Food Fair Magazine NRA Show Issue Chicago May 2020 by DMG Magazines

Spring 2019 • Vol. XV Issue 2

Food Fair

Quarterly

NRA Show Buyers Guide Issue

Over 300 NRA Show products inside!

Bluewater Systems 2019 Kitchen Innovations award Winner Bluewater Pro 400. Exhibit 10613 Lakeshore Center

BarMaid Washers The Bar Maid GP-100 Commercial Glass Polisher and CP-7000 Cutlery Polisher make polishing your glassware and cutlery fast and easy, while reducing labor costs. Exhibit 11225 Lakeshore Center

Marrakesh, Morocco Restaurateur Sebastian de Gzell speaks to us about his runaway start-up success NOMAD hidden deep in the Medina…

A Century of Setting the Table for Success! “NRA Show Turns 100! TableCheck Technologies An affordable tablet seating system that does wonders for seating efficiency. Saves money and creates happy patrons too! Exhibit 1460 South Hall

Sterno Products Interview with Sterno’s VP of Marketing, David Amirault, on the innovative Speed Heat System Exhibit 6912 North Hall

In the Pro-Files this issue:

80 / Chef Jeff Danzer, aka JeffThe420Chef

70 / Hunter Hammett Sommelier of Jardinière Restaurant, San Francisco

82 / Chef Burke Reeves – Executive Chef Consultant

Raw Desserts. 54

Ovention Ovens MiLO® uses a first-of-its-kind technology called Decoupled Air and Infrared (IR), the first successful integration of hot air and IR in an oven Exhibit 3220 South Hall

Strahman Valves Ozone can replace traditional sanitizing agents such as chorine and other harsh chemicals, thereby reducing or eliminating them saving the operation costs. Check out the CI Mobile Cart. Exhibit #2480 South Hall

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tablechecktechnologies.com email us today! tablecheck@yahoo.com

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READY MEALS

CREATIONS shrimp line

Winner of the

Creole

Scampi

New Orleans BBQ

Etouffee

Thai Curry

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Spring 2019 NRA Show Issue Vol. XV Issue 2

Celebrating 100 Years of History

IN THIS ISSUE 10-15 Product Showcase NAFEM 2019

A century of setting the table for success

BusinessFocus

The NRA Show turns 100.

14 28

Sterno Products Blaze

Strahman Valves

Tablecheck

The Pro Files Hunter Hammet

Sterno rolls out SpeedHeat and itâ&#x20AC;&#x2122;s taking the portable heat market by storm. Perfect for any location based heat needs, it provides heat with zero ramp up time and no fuss. BOOTH 6912

Inside

Recipe Cost & Menu Marketing to Profit Successfully

Bluewater Group I 48

Earthborn Studios

Just add water!

Jim Lopolito

Barmaid Washer Corp.

12/

FABI & KIA Award Winners for 2019

26/

Ovention Ovens

39/

Host Milano Trade Show

42/

Struxure

42/

Bamboo Ware

7 Questions 80 Chef Jeff Danzer 82 Chef Burke Reeves

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Greetings, In this issue we take an overview of the 100th Anniversary of the National Restaurant Association with a look back at the associationâ&#x20AC;&#x2122;s timeline, including some pretty fun historic photos, starting on page 10. In the relatively brief 15 years Food Fair Magazine (formerly Foodservice Daily News) has been exhibiting at this show, we can easily agree so much has transpired. In marketing, Instagram has emerged as the heavy hitter, hands down. Restaurateur Sebastian de Gzell attests to this in our interview with him, discussing his recent success story that is NOMAD, Marrakech (pg. 72). To further this post-modern epoch if you will, are the internet of things or IoT, integrative software, ventless, infrared ovens as with Ovention (pg 26) down to the old just add water trick with a lot of behind the scenes ingenuity of course. See our interview with Sterno VP of Marketing David Amerault that covers the very clever, problem solving Speed Heat system. (pg 14) The point is whether itâ&#x20AC;&#x2122;s behind or in front of the line, in the office with the pencil sharpener (we should still use pencils!) or business marketing, the speed of change is a bit numbing. The NRA show has always been a great place to get to get a handle of the big picture and then drill down on just what will work best for your enterprise. We congratulate the National Restaurant Association on their 100th Year and thank them for their ongoing voice in Washington. Best regards,

Chris Gudenzi Publisher chris@foodfairmag.com

Inside 69/ Wine Spectator Best of 2018 84/ Advertiser Index 44/ eTouch Menu

Klostermann Bring the taste and smell of fresh bread to your business as we cater to all facets of the food service industry. .

Smokin-it / 51

Interview:

Restaurateur Sebastian de Gzell of NOMAD, Marrakesh, Morocco.

D-Ecop raw desserts 52 Tower Isles

D-ecop offers either samples boxes or custom made cakes.

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100 Celebrating

A Century of Setting the Table for Success When egg brokers try to demand a price of 65 cents a dozen, the year-old Kansas City Restaurant Association, one of the restaurant industry's earliest professional associations, organizes an egg boycott. Egg prices plummet to 32 cents. The seeds of a national movement are sown.

The growing National Restaurant Association moves its headquarters from Kansas City to Chicago.

1917

1927

1919

Kansas City restaurateurs launch a national organization, holding the ﬁrst meeting of what is today's National Restaurant Association on March 13 in Kansas City. The ﬂedgling organization represents an industry of 43,000 restaurants.

Post-WWII restaurant sales hit a new high. The number of meals served triples from a prewar level of 20 million meals a day to a postwar level of more than 60 million meals a day. The National Restaurant Association launches an Educational Department to help busy restaurateurs do their jobs better. The Association also produces its ﬁrst ﬁlm "America's Heritage of Hospitality" to promote the industry and recruit new employees.

1930’s

1940’s

Prohibition ends, but the Depression is in full swing. Congress's National Recovery Act requires each industry to prepare a "Code of Fair Competition" in 1933. The National Restaurant Association quickly complies. Membership doubles. In an appeal to customers in bleak times, the National Restaurant Association tries out two advertising slogan: "Enjoy Life — Eat Out More Often" and "Take Her Out to Dinner at Least Once a Week."

The Association celebrates its 50th anniversary in 1969 at the National Restaurant Association Convention and Exposition with the theme "Golden Opportunities." The industry evolves. In an age of national experimentation, more restaurateurs forgo traditional French cooking techniques. New ethnic ﬂavors and locally grown produce make their way on to menus.

1950’s

1960’s

The National Restaurant Association endorses the use of credit cards, and supports a new type of dinner -the "take home" meal- that families could enjoy at home in front of their new black and white television sets. McDonald's launches its "Speedee System," and fast food is born. To whet customers' appetites for eating out, the National Restaurant Association commissions two songs: "Pass the Meat, Pass the Potatoes" (1951) and "Let's Go Out to a Restaurant" (1953).

The National Restaurant Association becomes more politically active. Tip-reporting rules, tip taxes, business meal deductibility, employment law, minimum wage and other public-policy issues take center stage for the restaurant industry.

1979

The National Restaurant Association relocates its headquarters from Chicago to Washington, D.C., to better communicate the industry's messages to lawmakers.

1980’s

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n 1919, Charlie Chaplin was king of the movies, World War I was a year past, Prohibition was still a year away — and the National Restaurant Association was just getting started. Amid a foodservice industry still in its infancy and a nation poised for growth, the Association was formed. Ever since, we’ve set the table for our industry’s success, championing your interests … turning new ideas and technologies into business-building trends … and investing in the people who drive our industry forward. Today, thanks to the strength, innovation and resilience of our workforce, our industry has become the nation’s second largest private-sector industry overall. Ours is an industry of trailblazers, the backbone of our communities, the realization of the American Dream. As the National Restaurant Association now marks its first hundred years, we celebrate major milestones of our industry’s history, honor the people who made those achievements possible, and prepare our industry for a next century of firsts, growth and success ahead. In response to the industry's growing professionalism, the Association creates what is now known as the National Restaurant Association Educational Foundation to produce educational programs and materials on everything from food safety to responsible beverage-alcohol service.

After Hurricanes Katrina and Rita, the National Restaurant Association mobilizes more than 17,000 restaurants to participate in Dine for America, raising over $10 million for the American Red Cross.

1987

2005

1981

The energy crisis, inﬂation, beef shortages and more government mean growing pains for the restaurant industry.

1999

1999: The National Restaurant Association certifies its one millionth restaurant-industry professional in its ServSafe food-safety training program. The U.S. Department of Commerce declares 1999 the "Year of the Restaurant" in recognition of the industry's significant contribution to the U.S. economy 2001: In the wake of the 2001 terrorist attacks on America, more than 8,000 restaurant operators participate in the National Restaurant Association’s first Dine for America, raising more than $20 million.

The National Restaurant Association relocates its headquarters in Washington, DC. We certify our 5 millionth restaurant industry professional in our ServSafe food-safety training program.

2011

2012

The National Restaurant Association launches Kids LiveWell, a new initiative to showcase the restaurant industry’s commitment to oﬀer healthful options for children. We also launch our new ServSafe Foodhandler product in response to California's food-handler rules, training and testing nearly 700,000 food handlers.

We acquire the American Hotel & Lodging Association Educational Institute, the training and certifying body for the hospitality industry.

2016

2017

National Restaurant Association acquires the Multicultural Foodservice & Hospitality Association, giving members access to MFHA's Cultural Intelligence solutions.

2018

As we move toward our 100th anniversary in 2019, the restaurant industry employs 15 million people, about one in 10 working Americans.

All photos courtesy National Restaurant Association. Reprinted with permission of the National Restaurant Association.

Food Fair & Foodservice Equipment Daily News

DeMedici Imports – A L’Olivier Basque Pepper Fruit Vinegar ATALANTA CORPORATION This multi-purpose flavored vinegar is made from bell peppers and the famous Piment d’Espelette pepper of the Basque region with 40% fruit pulp and white wine vinegar. Use it to glaze a rack of lamb, poultry, vegetables, or calamari for a Mediterranean flavor. This vinegar also pairs well with basil and garlic thyme infused oils, in addition to extra virgin olive oil. The fresh fruit pulp’s vibrant flavor is consistent to the last of the bottle.

Beyond Beef® BEYOND MEAT® This is a plant-based ground beef product that looks, cooks, and satisfies like traditional ground beef. It contains no cholesterol and 25% less saturated fat than 80/20 ground beef. It also contains no gluten, soy, or GMO’s. Beyond Beef® is made from simple, plant-based ingredients–peas, brown rice, and mung beans to provide protein. Coconut oil ensures mouthwatering juiciness and beets provide the meaty red hue.

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Gluten Free Vegan Cookies BRAVADOUGH! BY WILD FLOUR BAKERY, LLC This is a plant-based ground beef product that looks, cooks, and satisfies like traditional ground beef. It contains no cholesterol and 25% less saturated fat than 80/20 ground beef. It also contains no gluten, soy, or GMO’s. Beyond Beef® is made from simple, plant-based ingredients– peas, brown rice, and mung beans to provide protein. Coconut oil ensures mouthwatering juiciness and beets provide the meaty red hue.

NRA

Awards Odwalla Craft Ades THE COCA-COLA COMPANY Odwalla Craft Ades are a line of premium ades (lemonades and limeades) infused with herbs, spices, and botanicals to deliver a delicious, artisan-inspired beverage experience. Available in six unique flavors, these specialty ades are sweetened with cane sugar and natural flavors. The beverages are available to foodservice operators in a frozen concentrate format. Once thawed, the product is mixed with water and dispensed through bubblers or handcrafted in small batches/pitchers.

La Padella Saute Oil CORTO OLIVE OIL CO. La Padella is crafted specifically for highperformance sautéing with authentic olive oil character. Rice Bran Oil serves as the backbone of La Padella, delivering a superior high smoke point, while the Fresh Extra Virgin Olive Oil adds real olive oil flavor and aroma. The precision blend is completed with Avocado and Grapeseed Oils to make it the perfect choice for high-performance kitchens. This premium sauté oil ensures superior high-heat performance, flavor authenticity, for moist, clean tasting food.

FabaButter FORA FabaButter is a plant-based butter that bakes, clarifies, and browns just like dairy butter. It boasts a 360°F smoke point (considerably higher than dairy butter) and is made with upcycled aquafaba– a foodwaste ingredient that adds a layer of depth and flavor. Top chefs use FabaButter in the most technically demanding foods, from croissants to French mother sauces, for its superior functionality and sustainability benefits.

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BV400G VersaOven BAXTER MANUFACTURING

Penny BEAR ROBOTICS

Presenting a new level of versatility, the VersaOven is a self-cleaning, programmable gas rack oven that offers convection and non-boiler steam to serve as a steamer, rotisserie, convection oven, and combi oven for fast cooking. A rotating rack provides even roasting or baking. A patentpending grease separation system aids in the cleaning.

Meet Penny, a foodservice robot with artificial intelligence that drives autonomously. Designed to maneuver in tight, crowded quarters, Penny shuttles food from kitchen to tables and brings dishes back for cleaning. Tray shape, suspension, everything is optimized for foodservice needs. Penny 2 will feature an upgraded design a tablet, communicate with customers and take orders.

Bluewater PRO 400 Water Purification System BLUEWATER USA A tankless design streamlines the Pro 400 reverse-osmosis system, which filters a broad array of contaminants for one or more appliances, from dishwashers and ice makers to steamers and coffee makers. The system produces up to 1825 gallons daily. An optional storage tank accommodates very high demand use, without affecting the efficiency and performance of the purifier.

NRA

Awards SinkTech CHICAGO BAR SHOP

Sally the Robot CHOWBOTICS

ComplianceMate CM SYSTEMS LLC

Finally, someone automates the threecompartment sink. SinkTech uses sensors to determine water levels, temperature, and cleanliness. It automatically drains and fills sinks and saves time, energy, water, and money. It’s compact, installs without plumbing, and doesn’t interfere with washing or scrubbers. And it’s connected to the cloud for data on usage and compliance.

Imagine providing fresh made-toorder foods 24/7 virtually anywhere, without on-duty labor. Sally the Robot serves customizable salads, yogurt bowls, grain bowls, and snacks using sophisticated robotics and algorithms to dispense accurate portions of hundreds of different ingredients. Sally delivers precise portions in a 3’ x 3’ footprint with a 120V socket.

ComplianceMate takes digital checklists and wireless temperature sensors to the next level with its first-infoodservice LoRa (long range) communication protocol. Patented software and lowercost LoRa transmits farther, using less battery power, than Bluetooth in difficult transmission environs like stainless steel deep freezers. Cloud-based data lets you identify trends across multiple locations.

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BusinessFocus: Sterno SpeedHeat Award-Winning Flameless Catering Product Makes Serving Hot Food Simpler, Safer & Faster An Interview with Sterno’s VP of Marketing, David Amirault

David Amirault VP of Marketing

o meet the needs of the current catering landscape, Sterno Products recently launched SpeedHeatTM, a flameless, water activated system that produces highheat steam, with zero ramp up time. It is considered by many in the catering industry to be the most innovative portable heat system since the introduction of Sterno chafing fuel more than a century ago. Industry press has echoed this opinion SpeedHeat recently took top honors in Foodservice Equipment Reports Magazine, 2018 Tabletop Competition. Caterource Magazine called the product a ‘terrific innovation’.

easy to set up and made the whole process safer, simpler, and faster’. Foodservice Daily News recently spoke with Amirault for an interview about this groundbreaking product.

