January 1, 2009
Editor's Page
Sustainability is a Btu-tiful Thing
I have written previously in this space about an editorial role I had some years ago on a magazine called Energy Management. I found myself thinking back Read More
Innovator
Cleary Gottlieb: Making Their Case
At Manhattan law firm Cleary Gottlieb, Flik’s dining operation blends seamlessly into the client culture. Read More
Management
The Green Kitchen
Making a kitchen more sustainable can be like bringing a wild beast under control. Read More
Front of the House
Compass America Shows Gains
Compass Group plc reported organic growth of 5.9%, and profit growth of 19% in constant currency terms for its 2008 fiscal year, ended September 30. Over Read More
Aramark Makes NYC Catering Bid
Aramark plans to launch a corporate catering service called 1st and Fresh in new York City. It will operate out of a 4,000 sq.ft. facility on W. 31st Read More
Yale Adds Phillips
Yale Dining has named Regenia Phillips director of residential dining, effective January 5, 2009. She will oversee a dozen residential dining operations Read More
School Meal Crisis Brewing in CA
Growing free/reduced numbers draining available funds. Read More
Kiosks Boost Sales at High School
Chartwells has opened Outtakes kiosks to serve students meals and snacks throughout the school day at East Grand Rapids (MI) High School. It is the latest Read More
Next Gen To Be Canteen Franchisee
Next Generation Vending and Food Service, Inc., has signed an agreement to become a Canteen franchisee. No. 46 on FM's 2008 Top 50 Contract Management Read More
fm agenda
FEBRUARY North American Association of Food Equipment Managers (NAFEM) ShowFebruary 5-7Orange County Convention CenterOrlando, FLwww.nafem.org MARCH School Read More
Management Trendwatch
Management Trends: Let’s Make a Deal
Downward pressure on traffic and check average numbers over the past year in the commercial restaurant sector have engendered a barrage of value meal Read More
Green Space
Whole Earth Campus
At Maharishi U., it’s all veg and all organic all the time... Read More
Well Equipped
Still Frying High
Today's foodservice trends emphasizing light and healthful foods have made a dent in our fat intake by changing old eating habits. Nevertheless, we still Read More
Food
Ground for Perfection
As a menu staple, ground beef is economical, versatile and satisfying. Use ethnic upgrades, flavor enhancements and unique presentations to give it added appeal. Read More
Back of the House
An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives
By Chad WardPublished by William Morrow, June2008, $34.95 Whether you know a little something about your cutlery, or your knowledge of knives begins and Read More
Ring In the New Year with Onions!
New Recipe Cards from the National Onion Association feature Mediterranean onion recipes, including Crusty Caramelized Onion Polenta, Paella Prawn Salad Read More
Inauguration Treat
A sweet presidential portrait of Barack Obama is embossed in white chocolate on a 4 milk chocolate square, just in time to commemorate the historic inauguration. Read More
Back at the Ranch
If you have a recipe that uses the creamy dressing as more than a salad topper, you could win a 32GB iPod touch, Apple's latest portable media player Read More
How Do You Say: Spicy?
Top Menu Indicators for Spiciness: Spicy Chipotle Zesty Hot Jalapeno Source: Mintel Menu Insights 2008, as cited in Nestle Professional Market Insights Read More
Menu Trendwatch
Menu TrendWatch: Beyond Crab Puffs & Canapes
The catering trends you need to know now. Read More
Basics & Beyond
A Moveable Feast
Dean WrightDirector of DiningBrigham Young UniversityProvo, UT The whole concept of grab n go should be really tasty and nutritious, have a great perceived Read More
Departments
Industry News
Industry News
Nestle Opens Innovation Campus Nestle Professional celebrated the grand opening recently of its 67,000-sq.ft. Professional Customer Innovation Campus Read More
Just Desserts
Chicken Thief
Finally, there is a report from the News & Advance in Lynchburg, VA, detailing the arrest of a man for burglary. The kicker, the doofus raided the victim's Read More
Not Using His Noodle
First, there's this headline from the Associated Press: Man Allegedly Attacks Girlfriend Over Macaroni. Now, if Macaroni were some Italian guy the girlfriend Read More
Earl of Sandwich or Sultan of Swat?
Another headline, this from the South Florida Sun-Sentinel, has it all over the pasta assault guy. It reads, Man Nabbed After Hitting Girlfriend With Read More
Too Big for the Big House
Of course, eating has its advantages in prison, at least if you are in a Canadian prison. According to a Montreal Journal report, Canadian authorities Read More
Briefs
Briefs
Pilgrim's Pride Corp. has filed for Chapter 11 bankruptcy protection, citing feed prices and debt load, much of it from the $1.3 billion deal for Gold Read More
Recipes In This Issue
Texican Mac & Cheese
YIELD: 12 servings 3 lbs. taco filling (Tyson #102079-928) cup roasted tomato salsa, commercially prepared 1 tbsp. Spanish paprika, ground 1 tsp. cumin, Read More
Sambusa
YIELD: 2 dozen 2 Tbsps. olive oil 1 small onion, finely chopped 1 leek, chopped 1 clove garlic, minced 2 lbs. ground beef 2 tsps. ground cumin 2 tsps. Read More
Wokkin Beef Fried Rice
YIELD: 100 servings 14 lbs. ground beef crumbles, defrosted 1½ cups vegetable oil 5½ lbs. red bell peppers, chopped (4¾ qts.) Read More
Deep-Dish Turkey Sausage and Poblano Quiche
YIELD: 8 servings 1 unbaked pastry shell (pate brise to fit 10" 3" quiche pan) Egg custard: 5 large eggs, beaten 2 cups half and half cream 1 tsps. each Read More
Szechuan Turkey Chili
YIELD: 8 servings 1 lbs. ground turkey 1 tsp. canola oil cup red bell pepper, diced cup green bell pepper, diced 1 cup yellow onion, diced 1 Tbsp. garlic, Read More
Neapolitan Turkey Calzone
YIELD: 24 servings 2 lbs. canned diced tomatoes, well drained 1 lbs. ground turkey, cooked and broken into small pieces 1 lbs. mozzarella cheese, grated Read More
Gyro-Burger with Yogurt Sauce
YIELD: 4 servings Yogurt sauce: cup plain low-fat yogurt cup cucumber, peeled and chopped 2 green onions, thinly sliced 1 Tbsp. fresh mint, chopped or Read More
American Lamb and Spaghetti Primavera
YIELD: 4 servings lb. ground lamb 2 Tbsps. grated Parmesan cheese tsp. garlic powder 2 cups meatless spaghetti sauce 1 cups mushrooms, sliced 1 small Read More
Lamb Meatballs with Tomato Mint Dip
YIELD: 10 dozen 1 cups fine bulgur 3 cups cold water 2 lbs. ground lamb 1 cup fresh parsley, minced 2 medium onions, minced 1 Tbsp. salt tsp. pepper, Read More
Savory Pork and Wild Mushroom Croquettes
YIELD: 6 servings 3 Tbsps. unsalted butter 1 lb. wild mushrooms, cleaned, small dice cup shallots 2 Tbsps. Dijon mustard 1 Tbsp. brandy 1 lb. lean ground Read More
Sausage-stuffed Pork with Aioli Sandwiches
YIELD: 12 servings Sausage: 5 lbs. fresh ground pork 4 cups tart green apples, diced cup club soda cup corn syrup cup fresh sage, chopped 3 Tbsp. garlic, Read More
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