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Just Imagine P.O. Box 340500 Milwaukee, WI 53234-0500 USA Midway between Chicago and Detroit is the picturesque community of Marshall, Michigan. Once suggested as the site for the state capitol, Marshall is known today for its small-town Return Service Requested ambiance, historic architecture and, especially, May 20162016 as the home of Schuler’s Restaurant & Pub. • National Restaurant Association In 1909, Albert Schuler Sr. opened a combination (NRA) Show cigar store and restaurant. A dedicated cook and May 21 - 24 an excellent host, Albert was able to expand with McCormick Place Convention Center Chicago, IL, USA the purchase of the Royal Hotel and Restaurant Booth #3420 in 1924. Renamed Schuler’s, it quickly became a local landmark and favorite eating place for locals and visitors alike. by David Rolston Albert’s love of cooking inspired his family—rst with his son, Winston, and, President and CEO June 20162016 today, as the restaurant operates under the direction of Hans Schuler, the third of ve generations to call this town, and its beloved restaurant, home. Known for its traditional yet • Foodservice at Retail Exchange he current renaissance in beer would come as no surprise to (FARE) Conference creative cuisine and homey atmosphere, Schuler’s has received numerous industry awards, as well as T June 20 - 22 landmark recognition. is dedication to great food and atmosphere continues to attract a devoted Just historians of the beverage. Archeologists at the University of Gaylord Texan Convention Center following. Pennsylvania, analyzing residues found on ancient vats and vessels, Grapevine, TX, USA imagine . have determined that people were fermenting beverages as long ago To experience a Michigan tradition, Schuler’s Restaurant is located at 115 S Eagle St., Marshall, Booth #205 as 7000 B.C. More than just a refreshing drink, the fermented grain Michigan, or call 269-781-0600 or visit www.schulersrestaurant.com for more information. n It is the source of all ideas and the home was also more nutritious than cereals of creativity. It can enrich us, delight us, processed by other means. In fact, it appears SeptemberSeptember 20162016 empower us, and frighten us. It is critical that grains selected for development by our • Equipotel to not only our progress but to our very distant ancestors were selected for their ecacy in producing existence, and we frequently take it for September 19 - 22 beverages rather than breads as it São Paulo Exhibition Center granted. It is our imagination. has been previously supposed. São Paulo, Brazil As an engineer, I am especially aware of Beer in some form was produced and consumed in virtually all the tools and skills necessary to develop ancient civilizations. Because brewing was heavily localized, October 20162016 or improve a product or system. But, the a number of regional ingredients were used in its production. really challenging part involves dening Ingredients: In Scandinavian countries, mead, a honey-based brew, is • PIR Expo the end result in the rst place. October 17 - 20 ½ c (115 g) butter ¾ tsp (4 g) celery salt commemorated in legends and stories. Other areas used grains, Crocus Expo International Exhibition Center 2 lbs (907 g) onions, thinly sliced 8 oz (240 ml) dark beer In the late 18th century, James Watt en- including corn and rice, and multiple avoring agents. Moscow, Russia 1-1/2 tsp (7 g) Hungarian paprika 12 slices French bread visioned an improved steam engine that e most signicant event in the history of beer occurred in 1516 when 6 c (1420 ml) beef stock or low-sodium 12 slices Gruyère cheese could pump water from mines. Some the Duke of Bavaria published the “Reinheitsgebot,” or purity law, which • NACS Show canned beef broth Parmesan cheese, grated years later, George Stephenson put a determined that the only allowable ingredients in beer are water, hops, and October 19 - 21 ½ c (118 ml) vegetable oil Salt and pepper to taste steam engine on a platform, connected it Georgia World Congress Center ½ c (63 g) our to wheels, and devised the railroad Atlanta, GA, USA lexibility is the word when it comes to Hatco’s new Hot/Cold Built-In Shelves. Please see “food for thought” on page 4 Instructions: F locomotive. Daimler & Benz rst Available in three simulated stone colors or in Hatco’s signature Hardcoat, these shelves Cook onions with the butter in a small stockpot over medium-high heat until onions are dreamed about a gasoline-powered brown but not burned. is will take about 30 minutes. Stir regularly. Sprinkle in paprika, are oered in a wide range of sizes, can go from hot to cold in as little as 30 minutes, and • Hostelco vehicle that could transport individuals October 23 - 26 add beef stock, and bring to a boil. easily match up with Hatco’s Heated Built-In Shelves for an integrated look. Gran Via Exhibition Centre where there were roads and then built it. Make a roux at the same time onions are browning by whisking the oil and our together Features include: Barcelona, Spain in a saucepan over medium heat. Watch carefully and stir consistently so as not to burn Henry Ford visualized mass production the roux. It will develop a popcorn smell rst and then slowly turn brown. (You want methods that could produce a low-priced food for thought................ 