December 1, 2009
Editor's Page
A Devilish Look at Food Humor
A bit of food humor goes a long way to lighten the stress of the holidays. Read More
Special Feature
FM IDEAS '09
Leading onsite operators share strategies for positioning their organizations in the future. Read More
FM Best Concept Winners Take the Stage
In the traditional FM Best Concept Award Presentations Banquet, FM presented trophies to the 2009 competition winners. Read More
Innovator
FM Innovator: University Hospitals of Cleveland
Sodexo's operation of University Hospitals of Cleveland's dining operations illustrates how multi-location contracts operate in healthcare. Read More
Management
Front of the House
A Modest Proposal?
LA school district wants to change the way commodity distribution works in California. Read More
You Don't Know Sushi Like Cal-Berkeley Knows Sushi
Record-breaking California roll snakes through campus as part of a culture celebration. Read More
Prepacked Wellness Meals a Hit for Luby's Culinary Services
Selections are all portion-controlled and limited in fat and calories Read More
Catering Award Nominations Sought
Food Management magazine and Catersource magazine/conference/trade show are partnering to recognize one outstanding noncommercial foodservice caterer. Read More
FM's 2010 Best Concept Awards
STOP FLYING UNDER THE RADAR! You deserve recognition for your ingenuity and your innovative thinking. FM's 2010 Best Concept Awards competition is now Read More
Centerplate in Major Deal
Acquisition of Boston Culinary Group enhances position in sports/entertainment segment Read More
Donatone to Head Sodexo Education Unit
Former head of company's schools divisionsucceeeds Rick Brockland as president overseeing K-12 and college business Read More
Large District FSDs Meet to Share Best Practices
Meeting discusses Institute of Medicine recommendations and child nutrition reauthorization Read More
Food Safety
Video Training Improves Food Safety Partnership
Better common understandings can lead to fewer critical violations Read More
Food
Casseroles: Back to the Future
Retro food is suddenly "au courant," making casseroles, in all their guises, trendy additions to the menu mix. Read More
Back of the House
Book Review: Classic Lebanese Cuisine
Classic Lebanese Cuisine by Chef Kamal Al-Faqih Three Forks September 2009 Hardcover Original $24.95 Looking for a world cuisine with distinctive flavor Read More
Gingerbread Whoopie Pies with Lemon Crme
YIELD: 2 dozen 3 cups flour 2 tsps. ground ginger 1 tsp. ground cinnamon 1 tsp. baking soda tsp. ground nutmeg tsp. salt 1 cup (2 sticks) butter, softened, Read More
Create Holiday Cheer with Red Food Coloring and Vanilla Flavor
Give a Vanilla Malted Shake a holiday makeover for the season. Add a couple drops of red food coloring, then drizzle on a teaspoon of chocolate syrup Read More
2009 Dear Santa: The Wish List
On the wish list for foodservice professionals who applied for government equipment assistance: Read More
Basics & Beyond
Custom Made
The do-it-yourself appeal of build-your-own stations makes diners happy with choices. Read More
Departments
Just Desserts
Dogged by Controversy
You'd think an entrepreneur who opened a business in a depressed neighborhood and hires ex-cons to give them a second chance to make an honest living Read More
Who Says These Are Lean Times?
One of the collateral damage victims of the recent economic downturn has been healthy eating, according research from a number of organizations compiled Read More
Town: We Don't Need No Stinkin' Bison Meat
Bridgewater, SD, put up with a big stink recently when 44 tons of bison meat left in a closed processing plant began to rot. The meat was left in freezers Read More
Quote Of The Month
Legally, the question of whether the spiciness of the kebab sauce constituted or grievous bodily harm must be addressed. a spokesperson for the Berlin Read More
Industry News
Unified Acquires A la Cart
Unified Brands has acquired A la Cart, Inc., a privately held vendor of patient meal delivery systems for the healthcare segment. Unified markets primary Read More
Smith Takes Over as CEO at Tyson
Tyson Foods has named Donnie Smith president/CEO and Jim Lochner COO. Smith is currently senior group vice president of Poultry and Prepared Foods while Read More
Michael Foods Names New Top Exec
Michael Foods, Inc., has named James Dwyer president/CEO. He was previously executive vice president of private brands and e-commerce for grocer Ahold Read More
Nestle Acquires Vitality
Nestle's professional (foodservice) division has acquired Vitality Foodservice Inc., a major supplier of beverages to the foodservice industry. The deal Read More
New Coke Fountain in Pilot Stage
McDonald's Corp. plans to start testing Coca-Cola Co.'s new Freestyle self-serve fountain-drink dispenser, which can pour more than 100 different mix Read More
Recipes In This Issue
Pan-Roasted Scallops with White Cheddar Mac & Cheese, Grilled Asparagus & Lemon Gremolatta
YIELD: 4 SERVINGS Bechamel: 3 cups whole milk cup butter cup all-purpose flour Pinch of nutmeg 8 oz. white cheddar cheese, shredded, divided Gremolatta: Read More
Casserole Cookbooks: a chat with an author
FM spoke to Clifford A. Wright, cookbook author, (Bake until Bubbly, The Ultimate Casserole Cookbook, John Wiley & Sons, Inc., 2008, $22.95). Wright is Read More
Chilaquiles Verde
YIELD: 72 - 4 OZ. PORTIONS Salsa Verde: 10 lbs. tomatillos 4 onions 12 jalapeos 1 gal. water 3 oz. lime juice 6 oz. cilantro Salt and pepper to taste Read More
Lasagna with Mozzarella & Creamed Zucchini
YIELD: 12 SERVINGS (2 LOAF PANS) 2 Tbsps. salt 2 lbs. zucchini, coarsely shredded 1 lb. onions, thinly sliced 4 oz. unsalted butter, divided 2 garlic Read More
Baked Rigatoni with Sausages
YIELD: 6 SERVINGS 2 Tbsps. pork lard (preferably) or unsalted butter 2 Tbsps. extra-virgin olive oil 1 large onion, finely chopped 2 Tbsps. chopped pancetta Read More
Butternut Squash with Caramelized Onion Lasagna
YIELD: 8 SERVINGS 2 lbs. butternut squash 2 cloves garlic, minced 1 cups Romano cheese, grated, divided cup dry bread crumbs tsp. ground nutmeg Salt and Read More
The King of Casseroles: Mac and Cheese
Can there be a more beloved dish than creamy, hot macaroni and cheese? Purists insist only cheese and pasta can be used in the recipe. But for the rest Read More
Idaho Potato Soufflé Casserole
YIELD: SERVES 24 24 potatoes (8-10 oz) peeled, cut into chunks (about 8 lbs.) 3 cups half-and-half or evaporated milk, heated 1 cup grated Parmesan cheese Read More
Turkey Frittata Hash with Red Pepper Corn Relish
YIELD: 8 Red Pepper Corn Relish: cup cider vinegar 1 Tbsp. sugar 1 tsp. kosher salt tsp. freshly ground black pepper cup salad oil 2 medium Roma tomatoes, Read More
Mexican Hashbrown Casserole (Hashbrown Tamale Pie)
YIELD: 48 SERVINGS 1 carton prepared hashbrown potatoes 2 pouches ready-made chili 4 qts. hot water 2 lbs. ground beef 24 oz. sharp cheddar cheese, shredded Read More
Three-Cheese Whole-Wheat Pasta-Pearls Casserole
YIELD: 8 SERVINGS 1 cups water 8 oz. whole wheat Israeli couscous Sauce: 2 cups 2% milk 1 oz. sweet onion studded with cloves, cut into chunks Pinch nutmeg Read More
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