Famous artwork by Lou Dorfsman, to be showcased in The Culinary Institute of America’s new Marriott Pavilion, will support the Hudson Valley as a destination for art and culture.

For the last 25 years one of the world’s largest modern typographic artworks has been hidden away in a basement on Long Island. This will change in January 2014 when the work, “Gastrotypographicalassemblage,” will become the focal point of The Culinary Institute of America's new Marriott Pavilion and Conference Center in Hyde Park, N.Y. The creation of legendary CBS art director and designer Lou Dorfsman, the work measures more than 33 feet wide and 8 feet tall, and consists of more than 1,650 individual letters spelling out culinary terminology and expressions, as well as 65 food-related objects.

From 1966 to 1989, Gastrotypographicalassemblage was on display in the staff dining room at CBS Network headquarters in the legendary Black Rock building in New York City. There it captured the imaginations of both visitors and employees, but in 1989 the work was removed during a renovation. Without a new home, it was saved from the landfill by designer Nick Fasciano, who stored the mural for more than two decades while Dorfsman worked to find it a new venue.

For the first time, says Technomic, a majority of U.S. consumers prefers hot or spicy flavors. And sweet is the ultimate pairing partner when staying ahead of the flavor curve.

The most familiar, tried-and-true flavors might have impressive staying power on menus, but Chicago-based Technomic’s most recent flavor findings also signal the need for operators and suppliers to stay on top of flavor trends by reinvigorating classic offerings with new and unique twists.

Three-fourths of consumers (73%) say that if they try and like a menu item with an innovative flavor, they would be highly likely to return to the restaurant for the same menu item.

“In a competitive foodservice climate, flavor differentiation is a must-have for operators,” says Darren Tristano, executive vice president of Technomic, Inc. “Because today’s foodservice consumers have such a strong expectation for innovative flavors, operators and suppliers have to help the menu stand out by staying ahead of the flavor curve. Knowing which flavors are up and coming and truly enticing to guests will be essential in gaining their dining-out dollars.”

New 23,000-sq.-ft. facility—part of a $24 million area project—focuses on European-style cooking, with veteran chef and educator Tom Recinella at the helm.

Baker College of Port Huron officially opened its Culinary Institute of Michigan (CIM) recently with a ribbon-cutting ceremony and celebration along with two other businesses that are revitalizing Port Huron’s waterfront area. CIM-Port Huron classes for fall quarter began Sept. 30.

The new 23,000-sq.-ft. CIM-Port Huron teaching facility was built specifically for the study of culinary arts. It supports the learning process through advanced technologies and its interior design, which includes state-of-the-art classrooms and labs, as well as unobstructed views between classrooms that facilitate the open-kitchen concept of European-style training and cooking.

The CIM-Port Huron is part of the $24 million project that includes the DoubleTree by Hilton Port Huron, Freighters Eatery and Taproom and the future 40,000-sq.-ft. Blue Water Area Convention Center, which is scheduled to be complete by 2015. The project is expected to generate a $25 million annual boost to the local economy during its first 10 years of operation.

“The Culinary Institute of Michigan is a world-class facility that is designed to provide optimal hands-on learning experiences for our students,” says Connie Harrison, PhD, president of Baker College of Port Huron. “Our location next to an upscale hotel, a premier restaurant and a new convention center will facilitate valuable interaction with students. This is precisely what Baker College is about: providing real-world experiences to our students that deliver a huge advantage as they move into the workforce.”

The latest menu trends, as delivered at the 2013 Flavor Experience Conference.

Courtesy of Olson Communications

Chefs and foodservice professionals from many segments of the industry and their food & beverage suppliers gathered in Newport Beach, Calif., in August for this annual conference on the business of flavor and innovation to learn about new ways to delight their customers. Conference sessions included the latest consumer research, menu ideas and interactive experiences where attendees explored ideas and trends together. This conference is a true experience with non-stop flavor tasting and networking opportunities.

Unstoppable Trends
The conference opened with a discussion on three Pandora’s Boxes—unstoppable trends so big in the foodservice industry that the only way to fail is not to participate in them.

• Health. Wellness is inescapable in today’s culture and food is a vital component of healthy lifestyles, where mindful choices of real food, simply prepared, are driving desire. Breakfast was noted as a particularly important part of this trend because the positive impact of breakfast on health has been studied extensively to validate its benefits.
• Sustainability. Although quick service and immediate gratification are important value components of many foodservice meal occasions, the broader impact on the planet is never far from top of mind. Research from leading firms noted that although there may not be a full understanding of sustainability among consumers, the majority believe they regularly buy sustainable products.
• Kids. Understanding and captivating the consumers of tomorrow was the topic of a general-session and panel discussion because of their current and future impact on the industry.

Braised lamb is economical and efficient. A successful lamb braise intermingles the flavors of foods being cooked, the aromatics employed and the cooking liquid—performing a magical transformation of lamb while adding body to the braising-liquid-turned-sexy-sauce.

By Robert N. Corey, BA, AOS, CEC, EWS

Braising is for meat lovers. I have a passion for braised lamb shanks, an infatuation for sous-vide lamb necks, a serious affair going on with braised stuffed lamb breast and, from my very first taste of lamb, I have leg-of-lamb ecstasy.

While lamb is often considered an expensive meat for classroom use, braising allows me to focus on economical cuts of lamb. Thanks to the braise, I can find plenty of economical cuts for the long-simmered, wait-until-you-taste-this, top-of-a-heap goodness. My students will learn that dinner can be less expensive, and in all cases much more flavorful, when American Lamb meets a cook who can braise. This article will discuss the critical points of braising as related to utilizing, and enjoying economical cuts of American Lamb.