinoli and Master Chefs Edward G. Leonard, Frederic H “Fritz” Sonnenschmidt and Joseph Decker. This feature area was dynamic and entertaining, adding to the overall excitement of the Expo.
The 2nd annual Ultimate Barista Challenge™ hosted by Whole Cup Coffee Consulting saw professional baristi face challengers on the exhibition floor where they prepared their signature espresso beverages for a panel of discerning judges. Ryan Dennhardt, Ultimate Barista USA, and owner of Barista's Daily Grind in Kearny, Nebraska defeated Challenger Barista Janelle Bel Isle, a 2 year veteran of Kean Coffee in Newport Beach, CA to win the Finals of the Latte Art Challenge. Ryan also won the Latte Art Medal when he defeated Eder Ferreira Delfino from Sao Paulo, Brasil and the Best of Brew and Espresso Cocktail Challenges when he defeated Mike Richardson of Kean Coffee in Newport Beach, CA. Mike Richardson also challenged Heather Perry, the 2 Time National Barista Champion (2003, 2007) and Runner Up in the 2007 International Barista Championship, for the Final Challenge. Heather Perry prevailed and took home the coveted Ultimate Barista Challenge Medal.
ROMA Foods presented the 3rd Annual California Pizza Championships during the Expo. Leah Scurto from Pizza My Heart in Santa Cruz, CA was the big winner with two first place awards, one for the Best Traditional Pizza and the other for Best Gourmet Pizza and a second place award in the Iron Pizza Chef Competition. The winner of the Iron Pizza Chef Competition was William Olson from Bella’s Pizza Villa in Murrietta, CA. William was also awarded 3rd place in the Gourmet Pizza category and 2nd place in the Traditional Pizza contest. Ken Shah from the Pizza Factory in Ontario, CA won 3rd place in the Traditional Pizza Competition and Salvatore Trupiano from Trupiano Italian Restaurant in Oceanside, CA was 2nd place in the Gourmet Pizza Competition.
Other popular new features on the Expo floor included the Consultant Services Center, featuring FCSI Consultants; The Energy Efficient Theatre Kitchen; Thai Cooking Theater featuring Tommy Tang; The Wine Grotto; International Tasting Arena; CCOF Organic Showcase, Multi Unit Operator Alliance; and Healthy Creations With Omega-9 Oils.
At the close of the Show, the exhibitors at the Western Foodservice & Hospitality Expo donated 4,168 pounds of food to the Los Angeles Regional Food Bank. The donation is the equivalent of more than 2,779 meals that will be provided to those in need in Los Angeles. This is the fifth year of this donation program, which has garnered over 24,892 pounds of food the equivalent of 23,261 meals for The Food Bank since 2003.
About Western Foodservice & Hospitality Expo:
The 2008 Western Foodservice & Hospitality Expo will be held Saturday, August 23 – Monday, August 25, 2008 at the Los Angeles Convention Center. The Show is produced and managed by Reed Exhibitions, and sponsored by the California Restaurant Association. Reed Exhibitions produces several other foodservice events including the Florida Restaurant & Lodging Show to be held September 7-9, 2007 at the Orange County Convention Center in Orlando and the International Restaurant & Foodservice Show of New York to be held March 9-11, 2008 at the Jacob K. Javits Convention Center in New York.
For more information on exhibiting or attending future events, call 800-840-5612 or visit the official Show website at westernfoodexpo.com or thefoodshows.com.
August 23
UPSCALE EUROPEAN INSPIRED TABLEWARE LINE FROM KENILWORTH LLC
Company unveils eight new, ultra contemporary collections at Western Foodservice & Hospitality Expo, August 18-20, 2007
The newly formed Kenilworth Trading Company LLC is proud to unveil its first eight collections of high-end tableware at the Western Foodservice & Hospitality Expo at the Las Angeles Convention Center, August 18-20, 2007, Booth No. 1526 (of The Homer Laughlin China Company). Several of the Kenilworth designs, the vision of acclaimed international artist Alain Vavro, portray simplistic sophistication with a European flair.
