April 1, 2009
Editor's Page
Editor's Page: In Praise of Kitchen Chemists
With the much greater attention paid to the culinary arts in recent years, it is easy to forget that cooking is science as well as an art. Cooking is, Read More
Innovator
All Shook Up
Sometimes it takes an earthquake to shake things up. Take the dining operations at UCLA Health System's main hospital facility in the Westwood section Read More
Management
Chef Swap
It's October 13, 2008 at New Jersey's Princeton University and Mick Verheyen, executive chef at Chicago's Gibsons Bar & Steakhouse, has prepared a delectable Read More
Leveraging Guest Chef Connections
Sometimes, guest chef programs can tie directly into the mission or activities of the host organization. That's the case at Caf 57, located at Hearst Read More
Front of the House
Compass Raises its POS-ibilities
Recent deals inked by Compass Group with MasterCard and Visa, and with wellness communications firm Nutricate, Inc., signal an increased concentration Read More
SNA in DC: Focus on Funding
Calling childhood hunger a moral outrage, Secretary of Agriculture Tom Vilsack brought a crowd of 700 school nutrition professionals to their feet at Read More
The Dark Side of Nutrition
Is the emphasis on healthy eating driving some young diners to go overboard? Read More
DMA Survey: Food Feedback from Seniors
Dining and foodservice offerings ranked seventh on a list of 13 concerns important to consumers in choosing a senior living facility in a recent survey Read More
New York Hospitals in Iron Chef Faceoff
In the first event of its kind, teams of chefs from four New York area hospitals faced off recently in a Health Care Culinary Challenge sponsored by the Read More
FM Agenda
MAY National Restaurant Association (NRA) Show May 16-19 McCormick Place, Chicago, ILWebsite: www.restaurant.org May 31-June 3 American Society for Healthcare Read More
In Brief
The School Nutrition Association and the School Nutrition Foundation have recognized Alexandria (VA) City Public Schools, St. Paul (MN) Public Schools, Read More
Green Space: Scaling Back Overproduction
When you have to feed a lot of people, you tend to generate a lot of wasted food. That's the intractable logic of volume feeding operations and has been Read More
Strategic Thinking: Always Evaluate the Cost of Doing Nothing
Foodservice directors know only too well that there is a cost associated with nearly every business decision made in a food or nutrition management operation. Read More
Bench Strength: New England Achiever
Ben Duffy has impressed his boss. You might even say that's an understatement. He is a real star, raves Susan J. Barraclough, MS, RD, LDN. She is director Read More
Well Equipped
What's Under the Hood?
Exhaust hoods are probably the least appreciated and most misunderstood equipment items in the kitchen yet they are one of the most important. Exhaust Read More
Food
New Italian Translations
Lasagna again? That's not so bad, but it's predictable. How about Pear Lasagna with Brie? Now, that's Amore! When your customer base is largely made up Read More
Back of the House
Kitchen Pro Series: Meat and Seafood Identification, Fabrication and Utilization
Meat: Identification, Fabrication and Utilization by Thomas Schneller 2009, Delmar Cengage Learning, $71.95, and Fish and Seafood: Identification, Fabrication Read More
Blueberry-Lemon Charlotte
YIELD: 8 2 3 oz. packages lemon gelatin 2 cups fresh blueberries 1 cups plain lowfat yogurt 1 14 oz. loaf fat-free pound cake Blueberry Honey Sauce (recipe Read More
Chef Bobo's Blog
At the Calhoun School in New York City, students can check Chef Bobo's Blog (www.calhoun.org/boboblog) to see what he's cooking — and it makes for interesting reading! Read More
Basics & Beyond: One Fish, Two Fish
Heidi Gereighty Director of Dietary and Food ServicesChildren's HospitalNew Orleans, LA The Fried Catfish Po' Boy is the best selling seafood sandwich, Read More
Tuna Hoagie Melt
YIELD: 46 sandwiches 1 (106 oz.) pouch Chicken of the Sea Chunk Light Tuna or Premium Yellowfin Light Tuna 3 cups diced celery 3 cups diced onion 3 cups Read More
Menu Trends: The Best C-store Menus Are Trendy But Traditional
Hotbox pizza, roller grill franks, premade-somewhere sandwiches and muffins of a certain age. Oh, and lots and lots of chips and soda. Welcome to C-Store Read More
Departments
Just Desserts
In Heaven There Is No Beer Tax
Outrage has greeted a proposal by a group of Oregon lawmakers to hike the state's beer tax a whopping 1,900%, or nearly $50 a barrel. Oregon's brewery Read More
Taking the Measure of Your Smile
A Japanese company's Smile Scan device promises to distinguish between a grin and a smirk by measuring the and of a user's smile. Developed by Omron Corp. Read More
Bam!
