November 1, 2009
Editor's Page
Editor's Page: The Reauthorization Pot is Boiling
A new report from the Institute of Medicine will improve but complicate child nutrition standards in schools. Read More
Innovator
FM Innovator: Field of Dreams
Dining Director Tony Geraci is betting the farm on changing how Baltimore City Schools Operates Its Nutrition Program. Read More
Management
Senior Dining Comes of Age
Choice and flexibility are the watchwords in the retirement communities of today—and the future. Read More
Casual Bistro Settings Typify Senior Dining Venues of the Future
“The expectation of residents is different now,” says Barbara chappetta, RD, LDN, corporate director of culinary and nutrition services for AcTS Retirement-Life communities. Read More
Front of the House
SFM: Building Bridges, Building Business
Annual SFM conference emphasizes strategies for B&I as business dining looks to a slowly recovering economy. Read More
Whither B&I?
Top executives from the Big 3 contract management companies explore the state of corporate dining. Read More
FAME Winners Announced
Yuma's Johnson wins top award in annual school nutrition competition. Read More
NBA "Magic" Theme Used by Orlando County Schools
Orlando (FL) County Public Schools Food & Nutrition Services has debuted what they term possibly the first NBA franchise themed school food cart. Read More
Guest Chef
Google's "Top Chef"
A TV cooking show appearance brought this Bon Appetit culinarian her 15 minutes of fame. Read More
Food
Menu Planning: Latin American Style
Succulent, melt-in-your mouth pork transcends borders to enhance menus across Latin American cuisine. Read More
Back of the House
Book Review: Cooking the Cowboy Way
Recipes inspired by campfires, chuck wagons and ranch kitchens. Read More
A Sixth Sense of Taste
By now, we've all heard that umami — or savory — is the fifth taste among salty, sweet, bitter and sour. Read More
Crab and Wild Mushroom Pizza
YIELD: 4 EIGHT-INCH INDIVIDUAL PIZZAS 2 Tbsp. olive oil 8 oz. mixed mushrooms, including baby bella, shiitake, oyster, enoki, thinly sliced 16 cloves Read More
Basics & Beyond
Basics & Beyond: Favorite Pizza "Places"
Onsite operators can use the many regional variations of pizza to set of sense of place. Read More
Departments
Great Spaces
Great Spaces: Dividend$ at Miami University
A new café at the Farmer School of Business offers state of the art take-out. Read More
Just Desserts
Kanye's Beef About Chicken
Kanye West, superstar rapper and noted awards show critic, had another spasm of self-righteousness recently, according to gossip blogger Janet Charlton. Read More
Taking the Barroom on the Road
Amsterdam is known for its libertarian ways, with its legalized pot and other well-documented vices, but another of the city's gestures of tolerance for Read More
This Looks Like a Job for Sandwich Man!
How would you like a job as sandwich man? Or how about inspector of lunch or collector of eggs? Those are some of the rather arcane job titles listed Read More
Industry News
Recipes In This Issue
Cabo Tacos
YIELD: 12 SERVINGS For the pork: ½ cup corn oil Read More
Jamaican Pork Roast with Caramelized Onion and Fruit
YIELD: 4-6 SERVINGS 2 medium onions ⅓ cup apricot jam Read More
San Miguel Jalapeno Pork and Black Bean Tamales
YIELD: 10 SERVINGS 8 oz. pork loin, cooked and diced 8 oz. black beans, cooked and drained Read More
New Cuban Ham, Canadian Bacon & Wisconsin Cheese Sandwich
YIELD: 12 SERVINGS 12 soft French or Hawaiian rolls 6 oz. yellow mustard Read More
Papas Bravas
YIELD: 24 SERVINGS ½ cup olive oil 3 lbs. Spanish chorizo, cut into ¼” thick slices Read More
Barbecued Pork Tortillas
YIELD: 24 SERVINGS Marinade: 1 cup hoisin sauce Read More
Pork Bocadillos
YIELD: 24 SERVINGS Roast Pork: ¾ cup olive oil Read More
Pulled Pork Sandwich with Mango Barbecue Sauce
YIELD: 8 SERVINGS Mango Barbecue Sauce: 1 mango, peeled, pitted and mashed 1 Read More
Napa Valley Grape Pizzette
Yield: 12 pizzettes. 12 each. 7" pizza dough rounds 4 Tbsp. cornmeal Read More
Hot and Honey Buffalo Chicken Pizza
YIELD: 4 12" pizzas 1 lb., 8 oz. grilled boneless chicken breast meat, cut into ⅜" dice or shredded Spicy Honey Pizza Sauce (recipe follows) Read More
Parma Ham Pizza
YIELD: 8 portions 2 Tbsps. olive oil 2 cups thinly sliced onion Read More
Breakfast Program
One of Anthony Geraci's first initiatives when he took over as head of the child nutrition program for the Baltimore City Public Schools was to change Read More
Recipe Searchadvertisement
NRA Show Videos & Issue Highlights
- Bake'n Joy - Learn how
easy it is to bake the Perfect Muffin with Bake’n Joy’s premium prescooped, predeposited muffin
batters.
View the video - The Clymate IQ Is Pure Genius
See new products, services and ideas we found at the 2011 show.
View more sponsored videos
advertisement
advertisement
Photo Gallery
Food Management is now on:
 |
 |
