Food Fair - Foodservice Daily News Winter 2018

Oaxaca Mexico Chefs Pilar Cabrera

Featured NRA 18 Show Exhibitors Oneida

Why are first impressions SO important? See the latest dinnerware line and more for 2018!

Page 28

and Celia Floriån go from grandma’s kitchen ...to running their own World Class Restaurants.

Sterno Delivery

See why Sterno will drive your food to delivery success.

Page 10

Tablecheck Technologies Stop losing money and investigate a seating management system. This interview with a satisfied user in Austin says is all. Page 38

Hollowick Strahman Hollowick Valves exapns on the first impression concept beautifully.

See the exclusive line.

Page 18

Save a fortune with your prerinse spray nossle. This KIA award winning company is featured on Page 76

Mole Verde with Red Snapper, Red Cabbage, Green Beans, aromatic herbs. La Olla, Oaxaca Ant larvae - Escamoles -sauteed with onion and epazote - Oaxaca

Running Your Restaurant

Obtaining Accurate Recipe Costs as Explained By The Expert Food Delivery Liabilities, What You Should Know 11 Top Mistakes in Ownership Are you an Instagram Pro? 10 EZ Guidelines

RAW VEGAN IN

LONDON

CONCE

PT

SNAPSH

OT

Booth #1460 South Hall tablechecktechnologies.com email us today! tablecheck@yahoo.com

Finally, the fish you’ve been waiting for.

Say hello to Australis Barramundi.

H E A LT H F U L

DELICIOUS

S U S TA I N A B L E

Ri ch in omega-3’s Half th e calories of s almon

D e lica t e a nd b ut t e ry M e a t y t ext ure

Respo n sibly o cean -raised Fully traceable

NO PREP

N O WA S T E

NO WORRIES

Read y-to-cook Boneless Skinless

Indiv idual por t ions Va cuum- s e ale d Q uick froz e n a t pe ak qualit y

No me rcu ry No an tibio tics No ad d itives

Australis Barramundi is proud to be Best Choice rated by the Monterey Bay Aquarium Seafood Watch® program.

NRA BOOTH

#7260

888-602-2772 thebetterfish.com @thebetterfish

DESTINATION: OAXACA, MEXICO

CUISINE TERROIR,CULTURAL IDENTITY & CERTAIN SECTRETS We speak with Chefs Celia Florian and Pilar Cabrera about the journey of going from mother’s kitchen to having their own world class restaurant and the role of women, the meyoras, of the Oaxacan kitchen today. We also interview Jaime Munoz who owns one of the most dramatic front rooms in town with an exciting fusion menu.

Chef Naomi Lowry Popolo Sydney, Australia

Chef Nitin Gautam Head Chef & co-owner Copper and Spices Meath, Ireland

Who’s Cookin’

Chef Cécile Farkas Moritel Owner Creations by Cecile Paris, France

The Jordan Restaurant with Chef George Jardine Cape Town, South Africa Onsite reivew by Chef Romana Hussein Food Fair Regional Editor

Toshio Ueno CS, CSW, FWS, IWS Vice President & Executive Instructor Sake School of America Los Angeles, California

Francois Hugo Senior Sous Chef Creation Wines Hermanus, South Africa

Vineyard Views

Maria Isabella Rebecca Sommelier AIS Venice, Italy

The importance of maintaining proper heat or refrigeration temperatures in the food industry has mandatory regulation governed

by Health Departments all over the country.

obtaining accurate Recipe Costs

By Mark Kelnhofer, CFBA, MBA

Usually recipes are not written to determine accurate costs. They are generally written in cookbook terms and not manufacturing terms. Thinking about a restaurant as a manufacturer is a unique concept.

Raw Vegan in the Heart of London. essence Cuisine Restaurant

how to ‘Gram your food: 10 steps to food porn

By Robert Ancil

What’s the cleverest way to show the best side of your food and entice those increasingly elusive millennials to stop by?

There are right ways (and very ugly, fuzzy wrong ways) to showcase your delectable bites on IG at no cost.

top 10 Wines

of 2017 as reviewed by Wine spectator

10 in ‘18 What’s an end of year issue without a trend list.

Well some of these you have seen but some may surprise you.

What’s New NRA 18!

V

“Here we take old pots and pans and crush them partially and then weld them together into what you see here. I like to think each pot and pan has a thousand stories to tell.”

The s’Klallam tribe of the North West is now commercially farming oysters in partnership with Jamestown seafood.

RUNNING YOUR RESTAURANT

Regulating the food delivery market

by Jim Lopolito

oysters

The oyster industry is witnessing the emergence of something entirely new, distinctive and extremely delicious.

open Blue’s Cobia

are carefully cultivated in the deep, IDEO open waters of the Caribbean Sea twelve kilometers off the coast of RestauRant GoRdon Ramsay Panama in proprietary Sea Stations fully sous Chef, steven ellis opens submerged at depths of up to 250 feet.

the

oxfoRd Blue

spring nRa show special issue Circulates april/may/June 2018

in our next issue

What’s new nRa 18! Latest products and services from exhibitors

Visit us in the South Hall #613

nRa show schedule and conferences overview for your complimenary print copy. main features to include but not limited to: the state of Restaurant delivery, the complete up to the minute report. Legalities, service providers, equipment, and trends including delivery only concepts.

first impressions mean everything! What you put forward in tabletop, drinkware and stemware speaks a thousand words.

We look at front of house wares and their positive impacts on your bottom line closely. supercharge your online marketing. Experts sound off. food fair destinations: Marrakesh, San Francisco, Mexico City, Ho Chi Minh City

08

Foodservice Daily News

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Editors Letter

W

e visit Oaxaca in this issue and talk to owners and chefs about their craft. As a guy who commonly went to the Mexican beache I was never really one to venture to the middle of the country. Mexico is mostly mountainous and this has kept many communities isolated over the years. This fact contributes to the particular nature not just of dialects and customs, and the lack of Spanish entirely in some areas such as Oaxaca and Chiapas, but of course also to the cuisine. Mexican food is so much more as a result and one could spend a lifetime navigating the villages, cities and states of this country searching out these differences. I speak with 3 chefs in Oaxaca, two of whom are mayoras of the kitchen who learned from the family as children and now find themselves running great restaurants.

Many of the businesses represented in our BusinessFocus segments are exhibitors at the NRA show in Chicago. You can call them now and get the ball rolling then see them at the show! Many offer special deals just for our readers. They’d love to hear from you.

Speaking of which, look for our Spring NRA issue in early May and hope to see you at NRA Chicago, 2018!

Best wishes, Chris Gudenzi Editor/Publisher Food Fair Magazine Foodservice Daily News chris@foodfairmag.com

The Distinguished Restaurants of North America welcomes Oneida as an Official Partner The Distinguished Restaurants of North America (DiRōNA), one of the most prestig-ious award organizations for fine dining, is very excited to welcome Oneida as an Offi-cial Partner.

“I am very excited to announce that one of the World’s leading tableware providers, Oneida has become an Official Partner of DiRōNA,” noted Scott Breard, DiRōNA Ex-ecutive Director. “Oneida will be playing an important role with our Reunion Luncheon and the Annual Conference. We are grateful to partner with a century old manufactur-er who has had such a significant impact in the fine dining community. Oneida, re-nowned for its quality and elegance is the perfect complement to the DiRōNA organi-zation.”

“Oneida is extremely excited and proud to be partnering with DiRōNA,” said Jamie Kel-ler, Oneida President of Retail and Foodservice. “To be able to support an organization that awards restaurants who create a truly special and memorable dining experience is an honor. We want to learn from and support these classic, established restaurants that have stood the test of time, just like Oneida.”

Founded in 1990, DiRōNA was established to promote the fine dining industry and offer recognition to award winners across North America. The authority for excellence in distinguished dining, DiRōNA provides a forum for education, networking, philan-thropy, and marketing benefits for the distinguished dining community.

Oneida is one of the world’s largest designers and sellers of tabletop products. Gracing tables for over 100 years, the brand is a staple in many establishments, from fine to casual dining. Marked by quality, service and dedicated commitment to customers, Oneida offers a dynamic assortment of flatware, dinnerware, glassware, holloware and banquetware. Defining the guest experience as a blend of culinary, lifestyle and de-sign trends, Oneida transforms trend insights into purposeful designs to create memo-rable guest experiences.

Oneida 200 S Civic Center Drive, Floor 7, Columbus, OH 43215 www.foodservice.oneida.com 1-740-687-2111

Editor & Publisher Christopher R. Gudenzi Regional Editor Romana Hussain Art Director Kelly Isaacs Contributing Business Editors Mark Kelnhofer Jim Lopolito Robert Ancil Contributing Chefs/Owners Chef Pilar Cabrera, Oaxaca, Mexico Chef Celia Florián, Oaxaca, Mexico Jaime Munoz, Oaxaca, Mexico Chef Naomi Lowry, Sydney, Australia Chef Nitin Gautam, Meath, Ireland Chef Cécile Farkas Moritel, Paris, France Contributing Sommeliers Maria Isabella Rebecca, AIS, Venice, Italy Francois Hugo, Senior Sous Chef, Cape Town SA Toshio Ueno CS, CSW, FWS, IWS, Los Angeles, CA Publishing Advertising Sales Christopher R. Gudenzi Michael Hammersla Circulation Logistics Robert MacDonald Accounting Linda Katz Daily Media Group, LLC www.foodfairmag.com Contact: chris@foodfairmag.com (720) 808-0209

San Francisco, California – Frankfurt, Germany Daily Media Group, LLC does not accept responsibility for the advertising content of this publication nor for any claims, actions or losses arising therefrom. Products and services advertised within this publication are not endorsed by, or affiliated with Daily Media Group, LLC. Foodservice Daily News and Food Fair magazines are a publication of Daily Media Group, LLC Digital Circulation: 12,152 Print Circulation: 6,950 NRA Show Issue Digital Special Circulaion: 24,350 Strictly to the trade. Verified Audit pending 2017 Printed & Digitally reproduced in the United States

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Foodservice Daily News

Our sponsors would love to hear from you!

09

10

Foodservice Daily News

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Sterno Products introduces Sterno Delivery at NRA 2018 to meet the rapid demand of quality home delivery.

BusinessFocus: Sterno Delivery

David Amirault, VP of Marketing

As

North America’s most recognized name in portable warming products, Sterno® continues to expand their foodservice line beyond their iconic legacy chafing fuels.

Restaurant food delivery is already a $43 billion business—and will be worth $76 billion by 2022, according to an analysis by Cowen and Co., an investment banking firm.

Seeing an opportunity that aligns well with Sterno Products’ market position, David Amirault, Vice President of Marketing for Sterno Products, recently announced Sterno’s latest line of industry leading products for the foodservice marketplace. Known as Sterno Delivery®, this line of Insulated Food Carriers features:

• Multi-reinforced, crosswoven, high-tensile strength liners, creating a super tough, leak-proof environment.

• Dense-gauge urethane foam with high Insulation value, providing state-of-the-industry heating/cooling performance.

• Continuous formed foam vertical wall construction, delivering 360 degree temperature protection.

In preparation for the launch of this product line, Mr. Amirault and his team spent several months in the field working with operators large and small to learn what works and what doesn’t when it comes to launching, maintaining, and growing a successful restaurant delivery program.

Pizza XL

Here are the top take-aways: 1) The key to a successful delivery program is repeat sales. When a customer has a positive experience at every point in the transaction (from order placement through to the last bite) they are likely to order again.

2) Customers expect the same quality of food (from presentation to palatability) that they’d get were they to order in the actual restaurant.

Video Player Here

Foodservice Daily News

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Catering

In preparation for the launch of this product line, Mr. Amirault and his team spent several months in the field working with operators large and small to learn what works and what doesn’t when it comes to launching, maintaining, and growing a successful restaurant delivery program.

3) Every delivery order, whether by 3rd party (GrubHub, UberEats, EatStreet) or self-op is an opportunity to make a positive brand impression. Make certain delivery partners/ personnel understand this and are clear on expectations. Some operations set up a random ‘secret delivery diner’ quality assurance program to ensure standards are being met once the order leaves the restaurant.

Delivery

Delivery DLX

Stadium

Visit

sternopro.com/sterno-delivery and stop by

NRA 18 South Hall Exhibit 6912

4) Choose packaging wisely.

One size does not fit all in the delivery business. Customers want appropriately filled, leak-proof food containers that communicate thoughtful preparation and professionalism.

5) Whenever possible, brand the exterior of the insulated carrier.

This provides a positive association with the restaurant and also provides a level security to the customer (i.e., knowing who is at the door).

6) And whether the actual delivery is handled in-house or by a 3rd party vendor, the importance of using sturdy, reliable, high-quality insulated carriers can’t be overstated. Hot and cold foods should always be packaged separately and in separate insulated food carriers. Keeping food at the proper temperature for the transit time required—hot food hot, and cold food cold—is essential for both food safety and brand protection.

11

12

Foodservice Daily News

May 2017 I NRA Show Issue I www.foodfairmag.com

Sustainable Seafood: Open Blue Open Blue opens multi-million-dollar value-added processing facility.

Open Blue, the world’s largest open ocean fish farm and supplier of Cobia, has opened a multi-milliondollar, value-added production facility enabling atsource portioning and inline freezing at its processing plant in Panama City. To meet the growing demand for fixed weight and customized portions, Open Blue has expanded its production capabilities to include Marel cutting technology, enabling high-speed production of fresh and frozen exact weight Cobia portions.

“The company has also installed a Praxair cryogenic freezing tunnel that allows for the rapid freezing of portions, fillets and other products.

This technology helps freeze in the freshness locking in the natural flavor and moisture of this premium Sashimi-grade white fish.”

“As a vertically integrated company from egg to plate, we are proud to now be able to offer our retail and foodservice customers the guaranteed product quality of portions processed at source. Our new frozen products lock in the fresh-caught quality that people love. We believe by investing in our total cold storage chain, including super-freezing at 35°C will help our customers save time, improve inventory management and increase efficiencies.” says Bernie Leger, VP Sales and Marketing, Open Blue.

“Open Blue’s Cobia are carefully cultivated in the deep, open waters of the Caribbean Sea twelve kilometers off the coast of Panama in proprietary Sea Stations fully submerged at depths of up to 250 feet. This results in a healthy fish that is naturally high in protein providing 3500mg of total Omega 3 content at levels higher than farmed Atlantic salmon.”

Open Blue was recently recognized with a national award for export development, reflecting the growth, expansion and dynamism of the business. It was also awarded the 2017 Foodservice product of the Year at Seafood Expo North America. “This investment broadens our potential customer reach for 2018 with access to major national accounts in America, Europe and Asia, and reflects our customer-focused approach.” says Chris Perry, CEO Open Blue.

The world’s largest open ocean fish farm and supplier of Cobia

Based in Panama City and with offices in Miami, Los Angeles, Nova Scotia and throughout Europe, Open Blue is dedicated to making a difference in the communities within which it works. For more information, visit: www.openblue.com.

Contact Bernie Leger at 1.902.223.3252 or email bleger@openblue.com

14

Foodservice Daily News

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Foodservice Daily News

15

Foodservice Daily News

16

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Top 10 of 2017 Of the nearly 17,000 wines reviewed this year, more than 5,600 rated 90 points or higher on Wine Spectator’s 100-point scale. From that starting point, we looked for wines that excelled in four criteria:

From the thousands of bottles tasted

by Wine Spectator editors in 2017 quality (based on score), value (price), availability (cases made or imported into the U.S.) and, most importantly, a compelling story behind the wine, something we call the X-factor. Many high-scoring

2

1

Duckhorn

3

K

Merlot

Syrah

Napa Valley Three Palms Vineyard 2014 Score 95 Price $98 Cases Made 3,170 Tasting Note A powerful red, with concentrated flavors of red plum, cherry and boysenberry that are layered with plenty of rich spice and mineral accents. Touches of slate and cardamom make for a complex finish. Drink now through 2023.

—Kim Marcus Special Designation: Highly Recommended Region: Napa Valley, California Issue Date: Nov. 30, 2017

Walla Walla Valley Powerline Estate 2014 Score 95 Price $45 Cases Made 1,319 Tasting Note A knockout Syrah, precise and impeccably built but explosive with personality.

Smoky roasted meat and floral blackberry aromas combine with bold, supple flavors of dark plum, pepper and licorice. The tannins are big but polished. Drink now through 2024. —Tim Fish Special Designation: Highly Recommended Region: Walla Walla Valley, WA Issue Date: Aug. 31, 2017

wines didn’t make the list because of limited quantities and high prices, a reflection of ongoing trends in the greater wine world. –Wine Spectator.

Read the full story and see the top 100 wines of 2017 at WineSpectator.com

4

5

Château Coutet Barsac 2014

Casanova di Neri Brunello di Montalcino

Château de St.-Cosme Gigondas 2015

Score 96 Price $37 Cases Made 4,000 Tasting Note This shows the vivid, racy side of Barsac, with streaming flavors of pineapple, yellow apple, green plum and white ginger, displaying lovely energy from start to finish. Ends with enough honeysuckle and orange blossom notes to balance the richness. Best from 2020 through 2035.

—James Molesworth Region: Bordeaux, France Issue Date:

2012 Score 95 Price $65 Cases Made 6,054 Tasting Note Effusive aromas and flavors of raspberry, cherry, floral, mineral and tobacco are at the center of this linear, vibrant red. Well-structured, this offers terrific length on the sinewy finish. Best from 2020 through 2035.

—Bruce Sanderson Region: Tuscany, Italy Issue Date: June 15, 2017

Score 95 Price $43 Cases Made 4,000 Tasting Note A textbook version of the brawny side of Gigondas, this offers a grippy alder bass line underneath layers of dark currant and fig fruit, while lots of tobacco, rosemary and bay leaf fill in throughout. Muscular and energetic, this is built for the cellar. Best from 2019 through 2030.

—James Molesworth Special Designation: Highly Recommended Region:Rhône Valley, France Issue Date: Nov. 30, 2017

March 31, 2017

Foodservice Daily News

Nov 2017 I NRA Show Issue I www.foodfairmag.com

17

Top 10 of 2017

7

6

Domaine Huët Vouvray Demi-Sec Le Mont 2016 Score 95 Price $44 Cases Made 2,000 Tasting Note This tilts toward the flattering side of off-dry, showing a plump feel to the core of creamed pear, white peach and yellow apple fruit.

Lovely verbena, honeysuckle and mineral accents keep this balanced and driven, with a long finish that lets the fruit echo. Drink now through 2032.