“ Kenilworth offers the high-end hotel sector a quality, durable product that is unlike any other on the market,” says Steve Abourisk, president of the Kenilworth Trading Company. “Its sleek, sophisticated styling provides the ideal palette for leading chefs in America to present their food in the most amazing ways.”
Kenilworth products are created to meet the specifications required by hotels and upscale restaurants to achieve maximum durability, aesthetic design, perfect functionality and an unmatched price/value relationship. Made of the finest material available, Kenilworth tableware is oven and microwave safe, shock-resistant, dishwasher safe and abrasion proof.
The Designer
Several of Kenilworth ’s first eight collections were designed by one of the world’s premier artisans—Alain Vavro. Vavro is an avid fine arts enthusiast who has earned a reputation among internationally-famous chefs. Already having made a name for himself in Europe, Kenilworth’s introductory collections will now enhance Vavro’s talent in culinary design and ‘art of the tabletop’ here in America .
“Our relationship with Alain is an incredible fit,” says Abourisk. “His designs are unique, yet universal. The collections, while extremely different, can be mixed and matched together to achieve a tableware display that is distinctive to each hotel or restaurant.”
Kenilworth designs portray simplistic sophistication with a European flair. Perfect for any hotel or restaurant – from conservative to trendy – the tableware’s streamlined, yet functional, shapes and curves are easily incorporated into any décor.
The Kenilworth collections include:
NEWELL
Consisting of 75 individual pieces, this collection was developed to satisfy the significant needs of the restaurant industry. With its restrained design, its simple, yet refined forms, the NEWELL collection fulfills functional needs, while still preserving a minimalist elegance combined with the perfection of a classical style with its care for detail.
PANGIA
Specially created to make buffets memorably beautiful and appetizing, the PANGIA collection combines aesthetic and functional qualities. Developed right down to the slightest of details, PANGIA responds to every presentation need and stands out in the area of strength.
SOLARIS
SOLARIS decorates all of the collections with an embossed pattern, consisting of modern geometrical lines. Products thus sport a dynamic and modern touch.
RADIA
RADIA gently underlines the collections with an embossment consisting of round lines. Products are decorated with a warm and classical touch, giving them a timeless style.
ALTRA
With its contemporary forms, the ALTRA collection fulfills the need of the most demanding restaurateurs, be they purist and creative. Thanks to the clear lines, this timeless, elegant collection will find its place on the best of tables.
DUX
DUX is a hotel porcelain collection, which combines square and round forms with slender rims. Developed for hotels and restaurants, DUX’s versatility allows for varied use and easy storing. Presenting food in these dishes will stand out even in high volume operations.
SAFFRON
SAFFRON presents pure forms with slender, graphical lines. With the four other collections – ALTRA, DUX, NEWELL, PANGIA – SAFFRON completes the product range.
OPTICA
Designed for the heartier of fare, OPTICA was created by Italian Designer Alide Montanari. Products are noted for classic contours and variety in geometrical forms—both creating a stunning effect.
