Titanic Teas: Canapes a Amiral At St. Paul Hotel

The Saint Paul Hotel is hosting several "Tribute to the Titanic"-themed teas in conjunction with exhibit "Titanic: The Artifact Exhibition" being presented at The Science Museum of Minnesota. The teas will be held at 3 p.m. on Saturday, October 10 and 17.

Saint Paul Hotel Executive Chef Lance Kapps created a five-course tea menu that was inspired by the food served on The Titanic. This morning he demonstrated the first course, Canapés a Amiral.

The Tribute to the Titanic Teas are $35 per person and includes tax and gratuity. For reservations or further information on any of The Saint Paul Hotel's popular afternoon teas, please call 651-228-3860 or go online to http://www.saintpaulhotel.com/.

Canapés a Amiral
Thin Sliced Baguette 20 slices
Lime Juice 1 tsp
Shrimp (21/25 count) 10 poached, halved lengthwise
Flying Fish Roe 2 tbsp
Shrimp Butter:
Vegetable Oil 1 tbsp.
Shallot 1 large shallot, minced
Garlic 1 clove
Shrimp (21/25) 8 oz with shell on
Brandy ¼ cup
Cream Cheese 4 oz.
Butter, softened 2 tbsp
Tomato Paste 1 tbsp
Salt and Pepper to taste
Vanilla Dash

Method:
1. In a sauté pan heat oil and add shallots and garlic, cook till soft.
2. Increase heat to high and add the shell on shrimp.
3. Sauté shrimp for 3 to 4 minutes until shells are pink.
4. Peel shrimp and discard the shells.
5. Add brandy to sauté pan and deglaze the pan and reduce for 30 seconds.
6. Add brandy, shrimp, and vegetables to a food processor bowl.
7. Puree shrimp mixture until finely chopped, and then add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until smooth.
8. Place sliced baguette on to a baking sheet and toast under a broiler for 1 minute on each side.
9. Drizzle lime juice over cooked shrimp halves.
10. Place shrimp butter in a piping bag fitted with a star tip. Pipe shrimp butter onto toast. Garnish with cooked shrimp halves and flying fish roe.

Source: Kare11

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TAP Series Online Food Manager Certification

The Hospitality Careers Training Center is proud to offer the TAP Series online Food Manager training programs as an alternative to traditional classroom learning. Online courses available for both initial certification and recertification. Recertification is approved in Wisconsin and Minnesota. Students are able to complete the lessons at a pace that is comfortable for them.

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Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408

(612) 216-3987

NSF International Acquired Surefish

Largest North American Certifiers Unite to Provide Seafood Quality and Safety Certification Needs

ANN ARBOR, Mich. and LYNNWOOD, Wash. – NSF International, a not-for-profit, public health and safety organization that has been providing inspection and certification services to the food industry for over 65 years, today announced the acquisition of Surefish, Inc., a recognized seafood quality specialist and provider of independent seafood inspections and expert consultations.

NSF International, the leading global food safety specialist, and Surefish, Inc., the largest Marine Stewardship Council (MSC) leader in North America, together will help improve the safety and quality of the seafood supply for retail and foodservice industries.

NSF International is the only North American certifier that is accredited by the American National Standards Institute for Safe Quality Foods (SQF) and British Retail Consortium (BRC). The company will be branded NSF Surefish and will integrate certification experience and seafood expertise to provide comprehensive services at each step in the supply chain.
The acquisition comes at a crucial time as the increase in reported food contamination occurrences reinforce the need for enhanced quality assurance across the food supply chain. NSF Surefish will help strengthen food safety practices by providing services that will assist companies in demonstrating compliance with regulatory requirements and quality standards.

