August 1, 2007
Articles
Giles Foodservice Equipment has appointed David Byrd president while company owner and former president Ted Giles will become chairman
Giles Foodservice Equipment has appointed David Byrd president while company owner and former president Ted Giles will become chairman. Byrd, who has Read More
Cooking/holding equipment maker Alto-Shaam has promoted President/COO Karen Hansen to chairman/CEO
Cooking/holding equipment maker Alto-Shaam has promoted President/COO Karen Hansen to chairman/CEO. She will also retain her position as president of Read More
A Sweet Escape
It is easy to dress up traditional cheesecakes with fresh fruit toppings. Robert E. Harbison Culinary Concept Coordinator Princeton University Princeton, Read More
The Big Teas
The show floor featured more than 300 exhibitors showing tea and tea-related products. YOURE THE CREAM IN MY TEA. A specialty tea drink demo at the Tea Read More
A Million Dollar Lemon Meringue Pie
Restaurant Hospitality executive food editor Gail Bellamy interviews food experts about their favorite movie food scenes that inspired beloved recipes. Read More
Google Search Result: One Happy Chef
When internet giant Google, Inc., opened its New York City operation, it wanted to make sure Big Apple Googlers had access to the same kind of great food Read More
Demonstrating the Value of one-Piece-Flow
By Kiden Clayton, MHA When the Nutritional Services Department at Florida Hospital implemented lean manufacturing techniques to identify cost and spacesaving Read More
Beverage Dispensing Equipment
Beverage production and dispensing equipment is sometimes overlooked in operational planning. You may think that since you offer the standard complement Read More
Greece: Gem of the Mediterranean
In ancient Greece, a professional cook was regarded as an artist. When these cooks created new dishes, they were honored at ceremonies and given titles Read More
Grape Flatbread
YIELD: 2, 28 oz. flatbreads (14 servings ea.) Spiced oil: 1 cup olive oil 2 Tbps.,1 2 tsp.fresh rosemary 3 Tbsps.,2 1 4 tsps.fennel seeds 3 Tbsps.,2 1 Read More
A Design Thats More Than Station Deep
WELCOME. (l. to r.) Debra Lee, Jane GrantShambaugh and Janet Paul-Rice at the entrance to the new Anderson Dining Room at Concordia College. Custom mill Read More
Wellness Bistro Welcomes BryanLGH Clients
THE POINT. At BryanLGHs Bistro at LifePointe, menus prominently feature a variety of healthful items for dine-in customers while grab-and-go items are Read More
Just Desserts
Restaurant Slammed for Serving Fresh Fish A chef in Taipei, Taiwan, is in hot water for putting a fish in hot oil, according to an Associated Press report. Read More
When Equipment Makes the Makeover
THE SOLUTION. A makeover that included an impringer oven, grill, below-cabinet refrigeration, warming cabinets, new merchandising units and more space-efficient Read More
The Sandwich: An American Icon
Almond Butter & Jelly Sandwich Yield: 1 sandwich 2 slices oat bran bread 1 Tbsp. almond butter 1 Tbsp. 100% fruit spread 1. Spread slice of bread with Read More
Almond Butter Club Sandwich
YIElD: 2 sandwiches 4 thin slices sourdough bread, toasted 3 Tbsps.almond butter 2 thin slices sweet onion 12 thin slices cucumber 1 2 bunch arugula or Read More
Baked Brie with Herbed Grapes
YIElD: 4-6 Servings 1 each mini Brie wheel (8 oz.ea.) 1 cup seedless grapes 1 tsp.thyme, fresh minced 1 2 tsp.rosemary, fresh minced 1 sheet puff pastry, Read More
Chicken & Cashew Salad in a Pita
YIElD: 6 halves 1 2 cup fat-free mayonnaise or salad dressing (light) 1 Tbsp.soy sauce (light) 1 4 tsp.ground ginger 1 Tbsp.peanut butter (reduced fat) Read More
Gorgonzola & Pancetta BLT
YIElD: 12 Servings Gorgonzola Mousse: 1 2 cup heavy cream 2 cups Gorgonzola cheese,softened black pepper,ground,as needed roasted tomato and garlic confit: Read More
Grilled Peanut Butter & Banana Sandwich
YIElD: 4 servings 6-8 Tbsps. smooth or crunchy peanut butter 8 slices whole grain bread 2 large ripe bananas, sliced lengthwise into a total of 16 pieces Read More
Sharp Sweet Ham & Cheese
YIElD: 12 servings 24 slices sourdough bread,1 2 -inch thick 10 oz.prepared mango-chutney 24 oz.horseradish cheddar cheese,sliced 24 oz.pit-style ham,sliced Read More
Tuna Salad with Grapes and Lemon Tarragon Dressing
YIElD: 3 quarts salad, 1 quart dressing Lemon Tarragon Dressing: 4 cups mayonnaise 1 4 cup finely grated lemon zest 1 4 cup lemon juice 1 4 cup tarragon Read More
Tuna and Apple Sandwich
YIElD: 24 servings 1 4 tsp.lemon juice,fresh 2 1 3 oz.tuna solid white drained,flaked 3 4 oz.apples,Granny Smith,cored, peeled,diced 1 4 2 1 3 tsps.sour Read More
