February 1, 2011
Editor's Page
In Praise of Better Nutrition—with a Touch of Salt
The food industry stands at an historic nutritional crossroads Read More
Management
Outlook 2011: Growth Returns, But ...
Operators in most onsite segments can look forward to growth in the 2.5-5 percent range next year, but several looming trends will challenge them Read More
Outlook 2011: New Rules Will Change the Face of School Nutrition
An exclusive Food Management interview with USDA Deputy Undersecretary for Food, Nutrition and Consumer Services Read More
Outlook 2011: Higher Ed Calls for Out-of-the-Box Problem Solving
Interviews with three former college foodservice directors who have moved into administration point to some of the challenges the segment will face in 2011 Read More
Outlook 2011: Reform Uncertainty Clouds Healthcare's Future
Healthcare consultant Georgie Shockey looks at the implications the healthcare reform bill will have for hospital foodservice departments Read More
Outlook 2011: The State of B&I—Surviving in Tough Times
Business Dining has been hard hit by employment cutbacks but is looking to a better year ahead Read More
Front of the House
FAME Shout Outs
Prestigious industry awards were key event at SNA's recent Child Nutrition Industry Conference Read More
New Business Technology Issues Will Affect Onsite Operations in 2011
A new bar code standard, smart phone mania, credit card fee increases and more Read More
Clinton Group in Healthy School Foods Alliance
The Alliance for a Healthier Generation (AHG), the coalition co-founded by the William J. Clinton Foundation and the American Heart Association (AHA), Read More
Next Generation FS Unit Sold to Regional Firm
Lessing's, a food service and hospitality company based on Long Island in New York, has acquired the foodservice division of Next Generation Vending & Read More
College Opens Sports Café with Women's Sports Theme
Eatery at The College of St. Francis is said to be the first with such a focus Read More
Aramark Features "Cooking Light" Recipes in its B&I Locations
Program is part of partnership with healthy dining publication Read More
Pickup Joint
Philadelphia University and dining services provider Parkhurst Dining have launched a new online dining ordering system that lets students pay for retail options using their meal plan dollars Read More
up front
People are becoming not only accustomed to eating at home, they're enjoying it. They can sit in front of their 50-inch flatscreens and not have to tip Read More
Guest Chef
Well Travelled Chef
Eric Ernest has visited over two dozen countries and is ready to bring that international focus to dining at USC Read More
Green Space
Back to the Land
St. Joseph's College has its own farm to meet some of its own sustainable dining needs Read More
Food
Fruitful Paninis Can Be a Profitable Addition to Sandwich Menus
The tart crunch of fruit paired with melted cheese: a perfect study in "opposities attract" Read More
Back of the House
11 Onsite Food Trends for 2011
Chefs in Schools The Chefs Move to Schools program, run through the U.S. Dept. of Agriculture, helps chefs and the schools in their communities connect Read More
Basics & Beyond
Basics & Beyond: Small Bites for a Small World
Three operators tell FM how they use international flavors in their appetizer menus Read More
Moroccan Spice BBQ Boneless Chicken Wings
YIELD: 1 appetizer portion for sharing with 2 to 4 For the Harissa Spice BBQ Sauce: cup prepared mild BBQ sauce cup honey 1 Tbsp. Harissa seasoning, dried Read More
Buyer's Tipsheet
Shopping for Shrimp
Shrimp is available in many sizes and types. Here are shrimp buyer's basics Read More
Departments
Just Desserts
Fatheads
