What's New in Rice Archive

The USA Rice Federation, recently launched a new “Foodservice Recognition Program”

The USA Rice Federation, recently launched a new "Foodservice Recognition Program" to acknowledge the efforts of innovative chefs, operators, distributors and other industry professionals that creatively menu or market U.S.-grown rice.

The recognition program was developed to honor those that demonstrate originality, leadership and commitment in the foodservice industry, community and to U.S. rice. Honorees are presented with a Certificate of Recognition and will be promoted by USA Rice in:

USA Rice Federation’s “Rice Daily” e-newsletter disseminated to rice industry members, media and industry influencers
USA Rice’s foodservice Web site, visited by 15,000 foodservice chefs and culinary professionals each month

The program commenced in December in Arkansas, the number one rice producing state accounting for more than 40 percent of the U.S. rice crop. Recipients include:

Chef Capi Peck
Owner of Trio’s and Capi’s Restaurants
Little Rock, Arkansas
Honored for supporting the U.S. rice industry for over 20 years
Trio’s, features "Arkansas Basmati Rice" in several entrees on their menu, including Thai-style Shrimp Curry and Chicken or Shrimp Enchiladas with signature Jalapeno Rice. Chef Peck and partner Brent Peterson are active members of the Arkansas Green Restaurant Alliance and are committed to serving local foods. www.triosrestaurant.com

Chef Mark Abernathy
Owner of Loca Luna and Bene Vita Restaurants
Little Rock, Arkansas
Honored for innovative applications using U.S. Rice
Loca Luna, a casual “mid-range” bistro features different types of U.S. rice in creative dishes like Chiles Rellenos stuffed with Cheesy Rice, Caribbean Voodoo Stew with Rice and vegetarian favorite Delta Wraps rolled with rice, cheese, black-eyed peas and vegetables. Chef Abernathy is active in restaurant organizations like the Consolidated Arkansas Restaurant Alliance (CARI). www.localuna.com

Chef Kathy Webb
Owner of Lilly’s Dim Sum
Little Rock, Arkansas
Honored for supporting local foods including U.S. jasmine rice and organic brown rice
Lilly’s Dim Sum, a contemporary Asian restaurant, features cooked-to-order dishes using U.S. jasmine and organic brown rice in house specialties like Hong Kong Chicken, Korean Bibim Bop, a variety of Rice Bowls, and Pineapple Fried Rice, all freshly prepared using as many local ingredients as possible. Chef Webb and partner Nancy Tesmer are committed to the green restaurant movement as cofounders of the Arkansas Green Restaurant Alliance and contributors to numerous charitable organizations. www.lillysdimsum.com

Mike Flory
Executive Director of Dining Services at Hendrix College
Conway, Arkansas
Honored for menuing U.S. rice daily during all meal/day parts
Hendrix College, an award winning foodservice operation, serves over 1,000 students three meals a day, seven days a week. The foodservice staff and students recognize the significance of Arkansas’ role in the U.S. rice industry, and enjoy rice dishes for breakfast, lunch and dinner. www.hendrix.edu

Recipients are also invited to use the new rice GROWN IN THE USA logo on menus or other marketing materials to showcase their on-going dedication and support of U.S.-grown products, and to let their patrons know they are enjoying the excellence of U.S.-grown rice.