The MenuMasters awards recognize the companies and the research and development executives who have created the most innovative and successful new menu items in the last year. The Fifth Annual Nation's Restaurant News MenuMasters Awards ceremony, sponsored by Ventura Foods LLC, was held at The Drake Hotel in Chicago on May 18.

Aramark - Club Fast Track
Award: 2002 Best On-Site Operator Menu
Accepting: Paul Carr, Director of Culinary Program Development
Profile: Club Fast Track (Dip ‘n Chick'n…the saucy PM pick me up, Scone Sticks, and Hearty Meals in Tasty Bowls) Fast Track is a series of three-week promotions revolving around various menu items. They include, snack promotion for the grill station featuring handheld chicken strips combo'd with French fries, served in a cone with signature dipping sauces sauces including Jamaican BBQ Sauce, Roasted Red Pepper Pesto, Dijon Ranch Sauce, Yellow Curry Sauce, Bali BBQ Sauce, Orange-Pepper Glaze. This promotion intended to perk up afternoon and early evening profits by combining two of the hottest trends in foodservice—handheld chicken and tasty dipping sauces. It utilizes the existing Grill Station in ARAMARK-serviced units along with existing labor. Hearty Meals in Tasty Bowls that is a bowl made of pizza dough that has been marinated in olive oil, garlic and seasonings, filled with soups, chowders, chilies and bisques and topic with garnishings, including corn chips, melted cheddar cheese and cilantro mixed together and then hardened. The mixture can be broken off like peanut brittle and added to the soup. Scone sticks are a new grab n go breakfast item, which are similar in taste to the traditional Scottish pastries, but they are shaped into bars. They are packaged with five to a bag and come in five varieties: raisin, apple walnut, blueberry, orange cranberry and maple oat.

Cheesecake Factory - Miso Salmon
Award: 2002 Best New Menu Item
Accepting: Robert Okura, Vice President of Culinary Development/Corporate Executive Chef
Profile: Fresh salmon in a miso marinade, served with white rice, surrounded by a butter sauce with Miso glaze and garnished with snow peas. Miso Salmon was introduced on The Cheesecake Factory menu in January 2001. This taste and style of preparation has traditionally only been found in upscale fine dining restaurants. The Miso glaze preparation was usually used on more exclusive types of fish, but TCF found a way to make it with using Salmon, a fish profile most people like and elevate it to those same heights of culinary excellence found in upscale restaurants. This dish can be “mass produced” each day and is consistently good and it is affordable for casual dining guests.

Claim Jumper
Award: 2002 Best Menu Revamp
Accepting: Brian Okada, Executive Chef
Profile: Claim Jumper introduced 20 new menu items on their menu in 2001, such as Manchego Pepper Burger: Black pepper crusted ground chuck, manchego cheese, tomato, onion, jalapeno straws (deep fried strips of jalapenos), and Chinese mix and chipotle mayo. The Carson City: Thin sliced “Cure 81” ham served warm on grilled sourdough with tomato, shredded lettuce, swiss cheese and 1000 island dressing Wild Turkey Sandwich: Oven roasted turkey, manchego cheese, cabbage, cranberry relish, tomato and mayo on tomato-herb bread. Crunchy Spinach Salad Pizza: A base of alfredo sauce topped with our crunchy spinach salad of spinach, bacon, feta cheese, crisp noodles, sesame seeds and our citrus dressing Crunchy Spinach Salad: Spinach leaves tossed with crisp noodles, bacon bits, sesame seeds, candied pecans and feta cheese. Tossed with our citrus salad dressing and topped with green onions and shallot straws. Chopped Summer Salad: Watercress and romaine tossed with dried cranberries, toasted walnuts, bleu cheese crumbles and a raspberry vinaigrette. Barbequed Pork Quesadilla: Grilled jalapeno tortillas filled with crisp pork carnitas, roasted peppers and manchego cheese. Served with sour cream, guacamole and BBQ sauce. Firecracker Shrimp Taquitos: 6 spicy blackened jumbo shrimp wrapped in corn tortillas fried crisp. Served with a papaya lime sauce.

Ground Round - Black Bean & Salsa Veggie Burger
Award: 2002 Best Healthy Choice Menu Selection
Accepting: Warren Hutchins, Sr. VP of Product and Supply Development
Profile: A blend of vegetables, black beans and spices with Ancho Lime Ranch dressing, romaine leaf, sliced Roma tomatoes and guacamole. This dish is as satisfying as a one of the gourmet hamburger dishes, yet is a healthy meal that can also be lower in fat as the dressing can be served on the side.