I Recent research from the New York University School of Medicine indicates that obese individuals have shrunken brains. To be precise, the brains of Read More
A Different Sort of Grab-and-Go
The Duane Reade pharmacy chain is willing to be flexible in order to fit into New York City neighborhoods where there is resistance to chain stores, reports Read More
If You Can't Beat 'em, Eat 'em
REEF (Reef Environmental Education Foundation), a conservation group seeking to preserve marine ecosystems, has come up with a novel strategy for combating Read More
Number of the Month 30,000
the number of calories in the Christmas meal consumed by Donna Simpson, a New Jersey resident whose ambition is to become the fattest woman in the world. Read More
Recipes In This Issue
Brie, Ham and Pear Panini
YIELD: 2 SANDWICHES 4 slices sourdough, whole wheat or white bread 1 Tbsp. Dijon mustard 2 oz. thinly sliced ham 1 firm but ripe pear, peeled, halved Read More
Blueberry French Toast Sandwich
YIELD: 4 SERVINGS 8 oz. cream cheese, softened cup confectioners' sugar 8 slices sourdough bread, cut " thick 2 cups fresh blueberries, divided 2 large Read More
Maui Island Chicken Sandwich
YIELD: 12 12 boneless, skinless chicken breast filets cup prepared Teriyaki glaze 1 cup mayonnaise tsp. fresh ginger, peeled, finely grated 12 honey wheat Read More
Peach and Prosciutto Panini with Thyme Aioli
YIELD: 4 servings cup mayonnaise 1 tsps. dried thyme leaves tsp. grated lemon peel 8 slices whole grain sourdough bread (1/2" thick) 2 medium peaches, Read More
Grilled Vegetarian Sandwich
YIELD: 12 SERVINGS 24 slices canned pineapple, drained; reserve cup juice 2 Tbsps. olive oil 4 garlic cloves, minced 8 zucchinis, cut lengthwise into Read More
Monte Cristo
YIELD: 1 PORTION 8 large eggs 2 cups whole milk 2 tsp. salt tsp. ground black pepper 4 tsp. sugar 2 slices Italian bread 1 Tbsp. grainy Dijon mustard Read More
Cheddar and Pear Panini
Yield: 12 SANDWICHES cup prepared mango chutney cup reduced-fat mayonnaise 24 slices whole-wheat sandwich bread 1 lb. very sharp Cheddar, thinly sliced, Read More
Savory Chicken, Apple & White Cheddar Sandwich
YIELD: 4 SANDWICHES 8 slices wheat bread 2 tsps. Dijon mustard 4 oz. red apple, thinly sliced (any red apple variety except for Red Delicious) 8 oz. roasted Read More
Boston University Apple Aioli
YIELD: 2 GALLONS 1 gallon apple cider 1 tsp. salt 1 tsp. black pepper 3 Tbsps. white vinegar cup whole cloves garlic, blanched 1 gallon mayonnaise Reduce Read More
Turkey Cutlet on Ciabatta with Raisin and Red Onion Marmalade
YIELD: 8 For the cutlets: 1 lb. turkey breast, cut and pounded scaloppini style salt and pepper, to taste 1 cup seasoned breadcrumbs cup olive oil For Read More
BBQ Pork and Apple Melt
YIELD: 1 SERVING 1 multi-grain sandwich roll 4 oz. pulled pork BBQ with traditional sauce 2 oz. Granny Smith apples, sliced 1 oz. Brie cheese 1 oz. caramelized Read More
Grilled Cheese with Green Apples and Colorado Buckwheat Honey Sabayon
YIELD: 6 SERVINGS 4 Tbsps. melted butter, until fat separated from the solids 1 wheel (Kilo) Brie cheese, not over ripe 8 phyllo dough sheets Freshly Read More
Apple, Ham and California Cheddar on Sourdough
YIELD: 24 48 slices sourdough bread, cut " thick 12 Tbsps. butter, room temperature 24 slices smoked ham, 1 oz. each 120 slices Granny Smith apple, cut Read More
Second Helpings
Go online to find more boldly flavored recipes at: http://food-management.com The Melting Point Take Deli Sandwiches to the Melting Point to Add Value Read More
market basket
Lamb Weston Natural Chips and Natural Yukon Chips make menuing freshly cooked potato chips a cinch. They feature a skin-on, thinly-sliced, kitchen-cut Read More
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