Traveling Chef

2012-01-06T08:00:00.000-08:00

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

2011-12-31T12:43:00.000-08:00

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

2011-12-30T10:33:00.000-08:00

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

2011-12-29T15:02:00.000-08:00

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

2011-12-28T12:51:00.000-08:00

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.

2011-12-22T14:17:00.000-08:00

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”!

2011-12-20T14:16:00.000-08:00

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

2011-12-19T10:42:00.000-08:00

Holiday Project 2011
This year, as a family, we decided to do something new, and we are hoping to make a difference for less fortunate children. Out traditional holiday children’s party, did not feature a piñata like in years past, but focused on team projects like ginger bread house making and teaching the party goers to learn how to appreciate the lifestyle they have and how to give back.

Preparations
Anna Claudia, 5 and Daniel, 8 produced handmade invitations and sent them to their class mates. The day prior they made “no bake” healthy cookies (snowballs and peanut butter wheat crispy bars).

The event
We had twelve children attend and after a not so tiny serving of pizza, they split up in teams to construct and decorate gingerbread houses. It was amazing to see the children’s engagement, excitement and dedication to the project, and they all had their own creation to take home. Many of the parents that were present bragged about how they had just as much fun as the kids.

The Mission
In the end, each participating child was given our “care package” which included one blanket and one stuffed animal (provided by Anna and Daniel). To finish the mission, each one of them would add a personal toy. They would then visit a hospital, orphanage, or soup kitchen to find another not so fortunate child to give them their care package as a Christmas present.

Happy Holidays

2011-12-15T06:40:00.000-08:00

Offal Challenge
The first official offal challenge took place recently with four participating chefs. Here are some shots to go with an earler post at the hotelfandb website's blog.

http://www.hotelfandb.com/blog/?p=1963

2011-12-13T14:01:00.000-08:00

Liver goes Center of the Plate
Calfs liver to be exact-in a take on the "classic" liver dish from Berlin, Germany, we retooled the plade and introduced it at our Fire Pit Sports Bar. Initial guest and team member reaction was overwhelmingly positive.
The culinary team did an awesome job the first weekend to keep up with it.

http://de.wikipedia.org/wiki/Leber_Berliner_Art

2011-12-09T13:20:00.000-08:00

Offal Novelty
Having recently concluded our "offal challenge' I took it on to make "Vienna Beuscherl" for our chefs.

It was "yummy"

"Better than expected"

http://www.tourmycountry.com/austria/vienna-pic-beuschel.htm

2011-11-30T18:49:00.000-08:00

March of Dimes Star Chefs Auction 2011

This years event recently took place at the Woodlands Ballroom at Potawatomi Bingo Casino.

The VIP event for the major corporate sponsors at the magnificent tribal room, overlooking Milwaukees skyline and featuring molecular cocktails and butler passed appetizers.

The line up of chefs was as follows:

Matthew Baier – Dream Dance Steak
Justin Johnson – Metro Bar and Café
Jerry Taylor – The Anchorage
Jason Gorman – Smyth at the Iron Horse Hotel
Jonathan Klug – Crawdaddy’s Cajun and Creole Restaurant
Peter Carini – Carini’s La Conca d’Oro
Nick Ramos – Antigua Mexican and Latin Restaurant
Jason Cole – Mitchell’s Fish Market
Dan Smith – McCormick & Schmicks Seafood Restaurant
Dennis Miller – Catering at Potawatomi Bingo Casino
David Zakroczymski – Kil@wat
Mark Weber – Mason Street Grill
Nicole Booker – Milwaukee Chop House
Our Brewmasters for the evening:
Mike Matousek – Hinterland Erie Street Gastropub
Dan Idstein – Tenth & Blake Beer Company

2011-11-27T13:24:00.000-08:00

The Paper Wine Bottle
A British inventor has created the first paper wine bottle, with a plastic bag inside of it that can be recycled several times and decomposes within weeks. “It’s considerably lighter than a wine bottle [and] uses about a tenth of the energy to make a glass bottle so it’s quite a green proposition," he said.

The Wall Street Journal (tiered subscription model)/On Wine blog

2011-11-26T19:51:00.000-08:00

Hot Shots

The 50 best food-on-film moments of all time caught on camera.

http://newyork.timeout.com/restaurants-bars/2062651/the-50-best-food-on-film-moments-of-all-time?page=0,1

2011-11-23T13:09:00.000-08:00

Heritage TurkeyConsumers are paying more for heritage turkeys they say are tastier than supermarket birds, which are bred to have breasts so large they can't walk straight.

http://online.wsj.com/article/SB10001424052970204531404577054021810282142.html?mod=dist_smartbrief

2011-11-22T11:33:00.000-08:00

Emerging Eating Habits
A culture hungry to put its personal stamp on everything it touches is driving some foodmakers and restaurant operators bonkers. At the same time, it's offering all kinds of opportunities to those willing to sprint ahead of the food curve. Nowhere is this trend more palpable than with Millennials.

What are these stand for?
Skipper

Brinner
Linner
http://www.usatoday.com/money/industries/food/story/2011-11-21/weird-eating/51338542/1

2011-11-20T14:03:00.000-08:00

Pizza Lombardi NYC
With a coal fired oven (from 1905) this pizza joint in little Italy is famous and a must go when you are in the city.

http://www.firstpizza.com/

2011-11-19T17:09:00.000-08:00

Lox and Bagel

and fresh brewed java - can't get any better - unless at Carnegie Deli.

From my recent trip to the big city, more to come.

www.carnegiedeli.com

www.katzdeli.com

2011-11-19T15:48:00.000-08:00

Kopi Luwak

aka "weasel coffee", is aid to be the most expensive in the world.
The origin of Kopi Luwak is closely connected with the history of coffee since the early 18th century.

The Dutch prohibited farmers and plantation workers to pick coffee fruits for their own use. Yet the native farmers wanted to have a taste of the famed coffee beverage. Soon, the natives learned that certain species of musang or luwak (Asian Palm Civet) consumed these coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collected these Luwak's dropping coffee seeds; cleaned, roasted and ground it to make their own coffee beverage.The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon become their favourite, yet because of its rarity and unusual process, the civet coffee was expensive even in colonial times.

http://www.life.com/gallery/46581/from-civet-poop-to-great-coffee#index/0

http://www.balikopiluwak.net/

2011-11-16T08:36:00.000-08:00

Gripe about Tripe
a once frowned-upon meat that chefs deliberately ignored, is making its foray into high-class kitchens across the country. From New York City to San Francisco, chefs are boiling, breading and frying their tripe concoctions and serving it to customers in appetizers, entrees and even desserts.
Personally I prefer to work with veal lungs - stay tuned for more on this...

http://online.wsj.com/article/SB10001424052970204190704577024230447513476.html?mod=dist_smartbrief

2011-11-10T09:30:00.000-08:00

Thanksgiving-Beyond the bird

There's only so much turkey a man can take. iReporter, Grilling.com writer and Smoke in Da Eye competition BBQ chronicler and team member Clint Cantwell found himself having to gobble down waaayyyy too much of the bird. After roasting, deep-frying and smoking three different turkeys for Thanksgiving last year, he needed a bit of a palate cleanser. Naturally, he swung swine-ward. Cantwell crafted a pig entirely out of pork as a Thanksgiving appetizer. "Pork E. Pigskin," as he was dubbed, had hot links for legs, a sausage body, ham ears, Vienna sausage nose, a pork rind tail and a bacon wrap.

http://eatocracy.cnn.com/2011/11/04/t-minus-20-beyond-the-bird-a-bacon-pig/?hpt=hp_bn8

2011-11-09T06:48:00.000-08:00

Going global

Fast-food chains like McDonald's don't become global brands by cooking up the same old burgers and fries in every country.
Chains wishing to hang a shingle in a new country generally follow a strategy known as "localization," tailoring their menus to fit local tastes.... More
In some cases it's subtle (in China, for instance, you can get chili garlic sauce with your McNuggets) while in other cases the menu is almost unrecognizable (in India, you won't find any beef or pork at burger chains).
That means that fast-food fans in other countries get menu items that Americans can only dream of. Here are a few we wish we could have.

