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 Vol. 34 No. 2 By Liisa Sullivan www.sfsn.com February 2010 At first glance, you may Chef Spotlight think that you’ve had one too manyBlount cocktails, butNamed your eyes Chef of the Year by ACF-Charlotte Chapter do not deceive. The Seafare RestaurantGeoff Blount,in Surfside CEPC, Beach, an Shem Avi was recognized for instructorSouth Carolina, at Central offers Piedmont a tropi- his “tireless efforts with the Communitycal-island theme College, where one Harris of Charlotte Salvation Army’s Campus,its main attractions has been is named a la- monthly Chef’s Monday Chef and restaurateur 2009goon with Chef live of mermaids the Year who by events,” Donato said. Robert A. Dickson, a.k.a. theswim Charlotte about entertaining Chapter of and the The Joseph P. Jarmatcki Jr. the ‘Singing Chef,’ reflects Americaninteracting Culinary with guests. Federation Presidential Award went to on 45 years in the restau- (ACF).Not only is Seafare the only the chapter’s vice president, rant business. restaurantBlount, who with teaches swimming Baking Chef Philip Lloyd, CEC, ACE, PAGE 6 &mermaids, Pastry Arts, but it received also offers the for his efforts in supporting awardthe only at seafood the chapter’s buffet in 38theth the chapter and “the various A Chef’s Life AnnualMyrtle Beach President’s area Ball with in a community goodwill efforts we Charlotte.gourmet selection of items are involved in throughout the Euro comfort food? Yes, there is and“Chef cooking Blount methods. has excelled year,” Donato said. such a thing, and it’s a specialty This is one area that owner of Adam Hayes, executive chef at with developing the ACF The chapter also presented Red Stag Grill in Asheville, North CharlotteStephen Karos attributes educational to several Distinguished Service the Seafare’s 20 years of suc- Carolina. PAGE 5 programs to help the Awards to members for their membershipcess. with developing workDiners in atthe Seafare industry: Restaurant in “While other buffets on the continuing education towards Surfside• Ashley Beach, McGee,South Carolina, CEC, are A Chef’s Life Grand Strand focus on fried professionalseafood, Seafare certification,” offers baked, said Johnsontreated to & two Wales things University; they can’t find Geoff Blount, CEPC (left), receives the ACF-Charlotte Chapter’s 2009 Chrisbroiled, Donato, steamed, CEC, and chapter raw anywhere• Mike else Heninger, – a true gourmet Low Chef of the Year Award from Chris Donato, CEC, chapter president president.seafood selections as well as Countryseafood buffetShellfish; and a lagoon with (right), and Tom Stroozas, managing director. Blount is a culinary uniqueThe chaptersignature presented dishes severalsuch live• mermaids.Jean Pierre It’s all Marechal, part of the instructor at Central Piedmont Community College. additionalas seafood awards strudel to suppliers and Marriotttropical island Center atmosphere City Hotel; at this andMediterranean members. spice-rubbed 20-year-old• Michael Grand Rosen, Strand CEC, eatery • Chris Jones, Sysco Food hospitality scholarships to local Mahi-Mahi,”Yossi Shem-Avi he said. of US Charlottethat’s operated Motor by Speedway;veteran Stephen Services of Charlotte. students through its inaugural Culinary competitions are Foodservice(See SEAFARE received on page 16) the Karos• Loisand his Schmaren, family. retired In addition, the chapter Mary Margaret Traxler an excellent way to hone Associate of the Year Award. member at large; and presented a total of $6,500 in Hospitality Scholarship. professional skills – espe- cially for students. Chef Lucardie tells about his Survey:Park Ridge Southeast Puts Gourmet Brokers Spin on Battling Hospital FoodRecession, Service own experiences working By Liisa Sullivan Part of what is contributing suppliers,” said Robin Pharris, candied pecans with mixed with young chefs. to this stunning realization executive chef. “And, we identify greens; Milk has been gettingPAGE a 14 bad Consolidation & Market Changes rap from some activists, says Would you actually consider is the hospital’s involvement locally grown foods on our menu • Corn and green chili ChefPeople Lucardie,, Places who & exploresThings havingBy lunch John at P.a hospital Hayward cafeteria inworst Farm economic to Hospital,climate since a andservice in promotional will see a displays.” decrease of chickencentage chowder; of this decline. the nutritional benefits of this if you didn’t have to? programthe Great of Depression, the Appalachian and the 11.3It percent is not unusualfrom ’08. Restau- to find •It’s Roasted a difficult redenvironment pepper venerable beverage. AtFor Park most Ridge of Hospitalus in the in Sustainablehurdles are even higher. Agriculture therants following and bars cafeteria will see menua de- bisque;for Southeast food service bro- Catch up on the latest PAGE 6 Southeast food service indus- The national unemploy- crease of 3.5 percent, with kers. Hendersonville, North Carolina, Project (ASAP). It helps choices posted for a weekday: • Braised short ribs; industry news and events. try, 2009 will go into the ment rate stands at 9.8 per- full-service restaurants ac- “Our overall business is that’s just what’s happening, hospitals support local farms • Apple, blue cheese and Park Ridge books as one of the toughest cent, according to the U.S. counting for the largest per- (SeeSee SURVEY onon page page 10) 9 People, Places &PAGE Things 8 where patrons other than hospital and connect patients and in memory. Declining sales, Labor Department, the high- Product Spotlight wrising o r k e unemployment r s and est since 1982. Regionally,staff with the Read about all the latest industry or patient healthy food. news and happenings. market malaise have taken a numbers are similar. South- PAGE 4 visitorstoll on nearly are every segment. east unemploymentPark ranges Ridge a c tFor u a lfood l y service brokers, from a low of 6.7Hospital percent takes in frequenting a holistic Product Spotlight though, the pain has been es- Virginia to a high of around theirpecially facility severe. As the indus- 11 percent in bothapproach Florida and to fortry’s ultimate fine middlemen, South Carolina.health that food.brokers And serve as catalysts and U.S. Food serviceincorporates industry manyliaisons of the to A manufacturers,recent meal selectionsales at Park are Ridge projected nutrition to top $499 and employeesdistributors -and grilled operators salmon inwith cucumberbillion this relish year, more. according And they to likethe the flow meals of products.over creamy They’re Risotto, finishedTechnomic off Inc.with are This located would in bean
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PAGESPAGE 13 & 22 15 diningchallenging. room expansion. But throw in the istravel one and of leisure-related our fresh produce food 2008 BOX P.O. TM 2 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2010 CAB® Program Enhances Product Mix for Southern Foods