—James Molesworth Region: Loire Valley, France Issue Date: Sept. 30, 2017

Château Canon-La Gaffelière St.-Emilion 2014 Score 95 Price $61 Cases Made 4,083 Tasting Note This cuts a wide swath, with mouthwatering tobacco and warm ganache notes leading the way, followed by a wave of fig, blackberry and black currant preserves. Shows remarkable definition already, even though the structure is strident. Tempting now, but just put this in the back of the cellar. Best from 2020 through 2035.

—James Molesworth Region: Bordeaux, France Issue Date: March 31, 2017

10

9

8

Meyer

Pahlmeyer

Château de St.-Cosme

Cabernet Sauvignon Napa Valley 2014 Score 95 Price $70 Cases Made 1,200 Tasting Note Strikingly complex and detailed, with supple, harmonious blackberry, currant, anise, licorice and crushed rock flavors. Gains depth while holding focus and persistence. Drink now through 2032.

—James Laube Region: Napa Valley, California Issue Date: Sept. 30, 2017

Chardonnay Napa Valley 2015 Score 95 Price $75 Cases Made 2,500 Tasting Note This offers a gorgeous mouthful of rich, buttery Chardonnay, loaded with exotic tropical fruit, pear, melon and pineapple flavors. Impressive for its opulence and silkiness, a nice combination. Drink now through 2022.—James Laube Special Designation: Highly Recommended Region: Napa Valley, CA Issue Date: July 31, 2017

Gigondas 2015 Score 95 Price $43 Cases Made 4,000 Tasting Note A textbook version of the brawny side of Gigondas, this offers a grippy alder bass line underneath layers of dark currant and fig fruit, while lots of tobacco, rosemary and bay leaf fill in throughout. Muscular and energetic, this is built for the cellar. Best from 2019 through 2030.

—James Molesworth Special Designation: Highly Recommended Region: Rhône Valley, France Issue Date: Nov. 30, 2017

Click here to read the full story on the top 100 wines of 2017 at WineSpectator.com

Foodservice Daily News

18

Nov 2017 I NRA Show Issue I www.foodfairmag.com

BusinessFocus: Hollowick, Inc.

Hollowick Marketing Director Joel Nye

W

ith more than 20 years of experience in foodservice product design, Hollowick Marketing Director Joel Nye has amassed a wealth of tabletop knowledge. Cultivating a keen eye for relevant style trends, Joel has translated many into successful hospitality products.

The restaurant table lamp is an important piece of front-of-the-house composition. Providing ambiance to set the right mood is certainly priority number one but, the candle holder should also support – and even emphasize - the dining room décor theme.

At Hollowick, when thinking about lamp design, we carefully consider current influences on hospitality décor.

We also look to other tableware categories for inspiration. There is no denying the influence of the following style movements on our lamp introductions for 2017.

Industrial The Industrial interior movement is now firmly established in hospitality design. The impact of this easily identifiable aesthetic is now impacting tabletop design. Tableware designers are now considering formerly strictlycommercial materials like concrete and galvanized steel.

The Weld™ lamp, with a vintage metal finish, is a simple but effective fit with this trend. The visible Hollowick metal fuel cell top only reinforces the industrial look.

Vintage There seems to always be some kind of retro or throw-back element at play in tabletop and hospitality design. Right now it is “Vintage”. Examples include: Antique brass plumbing piping, Edison filament bulbs, repurposed furniture, and anything that looks plucked out of

Industrial

Weld Lamp Gear Glamour

The Weld™ lamp, with a vintage metal finish, is a simple but effective fit with this trend.

The visible Hollowick metal fuel cell top only reinforces the industrial look.

Hand Made

the attic. Tableware and interior fixtures with vintage flavor are certainly in vogue.

The Hollowick Gear™ lamp captures that “found object” nostalgia that connects emotionally to Vintage style. The authentic oxidized metal finish unequivocally exemplifies vintage feel.

Industrial

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Foodservice Daily News Cauldrin Glamour

Open Flame Hand-made, Rough-hewn An offshoot of the “farm-to-table” thing, items with hand-made or home-made appeal are now fashionable. Reclaimed wooden tables, hammered copper Moscow Mule mugs and dinnerware that looks like hand-decorated pottery are all good examples.

Chefs and mixologists who are committed to creating authentic “handeddown”, legacy recipes and cocktails, want to extend this mystique to the dining room and the table. The goal is to have the guest completely swept up in the concept.

The Hollowick Cauldron™ lamp is a bit of a departure from the traditional table lamp. Light glows from within rustic hammered metal, reflecting off handlaid copper leaf, spilling out above the rough–hewn bowl rim.

Open Flame Yes, fire is making a comeback too.

The push of LEDs and flameless candles into the foodservice table lighting category has been significant. There is

certainly a benefit to flameless candles – no argument. However, what is lost is the level of authenticity that interior designers and restaurant operators look for today.

Can you picture a beautiful rough-hewn barn wood table set with exquisite antique cut crystal stemware, rustic hand-painted dishes and a handsome mottled brass lantern centerpiece, with a fake candle inside? There is a disconnect. Our emotional relationship with candlelight is deeply rooted in our subconscious; it is soothing, inviting and integral to the romantic ambience we crave with fine dining.

The Hollowick Data™ lamps showcase live flame. Enjoy the reflected glow of the metallic gold interior and peeks of open flame through crosshatch cuts.

Booth #6034 Visit Hollowick.com to see our complete lamp collection.

For more information, contact Hollowick at: info@hollowick.com.

Hand Made - reinforcing farm-to-table movement

Data Glamour

19

20

Foodservice Daily News

Managers Corner

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Obtaining Accurate Recipe Costs

By Mark Kelnhofer CFBA, MBA

A fairly accurate assessment of current restaurant operations today do not have accurate recipes costs. Recipe costs are the foundation of much more strategic functions such as the menu engineering process and theoretical benchmarking. Too frequently recipes are not written to determine accurate costs. They are generally written in cookbook terms and not manufacturing terms. Thinking about a restaurant as a manufacturer is a unique concept and not typically applied. It is a concept that can bring about greater benefits such as improving profits and greater efficiencies.

There are two primary concepts to assist in obtaining accurate costs.

The first is to understand what it means to treat recipes like manufacturers. The basic rule states that anytime a product or production item changes form, no matter how simple it may seem, the costs should be accounted for. As an example, let’s take fresh basil. When purchasing fresh basil from your local produce company, it comes packaged usually by the pound. The basil is still on their stems when it is received by the restaurant. In order to make the basil usable, all the basil leaves need to be picked off. Although in terms of complexity, this is a very simple task, we need to account for the loss or the finished weight. If we paid $7.50 a pound and did not account for the loss properly, we would have used the incorrect cost $0.469 an ounce on our recipes. The reality is that not everything is useable. In the example we used, it was determined that only 11 ounces were useable resulting in a new cost of $0.682 per ounce. This is the accurate cost to utilize. When working with fine dining and high end restaurants, the recipes can be very complex and the simple example above only reinforces the need to account for the known losses and the associated costs.

In addition to accounting for proper yields, the second piece of recipe costing is taking a recipe written by a culinary professional and converting it to proper weights and measures. As an example, many recipes will call out for a spoodle, tablespoon or teaspoon of an ingredient. Utilizing these utensils ensures portion control and proper execution. However, for recipe costing, we need to account for the associated weights. For example, a one ounce spoodle of feta cheese is not going to be an ounce for costing. When the spoodle of cheese is placed on a digital scale, what you will discover is that the true weight is not close to an ounce (0.3 ounce). Just as accounting for the proper yields is important, it is just as important to account for the proper weights and measures to determine your recipe costing as well.

Accurate recipe costs become the base of many other things such as menu engineering, obtaining theoretical costs and commodity price impacts. Without determining accurate costs, the operation cannot possibly plan properly for success.

With the high level of competition in the industry, it would be detrimental not to make the most informed decisions. Some of the emotion of a new menu item needs to be combined with the analytical side to confirm the addition or the removal of an item.

Although pursuing a higher level of accuracy may take some initial work and investment of time it is energy and money well spent in the end. It will assist in improving the profitability of the restaurant operation.

“Too frequently recipes are not written to determine accurate costs.

They are generally written in cookbook terms and not manufacturing terms. �

Mark Kelnhofer, CFBE, MBA, President and CEO of Return On Ingredients LLC International Speaker and Author with over 20 years in management accounting experience including many years in the fine dining restaurant industry. He can be reached at (614) 558-2239 and Mark@ReturnOnIngredients.com.

Foodservice Daily News

Nov 2017 I NRA Show Issue I www.foodfairmag.com

Manager’s Corner

21

11 Top Restaurant Management Mistakes You Should Not Be Making

Running a restaurant requires meticulous planning and strategy, and a lot of hard work to implement those plans. Looking at the industry trends, about 60% of the restaurants go out of business in their first year and 80% close their shops in the first five years. Read more about the reasons why restaurants fail here. In this article, we will tell you about the restaurant management mistakes you should not make while running a restaurant.

There are a number of contributing factors that lead to the failure of a restaurant, and we have, of these blunders listed the top eleven here.

1. Ignoring the Location

Location of a restaurant is a crucial factor in determining the success of a restaurant. Customers prefer to dine at places that are easily accessible to them. Only if the restaurant is visible to the customers would they be inclined to come in. Your food and service come later.

The concept and theme of the restaurant must be considered while deciding the lo1. Ignoring the Location cation. The careful market analysis should be done before investing. For example, don’t make the mistake of opening a fine-dining restaurant at a University area 2. Poor Execution of Concept considering it an untapped territory. If there are no posh fine dining restaurants at a student-centric area, it’s because there is no market for that kind of food outlet 3. Not Having a Grand Opening there. Quick service restaurants (QSR) and fast food joints are more likely to achieve high success rate in such cases. This article will tell you how to decide the 4. Depending Entirely on the Restaurant location of your restaurant.

2. Poor Execution of Concept

A great idea can go to waste if its proper execution is not done. Most restaurateurs fail at this area. They jump into the restaurant business with a great idea and concept, but the end result is not quite the same as the initial thought.

The key is to plan ahead in detail before setting out to execution. Plan everything, right from the finances to staff management. If you are a first-time restaurateur, you can hire a consultant to guide you through the process.

3. Not Having a Grand Opening

Not having a grand opening is a major mistake that a venturing restaurateur commits. You only get to have one opening; make sure that it is noticed. It is your first chance to make an impression and let people know that you have entered the market. A great first impression can do wonders for your business. Organize an open house and lure your customers by inviting to taste your food for free. If they like what they eat, they would almost always return.

Manager 5. Not Putting Efforts into the Back- End 6. Not Managing Restaurant Costs 7. Poor Menu Pricing Strategy 8. Hiring the Wrong People 9. Ignoring the Pre-launch Training 10. Being Inconsistent 11. No Marketing or PR

It is also advised to have a Soft Opening for your restaurant if you are not if you are operating on a tight budget, or are not sure about the business model. This way, you can invite a few people to the opening and see their response and ask for their feedback. Once you have implemented the changes you can go for a Grand Opening where you invite the Media, Food Bloggers, celebrities, friends and family.

4. Depending Entirely on the Restaurant Manager

As a restaurant owner, you cannot depend entirely on the restaurant manager. You should, at all times be aware of what is happening in your restaurant. Keep a check on the business by analyzing the daily reports. You need not be physically present at the restaurant all the time for restaurant management; you can simply use a POS software that sends you all the reports, right from the sales data to the inventory reports right on your phone.

5. Not Putting Efforts into the Back- End

More than often restaurateurs focus so much on the interiors, location, and marketing, that the back-end is ignored. The back-end constitutes of everything behind the curtains; right from the staff and kitchen equipment to the inventory and stock materials. A strong back-end results in a smooth and proper restaurant management and must not be neglected.

NameD GlaSS PoliShiNG emPloyee of the moNth – Louie’s Wine Dive, Clayton MO

The fastest, safest way to polish glassware.

Our portable glass polisher saves time and effort by ensuring damp glasses get gently polished and dried simultaneously in seconds, eliminating the need for potentially unsanitary hand polishing and reducing breakage. Essential for hotels, caterers, bars, restaurants, event venues and glassware rental companies for whom consistently brilliant glassware is important for maintaining their reputation.

Glass Washers • Glassware Detergent & Sanitizing • Blenders • Juicers • Bar Necessities

Bar Maid Corporation

Booth #11016

2950 N.W. 22nd Terrace • Pompano Beach, FL 33069-1045 Tel: (954) 960-1468 • Fax: (954) 960-1647 • www.bestinthebar.com

24

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Cécile Farkas Moritel

A

fter 5 years of studies in Applied Art Cécile got a diploma in Fashion design and became a fashion designer for 10 years. Having always loved baking and cooking she decides to link pastry with her creative universe in fashion. Immersed in this gastronomic and gourmet world, she then devoted herself fully to her main passion. Thereafter the development of a blog resonated with her images.

She then became food stylist. She first elaborated and improved her techniques from famous chefs (Pascal Caffet, Dan Bessoudo, Jean-Michel Perruchon...) , won many contests and then decided to move permanently to the other side of the mirror.

Today providing internationally renowned training in the deluxe pastry range, partner of the most leading brands, she travels to meet professionals : to pass on and share, which is the true vocation of Cécile. »

1.

2.

3.

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

3 When did your passion for food begin?

Any big influencers? What is your training? The street, the Institute ora Mom or Dad!?

4.

Background crunchy hazelnuts Soft hazelnut biscuit Creamy milk chocolate Earl Grey tea chocolate mousse Ynaya Milky glaze gold mirror Soft hazelnut biscuit: -122 g (8 Tbs.) of egg whites -122 g (8 Tbs of caster sugar - 50 g (3.3 Tbs) of whole eggs - 100 g (6.6 Tbs.) egg yolks - 43 g (3 Tbs flour - 43 g (3 Tbs) of hazelnuts - 25g (1.6Tbs) melted unsalted butter

What are a few things you do you do to maintain success and stay creative. From where does your passion come from?

For me, a seductive dessert is one that provokes feelings in the person, different from what you would feel eating something sweet, even if it is a simple tart or an éclair.

1. Entremets Choc’ griottes.

2. Evasion 3. Evasion 1 4. Bis 4 5. Cafia 6. Entremets Chocolat « thé » noisettes

Recipe for 2 desserts 18 cm

Chocolate Pudding “Tea” Hazelnuts

It comes from a family tradition linked to gastronomy but my vocation came relatively late after 10 years working in fashion. But my perseverance and passion for pastry enabled me to acquire an excellent education in some of the best places like Pascal Caffet. I am very grateful for all the support, career guidance and culinary mentoring from Chefs like him.

My style has 2 key elements: a refined technique and a taste for combining flavors that are not excessively sweet.

My feminine side comes up in attractive decorations and colorful presentations. In my opinion, it is important to respect the classical foundations of French pastries.

Entremets Chocolat « thé » noisettes

25

5.

In a mixer vessel with a whisk, beat the egg whites and sugar.

Add the egg yolks, whole eggs, then the flour and powdered mixture of hazelnuts and eventually melted butter.

Spread the cookie on a plate 40 x 30 cm with a thickness of 1cm.

Bake in a convection oven at 170 ° C (338 F) for 20 min.

Cut out 2 circles of 16 cm (6.2 in) diameter.

Set aside for assembly.

Melt the chocolate at 45 ° C. (113F) Conduct a custard with the milk, cream, egg yolks.

Pour over the melted chocolate.

Mixer with a bamix.

Temper the mixture to 35 ° C. (95F) Add the meringue and gently mix with whipped cream.

Put in pocket and set aside for assembly. ► For Gold Icing Milk: - 125 gr (4.5oz) water - 300g (10.5oz) caster sugar - 300 g (10.5oz) glucose syrup - 200g (7oz) condensed milk - 20 g (4 tsp) powder gelatine 200 Bloom - 120 g (4.2oz) water - 300 grams (10.50oz) of milk chocolate - Gold dust

6.

Hydrate the gelatin with 120g (4.2oz) of water.

Bring to a boil the water, sugar and glucose.

Pour the condensed milk and hydrated gelatin and then the couverture chocolate.

Add the gold powder mix and refrigerate overnight.

Use about 35 ° C. (95F) ►Assembly: Make the pastry upside down. Use a metal cercle (18 cm diameter and 4.5 cm high).

Draw up the chocolate mousse with a pastry bag,add the biscuit disc,and then the Earl Grey cream and another biscuit disc. To draw up another layer of chocolate mousseand finish with the crusty praline. Place the pastry in the freeze for minimumr for 4 hours. Take the cercle off the pastry, carry out glazing and to decorate it your own way.

26

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Cécile Farkas Moritel 1.

2.

4.

3.

I am inspired by the season which I am in, aromas, sight, etc…. For me, a seductive dessert is one that provokes feelings in the person, different from what you would feel eating something sweet, even if it is a simple tart or an éclair. I believe in a model of four ingredients that creates a perfect dish: a croustillant, a mousse, a cremeux combined with spices, compote or jelly.

What is your favorite trend or change you are noticing in food now? You favorite fast food (under 10 mins) at the moment?

1. Tartelettes Muria.

2. entremets chocolat thé 2 3. Petits gâteaux Chocolat Griottes 4. Petits gâteaux Myrta

I am not interested in trends, my creations are contemporary. My inspiration is coming from nature and art in general. Nature is fascinating

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

1.

27

and give us each day to learn. I like to create universes and fashion enchanting pieces.

Haute patisserie should continue making us dream, without forgetting the main objective, taste and gourmandize. Today we return to classic patisserie enhanced by the originality of talented chefs, and even patisserie cooked straight from the instinct of building on seasonal product.

3.

2.

4.

1. Sensation 2. Entremets Caramelia.

3. Millefeuille Fleuris 4. Tarte Fruits rouge.

28

Food Fair & Foodserivice Daily News

T

BusinessFocus: Oneida

his year Oneida, a leader in the tabletop industry and foodservice market, has focused on delivering best-inclass quality and design with more than 20 innovative product launches. With a robust portfolio of products and a wide range of options to set an entire table, these new products are sure to suit any restaurant concept or design. Oneida innovations leverage current and ongoing trends and consider the context for customer use to enable restaurants to create their desired dining experience. As a restaurateur, you care about creating great food, delicious drinks and crafting an experience that keeps your customers wanting more.

Tableware That Works: Uniting Presentation with Efficiency While waiting for a table or spot at the bar, diners spend time scanning the atmosphere you’ve created. A table with patrons enjoying flavorful offerings from unique dinnerware or a guest ordering a craft cocktail in an eye-catching glass alerts newcomers and regulars alike that they should be excited about what’s in store.

