Get Fresh: A taste of Beijing, a really cool event, and call for entries

Issue 10

FDA Releases Tomato of All Culpability
As a follow up to last issue's update on the tomato scare in parts of the US, new reports are showing that the tomato may not in fact be the sole culprit of the widespread food-health issues.The FDA has recorded 1,065 cases of salmonella sickness with the first one April 10 and the last one June 26. It appears that these cases are associated with the eating of not only raw tomatoes but raw jalapeno peppers and fresh cilantro as well.

Monday, the FDA released a statement citing a jalapeno pepper in Texas as a source. The finding doesn't end the investigation, but will help investigators better focus on where the problem started.

As a food service professional, are these issues something you need to take seriously? Absolutely. We have a responsibility to our customers and our community to offer a safe, quality product. Caterers are on the frontline of food safety and bear a heavy burden to protect.

Obviously, caterers need to consider the use of certain food ingredients until the cause of the illness is eliminated. The latest government updates may be found at www.fda.gov.

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As our concern with food safety continues to grow, it's interesting to note that the rest of the world does not seem to share our sense of urgency. Check out this video on Danwei.org, a website about media, advertising and urban life in China.

Top Caterers 'Go For the Cold'
When Atlant-based Ice Caters had the idea for a promotional event at their ice storage facility, they went to the the local NACE chapter and began the discussions that lead to the coolest event of the summer!

Ice Kabobs

Chef Eric Lavine created the menu and Catersource magazine food editor Chef Jerry Edwards managed the demonstrations that together showed off the resourcefulness that the best caterers are known for. Chef Eric called the event "Crazy fun!" as he worked to develop items that would stand up to the extreme production and serivng temperatures as they were served in and on ice!

Try Chef Eric's recipe from the event below and check out the video on Youtube!

Pad Thai Noodle Serves 6

1/2 lb. dried rice ribbon noodles
2 Tbs. vegetable oil, or as needed
1 boneless, skinless chicken breast half, about 1/4 lb., cut into strips 1/8 inch thick
1/4 lb. medium shrimp, peeled and deveined
3 garlic cloves, minced
1/4 cup minced shallot or yellow onion
3 Tbs. tomato ketchup or tomato paste
2 Tbs. plus 1 1/2 tsp. Thai fish sauce
2 Tbs. lime juice or rice vinegar
1 Tbs. sugar
1 egg
Large pinch of red pepper flakes
4 Tbs. chicken stock
1/2 lb. mung bean sprouts
6 green onions, including tender green portions, cut into 2-inch pieces
1 carrot, peeled and julienned
1/3 cup chopped roasted peanuts
1/2 cup fresh cilantro leaves
1 lime, cut into 6 wedges

Directions
Place the noodles in a bowl, add warm water to cover and soak until soft and pliable, about 15 minutes. Drain and set aside.

In a nonstick wok over medium-high heat, warm 1 Tbs. of the oil. Add the chicken and toss and stir until opaque, about 1 minute. Add the shrimp and toss and stir until bright pink, about 1 minute more. Transfer to a bowl and set aside.

Return the wok to medium-high heat and add the remaining 1 Tbs. oil. Add the garlic and shallot and toss and stir until golden, about 1 minute. Increase the heat to high and add the ketchup, fish sauce, lime juice and sugar. Toss and stir until thickened, about 30 seconds. Crack the egg into the middle of the wok and lightly beat. Cook, without stirring, until set, about 20 seconds. Gently fold the egg into the sauce; tiny egg flecks should peek through the sauce. Add the noodles and red pepper flakes and, using tongs, toss to coat with the sauce. Add the stock, 2 Tbs. at a time, to moisten the stiff noodles, and cook until the noodles begin to cling together and are almost tender, about 3 minutes. Add the bean sprouts, green onions, carrot, chicken-shrimp mixture and half of the peanuts. Toss to combine and cook until the bean sprouts begin to wilt, about 3 minutes.

Divide among individual plates and top with the remaining peanuts and the cilantro. Squeeze the lime wedges over the noodles. Serve hot or at room temperature.

Beijing Befriends Man's Best Friend
The Beijing Catering Trade Association has issued a notice banning the city's 112 designated Olympic restaurants from serving dog during the upcoming 2008 Olympic games to avoid offending visitors.

Dog Other restaurants were 'strongly advised' to suspend serving dog until September, the agency said. The association would blacklist any restaurants found violating the ban, the report added.

Dog meat remains popular in many areas of northern and southern China, especially among men, some of whom adhere to the traditional belief that eating powerful animals transfers their strength to the consumer.

Dogs are commonly kept as pets or guards in many rural areas of China and have become popular pets in Beijing and other urban areas since bans against them were lifted more than a decade ago.

Assuming that you'd rather pet Fido than eat him, find out more about your culinary options when looking for the flavor of Beijing with some recipes from Recipezaar.com.

Coming up in Catersource magazine: September/October
Bound for Beijing
Much like the thousand of athletes who have trained for years to compete in the Olympic Games in August, two caterers have also prepared extensively for Beijing: Frank Puleo of Catering by Framboise and Debra Lykkemark of Culinary Capers Catering were both selected to participate on this world stage. Learn how they prepared and endured an event of this magnitude.

Take one for the Team
Are you looking for ways to fill that Monday through Thursday slow spell while boosting your revenue? We talk to two caterers who target corporate America with their culinary teambuilding classes and have increased their annual revenue by 20 percent on average. See what classes they offer and how easy it is to include these teambuilding classes in your service offerings.

Questions, comments, suggestions? Email our editor!