TM By Bryan Sullivan distributors that carry protein items). around the globe. The brand has united This agreement enables Southern the best beef producers and the finest In 1954, Southern Foods was Foods to sell Certified Angus Beef® restaurants and retailers to accomplish founded by Victor Nussbaum, Jr. His brand products to its customer base, a single goal – to provide consumers vision was to create a business to support along with an extensive tracking superior beef. his growing family by delivering the system to ensure product integrity. As a non-profit arm of the American Serving the Food Service Market in Alabama, Florida, Georgia, Mississippi, North Carolina, best available meats to local homes in Every pound of Certified Angus Beef® Angus Association, Certified Angus South Carolina, and Tennessee. Greensboro, North Carolina. product is tracked from USDA approval Beef, LLC promotes the breed through Southeast Food Service News is a wholly Southern Foods operates with the to Southern Foods. Tracking continues sales of high-quality, Certified Angus owned subsidiary of Southeast Publishing philosophy that its customers deserve through its plant to restaurants in its Beef ® brand products. Company, Inc. and has no affiliation with any the highest quality beef available. In service area. “We are proud to hang our hat other group, association or publication. 1987, the company became a licensed The CAB® brand is the original and on this brand and consider it our distributor of Certified Angus Beef® most successful brand of beef (founded ‘insurance policy’ in providing the most POSTMASTER products; this license has been awarded in 1978 by a group of Angus farmers), flavorful, tender, and juicy beef to our SEND ADDRESS CHANGES TO: Southeast Food Service News to only 112 distributors in the U.S. (of and it has been a symbol of success, customers,” said Kim Harrison, multi- P.O. Box 2008 the approximately 1,800 food service reflected in its network of partners unit account manager/Certified Angus Oldsmar, FL 34677-7008 Beef® specialist for Southern Foods. The Certified Angus Beef ISSN 0199-2805 Program was formed in 1978 to provide assurances of beef flavor and DIRECTOR OF MARKETING Elliott R. Fischer Sharin Foodservice tenderness to consumers. Today the [email protected] brand sells more than 1.7 million pounds of product daily through ACCOUNT EXECUTIVE/EDITOR food service and retail. It’s the largest, John P. Hayward Sales Inc. most successful brand of beef in the [email protected] world, with distribution to more than BUSINESS DEVELOPMENT/ CONSULTANT 13,500 restaurants and retailers in 46 Ryan T. Sauers countries. [email protected] YOUR SOURCE FOR Certified Angus Beef® brand introduced their CAB® Natural brand CREATIVE SERVICES Elsie Olson COMPLETE MARKET several years ago. This program is an [email protected] all natural beef program, guaranteeing COVERAGE IN THE the same 10 science-based carcass specs Division of Southeast required for the CAB® brand. It also Publishing Co., Inc. Elliott R. Fischer, assures animal traceability to birth President/Secretary CAROLINAS, AND partnering with farmers that raise cattle without antibiotics or added growth www.SFSN.com NOW GEORGIA hormones, and never fed animal by- Published 8 Times Yearly products (all vegetarian diet). Southern Foods sells CAB® Natural Bulk Rate Postage Since 1984, Sharin’ has served the Carolina brand products; CAB® Prime (less Paid in Atlanta, Georgia than 1 percent beef qualifies) and Subscription Rate: food service industry. Now we’re excited CAB® convenience items including $36.00 per year to announce our expansion into Georgia! chili, meatloaf, hot dogs, Philly steak, sliders, patties, roast beef, corned beef, pastrami, and brisket. © 2010 Southeast Publishing Co., Lynn Hale, an experienced If a chef is interested in promoting Inc. All Rights Reserved. the Certified Angus Beef brand in industry veteran with a solid Publisher Policy a restaurant, they must complete a Publisher has privilege to reject any advertis- CAB® Trademark Application for ing. Advertiser and advertising agency are reputation, will spearhead responsible for full content of advertisements Licensing. This application is sent to provided to the publisher, and are respon- our new operation. We’re CAB® headquarters in Wooster, Ohio, sible for any claims made therein. Reproduc- tion or use without permission of editorial, where their information is evaluated, advertising or graphic content in any manner looking forward to bringing our contact is made from CAB®, and is prohibited. then the restaurant is licensed. The Subscription professional and aggressive license agreement simply states that Call 1-239-213-1248. Having a problem with your subscription? Send us your mailing label the restaurant will purchase Certified from the last copy you received, along with coverage to the Georgia market. Angus Beef® brand products from a your telephone number. Everything possible will be done to solve the problem at once. licensed distributor and will promote Write to Southeast Food Service News, P.O. their beef menu items as Certified Box 2008, Oldsmar, FL 34677-7008. Angus Beef® brand items. Permissions Every pound of CAB® will be tracked All rights reserved. Materials in this publica Play Offense tion may not be reproduced in any form to their restaurant to ensure that the without the express written permission of the agreement is upheld and they can publisher. ensure its high mark of integrity. Wait This publication is printed in part on re- staff training is then available as well cycled newsprint with soy inks and can be 800-741-1319 as other training and merchandising recycled. materials. TM FEBRUARY 2010 SOUTHEAST FOOD SERVICE NEWS 3
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Georgia’s NEW Foodservice Broker! People, Places & Things
v 30+ Years of Foodservice Experience There’s some good news about the food service industry to report from the National v Coverage of All Industry Segments Restaurant Association (NRA). The Washington, D.C.-based group predicts U.S. restaurant sales will top $580 billion in 2010, which would be an increase of 2.5 percent v New Product Introductions & Sales over ‘09. When adjusted for inflation, this number is essentially flat, yet it would still be an improvement from the 2.9-percent decline the industry saw last year. Regionally, the v A New Option in the Georgia Market Southeast should fare well this year, with North Carolina expected to post the nation’s third highest restaurant sales increase, 2.7 percent. Florida will rank fourth nationally in total restaurant sales, at $27.6 billion, trailing only California, Texas and New York. Ask us how we can help you grow your business in Georgia The ACF-Charlotte Chapter has honored its members and suppliers. Geoff Blount, CEPC, Keith Taylor & Associates, Inc. a culinary instructor at Central Piedmont Community College, has received the 2009 770-928-4580 • [email protected] Chef of the Year Award. Philip Lloyd, CEC, ACE, received the Joseph P. Jarmatcki Jr. Award, and Yossi Shem Avi of US Foodservice, received the Associate of the Year Award.
The flurry of broker activity we reported in the last issue continues. Carolina-based Sharin’ Foodservice Sales has expanded into the Georgia market. Lynn Hale, formerly with Golden Cuisine and Pilgrim’s Pride, has joined Sharin’ to spearhead their new office. inally... a whole grain pasta that Florida-based Nuco has also opened an office in Georgia. Industry veteran Keith Taylor F has launched the brokerage firm,Keith Taylor & Associates, in Georgia. is healthy AND delicious. Merchants Foodservice, the Missisippi-based distributor, has purchased a 107,000- Excellent source of fiber, 28g of whole grains per serving, and 100% Natural. square-foot distribution facility in Tifton, Georgia. The acquisition will enable Merchants to expand its operations in Georgia, Florida and the Southeast, according to Andy Mercier, president and CEO.
