Traditional Fare, Savvy Marketing Spur Growth at Havana South Chef Spotlight Many Cocktails, but Your Eyes Do Not Deceive

Vol. 33 No. 8 www.sfsn.com October/November 2009 Chef Spotlight SeaFare Restaurant Puts Traditional Spin on Seafood Buffet South Carolina Eatery Now in 20th Year By Liisa Sullivan Vol. 34 No. 5 www.sfsn.com June/July 2010 At first glance, you may think that you’ve had one too Traditional Fare, Savvy Marketing Spur Growth at Havana South Chef Spotlight many cocktails, but your eyes do not deceive. The Seafare By Liisa Sullivan the likes of upscale restaurants manager for Havana South. divided into five sections: carne Restaurant in Surfside Beach, in the trendy Atlanta enclaves of “Our chef, Pavel Gonzalez, (beef), lechon (pork), arroz South Carolina, offers a tropi- Havana South in Buford, Buckhead and Midtown. moved here from Cuba only five (rice dishes), pollo (chicken), cal-island theme where one of Georgia, opened in 2008. “We provide authentic years ago.” and mariscos (seafood). its main attractions is a la- Chef and restaurateur Since then, they have earned a Cuban food with no variations While Gonzalez was cooking “The Masitas de Puerco (pork goon with live mermaids who reputation that is equivalent to or twists,” said Danielle Acosta, in Miami, he met the uncle chunks) and the Palomilla steak Robert A. Dickson, a.k.a. swim about entertaining and of Rey Diaz - the current - thin steak that is topped with the ‘Singing Chef,’ reflects interacting with guests. on 45 years in the restau- Not only is Seafare the only owner of Havana South - onions - are customer favorites,” rant business. restaurant with swimming and his uncle mentioned Acosta said. “Our food really PAGE 6 mermaids, but it also offers to Gonzalez that Diaz was sells itself.” the only seafood buffet in the considering opening a One customer wrote a review A Chef’s Life Myrtle Beach area with a restaurant. Both men joined on Atlanta Chow Down. He said gourmet selection of items him in this venture. that he got wind of this place Chef Hugo Ramirez puts his Diaz’s family moved about a year ago. It was about own spin on multiculturalism and cooking methods. at Limones in Asheville, North This is one area that owner to the U.S. a few months 22 miles from where he lived, Carolina. The Mexico native Stephen Karos attributes to before he was born. He but he admits, that he will travel blends elements of Mexican, the Seafare’s 20 years of suc- was born and raised in for good food. He went for one French and California cuisines into a unique culinary fusion. cess. Diners at Seafare Restaurant in New York City and moved lunch one day and not a single “While other buffets on the Surfside Beach, South Carolina, are to Georgia about five year table was available; he was lucky PAGE 9 Grand Strand focus on fried treated to two things they can’t find ago; he missed the food enough to secure the last seat by seafood, Seafare offers baked, so he decided to open his the bar which has had a good A Chef’s Life broiled, steamed, and raw anywhere else – a true gourmet seafood buffet and a lagoon with own little home away from view of the kitchen’s pass-through seafood selections as well as home. bar. He could see all the food that unique signature dishes such live mermaids. It’s all part of the tropical island atmosphere at this was coming out and was dazzled as seafood strudel and Traditional Fare by its beauty and portions. Mediterranean spice-rubbed 20-year-old Grand Strand eatery He ordered the Cuban Mahi-Mahi,” he said. that’s operated by veteran Stephen Culinary competitions are (See SEAFARE on page 16) Karos and his family. The menu boasts sandwich and claimed it was, by an excellent way to hone everything from the far, the best Cuban sandwich in professional skills – espe- traditional churasco to Georgia. Patrons at Havana South in Buford, Georgia, enjoy ‘authentic Cuban cially for students. Chef Cuban sandwiches, plantains “The bread had a toasty food with no variations or twists.’ The menu boasts everything from Lucardie tells about his and black beans with crunch on the outside, yet a soft Survey: Southeast Brokerstraditional Battling churasco to Cuban Recession,sandwiches. own experiences working rice. Entrees are primarily See Havana South on page 10 with young chefs. Consolidation & Market Changes Surf and sun aren’t the only things PAGE 14 BP Oil Spill Has Major Impact on Southeast Food Service Industry that Chef Lucardie loves about People, Places & Things By John P. Hayward worst economic climate since service will see a decrease of centage of this decline. living in Tampa, Florida. He’s also the Great Depression, and the 11.3 percentBy John from P. ’08. Hayward Restau- It’s20th, a difficult few could environment have foreseen livelihoods, businesses and entire to fishing. a big fan of authentic Cuban bread, a local favorite, as he explains in For most of us in the hurdles are even higher. rants and bars will see a de- for theSoutheast calamity food that service would bro- result. industries at risk. As efforts to cap the spill Catch up on the latest Southeast food service indus- The national unemploy- crease of 3.5 percent, with kers. this month’s column. PAGE 8 industry news and events. When the Deep Water More than two months later, The impact of the spill continue, the question for the try, 2009 will go into the ment rate stands at 9.8 per- full-serviceHorizon drilling restaurants rig in the ac- Gulf “Ouroil and overall natural business gas continue is has been devastating and food service industry is, ‘What books as one of the toughest cent, according to the U.S. counting for the largest per- (See SURVEY on page 10) People, PAGE 8 of Mexico exploded on April to spew into the Gulf, putting widespread. Tourism is suffering; now?’ Places & Things in memory. Declining sales, Labor Department, the high- jobs are being lost in a myriad In Mississippi, the focus is Product Spotlight rising unemployment and est since 1982. Regionally, the of businesses from hospitality on “salvaging what’s left of the Read about all the latest industry market malaise have taken a numbers are similar. South- news and happenings. toll on nearly every segment. east unemployment ranges to fishing to food processing; tourist season,” according to For food service brokers, from a low of 6.7 percent in and the natural, pristine beauty Mike Cashion, executive director PAGES 4 & 5 though, the pain has been es- Virginia to a high of around of the Gulf coast region is being of the Mississippi Hospitality & Product Spotlight pecially severe. As the indus- 11 percent in both Florida and threatened. Restaurant Association. try’s ultimate middlemen, South Carolina. At press time, the spill had The state’s coastline has brokers serve as catalysts and U.S. Food service industry affected coastal areas stretching been largely spared of the liaisons to manufacturers, sales are projected to top $499 from Louisiana to the Florida spill’s physical effects, Cashion distributors and operators in billion this year, according to Panhandle. Government said. Nevertheless “we’ve seen the flow of products. They’re Technomic Inc. This would be estimates put the amount of oil dramatic collateral damage from

at the sharp end of the stick a decline of 3.8 percent from leaking into the Gulf at 35,000- all the negative press. There’s a — and usually the first ones 2008. The dropoff is concen- Inc. Company 60,000 barrels per day, with some perception that our beaches are

Read about the newest to get poked in the eye. trated largely in the commer- Publishing estimates of the total amount covered in oil when they’re not. Southeast

Change Service Requested Service Change products in the food service Even in the best of times, cial food service segment. PAID as high as 165 million gallons. There’s no reason why tourists See the newest products in the

