July 1, 2009
Editor's Page
Editor's Page: Any Comments? Observations?
Some online readers of FM may have noticed that our website introduced a new feature some months ago that allows them to comment on articles that we post Read More
Innovator
Higher Ed to Lower Ed: A Helping Hand
In Missouri, a K-12/university partnership will bring processed local produce to district lunchrooms. Read More
Management
Branded Concepts Go Local
Local Restaurant brands and entrepreneurs are an alternate to using in-house brands or national brands in onsite environments. Read More
Front of the house
UMass-Amherst Hosts 15th Annual Culinary Conference
Top Chefs, Leading Culinary Educators Part of Hands-On Workshops Read More
Kerin Takes Expanded Role at Aramark
New structure consolidates Aramark's U.S. and international operations into single entity. Read More
Train the Trayer
YouTube video demos trayless etiquette at UT. Read More
Veg Options Up in K-12
SNA survey shows 22 percent jump in five years Read More
Extended ASHFSA Family Joins for One Final Conference
New lyrics were added to the classic tune "Thanks for the Memories", in a final singalong that accurately captured the bittersweet memories and hopeful Read More
AHF Selects FSA as New Association Management Service Provider
Distribution/Procurement deal will bring half million cases of fresh produce to arenas, airports Read More
Guest Chef
Guest Chef: Chef is Army Strong
Award-winning military culinarian now takes on the healthcare segment Read More
Well Equipped
Kitchen Sinks & Tables
Sinks, tables, counters, and shelves are not especially glamourous, but they are the basic building blocks of the kitchen. As functioning pieces of kitchen Read More
Green space
School Meal Program Looking Buff
When Environmental Club students at Winona (MN) High School suggested that the district reduce its carbon footprint and get greener four years ago, few Read More
Food
The Secret Life of Side Dishes
The success of a side dish requires but one thing: culinary ingenuity. Read More
Back of the House
Book Review: The Barcelona Cookbook
By Sasa Mahr-Batuz, Andy Pforzheimer, with Mary Goodbody Andrews McMeel Publishing, LLC, 2009 Mahr-Batuz and Pforzheimer own the award-winning Barcelona Read More
Thai Pork and Mango Salad with Mango-Mint Dressing
YIELD: 12 SERVINGS 3 pork tenderloins 6 Tbsps. Thai red curry paste 3 qts. shredded coleslaw mixture (cabbage and carrots) 3 qts. chopped romaine lettuce Read More
Open Your Own Patio Pizzeria
Tired of the same old brats and burgers in your family or neighborhood cookouts? Spice-maker McCormick suggests you consider making simple homemade pizzas Read More
Basics & Beyond
Go Veggie
Crisp, colorful and fresh, vegetarian dishes on your menu can attract everyone from the dedicated vegans to the vegi-curious Read More
Departments
Just Desserts
Yes, He Has No Banana
A North Carolina teen who attempted to rob a store by holding a banana under his shirt and pretending it was a gun faces armed robbery charges. The problem Read More
Madoff Madness
Among the residue of the labyrinthine financial doings of convicted swindler Bernard Madoff are the charges made to the corporate credit card used by Read More
What They're Eating in Malawi
And elsewhere for school lunch. It's all at a site called School Lunch Around the World (http://interestingemailforwards.blogspot.com/search/label/food). Read More
Industry News
AHF Names Industry Board
The newly formed Association for Healthcare Foodservice (AHF) has announced the members of its Industry Advisory Board, which will support the overall Read More
Foster Farms Buys ConAgra Units
Foster Farms has acquired the Fernando's and El Extremo foodservice brands from ConAgra Foods. The deal includes a manufacturing facility that makes products Read More
Recipes In This Issue
Chili de Arbol Apricot Salsa
YIELD: SERVES 6 TO 8 cup dried apricots, chopped 12 dry and roasted chili de arbol cup apricot preserves 2 Tbsps. fresh cilantro, chopped 1 tsp. finely Read More
Carrot Soufflé
YIELD: 4 SERVINGS 2 lbs. carrots, peeled, chopped 1 cups sugar 2 tsp. baking powder 2 tsp. vanilla extract tsp. nutmeg 1 tsp. cinnamon cup flour 4 eggs Read More
Parmesan Fried Potatoes
YIELD: 4 SERVINGS 1 gallon olive oil for frying 2 lbs. russet potatoes, peeled, medium diced 4 oz Parmesan cheese, grated 1 oz garlic, fresh minced 2 Read More
Egg Salad Florentine
YIELD: 24 SALADS 1 cup grated Parmesan cheese 5 cups white wine vinegar 1 cup olive oil cup chopped fresh parsley 2 tsp. salt tsp. white pepper 8 lbs. Read More
Roasted Vidalia Onion Stuffed with Shoe Peg Corn and Lobster Mashed Potatoes
YEILD: 8 SERVINGS 8 Vidalia onions, peeled, bottom trimmed with root intact 6 Tbsps. olive oil 1 cup shoe peg corn kernels, frozen or fresh 2 lbs. Yukon Read More
Parsnip, Turnip, and Rutabaga Gratin
YIELD: 25 SERVINGS 6 rutabagas, peeled, halved, cut in " slices 2 turnips, peeled, cut into slices 1 parsnips, sliced 1 carrots, sliced cup brown sugar Read More
Irish Style Nachos
YEILD: 8 SERVINGS 3 lbs. potatoes (waffle cut using a mandolin) 1 lb. corned beef, small dice 2 cups Irish sharp cheddar, shredded 2 Tbsps. fresh horseradish Read More
Fully Loaded Potato Gnocchi Fritti
YIELD: 12 SERVINGS Gnocchi: 3 lbs. Idaho russet potatoes 6 qts. water 2 cups all purpose flour 1 egg, extra large 1 pinch salt 1 lb. bacon, cooked, finely Read More
Pear Stuffed Sweet Potatoes
YIELD: 12 SERVINGS 6 lbs. sweet potatoes, scrubbed cup roasted garlic puree cup butter, softened cup crystallized ginger, finely chopped 3 cups goat cheese, Read More
Wheat Berry Salad
YIELD: 8, CUP SERVINGS 1 cup wheat berry 4 cups water 1 cup grape tomatoes 1 fresh green pepper, chopped 4 green onions, chopped 1 cup broccoli florettes, Read More
Spinach Salad with Grilled Peaches and Goat Cheese Toast
YIELD: 12 SERVINGS Dressing: 6 Tbsps. balsamic vinegar 2 Tbsps. olive oil 2 tsps. Dijon style mustard 2 shallots, minced 2 tsps. honey 2 cloves garlic, Read More
Vegan Mushroom Stroganoff
YIELD: 24 SERVINGS 2 oz. olive oil 4 oz. diced onion 1 oz. minced garlic 3 lbs. button mushrooms, sliced 1 lb. cremini mushrooms, roughly chopped 2 oz. Read More
Tikka Masala Vegetarian Pasta
refers to . Tikka Masala is a sauce traditionally served with piece of spiced yogurt-marinated grilled chicken. Try this quick and easy vegetarian variation Read More
Awrey Acquires Atkins Desserts
ABI Holdings, LLC, parent company of Awrey Bakeries, has acquired Atkins Elegant Desserts of Noblesville, IN. Atkins is a leading producer and marketer Read More
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