As the leading Chain of Custody certifier in North America under the MSC, Surefish fits well within NSF International's food safety training, auditing and certification programs, which support companies throughout the food supply chain. In addition, the Aquaculture Certification Council (ACC), a non profit that implements the Global Aquaculture Alliance Best Aquaculture Practices (BAP) standard, recently selected NSF International to be one of two initial certification organizations to conduct BAP standard inspections. NSF Surefish will combine this expertise with other industry leading certifications to Global Food Safety Initiative (GFSI)*-benchmarked standards, which include SQF, BRC and Food Safety System Certification (FSSC).
"We are extremely enthusiastic about the many synergies that exist between Surefish and NSF International. This acquisition will help us to continue to meet the rapidly increasing demand for quality and safety throughout the seafood supply chain," said Lisa Goche, Surefish President. "Our clients will benefit from our core offerings of seafood quality inspections, MSC Chain of Custody Certifications, consulting and auditing, as well as NSF's certifications, including BRC and SQF."

Key stakeholders who will benefit from this acquisition include fisheries, seafood wholesalers, processors, retailers, restaurants and others within the food industry.

"NSF Surefish services will help seafood companies comply with best industry practices and standards throughout the world, while providing these companies with comprehensive training, auditing, certification services and seafood quality programs. To fulfill the increased demand for these types of food safety audits, NSF International also continues to train new auditors to BRC and SQF," said Tom Chestnut, Vice President, Supply Chain Food Safety and Quality, NSF International.

CONTACT: Greta Houlahan

NSF International

Phone: (734) 913-5723

Email: houlahan@nsf.org

Hospitality Careers Training Center

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Minneapolis, MN 55408

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Corcoran Boy, 6, Dies From H1N1 Complications

by: Esme Murphy; WCCO

A 6-year-old Corcoran, Minn. boy died from complications because of an infection with the H1N1 influenza virus, the Hennepin County Medical Examiner said Monday.

Nathanael David Schilling died on Sept. 24. He was pronounced dead in an ambulance outside his family's home.

The medical examiner said Nathanael died from an inflammation of the heart muscle, complicating the H1N1 infection. He had no underlying medical conditions.

The boy lived in rural Corcoran and was a first-grader at St. John's Lutheran School, also in Corcoran. The principal said the student's faith is helping them deal with Nathanael's loss.

"We teach the kids very clearly that they're baptized and they're members of God's family. And they can take that with them and knowing that Nathan is part of that family too," said Principal Gary Volderbring.

Nathanael is described as a happy, typical 6-year-old. The Volderbring said the family is receiving an outpouring of support.

The state epidemiologist Nathanael's case is rare.

"What I can tell you is that it is very unusual to have such a severe case. As I said, most people don't have complications but that's why we want people to know if something seems to not be going in the right direction, we want you to talk to your doctor," said Dr. Ruth Lynfield.

This marks the third death of a child from Minnesota under the age of 9 from complications related to H1N1, also referred to as swine flu, the Minnesota Department of Health said. There have been seven H1N1-related deaths in Minnesota total.

Minnesota Commissioner of Health, Dr. Sanne Magnan, said for most people the H1N1 flu is not severe but, it's apparent that children are especially vulnerable to the new virus.

The severe H1N1 symptoms to watch for are trouble breathing, vomiting, confusion and high fever. Lynfield said most people who have the H1N1 virus continue to suffer relatively mild symptoms.

The first doses of the H1N1 vaccine are in Minnesota right now. They are being distributed to health care workers at local hospitals.

Of Minnesota's 327 hospitalized cases of H1N1 to date, 138 of them were children under the age of 9.

Source: WCCO

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National Fruit & Vegetable Consumption Report

The State Indicator Report on Fruits and Vegetables, 2009 shows that Minnesota, along with all other states in the country, is not meeting national objectives for consumption of fruits and vegetables.

The report for the first time provides state data on fruit and vegetable consumption, environmental supports and policies that may help Americans eat more fruits and vegetables. The consumption data come from the Centers for Disease Control and Prevention’s (CDC) health surveillance systems.