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PAGE 22 challenging. But throw in the travel and leisure-related food 2008 BOX P.O. of federal waters had been closed See Oil Spill on page 4 PAGES 13 & 15 TM 2 SOUTHEAST FOOD SERVICE NEWS June/July 2010 Herbs, Spices Create Authentic Latin Flavors TM By Brian Sullivan cumin, coriander, cloves, allspice, then buy it from a professional. nutmeg, annatto, anise, and Seeking out an expert or purveyor Latin food is the food of the chilies. Three major herbs are: of spices and dried herbs is your people – often homemade and rosemary, thyme and oregano; best bet. uncomplicated cuisine. But, these may be used fresh, dried or The Spice and Tea Exchange is Serving the Food Service Market in Alabama, Florida, Georgia, Mississippi, North Carolina, without the right ingredients ground. The bay leaf, also, cannot the perfect place to discover spice South Carolina, and Tennessee. such as the herbs and spices to be excluded. It makes appearances and herb blends from around Southeast Food Service News is a wholly create it, it will never quite taste in many Latin-inspired recipes. the globe. Currently, they have owned subsidiary of Southeast Publishing like the real deal. Knowing what to use when seven locations in Florida (soon Company, Inc. and has no affiliation with any The most-commonly used and why is one of the keys to to be eight); and also locations in other group, association or publication. spices in Latin cooking are unlocking any ethnic cuisine. So, North Carolina, South Carolina, saffron, paprika, cinnamon, first, know what you want and Virginia, Oregon, Wisconsin, POSTMASTER Texas, and soon, Washington SEND ADDRESS CHANGES TO: Southeast Food Service News D.C. P.O. Box 2008 Jeff Davis, Amy and Clay Oldsmar, FL 34677-7008 Freeman, and Penny and Steve Rehling developed the Spice and ISSN 0199-2805 Tea Exchange to bring to market DIRECTOR OF MARKETING Choose from 28 their gourmet seasonings and Elliott R. Fischer Magic Seasoning [email protected] Blend products spices, cooking herbs, gourmet tea, sugars, sea salts, and their You Work Hard on Your Menu… ACCOUNT EXECUTIVE/EDITOR signature products – blends and John P. Hayward Leave the rubs made from their own secret [email protected] to Chef Paul! recipes. to Chef Paul! BUSINESS DEVELOPMENT/ CONSULTANT Order Direct 800-457-2857 The original founder of The Ryan T. Sauers Spice and Tea Exchange (formerly [email protected] Questions? Contact Gregg Villarrubia (504) 731-3519 As Chef Paul says, for Distributor and Product Information the Old Florida Spice Traders), www.chefpaul.com “Life’s Too Short for Dull Food™” CREATIVE SERVICES Clay Freeman, opened his first Elsie Olson store in 2003. Over the years, the [email protected] original concept has remained solid. Division of Southeast Peppers Unlimited of LA, Inc. Publishing Co., Inc. They are dedicated to bringing Elliott R. Fischer, www.peppersunlimitedofla.comVisit our website: to market a huge selection of President/Secretary gourmet spices, including chili www.SFSN.com powders, cheese powders and Published 8 Times Yearly smoked powders. Their selection of fresh gourmet spices is second Bulk Rate Postage to none. If you can’t find it there, Paid in Atlanta, Georgia

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Heat It Up – Latin Style! © 2010 Southeast Publishing Co., Inc. All Rights Reserved. Here is a sampling of what you will find at the Spice and Tea Permissions Exchange or online: All rights reserved. Materials in this publica tion may not be reproduced in any form without the express written permission of the Anise Seed - Whole publisher.

Anise Seed is native to the Publisher Policy temperate climates of the Middle Publisher has privilege to reject any adver- East, Africa and Greece. The tising. Advertiser and advertising agency are responsible for full content of advertisements Anise seed tastes similar to fennel, provided to the publisher, and are respon- but has a distinctly licorice flavor. sible for any claims made therein. Reproduc- tion or use without permission of editorial, It is commonly used in meat and advertising or graphic content in any manner seafood dishes from the region, is prohibited. as well as in liqueurs and some Subscription baked breads and pastries. Call 1-239-213-1248 or write to Southeast Food Service News, Circulation Manager, For almost 100 years, the Bulliard family has been making premium quality hot sauce in the heart of Cajun Country. Over the years we’ve added additional products, including Garlic Sauce, Steak Sauce, Soy Sauce, Teriyaki Sauce, P.O. Box 2008, Oldsmar, FL 34677-7008. Marinades, and more. All are double-checked to ensure that our customers receive only the very finest sauces available. Chili Powder - Dark Food service operators will appreciate our value, variety and consistency. Private label programs are also available. Chili powder and Chili-pepper This publication is printed in part on recycled For more information, call our sales office at 504-733-2402. powder are often confused with newsprint with soy inks and can be recycled. Peppers Unlimited of Louisiana, Inc. • P.O. Box 23829 • New Orleans, LA 70183 See Spices on page 14 TM June/July 2010 SOUTHEAST FOOD SERVICE NEWS 3 Better Flavor. Better Choices. Better Prices. What Could Be Better?

