Looking back at 2012, we can say it’s the year
that we officially mastered George Clooney’s ‘Up in the Air’ TSA routine—that
one-step dance of belt removal, laptop unveiling and the triumphant “see,
look!” presentation of the 3oz liquid bag. Ahh, travel.
From Boston to San Francisco, 2012 has been a
busy-but-great year of making connections and sharing our products with
professionals throughout the foodservice industry. A round-up:
Star Chefs Gala, Austin-San Antonio
As a sponsor of the Austin/San Antonio Rising
Star Chefs Gala (one of several events comprising the StarChefs.com Rising
Stars Revue), Meat & Livestock Australia provided Australian Beef and Lamb to up-and-coming Austin and San Antonio Chefs Ned
Elliot (Foreign and Domestic),
Quealey Watson (The Monterrey) and
Jonathan Gelmann (The Driskill Hotel).
Chef Elliot prepared a juicy Australian
Wagyu Flank Steak with Red Pepper Sauce, Fried Orzo, Poached Egg, and Ham Broth. Chef
Watson cooked Braised
Australian Beef Cheek, Green Romesco, Spiced Almonds, and Fenugreek. Chef
Gelmann went with two dishes: Herb-crusted
Organic Australian Lamb Lollipop with Spicy Apple Kimchee, and a
Rueben Slider with Organic
Australian Brisket Pastrami, Sauerkraut, Tomato-Caper Dressing, Swiss Fondue,
and Pumpernickel Bun.
Corporate Chefs Association (ICCA) Regional Conference, Los Angeles
Australian Lamb was a first-year sponsor of
this year’s event, focused on food trucks and introducing American diners to
new and challenging flavors. Food &
Wine ‘Best New Chef’ Roy Choi of Kogi food trucks hosted a morning session,
where corporate chefs were challenged to concept two food truck menu items from
mystery ingredients. The mystery boxes included Australian Lamb (ground and
loin chops), and among the creative results were a Vietnamese-style lamb
flatbread with fried smashed fingerling potatoes. Chef Choi also offered
insight on his career; the food truck and corporate chef environments; and ways
to introduce bold, new flavors to mainstream America.
England Food Show, Boston
MLA partnered with a major Australian beef and
lamb supplier at the New England Food Show, showcasing their new grass-fed beef
brand. The show was an important cross-marketing opportunity, as it coincided
with the International Boston Seafood Show, which attracted over 19,000 retail
and foodservice buyers.
Chef’s Table, Boston
Sponsored by MLA and held at well-regarded
Boston restaurant The Butcher Shop, this Australian Lamb luncheon prepared by
Chef Michele Carter. Chef Carter created a special menu featuring Australian
Lamb in charcuterie and in other ways typical of the rustic French and Italian
cuisine that is the specialty of The Butcher Shop. Well-received by 25 local chefs
in attendance, the menu included a memorable Australian Lamb Tartare, made with
a fully denuded lamb loin, finely diced and topped with a quail egg,
cornichons, capers, shallots, spicy tomato and black truffle aioli.
Innovation Summit, Chicago
Australian Lamb and Beef was a gold sponsor of this two-day event, exploring center-of-the-plate
flavor trends, collaborative R&D strategies and new research findings.
Executive Chef Michael Fiddler (The Trump International Hotel Chicago)
prepared cocktail reception, breakfast and lunch offerings, including Crunchy
Stuffed Australian Lamb Riblets, Lamb Bacon and Turkish Lamb Flatbread. MLA
also had the opportunity to showcase a five-minute video featuring Australian
farmer and environmental spokesperson Sam Archer, that spotlights Australian’s
sustainable farming practices.
CIA/Food Arts Greystone Flavor
Australian Lamb was a silver sponsor of this annual event, an exploration of flavor and related kitchen and dining management
issues, that brings together top food and beverage executives, corporate and
executive chefs, and other American foodservice and hospitality experts. Australian
Lamb and Beef were featured throughout the summit, including a Chinese-style
Australian Lamb “Char Siu” Bao and an Australian Lamb Loin with Pistachio and
BBQ Challenge, North Carolina
Winners of a recent Australian ‘Tongmaster’ Beef
competition demonstrated how barbequing high-end Australian wagyu beef differs
from classic American styles in this second annual cook-off. The 2012 event featured 55 teams from around the world; over 25,000 spectators;
and the taping of the season finale of the national television show, Pitmasters.