The Kenilworth Trading Company
With a vision of becoming part of every fine dining experience in the United States , The Kenilworth Trading Company LLC stands for quality, tradition and style. The Kenilworth name evolved from the roots of the pottery culture in 1907—in Newell , West Virginia , a small American town where handcrafted pottery was, and still remains, a great source of pride and family tradition. Kenilworth products are made by the best craftsmen in the world to create premium ceramic tableware for the hotel and restaurant industries. For additional information about Kenilworth , please visit the company’s Web site at www.kenilworthllc.com
August 17
Riverside Teacher Receives 'Inspirational Leader' Award for Commitment to Educating Students Foodservice and Hospitality Instructor Inspires Students, Colleagues and Community Sacramento, Calif. - On August 18, Howard Merrick will be awarded the coveted Inspirational Leader Award by the California Restaurant Association Educational Foundation (CRAEF) at the 2007 Student Showcase. The ceremony will be held at the Los Angeles Convention Center on the first day of the California Restaurant Association (CRA) Western Foodservice & Hospitality Exposition, which runs August 18-20. "Howard Merrick exemplifies what the ProStart® program is all about," said Stella Premo, CRAEF Executive Director. "His dedication is proven through his passion and countless hours spent with students. We applaud Howard for his unwavering commitment to the ProStart program." Merrick oversees the ProStart program at Sherman Indian High School in Riverside, California. Since starting in the Vocational Arts department, Merrick has single-handedly sought to revamp the Culinary Arts program at Sherman by restoring the school's home economic kitchens, bringing in new equipment and developing an A-G approved curriculum that collaborates with the ProStart curriculum. The 'Inspirational Leader' Award is given to a high school instructor who is currently teaching the ProStart® program. This instructor must be a motivating guide to students, staff, and administrators, and must have demonstrated a commitment to excellence in educating the next generation of hospitality professionals. Merrick will receive a $1,000 credit from CRAEF for his program. ### The California Restaurant Association Educational Foundation (CRAEF) has awarded nearly $1 million in scholarships and grants since its inception in 1981. CRAEF works to enhance education and training programs within the hospitality industry. ProStart® is a two-year program designed to prepare high school juniors and seniors for exciting careers in foodservice. The California Restaurant Association is the definitive voice of the California restaurant and hospitality industry and has served to protect and promote its success since 1906. The restaurant industry is the largest private employer in California, representing more than 1.4 million jobs. Restaurants produce more than $54 billion in sales annually and generate more than $4.5 billion in sales tax for the state.
August 15
Cool Patios = Hot Profits
Rapid Cool Misting Systems Can Make Hot Summers A Cool Occasion
2007 Western Foodservice Expo Booth #1012
(Los Angeles, CA )--The Rapid Cool Misting System, the hottest alternative for cooling both outdoor and indoor spaces, is taking the heat out of much more than just the kitchen. It is also giving a big boost to the restaurant industry, by allowing diners to eat on the patio, or relax at the outdoor bar, even on those hottest days of the year. The days where patios remained empty due to high temperatures are over. Chill out, your seating capacity just got bigger and better!
With main offices in Los Angeles and branches in Houston, Palm Springs and Sacramento, 56 year-old Rapid Cool is redefining the phrase "chill out," and is fast becoming industry standard for misting systems. The company also specializes in fog systems and special effects.
Rapid Cool Misting Systems possess the ability to be used almost anywhere an air conditioner can, and in a great many places where it cannot. When used on an outdoor patio, it can instantly reduce the outside temperature by as much as 30 degrees, allowing restaurants to expand upon or maximize valuable seating capacity during peak operating hours, thereby increasing their business potential.
According to owner Jerry Rike, "These misting systems have the ability to turn unbearable hot weather conditions into bearable and comfortable environments. As a result, your customers remain cool and dry, and there is no mist on their dining table."
Also used widely at resorts, private homes, barns and poultry enclosures, greenhouses, warehouses, factories, for sporting events and other locations all over the world, Rapid Cool Misting Systems consist of stainless steel mist line or misting fans with custom nozzles that are pressurized to 1,000 PSI. This non-chemical combination of high pressure water, atomized mist with or without a fan, creates complete flash evaporation resulting in reduced air temperatures which can be controlled using digital thermostats and optional controls.
The key to the cooling technology is that unlike traditional low pressure misting systems that actually "wet" your body, Rapid Cool misting systems rely upon evaporative cooling wherein a mist of ultra fine water droplets is sprayed into the atmosphere. It then flash evaporates and absorbs the heat from the air in the immediate area without producing residual moisture. This instantly, and considerably, decreases the temperature around you.
