'Super green' seafood list released

The Monterey Bay Aquarium, with the help of conservation and public health organizations, has compiled a Super Green list of seafood, meaning it is good for human health and does not harm the oceans. The products currently on the list are good sources of long-chain omega-3 fatty acids and are low in environmental contaminants.

Based on these criteria, The Monterey Aquarium lists the following as the best seafood choices as of October 2009:

• Albacore Tuna (troll- or pole-caught, from the United States of British Columbia)
• Mussels (farmed)
• Oysters (farmed)
• Pacific Sardines (wild-caught)
• Pink Shrimp (wild-caught, from Oregon)
• Rainbow Trout (farmed)
• Salmon (wild-caught, from Alaska)
• Spot Prawns (wild-caught, from British Columbia)

Other healthy choices are:

• Arctic Char (farmed)
• Bay Scallops (farmed)
• Crayfish (farmed, from the United States)
• Dungeness Crab (wild-caught, from California, Oregon or Washington)
• Longfin Squid (wild-caught, from the U.S. Atlantic)
• Pacific Cod (longlinee-caught, from Alaska)

For more information, visit www.montereybayaquarium.org.

NAMA, MSU celebrate 10-year partnership

The National Automatic Merchandising Association (NAMA) and The School of Hospitality Business at Michigan State University (MSU) are celebrating 10 years of partnership.

The partnership has helped provide a new level of advanced education, research and academic insights for members of the coffee and vending service industries. One of the most successful programs created through the partnership is the NAMA Executive Development Program, which is taught at MSU by the same faculty that teach at the university. The program, which began in 2000, is custom built for the senior leaders in the vending and coffee service industries. The next session will be held Nov. 15 to 18 at MSU. For more information, visit www.vending.org/education/executive.

October Culinary Nutrition News covers lipids

The American Culinary Federation Chef & Child Foundation and Clemson University recently released the October issue of "Culinary Nutrition News: Demystifying Lipids." The newest article, written by experts, defines healthful and harmful fats and offers fat-reducing tips for chefs' menus. Free copies are available at www.acfchefs.org/CNN.

The final two "Culinary Nutrition News" articles for 2009 will cover "Downsizing Calories and Portions," in November, and "Diabetic Menu Makeover," in December. ACF's Chef & Child Foundation and Clemson University partnered to offer this monthly series of articles, which are posted on ACF's Web site the first Monday of each month.

NRA seeks education session ideas for 2010 show

The National Restaurant Association is accepting proposals for education sessions at the 2010 Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event (IWSB), to be held May 22 to 25 at McCormick Place in Chicago. The deadline is Dec. 4. Industry professionals and educators may submit proposals for a single speaker or interactive panel discussions in five categories:

• Jobs and careers--including employee recruitment and retention, staff training, employee management and motivation;
• profitability and entrepreneurship--including cost control, research and insight, guest attraction and retention and marketing;
• Food and healthy living--including menu innovation, food safety and traceability, nutrition and sourcing;
• Sustainability and corporate responsibility--including recycling standards, water conservation and energy savings; and
• Technology--including online/electronic/mobile marketing, POS systems, inventory management and guest entertainment.

For more information or to submit proposals online, visit www.restaurant.org/show or www.winespiritsbeer.org.

AI students to help out at Diabetes Initiative

Culinary students at the Art Institute of Ohio--Cincinnati will help prepare and serve food at an event taking place Oct. 17 in conjunction with Gourmet Enterprises to help benefit the HealthCare Connection's Diabetes Initiative. Students will serve "Jazzy Bites" to guests at a special reception prior to a performance by Grammy-winning singer Al Jarreau. The reception also will feature live jazz performed by local music groups.

"This is a wonderful opportunity for our Culinary students to acquire valuable first-hand experience at an upscale event, while also contributing to a cause that affects so many people here in Cincinnati and throughout the country," said chef Laird Livingston, director of the International Culinary School at The Art Institute of Ohio--Cincinnati, in a statement.

For more information or to purchase tickets, visit www.cincinnatiarts.org or www.healthcare-connection.org.

Sharing the passion

The Monroe College School of Hospitality Management and the Culinary Arts is hosting a series of culinary demonstrations this fall, where accomplished chefs share their passion for cooking with the students in the school's Culinary Arts Center.

Frank Costantino, dean of the School of Hospitality Management and the Culinary Arts, kicked off the "Sharing the Passion" series with a demonstration on Oct. 1 for students. He created a traditional Italian-style Sunday dinner he used to share as a child with his family. His demonstration included a trip to the herb and vegetable garden where he picked fresh herbs and Italian eggplants. He then prepared risotto with Parmesan, chicken a la cacciatora and grilled eggplant with extra virgin olive oil.

Dean Frank Costantino prepares a family-style Italian meal for Monroe College students.

For more information about the series, visit Monroe College's Web site.

NSEC hosts Norwegian salmon event at ICE

On Oct. 7 at the Institute of Culinary Education in New York City, the Norwegian Seafood Export Council hosted The Norwegian Salmon Experience to educate chefs, restaurateurs and media about Norweigian salmon. Norwegian chef Sven Erik Renaa, food and beverage consultant with the Culinary Institute of Norway in Stavanger, performed a live culinary demonstration and tasting of smoked Norwegian salmon with apple vinaigrette and horseradish.

Chef Sven Erik Renaa, 2009 Norwegian Chef of the Year winner, preps salmon at the event.*

The 2010 Norwegian Seafood Ambassadors were also introduced at the event, and each chef conducted a live demonstration and tasting of a recipe created for the event. The chefs also shared culinary techniques and tips for creating delicious and naturally nutritious meals featuring Norwegian salmon.

The 2010 Norwegian Seafood Ambassadors are: Bradford McDonald, executive chef at Crabtree’s Kittle House in Chappaqua, N.Y.; Brian Bistrong, owner/executive chef at Braeburn Restaurant in New York City; and Bryan J. Hunt, chef de cuisine at Insieme Restaurant at The Michelangelo Hotel in New York City.

*Photo courtesy of Michael Grimm