Chefs from throughout the Southeast will compete for spots on the American Culinary Federation’s Culinary Team USA later this month. The team will represent the U.S. at the 2012 International Culinary Arts Exhibition, referred to as the “Culinary Olympics,” in Germany. The contestants include George Gonzalez, with Sodexho in Nashville, Tennessee; Brian Joseph Moll, CC, with Isleworth Country Club in Windermere, Florida; Stephen Perkins, CEC, with Marriott in Chesapeake, Virginia; Fred Raynaud, with Guest Services Inc., in Fairfax, Virginia; and Daryl Shular, CCC, with Performance Food Group in Oakwood, Georgia. Two Southeast chefs will also serve as judges: Daniel Scannell, CMC, with La Gorce Country Club in Miami Beach; and David Turcotte, CEC, AAC, with the U.S. Army in Ft. Lee, Virginia.
People in the news. Buckhead Bistro-Cellar 56 in Atlanta has promoted Josh Carden to executive chef. John Roonan has joined Cohen Food Brokerage. Darlington Foods has named David Brady business development manager. Jay Poynter has joined Whole Harvest Products as business development manager. Brakebush Brothers Inc. has added Lisa Biggio as territory sales manager. Martin Gardner has been appointed president/ COO of Kold-Draft. Folgers Coffee has added Dan Fitzgerald as a coffee specialist covering the Florida market. Ellen Trout has joined C and G Food Brokerage as a rep in south Florida. Jennifer Wilkes has been appointed Southeast business development manager for Imperial/Dixie Crystals Sugar. Paul Burton has joined Innovative Concept Group as general manager of their Carolina division.
It’s been an active month for brokers around the Southeast. Cohen Food Brokerage has been appointed by House of Raeford Farms. Wampler’s Farm Sausage and Amoy Foods have named Sunbelt Foods Company in Georgia. Amoy has also named Premier Sales in eastern Tennessee. Anchor Florida has been appointed by Clear Springs Fisheries statewide in Florida. Keith Taylor & Associates has been appointed by Prairie City Bakery and Texas Chili in Georgia. AFM-Pegasus has been named by Flowers Foods and Trident Seafood in Georgia. Bob Rowe Sales has been appointed statewide Florida broker for Inn Foods, Vanns Spices, Van Lang Foods, Kahki Foods, and Teton Valley Ranch.
Food-Link, the Florida-based broker, has launched a new informative website – foodlinkfl.com.
The industry is mourning the passing ofMelvin L. Richardson, who died on January 16 after a long battle with cancer. He was 70. Melvin was well known in the Carolina food service market, having spent many years with Biggers Brothers in Columbia. He also operated his own food brokerage company, A-Zesty Seafood.
Do you have a news item for People, Places & Things? Send it to John Hayward, editor, For more information call 1-800-9-BARILLA or visit us at barillaus.com. [email protected]. B:4.75" TM FEBRUARY 2010 T:4.75" SOUTHEAST FOOD SERVICE NEWS 5 S:4.75" Adam Hayes Brings Euro Comfort Food to Asheville Eatery By Liisa Sullivan The most popular menu items are the elk, Certified Angus Beef, Chilean ® Adam Hayes jokingly claims to sea bass, and blackberry crème brûlée. have a degree in party science, but (And, I am pleased to say that I was At Farmland, this chef is serious when it comes to able to try all of the aforementioned – his cooking. As executive chef of the what a treat.) All items were prepared Red Stag Grill in the Grand Bohemian to perfection, served with grace Hotel in Asheville, Hayes and his staff and elegance and accompanied by a smoke is not a liquid. pinot noir from Oregon that subtly complimented the courses. Additionally, I also sampled the Kessler calamari with a Moroccan aioli, the Hunter plate – an array of aged and smoked meats and cheeses – and the roasted beet salad with walnuts, blue cheese and a delicate roasted-lemon vinaigrette. The 21-day aged ribeye was outstanding and the accompanying macaroni and cheddar with bacon was not too shabby either. Other sides included grilled asparagus, braised Swiss chard and Yukon mashed potatoes with truffle oil. When asked what makes aged meat so special, Hayes explained, “Dry aged has a more intense beef flavor and it breaks down more of the actual tissue, allowing for more tenderness.” B:11.75" S:11.75" T:11.75" See Adam Hayes on page 8
A Conversation with Chef Hayes Adam Hayes, executive chef of Red Stag Grill Who is your culinary hero? Hero? I should probably say someone expertly execute a menu that features famous, but when I think of heroes contemporary European comfort I think of people who save the day. food. My mother and father would have Prior to joining the Red Stag Grill, to be my culinary heroes. They both Hayes attended Guilford Technical have their culinary specialties and Community College in Greensboro. I grew up loving to eat what they He worked and went to school full- made. time. His first restaurant experience What is your favorite cooking was washing dishes and working as a technique? Sautéing. You can cook fry cook at the Box Seat Restaurant in anything this way – even a good Greensboro. Most recently, he worked steak. Give me a cast iron skillet and as chef de cuisine at Print Works Bistro I’ll cook whatever you want, in the Proximity Hotel in Greensboro. What would you order as a last It was during these experiences that he meal? Hanger steak - medium rare learned the four Ts: time, temperature, - with herb butter and fresh cut fries taste and texture. with sea salt. If it says Farmland hickory-smoked, you can be sure it comes from real Today, Hayes is excited to be part What is your most valuable hickory smoke made from real hickory hardwood. While competitors of the team at the Red Stag Grill - and kitchen tool? My sous chefs. They speed up the curing process with liquid smoke, Farmland takes its time, enjoying mountain living. are better than a chef’s knife, “I came to Asheville for an array What is your favorite steak cut? letting the smoky aroma of natural hickory permeate each ham. of reasons – the climate, diversity, Ribeye. I prefer it dry aged for 21 The result is evenly cooked ham with a deep activities, mountains, education days or a hanging tender. system, and a chance to restore If you could sit down and mahogany color and a rich, authentic hickory balance,” he said. eat and talk about food with flavor. Because at Farmland, there’s no smoke At the Red Stag Grill, he creatively anyone, who would it be? Padma screen for quality hickory flavor. applies his knowledge and integrates Laksme. Have you seen theHardee’s local ingredients and flavor into all commercial? dishes. Featured items include skillet What is your main philosophy Call 1-888-FARMLAND or visit Farmlandfoodservice.com. © 2009 Farmland Foods, Inc. roasted mussels, beef goulash with when it comes to food? Keep it spaetzle, grilled elk filet, and North clean, simple and consistent. Carolina smoked ruby trout dip.