Video: McDonald's beats expectations
http://money.msn.com/shopping-deals/10-fast-foods-you-cant-buy-here

2011-10-31T06:40:00.000-07:00

Chipotle.
The chain thrives of the "sustainable" concept ever since the movie "Food Inc." came out.

http://online.wsj.com/article/SB10001424052970204644504576653503294898570.html?mod=dist_smartbrief

2011-10-30T15:47:00.000-07:00

"Terrible Ten"

The Center For Science in the Public Interest has released the Terrible Ten food issues that the group believes plague American health. Some of the biggest offenders, according to the Washington D.C. based consumer group, are Coca Cola, feedlot beef, Froot Loops, lobbying groups, ethanol blending subsidies, white flour and Jack Decoster egg operations. The group hopes that Food Day events will encourage people to get together with others in their community to talk about such issues and work on ways to improve food and health in the nation.

Along with the Terrible 10, the group also released a Terrific Ten list, which includes First lady Michelle Obama, farmers markets, sustainably grown and organic food, the New York City Health Dept., the Mediterreanean diet, water and breastfeeding. So what would you add to these lists of some of the best and worst aspects of American food culture? http://www.chicagotribune.com/features/food/stew/chi-food-policy-terrible-10-food-issues-named-by-cspi-20111013,0,6525135.story

2011-10-27T21:11:00.000-07:00

Small plates big flavor at Beta?

Array of 'snacks' can be a filling dinner All things come to those who wait, the gastropub trend that's been in play across the country for a number of years seems to have gained a secure foothold, finally, in Milwaukee. Gastropubs, which put an emphasis on cocktails and craft beers while serving food more ambitious than is found at the average corner tap, have come to signify a menu of robust dishes with trendy-hot fare, including nose-to-tail offerings and house-pickled vegetables. Of course, Hinterland Erie St. Gastropub opened four years ago, and while its fabulous dining-room menu takes a route more refined than most gastropubs, the lounge menu of late has been letting its gastropub flag fly. This week, the Bartolotta group's gastropub, the Rumpus Room, opened on Water St. with its meaty menu.

And between them in time and space is Beta by Sabor, Beta is a restaurant-within-a-restaurant that opened in July in the reconfigured north half of the dining room at Sabor, the Brazilian churrascaria. After passing through the shared entry, Beta diners will find a long communal table and couches for lounging to supplement the usual tables and booths in the contemporary, high-ceilinged room.

We payed them a visit last week and while the food was ok, good presentations but unbalanced flavor profiles. The service, indifferend and un inviting at BETA left a lot to be desired. And the "manager or Supoervisor should be sent to a service "boot camp to learn the basics...

It will be some time before we give them another chance :(

Mason Street Grill was AWESOME the next night.

Pictured here is My Anticucho.

http://www.jsonline.com/entertainment/dining/small-plates-have-big-flavor-at-beta-by-sabor-131792593.html

2011-10-25T13:33:00.000-07:00

National Greasy Foods Day
On October 25th, take a break from all those wheatgrass shots, fiber cereals and bowls of quinoa you have eaten to stay healthy. Today, fat-loving friends, is National Greasy Foods Day, and in its honor, here is a round-up of some of the craziest, most delectably greasy foods. Deep-fried hamburger Hamburgers have never been heralded as a health food , but here’s one that takes the grease-filled cake. At the Ohio Hamburger Festival, in Akron, Ohio, one of the main attractions is a deep fried cheeseburger, where bun and all is battered and deep fried. The batter is in between funnel cake and pancake batter, with enough sugar to give the dish a sweet/salty flare. This is perfect for bringing on diabetes and hardened arteries in one shot. The Fat Darrell Now here's a classic in grease lore. Journey to Rutgers University for a trip to “the original grease truck,” R.U. Hungry, which features a score of different sandwiches and fillings that range from the ordinary to the gut-busting. None is more famous that the Fat Darrell, named after the man who invented it, which consists of chicken fingers, mozzarella sticks, french fries and marinara sauce all inside a roll. In other words, fried, fried and fried, all inside greasy carbs. Is it any wonder that, back in 2004, Maxim magazine voted it the No. 1 sandwich in the country?

Cohttp://bites.today.msnbc.msn.com/_news/2011/10/24/8467559-7-crazy-gut-busters-for-national-greasy-foods-day

Compared to these our Mac & Cheese Burger is rather lo-cal. :)

2011-10-24T18:49:00.000-07:00

Tiny Cheffs Food Truck
In search for the perfect pumpkin...

2011-10-17T08:08:00.000-07:00

Wisconsin Top Attraction
At No. 1, Potawatomi Bingo Casino is clearly a draw for area residents and tourists alike in all seasons of the year. Also in the top 5 of the list are: 2. Milwaukee Brewers Baseball Club 3. Milwaukee County Zoo 4. Wisconsin State Fair 5. Summerfest

http://www.bizjournals.com/milwaukee/blog/2011/10/top-of-the-list---special-attractions.html

2011-10-17T07:59:00.000-07:00

Food Day 2011

Food advocates with different agendas aim to come together at tables across the country this month as eateries in all 50 states celebrate Food Day 2011. Participating chefs and restaurants will create healthy meals using sustainable, local ingredients and use the occasion to help further national conversations on six serious food-related goals, says national campaign manager Jennifer Tuttle.

How will you celebrate?

http://smartblogs.com/restaurants/2011/10/13/how-restaurants-are-participating-in-food-day-2011/

2011-10-12T18:17:00.000-07:00

Catering to Hindu Guests

We recently hosted a convention with a large contingent of Hindu attendants where our culinary team took on the challenge to provide authentic Indian dishes to satisfy their palate.

A few of my favorite dishes we executed well enough to fully satisfy our guests.

2011-10-12T18:09:00.000-07:00

Sticky Fingers 2011
The Fire Pit team joined this years chaallenge for the first time and made a BIG splash with Mike's almost famous carrot cake on the stick.

102.9 THE HOG - Everything That Rocks
http://1029thehog.com/Sticky-Fingers-2011/10783572

2011-09-30T14:33:00.000-07:00

Farm to Fork
The culinary team is looking forward to begin preparation for the “Farm to Fork” dinner on October 10 in Dream Dance Steak, the excitement is already building and next week will see a flurry of activities in the various kitchens at the casino.