1, 5 showtime............................... 3 “Hot Topics” is produced by • A patent-pending thermal break that reduces condensation and temperature transfer the HATCO Corporation. a rich brown color for this recipe.) Stir the roux into the soup when done and add automobile. And, the list goes on. celery salt. Simmer for at least two hours. • A long exible copper refrigerant line and easy-to-service condensing unit spotlight......................... 1, 4, 5 specialty of the house........... 3 Edited by Bette Leque. What’s not commonly realized about Shortly before serving, sprinkle the Parmesan cheese on the slices of bread and toast them • Electronic temperature control and condensing unit imagination is the extent to which it must Trending now........................ 2 product prole...................... 6 To reach Bette or to be added in the oven. Add the beer and allow the soup to return to serving temperature. Remove to the mailing list, phone from heat. • Cold-only built-in shelves are also available be cultivated if it is to produce valuable Beyond Beer.......................... 2 414-615-2270 results. As my wife and I proceed with or email her at Ladle soup into individual bowls or serving crocks, top with toasted bread, and place slice For further information, contact your Hatco representative or visit our website at www.hatcocorp.com. is issue of Hot Topics has been printed on recycled paper with non-petroleum inks. [email protected]. Please see “food for thought” on page 5 of Gruyère cheese over top of each bowl. Place under the broiler for a short time, watching You’ll discover how Hatco can bring “top shelf” exibility to your operation. n carefully, until the cheese is melted, bubbly, and slightly brown. n 3 6 “food for thought” from page 1 barley malt. e high quality and excellent mid-1980s with the introduction of Samuel especially dicult when it comes to maintaining “In 2012 when I came to St. Louis, we began remain a continuing characteristic that will avor of Bavarian and other German beers Adams Boston Lager®. e unique avor and popular local brands on dra. Some operators using local microbrews in our cooking. As change or diminish the value of branding. promoted the informal adoption of the regional identity set the brand apart, and have taken to relling barrels with competitive the dishes, and the beverages, became more According to Chef Sasa, “From our Reinheitsgebot among many brewers in a short time, it had achieved national product as soon as they are empty. popular, we adjusted our menus, shortened observations, the customer loyalty is not so up to the present day. distribution. Its success also served as the our wine list, and added more beers and ales.” e proliferation of cra beer brands much to an individual brand, although local inspiration for multiple other cra breweries, Chef Sasa observes that, at present, the Although beer has been brewed in North corresponded with the increasing popularity breweries are preferred, as it is to a style or a number of which were aliated with products are popular among both sexes and America since Colonial times, the inux of sports bars, which provide a natural outlet type of brew. Visitors coming here from other foodservice establishments. all age ranges, although women frequently of German immigrants in the mid-nineteenth for them, with many bars boasting of the and vendors, it remains to be seen whether areas frequently ask, ‘what are the local beers prefer ciders and lighter brews (see sidebar). century was a major factor in the establishment Smaller cra breweries can more readily number of dierent brands and avors the relationship will be destructive to its or ales?’ Local is big.” of multiple local breweries and the immigration produce seasonal avors and beers and ales that they carry. In an eort to keep up with the trend, the Foodservice patrons are increasingly demanding original brand and local identity. With so e super-heated growth of breweries and of expert German brewmeisters. Cheaper with unusual bases. Dogsh Head Cra major national brewers, including Anheus- more information from operators about what goes Although initially the many players in the market, it is clear that the costs involved in constantly bringing than wine and whiskey and more refreshing, Brewed Ales, founded er-Busch InBev and MillerCoors, have been into their oerings. For instance, new variations on cra beer and ale further consolidation is in order.
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