Jasper White
Award: 2002 MenuMasters Hall of Fame
Profile: Seafood chef Jasper White is renowned for his New England cooking. Jasper began his cooking career in 1973 working in New York, Florida, San Francisco, Seattle etc. In 1979 he joined forces with Lydia Shire, and formed a team that managed some of Boston's finest hotel kitchens, including The Copley Plaza, The Parker House and the Bostonian Hotel. He opened his first restaurant, the Boston-based Jasper's in 1983. During it's successful 12-year run, Jasper received many accolades such as the Ivy Award and was named Boston Magazine's Best Restaurant 11 out of 12 times. White closed Jasper's in 1995. After a 5-year hiatus, which he spent consulting for Legal Sea Foods Inc. and writing, White opened Jasper White's Summer Shack in 2000, which is a family-friendly seafood restaurant in Cambridge, MA. He has authored several cookbooks and has been featured on Food & Wine's Honor Roll of American Chefs.

McDonald's Corporation - New Tastes Menu
Award: 2002 Best Limited Time Offer
Accepting: Tom Ryan, Sr. VP Menu Development/New Concepts Marketing
Profile: New Tastes Menu is a program that gives local US markets the opportunity to feature up to four rotating items. Various regions already are sharing popular new products such as a sourdough menu that was created in the Northwest and recently migrated to cities like Los Angeles and St. Louis. All of the items on that menu are served on toasted sourdough bread including a quarter-pound burger with Monterey Jack and cheddar cheeses, slivered onions and mayonnaise and a breakfast sandwich with a fried egg, bacon, smoked cheddar and a special sauce. Another menu targets Latin customers with specialties such as soft tacos and Cuban sandwiches. Another popular menu promotion was the German fare offered at Denver-area restaurants featuring such options as a burger with Muenster cheese, grilled onions and mustard.

Panera Bread - Hot Robust Sandwiches
Award: 2002 Best Menu/Line Extension
Accepting: Scott Davis, VP of R&D/Customer Experience
Profile: Inspired by rustic cooking traditions, all three hot Panini sandwiches reflect their heritage and ingredients in their names: Cuban pork & ham: smoked pork tenderloin, sliced ham, Swiss cheese, thick-sliced dill pickle chips, Chipotle mayo and spiced mustard grilled hot on Asiago Cheese Focaccia. Portobello & Mozzarella: garlic-roasted Portobello mushrooms marinated in balsamic vinaigrette with fresh whole-milk mozzarella, caramelized onions and fresh basil served hot on Rosemary and Onion Focaccia. Frontega Chicken: smoked and pulled white meat chicken, red onion, mozzarella, sliced tomato, fresh basil and Chipotle mayo grilled on Rosemary and Onion Focaccia.

Stephen Anderson
Award: 2002 Chef/Innovator
Profile: Stephen Anderson joined Red Lobster in 1995 and leads the Red Lobster new product development team. He focuses on creating original menu items with bold, contemporary flavors to meet guests' more daring flavor profiles. Stephen brings a fresh approach to great seafood and a commitment to creating dishes that will be delivered right every time in every Red Lobster restaurant. Prior to joining Red Lobster, Stephen was the Executive Chef/Director of Operations for two California restaurants, the Spaghettini Rotisserie & Grill and the Tortilla Beach Grill & Bar. Previously, he spent three years with Sky Chefs Corporation as its Corporate Chef and was responsible for developing first-class menus and recipes for several airlines. He gained additional chef experience at Erika's Restaurant in Pacific Palisades, Calif., and the Harvey Hotel Corporation in Dallas. Stephen graduated from Cornell University with a Bachelor of Science degree in Hotel Administration. Stephen also has a Master of Business Administration degree from the University of Florida and has trained at the CIA-Greystone. In addition, Stephen is the recipient of numerous awards - 2001 Menu Strategist Award (Overall), 2001 Menu Strategist Award – Casual Dining, 1999 Nations Restaurant News Best Menu Revamp, 1992 and 1996 Bocuse d'Or Finalist, Winner Texas Seafood Challenge - 1992, Winner Uncle Ben's National Rice Competition - 1994, Winner 1992 Best Sandwich in America, Winner 1992 American Dairy Association Competition, Winner 1994 Pork Council Competition.

Union Square Café
Award: 2002 Best Independent Operator Menu
Accepting: Danny Meyer and Michael Romano, Owners
Profile: The food is inventive and delicious, the service never misses a beat, and the wine list is exceptional. Taking advantage of its neighbor, the Union Square Farmer's Market, this Cafe uses the best in seasonal, local produce in its dishes. Union Square Café serves primarily new American and Italian cuisine. Menu items include Rosemary Gnocci with Gorgonzola, Toasted Walnuts, Pancetta and Leeks, Fried Calamari with Spicy Anchovy Mayonnaise, Lamb Rollatine with Pine Nuts, Raisins, Dandelion Greens, Fava Beans and Peas, Baked Lobster "Shepard Pie" with mashed potatoes, spinach, carrots and Lobster Sauce, Warm Banana Tart with Honey-Vanilla Ice Cream and Macadamia Nut Brittle.