Foodservice suppliers provide a look at products designed to make an operator’s job easier.
World Tableware, a Libbey Foodservice Company, has extended its collection with the Palette Platter. It measures 14- by 12-inches and has three wells for ramekins.
Clear the clutter with Frieling’s new Milk Chiller, an appliance that offers the convenience of cooling and serving dairy products in one compact unit with exact portion control. A sensor in the base monitors and maintains perfect chilling temperature, displaying the figure in an LCD read-out. For top quality control, the unit will not dispense the product if an unsafe temperature has been reached; the display will blink “SERVICE.”
The C&K Products Division of Tomlinson Industries has introduced Store & Pour Sets in 1- and 2-liter sizes. They’re handy for juices, mixers and other liquids at the bar. Also in the line are condiment sets, glass rimmers, muddlers and caddies.
A state-of-the-art self-monitoring system is the latest advance from Scotsman Ice Systems. The company’s Prodigy machine visually indicates when it is making ice and when it’s due for critical maintenance procedures. The Prodigy qualifies for the EnerLogic seal, awarded by parent company Enodis for its most energy-efficient equipment.
Cervena Venison of New Zealand invites chefs to submit recipes that feature the loin, rack or Denver leg cut in an appetizer, salad or entree. The recipes should serve four to six diners and focus on Spring. The winner receives $2,500; deadline is March 15. For entry information, visit the Website and click on Cervena Plates Competition.
Start with ground turkey and create a variety of hearty dishes. Versatile, economical and adaptable to any flavor profile, ground turkey is usually available to foodservice as a blend of white and dark meat. For health-conscious patrons, there’s also 99 percent fat-free ground turkey breast. Recipe ideas for cold weather fare are now on the National Turkey Federation Website.
Bite-sized versions of King & Prince’s Gourmet Crab Cakes are now available in 3⁄4-ounce size for appetizer menus or entree samplers. Each crab cake is delicately seasoned and hand-crafted from jumbo lump white crab meat for a premise-made appearance. Operators have asked for the new size to profit from the popularity and high value perception of crab.
Guests who like to drink their dessert can savor the flavor of Italian cookies with Faretti Biscotti Liqueur. The new 56-proof spirit, distributed by Chatham Imports, Inc., comes from the Trentino region of Italy where biscotti are baked in rustic ovens. Hints of nuts, citrus, caramel and fennel flavor the liqueur. Shake Faretti with half-and-half and ice and pour into a martini glass for a Liquid Cannoli.
Burrata, one of Italy’s most distinguished cheeses, is revered for its creamy, soft center and lush flavor. The authentic product is now made in the United States by BelGioioso Cheese. Each ball is hand-formed by the company’s specialized Burrata cheesemaker. Try it over arugula drizzled with olive oil.
Burrata is available in 8-oz. balls, pack in water.
Farmland Heartland Brand Hot Dogs are now beefed up with more protein—to the tune of 14 grams in each frank. Made with lean, tender cuts of meat that are fully cooked and hickory smoked, the hot dogs are ready to heat and serve for a QSR or casual operation. Paired with a whole grain bun and fresh salad, these make for a healthy but tasty menu item.
Escali introduces the Pana Scale, the first kitchen scale to provide accurate volume measurements in cups and tablespoons. It comes programmed to measure over 150 ingredients, from 17 different types of flours to eggs. Simply enter a 2-digit ingredient code from a laminated chart included with the scale.
The new Crisco Professional Pan Release Spray is made with a patented formula to produce less foam while offering more consistent coverage on pans. The spray was tested by the ACF (American Culinary Federation) team of certified chefs and then awarded the ACF Seal of Approval. It’s available in 14- and 21-ounce sizes for the professional kitchen.
American Metalcraft is introducing five new French fry baskets for 2007. One of the new products features a “birdnest” design using copper, chrome or black wire, while another reflects ’70s style with a mod black or silver look. These join the original five baskets in the Ironworks line, made of black wrought iron. All 10 Fry Baskets can hold mushrooms, chicken nuggets, zucchini sticks, onion rings and more—in addition to French fries.
The Peanut Advisory Board is holding a recipe contest featuring ideas from chefs, educators and culinary students. Submit one or more recipes including at least 1/3 cup peanuts and/or peanut butter as an ingredient in any of four categories: Appetizer/Bar Snack; Salad/Side Dish; entree; Dessert. One grand prize ($2,500) and four first-in-each-category prizes ($1,000) will be awarded. Deadline is December 31, 2007. For information and entry form, email email@example.com or fax request to 770-998-5962.
All-natural Hot Boned Sausage from Jones Dairy Farm combines premium cuts of fresh pork and spices with no fillers, preservatives, gluten, allergens or MSG. The hot boning process ensures that the seasoning is blended evenly throughout the meat. Jones Hot Boned Sausage comes fully cooked and browned for convenient back-of-the house preparation.
Add Blueberries…Add Value is free to chefs and operators from the U.S. Highbush Blueberry Council. The compact kit includes a brochure filled with ideas plus a mini CD-ROM featuring all the information on the printed piece as well as recipes, nutritional background, seasonal availability and more. For a copy, email firstname.lastname@example.org with your name and mailing address.