The reserve champion market lamb weighted in at 128 pounds and the champion breed barrow weighted in at 261 pounds and we will begin with two culinary demonstrations; the whole animals will be broken down into primal cuts, artisan butchery is a skill not many chefs nowadays possess.
This will be videotaped for future use in culinary training and education.
Both legs of the pork will then be processed into prosciutto (Italian type cured and air dried ham) for use on the upcoming New Years Eve menus exclusively.
We will utilize the entire carcass of both animals, curing bacon, fabricating head cheese and cracklings, smoking the shoulder and ribs, roasting the loins, braising the belly and rendering the remaining parts for rillettes (pork spread/pate) and making sausages and other type of charcruteries, real “snout to tail” processing.

And for the variety meats; liver, kidneys, heart, tongue and brains, we plan a culinary competition
(Offal challenge) after the dinner. Chefs will draw a mystery basked with a number of these items and are to produce a couple of dishes within a set time and certain criteria’s.

More to come...

2011-09-29T14:29:00.000-07:00

Governor Scott Walker
hosted a thank you reception for the supporters of the "Blue Ribbon Auction" at this year's State Fair. The event took place at his residence in Madison.
I was fortunate to be selected to represent the casino and took the opportunity to talk about our "Farm to Fork" vision and upcoming dinner at Dream Dance Steak - How cool is that?

http://www.gbrla.com/news/7-2008-news/45-enthusiastic-bidders-and-governor-scott-walker-increase-the-2011-governors-redwhite-a-blue-ribbon-livestock-auction-results-by-100000

2011-09-24T07:30:00.000-07:00

PBC Octoberfest 2011
The second season takes place in the EXPO center, bigger and better.
Three live bands, The Happy Dutchmen, The Toys and Jason Mason.

O'zapf'd is - Prost.

2011-09-21T17:09:00.000-07:00

PBC Octoberfest preparation

Kicking off the event at http://www.fox6now.com

Here is the Link: http://www.fox6now.com/videobeta/61a1d68d-2886-414c-997b-dfe491c8a365/Community/Kicking-off-Oktoberfest

The tent is being set up in the EXPO Ceneter.

All ready to go.

Check out http://www.paysbig.com/events/oktoberfest

2011-09-18T13:55:00.000-07:00

Heidelberg Park Octoberfest

http://www.bavarianinnmilw.com/

2011-09-18T06:24:00.000-07:00

Top 30 Restaurants Milwaukee
Dream Dance Steak is a restaurant in flux as it searches for a new head chef. But with sous chef Matt Baier in the kitchen, the steakhouse is doing just fine, thanks. More than fine, actually: Lamb chops were a dish to remember with horseradish-red wine sauce, crisp roasted fingerling potatoes and fennel-watercress salad in a dinner that hit all the right notes. Strudel went savory for an appetizer filled with luscious pork belly, served with romesco sauce. And service was the best I've experienced since Dream Dance became a steakhouse and traded multiple servers for a single server per table.

http://www.jsonline.com/entertainment/dining/129906978.html

2011-09-17T13:14:00.000-07:00

Champions of Change
The 22nd annual Commitment to Justice Awards will honor major pioneers in social justice, civic leadership and environmental progress, as well as a model business humanitarian and a community leader in the making.
The event took place on September 15 in the Woodland Dreams Ballroom at Potawatomi Bingo Casino.

Hors d’ Oeuvres

Potawatomi Flatbread, Organic Crudités

Smoked Lake Superior Whitefish Spread, Sweet Corn Dried Cherry Cream Cheese

Wisconsin Cheese Curd Fritters

Smoked Gouda Mornay, Tomato Jam

Grissini bread sticks with Our Pancetta

Dream Dance Steak made Charcuterie and Wisconsin Cheese

Carved Grass-Fed Roast Beef Tenderloin

On Fry Bread with Dried Cranberry Orange Chutney

Dinner

Artisan Breads and fresh Wüthrich Butter

Semolina, Caramelized Onion Focaccia, French

Heirloom Tomato Salad

Buffalo Mozzarella, Lucini Extra Virgin Olive Oil, Balsamic

Bell & Evans Chicken & Sweetwater Organic Perch

Blackened Belle Evans Chicken Breast & Cornmeal Crusted Sweetwater Organic Perch with Creamed Sweet Corn and peas, Bourbon BBQ Sauce, Fried Parsley

Maple Brown Butter Pecan Phyllo Purse

Blackberry Macaroon, Sour Cream Gelato, Vanilla Apple Reduction

Featuring Alterra Coffee & In-House Filtered Water

http://www.communitysharesmke.org/news-events/celebrate-champions-of-change/

2011-09-11T16:32:00.000-07:00

Indian Summer
This weekend at the lake front, the last festival of the season.
As in years past, the Fire Pit is catering the Venice Club again featuring a number of new items on the menu.

Also, Matt's interview on Fox 6 was posted online. Here is the link if you want to share it with anyone. <http://www.fox6now.com/videobeta/6701b1ca-49ed-480a-a1e7-ae069596d2ff/Community/The-best-part-of-any-festival-the-food-> http://www.fox6now.com/videobeta/6701b1ca-49ed-480a-a1e7-ae069596d2ff/Community/The-best-part-of-any-festival-the-food-

www.indiansummer.org

2011-09-11T16:30:00.000-07:00

Riviera Maya
We had a great time in Cancun and lots of good food too...
Tacos.....

Mole...

Chinese?

Queso Fundido with Chorizo?

2011-08-23T15:00:00.000-07:00

Heading South of the Border
To Cancun and the Riviera Maya, back to Moon Palace to be exact.

Yucatecan tacos - Iguanas, chapulines and guisanos...
http://www.palaceresorts.com/resorts/moon-palace

2011-08-22T18:59:00.000-07:00

Head to Tail
Today Robert and I went to the butcher to pich up our champion lamb and pig.

I had asked for the Pig head on split in half, with offals and all variety meats and the Lamb whole with all variety meats - why you may wonder...

Here is what we plan doing with it:

1, Two culinary demonstrations: Lamb and Pig butchering (Snout to Tail, videotaped)

2, Culinary competition (internal chefs challenge: variety meats/offal)

3, Make two prosciutto ham for Dream Dance Steak exclusively.

4, Include a selected items in catering’s upcoming Community Share event in September

5, Possibly featuring the remainder at a Dream Dance Steak event featuring Locally Sourced products.

More to come...

Check these sites out:

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/aug/28/fergus-henderson-pig-head-cook

www.eatatburp.com/2010/.../feasting-for-cause-meritage-farm-to.html

2011-08-21T17:31:00.000-07:00

Coffee Myths Explored
I love caffeine -- which naturally occurring alkaloid found in the leaves, seeds, and fruits of more than 63 plant species worldwide. But at what risk do I indulge in my morning latte and afternoon cappuccino?
Caffeine is most famous for its role as a stimulant and its ability to delay fatigue. I clearly get a boost of energy and clarity, as had been scientifically proven. But caffeine has also acquired a bad-boy reputation -- an unfair one, perhaps? Extensive studies into its safety show that there are still many misconceptions about caffeine. Allow me to tackle some of the myths surrounding my beloved alkaloid.

