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February 1, 2012

Food Management | February 2012 Issue

Articles

  • Feb. 1, 2012
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    Food Management

    Reputation Management is a Megatrend

    Reputation management has taken on vastly new significance in an era of social media....More
  • Feb. 1, 2012
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    Food Management

    2012 FM Trendometer

    Taking the temperature of major trends affecting onsite foodservice...More
  • Feb. 1, 2012
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    Food Management

    Reptile Cuisine?

    Reptile Cuisine?...More
  • Feb. 1, 2012
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    Food Management

    Farm Stands a Hit in K-8

    Smith and Vance Elementary Schools in the New Britain (CT) School District recently partnered with Whitsons School Nutrition to host a Farm Stand showcasing...More
  • Feb. 1, 2012
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    Food Management

    Star Ginger in B&I

    Sodexo and celebrity chef Mai Pham have opened a Star Ginger station inside Boston's State Street Financial Center building, part of an eight-station...More
  • Feb. 1, 2012
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    Food Management

    front of the house

    15YEARS AGO IN FM Ellen Haas resigned her position as USDA's Undersecretary for Food, Nutrition & Consumer Services after a stormy, 4-year tenuremanagement...More
  • Feb. 1, 2012
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    Food Management

    Program Promotes Healthy Hospital Dining

    Red Apple initiative certifies food environments in medical complexes...More
  • Feb. 1, 2012
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    Food Management

    Way Out Workplace

    Kali's Kitchen, the onsite dining outlet in the recently opened new headquarters of natural/organic sports nutrition snacks maker Clif Bar & Co., offers an array of dishes using local and organic ingredients, as well as a juice bar and self-serve coffee ......More
  • Feb. 1, 2012
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    Food Management

    Beating Crosstown Traffic

    The William Beaumont Hospitalin Troy, MI, serves two masters. The main facility is located in Oakland County along Dequindre Road. Two years ago, Beaumont opened an outpatient services center across Dequindre, which happens to be in not only another ......More
  • Feb. 1, 2012
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    Food Management

    Wild Mushroom Enchiladas  

    Chef Gary Vorstenbosch provides a step-by-step tour of the making of this vegetarian room service sensation...More
  • Feb. 1, 2012
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    Food Management

    2012: Plan with Cautious Optimism

    Our annual segment-by-segment look at the trends and forces that will drive onsite foodservice in the year ahead....More
  • Feb. 1, 2012
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    Food Management

    Interviewed for This Report

    Food Management drew upon extended interviews with members of its Editorial Advisory Board and other authorities for our 2012 Onsite Outlook. Sources...More
  • Feb. 1, 2012
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    Food Management

    Key Dates for Child Nutrition in 2012*

    JAN 25, 2012 FINAL MEAL PATTERN STANDARDS released to govern nutritional USDA school lunch and breakfast meal programs. Lunch rules take effect in the...More
  • Feb. 1, 2012
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    Food Management

    Seafood Goes South of the Border

    Seafood tastes super fresh with the bright flavors of the Baja and beyond...More
  • Feb. 1, 2012
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    Food Management

    Chupe de Camarones

    YIELD: 24 servings 3 lbs. firm white fish fillets (sea bass, tilapia or cod), cut into 2 oz. portions salt and black pepper, to taste all-purpose flour, as needed ½ cup olive oil 3 Tbsps. butter For the soup base: ¼ cup olive oil 2 Tbsps. sliced garlic ......More
  • Feb. 1, 2012
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    Food Management

    Bay Scallop Ceviche

    Marinate fresh sea scallops in lemon juice for this Latin dish...More
  • Feb. 1, 2012
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    Food Management

    Grilled Red Snapper Tacos with Bistro-Chipotle Spread

    YIELD: 24 (one taco) servings For the bistro chipotle spread: 2 cups Grey Poupon Bistro Sauce ¼ cup green onions, chopped 4 tsp. canned chipotle peppers in adobo, chopped For the tacos: 24 corn tortillas (6") 12 oz. iceberg lettuce, thinly sliced 1 ½ ......More
  • Feb. 1, 2012
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    Food Management

    Sauteed Shrimp and Avocado Torta

    YIELD: 6 sandwiches 1 Tbsp. butter 1 Tbsp. olive oil fresh chopped garlic, to taste fresh thyme, to taste 1 lb. peeled and deveined med-large shrimp 6 telera (or other rounded) rolls butter, as needed 1 head Bibb lettuce 1 heirloom tomato salt and ......More
  • Feb. 1, 2012
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    Food Management

