Tag Archives: International Restaurant & Foodservice Show of NY

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International NY Restaurant Show adds more celebrity chefs

NEW YORK – The 24th annual danny meyer_250x330.jpgInternational Restaurant Show of New York just added more celebrity chefs to its lineup for the Show, March 5-7 at the Jacob Javits Convention Center here.

“We have an exciting line up of celebrity chefs during the Show and invite our attendees to enjoy presentations by Donatella Arpaia, restaurateur and judge from Food Network’s Iron Chef America; Top Chef: Just Desserts’ Pastry Chef Katzie Guy-Hamilton along with Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack, who is the recipient of the Torch Award,” says Ron Mathews, vice president, Restaurant and Foodservice Events Portfolio. “The International Restaurant Show is the place to see the best and brightest in the industry and gather new ideas to bring back to restaurants and foodservice establishments. ” The events take place in the Culinary Demonstrations theater.

The full schedule includes:

Sunday, March 5
Chef Adam Lathan (11:00 – 11:45 am) is the Co-Founder and Head of Cuisine for The Gumbo Brothers. Adam started cooking at a young age and creating the perfect pot of gumbo soon became his obsession. Having learned the “proper” gumbo technique from his great-grandmother Nanny, Adam is still pursuing the perfect gumbo.
Rapid Fire Challenge: Appetizer Edition (3:30-5:00pm): The Rapid Fire Appetizer Challenge returns for its second year and the heat is on for the competition to showcase their best appetizers for the chance to be named the Champion! Moderated by Total Food Service. Judges include Chef John Hesse, That Meetball Place; Chef Maria Loi, Loi Estiatorio; and Chef Cesare Casella, Salumeria Rosi, Maremma and Beppe.

Monday, March 6
Chef Donatella Arpaia (11:00-11:45am) is best known for her recurring role as head judge on Food Network’s Iron Chef America, and has become an influential woman in the world of food, business, and entertaining. She is a two-time winner of the New York Wine & Food Festival “Meatball Madness” competition, and is a regular contributor to NBC’s The Today Show.
Executive Chef Dan Jackson, Cafe2 and Terrace5, MoMa (12:00 – 12:45 pm) became a line cook at Eleven Madison Park in 2008. While Dan was there, the restaurant received four stars from the New York Times, one Michelin star, and was ranked among San Pellegrino’s Top 50 restaurants in the world. In 2014, Dan was named Executive Chef of Cafe 2 and Terrace 5 at the Museum of Modern Art.
TORCH Award Presentation (1:30 – 2:30pm) to Danny Meyer, CEO of Union Square Hospitality Group and the founder of Shake Shack. The Torch Award, presented by The Food Shows and Ferdinand Metz Foodservice Forum, was created to honor outstanding restaurateurs who embody all the qualities and characteristics the word Torch symbolizes, including illumination, energy, victory, enlightenment, and education. Danny’s ability to teach and share clearly demonstrates the definition of the Torch. His restaurants and chefs have earned an unprecedented 28 James Beard Awards and in 2015, Danny was named to the Time 100 list of the Most Influential People in the World.
Chef Roxanne Spruance, Kingsley (3:00 – 3:45 pm) is the Executive Chef and co-owner of Kingsley, a contemporary French-American restaurant located in the heart of the East Village. She creates innovative, seasonal food, while respecting and incorporating regional traditions. Roxanne previously worked under Wylie Dufresne at WD~50 and Dan Barber at Blue Hill at Stone Barns.

Tuesday, March 7
Pastry Chef Katzie Guy-Hamilton, Clean Eats Dirty Desserts (1:00 – 1:45 pm)was recognized as a Top Ten Pastry Chefs in America by Dessert Professional Magazine in 2014 and was a contestant on Season Two of the television cooking competition, Top Chef: Just Desserts. She leads Food and Beverage at Equinox, the luxury fitness brand, having crossed over into the wellness world. Prior to juice partnerships her role for chocolate brand Max Brenner International placed Katzie in the lead of their Global Food and Beverage business, overseeing innovation.
Executive Chef Bill Rosenberg, (2:00 – 2:45 pm) of NoMa Social, has earned critical praise throughout his 20-year career as executive chef for some of the New York metro area’s top restaurants. Prior to joining NoMa Social, he was executive chef/owner for more than 10 years of F.I.S.H., which was rated by Zagat as one of America’s top seafood houses and named by Westchester Magazine as the “Best New Restaurant.”