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By Frederik J. Lucardie, overall good health. All of which brings rule, most women do not get enough does milk provide this much-needed CEC, CDM, AAC us to National Children’s Dental Health calcium in their daily diets. Many rely calcium, it also contains antibacterials Month and National Milk Day. Both on supplements to boost their intake, and proteins that promote oral health. After the hubbub of the holiday tie into one of my favorite beverages, although many of these supplements Casein, a protein found in milk, acts parties and end-of-year reports have milk. do not provide even half of what is as a sealant. It prevents bacteria from subsided, I can turn the calendar page Even before conception, milk plays needed. Women who received their sticking to the surface of the teeth. to my annual health appointments. In a role. One study has shown that calcium from milk had stronger Some activists are involved in addition to having my eyes checked women who consume whole milk bones and higher bone densities than a nationwide campaign to remove and my regular physical, I make sure I dairy products (as opposed to low- women who got their calcium from chocolate milk from elementary school see my family dentist. This includes a fat dairy products) may increase their supplements. menus. As low-fat chocolate milk is professional cleaning and x-rays before fertility levels. In the last two trimesters of the most popular milk choice, I worry being turned almost upside down to The recommended daily intake of pregnancy, a woman’s body will absorb that children will stop drinking milk check my mouth from every angle. calcium for women (age 19+ years) more calcium from her diet than when altogether and turn to fruit drinks or Having a healthy mouth is vital to is 1,000 milligrams per day. As a she was not pregnant. The mother’s carbonated beverages. Research has body needs this extra calcium to build shown that removing flavored milk strong bones and teeth for her baby. from elementary school cafeterias If a woman’s diet is lacking in this resulted in a more than 60-percent calcium, the baby will rob the needed reduction in milk consumption. calcium from the mother’s bones. Chocolate milk contains the same Over time, this can lead to weak bones essential nutrients as unflavored and osteoporosis for the mother. milk, especially calcium, potassium, Osteoporosis affects over 44 million magnesium, and vitamin D. Children Americans. who drink chocolate milk are no more Babies are introduced to milk likely to gain weight or consume more at about 12 months of age. Milk is empty fat calories than children who composed of nutrients which are drink unflavored milk. I’m happy to essential to building strong bones trade off the very small increase in and teeth in a growing toddler. The sugar from adding chocolate flavoring main nutrients are calcium, vitamins to milk if it will encourage elementary A, B-12, D, and K, biotin, potassium, school children to choose milk over magnesium, thiamine, riboflavin, less healthy beverage alternatives. and protein. Milk also provides the Another myth that’s circulating additional fluid a toddler needs as blames bovine growth hormones for the their diet changes from breast milk or increase of girls entering puberty at a Rich, sweet and delicious... formula to more solid foods. younger age. The FDA has determined Nutritionists estimate that at least that milk produced from treated and would you expect any less 50 percent of young children are not untreated cows are precisely the same. getting sufficient vitamin D. Milk is the Almost all of the growth hormones from Vie de France? leading source of vitamin D available are destroyed by pasteurization. And Give your customers three extra reasons to to us. A vitamin D-rich diet will lead since young girls are drinking less milk smile with Key Lime, Orange ‘n Créme and to increased height, bone strength than their mothers did when they were Belgian Chocolate ‘n Créme Croissants. and bone mineralization. Milk is also children, it seems unlikely that there is Using only the very best the leading source of calcium. The any connection. ingredients, Vie de France® benefits, in addition to bone strength Bottom line, scientists don’t have is the one-source solution and mineralization, include better a clue why girls are maturing at a for all your bakery needs. nerve and muscle function. younger age, but they believe that One out of two children will childhood obesity may be a factor. develop cavities before they reach Since the inclusion of low-fat milk in a the age of five. This is partly due to child’s daily diet helps control weight, lack of calcium in the diet. Not only See Milk on page 12
FOOD SHOW Wednesday, March 31st 10 a.m. – 5 p.m. New LocatioN! RcR compLex • weLcome, Nc 80+ Suppliers “Money Machine” Special Show Pricing Giveaways & Prize Drawings For nutritional information and additional product information, For more information, contact visit us at www.viedefrance.com or call 800-446-4404 ORRELL’S FOOD SERVICE 336.752.2114 • orrellsfoodservice.com TM FEBRUARY 2010 SOUTHEAST FOOD SERVICE NEWS 7
Restaurants Boost Sales With Exotic, Old Fashion Tailored Beverage Combinations BBQ A survey of more than 1,800 chefs More restaurants are exploring Great Country Cooking is a CRAFT! reveals that alcohol has gained a firm options for wine and beer that is made We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished foothold among top restaurant menu locally to build their drink menus and BBQ. These Butts are then slow smoked and cooked to 200 degrees internal temperature to trends. support local businesses. Minimal insure tenderness all the time! This wonderful, flavorful, smoked meat is then shredded into Locally produced wine and beer, transport also holds appeal from an 5 lb. Cook-in bags and seasoned with either our “Original Recipe” BBQ sauce or our special “Carolina-Style” sauce. These sealed bags are then returned to our ovens and heated to 165 culinary cocktails and artisan liquor environmental standpoint. degrees to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using will all be popular in restaurants Other alcohol trends ranking high a time-tested, traditional BBQ process and great sauces created by Cades Cove! this year, according to the National No other brand has the flavor, quality and tradition of Restaurant Association survey. Also on Cades Cove BBQ. American palates have For more information, call 865-986-8005 grown more sophisticated and adventurous. the “hot” list are organic beer/wine/ spirits, food-beer pairings, craft beer, bar chefs/mixologists, gluten-free beer, specialty beer, and organic cocktails. “Alcohol can be an important part Atlanta of the restaurant experience, and the What’s Hot in 2010 survey clearly shows that wine, beer and spirits are essential menu items,” said Dawn Sweeney, president and COO of the association. “In addition to the local sourcing trend that is also big in food items, we are seeing a fresh approach to integrating beer into meals, with chefs and ‘beer sommeliers’ working Matching specific beer and wine with closely to select complementary solid menu items is gaining in popularity. It and liquid flavors. shows a level of sophistication and a deeper interest in “foodie” culture. in the survey also mirror general food and societal trends. Culinary and savory cocktails, and the concept of a bar chef (also known as a mixologist) Tampa illustrate how American palates have grown more sophisticated and adventurous. Organic and artisan-made alcohol both reflect popular philosophy- driven choices. Gluten-free beer is an example of increasing awareness of food allergies and intolerances, Pompano by adding new options for diners Beach on restrictive diets. While pairing wine with food is a long-established practice, recommending specific beers with menu items also shows a level of sophistication, deeper interest in “foodie” culture and recognition that The culinary cocktail is another concept all types of alcohol can enhance the emerging as a top trend. It pairs alcohol dining experience. with savory ingredients such as bacon, “The culture of food preparation hot peppers and fresh herbs. has changed dramatically,” commented Michael Ty, national president of “The culinary cocktail is another the American Culinary Federation. concept emerging as a top trend,” “Consumers are more affluent, and they she added, “taking guests beyond the are bold and more demanding when traditional drink into more complex it comes to their dining expectations. and adventurous culinary landscapes, They want chefs to temps their palates 800-331-1118 often with savory ingredients such as by pairing food and drink to ensure a bacon, hot peppers and fresh herbs.” superb dining experience.” TM 8 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2010 Adam Hayes Brings Euro Comfort Food to Asheville Continued from page 5 of our products from farms, ranches All the steaks at the Red Stag Grill and fisheries guided by the principles are seasoned with salt and fresh, of sustainability. It’s not difficult to cracked black pepper. They are then do. You just have to get up early on basted with beef fat from the trim and Wednesdays and Saturdays and get to brushed with herb butter just before the markets before all the other chefs, Your Link to Food Service plating. if you want the good stuff. Hayes is a strong proponent of local “We are going to be holding a sourcing and sustainability. tailgate market at the hotel this in Florida “The farm-to-table movement is an summer; we plan to feature a special important culinary philosophy,” he item from each farm and then use the said. “In fact, we strive to source all ingredients from those farms.” Hayes Braised Short Ribs Yields: 4 servings ¼ c. canola oil ¼ ounce thyme 4 pieces (approx. 2 pounds) beef 3 bay leaves shorts ribs ¼ c. tomato paste 1 carrot, rough chopped 1 bottle red wine 1 piece celery, rough chopped Kosher salt 1 yellow onion, rough chopped Ground black pepper Office (305) 888-9040 4 garlic cloves, peeled Beef or veal stock Fax (305) 888-9379 1. Heat oil over medium heat in a large heavy bottomed pan. Season short ribs with salt and pepper. Brown short ribs on all sides in oil. Remove P.O. Box 31085 from pan. 2. Add vegetables to pan. Cook, stirring, until just brown. PGA Boulevard 3. Return short ribs to pan, add remaining ingredients. If needed, add beef stock to pan until liquid almost covers short ribs. Palm Beach Gardens, FL 33420 4. Cover tightly. Place in 300 degree oven. Cook for 1.27 to 3 hours, until desired tenderness is reached.