FSDN: What was catalyst for the development of this product? Amirault: A product like this has been top of mind in the catering industry for years. Up till now, the challenge for caterers has always been how to keep hot food at an ideal serving temperature in an environment or location that isn’t necessarily designed for serving food, or in places As part of the development of this that have open flame restrictions. product, Sterno’s Marketing VP, David Amirault and his team spent time FSDN: Who should be using this in the field with high volume caterers product? of all stripes, including social, cor- Amirault: Any foodservice porate, chain restaurants, and food operation engaged in off premise management companies, testing catering. SpeedHeat allows the prototypes and refining the design operator to provide and serve hot to get to the best possible flameless, food if the safest, simplest, and food warming & serving product. fastest way possible. ‘Our number one takeaway’, said FSDN: Is Sterno getting out Amirault, ‘was that our customers of the ‘canned heat’ business? wanted a buffet style flameless food Amirault: Absolutely not. Our serving option that was quick and legacy line of portable warming

Flameless Food Warming! Introducing Sterno SpeedHeat, the simpler, safer and faster way to keep food at the ideal serving temperature. Designed for quick serve, off premise events, SpeedHeat produces high heat steam in seconds and is the ideal choice for events lasting under an hour.

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Our customers wanted a buffet style flameless food serving option that was quick and easy to set up and made the whole process safer, simpler, and faster.”

FSDN: Is SpeedHeat a ‘single-use’ product? Amirault: There are two versions of SpeedHeat. Our Recyclable line is designed for use with disposable aluminum half pans, and can be used up to three times. There are eight complete units to a case. Refill SpeedHeat packets are sold separately. The SpeedHeat base & tray are fully recyclable; the spent heat packets go into everyday trash. The Reusable line, SpeedHeat HD features a durable, universal base and accepts 1/3, ½, and full food pan sizes (disposable or durable), and will provide the same durability you’d expect from a traditional chafer. Refill SpeedHeat drop off breakfast and lunches are packets are sold separately. good examples of this. However, there are occasions and venues that FSDN: Any final thoughts? require something more normal Amirault: If you’re reading this weddings, high-end receptions, interview and you plan to be at NRA extendedservice grazing buffets. 2019 be sure to stop by booth Of course, Sterno has a full line of #6912. We’d love to demo this traditional warming products to incredible new product for you! service these types of events, as well.

products is Sterno’s foundation. We will continue to develop and innovate in this arena. With the introduction of SpeedHeat, however, we are able to offer our customers a product that allows them to serve high-margin hot menu items in venues and/or at occasion where up to thispoint was just not possible or practical. For example, at an historic landmark with an open-frame restriction, or for FSDN: How does the the quick-serve corporate catering lunch SpeedHeat system work? with a 20-minute service window. Amirault: With a simple process that involves two water-activated FSDN: Is SpeedHeat the perfect heat packets and an included base & product for any catered event? tray that replaces the traditional water Amirault: SpeedHeat is ideal chafing pan, SpeedHeat has zero for events where food will be ramp-up time and starts producing served within 45 minutes. All of high-heat steam right away to our research shows that this is the keep food at the ideal temperature case with many events corporate for the ideal length of time.

Visit www.sternopro.com and stop by Exhibit 6912 North Hall

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Klosterman Baking Company Your Wholesale Bread Supplier

NRA #10844

n 1892, the Klosterman Family began baking hot French bread and rolls for local Cincinnati restaurants and now, over 125 years later, you can experience that same delicious tradition nationwide. Our handcrafted artisan breads are baked fresh with simple ingredients from authentic family recipes and are conveniently available for frozen distribution. Just imagine the smell of fresh breads baking in a warm oven. As a restaurant owner, you know how the aroma freshly baked rolls or bread whets your customers’ appetite. But what if you operate far away from any fresh bakeries, have multiple locations in different cities, or looking to grow your business but want consistency in quality and menu items. Our frozen division plays an essential role in distributing our hearth breads, buns, and rolls by maintaining a network of strong partnerships with several of the nation’s most recognizable food service distributors to ensure available to any customer coast to coast. Bring the taste and smell of fresh bread to your business as we cater to all facets of the food service industry. Regardless of the style of food on your menu, the right bread can enhance any dining experience so why not delight your customers with our artisan bread and bun selections today. We believe in our century-old baking techniques starting with 48 hours of fermentation and hand scoring each loaf to ensure our bread is authentically artisan. We use the finest ingredients and pay close attention to every detail to ensure every bite is worth remembering.

About Klosterman Baking Co. Klosterman Baking Co. is a fourth generation family-owned, certified WBE, independent wholesale bakery, headquartered in Cincinnati Ohio. With over 400 varieties of hearth breads, sandwich buns, rolls, flatbread and organic breads available fresh in Ohio, Kentucky, Indiana, Northern Tennessee, and Pittsburgh, Pennsylvania and available frozen throughout the United States.

If you don’t see what you’re looking for, ask us. Our team has the experience and creativity to find or develop innovative solutions for your specific needs. Contact us today by phone 1(877)301-1004 by email info@klostermanbakery.com or online www.klostermanbakery.com.

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Bluewater is a world leading water purification company that innovates, manufactures and commercializes compact water purifiers for residential, business and public use. Headquartered in Stockholm, Sweden the company’s patented SuperiorOsmosis™ reverse osmosis technology removes 95% - 99% of pollutants such as lead, bacteria, pesticides, medical residues, chlorine and limescale from tap water.

Visit Bluewater at Exhibit 10613 and in the Kitchen Innovation Pavillion 2440P

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Frying oil filtration made easy- fast, easy and safe with the innovative VITO oil filter system VITO oil filter system is the market leader in in-tank oil filtration. The concept is simple: put VITO in the hot fryer, turn it on - that’s it! VITO automatically filters the oil in 5 minutes with no supervision needed. This saves customers up to 50% of their frying oil, ensures optimal taste and quality and even reduces the workload in the kitchen.

NRA 2019

The FOG Tank is a heated soak tank that safely and easily removes fat, oil, grease, and carbon buildup from your metal cookware and kitchen and bakery equipment. The thermostatically controlled FOG Tank is constructed from 304 grade stainless steel, is fully insulated, and safely cleans all types of metal, including aluminum.

NRA, booth #5431 For more information: www.vitofryfilter.com

Chef inspired creations served up with real sauces and soups prepared with only the freshest ingredients. With these easy to use, pre-portioned dishes containing ocean fresh seafood and scratch-made sauces, gourmet meal creations are just a simmer away. • No MSG • No Artificial Flavors • No Preservatives • GMO Free Try all five flavors: Creole, Scampi, New Orleans BBQ, Thai Curry & Étouffée

Stop by Booth #125 to sign up for your 1-week risk free trial & learn more about the FOG tank!

See us at NRA #9711

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Flameless Food Warming!

Foodservice professionals understand the benefits of ozone as an additional cleaning tool, and a safe organic solution. The C1 is a simple cart-based ozone generating unit for getting to all those hard to reach places that need sanitizing throughout your facility. This compact well-balanced unit has a low center of gravity for easy use and storage. The C1’s critical parts are sealed for safe operation around water and are built around a welded stainless steel tubing frame and stainless water safe exterior

Introducing Sterno SpeedHeat, the simpler, safer and faster way to keep food at the ideal serving temperature. Designed for quickserve, off-premise events, SpeedHeat produces highheat steam in seconds and is the ideal choice for events lasting under an hour. www.sternopro.com 877.526.7748

Stop by our booth 6912 for a demo.

The redesigned Hobart LXe Base Undercounter commercial dishwasher packs big sustainability and best-in-class cleaning performance into a small size that’s perfect for bars, restaurants, coffee shops, care facilities or anywhere that needs an easy-to-use, compact warewashing solution.

NRA 2019

Booth 2480 South Hall

Gunter Wilhelm® products collections have exceptional ratings and are used by the iconic White House Chef Tour® (White House, Vice President’s residence, Camp David etc.), executive, professional and celebrity chefs, top ranked restaurants and numerous passionate home cooks and chefs all over the world.

LXe Undercounter commercial dishwashers are ENERGY STAR® qualified and only use .74 gallons of water per cycle. The LXe is capable of cleaning 32-34 racks of ware each hour, while also saving water and energy while it gets the job done. NRA 19 Exhibit 4031 South Hall

Visit them at Exhibit 1860 South Hall

Food Fair & Foodservice Equipment Daily News

Intelliref V2 The new refrigeration control system for walk-ins The INTELLIREF V2 & INTELLIREF V2 Low Temperature controller simplifies refrigeration control by combining the functions of a thermostat and defrost time clock. This robust design provides a wide range of medium & low temperature applications with air electric* defrost.

The Double MiLO® brings the unmatched quality, speed and consistency of cooking that Ovention is known for. Consistent with the rest of the Ovention lines, the Double MiLO® oven is ventless, giving you flexibility for installation location. It also provides USB loading capabilities for easy programming and sharing of settings between ovens.

NRA Booth 3220

Earthborn pottery has been proven in the restaurant industry since 1997. The journey started with a willing chef and a hungry potter who both had something to gain from the relationship. Earthborn pottery and its process developed over time and yielded a product uniquely situated to custom design. Working one-onone with the chef, insights to specific functionality can easily be translated into a finished vessel. The collaboration between the two artists yields a personal statement available in no other way. Meet the potter at Exhibit 11108 Lakeshore Center

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NRA 2019

NextGrip – Slip Resistant floor for walk-ins NextGrip is a non-slip embossed pattern evenly spread in rectangles, which can be applied to most Norbec flooring materials. This in-house developed motif consists of four rows and three columns evenly distributed to ensure that the number of extrusions in contact with an object or the sole of shoes is increased. Booth #5457

Bar Maid’s CP-7000 Cutlery Polisher is indispensable for quickly turning wet, clean cutlery into dry, spot-free, sparkling cutlery. Water-spotted cutlery can make patrons question its cleanliness. The CP-7000 can polish up to 4000 pieces/hour depending on the operator and cutlery being polished, removing water spots and eliminating unsanitary hand polishing.

See it in action at exhibit 11225 Lakeshore Center

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MAGNESOL® is a food-grade frying oil adsorbent filter media. Each MAGNESOL ® particle acts like a tiny magnet to attract FFAs and TPMs, and removes off-flavors, colors, and odors from used edible oils. MAGNESOL® Filter Powder removes both solid and dissolved impurities from edible oils to extend the life of the oil and, in turn, allows for a consistently high-quality fried product. To learn more,

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. 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

“I couldn’t imagine not having it…” GW Horne, GM, County Line Barbeque in Austin, TX A tablet seating management system that provides complete dining room table status oversight in real time. This pays for itself within a year. Visit Barbara Horan, President, for a demo at NRA 19!

Booth 1460 South Hall

NRA 2019

visit: www.magnesol.com. Booth #3114

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 3763 South Hall

Food Fair & Foodservice Equipment Daily News

Klosterman Baking Co. is a fourth generation family-owned, certified WBE, independent wholesale bakery, headquartered in Cincinnati Ohio. With over 400 varieties of hearth breads, sandwich buns, rolls, flatbread and organic breads available fresh in Ohio, Kentucky, Indiana, Northern Tennessee, and Pittsburgh, Pennsylvania and available frozen throughout the United States.

Visit us at NRA Booth 10844

Black Truffle Pate SABATINO TARTUFI Black Truffle Pate is a savory and earthy blend of black summer truffles, champignon mushrooms, porcini mushrooms, and sunflower oil in a pestolike consistency. Use as a spread for canapes, drizzle onto pizza, or fold into cream sauces. Since it’s already blended into a pate, this product easily allows anyone to incorporate truffles into their dishes. It is in a foodservice size package imported from Italy.

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Chef inspired creations served up with real sauces and soups prepared with only the freshest ingredients. With these easy to use, pre-portioned dishes containing ocean fresh seafood and scratchmade sauces, gourmet meal creations are just a simmer away. • No MSG • No Artificial Flavors • No Preservatives • GMO Free Try all five flavors: Creole, Scampi, New Orleans BBQ, Thai Curry & Étouffée

NRA 2019

See us at NRA #9711

OiLChef technology makes fried food healthier for your customers, more profits for your stakeholders and less environmental impact on the planet! OiLChef is the Worlds most trusted brand of innovative deep frying technology that reduces your fryer oil purchases by around 50 %, helps improve fried food quality with texture, taste profile, color profile & shelf life. Your food cooks quicker and crispier, is less oily at a lower temperature! Booth 472 NRA 19

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Edamame Spread SUD’N’SOL This product is a mix of edamame with a hint of mint and lemon, which results in a fresh, light, and enjoyable guilt-free spread/dip. It is a clean label product, 100% vegan, gluten-free, no preservatives, non-GMO, and made in the Bordeaux region in the southwest of France, known for its culinary specialties.

NRA 2019 VT Burner VT BURNER TECHNOLOGY IN CONJUNCTION WITH VENANCIO USA Infrared cooking offers speed and other advantages, but conventional IR burners generate IR through ceramic shields that are prone to cracking and replacement. Retrofittable VT Burner is cast steel, with a patented layered design that requires no ceramics to generate IR energy. It’s IR-fast, inexpensive, durable, and cuts gas consumption compared to standard burners.

Gluten-Free Beet Root, Sweet Potato, and Zucchini Pizza Crusts VENICE BAKERY The Gluten-Free Beet Root Pizza Crust has a vibrant red crust that provides a thick and hearty option for the pizza consumer. Its familiar subtle sweetness and speckles of parmesan and mozzarella cheese will ensure approval by all. The Gluten-Free Sweet Potato Pizza Crust brings a new color to the plantbased pizza crust category. It’s made with real sweet potato, two types of cheese, and fresh yeast. It will be hard to believe this crisp, yet hearty crust is also completely grain-free. The Gluten-Free Zucchini Pizza Crust is our latest approach to eating green. Made with crushed black pepper and parmesan cheese, this light and crispy crust will provide a pizza-eating experience you can feel good about.

Versatile Chef Station VULCAN, A DIVISION OF ITW FOOD EQUIPMENT GROUP The new Versatile Chef Station is a compact multi-function cooking station that serves as a griddle, saucepan, braising pan, steamer, pasta cooker, rethermalizer, and fryer all in one—and with its patented multilayered cooking surface, it’s faster, more accurate, more even, and easier to clean than a braising pan.

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BusinessFocus: Tablecheck Technologies, Inc. Barbara Horan General manager

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.

ing 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: How big a problem is this?

FDN: What if it doesnâ&#x20AC;&#x2122;t work?

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, letâ&#x20AC;&#x2122;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.

BH: I personally guarantee that by using the TableCheck Seating Management System correctly you will serve morev 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 FDN: What is the solution to this booth 1460 and chat with me about keeping all the money that comes problem? through your front door in your BH: Creating efficiencies at the host restaurant! Let me know you read this stand will go a long way in eliminat- article to receive a nice little surprise.

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.