    Gulf Shrimp with Spicy Golden Raisin-Avocado Mayonnaise

    YIELD: 24 servings 4 oz. golden raisins 2 oz. peeled garlic cloves 8 serrano chiles 2 cups mayonnaise ½ cup olive oil 1 Tbsp. lime juice 2 tsps. salt ½ tsp. black pepper 4 ripe avocados 2 dozen gulf shrimp (16/20 count) 4 oz. butter, melted Combine ......More
  • Feb. 1, 2012
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    Food Management

    Baked Fish Taco

    Chartwells-Thompson Hospitality provides this recipe for fish tacos done in the oven...More
  • Feb. 1, 2012
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    Food Management

    Tilapia Mango Ceviche

    YIELD: 12 servings (appetizer or small plate) 8 (6 oz.) skinless tilapia fillets, cut into small cubes 2 cups fresh orange juice 1 cup fresh lemon juice 1 cup fresh lime juice ½ cup soy sauce 1 cup rice vinegar 2 large red onions, halved and sliced ......More
  • Feb. 1, 2012
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    Food Management

    Spicy Shrimp Tacos with Blueberry Corn Cilantro Salsa

    YIELD: 4 (2 taco) servings 4 tsps. olive oil, divided ¾ cups fresh or frozen corn kernels 1 cup fresh blueberries ¼ cup white onion, chopped 2 Tbsps. fresh cilantro, chopped ½ medium jalapeno pepper, finely chopped 1 Tbsp. fresh lime juice ¼ plus ⅛ tsp. ......More
  • Feb. 1, 2012
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    Food Management

    Sriracha Crema

    YIELD: about 2 cups 1½ cups sour cream ½ cup mayo ¼ cup Sriracha hot sauce 1 Tbsp. Agave nectar or honey zest and juice of 1 lime Salt and pepper to taste Recipe: Jeffrey C. Orr, CEC, Executive Chef, Dining and Culinary Services, Division of University ......More
  • Feb. 1, 2012
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    Food Management

    Grilled Pasilla Rellenos

    YIELD: 32 servings 11 cups whole kernel corn with peppers, roasted 8 cups shredded low-fat Mexican cheese blend, divided 2½ cups diced onion or green onion 1⅓ cups chopped cilantro 1½ Tbsps. garlic salt 43 oz. pouch tuna 32 medium-large fresh Pasilla ......More
  • Feb. 1, 2012
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    Food Management

    Food Trends for 2012

    Super sandwiches: Upscale hot dogs, exotic subs, premium grilled cheese. The key will be ingredients like alternative breads (pancakes, waffles, pretzels...More
  • Feb. 1, 2012
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    Food Management

    Warmest End-of-Winter Soups

    There's nothing like a hearty bean or pea soup to stave off the February blues...More
  • Feb. 1, 2012
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    Food Management

    London Particular Split Pea Soup

    A split pea soup recipe that serves up 20 16-ounce portions...More
  • Feb. 1, 2012
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    Food Management

    WHEN IT'S CHILI OUTSIDE

    Texas Chili at Miami University, Oxford, OH THIS BOWL OF RED made with plenty of kidney beans and cubed beef really sticks to your ribs. Students can...More
  • Feb. 1, 2012
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    Food Management

    Salvatore DeGeorge, 1931-2011

    For decades, Sal DeGeorge had an ubiquitous presence at national operator and distributor food shows across the country and logged more face time with...More
  • Feb. 1, 2012
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    Food Management

    Supplier Briefs

    Linda Hartbarger, cook manager at Bellamy Middle School in Chicopee, MA, was the grand prize winner in the USA Rice Federation's Healthy Rice Bowls contest...More
  • Feb. 1, 2012
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    Food Management

    Market basket

    Cargill Foodservice North America is rolling out the fourth installment of its popular MenuBoard 360 promotion. Operators can enter to win a FREE professional...More
  • Feb. 1, 2012
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    Food Management

    Report Shows Food Waste, Sustainable Kitchens are Global Foodservice Concerns

    THE ISSUE OF FOOD WASTE is one that hits a nerve with most U.S. consumers who eat away from home at least once a week and it's a concern they share with...More
  • Feb. 1, 2012
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    Food Management

    Will They Have Food Fights Too?

    It's no secret that some school lunchrooms try to imitate commercial restaurants in look and feel (and menu as much as possible within nutrition guidelines). But who ever heard of a restaurant trying to imitate a school lunchroom?...More
  • Feb. 1, 2012
    article
    Food Management

    Cue Sir Mix-a-Lot for the A Train

    New York subways are getting more crowded, and we're not talking about the number of riders. According to a January 15th report in the New York Times, the broad American public seat h is putting traditional rail car seats behind the times...More
  • Feb. 1, 2012
    article
    Food Management

    The Rice Cooker Value Meal

    This site offers step-by-step instructions on how to make (or, more accurately, to reheat) a McDonald's Value Meal that includes French fries, Big Mac and Chicken Nuggets in a rice steamer...More
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