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Spring 2016 Town Mexico’S Favorite Street Food Blows up Page 8 Spring 2016 FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Spice Trail Talk Shop Food Hall Fame I’ll Drink to That Rediscover the regions of India, Nip that pain in the neck, You’ll want to get in, Build a better wine list, page 22 page 40 page 48 page 66 TACO THE TOWN TACO Sharing the Love of Food—Inspiring Business Success TACO THE SPRING 2016 TOWN MEXICO’S FAVORITE STREET FOOD BLOWS UP PAGE 8 SPRING 2016 FOOD UNMATCHED QUALITY ° UNPARALLELED FLAVOR COVER STORY Let’s Taco ‘Bout It 8 Any concept can cash in on the taco trend. Learn how. Build a Better Bloody 14 This classic cocktail can be more substance than show. Hearth of the Matter 18 Chef-driven bakeries score a sweet side of the business. Passage to India 22 Indian cuisine is all about mapping your own adventure. FOOD PEOPLE Satiating the Insatiable 36 Load up on ways to ensure big appetites get their fill. Road Trip 39 Our Food Fanatics chef gives a tour of his hometown, Portland, Maine. Talk Shop 40 When is the customer not right? The Winner’s Circle 44 Recipients of the Food Fanatics Awards share their secrets. Join Food Fanatic chefs as they journey to the source to learn more about ® SPICE UP the quality cuts that Sterling Silver Premium Beef offers US Foods customers YOUR MENU at sterlingsilvermeats.com/USFoods. WITH INDIAN FLAVORS Sterling Silver Premium Beef is available in exclusive markets across the country. PAGE 22 SterlingSilverMeats.com | 800.757.2079 | © 2016 Cargill Meat Solutions. All Rights Reserved. foodfanatics.com | FOOD FANATICS 1 34974_FoodFanaticAd FA.indd 1 1/5/16 3:10 PM For more menu inspiration and ideas to increase sales, MONEY & SENSE check out FOODFANATICS.COM Hail the Food Hall 48 The future of dining has arrived. Ease those Labor Pains 54 Understanding the cause will help with the effect. IN EVERY ISSUE From the countryside of Lucca in the Trend Tracker Tuscany region of Italy, to the fi nest 29 Here’s the temperature on which trends are kitchens across the globe, Filippo heating up and cooling off. Berio® Olive Oil has a 150-year-long Feed the Staff reputation for satisfying the most 34 Get schooled in the art of mentorship. discriminating palates and demanding THE FIRST AND LAST NAME culinary professionals. iHelp 58 Green tech is the new normal. IN OLIVE OIL IS THE FIRST AND Today, his legacy remains the gold PR Machine standard against which all olive oils 60 Social media has evolved—have you? ONLY CHOICE FOR CULINARY are measured. Not just in his hometown of Lucca, but around the world, where Beyond the Plate professional chefs can now add his 62 Upgrade your digs with the latest restaurant PROFESSIONALS. design trends. passion, artistry and commitment to their own pursuit of culinary excellence. Dear Food Fanatic 65 Real chef-to-chef advice for the front and back of the house. I’ll Drink to That 66 The smart way to build a wine program. By the Numbers 68 Use these figures to increase sales on sandwiches. To experience Filippo Berio Culinary Selection® Extra Virgin Olive Oil, Olive BAKE IT ‘TIL Oil, and Olive & Vegetable Oil Blends, YOU MAKE IT call 877-376-6250 or visit cargilldso.com. PAGE 18 Now available in EVO-to-GoTM single-serve packets! PHOTOGRAPH BY KATHRYN GAMBLE BY KATHRYN PHOTOGRAPH Filippo Berio® and Filippo Berio Culinary Selection® 2 FOOD FANATICS | SPRING 2016 are trademarks of SALOV S.p.A., used under license. ©2016 Cargill, Incorporated View the magazine on the Web at FoodFanatics.com FoodFanatics.com for exclusive content US FOODS ADVISORY BOARD President and Chief Executive Officer Pietro Satriano Chief Merchandising Officer Steve Guberman Join the Senior Vice President of Marketing Marshall Warkentin Program Manager conversation on social Jennifer Paulson FOOD FANATICS CHEF Rocco Paradiso, Fort Mill, CONTRIBUTORS South Carolina John Byrne, Minneapolis Craig M. Peck, Northeast Perry Canestraro, Baltimore Don Price, Lubbock, Texas Foster Deadman, Milwaukee Jeffery Schlissel, Boca, Florida Matthew Dean, Streator, Illinois Jaci Shelby, Kansas City, Missouri Josh Hoellein, Salt Lake City Paul Sturkey, Cincinnati Rob Johnson, Oklahoma City Melissa Trimmer, Chicago Tom Macrina, Philadelphia Joe Vargyas, Houston Who are these people? PUBLISHING PARTNER Kate Rockwood Every business has its unsung heroes. They’re the ones behind the scenes who Publisher Mike Sula James Meyers make everyone else look good. Our favorites are called out here. Feedback Executive Vice President We welcome your Doug Kelly comments. EVP Chief Content Officer Please email us at: Kim Caviness [email protected] VP Editorial Director Write us at: PROGRESSIVE Marla Clark Food Fanatics Magazine If anyone could sell ice to Eskimos and herd cats with Imagination Content Director finesse, it would be Elizabeth Ervin. She’s the account 600 W. Fulton St. Laura Yee Suite 600 