"The restaurant industry spends an incredible amount of time and money on the design of their restaurants, which includes their outdoor patios and bars," Rike explained, "but they aren't in charge of the weather. Our misting systems offer the ability to dramatically change the outdoor environment to one of comfort, regardless of how high the mercury climbs. It's not only a benefit to the customer, but to the employees as well."
Rapid Cool USA, a world leader in providing mist cooling, fog cooling and special effects systems, is based in Los Angeles, California with branch offices in Houston, Palm Springs and Sacramento. Rapid Cool offers one of the largest and most dynamic selections of equipment and components that is available on the market today. Rapid Cool is ready to meet the design and cooling requirements of any residential or commercial business needs.
At Western Foodservice Expo, Rapid Cool is located at Booth #1012.
August 2
THE WEST COAST FOODSERVICE INDUSTRY GETS READY FOR
THE WESTERN FOODSERVICE & HOSPITALITY EXPO
The Western Foodservice & Hospitality Expo will once again take place at the Los Angeles Convention Center in Los Angeles, California from August 18-20, 2007. The Show will welcome more than 15,000 attendees including Owners, Managers, Directors, Buyers, Chefs, Caterers, Dieticians, Foodservice Operators, Menu Planners, Multi-Unit Operators, and Nutritionists to see new products and services from approximately 650 exhibiting companies spanning more than 100,000 square feet.
One of the newest highlights to this year’s event is the launch of the Ferdinand Metz Foodservice Forum with industry experts handpicked by Ferdinand Metz, Master Chef and former head of the Culinary Institute of America for more than 20 years. These sessions will give restaurant owners the keys to all aspects of a successful foodservice business, help uncover hot new trends, increase revenue, loyalty and operational excellence, lower costs, minimize turnover while building winning teams, deliver optimal customer experience, enhance menu, cuisine and profits, minimize risk and legal issues and boost beverage earnings.
Back by popular demand, the Western Foodservice & Hospitality Expo will once again host “The Hot Spot” Culinary Extravaganza. This state-of-the-art culinary theater will feature celebrity chefs and guest appearances by notable newcomers and industry icons including incredible chefs from BRAVO’s hit TV series Top Chef, Sam Talbot; Mike Midgley and Marisa Churchill; The Modern Mixologist Tony Abou-Ganim; Food Network’s Too Hot Tamales Mary Sue Milliken and Susan Feniger; PBS’s Cooking /Travel Series host, Tommy Tang; and Akasha Richmond, Hollywood’s favorite healthy chef.
“This year’s Show will launch several new and exciting features - making it the ‘must attend’ event for the West coast foodservice & hospitality industry. In addition to the Ferdinand Metz Foodservice Forum and the Hot Spot Culinary Extravaganza there will be many other exciting events taking place including, Pizza Pavilion & Competitions by ROMA®; Innovative New Product Gallery; Consultant Services Center, featuring FCSI Consultants; The Energy Efficient Theatre Kitchen; Thai Cooking Theater; The Wine Grotto; International Tasting Arena; CRAVE the Experience, Sponsored by American Express; Multi Unit Operator Alliance; Healthy Creations With Omega-9 Oils; and the Ultimate Barista Challenge® USA,” said Ron Mathews, Event Director for Reed Exhibitions, producers of the Show. “We hope that attendees will take advantage of all these networking events that can certainly provide terrific business ideas.”
The California Restaurant Association (CRA), sponsors of the Show, will host CRAVE the Experience Sponsored by American Express on Sunday, August 19, from 8:30 – 11:00 pm at the Union Bank Coral Tree Plaza in Los Angeles. Tickets to the event are $175 per person and will be available in the CRA Booth #1713 during Show hours on Saturday and Sunday, while supplies last. In addition, the CRA’s Educational Foundation (CRAEF) will present its Student Showcase and Awards Ceremony in the Hot Spot on Saturday, August 18 from 4:00 – 6:00 pm.
