A master class at the CAFÉ Leadership Conference this month will lend educators hands-on know-how applying several prevailing menu trends to versatile (and economical) lamb cuts.

Educators signed up for the “Deliver 2010’s Top Menu Trends with American Lamb” master class at the 2010 CAFÉ Leadership Conference at Baltimore International College, Friday, June 25, are in for a treat: The class will be led by veteran educator Frank Terranova, MCFE, assistant instructor at Johnson & Wales University in Providence, R.I.

“Lamb is my favorite meat,” Terranova says, adding that he’s an aficionado of domestically raised lamb, in particular.

Sponsored by the American Lamb Board and working with economical shoulder, leg and ground lamb, as well as the rack, Terranova’s class will address several leading menu trends this year—small delicious plates, street foods migrating indoors, comfort-with-a-twist and exotic ethnic on the cusp of mainstream. What’s more, Terranova will instruct on sous vide with American lamb. Select dishes prepared by class participants will be served at the conference’s welcome reception that evening following the three-hour hands-on immersion.

Courtesy of Christopher Ranch

Media scares over tainted Chinese products have led U.S. consumers to investigate how garlic is produced, resulting in a resurgence of domestic sources—which actually have greater cooking and health benefits.

Garlic is grown globally, and has become a critical flavor component for a variety of international cuisines. China has emerged as the world’s leading source, growing two-thirds of global supply. Even in the United States, where California-grown garlic is available year-round, Chinese garlic amounts to well over half of domestic supply. The International Trade Commission reports that Chinese garlic exports into the United States in 2009 alone totaled 145 million pounds.

Most California garlic production is centralized in Gilroy, Calif., known as “the garlic capital of the world.” Gilroy-based Christopher Ranch has been an industry leader since 1956, when founder Don Christopher started farming garlic with a planting of 10 acres. Today, his son, Bill, oversees cultivation of more than 3,000 acres and shipment of more than 60 million pounds annually, distinguishing the ranch as the nation’s premier grower for the fresh market and the only commercial source of heirloom garlic.

By Brent T. Frei

Mary Petersen, pioneer in creating learning opportunities for foodservice educators, is honored for her achievements by Cordon d’Or – Gold Ribbon.

Mary Petersen, founder and executive director of the Center for the Advancement of Foodservice Education (CAFÉ), has been named Chef Educator of the Year in the 2009-2010 Cordon d’Or - Gold Ribbon Annual International “Cookbooks & Culinary Arts” Culinary Academy Awards.

Noreen Kinney, founder and president of the St. Petersburg, Fla.-based Cordon d’Or - Gold Ribbon Culinary Academy Awards—The Accolade of the 21st Century, honored Petersen and recipients of other award categories at a reception and dinner sponsored by the Florida Restaurant & Lodging Association on April 30 at the Don CeSar Resort in St. Pete Beach.

Regional winners to vie for ACF’s national title in Anaheim in August.

The regional conferences of the American Culinary Federation are concluded for another year, and now, four regional winners of ACF’s Chef Educator of the Year Award will compete for the national title at ACF’s 2010 National Convention in Anaheim, Calif., Aug. 2-5. Candidates will each give a lecture/demonstration before a panel of judges, who will decide the winner.

By Eric Stein, M.S., R.D.

‘Tis the season for incorporating a wealth of Mediterranean-origin fruits and vegetables in menu development.

The spring season brings a major increase in the variety of fresh fruits and vegetables to markets around the country. Some examples of produce that come into harvest in the spring include artichokes, cardoons, citrus, fennel, an assortment of greens and lettuces, spring onions and an array of different herbs. While many of these items are common on restaurant menus in the United States, throughout a variety of cuisines, they also share a common trait that most are also used extensively in the Mediterranean diet.