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57006_SEFSNews_nb 1 6/22/10 8:33 AM TM 4 SOUTHEAST FOOD SERVICE NEWS June/July 2010 Oil Spill: Southeast Impact People, Places & Things Continued from page 1 million in restaurant sales. Take 10 coast in Mississippi – everything’s percent off this figure and you’re normal.” looking at a $65 million decrease in However, business is anything but revenue.” The Southeastern Regional Conference of the American Culinary Federation (ACF) wrapped up recently in Birmingham, Alabama, with numerous awards garnered by Note: at press time, there were reports normal. ( regional chefs and groups. The Chef of the Year Award went to John Nishiyama, “We’re looking at anywhere from a that oil was beginning to affect some garde manger chef at Cherokee Town & Country Club in Atlanta. Andreas Proisi, 15 percent to 25 percent drop in sales, Mississippi beaches.) executive pastry chef at Isleworth Country Club in Windermere, Florida, won the depending on the type of restaurant,” Alabama is also battling problems. Pastry Chef of the Year Award. The ACF Chapter of the Year Award went to the Cashion said. “Full-service seafood “It’s certainly not pretty here,” said Charlotte Chapter. restaurants are down 20 percent to 25 Larry Fidel, executive director of the Congratulations to Gui Alinat, CEC, chef/owner of Elite Events Catering in Tampa, percent.” Alabama Restaurant Association. who has been honored by ACF for his new book, The Chef’s Repertoire. If the crisis continues, the effect “Before the oil had even advanced could be devastating. toward the beaches, panic had sort of Four Southeast food service brokers have formed a new partnership, Paramount Marketing Group, LLC “Last year, our three coastal set in. There were heavy cancellations . The group - which includes Sharin’ Foodservice Sales, Oil Spill Premier Foodservice, Nobert Marketing, and Gulf States Foodservice - has 10 offices Mississippi counties generated $658 See on page 6 and more than 100 employees in the Carolinas, Georgia, Mississippi, Tennessee, Louisiana, and Arkansas. In announcing the consolidation, a PMG spokesperson said, Old Fashion “We are committed to a regional footprint with a difference; the difference being an owner-partner in each market to manage and drive efficiencies and outstanding sales growth. Our organizations have been affiliated with each other for over 25 years and share a common vision and values. By offering best-of-class service to our principals BBQ and customers, driven by efficiencies, PMG immediately establishes itself as a premier Great Country Cooking is a CRAFT! Southeastern regional sales organization.” We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished We startBBQ. with These only Butts Premium are then Trimmedslow smoked Fresh and Bonelesscooked to 200Boston degrees Butts internal for a temperatureconsistent finishedto As efforts to cap the Deep Water Horizon oil spill in the Gulf of Mexico continue, BBQ.insure Thesetenderness Butts areall thenthe time! slow This smoked wonderful, and cooked flavorful, to smoked200 degrees meat is internal then shredded temperature into to attention has turned to the effects this is having on tourism and the seafood industry. insure5 lb. tenderness Cook-in bags all andthe seasonedtime! This with wonderful, either our “Original flavorful, Recipe” smoked BBQ meat sauce is thenor our shredded special into TheFlorida Department of Agriculture & Consumer Services is providing regular “Carolina-Style” sauce. These sealed bags are then“Original returned Recipe” to our ovens and heated to 165 updates through a toll-free hotline and on its website about the status of the state’s 5 lb.degrees Cook-in to bagssimmer andin seasonedthe great flavor with eitherof our oursauces! The result is wonderful BBQ saucepork BBQ or our using special “Carolina-Style”a time-tested, traditional sauce. These BBQ sealedprocess bagsand great are thensauces returned created byto ourCades ovens Cove! and heated to 165 commercial fishing and seafood industry. For the latest information, call 1-800-357- degrees to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using No other brand has the flavor, quality and tradition of 4273 go to FL-Seafood.com. a time-tested, traditional BBQ process and great sauces created by Cades Cove! One of the fixtures of the Southeast restaurant market –The Angus Barn in Raleigh, No other brand has the flavor, quality and tradition of Cades Cove BBQ. North Carolina – is celebrating its 50th anniversary this year. The acclaimed ForCades more information, Cove call 865-986-8005 BBQ. steakhouse opened its doors in June 1960 under the direction of Thad Eure Jr. For more information, call 865-986-8005 and Charles Winston. Despite a rough start (all the dishwashers quit on their first Saturday night), The Angus Barn would grow into an award-winning industry leader that annually ranks among the nation’s top 50 independent restaurants. Much has changed over the years, including the passing of Thad and Alice Eure, but The Angus Flavors from the Five Boroughs Barn is still going strong under the direction of their daughter, Van. French’s Foodservice has signed a three-year partnership with the American to the Florida Keys. Culinary Federation to support ACF’s Chef & Child Foundation. “The Chef & Eight delicious reasons to celebrate every occasion. Child Foundation is a great organization that works through ACF chef members to educate kids about proper nutrition and eating healthy,” said Jo’el Ellis, senior brand New Cheesecakes manager for French’s. “French’s Foodservice wants to help support these efforts, so we from Vie de France® partnered with ACF to help make a difference. “ The National Restaurant Association is teaming up with UnitedHealthcare in a new initiative to provide affordable health care to the restaurant industry. TheRestaurant Health Care Alliance “will provide a new suite of health care products that will help nearly 13 million restaurant employees gain easier, lower cost access to health care coverage and related products and services,” according to NRA. The program, which Tropical Breeze was unveiled in May at the National Restaurant Show, has been in development for two years. For information, visit restauranthealthcare.org. Caramel Crunch Piedmont Natural Gas has opened the newly renovated and expanded John H. Sublime Key Lime Maxheim Natural Gas Technology Center in Charlotte, North Carolina. The facility features two commercial kitchens, dining and demonstration areas, and the latest natural gas cooking equipment and technology. It’s available to the food service industry for demonstrations and events, according to Thomas E. Skains, Piedmont Natural Gas chairman, president and CEO. “Our goal is to provide firsthand New York educational experiences to manufacturers, equipment dealers, restaurant owners and operators, and chefs that will allow them to make informed equipment and technology decisions.” For information, call Sandra Minter at 704-731-4014. Country Kudos to the University of Georgia Food Services Meal Plan Operation Team, which has received the Governor’s Commendation for Excellence in Customer Italian Ricotta Raspberry Kiss Service. UGA Food Services is managed by J. Michael Floyd, executive director. The program has received numerous awards, recently ranking in the top 1 percent of college and university food service programs in a national benchmark survey. th Strawberry Zaxby’s, the Athens, Georgis-based restaurant operation, has opened its 500 location in Tifton, Georgia. For nutritional information and Jerry Colella has been appointed president of foodservice for Cohen Food Brokerage additional product information, visit us at www.viedefrance.com Company in Marietta, Georgia. He had served as Cohen’s vice president of foodservice or call 800-446-4404. for 11 years. Don Rae has joined Sara Lee Foodservice as senior division manager. Destin Chops 30A in Seacrest Beach, Florida, has appointed Jason Morgan executive TM June/July 2010 SOUTHEAST FOOD SERVICE NEWS 5

People, Places & Things chef. Kelly Ferrara has joined Florida Coca Cola Bottling Company covering the south Florida market. National Steak & Poultry has added Bruce Lake as Southeast regional sales manager. Craig Chandler has joined Keith Taylor & Associates Inc. Legacy Foodservice Alliance has named Bob Staples vice president of procurement, and Cindy Hulett director of marketing. Mike Jones has joined J.D. Lineberger & Company in the Carolinas. Culinary Resources has added Teresa Acanda as a rep in South Florida. Nuco has added Donna Panter in Georgia and Bridget Gertz in south Florida. You are cordially invited to attend 5

Broker news. J.D. Lineberger & Company has been appointed by Bob Evans PERFORMANCE Foodservice 5 1

Sausage and Teton Valley Ranch in the Carolinas. Alessi Bakery has named Kulinary Milton’s 2010 Oasis of Savings 0 3

Classics in Georgia. Nuco has been appointed by SunRich, Concord Foods and Food Show from 9 am - 4 pm. As A G Breyer’s Ice Cream in Georgia. Culinary Resources has been named by Producers the foodservice industry is , h ever evolving, PERFORMANCE t Keith Taylor & Associates u Rice and Saputo Cheese in Florida. has been appointed l

Foodservice Milton’s has made the u

by Aphrodite Desserts, Carriage House Companies, Hatfield Quality Meats, Cusano’s D

commitment to evolve with , Bakery, Fresh Hot Towel, Americus Bean Company, and Sqwincher Corp. in Georgia. y it…that’s why this year’s foodservice a w Industry veteran Dennis Mc Clain has announced his retirement from the food service trade show will be better than ever! k a

The tropical paradise inspired food P industry. He was most recently with Cohen Food Brokerage Company in Georgia. f

show will feature: a o l 7 0 . 5 3 2 9

We are saddened to report several recent deaths in the market. William “Bill” • Trendy culinary solutions for r a Wright your operation! g

, 57, died recently after a short illness. He was most recently with All Round u S Jill Ann Lunsford • Great Savings on a full line of o m Foods, where he served as vice president of sales. , who had worked 0 0

products! c . 4 in the Georgia food service market for many years, died May 6 after a long illness. g f • Innovative ideas for your 6 . p She was 64. Melvin “Mel” Rademacher, formerly with Amy’s Foods, died May 9 , r

business from our leading w e

Mark LaFrance t after an illness. He was 62. , a professional chef who was well known w

suppliers! n e w in the south Florida market, died May 29 after a short illness. Chef Mark worked for • Sampling of new products to C c a number of country clubs in south Florida, including Atlantis Country Club, Quail make your menu a step beyond i v i

Ridge Country Club and Delray Dunes Club. He was a member of the Palm Beach all others! C

• Great giveaway prizes County Chefs Association, having been named Chef of the Year by that group. Bill, e throughout the day! n n

Jill, Mel, and Mark will be missed by their families, friends and business associates. i • Money Machine w

Be sure to sign up for the free Southeast Food Service News e-mail newsletter at our drawings every half hour! G website, sfsn.com. You can also download the most recent edition of our publication.

