Louisiana Rice Promotion Board Hosts "A Salute to New Orleans Restaurants" at USA Rice Federation’s Annual Meeting

More than 700 representatives of the U.S. rice industry gathered in New Orleans for the annual 2009 USA Rice Outlook Conference in December. The conference provides a forum for all segments of the U.S. rice industry to hear about important issues, exchange ideas and to advance industry education and communication. To celebrate the cuisine of Louisiana and the restaurants of New Orleans that serve U.S.-grown rice, the Louisiana Rice Promotion Board honored top chefs and restaurants through its "Salute to New Orleans Restaurants" promotion. 

"Our goal is to increase awareness of U.S.-grown rice and to recognize and promote chefs and restaurants who serve it," LARPB Chairman Kevin Berken said.  "I can't think of a better place to launch this promotion than in New Orleans, where rice holds an important place in our culture and cuisine.  We believe that creating a promotion that celebrates our fine restaurants during the rice industry’s largest conference in Louisiana, the 3rd largest rice producing state, would help accomplish this."

Chefs and restaurants recognized included Chef Paul Purdhomme's K-Paul’s Kitchen, Donald Link's Cochon & Herbsaint, Darrin Nesbit’s Bourbon House Seafood & Oyster Bar and Emeril Lagasse’s restaurants and more. Restaurants displayed an emblem on their windows with the message "Proudly Supporting America's Rice Farmers" and USA Rice members issued "thank you" cards to chefs for their efforts.

Read more about USA Rice's Foodservice Recognition Program and its honorees.

Culinary Trends for 2010
Whether it’s new restaurant concepts, flavors or fusion, creativity and innovation appear to be the themes for emerging trends in 2010. Read on for ideas, recipes and strategies that will influence menus and dining experiences this coming year.

• Restaurant concepts are in flux as people redefine what going "out" to eat means. New formats that are likely to do well include gastropubs, fusion dining, "shareables" and communal tables, and those built round "fresh" and do-it-yourself themes. (MediaPost News, Back-To-Basics Leads 2010 Trends)
  
  
• Cardamom & Latin flavors are predicted rise in popularity among consumers. (Mintel Oxygen Reports)
  
  
• Meatless meals, Asian & Latin fusion, breakfast and gluten-free meals are among the top 20 trends to drive menus. (R&I, 20 Menu Trends for 2010)

Ideas: Rice is a low cost versatile ingredient that fits with any dining style and cuisine. Adding rice enhances flavors, texture and volume to meals while managing costs per plate. Adapt some of these trends to your restaurant concept with these recipe ideas:

• Pub Style: Arancini, these crispy bites are a great bar snack or plated appetizer, and can be served with a dipping sauce for a special touch.
  
  
• Fusion: Caribbean Arroz con Pollo, Caribbean flavor meets classic Spain in this chicken and rice update with olives, red wine, onions, ham, chilies, cilantro, peas and asparagus.
  
  
• Shareables: Chicken Chorizo Paella with Hazelnut Picada, is perfect for a group, this version is infused with hazelnut picada, a traditional pesto from Valencia, Spain.
  
  
• Fresh & Do-It-Yourself: Teriyaki Chicken & Edamame Rice Bowls. Rice bowl bars are an ideal way to adopt a do-it-yourself model with fresh ingredients and other proteins.
  
  
• Cardamom Flavor: Cardamom Saffron Rice Pudding, an exotic, sweet rice dessert, flavored with green cardamom, saffron, raisins and almonds.
  
  
• Gluten-Free: Seafood Risotto with Grilled Vegetables, as a naturally gluten-free ingredient, this rich classic risotto is delicious and allergen-free.

Visit our Culinary Center for an assortment of recipes that are on-trend and flavorful.

Healthy Rice Bowls Contest Winner! 
The USA Rice Federation is proud to announce its annual "Healthy Rice Bowls Contest" winner Sylvia Kravitz, Product Development Technician for the San Diego Unified School District. Her Sweet and Sour Shrimp, Teriyaki Chicken with Asian Veggies, Beef with Broccoli and Fajita Chicken Rice Bowls added variety to the schools lunch menu while satisfying students' needs for meals that are "appealing and nutritious". Find out more about this year's winners and healthy rice bowls for schools.

California Wild Rice "Rocks My World" Recipe Rumble
If you’re a chef or culinary student in California or Nevada, you’re eligible to enter a recipe competition featuring California wild rice. For more details and a chance to win cash, California wild rice and a feature in Culinary Trends magazine, visit www.cawildrice.com. Read more about the contest and find recipe ideas with wild rice in this month’s Rice on the Menu feature!