Global Trade
On the heels of receiving the Governor’s Award for Export last fall, Tribune Reporter, Kathy Bergen came to Buedel to talk about global trade, dry aged beef and the process of international export for the business section cover story: Cool Climate for Overseas Growth.
View the video version here: http://tinyurl.com/buedel-trib-interview-on-trade
Jean Banchet Awards
Last Sunday, industry voting for the 2015 Jean Banchet Awards took place at Embeya – aka one of Chicago’s “Sexiest Restaurants” according to Zagat – at the Chef’s Social reception.
The actual awards for culinary excellence will be presented at the annual Cystic Fibrosis Foundation’s Grand Chef’s Gala January 30th.
Good luck to all of this year’s nominees:
Chef of the Year Abraham Conlon (Fat Rice), Thomas Lents (Sixteen at Trump), Chris Pandel (The Bristol/Balena), Lee Wolen (Boka)
Pastry Chef of the Year Dana Cree (Blackbird), Claire Crenshaw (moto), Meg Galus (NoMI), Greg Mosko (North Pond)
Best Chef-de-Cuisine Chris Marchino (Spiaggia), Ali Ratcliffe-Bauer (Brindille), John Vermiglio (A10), Erling Wu-Bower (Nico Osteria),
Rising Chef of the Year Ashlee Aubin (Salero), Jake Bickelhaupt (42 Grams), Noah Sandoval (Senza), Nathan Sears (The Radler)
Rising Pastry Chef of the Year Sarah Koechling (The Bristol/Balena), Genie Kwon (Boka/GT Fish and Oyster), Megan Miller (Baker Miller Bakery & Millhouse), Jonathan Ory (Bad Wolf Coffee)
Best Sommelier Charles Ford (The Bristol), Arthur Hon (Sepia), Elizabeth Mendez (Vera), Dan Pilkey (Sixteen at Trump)
Best Mixologist Alex Bachman (Billy Sunday), Bradley Bolt (Bar Deville), Mike Ryan (Sable Kitchen & Bar), Krissy Schutte (CH Distillery)
Best Restaurant Design Boka, Celeste, Momotaro, The Radler
Best Restaurant Service Boka, Embeya, Senza, Sixteen at Trump
Best New Restaurant 42 Grams, Parachute, TÊTE Charcuterie, Salero
Best Neighborhood Restaurant A10, Dusek’s, Owen and Engine, La Sirena Clandestina
Restaurant of the Year L20, Boka, El Ideas, moto
Meat Pressed
When prices rise, what do most people do? They go on the offense and figure out how to stretch their hard earned dollars in a challenging economy.
The same holds true for restaurants and hospitality.
How can you manage rising meat costs? Find better ways to buy! Check out our free report on How To Buy Beef Better in 2015 for market outlook, tips and ideas.
Quote-a-licious
As Julia Child once said, “The only time to eat diet food is while you’re waiting for the steak to cook.” In the dead of winter here, when a sizzling, juicy bone-in ribeye warms you up in a way kale or beets never could, I totally agree. –Amanda Heckert, Editor-in-Chief Indianapolis Monthly.
From the desk of John Cecala || Website LinkedIn @BuedelFineMeats Facebook