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Food Fair & Foodservice Equipment Daily News

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

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) 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

“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,…”

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

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Two ovens,

one minimal footprint, one affordable price

he Double MiLO® brings the unmatched quality, speed and consistency of cooking that Ovention is known for. Consistent with the rest of the Ovention lines, the Double MiLO® oven is ventless, giving you flexibility for installation location. It also provides USB loading capabilities for easy programming and sharing of settings between ovens. MiLO® uses a first-of-its-kind technology called Decoupled Air and Infrared (IR), the first successful integration of hot air and IR in an oven that applies the strength of each technology. The hot air in the enclosed cavity allows for even, consistent cooking and a higher yield. The IR elements on both top and bottom of each cavity provide more efficient caramelization without over-drying. With the Double MiLO® active venting technology, humidity is removed from the cooking cavity on demand, resulting in high-yield and food integrity of a closed-cavity cook while reaping the benefits of the IR and crisping food like never before possible. The Double MiLO® has two completely independent cavities, each with its own independent, full-color, UI control. Operators now have the flexibility to use both cavities at different temperatures simultaneously or conserve energy by using only one at a time. Visit us at NRA 19 Exhibit 3220 South Hall

Flexible. Ventless. Labor-Saving.

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Flexible. Ventless. Labor-Saving.

Innovation Working For You MiLO® brings the unmatched quality, speed and consistency of cooking that Ovention is known for. Using cutting edge Decoupled Air and Infrared (IR), MiLO enables you to serve even more delicious. • Two independent cavities, each with its own control, allows you to cook simultaneously at different temperatures or use one at a time • Small footprint with sleek, curved-glass door for a theatrical middle-of-thehouse installation • Active venting allows you to remove humidity from the cooking chamber on demand, giving you unprecedented flexibility like never before

double your delicious Visit Us at Booth #3220

oventionovens.com

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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 VariSpray®. 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.

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Visit us at NRA 2019 Exhibit 2480

Please visit our website at www.strahmanvalves.com to learn more or to order products from our online store. For more information about Strahmanâ&#x20AC;&#x2122;s products, please call (877) 787-2462, or email strahman@strahman.com.

PRODUCTS HYDROSWIVEL SWEEPER The HydroSwivel Sweeperâ&#x201E;˘ is a multi-functioning 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 1/214 NPT Female and 3/4 Garden Hose supply connections.

Food Fair & Foodservice Equipment Daily News

NRA 19 Exhibit 2480 South Hall

Foodservice professionals understand the benefits of ozone as an additional cleaning tool, and a safe organic solution. Ozone can replace traditional sanitizing agents such as chorine and other harsh chemicals, thereby reducing or eliminating them saving the operation costs and storage space. Ozone is safe and effective in washing down walls, floors, equipment, rinse barrels, bottles, fermentation tanks, and is approved by the FDA and USDA for direct food contact. Ozone is an effective disinfectant through its ability to break down cellular walls in bacteria and viruses, killing them outright.(Ozone for sanitation, not to be confused with with pollution generating ozone.)

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Specifications Dimensions: 54.3”h x 20.6”w x 26.3”d Weight: 160 lbs. Electrical: 110VAC 60hz, 12amps Ozone output: 18g/hr @12 SCFH oxygen Water inlet pressure minimum: 40 psi Dissolved ozone water (max) @ GPM

If your facility needs a mobile and easy way to clean and sanitize, Strahman’s C1 mobile unit is the preferred choice.

Strahman offers several options of Ozone cleaning for a variety of environments and applications. Clean-In-Place Panel Mount (CIP-PM) system is a compact, wall-mountable package that includes an on-board circulation loop to deliver a constant flow and pressure of ozonated water within the facility. Designed for ease of installation, the CIP-PM model only requires power and water connections, along with connection to the floor mounted oxygen concentrator, and circular pump. C1 Mobile Cart is a simple cartbased ozone generating unit that offers maximum flexibility and mobility in reaching the hard to get to places. A compact, well-balanced unit has a low center of gravity for ease of use and storage. Push button operated. CIP20 is compact wall mounted unit; a simple plug and play system that delivers .5PPM dissolved ozone for a variety of disinfection and odor control applications.

Greater Efficiency Reduced Waste Cost Savings

Organic Strahman offers a line of hoses, nozzles, and accessories to complete your Ozone generating sanitation process. Visit us at the NRA Show, Booth 2480 and let us show you how our system will benefit your operation.

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NRA 19 Exhibit 2480 South Hall www.strahmanvalves.com

Food Fair & Foodservice Equipment Daily News

A Ct-Value of 0.48 (at 25Â°C Water Temperature) can provide a 99.9% reduction of Giardia Cysts, and 99.99% reduction of enteric viruses, which will also provide distruction of Legionella, E.coli and other bacteria. Ct is based on Concentration (C) of dissolved ozone multiplied by Contact Time (t) in minutes (Water Quality Association, 2007.)

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eTouchMenuâ&#x20AC;&#x2122;s technology and devices are proven to benefit your business by lowering risk, increasing revenue, and improving service.

More features. More support. More results. The leading digital menu and payment solutions provider.

Increase Revenue

EMV Compliant

Control Costs

Boost Loyalty

NRA BOOTH #8807

844-384-MENU (6368) | salesteam@etouchmenu.com | www.etouchmenu.com

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ÂŽ The ÂŽ features a 360Â°, fully articulated HydroSwivelÂŽ 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

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

. #

Pivot Proâ&#x201E;˘ Swivel Connector Super-Reinforced Armor-Clad Hoses 36" and 44" standard lengths

Kwik Clean 3ÂŽ Pre-Rinse Nozzle

Vari-SprayÂŽ Pre-Rinse Nozzle

Â pre-rinse spray nozzles, handles, hoses, goose neck springs, risers, hose reels, and Pivot Proâ&#x201E;˘ 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

ď&#x201A;&#x2013; (484) 893-5080 ď&#x201A;&#x2013; strahman@strahman.com ď&#x201A;&#x2013; www.strahmanvalves.com

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Food Fair & Foodservice Equipment Daily News

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BusinessFocus: BLAZE Products

We are Kentucky Proud and Home of the Best! Baseball | Bourbon | Boxing | Chafing Dish Fuel Golf and “The Fastest Two Minutes in Sports”

Home of Blaze Kentucky Bourbon Valhalla Golf Course “The Greatest” Muhammad Ali The Louisville Slugger Baseball Bat Chruchill Downs and The Kentucky Derby

The Blaze Story

Taylor Davis Regional Account Manager

Tommi Earls

Tony Pardo

Blaze Director of Sales

Blaze International Sales and Export Manager

Blaze Products is headquartered in Shelbyville, Kentucky, a few miles east of Louisville. In production since 1979, Blaze follows the highest quality guidelines and manufacturing practices and is one of only two full line canned chafing dish fuel manufacturers 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. In fact , Blaze is the world’s largest exporter of canned heat fuel products, sourced from raw materials produced in the USA.

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 3763

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The Blaze Way Clean, Green & Safe Blaze products are the first choice of top quality hotels, resorts, clubs, caterers and restaurants to heat prepared food for buffets, banquets and catered functions. Safe, reliable and even “green” with environmentally friendly, plant based fuels and recyclable, 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 remains 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 (Tommi, Taylor or Tony) today. Visit Blaze at booth #3763, the website at www.blazeproducts.com, email at customerservice@blazeproducts.com or call Blaze at (502) 633-0650. Find out more on how Blaze can fuel your needs cleanly, safely and always with the highest quality.

www.blazeproducts.com

Food Fair & Foodservice Equipment Daily News

CHAFING DISH FUEL

SEE WHAT CHEFS WANT!

Visit Our Team at the NRA Show Booth #3763 www.blazeproducts.com

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The world’s trends stop at Hostmilano

Training, innovation and new partnerships with the US market

Today’s news and tomorrow’s trends. In short, the very best on offer from the HoReCa and Retail worlds. If excellence Made in Italy and the talent for innovation have always been paramount at HostMilano (fieramilano, from 18 to 22 October 2019), the event’s role as the place-to-be for the hospitality industry becomes more and more international with every edition. The proof is in the figures available today, with 50 countries represented, with a total of 1,653 companies, 949 of which Italian (57.41 % of the total) and 704 international (42.59 %), seven months before the kick-off. US and America among Host’s focus markets Host is the perfect global equipment hub, focusing on the United States and Canada but on the Americas in general, this being one of the regions with the greatest growth potential in the sector.

Evidence of this potential lies in the presence of US companies at recent editions of the event (+11% in 2017 compared to two years earlier), and in the higher number of visitors arriving from the other side of the Atlantic (8% of the total). The special link with the American continent is reinforced by the numerous agreements signed with important American trade associations, all with a view to increasing knowledge of the Italian market by US members. Like the partnership with the FEDA Foodservice Equipment Distributors Association, an organisation which unites 255 distributors capable of generating 75% of the business of the US Ho.Re.Ca supply and vending machine industry. And those entered into with the FCSI - Foodservice Consultants Society International; SEFA, Supply and Equipment Foodservice Alliance; NEWH – The Hospitality Equipment Network; Restaurants Canada; IDC – Interior Designers of Canada; CAMA-ACAD, Canadian Automation Merchandising Association, and ACODRES – Asociación Colombiana de la industria gas-

NAFEM Booth 2681

tronómica. Ties with the States are consolidated by the certification issued by the U.S. Commercial Service in the last 3 editions and requested again in 2019, making HostMilano the only event in the sector to have received it in Italy, and one of the few at international level. But the promotion in all five continents of Hostmilano as the place-to-be for professional hospitality takes place also thanks to the exhibition’s presence in all the major US (and other) events, along with the return of the project Be my Host. As always, the aim is to closely monitor what’s going on in the Ho.Re.Ca sector, witnessing the birth of new trends, thanks to ten ambassadors (four of which from across the Atlantic), with in-depth and up-to-date knowledge of this world in their respective countries, ready to talk about it to hoards of followers every day. The ambassadors will be at HostMilano from 18 to 22 October, as guests of Fiera Milano, reporting in real time from the booths and events. www.host.fieramilano.it, @HostMilano #Host2019.

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THE ORIGINAL JAMAICAN STYLE PATTIES Booth #10257

Available at True Wholesale

Great real-time delivery pricing All product information in one place

100% Guaranteed Made in the USA

epallet.com/r/towerisles info@epallet.com 833-372-5538

All Eco-Friendly Products See us in Chicago NRA at booth

#1561 located in the South Hall

Disposable & Reusable Bamboo, Palm & Birch

Lava & Deux Reusable Bambooware

SS E L AME

Recyclable Food & Drink Packaging

Lidless Recyclable Cups

Flame-Free Heating Coming Soon Trays Heatware Catering Made from Bambooware

www.ecobambooware.com | sales@ecobambooware.com | 949-951-2064

Food Fair & Foodservice Equipment Daily News

StruXure Outdoor™

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Booth 10652

Write-up for Food Fair Magazine, NRA Editorial

StruXure Outdoor™ is the building industry’s premier designer and manufacturer of high-quality adjustable louvered structures. At StruXure Outdoor, it is their mission to change the way people LIVE, by bringing the indoors out. The company contends that in order for people to spend more time outdoors, they need to be comfortable. By providing structures that offer protection from the elements—whether in a home or commercial setting—structures that can be optimized at the touch of a button, StruXure is delivering a new level of comfort. Their objective is to make their pergola structures the centerpiece of the outdoor experience. Staying true to their mission has led to their becoming one of the fastest

Bamboo Studio is your one-stop shop for eco-friendly tableware products Bamboo Studio offers an extensive collection of dinnerware, designed from the ground up to be as eco-friendly as possible. Our table top items are all natural and biodegradable. With over 500 items in a variety of materials, shapes and sizes, we have the widest selection of environmentally friendly products in the industry. Our bowls, plates, cups, trays and utensils are all FDA-approved food-safe with the added benefits of sustainability and customization. Our most durable dinnerware option, Bambooware, is an all-occasion collection of environmentally sustainable, reusable dinnerware. These elegant serving pieces are biodegradable, long-lasting and commercial dishwasher safe. Two new additions to this collection include Deux Bamboo, offering over 30 new elegant designs, and Lava Bamboo, our most durable collection with

growing luxury outdoor brands in the marketplace, and has been the basis of their ability to attract great people and to provide a great product. With patented products like the Pivot, the Slide, the Pivot XL, a state-of-the-art gutter system, and bonus features designed with advanced technology, StruXure Outdoor has become one of the fastest growing privately held businesses in the United States, appearing on the Inc. 5000 list (under their former name, Arcadia) for the past four years. Founded

outside of Atlanta in 2011, by CEO and Chief Product Architect Scott Selzer, StruXure Outdoor has grown to include two major manufacturing facilities in North Georgia and Nevada, with a staff of 50+ employees and a massive dealer network that spans from Canada to the Caribbean. StruXure’s motto of ‘good isn’t good enough,’ and their dedication to their core values of quality, customer service, and innovation, serve as the driving forces behind their continued innovation and growth.

modern shapes and dark earthy colors. Bamboo Sheath, our popular line of disposable dinnerware, utilizes the discarded sheath of mature bamboo plants. It is handcrafted into strong, leak resistant dinnerware that is biodegradable and naturally antimicrobial. We also offer Birch and Bamboo disposable utensils, chopsticks, picks and skewers. Additional options include reusable accessories and cutting boards made from Solid Bamboo. These products are naturally antimicrobial, long-lasting, and heat and stain resistant.

Our Palm FestivalWare product is also single-use dinnerware made from palm leaves. It is sun and leak resistant, making it great for hot foods and liquids and is 100% compostable. Bamboo Studio is happy to announce our recent strategic alliances with 4 Blue Waves, an ocean minded food and beverage packaging solution company, and with h⸰eats®, a company that has created a revolutionary product in flame-free heating. 4 Blue Waves was founded by four environmentally conscious individuals with a passion to bring planet friendly alternatives to the food service industry. One unique example is the ButterflyCup, which eliminates the need for a lid and is made with BioPBS, an eco-friendly alternative to plastic. H⸰eats® has created a safe, simple, flame-free heat tray made with natural minerals and plant-based materials. It allows you to unplug, mobilize and elevate with kitchen-fresh quality for up to two hours. Easy to transport and set up, h⸰eats® works with existing systems and equipment. www.ecobambooware.com/ Visit us at NRA 2019 Booth #1561

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hood Farmacy has been created to provide the ultimate ‘food as medicine’ meal solution. Each meal is produced with a deep focus on health, nutrition, and wellness using ingredient combinations designed to be both preventative and / or healing in nature. Our meals are freshly made, and are available deconstructed or ready to eat on demand.

Most important are the ingredients and cooking methods deployed. Our produce is purchased fresh from local farms who have production integrity systems and adopt sustainable farming practices. Wherever possible, ingredients are GMO and antibiotic free and come from certified sources. We even cook with filtered high alkaline water. Phood Farmacy is a Virtual Restaurant concept. It operates from a remote Kitchen space with no store frontage. Our Product is delivered locally by third party delivery companies such as Grub Hub, and our meal plans will be shipped domestically by courier companies such as Fed Ex. Phood Farmacy is funded by multiple silent investors, and has a franchise growth model. The business is cash break-even in Month 5, (unheard of for a start-up), and will be launching diet based meal plans in summer 2019. About Us: Lastly, our Phood is made with love: love for humanity, love for flavor, love for wellness, and love for our customers who love us back! Hippocrates famously wrote, “Let food be thy medicine and medicine be thy food.”