Montevina Winery in Amador County, California, offers a selection of Italian varietal wines, including Barbera and Pinot Grigio, as well as American originals, such as Zinfandel and Syrah. The majority of the grapes are grown in the Sierra Nevada foothills. Produced under the banner of Trinchero Family Estates, the food-friendly wines are good matches for everything from rustic Italian food to burgers and barbecue.
Two new chicken coatings—Cajun Coating and Hot ’n Spicy Chicken Fry—from Kerry Food & Beverage’s Golden Dipt label can jazz up your menu with fiery flavor. These products deliver what 48 percent of patrons say they want—bolder flavors in breaded foods. What’s more, the ready-to-use coatings save labor and offer consistent performance in the kitchen. Free samples and additional information are available to operators and chefs.
Advance’s ready-to-cook Tasty Fillet and its fully-cooked breaded chicken can add more convenient chicken options to your menu. Create a simple buffalo chicken sub with the Tasty Fillet: just cover in hot sauce, onions and blue cheese and serve as a warm sandwich. Or offer speedy Chicken Parmesan by layering the breaded chicken with marinara sauce and mozzarella; bake until bubbly.
Minor’s Signature Flavor by Nestle Food Services is a line of ready-to-eat sauces in squeezable bottles that can be drizzled or dotted on a dish. There are seven chef-inspired flavors including Ancho, Chipotle, Miso Ginger and Soy Wasabi.
The newest individually-wrapped brownie to join the Love and Quiches dessert product line is topped with real Oreo cookie pieces. The rich, chocolate-packed 3-oz. bars contain zero trans fat and are kosher dairy. An eye-catching, pop-up display merchandiser holding a dozen brownies is perfect for QSRs and take-out operations.
Shrinking spaces, expanding menus and display kitchens mean operators have to streamline storage areas. Leggett & Platt helps optimize space with ISS Wall Trax—wall-mounted accessories that provide customizable solutions for food and equipment. The flexible system is made up of grids and aluminum tracks that accommodate baskets, hooks and holders. ISS Wall Trax is available in two finishes: Plating Plus and Gold Bond.
Thaw a Tyson frozen Cornish hen, rub with Southwest seasonings, roast until golden and serve with avocado salsa for a New Mexican-style entree. Each petite hen makes 1-2 generous servings.
800-24-TYSON Ext. 782
Carroll Manufacturing and Sales (CMS) has a new program in which an R&D team will tailor your package to any spec.
Burke Corporation’s Magnifoods Chicken Pot Pie Filling features chicken braised with potatoes and vegetables in a creamy gravy. Boil-in-bags make for quick heating. Enclose in puff pastry for individual pies or top with biscuits for buffets.
McCain Foods USA brings more potato variety to the menu with the introduction of New Harvest Splendor Deep Groove Crinkles—sweet potato fries that are not only flavorful and delicious, but are chock full of vitamins A and C and contain zero trans fat. They make a healthy and colorful addition to your French-fry lineup.
Fusion Series deli cases feature temperature-controlled displays that hold refrigerated and heated items as well as combinations of hot and cold foods. Perfect for QSRs and delis, the cases offer great visual appeal along with advanced refrigeration technology to lower energy costs. Exteriors are available in standard, glass and stainless steel.
Create authentic Chinese favorites with Lee Kum Kee’s new line of cooking sauces: Broccoli Beef, Chinese Chicken Salad Dressing, Mongolian Beef and Kung Pao Chicken are only a few. Flavor-rich and complex, these sauces are ready to pour, heat and serve.
Everything operators should know about eggs is updated in the Incredible Edible Egg booklet.
The guidebook includes egg safety, nutrition, recipes and more. www.aeb.org
Healthy grains no longer have to be boring. MasterFoodServices introduces Roast Vegetable Pilaf with Whole Grains to its line of Uncle Ben’s Infused Rice. Flavor-infused rice is mixed with whole-wheat orzo and wheat berries for a healthy side dish or vegetarian meal that requires no added seasonings or stock. For on-trend recipes, visit the Website.
Onion Fondue Cheesecake was the winning entry in the 2nd Annual Alouette Culinary Stars Recipe Contest. The appetizer incorporated Alouette Garlic & Herb Spreadable Cheese and the company’s crème fraîche.
Jody Maroni, known for its premium sausages, has branched out into the gourmet pizza topping business. The chicken and pork toppings are available in fully cooked and crumbled form to enhance
any pie; they would also partner nicely in burritos, breakfast dishes or pasta sauces. The new flavors include a French-style Garlic Pork Sausage, Tequila Chicken with Jalapeños and Chicken Chorizo with Balsamic Vinegar and Mint.
Don’t miss out! During the TNT/Heinz Leading Taste Rebate Promotion running from February 1 to March 30, 2007, you can receive up to a $100 rebate on five cases of Heinz Ketchup and 20 cases of TNT thick and tender burgers. You will also receive on-trend recipes and menu ideas such as smoked ketchup, double stuffed ketchup (with sun-dried tomatoes) and spicy burgers.