To all my sponsors and advertisers. (I will add a month onto all contracts to equal the time I am away)  All reviews will be posted when I get back.

Thank you for your loyal viewership and hope to see you back here in May. May God Bless!!

Thank you for all your prayers,

Wade D Hinkle

CEO/Publisher for Centerplate Media Group and Chefinformer.com

Products such as soup bases, powdered and solid have been affected by the recall. We still can't be absolutely sure that all products have been identified as of today.

This is not so much as a article as it is a warning. Please keep yourselves informed as to what products are being recalled and what products you use. My place of business has currently had two different products recalled. As of today, no reports of illness has been reported, but the threat is out there.

The manufacturer of the affected product is Basic Food Flavors Inc in Las Vegas, Nevada. Only HVP manufactured by Basic Food Flavors is involved in this recall. The FDA conducted an investigation at the facility after a customer of Basic Food Flavors reported finding Salmonella in one production lot of HVP to the new FDA Reportable Food Registry.

FDA collected and analyzed samples at the facility and confirmed the presence of Salmonella Tennessee in the company’s processing equipment. The company is recalling all hydrolyzed vegetable protein in powder and paste form that it has produced since Sept. 17, 2009.

Acid-hydrolyzed vegetable protein, or HVP,is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark coloured liquid contains, among other amino acids, glutamic acid, which consumers are more familiar with in the form of its sodium salt, monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed foods.

For a complete list and continually updated check out this list. As of press time, there is already eight pages of products.

Rice farmers Jimmy Hoppe and Jeff Durand will represent the Louisiana Rice Promotion Board (LARPB) and USA Rice Federation.  Hoppe Farms produces Louisiana favorites including aromatic jasmine rice and “popcorn rice.” Jeff Durand is a St. Martinville farmer of rice and crawfish, two culinary staples of the region. 

“I’m proud that our members will represent the Louisiana rice industry at this exciting culinary event that connects farmers with chefs who choose U.S.-grown rice,” LARPB Chairman Kevin Berken said.

New Orleans restaurateur Dickie Brennan, owner of three popular restaurants and chair of the event committee commented, “With growing consumer interest today in knowing where our food comes from, the event will provide a unique opportunity to educate the public and the media about Louisiana rice and other local foods, while sampling dishes by our outstanding chefs.”

Louisiana’s vast agricultural resources allow its chefs to use the highest quality local ingredients in their restaurants.  As the nation’s third-largest rice producer, the state grows mostly long-grain rice which is widely used for its culinary versatility.

“Chefs for Louisiana Cookery” is open to the public and celebrates the announcement of the 2010 James Beard Foundation Award nominees on March 22.  Tickets may be purchased on louisianacookery.com.  Proceeds will go to the James Beard Foundation Scholarship Fund, which helps aspiring chefs complete their culinary education.

During his first-ever visit to the CIA, Lagasse made Brazilian Fish Stew and talked with students about the common career path they have chosen. Freshman Nicolette Anctil came to see the chef she and her family used to watch on the Food Network. "Emeril was the first chef I got into," she said. "He's knowledgeable and entertaining, and he actually cares about what he cooks."

Earlier in the day, Lagasse challenged the newest CIA alumni when he delivered the commencement address for 67 associate degree recipients.

"I'm so honored to be standing here before such an esteemed group of talented young chefs," said the owner of 13 restaurants and host of the television programs The Emeril Lagasse Show, Emeril Green, Emeril Live!, and Essence of Emeril. "The true spirit of hospitality was in each of you long before your first lab or lecture at the CIA. [Now] you have the foundation of knowledge and the tools to lead our industry.

"Today, I challenge you to develop the first recipe for your first cookbook, to mentor future chefs, to cook for those who don't have access to a hot meal, to teach young people about healthy eating, and to imagine how good you want to be. Now step outside and make it happen!"

The suite attendants claim that during the US Open tennis tournaments held from 2004-2009 defendants violated federal and state wage and hour laws by failing to pay all wages due including overtime to suite attendants who worked over 100 hours each week during the tournaments. 

"While labor law violations are nothing new, this particular case shines a bright light on how even the workers who are hand-picked to serve at a high-class event can be unfairly treated by perceived veterans in the catering industry," said Judith Spanier, partner at Abbey Spanier Rodd & Abrams, LLP and co-counsel for the case.

