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MAY 5-8 MAY 6-7 Mccormick Place • Chicago, Illinois 150 N. Michigan Avenue, Suite 2000 Chicago, IL 60601-7569 PH: (312) 853-2525 FX: (312) 853-2548 www.restaurant.org/show www.winespiritsbeer.org RegisteR today at www.restaurant.org/show inteRnational wine, nRa show 2012 spiRits & beeR event MAY 5-8 MAY 6-7 www.restaurant.org/show www.winespiritsbeer.org MccoRMick place • chicago, illinois Scan this code for a quick link to download the NRA Show mobile app. Available for iPhone, iPad, Android and Blackberry devices. Sponsored by fpo Subscribe to the NRA Show & fsc logo IWSB blog Floored! Find us on Facebook, Twitter & YouTube inteRnational wine, nRa show 2012 spiRits & beeR event MAY 5-8 www.restaurant.org/show www.winespiritsbeer.orgMAY 6-7 MccoRMick place • chicago, illinois inteRnational wine, show-stopping tuesday lineup ... nRa show 2012 spiRits & beeR event MAY 6-7 Mwww.restaurant.org/showAY 5-8 www.winespiritsbeer.org MccoRMick place • chicago, illinois RegisteR today at www.restaurant.org/show todd english homaro cantu chris Jones Richard Farina ben Roche congratulations to the 2012 Food & beverage product innovations award Recipients: thanks to the F&b Judges |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| The F&B Award recipients are determined by We’re quickly approaching May 5 and the start of NRA show 2012. This year’s event We salute the food and beverage manufacturers creating this independent panel of experts representing all major commercial and non-commercial promises to be one of our most exciting and dynamic ever, with knowledge and experience tomorrow’s most craveable consumer sensations. Be sure to segments of the foodservice industry: you simply can’t find anywhere else. from our lineup of celebrity guests to thousands explore the food & Beverage products innovations gallery carlyn Berghoff of motivated exhibitors, the show is absolutely a must-experience four days that lead to in the North hall, Booth #7200. Chief Executive Officer, Berghoff Catering & increased knowledge, connections and enthusiasm. Restaurant Group cAveNdish Farms KRAfT Tempura Battered extreme Beans yes pack Read on to discover even more reasons to secure your show badge today! Cavendish Farms® has taken long Kentucky Flat YES Pack—which stands for yield, ease, greg laMothe beans pickled in a blend of spices and added sustainability—is Kraft Foods’ new revolutionary Vice-President of Restaurant their signature crispy tempura coating. It’s a package that helps operators manage costs and Concepts & Hospitality, spicy tasty snack that offers superb plate appeal optimize back-of-house efficiencies. The innova- Kimpton Restaurant Group and excitement to any menu. tive design of YES Pack allows for 99% dressing “ Last year, we were about to open our restaurant in yield, precision pouring and reduced solid waste. John li coNAgRA foodseRvice Senior Vice President, Angela Mia NsA crushed Tomatoes MighTy leAf TeA Research & Development, OSI Harlem and we were dedicated to making the best fried This is the only no-salt-added crushed tomato Mfusions Restaurant Partners LLC product on the market today—it delivers fresh Mfusions is a creative selection of fresh tea, tomato flavor (100% California), aroma and fruit and herb-based drinks, packaged to go. chicken we could. And we found our pressure fryer color with only 14% of the sodium in traditional The customer interactively activates the drink Jeff Mcclure crushed tomatoes. by conveniently releasing agave-sweetened Director of Culinary Services, here. There’s always something to pick up at the Show.” herbal/fruit blend into tea within a self- Sodexo Education Market coNAgRA foodseRvice contained cup, offering a portable and The Max fit for Kids plus Maxsnax BBQ chicken dazzling beverage experience. These mini handheld triangles of 51% whole- deborah Mcdaniel Marcus Samuelsson grain quesadilla dough are loaded with chunks sTouffeR’s® Senior Director, Product Innovation of white-meat chicken, a blend of cheeses and parmesan Risotto & Development-Menu Management, CHEF & Show FAN a sweet and tangy BBQ sauce and it meets new Supremely versatile, ready to heat and serve McDonald’s USA, LLC National School Lunch standards. as-is or to customize with your signature additions. Authentic 100% Arborio rice, rich cooK NatuRAl pRoducTs fred McKenney NRA shoW 2011 Parmesan and Asiago cheeses, onions, garlic, Chief, Food & Beverage Division, Mara’s pasta and touches of extra virgin olive oil, chicken Headquarters Air Force Services The only 100% whole wheat pasta made from broth, cream and butter. Agency, United States Air Force Maragrain™. Grown by U.S. family farmers and designed to please the palate of the most finicky oRegoN seAfoods child. Each two-ounce serving contains seven chef’s Brand pacific caught Wild Albacore Mary Angela Miller speciAl KeyNoTe pReseNTATioN grams of dietary fiber and eight grams of protein. First U.S. producer of once-cooked albacore Administrative Director, Ohio State tuna in a pouch from U.S.