Tag Archives: International NY Restaurant & Foodservice Show

International Restaurant & Foodservice Show of NY set for March 8-10

The International Restaurant & Foodservice Show of New York returns to the Javits center March 8-10, 2015, bringing a new feature, The PUB, a new feature area showcasing alcoholic beverages including craft beers, ciders, wines, spirits, wine sorbet and more. Brewers or distributors who would like to join Estrella Galicia Beer, Maeloc Cider, Smuttynose Brewing Company, Crabbies Alcoholic Ginger Beer, Alphabet City Brewing Company, Singha Beer, North Coast Brewing Company, Sixpoint Brewery, Duvel USA, Frosae Wine Sorbaei, and WhistlePig Whiskey as a vendor, contact Bill Shaeffer at bsheaffer@urban-expo.com.
An estimated 16,000 industry professionals will attend the event, viewing the wares and presentations of 550 exhibiting firms. “We invite restaurant owners, operators, caterers, and chefs to join over 16,000 of their colleagues to discover new products from over 550 exhibiting companies including 100 food trends companies, see the leading names in the culinary arts, participate in one of 40 free educational sessions, network with members of NYS Restaurant Association, or just walk the aisles and be part of this dynamic industry event,” said Ron Mathews, Industry Vice President for Urban Expositions Foodservice Events, producers of the event. “Mark your calendar for March 8-10, for this one-stop source for everything you need to succeed in today’s market.”
Other highlights include Educational sessions at the Ferdinand Metz Foodservice Forum – which provide industry-leading educational content that is practical and relevant for today’s foodservice professional. To present a culinary demonstration or a session at the conference, contact Samantha Grimaldi at sgrimaldi@urban-expo.com.
Special feature areas on the show floor include the Dessert Cart Pavilion; Gourmet Way Pavilion; Japan Pavilion; New Exhibitor Pavilion and the Pride of New York Market Place/Taste NY.
Hundreds of new products at The Food Trends Experience
The 26th Annual United States Pastry Competition – The 2015 Theme is Diamonds are a Girl’s Best Friend – Ladies Luxuries. For additional information about participating, contact Shirley Hall at shirley@parisgourmet.com.

International Restaurant & Foodservice Show of NY opens Sunday

The International Restaurant & Foodservice Show of New York opens this Sunday with hundreds of new products, services and equipment from 500-plus exhibitors, special events and 40-plus educational sessions.

Programming includes:
Chef’s Challenges – A one-on-one session with Landmarc’s Chef Marc Murphy and Certified Master Chef Ferdinand Metz (Monday, March 3 at 3:00 pm): Today’s top chefs are ready to answer the toughest questions and reveal the secrets to success. What was their biggest kitchen disaster? What is their favorite dish to prepare? What is the chef’s secret problem solver? Is it effective to scream at your staff or is there a better way? Join Marc Murphy, Chef and Owner of five New York restaurants: Landmarc (Tribeca + Time Warner Center), Ditch Plains (West Village + Upper West Side) and Kingside and Certified Master Chef Ferdinand Metz, former President of the Culinary Institute of America.

FINE DINING – IS IT DEAD? – A panel discussion with some of NYC’s finest chefs (Monday, March 3 at 12:00 pm). Join Chef Alfred Portale from the Gotham Bar & Grill, Chef Bill Telepan of Telepan and Telepan Local, Ed Brown, Premier Hospitality Division of Compass Group (Restaurant Associates, Flik International and Wolfgang Puck Catering); Kerry Heffernan, Eleven Madison Park, South Gate; and Certified Master Chef Ferdinand Metz. The definition of what makes a fine dining experience, beyond great food, which is almost expected these days has been debated for years. The panel of chefs will share with the audience their version, their prediction and their hopes for the future of fine dining.

Restaurant Trends, Here Today, Gone Tomorrow (Monday, March 3, 1:30 – 2:30): In his 27-year career as editor of Restaurant Hospitality, Stephen Michaelides wrote a monthly column that dealt with his perspective and, often, opinionated views of the hospitality industry: everything from service to food trends. This state of the industry panel gives you the opportunity to watch first-hand as Stephen revisits his early perceptions, opinions, and beliefs about restaurant owners, restaurant critics, writers, consultants, and food historians, while challenging our panelists to decide whether what he wrote years ago is valid or unfounded. Panelists include Certified Master Chef Ferdinand Metz; Tony May, SD26; John Mariani, Esquire & Bloomberg News, Virtual Gourmet Newsletter; Michael Whiteman, Joseph Baum & Michael Whiteman Company and Moderator Stephen Michaelides, Restaurant Hospitality.