Jot Condie, President and CEO of the CRA will moderate a session on Trans-Fat and Menu Labeling, two of the biggest issues facing the restaurant industry now and in the future on Saturday, August 18 from 1:00 – 2:30 pm in Room 403. California may soon vote to eliminate trans-fats from restaurants and impose labels on menus. What does this mean for the industry, what are the alternatives and how do restaurants remove trans fats from their menu items without compromising taste? The answers to these questions and many more will be addressed by a panel of leading industry executives.
In addition, attendees can join Chef Charlie Baggs each day of the Show at noon, 12:45 pm, 1:30 pm and 2:15 pm at the "Healthy Creations with Omega-9 Oils" (Booth #837) demonstration stage as he presents the various restaurant and foodservice applications of Nutra-Clear NT, an Omega-9 Canola Oil. This oil represents the “next generation” of healthier oils because it not only has zero trans fat, but also has the lowest saturated fat among oils and is high in monounsaturated (or “heart-healthy”) fat. Baggs will be sautéing, deep-frying, and offering sampling opportunities of his creations, while also speaking to the natural stability of Omega-9 Oils, which allows for superior performance in demanding foodservice and food manufacturing environments.
ROMA’S Pizza Pavilion & Competitions will serve as the showcase for pizza-related products and services, attracting owners, operators and managers of pizzerias and other restaurant professionals with a significant pizza component from across the United States and other parts of the world. Experience first hand the excitement the pizza business has to offer at The 3rd Annual West Coast Pizza Championships presented by ROMA. Competitions include “Best Gourmet Pizza,” and the “Best Traditional Pizza” and the newly instituted “Iron Pizza Chef Competition” where contestants will use a wide variety of products to create their own unique pizza from scratch in a one-on-one duel. First place winners of the Traditional and Gourmet Pizza Competition will go on to compete in regional championships earning an opportunity to compete in the World Pizza Championships in Salsomaggiore, Italy.
Returning to the Show is The Ultimate Barista Challenge® USA taking place on the exhibition floor in a show of coffee creativity flaring, as baristi prepare their own inspired espresso beverages for a panel of discerning judges each day of the Show. This will delight audience members in a showdown of three flights of espresso frappe, espresso cocktails, beautiful café latte art and finding the definitive Ultimate Barista! The Ultimate Barista Challenge® USA is organized by Whole Cup Coffee Consulting.
Thai Cooking Theater hosted by The Royal Thai Government and Chef Tommy Tang, in conjunction with Thailand’s Department of Export Promotion invite attendees to celebrate the official name of Thailand’s famous pure jasmine rice to Thai Hom Mali Rice (“fragrance of pure Jasmine”) at the Show. Samples and information on how to prepare perfect rice will be available, along with experts to help identify the true fragrance, texture and taste of pure Thai Hom Mali Rice. Learn from celebrity chef and restaurateur Tommy Tang how to prepare Thai Hom Mali Rice in traditional and innovative ways.
At The Wine Grotto attendees can sample selections from dozens of wineries conveniently gathered right on the Show floor. Full access to the Wine Grotto is included in the “Exhibit Plus” pass. Meet with winery principals, distributors and experts who will share secrets on building profitable wine lists, promoting special selections and pairings.
At the International Tasting Arena restaurant owners can find new ways to spice up menus with exotic flavors and imported specialty items. This feature area on the Show floor provides a multitude of tasting opportunities and introductions into products newly imported into the US. In addition, meet with product creators and distributors without having to leave the state.
There will also be a variety of consulting services available at the Show provided by Foodservice Consultants Society International (FCSI) and the California Restaurant Association. Here restaurant owners can find tips on what to look for when opening a new restaurant, refreshing a current location, and how to reduce costs and improve quality.
The Multi Unit Operator Alliance will also have a presence on the Show floor and is designed to deliver business solutions that meet the specific needs and business challenges of the Multi Unit Operator. The Alliance supports organizations of all sizes, 3 units or 3,000 units.