Four would-be robbers were foiled by a pan-wielding 70-year-old woman recently. The fearful foursome now has a date with the court system while the woman Read More
Charlie and the Chuckles Factory
The candy man makes the world taste good because of all the wonderful stuff he puts in his wares, according to the hit song Candy Man from the 1971 movie Read More
Industry News
Briefs
Ingredients/flavors supplier Kerry has acquired coffee extracts maker X Caf. Computrition, Inc., has been named a contracted supplier by the Premier, Read More
Recipes In This Issue
Grilled Eggplant “Lasagna” Stacks
YIELD: 12 servings 3 (1 lb. each) eggplants (or 1 lbs. each elongated eggplants and large zucchinis) cup olive oil salt and fresh ground black pepper, Read More
Italian Cream Cake
YIELD: 360 slices 6 lbs., 5 oz. margarine, solid 6 lbs., 5 oz. soybean oil 19 lbs. 15 oz. granulated sugar 8 lbs., 11 oz. frozen liquid eggs 4 oz. baking Read More
Meatballs in Plum Sauce
YIELD: 24 servings (4 meatballs each) 2 lbs., 8 oz. ground turkey 2 lbs., 8 oz. mild Italian sausage 5 oz. onion, finely diced 2 oz. ginger, minced 2 Read More
Wild Salmon over herbed “orzatto” with heirloom tomato Salad Vinaigrette
YIELD: 12 FOR RISOTTO: 8 oz. applewood-smoked bacon 10 oz. onion, diced 4 oz. butter 2 cups risotto 8 oz. white wine 6 cups chicken stock 1 cup orzo 1 Read More
Bosc Pear Lasagna with Almonds and Brie
YIELD: 12 servings 1 qt. bchamel sauce 1 lb. brie, trimmed and cubed 2 Tbsps. ground anise 2 lbs. ricotta cheese 6 large eggs 4 medium Bosc pears, peeled, Read More
Twisted Turkey Lasagna
YIELD: 18 servings 45 garlic cloves 6 oz. olive oil 3 oz. water 1 tsps. salt 1 tsps. ground white pepper 3 large red bell peppers 18 regular size lasagna Read More
Crispy Wisconsin Mascarpone Rigatoni
YIELD: 12 servings cup Wisconsin Crave Brothers Sweet Mascarpone 1 cup (12 oz.) Wisconsin ricotta cheese 1 cup Wisconsin Romano cheese, finely grated Read More
Potato-Cheddar Gnocchi with Bacon and Eggs
YIELD: 24 servings 6 lbs. Russet potatoes, peeled and quartered 4 eggs, beaten cup half-and-half 8 oz. grated cheddar cheese cup salt 1 lb., 8 oz. all-purpose Read More
Grilled Polenta with Bruschetta Topping
YIELD: 24 18 cups water 6 cups dry polenta 2 Tbsp. salt 3 cups grated parmesan cheese 6 cups Gilroy Foods & Flavors Controlled Moisture Italian-Marinated Read More
Pesto-Onion-Ricotta Lasagna Rolls
YIELD: 12 servings 1 lbs. red onions, for topping 6 Tbsps. olive oil 2 lbs. red or yellow onions, chopped 8 oz. ricotta cheese 1 lb. cream cheese, softened Read More
Chicken Lasagna with Garden Herbs
YIELD: 12 servings 1 small red onion, minced (about cup) 3 cloves garlic, minced 2 Tbsps. olive oil 1 lb. boned, skinned chicken breast, cubed 2 cups Read More
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