A positive first impression is paramount to enjoying a meal or cocktail. As famed mixologist Ivy Mix of Leyenda in Brooklyn, NY puts it, “Diners experience a drink before they taste it.” A beautiful glass and an impressive presentation ensure that first experience is a good one.

In regards to food, tableware can be used to surprise a customer and elevate even the most traditional dish, like when a burger is laid out with tasty accoutrements on a rectangular platter, or when salad gets a showcase in a beautiful, sturdy bowl.

Aesthetic, stylistic flourishes are key to creating memorable visits, and memorable visits will keep your customers coming back for more. But there are factors that can stop operators from taking tableware to the next level, and often those factors are room in the back of house and budget.

Do More With Less Adding or reconsidering your tableware

Nov 2017 I Winter Issue I www.foodfairmag.com

As famed mixologist Ivy Mix of Leyenda in Brooklyn, NY puts it, “Diners experience a drink before they taste it.”

A beautiful glass and an impressive presentation ensure that first experience is a good one.

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

29

A delicate floral pattern, for example, can easily work in a fine dining atmosphere, but can work in a retro, casual atmosphere as well. doesn’t have to mean filling up vital space in the kitchen or going overboard on spending. Look for tabletop products that both fill your needs in the back of house and add to the customer experience in your establishment.

presentation out with the dishwater.

Take the deep plate for example. It can hold pasta, salad or steak, while presenting it in a way that is visually appealing. It also clears storage room and space on the table.

Efficiency is king in the kitchen, but that doesn’t mean you have to throw

Continues on next page

visit us at foodservice.oneida.com

30

Food Fair & Foodserivice Daily News

In the world of flatware, forks that work for your seasonal salad can be the same forks that customers use to dig into dessert. The more versatile an item, the fewer you have to buy and keep on hand.

Versatility means more than the ability to serve multiple types of entrées, too. It means being able to work in different restaurant concepts – from casual to fine dining and everything inbetween. A delicate floral pattern, for example, can easily work in a fine dining atmosphere, but can work in a retro, casual atmosphere as well. Dishes ideal for communal dining can be

used in any concept to add a seasonal, shareable side. Try to think outside the concepts for which the tabletop products were initially designed.

No matter the feel or size of your restaurant, Oneida is dedicated to making tableware that is durable, pleasing to the eye and worthy of what you serve. And, they’re ready to partner with you to bring your ideal dining experience to life.

See what our tableware has to offer with your own eyes today at foodservice.oneida.com. ♠

Nov 2017 I Winter Issue I www.foodfairmag.com

32

Food Fair & Foodserivice Daily News

Booth #3784

Blaze Products is the clear leader in superior chafing dish fuels.

Clean, green and safe, Blaze fuels burn hotter and last longer. See what Chefs want! Ask for Blaze — the safest and hottest chafing dish fuels. Visit us at booth #3784.

Visit the Hollowick booth, #6034, for the on-trend lamp collection and our full product lineup. Bring style to light with Hollowick table lamps, disposable liquid candles and cooking fuels.

Booth #6240

What’s New! NRA 18

Our Kwik Clean 3® is simply the best pre-rinse spray nozzle – proven by having received the NRA’s 2011 Kitchen Innovation™ Award.

It is an ultra-low-flow (less than 1 gpm), ultrahigh-performance spray nozzle with the world record cleaning time, lowest per nozzle water and sewage use, lowest energy consumption, and it has a 2-year warranty. So, for every Kwik Clean 3® you buy, you’d have to buy three or four of our competitor’s nozzles. Now, that’s real value.

Booth # 2484

Booth #2484

Nov 2017 I Winter Issue I www.foodfairmag.com

Designed, produced and customized with the Foodservice industry’s most desired needs in mind. Produce consistently delicious food and sustain rising labor and utility costs with Kitchen Brains – A kitchen with 24/7/365 peace of mind is your future. Booth 4576 and 5826. www.kitchenbrains.com

Booth #4576 and 5826

Stop by and experience the best cutlery and cookware and meet Guest White House Chef Guy Mitchell Booth #424

Booth #424

Bar Maid’s FLY-BYE™ Floor Drain Trap Seal is a patented one-way valve that allows water and solids to drain, while preventing odors, sewer gases and insects such as fruit flies and cockroaches from entering up through the floor drain grate.

Booth #11425

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Booth #1281

Fajita platters to grill pans, Tomlinson’s extensive cast iron cookware line brings versatile, eyecatching utility to any foodservice operation. Tomlinson cast iron is preseasoned, and most pieces are available with wooden underliners to allow cookware to seamlessly transition from kitchen to table.

Your Virtual Money Machine!! Tablecheck Seating Management Systems increase your table turns, increase your revenue, and your profits.

Booth #1460

33

What’s New! NRA 18

Knit Dinnerware Collection - ONEIDA Knit delights your senses with a deliberate use of subtle “tea-stained” nuances and warm white shapes. Your guests will appreciate the tactile feel of the reactive glaze erupting along the plate edges, and the soothing neutral canvas to frame the meal. Like finely woven linen, Knit dresses tables for success.

Feel confident in the food quality and safety you’re delivering to your customers. Sterno Delivery’s Insulated Food Carriers’ durable design and temperature retention technology delivers performance and longevity that cheap imported bags simply cannot.

Booth #6912 TredSafe slip resistant shoes is an exclusive Walmart brand.

TredSafe is available in all Walmart locations in the US and online at www.walmart.com.

Walmart makes TredSafe convenient to purchase, comfortable to wear and affordable to own.

We invite you to see our collection of shoes at Booth # 3878.

Booth #3879

“SMOKIN-IT” Stainless Steel Electric Smokers These electric smokers are made from 100% 18 gauge, stainless steel. They are designed for ease of use and portability.

Heating element is with LED indicator light, 120-volt single phase. Stop by and check em out at Booth 3391

Booth # 3495

34

Food Fair & Foodserivice Daily News

&Culture

Nov 2017 I Winter Issue I www.foodfairmag.com

Food

November is Native American Heritage Month, and the 24th a day set aside to pay tribute to the ancestry, traditions and contributions of Native Americans. What better way to celebrate this rich heritage than to enjoy some foods prepared in the style of the Native American Traditions, brought to you by Jamestown Seafood, a collaboration “...oysters have played a with the Jamestown S’Klallam tribe.

Native American Heritage Day was initially vital part in sustaining the signed into legislation by President George Jamestown S’Klallam tribe W. Bush in 2008. In 2009, President Barack Obama stated, “I encourage every American for thousands of years, to join me in observing Native American Her- along with other shellfish, itage Day... It is also important for all of us to understand the rich culture, tradition, and his- and wild foods.” tory of Native Americans and their status today, and to appreciate the contributions that First Americans have made and will continue to make to our Nation.”

In the Pacific Northwest, oysters have played a vital part in sustaining the Jamestown S’Klallam tribe for thousands of years, along with other shellfish, and wild foods. Drawing on their cultural and culinary heritage, Jamestown Seafood, a collaboration with the tribe, pays tribute to this day by bringing you a delicious and distinctive recipe featuring Sequim Bay oysters.

Based on the tribe’s traditional practice of smoking oysters, berries and meats to preserve them, this recipe has been created using slightly more modern methods, that can be prepared and enjoyed in the comfort of your own home.

Recipe TEA SMOKED SEQUIM BAY OYSTERS WITH LAVENDER Sequim Bay is bursting with lavender and fresh herbs such as sage, tarragon, rosemary and thyme. We have used lavender and tarragon to bring you this succulent and smoky oyster recipe to celebrate the Jamestown S’Klallem tribe, our Native American Heritage and delectable Sequim Bay oysters. Enjoy their moist plump texture, with the aromatic smokiness of tea and lavender. The perfect day after Thanksgiving feast with a glass of bubbles!

12 opened Sequim Bay Jades or Blue Opals For the Smoking Mixture 2 tablespoons Lapsang Souchong, Oolong or other fragrant black tea 2 tablespoons rice 1 tablespoons demerara sugar peel from 1/2 orange few stalks of lavender Line a wok with 2 layers of aluminum foil, bringing it up over the edges. Make sure you have a secure fitting lid and an open window. Place the smoking mix ingredients on the foil in the wok. Place over medium high heat and allow to begin to smoke.

Meanwhile, place oysters on a steamer basket – just do a few at a time.

Put the steamer in the smoking wok. Turn off the heat, cover with the steamer lid and let the smoke infuse the oysters for about 5 minutes. Repeat with remaining oysters.

This method gives a caramelized, smoky flavor to the oysters.

Serve with Tarragon Lavender Mignonette.

cont’d on page 85

TARRAGON LAVENDER MIGNONETTE 1/4 cup Champagne vinegar 1/4 teaspoon honey, optional 1 tablespoon minced shallot 1 teaspoon fresh chopped tarragon leaves pinch ground pepper pinch crushed lavender leaves WHISK together the vinegar, honey, shallot, tarragon and pepper. Place in serving dish and sprinkle with the lavender leaves. (if you can’t find lavender leaves, use lavender honey, also made in Sequim Bay. The honey in this mignonette, makes a nice complement to the smoke flavor.)

Durable cotton/poly 7oz. twill fabric is absorbent and breathable

Collar stands up with topstitching and superior construction

Dropped shoulder with back yoke for unmatched comfort

Fluid barrier on fabric repels liquids

Pocket has reinforced, mitered corners to resist wear and tear

Thermometer pocket on sleeve

French cuffs

Generous sizing, longer length, designed for comfort

YOU CAN’T MAKE A TRULY GREAT CHEF COAT WITHOUT ALL THE RIGHT INGREDIENTS.

Double-breasted front with clothcovered buttons

Topstitching details on hem and collar give a finished, professional appearance

The Executive Chef Coat. Available in black, white and white with black piping. Learn more at dickieschef.com

36

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Essence Cuisine L o n d o n

Cuisine: Raw Vegan Concept: Modern Launched: 2014 Partners/Founders: Chef Mathew Kenney Andreas Bozarth Fornell Bart Roman Address: 94 Leonard Street, London, EC2A 4RH Website: www.essence-cuisine.com

Matthew Kenney (b.1964) is the world’s leading plant-based chef, the writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specialising in the plantbased lifestyle.

Having grown up on the coast of Maine (USA) and being an avid outdoorsman, Kenney’s success lies within his innate understanding of seasonal and local ingredients, his classical training and extensive travel background. As a raw food chef, Kenney’s application of contemporary methods and techniques along with a firm commitment to innovative recipes and food aesthetics is leading plant-based cuisine to the mainstream.

HEIRLOOM TOMATO LASAGNA

RED SMOKED HUMMUS

SEASONAL FRUITS

Andreas Bozarth Fornell is a Stockholmbased architect with a background in designing intriguing interiors around the world for high-profile fashion brands like Acne, Sandro and numerous others.

Fornell is enthralled with the idea of art and ambiance. Keen on experimenting with the innate properties of materials to create concepts that are relevant and riveting.

Bart Roman is a Belgium-UK based entrepreneur who earned his stripes in the Belgian nightlife scene. At the moment he heads up 4 leading music festivals in Belgium. He founded Essence Cuisine. in 2014. It was the first contemporary, plant-based, pop-up in Ghent - Belgium, which received rave reviews from food critics as well as the public. The seed was planted but it took him another 3 years to finalise the perfect combination in food, architecture, team and business partner (Wim Van der Borght) to the concept that Essence Cuisine is now. The biggest change he made from the original concept came shortly after his first visit to the Hippocrates Health Institute in West-Palm Beach in 2014, where he truly experienced the impact plant-based nutrition can have on one's personal well-being.

The same year he visited MAKE, the restaurant owned by Matthew Kenney in Santa-Monica, where he met with the chef himself after being blown away by the menu. They soon became friends and started working on a new food concept in Europe - and that’s how it all started.

LIME CHEESE CAKE

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

37

I had the opportunity to stop by Essence for lunch to meet with Anika, the PR manager. We talked about the design, the founders and the food. I started with the Red Smoked Humus with Sprouted Crackers; some of the best humus I have tasted. This was followed with a Heirloom Tomato Lasagna, This is a raw restaurant so the dish is not noofle based, it is layered using sliced zucchinni with pistachio pesto. It was lively, unique and very much enjoyed.This was followed with a delicate lime cheesecake which carried a perfect smooth texture and had a great conspirator with the ginger crumble. Inventive and tasteful food and a welcome conept I will enjoy following.

All Day Breakfast - Brunch

Lunch - Dinner

SEASONAL FRUITS Fresh Seasonal Fruit Selection.

Vegan. Gluten Free. Raw. - OUT 4.4 / IN 5 GOLDEN QUINOA PORRIDGE Golden Raisins. Candied Sunflower Seeds.

Turmeric.

Vegan. Gluten Free. Raw. Served Chilled. OUT 5.9 / IN 7 COCONUT PARFAIT Cacao gRAWnola. Homemade Coconut Yogurt. Macerated Berries.

Vegan. Gluten Free. Raw. - OUT 5.9 / IN 7 GARBANZO SCRAMBLE Scrambled Chickpeas. Kale. Green Harissa.

Asparagus. Portobello Anchovies.

Vegan. Gluten Free. - IN 7 AVOCADO TOAST Radish. Sprouts. Chili Flake. Lemon. Seeded Bread.

Vegan. Gluten Free. Contains Nuts. - IN 7

NEW - FORTNIGHT SPECIAL: CAULIFLOWER HARISSA Cauliflower Couscous. Sprouted Walnut Cream. Romanesco. Harissa Oil. Green Harissa.

Vegan. Gluten Free. Raw. Contains Nuts & Yeast. - IN 9.5 RED SMOKED HUMMUS Zucchini Hummus. Fennel. Lemon. Sprouted Crackers.

Vegan. Gluten Free. Raw. Contains Nuts & Yeast. - OUT 5.9 / IN 7 CAESAR SALAD Baby Romaine. Dulse. Capers. Sunflower Caesar Dressing. Sunflower Parmesan. Shiitake Anchovies. Croutons.

Vegan. Gluten Free. Raw. Contains Yeast. - OUT 7 / IN 8 ESSENCE SALAD Spicy Lemon Macadamia. Hempseeds. Coriander. Ginger. Massaged Kale. Romaine. Radicchio.

Vegan. Gluten Free. Raw. Contains nuts. - OUT 7 / IN 8 ESSENCE BOWL Tricolor Quinoa. Cumin Sweet Potato and Jerusalem Artichoke Cream.

Cinnamon Pumpkin Seeds.

Vegan. Gluten Free. Served Chilled. - OUT 8.4 / IN 9.5 GREEN CURRY Kelp Noodles. Napa Cabbage. Curry Cashews. Shaved Carrots. Sprouts.

Vegan. Gluten Free. Raw. Contains Nuts. - OUT 8.4 / IN 9.5 HEIRLOOM TOMATO LASAGNA Sundried Tomato Marinara. Pistachio Pesto. Macadamia Ricotta. Herb Oil. Vegan. Gluten Free. Raw. Contains Nuts & Yeast. - IN 9.5 RAW PAD THAI Kelp Noodles. Marinated Kale. Tamari Almonds. Lime.

Vegan. Gluten Free. Raw. Contains nuts. - OUT 8.4 / IN 9.5 ESSENCE SIGNATURE NUT CHEESE BOARD Selection of our Fresh Homemade Nut Cheese. Raw Crackers. Pear Chutney. Pickled Radish. Sundried Tomato Salsa.

Vegan. Gluten Free. Raw. Contains Nuts. - IN 15

Drinks — Served all day.

INTENSE by ESSENCE CUISINE our own selection of organic, non-hpp, cold-pressed juices and nut milks

Desserts

INTENSE FRESH…............................................................................... 6 Cucumber. Apple . Spinach. Lemon. Ginger..

Vegan. Gluten Free.

INTENSE GREEN…............................................................................... 6 Cucumber. Celery. Kale. Lemon. Parsley. Spinach.

Contains Celery. Vegan. Gluten Free.

INTENSE ORANGE................................................................................ 6 Carrot. Apple. Ginger. Lemon. Turmeric.

Vegan. Gluten Free.

INTENSE ROOTS…............................................................................... 6 Carrot. Apple. Beetroot. Lemon. Ginger Vegan. Gluten Free.

INTENSE CACAO…............................................................................. 5.5 Cashews. Dates. Cacao. Himalayan Pink Salt.

Contains Nuts. Vegan. Gluten Free.

Selection of Hot & Cold Drinks

LIME CHEESE CAKE Ginger Crumble. Citrus Glass. Cola Gel. Vegan. Gluten Free. Raw. Contains Nuts & Yeast. - OUT 5.5 / IN 6.5 CHOCOLATE CARAMEL BROWNIE Raw Cacao Ganache. Mejool Caramel. Himalayan Salt.

Vegan. Gluten Free. Raw. Contains Nuts. - OUT 5.5 / IN 6.5 RAW MACAROONS Vanilla. Pistachio. Cacao.

Vegan. Gluten Free. Raw. Contains Nuts. - OUT 5.5 / IN 6.5 CACAO TRUFFLES Raw Cacao Ganache. Mejool Caramel. Himalayan Salt.

Vegan. Gluten Free. Raw. Contains Nuts. - OUT 5.5 / IN 6.5 ESSENCE SIGNATURE NUT CHEESE BOARD Selection of our Fresh Homemade Nut Cheese. Raw Crackers. Pear Chutney. Pickled Radish. Sundried Tomato Salsa.

Vegan. Gluten Free. Raw. Contains Nuts. - IN 15

Selection of vegan, organic and biodynamic wines Cold pressed cocktails

Note the 2 tiered pricing , one for eat in, one for to-go, though option not available for all dishes.-editor

38

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

BusinessFocus: Tablecheck Technologies, Inc.

Barbara Horan General manager

F

oodservice Daily News: How do you know money is walking out the front door of restaurants?

Barbara Horan: I have done it! Advertising dollars got me in the door but circumstances soon after entering made me walk out again. Why? Too noisy; wait is too long; host leaves me standing alone to go find a table; I am told to wait while I see empty tables not being seated.

FDN: How big a problem is this?

BH: I am guessing that since I have left and I have seen others leave about the same time as I have, that it happens on a regular basis. As an example of the enormous problem this can be, let’s assume it happens just 3 times per week - one party of 4 comes in and goes back out without spending a dime. How much will that cost you? If your check average is $15, then you are losing at least $9,000 per year and probably much more! I want that money to stay in your hands, not walk out and go next door.

FDN: What is the solution to this problem?

BH: Creating efficiencies at the host stand will go a long way in eliminating this waste! One of the best solutions is the TableCheck Seating Management System which helps in all the ways that caused me to leave: Reduces noise in the restaurant.