Returning to the conference lineup this year are three paid sessions presented by The Barfly Group, expert consultants to the industry. The first seminar, Restaurant Rookie Boot Camp is a highly energized session jam packed with a day of learning. Developed for new restaurant operators, the seminar will focus on tricks of the trade that are typically learned through years of enrollment in the "School of Hard Knocks." The second seminar, Profit and Loss Management 101: Understanding and Controlling the Numbers will offer participants a complete understanding of restaurant Profit and Loss Statements. Attendees can expect to learn and understand where the numbers come from, how they populate into an organized statement and how to get a firm grasp on what they mean. The third seminar is What’s the Trend? Learn what the trends are, where to get information about them, and how best to meet them head on. Pre-registration and additional fees are required for each Barfly session.
ABOUT THE WESTERN FOODSERVICE & HOSPITALITY EXPO:
Registration is now available online at westernfoodexpo.com; the “Exhibits Plus” fee to attend is $50. The 2007 Western Foodservice & Hospitality Expo will be held Saturday, August 18, 10:00 am – 5:00 pm, Sunday, August 19, 11:00 am – 5:00 pm and Monday, August 20, 11:00 am – 4:00 pm. The Western Foodservice & Hospitality Expo is organized by Reed Exhibitions, and sponsored by the California Restaurant Association. For more information, please call 800-840-5612 or visit the website at westernfoodexpo.com.
July 26
Tumaro’s Introduces Organic, Whole Wheat, Gourmet Tortillas
America’s Best-Selling Flavored Tortillas Brand Serves Up USDA-Certified Tortillas
– Tumaro’s Gourmet Tortillas (www.tumaros.com) America ’s best-selling flavored tortilla brand, today announces its new USDA certified Organic Tortillas for food service distribution. Made with whole wheat and certified organic flour, these tasty tortillas are trans fat free, cholesterol free, low fat and vegetarian.
Tumaro’s Organic Tortillas are available in 10” and 12” versions and contain only the finest ingredients: Organic Whole Wheat Flour, Water, Organic Soybean, Canola or Safflower Oil, Sea Salt, Baking Powder, Lecithin and Organic Rice Bran Extract.
Sales of organic foods grew by to $13.8 billion in 2005, according to the Organic Trade Association, a number estimated to grow 11 percent annually through 2010.
“People are seeking more organic options when shopping for themselves or ordering meals at restaurants. To help meet this growing demand among consumers, we are delighted to offer USDA certified tortillas to the food service industry.” said Tumaro’s Vice President Brian Jacobs.
For more information, please visit www.tumaros.com or call 800-777-6317.
About Tumaro's
Based in Los Angeles , California , Tumaro's Gourmet Tortillas is the country's best-selling flavored tortilla brand, a category the company first innovated a decade ago. Offering delicious and nutritious tortillas, wraps, and flatbreads through retailers throughout the country and through its successful food service division, Tumaro's products have received numerous national food awards. Herman Jacobs, former owner of Hain Pure Food Company and Hollywood Foods, and his son, Brian Jacobs, own the company.
Kenilworth Trading Company LLC is proud to unveil its first eight collections of high-end tableware at the Western Foodservice & Hospitality Expo, Los Angeles Convention Center , August 18-20, 2007.
The first eight collections from Kenilworth will be on display: Newell, Dux, Altra, Radia, Optica, Solaris, Saffron and Pangia at The Homer Laughlin China Company Booth, No. 1526; Homer Laughlin supports the marketing and sales efforts of Kenilworth brand products.
Kenilworth products are created to meet the specifications required by hotels and upscale restaurants to achieve maximum durability, aesthetic design, perfect functionality and an unmatched price/value relationship. Made of the finest material available, Kenilworth tableware is oven and microwave safe, shock-resistant, dishwasher safe and abrasion proof.