Cheney Food Show Orlando, FL January 12, 2010
Memaw’s Beachside BBQ-Bill Johnson, Loretta Johnson; Cheney-Greg Valis, Scott Tundis; Bob Rowe Sales-Steve Schultz; Vie de France-Becky Land Poll; Cheney-Jose Stella French’s-Don Rae Jones Dairy Farm-Olin Newberry
Hopco-Mike Burkhart; Cheney-Bill Wyatt, Cheney Simmons, Sean Johnson Cheney-Shane Simmons; Food-Link-Gene Porto; Cheney-Phil Amelia’s Italian Rest-Andy Fass, Aaron Walker Schwab
Louis Pappas Market & Cafe-Nancy Pappas, Louis Pappas; C and G Food Brokerage-Paul Clark Subs N’ Such-Carol Abel; KeyImpact Sales-Mindy Sims St Johns Pizza Grill & Sports Bar-Eric Arnold, Pam Arnold TM FEBRUARY 2010 SOUTHEAST FOOD SERVICE NEWS 9 Park Ridge New Spin on Hospital Food Service Continued from page 1 representative for the hospital, backed • Salmon gremolata over couscous up Pharris’ claims and said, “Whenever with feta and pine nuts; my mom wants to meet for lunch, she • Stuffed portabellas; wants to meet here.” • Vegetarian ravioli with tomato aioli; Blue Zone Plate • Wild mushroom risotto; • Truffled potatoes; “Another exciting concept that • Roasted broccoli; and we are about to launch is connected • Sugar snap peas. to foods that people eat in what are referred to as ‘blue zones’ around the The hospital is also distributing world. It is in these zones that people “Market Bucks” to its employees tend to live longer and healthier lives,” – coupons that can be redeemed at Painter said. “Diets tend to be plant- Asheville City Market-South for fresh, based and include lots of whole grains, local products. nuts and seeds.” Park Ridge Corporate is working to Wellness i m p l e m e n t a “blue zone “We are plate” to its d e d i c a t e d associates and to corporate patients. In fact, wellness,” said it will actually Robyn Painter, the be offered to hospital’s director associates at a of nutrition discounted rate services. “We have compared to the no fryers in the regular-priced kitchen, never use meals. Patient trans-fats; and meals are free. When it comes to portion juice, students prefer Vita-Fresh®. always use whole “The blue Why? grains and fresh zone diet is ideal ingredients when for people on Because Vita-Fresh® is now available in new sizes, new flavors and new we can. We use restricted diets package features. And because we meet or exceed all Federal and State no pre-packaged Pictured at Park Ridge Hospital are Robyn as they tend to Nutrition Requirements – benefits school supervisors will appeciate too! frozen items and Painter, director of nutrition services (left), be low in fat and our meats are and Robin Pharris, executive chef. Together, sodium,” Painter Every detail has been updated and refined – making menu planning, hormone and they have developed a unique food service said. Plans are supervision and operations a simple process. antibiotic free.” program that rivals some restaurants. in the works to Of course, all Vita-Fresh® juices are pasteurized and implement this Pharris added packaged under the continuous inspection of the that she enjoys the challenges that her concept by the summer. job poses. United States Department of Agriculture. “For instance, when working at an Room Service – It’s the Real Thing Whatever the requirements, we have the answers! independent restaurant, for the most part you have different clientele all the Aside from the fresh ingredients that Call your Cal-Tex representative today! time. Here we have a captive audience this facility offers to cafeteria patrons, cal-texjuice.com which prompts us to be as creative as patients and their guests also benefit. 1-800-231-0133 possible; we have to make the meal “We are the only Henderson choices interesting and varied.” County hospital that offers room She went on to say that it’s also service,” Pharris said. “And, it’s room important to make the food visually service like you would find at a fine appealing. hotel – really.” “When putting food out on cold Room service is offered to patients and hot buffets, this can present more who are not on restricted diets at no of a challenge than when plating. additional fee. Patient guests will have However, I enjoy this challenge and a fee of $10. This option is available for we step up to the plate with fresh breakfast, lunch and dinner. Breakfast garnishes and attractive sign displays.” boasts items such as: French toast with Pharris admitted that getting maple syrup, blueberry compote and people to get over the stigma typically whipped cream; and an omelet with associated with hospital food has also turkey bacon, cheddar cheese, tomatoes, been challenging. But she’s happy to green onions, and bell peppers. Lunch report, “Once they try it, they keep and dinner items are equally enticing coming back for more.” and tempt with specials such as: Jennifer Perez, marketing See Park Ridge on page 11 TM 10 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2010 Florida Food Service Food Show Gainesville, FL Jan. 16, 2010
Florida Food Service-Jeff Islam, Joel Tokar, Eric Parks Talk of Town Deli-Geri Yamrose; Florida Food Service- Florida Food Service-Tim Ursham; Pope John Paul Richard Cayson; Talk of Town Deli-Faye Jones School-Arleen Cianfrogna, Bill Cianfrogna
Florida Food Service-Paul Body; The Village Eatery- Aunt Marie’s Kitchen-Nicki Winters; Florida Food Ser- ICG-Mike Rutzebeck; Florida Food Service-Robbie Sapp Donna Clary, David Clary vice-Mev Iljazi
Florida Food Service-Judy Gustafson, Sandy Sheffield, Florida Food Service-Steve O’Steen; Simmons Food Norpac-Bill Sacks; Ron Son Foods-Paul Writer Jenny Hamm, Paula Lucas Sales-Estelle Simmons; Florida Food Service-Jim Islam
