January 1, 2010
Editor's Page
Prepare for a Second Coming of the Age of Nutrition
Irecently had reason to look up the very first issue of Food Management, published back in August of 1972. The cover story was The Dramatic Age of Nutrition, Read More
Features
Food Photography 101
Every dining department has one an album of snapshots taken of plate presentations, catering displays, special event offerings and other past culinary Read More
Innovator
Balancing Choices at NIH
When is part of an organization's name, you know wellness has to be a big part of the retail dining equation. But at the main campus of the National Institutes Read More
Management
Front of the House
Metz Goes Green in Erie District
The new $4.5 million central kitchen for the Erie (PA) School District, expected to open with the new school term in January, is quite a green place, Read More
SFM Critical Issues Confab Scheduled
The 2010 Critical Issues Conference of the Society for Foodservice Management (SFM) will be held April 15th at the premises of Credit Suisse in New York Read More
Bakery Case
Bakery Case: More Than a Half-Baked Idea
At the new campus bakery café at Carson-Newman College in Jefferson City, TN, you really CAN smell the aroma of freshly baked goodies. That's because, Read More
Food
Better Buffets
With easy and inexpensive upgrades, your everyday or special-event buffet can be strictly A-list. Read More
Back of the House
Zydeco Gumbo
YIELD: 24 servings 5 lbs. boneless chicken, cubed (or 8 pounds whole chicken parts) 3 lbs. medium onions, cut into wedges 4 green peppers, cut into narrow Read More
My Nepenthe by Romney Steele
In these times, we could all use a trip to an isle of no care. Call it Shangri-La Read More
The Super Green Fish List
The Monterery Bay Aquarium's Seafood Watch introduces The Best of the Best fish that are good for you and the environment. Albacore Tuna (troll- or pole-caught, Read More
Basics & Beyond
Amazing Grains
Rice and whole-grain pasta are sturdy staples for the menu Read More
Menu Trendwatch
The Thrill of the Grill
It's no smoke and mirror trick; the regional and primal appeal of barbecue is very real. Read More
Preaching the Good Word: The Barbecue Bible
When Raichlen traveled the world while researching The Barbecue Bible, he often relied on hand gestures to convey I write about food when language was Read More
Departments
Just Desserts
Something Fishy? DNA Now on the Case
DNA technology has advanced to the point where researchers can now check restaurant dishes and determine whether what is on the menu is what is on the Read More
Fowl Play Lands Smuggler in Jail
A man was arrested recently at Dulles Airport in Washington, DC, for trying to smuggle cocaine worth around $4,300 stuffed inside a fully cooked chicken. Read More
The Knowing/Doing Disconnect
A study of the effects of posting calorie information in New York City restaurants has found that it has been a big fat failure so far. Even the few patrons Read More
Industry News
Emmi, Roth Kase Name Top Execs
Emmi AG has announced new appointments in its US division that will continue to allow Emmi USA and Roth Kse USA to continue to operate as separate legal Read More
Tyson Names Unit Heads
Tyson Foods, Inc., has named Donnie King senior group vice president of Poultry and Prepared Foods, and Noel White senior group vice president of Tyson Read More
Recipes In This Issue
Chicken Roma
YIELD: 1 FAMILY-SIZE SERVING 6 (2 oz.) pieces prepared, fully cooked, breaded chicken breast filets 1 Tbsp. olive oil 1 tsp. garlic, fresh, minced 4 oz. Read More
Spicy Roast Pork with Sweet Potato Polenta
YIELD: 24 SERVINGS 8 lbs. pork tenderloin, raw, trimmed 2 Tbsps. black pepper, coarse-ground cup breakfast syrup 4 sweet potatoes, baked tender, peeled, Read More
Cardamom Chicken with Lemon Pear Salsa (specially formulated for steam table)
YIELD: 50 SERVINGS 24 lbs. 8 oz. chicken breast halves, skinless, boneless cup cardamom 2 Tbsps. black pepper, ground 2 qts. pears, cored and cut into Read More
Meatballs with Honey-Harissa-Pomegranate Glaze
YIELD: 24 MEATBALLS (8 APPETIZER SERVINGS) For the glaze: 2 cups pomegranate paste 1 cup honey 1 cup red wine, preferably shiraz or zinfandel 1 Tbsp. Read More
Blueberry Almond Crepes
YIELD: 18 CREPES 16 oz. cottage cheese 2 egg yolks 3 Tbsps. plus 1/2 cup sugar 1 Tbsp. grated orange peel cup chopped blanched almonds 2 Tbsps. cornstarch Read More
Lamb Chops in Orange Sauce
YIELD: 50 SERVINGS 1 cup peanut oil 50 lamb loin chops, 1 thick cup salt 1 cups white vinegar 1 qts. orange juice 3 cups brown sugar cup lemon juice 1 Read More
Penne Pasta with Grilled Vegetables
YIELD: 24 servings 4 lbs. whole-grain penne pasta 6 oz., divided olive oil 3 oz. minced shallots 1 oz. minced garlic 6 oz. white cooking wine 3 lbs. grilled Read More
Apple Jack Ribs Smoked Over Coffee Beans
YIELD: 6 TO 8 PORTIONS 4 ea. baby back pork spareribs, racks For the Marinade: 1 cups apple jack liquor 1 cups white sugar cup salt 2 Tbsps. black pepper Read More
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