Restaurant Association Show, Chicago
Chicago’s Dirk Flanigan (The Gage) and Aussie Doug Piper (MLA Butcher) conducted a comprehensive butchery and cooking
demonstration of the preparation of different Australian Lamb cuts, including
top sirloin, braised shanks, braised lamb neck and a leg of lamb (which they
stuffed with Giardiniera and cooked sous vide).
Recipes showcased include Australian Lamb Tartare and Australian Lamb Vindaloo.
This year’s show drew over 61,000+
industry professionals from all 50 states and 100+ countries.
Magazine Chef's Table, Austin
Sponsored by MLA, this Plate Chef’s Table was hosted by Chef Ned Elliott of Foreign &
Domestic. Showcasing his simple, salt-of-the-earth cooking style, Chef Elliott
Poached Rack of Australian Lamb with local peaches and West Virginia ramps,
along with a Sliced Rib of Australian Wagyu beef, with grits and salsa.
Star Chefs Gala, Atlanta
As a silver sponsor, MLA provided Australian Beef and Lamb to up-and-coming
local star chefs, including David Carson (Bacchanalia),
Dale (The National) andRichard Blais (HD1, Flip Burger). Chef Carson prepared Australian
Lamb and Onions Three Ways with Natural Jus; Chef Dale showcased a Grilled Australian Lamb Chop with Lamb Kefte,
Tabbouleh, Feta, and Pecan, and Chef Blaise prepared an innovative Australian
Beef Pastrami Dog with Ox Tongue, Tripe and “Rusky” Dressing.
Magazine Chefs Table, Miami
MLA-sponsored luncheon catering to more than 30 local chefs was prepared by Chef Jeff McMinnis of Yardbird.
With Yardbird’s modern Southern style as its foundation, the meal kicked off
with small plates of Australian Lamb Sausage Rolls and Australian Goat
Meatballs. From there, guests enjoyed Australian Lamb Curry with grilled
eggplant, Australian Goat Tagine with labna and a Grilled Australian Lamb Loin
and Lamb Rack with celery root puree, bourbon, hazelnuts, cherries and
International Congress, New York
A gold sponsor of this event, Australian Lamb
and Beef anchored a combined demonstration booth and Savory pop-up restaurant
(co-presented with Jade Range). The pop-up showcased a daily three-course
prepared by a featured chef. Chefs included LA’s Jordan Kahn (Red Medicine), Washington DC’s Katsuya
Fukushima (Daikaya) and New York’s
Matt Lightner (Atera). Among the
dishes showcased were Fukushima’s Asian-inspired Kimchi-wrapped
Australian Lamb and Oyster, and Lightner’s Poached Australian Goat Loin with
Goat's Buttermilk, Flowers, and Pear. An Australian Lamb demonstration and
sustainability overview, presented by Chef Elizabeth Faulkner, also took place
on the event’s main stage.
Institute of America, 5th Annual Symposium on Latin Cuisines, Cultures and
Exchange, San Antonio
Australian Lamb and Beef was a sponsor of this
event, highlighting Latin American cuisines, their connections to regional
cultures and the role of Latin flavors in American menu development. In
addition to Latin expert chefs like Chicago’s Rick Bayless, the Symposium
brought together food and beverage executives, corporate and R&D chefs,
marketing directors, and other corporate menu decision-makers. Featured
Australian Lamb, Beef and Goat dishes
included a wood grilled lamb t-bones with pickled watermelon slaw,
served over Brazilian white bean and bacon farofa. Argentinean-style Spit
Roasted Whole Goat and Guajillo Chile Wood Grilled Wagyu Flap Meat Skewers were
among the dishes served at the MLA co-sponsored closing session, “From Brazil
to Puerto Rico: Bold Latin Flavors for American Menus.”
Foodservice Editorial Council Conference, Nashville, TN
This event brings together major foodservice industry suppliers and nearly 200
media and public relations leaders. Key to the agenda are the event’s Office
Hours, one-on-one media sessions conducted with publications covering the
commercial restaurant, catering and hotel audiences, aimed at solidifying
existing relationships and building new partnerships with foodservice editors.
MLA participated in nine sessions, highlighting such topics as product quality,
sustainable production and the versatility of cuts. The event was also an
opportunity to present various marketing materials, including the “From Cuts to
Cuisine” brochure. All were well received among foodservice media.
The International Corporate Chefs Association
(ICCA) 10th Anniversary Summit, San Francisco
The Flavor Experience, Newport Beach, California
ICCA Regional Conference, Dallas
StarChefs.com Rising Star Chefs Gala, Hawaii