Caffeine can knock out the alcohol
Reality: Such a cliché -- a cup of coffee will erase the martini before, wine with, and the cognac after dinner. Research actually suggests is that people only think caffeine will help them sober up. Alcohol can be very clever that way. People who drink caffeine along with alcohol think they’re fine behind the wheel, when actually reaction time and judgment are still impaired. In fact, college kids who drink both alcohol and caffeine are actually more likely to have car accidents. According to Thomas Gould, PhD, of Temple University, ”The myth about coffee’s sobering powers is particularly important to debunk because the co-use of caffeine and alcohol could actually lead to poor decisions with disastrous outcomes.”

Caffeine is addictive
Depends on what you consider “addictive.” Caffeine is a stimulant to the central nervous system, and regular use of caffeine might cause mild physical dependence–but caffeine doesn’t affect your life the way addictive drugs do, and thus most experts do not consider a caffeine dependency an addiction.

When regular caffeine consumption is quickly halted, some of us experience symptoms that last from one to several days–this can be avoided if caffeine consumption is reduced slowly.
If you’ve tried to stop cold turkey, you may have symptoms like headache, fatigue, anxiety, irritability, depression and difficulty concentrating.

Caffeine causes insomnia
Reality: It depends. The human body absorbs caffeine quickly, but it also flushes it quickly. Processed mainly through the liver, caffeine has a relatively short half-life. On average, it takes four to five hours to rid half of the consumed caffeine from your body -- after another five hours 75 percent of it is eliminated. Unless you are very sensitive, a morning cup or two shouldn’t affect your sleep.

But if you have a quick latte at the 3:00 p.m. slump or an espresso after dinner, you may be counting sheep for a lot longer than you’re comfortable with. Your sleep shouldn’t be affected if you steer clear of caffeine for at least six hours before bedtime. Your sensitivity may vary, though, depending on your metabolism and the amount of caffeine you regularly consume.

Caffeine increases risk for osteoporosis, heart disease, and cancer
Reality: Moderate amounts of caffeine -- about 300 milligrams, roughly three cups of coffee -- apparently cause no harm in most healthy adults. Although some people are more sensitive to its effects, including older people and those with high blood pressure. Here are the facts by condition.

Osteoporosis: At high levels (more than 744 milligrams per day, around seven or eight cups of coffee), caffeine may increase calcium and magnesium loss in urine. But studies suggest it does not increase your risk for bone loss, especially if you get enough calcium. You can offset the calcium lost from drinking one cup of coffee by adding just two tablespoons of milk. However, other research does show some links between caffeine and hip fracture risk in older adults. Older adults may be more sensitive to the effects of caffeine on calcium metabolism. If you’re an older woman, discuss with your doctor whether you should limit your daily caffeine intake to 300 milligrams or less.

Heart disease: Some studies suggest that caffeine consumption does not increase the risk of cardiovascular disease and does not raise cholesterol levels or cause irregular heartbeat. A slight, temporary rise in heart rate and blood pressure is common in those who are sensitive to caffeine -- but the rise is minimal and comparative to normal activity like walking up stairs. That said, if you have high blood pressure, talk to your doctor about caffeine intake as some people may be more sensitive to its effects. Also, more research is needed to tell whether caffeine increases the risk for stroke in people with high blood pressure.

Cancer: Scientists conducting an international review of 66 studies found coffee drinking had "little if any effect on the risk of developing pancreatic or kidney cancer. In fact, another review suggested that compared with people who do not drink coffee, those who do have half the risk of developing liver cancer." And a study in Sweden (the country with the highest coffee consumption per capita in the world) found no connection between caffeine consumption and breast cancer

Pregnant women or those trying to get pregnant should avoid caffeine
Reality: I don’t know -- it seemed natural for me to avoid caffeine both times I was pregnant, but a study published in the journal “Epidemiology” looked at the effects of caffeine-containing beverages on reproductive factors, and the results suggests that moderate caffeine consumption is safe. However, studies found that women who consumed the caffeine equivalent of five or more cups of coffee per day were more than twice as likely to miscarry as those who consumed less caffeine or no caffeine at all, suggesting that “drinking very large amounts of coffee or other caffeine-containing beverages may increase a pregnant woman’s miscarriage risk,” said the Director of NICHD’s Division of Epidemiology.
Caffeine has no health benefits
Reality: I can tell you right now, based on personal experience, that caffeine improves alertness, concentration, energy, clear-headedness, and feelings of sociability. Scientific research at John Hopkins School of Medicine in Baltimore and Harvard support these subjective experiences -- and has shown that caffeine may also improve memory and logical reasoning. A European study showed a slower decline in cognitive ability among women who consumed caffeine: “Caffeine is a psycho stimulant which appears to reduce cognitive decline in women,” said study author Karen Ritchie, PhD, of INSERM, the French National Institute for Health and Medical Research, in Montpellier, France.
Caffeine-containing beverages have been in the headlines lately for their high level of antioxidants, which appear to promote heart health and cancer prevention. Other recent reports suggest (although not yet conclusively) that caffeine may be useful in treating allergic reactions due to its ability to reduce the concentration of histamines, the substances that cause the body to respond to an allergy-causing substance. More research is need in this area before conclusions can be drawn however. Limited evidence suggests caffeine may also reduce the risk of the following: Parkinson’s disease, liver disease, colorectal cancer, and type 2 diabetes.

2011-08-20T16:14:00.000-07:00

Champion Lamb and Pig – Farm to Fork - Dinner at Dream Dance Steak
Recently PBC/FCPC was the winner bidder of two animals during the Blue Ribbon Auction at the Wisconsin State Fair. The reserve grand champion lamb, and a champion breed barrow pig.
Simply put, “locally sourced” is far from a new concept but the buy & eat local craze is sweeping the nation and the consumers and foodies alike are excited about it.

In cultures that consume them, a pig in the yard was always a marvelous efficient part of the household. It consumed waste, was a reasonably biddable housemate and could be converted, when the time came, into a wide variety of comfort food dishes including charcruterie: The skill to prepare sausages, pates and other cooked processed foods, which we practice in our kitchens daily. And for this occasion “Head to tail butchering” to create a number of exciting events around locally sourced and sustainable products at Dream Dance Steak and Catering.

Dream Dance Steak will host a spectacular Farm to Fork – Dinner paired with sustainably produced Wines on Monday, October 10, 2011.

More to come

2011-08-06T16:04:00.000-07:00

Molecular Bartending

Amid the slot machines and craps tables, Trevor Hein sits with a friend at Bar 360, a colorful, dimly lighted haven in the middle of Potawatomi Bingo Casino. He is sipping his fourth drink of the night, a Bejeweled, which he says tastes like a combination of Dippin' Dots and Pop Rocks.

