FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Braise Women Family Dining Inspectors Slow food, fast profits, Away with ladies night, Rock the kid segment, Ace the test, page 20 page 40 page 46 page 52 FANNING OUT FANNING Sharing the Love of Food—Inspiring Business Success WINTER 2015 FANNING FRESH PASTA EXPANDS OUT ITS REACH PAGE 8 ©2014 Land©2014 O’Lakes, Inc. LAND O LAKES® Extra Melt® Performance Cheese WINTER 2015 IT PAYS TO BRAISE FOOD PAGE 20 COVER STORY Crank it Out 8 Add a housemade pasta program to reel in the dough. Heads or Tails 12 Take a chance on the everlasting, ever-changing menu power of bouillabaisse. Taking Root 16 Dig into the latest menu trends show- casing underground vegetables. Long and Slow 20 Good things come to those who wait, LAND O LAKES especially when it’s a solid braise. FOOD PEOPLE Talk Shop ADVERTISEMENT 36 Solid saves for businesses that look a SIMPLYSIMPLY EXEXTRAORDINARY. bit like sinking ships. We call it Extra Melt® Performance Cheese because it does so many things extra well. Melts beautifully, holds at high Down With Ladies Night temperatures,PAGE stays 112 smooth, tastes rich, and is so easy to use 40 Want more female diners? You’ll need back-of-house. This is one cheese that's simply indispensable. to do better than a wine special. Road Trip to Brooklyn 42 Forget The Big Apple—the biggest culi- nary destination is across the bridge. Land O’ Lakes, Inc. is a farmer-owned cooperative. LandOLakesFoodservice.com Route# Date: Prod AD Proofer/Writer AE CD Studio Billing # LOL28038 Tracking # Same Cr. Director S. Martineau File Name Bleed 9.25 x 10.75" Art Director C. Smith LOL28038_YellowCheesePouring_FoodFanatics_PrintAd.ai CMYK Pub: Trim 9" x 10.5" Copy Writer S. Martineau Initial Keyline Date: 9.15.14 Food Fanatics Account N. FioRito Live 8.5" x 10" 1 RO 10.10.14 Production A. Wood Product: SIZE TEAM Tra c C. Bandstra NOTES Yellow Cheese Pouring COLOR USE COLOR Retoucher R. Ortiz ALTS Keyliner R. Ortiz Slug Created: 1/31/12 Printed @ 100% Unless Indicated Download the app on iTunes or view the MONEY & SENSE magazine online at FOODFANATICS.COM Meet the Parents 46 The way to a kid’s stomach is through mom and dad’s purse strings. Don’t Dis the Inspector 52 Get insight on acing a health inspection. Percolating Profits 62 If your food is killer, the coffee better be just as good. Here’s how. IN EVERY ISSUE FOOD Trend Tracker 29 Industry forecasts that you can bank on. FOOD PEOPLE Staff Meal 32 The one time it’s OK to steal from your grandma. MONEY & SENSE Ask the Food Fanatic 49 Answers to the most annoying problems. PR Machine 57 How to play the fame game and not get burned. A GARDEN OF FRESH-ROASTED FLAVOR Beyond the Plate UNEARTH 58 Make a statement with equipment that’s CREATIVE good-looking and useful. TAKES ON ROOT VEGETABLES iHelp 60 Technology trends for 2015. PAGE 16 By the Numbers 64 Pork is king. 1776-019600-14_RW_RootVegAd_CSP.indd 1 9/26/14 3:35 PM For interactive features, additional recipes and more exclusives, download the Food Fanatics iPad app FoodFanatics.com or visit FoodFanatics.com PUBLISHING PARTNER Publisher Account Director James Meyers Elizabeth Ervin Executive Vice President Production Director Food Fanatics is more than a magazine. It’s a movement of food Doug Kelly Kelley Hunsberger Vice President, Graphic Designer Editorial Director Sami Skelton people who share their love of food to inspire business success. John Obrecht Managing Director, Content Photographer Cyndee Miller Tyllie Barbosa The latest in food trends and industry matters comes alive in the Content Director Contributing Writers Laura Yee Kate Bernot Jill Cornfield magazine, online, on the iPad and on social media. The Food Fanatics Senior Art Director Joline Rivera Peter Gianopulos chefs share and expound on the content with fellow chefs and Monica Ginsburg Senior Editor Heather Lalley Carly Fisher restaurateurs at their operations, seminars, food shows and other Kate Leahy Senior Editor Margaret Littman events—all to help achieve success. Kelsey Nash Nevin Martell Copy Editor Jeff Ruby Becky Maughan Anthony Todd Welcome to the movement. ONSULTATION C ION Feedback AT We welcome your IC comments. N SEMINA Please email us at: U S RS M OW S [email protected] SH PO M N Write us at: O S O Food Fanatics Magazine C R Imagination S Y 600 W. Fulton St. R