and national ad sales director. She maintains order on Creative Director Chicago, IL 60661 the business side of the magazine and website, and Joline Rivera Unless otherwise specified, all cor- respondence sent to Food Fanatics Senior Editor ADVERTISEMENT leads the charge on advertising. A champion sailor and is assumed for publication and Carly Fisher self-professed East Coast snob, Ervin is always game to becomes the copyright property of Acount Director/ US Foods. try just about any food once. National Ad Sales Director Advertising Information Elizabeth Ervin For rates and a media kit, contact Production Director Elizabeth Ervin at (312) 382-7860 or Marissa Uhrina email [email protected]. PAGE 5 Associate Art Director Food Fanatics is the go-to source Sami Skelton for the foodservice industry and Marissa Uhrina can’t escape the left-brained anyone truly passionate about Photographer food, food people and improving tendencies of her engineer dad and CPA mom. Paul Strabbing the bottom line. Issued quarterly She’s the English and music major who works with Contributing Writers and hand-delivered to readers, the spreadsheets, budgets, and schedules as the Lisa Arnett magazine is a US Foods publication Kate Bernot produced by Imagination, 600 W. production director, making sure no one ever has Gloria Dawson Fulton St., Suite 600, Chicago, IL to shout “stop the presses!” Aside from her love of Kristin Eddy 60661 (312) 887-1000. Peter Gianopulos For more information on the Food reading, music and the Minnesota Twins, Uhrina is a big Shebnem Ince Fanatics program, visit fan of travel and food. Kate Leahy www.FoodFanatics.com Liz Logan All rights reserved. © As one of America’s great food companies and leading distributors, US Foods is Keeping Kitchens Cooking and making life easier for more Megan Dawson’s epitaph might read: If your mother than 250,000 chefs and foodservice operators across the country by says she loves you, prove it. That’s because she’s the bringing them innovative, on-trend products and best-in-class business solutions. The company proudly employs approximately 25,000 people fact checker, big on facts and intolerant of claims. She in more than 60 locations nationwide. US Foods is headquartered in questions, challenges and serves as the last line of Rosemont, Ill., and is jointly owned by funds managed by Clayton, Dubili- er & Rice Inc. and Kohlberg Kravis Roberts & Co. the defense to spelling your name wrong. She’s also an avid doughnut sampler who plans on swimming a 5 kilometer race in Lake Michigan to balance her affection for breakfast confections. 9300 W. Higgins Rd. Suite 500 Rosemont, IL 60018 (847) 720-8000 www.usfoods.com Progressive Casualty Ins. Co. & affiliates. Business insurance may be placed through Progressive Specialty Insurance Agency, Inc. with select insurers, which are not affiliated with Progressive, 4 FOOD FANATICS | SPRING 2016 are solely responsible for servicing and claims, and pay the agency commission for policies sold. Prices, coverages, privacy policies and commission rates vary among these insurers. FOOD Spring into the latest trends Let’s Taco ‘Bout It Mexican street food makes a buzzworthy comeback Tortillas are a canvas for anything, from braised pork to slow-roasted poblanos and spring carrots. foodfanatics.com | FOOD FANATICS 7 © 2015 Pactiv. All rights reserved. COVER STORY FOR A STANDOUT TACO, Then, Chef Roy Choi started the taco revolution, famously turning his popular SIMPLICITY ONCE RULED. Korean Kogi taco truck into an empire of PACK A HOUSEMADE brick-and-mortar restaurants in Los An- TORTILLA WITH CARNE geles. Tacos moved beyond their origins, requiring more than that perfect three- ASADA INSPIRED BY SU bite expression of the Mexican table to ABUELA, ADD SALSA OR turn heads. CHOPPED ONIONS AND “Tacos are a great platform for flavor,” says Matt Drummond, executive chef at CILANTRO. DONE. Loco Taqueria & Oyster Bar in Boston. “They’re composed dishes. Pretty much anything you can put on a piece of china or porcelain, you can put on a corn torti- lla as well.” Taco offerings on restaurant menus have risen 32.4 percent from 2010 to 2015, according to a recent Technomic Shelling Out for survey. Once-exotic offerings like carnitas, carne asada and Baja shrimp tacos are now commonplace. Chefs are proving tacos are as much global as they are seasonal, seeking re- gional influences from the homeland and beyond. Unusual proteins and seasonal ingredients fill the shell—which is not al- ways corn. Made in-house, tortillas can be creative, too. Tacos go global with jerk spiced catfish, snap pea kimchee and mango cream at TD’s Pop-Up in Mexican street food Portland, Oregon. stretches far beyond BY PETERits GIANOPULOS origins T Based in Portland, Maine, Tortilleria Pachanga uses locally grown and milled corn for its tortillas, acosgiving customers an on- trend selling point.
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