Culinary Demonstration Theater – an educational, interactive and entertaining area featuring Marco Cherico, Marco Polo; Chef Oscar Martinez from Havana Central; Anton Testino, Food Network’s Chopped; Christopher Singlemann, Executive Chef, Watermill Caterers; Danielle Rimmer, Gordon Ramsey’s Hell’s Kitchen; David Binkle, Certified Executive Chef, Los Angeles Unified School District; Jules E.D. Shepard, Jules Gluten Free; and Marlissa Brown, Author of Gluten Free Hassle Free.

Annual Farm to City Expo will take place on Tuesday, March 4th from 12 – 4:30 pm and will focus on “Turning Local Purchasing into Profits for Farmers, Restaurateurs and Entrepreneurs”. Sponsored by Empire State Development, NYS Department of Agriculture and Markets; College of Agriculture and Life Sciences Cornell University and Edible Magazine.

The Foodservice Council for Women will host Women Winning in Business on Sunday March 2nd from 10-11:30 am. This high energy – action packed – lineup of winning industry leaders sharing their insights, resources and “secrets” for winning in today’s competitive marketplace. Featuring Kathleen Wood, Kathleen Wood Partners; Betsy Craig, MenuTrinfo; Sandy Korem, The Catering Coach; Sally Minier, Sweet Sally’s and Marissa May, SD26.

Pride of New York/Taste NY Marketplace – “Locavore” and”Locapour”are two of the hottest trends in food and beverage, reflecting the surgein consumer demand for local products. Discover those products at the Pride of NY/Taste NY Marketplace where dozens of producers will showcase great local products-from wines, beers, and spirits, to cheeses, meats, breads,fruitsand vegetables, and much more.

The Ferdinand Metz Foodservice Forum, the gold-standard, industry-leading educational conference for today’s foodservice professional will offer 40 complimentary education sessions focusing on hot trends, building customer loyalty, developing winning teams, maximizing profits and implementing operational excellence. Featuring Speakers from Technomic, The Restaurant Expert, SD26, The Lease Coach, Shake Shack, Magnolia Bakery, The Catering Coach, Green Restaurant Association, and many more!

Japan Pavilion – The 2014 Japan Pavilion will feature the ingredients ramen and koji, which have currently exploded in popularity in Japan. The Japan Pavilion will introduce shio koji for the first time and teach industry processionals all about this special type of koji and how to use it to enhance the flavor of any dish. Executive Chef Taku Sato from Nobu Restaurant will also be making his debut in the Japan Pavilion.

Food Trends Experience – A tasty adventure providing direct access to product, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, and more! Presented within the Show, the Food Trends Experience is the fastest and most convenient way to see, taste, discover and learn about the new culinary innovations that will inspire creative and fresh menu ideas, delight customers and drive profits.

US Pastry Competition – Paris Gourmet presents the 25th Annual U.S. Pastry Competition on Sunday, March 2, 2014, where 12 rising stars of the pastry world have been selected to compete for the coveted title, Pastry Chef of the Year. The theme for this year’s event is “Film Animation”.

Culinary innovation abounds at International Restaurant & Foodservice Show of New York

NEW YORK – The International Restaurant & Foodservice Show of New York always offers dozens of reasons to attend but never more so than this year – Check out a host of new events that include:
• Extensive Ferdinand Metz Foodservice Forum with nearly two dozen seminars throughout the show – go to http://www.internationalrestaurantny.com/266/ny-conference-at-a-glance.htm#sunday.
• Umami Recipe Contest – Monday, March 3 at the Japan Pavillion – enter at http://japanpavilion.us/en/.
• 25th Annual Paris Gourmet Pastry Competition, Mar. 2 with 20 rising pastry stars. Board members of the Societe Culinaire Philanthropique, one of the oldest and most prestigious chef associations in the world, preside over the judging procedures. The event is co-sponsored by Cacao Noel Chocolate, Pastry 1 (pastry ingredients), Beurremont Butter, Gourmand and Maison de Choix.
• Pride of New York Marketplace – see list of local farms, distillers and more at http://www.internationalrestaurantny.com/dsn/wwwthefoodshowscom/Content/2014%20Pride%20of%20NY%20MarketPlace%20Directory%2012-26-13.pdf