MenuMasters awardees celebrated for culinary excellence

This is part of NRN’s special coverage of the 2019 NRA Show, held in Chicago, May 18-21. Visit NRN.Com for the latest news from the display, and follow us on Twitter and Facebook. “This, in reality, is the Academy Awards of food,” stated Liz Matthew, international chief meals innovation officer for Taco Bell, as she received the MenuMasters Award for a first-class new item for the chain’s Nacho Fries.

At a gala event backed via Ventura Foods and hosted through Nation’s Restaurant News on the Drake Hotel in Chicago Saturday, culinary innovators were fêted as attendees loved the winners’ meals paired with drinks decided on by way of the motel’s body of workers — or with Champagne exceeded out by using Jeremiah Tower, the chef and previous proprietor of Stars in San Francisco, who turned into inducted into the MenuMasters Hall of Fame.

It became Tower’s custom to greet guests with champagne at the famed eating place in the eighties and ’90s. The Nacho fries have been paired with Modelo Negra beer at the same time as you. S. A .-fried morels with crab salad and butter pudding presented by Innovator of the Year Paul Kahan were paired with 2018 Château d’Esclans Whispering Angel Rosé from the Côtes de Provence in France.

Kahan, chef, and companion at One Off Hospitality, based in Chicago, credited Blackbird government chef Ryan Pfeiffer, executive chef of Blackbird, with developing the dish. Kahan, who has mentored some of the metropolis’s top cooks, told the target audience, “The future of eating places and the destiny of the culinary arts is with the teenagers.”

The MenuMasters Award for Best Menu Revamp went to Piada Italian Street Food, primarily based in Columbus, Ohio, for reworking its services from the same old rapid-casual fashion of countless customizability to more curated dishes evolved by using the director of culinary Matthew Harding and his crew. Their Summer Avocado Piada, a wrap full of pancetta, avocado, arugula, basil aïoli, mozzarella, and tomato, became one of the crowd favorites of the nighttime. It connects with Banfi’s 2018 San Angelo Pinot Grigio from Tuscany in Italy.

“I truly consider that you never accomplish something on your own,” Harding said in accepting the award, telling the gang that they need to concentrate on those who don’t like their food. When you locate your prickly-pear people [who will tell you what they really think], you realize you’re inside the proper place,” he said.

Bonefish Grill, which received the Best Menu Line Extension award for its new branch, served crab cake rancheros — a take on huevos rancheros — with veggies, eggs, and ham, paired with 2018 Scarborough Sauvignon Blanc from the Marlborough vicinity of New Zealand.

Justin Fields, director of studies and improvement for the chain, a subsidiary of Bloomin’ Brands Inc., primarily based in Tampa, Fla., said he drew thought from the overdue painter Bob Ross, host-teacher of the PBS television series of the Eighties and ’90s The Joy of Painting.

Fields said Ross would create artwork on TV from the identical palette, in the equal way that he used Bonefish Grill’s current palette of substances and flavors to expand the brunch menu. “Each [restaurant] idea has its palette,” he said, adding that he was glad that he stuck with Bonefish’s strengths and preferred to cross for “a glittery new toy.”

The award for Healthful Innovation went to Military Sealift Command, which presented seaborne logistical assistance to the USA army and consulted with its nearly 6,000 team contributors to broaden greater healthful menu items. They served chile-lime shrimp with roasted corn and black beans at the gala, paired with a Casamigos Spicy Cucumber Jalapeño Margarita.

“I am humbled to stand earlier than you, the various culinary greats, this night,” MSC food service director Roberta Jio said. She said great meals are key to the quality of lifestyles for the mariners who spend as much as 270 days at sea. Culver’s, based totally in Prairie du Sac, Wis., has become revered with the MenuMasters Award for excellent constrained-time provide for its Pretzel Haus Pub Burger, which is burger patties topped with pickled crimson onions, slices of bacon, Wisconsin cheddar, Wisconsin cheddar cheese, and bistro sauce made of mayonnaise, horseradish, and mustard, all on a pretzel bun sourced from Milwaukee, Wis.


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