Oregon Section IFT December Dinner Meeting

The Oregon IFT dinner meeting on December 13th was quite a successful event – measured by the number of registered attendees (87 in total!), as well as the total amount of food and money raised for the Oregon Food Bank. The SPI Group contributed a large food & fruit basket for the raffle and canned food for the Oregon Food Bank. The speaker gave a course on making German Christmas cookies.
In total, OSIFT raised $3,500 in cash and checks and an amazing 289 pounds of food!! Sarah Schirmer of the Oregon Food Bank estimates that the contribution will help close to 1,500 people (1/3 of which are children) who will receive emergency food boxes this winter.

Research Chefs……Bridging Science and Art

Hanging out with research chefs means time to bridge science and art. After a three day visit with Solae’s Research Chef, Chef Simon Lusky, I now understand the true meaning of sweet and savory. He served chicken meat loaf (including chunks of corn, chilies and ground chicken) with chipotle sauce and sweetened sweet potatoes. Talk about awesome!!! Thanks Chef Simon for the great education. Below are a few of Chef Simon’s hot culinary trends in flavor and entrees:

A Widening “Flavor Gap” – Edgier Global Fusion Cooking:
• The emergence of extra hot, sweet & spicy, smoky flavors
• Peruvian Gains Momentum
• Korean Hits the Charts
• Modern takes on Thai cuisine
• Street-style Indian food
• Eastern European food gaining popularity: Russian, Polish, German, Austrian, Hungarian, Jewish Deli
• Sweet & Savory

Reinventing Favorites:
• Is Grilled Cheese the new Burger?
• Hamburgers: Hanging in There, For Now
• Healthy Indulgences
• Comfort food hits the wall

For more information or to learn more about hot

Nu-Tek Salt: potassium chloride based salt replacer for sodium reduction

We’ve all heard and continue to hear the buzz about “lowering sodium”; but another issue that the medical community continues to report on is the need to boost potassium intake.

In this great article from Reuters, a report from a massive international study (>200,000 people) found that stroke risk dipped as people’s reported potassium intake went up.

Nu-Tek Salt is a POTASSIUM chloride based salt replacer that allows you to reduce SODIUM and at the same time add POTASSIUM to the diet. So, when using Nu-Tek Salt, you are not only lowering a negative ingredient (sodium); but, you are also adding a positive (potassium) element to your product line! The SPI Group sales team has seen great success with lowering sodium in product such as meats, cheese, and snacks. Contact SPI Group today for more information!

NCIFT Holiday Meeting 2011 – featuring Blue Bottle Coffee

It was a full house at the NCIFT annual holiday event at Roundhill Country Club in Alamo last week. We were treated to a fabulous speaker from Blue Bottle Coffee company, who spoke about the company’s origins, sourcing coffee, delivering coffee at it’s peak flavor and why it takes 4 minutes to get a cup of blue Bottle coffee at their café! He even diagrammed and explained espresso maker technology for the audience! Blue Bottle coffee company offers public cupping events at their roaster in Oakland, and we all hope to attend one soon.

NCIFT Chair Carol Cooper announced that our section is hosting the National IFT Annual Meeting and Food Expo in Las Vegas next July. That means that many volunteers are needed – contact NCIFT to get on the volunteer list!