 

Nibbles

International Restaurant & Foodservice Show of NY honors Danny Meyer

NEW YORK – The forthcoming International Restaurant & Foodservice Show of New York will honor Danny Meyer, founder of Union Square Hospitality Group and Shake Shack, with the TORCH award at the 2017 Show on Monday, March 6, at the Jacob Javits Convention Center. The honor, present by the Food Shows and Ferdinand Metz Foodservice Forum, honors operators who embody the qualities of the Torch – illumination, energy, joy, victory, enlightenment, hope and education. The presentation takes place in the Culinary Demonstration Theater. Visit www.internationalrestaurantny.com

Large distilled spirits tax proposed in Boston

BOSTON – The City Council is reportedly looking at a large tax increase on alcoholic beverage sales- a new two percent tax on beer, wine and spirits that would make MA’s sales tax one of the highest in the country. According to Distilled Spirits Council Vice President Jay Hibbard, “If the city council moves forward, they will be ignoring their constituents and instituting double and triple taxation on alcohol. Ultimately, this will endanger jobs, limit sales and hurt responsible consumers in Boston.”To take action on this proposed measure, go to http://nobostondrinktax.com.

 

23rd International Restaurant & Foodservice Show reports strong attendance

NEW YORK – Over 18,100 industry professionals, including buyers from high end restaurants, multi-unit operations and foodservice establishments from throughout New York and the surrounding states, attended this week’s International Restaurant & Foodservice Show of New York held at the Jacob Javits Convention Center. Chefs, industry leaders, owners and operators networked and conducted business with 500 exhibiting companies at the event owned by Urban Expositions and sponsored by the New York State Restaurant Association (NYSRA).

“We had a tremendous event, and we thank the New York State Restaurant Association and their members, our exhibitors, attendees, speakers, and press who came out to support the only event in New York exclusively serving the restaurant and foodservice industry,” says Ron Mathews, vice president, Restaurant & Foodservice Portfolio, Urban Expositions, producers of the event. “We were thrilled to be recognized as one of the top restaurant events in New York, and this year certainly did not disappoint. From jammed packed aisles, buzz worthy special events, timely education sessions, and thousands of new products the event truly offered something for everyone.” Highlights of the event, included:

Twenty exhibitors were chosen by  media judges to Pitch the Press, and present their new product or service to editors, buyers, restaurateurs and others. Best in Show for Pitch the Press was awarded to Farms2Tables for their Hudson Valley Farms App. Other products that were presented include 1TouchAway’s Resto Digital Menu; Brooklyn Whatever’s Shmolives, Shnuts and Shpickles; ChefChargers’ Elegant Charging Station; CocoArt’s Kosher Artisan Chocolate; Contract Furniture’s Solar Powered Umbrella; Forno deMinas, Cheese Rolls; Heat Chef Apparel’s Cooling Chef Jackets; LoliWare’s Biodegredible Cups; SaniStation’s Knife Cleaners; Steelite’s Melamine Bone China; Takahashi’s Umepon Orange and Plum liquor; Taste This Foods’ fresh organic and non-dairy ricotta; Modalito’s TenkeItalia Gelato Carts; The Chaat Company’s Savory Yogurt; Paris Gourmet’s MODA Tart Shells; and Valrhona’s Hazelnut Milk Chocolate. The judges included Michael Scinto from Total Foodservice, Sara Webber from Catering Magazine, Jeffrey Dryfoos from Dessert Professional, Barbara Castaglia from Restaurant Management, and Dave Turner from Tabletop Journal.
Attendees voted in several categories in the Innovative New Product Showcase. The Overall Winner was The Catering Box for The Catering Box Side Bar; The 1st Place Runner Up was Allies GF Goodies for their homemade gluten free products; The 2nd Place Runner Up was Heat Chef Apparel for their innovated chef jackets; and Best New Product in the Food Trends Experience was Padilla Imports for their Chile Habanero Hot Sauce.
The Culinary Demonstration Theater included the presentation of the Torch Award to acclaimed restaurateur Drew Nieporent, Myriad Restaurant Group; the Beacon Award to Celebrity Chef Sara Moulton; and the NEW Rapid Fire Challenge: Appetizer face-off which was won by Manjit Manohar, The Pierre Hotel for his Eggplant appetizer. In addition, there were culinary demonstrations presented by Chef Ricky Estrellado of Nobu; Stephen Yen from Paige Hospitality Group; Justine MacNeil from Del Posto; Celebrity Chef Anton Testino; Certified Master Chef Fritz Sonnenschmidt and others.
The exhibit hall featured the expanded “Pub” which offered 20 innovative craft beverages including beers, ciders, wines, spirits, and more; the new Burger and Beer Lounge, where attendees lined up to enjoy the East Meats West Burger Bar – presented by One World Beef, paired with brews from Anheuser Busch; the Japan Pavilion, featuring Sake and Sochu; the Food Trends Experience where 75 new companies provided samples of fabulous new foods that are inspiring new fresh menu ideas; and Taste NY Food & Craft Beverage Showcase featured over 40 New York food and beverage companies who showcased locally grown products.
The Sixth Annual Farm to City Expo focused on The New Marketplace: Local Food in Emerging Markets and featured speakers included Richard Ball, Commissioner, New York State Department of Agriculture and Markets; Linda LaViolet, director of Farmers Markets, Empire State Development and Rachna Govani,co-founder, Foodstand.
The New York State Restaurant Association, hosted a panel discussion on the future of tipping, and its effect on the industry. A standing room only crowd heard from a panel which featured Marc Murphy, chef & owner, Benchmarc Restaurants (Landmarc & Ditch Plains) and Benchmarc Events; Amanda Cohen, chef/owner of Dirt Candy; Felice Eckelman, Jackson Lewis; Dino Lavorino, Union Square Hospitality Group; Edwin Guerrero, Havana Central; and was moderated by Melissa Autilio Fleischut, president and CEO of the New York State Restaurant Association.
A highlight of the Ferdinand Metz Foodservice Forum was the 5th Anniversary Foodservice Council for Women session on Women Winning in Business. During the session Chef Chloe Coscarelli, by CHLOE; Samantha Wasser, ESquared Hospitality & by CHLOE; Joan Axelrod Siegelwax, Love & Quiches Gourmet; Melissa Fleischut, the New York State Restaurant Association; and Isabela Wojcik, James Beard Foundation joined Kathleen Wood of Kathleen Wood Partners to discuss what it takes to succeed in the foodservice industry today.
Paris Gourmet announced Justin Fry from Norman Love Confections, Miami, FL as the winner of the coveted title of Pastry Chef of the Year for his technical chocolate and sugar sculpted showpiece based on the theme Magic & Illusions. Chef Fry won a $10,000 grand prize, a silver plaque, and gold medal certificate. 2nd Place Winner was Nicolas Chevrieux, Maison Kayser, New York City. Chef Chevrieux won $3,500 and a silver medal. 3rd Place Winner was Joseph Settepani, Pasticceria Bruno, Staten Island, NY. Chef Settepani won $2,500 and a bronze medal. New this year was the Junior Pastry Chef Challenge. The winners were First place: Zinzi Mpande, Culinary Institute of NY at Monroe College, New Rochelle, NY; Second place: Pooja Jhunjihunwala, Institute of Culinary Education, New York, NY; and Third place to Kiann Crus, Culinary Institute at Monroe College, New Rochelle, NY.
At the close of the Show, exhibitors contributed over 10,000 pounds of food to City Harvest, the world’s first food rescue organization, dedicated to feeding the city’s hungry men, women, and children for more than 25 years.