Contact details: Thelma Weaver, Joint CEO - 317 345 2199 Robert Ancill, Joint CEO - 818 448 9888 www.phoodfarmacy.com

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eTouchMenu TM has quickly become the leading guest experience platform.

Since its founding in 2012, and Enterprise tech stack overhaul in 2018, eTouchMenu TM has quickly become the leading guest experience platform, by merging digital menus, omnichannel payment solutions and elegant software for the hospitality industry. As the industry’s only platform-agnostic provider, the eTouchMenu TM suite of products eliminate PCI scope and deliver full EMV compliance on the backs of immersive digital menu experiences, self-service applications, native mobile experiences and the ROI-boosting suite of products, for your service team. eTouchMenu TM provides new opportunities for building customer loyalty, heightening brand engagement and creating high levels of ROI. eTouchMenu is deployed in leading restaurants, airports, hotels, retail stores, family entertainment operations, casinos and resorts. By providing more agnostic options for brands to select the right combination of equipment, integrations and payment flexibility, eTouchMenu becomes the complete solution for your business. The eTouchMenu products transform the customer experience. Your customers can use the table top device, or BYOD, to explore the interactive menu with high definition images to choose their meal and add-ons. Additionally, they gain the ability to pay at the table, safely and securely, at their convenience. This expedites the process for them and enables more efficient table turns. NotifyPlus™, by eTouchMenu, uses wearable technology, allowing your staff to attend to customers on demand and keep track of kitchen notifications, which provides more efficient service. eTouchMenu is your perfect partner for unparalleled customer experience. eTouchMenu technology and devices are proven to benefit your business

“

Your customers can use the table top device, or BYOD, to explore the interactive menu with high definition images to choose their meal and add-ons.

in distinct ways. Our menu merchandizing and programmable modifiers provide increases in average check amount and volume through add-ons and upselling, in addition to order accuracy. eTouchMenu solutions help improve labor efficiency and control your costs, yielding better ROI. Certified for all major POS and integrated to 68+ PMS, our solutions seamlessly integrate into your existing platforms. With eTouchMenu, you own your customer data, enabling you to market to specific customer needs. eTouchMenu will revolutionize your business. Call 844-384-MENU (6368) for more information and schedule a demo or come see us at the NRA show,

Booth #8807 www.etouchmenu.com

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POlisH yOur iMage The Bar Maid GP-100 Commercial Glass Polisher and CP-7000 Cutlery Polisher make polishing your glassware and cutlery fast and easy, while reducing labor costs, risk of injury and unhygienic handling associated with hand polishing.

Glass Washers & Polishers • Glassware Detergent • Blenders • Juicers Citrus Wedger • Keg Cart & Dolly • Bar Necessities

Bar Maid Corporation Feb. 7-9, 2019 • Orlando, FL

BOOTH #712

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

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BusinessFocus: BarMaid Corporation Quality and reliability you trust. Innovative, problem-solving products you need.

ar Maid Corporation first developed the 5-brush electric glass washer in the 1960’s and has been making it better ever since, becoming the number one manufacturer of electric glass washers in the world! When you have a really great product, there are always competitors that try to imitate. “Low-cost” Chinese imports recently became available. Like anything else, they are “lowcost” for a reason… and in this case there are several reasons that may affect both dealers and end-users. Most importantly, they may lack safety features and certifications. “Without UL/CSA and NSF testing and approval, can you really be sure the product you are using is reliably safe and worth the liability risk?” says George Shepherd, president of Bar Maid. Shepherd warns not to be influenced by the CE mark. The CE mark is often the ONLY mark found on some imported products. CE is not valid in the USA or Canada. It is often “self-declared” with no testing, and may not be recognized by insurance companies, health departments or other agencies in the United States. Bar Maid Electric Glass Washers offer unmatched quality, performance and safety. Both the A Series Upright Glass Washer and SS Series Submersible Glass Washer feature heavy duty, durable construction that is built tough for use in even the busiest, most demanding bars and restaurants. Both mod-

A-200 Electric Glass Washer with 2-Year Warranty Use the A-200 Electric Glass Washer with LoSuds Liquid Glassware Detergent, Sani Maid Quaternary Sanitizer Tablets and Sanitizer Test Strips for superior cleaning power.

BLE-300 3HP Commercial Blender BLE-300 3HP Commercial Blender with plunger/spatula for pushing ingredients into a continuous blend without contacting the blades.

els are used by many of America’s • “Bi-Bristle” brushes perform siglargest chains. nificantly better and far outlast import brands. Large variety of accesFactors that set Bar Maid Electric sory brushes for cleaning virtually Glass Washers above the competi- any size of glass tion: • Made in USA and known for reli• Exclusive NEW 2-year warranty. ability for nearly 60 years (Registration required for year 2). Bar Maid customers asked for • Electrical safety testing and cer- a super power, quiet operation tification to UL and CSA required blender and the BLE-300 3HP by OSHA and most Health Depart- Heavy Duty Blender delivers. With ments simple Hi/Low On/Off controls and a virtually unbreakable BPA• Sanitation testing and certifica- Free 64 ounce Eastman Tritan® tion to NSF standards required by Copolyester container, this blender Health Departments has the power and versatility

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Food Fair & Foodservice Equipment Daily News

GP-100 and CP-7000 Polishers GP-100 Glass Polisher and CP-7000 Cutlery Polisher make polishing glassware and cutlery fast and easy, while reducing labor costs, risk of injury and unhygienic handling associated with hand polishing. CP-7000 Cutlery Polisher Polish up to 4,000 pieces of cutlery per hour to a sparkling shine with Bar Maid CP-7000 Cutlery Polisher. Prevents water spotting, saves time, reduces labor costs, maintains sanitation by eliminating hand polishing, increases customer confidence of cleanliness. NRA 19 Exhibit 11215 Lakeside Center

GP-1M Glass Polishing Wand GP-1M Glass Polishing Wand comes with one washable, lintfree polishing cloth. Additional cloths sold separately.

professionals need behind the bar question its cleanliness. The CPand in the commercial kitchen. 7000 can polish up to 4000 pieces/ hour depending on the operator and Bar Maid’s top-selling GP-100 cutlery being polished, removing Glass Polisher is fast and efficient… water spots and eliminating at least five times faster than hand unsanitary hand polishing. polishing, easily paying for itself with huge labor savings and more “The glass polisher and cutlery sanitary than using a bar rag to polisher are the perfect polishing polish glassware. But since its partners,” said Shepherd. “Busy release two years ago, the number restaurants, hotels and banquet one reason customers say they are providers are going to love the timebuying it is… SAFETY! With the saving efficiency and sparkling GP-100 there’s virtually no glass results.” breakage or associated injuries resulting in considerable savings For those with a lower volume in glassware and potential Workers of glasses to polish, Bar Maid Compensation claims. recently released the GP-1M Glass Polishing Wand. It’s a hand held While the GP-100 is key to wand with a soft, lint-free cloth sparkling glassware, Bar Maid’s sleeve covering its flexible rubber new CP-7000 Cutlery Polisher is tip that allows it to conform to the indispensable for quickly turning shape of the glassware. Great for wet, clean cutlery into dry, spot- polishing any type of glassware, it free, sparkling cutlery. Water- is perfectly shaped to polish inside spotted cutlery can make patrons tall champagne glasses.

For more information on Bar Maid Corporation and their products visit booth #NRA 19 Exhibit 11225 Lakeside Center or www.BestintheBar.com.

Food Fair & Foodservice Equipment Daily News

Tower Isles Case Study Tower Isles is celebrating 50 years of producing the Original Jamaican Style patties. They are a Specialty Food Manufacturing Company that is now one of the largest patties making companies in the world.

Booth 10257 Their Jamaican style patties are made with the finest ingredients that include Certified Halal Beef, Grade A USDA for pallet-quantity buyers that focuses beef, chunky white chicken breasts, on empowering manufacturers to sell directly to wholesale customers in the and freshly picked island spices. most cost effective and efficient manner. How ePallet Solved Our Problem Tower Isles Jamaican Style Patties had ePallet provides a wholesale platform been primarily sold in New York City ly to any website; and 2. An array of self-service kiosks for a restaurant of any concept or size, powered by UEAT’s powerful software. The online ordering solution facilitates Posera and UEAT Partner to Bring On- simplified user experiences to customline and In-Store Ordering Solutions to ers, removing the need for cumbersome Hospitality Industry Merchants mandatory account creation. The solution enables easy placement and retriev(“Posera”), a leading provider of soft- al of ordersto go, delivery right from the ware solutions for the hospitality industry, customer’s table, and the innovative caand UEAT Technologies Inc. (UEAT), a pability of ordering and delivery to aspeFood-Tech company that prides itself on cific hotel room. Concurrently, the solurevolutionizing the way customers order tion focuses on streamlining restaurant in restaurants, jointly announced an inte- kitchen operations by communicating gration partnership that offers merchants directly with the Maitre’D POS, elimipowerful yet simple management of the nating double data entries, and sending the order straight to the kitchen printer. restaurant ordering process. The UEAT software integrates with Posera’s flagship POS brand, Maitre’D. UEAT’s online ordering solutionemploys the latest in software technology, including Artificial Intelligence, to upsell menu items, foster customer loyalty, reduce cost and waste while aggregating valuable data critical to restaurant operations. Posera and UEAT’s collaboration equips restaurateurs with two distinct, feature-rich products: 1. A fully-customizable online ordering platform that integrates effortless-

“We couldn’t be more thrilled about our partnership with UEAT, a fellow Canadian technology company,that’s making great headway in developing disruptive technology for the restaurant industry,” said Dan Poirier, Chief Executive Office at Posera. “With Posera’s global reach, together we can bring UEAT’sinnovative ordering solutions to wider markets.”

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Pizzas, Deli’s, and Supermarkets. By using ePallet’s AI-powered platform, Tower Isles has gained the ability to distribute beyond the local East Coast territory and is now able to bring their delicious products to any customer in the United States and Canada. Tower Isles can easily provide LTL to full truckload customers with full or mixed pallet deliveries on a consistent and reliable basis. With ePallet handling everything from order management, fulfillment, logistics, customer service and billing, Tower Isles can focus on making their signature patties. “We are incredibly satisfied of how effortless ePallet makes it for us to reach our customers so quickly from coast to coast,” stated Trevor Smith, CMO, Tower Isles. UEAT command online application, the kiosks are fully customizable and are available in multiple design options to suit any hospitality concept. The kiosk solution eliminates register wait lines, increases the average bill up to 30%, sends orders directly to the kitchen printer, is integrated fully with the Maitre’D POS, and offers 24/7 customer support. UEAT’s online ordering platform utilizes AI capabilities and smart marketing tools for a value-added experience for customers and merchants. Addressing the need for personalizing the customer experience, the platform comprises advanced statistics reports, single-click order reprocessing, loyalty programs management, and customer-specific special offers creation.

‘’We are really proud of the journey we have made so far,” said Martin Lafrance, Chairman at UEAT. “It isobvious that a partnership with a major company such as Posera is an incredible opportunity for UEAT to establish its traction in the North American market. Maitre’D customers who want the best online ordering solution available on the market now The emphasis on facilitating customer know where to turn!” experience and merchant operations is also demonstrated with the self-service ordering kiosks. Programmed with the Visit UEAT at NRA exhibit #9638

Bluewater Pro Powerhouse Water Purification

Visit Booth #10613 Lakeside Center - Or The Kitchen Innovations® Showroom

Bluewater Pro 400 delivers 1,825 gpd of on-demand reverse osmosis purified water for professional kitchens, hotels, hospitals and more. Compact, energy efficient and maintenance friendly, Bluewater RO purifiers have an incredible 60% recovery rate that saves money and the environment. Our SuperiorOsmosis™ purification system provides pristine water for: • Ice makers for delicious, crystal clear ice cubes • Dishwashers for sparkling dishes & glasses • Drink & coffee stations for high quality drinks • Fresh produce misting systems • And any other system that can benefit from purified water Visit us at BluewaterGroup.com/Investing-In-The-Future or call 844-225-8392 to learn more.

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Recipe Cost & Menu Marketing to Profit Successfully

ormulating accurate recipe ingredient costs is essential in establishing a ROI marketing plan and this must be an ongoing method for managing your hospitality business. Additionally, while there are elasticity issues, competition, and your clientele to consider in menu pricing, having a price on your menu you know is correct can help bring in more profits especially when everyone on your team knows the results and how to use them. If your competitor has lower prices and you or your managers react to reduce your pricing accordingly the results can be devastating, especially if your food and beverage costs are higher. Alternatively, the raising of your prices along with your competition can equally hurt your business when public opinion differs upon each establishment and you become overpriced as a result. All too often foodservice businesses use local

Photo by Jay Wennington on Unsplash.

menu prices around them to price their own menus, and this is such a bad idea. If you have no idea what your product is worth in cost, value, and perceptually, you cannot price your food and beverage just to keep in line with the location down the

block. Prices placed on menus that are random make no sense at all and not having knowledge of your costs can restrict business growth and reduce profits. continues to 53

Basic Menu Engineering Sample 10 oz Prime Rib Dinner with String Beans and Mashed Potato and Small house salad with a roll will be included with the meal costs.

String Beans

case price $28 for 25 lbs Yield 24 lbs after tips cut off 3 oz portion of beans ($28 / 24 lbs / 16 oz x 3 oz = 22 cents per 3 oz portion

Potatoes

case price $24 for 100 ct Yield 100 portions after peeling for mashed potato 100 portion ($24 / 100 = 24 cents per portion Cream, butter, Cream Cheese, S&P = 10 cents per 1 potato portion

Prime Rib

$12.95 per lb. (Calculations are for a 10 oz portion) 20 lbs Rib Roast = $259 2 lbs trim fat from back with 18 lbs usable meat (In some situations fat is cut off and placed back on the meat for cooking, however, this is unusable product and must be accounted for as a loss)

After cooking yield loss of 15% on the 18 lbs = 15.3 lb usable meat $259 / 15.3 lbs = recalculated now $16.92 per lb 10 oz portion $16.92 / 16 x 10 oz = $10.57 per 10 oz portion

Salad with greens, tomato, carrots, onions, and dressing = 50 cents per salad portion

$11.88 / 40 percent food cost calculation = $29.70 menu price at 40% food cost

Roll = Purchased at 25 cents per roll portion Recipe Costs = String Beans $.22 + Potato $.34 + Prime Rib $10.57 + Salad $.50 + Roll $.25 = $11.88 cost per Prime Rib Dinner

Contribution Margin = $29.70 - $11.88 = $17.82 Contribution Margin (The $17.82 is the amount of profit this item generates before expenses, known as the Contribution Margin)

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NRA BOOTH #4095 Check our website for accessories for all model smokers

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Comes from 50 Many restaurateurs now perform their own marketing strategies using Instagram and Facebook to lure in new customers with pretty pictures of their food without considering proper planning. Randomly loading picture after picture of your food on social media has become saturated by every establishment, and this form of marketing without forward thinking and in-house preparations only means be prepared for disappointment. Without calculating the costs of menu items or the items you promote only means you are selling food and beverage without knowing their true value to your bottom line. Selling the most popular item on the menu, or promoting the one that looks best in a picture, or creating a special for the evening and telling your staff to sell this does not mean you are making money on these items. This just means you are selling blind, and it is time to establish a sensible method of cost and pricing behavior. Additionally, when your managers do not understand the most profitable items on the menu and this information is not available to the FOH employees, your team is misguided and not selling to make you a profit. Misdirected marketing strategies along with poor pricing programs all too often can gain short term customers but can end in a loss of profits on items sold. Because of menu mix and other factors Management has no ROI strategy to understand if their efforts are delivering. Very often new customers see the pictures and visit the location one time never to return because the service orientation was not supportive of the marketing efforts. End of month reports indicate a rise in customers and higher check averages only to result in lower profits because the specials sold or the popular menu items recommended by staff were lower profit producers.