Helps get more people in seats while they are still streaming in the door.

Informs hosts of immediate table information so they can seat all the open tables.

FDN: What if it doesn’t work?

BH: I personally guarantee that by

using the TableCheck Seating Management System correctly you will serve more people and make lots more money on EVERY shift when you have a wait! If it does not work for you for any reason, then I will take the product back and return all of your investment including any shipping or installation charges. It is a guarantee. You will get your money back if it does not do everything I say it will!

Stop by the TableCheck Technologies booth 1460 and chat with me about keeping all the money that comes through your front door in your restaurant! Let me know you read this article to receive a nice little surprise.

VISIT US AT NRA SHOW BOOTH #1460 SOUTH HALL

A red light means the table needs busing, a Green light means the table is available and a yellow light means the table is reserved. Tablets are mounted at the bus station, the dingin room wall and the host station. Tablets are portable as Barbara demonstrates.

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

39

Interview with GW Horn, GM, County Line Barbeque in Austin, TX

C

hris: What’s your name and position with the restaurant, and where is the restaurant?

GW: GW Horn, County Line Barbeque in Austin Texas. I’m the general manager and have been with the company 32 years.

Chris: Oh wow, that’s quite a stretch, congratulations!

GW: Thank you.

Chris: You use a product called TableCheck which is an electronic seating system, is that correct?

GW: That’s correct Chris: And do you have the new tablet version or the older mount tablet version?

GW: We have the old original; I think we were the first place this was installed.

(1993)

“I couldn’t imagine not having it, rather than a host or manager walking around writing down what tables are available or what tables are dirty or what not, you actually just go up to it and you tap it, if its green its ready to seat,…”

Chris: Okay, wow, and the very same system is still operational today?

GW: Absolutely.

Chris: So tell me about it, how much do you love it and just what does it do for you really in the front of the house?

GW: I couldn’t imagine not having it, rather than a host or manager walking around writing down what tables are available or what tables are dirty or what not, you actually just go up to it and you tap it, if its green its ready to seat, if its dirty mark it red so the bussers can clearly see it in the kitchen and they know when there’s dirty tables out there, and then if there are no lights on it then somebody is sitting at it.

Chris: Okay, and so there is a screen at the front at the host stand?

GW: We have a main headboard that’s at the host stand, and then there is a couple of other boards throughout the restaurant that you can look and gaze over the restaurant and see which tables are available or not available, we call it updating, you can update the system.

Chris: You can update it…

GW: So all the hosts are trained to go around, if the head host says go update for me that’s what they are referring to, they want you to go check the tables to find out if their dirty and if they are they will mark them red, if there clean and empty they will mark them green that means there ready to

seat, or you can make them yellow which case that’s going to be a reservation.

Chris: Okay so that table is ready to go but it’s reserved.

GW: For a party of 4 or whatever Chris: So you feel the entire front of the house operation, not to put words into your mouth but, runs smoother and that you turn over tables quicker correct?

GW: Oh Absolutely!

Chris: Okay, and do you ever experience any down time with the system?

GW: Knock on wood, very seldom.

Chris: Do you have anything you want to add to that, I mean it sounds like something you absolutely love using so.

GW: Oh yes I couldn’t imagine being without it!

Chris: That’s pretty cool, okay great well you know that sounds like a stellar review, thanks very much. When I’m in Austin I’ll stop by and have some food!

GW: Please do, thank you!

Chris: You got it, have a good day sir…

GW: Yes sir, you too.

Chris: Bye Bye

tablechecktechnologies.com

Food Fair & Foodserivice Daily News

40

Nov 2017 I Winter Issue I www.foodfairmag.com

Nitin Gautam

Copper & Spices Restaurant, Meath, Ireland

www.copperandspices.ie Facebook page “gautam nitin”

F

ood Fair: When did your passion for food begin? Any big influencers?

Chef Nitin Gautam: My food journey began when I finished 3 years diploma in hotel management.

I was interested in food and beverage both. Interest in kitchen took over as i travelled abroad and got influenced by new face of Indian cuisine. My mum has been my ideal and Chef Vineet Bhatia is modern Indian cuisine influencer.

FF: What is your training? The street, the Institute or Mom!?

NG: I have 3 years diploma in hotel management (Ihm ,Pusa Delhi) Masters in tourism management (Ignou, Delhi) Higher diploma in business studies (DBS, Dublin) I worked with Intercontinental, Trident & Hotel Imperial (Delhi) before i moved to Ireland in 2001.

Then I worked with Aqua Restaurant, Mullingar Park Hotel and studied higher diploma in business studies before I opened up Copper and Spices in 2009

Aloo-tikki.

FF: What are a few things you do you do to maintain success and stay creative. From where does your passion come from?

NG: Creativity comes from curiosity.

Food is always evolving and thus you have to be creative all times to changing food habits. Indian cuisine is full of flavours with infinite combinations. My real passion comes from my mums cooking and her simplicity with food. I follow a lot of her recipes in my restaurant.

FF: What is your favorite trend or change you are noticing in food at the moment? Favorite fast food under 10 mins?

4. Favorite trend- just follow seasonality using local produce, that’s Chicken butter masala.

Oyster Tempura.

Chicken butter masala.

Simple Cooking Potatoes Lightly Fried Himalayan Salt and Black Pepper Coriander.

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

41

all we follow. It’s so beautiful to connect with local farmers and artisan producers. Favorite fast food- “aloo tikki” Indian street food.

Tandoori Chicken.

FF: In terms of your business, how long did it take for you to break even?

NG: it took us 2.5 years to break even. We spend a lot of money on paper advertising which did not really worked but slowly “word of mouth” got us going and established us.

Gulab Jamun Indian Dessert At Its Best.

Chef Nitin Gautam, thanks so much for being with Food Fair!

NG: My pleasure.

Restaurant Awards for Copper & Spice

Surf N Turf Lamb Cutlets, Jumbo Prawns, Buttered Potatoes,Cumin and Pea Puree.

CHICKEN BUTTER MASALA

Vegetable Samosa,Tea Infused Chickpeas and Pickled Vegetables.

2015 Best Indian Restaurant in Ireland 2015 Best Casual Dining Rrestaurant in Meath 2015 2015 2016 Best World Cuisine in Meath 2016 Good food Ireland recommendation Georgina Campbell recommendation 2015 2016 We conducted 5 weeks basic Indian cookery course in restaurant for 4 years I have been giving “Indian workshops” at cooks academy Dublin (2015-2016)

SERVES: 4

INTRODUCTION TO RECIPE- CHICKEN BUTTER MASALA is one of the popular Indian dishes.

Originated in streets of Old Delhi, this is loved by all. Restaurants in Europe usually serve it as Tandoori Butter Chicken, a little more mild on palate.

INGREDIENTSChicken Legs-4no Cashew Nuts-50gm Tomatoes (Pureed)-750gm Ginger Garlic Paste-30ml Chilli Powder-2tsp Garam Masala-2tsp Coriander Ground-1tsp Jaggery-2tbsp Yogurt-30ml Fenugreek Leaves-2tbsp Green Chilli-1no Cream-50ml Butter-15ml Butter Ghee-15ml Mustard Oil-15ml Salt-As Per Taste Fresh Lemon-1no Bouquet Garni- Cloves/Cinnamon/Bay Leaf/ Cardamom

METHOD Clean Chicken Legs, Remove all the skin and make deep incisions using a sharp knife.

Absorb all moisture of Chicken Legs using a tissue.

Add Chicken legs to a mixing bowl, Add 1tsp Garam Masala,1tsp Chili powder, 1tbsp Ginger Garlic paste, Salt mix it well.

Marinate it for at least 24 hours. Refrigerate it overnight Next day, sear the Chicken Legs on a pan using Mustard Oil. Let it cool.

Once the chicken is cooled down, Add Yogurt & Mustard Oil & fresh Lemon Juice and mix it thoroughly Cook the Chicken Legs on skewers in pre heated oven at 160 degrees for 30 minutes.

As we are putting Chicken Legs in oven, we need to start our sauce.

Put Cashew Nuts to boil with enough water to cover them, Keep cleaning the scum as cashew boils. Boil the nuts for 15 minutes (till nuts are softened) and wash them with cold water.

Add Butter Ghee in a sauce pan,

Add Bouquet Garni once Ghee has reached its smoking point (which is very High), Add 1tbsp Ginger Garlic Paste, Sauté for a minute, Add Ground Spices (1tsp Garam Masala, Ground Coriander, Chilli Powder) Cook spices for 2-3 minutes Add Tomatoes (Pureed), Jaggery and let it cook on slow heat till oil separates.

Blend the Cashew Nuts (boiled) in to smooth paste.

Add this paste to the Tomato sauce and blend the whole mix using Handy Blender or Soup Gun whichever is accessible.

Check the seasoning, Add Fenugreek Leaves, Fresh Green Chili, Butter and Cream, Mix it well.

TO SERVE Add Chicken Legs to sauce and serve it on its own or with Basmati Rice OR Pour Butter Masala Sauce in a round plate, using a round ring. Take the ring off slowly and rest Chicken Leg (halved) on the sauce. Use Yogurt, Coriander or Red Onions as Garnish HINT/TIPS Mustard Oil gives the best results for roasting.

Use Good Quality Honey if Jaggery not available.

42

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Vineyard Views: Italy, Maria Isabella Rebecca

Vinenza Hills Veneto

W

hen did your passion for wine begin?

My passion for wines began 5 or 6 years ago. While working at a restaurant, the owners passion for wine is what motivated me.

What are your formal credentials if you have any and where did you train?

I am a professional Sommelier through AIS association (Italian Sommelier Association). I have done the 3 levels and official exam.

I work part-time sommelier in a couple of restaurants where I also create the wine list.

Is your list weighted to a specific region of the world? Tell us a little about your wines I am not focusing on a specific region but I am pretty much a supporter of Italian wines made with autocthonous (indigenous) grapes.

So Italian Champenois methods for example that many people don’t know because it’s mostly known as champagne and organic and biodinamic producers.

I am in love with Pinot Noir champenois method...there is one really interesting producer called Buvoli in Vicenza Hills Veneto region which is really worth the visit.

I am also in love with Emidio Pepe wines, from South of Italy. Again an organic and natural wine producer (Montepulciano and Trebbiano mostly) who doesn’t use any chemical in order to preserve the grapes identity and the terroir.

I am pretty much in love with natural wine producers which respect the terroir but still obtain wonderful products without the use of chemicals.

What wines would you recommend?

Wines I recommend at the moment are…

Pinot Noir in champenois method of Buvoli, Vinenza Hills Veneto region Beaufort Champagne byodinamic.

Gravner ribolla gialla made in amphoras traditional Georgian way Emidio Pepe Montepulciano d’Abruzzo Peter Jakob Kuhn Thank you Mary! http://www.fashionwine.me

Peter Jakob Kuhn

Emidio Pepe Montepulciano d’Abruzzo

Gravner ribolla gialla

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

43

Vineyard Views: South Africa Francois Hugo, Senior Sous Chef

W

Creation’s vineyards represent a mother.

here do you work?

• At Creation Wines, an award-winning wine estate situated on the Hemel-en-Aarde Ridge near the coastal town of Hermanus, South Africa.

What is your title?

• Senior Sous Chef.

When was the first moment you realized that wine was your passion?

• I love the creativity of experimenting with flavours and textures, challenging myself to become better every day as a chef. At Creation I’ve learnt that good food deserves good wine, and vice versa. Once I became aware of how food and wine can complement each other, wine then became my passion!

Do you have formal training or just good ol’ street smarts?

• I couldn’t complete my formal studies due to insufficient bursary funds. But that didn’t stop me from learning from true experts such as Creation co-owner and pairing guru, Carolyn Martin. She challenges me, she motivates me and she inspires me. At Creation I’ve also been given the opportunity to travel and I recently worked a stint at Restaurant Perceel, situated in Capelle aan den Ijssel in the Netherlands, where I did hectic shifts of between 16 to 18 hours a day and soon realised that every position in the kitchen is equally important.

What is in demand, drinking well, at the moment?

And what are they pairing with on your menu?

1. Creation Cool-Climate Chenin Blanc - Pork Belly with Sautéed Spring Onion and Leek, King Oyster Snow, Charred Orange, Wonton Crisp, Citrus Beurre Blanc, Chervil 2. Creation Art of Pinot Noir - Springbok Loin with Braised Leek, King Oyster Mushroom and Cherry Jus, Thyme and Violet (from our Creation herb garden) 3. Creation Reserve Merlot - Ostrich Carpaccio with Smoked Artichoke Cream, Wholegrain Mustard, Tapioca Chip, Cured Egg Yolk, Nasturtium 4. Creation Chardonnay - Grilled Artichoke and Pineapple Salad with Wonton, Honey, Bee Pollen and Lemon Verbena

The Creation vineyards are planted on 450-million-yearold ancient clay loam soils.

Anything you would like to add that?

At Creation we’ve started experimenting with gelato and what a revelation … imagine the Creation Viognier with Curry, Honey and Almond Gelato!

Lastly: although the catering industry is getting tougher by the year, I love what I’m doing. I’m blessed with a supportive, talented and passionate team of people surrounding me, plus, as a special bonus, the most beautiful views on earth here on the Hemel-en-Aarde Ridge!

The Hemel-en-Aarde area has many unique factors that make it ideal for the cultivation of wine grapes. Creation has taken the best of these to create a unique style and a distinctive brand. www.creationwines.com/#nav_home Creation Vineyard

42 44

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

BusinessFocus: BLAZE Products Jason Woodward Director of Sales

E

Tony Pardo International Sales and Export - Manager

xperience and dedicated customer-focus define the business sales team at Blaze Products. Jason Woodward, Director of Sales, and Tony Pardo, International Sales and Export Manager, have cultivated a keen sense of consumer needs and trends in to-day’s marketplace while acquiring a wealth of knowledge in the chafing dish fuels in-dustry.

Jason Woodward’s 25 years experience in domestic wholesale distribution and the B2B marketplace exemplifies his skill building the customer relationships that lead to success. His direction fuels Blaze’s recent growth and positions the company for an exciting future.

Blaze is trusted worldwide to provide superior chafing dish fuel. Tony Pardo brings 20+ years of highest quality service, sales, marketing and business development experi-ence to Blaze’s expanding international customer-base. At home in Spanish and Eng-lish, he ensures clients worldwide receive excellent attention and product service.

The Blaze Story Blaze Products is headquartered n Shelbyville, Kentucky, a few miles east of Louis-ville. In production since 1979, Blaze follows the highest quality guidelines and manu-facturing practices and is one of only two full-line canned chafing dish fuel manufac-turers in the USA. In fact, Blaze is the world’s largest exporter of canned heat fuel products, producing them from raw materials produced in the USA. Today, with its impressive product line, Blaze provides consumers the right product choice to meet their chafing fuel needs. Customers expect and rely on Blaze fuels to provide optimum flame and heat spread, increased burn time, constant temperature and competitive prices.

Blaze is the world’s largest exporter of canned heat fuel products, producing them from raw materials produced in the USA

VISIT OUR TEAM AT THE NRA SHOW BOOTH 3784

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

43 45

The Blaze Way Clean, Green & Safe Blaze products are the first choice of top-quality hotels, resorts, clubs, caterers and res-taurants to heat prepared food for buffets, banquets and catered functions. Safe, relia-ble and even “green” — with environmentally-friendly, plant-based fuels and recycla-ble, seamless cans — Blaze fuels are clean burning, producing no offensive odor. Natural and organic, Blaze fuels are produced using sustainable resources. They’re biodegradable, smokeless, odor-free and non-toxic, producing no harmful emissions.

Manufactured with our clients in mind, Blaze produces chafing dish fuel for all types of warming and portable cooking applications. That kind of consumer interaction leads to unique products, developed in partnership with our customer Chefs.

One such product is Clearwick, the only clear-container wick product on the market. Clearwick’s unique design gives visual inspection of fuel remaining, allowing for planned replacement and the ability to reuse unspent fuel. These unique products combined with a new, state-of-the-art manufacturing facility, has Blaze well positioned to meet the needs of its customers.

Blaze Product Safety & Quality Food safety tops the list for product manufacturing concerns at Blaze. All Blaze fuels burn hotter and longer, ensuring that the temperature of food served reaches and re-mains at levels safe for consumption.

Underwriters Laboratories verifies Blaze fuel products are manufactured to UL safety requirements. Blaze is also the only chafing dish fuel manufacturer that is ISO 9001 certified, assuring customers of product reliability, quality and consistency in every can. Blaze fuel products are NSF Certified, a label that protects consumers for food, water and goods. And Blaze and its product standards has met Kosher certification inspections.

Fueling Your Needs Contact the Blaze business team —Jason or Tony today. Visit Blaze at booth #3784, the website at www.blazeproducts.com,email at customerservice@blazeproducts.com or call Blaze at (502) 6330650. Find out more on how Blaze can fuel your needs — cleanly, safely and always with the highest quality.

www.blazeproducts.com

Food Fair & Foodserivice Daily News

46

Nov 2017 I Winter Issue I www.foodfairmag.com

Chef Naomi Lowry And more people seem to want to share/ taste everything... At Popolo we adapt to this on a regular basis - sharing is caring after all and that's how the southern Italians do it!

Hi

Naomi and welcome to Food Fair!

Great to be here

What is your favorite food?

That's easy eggs!!! I love them and think about them all the time! You can do so many different things with them- it fascinates me.

Where do you work?

I work at Popolo Sydney (Rushcutters Bay, NSW, Australia www.popolo.com. au_) When did your passion for food begin?

Any big influencers?

It began at an early age- in the kitchen with my Grandma. She is and always will be my biggest influence.

What is your training? The street, the Institute or Mom!?

A combination of all of that.... I've always cooked.... Eldest of 5 (3 sisters, 1 brother), living with all boys throughout uni and my early 20s - always cooking. I grew up between Zimbabwe, USA and the U.K., and came to Australia in 2001.

What are a few things you do you do to maintain success and stay creative.

From where does your passion come from?

Again my passion comes from my

Grandma, and family and friends. I love cooking for them and using them as guinea pigs! I find creativeness in the seasons and my suppliers. I'm constantly on the phone with them or at the markets to see what's going on, what produce is about, ensuring it’s local, finding new things and always learning.

I also partake in regular Monday outings

with a variety of people in the hospitality industry- there's always something new and fun that we like to check out.

What changes in food are you noticing now and does your kitchen adapt to these changes?

