August 1, 2009
Editor's Page
Editor's Page: National Healthcare Challenges
Healthcare its costs, outcomes, insurance, and politics are everywhere in the news these days, and not only because President Obama wants reform. At a Read More
Innovator
Geisinger Looks for A Delicate Balance
Geisinger Health System has been nationally recognized for managingquality and costs, and its foodservices are looking to do the same. Read More
Special Feature
Food Management Magazine Announces Its 2009 Best Concept Award Winners
From spectacular restaurant and station concepts to novel special events and specialized menus, FM's annual awards program highlights the most innovative operations in onsite foodservice. Read More
Best of Show
BYU's campus dining operation has been an industry leader for a long time. Under the leadership of Dining Services Director Dean Wright, it has literally re-created and elevated the scope Read More
Carbon Takes a Holiday
THE BIG IDEA: Sustainability is a huge corporate goal for Bon Appetit and parent Compass Group North America, and Low Carbon Diet Day was designed to highlight both the company's efforts Read More
Pizza in High Style
THE BIG IDEA: The cliché in the higher education dining segment is that students today expect branded, commercial-style dining choices and authentic ethnic dishes. Read More
Lingerers Welcome
THE BIG IDEA: The typical hospital gift shop is a drab affair managed by volunteers that offers an uninspired inventory of the usual suspects: candy, cards, balloons, bottled beverages and maybe some flowers. Read More
Everybody Stops Here Now…
THE BIG IDEA: The Chef James Bistro replaced a previous station that served a niche audience in a space that needed to attract a much broader clientele. Read More
At Trail's End, a Feast
THE BIG IDEA: With the famous Appalachian Trail terminating only about 80 miles from UGA's Athens campus, a theme meal celebrating the Trail is a natural. Read More
Making Healthy Choices Pay
THE BIG IDEA: It started with a simple and rather obvious question from one of the dining operation managers: “if we're going to subsidize something, shouldn't it be something healthy?” Read More
Tastes Great, Less Filling…
THE BIG IDEA: How do you demonstrate to a population growing more ruinously obese that eating healthy can still taste great? Read More
Our Favorite Gastro-gnome…
FSD John Pence lent his “image” to the mascot for this theme event, designed to celebrate KSU's horticultural, agricultural and entomological heritage. Read More
Trayless Dining: the Movie
Associate Dining Director Scott Meyer showed some hidden talents for comedy (and movie direction) with this short video clip. Read More
Management
Front of the house
NACUFS Members Celebrate the Future
In spite of jokes about beer and sausage, college operators focus on training, leadership skills and culinary trends. Read More
SNA's Vegas Days
School nutrition pros meet up in the Nevada desert to network, learn, plan and celebrate. Read More
SFM Conference Presents Timely Content
The 30th annual conference of the Society for Foodservice Management (SFM) has as its theme Building Bridges, Competitive Strategies for Today and Tomorrow, Read More
PFG, UNFI Strike Natural Products Alliance
A strategic partnership forged between Performance Food Group (PFG) and UNFI (formerly United Natural Foods Inc.) will give customers of PFG's broadline Read More
In Brief
The University of Rhode Island has named Steven Mello director of dining and retail food operations. He had served as interim director since November Read More
FM Agenda
AUGUST Healthcare Foodservice Management (HFM) Annual Leadership Conference August 24 - 28 Renaissance EsmeraldaIndian Wells, CAwww.hfm.org SEPTEMBER Read More
Food
Sandwich Innovations
The ultimate grab and go menu item comes of age. Read More
Back of the House
Peeling Potatoes on Gilligan's Island