SHARIN – NOBERT – PREMIER – GULF STATES

NOW

10 locations and over 100 experienced foodservice professionals Offering Best-Of-Class service to our Principals and Customers Local owner-partners in every market – experience and expertise

Charlotte Columbia Your Success is our Chief Concern. Raleigh Atlanta Knoxville We are… Nashville www.paramount-mg.com Memphis Jackson Little Rock 800-741-1319 New Orleans Contact Johnny Smith TM 6 SOUTHEAST FOOD SERVICE NEWS June/July 2010 A Whole in One. Oil Spill : Southeast Impact Delicious, hearty taste with all the benefits of whole grains. Continued from page 4 on free concerts, such as Jimmy Buffet early – before people even began to appearing on July 4th, and doing other Made with Ultragrain® flour, these new breads give your customers all the notice tar balls on the beaches. That things to encourage people to come. healthy benefits of whole grain along with the flavor, color, and texture of resulted in fewer people in the hotels But I fear (the oil spill) is going to do refined flour. Delicious and nutritious, you simply can’t go wrong with and restaurants. One of our members, tremendous damage to the tourism Ultragrain® breads from Vie de France. for example - Wintzell’s Oyster House industry in Alabama.” - usually has about a two-hour wait for Seafood Supplies dinner, and now there’s hardly a wait at The oil spill is certainly wreaking all. havoc along the Gulf coast. Yet, its “Forty-percent of Alabama’s tourism impact on the seafood market has been industry comes mixed. Locally from the Gulf harvested oysters coast area,” Fidel and shrimp have said, “so it’s had a been hard hit, major impact on and to a lesser the industry.” degree some Areas most types of fish. But affected include overall, initial Gulf Shores fears of seafood and Orange shortages – and Beach, two of Scenes like this are common along the Gulf s k y r o c k e t i n g Alabama’s most coast, where the BP oil spill is interrupting prices – have not popular tourist tourism and the seafood industry. materialized. destinations. On “From a days when oil concentrations in the market-supply standpoint,” the oil With so many healthy products to choose from, Vie de France water are high, water advisories are spill has had a limited effect on seafood has delicious and nutritious options that are perfect for your posted on the beaches. The effect on supply, said David Maloni, a commodity customers and your business. Which just goes to show, tourism has been predictable. consultant for the American Restaurant no one does bread and rolls like Vie de France. “Alabama is trying to tell people that Association. “Seafood is global, and there are plenty of things to do here that buyers can source it other places. With For nutritional information and additional product information, visit us at www.viedefrance.com or call 800-446-4404 don’t involve going in the water or to the exception of oysters and possibly the beach,” Fidel said. “They’re putting See Oil Spill on page 12 Cheney Food Show June 8, 2010 West Palm Beach, FL

Bob Rowe Sales, John George; Cheney, Bill Wyatt. Cheney, Circe Fodale, Vincenzano Marchello. Elevation Burger, Brian Bruk; Cheney, Luis Gonzalez.

Muvico Theaters, Neil Bretan, Jim Herd, Mike Stover; Food-Link, Gene Porto; Cheney, Shane Simmons, Jeff De Scarfones Coal Fired Pizza, Danny Scafone; Cheney, Terry New. Scotty’s Landing, Lillian Fernandez; Cheney, Roberto San- Cooper. tiago.

Bha Bha Bistro, Michael Mir, Miquel Mena; Cheney, Chuck KeyImpact, Chris Alvarez; Southport Raw Bar, Jack Mor- Cheney, Sandy Fischetti; Vie de France, Becky Land Poll. Van Ness. rison; KeyImpact, Danny De Palo. TM June/July 2010 SOUTHEAST FOOD SERVICE NEWS 7

“I’M ABOUT TO MAKE A BIG IMPRESSION.”

Your customers will be hearing a lot about Wright ® brand bacon. To reach bacon lovers in your area, we’ve launched a hard-hitting bacon campaign with radio advertising and more. Go to www.tysonfoodservice.com, and look under the Recipes tab for menuing ideas or the Resources & Insights tab for free merchandising materials to help you take advantage of bacon awareness when you feature Wright brand on your menu.

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57188_WrightBaconAd_ts 1 6/23/10 8:47 AM TM 8 SOUTHEAST FOOD SERVICE NEWS June/July 2010 Cuban Bread Has Rich History, Culinary Versatility By Frederik J. Lucardie, CEC, But culinary experts applaud Tampa the loaf, making a shallow indentation. bread a very CDM, AAC for two very special food items which The palm frond is discarded before use. short shelf life. are actually related – Cuban bread and Miami claims to bake the best Cuban It is a Tampa As many readers know, Pat and I Cuban sandwiches. bread, but I’ll stack our local bakeries saying that make our home in Tampa, Florida. Cuban bread is white bread that’s against any comers. It is a documented Cuban bread Tampa lays claim to varied points similar to French bread, but unique fact the La Joven Francesca Bakery more than of fame including an entry into the in its texture and flavor. The loaf is in Ybor City (the original Hispanic one day old is Guinness Book of World Records (we about 34-inches-long and has a slightly quarter of Tampa) was the first only good for have the longest uninterrupted sidewalk rectangular shape. It is soft on the inside commercial bakery to produce Cuban bread pudding, in the world, Bayshore Boulevard, with a flaky, crispy crust. bread in 1896. batting practice measuring six miles along beautiful Its unique flavor involves the A fire burned La Joven to the ground or defense. Tampa Bay). addition of fat - usually lard or vegetable in 1922, leaving only the original bread M a n y Tampa is home to major sports shortening. Authentic Cuban bread baking oven. Owner Francisco Ferlita restaurants in teams, top ranked universities and is scored and baked with a moistened rebuilt the bakery bigger and better, Tampa offer medical facilities, and theme parks. palm frond that is pushed into the top of adding a second bread oven. This was Cuban bread necessary as the bakery had become as their bread of choice to accompany the main supplier of Cuban bread to lunch and dinner entrees. It is also Tampa area restaurants, grocery stores served as a breakfast item, and can be We’re Advantage Food Brokerage! and private homes. toasted and served with butter and jelly La Joven closed its doors as a bakery or pressed with cheese inside. Some in 1973 but found new life as part of places offer a Cuban breakfast sandwich a historical museum complex. The two with egg, choice of breakfast meat, and original bread ovens remain on display. cheese. Cuban bread was delivered house- Cuban toast and café con leche Great People to-house during the early part of the are breakfast staples in many cafes Great Philosophy 20th century just as milk was. Outside in Tampa. Dipping warm, buttered Great Market Coverage each door there was a long nail upon Cuban toast into a steaming cup of Let us be your Advantage in Alabama & the Florida Panhandle which the loaf of Cuban bread would café con leche (dark roast Cuban coffee be impaled by the bakery delivery man. laced with scalded milk) is a little slice We can show you how we can build your sales in 2010 It sold for 8 cents-10 cents a loaf in of heaven on earth. 1925. But the most popular use of Cuban Hueytown, AL • 205-744-4815 • [email protected] The lack of preservatives along bread is the Cuban sandwich or with the addition of lard gives Cuban See Cuban Bread on page 11