With a national Healthy People 2010 goal of increasing the proportion of Americans eating at least 2 fruits daily to 75% and increasing the proportion of Americans eating at least 3 vegetables daily to 50%, only 27.3% and 25.8% of Minnesota adults met the goals, respectively.

Source: Minnesota Department of Health

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Stab At The Heart

By Bogus Doug

One of the best restaurants in the city of Saint Paul is Heartland. That’s a true statement by popular and critical affirmation as well as from personal experience. Heartland’s chef-owner, Lenny Russo, writes one of the “community voice” blogs at the Star Tribune website, via which he delivered a bombshell today:

Heartland to St. Paul: “So long. It was great while it lasted.”

Another victim of the wretched economy, you might think. Just another casualty in the cut-throat restaurant industry which has seen so many closings already this year, perhaps you assume.

But that’s not the story here. Heartland is doing fine. Saint Paul, however, might be broken.

It seems there is a new Saint Paul city ordinance being proposed by Ward 1 council member Melvin Carter III. The ordinance is characterized by Mr. Russo thusly:

[The ordinance] require[s] every business located within the boundaries of the municipality that serves any sort of prepared food to have on hand at all times an allergen handbook listing every ingredient in every item served. Not only must this handbook be updated to reflect any changes to the items being offered for sale, but it must also be available for viewing by anyone who desires to do so regardless of the fact that the handbook likely contains proprietary information that any competitor may access at his or her own discretion.

Being a parent of children with severe food allergies, I am certainly sympathetic to the motivation of the proposed ordinance. It can be truly frightening when your child begins having an unexpected food allergy reaction. We have allergy kits for two of our three children for this very reason, but you never want to depend on that alone. As soon as your child begins to have an allergic reaction a parent’s mind instantly fills with visions of anaphylactic shock and the possibility that your measly first-aid remedies won’t be enough this time. The desire to keep your child safe from such potentially life threatening experiences is entirely natural.

The question here is not whether it’s a good idea to make food allergy information available. All things being equal, of course it is. But all things are not equal. The way one answers basic questions of who bears the burden of risk for an allergy and how much effort food sellers should be required to undergo in the name of preventing accidental allergen reaction can be the difference between a viable business community and a regulatory hell from which business flees. If you think that’s even remotely an exaggeration of the case, take a look at Mr. Russo’s assessment of this new regulation on his restaurant (all emphases below mine).

As many people well know, our restaurant changes its menu on a daily basis due to the fact that we purchase locally produced ingredients that are sourced from small, family farms that practice sustainable agriculture. In addition, all of our menu items are produced from scratch utilizing whole foods.

In analyzing the operational impact of this ordinance, I did an approximation of how many recipes are employed on a daily basis in order to produce our menu. I found that number to be in the range of 120 recipes and sub-recipes on any given day. If I created an allergen handbook as required by the proposed ordinance, my entire day would be devoted to writing recipes and ingredient lists. That would leave no time for managing my business let alone actual cooking. Since the menu changes daily, such an exercise would have to be repeated each day and might have to be repeated more than once in the same day if we were to run out of a certain item and insert a new item as a substitution. Not only is this impractical; it is virtually untenable

Furthermore, such an allergen handbook would contain all of our proprietary information which would be available to anyone upon request. This would put us at a distinct competitive disadvantage and would damage our ability to remain a unique and successful restaurant enterprise.

Given all of that, we would no longer be able to operate Heartland in its present form within the city limits of St. Paul.

Russo is far from a cut-throat capitalist running the culinary equivalent of an unregulated sweat shop. He makes every effort to support his community in letter and spirit. His restaurant provides the kind of service to patrons and the overall community which ought to be considered a model for others. Instead the heavy hand of a government all too typically ignorant of the unintended consequences of enacting nobly intended regulations threatens to drive him out of town.