There seems to be a decline in fine dining, sadly. Sydney has recently lost/is losing three greats (Sepia, Marque, Rockpool).

MAKES 6 Ingredients

While the yolks are whisking put sugar and water into a small pot 200gm 63% chocolate and place on heat. Bring to 121c 400gm cream and then pour over yolks slowly 70gm sugar increasing speed to high. Whisk 25gm water until pale and “fluffy”.

4 egg yolks Add in chocolate and mix Dark cocoa together, then whisk through half Oil spray of cream. Fold through remaining cream and pour into moulds.

Dome shaped silicon moulds Set in freezer. Once frozen, turn Method out then store in fridge.

Spray dome silicon mounds with oil spray and dust with cocoa, and put aside.

Place water in a pot and bring to simmer, placing a bowl containing the chocolate over it to melt.

Once chocolate is melted, remove pot with the bowl from heat, but keep the bowl over the water to keep the chocolate warm.

Whisk cream to a medium peak.

Put egg yolks into kitchen aid mixing bowl and start whisking on slow/medium speed.

Honeycomb Ingredients 160gm sugar 25gm honey 62gm glucose 30gm water 12gm bi-carbonate of soda Method Line a deep tray with Glad bake.

Place sugar, honey, glucose and water into pot, put in heat and bring to 147c.

Add in sifted bi-carb and whisk through quickly. Do not over whisk as this will make the

honeycomb collapse. Pour into lined tray, being very careful as mixture will expand and is very hot.

Allow to cool and then smash to required size.

Cold Zabaione Ingredients 3 egg yolks 50gm sugar 250gm mascarpone Marsala to taste Whisk together, on high speed, sugar and yolks for about 7 minutes. Add in mascarpone and finally Marsala to taste.

Assemble dish Chocolate budino Honeycomb Cold zabaione Berries – your choice Method Place Budino on plate and sprinkle honeycomb on plate placing some larger bits too. Add berries and then spoon zabaione over berries.

CHOCOLATE BUDINO

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

2.

1.

47 3.

4.

Burr agatha, radicchio, asparagus, hazelnuts. 1.

Vanilla panna cotta, blood orange jelly, chocolate twigs. 2.

Pork loin, spinach, Onion Petals, Redleaf Farm Pancetta, Blackberry Jus. 3.

Twice cooked pork belly, cauliflower, baby turnips, Granny Smith Apple. 4.

TUNA ANCHOVY - MINT GARLIC EMULSION MAKES 5 PORTIONS Ingredients 500gm Tuna loin - sashimi grade 75gm White anchovies 1/4 bunch mint, pick leaves 2 egg whites 250ml grape seed oil 1/2 clove garlic 1 lemon, juice Seasoning Method Garlic emulsion: Place garlic, lemon juice and egg whites in blender and combine on high. Then turn to low and

gradually add oil. (Same technique as mayonnaise). When combined and thick, season and refrigerate.

Tuna: Clean the tuna loin, removing skin and sinew. Portion into 100gm “logs�.

Season with salt and pepper and then sear each side. Allow to cool and then slice in 4-5 pieces.

Plating: Smear garlic emulsion on plate and then place sliced tuna on top.

Garnish with mint leaves, white anchovies and sea salt flakes.

48

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

BusinessFocus: Costco Business Centers

From kitchen to customer Quality Equipment

Fresh Ingredients

We know restaurant equipment is a big investment; that’s why we stock reliable products from brands you can count on. We offer competitive pricing on everything from microwaves to refrigerators so you can apply the savings toward other aspects of your business.

Satisfy your menu needs with the high quality, fresh ingredients at Costco Business Center. Our expanded inventory includes institutional sizes for an even greater value, as well as specialty items like organic, kosher and halal.

Fast Favorites Ready to go for the fryer or grill, our selection of classic menu staples are sure to please.

Essential Tools Better tools lead to greater efficiency and results in food preparation. Trust our products to keep up with the demands of your kitchen.

Visit us in the Lakeside Center at booth #9802

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

49

Clean Up

Dining In From plates to pitchers, you can find all the necessary supplies for your dining room at everyday low prices.

Takeout & Take Home Catering to your guests doesn’t stop at the door. Our quality, convenient takeout containers include everything from portion cups to pizza boxes, and all the disposable food service essentials you need.

For big cleanups and regular maintenance, we have the professional cleaning chemicals and equipment to help you get the job done right. Our janitorial supplies will keep your business running smoothly and are available at a member-only value.

shop Costco Business Center Online

Walk-In

All Costco members can shop!

Order online and find additional products and savings exclusively for delivery to businesses on CostcoBusinessDelivery.com.

Come in and experience the difference. You’ll discover our large variety of business and consumer products.

Visit CostcoBusinessDelivery.com to find your nearest location.

Visit the Customer Service page for complete delivery Information.

50

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Vineyard Views: Japan, Toshio Ueno CS, CSW, FWS, IWS Tatsuriki Akitsu Junmai Daiginjo Prefecture: Hyogo Sake Brewery: Honda Shoten Co. Sake Rice: Yamadanishiki Special A District Polishing Ratio: 35%

Sake Terroir: The Epitome of Yamada Nishiki Sake Rice

B

orn in Japan where his family has grown Japanese wine grape, Koshu, for generations, Toshio grew up helping the business from a young age.

Following his college education in the US and employment at an international trading company in Tokyo, Toshio joined Chateraise, a pastry and wine company as Director of Sales. There, he was put in charge of overseeing the personal wine collection of the company’s president, which intrigued him to enter the world of wine stewardship and research. Toshio joined Mutual Trading Company in 2002, where he is Manger of the Business Development Department in marketing Japanese foods and beverage to the mainstream American trade. With his passion and expertise in Sake and Wine, Toshio aims to further promote Japanese food and beverage cultures to new, international audiences. Since 2010, he has been Vice President & Executive Instructor at Sake School of America.

Certification: Certified Sommelier, Court of Master Sommeliers Diploma Candidate, WSET Advance Award, WSET Certified Specialist of Wine, Society of Wine Educators French Wine Scholar, French Wine Society Certified Italian Wine Specialist, NASA Master Sake Sommelier / Sake Educator, SSI Master of Sake, SSI WSET Certified Sake Educator, WSET Nanbu Toji Guild Pre-Toji Candidate Judge: Los Angeles International Wine Competition Judge Los Angeles International Spirits Competition Judge Texsom International Wine Awards Judge International Wine Challenge Sake Judge College: Bachelor of Science, Business Administration, Guilford College

T

erroir affects Sake rice much like it does wine grapes.

In the Sake world, Yamda Nishiki is the award winning epitome of Sake rice. Terroir reflects the natural environments such as weather, topographical conditions including terrain, degrees of latitude and altitude, and soil, which influences the growth of the rice.

Honda Shoten in Hyogo Prefecture, understands the importance of terroir to Sake rice. The 330 year old brewery, known for their Tatsuriki brand, has made a conscious choice to use only Shuzokotekimai, or rice best suited for brewing Sake such as Yamada Nishiki. And since the early 80’s, Honda Shoten has singleheartedly continued the research in creating the best Yamada Nishiki to brew into the finest Ginjo Sake.

Driving the quest for excellence at Honda Shoten is Mr. Takeyoshi Honda, chairman of the brewery. At the age of 83, he continues his pursuit as a research “student” at Kyoto University to identify the ideal terroir, the optimal land in Japan for growing Yamada Nishiki. The theory behind his research is much similar to the terroir for famous wine regions and its effect on the wine quality. A good example is the famous wine region in Burgundy, Grand Cru, known for producing high quality wines such as Romanée-Conti and Montrachet.

Yamada Nishiki: the King of Sake Rice The required conditions for Shuzokotekimai (Sake Specific Rice) are: * Easy to polish * Contains less protein * Superior water absorption quality * Easy for Koji mold to break down * Easy saccharification * Melts easily Shuzokotekimai must meet the above conditions, in addition, requires excellent stability in producing a variety of flavor profiles and characters when combined with different types of Koji.

Yamada Nishiki Sake rice has been deemed excellent in fulfilling all these requirements. Rice grade specifications vary by regions, down to the specific, tiny village it’s cultivated in showcasing their terroir. Through soil samples and research, Honda Shoten is one of the first breweries to identify ideal areas, and to use contract farming with rice growers cultivating the highest grade Yamada Nishiki, grown in Special A district in Hyogo Prefecture. Honda Shoten’s flagship brands Tatsuriki Akitsu Junmai Daiginjo and Tatsuriki Yokawa Yoneda Junmai Daiginjo are both named after those famed districts.

Continues on page 67

52

Food Fair & Foodserivice Daily News

Managers Corner

Nov 2017 I Winter Issue I www.foodfairmag.com

Regulating the Food Delivery Market

with Jim Lopolito

The food delivery effort across the country is on a steep ascent, from restaurants, supermarkets, and through other forms of services. Industry professionals need to step back for just a second and consider the trend deliveries are taking and the risk each of us may incur without regulation on these alternate methods. To not underscore this as an important subject, or disregard regulation of these developing conveniences exposes a business and the general public to the potential of food-borne illness and other possible risk factors.

There is no regulation on food items after they leave your place of business, and you do not know who is transporting your product or how your items are being handled or mishandled. Businesses as a whole used to deliver their own product in their own vehicles by employees of the business. This is all beginning to change with the growing use of on-call personal vehicles hired for such services. The potential for a business to be liable for the food they place in a vehicle belonging to someone they do not know is a valid consideration, and now is the time to discuss this.

The importance of maintaining proper heat or refrigeration temperatures in the food industry has mandatory regulation governed by Health Departments all over the country. Between 40 degrees and 140 degrees is the danger zone regulation standard in the US. The risk of overexposing food items inside the danger zone for too long exposes great risk to the public for food-borne illness. Food service businesses must work hard every day maintaining these standards to protect the public, and they can receive a reduction in points if a Health Inspector observes any food that is not temperature controlled or not maintained under these regulatory guidelines. We have all had Inspectors demand food to be destroyed when found sitting on the counter or to be within the danger zone for any length of time. The time and temperature factors on deliveries during transfer are critical to a safe transfer. There is no regulation on these deliveries, and we must also consider what else or who else is in the vehicle at the time of delivery.

A recent article in Canada mentioned the start of in-place vehicles that dish out food from warming or cooling bags in their vehicle trunks, which restaurants provide, just like a mobile food truck. The article further states that meal service can run from 11:00 AM to 1:30 PM, but that no meal sits in the warming or cooling bags for more than a couple of hours. Anyone reading this with Serve-Safe or other food handlers training can understand the implications of what this says, especially when the time-frame for the program is set at 2.5 hours from the onset.

“The potential for a business to be liable for the food they place in a vehicle belonging to someone they do not know is a valid consideration, and now is the time to discuss this.�

In addition to the aforementioned, there is Hazard Analysis Critical Control Point (HACCP) regulations that generally fall within the receiving and preparation of product at the business.

There is nothing preventing a biological, chemical, or physical hazards associated with HACCP coming into play with a delivery of product in a vehicle that has no regulation. We must be concerned with other items that are in the vehicle and how they are handled during transfer, otherwise without such regulation anything can be transported along with your food, including animals.

Who is delivering your food? Have they washed their hands? How are they washing their hands? Are they wearing gloves? What else is in the vehicle? Is there potential for a hazardous chemical or biological incursion during the transfer? Can the delivery take over 2 hours from end of prep to door to door with no temperature controls? If for no other reason think about this; can someone deliberately influence your products time and temperature, or influence a non-food ingredient, chemical, biological or physical hazard to make someone ill and damage your reputation?

These are all bonified questions that must be addressed or they create risk to the consumer and to the establishment. The obligation for us to review and regulate this potential risk is primary to your business success and the growing demand of these services.

Jim Lopolito, Hospitality Consultant JL Hospitality Advisors New York Region 845-238-8131 www.askjimlopolito.com

If you have a concern about how your food is handled during vehicle transfer, we would like to know.

Reach us on Twitter at the following accounts. https://twitter.com/CleanDropMobile https://twitter.com/DiningGrades https://twitter.com/theatrefacejim https://twitter.com/phijimchan

Strahman Valves Introduces the New

HydroSwivel® Sweeper The HydroSwivel® Sweeper features a 360°, fully articulated HydroSwivel® in low, tight, hard-to-reach places. The Sweeper connects to a Strahman spray nozzle, and uses high-velocity water at normal domestic supply pressure

Come see it in action!

Booth #2484

For more information, please visit https://www.strahmanvalves.com/store/hydroswivel-sweeper.html

Visit us at NRA Show 2017 Booth #2484 for .a live product demonstration!

Pivot Pro™ Swivel Connector Super-Reinforced Armor-Clad Hoses 36" and 44" standard lengths

Kwik Clean 3® Pre-Rinse Nozzle

Vari-Spray® Pre-Rinse Nozzle

The Strahman Family of Pre-Rinse Products Includes: pre-rinse spray nozzles, handles, hoses, goose neck springs, risers, hose reels, and Pivot Pro™ swivel connectors. Designed for use in restaurants, hotels, supermarkets, and all commercial kitchens, food serving and food preparation applications.

Rubber-Insulated, All Stainless Steel Pre-Rinse Handle

Pre-Rinse Hose Reel

Strahman Valves, Inc.  (484) 893-5080  strahman@strahman.com  www.strahmanvalves.com

Oaxaca Text & photos by Chris Gudenzi.

Oaxaca did not produce the first Mole, at least that is the official story. There are several.

The most common story is that it first occurred in Puebla as the nuns scrambled to prepare a feast for the visiting Spanish dignitaries back in the early 1500’s and there are several regions having made the dish for centuries but it’s Oaxaca that has laid claim to the sauce today. Mole was made in pre-Hispanic times and was the basic “roux” of the kitchen with corn as the staple and added to that in general fruit, chili pepper, chocolate, nuts and spices like black pepper, cinnamon and cumin.

Fascinating is to navigate the kitchens of Oaxaca, speaking with local chefs about the cultural involvement in food over time. Yes, it is the year round abundance of agriculture, over 500 species of herbs and edible plants. Yes it is the pre-Hispanic and the colonial cultures coming together to create a dish that we can consider the first true New World international, but it was the dedication which the families put forward in presenting a mole feast and specific to that, how very individual each dish can be based on one family secret in one barrio, valley or region. The children, particularly the girls and women, are taught the craft early on and indeed some have carried it forward to a successful restaurant operation in Oaxaca today.

I sat down and spoke with two such Oaxacan women, Chef Pilar Cabrera of La Olla and Chef Celia Florián of Quince Letras who both learned from their mothers and grandmothers in the home from a young age.

The transition from using to the metate and the molcajete for grinding spices has been recent as high production kitchens, a relative term, have moved to mechanical means for creating authentic mole, sauces and tortillas. But nothing is lost in the process that I can easily attest to here and now.

The traditional tools of the trade are still in use of course and some will say that the molcajete that has been in a family for over a hundred years will impart flavor since the stone is volcanic and will absorb that which it is used for. Makes sense.

I also sit down with Jaime Muñoz the owner of Las Danzantes, who also operates a thriving Mezcal distillery. He offers a mix of traditional fare as well as a few fusion dishes such as linguine with salted quelites (any common in season herb but mostly Amaranthus hybridus orLamb’s Quarters) and octopus in creamy pumpkin flower sauce. His indoor/outdoor dining space is simply phenomenal with 10 meter adobe brick walls surrounding a space planted with trees and a pond. Re-purposed kitchen appliances are crushed and made into sculpture which give a hip feel to the dining space.

If you are considering introducing Oaxacan cuisine on your menu, certainly go there. It’s easy and just over an hour’s flight to the south from Mexico City. You need to taste for yourself, from the source to have an accurate benchmark of taste.

The actual production of Mole is a process that takes a full day prior, then rests overnight and served the next day. A second day of resting is encouraged I’m told.

The kitchens I visited had distinct, sometimes subtle, differences in craft. The textures and spices of a mole Poblano smothered over Pacific Snapper or a mole Negro over chicken where evident in both density and texture but both were exquisite, sublime in their own way.

I was charmed by the honest simplicity the Sopa Campesino, or Peasant’s Soup. This lively and fresh tasting soup has its history of the country side, a farmer’s meal that is harvested that day using what was growing around the corn fields and now also found on the Oaxacan menu being consumed by urban foodies from around the world. A lot of vegetation is left growing in and around corn fields since these growth plants provide nutrients to the maize. As the cultivation of corn originates in Mexico, it’s been that way for thousands of years.

No discussion on Mexican cuisine is complete without the inclusion of insects. A bit salty and a crunchy texture of the chapulines or grasshoppers. They are roasted and either left whole for garnish as on a Mezcal cocktail, or ground as a key ingredient numerous dishes. I ventured into the realm of escamoles or ant larvae, which commands a high price in certain areas of the world and is known as “insect caviar”. I enjoyed them sauteed with onion and epazote, an herb native to southern Mexico and the Americas.

Visiting Oaxaca Of course Oaxaca, both city and state, is a fine destination in and of itself. I was immediately charmed by its Cantera rock, a volcanic regional stone used in construction of buildings and sidewalks. This green stone ages beautifully and changes hue as the sun crosses the sky and when the afternoon rains fall, takes on a reflective luminescence that seems to convert the town into a gleaming emerald. It is solidly built in an earthquake prone area. (The quake of Sept.

17 this year had little impact.)

It gained recognition as a UNESCO World Cultural Heritage Site in 1987. The area has evidence of habitation going back some 12,000 years with a modern history dating about 1,500 years and it could easily be older from what I gather. The city of Oaxaca was founded by the Spanish in 1529.

It rests geographically in the center of several pre-Hispanic Mayan and Aztec cultures, from the south extending to Guatemala and to the north into the Yucatan and Mexico City creating an ebb and flow of cultural influences. In the pre-Columbian era, over the years there was a succession of peoples – Olmecs, Zapotecs and Mixtecs with populations rising as high as 1.5 million in the Oaxacan valley.

The land of Oaxaca is situated in mountainous terrain averaging 6,300ft. (Most of Mexico, we may forget is predominantly a nation at elevation.) This acted to isolate Oaxaca State for some time, preserving local traditions. In fact in the countryside today 50% of the population speaks a native tongue and does not speak Spanish at all. Customs and traditions are evident everywhere and it is refreshing to glimpse a non-touristic and preserved culture in the Zocalo, or main square, as the sun sets, the air cools and the locals outnumber the tourists 3 to 1 with children playing, youth gathering and musicians, of course, playing into the night.

I

nterview with Las Quince Letras chef and owner Celia Florián to get her views on the influence of geography and culture on Oaxacan cuisine.

Chef Celia Florián.