June 27
AN OUTSTANDING LINE UP OF TOP CHEFS TO GRACE THE “HOT SPOT” STAGE
AT THE WESTERN FOODSERVICE & HOSPITALITY EXPO
Two Hot Tamales; Bravo TV’s Top Chefs; The Modern Mixologist; Thai Chef, Tommy Tang and Private Chef to the Stars
Scheduled in the Hot Spot Culinary Demonstration Area
NORWALK, CT June 27, 2007 – The Hot Spot Culinary Demonstration Extravaganza is back for a second year at The Western Foodservice & Hospitality Expo and this year co-located with the Ferdinand Metz Food Service Forum. All restaurant and foodservice professionals are invited to visit this exciting and eye popping feature area on the Show floor. The trade show and conference will take place from Saturday, August 18th through Monday, August 20th at the Los Angeles Convention Center and the “Hot Spot” will be packed each day with celebrity appearances, cooking demonstrations by top chefs, notable newcomers and industry icons.
– The is back for a second year at The Western Foodservice & Hospitality Expo and this year co-located with the Ferdinand Metz Food Service Forum. All restaurant and foodservice professionals are invited to visit this exciting and eye popping feature area on the Show floor. The trade show and conference will take place from Saturday, August 18 through Monday, August 20 at the Los Angeles Convention Center and the will be packed each day with celebrity appearances, cooking demonstrations by top chefs, notable newcomers and industry icons.“The Hot Spot area was a huge success last year and we are thrilled to be working with the top culinary experts in the industry to bring together well-known chefs who will showcase their talent in a state-of-the-art culinary demonstration theater,” said Ron Mathews, event director for the Western Foodservice & Hospitality Expo. “Chefs from a variety of culinary specialties will prepare wonderful dishes while discussing technique and menu options with the audience. We highly encourage all restaurant professionals to make plans to attend these sessions.”
This year the California Restaurant Association Educational Foundation (CRAEF) will present its Student Showcase and Awards Ceremony in the Hot Spot on Saturday, August 18 from 4:00 – 6:00. Attendees to the Western Foodservice & Hospitality Expo can visit the Show website for updates: www.westernfoodexpo.com. As of press time, the following schedule has been confirmed.
MASTER CHEF COOKING SERIES, Presented by the Ferdinand Metz Foodservice Forum
The Ferdinand Metz Foodservice Forum is pleased to announce three culinary legends who will be featured in the MASTER CHEFS COOKING SERIES: Master Pastry Chef Joseph Decker, Master Chef Frederic H. “Fritz” Sonnenschmidt and Master Chef Edward G. Leonard. Each will lead a one-hour cooking demonstration and presentation in the HOT SPOT.
Saturday, August 18, 2007 ~~ 11:00 am – 1:00 pm
TWO HOT TAMALES
Watch the sassy cooking style of The Food Network’s Too Hot Tamales, Mary Sue Milliken and Susan Feniger. The duo have been business partners for over 20 years, beginning with the opening of City Cafe on Melrose Avenue in Los Angeles in 1981. Currently they are hands-on owner-operators of the popular and critically acclaimed Border Grill restaurants in Santa Monica and Las Vegas. The pair also own and operate Ciudad restaurant in Downtown Los Angeles, featuring the bold and seductive flavors of the Latin world.
Sunday, August 19, 2007 ~~ 12:00 – 2:00 pm
TOP CHEF: TOP TRIO
Attendees will have the opportunity to enjoy an exclusive culinary demo featuring chefs from Bravo channel’s hit TV series “Top Chef”. New York’s “sexiest chef” Executive Chef Sam Talbot, the adorable and always entertaining Mike Midgley, and San Francisco’s own “hotty” Executive Pastry Chef Marisa Churchill will share their culinary secrets, their cutting edge dishes and inside information on what it’s really like to battle for Top Chef.
Sunday, August 19, 2007 ~~ 2:30 – 4:00 pm
“LATIN LIBATIONS”
The Modern Mixologist, Tony Abou-Ganim will demonstrate all of the secrets to mixing great drinks. From shaking to stirring and muddling to blending, he will show the audience how easy it is to craft wonderful libations featuring his favorite ingredients from South of the border.
