Foodservice suppliers provide a look at products designed to make an operator’s job easier.
Brandt Evans, chef-owner of Blue Canyon Kitchen Tavern in Twinsburg, Ohio, was named the second “Turkey Trendsetter” of 2007. Every three months the “Trendsetter” series at EatTurkey.com provides advice from a culinary professional on successful and innovative uses of turkey. Chef Evans’ restaurant profile, interview and recipes are available on the site. In addition, the site offers 1500 recipes, trend and purchasing information and turkey nutrition and cooking techniques.
The American Lamb Board has developed a set of information guides about common foodservice cuts of lamb. These include the leg, loin, rack, ribs, shank and shoulder. Each information guide includes concept suggestions, recipes and tips.
Kettle Foods, makers of all-natural Kettle brand potato chips, introduces new 1-ounce bags of popular flavors for restaurants and foodservice. Available in Lightly Salted, Sea Salt & Vinegar and New York Cheddar with Herbs, the smaller bags contain a single serving of chips for increased customer convenience and portion control.
For a new twist on martinis, cosmos, margaritas and mojitos, Bigelow Tea has created a roster of tea-infused cocktails called “Naughteas.” The 18 recipes make use of the variety of Bigelow teas, including herbal, traditional, green and the company’s best-selling specialty flavor, Constant Comment. Check out the website for all the Naughtea recipes—the “Constant Comment Cosmo” and the “Greenie Martini” are just two selections.
Hatco’s thermostat-controlled Heated Stone Shelf is made of NSF-approved foodsafe materials and maintains temperatures from 100° to 200°F. Measuring 20 inches in diameter, the base is available in four decorative stone colors: Bermuda Sand, Gray Granite, Night Sky and Sawgrass. The lamp comes in six colors: Warm Red, Gray Granite, White Granite, Navy Blue, Hunter Green or Black.
Lincoln Foodservice Products, an Enodis company, has introduced Fast Bake Impinger Ovens that reduce baking times by 30 percent. The new ovens feature a patent-pending airflow technology that cooks many types of pizza in just four minutes. It uses a combination of hot air under pressure that surrounds foods, increasing the level of heat transfer. For busy kitchens and impatient customers, the Fast Bake cuts the wait. www.enodisusa.com
McCormick, a global leader in the manufacture, marketing and distribution of spices, seasonings and flavors, is launching two new products that are in sync with today’s culinary trends. Grill Mates Salmon Seasoning combines the flavors of lemon, garlic and cedar smoke—similar to the taste experience of grilling fish on a cedar plank. Smoked Paprika is ground from sweet Spanish peppers that are naturally smoked over wood. The two are the latest additions to the McCormick foodservice line.
Cardinal International is the manufacturer and marketer of a complete line of tabletop products under the brand names Arcorac, Mikasa and Elemental. The advanced material in Mikasa’s Kwarx boasts three main features: transparency, luster and strength. Initially offered in the Mikasa Hotel & Restaurant line, the “Open Up” Oenology collection is made with the Kwarx material and designed for the enjoyment of young wines.
Dixie Foodservice has released the SmartStock, a cutlery dispenser and refill system for single-use, disposable forks, knives and spoons. The dispensers provide a space-saving alternative to cutlery bins and can be easily activated with the push of a lever. They reduce waste, stocking times and consumer overuse while protecting against bacterial contamination. Each Smartstock dispenser contains three separate compartments and holds 120 utensils.
The Wisconsin Potato and Vegetable Growers Association provides a number of recipes in a brochure called, “Signature Dishes from Wisconsin Chefs.” The brochure features a refreshing new entree called Wisconsin Potato Louie Salad. Created by Chef Jimmy Wade of Heaven City Restaurant in Mukwonago, Wisconsin, the dish is made with Wisconsin red-skinned potatoes, crabmeat and a tangy sauce. To view this recipe and the contents of the brochure, visit the website.
Acai Green Tea and Pomegranate Full-Leaf Green Tea are new additions to The Republic of Tea’s Superfruit tea collection. Both teas are made from a base of the finest China green tea and blended with superfruits like pomegranates and acai berries. These foods are known for their excellent antioxidant benefits and vibrant flavors.
Dulce de leche is the latest flavor packet introduced by Precision Foods for its Frostline soft serve product. Operators can now transform nondairy vanilla soft serve into the Latin-inspired favorite by mixing the packet with two gallons of water prior to stirring in a bag of Frostline dry mix. Dulce de leche joins a lineup of specialty flavors that includes root beer float and chocolate mint.
The “Fiesta Time” annual recipe contest is calling all chefs and sous chefs to participate in the competition, creating an original dish with Hass avocados from Mexico as the key ingredient. The recipes will be judged on taste, visual appeal, originality and ease of preparation. Deadline for entries is August 31, 2007. Cash prizes include $2000 for the top-placing chef and winnings of $1500 for second place and $1000 for third place. For the official contest rules, visit http://avocadosfrommexico.com or send an email to Viviana@lewis-neale.com (subject line: Avocado Chefs Contest.)
Idaho Potato Commission’s quarterly foodservice newsletter, The Rave Review, is transitioning to a digital format that will be disseminated via e-mail. To ensure a place on the distribution list, the IPC asks operators to visit idahopotato.com/fspro and click on Newsletters; a valid e-mail address will be needed to receive the new format.
Hobart’s 3000 Series slicer has simplified controls, improved geometry, an enhanced product tray design and several other innovations. They add up to a slicer that is easier to use, quicker to clean and delivers improved slice quality in every phase of operation.
Kettle Cuisine, producer of fresh refrigerated soups, stews and chowders for foodservice, has just released its 2007 lineup of summer soups. This season’s offerings include Shrimp and Roasted Corn Chowder, Spanish Fish Soup, Sour Cherry Soup and Strawberry Soup with Champagne and Lime.
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