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POWC-2129 Cooking.indd 1 3/9/10 4:17 PM TM June/July 2010 SOUTHEAST FOOD SERVICE NEWS 9 Chef Hugo Ramirez Blends Mexican, California Cuisines By Liisa Sullivan Limones has been one of Ramirez’s What are your favorite greatest culinary achievements. cooking techniques? Slow Long before working and training “I get so inspired to try new cooking and braising. under some of San Francisco’s most things,” he said. “Often, I’ll be talented chefs, Hugo Ramirez was driving home after the dinner What are three must- raised on the intense and varied rush and I’ll start thinking of new have ingredients? Fennell, flavors native to his hometown of creations in my head. The next day, honey and cardamom. Mexico City. In fact, he still calls on I’ll make it for my wife and if she his mother for the secrets of traditional likes it, we’ll serve it.” What would you order Mexican dishes, which he reinvents in Ramirez keeps an archive of menus as a last meal? Anything innovative and surprising ways. and often returns to them to see how made by my mom. It would At Limones, in Asheville, North his techniques and tastes and have taste like home. Carolina, Ramirez’s love of Mexican changed. As time has passed, he has food is combined with his training in learned to merge more and more What is your most French-influenced California cuisine. ingredients. He said it’s important to valuable kitchen tool? He worked under Alice Waters and look into your past to see the future. My staff. Their hard work Jean-Pierre at Chez Panisse for four And he continues to experiment with reflects in the food, drinks years and never looked back. They different twists and flavors and enjoys and service. I have been very recognized his talent and encouraged communicating his Mexican culture lucky to have great retention. Chef Hugo Ramirez loves to experiment at him to pursue a culinary career every and heritage, in an authentic manner Most of the staff has been Limones in Asheville, North Carolina. He keeps step of the way. through food. with me since the beginning. a menu archive to see how his techniques and While in San Francisco, he met his Ramirez also gets ideas from what is In part, this could be due tastes have changed over time. wife, Amy Cavanaugh, and they went fresh and readily available at the many to the fact that I never feed on to have two children. Not wanting farmers’ markets located throughout them leftovers. They eat just to raise them in a big city, they traveled the area. As a result, the menu changes like our guests do. What is your main philosophy around the country and decided on about twice a week. when it comes to food? Make sure Asheville, North Carolina. If you could sit down and talk that you are comfortable with your “We moved to Asheville after my A Conversation with Hugo Ramirez about food with anyone, who would ingredients. If you are not, don’t wife purchased a house while on it be? My brother and the owner of make shortcuts. Also, love what you vacation with her sister. I got a call Who is your culinary hero? Jean- the first restaurant that I ever worked do. When you don’t love it anymore, from her one day and that was that,” Pierre, head chef at Chez Panisse. in. They really believed in me and it it’s time to move on. Finally, pleasing RamirezFFSAd2010:Layout said. 1 5/11/10 10:32 AMHe Page gave 1 me respect and offered me would be great to show them how everyone is not easy. Everyone has a Moving to Asheville and opening encouragement. things turned out – pretty good. See Chef Ramirez on page 11 Bigger and Better! 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As a family owned foodservice distributor since 1948, Florida Food Service® provides a range of services for its customers, including offering ServSafe® Manager Training and Testing; Menu Management Seminars; Professional Menu Design; Easy Online Ordering through our web site; Seafood, Center of the Plate and Produce Marketing Reports; Operator’s Edge — A monthly online publication that will help you 5201 NE 40th Terrace • Gainesville, FL 32609 run your foodservice operation; Rebate Tracking, just to name a few. 352-372-3514 • 800-432-9178 Florida Food Service offers personal service provided by dedicated and knowledgeable employees. Honesty and integrity www.ffsinc.com are the company's guiding principles. If you are looking for a partner to help you grow your business, contact Florida Food Service today. We have all the ingredients for your success! TM 10 SOUTHEAST FOOD SERVICE NEWS June/July 2010 Havana South Grows Through Savvy Marketing, Community Involvement

Continued from page 1 restaurant is its Cuban coffee. Marketing chewy inside,” he said. “It was filled Apparently, the coffee did not with thick slices of ham and the tastiest disappoint. The Cortadito Cafe con “We are currently doing roast pork ever. The pickles were not Leche made at Havana South is brewed a money mailer that offers meant to overpower, instead, they gave individually and freshly made to order. various coupons,” Acosta a distinctive crunch to every bite and a “It’s strong and sweet and just so explained. “Facebook has taken slight acidity that was very appetizing.” good. Beware, this is addicting,” he off and been a great outlet Finally, a must-try at any Cuban warned. for promoting specials and communicating with our fans. Havana South believes in maintaining a We are also in the process of comfortable and friendly atmosphere – from Are you looking for convenient, doing a television commercial the cigar boxes on the walls to the mural of which should be coming out domino-playing friends. Grab ’n Go meals for school soon.” breakfast and lunch programs? Special events and community convenience of instant gift certificate involvement are also key ingredients delivery and never miss an occasion Best Made Sandwich Company has the answer. for a marketing mix that works. again “We have salsa parties about twice Sandwiches Biscuits a month with a DJ, and from time Operations Hot & Cold Plates Wraps to time we even have live bands. We also have car shows once a month. All Havana South believes in We use CN labeled products in all upcoming events can always be found maintaining an atmosphere that is comfortable and friendly. “We have of our school sandwiches. on our website,” Acosta said. As far as community activities cigar boxes all over our walls and a nice Our facility is USDA inspected and go, they just participated in A Taste big mural of guys playing dominoes HACCP controlled. of Buford to raise money for the on the beach,” Acosta said. Children’s Healthcare of Atlanta and Havana South is staffed with For information, call Bob or Mike Dagosta Pediatric Hospital. approximately 15 employees. ‘We at 770-944-2082, or visit Havana South also has gift hope to be here for a long time,” bestmadesandwich.com. certificates that can be ordered online says Acosta. “Our staff is great. Who or via e-mail and printed for hand knows? Maybe one day there will be a Grab N’ Go For Schools! delivery. Customers can enjoy the second Havana South.” New Horizons Trade Show June 16, 2010 Greensboro, NC

Onslow County Schools, Tilwanja Lucas; Smucker’s, Rick McIntyreSales, Eric Longshore, Vickie Roby, Scott Carawan, Tuggle; , Gail Scalzo, Gretchen Eileen Specht, Sally Clifford. Onslow County Schools Paramount Marketing Group, staff and principals. Sharlow.