Destination: Oaxaca

Chris Gudenzi: How many generations does your family go back?

Chef Celia: Florián: I arrived here when I was eight years old. I originally learned to cook from my mom and grandma. And they used to be traditional cooks. And they pushed me around to cook and that is how I learned to cook. I didn’t take formal studies; no formal classes. I learned from the practice. I inherited all this knowledge from my family.

Chris: When was your first interest in food?

Chef Celia: Since I was a child, I was being trained to cook because in Oaxaca it is the custom that women are trained to cook, it’s their work and ever since I was young, I have been introduced to the kitchen because my grandma and mom will tell me that it is very important that as a woman, I need to learn how to cook.

Chris: So you were trained as a mayora and were taught the family secrets, passing down the family traditions of the special meals including the mole variations.

Chef Celia: Yes, usually in the kitchen you have the mayora which is the one in charge of the ancient techniques and the way of cooking that has been inherited from past generations. And also besides the mayora, there is a chef which is the one that has more technique, that has the formal studies on cooking but there is always a mayora that is in charge of traditional methods of cooking, so both are used.

Chris: Do you think it’s possible to send someone to a formal school like a culinary institute to train in the Oaxacan art of cuisine or is the mayora critical in order to get the cuisine right?

Chef Celia: There is a mayora and the regular cooks and when they have to do this traditional way of cooking, they depend on her, the mayora. They advise in other regions of the country as well. However, though the mayora is advising on Oaxacan cooking they also have the knowledge of all regions and also has to have been in the kitchen for a long time so that she can lead her kitchen. She can lead on the traditional food and she can lead a formal and commercial kitchen to prepare the food because she has a higher position than the traditional cook.

2.

1.

Also, Oaxaca is in the Valley region, so this region of the state is called the valley region because it is surrounded by mountains, but the other regions in the state; the wetlands, the coast, the mountains have their unique cuisines. And in this kitchen, the mayora has been trained on other ways of cooking from other regions. So when you go to a traditional Oaxacan restaurant, you find food from the valley region which is the most common or the most well-known but some of the restaurants also prepare food from other regions…but usually you’ll find food from the valley region.

Chris: Because of these particulars, do you believe it is possible to offer Oaxacan cuisine in the US? I ask because there is too much involved, to the geography, the training, the fresh ingredients, the mayora’s themselves?

Chef Celia: For starters you will need Oaxacan people preparing the food because they know how to prepare it. But another big challenge there is the suppliers because you need to… in order to prepare you need a lot of herbs. Like here we use a lot of herbs for the kitchen and many of these herbs you do not find in other places because they don’t use them in their kitchen. So you will need a supplier that can get you all of these. You will need to find certain pieces of meat in some places in the United States, and once you do you will need somebody to cut it the way it is cut here, like a butcher and it has to be done with the hand not with the machine. So you will need someone to do all this for you.

1. Malbec, Nebiolo, Syrah, 2011, Aguascalientes, Mexico.

2. Starter: Quesillo de las Quince Letras, Herba Santa and ground grasshopper - Chapulines 3. Main: Mole Trilogy Trilogia de Mole...Coloradito. Almendrado Chicken, Negro 4. Dessert: Tamal de Chocolat

3.

4.

Chris: So it is impossible to do it in many ways, it’s impossible to train it in a school. So you have to come to Oaxaca is that pretty much it?

Chef Celia: It’s not impossible, there are Oaxacan restaurants in all places in the world. There’s a restaurant in Madrid, another restaurant in Copenhagen with some Mexican restaurant that they have some Oaxacan dishes and other restaurants in other places so it’s possible, it’s just complicated.

Chris: What do you think are the special elements of what makes Oaxacan cuisine what it is today.

This city is considered the food capitol of Mexico, what do you think are the main reasons for that title? You have the Oaxacan herbs that you mentioned, some 500 of them and then you have pre-Hispanic influence around this cuisine…

Continues on page 79 Chef Celia: For me, one of the main elements that

1

C

hris Gudenzi, Food Fair: where did you grow up?

Chef Pilar Cabrera : I grew up here in Oaxaca. I was born here.

Chris: When did you start La Olla?

Chef Pilar: We started 23 years ago.

Destination: Oaxaca

Chris: 23 years ago, that’s a long time.

Chef Pilar: Yeah but we started with just four tables and not like a restaurant but like a cafeteria and then we started to change after years.

Chris: Has it been in this location?

Chef Pilar: Yes, same location.

Chris: Where did you train?

Chef Pilar: I studied originally food science and I’ve been in Mexico City working as well.

Chris: Okay.

Chef Pilar: And I used to do food science and after this I come back to Oaxaca and when I come back to Oaxaca I start the cafeteria, this family business. When I started the business, restaurant business, I took some short cooking courses in Mexico City, some in New York and then I continued working in the business but basically I learned from my grand-mom.

Chris: Nice.

Chef Pilar: Also my mom and then for a business restaurant I learn in here.

Chris: And you learned as you went along as the restaurant progressed you learned also how to run the business?

Chef Pilar: Yeah, yeah.

Chris: Okay and so in other words your mother was a big influence.

2

Chef Pilar: Yeah and my grandmother.

Chris: And your grandmother, which brings me to the kitchen and the use of meyoras. How important is that in today’s modern Oaxacan kitchen, the use of meyoras versus somebody who goes off and gets formal training at an institute and comes back to Oaxaca and wants to open up an Oaxacan restaurant. Is it very necessary to have a meyora in the restaurant today? What do you think about that?

Chef Pilar: Of course I have a meyora in the restaurant. I have had for many years at the beginning. We have just women in the staff and one of them is like my life training with the grand mom and mom.

When I train I train about sanitation programs, etc, but flavors you need to know, you need to feel. The students, new students, new generation maybe they started in a culinary school in Oaxaca. But part of our roots here is to feel the flavors. We have all of these women that never receive a formal training and I say okay you want to….

Chris: It’s like a family secret in a way.

Chef Pilar: Yeah.

Chris: Because people of different families make different moles because Oaxacan cuisine is a highly nuanced cuisine, yes?

Chef Pilar: Yes it is.

Chris: It’s very specific and so this is why.

Chef Pilar: But I am sure for women in this kind of work it is very important in a lot of kitchens because most of them making the production aren’t just involved with the final product. But for the flavors, the flavors for making the sauce I have two different staff in the kitchen and they are women, most of the time.

1. Ensalate, cactus, watercress, purslane, tomato, mexicola avocado with eadible skin, dried oaxacan chili, strawberry, blackberry, oax cheese 2. Mole Verde with Red Snapper, Red Cabbage, Green Beans, Aromatic Herbs 3. Zoppa de Guias with Zucchini Flowers 4. Panna Cotta de Mame with Coffee Syrup and Chocolate from Tabasco

3

Chris: Yes Chef Pilar: And they do production and another people working in the afternoon because the problem here is transportation. We don’t have a lot of transportation to go back to home. More of them are single and they work just in the morning and then come back at home and care for the children.

Chef Pilar Cabrera

Chris: Oaxaca has a great deal of biodiversity it has some four or five hundred plant species which is attributable to the excellent cuisine here, it also has a history of a trading route, it has pre Hispanic influence all of these things come into play. Could you talk a little bit about that how all the availability of fresh ingredients, the history of this location and how Oaxaca has become really an internationally known hub for cuisine today.

This is a very small and it’s a relatively isolated community in southern Mexico about an hour from Mexico City by air and yet now people come from all corners of the world to experience the food here and in fact it’s wonderful it’s an amazing cuisine.

So I’m trying to get at really the bottom…where this really all started from I mean pre Hispanic culture, the trade routes, the biodiversity I guess it all came together to create what this is today.

Chef Pilar: I’m sure part of the secret we have in our food is the freshness of the ingredients. Here every day we stop in the market, we get ingredients, we come back and cook it.

Chris: Every morning?

Chef Pilar: Every morning and we have a lot of locals who supply us the squash blossom for example and we have a lot of ingredients during the whole year. Right now grasshoppers are here, we have this small grasshopper and we have grasshoppers until November.

4

hris: Yes Chef Pilar: But in November is the big ones (grasshoppers) are now but you need to try the small ones, they are delicious, we have ants we have a lot of…

Chris: You have ants yes.

Chef Pilar: But ants we have in a very, very short time maybe two weeks in the year.

Chris: And these are wild ants or…

Chef Pilar: yeah they are wild and grasshoppers are wild also.

Chris: Interesting.

Chef Pilar: And one of these ingredients when you combine in different mixtures we have a great flavors and a great food. We have seasonal ingredients like the insects but at the same time right now is the start of mushrooms.

Chris: Mushrooms.

Chef Pilar: Mushrooms and they start maybe a month with the wild mushrooms.

Chris: So June, July.

Chef Pilar: Yeah but we don’t change the menus a lot like in another part of the world because always we have the same…

Chris: A lot of consistency in the…

Chef Pilar: And the price is a little consistent like the squash blossom people surprised for and other parts of the world stop in Oaxaca and get the squash blossom so we have squash blossoms during the whole year and we use in different recipes.

Chris: Wonderful.

Chef Pilar: Yeah.

Chef Pilar Cabrera.jpg

La Olla Restaurant.

Chris: Yes Chef Pilar: And they do production and another people working in the afternoon because the problem here is transportation. We don’t have a lot of transportation to go back to home. More of them are single and they work just in the morning and then come back at home and care for the children.

Chris: Oaxaca has a great deal of biodiversity it has some four or five hundred plant species which is attributable to the excellent cuisine here, it also has a history of a trading route, it has pre Hispanic influence all of these things come into play. Could you talk a little bit about that how all the availability of fresh ingredients, the history of this location and how Oaxaca has become really an internationally known hub for cuisine today.

This is a very small and it’s a relatively isolated community in southern Mexico about an hour from Mexico City by air and yet now people come from all corners of the world to experience the food here and in fact it’s wonderful it’s an amazing cuisine.

So I’m trying to get at really the bottom…where this really all started from I mean pre Hispanic culture, the trade routes, the biodiversity I guess it all came together to create what this is today.

Chef Pilar: I’m sure part of the secret we have in our food is the freshness of the ingredients. Here every day we stop in the market, we get ingredients, we come back and cook it.

El Cocktail de Hector Serrano, Ginger, Agave Syrup, Lime, Young Mezcal.jpg

Chris: Every morning?

Chef Pilar: Every morning and we have a lot of locals who supply us the squash blossom for example and we have a lot of ingredients during the whole year.

Right now grasshoppers are here, we have this small grasshopper and we have grasshoppers until November.

Chris: Yes Chef Pilar: But in November is the big ones (grasshoppers) are now but you need to try the small ones, they are delicious, we have ants we have a lot of…

Chris: You have ants yes.

Chef Pilar: But ants we have in a very, very short time maybe two weeks in the year.

Chris: And these are wild ants or…

Chef Pilar: yeah they are wild and grasshoppers are wild also.

Chris: Interesting.

Chef Pilar: And one of these ingredients when you combine in different mixtures we have a great flavors and a great food. We have seasonal ingredients like the insects but at the same time right now is the start of mushrooms.

Chris: Mushrooms.

Chef Pilar: Mushrooms and they start maybe a month with the wild mushrooms.

Chris: So June, July.

Chef Pilar: Yeah but we don’t change the menus a lot like in another part of the world because always we have the same…

Chris: A lot of consistency in the…

Chef Pilar: And the price is a little consistent like the squash blossom people surprised for and other parts of the world stop in Oaxaca and get the squash blossom so we have squash blossoms during the whole year and we use in different recipes.

Chris: Wonderful.

Chef Pilar: Yeah.

Chris: So the impressionist painters went to nature to be inspired to paint the light.

Chef Pilar: Yeah.

Chris: Creating cuisine is what to you, is it art, is it science, is it cultural anthropology what is really producing this food and cuisine what does it really come from for you?

Chef Pilar: I think in Oaxaca for me is colors just to walk around the city, you walk through the market and all of these colors and ingredients invoke you to come back and you cook something delicious.

We have supermarkets but most of the people from Oaxaca never get ingredients in the supermarket, always is in the market and just a walk in the market is inspiration for all of us.

Chris: Yes…You’re a woman restaurant owner.

Chef Pilar: Yeah.

Chris: What would you tell other ladies and men as well; new restaurateurs about the first few years about what they should know from the start in order to build a great restaurant. Because as you know many of our readers are restaurant people and most of them own restaurants or shops and many of them are students as well and they’re

going to be very interested and they need to get all of the information they can so…

Chef Pilar: I’m sure for…during many, many years my grand mom, my mom and other women cooking at home and all of these women teaching man, how man decides to go to the culinary school is influenced from the house. About the restaurant business, for women it is a little hard because in Mexico we have another culture and pure men want to give women directions. This is a little hard.

Chris: This is a part of Latin culture.

Chef Pilar: Yeah, this is very, very hard. I have a sous chef now is a man.

Chris: Yes. Chef Pilar: But I have good communication with him.

Chris: Great.

Chef Pilar: In the kitchen I feel more comfortable with the women because we know better how we work together.

Chris: You’re on the same page more or less.

Chef Pilar: Yeah, yeah.

Chris: I just wanted to ask you a couple of quick little fun things at the end. Do you like cats or dogs?

Chef Pilar: I have cats and dogs. (laughing) Chris: You have cats and dogs?

Chef Pilar: In my house I have two and two.

Chris: Two and two wow animal lovers that’s great, beer or wine?

Chef Pilar: Wine.

Chris: Mezcal or tequila?

Chef Pilar: Mezcal of course!

Chris: Exactly, favorite guilty pleasure? It could be a TV show it can be ice cream at night it could be anything what’s your…do you have guilty pleasure?

Chef Pilar: Mezcal We both laugh…

3

Jamie Munoz, Owner

1

2

Destination: Oaxaca

Los Danzantes I am here with Jaime Munoz, Owner of Los Danzantes Restaurant in Oaxaca.

Chris Gudenzi: Welcome Jaime Jaime Munoz: Thank you Chris Chris: Where are you from?

Jaime: I am from Mexico City.

Chris: How long have you owned the restaurant?

Jaime: 15 years.

Chris: What does the restaurant name translate to?

Jaime: Los Danzantes means The Dancers.

Chris: This is not a traditional Oaxacan Kitchen, or is it?

Jaime: Oh it is in many regards. We use local fresh ingredient in traditional dishes.

What we do also that is different is add modern twists to traditional foods.

I am always on the lookout for new ingredients and creative combinations.

For example, we have a family living in the hills nearby that collect mushrooms for us. We have some 7 varieties and most are available year round.

This availability of quality means creative inspiration for new dishes.

We use winged ants when in season and of course grasshoppers.

4 5

1. Ant larvae - escamoles -sauteed with onion and epazote 2. Mushroom crusted chicken breast stuffed with quesillo and pumpkin blossom in a salsa de chintextla 3. Melted quesillo huarche, nopal base, huitlacoche, grasshopper and pork rind 4. Vermicelli with avocado, chiapas cheese, cream, onion and coriander 5. Tostadas de tartar of tuna 6. Catch of the Day from Puerto Angel with Amarillo Mole

6

“...we have a family living in the hills nearby that collect mushrooms for us. We have some 7 varieties and most are available year round.”

Chris: I haven’t yet tried the ants. I have enjoyed the grasshoppers in both the cocktails and in a wonderful Oaxacan cheese appetizer. It is ground and mixed with ground chili and herbs, it was heaven.

Jaime: Yes that is quite traditional. We are always in search of creative elements and combinations, but also maintain moles and other dishes you would expect to find here.

Chris: This dining room is a beautiful space. We have a bar facing the tables, standing sculptures also, explain these please?

Jaime: Here we take old pots and pans and crush them partially and then weld them together into what you see here. I like to think each pot and pan has a thousand stories to tell.

Chris: Interesting. I am looking at the number of pots and pans used, there must a few thousand tales within them. They have a wonderful look.

Jaime: Thank you.

Chris: The dining space is outdoor with a stylish canopy 25 feet above. It has a 30 foot pool on one end. The entire room is surrounded with 20 foot high brick walls that create something special I think. It is very pleasant to sit here.

Thank you, yes we like to use all local materials in the space. The walls are adobe brick, the chairs are of local straw materials. The stoneware is local as well. I try to establish a special authentic dining experience.

Chris: It works. Thanks Jaime!

Jaime: Enjoyed it, thanks.

64

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

S

hanghai International Hospitality Supply Expo (HOTELEX Shanghai) has been a worldwide professional trade show in the hotel and catering industry for over 26 years. The four-day 2017 HOTELEX Shanghai was successfully closed at Shanghai New International Expo Center on March 31st, attracting participants from the hotel, foodservice, catering, ice cream, bakery, club, and the and retail industry industries from all over the world, as well as industry associations and professional buyer groups.

Announcing the 27th Annual Hotelex Shanghai, March 26-29, 2018 A Full Scale Catering an Foodservice Exhibition

As a symbol of the hotel and catering exhibition, 2017 HOTELEX Shanghai hit a record high in both scale and and the number of buyers, and occupied 24 exhibition halls comprising 220,000 square meters with 143,500 professional buyers. In comparison to 2016, 2017 HOTELEX Shanghai witnessed a 22.98% increase in the number of visitors from 125 countries and regions, gathering 2,352 leading brands and representative firms from mainland China, Italy, Spain, the United States, Germany, Japan, Hong Kong, Macao, Taiwan, etc.

HOTELEX exhibitors and products come from 116 countries and regions, from which the majority of products of mainland China come from eastern, southern, and northern areas while 40.56% are from Hong Kong, Macao, Taiwan Province and overseas. HOTELEX is growing internationally and has its place consolidated in a global extent as an importer and exporter of hotel supplies and catering/ foodservice hospitality.

HOTELEX Shanghai also plays host to 30+ world-renowned special events, ranging from barista championships, cooking competitions, baking competitions, uniform shows and table art competitions to bring together an unparalleled experience for industry professionals and beyond.

For 26 years HOTELEX has amassed the most authoritative cross-industry resources and solid customer relationships with bonding media cooperation, the upcoming show is eager to represent the frontline hospitality related events and all kinds of world championships. Only the sky is the limit; you will encounter tremendous business opportunities, help facilitate business growth, and gain immense social connections on this specific platform.

See you in Shanghai March 26-29, 2018!

For more information on attending or exhibiting, please visit our website. http://en.hotelex.cn/shanghai-exhibition/home/

66

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Managers Corner with Robert Ancil

How to

‘Gram your Food: 10 Steps to Food Porn There’s no doubt that Instagram is Emperor when it comes to #foodporn.