At the bottom of the drink are about 100 tiny spheres, with the size, look and texture of caviar. The bartender adds a quick splash of sparkling wine to the top of the drink, sending the spheres into a violent twirl.

http://www.jsonline.com/entertainment/musicandnightlife/126774593.html

2011-08-02T13:37:00.000-07:00

SkinnyLicious

Cheesecake Factory's same-store sales hit the skids during the recession. Although it's recovered, the pace of growth is tepid. Even then, Cheesecake Factory remains the nation's highest-grossing restaurant chain per unit, with sales at just under $10 million per unit, says Overton.

Now, more of those sales may come with fewer calories. On the "skinny" menu, fresh veggies will replace potatoes on steak and fish entrees. Tacos will have less cheese. And chicken salad will be made with light mayo, Overton says.

http://www.usatoday.com/money/industries/food/2011-07-29-chessecake-factory-lower-calorie-menu_n.htm

2011-07-27T08:58:00.000-07:00

Hot dogs can wreck your health

Instead of grouping hot dogs with Mom and apple pie, a national medical group wants you to consider them as bad for your health as cigarettes. The Physicians Committee for Responsible Medicine, a Washington, D.C., group that promotes preventive medicine and a vegan diet, unveiled a billboard Monday near the Speedway with the advisory: "Warning: Hot dogs can wreck your health."

The billboard features a picture of hot dogs in a cigarette pack inscribed with skull and crossbones. It aims to increase awareness of a link between colorectal cancer and hot dogs. Hot dogs, like cigarettes, should come with a "warning label that helps racing fans and other consumers understand the health risk,"

http://yourlife.usatoday.com/fitness-food/diet-nutrition/story/2011/07/Doctors-group-says-hot-dogs-as-dangerous-as-cigarettes/49665266/1

2011-07-25T09:17:00.000-07:00

Modernist Cuisine

the five-volume cookbook from former Microsoft chief technology officer Nathan Myhrvold, weighs 40 pounds and is a work of art in its own right.

Watch the trailer:

http://modernistcuisine.com/2011/07/have-you-seen-the-modernist-cuisine-trailer-yet/

2011-07-24T15:20:00.000-07:00

The Home of the $ 5,000 Burger
Designed by chef Hubert Keller, the FleurBurger is available only at Fleur de Lys, a restaurant in Las Vegas' Mandalay Bay Casino. The bruger is made of Kobe beef, topped with black truffles and foie gras, and served on a brioche truffle bun. It comes with a bottle of Chateau Pétrus 1990, which is imported from Italy and served in Ichendorf Brunello champagne flutes, which the customer gets to keep. Customers also receive a certificate that the restaurant mails home, proving the authenticity of the purchase. The final price tag for the experience is $5,000.

More outrageous foods....
http://finance.yahoo.com/family-home/article/113164/5-outrageously-expensive-fast-foods-cnbc

2011-07-24T08:49:00.000-07:00

Healthy secrets around the globe
From the Japanese to the Russians, the Greeks to the Kuna Indians of Panama, every culture has its own secrets to better health and longer life. These traditional remedies and practices—like drinking a calming herbal tea or cooking with a particular spice—might seem inconsequential, but researchers are discovering that these little things can make a world of difference.

http://shine.yahoo.com/channel/health/6-health-secrets-from-around-the-globe-2514400/

2011-07-22T14:27:00.000-07:00

How to pose for a hot shot

Busy restaurant chefs may feel camera shy, but their faces are an important part of the media coverage they need to boost business. Eater offers advice and its picks for seven poses that have proven successful, including shots in which the chef appears draped in meat or crustacean. Eater

2011-07-21T17:03:00.000-07:00

Sex and Food
from the Barilla Academy's blog.

http://www.italian-food-lovers.com/2010/11/sex-and-the-food-ingredients-that-get-men-running/

2011-07-11T12:25:00.000-07:00

Wisconsin State Fair

The wacky food machine is up and running at the Wisconsin State Fair, with deep fried butter and a bacon sundae (vanilla ice cream with pancake syrup and bacon bits) among the notable entries on the menu. The fried butter - a battered treat that's been showing on fair menus across America - comes to the Wisconsin fair courtesy of the Machine Shed, which also will introduce fried mashed potatoes this year. The butter treat is described as "big, doughy, warm, butter-filled deep-fried goodness," according to Patrice Harris, the fair's communcations manager. Cedar Crest Ice Cream serves up the vanilla ice cream sundae sprinkled with genuine bacon bits. "There's so much new stuff for people to try. With the hit of chocolate covered bacon a couple years ago, and bacon in general lately, anything with bacon with do quite well," said Harris.

2011-07-10T15:11:00.001-07:00

Subway in the Sky

New York City’s Freedom Tower is currently 5 stories high, and as it grows taller and taller it could take up to 45 minutes for construction workers to get to the bottom, making it impossible to go out for lunch during their half hour break. That’s why the project’s contractors have hired sandwich maker Subway to build a restaurant at the same level as the ongoing construction. Last week, the franchise hoisted nine shipping containers alongside the tower, which will serve the construction workers with the same menu offered on street level – even the freshly baked bread

2011-07-06T19:08:00.000-07:00

Ohgave or Sugar
Restaurants and chefs throughout the U.S. are moving away from high-fructose corn syrup in favor of sugar, honey and agave nectar. Though studies indicate the switch does not provide health benefits, some chefs say there is a marketing advantage.

The Wall Street Journal (tiered subscription model)

2011-07-05T05:37:00.000-07:00

Missed the food truck craze?

Container Restaurants: Versatile, Cheap And Cool
Subway restaurant opened one of its stores in the yet unfinished Freedom Tower in New York, making it the first high-rise deli that grows with the building it is contained within. It’s a shipping container that will move up, floor by floor, as the tower gets constructed. To save workers the long trip down in their lunch break (up to half an hour in the construction elevator as the tower grows), lunch will come to them.

2011-07-02T07:35:00.000-07:00

No seconds
The final meals of the condemned.
http://henryhargreaves.com/

Check out Henry Hargraves other site:
http://www.dripbook.com/hhargreaves/style/static/

2011-07-02T07:25:00.001-07:00

No Seconds

http://henryhargreaves.com/

2011-06-29T17:23:00.000-07:00

Fake Blueberries?
Even if you are not in the food service business - this is not only interresting...

http://naturalnews.tv/v.asp?v=7EC06D27B1A945BE85E7DA8483025962

2011-06-22T17:51:00.000-07:00

Bottled vs. Filtered Water

We implemented filtered water three years ago successfully.

http://news.yahoo.com/s/nm/20110622/lf_nm_life/us_australia_chef

2011-06-16T18:50:00.000-07:00

Craig - Day Four
4.30 am we got up again, ate breakfast we were on tour way to new fishing areas.
Being Saturday, we had a lot more company out there. Besides another 18 pounder I pulled several small rock fish, too small to keep but we used one as bait for the eagles, and sure got a few nice pictures when it got picked up.

We headed back to the Annandale early afternoon for a snack and then it was time to pack up.
The float plane from Island Air was waiting as we arrived at Craig Harbour.

http://youtu.be/jWrnIFWXdG8

2011-06-15T18:54:00.000-07:00

Prince of Wales Island - Day Three

4.30 am was our wakeup call and after a light breakfast we were on our way to a rich fishing ground.
Within a couple of hours we reached our limit on king salmon (mine was 17 pound) and decided to head offshore for halibut and other bottom dwellers. Some seven miles off the coast we begun fishing 300 feet deep, I pulled two halibut and a yellow eye as well as a 3 foot dog shark and a 4 foot sting ray, the latter two we released after taking pictures.