New area at International Restaurant & Foodservice Show of NY features craft brews

SHELTON, CT – The International Restaurant & Foodservice Show of New York introduces an exciting new feature for the 2015 event – The Pub – showcasing innovative alcoholic beverages including craft beer, cider, wine, spirits, wine sorbae, moonshine and whiskey.
The top five trends for restaurants in alcohol sales according to the National Restaurant Association are micro-distilled/artisan liquor, locally produced beer/spirits, onsite barrel-aged drinks, culinary cocktails, and regional signature cocktails which will all be featured in “The Pub”.

“According to the Brewer’s Association, American craft beer sales volume grew at a double-digit pace nationally in each of the past several years,” says Ron Mathews, industry vice president for Urban Expositions Foodservice Events. “It is notable that American craft beer, which is the most expensive segment of the beer category, is out-performing the overall market, including imports. This is good news for restaurants looking for ways to increase sales and we are excited to offer our attendees an opportunity to sample and bring new offerings to their patrons.”

This new destination on the show floor will showcase approximately 20 innovative craft beverages including: Estrella Galicia Beer, Maeloc Cider, Blue Point Brewing Company, Smuttynose Brewing Company, Crabbies Alcoholic Ginger Beer, Alphabet City Brewing Company, Singha Beer, North Coast Brewing Company, Sixpoint Brewery, Duvel USA, Frosae Wine Sorbae, WhistlePig Whiskey, as well as many others at the event in March.

“We saw the opportunity to showcase our Galician beer, Maeloc cider and wine to the New York market as one we couldn’t pass up. The International Restaurant & Foodservice Show of New York is the premiere event for the restaurant/foodservice industry and we are thrilled to be involved,” says Matt Szymanski, US managing director, Balearic Beverage USA, the first sponsor to commit to “The Pub”.

Ben Amato, president of Frosae Wine Sorbae, LLC, added, “Since introducing our Frosae Wine Sorbae with under five percent alcohol last year, we have seen tremendous interest from consumers in the marketplace. The 2015 International Restaurant & Foodservice Show of New York will help us focus on restaurants and foodservice professionals. We see the event as a key launching pad for our strategic growth.”

In addition, the International Restaurant & Foodservice Show of New York will feature the Ferdinand Metz Foodservice Forum educational program, Annual Farm to City Expo, Food Trends Experience, Culinary Demonstration Theater, US Pastry Competition, Japan Pavilion, and 500-plus exhibiting companies showcasing thousands of new products.

The event is set to open Sunday, March 8 – Tuesday, March 10, 2015 at the Javits Center. Visit http://www.internationalrestaurantny.com.