Notes: You may want to consider placing higher contribution items in an area of the menu that generates more sales. Having a full understanding of costs and how to price menus is critical to staying afloat in your business.

About Jim Lopolito: Jim is a veteran of the restaurant, country club, catering & concert industries offering expert assistance with club management consulting, restaurant consulting, as well as, other foodservice industry development. Jim is a Consulting Member of Cayuga Hospitality Consultants.

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Higher check averages do not mean higher profits unless the items sold are higher contribution margin contributors from their alternative menu items, which is a menu mix strategy.â&#x20AC;&#x2122;

can be understood and evaluated. After you have established all your costs and menu prices you need to place the higher contributors on your menu where they will sell more often. Then you have to train your team on selling the higher contributors whenever possible. If you follow these basic steps you will receive higher profits and have an upper hand with your social media and marketing efforts. As a training tool, here is a basic example of the work necessary to price a recipe.

tributors from their alternative menu items, which is a menu mix strategy. A full itemize report of your entire menu is necessary to know how Menu mix analysis is necessary much each recipe generates in profits. knowledge to control the selling of Each day will have a different menu higher profit menu items. Owners sales mix resulting is different profits that I encounter do not even know based on the items sold that day. This what items on their menus produce is important to know because you the highest contribution to profits; want to know what items need to sell therefore, selling of the items they more often to improve profits, and place on social media fails them this must be clearly delivered to your when the items are low profit produc- service team. A chicken meal may ers. Owners are asking management have a lower 32% food cost but only to explain this, only to devise excuses generate a $6 contribution to profits; that have nothing to do with the real whereas, the Prime Rib has a higher truth. If you do not know the reasons 40% food cost and generated $17.82 why you have low profits and possi- to profits. All too often food cost is bly losing your business you can start the measurement management uses to discuss profits with the chef; howby knowing your costs. ever it is the contribution margin Higher check averages do not mean higher profits unless the items sold Pricing out ingredient costs is one es- amount that is more essential in the are higher contribution margin con- sential method to having reports that management toolbox.

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5 2

1. 2. 3. 4. 5.

Berry banana mango raspberry blueberry lime Triple chocolate Mango tartlets

D-ecop

am the girl behind rawmade desserts with love, D-ecop. I discovered raw desserts thanks to major changes in my diet and I fell in love with them immediately.

from foods in their most natural state, uncooked and unprocessed ingredients. All vitamins, minerals and enzymes stay undisturbed and available to be absorbed, so they are very nourishing for your body. Also, we use only best ingredients. You will find us often shopping local Are you trying raw desserts for very first time? I have to farmers markets for fresh local produce. Lots of herbs and warn you, they are addictive. But, you can feel less guilty, fruits are grown in our own organic garden. as these desserts are free of gluten, dairy, wheat, eggs, refined sugars, gmo, artificial food coloring, preservatives D-ecop offers either samples boxes or custom made cakes. and unnecessary chemicals. You can find us at www.facebook.com/rawmadewithD-ecop desserts follow raw diet principles and are made love or Instagram decopraw.

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FRAMING CULINARY ART SINCE 1997 ORIGINAL ORIGINAL ARTISAN ARTISAN STONEWARE STONEWARE WWW.EARTHBORNPOTTERY WWW.EARTHBORNPOTTERY.NET .NET NRA NRA BOOTH BOOTH #11108 #11108

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BusinessFocus: Earthborn Studios, Inc.

he universal question is: ‘but will it work for me’? …or some derivative thereof… Earthborn pottery has been proven in the restaurant industry since 1997. The journey started with a willing chef and a hungry potter who both had something to gain from the relationship. Earthborn pottery and its process developed over time and yielded a product uniquely situated to custom design. Working oneon-one with the chef, insights to specific functionality can easily be translated into a finished vessel. The collaboration between the two artists yields a personal statement available in no other way. Here are the reasons Earthborn pottery has achieved so much success for so many: Just like creating successful food, it’s all about the science….

Core Materials Earthborn begins with a custom blend of clay designed for strength and beauty. High in iron content, the clay is fired to maturity at 2400 degrees. When it chips (and it takes a beating to make it chip) it chips dark, disappearing into the natural edge and design of each piece. Vitrification prevents any absorption.

Process Ram press vs casting: When clay is cast, it is dissolved in water and poured into a mold. When Earthborn clay is Ram pressed there is already more material in the vessel because the ratio of clay to water is higher. Hence the piece is more dense and stronger because of this process.

Glazes Earthborn glazes are the result of years of testing refractory material and its relationship to the clay. These ‘borosilicate’ glazes are extremely hard and withstand the daily use seen in restaurant environments, including the thermal shock of dishwashers and abrasive detergents. High-fired and intrinsically interesting, the glaze and vessel fuse to form a tight bond and beautiful frame for culinary art.

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Temperature Earthborn pottery is fired twice—bisque and glaze. The final glaze temperature tops out at 2400 degrees. The clay is totally vitrified at this point.

Customization One of the beautiful things about Earthborn pottery is the design attribute availability to the chef/culinary professional. Chefs are artists too, and rightly so want the proper frame for their creations. This is where Earthborn excels. Oneon-one collaboration results in a truly uniqueto-the-property dining experience.

Food Fair & Foodservice Equipment Daily News

“It’s an honor for me to work these plates and I put my reputation on the quality of these great products.” Chef Timon Baloo Executive Chef/Partner Sugarcane Raw Bar Grill, Miami, Las Vegas, Brooklyn

“I just took inventory and have over 90% of the product I purchased from you 15 years ago.” Jeff Jackson, The Lodge at Torrey Pines

“Earthborn is the only plate ware I will use at Springhouse.” Chef Rob McDaniel, Springhouse at Russell Crossroads

Made in America A potter since the 1970s, Tena Payne developed Earthborn specifically to make plates for chefs. A coincidental meeting in 1997 led to the creation of tableware for the now-famous Hot and Hot Fish Club. Now Tena and her family create plating for over 100 properties worldwide. Made in Leeds, Alabama, and housed in a re-purposed watch factory, Earthborn Studios is a Certified Woman-Owned Business.

Satisfaction guaranteed. Earthborn stands behind their product 100%. If for any reason a customer is unhappy with the product or its performance, Earthborn will replace.

NRA 2019 Booth #11108 Earthborn Studios, Inc. 7575 Parkway Drive Leeds, AL 35094 205-702-7055 (Studio)

www.earthbornpottery.net

“Their handmade quality brings out the beauty of our artisanal fare, and presents our guests with a truly exquisite and delicious experience.” Chef Daniel Doherty Chef de Cuisine of Duck & Waffle, London

Food Fair & Foodservice Equipment Daily News

Plant-Based Cold Brew Coffee Frozen Dessert G.S. GELATO G.S. Gelato’s Plant-Based Cold Brew Coffee Frozen Dessert is gluten free, dairy free, and free from trans-fat. It contains no GMO ingredients, and it is Certified Vegan. Made with premium espresso from Colombia and crafted with the finest, clean label ingredients sourced from all over the world, it offers versatile uses, from a standalone dessert to an exciting addition to coffees, shakes, and other dessert options.

Skhug Sauce GRECIAN DELIGHT® FOODS Grecian Delight Skhug Sauce or Four Pepper Cilantro Sauce, is a popular Middle Eastern condiment made with cilantro, garlic, a combination of four peppers (Serrano, Green Bell, Poblano, and Red Bell) and lemon juice. This trending green sauce adds color and a big global spice profile to a variety of menu applications. Use on a sandwich, with seafood, as a pasta sauce, drizzle on top of a pizza, or add Greek yogurt to create a creamy zesty dip, seafood topping, or pasta sauce. Also works as a mix-in to hummus. Free of artificial colors, flavors, and preservatives. Vegan and Kosher.

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Jasberry® Rice GREEN SPOT FOODS Jasberry® Rice is a new variety of rice with high antioxidant levels, and despite being 100% whole grain, is soft and aromatic. It’s certified organic and non-GMO with antioxidant levels higher than many other ancient grains like quinoa, brown rice, and forbidden rice. It is easy to cook and is applicable in dishes from cuisines across the world. Jasberry® Rice contributed to a social enterprise project helping over 2,500 farmers’ families from Thailand grow their way out of poverty. This social enterprise is also certified B-Corp.

NRA

Awards Impossible™ Burger IMPOSSIBLE™ FOODS

The new Impossible™ Burger is tastier, juicier, and more nutritious–featuring 30% less sodium and 40% less saturated fat than the original recipe and just as much protein as 80/20 ground beef from cows. It is more versatile than ever. Switching out wheat protein with soy protein, which is higher in “protein quality” (containing a more complete selection of essential amino acids), creates a beefier texture, and adds just a bit of dietary fiber. The addition of methylcellulose, a plantbased culinary binder, makes the new recipe juicer, and easier to handle, whether raw or cooked. Finally, adding sunflower oil reduces the amount of total and saturated fat in the Impossible™ Burger.

Cold Brew Shandy LA COLOMBE COFFEE ROASTERS Cold brew coffee with lemonade and cold brew coffee with grapefruit pair surprisingly well together. The citrus notes present in most high elevation, higher scoring coffee beans, was a natural fit to pair with the smooth taste of Pure Black cold brew. La Colombe Cold Brew Shandy Lemonade uses lemons sourced from centuries-old groves along the Mediterranean coast in Sicily. Cold Brew Shandy Grapefruit is made with light-roasted Colombian organic coffee and natural pink grapefruit juice. The cold brew in the Cold Brew Shandy line is produced using La Colombe’s Colombian Light Roast blend, sourced from the Sierra Nevada mountains. It is Fair Trade Certified and organic

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Saute and Serve LP FOODS Individually portioned gourmet shrimp dishes in just seven minutes. All-natural products just like a chef would make, with fresh stocks, fresh vegetables, fresh herbs & spices, and all-natural shrimp. All natural, clean label, real stock made from fresh vegetables and spices. Sauté and Serve’s unique design and delivery gives the user an exact recipe cost and provides ease of inventory management with zero waste.

Cajun Boudin Eggrolls MAMA LA’S KITCHEN

Holistic Cold-Pressed Juice Line NATALIE’S

Creole with a twist! Made from pork, pork liver, rice, Mama La’s seasoning, parsley, and green onion, these eggrolls add a whole new flavor profile to appetizers. The Cajun Boudin Eggroll combines two cultures– Vietnamese and Southern. Mama La’s very own boudin recipe comes rolled in a traditional eggroll skin which adds another layer of texture to the boudin mix. The extra crisp and crunch in conjunction with the flavor of Mama La’s proprietary boudin recipe creates an explosion of flavor

Natalie’s new line of holistic cold-pressed juices are mindfully crafted with functional botanicals, traditional spices, and superfood ingredients to promote health, wellness, and nutrition. Natalie’s uses only simple, authentically sourced ingredients maintaining the Natalie’s philosophy of producing juices that are made from 5 ingredients or less. No artificial ingredients, preservatives, or added sugars.

NRA

Awards Half Naked PEPSICO FOODSERVICE Naked Juice introduces Half Naked – a flavorful juice with 50% less sugar than the leading 100% juice smoothie. Featuring no added sugars or artificial sweeteners, Half Naked comes in three delicious flavors: Peach Ginger, Watermelon Passion Fruit, and Lively Greens. Half Naked has no preservatives and is never diluted.

Traditional Crinkly Greek Pie Vegan RODOULA S.A. This Greek Pie is unique and differentiated in the way the dough is produced and handled making the product look different but producing a unique outcome. There are three layers of dough; the pie crinkles which make it crunchier, the mix of natural herbs, and extra virgin olive oil. The ingredients are perfectly accompanied and capture the Greek culture in a single bite. Throughout the baking process the aromas travel from the upper levels to the bottom of the pies and have the power to enchant you, resulting in a delicious outcome that will tantalize your taste buds. It is free of preservatives, lactose, and dairy.

10g Protein Noodles TRIDENT SEAFOODS Trident Seafoods 10g Protein Noodles are a protein rich and gluten-free noodle made with wild Alaska pollock. They are a versatile, flavor neutral, alternative to high-carb pastas. Protein Noodles are made with just eight all natural and nonGMO ingredients, and are fully cooked. Simply thaw, prepare, and serve hot or cold. A 3 oz. serving contains 10g of protein, 7 carbs, and 70 calories. They are also gluten-free, fat-free, and contain 70mg of Omega 3s.

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Advanced Health Department Intelligence (HDI) ECOLAB

FlexFry HENNY PENNY

FT1000e Low Energy Series HOBART CORPORATION

Ecolab’s newly reinvented HDI program capitalizes on next generation technologies and a raft of new analytics for a whole new, greatly magnified view of health department activities across the country. It’s expanded the database to over 1.5M locations from 65,000+. Realtime alerts on numerous categories, data retrieval, and customer-facing dashboards all are cutting edge.

The first of its kind, FlexFry offers a combination of open frying and pressure frying in the same battery footprint. The new combo includes Henny Penny’s F-5 electric low oil volume platform and 2, 3 or 4 vats of pressure frying. Touchscreen interface, three-minute express filtration and auto top-off on the F-5 and for pressure frying an easy open/close lid and pressure assist technology.

Sometimes refinements are so comprehensive they amount to reinvention. This new flight-type warewasher features redesigned wash, airflow, and heat-retention elements, enabling use of lower electricaldraw components such as pumps, motors, heaters, etc. Result: 12%-20+% energy reduction depending on configuration, and smaller circuit breakers, all while maintaining wash quality.

NRA

Awards MODwater HOSHIZAKI

Kitchen Management System JAMIX

Small is good. Hoshizaki has found a way to dispense four kinds of water— chilled, hot, alkaline, and sparkling— in the smallest footprint ever. Patented technology chills and carbonates water on demand without a carbonator tank. No tank, no pressurizing pump needed. It all saves space and maintenance.

Choosing KMS software can be challenging, but Jamix sets itself apart on several points. Whereas many offer recipe and menu management and costing, Jamix also ties in inventory management and procurement. Plus, it’s true cloud-based, and can be accessed with any browser, any operating system, any mobile device. Perhaps best of all, it’s extremely intuitive.