We observed a pod of orcas, seals and eagles as well as otters throughout the day.

Back at the ship at 5 pm, we had a salmon dinner before I joined the captain to go back out and pull the crab and shrimp pots they had placed.

For Shellfish only prime males that meet a minimum size for their species are kept. Females and crabs too small are returned to the wild, assuring a future supply of these treasures of the sea.
Returning to the Annandale by 10 pm I was ready for bed.
http://www.tridentseafoods.com/company/history.php

2011-06-14T18:50:00.000-07:00

Ketchikan - Day Two

We took the first Alaska Airline flight into Ketchikan. Over the years this town has also become a cruise ship destination. Docked were two vessels from Princess Cruise and Holland America Line and within a couple of hours two more arrived.

There is one place in the world where the waters are still pristine and rich with the bounty of natural salmon: Alaska! Home to the greatest wild salmon runs in the world, Alaska produces over 90% of the total North American commercial landings of natural salmon. From here we took a float plane to go west, to the town of Craig, where the M/V Annandale awaited us. After boarding, settling in and a breakfast we headed out fishing, equipped with two skiffs, guides and the appropriate license to fish!.

Five species - Alaska King, Sockeye, Keta, Coho and Pink Salmon swim through the icy, pure waters of the North Pacific and we were after the big King.
It was raining and cold into the early afternoon before it cleared. I observed a flock of eagles for some time when finally I hooked the big one. Turned out to be a 29 lb king, my first and largest catch.

Dinner was about to be served upon returning to the Annandale. Dungeness Crab, Roast rack of lamb, mixed greens and blue cheese and a warm banana bread pudding rounded off an unexpected fancy dinner.

http://www.alaskaseafood.org/interactive_map/

2011-06-13T18:54:00.000-07:00

Seattle - Day one
We arrived early in Seattle and checked in at our airport hotel before we headed over to pier 91.
Here we had a delicious lunch at the marina, fried cod and salmon served by a pleasant waitress.
Trident's Pier 91 facility is located on the waterfront immediately northwest of downtown Seattle. The state-of-the-art manufacturing facility specializes in the production of portion-controlled seafood products made from crab, cod, pollock, halibut, sole and salmon. Located here is also the Innovation Center, the company's R&D.

While we were here se had to stop at the Pikes Place market after the tour, followed by cocktails and oysters at "Elliotts" We wrapped up the evening with a superb dinner at Ray's Boathouse.

www.pikeplacemarket.org

www.rays.com

2011-06-06T18:59:00.000-07:00

The Annandale Experience
I am just about ready for my trip to Alaska; Wednesday morning I will be on Airtran to Seattle, WA. and then continue to Ketchikan. Ketchikan is a bustling SE Alaska community, its economy is based on commercial fishing/processing, sports fishing and cruise line tourism. The Alaska Airlines jet will actually land on Gravina Island directly across the Tongass Narrows from the city of Ketchikan.

Invited by Trident Seafoods, we plan to be fishing north, south and west of Craig, for King salmon, silver salmon, halibut and various rock fish. This is done in the ocean and along the capes and shores of the various SE Alaska islands.

2011-06-05T14:10:00.000-07:00

Culinary Academy Egg Cookery
Reinhart Food service held their recent meeting at the casino.
Part of the agenda was the interactive breakfast, three chef instructors were on hand to tutor the attendees 1 on 1 in egg cookery.

2011-06-03T16:51:00.000-07:00

Molecular Monday
Potawatomi Bingo Casino launches a new line of fruity libations. Think cucumber or pineapple infused vodkas, Bailey’s whipped cream and martinis garnished with pearls of pomegranate liqueur. The flavors are rather sweet, typically featuring berry or citrus liquors and fruit juices. Picking up on one of the newer trends in alcohol infusions, Bar 360 also features liqueur-flavored whipped creams like Bailey’s Irish Cream or Godiva for after-dinner drinks. With items like the Candy Bar-tini, you can expect a richer, more decadent drink.

Molecular Mondays features a variety of fruity martinis, each garnished with juicy, liqueur filled orbs. Imagine a cocktail meeting a science experiment, and you’re pretty close to Beverage Operations Manager Christian Damiano’s vision for the new menu.

http://thirdcoastdigest.com/2011/06/experimental-happy-hour-molecular-mondays-at-bar-360/

2011-05-31T21:36:00.000-07:00

Opilio Snow Crab
Crab is a BIG issue here at our buffet, every week (Friday/Saturday) we go through an average of 5,000 pound.

www.tridentseafoods.com

2011-05-31T21:27:00.000-07:00

Bullet train at 302 mph.

What's that, China? Is that gloating we detect? Okay, fine, we'll give you this one. While we could barely brush the sand off our shoes and get back to work today, the roaring tiger has gone and built itself a $34-billion Beijing to Shanghai high-speed rail link, opening this June—almost a year ahead of schedule.

Granted, there have been a few modifications of the original plan: A proposed lie-flat premium class has been canned and speeds curtailed for safety. Once intended to best the world record set by France's TGV (357.2 miles per hour, mon Dieu!), China's train has registered a top test speed of 302 mph, with actual operating caps at about 185 mph (to be sure, that's still very fast). What does this mean for travelers between the two megacities? An 818-mile journey will clock in at an easy, breezy five hours instead of ten. Meow, Amtrak, meow.

2011-05-30T16:54:00.000-07:00

Cook Chill/HACCP 101

The culinary team at the casino executed yet another seminar on May 18 for inspectors of the local health department as well as the Wisconsin dept. of Food Safety.

The objective of the full day workshop was as follows:

Share PBC best practices with the health department
Provide a learning experience for all involved parties
Seek input to improve upon existing procedures
Determine scope of future workshops
Share PBC best practices with the health department
Provide a learning experience for all involved parties
Seek input to improve upon existing procedures

2011-05-30T03:43:00.000-07:00

Ice Cream Brasil at the NRA
Competition for Mexican palettas?

www.warm.com.br

2011-05-29T14:06:00.000-07:00

NRA Trivia
What piece of equipment is this?

2011-05-14T06:08:00.000-07:00

Fritz Sonnenschmidt at PBC
One of the visiting chefs at the Reeinhart Food Show and Culinary Expo recently was Chef Fritz Sonnenschmidt. Seen here in preparing a turkey sausage for his presentation.

2011-03-12T15:40:00.000-08:00

Bingo Anniversary Week 2011
Another successful week comes to an end.

This cake was on display Monday at the Bingo Hall, we also gave away 4,000 decorated cookies to celebrate with our guests.

2011-03-11T14:30:00.000-08:00

Reinhart Food Service Culinary Expo 2011
The event this year will take place the the Potawatomi Bingo Casino, a FIRST EVER.

More to come...

2011-03-03T13:34:00.000-08:00

Keep a balance - Stay Fit
Almost three years ago I begun practicing Tae Kwon Do and lost 25 lbs in two years.
With a BMI of 24 I now feel better than I did 15 years ago.