Monday, August 20, 2007 ~~ 11:00 am – 12:30 pm
“MODERN THAI”
Tommy Tang, celebrity chef & host of PBS’s Cooking /Travel Series “Let’s Get Cooking with Tommy Tang”, will share his flair for creating unique, delectable cuisine from his native Thailand. Tommy's modern cooking combines elements of Japanese, Indian, American, and European dishes with traditional Thai flavor. This Emmy nominated Chef/Entertainer will present a high energy culinary demonstration!
celebrity chef & host of PBS’s , will share his flair for creating unique, delectable cuisine from his native Thailand. Tommy's modern cooking combines elements of Japanese, Indian, American, and European dishes with traditional Thai flavor. This Emmy nominated Chef/Entertainer will present a high energy culinary demonstration!Monday, August 20, 2007 ~~ 1:00 – 2:30 pm
“THE HOLLYWOOD DISH”
Hollywood’s celebrities turn to Akasha Richmond, Hollywood’s favorite healthy chef – especially when it comes to food. Learn her techniques to A-list cooking while she prepares a chic, healthy and delicious dish.
The platinum sponsor of the HOT SPOT is Cyndigo, who provides credit card processing services to the restaurant, retail and hospitality industries exclusively. Cyndigo offers a variety of contactless, multi-lane, customer-facing, pay-at-the-table and drive-thru payment solutions, each of which is designed to increase throughput by promoting quicker payments. Cyndigo will be in booth #1647.
ABOUT THE WESTERN FOODSERVICE & HOSPITALITY EXPO
In addition to the Hot Spot, this year’s Western Foodservice & Hospitality Expo offers several features and Special Events, including the Ferdinand Metz Foodservice Forum, the Pizza Pavilion & Competition, the Ultimate Barista Challenge ® USA, a Consultant Services Center featuring FCSI Consultants, an Energy Efficient Theater Kitchen, The Wine Grotto, an innovative New Product Gallery, an International Tasting Arena, a Multi Unit Operator Alliance and much more. The California Restaurant Association will host the American Express CRAVE…The Experience on Sunday, August 19, 8:30 – 11:00 pm at the Union Bank Coral Tree Plaza in Los Angeles. Tickets to The CRAVE are $175 per person and will be available in the Hot Spot during show hours on Saturday and Sunday. The Western Foodservice & Hospitality Expo is produced and managed by Reed Exhibitions, and sponsored by the California Restaurant Association (CRA). The 2007 Expo will take place at the Los Angeles Convention Center from Saturday, August 18 through Monday, August 20, 2007. For more information call 800.840.5612 or visit the official Show web site at www.westernfoodexpo.com.
ABOUT REED EXHIBITIONS
Reed Exhibitions, which manages more than 420 events worldwide, is a member of Reed Elsevier Group plc, a world-leading provider of information-driven services and solutions. Reed Exhibitions offers integrated market access programs covering exhibitions, trade publications, direct marketing and the Internet to a database of 3.5 million in North America. (NYSE:RUK/ENL). Reed manages three shows for the foodservice and hospitality industry and altogether, more than 50,000 foodservice professionals attend the three shows. More information about these events can be found by visiting the official event web site at www.thefoodshows.com.ABOUT THE CALIFORNIA RESTAURANT ASSOCIATION
The California Restaurant Association Educational Foundation (CRAEF) has awarded nearly $900,000 in scholarships and grants since its inception in 1981. CRAEF works to enhance education and training programs within the hospitality industry. The California Restaurant Association is the definitive voice of the California restaurant and hospitality industry and has served to protect and promote its success since 1906. The restaurant industry is the largest private employer in California, representing more than 1.4 million jobs. Restaurants produce more than $54 billion in sales annually and generate more than $4.5 billion in sales tax for the state.