Hoke County Schools, Cheryl Cunningham; Kellogg’s, Brin Mars Foodservices, Ron Poe; Innovative Concept Group, Culinary Standards, Chad Cowgill, Doug Cowgill. Gasperini; Hoke County Schools, Deborah Carpenter. Connie Kerby.

R&H Produce, Mark Yokeley; Pitt County Schools, Debbie Health Fusion, Marilyn Hunter; Best Made Sandwiches, Roche, Stephanie Stepps; Cumberland County Schools, Gaston County Schools, Eric Smith, Frank Fields, David Bob Dagosta. Evelyn Adkins. LaLama. B:4.75" TM June/July 2010 T:4.75"SOUTHEAST FOOD SERVICE NEWS 11 S:4.75" Chef Ramirez: Perfecting Culinary Multiculturalism Continued from page 9 Drink it Up! different palate, so at least make sure that you are consistent every time. The cocktails are very creative at Limones. Here is a short sampling: A Taste of Limones • Paleta de Naranja Sacriﬁ ce Quality Vanilla Vodka, Cointreau and fresh Here are some guest favorites: squeezed orange juice, shaken and • Ceviche del Mercado. Fish of served up the day, marinated in lime juice and • Jalapeno Martini for Easy Prep? served with guacamole, red onions Grey Goose Vodka infused with and tortilla chips jalapeno peppers, shaken and served • Lobster Taquitos with cilantro- up Never. mango pico de gallo and chipotle • El Beso Amargo caldillo Cachaca Rum, Grand Marnier, • Goat Cheese and Poblano fresh lemon juice, simple syrup and Pepper Empanadas with spicy tomato passion fruit puree, served on the rocks salsa • Jalapeno Caipirinha • All Natural Pork Loin and Cachaca Rum, fresh muddled lime, Poblano Pepper Burrito with jalapenos peppers and simple syrup, tortilla, guacamole, pickled European served on the rocks cucumbers, and a paprika-tomato • Pomegranate Margarita sauce Pomegranate juice, El Jimador • Liberty Duck Breast with mole Tequila, Grand Marnier and fresh lime poblano, Spanish rice, tomato jam, juice, served hand shaken with a sugar and green beans rim • Wild Mushroom Quesadilla • Peach-Chipotle Margarita with small salad, spicy black bean Patron Reposado, Patron Citronage, sauce, cumin-lime cream, and currant- house made peach-chipotle puree and carrot slaw lime juice, shaken and served up

B:11.75" S:11.75" Lucardie: Cuban Bread a Tampa Specialty T:11.75" Continued from page 8 worked in the same cigar factories. It is “cubano.” The Cuban sandwich was not surprising that the original makers also born in Ybor City. It was served of the Cuban sandwich would wish to mainly to cigar workers in the factories incorporate an Italian staple into their owned by Vincente Martinez Ybor at creation and attract more customers. the turn of the 20th century. Tampa Over the years the Cuban sandwich was considered the ‘Cigar Capital of has adopted geographic influences. the World’ at this time and employed Mustard and mayonnaise are used many Cubans who came to Florida to inside the sandwich instead of butter. escape Cuba’s economic depressions Some add lettuce, tomatoes, onions, and political strife. and peppers. Olive oil may be A traditional Tampa Cuban substituted for butter before toasting sandwich is built on an 8 inch-10 inch in the plancha. Some delete the Genoa piece of Cuban bread. It is sliced in half salami. And those unfortunate enough lengthwise and brushed with butter. not to have access to Cuban bread use Layers of thinly sliced ham, roast pork Italian or French bread. The Cuban (marinated in mojo – a traditional sandwich purists in Tampa are appalled Cuban sauce made with olive oil, at these adaptations, but I’m open to garlic and citrus juice), Swiss cheese, change. and Genoa salami provide the filling. Whatever combination of Pickles are laid on top of the meats and ingredients forms one’s Cuban cheese. sandwich, it is commonly agreed that Farmland Fully The top is placed on the sandwich, the final step of pressing in the plancha Cooked Breakfast brushed with butter, and toasted in a is all important. The press must be Sausage saves sandwich press known as a plancha. strong enough and long enough to heat A plancha is first cousin to the panini the meats in their own steam, melt the you labor without sandwich press but lacks the grooved cheese, and form them into a compact sacriﬁ cing the surface. The sandwich is pressed until and delectable mass of flavor. ﬂ avor your the meat is heated and the cheese is Let Philly keep their bragging rights customers love. melted. The sandwich is cut in half with the Philly Cheesesteak Sandwich. diagonally and served. Tampa has double bragging rights with Call 1-888-FARMLAND Genoa salami may seem like a the Cuban sandwich made with fresh or visit www.farmlandfoodservice.com strange addition to this Cuban heritage Cuban bread. © 2010 Farmland Foods, Inc. sandwich, but Italian immigrants lived Chef Lucardie can be reached at close to the Hispanics in Ybor City and [email protected].

Scale 1" = 1" Last Saved By: connie_smith

Job #: 1481-36556 Trim Size: 4.75" x 11.75" 4.75" x 11.75" Studio Artist: Heather Field

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Publications: Southeast Foodservice News Live Area: None 4.75" x 11.75" Print Production: Lora Mertz IO# 10482 Insertion 6/26/10 Built @ 100% Output @ None Color: 4C Pantone Colors:

