Foodservice suppliers provide a look at products designed to make an operator’s job easier.
The California Table Grape Commission has a new menu guide that features on-trend menu concepts created just for chefs and menu developers in commercial and non-commercial operations. The 14-page, full-color guide presents new concepts that include fresh grapes, dining trends, handling tips and grape nutrition and health information.
Seattle’s Best Coffee has introduced a list of suggested food pairings to enhance their full line of smooth-roasted coffees distributed to foodservice. When operators pair the different coffee varieties with certain desserts, it brings out the robust flavors of the brews. For example, the bold, smoky Organic French Roast pairs well with toasted nuts, chocolate and caramelized sugar.
Meyda Lighting uncorks a new amber-colored glass in its collection of wine bottle pendants. The fixtures have a height of 12 inches and a width of three inches; the overall height can be adjusted from 16 to 84 inches from the ceiling. The pendants are handcrafted with black wrought iron accents and are suspended by black cords.
The FlashBake oven from Hobart uses visible and infrared light provided by quartz halogen tubes for fast and even cooking. Products not only cook more quickly and efficiently, they turn out nicely caramelized and browned every time. The FlashBake oven is perfect for toasted sandwiches and subs—two of the most popular items on QSR and fast-casual menus today.
Give French fry lovers a high-protein alternative by turning extra-firm tofu into fries. Dip tofu pieces in an egg-milk mixture, coat with seasoned bread crumbs and fry in soybean oil. To upsell the fries, serve with assorted dips, such as honey mustard, sweet and sour sauce, ranch dressing and barbecue sauce. More recipe ideas are available on the United Soybean Board’s Website.
Pioneer Muffin and Quickbread Mixes add depth to any menu—as fast and easy additions or as a reliable foundation for new signature items. The mixes can be used to make breakfast muffins, corn muffins, cornbread and much more. They are available in Deluxe Corn Bread, Corn Bread, Basic Muffin, Blueberry Muffin and Sweet Corn Muffin.
The United States Potato Board has created a new recipe guide titled “Potatoes: Fresh Ideas for Menu Innovation.” The recipe collection offers inventive ways to utilize and modernize one of America’s favorite vegetables. Ideas include Potato Salad with Grilled Shrimp and Harissa Vinaigrette and Spicy Roasted Potato Salad.
Cleveland, an Enodis Company, introduces Convohold by Cleveland, a fully insulated holding cabinet. It creates an especially efficient cook/hold system in hotel and catering settings when paired with the popular 20.20 series Combi Oven Steamer. Operators who purchase the two can hold, transport and reheat foods in a single unit.
Cargill is now licensed to manufacture and market oils and shortenings under the Crisco Professional label. Four products—all with zero grams trans fat—are formulated for foodservice. www.cargilldso.com/criscoprofessional.com
Finely granulated and easy to measure, bulk Equal can substitute for sugar in many recipes. The new Equal “bulk pack” comes in a convenient 6-pound box to enable volume production of all baked goods, without the calories.
Smucker’s Platescapers add a delicious topping or flourish to any dessert drink. Using the foolproof applicator tip, your kitchen staff can easily create impressive beverage presentations. The Platescapers are available in five flavors, including chocolate, raspberry, caramel, vanilla and chocolate fudge.
Sterling Products, the makers of indoor and outdoor gas char-broilers, has launched a 30-inch commercial grill in its Avenger series. The new size meets the needs of customers who can’t squeeze in a 36-inch char-broiler but want more cooking room than a 24-inch model can deliver. It features heavy-gauge stainless steel construction and six burners.
Ken’s Foods has introduced a line of Asian flavors to its already extensive collection of salad dressings. Sparked by an interest in Pan-Asian cuisine, the premium dressings include flavors such as Thai Peanut, Pan Asian, Sesame Oriental and Mandarin Orange Sesame Ginger.
Hillshire Farm Ribeye is made with time-trusted blends of special seasonings and rubs for the homestyle taste patrons enjoy. Carefully selected choice cuts deliver tender, juicy and flavorful center-of-the plate options. The careful marbling of these cuts assures a quality slice every time. The ribeye is pre-cooked to save time and labor; just heat, slice and plate for a high-quality serving of beef.
Freshen up summer drink menus with guava syrup, the latest tropical fruit flavor from Torani. Sweet and full of body, Torani Guava syrup can add an exotic taste of the tropics to iced teas, lemonades, sparkling sodas, juices, cocktails and more. But you don’t have to limit its use to beverages; try a splash or two in salsas, glazes, salad dressings, sauces and desserts.
New sandwich rolls from J&J are shaped and flavored like your favorite pretzel varieties. They are pre-sliced and shipped thaw-and-serve. They are great for turning into creative sandwiches, such as a Ham and Cheese Pretzelwich or a Cheeseburger Twist.
888-JJSNACK x 750
Hoshizaki introduces new Tempguard Self-Contained Worktop Freezers. The units have a high efficiency cartridge-style refrigeration system and a large capacity condenser and evaporator that results in reduced power usage. Each freezer is constructed to ensure durability and easy maintenance.
The new TFS150 reverse-osmosis system from CUNO produces 15 to 225 gallons of filtered water per day. Creating better water through increased filtration means you’ll be serving a better cup of coffee, tea and espresso as well as drinking water.
Cargill introduces the “Joys of Summer” promotion, a campaign that offers points on orders of TNT burgers, Jobe’s Tavern Patties or Culinary Edge Steaks. Points can be redeemed for various products within the Cargill Meat Solutions family.
Kraft Foodservice has named three well-known foodservice professionals as the 2007 chefs of Grey Poupon. To achieve this title, the chefs must have a spirit of culinary creativity and accomplishment, all of which Paul Carter of The Phoenician, Patricia Williams of District NY and Robert Okura of the Cheesecake Factory embody.
E-Chef has launched a new line of easy and economic modular chef counters. The freestanding fabrication modules and hot food tables combine with industry-leading refrigeration by Delfield. The modular system has limitless configurations and can be assembled in any order.
The new Otis Spunkmeyer All American Cookie celebrates the patriotic holidays of Armed Forces Day, Memorial Day, Flag Day and the 4th of July. These cookies will be available throughout the “Let Freedom Ring” promotion occurring until July 4, 2007. Made with red, white and blue candy-coated chocolate pieces, the proportioned frozen dough bakes evenly for a sweetly satisfying taste.
The Wisconsin Milk Marketing Board is now offering two brochures to guide chefs in choosing and using artisan Wisconsin cheeses. They include new photography and menu items featuring a variety of specialty cheeses as well as basic descriptions and references. Both can help in developing your cheese selections.
Your employees can put on new QuickFit EX poly gloves 10 seconds faster than regular poly gloves to save time and improve efficiency. The NSF certified blue gloves are puncture resistant and offer longer cuffs and extra protection. Plus, Foodhandler’s QuickFit dispensing system is perfect for operations where frequent glove changes are necessary. Two sizes are available.
The world’s largest online distributor of tabletop lighting, restaurantlights.com, has introduced the Lamp Design Wizard. This is an interactive design tool that enables restaurant operators to visualize and design a customized lighting plan that suits their venue.
Wild blueberries are a nutrient-dense fruit, filled with protective natural compounds with antioxidant and anti-inflammatory effects. Blueberries help protect cells against unstable oxygen molecules associated with cancer, heart disease and Alzheimer’s. Now in season, blueberries add a good dose of health to salads, desserts, smoothies, baked goods and countless other dishes.