The New York Restaurant & Foodservice Show Adds Exciting Special Events

Business Wire, Jan 4, 2001

Business Editors, Food Writers

NORWALK, Conn.--(BUSINESS WIRE)--Jan. 4, 2001

From Celebrated Cookbook Authors to World Class Pastry Chefs

and a new Bartender Competition, this Annual Trade

Event Offers Something for Everyone

Todd English, Kerry Heffernan, David Ruggerio and David Waltuck are just a few of the chefs that will be participating in the autographing program at the upcoming New York Restaurant & Foodservice Show.

This year's event, which will take place February 25-27, 2001 at the Jacob Javits Convention Center in New York City, will offer many more special events and opportunities to meet and hear from the leaders in the industry.

"We are committed to coordinating a special events program that is constantly changing from year to year while keeping the high-level of interest and participation," comments Steven J. Kalman, industry vice president for Reed Exhibition Companies, producers of the event. "We are confident that this year's events will continue along that vein with the introduction of a bartending competition, an evening class and tasting reception at The Institute of Culinary Education and the return of the world-class pastry competition, and Heineken's La Parade des Chefs."

Special Events will Include:

-- The James Beard Foundation Book Signing and Bookstore is the area on the
show floor where attendees will be able to meet with a stellar lineup of chefs
who will be signing their latest books. Attendees will be able to purchase
books in the bookstore and have them autographed in the "signing area". The
bookstore will be open 10:00am - 5:00pm (Sunday & Monday) and 10:00am - 4:00pm
(Tuesday). Book signings will be scheduled on Sunday, February 25 & Monday,
February 26. To date, the following authors have committed: Erik Blauberg; Chef
on a Shoestring(Note A) Wayne Harley Brachman; Retro Desserts Tom Colicchio;
Think Like a Chef Todd English; Olive's Dessert Table Kerry Heffernan; Chef on
a Shoestring(Note A) Andrea Immer; Great Wine Made Simple Nick Malgieri;
Cookies Unlimited Don Pintabona; The Tribeca Grill Cookbook Douglas Rodriguez;
Latin Flavors on the Grill David Ruggerio; David Ruggerio's Italian Kitchen
Mark Strausman; The Campagna Table David Waltuck; The David Waltuck's Staff
Meals for Chanterelle Cookbook (Note A:This book has many contributors.)

-- Mix It Up - The Ultimate Bartender Challenge will make its debut at the 2001
event and will be sure excite the crowds. Attendees will be able to see
bartenders from around the state compete in The Flair Bartending Competition,
demonstrating the latest techniques.

-- The Heineken la Parade des Chefs, a competition on the show floor, will
offer attendees the chance to watch as local area chefs compete for a cash
prize. Six flights will be held over the course of three days, with two chefs
competing in each flight. The chefs will have one hour to create an original
recipe that incorporates one of the Heineken USA beer brands: Heineken, Amstel
Light, Murphy's Irish Stout, Murphy's Irish Amber, Heineken Special Dark and
Buckler Non-Alcoholic. Awards will be presented at the end of the event.

-- The 12th Annual U.S. Pastry Competition and the Domino Sugar Forum. See
first-hand, some of the finest pastry chefs in the world compete for the title
of Pastry Chef of the Year. Autumn will be the theme as 32 finalists create
100% edible masterpieces (no height requirement) from sugar and chocolate. In
the past, competitors have represented such fine establishments as the Four
Seasons Hotel in Atlanta, the Bellagio Hotel in Las Vegas, the Hilton Hotel
Shorthills in New Jersey, the Tropicana Casino and Resort in Atlantic City and
many more. The grand sponsor of the event is Domino Sugar who will offer a
demonstration theater for attendees to pick up tips and techniques for creating
beautiful and edible treats.

-- Class & Tasting Reception, in collaboration with The Institute of Culinary
Education (formerly Peter Kump's Cooking School), will give 80 attendees the
opportunity to participate in a demonstration class and tasting reception with
one of New York's most popular chefs. Proceeds will benefit C-CAP, the Careers
through Culinary Arts Program. The event will take place at this renowned
cooking school's mid-Manhattan campus at 50 West 23rd Street.

-- Charitable Donations. At the close of the event, exhibitors will be
encouraged to donate their leftover food to two New York City charities which
help feed the hungry - they are City Harvest and God's Love We Deliver. In
addition, there will be a Silent Auction of exhibitor products, with a portion
of proceeds benefiting an industry charity.

ABOUT THE NEW YORK RESTAURANT & FOODSERVICE SHOW

The New York Restaurant & Foodservice Show is owned and sponsored by the New York State Restaurant Association, a non-profit association of more than 7,000 foodservice operators and suppliers working together to promote a better and more responsive foodservice industry. The association maintains offices in Albany, New York City, Long Island and Western New York, and is composed of twelve chapters.