Florida Food Service-Kem Poe; Hawthorne Village Re- Simply Southern-Claude Booker; AFM-Rick Gaucher; Kazbor’s Grille-Josh Reeves; KeyImpact Sales-Dennis tirement-Sue Hall, Dianna Lopez; Gator Chemical-Kevin Cowboy Steakhouse-Robert Helms Sharpe Rowland TM FEBRUARY 2010 SOUTHEAST FOOD SERVICE NEWS 11 Shane’s Ribs Expands in Georgia, South Carolina Park Ridge Shane’s Rib Shack, the Georgia- Continued from page 9 based barbecue chain, is opening six new grilled salmon with cucumber relish; restaurants in Georgia and South Carolina. portabella mushrooms with spinach Developers Patrick Hopkins, Bruce and feta stuffing; and a petite filet Watford and Russell Rosengart will open with a mushroom demi glace. And for the new Georgia units in Savannah, dessert, how about a thick slice of New Hinesville, Pooler, and Valdosta. The South York Cheesecake or a silky spoonful of Carolina unit will be located in Beaufort. crème brûlée? Shane’s currently operates more than Topping it off, room service meals 65 locations. The company was started in are delivered to rooms by staff dressed McDonough, Georgia, in 2002 by Shane in black and white. Food is plated Thompson. Franchising began in 2004, and on real china, accompanied by silver today Shane’s is one of the fastest growing utensils in a rolled linen napkin and barbeque concepts in the country. set out on a wooden tray. “We have received numerous requests Room service is available from from customers to open more locations in 7:00 a.m. to 6:00 p.m., Monday south Georgia,” Thompson said. through Friday. These operators represent the culture of Shane’s Rib Shack, Green Practices and we are excited for them to expand the Shane’s brand In addition to incorporating further into the Southeast.” sustainability into its menus, Park Ridge Russell Rosengart added, Georgia and South Carolina Hospital also practices sustainability in “We are excited to bring Shane’s have been excellent growth the kitchen. All food is composted on to many new communities markets for Shane’s Rib Shack. a daily basis; to-go containers are made in south Georgia and South The Georgia-based company from recycled materials; and plastic, Carolina. We hope that our is opening six new units in paper, glass, etc., is all recycled. future customers will look Savannah, Hinesville, Pooler, “We compost 6,880 pounds or 3.44 at these locations as a place Valdosta, and Beaufort. Since tons a month,” Painter said. “We also to hang out with friends and franchising began in 2004, the compost our cups, soup cups and to- family and chow down on some concept has opened more than go boxes. It’s just good for everyone to great American BBQ.” 65 restaurants. implement these practices.” Bigger and Better! TM 12 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2010
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hopcobroker.com sfsn.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 IgnoreObituary the DetractorsDessert: – Milk Operators Provides Explore Beneficial, Options toNecessary Sweeten NutritionSales (Continued from page 8) At chains, you see items Pudding Shake at Sonic. lars, spend extra time or Continued from page 6 bedtime. shiny and strong hair. glasses of low-fat milk every day. 200 chains, but on a broader consistent with their ethnic Chocolate has always consume extra calories, pro- it makes the connection even morebasis DatassentialMilk also providesfound thethemes. nutrients Taco BuenoSo offered save somebeen of that a key $38 component billion inMaybe a viding Cleopatra something knew new what may she farfetched. this to necessarybe gaining to momen- build healthyMixed skin, hairBerry that Cheesecake Americans spenddessert in menu,the personal but chocolate was doingbe justwith what’s those famous needed milk to Nor is there any difference betweentum as anda developing nails. vitamins trend. A andChimichangas, B-6, as beauty Fazoli’s market in- flavors each are year getting buying more baths.ex- push them over the edge. the nutrients found in organic milkFocusing well more as biotin, on the potassium, adult troducedprotein, and a Chocolateexpensive Chip shampoos,otic, including conditioners BelgianChef LucardieMike Taylor can be is reached an inde- at versus regular milk. Both containconsumer lipids, (therefore all work nottogether in toCannoli, ensure soft, Romano’s and lotions. Maca- Pourchocolate, yourself two-three chocolate [email protected] marketingm. consult- the same amount of nutrients. Likeyour typical QSR), ingredi- roni Grill added a Chocolate nut and white chocolate ant with 30 years of all other organic food and beverageents such as rum, Bailey’s, Caramel Tiramisu. macadamia. Tropical flavors experience in the food service products, it is the process that definesGrand Marnier,Moderate amaretto, SalesDatassential Gains also found Expectedlike mango, for passion SE fruit Marketindustry. in Mike 2010 can be Tim Greene the term organic. Organic milk comesand otherThe brands Southeast and fla-food servicesopapillas, industry dessert the eggnation rolls, with aand sales kiwi increase are of still 2.9 gainingGeorgia reached(total sales of $14.4 billion) atare fromGeorge cows that Timothy have “Tim” been fed onlyvors arewill creating post modest provoca- sales gainsbaklava, in 2010, gelato, percent. and churros traction. [email protected]. to be among the top 10 states organicGreene foods,died on have September access to directtive andwith taste a regional tempting growth ratepopping of 2.35 up on moreSales growth and in theThe Southeast: classics are still nationallythe For in more total information restaurant sales, on sunlight,24, 2009, andafter area long not battle treated withdesserts. percent, Think according Mojito to a reportmore menus. by the • North Carolinaclassics, – 2.7 but percent; in times whenaccordingDatassential to NRA. and “Menu- hormones.with cancer. The He was USDA 53. has extremelyMousse National as a simple Restaurant exam- Association. • Georgia – 2.5customers percent; are hesitant toThe trendregional industry Insider,” employment contact strictGreene standards was one ensuring of the milk ple, is orThis the growth Chocolate- rate wouldSweet be slightly & Savory Combos• Virginia – 2.5spend percent; that extra few dol-picture [email protected]. expected to show significant nutritiousoriginal and employees safe. of Kahlua lowerBrownie than Sundaethe overall at U.S. figure of 2.5 • Florida – 2.4 percent; improvement over the next 10 years, Chevy’s Fresh Mex. This trend is in its early Sharin’Milk may Foodservice even help Sales, you get a better percent. Nationally, industry sales are • South Carolina – 2.3 percent; NRA said. Leading the Southeast will On the flip side, I saw stages, with visibility pri- night’sInc., asleep. Carolina Sleep food deprivation serv- causes several expected examples to fromtop $580 the billion,marily eclipsing at full service• Tennessee inde- – 2.3 percent; be Florida, at 15.8 percent, followed ice broker. He was a part- mood swings and fatigue, and adverselytop 200last that year’s did total non-alco- of almost $566pendent billion, restaurants. • Alabama It – 2.2Moore percent; and Cheesecake,by North Carolina, Please... 