TwinPour Soda Dispenser LANCER Lots of unique features in this new dispenser. In a 44” counterspace, TwinPour offers two dispense points and 266 flavors, allowing two customers to be served simultaneously. Each side accepts any style of ice and offers two choices. TwinPour dispenses all ice types and can be configured to dispense two types at the same time. Additional chilled water lines serve as cooling system for ancillary pieces of equipment

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Indigo NXT MAN Ice production and efficiency. The Indigo NXT line achieves both, with refinements that enable a combination of efficient rotary compressors and environmentally friendly R410a refrigerant, neither seen before in U.S. icemaking. In fact, Indigo NXT produces roughly 50 lbs. more ice daily and is an average of 11% more efficient than models using R404a.ITOWOC ICE/ WELBILT CORP.

Visual Holding Cabinet with Tray Tracking Technology MERCO, A WELBILT BRAND Everyone knows how timers work. You set them, and they count down. Merco’s new Tray Tracking Technology takes it up a notch. Insert a tray and the timer starts automatically and counts down—and if you need to move the tray, the timer electronically stays with it, tracks to the new location, and continues counting.

UltraVent Plus RATIONAL USA With the recirculating ventless hood market heating up, RATIONAL has come up with the UltraVent Plus, the first one that is retrofittable, incorporates four filters and requires no catalytic converter for grilling and roasting, and comes in a configuration that can be retrofitted even to RATIONAL Combi-Duo stacked electric countertop combis.

NRA

Awards TM-105 Ventura Flex PL Tabletop Corn Tortilla Machine TORTILLA MASTERS EQUIPMENT Filling a huge hole in the U.S. market, Tortilla Masters introduces Ventura Flex, the first electric tabletop corn tortilla machine. At just 2’ x 2’, with a small high-torque motor, Ventura Flex produces up to 840 corn tortillas per hour. Molds and settings produce different sizes and thicknesses.

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KSBC1B0 BEVERAGE BLENDER WITH ADJUSTABLE TIMER CONTROL

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KSBC2F1 CULINARY BLENDER WITH VARIABLE SPEED CONTROL

Introducing the KitchenAid® Commercial new beverage and culinary blenders. With simple, versatile controls, this power couple is ready for dinner and drinks. Learn more at KitchenAidCommercial.com. ®/™ ©2018 KITCHENAID. ALL RIGHTS RESERVED.

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luewater, a world leader in water purification technologies and solutions for homes, businesses and public dispensers, has been honoured with a 2019 Kitchen Innovations awardfor its powerhouse Bluewater Pro 400 professional kitchen water purifier. For over ten years, the U.S. food services industry has trusted the Kitchen Innovations award to recognize products that ‘meaningfully improve the back of the house’ and ‘positively impact’ commercial kitchen operations.“We are honoured that the benefits delivered to restaurant kitchens and other catering operations by the Bluewater Pro 400 have been recognised with a 2019 Kitchen Innovations Award,” said Lin Guo, head of Bluewater sales in North America. Innovated and made in Sweden, the Bluewater Pro 400 harnesses a unique, patented reverse-osmosis technology called SuperiorOsmosis™ that enables it to generate up to 1,825 gallons of direct-flow water a day despite its compact, space-saving size. Measuring just 18.3 inches high and 8.9 inches wide, the WQA Gold Seal certified Bluewater Pro is designed for food service industry professionals looking for new, cutting-edge water purifiers that can benefit multiple applications and deliver reliable peaceof-mind results, improved quality, and better profitability, backed up with a US-wide support service to match. In addition to delivering pristine water quality, enhanced appliance operating efficiency, reduced water-related costs, the Bluewater Pro provide excellent green-business credentials such as reducing the need for dishwasher detergents, cutting the need for single-use plastic bottles of water and slashing water wastage common to traditional reverse osmosis systems.

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fit under kitchen sink units, providing fast installation Eco friendlier with reduced water wastage Alerts on water quality, pressure leakage, filter capacity and replacement User-friendly, easy maintenanceautomaTed valves, pumps and cleaning Long life membrane Competitively priced The complete list of recipients of the 2019 Kitchen Innovation Awards can be found at

“What helped the Bluewater Pro stand out from the crowd to be honoured Unmatched clean water flow Incred- https://show.restaurant.org/exhibiwith the KI Award is Bluewater ’s sec- ibly compact, smart design easy to tors/ki-awards.

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Top 10 of 2018 Top 10 of 2018

Each year since 1988, Wine Spectator has released its Top 100 list, where our editors select the most exciting wines from the Each year since 1988, Wine Spectator has rethousands we reviewed during the course of leased its These Top 100 list,are where our editors sethe year. wines a diverse lect the most exciting wines from the thousands we reviewed during the course of the year. These wines are a diverse

From the thousands of bottles tasted by Wine Spectator editors in 2018 (based on price) and availability (based on the number of group—ranging from emerging labels and recases either madeSpectator or imported into the United States). gions to traditional estates exploring new direcFrom the thousands of bottles tasted by Wine editors in 2018 These criteria are applied to the wines that rated outtions—and all generate the excitement we call (based on(90 price) andoravailability the number standing points higher on(based Wine on Spectator’s 100-of group—ranging from emerging and also rethe “X-factor.” In addition, ourlabels selection cases either or imported into our the United scale) made each year to determine Top 100.States). gions to traditional estatesonexploring new direc- point prioritizes quality (based score), value These criteria are applied to the wines that rated outtions—and all generate the excitement we call the “X-factor.” In addition, our selection also standing (90 points or higher on Wine Spectator’s 100point scale) each year to determine our Top 100. prioritizes quality (based on score), value

Bolgheri-Sassicaia 2015 Château Canon-La Tuscany 2018 St.-Emilion 2015 2 1

Score 97 Bolgheri-Sassicaia 2015 Price $247 Tuscany 2018 Cases Made 17,200 Score Tasting97Note Price and $247 Rich concentrated, this Cases Made black 17,200 red features currant, Tasting Note blackberry, violet, mineral Richspice and concentrated, and flavors. Densethis yet red features blackyet currant, lively, structured impecblackberry, violet, mineral cably balanced, with vibrant and spice flavors. acidity driving theDense long, yet lively, structured yet impecfruit-filled aftertaste. The cablyisbalanced, vibrant oak beautifullywith integrated. acidity driving the long, Cabernet Sauvignon and fruit-filled aftertaste. Cabernet Franc. BestThe from oak isthrough beautifully integrated. 2023 2042. Cabernet Sauvignon and —Bruce Sanderson Cabernet Franc. Best Colfrom Special Designation: 2023 through 2042. lectible —Bruce Region:Sanderson Tuscany, Italy Special Designation: ColIssue Date: July 31, 2018 lectible Region: Tuscany, Italy Issue Date: July 31, 2018

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Score 96 Château Price $84 Canon-La St.-Emilion 2015 Cases Made 6,250 Score 96Note Tasting Priceyouthfully $84 Still tight and backCases Madea 6,250 ward, with well-roasted frame Tasting of alder Note and juniper holding Still tight sway youthfully for now, but theand corebackof ward, a well-roasted frame cassis, with blackberry and plum of alder and fruit waits injuniper reserve,holding showing sway for now, but the corethe of prodigious depth. When cassis,and blackberry and the plum toast fruit melds, backfruit waits in reserve, showing drop of tobacco, singed iron prodigious When and chalky depth. minerality willthe get a toast to and fruitBuilt melds, turn show. forthe thebackceldropMerlot, of tobacco, singed iron lar. Cabernet Franc chalky minerality will Best get a and Cabernet Sauvignon. turn to show. Built for the celfrom 2025 through 204—James lar. Merlot, CabernetFrance Franc Region: Bordeaux, and Cabernet Sauvignon. Best Issue Date: March 31, 2108 from 2025 through 204—James Region: Bordeaux, France Issue Date: March 31, 2108

Castello di Volpaia Chianti Classico Riserva 3 2015 Castello di Volpaia Score 96 Chianti Price $35Classico Riserva 2015 Cases Imported 2,500

La Rioja Alta Rioja 890 Gran Reserva 4 Selección Especial 2005 La Rioja Alta Score 95 Rioja 890 Gran Reserva Price $175 Selección 2005 Cases MadeEspecial 4,753

Score Tasting96Note Price $35saturated with black Though Cases Imported 2,500 fruit currant and blackberry Tasting Noteby opaque tanand backed Though with nins, thissaturated red is pure andblack balcurrant and blackberry fruit anced. Thyme, iron, leather and backed opaque tantar notesbygive this comnins, this red the is pure andgoes balplexity, while finish anced. Thyme, Best iron,from leather into overtime. and notes give this com2023tar through 2040.—Bruce plexity, while the finish goes Sanderson into overtime. Best from Special Designation: Highly 2023 through 2040.—Bruce Recommended Sanderson Region: Tuscany, Italy Special Designation: Highly Issue Date: Oct. 31, 2018 Recommended Region: Tuscany, Italy

Score 95Note Tasting Price $175 Cedar and sandalwood aroCasesgive Made mas way4,753 to flavors of Tasting Notedried cherry, tea, tobacco, Cedarfloor and sandalwood aroforest and orange peel masthis give way to flavors in expressive red. of tea, tobacco, cherry, Round on thedried palate, supforest floor and orange peel ported by muscular tannins in this expressive red.but and juicy acidity. Big Round the palate, sup- in graceful,onmature yet lively, ported by muscular the traditional style.tannins Drink and acidity. Big but now juicy through 2030.— graceful, mature yet lively, in Thomas Matthews the traditional Region: Rioja, style. SpainDrink now 2030.— Issuethrough Date: Sept. 30, 2018 Thomas Matthews Region: Rioja, Spain Issue Date: Sept. 30, 2018

Issue Date: Oct. 31, 2018

Moët & ChanBrut Champagne Dom 5 Pérignon Legacy Edition Moët & ChanBrut 2008 Champagne Dom Score 96 Pérignon Legacy Edition Price $180 2008 Tasting Note Score 96 There’s power to this graceful Price $180 with the vivid Champagne, Tastingswathed Note in a fine, acidity There’s power toand thisflavors graceful creamy mousse of Champagne, withkumquat, the vivid toasted brioche, aciditycream, swathed in a fine, pastry candied ginger creamy mousse andthat flavors of and poached plum dance toastedthe brioche, across palate.kumquat, An underpastry cream, candied ginger pinning of smoky mineral and poached plumon that gains momentum thedance lastacross the palate. An undering finish. Drink now through pinning of smoky mineral 2033.—Alison Napjus gains momentum on the lastSpecial Designation: ing finish. Drink now through Collectible 2033.—Alison Napjus France Region: Champagne, Special Designation: Collectible Region: Champagne, France

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Top 10 of 2018 Top 10 of 2018

top100.winespectator.com/2018 top100.winespectator.com/2018

Aubert Chardonnay Carneros 6 Larry Hyde & Sons Aubert 2016 Chardonnay Carneros Score 96 Larry$85 Hyde & Sons Price Cases 2016 Made 960

Colene Clemens Pinot Noir Chehalem 7 Mountains Dopp Creek Colene Clemens 2015 Pinot Noir Chehalem Score 95 Mountains Dopp Creek Price $26 Cases Made 3,023 2015

Tasting96Note Score Voluptuous Price $85 and creamy, with Casesdensely Made packed 960 flavors of apple pastry, Tasting Note pear tart and peach and hints mango Voluptuous and of creamy, that long packed and rich. The with are densely flavors plush, is and of applecomplex pastry, finish pear tart filled spice and peachwith and notes hints of mango dried herbs. nowThe that are longDrink and rich. through 2026.—Kim plush, complex finishMarcus is Region: filled with notes of spice and Carneros, California dried herbs. Drink now Issue Date: July 31, 2018 through 2026.—Kim Marcus Region: Carneros, California Issue Date: July 31, 2018

Tasting95Note Score Impressive Price $26 for the polished texture and elegant Cases Made 3,023 complexity, offering Tasting Notevibrant raspberry, orange and spice Impressive forpeel the polished flavors momentum texture that and gain elegant complextoward refined tannins. ity, offering vibrant raspDrink now through 2023.— berry, orange peel and spice Tim Fish flavors that gain momentum Special refined Designation: toward tannins. Highlynow Recommended Drink through 2023.— Region: Tim FishWillamette Valley, Oregon Special Designation: Issue Date: Dec. 15, 2018 Highly Recommended Region: Willamette Valley, Oregon Issue Date: Dec. 15, 2018

Le Vieux Donjon Châteauneuf-du-Pape 8 2016 Le Vieux Score 95 Donjon Châteauneuf-du-Pape Price $70 Cases 2016 Made 7,000

Tenuta delle Terre Nere Etna San Lorenzo 2016 9

Score 95 Tenuta Price $60delle Terre Nere Cases Made 750 Etna San Lorenzo 2016 Tasting95Note Score Ripe Price black $60 cherry and raspTasting95Note Score berry fruit Cases Mademeets 750 tarry minThis Price offers $70 a blitz of bay leaf eral andNote accents of licorice, Tasting and Casesjuniper Made notes 7,000out front, spiced orange peeland andraspherb Ripe black cherry followed by a racy and tightly Tasting Note in this chewy, medium-bodberry fruit meets tarry mincoiled core aofblitz red of andbay black This offers leaf ied boldofflavor and eralred. and The accents licorice, currant, damson and and juniper notesplum out front, structure are deftly knit into spiced orange peel and herb cherry fruit Lots of followed by flavors. a racy and tightly a and medium-bodharmonious ingraceful this chewy, brisk iron and garrigue accoiled core of red and black package, with the spice and ied red. The bold flavor and cents rifledamson through the finish. currant, plum and mineral character lingering structure are deftly knit into Clear, precise and streamcherry fruit flavors. Lots of the finish. from aongraceful and Best harmonious lined,iron this and should age wonderbrisk garrigue ac2020 through 2030.—Alison with the spice and fully. 2020 cents Best rifle from through thethrough finish. package, Napjus mineral character lingering 2040.—James Clear, precise Molesworth and streamRegion: Sicily, Italy on the finish. Best from Region: Southern Rhône, lined, this should age wonderIssue Date: Oct. 31, 2018 France fully. Best from 2020 through 2020 through 2030.—Alison Napjus Issue Date: Nov. 30, 2018 2040.—James Molesworth Region: Sicily, Italy Region: Southern Rhône, Issue Date: Oct. 31, 2018 France Issue Date: Nov. 30, 2018

Bedrock The Bedrock Heritage 10 Sonoma Valley 2016 Bedrock Score 95 The Bedrock Heritage Price $46 Cases Made 600 2016 Sonoma Valley Tasting Score 95Note A knockout Price $46 red, focused and well-built but600 loaded with perCases Made sonality, with expressive blackTasting Note berry and dark spice A knockout red,Asian focused and notes leading to intense rewell-built but loaded withyetperfined smoky orange zest sonality, withplum, expressive blackand pepper berrycracked and dark Asianflavors. spice Zinfandel, Carignane, notes leading to intense yet reMataro, Syrah and Alicante fined smoky plum, orange zest Bouschet. Drink nowflavors. through and cracked pepper 2027.—TimCarignane, Fish Zinfandel, Special Designation: Mataro, Syrah and Alicante Highly Recommended Bouschet. Drink now through Region: Sonoma 2027.—Tim Fish County, California Special Designation: Issue Date: May 31, 2018 Highly Recommended Region: Sonoma County, California Issue Date: May 31, 2018

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the Pro-Files: Hunter Hammett The Pro-Files Name of restaurant: Jardinière Restaurant, San Francisco Your full name and title: Hunter Hammett, Sommelier hunter.hammett@att.net Country of origin: US

Sommelier

Current country of residence: US

Wine Certifications • WSET Advanced Certificate with Distinction in Wines and Spirits (London) Wine & Spirit Education Trust – July 2010. • Treble Distinguished Member (New York) The Wine Century Club – November 2006 • Certified Specialist of Wine (Washington DC) Society of Wine Educators – September 2006 • Certified Sommelier (Napa) The Court of Master Sommeliers – April 2006 Additional Certifications • Foundation of Tea (Toronto) The Metropolitan Tea Company Ltd. – May 2014 • Certified Beer Server, Cicerone Certification Program – March 2014 • BarSmarts Advanced (Dallas) Beverage Alcohol Resource – January 2011 • Certified Specialist of Spirits (New Orleans) Society of Wine Educators – May 2008

1. List of awards or stars if you have them. • Winner, Chileax Wine Pairing Competition (San Jose) – September 2016. Sponsored by Wines of Chile. • Winner, Ruinart Sommelier Challenge (San Francisco) – April 2015. Sponsored by Guild of Sommeliers • Winner, Chalone Vineyard Educational Scholarship (Dallas) – August 2014. Sponsored by Guild of Sommeliers. • Winner, Tea Blending Competition, Fairmont Tea Sommelier Program (Toronto) – May 2014. Sponsored by The Metropolitan Tea Company Ltd (Toronto). • Winner, Iron Sommelier Competition “Sonoma Summit” – November 2013. Sponsored by Sonoma County Vintners. • Recipient, Australian Regional Wine Immersion Program – May 2012. Sponsored by Wine Australia.