Chefs say lifestyles that include physical activity and eating well keep them in shape, but also make them better at what they do. "It's hard to stay on top of your game," said Lon Symensma, who keeps fit through running, yoga and a fitness boot camp. "It messes with your psyche if you're fat and out of shape." The Denver Post

2011-02-18T05:41:00.000-08:00

Ethnic Cuisines trending
After Peruvian and Chilean, it seems as if Thai and Japanese picking up again.
What about African Cuisines?

http://www.nrn.com/article/consumers-craving-more-ethnic-cuisine?ad=food-and-beverage&utm_source=MagnetMail&utm_medium=email&utm_term=pgebauer@paysbig.com&utm_content=NRN-News-AssociationAM-02-18-11&utm_campaign=Consumers%20craving%20more%20ethnic%20cuisine

2011-02-10T11:56:00.000-08:00

Omnivores Dilemma
U.S. reserves of corn hit their lowest level in 15 years, spurring concerns of further food price increases this year. A growing ethanol industry is seen as one key reason for the dwindling supplies, according to the Department of Agriculture.

http://www.nytimes.com/2011/02/10/business/10crop.html?_r=1&ref=todayspaper

2011-02-07T10:38:00.000-08:00

Go Packers.
Potawatomi Bingo Casino is showing its support for Wisconsin’s hometown team as they head into the big game by temporarily lighting its massive welcome wall in the team’s signature green and gold. A visual showpiece of the Casino, the welcome wall stands an impressive 70 feet tall and 130 feet wide, featuring more than 600 colorful LED lights rotating in a spectacular light show. The vibrant wall is located on the south end of the Casino, facing the parking structure. Lit in waves of green and gold since Friday, Jan. 28, the wall has drawn a lot of excitement from football fans as they enter the Casino from the skywalk. “We couldn’t be more thrilled for the green & gold as they head to the championship game,” said Potawatomi Bingo Casino General Manager Mike Goodrich. “As the state’s largest entertainment destination, there was no better way for us to show our pride and generate excitement with guests.” This is the first time the Casino has changed the welcome wall’s lighting schematics. Milwaukee’s Potawatomi Bingo Casino is located two hours south of Green Bay, Wis.
http://lindsayheights.fox6now.com/content/potawatomi-bingo-casino-goes-green-and-gold

2011-01-06T13:20:00.000-08:00

Disney Dream
the newest cruise ship will set sail in January 2011. The vessel will be a 14-deck, 1,115-foot behemoth, with 1,250 staterooms and "virtual portholes" in interior staterooms, featuring streaming video of the ocean, and the AquaDuck, a transparent tube "water coaster" that winds all around the ship.

The Dream will have two dedicated conference and private-event spaces, as well as the 399-seat Buena Vista and 1,340-seat Walt Disney theaters. Visit
www.disneymeetings.com/dcl

2011-01-05T09:00:00.000-08:00

Italy Dumps Plastic Bags with World's First Nationwide Ban

The only plastic bags that will be available in Italy will soon be biodegradable versions, since a ban on plastic bags went into place Jan. 1. Stores in Italy, which uses 20 billion bags a year (one-fifth of all European use), will be able to give out their remaining plastic bags, but once they're gone, they can only offer paper, biodegradable plastic or cloth bags. Of the more than 8,000 municipalities in Italy, around 200 already has plastic bag bans. News reports from European outlets are rife with concern that the country won't be able to handle such a sudden change, and they also worry the biodegradable and paper alternatives will be an annoyance if they are seen as weaker than plastic bags.
Ciao.
www.greenbiz.com/news/2008/04/02/ikea-phase-out-plastic-bags-us

2011-01-04T14:41:00.000-08:00

Invasivores
There’s a new shift in the politics of food, not quite a movement yet, more of an eco-culinary frisson. But it may have staying power; the signs and portents are there. Vegans, freegans, locavores — meet the invasivores.

www.nytimes.com/2011/01/02/weekinreview/02gorman.html?_r=1&ref=dining

2011-01-03T10:58:00.000-08:00

Top Trends for 2011
expect to see more macaroni and cheese, too, probably with local cheese in communities where that’s appropriate, or house-made macaroni — maybe cavatelli and cheese instead. Lobster mac and cheese was big in 2010, and we’ll likely see other high-end proteins join the fun. I’ve already seen one mac, cheese and crab.

Meat loaf will be no stranger to menus, either.

2010-11-21T13:43:00.000-08:00

Zumba

The “Weight” is over – the Fitness Center is officially up and running! Here are the chefs taking the lead by following our coordinator in the first ever "Culinary Zumba Execise" at Potawatomi Bingo Casino.

2010-11-19T12:30:00.000-08:00

The Culinary Academy
was developed by Chef Peter Gebauer, CGMC shortly after his arrival at the casino in 2006; designed to be relevant to the business, supportive to future departmental growth while improving career prospects and retention through a dynamic and innovative learning environment.
It has come a long way since its inauguration of six basic classes, was expanded to twelve classes during the first year, taught weekly by senior chefs, times alternating between morning and afternoon sessions to accommodate working schedules while providing flexibility and the opportunity to participate in this self paced, forward thinking program, providing a dynamic learning experience, to prepare our cooks at the various levels to master the upcoming skills & knowledge tests to move up in their career.
In 2008 two additional classes, certification at lead and supervisory level; also the introduction of web based knowledge testing followed, growing the program further.

As chefs and professionals, we have an obligation to not only educate our employees, but our guests as well, tackling the issues at stake, getting involved and be part of the solution. Therefore as first of the “advanced curriculum” we developed the “Sustainable Foods” class, taking a critical position on our controversial food supply, advocating healthy eating habits and responsible business practices.
More than a 100 cooks taking advantage and are enrolled or have graduated from the program.

“The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said”. - Friedrich Durrenmatt

http://npaper-wehaa.com/shepherdexpress#2010/11/16/?article=1079894

2010-11-17T12:56:00.000-08:00

Sample local food and wine

http://www.usatoday.com/travel/destinations/10great/2010-11-11-local-food-movement_N.htm

2010-11-12T06:48:00.000-08:00

Milwaukee's Top 30 restaurants 2010

Dream Dance is not the cat it used to be, since it abandoned its fine-dining format last year to become Dream Dance Steak. But chef Jason Gorman is still making his signature take on bratwurst - lobsterwurst - and Wisconsinizing tournedos Rossini with venison. The atmosphere is still Rat Pack Vegas while the menu is simpler, but steaks have a lovely sear, and local lamb is perfectly prepared. Tuesdays find the chef a bit more at play with a tasting menu (three courses, $30; five courses, $50). Thursdays, Dream Dance Steak might be serving the best burger in town with a different topping every week - pricey at $17, but made with American kobe beef, the meat distinguishes it.
http://www.jsonline.com/features/dining/102551279.html

2010-10-31T19:59:00.000-07:00

PBC Pumpkin Carving Contest
Did you know that pumpkins are not a vegetable - they are a fruit! Pumpkins, like gourds, and other varieties of squash are all members of the Cucurbitacae family , which also includes cucumbers, gherkins, and melons.