Suite 600 A Chicago, IL 60661 N I Unless otherwise specified, all correspondence sent to Food Fanatics L is assumed for publication and becomes the copyright property of U C CHEFS US Foods. Advertising Information For rates and a media kit, contact Elizabeth Ervin at (312) 382-7860 or EVENTS email [email protected]. Food Fanatics is the go-to source for the foodservice industry and anyone truly passionate about food, food people and improving the bottom line. Issued quarterly and hand-delivered to readers, the maga- FOOD zine is a US Foods publication produced by Imagination, 600 W. Fulton St., Suite 600, Chicago, IL 60661 (312) 887-1000. For more information on the Food Fanatics program, visit L www.FoodFanatics.com A FANATICS I All rights reserved. © C O As one of America’s great food companies and leading distributors, S US Foods is Keeping Kitchens Cooking and making life easier for more than 250,000 customers, including independent and multi-unit L restaurants, healthcare and hospitality entities, government and edu- A cational institutions. The company offers more than 350,000 products, T I and proudly employs approximately 25,000 people in more than 60 G I CONTENT locations nationwide. US Foods is headquartered in Rosemont, Ill., and D jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. E N I Z 9300 W. Higgins Rd. A G Suite 500 A Rosemont, IL 60018 M (847) 720-8000 www.usfoods.com 4 FOOD FANATICS | WINTER 2015 Get the dish on FOOD the latest trends Bring on the Dough Housemade pasta rules on menus CRAFTED TO UNCOMPROMISING STANDARDS. YOU HAVE HIS WORD – AND SIGNATURE – ON IT. 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For the latest Filippo Berio® Culinary SelectionTM Filippo Berio® is a trademark of SALOV S.p.A., used under license. ©2014 Cargill, Incorporated promotions, visit www.foodservicepromos.com foodfanatics.com | FOOD FANATICS 7 Most foods that endure genera- tions evolve with the times. Pas- ta, however, is staying relevant by devolving. In line with the ar- tisanal boom, some restaurants are getting back to basics and crafting their own pastas the way people did long before dried variations became mainstream: with flour, water and, for the most part, their hands. “It’s a matter of care and craftsmanship that’s passed through the generations,” says Ryan Bartlow, chef de cuisine at Frankies 570 in New York. “I’ve learned from the Franks (owners Frank Castronovo and Frank Falcinelli), who learned to cook from their grandparents.” Now Bartlow is teaching a new generation of chefs to mix and knead, roll and thin, and extrude and cut. The Proof is in the Pasta Once upon a time, pasta prep solely consisted of opening a package, but the finished product often ended up gummy and soggy. “Freshly made pasta is a revelation for many people: the flavor, the tooth,” says Jason Strat- ton, chef of Spinasse in Seattle. Spinasse fol- lows the traditional ratio of Piedmont for ta- jarin (thin egg noodle) using only egg yolks—40 per kilogram of flour. The result, as with most fresh pasta, is a tender, rich strand with a true bite. Spinasse’s customers call it “pasta crack.” “The love and craftsmanship of a skilled chef producing handmade pastas can never be replicated by a machine,” says Merick Devine, chef de cuisine of Frasca Food and Wine in Boulder, Colorado. “Whether or not our guests know just how much work goes into producing the pastas, their dining experience is undoubtedly elevated.” In other words, the proof is in the pasta. Flour Power The difference between good pasta and great pasta depends on many variables. Among them: weather, humidity, water content and whether the pasta is made with a machine or a Fresh, handmade pasta is pair of hands. tender but also has a true And the kind of pasta, of course. When Phil bite and flavor, a revelation Rubino, former sous chef of Cicchetti in Chica- for many diners. go, produces filled pasta, he prefers the dough a tad softer; if it’s a hand-formed shape, he wants 8 FOOD FANATICS | WINTER 2015 it a little bit drier. Strings? Somewhere in be- Saffron Cavatelli At service, cook cavatelli in salted tween. But nothing else matters if the dough is WHAT ABOUT GLUTEN? water. Transfer to a large saute pan with BIG TIP Some pasta-focused restaurants with Anchovy, enough pasta water to cover the bottom not mixed properly.