The suite attendants also claim that defendants improperly kept gratuities in the form of a 21% service charge paid by suite customers on all catered food and beverages.  Defendants' handling of the gratuities violated the New York Labor law as interpreted by New York's highest court in Samiento v. World Yacht Inc., in 2008.

Co-Counsel Mitchell Schley stated:  "One would expect that large corporations which charge patrons top dollar for luxury service at the US Open would see fit to pay their workers in accordance with legal requirements instead of causing them to have to seek help in the federal courts."

Judith L. Spanier, Orin Kurtz and Grace Parasmo of Abbey Spanier Rodd & Abrams, LLP and the Law Offices of Mitchell Schley, LLC, represent the plaintiffs.  The lawsuit seeks collective and class action status, monetary damages and injunctive relief to ensure future compliance with wage and hour laws at US Open events.

Alaska halibut and black cod, and in fact all seafood from Alaska, are wild and sustainable seafood choices. In fact, Alaska is the only state in the nation to have sustainability language written into its Constitution.

Wild Alaska halibut and black cod are available fresh from now until mid-November, or frozen year-round.

Plugged-In: When online surveyors were asked how they choose to make their reservations, 23% said they make reservations via the Internet – up from only 11% two years ago.
Economics: When asked what effects the weak economy has had on their dining-out habits, surveyors report being more attentive to prices (35%), eating out less (32%), eating at less expensive places (26%), skipping appetizers and/or desserts (19%), and cutting back on alcohol (17%). Meal cost inflations is higher than ever before: Austin (7.5%), Houston (5.9%) and San Antonio (7.3%). Compared to two years ago, 37% of surveyors report spending more when dining out vs. 18% who said less. However, Texas remains a relative bargain as the average cost of a meal in all four major Texas markets ranks below the national average of $35.10, especially in Houston ($32.53), San Antonio ($31.34) and Austin ($30.76). Dallas/Ft. Worth, the most expensive dining area ($35.03) had the lowest inflation rate (0.6%). When asked what positive effects the economic downturn has had on their dining habits, 49% of surveyors report finding better deals at restaurants, while 34% say that it's easier for them to get a table at hard-to-get-in places.

Dining Out Less: Confirming the above results, Houstonians say that they are dining out less than they did two years ago – 4.0 times per week down from 4.2 in 2008. Close behind are Dallas at 3.6 (down from 4.0) and San Antonio at 3.5 (down from 4.0). Still, Texas diners eat out more often than anywhere else in the U.S. – for example, Los Angeles (3.4) and New York City (3.0). The Zagat national average is 3.2 meals out per week.

Offering better-for-you, high quality menu options combined with the convenience of pre-ordering and delivery, Jamba Juice makes it easy for customers to enjoy its delicious smoothies, food and beverage options outside of Jamba Juice stores. Jamba Juice's new Grab-n-Go food, a portfolio of ready-made wraps, sandwiches and salads that contain 0g of trans fat, no artificial flavors, no high fructose corn syrup and no artificial preservatives, are a great solution for customers looking for tasty, healthier mealtime offerings without sacrificing taste. And, as an alternative to its popular smoothies, Jamba's Fruit Tea Infusions, made with natural fruit juices, a whole serving of fruit and only 160 calories per 16 oz. serving, make the perfect pairing to Jamba Juice food offerings. Ordering is as easy as picking up the phone and calling 1-866-Jamba-go (526-2246). As an added bonus, every customer will receive 10% off their first Jamba Catering, Goodness on the Go catering order placed by March 31st.

In addition to its Jamba Catering, Goodness on the Go catering service, Jamba Juice continues to expand its menu offerings outside of stores with Jamba Juice Services, a delivery platform that includes three additional programs — the Jamba Juice School Lunch program, the Jamba Juice Fundraising program for schools and non-profit organizations, and Jamba Juice Selling Stations for events.

The School Lunch program, which allows school cafeterias to purchase and sell the Jamba Juice All Fruit smoothie line at fixed prices, offers kids a great tasting, better-for-you beverage alternative. A longtime supporter of organizations that support an active, healthy lifestyle, Jamba's Fundraising service offers a percentage of sales giveback opportunities at local schools and community events. Jamba Juice also participates at select community events throughout the year such as local fairs, walk-athons, and fun runs.

To learn more about Jamba Catering, Goodness on the Go catering or Jamba Juice Services programs, call 1-866-Jamba-go (526-2246), visit www.jamba.com or contact your local Jamba Juice store.