A Taste of the NRA

Colorful tulips spread their blooms throughout the city, eager tourists scurry along the Magnificent Mile capturing photos of the towering skyscrapers and excited children scurry to their neighborhood playgrounds to swing on the freshly unfrozen monkey bars; a perfect picture of Chicago in the springtime. Amongst the numerous exciting things to do in Chicago during the springtime, one of the most sought after by foodies and non-foodies alike is the National Restaurant Show or as many call it, the NRA. For a couple of days in May Chicago turns into the food Mecca of the country. Restaurateurs, chefs and foodies flock to the McCormick Center, North America’s premier convention center, to view the newest available techniques, technologies and food trends for the upcoming year. Hundreds of exhibitors from all over the world show off their new inventions to claim the right to be called this year’s most up and coming. The NRA not only serves as an incredible place to see the latest and the greatest in the food industry but it also serves as a sort of awards show for the who’s who in the food businesses; displaying numerous chef’s talents, inventions and sometimes pocket books. The NRA transforms Chicago into an even livelier city, filling its hotels with thousands of guests all ready to dine and drink in the city’s best of the best and absorb the unique melting pot that millions call home.

Several years ago, rumors surfaced that the NRA would be following the beat of many other conventions and would be relocating to the other growing convention capital of Las Vegas. Due to the incredibly high costs of the McCormick Place Convention Center, exhibitors could not afford the rising costs of the booth space. Union costs have been stifling exhibitors for years in the convention center. However, after several negotiations and discussions the NRA decided to stay for yet another exciting year and 2012 was no exception.

The 93rd annual National Restaurant Show featured a World Culinary Display where famous chefs from all over the country shared their favorite tips, techniques and anecdotes. To name a few was Todd English, King of Cocktails Dale Dedroff, Top Chef Alums Chris Jones & Richie Farina, Richard Blais, Spike Mendelsohn, Fabio Viviani and our very own Chicagoans Rick Bayless of Frontera Grill and Stephanie Izard of Girl and the Goat. All displayed their cooking and mixology talents with quite exciting presentations filled with plenty of fun and laughter. Former president Bill Clinton was the key note speaker. Informing show goers of the dangers of childhood obesity in this country and how crucial it is to change the country’s way of eating, starting with the younger generation.

One of the most prevalent trends at the show this year was branding. Every booth tried to stand out with their own branding and signage. Giving away pens, carryall bags and fliers. But none did it as effectively as Revent, a bread company. They featured beautiful handbags donned with handsome men and sayings such as “Make Ciabatta Not War” and “Blood, Sweat and Baguette”. I personally snagged one for myself because it seemed to be the perfect fashion statement to make at an event such as this. Needless to say, I received smiles and nods along the way.

Generally, the food presentations seemed to have one thing in common, more gourmet, faster and inexpensive. There were cakes that tasted exactly like homemade but were frozen, ornate little pastas stuffed with portobellos and duck confit all ready to be shipped and go from freezer to plate to mouth in a flash. All food vendors and restaurants are looking for the next best thing and for me it was the completely boneless wing. EZ Wings are a brand new company that have actually figured out a way to keep the flavor, the skin and the meat in and the bones out! An incredible invention that has allowed the typical greasy boneless wing become a diverse food to be served in salads, on a slider or at a foot ball party! I sat down and chatted with Chef Alain, one of the creators of the wing, who mentioned this happened on a whim and with one idea the EZWing was born. To me, this wing is every girl’s dream, easy to eat and easy to clean-up.

The excitement of the 93rd Annual National Restaurant Show echoed throughout the city for weeks following. Restaurants were talking about the exciting new products and foodies were blogging about the chef presenters. As quickly as it sprang on us, the NRA disappears. Leaving us longing for more. So we venture into each restaurant looking for tids and tads of our experience, but only left with a taste. Thankfully, our taste buds need only to struggle another year for the NRA show will show its face once more in 2013.
Mila is a private chef and columnist featured in several periodicals. For more of Mila’s stories and recipes visit her at www.skyeventplanner.com

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Mila Furman
Photos by: Kontinent Media