YouTube has managed to turn up plenty of food-related clips, some more entertaining (or more disgusting) than others, but it also has become a highly Read More
Hibachi Steak Kabobs
YIELD: 12 12 thawed flat iron steaks 2 cups Japanese-style sesame teriyaki steak sauce, commercially prepared 24 bamboo skewers, soaked in water Wasabi Read More
When Dates Make Waste
This package dating tip can help you avoid food waste and save money. Read More
contest DEPOT
OUTFIT YOUR KITCHEN with a heavy duty commercial rice cooker, a $250 gift card for your school's education fund and a 10-cup rice cooker for home use. Read More
Basics & Beyond
Beyond the Basics: Creamy & Dreamy
When the summer winds turn cooler in autumn, chowders and bisques will hit the spot. Read More
Oyster and Potato Bisque with Madras Curry and Caviar Potato Chips
YIELD: 8 3 small Idaho potatoes 2 qts. cold water 4 shallots 1 bunch chives 3 ripe celery 1 qt. fish stock 3/4 lb. butter 750 ml dry white wine 10 sprigs Read More
Menu Trendwatch
Whole Grains for the Whole Menu
Lars Kronmark was part of a small team of instructors who laid the foundation for the Culinary Institute of America's California campus, Greystone. In Read More
Departments
Just Desserts
Maybe We Need Designated Eaters
Insurance.com has formulated a list of The 10 Most Dangerous Foods to Eat While Driving. It seems to be a mix of the obvious, the questionable and the Read More
KFC Fixes Potholes
Awhile back, fast-food chain KFC offered to fix potholes for municipalities free of charge as long as the city allowed the chain to stamp the patched Read More
Now, Don't Go Getting a Swelled Head
From Japan, land of inscrutable fads, comes a real head-turner. Bagelheading is a fashion craze that requires wearers to inject a saline solution under Read More
Recipes In This Issue
Herbed Egg Salad
YIELD: 12 SERVINGS 24 large hard-cooked eggs, peeled 1 cups red onions, chopped 1 cups celery, chopped 3 cups mayonnaise cup Dijon mustard 3 Tbsps. fresh Read More
Mango Avocado Chicken Ciabatta
YIELD: 12 SANDWICHES Mango Salsa: 1 tsps. fresh orange juice 1 tsp. fresh lime juice tsp. red wine vinegar 1 tsp. chopped fresh mint 1 Tbsp. thinly sliced Read More
Southeast Asian Salmon Sub with Chile-Lime Dressing
YIELD: 22 SANDWICHES Chile-Lime Dressing: 1 large shallot, thinly sliced 1 cup fresh squeezed lime juice cup sugar cup Thai-style chile sauce cup rice Read More
Swiss Broccoli Tomato Melt
YIELD: 12 SERVINGS 1.4 lbs. broccoli florets, fresh, Spread: 0.40 lb. mayonnaise 0.10 lb. horseradish 0.07 lb honey mustard salad dressing 12 Richs Freezer Read More
Grilled Filet Mignon Sandwich with Avocado Gorgonzola
YIELD: 8 SERVINGS Avocado Gorgonzola Spread: 4 large fresh California Avocados, peeled, pitted (24 oz.) 12 oz. Gorgonzola cheese 1 oz. fresh lime juice Read More
BELT Sandwich (Bacon, Egg, Lettuce & Tomato)
YIELD: 12 SERVINGS Ingredients: 24 slices Brioche bread, sliced 24 slices thick-sliced Applewood bacon 12 large eggs 1 cups mayonnaise 4 large tomatoes, Read More
Cali Paradise Club Sandwich with California Strawberries and Strawberry-Feta Salad
Yield: 24 servings Strawberry Vinaigrette: 12 oz. fresh California strawberries, stemmed, sliced Read More
Tomato "Sandwich" Nicoise
YIELD: 4 SERVINGS 2 large fully ripened fresh Florida tomatoes (about 1 lb.) 2 cans solid white tuna in water, drained(6 oz. each) cup sliced pitted black Read More
Roasted Turkey and Grape Wraps with Quick Mole Sauce
YIELD: 24 WRAPS Cilantro Lime Sour Cream: 4 cups sour cream cup lime juice cup chopped fresh cilantro (loosely packed) 1 Tbsp. grated lime zest. Quick Read More
Chicken Breast Pita Sandwich with Avocado and Olives
Vinaigrette: (yield: 1 cups) 1 cup chicken broth cup vegetable oil cup lemon juice 1 Tbsp. Dijon-style mustard 1 garlic clove, crushed 6 cups lettuce, Read More
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