-caught, sustainable University Medical Center By pResideNT Bill cliNToN copA di viNo fish with a significantly improved nutritional copa di vino Wine (copa!) profile and better quality versus canned tuna. First wine by the glass bottled directly into a Sunday, May 6 No fillers, no preservatives, no BPA and a better Brad Nelson recyclable plastic cup that allows an operator carbon footprint. Arie Crown Theater at The National Restaurant Association’s first-ever 2012 Operator to conveniently serve wine anywhere without Vice-President & Corporate Chef, Marriott International McCormick Place Innovations Awards will recognize leaders who transform the the need to uncork and pour—reduces costs sAsAsWEETs industry with their extraordinary creativity and commitment. Check and waste. sasapops Brand Artisan frozen pops SasaPops Fruit Bars are pure—only fruit, water President Bill Clinton will address out the finalists atwww.restaurant.org/show/ oiAwards and join us hJ heiNz coMpANy and organic sugar. SasaPops Dessert Bars are linda sceurman National Director of Nutrition NRA Show 2012 attendees with Saturday, May 5 at Destination: Celebration, featuring Kenny Loggins, 3-in-1 soup, sauce or dip the first pops with dessert inclusions, such as This is a unique frozen product that allows an & Menu Development, where we will reveal the winners and crown the Innovator of the Year. cake chunks in decadent real cream bases. Also ARAMARK Education insights into his presidency and his operator to create three menu items by simply available in a MiniPops size perfect for children. changing the preparation. Reconstitute with current work with the William J. Thank you to our independent panel of judges: water for a soup, milk for a sauce or sour cream siMpli Tracy vessilo Clinton Foundation. It’s sure to be Patricia Bando for a dip. simpli oatshakes Vice-President, Retail Innovations, Associate Vice President, Chris Demery This is the only solely oat-based product that Compass Group USA a lively and informative discussion. Vice President, Applications, hMc Farms is dairy-free and also all natural, 100% vegan, Auxiliary Services, grape escape Photo Credit: Ralph Alswang/Clinton Foundation Boston College OSI Restaurant Partners, LLC soy-free, and non-GMO. Most importantly, it Fresh de-stemmed grapes washed and ready tastes great. Scott Barton James Houser to eat. Packed in single serve two-ounce or Brian Wilson President, Vice President of three-ounce bags. Grape Escape meets the sNydeR’s lANce Senior Culinary Development Chef, Fine Dining Division, Administration, challenge of profitably serving healthy fresh lance 51% Whole grain saltines Bob Evans Farms Inc. Lettuce Entertain You Delaware North fruit snacks year round. No preservatives or The first saltine made with 51% whole grain that John Metz, Jr. additives and an 18-day shelf life. meets K-12 school lunch requirements. Jeff Broadhurst ed Wronski The Kitchen Innovations Awards Executive Chef, President hoMefRee LLC uNileveR food soluTioNs Director, Culinary & Concept President & CEO, Eat’n Park & Co-Founder, Sterling recognize the most cutting-edge Hospitality Group gluten free vanilla Mini cookies lipton zero calorie fresh Brewed sweet Tea Development, Walt Disney Hospitality These cookies are a good source of whole grains An innovative range of zero-calorie fresh- Parks and Resorts foodservice equipment and supplies (9 g), certified organic (70%), heart healthy, brewed sweet teas that deliver refreshment and in the marketplace today. Marc Buehler Christopher Pappas Kosher pareve, vegan and Non-GMO Project convenience along with single-step, consistent President, O’Charleys CEO, Pappas Restaurants, Inc. Verified. They are free of the top eight allergens brewing for operators at savings versus sugar and certified gluten-free. sweetening—available in three on-trend flavors. Preview this year’s KI Award recipients Jean-Marie Clement C.W. Craig Reed JeNNie–o TuRKey StoRe WhiTe ToQue at www.restaurant.org/show, then see Director Food & Beverage precooked Turkey Burger vegetable glacis Concept Development Director of Food & Beverage, them live in the Kitchen Innovations Broadmoor Hotel Developed specifically for K-12 foodservice, All-natural vegetable concentrates for enhancing RegisteR Walt Disney Parks & this product gives students an amazing burger
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