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farmlandfoodservice.com hopcobroker.com answerssystems.com McIntyreSales.com frenchsfoodservice.com kisales.com $700.00 per year for dual listing in the SFSN Internet & E-mail Directory and at www.SFSN.com Elliott R. Fischer • (239) 213-1248 John P. Hayward • (678) 395-6270 Southeast Chefs Lauded at ACF Regional Conference Chefs from throughout the Southeast Achievement Award – Donald • Student Chef of the year – Daniel were honored at the American Culinary McMillan, CEC, AAC, chef-instructor Gorman, line cook at Cherokee town & Federation Southeast Regional at The Stocked Pot Cooking School in Country Club in Atlanta, with the ACF Conference. Winston-Salem, North Carolina, with National Chapter; and The three-day confab was held the ACF Triad chapter; • Joseph Amendola Outstanding in April at the Sheraton Hotel in • Chef Professionalism Award – Member Award – Jeffrey Rotz, CEC, Birmingham, Alabama. Michael Rosen, CEC, executive chef at CCE, AAC, culinary educator at Eustis The conference’s top award – the Chapter president Chris Donato and The Speedway Club at Charlotte Motor High School in Eustis, Florida, with ACF Southeast Chef of the Year – went the Charlotte delegation show off the Speedway in Concord, North Carolina, the ACF Gulf to Lake Chefs & Cooks to John Nishiyama, garde manger chef ACF Chapter of the Year Award with the ACF Charlotte Chapter; Association. at Cherokee Town & Country Club in Atlanta. Nishiyama is a member of the ACF Greater Atlanta chapter. The Southeast Region Chapter of Oil Spill: Southeast Food Service Industry Impact the Year Award was presented to the Continued from page 6 nation’s oyster supply comes from this and pricing. (To hear the updates, call ACF Charlotte Chapter. The group blue crab, it hasn’t been (a disruption). region. Several major oyster suppliers 1-800-357-4273 or visit FL-Seafood. was recognized for its “exemplary “Over 90 percent of the shrimp in have temporarily ceased operations due com.) performance within the community and the U.S. is imported,” Maloni said. to a lack of product. News coverage has contributed to the to the culinary industry over the past “Our estimate is that less than 3 percent The effect on oyster supply and confusion in Florida, as it has elsewhere, year,” said Jeff Bacon, CEC, CCA, AAC, of the shrimp supply has been impacted pricing has been extreme. according to Florida Agriculture Southeast region vice president. by the oil spill.” “We’ve seen doubling - and even Commissioner Charles H. Bronson. Additional winners included: Nevertheless, in Mississippi tripling in some cases – of prices for “Because of the extensive news • Pastry Chef of the Year – Andreas seafood supplies and prices have been oysters,” said MHRA’s Cashion. media coverage of the Gulf situation, Proisi, executive pastry chef at Isleworth “volatile,” MHRA’s Cashion said. “The The picture is different in Florida, many consumers are confused about Country Club in Windermere, Florida, costs have gone up pretty dramatically. where the state’s Department of whether Florida seafood is being a member of the ACF Central Florida Oysters have been the biggest one, Agriculture and Consumer Services harvested - and if it is available in Chapter; and the shrimp supply and pricing has been working to get the word stores and restaurants. We want • Chef Educator of the Year – have fluctuated, too. We’ve seen some out about seafood availability. They consumers to know that Florida’s Kenneth Bourgoin, chef-instructor increases in cost for the rest of the recently set up a toll-free phone commercial fishermen continue to at Valencia Community College in seafood crop, but nothing as dramatic line with updates about Florida’s harvest wholesome seafood products Orlando, also with the ACF Central as with oysters and shrimp.” commercial seafood harvest, including from the waters that are unaffected by Florida Chapter; The Gulf oyster industry has been open and closed fishing areas, and the oil spill. Florida seafood is safe and • Hermann G. Rusch Chef’s decimated. Over 60 percent of the information about seafood availability plentiful.” June/July 2010 Product Spotlight SOUTHEAST FOOD SERVICE NEWS 13 25th Annual Marine Alcohol Free Hand Sanitizer From Meditize™ Whole Grain Nuggets & Patties From Tyson Hand hygiene is widely considered to be highly effective in Hotel Show fighting illness outbreaks. Radco Chemical Solutions makes it Wellness is April 26, 2010 Orlando, FL easy to fight colds and infections with new Meditize Alcohol top of mind Free Hand Sanitizer. when it comes This doctor-recommended, fast acting sanitizer is hospital to kids. Now strength. It kills 99.9 percent of most common germs, you can make including E. Coli and MRSA. It dries in seconds and is rinse- lunch surprisingly free, so there’s no need for water. It’s allergy-free and can be healthier for your safely applied to cuts and scrapes without stinging pain. students with Meditize saves money, too. Foam products are 3X more cost efficient Tyson Whole Grain Nuggets and Patties. than alcohol-based gels. It’s perfect for businesses, offices and schools. Whole grains are an important source of For more information, call 1-888-256-1447 or visit meditizehandsanitizer.com. fiber and other nutrients. When paired with a low fat diet and exercise, eating whole Coleman Fully Cooked Beef Burgers grains may help prevent heart disease More parents and students these days are and lower cholesterol. Tyson Whole demanding better food from schools and colleges. Grain Nuggets and Patties offer multiple Royal Caribbean Cruise, Tom Wieland; Bob Rowe Coleman Natural Foods can help your school handheld menu applications for on-the-go Sales, Susan Schultz, Steve Schulz. meet this need. students. Coleman’s meat producers never use Choose from several varieties, including antibiotics, growth hormones, preservatives, or CN Whole Grain Nuggets and Patties, and artificial ingredients. The animals are raised on a Hot & Spicy Whole Grain Nuggets and healthy, strictly vegetarian diet. Coleman Natural meats come from only Patties. Tyson Chicken, Beef and Pork the best breeds, raised according to our exact protocols. products offer simplified preparation, Coleman Natural Burgers are fast and easy to heat and serve. They’re without compromising finished quality. IQF, which ensures ease of preparation and portion control. For more For more information, call information, call 1-800-442-8666 or visit colemannatural.com. 1-800-24-TYSON or visit tysonk12.com. Suncup Offer Savings Farmland Pit Roasted Pig Without Compromise Pig roasts aren’t just for exotic parties anymore. Farmland’s new Fire Pit Ever since the first products rolled Pigs allow any operator to create a truly memorable dining experience. off the production line more than These succulent pigs are perfect for a variety of three generations ago, the driving operations. Restaurants can prepare them for private Talenti Gelato, Melissa Dierks; C and G Food force behind Gregory Packaging Inc. parties of all sizes. Caterers can utilize them for any Brokerage, Bob Black; Royal Caribbean, Vina has been a tradition of quality. event, from receptions to corporate outings. They can Adams. Through revolutions in food service be prepared in several ways, including convection oven, production, nutrition, marketing, open pit, smoker or even in a La Caja China Box. packaging and sales, the Gregory Farmland’s Fire Pit pigs are available in a wide range of sizes, from 20-30 family has honored this quality pounds serving 16-24 people, up to 90-100 pounds serving 72-80. There are also tradition while eye-catching marketing materials to help stimulate customer interest. For more c o m b i n i n g information, call 1-888-FARMLAND (327-6526) or visit farmlandfoodservice.com. t e ch n o l o g y, New Cheesecakes From Vie de France innovation and know-how to Vie de France has introduced eight new Cheesecake varieties featuring become the flavors from the Five Boroughs to the Florida Keys. low cost producer in a competitive Topical Breeze features an exotic combination of passion fruit and market. We offer a full line of the mango. Caramel Crunch offers an irresistible combination of caramel flavor finest quality frozen and chilled juice and a chocolate cookie base. Italian Ricotta is an products designed specifically to meet old-fashioned Italian recipe with a delicate citrus flavor. There’s also Country, Raspberry Kiss, your needs. They’re all natural with no Food-Link, Jon Heenan; Carnival Cruise Line, Strawberry, Sublime Key Lime, and New York. preservatives, and available in 4 oz., 6 Rafael Diaz. oz., and 8 oz. cartons. Each 9-inch Cheesecake offers 12 servings. For more information, call 973- For more information, call 800-446-4404 or 465-1113 or visit suncupjuice.com. visit viedefrance.com. GIVE YOUR CUSTOMERS THE BEST Product Spotlight is an advertising ItalianItalian Olive OilsOils Spanish GreenGhigi Pasta & Ripe Olives GreekSpanish Olives Green & Specialties & Ripe service of AnchoviesOlives • Artichokes Greek OlivesMushrooms & Specialties AnchoviesPantanella • Artichokes Pasta Southeast Food For InformationMushrooms Call For Information Call 1-800/237-8598 Service News. J.M. Smucker, Andrea Gajewski, Buck Tasker; ICG, www.ronsonfoods.com Betsy Moore. TM 14 SOUTHEAST FOOD SERVICE NEWS June/July 2010