15.7 percent; ner in the firm and COO. affects brain function. Milkholic has a versionsNRA said. of drinks to features savory herbs,• Mississippi spice – 1.9 percent Georgia, 15.2 percent; Alabama, Johnny Smith, Sharin’ natural protein which can improveoffer the tasteRegionally, to both theadults projectedpreparations sales gains and evenTotal restaurantveg- sales(Continued for the Southeast from page 4)14.5 percent;home town South in Carolina, 2005 to 12.6 get sleeppresident, quality. said, Medical “Tim’s bat- records fromand children.range from Some a high exam- of 2.6 percentetables in tothe add are interest expected to to top $90“I thenbillion. started Florida cookingpercent;married. Tennessee, He also 9.1 went percent; to 1500tle with BC cancer advised was patients a per- sufferingples aremid Atlantic Cosi’s to Mojito a low of 1.8traditional percent in desserts. will onceAgain, again professionally lead the region in with 1998 atMississippi, a work 8.7 for percent; Nick Apostle and Virginia, as his fromsonal sleeplessness one, but his to couragedrink milk beforeLemonade the upper and Midwest. Old Coloradothis willis a lead bit “outsales there” of over but $27.6fine-dining billion. Florida restaurant and 7.5 in percent.pastry chef at his newest throughout gave inspira- Chicago’s OC Mists with it’s making an appearance. Jackson, Mississippi, called restaurant, The Mermaid tion to all who knew him various fruit juices, mar- There were a few other Nick’s. The owner, Nick Café. before, and all that met keted as alcohol free sip- elements that popped out. Apostle, is a legend in the “I worked there trying to him along the way. His pers. There seems to be a re- Mississippi restaurant in- get my ‘cheesecakery’ to a family, faith and friends newed interest in bananas. dustry.” self sustaining point,” sustained him as he fought Ethnic & Ethnic Inspired On my list of new items I However, after two years, Moore explained. ” the disease with all he found Bananas Foster more Moore moved to New York To date, the Cheesecak- had.” While found primarily in than once, including a Ba- to pursue a career in acting. ery’s best-selling dessert is Greene is survived by full service restaurants, pa- nanas Foster Crepe Sundae He toured with a theatre the Banana Pudding his wife, Kaye, and his two trons’ cravings for mini ex- at Mimi’s Cafe, banana company for a few years, did Cheesecake. “Southerners sons, Matthew and Ryan. otic excursions through the cream pie, Banana Split commercials in Los Angeles LOVE banana pudding,” he menu continues to expand. Sundae, and even a Banana and then returned to his said. 20 Southeast Food Service News, October/November 2009 FEBRUARY 2010 Product Spotlight SOUTHEAST FOOD SERVICE NEWS 13
Bulliard’s Steak Sauce Farmland® Split Smoked Sausage US Tampa Food Show An American classic, Bulliard’s all natural steak sauce will Feb. 2, 2010-Tampa, FL bring more spice to your food service operation. Slightly tart with sweet undertones, your patrons will enjoy Bulliard’s family recipe steak sauce with beef, burgers, pork or chicken. For more information, contact Peppers Unlimited of Louisiana Inc., call 504-733-2402 or visit peppersunlimitedinc.com. Farmland’s Split Smoked Sausage provides the perfect smoky touch at all dayparts. Made from the best USDA- inspected cuts of pork and beef, Split New Cakes From Vie de France® Smoked Sausage delivers real taste Vie de France has introduced two new, to your customers. And since they’re delectable cakes for food service. pre-split, they deliver real convenience Chocolate & Mascarpone Pearl fea- to you. US Foods-Robert Spears, Deborah Albright; tures chocolate chiffon cake with Crème Serve Farmland’s Split Smoked Nuco-Karen Nash; US Foods-Barry Becker de Cacao syrup, layered with mascarpone Sausage at breakfast in a toaster mousse and enrobed with a delicious lay- sandwich, at lunch in a Sausage er of chocolate. Reuben, or at dinner layered with Pear William is vanilla chiffon cake lay- fried potatoes, peppers, onions, and a ered with pear Bavarian mousse and pear sweet onion-mustard sauce. chunks, topped with a caramel miroir glaze and sliced toasted almonds. For more information, call 1-888- For more information, call 1-800-446-4404 or visit viedefrance.com. FARMLAND (327-6526) or visit farmlandfoodservice.com.
Go Green With French’s® Honey Mustard Sauce Re:newal Water Serve French’s Honey Mustard Sauce and sweeten your sales; it’s honey mustard the way it was meant to Oil and water be. will never mix. French’s Honey Mustard Sauce is specially blended That’s why to have the right combination of rich sweet honey and US Foods-Jon Smith; Philthy Phil’s Bar & Grill- petroleum-based tangy flavors. It’s made with #1 grade mustard seeds to Kirk Zwinge bottles make such deliver that unique French’s flavor and creamy texture. It’s great containers, 97.5% fat free and contains no added flavors, artificial flavors or allergens. except for one Great with entrees, salads, sandwiches, appetizers, hot dogs, hamburgers, thing: they’re made pretzels, and your own unique signature creations. from oil. The same For more information, call 1-800-442-4733 or visit frenchsfoodservice.com. oil that’s been at the center of an ongoing energy Coleman All Natural Hot Dogs crisis for decades. Coleman Natural has introduced All Natu- And they’re turning ral, Fully Cooked Hot Dogs. up in landfills by Coleman All Natural Hot Dogs contain no the tens of millions every year. antibiotics, no added hormones, no preserva- Re:newel Water is different. Our tives, and no trans-fat. They’re Gluten-free and bottles are made from plants grown contain no MSG, with no nitrates or nitrites in the U.S. Switching to Re:newel is added. Our animals are 100-percent grain fed smart living and smart thinking. with no animal byproducts or animal fats. Lakeshore Villas Retirement Community-Sharon For more information, Operators will appreciate the convenience Daniely; KeyImpact Sales-Glenn Hayden call 800-393-1160 or visit of Coleman All Natural Hot Dogs – they’re fast and easy to heat and serve. renewal-water.com. For more information, visit colemannatural.com.