Tuna Sliders with Pickled red onions and Herb Mayonnaise
YIElD: 4 servings Pickled onions: 1 lb., 2oz. red onions,sliced 120 ml olive oil 120 ml nut oil 120 ml.balsamic vinegar 1 each lemon and lime fresh cilantro,as Read More
Turkey, Ham & Cheese on Foccacia
YIElD: 1 sandwich 1 loaf sundried tomato toccacia bread as needed, honey mustard sauce as needed, mayonnaise as needed, swiss cheese as needed, sugar Read More
Tuscan-Style Grilled Cheese Sandwich
YIElD: 12 servings 36 spears grilled asparagus 1 cup prepared balsamic-garlic-olive oil vinaigrette 24 slices crusty sourdough bread 24 slices Fontina Read More
From the 1960s to the 2000s in 12 Weeks
Segment: College/University Location: Hoover-Price Campus Center Enrollment: 2,300 Seating: 600 Hours: 7:00am-7:00pm (M-Th); 7:00am-6:30pm (F); 8:00am-9:00am, Read More
Industry News
GM HOLDS BAKING SEMINAR. (above) General mills Corporate Chef Scott Scherer encourages naCuFS members to creatively explore new baking ideas during the Read More
More Fruit Choices Can Build Healthy New Business
FRUITFUL MENU OPPORTUNITIES. Mintel International research analyst David Morris presenting the results of a new consumer survey studying fresh fruit and Read More
For The Bang Renovation Buck
Director Lisette coston, flanked here by chef Albert Marvin (l.) and Food court Manager John Faunt Le roy, has led the renovation of st. Franciss retail Read More
Ten Trends for 2008 (Part 2)
Last month, I listed five of 10 trends that I see affecting the operations of many of our readers and also representing business opportunities for many Read More
Tear Down the Walls
FROM COURTYARD TO CAFE. DCH Regional Medical Center FSD Dexter Hancock shows off a fresh-baked pizza created in the facilitys newly renovated Patio Grille Read More
Alaska District Hooks Sweet Fish Deal
The three schools in the town of Dillingham, AK, will get 4,000 pounds of wild-caught salmon fillets worth about $15,000 in the coming year, courtesy Read More
Book Review
by Ron Sturgeon, Illustrated by Gahan Wilson Mike French Publishing, 2005, 319 pp., $28.95 (paperback) A dictionary of more than 1,200 terms and phrases Read More
In brief
An Associated Press review of scientific studies examining 57 federal nutrition education programs in schools found that only four showed any real success Read More
NACUFS Goes for the Gold
HEADS UP! University of Georgias Mike Floyd cheers on Paul Oesterle Jr., the Southern regions competitor in the Culinary Competition. A NIGHT TO REMEMBER. Read More
New Orleans to Use Central Kitchens
The New Orleans school district plans to use 11 central kitchens to produce hot lunches for more than 30 schools this fall. Ten will be located at schools Read More
OSU Med Embrances Convenience Retail Option
SMALL FOOTPRINT LEAVES BIG TRACKS. Seasons Express is a compact version of OSU Medical Centers highly successful Seasons Cafe. The product mix features Read More
Parkhurst Allies With Farmers
Executive Chef Bill Whitfield (r.) prepared sample dishes and helped pass out locally grown CSA products at Parkhursts Dining Site at Dicks Sporting Goods. Read More
SEC Ends Host America Probe
The U.S. Securities & Exchange Commission has ended a two-year investigation of Host America Corp. and will not take any enforcement action, the company Read More
Asian Strata
Yield: 12 Servings 5 cups dried bread cubes 3 whole green onions, minced 1 Tbsp. fresh ginger, grated 1 Tbsp. garlic, minced 1 Tbsp. vegetable oil 4 cups Read More
Fonda San Miguel: Thirty Years of Food and Art
by Tom Gilliland and Miguel Ravago, Text by Virginia B. Wood Shearer Publising, June 2005 $34.95/hardcover In 1975, Miguel Ravago and Tom Gilliland opened Read More
Watermelon
Nothing says summer like fresh, ripe watermelon, and with year-round availability, it's the perfect complement to any salad bar or buffet line. What Native Read More
ATMC series
Master-Bilt recently unveiled its new ATMC series Air-Thru Milk Coolers. The exclusive design allows for superior air flow, permitting the refrigeration Read More
Hormel Foods Corp. has made a number of changes affecting the senior management of its foodservice business.
Hormel Foods Corp. has promoted Gary Ray, formerly executive vice president of refrigerated products, to president of Hormel protein businesses, including Read More
Mrs. Smith's
Mrs. Smith's received a blue ribbon for its Dutch Apple Pie at the 2007 Great American Pie Championship during the American Pie Council's annual festival Read More
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