7 Q’s

How old are you and how long have you been interested in wine? I fell in love with food and wine as a college student studying abroad in Rome, Italy (1999). I was 21 and completely enamored with the wines of Europe. The cultural richness was so captivating that I was instantly enthralled.

Did you grow up in the city, the suburbs or the country? I grew up in North Dallas, so, I guess you could call me a city-slicker. Though, I spent quite a lot of time in West Texas, out in nature.

4. What is the most challenging part of becoming a great sommelier? Understanding what? Sacrificing nights, weekends, and holidays are certainly challenging, however the feeling of humility from serving others is irreplaceable. As a sommelier, 3. Who is the most influ- at every table, you have the opportunity ential person in your life, to offer individual expertise that fulfills in or out of the kitchen and the guest’s spoken and unspoken needs.

why? My mother taught me at an early age to value life through wholesome cooking. She exposed me to a myriad of cuisines through her diverse, multicultural community of friends. These experiences led to an early appreciation for unique flavors, ingredients, and textures, key in wine pairing, which I have continued to expand on throughout my career.

What are your feelings on what makes a great wine list today as opposed to 10 years ago? A modern wine list requires a carefully-crafted balance between “the Classics” and “the Avant-garde”. Wine lists are no longer solely about the famed vintages and vineyards of Europe. Today’s guest is diverse, craving diver-

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sity through unique varietals and authentically local experiences.

How about a couple of wines you really love right now? • Bermejo, Listán Negro Rosado, Lanzarote, Spain 2017 • Bernreiter, Gemischter Satz, Austria 2017

If you could visit a vintner or region anywhere, where would that be? I am torn. The romanticism of bicycling through Burgundy and tasting Chassagne-Montrachet “Morgeots” with Yves-Colin Morey would be sublime. However, the adventure of exploring Morocco and “camel plowing” at Domaine Ouled Thaleb would be incomparable.

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the Pro-Files: Sebastian de Gzell NOMAD Restaurant, Marrakech, Morocco

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ood Fair’s editor Chris Gudenzi sits down with Sebastian de Gzell, one of the founders of Nomad Restaurant located deep in a souk in the heart of Marrakech. Sebastian and his team build out an old carbet sellers building in the Medina, developed a menu which collides the old world with the new and voila! That was 4 years ago. Today, NOMAD is firmly established as one of the go-to eateries in the Medina of Marrakech. Food Fair: Sebastian welcome and thanks for taking the time so sit down with me today. Sebastian: Hi, my pleasure. FF: Sebastian tell us a little about the restaurant. Sebastian: We opened just about four years ago. This used to be an old carpet stall and it’s actually five buildings we’ve put together and built out. So everything is fairly new. FF: Right, yeah the building. Sebastian: Yeah so, now we’ve actually might do the build out very quickly.

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from a background all over Europe. A mut as you say and you bring a lot of that to the table here in this restaurant and operation. What gets you started FF: Yeah really quite fast! in the restaurant operations? Sebastian: Yeah! Sebastian: My family was in the hotel FF: I mean we’re in the heart of the Me- business growing up, so I grew up a little dina here. bit inside that. Sebastian: Yeah. FF: Right. FF: And this, there are souks every- Sebastian: And then, the hospitality where. We are in the alleys and the side. Then when I was in New York I only way to get here is on foot, it’s just was basically very much on construction ancient buildings all around us. And and then ended up going into restaurant then we step into here. construction. Building restaurants for Sebastian: Yeah. other people, which was a great experience. It was really from concept through FF: And it’s this very aroma filled to opening a number of places, but it was kind of modern restaurant. Speak too stressful a job to work with and no about the concept a bit. vested interest. So I was finally looking Sebastian: Well I mean the concept was to do my own place. I came back here very much like late 50s early 60s and just to sort something out because I’ve that’s the inspiration for it. It was a kind had a house here for nearly twenty years of a thing of, you know like south - south and I ran into my old friend who’s asked of France meets Marrakech in that peri- me to look at a few places with him and od. That’s very much the concept behind then asked me if I’d be interested in jointhe design at the time and so. ing him in a venture. So I felt why not, and here I am four years later. FF: Nice and you yourself? You come Took us all of four months to design and build, which is really kind of quite astonishing!

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Above: Grilled lamp chops (left), Vegetarian Pastilla. (right) Next page:Lightly spiced fish balls.(left), Vegetarian Pastilla and over roasted spiced fennel. (Right).

FF: Here you are indeed! Is your partner a chef? Sebastian: No neither of us are chefs, or architects, or designers, or anything else, but we just, you know, have a bit of a background and everything and applied it all here. FF: Okay, and who came up with the idea of the menu and the concept? Sebastian: It was a collaboration. Me, you know it was sort of largely myself. It’s not a new concept. It is very much based on my experiences with restaurants in San Francisco, or then in L.A. You know, just giving a new fresher take on my local produce and therefore applying it very much to Moroccan cuisine. So we take the traditional Moroccan dishes to get a much fresher take on it, and then we take a lot of international dishes and give them a “Morocaanisation” and have a lot of just like fresh produce and salads, which basically was sorely missed here, so in essence we fill the void. FF: The basis of the Moroccan cuisine is spice driven and it’s heavy with meat and lamb and so forth. Meat as well seafood

because it’s got two coasts that are in the Atlantic Ocean and the Mediterranean surrounding Morocco. So you have seafood all over the place pretty much, but it is a heavily spice driven cuisine. And you’re saying that you brought together, you’re bringing a fresh element to it, a fresh market element to it as well. I mean you’re right, the Moroccan cuisine which isn’t that well known to that many people really doesn’t have the grand exposure as of yet. But it’s an amalgamation; it has Arabic, Andalusian, Berber and Mediterranean. With hints of European and sub-Saharan influence, well there are a many elements here. And then you’re adding to or broadening this even further. Sebastian: I mean it’s not so much broadening as you say. It’s a melting pot of many cultures and you know Marrakech was fundamental in the spice route which was from across the whole Muslim world. From as far as India and then down into Africa. North Africa has been a fundamental part of your Mediterranean culture and so there is definitely a very evolved cuisine here. The problem though is that most tourists will not experience it because restaurants are a rela-

tively new concept in the country, so unless you’re lucky enough to be invited to somebody’s house you might be a little disappointed, just visiting as a tourist if you get here. If you’re fortunate enough then you get to eat a real Tagine and a real Tagine would have normally cooked over coals for at least four hours. FF: Interesting. Sebastian: Caramelized slowly gets the whole infusion of tastes. Most of like the mothers and the grandmothers and aunts who know how to cook well, have a secret recipe, a secret spice blend etc; and this will change very much from house to house. FF: It does change? Sebastian: Yeah, but in a restaurant on the other hand it’s for lack of a better description, it’s a little dumbed-down. FF: Okay. Sebastian: It’s hard to find a good Tagine in a restaurant and basically when we came in, in this very high and very low end restaurant environment, especially in the Medina. The low end justified the street snacks, some of which are great.

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“

We’re on, we’ve been remarkably successful. You know, even when I get the business plan which has the worst case, middle and best case scenarios… It is beyond in the best case scenario but like ridiculously beyond that. And we did no advertising either. I mean no advertising!”

And you know but most Moroccans will go home to eat. And then on the high end, behind the high investments they are really catering to tourists and this takes us to an elaborate ten course meal. Which is a great experience but you can’t do like that every day. So there’s nothing really filling that middle ground.

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FF: A friend of mine was just in Sri Lanka. He said there was virtually no street food at all. There were higher end restaurants but not much in the middle. He ate out of the supermarket often. And I am finding a little bit of that here. There’s not the street food action that you get in Latin America or Southeast Asia. There is for tourists but mostly in Jemaa el-Fnaa square it seems. Sebastian: Probably not to the extent but I mean little areas I can show you where basically all the workmen eat. And that’s very much street food there. FF: Ok… Sebastian: And you know you kind of need to know where they go to eat, to define it all. Staples like beans the Lubia, the Lentils, the Harira (this is the local soup lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. ...), Bissara (which is the breakfast soup), the little brochette etc, etc. FF: Moroccan staples… Sebastian: And they make little Tagines that are just very rudimentary.

It’s actually easier to eat better Tagines on the road between the cities. Because what happens is you get the old Berbers coming out in the morning and in the lineup you know ten, twenty. Tagines and all those really will sit over coals and cook. Cook like you know, three, four, five, six hours and when their gone, their gone and then they pack up and do it again the next day. And there you actually have the scent of a caramelized Tagine. FF: I’d love to try that some place. Sebastian: Look where the truck stops are. But no, for the more elaborate Tagines it is definitely in the homes. FF: What about your diet? Sebastian: I’m primarily vegetarian but a little bit, occasionally, I’m a carnivore. I mean I have to be a cop to keep tasting stuff here. Now I will avoid eating red meat until I realize okay I haven’t tasted the chops in a while, I haven’t tasted the burger in a while but even then I’ll share it with somebody. FF: And the lamb here is different than in the west. It’s much leaner, leaner. Sebastian: We are actually very wellknown for our burger here which I have

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to say I’m happy with my partner for. It was kind of ideal, citing that the food was my side of it. And then he came forth for burger to be put on the menu and I was like burger? We are Moroccan! And then I did finally relent because I say I feel like I can’t control everything, I have to give him some things. Then we made a Moroccanised burger so we use lamb and beef mixed with caramelized onion, eggplant and harissa mayonnaise. And in the meat itself we have cumin and coriander. FF: That sounds great, so this will be the twist on traditional Moroccan cuisine Sebastian: …and conversely it is the Moroccan twist on western cuisine. FF: Roz al Hamood… twenty seven spices. Sebastian: Not necessarily. People tell you anything they like that. Rozin can change radically depending on who is preparing them.

FF: Radically? Sebastian: Quite radically, and the cheaper one’s done for tourists here but maybe all of five spices, yeah some people go crazy like 40 something spices.

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just like night and day. One is super fragrant, it’s fresh etc. The other is, well a day is a bit of an exaggeration but after three days it is stale so anyone telling you it’s the same are misleading…. Yeah I mean its good spices, its good cumin FF: Do you have that many available? etc. but it’s not going to have that same Sebastian: Yeah I mean there actually punch and kick to it. are. But most, I mean most good ones will probably be around anywhere from FF: And that’s going on here at No12 to 20 spices. Now I think over 20 mad with all the spices? units becomes pointless. Sebastian: Yeah, you get the wrong spices and therein lies the difference. FF: And so other restaurants are dif- I keep telling my kitchen it’s all about ferentiating themselves with these dif- simplicity. You say it, reduce everything ferent compositions? to something simpler should be easy Interviewee: Unfortunately no! I’ve on the eye but a little more complex drilled it into the kitchen here and if I behind but even the complexity can be ever catch them using day old spice. I something as simple as just making your will fire somebody. spice fresh and therefore the taste that will come through is one that no one else Interviewer: Day old spice? is going to have. It’s just really simple Interviewee: Yeah, I will never buy things like that. the spice in the markets just as I want the actual ingredient. The difference be- FF: It’s the base of it isn’t it? tween ground cumin and getting your Sebastian: So yeah, that’s just the conown cumin seeds, toasting them… it’s cept behind it, it’s just that simple. Fresh

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“

If you go to a country with a very traditional cuisine and this is what they do and you come in say the same ingredients but let’s do this. They’re like no, we do this and I’m like I know you do that but let’s humor me. Can you do that? No! Well sh*t, so we literally fired three chefs in the first four months of opening.”

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food that’s you making every day eating. me. Let’s do this and I say can you do that and everyone always says yes. CaeFF: (We are enjoying appetizers near sar can you do that? No! Well shit, so we the lobby, it’s midafternoon) I see literally fired three chefs in the first four you’re busy here all the time. months of opening. Sebastian: We’re on, we’ve been remarkably successful. You know, even FF: You did? when I get the business plan which has Sebastian: Yeah because they just the worst case, middle and best case sce- couldn’t wrap their head around what nario… we’re trying to do differently. They just kept on trying to take it back to the traFF: …you are on the best case? ditional, so I finally ended up getting a Sebastian: It is beyond in the best case French chef who was the only Non-Moscenario but like ridiculously beyond roccan working in the place with the exthat. And we did no advertising either. I ception of a few Senegalese. And he did mean no advertising! a very good job like what he ordered the All word of mouth especially in the be- cuisine etc. But he left a few months ago ginning because it took a little while to we gave the sous chef a chance to take get going. I didn’t want that many people over but finally saw that he wasn’t, we coming through the door at the begin- we’re asking too much of him. And two ning just because it’s like I can’t say this weeks ago I got a new chef who is also aloud but think of it visually. If you go to fresh and of Algerian origin. So culturala country with a very traditional cuisine ly he gets better the idea of the spices etc. and this is what they do and you come speaks the language so nobody can fool in say the same ingredients but let’s do around with him. this. They’re like no, we do this and I’m FF: That’s perfect. like I know you do that but let’s humor Interviewee: And he’s very talented,

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Above: Nomad Couscous. Next page:Vegetarian plate (left), Vegetarian Briouate (right).

so I’ve been very happy for the last few weeks as we go over various dishes and bring them back up to where they should be.

ciety will not generally speaking eat in the Medina. They don’t live in the Medina and they wouldn’t even come into the Medina. I mean to them it’s like they don’t, to them the Medina is of the hood. So that’s where their housekeeper lives. So yeah I mean to them it’s like the Medina is the Favela quite literally. They don’t understand why the tourists go to the Medina. That’s not to say that everyone in the Medina are impoverished.