The trend of sharing food photos is so formidable that Instagrammable restaurants can leverage their new persona to leave their competitors wondering what just happened!

1. Remove the clutter!

We like your friends a lot, but they’re not the focus here. Neither are your keys, wallet, half a warm beer…you get the drift. Try moving all distractions away from the dish to let it do what it does best – look hot (or cold)! c/o The Next Idea International

The great news for any restaurant owner is that, in today’s high tech world, everyone possesses a smart phone, including you!

What’s the cleverest way to show the best side of your food and entice those increasingly elusive millennials to stop by?

There are right ways (and very ugly, fuzzy wrong ways) to showcase your delectable bites on IG at no cost.

2. Cue the (natural) lights

No flashers allowed! Opt for natural light when possible. Your next best bet is to enlist a friend to use their camera light, or to position a candle nearby.

Flash generally doesn’t provide your camera phone with the right amount of time to focus and capture the best image. Turn the flash off and keep it off. c/o @worldveganfood

3.

Angles: Focus on your dish’s good side While that ¾ up selfie shot may work for you on a night out, your food doesn’t like it that much. Shoot from the top down. If that’s not doing it for you, shoot from the side. c/o The Next Idea International

4.

It’s ok to cheat (with other apps) It’s hard to look great, so why not give your plate a boost? Yes, Instagram comes with filters and editing tools, but that’s not the main focus of the app. Take your editing elsewhere with apps like Adobe Lightroom for quick fixes, Adobe Photoshop Fix or Snapseed for fine-tuned edits, and Facetune to take your food’s look to the next level.

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

67

5.

c/o @frasave

c/o @davidwma

Be inspired Develop a style. What makes @YourIG special and different from other foodie accounts? If you need a little help, try checking out #foodporn for inspo.

6.

Go for colors!

While there are plenty of examples of IG-worthy food that isn’t colorful, adding color to dishes is one way to stand out. Adding a pop of color attracts attention, and when done well, lots o’ likes!

8.

7.

Delectable dishware is all the rage.

Sometimes, the plates, cups, utensils etc. are just as exciting as the dish itself!

Brighten up dull plates with funky patterned plates, colored glasses, and one-of-a-kind looking utensils. c/o @anna__devito

Focus first.

Tell your camera what to focus on – you’re in charge.

Be creative! Focus on one part of the dish, encompass the full dish, or put something in the foreground and focus to the back of the photo with your dish. c/o The Next Idea International

9. Be a tease

Don’t show it all off, honey! Keeping the viewer guessing is just as exciting as centering your main dish. The best way to capture a large and interesting spread is to focus on one or 2 dishes, with the rest artfully cut out of the photos. @noodleworship

10. Put a “cherry” on top

Don’t forget about your caption! A great caption is the cherry on top of your tasty post. photos c/o @noodleworship

68

Food Fair & Foodserivice Daily News

Your Bar’s Biggest Problems Solved: Flat Beer, Fruit Flies and Glass Polishing

I

n 1961, Bar Maid Corporation introduced the 5 Brush in-sink Glass Washer. 55 Years later, major chains and independents still count on USmanufactured Bar Maid glass washers to deliver “Beer Clean” glassware free of lipstick and grease.

A

Business owners should pay particular attention to our outdoor products, because we allow you to maximize your outdoor patio spaces. We can minimize exposure to the elements with retractable awnings and screens, these will allow your customers to enjoy your outdoor seating areas and not be bombarded by the weather. It

“There’s a misconception that washing with a 5 Brush Washer is slower than other methods. The truth is, under-counter washers have to be loaded, cycled, unloaded and then after cooling, the glassware checked for lipstick,” says Shepherd. “And then there’s all those racks to deal with… not to mention chemicals and maintenance. With a Bar Maid washer, you handle the glass once and it’s clean. That’s why most chains use a Bar Maid washer in their bars. They do studies and they know what works.”

With the goal of creating more innovative, money saving products, Bar Maid recently introduced a new Glass Polisher. “It pays for itself in months,” says Shepherd.

“The Bar Maid GP-100 is five times faster than hand polishing, more sanitary and virtually eliminates breakage and the associated injuries. The cost is insignificant compared to the benefits.”

“The increasing popularity of ‘Craft Beer’ has made this more important than ever!” says George Shepherd, Bar Maid’s President. “An improperly cleaned glass is sure to draw the carbonation out of any beverage, especially beer. Proper glass cleaning maximizes beer ‘head,’ flavor, customer satisfaction and operator profits. In fact, properly clean glasses can yield as many as 50 more glasses of beer from a standard keg. At $5 each x 50 glasses x 8 kegs a week… that’s a lot of profit!

-NIKS Outdoor Comfort Solutions is a family-owned business that started in 2004. Deb and Al Erturk saw a need for controlling insects in Central Florida and made a decision to create quality options for home and business owners to reduce their insect population to near zero. As the business started to grow, it was decided that A-NIKS would be a company that allowed all people, home-owners and business owners alike to take back their outdoor spaces, so the brand was expanded. Since opening the doors in 2004 we here at A-NIKS have added a multitude of lines and features to our brand. The lines include but are not limited to; Vortex Umbrellas (rated up to 65 MPH), Retractable Screens, Retractable Awnings, Pergotendas, Pergolas, Insect Misting Systems, Outdoor Heaters (Electric, Natural Gas, and Propane), and finally our most dynamic piece of equipment to date, the TurboCool ™ Outdoor Cooling System. All of our products are designed for commercial and residential applications.

Nov 2017 I Winter Issue I www.foodfairmag.com

Focused on developing more solutions for operators, Bar Maid now manufacturers keg management carts and dollies, an extensive top quality line of bar supplies, and an innovative line of pesticide-free Fruit Fly control products, including their new FLY-BYE Floor Drain Trap Seal.

The Drain Trap Seal is low cost, installs in seconds and virtually eliminates evaporation, odors, gases and bugs… all big floor drain problems.

For more information on Bar Maid Corporation and their products visit booth #11016 at the NRA Show or www.BestintheBar.com.

AllerTrain is the leading food allergy and gluten-free training program for the food service industry.

1 in 20 of your guests has a food allergy to at least one food Erturk Family

also allows you to determine how much sunlight an area gets with the press of a button on a remote. Additionally, we can help increase the comfort level of your patrons with strategic placement of heaters when it’s chilly, or cool your space down when it’s hot outside. When speaking of lowering the overall temperature in your businesses’ outdoor space, we would use our patent pending TurboCool ™ technology which allows you to cool most outdoor spaces. Our TurboCool ™ technology uses a specific combination of pump, motor, ports and nozzles to create a cooling mist that evaporates within 3-5 feet of the nozzle. This ensures your patrons will stay comfortable in your outdoor space while not getting wet. The potential to increase your ROI on your outdoor space is limitless, you can have happy customers enjoying the outdoors while dining and relaxing. Remember A-NIKS is a familyowned company committed to ensuring you have the greatest outdoor experience possible.

Visit us at NRA South Hall Booth #2092 and 278

15 million Americans, or 1 in 20, have a food allergy to at least one food. In addition, food allergies amongst children increased by 50% from 1997 to 2011 and the number of food allergic children continues to rise.

Food allergy related incidents can be restaurant ending Studies show that 50% of all fatal food allergic reactions happen outside of the home. These incidents can result in civil cases that may be resolved at upwards of a million dollars and may cause insurance premiums to increase.

Food allergy training is already required in 4 states and pending in others Rhode Island, Maryland, Virginia and Michigan all have legislation passed requiring restaurants to receive food allergy training. Other states currently have legislation written that is pending approval.

Food allergies are considered a disability under the ADA Restaurants have the responsibility to have policies in place for accommodating food allergic guests. Those that don’t make accommodations leave themselves vulnerable to lawsuits.

Food allergy training allows you to display your due diligence Providing staff with food allergy training shows that your restaurant went above what was required and invested in comprehensive allergy training to educate staff. Should the unforeseeable occur, proving training had taken place could help if litigation were to ensue after an incident.

www.menutrinfo.com To set-up food allergy training for your staff call us at 888-767-6368 and stop by NRA booth 7264.

CHAFING DISH FUEL

SEE WHAT CHEFS WANT!

Visit Our Team at the NRA Show Booth #3784 www.blazeproducts.com

70

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Destination: Cape Town, South Africa

The Jordan Restaurant with Chef George Jardine

Chef George Jardine

By Romana Hussain, Regional Editor

I

f you wish to know of defining flavors and refinement that comes from freshly sourced local ingredients, then Jordan Restaurant at Stellenbosch is your destination. Highly acclaimed, former South African Chef of the Year, George Jardine, demonstrates his savoir flair as he comes together with the award winning wine of the Jordan estate, to bring forward a supremely palatable culinary venue.

Chef Jardine presents perfectly balanced, less frenetic dishes that leave behind a memory of transient happiness in a setting that exudes the feel of a contemporary fine dining establishment.

“The Jordan Restaurant with George Jardine has remained in the Top 10 of the South African Eat Out Awards for 6 years running.”

I found the atmosphere pleasantly informal and inviting. Unique by nature’s design, the Jordan vineyard slopes face all directions which allows the restaurant to benefit from a mild micro-climate with a maritime influence.

Once seated, we were presented with the extensive list of Jordan winery vintages, as well as options with a more esoteric appeal, both from local Cape wineries and international wine producers.

The humble ‘bread basket’, was anything but. The sour dough, olive twists had a crispy exterior and soft center, accompanied by a creamy quenelle of mint butter and sea salt, all served on a rustic wooden platter. These savory morsels heightened our expectations for the courses to follow, and what we received more than delivered on that promise.

Having lived in many countries that touched a coastline, I have had my fair share of fresh seafood, sitting along a breezy corniche. But these Saldanha Bay Mussels had me lost for words. Steamed ‘en papillote’ with a fragrant, light broth of lemongrass, coconut milk, chilly and lime, this dish was an impeccable

Jordan pass.

Warm salad with brocolini zuccini flowers. amalgamation of cream and zest. The seasoning in particular was well balanced, which brought forward the natural taste of the mussels without overpowering the dish.

The papillote was twisted shut and torched, and delivered for the guests to unwrap.

The line caught Cape Salmon tartar was served with a marinated cucumber and wild radish salad, dressed with aioli and tosazu.

The curing of the salmon was near perfection, which developed a fresh and light flavor.

I’ve never quite been a fan of “warm” salads, which is probably why this appetizer came last on my list. It was a well made serving of roasted and fried, Broccolini and dalsig avocado salad, dressed with a light crumble of cremoloat Gorgonzola and wild herbs.

The culinary concept of the main courses presented before you goes deeper than what is on your plate. There is an input to the final product from every aspect of the dish, from the sourcing of produce, to preparation and finally plating. My Chalmar sirloin was a perfectly aged cut, with an herb crust, served with glazed marrow, mushroom duxelles, barrel shallots and baby spinach. My husband ordered the Kroon duck, confit and seared, in a veloute sauce, with amber roasted cabbage. With his mains, Jardine proves again that he preternaturally understands the interplay of flavors and how each element compliments the other. Each protein was melting, rich in flavor, with accompaniments that brought relief to the palate.

“As a pastry chef I was blown away by the

Honey poppyseed soufflle. confit duck fondant potatoes

Saldanha Bay Mussels. Steamed ‘en papillote’ with a fragrant, light broth of lemongrass, coconut milk, chilly and lime.

I have had my fair share of fresh seafood, sitting along a breezy corniche. But these Saldanha Bay Mussels had me lost for words. Steamed ‘en papillote’ with a fragrant, light broth of lemongrass, coconut milk, chilly and lime, this dish was an impeccable amalgamation of cream and zest.

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

71

perfection of the rise in the soufflé. Soft, hot, cold, sweet, creamy, light ….a hypnotizing sequence of crescendos.”

Video Player Here

Before I even begin to speak of dessert, I need a drum roll, red carpet, fireworks and anything else that tells you something spectacular is on its way. The signature honey and poppy seed soufflé was a sweet dream. The server brought it to the table, cut open the delicate ‘cloud’ and poured in a hot vanilla anglaise, and topped it with a perfect quenelle of ice cream. As a pastry chef I was blown away by the perfection of the rise in the soufflé. Soft, hot, cold, sweet, creamy, light ….a hypnotizing sequence of crescendos.

Our afternoon ended with a trip to the walk-in cheese room. The restaurant houses a selection of the finest South African cheeses, and we were able to make a personal selection to enjoy with our coffees.

Chalmar sirloin.

Needless to say, our afternoon at The Jordan Restaurant was a splendid gastronomical experience. As I strolled past the pass where the Chefs were plating, there was a seamless process-taking place with perfect accuracy and communication. As I heard the call for service, I knew another customer was about to enjoy the culinary artistry that is The Jordan Restaurant with Chef George Jardine.

The Jordan Restaurant.

Romana Husain for Food Fair

Chocolate mousse caramalized banana.

Chef George Jardine

T

he acclaimed chef and restaurateur, 42, on I don’t eat at my own restaurant because I can’t rehis favorite places to eat, drink and hang out lax. in the Cape.

I also enjoy eating at Burrata – not only for the pizI am a chef, restaurateur, beer drinker, wine sipper, zas; The Foodbarn for the curried squid starter; Den Anker for Belgium beer and marrow bones; and Defood eater, Mister Loba Loba. cameron for saltimbocca and a bottle of wine.

I was born and raised in Sunny Leith in Edinburgh, I always manage to see at least one Stormers or Scotland.

Province game at Newlands where the gees is fanWhat I love most about living in Cape Town are the tastic. I used to be a regular Cape Argus cyclist, but people, the weather, the sun and rain, the light, the haven’t done it in the past two years. I like having a blue skies, the southeaster, the two oceans, the fo- stall and meeting guests at Taste of Cape Town in rests, all the kloofs… the list is endless – is this article April each year. big enough?

My favourite weekend getaway would be StanWhen out-of-towners come to town, I take them ford. We rent a cottage with no electricity, miles for a walk up Lion’s Head or Signal Hill – you get a away from anybody else, and we have lunch with real perspective of the city layout; a drive along the Mariana’s, The Restaurant at Newton Johnson or Cape Argus route to explore the Peninsula; fish and Springfontein Eats. chips at The Salty Sea Dog in Simon’s Town; Cape Point for a trip in the vehicular train; and lunch at The On my bucket list to still do is shark-cage diving.

Foodbarnin Noordhoek. The following day, I love to I think I’ll do it with PGW [Pete Goffe-Wood] – that show my guests the rolling plains of the Overberg, sounds like fun. I’d like to catch a musselcracker over Sir Lowry’s Pass, for another great perspective. from the rocks at Struisbaai or do the Argus in four I’ll take them to Struisbaai for a spot of fishing and hours. I would love to do the [Absa Cape] Epic.

Agulhas to stand at the Foot of Africa.

I am a tea drinker but when the need for caffeine is Recently I have had great experiences at Bocca, there, Legado Coffee Roasters on Rosenview Farm Neil [Grant] and Barry’s [Engelbrecht] new offering is the best. in Bree Street, Overture with Bertus [Basson]; and We walk our labradors to the waterfalls in JonkerJoostenberg with Christophe De Hosse. shoek or Eden Forest in Paradyskloof every day and

pick lot of mushrooms and forest herbs in winter.

The Banting diet? You are asking a man who just opened a bakery? I think it made a lot of people think about how much carbs they eat and why. Anything that gets people to think and care about what they eat is good. Thankfully people still buy bread, maybe the potato growers and pasta makers are suffering?

Any occasion is special with Gordy’s Newton Johnson Family pinot noir.

Every chef should have enthusiasm, patience and good taste.

I’m currently busy baking ciabatta.

On Sundays we will finish work and hit the Spur.

Money – it’s a gas, grab that cash with both hands and make a stash.

Straight after this, I’m getting on with my work.

When I wake up in the middle of the night, I cuddle [my wife] Louise and get an elbow in the ribs.

One day in a forest far, far away, there were three bears…

Courtesy The Inside Guide - The Essential Cape Town Guide.

72

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

New Products from Tomlinson Industries

T

omlinson Industries is excited to introduce the new Countertop Lid Organizer to its Modular Dispensing Systems product line! This lid organizer features a stainless steel frame construction and a plastic insert with three rows for lids and a bottom row for condiments. Available in large and small designs to suit various countertop footprints.

With a range of products from mini pieces to jumbo platters, fajita platters to grill pans, Tomlinson’s extensive cast iron cookware line brings versatile, eye-catching utility to any foodservice operation. Tomlinson cast iron is preseasoned, and most pieces are available with wooden underliners to allow cookware to seamlessly transition from kitchen to table. Miniature cast iron pieces are perfect for the small plate or for communal dining to make sharing easier than ever and to encourage customers to sample multiple menu items.

Great for dips, desserts, appetizers, and more!

An industry staple, Tomlinson soup kettles are available in an array of designs, sizes, and wattages to suit any operation. The Deluxe Frontier® kettle features a fast 1250-watt heat-up, making it a powerhouse among cooking, holding, heating, and serving kettles.

The 800-watt Glenray® Premium kettle allows you to cook, hold, and serve soup and other hot food specialties and is designed for maintenancefree service. The economical 400watt Glenray® kettle offers warming and holding functionality with the features customers loveadjustable temperature control, stainless steel food insert, and more!

Fusion® pizza and snack ovens are available in 3 designs and 2 sizes- 12” (305 mm) and 16” (406 mm)- to accommodate a wide range of foodservice needs. Fusion ovens are specifically designed to bake desired taste and texture into your foods without the space or high energy use required for a conventional oven. Smaller batch sizes also mean fresh, high quality product for your customers.

Pair a Fusion oven with one of Tomlinson’s baking sheets to convert your pizza and snack oven into a multipurpose oven!

Stop by booth #6834 at the 2017 NRA Show to learn more about Tomlinson’s full product line!

Save on Commercial Appliances We offer competitive pricing on top brands.

Visit CostcoBusinessDelivery.com to order online or find your nearest Costco Business Center location.

Visit us at the NRA Trade Show May 20 – 23, 2017 Booth # 9802 Lakeside Center

Costco does not install commercial appliances.

Delivery options are available.

Great Tomlinson products for everything you need Trust Tomlinson for quality foodservice equipment and food safety products for commercial/institutional kitchens and convenience/ self-serve venues. Our well-designed products will help you dispense it better, serve it better, and organize it better … for years to come.

