Elvis emulators perform at Potawatomi Casino

This is the stuff hallucinations are made of. I'm in a shuttle bus cruising down I-94 with nine guys dressed like Elvis. Behind us is another van containing six more. That's 15 Elvi in all, or Elvises if you prefer. Elvis Presley would probably be shocked to find he's still being honored by thousands of imitators worldwide. He has come to Milwaukee, as have the others, to compete in the 10th anniversary Tribute to the King at Potawatomi Bingo Casino. It began Wednesday and runs through Sunday, which - if he's really dead - would have been Elvis' 77th birthday.

http://www.jsonline.com/news/milwaukee/elvis-emulators-follow-that-dream-to-milwaukee-nc3mkin-136789248.html

http://www.fox6now.com/videobeta/?watchId=8ee66b1c-ea15-4ee0-bf3f-f498337ca493

The year in review
And what a year it was-but before I go to try to predict the next year, I would like to share my top ten events related to our food service operation here in the Menomonnee Valley:

February - the casino closed (a first in its history) for one and a half day due to snow, yet we achieved record revenues for both the month and the quarter.

February - Dream Dance Steak leadership changes with Bryan Schmidt joining and Matt Baier taking the tall toque.
March – the first Reinhart Food Show and Culinary Salon takes place at the EXPO center.
May - the 2nd. Cook Chill workshop and HACCP review with State and local health inspectors.
June – Food & Beverage achieves a perfect score during the two day routine health inspection.
August – Farm to fork events in catering and Dream Dance Steak, featuring the auctioned championship lamb and pig from the Wisconsin State Fair, reception at the Governor’s Mansion.
November – The First March of Dimes Star Chefs Auction held at the Expo center with fifteen local chefs participating.

Getting ready for the "big night"
Happy New Year




“What’s Hot in 2012” survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) – reveals that children’s nutrition and local sourcing will be the hottest trends on restaurant menus this coming year. The chefs also identified smart phone apps and tablet computers as the top technology trends. In addition, 6 out of 10 chefs said they would consider a food truck as an entrepreneurial business venture.

Read more:
http://nrn.com/article/looking-ahead-beverage-trends-2012?ad=food-and-beverage#ixzz1h0yLFjKj

Insect candy
Around the world people eat food and candy things everyday that we cringe at. Well funny thing is many of these items are delicious to eat and provide a tasty treat. we at insect kits love these bugs.

Endulge your taste buds with a lick of the Hotlix Candy Scorpion Sucker or try some larvettes that are BBQ Flavored.

HAPPY NEW YEAR

http://www.candyfavorites.com/shop/about-us.php

http://www.insectkits.com/contents/en-us/d46_hotlix-candy.html

Parma Ham No. One 2011

Ready for our New Years Eve Menu!

The culinary team begun preparation for this ham more than three month ago. Potawatomi Bingo Casino was the winning bidder for the champion breed barrow at the 2011 Wisconsin State Fairs Governors Auction and weighted in at 261 pounds. Both legs of the animals were processed into prosciutto (Italian type cured and air dried ham) for use at the New Years Eve menus here.

For centuries, Parma Ham has been prized for its enticing aroma and incomparable flavor. By law this famous ham can be made and cured only in the gently rolling countryside near Parma, Italy.

Four ingredients are essential to the production of Prosciutto di Parma®: Italian pigs, salt, air and time. Prosciutto di Parma® is an all-natural ham--additives such as sugar, spices, smoke, water and nitrites are prohibited.

Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavor. The meat becomes tender and the distinctive aroma and flavor of Prosciutto di Parma® emerge.
 Prosciutto is made from either a pig's or a wild boar's ham (hind leg or thigh). The process of making prosciutto can take anywhere from three months to two years, depending on the size of the ham.

http://www.jsonline.com/entertainment/dining/area-chefs-set-their-sights-on-the-new-year-k23ivoe-136379008.html

Dandelion syrup anyone?
Dandelions are known for the single bright yellow round tops and the straight stem. These lawn pests originated in Greece but were introduced by the early colonist to North America as an herbal remedy and a very important flower. They have roots that penetrate deep into the grown and a stem that breaks easily allowing them to thrive in most parts of the world. Dandelions typically bloom from early spring until late autumn and can grow up to eight inches tall.

The best part about this great syrup is that it is much healthier than regular syrups. Studies from around the world show many people use dandelions for various health benefits.

Offal Challenge Final
Here are a few shots and descriptions of the dishes created ant the final yesterday.

Soup and Salad

Beef broth with bone marrow dumplings and chives
Roasted bone marrow with sea salt
Winter greens with blood orange-caper vinaigrette
Fried marrow croutons and corn meal dusted veal testicles



Veal brain two (sides) ways
Spinach & potato curry with brains and lavache
Risotto with sweet peppers and parmesan crusted brains



“I could not resist to just using all items in as many ways I could within the time given.”

Deep Fried Veal Brains
With Lemon Aioli, Black Currant Gastrique and a Tomato Beet Green Salad.

Deconstructed Veal Stock
Roasted Bone Marrow with Cognac Demi Glaze
Carrot and Parsnip Puree, Celery Shallot Salad, and Crostini.

“It was a lot of fun and I look forward to the next competition. Maybe shark fin and bone-in swordfish loin”?

“Sounds like the chefs who participated in the first round and this final round had fun, were inspired and tried some new ways to try things that you don’t find on the usual menu”!

Eataly New York City

Coinciding with my trip, I currently read "Heat" by Bill Buford.
http://www.amazon.com/Heat-Adventures-Pasta-Maker-Apprentice-Dante-Quoting/dp/1400034477/ref=sr_1_1?s=books&ie=UTF8&qid=1321827423&sr=1-1