FF: Excellent. Sebastian: And add a couple of more, like today we just added a couple more things to the menu. I mean we slowly continue evolve which is also nice. We would keep some basic stuff in. We know what people love, and then with certain dishes we just change out every now and again and the idea is to get The older families in the Medina are more, towards every season. very traditional so they go home to eat. It wouldn’t occur for them to eat FF: To what extent are the diners in a restaurant. Especially when their local and tourists. grandmothers and wives, etc are such Sebastian: Whether I like it or not good cooks. And if it’s a special occaI’d have to say that 85 to 90 percent sion then they would go out and leave are tourists for the simple reason that the Medina to celebrate. We do get, we’re in the Medina and the Medina especially on the weekends, interior is traditional and to the more affluent tourism. Crowds from Casablanca and middle classes of the Moroccan so- Rabat. It’s become a weekend retreat.

They will come more to the Medina. FF: So for the 85 percent or so that are visitors is that about social media? Interviewee: That’s right basically it’s really I think Instagram …is huge. It’s becoming it’s becoming obviously more and more important. I mean Facebook not that relevant, not any more. It’s really Instagram that drives it and word of mouth. And then also you know we’re in a city that’s because it’ such an international destination. There are constantly journalists in the city looking for something to write about. And many times you know because we’re relatively new. We always get written about and so what we’re doing is a completely new concept for the city, we definitely get written about. Like me to go online maybe even like somebody to know about it because as matter of fact just doesn’t

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FF: Sebastian this was fascinating. A pleasure it is to meet you, thanks, the food was fantastic! And again with a uniquely positioned menu, in a unique city with an ancient Medina, it all comes together as a great success story. Sebastian: So I don’t know if you had a chance to see the rooftop terrace at all?

FF: Absolutely. Sebastian: So yeah I mean it’s very easy to become known as a result here without actually having to have a whole marketing department.

need. I mean you are not competing apples and apples. As you were describing earlier, it’s the fundamentals that’s the story. Sebastian: You know one of the huge things that actually just came about by chance. Honestly I just put things that I like to eat you know on the starter menu especially if you look at it. Somebody pointed out to me the other day that the starter menu has as many as 12 items which only 2 have meat. Actually one is meat, one is fish the rest are vegetarian. We have a lot even on the mains we have a lot of vegetarian options and I think after you’ve been here and eaten Tagine and couscous for a week you come across us and you’re just so relieved to find the fresh salad and even a burger, that’s a huge seller.

FF: It’s quality first, it’s the food first, it’s the basics that drive everything you know and not so much the

FF: So your filling a niche. Sebastian: We’re definitely filling a niche.

Sebastian: Wednesday sounds perfect.

even contact us. So we just happened to by coincidence catch it on some client sitting there with a magazine. I’m like oh, what’s that? You know excuse me, what are you reading? FF: Is a great thing. Sebastian: I weirdly found it, I think it’s in the very headlines. So I picked up the in-flight magazine. They have a little thing on Marrakech and one of the first places to go eat was Nomad. I thought well thank you very much I guess.

FF: No, not yet. Views of the Atlas Mountains? Sebastian: Yeah the fantastic 360 degree views! FF: Nothing like the snowcapped mountains. How about I swing by this Wednesday for lunch on the terrace? Sebastian, thanks so much!

Thank you Chris, my pleasure!

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the Pro-Files: Executive Chef Jeff Danzer The Pro-Files Name of restaurant: BudBerry Cannabis Consumption Lounge Your full name and title: Jeff Danzer, aka JeffThe420Chef, Executive Chef. Jeff@JeffThe420Chef.com Country of origin: US

Current country of residence: US List of awards or stars if you have them. Top Cannabis Chef, Lift Canadian Cannabis Awards Named The Julia Child of Weed (The Daily Beast) Named one of the world’s top 10 Cannabis Chefs (Culture Magazine) Named one of the country’s top Cannabis Chefs, SF Chronicle Greenstate

7 Q’s

How old are you and how long have you been creating great food? I’m 56. I’ve been creating great food since my mom got me my first cookbook at the age of 5!

Did you grow up in the city, the suburbs or the country? I grew up in LA, near West Hollywood, which is pretty much the city.

Who is the most influential person in your life, in or out of the kitchen and Like everyone else out there, I had a why? dream. It just took me a little while The 2 most influential people in my to realize that I was also blessed with life are Dr. Raphael Mechoulam, the wherewith-all to make that dream widely referred to as the grandfa- come true. We all are! You have to ther of modern cannabis science think, what can I, as a chef, bring to and Anthony Bourdain. Through Dr. the world through my individual style, Mechoulam’s work I have been able tastes and unique creativity. to learn more about cannabis as a ingredient as well as an herbal medicine What are a few simple key than I ever could have dreamed possipoints in your view that drives ble. And Anthony Bourdain’s stories restaurant success? and explorations opened up an entire -A restaurant’s success is based on one inworld of culinary adventure and pos- gredient: Integrity. Integrity insures a high sibilities to me. quality culinary and dining experience. Integrity insures great food, a staff that is Speaking to aspiring chefs driven to excellence, the perfect ambience out there, what would you tell and impeccable customer service. them are some of the key points that made you who you are today? Do you have a favorite item on -I would tell aspiring chefs to focus your current menu? on their craft and specifically on what Every item on my menu is a favorite. I makes them and what they do unique! wouldn’t make it if it wasn’t!

If you could visit a restaurant and chef anywhere, where would that be? If I could visit a restaurant and it’s chefs anywhere in the world it would be El Celler de Can Roca to meet and dine with the Roca brothers in Spain. A true dream come true! Inventor: FreeLeaf™ Odorless Flower and Tasteless Culinary Cannabis (patent pending) Author: The 420 Gourmet Cookbook (Harper Collins, 2016) Executive Chef: BudBerry Cannabis Edibles Lounge, West Hollywood (Fall 2019) JeffThe420Chef The Cannabis Cooking Channel Wake and Bake with JeffThe420Chef (podcast) Facebook | Twitter | Instagram | LinkedIn

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POMEGRANATE SHRIMP MARTINI

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the Pro-Files: Executive Chef Burke Reeves The Pro-Files Name of restaurant: Currently consulting Your full name and title: J. Reeves – Executive Chef Consultant burkereeves@yahoo.com Country of origin: US Current country of residence: US

7 Q’s

How old are you and how long have you been creating great food? - I just turned 48 years old. Over 25 years

Did you grow up in the city, the suburbs or the country? - I grew up in the suburbs of California.

Who is the most influential person in your life, in or out of the kitchen and why? - My parents and Grandmother, Susan T. Burke. My grandmother loved to cook, and respected chefs such as Julia Child. I used to cook with her in the kitchen, when I was young. I have been blessed to have several great mentors in the kitchens that I have worked in, and culinary school early on, “real empathetic leaders”, that walked the walk, and showed me the true passion of a chef.

Speaking to aspiring chefs out there, what would you tell them are some of the key points that made you who you are today? - Never give up, nor give in! Follow your dreams, and search for the true leaders in our field. Leaders that will take the time to teach and mentor you, and give you all their experiences, bad and good. “Remember, mistakes can be beneficial, and true learning points along your path to success. Also, be an empathetic leader yourself, when you rise, and your career flourishes, reach down and extend your hand to others that want to live their dreams as well. Never forget where you came from!

Abstract Sashimi - Octopus Confit, Chili Braised Squid, Hamachi, Halibut, Scottish Salmon, Ahi Togarashi, Watermelon Radish, Cucumber.

What are a few simple key will never be perfect at all times, strive points in your view that for perfection each and every day. drives restaurant success? - Staff development, creating a brigade Do you have a favorite item on of leaders. your current menu? - I love working with ancient grains, - Cost Control – Master the business creating abstract and delicious vegetaside of our industry. ble items, and eclectic noodle dishes.

- Sanitation and Safety – Organization If you could visit a restauand cleanliness brings pride to any rant and chef anywhere, kitchen. Keep your team safe, and teach where would that be? them the correct way to handle equip- - Alinea – Grant Achatz: For his crement, work safely, and keep the guest ativity, eclectic ideas, and strength to and staff safe at all times. overcome any challenges. - - Great Food Quality – Maintain a passionate food culture, respect your ingredients, sustainability, food insecurity, product waste, and treat every step of a recipe with pride. From the fabrication to the finished dish.

- The French Laundry - Thomas Keller: For his passion for hard work and respect for the ingredients he uses. Also, the human side to Chef Keller, speaking of a true empathetic leader. - Chez Panisse – Alice Waters: For her respect for local ingredients, and the farmers she works with. - Master a perfect shift – Although life Thank you!

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VEGAN POWER BOWL SKILLET - Slice the red cabbage thin and toss it with 0.25 ozl. of pomegranate glaze. - Cut the lime into ¼” circles. Reserve remaining lime circles for the line. - Marinate the shrimp in 0.50 ozl of the pomegranate glaze and blended oil for a minimum of 1 hour or overnight. - Grill the shrimp until they are completely cooked and chill to 40 degrees.

ASSEMBLY: 1) PLACE THE MARINADED CABBAGE IN

INGREDIENTS:

THE BOTTOM OF THE MARTINI GLASS. RE-

- 4 EACH JUMBO SHRIMP

SERVE A SMALL PINCH FOR GARNISH.

- ¼ CUP OF POMEGRANATE JUICE (RE-

2) PLACE THE AVOCADO SALSA ON TOP

DUCED TO A GLAZE)

OF THE RED CABBAGE, GIVING IT SOME

- 1 TBS. GRANULATED SUGAR

HEIGHT.

- ¼ CUP OF RED CABBAGE

3) PLACE THE 4 GRILLED SHRIMP AROUND

- ½ OF A AVOCADO

THE MARTINI GLASS.

- ¼” LIME (HALF-MOON)

4) PLACE 1 LIME CIRCLE BETWEEN THE

- PINCH JERK SEASONING

4 SHRIMP, BREAKING UP THE SHRIMP IN

- PINCH KOSHER SALT

SETS OF 2.

- ½ TBS. BLENDED OIL

5) SPRINKLE SOME OF THE JERK SEASON-

- 2 EACH CILANTRO LEAVES

ING OVER THE TOP OF THE SHRIMP. 6) GARNISH WITH 2 CILANTRO LEAVES AND

PREP PRODUCTION:

PINCH OF RED CABBAGE

- Slice the avocado in half, remove the pit maining 3 halves.

CRITICAL & QUALITY CONTROL TIPS:

- Slice the avocado thin, keeping the avoca-

- MARINATED SHRIMP HAS A 3 DAY SHELF

do in-tact. Fan it out, forming a straight line.

LIFE.

- Mix the salt, sugar and the jerk seasoning

- PLACE PLASTIC WRAP OVER THE UN-

together, set aside.

USED

- Rim the martini glass in 0.25 ozl. Of the

TIGHTLY SO IT DOES NOT OXIDIZE. THEN

pomegranate glaze, and then roll it in sugar,

WRAP THE CONTAINER AGAIN AND DATE.

jerk seasoning, and salt mix. Reserve some

IT HAS 2 – 3 DAYS SHELF LIFE. TASTE EACH

of the jerk seasoning for the garnish.

DAY.

and cut each half in half. Reserve the re-

AVOCADO

CUCUMBER

SALSA,

Burrata, Pear, and Prosciutto - Maple Walnuts, Pears, Strawberries, Fresh Mint, Basil, Extra Virgin Olive Oil, and Cherry Balsamic

INGREDIENTS: - ½ CUP OF COOKED QUINOA TOSSED WITH SAMBAL CHILI - ½ CUP OF COOKED FARRO (ADD AGAVE AND PURREED APPLES TO THE WATER WHILE COOKING - 1/3 OF A BLOCK OF TOFU, SEASONED WITH SALT AND PEPPER, AND GRILLED - 2 EACH GRILLED BROCCOLINI - ¼ CUP OF GRAPE TOMATOES – HALVED, LENGTHWISE - ¼ CUP BRUSSELS SPROUTS, HALVED, LENGTHWISE - ¼ CUP RED ONIONS, THINLY SLICED - ¼ CUP OF ROASTED CORN - 2 TBS. WHITE WINE - ¼ CUP OF BLENDED OIL - PINCH SALT AND BLACK PEPPER - 1 TBS. EXTRA VIRGIN OLIVE OIL, TO FINISH PREP PRODUCTION: - Cut the tofu into ¾” squares, rub with blended oil and season with salt and pepper. Grill until slightly charred on both sides. Remove from heat and cool. Then cut the tofu into ¾” cubes. - Cut the red onion into 2” wedges, leaving a piece of the core on each one so they do not fall apart. - Cut the Brussels sprouts in half, lengthwise. - Cut the grape tomatoes in half, lengthwise. - Toss all the vegetables in blended oil, salt and pepper and, grill the broccolini on the charbroiler until slightly charred. And roast the remaining vegetables in the oven at 485 degrees for approx. 8-10 minutes depending on the oven, until they are slightly charred. ASSEMBLY: 1) PLACE THE SAMBAL QUINOA AND APPLE FARRO ON OPPISITE SIDES OF THE SKILLET. 2) REARRANGE THE REMAINING VEGETABLES AROUND THE REMAINING PARTS OF THE SKILLET. 3) GARNISH WITH THE GRILLED TOFU IN THE MIDDLE. 4) PLACE THE WHITE WINE AND EXTRA VIRGIN OLIVE OIL ON THE SKILLET, AND BAKE IT IN THE OVEN FOR 3 MINUTES, UNTIL HOT AND SERVE IMMEDIATELY.

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NOTES

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Advertiser Index NRAâ&#x20AC;&#x2C6;Exhibit # #11225

BarMaid Washers pg. 46

#2480

Strahman Valves pg. 28

#6912

Sterno Products pg 14

#4031

Hobart pg. 6, 7

#1460

Tablecheck Technologies pg. 24

#10613

Bluewater USA, Inc. pg. 48, 49

#5457

Norbec Systems pg. 34

# 3763

Blaze Products pg. 36

# 10844

Klosterman Baking Company pg. 16

#11108

Earthborn Studios pg. 56, 57

#4660

Kitchen Aid pg.66

#125

Hyginix pg. 18

#5431

Vito FryFilter pg. 18

#7412

Oil Chef pg. 22

#10257

Tower Isle's Frozen Foods, LTD pg. 16

#4095

Smokin-it, LLC pg. 51

#7257

Restaurant Manager POS pg. 65

#1561

Bamboo Studio pg. 16, 41

#8807

eTouch Menu pg. 32, 52

#9711

LP Foods pg. 3

#3220

Ovention, Inc.

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Food Fair Magazine NRA Show Issue Chicago May 2020

Articles inside

BusinessFocus: Sterno SpeedHeat

the Pro-Files: Sebastian de Gzell