Here ar the top five entries from this years competition:

2010-10-31T19:57:00.000-07:00

Pumpkin Carving 101

Without a doubt the most recognizable symbol of Halloween is a pumpkin carved into a jack-o-lantern. To understand the origins of how pumpkin carving began and what it really means we must first take a look at the holiday itself. How long has Halloween been around? Have there always been pumpkins carved? Here are some answers!

http://www.pumpkincarving101.com/pumpkin_carving_history.html

2010-10-31T19:50:00.000-07:00

Dia de los Muertos Celebration
The Day of the Dead in Mexico is a celebration of life. The memories and desires of the death are remembered on November 1st and 2nd.

It is a time of fiestas and much celebration, but it is also a reflective time of great faith in the afterlife. Through out Mexico there are many celebrations in homes and in cemeteries where the dead are remembered with food and prayers. Altars are important elements to the celebrations and on these altars are kept the photographs, holy icons and food the departed loved best in life. Altars dedicated to the memory of children are adoned with toys and sweets. The whole family gatheres together at the cemetery or the family altar and remember all those people who they have loved in life but are now gone. El Dia de los Muertos is not ment to be a scary time but the one time in the year when the spirits of departed family return for a visit and share with the living a little bit of lifes pleasures.
Typical food for this hiliday:
http://www.azcentral.com/ent/dead/articles/dead-food.html
More about the history:
http://dia-de-los-muertos.123holiday.net/

2010-10-18T21:16:00.001-07:00

Milwaukee's best ribs, 2010: Speed Queen
Fire Pit Takes #9

www.onmilwaukee.com/dining/articles/bestribs2010.html

2010-10-18T21:14:00.000-07:00

Milwaukee's best lunch buffet, 2010: Casablanca
The Buffet at Potawatomi snatches #4?!

www.onmilwaukee.com/dining/articles/bestlunchbuffet10.html

2010-10-07T18:33:00.000-07:00

Milwaukees best Brunch
Last year, then-repeat winner Trocadero beat second-place Comet for the title by a 2 percent margin. But Comet fans turned up the heat and bumped the competition down a notch by slightly more than that -- a 2.5 percent margin -- to take the top spot for Milwaukee's best brunch.

http://www.onmilwaukee.com/dining/articles/bestbrunch2010.html

2010-10-05T14:42:00.000-07:00

20 years Potawatomi Bingo Casino
CONTINUOUS GROWTH is the name of the game at the Milwaukee metro area’s #1 tourist destination. Celebrating its first 20 years, Potawatomi Bingo Casino this month unveils its latest upgrade, a renovated Northern Lights Theater, which hosts the country’s best music and comedy acts. The theater improvement is just the latest in a long line of improvements to the first off-reservation casino in the country, which attracts nearly six million visitors each year. “It’s been a thrill to see this property go from a 2,000-seat bingo hall to a 750,000-square-foot entertainment complex over the course of two decades,” says Mike Goodrich, general manager of the landmark facility built and operated by the Forest County Potawatomi community.

The casino opened in 1991 in the Menomonee River Valley, which travelers see as they approach Milwaukee’s downtown from the west on I-94. Prior to construction of the casino, the valley was a rundown hodgepodge of old factory buildings anchored on the west by an aging Milwaukee County Stadium. Today, the high-tech, domed Miller Park stadium greets visitors on the west end of http://www.keymilwaukee.com/current/cover.html

2010-10-04T13:22:00.000-07:00

Milwaukee's Best Burger, 2010: Sobelman's
This one was no contest. With 25 percent of the vote, defending champion Sobelman's easily ran away with the title for Milwaukee's Best Burger, finishing well ahead of top challengers A.J. Bombers and Kopp's. The Menomonee Valley burger bar has long been a favorite among Milwaukeeans of all walks of life, be it businessmen and women, Marquette students, politicians or tourists, have packed Dave and Melanie Sobelman's establishment at 1900 W. St. Paul Ave. over the years to dig into the delicious treats – a major reason why Sobelman's Web site is
http://www.milwaukeesbestburgers.com/
www.onmilwaukee.com/dining/articles/bestburger2010.html

What do they know -
Fire Pit has the very best
half pounder.

OnMilwaukee.com Dining: Milwaukees best bar food, 2010: Hooligans

2010-10-03T20:22:00.000-07:00

Milwaukees Best Bar Food
The Firepit snatched a respectable # 9 in this years poll.

OnMilwaukee.com Dining: Milwaukees best bar food, 2010: Hooligans

2010-10-01T13:01:00.000-07:00

Artisan Butchery
The second annual event, called Primal, is one of a series produced by ProteinU, which aims to boost interest in heritage meats.

More than two dozen chefs and butchers, including Ryan Farr of 4505 Meats, Peter McNee of Sausalito's Poggio, Mark Dommen of San Francisco's One Market and Chad Colby of L.A.'s Mozza, prepared 2,000 pounds of meat for the afternoon, then cooked it all in fire pits around the property.

2010-09-30T13:45:00.000-07:00

Executive Chef's pay is up?
The survey of nearly 1,400 restaurant workers also found that male executive chefs made about 19 percent more than female executive chefs. White executive chefs made about 4 percent more than Asian executive chefs, 7 percent more than Hispanic-Latino executive chefs, and 31 percent more than African American executive chefs, the survey showed.

More: http://www.nrn.com/article/executive-chef-salaries-rise-line-cook-pay-falls#ixzz1131MGxmm

2010-09-30T13:26:00.000-07:00

Mexican Independence Day
Papadzules: A traditional Mayan dish, rolled tortillas stuffed with hard boiled egg and topped with a pumpkin seed sauce and a warm tomato salsa. The dish has a very simple flavor but it is surprisingly hearty and satisfying. Look for the pepitas (pumpkin seeds) in your local latin market and make sure they are as fresh as possible. Any strange or stale tastes in the seeds will come through in the sauce.

Here is a link to some cool pictures of the celebrations:
http://www.boston.com/bigpicture/2010/09/mexicos_bicentennial.html

2010-09-30T13:20:00.000-07:00

Pig-out pass: All you can eat in Las Vegas

24-hour-eatathon. That's quite a proposition. And you devour soup to nutty pecan pie at seven different buffets for $39.99 a person. Here's the deal: Vegas properties such as Excalibur started all-you-can eat daily buffet deals (Excalibur's is a rock-bottom $24.99 on weekdays, $29.99 Saturday and Sunday).

Other properties that do it include Luxor. But the catch is you have to take all your meals at the property's buffet. Can get old. Then Harrah's introduced the "Buffet of Buffets" pass this spring. For $29.99, it allowed users to pig out at seven buffets -- at Caesars Palace, Flamingo, Harrah's, Imperial Palace, Paris Las Vegas, Planet Hollywood, Rio's Carnival World (desserts shown above) -- as many times as they pleased in 24 hours. "People jumped all over it," says Anthony Curtis, president of LasVegasAdvisor.com, an insiders' guide to the city. The price soon jumped, and jumped again.

http://travel.usatoday.com/destinations/dispatches/post/2010/09/pig-out-pass-all-you-can-eat-in-24-hours-at-seven-vegas-buffets/125350/1