Calendar of Events Coming Next in JULY August 24 Performance Foodservice-Milton’s Southeast Food Service News July 11-14 Food Show American School Nutrition Gwinnett Civic Center Association National Conference Duluth, Georgia AUGUST Convention Center 770-532-7779 or Dallas, Texas performancefoodservice.com/miltons Food Service in Florida 301-686-3100 or schoolnutrition.org Beverages • Pork SEPTEMBER Closes for advertising July 23 AUGUST September 12-14 August 2-5 Florida Restaurant & september American Culinary Federation Lodging Show National Convention Orange County Convention Center Back to School Anaheim Marriott Orlando, Florida Anaheim, California 888-372-3976 or Appetizers • Breakfast Foods 800-624-9458 or acfchefs.org flrestaurantandlodgingshow.com Closes for advertising August 20 Herbs, Spices Create Authentic Latin Flavors

Continued from page 2 cumin, coriander, garlic, and spices roasted a little longer, to Mexican Mole one another. A ‘chili powder’ is onion. It is used to flavor a variety give a slightly earthier and smoky Traditional spicy-chocolate typically a mixture of chili-pepper of dishes, including, naturally, flavor, making it better suited for seasoning. Add to chicken or powder with small amounts of chili. This “dark” version has its hearty dishes such as soups, chili, pork before baking. For sauce, and similar items. add to chicken broth, simmer and reduce. Blended with fresh Cilantro Related to the parsley and carrot families, the coriander- cilantro plant is very versatile in that it produces both an edible seed and an herbal leaf. The seeds are commonly known as coriander and are about the size of peppercorns, with a light golden-brown color. “Cilantro” is the common Western-term used Another way for the slightly citrus and peppery tasting leaves of the plant. to go green. This herb is used extensively in virtually every cultural cuisine on Improve monthly cash flow, the planet. It is equally popular in profitability and ROI with Mexican or Southwestern dishes, your existing vendor programs as well as in Middle-Eastern and through the ValuTrak® solution Asian dishes. from Answers Systems. Matanzas Chili Mix pepper, chocolate, cumin, Request an online demonstration at A very deep and rich chili blend coriander, chili pepper, garlic, onion, salt, and spices. info.answerssystems.com/sfsn-valutrak for those who love “spicy” chili. Includes St. Augustine’s Datil Pepper. Add one Tablespoon per This is just the tip of the quart of chili or to taste. Blended iceberg. Experiment with with Chili powder, pepper, salt, everything from smoked paprika cumin, garlic, onion, coriander, to exotic salts. You are sure to find bell pepper, cilantro, oregano, whatever your Latin recipe calls 800-225-6127 www.answerssystems.com habanero, jalapeno, cayenne and for. For more information, visit: Datil pepper. spiceandteaexchange.com. June/July 2010 Product Spotlight SOUTHEAST FOOD SERVICE NEWS 15

Organic Sunshine Burgers New Ultragrain® Breads From Vie de France Florida School Nutrition Your patrons are looking for more organic foods. Sunshine Burger & Specialty Food Association Show Company makes it easy to expand your organic April 30, 2010 Orlando, FL offering with Organic Sunshine Burgers. Sunshine Burgers are made with whole food ingredients. We start with organic raw ground sunflower kernels and organic brown rice, then other ingredients are added to create four distinctive flavors: Garden Herb, Southwestern Style, Falafel, and Breakfast. Sunshine Burgers are certified organic and vegan, and contain no gluten or A healthy customer is a repeat soy. They’re pre-baked and easy to reheat. customer. That’s why Vie de France For more information, visit sunshineburger.com. has introduced new Ultragrain Breads and Sandwich Rolls. Tampa Maid Pub-Style Shrimp Made with Ultragrain flour, these new breads provide all the healthy Pub-Style Shrimp are part of Tampa Maid’s benefits of whole grain along with the premium line of Dipt’n Dusted® Seafood. flavor, color and texture of refined Premium peeled and deveined round flour. Broward County Schools, Jane Landi, Debbie shrimp are dipped in our homestyle batter and Choose from a wide variety of Wiggins. then lightly coated in seasoned flour for a crisp, Ultragrain products, including Table light bite. They cook from frozen in just 3 ½ minutes, and feature a made- Loaf, Panella Bread, Sliced Sandwich from-scratch appearance and flavor. Rounds and Squares, Bread Batard, Tampa Maid Pub-Style Shrimp are as versatile as they are delicious. They and Sub Rolls. They all have zero can be served as hors d’oeuvres, appetizers or entrees. And operators will grams of Trans Fat. appreciate their excellent value and maximum profitability. For more information, call 800- For more information, call 1-800-237-7637 or visit www.tampamaid.com. 446-4404 or visit viedefrance.com. Pioneer® Flavored Gravy Mixes Clux Deluxe Chicken From Kings Delight Kings Delight provides many chicken options for the versatility that will C.H. Guenther & Son Inc. offers an keep school food service programs fresh and exciting. entire line of Pioneer Brand Flavored All Clux Deluxe and Kings Delight School Gravy Mixes for Nutrition products are fully cooked to enhance the food service food safety. They’re easily heated and served. industry. Child Nutrition (CN) labeling is always available E a c h with complete and extended nutrition informa- Manatee County Schools, Jacque Allen, Joey Flavored Gravy tion. NOI approved to stretch USDA commodity Termaat. Mix offers processing food service dollars. savory taste and Choose from a wide variety of Chicken Breast aroma, scratch- Fillets, Tenderloins and Wings. made quality For more information, call 770-536-5177 or visit kingsdelight.com. and consistency, ® and a custom flavor profile that Cattlemen’s Master Reserve™ Barbecue Sauce complements specific meats. They’re French’s Foodservice has introduced Cattlemen’s Master’s Reserve, a full adaptable to recipes from custom- line of authentic regional barbecue sauces. made soups, sauces and party dips to There are eight unique sauces, each with a different flavor profile: Carolina pot pies, casseroles and main entrees. Tangy Gold™, Memphis Sweet™, Kansas City Classic™, Texas Smoky™, Choose from Original Flavored Mississippi Honey BBQ™, Louisiana Hot & Spicy™, Kentucky Sweet & Gravy Mixes including Brown, Light Bold™, and St. Louis Original™. Brown, Au Jus, Chicken, Turkey, and Cattlemen’s BBQ Mixol- Pork. Instant Flavored Gravy Mixes ogy program offers thought- include Brown, Chicken and Turkey. starting ideas to help opera- Preparation is fast and simple - just tors create their own unique Nuco, Dan Haines; Coleman Natural Foods, Ginny mix with water. sauces. For more informa- Spencer, Ken Fries. For more information, call 1-888- tion, call 800-442-4733 or 215-0795 visit frenchsfoodservice.com. Product Spotlight is an advertising service of Southeast Food

Coastal Sales, Sarah Burkett; Seminole County Service News. Schools, Chad Wilsky; Coastal Sales, Margaret Burkett. TM 16 SOUTHEAST FOOD SERVICE NEWS June/July 2010

RECK0457_SE_Food_Service_REV.indd 1 6/28/10 3:05 PM