Kettles • Marston Wood Products • Modular Simpli-Flex® Dispensers • Cast Iron and Thermal Platters and Skillets • C&K Food Safety Products • Fusion Countertop Equipment • No-Drip® Faucets and Fittings

booth 6834

NRA Show

216-587-3400 • www.tomlinsonind.com World Class, Worldwide

74

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Vineyard Views: Japan, Toshio Ueno CS, CSW, FWS, IWS

Sake Terroir: The Epitome of Yamada Nishiki Sake Rice Cont. from 42 Mr. Honda’s research into soil characteristics and its effect on Yamada Nishiki is highly scientific and no one in this world has researched it as deeply and as thoroughly as he has. Further, he’s delved into improving soil quality, for which he’s currently developing organic fertilizers from fermented bonito fish heads, bones, and innards. It’s rather unusual for a brewery to strictly limit Sake rice only from a specific region, however, this investment is something American wine connoisseurs can understand and appreciate.

These stories of terroir and brewery devotion to pursue optimal ingredients are what resonates and compels consumers to drink Sake brewed with Yamada Nishiki, the King of Sake rice. Mr.

Honda is the central figure in the early commercial development of Ginjo Sake. He is the industry’s topmost “professor of Sake Rice brewing” revered by the entire industry and is a mentor to the new generation of Sake brewers.

He has founded and served as the chairman of Japan Ginjo Sake Association in the 80’s, and Japan Gastronomy Club in the 90’s. His contribution in establishing the YK35 formula for great Sake is an industry standard adopted by many breweries today:Y represents Yamada Nishiki, K stands for Kumamoto yeast, and 35% refers to the rice remaining percentage. By all standards, Mr.Honda is the Godfather of Yamada Nishiki brewed Ginjo Sake.

The serene Yokawa Yoneda “Special A District” in Hyogo Prefecture presents prime terroir for Yamada Nishiki cultivation. Honda Shoten pays tribute by donning the famed birthplace on its Tatsuriki Yokawa Yoneda Junmai Daiginjo.

Compared to wine, Sake brewing requires much more complicated steps, and while less human interference is considered better in the winemaking process, the opposite is true for Sake brewing.

Mr. Honda explores soil properties and components for improving Yamada Nishiki Sake rice, continuing his studies at the Agricultural Research Center for Soil Sciences, Kyoto University Graduate Studies.

Stainless Steel Electric Smokers These electric smokers are made from 100% 18 gauge, stainless steel. They are designed for ease of use and portability. Every "SMOKIN-IT" smoker comes with: 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

NSF certified Four heavy duty casters (need to be attached) Stainless steel grilling racks with room for more Smoke box and a drip pan to slide under smoker Heavy duty door latch system Sample of hickory wood to season your new smoker Heating element with LED indicator light, 120-volt single phase Insulated with fiberglass to reduce heat loss Extra long power cord Three-year warranty on smoker box includes parts and workmanship NRA Booth Number 3391 Phone number: 260.417.9951 - www.smokin- it.com - it.info@gmail.com

76

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

BusinessFocus: Strahman Valves Products

For ninety years, Strahman Valves has designed and manufactured the bestperforming and highest-quality wash down products in the world. We manufacture and sell a full line of wash down products, including hoses, hose stations, nozzles, water and steam mixing units and hot and cold water mixing units; plus now, we sell some of the best-performing and highestquality pre-rinse nozzles, handles, hoses, risers, goose-neck springs, faucets and our Pivot Pro™, the world’s only pre-rinse ergonomic swivel connector.

KWIK CLEAN 3 Our Kwik Clean 3® is simply the best pre-rinse spray nozzle – proven by having received the NRA’s 2011 Kitchen Innovation™ Award. It is an ultra-low-flow (less than 1 gpm), ultra-high-performance spray nozzle with the world record cleaning time, lowest per nozzle water and sewage use, lowest energy consumption, and it has a 2-year warranty.

So, for every Kwik Clean 3® you buy, you’d have to buy three or four of our competitor’s nozzles. Now, that’s real value.

STRAHMAN VARI - SPRAY We’ve also introduced yet another great pre-rinse nozzle – our Vari-Spray®. This fantastic nozzle, also a NRA Kitchen Innovation™ Award recipient, allows a user an immediate choice of infinite spray patterns, from a gentle hollow cone to a powerful jet blast, by simply applying different pressure to the trigger.

Simply put, we turned the handle into a high-performing nozzle. Vari-Spray® has all stainless steel operating parts versus the industry standard plastic and chrome-plated brass. At 1.25 gpm, it uses 12% less water, sewage and energy than the standard nozzle at 1.42 gpm; so it saves about $450 per year in utility costs. And, it’s also warranted for 2 years.

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

77

Please visit our website at www.strahmanvalves.com to learn more or to order products from our online store.

For more information about Strahman’s products, please call (877) 787-2462, or email strahman@strahman.com.

PRODUCTS HYDROSWIVEL SWEEPER The HydroSwivel Sweeper™ is a multifunctioning cleaning tool for cleaning virtually any surface! It features all stainless steel and acetal polymer construction, interchangeable tips with varying flow rates, a high-impact thermally protective cover, and comes with a bronze Mini M-70 spray nozzle.

The sweeper uses high-velocity water at normal domestic supply pressures to effectively clean most surfaces with minimal impact. Spray manifold rotates a full 360 degrees, 5.9 GPM at 60 psi, supplied with both 1/2-14 NPT Female and 3/4 Garden Hose supply connections.

78

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

®

79

Reading this in print?

Check out the digital version for easy links and expanded video content.

Want to keep receiving the print version? Go to foodfairmag.com and subscribe. It’s easy!

C H I C A G O

®

BECAUSE YOUR BRAND DESERVES A GALLERY.

MORE BRANDS TO M O R E P E O P L E. From Red Rocks to Wrigley to Daytona.

In airports and malls and on college campuses.

No one has brought more brands to more people, wherever they are, than Gallery.

gallerycarts.com

CARTS OF COLORADO IS NOW

GALLERY

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

83

Destination: Oaxaca

Comes from page 48.

explains Oaxacan cuisine is the cultural identity. We have been able to keep it alive.

You can see in parts, the Oaxacan young boys and girls, how they are being taught the traditional dances and there are some communities in Oaxaca where children are very young and they don’t even know how to read yet but they know how to read musical notes and play instruments. So this cultural identity is very much alive and is an element of everything we do. Since we were children, we were being taught not only to taste but how to buy herbs, ingredients in the markets.

Chris: …and there is the local history…

Chef Celia: Mainly it is a cultural aspect that our ancestors bring, that we bring genetics, that inheritance. Genetics is mainly considered the base of corn, corn was developed in Oaxaca. I believe that Oaxaca is so important to Mexico. Because in Guilanati a few meters from La Coruña, Oaxaca very close to there, it is the cradle of where the origin of corn and pumpkin is for more than 10,000 years. So, we are genetically tied, our Zapotec, Mixtec culture and a number of ethnic groups, we have corn in our blood, so we think that it has a lot to do with the culture and we preserve the flavors at the time of cooking, the traditions.

Another thing that is important is to make a market menu, go to the market and be in agreement with the time that is in the place of cooking. It is a menu that you can find in the market, the edible flowers, quelites by season of rain, insects is what you cook. (quelites are any of a number of different plants commonly eaten in Mexico for their leaves, as leaf vegetables or herbs.)

Chris: Does the menu change daily?

Chef Celia: We have a menu that changes every day. What I love about Oaxaca is the fresh markets. I go to the big market every Tuesday and Friday. This is an important market which carries everything. There are suppliers that brings sea food like fresh Titus straight from the ocean direct to Oaxacan restaurants. Also, my husband goes to the market every day to get basics.

Chris: So, the inspiration to create the market menu comes from the people working in

the market?

Chef Celia: When I am working in the market and I see the ingredients I can get excited for example when I see something for the first time in season.

Chris: Yes. Chef Celia: This is my favorite season of the year because it is the rainy season and there are many more ingredients available. That is, May, June, July. You find edible flowers, ants, mushrooms, and in the rainy season the grasshoppers are very small which is how they are preferred. Maguey worms too.

Chris: The Americans will have this farm to table movement for fresh food. Of course in Oaxacan cuisine this is a natural. It’s always been available.

Chef Celia: It is a way of life. It is why I am here. I am a representative for helping develop the slow food movement…producing from fresh, local suppliers. It was like this all my life and I am trying to keep this alive.

Chris: So these herbs grow wild in the area, around the corn or field…

Chef Celia: Yes, they do but they also provide a lot of nutrients to the corn because the corn needs nutrient to grow. So like the chili and the beans, they complement each other.

Chris: Very synergistic. And these herbs and vegetables that grow around the corn fields are the basis of the sopa campesina soup – the chiles, tomatoes, epazote, pumpkin flower, of course corn, and so on…

Chef Celia: that’s right.

Chris: Fantastic, love that soup! What about the seven moles?

Chef Celia: So, the seven moles that are known for Oaxaca I think is more like a marketing technique, because there are more than seven moles in Oaxaca. It is not even defined.

I was invited to an event out of town in the valley region. I had green mole but it’s not from the Zapotec people, but from the Mixtec people, which is another people that lived in the region. They each make a green mole but they are different. So they can have the same name but they are different.

Mole is word that means thick sauce made of

Stainless Steel Electric Smokers

T

hese electric smokers are made from 100% 18 gauge, stainless steel. They are designed for ease of use and portability. Every “SMOKIN-IT” smoker comes with: 1. Four heavy duty casters (need to be attached) 2. Stainless steel grilling racks with room for more

3. Smoke box and a drip pan to slide under smoker 4. Heavy duty door latch system 5. Sample of hickory wood to season your new smoker 6. Heating element with LED indicator light, 120-volt single phase 7. Insulated with fiberglass to reduce heat loss 8. Extra long power cord 9. Three-year warranty on smoker box includes parts and workmanship Visit us at NRA Show Booth # 3391

chili.

The mole was prepared here by the pre-hispanic people and it was a sauce made thick by corn. But when the Spanish first arrived they brought with them ingredients from Asia, from Europe and from other areas of the world.

They brought these products and they became a part of the foundation of not just Oaxacan but Mexican cuisine. This fusion, the way the indigenous prepared the food with the ingredients of the Europeans is what makes for modern Mexican cuisine.

Chris: And of course at that same time, so much food was introduced to the world from Mexico. Such as the tomato, cacao, avocado, corn, chili, vanilla banana, lime, orange…the list is long.

So, when was the restaurant established?

Chef Celia: It was established in 1992. So, this is going to be the 25th anniversary.

Chris: Congratulations Chef Celia: It will be in December 25th Chris: What is the meaning of the name?

Chef Celia: The name Las Quince Letras has fifteen letters in it. That’s a name that has come from revolution times in the beginning of the 20th Century. It was a reference point for meeting people…meet me at las quince letras. So we wanted to keep that bit of history alive.

Chef Celia:Florián Are there any cuisines in the world you keep an eye on?

Chef Celia: I like Italian, Spanish and also Argentine and Peruvian cuisine. I just returned from the World Street Food Congress in the Philippines where most of the food was from Asia, only some from the US and Mexico. I go there every year.

Chris: Chef Celia Florián thanks so much, I enjoyed this.

Chef Celia: Thank you Chris!

84

Food Fair & Foodserivice Daily News

Nov 2017 I Winter Issue I www.foodfairmag.com

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

85

86

Food Fair & Foodserivice Daily News

Manager’s Corner

cont’d from page 19

6. Not Managing Restaurant Costs

Nov 2017 I Winter Issue I www.foodfairmag.com

11 Top Restaurant Management Mistakes You Should Not Be Making

Most restaurateurs make the mistake of not planning ahead and go out of business within the first six months because they run out of finances. When going into the restaurant business, people usually forget the overhead costs.

For example, the restaurant’s rent should never be more than 30% of the fixed costs. Restaurant costs can be controlled by careful planning and smart execution. Read this detailed guide to controlling your Restaurant Costs.

“High rentals, expensive décor, and hiring a staff at exorbitant salaries lead to an imbalance in finances.” Says Yajush Malik, owner of Gallops, Mumbai.

7. Poor Menu Pricing Strategy

A clever pricing strategy is a must for any restaurant. No matter how much your restaurant is a success, and you see a lot of traffic if you’re selling an item worth 100 rupees for 80 rupees, your restaurant would incur a loss. Ideally, the selling price of an item should be three times that of the food cost. You’re not just selling a dish; you’re selling a service as well. Therefore you must remember to include your food cost, overhead costs plus profit while deciding the menu price of an item.

8. Hiring the Wrong People

1. Ignoring the Location

The staff in your restaurant is the backbone that runs the entire structure. Choosing the right chef is like choosing a soul partner for your restaurant. The identity of the restaurant is established on the basis of the food that is prepared by the chef.

Similarly, a friendly staff can draw in customers just on the basis of their hospitable attitude and service. Each person in the restaurant has an important role to play in the functioning of the restaurant and should be carefully evaluated before being hired. This article will tell you how to hire the right people for your restaurant.

2. Poor Execution of Concept

9. Ignoring the Pre-launch Training

5. Not Putting Efforts into the Back- End

Pre-launch training is another important aspect of restaurant management. Usually, restaurateurs are excited, and in a hurry to set the restaurant up and functioning that they commit the blunder of not training the staff.

Before you open up the gates, set aside a training period for the staff where all of your restaurant details are explained.

10. Being Inconsistent

3. Not Having a Grand Opening 4. Depending Entirely on the Restaurant Manager 6. Not Managing Restaurant Costs 7. Poor Menu Pricing Strategy 8. Hiring the Wrong People 9. Ignoring the Pre-launch Training

Another blunder that restaurants make that leads to their failure is not maintaining the consistency. You need to deliver the same level of performance as you did in 10. Being Inconsistent the first few months. Customers return to the restaurant only if the food, as well as the service, is good each time. If the performance slacks, the customers would 11. No Marketing or PR easily go to your competition instead. While glitches may happen while serving the guests, try to placate them by offering a compensation in form of a free dish, or a discount for future meals. At all times, make sure that your customer feels valued. Find out how to maintain consistency in your restaurant operations here.

11. No Marketing or PR

So you spent a lot of money on opening celebrations and thought that it was enough? The customers come, but with the cut throat competition, it doesn’t take much time for them to shift. Therefore, marketing comes to play an important role in the success of your restaurant.

Sheer word of mouth is not enough. You need to identify the right channels of marketing for your restaurant. Marketing has long since evolved from handing out flyers and sticking posters on walls locally. It is essential for a restaurant to have a digital presence. Advertise your restaurant digitally on the social media. You can use Customer Relationship Management (CRM) tools to engage with your customers. Offer them discounts and coupons to keep them coming back for more.

This Restaurant Marketing Manual will tell you how to attract customers and increase sales.

Read more:

Nov 2017 I Winter Issue I www.foodfairmag.com

Food Fair & Foodserivice Daily News

87

&Culture

Food

cont’d from page 32

About the S’Klallam Tribe Known as 'the Strong People', the S'Klallam tribe has a rich culture of art, spirituality, traditional knowledge, and self-reliance that continues today.

Having thrived on oysters, clams and other foraged wild produce to sustain them, the Tribe is now commercially farming oysters in partnership with Jamestown Seafood in the pristine Sequim Bay (pronounced "SKWIM" Bay) along the Strait of Juan de Fuca.

In addition, they also operate a worldclass oyster hatchery in Quilcene Bay. These operations have enabled them to preserve an age-old industry and enrich the environment. No longer relying on the digging sticks and other tools that their ancestors required, Jamestown Seafood has commercially developed state-of-the-art tools and technologies to ensure consistent and sustainable harvests of Pacific Oysters (Crassostrea gigas) and Geoduck Clams Historically, food was plentiful in the Coastal and Puget Sound regions for the tribes. Along with the vast quantities of seafood provided by the rivers, lakes, ocean and bays, the saltwater beaches also provided a wide variety of shellfish throughout the year, which were dug using a carved digging stick. Some of the clams, oysters, mussels, etc., would be smoked, usually in alder, dried and stored to be used or traded later. Nature also provided the tribe with an abundance of vegetable roots or bulbs such as salmonberry sprouts, camas, wapato, tiger lily, and fern and also many different types of berries.

Nowadays the region is still a rich agricultural growing region for herbs and other plants, including one of the countries’ largest lavender farms, Purple Haze Organic Lavender Farm and the following recipe for smoking oysters in your home, brings in the terroir of the land with these ingredients.

So, smoke a few oysters, and pour some bubbles to toast the country’s native heritage on November 24.

About Jamestown Seafood Jamestown Seafood’s oyster farm is nestled in the pristine waters of Sequim Bay (pronounced “skwim”) along the Strait of Juan de Fuca and just before the entrance to the Puget Sound.

Recognising this watershed as distinctly different from the majority of oyster beds further along and deeper into the Puget Sound, the oyster industry is witnessing the emergence of something entirely new, distinctive and extremely delicious.

Oyster production begins at the company owned hatchery, embracing scientifically regulated and meticulously managed spawning and seed grow out procedures. Maintaining a watchful eye on their oyster beds throughout the maturation process, Jamestown Seafood enjoys harvests that are commercially viable, sustainable, consistent, and abundant.

Jamestown Seafood produces two varieties of Pacific Oysters (crassostrea gigas): Sequim Bay Jades (Beach Farmed), silky smooth, with unmistakable brine, subtle sweetness and a fresh cucumber finish, and Sequim Bay Blue Opals (Tumble Farmed) which are plump, juicy and succulent, display a clean ocean flavor accompanied by subtle sweetness and buttery texture.

The company also recognizes the delicate balance that must be maintained between a thriving watershed and an economically viable commercial fishery. Working in cooperation with local, state and federal agencies, and moving beyond shellfish that are commercially sustainable today, the company is exploring ways to restore once prized, and now depleted, indigenous species. www.jamestownseafood.com. All other media inquiries should be directed to Sally James on (707) 363-4577 or sally@studiospear.com.

Visti page 32 for the start of this article and the recipe for TEA SMOKED SEQUIM BAY OYSTERS WITH LAVENDER.

are you

READYfor delivery?

IT’S YOUR BRAND.

PROTECT IT.

BUILT FOR DELIVERY. Our Insulated Food Carriers are designed to maintain the quality and safety of your food to meet the high

U N R I VA L E D P E R F O R M A N C E

NO SEAMS. NO LEAKS. NO BACTERIA.

EASY TO CLEAN

2X THICKER INSULATION FOAM

SUPER TOUGH

KEEPS HOT FOOD HOT, & COLD FOOD COLD FOR LONGER!

expectations of your customers.

For more information on Sterno Delivery Insulated Food Carriers contact your local Sterno Product Representative or call us directly.

Corona, CA 92881 • 800.523.8715 • SternoDelivery.com