Go ahead and read all of Russo’s fairly long post. Along with other long-established Saint Paul restaurant owners he’s been trying his best to bring the devastating impact of this potential ordinance to the attention of Saint Paul’s lawmakers. All that’s managed to gain is a further month of review before a vote. But Russo, like most business owners, can’t wait until the last minute to find out what the city council intends to do to him. He’s now planning to move his restaurant to Minneapolis, a city hardly known to be lax in its own regulatory climate which ought to show you just how out-of-control Saint Paul’s government is becoming.

Russo’s post closes with a statement that may serve as the epitaph for Saint Paul’s small business community at large:

So, so long St. Paul. It was great while it lasted.

It was great for Saint Paul’s citizens as well. One wonders how much more of this they will tolerate before deciding that maybe defacto one-party rule of the city isn’t quite as fun as they thought it would be. It’s certainly making Saint Paul a poorer place.

Source: Shot in the Dark http://www.shotinthedark.info/wp/?p=5315

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When it comes to allergens, a mandate isn’t the answer

by David Siegel, Minnesota Restaurant Association, Minnesota Lodging Association Guest Commentary

Restaurant operators across the Twin Cities have been talking recently about a proposal by a St. Paul City Council member regarding providing allergen information to customers. Council member Melvin Carter has a daughter who suffers from a severe allergy to peanuts. He had a very unfortunate experience with a clerk at a retail establishment in St. Paul while trying to find out whether the popcorn sold there was popped in peanut oil.

Ultimately, he found that it was, and thankfully did not purchase the product for his daughter. But this frustrating experience, which had been repeated in other earlier instances with other establishments, led him to the conclusion that “there ought to be a law.”

The hospitality industry knows how serious an allergic reaction to a food item can be, and the industry does recognize that this is a growing problem. Somewhere between 2 percent and 4 percent of the adult population, and up to 8 percent of the youth population, suffer from allergies. Further, the numbers are growing. Restaurant operators will tell you they respond to requests from customers on a daily basis regarding allergens and a wide range of dietary needs.

Where we differ from Council Member Carter is in the approach to solving the issue. He felt that a city ordinance regarding allergen information is necessary. He sat down with the city attorney and drafted an ordinance with several requirements regarding training and providing allergen information to restaurant patrons.

Carter then brought together a task force on which I served. The task force met several times to consider his proposed mandate, and I shared with him our deep concerns. In particular, we stressed opposition to an Allergen Information Handbook that all establishments with a food license in St. Paul would have been required to maintain.

The handbook would have contained labels for every ingredient in a restaurant operation, organized by menu item. Many don’t understand the complexity of the food chain in our country and how difficult and costly such a book would be to create and maintain. Further, we believe it would increase the liability risks for restaurants. Perhaps most significant, the handbook would give consumers with allergies a false sense of security because so much of the issue relates to cross-contamination possibilities.

Through conversations with industry, Melvin Carter has come to see the challenges with the handbook and has decided against this approach for solving the problem. We commend his willingness to listen to industry.

As we have considered this issue, a broad coalition of business groups has come together to seek the best solutions. This includes the Minnesota Restaurant Association, Minnesota Lodging Association, Minnesota Licensed Beverage Association, Minnesota Retailers Association, the Saint Paul Area Chamber of Commerce, industry vendors and other partners.

Rather than mandates, we have recommended instead a voluntary effort to educate and raise awareness among restaurants across the state. We believe this can best be accomplished through industry and organizational partnerships. For those with allergies, the key is the building of relationships and the direct communication between industry operators and their customers.

We oppose mandates regarding this issue, but have committed with great sincerity to providing information and training to the industry and look forward to fulfilling that commitment.

David Siegel, CAE, IOM, is executive vice president of the Minnesota Restaurant Association and Minnesota Lodging Association.

Source: http://www.finance-commerce.com/ http://www.finance-commerce.com/article.cfm/2009/09/19/Association-update-When-it-comes-to-allergens-a-mandate-isnt-the-answer

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

www.hospitalitytrainingcenter.com