Tyson® Chicken Twists™ Everybody loves them. Nobody else has them. New Chicken Twists Cra- Product Spotlight veable Chicken from Tyson Food Ser- vice. Chicken Twists are the most share- is an advertising able, affordable, snackable, pliable, and totally enjoyable chicken to come along service of since Tyson’s Popcorn Chicken Bites®. Excellent plate coverage helps opera- tors manage food costs. Get in on the Southeast Food action with this new twist on chicken and value. Service News. Outrigger Beach Resort-Rod Strickland; ICG-Brit- For more information, call 1-800-24-TYSON or visit tysonfoodservice.com. tany Armstrong, Ed Tinsdale TM 14 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2010
Calendar of Events Coming Next in FEBRUARY APRIL February 28-March 3 April 5-7 Southeast Food Service News COEX 2010 NACUFS Southern Regional JW Marriott, Orlando, Florida Conference 312-540-4400/ifmaworld.com Gaylord Texan, Dallas, Texas March 517-332-2494/nacufs.org MARCH Food Service in the Carolinas April 8-10 March 15-18 Barbecue • Ethnic Foods Georgia School Nutrition Seatrade Cruise Shipping Convention Association Annual Conference Closes for advertising Mar. 12 Miami Beach Convention Center, Cobb Galleria, Atlanta, Georgia Miami Beach, Florida 770-934-8890/gsfsa.com 609-759-4774/ cruiseshippingmiami.com April/may April 29-May 1 Florida School Nutrition Regional Restaurant Chains March 26-27 Association Annual Conference Alabama School Nutrition Orange County Convention Center, Protein • Vegetarian Association Expo Orlando, Florida Closes for advertising Apr. 23 Birmingham-Jefferson Convention 850-878-1832/ Center floridaschoolnutrition.org alabamasna.org MAY JUNE/JULY March 31 Orrell’s Food Service Show May 22-25 School Food Service RCR Complex, Welcome, North National Restaurant Association Carolina Restaurant-Hotel, Motel Show Hispanic Foods 336-752-2114/ McCormick Place, Chicago, Illinois Closes for advertising June 25 orrellsfoodservice.com 202-331-5900/restaurant.org
A Brand With Standards as Tough as Yours
At Jones, we set the bar high so we can deliver products that meet your standards. Because our success is measured by our customers’ success. That’s why we use the finest ingredients and avoid shortcuts. Our cherrywood smoked bacon and double cherrywood smoked meats get rave reviews. And with so many consumers demanding natural foods, our all-natural breakfast sausage answers the call more than any other brand with over 30 types. Learn more about our products and you’ll be on your way to some exciting new additions to your menu! Contact your local Jones sales representative: Southeast Florida-Central & North Florida-South Olin Newberry Crown Brokerage Bob Rowe Sales 229-376-0446 407-628-4438 305-947-9966 FEBRUARY 2010 Product Spotlight SOUTHEAST FOOD SERVICE NEWS 15
Vie de France Focaccia Squares Jones Breakfast Tartlets
Focaccia Squares are the newest Jones Breakfast Tartlets are a delicious, high-quality breads in the delicious Vie de France reason for customers to choose your establishment thaw-and-serve group. in the morning. Three tasty varieties are available: They’re made with a delightful combination of Garlic Parmesan, Romano Swiss fluffy scrambled egg mixed with potatoes, sitting & Parsley, and Asiago & Cracked atop a Jones All Natural sausage patty. Piled with a Peppercorn. flaky pastry crust and covered with cheddar cheese, If quick and convenient breads made it’s an unexpected treat that will keep your customers coming back. from the finest ingredients are on your Breakfast Tartlets are homemade, so the ease of preparation is your secret. Just heat menu, Vie de France has you covered. in a convection oven. For more information, call 1-800-446-4404 or visit viedefrance.com. For more information, call 1-800-635-6637 or visit jonesdairyfarm.com. Cades Cove Seasoned Beef Roast Clux Deluxe Chicken Farmland Smoked From Kings Delight Bone-In Ham Steaks Cades Cove takes comfort food to a new level with their new Cooked Kings Delight provides many chicken Seasoned Beef Roast with Onions. options for the versatility that will keep This hearty Cooked Seasoned Beef Roast will have your customers school food service programs fresh and coming back again and again. Serve exciting. with vegetables and other fixins for All Clux Deluxe and Kings Delight a down-home lunch or dinner. School Nutrition products are fully cooked No other brand has the flavor, to enhance food safety. They’re easily heat- quality and tradition of Cades ed and served. Child Nutrition (CN) label- Cove. ing is always available with complete and For more information, call 865- extended nutrition information. NOI ap- Farmland’s Smoked Bone-In 986-8005. proved to stretch USDA commodity pro- Ham Steaks are the perfect side item cessing food at breakfast, but don’t forget about service dol- lunch and dinner applications, too. Gator Instant Hand Sanitizer System lars. Consistently cut and fully cooked, C h o o s e these ham steaks make preparation Gator Cleaning Solutions has introduced a new from a wide fast and easy. But we never sacrifice Instant Hand Sanitizer System. variety of taste for convenience, so you get the This foaming system is environmentally friendly C h i c k e n rich flavor and stunning presentation and increases cleanliness and productivity. Breast Fillets, of a ham steak that customers ask Operators can see substantial savings with the Gator system, compared Tenderloins for again and again. to brand name and gel sanitizers. Better hand coverage means less usage vs. and Wings. For more information, call 1-888- gels. And more sanitizer is likely to stay on the hand, resulting in less waste. For more FARMLAND (327-6526) or visit It’s environmentally friendly, too; there’s no waste from spent cartridges or information, call 770-536-5177 or visit farmlandfoodservice.com. bags. kingsdelight.com. For more information, call 1-800-224-9199 or visit gatorchemical.com.
Salmon Magic Seasoning Cattleman’s® Master Reserve™ Barbecue Sauce Barilla Introduces a Chef Paul Prudhomme’s Salmon French’s Foodservice has introduced Cattleman’s Master’s Reserve, a full line of Better Whole Grain Pasta Magic is a unique blend of carefully authentic regional barbecue sauces. selected herbs, spices, salt and sugar There are eight unique sauces, each with a different flavor profile: Carolina with sub- Tangy Gold™, Memphis Sweet™, Kansas City Classic™, Texas Smoky™, Mis- tle accents sissippi Honey BBQ™, Louisiana Hot & Spicy™, Kentucky Sweet & Bold™, and of dill and St. Louis Original™. dry mus- Cattlemen’s BBQ Mixology tard seeds. program offers thought-start- The balance ing ideas to help operators cre- of flavors ate their own unique sauces. c o m b i n e s For more information, call to enhance 800-442-4733 or visit frenchs- the natural foodservice.com. g o o d n e s s of salmon Holten’s Seasoned Black Angus Steak or any other type of fish, Beef up your sales with Seasoned Black Angus shellfish or Steak from Holten Meats. seafood. Whether you are grilling, Made with USDA Choice Black Angus Beef, baking, broiling or bronzing Chef they’re marinated to enhance flavor, consistency Finally... a whole grain pasta that is Paul’s Salmon Magic adds the right and juiciness. healthy and delicious. flavor. Seasoned Black Angus Steaks are convenient and versatile. They can Made with 51% whole wheat, it is For more information call 1-800- be cooked on a flat grill, char broiler or chain broiler. They’re great as a an excellent source of natural fiber. 457-2857 or visit chefpaul.com. breakfast steak with eggs and hash browns, as a hot sandwich, sliced in For information, visit barrillausa. salads or fajitas, or as a center-of-the-plate entrée. com. For more information, call 1-800-851-4684 or visit holtenmeat.com. TM 16 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2010
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