March 1, 2010
Editor's Page
Editor's Page: A Squeeze Play in Campus Dining
Administrators in higher education need to remember that consumers are highly sensitive to food and meal plan price increases. Read More
Innovator
How Middlebury is Managing Green Expectations
Middlebury College Dining Services remains committed to the school's values in an era of fiscal challenges. Read More
Middlebury College Maintains Its Commitment to Sustainability
Capital investments to reduce energy consumption underscore a longer term view. Read More
Sustainable Procurement Is a Challenge in Northern Climates
Middlebury College holds its suppliers close to improve the sustainability of its purchased food. Read More
Lunching in Tongues
Middlebury College is noted for its language programs. That part of the curriculum has a dining component in the form of Language Tables, daily lunches Read More
Management
Good To Go!
Onsite c-stores are evolving as operators capitalize on growing demand for sustainable, organic and natural foods. Read More
Ahead of the Curve
FM interviews Oregon State University's Richard Turnbull about the challenges of operating a sustainable c-store on campus. Read More
Front of the House
Taking the Pledge
The healthy Food in Health Care movement has grown dramatically as cultural forces put more emphasis on healthy eating. Read More
Aramark Launches Pizza Brand
Topio's targeted to college dining environments. Read More
What's the Cost of a School Meal Upgrade?
School meals are a pennies game, and the cost of even small improvements really adds up. Read More
Book Review: A Foodservice Energy Management Toolkit
Here's a comprehensive toolkit you can use to launch that energy savings program you've wanted to start. Developed by an affiliate of Kilojolts Consulting Read More
Sloan-Kettering Wins NYC Hospital Cookoff
Event showcases culinary talent in the Big Apple's hospital kitchens Read More
Feds Get Healthier Eats
Rollout at State Dept. is first of planned series of overhauls. Read More
K-12 Breakfasts Up
School Breakfast Program participation posted its largest increase in 2008-09 since at least 1991, according to a report by the Food Research & Action Read More
One to One
One-to-One with Lorna Donatone
Sodexo's newest President/COO sees opportunity in the market continuum between foodservie in K-12 and higher education. Read More
Food Safety
Time to Call It Quits on Quats?
New environmental questions are emerging about a traditional foodservice sanitizing agent - quaternary ammonium compounds. Read More
Well Equipped
Well-Equipped: Coffee Equipment
Brewing a great cup of coffee is an art and a science Read More
Food
Start Spreading the News
Flavorful spreads punch up poultry sandwiches, pita pockets and wraps with added zing, value and ethnic flavor. Read More
Back of the House
Barbecue Secrets Deluxe!
By Rockin' Ronnie ShewchukWhitecap Books, $29.95 CDN There's nothing like 394 pages of the very best recipes, tips & tricks from a barbecue champion to Read More
Tabule Andino
YIELD: 12 Quinoa Avocado Salad: 4 cups red quinoa, cooked and chilled 4 cups white quinoa, cooked and chilled 2 large fresh avocados, peeled, seeded,diced Read More
Basics & Beyond
Bean Cuisine: Low Fat, High Nutrients
Is there anything they can't do? Beans lower cholesterol, add nutrients, effortlessly swith places with meat, and even save money. Read More
Iowa-Style Edamame Cucumber Dill Salad
YIELD: 6 to 8 servings 4 oz. prepared Cucumber Dill Mayonnaise 1 Tbsp. white or rice vinegar 1 tsp. sugar 1 small red onion, finely chopped 1 large cucumber, Read More
Menu Trendwatch
Menu Trendwatch: Healthy Questions
Small changes in a menu can help your customers make healthier meal choices. Read More
Banana-Pineapple Oatmeal Breakfast Cake
YIELD: 30 3 cups quick cooking oats 2 cups all-purpose flour 1 cup whole wheat flour 2 Tbsp. baking powder 1 tsp. salt 1 Tbsp. cinnamon 6 eggs 1 cup brown Read More
Departments
Just Desserts
This Sloshed Isle
British lawmakers are considering restrictions on the country's pubs to head off what some call a growing binge drinking culture that is producing an Read More
Metro-Neanderthals?
One of the newest diet fads in New York is also one of the oldest. In fact, it's downright primitive. It involves eating like a caveman, that is, stuffing Read More
Quote of the Month
I've eaten it myself and it's a lot better than many other animals. Celebrity chef Beppe Bigazzi, defending his inclusion of a recipe for cat casserole Read More
Industry News
Recipes In This Issue
Georgia Peach BBQ Glazed Crispy Chicken
YIELD: 12 SERVINGS 1 cups peach preserves 1 cups barbecue sauce, prepared 3 lbs. breaded chicken breast strips, deep-fried, warm 12 sandwich buns, toasted Read More
Dijon Curry Chicken Pita with Grapes
YIELD: 24 SANDWICHES 2 lbs. 8 oz. chicken breast 1 cup 2 Tbsps. mayonnaise 1 Tbsp. Dijon mustard tsp. curry powder 14 oz. red apples, diced " 11 oz. red Read More
Charred Beer Onion Chicken Sandwich with Red Pepper Sauce and Smoked Cheddar Cheese
YIELD: 8 SERVINGS For Beer Onion Jalapeno Marinade: 2 yellow onions, sliced 3 cups dark beer 1 bunch cilantro, chopped 1 cup canola oil 3 Tbsps. roasted Read More
Bombay Turkey Naan with Mango Chutney
YIELD: 24 3 cups dried cranberries 3 cups prepared mango chutney 4 Tbsps. olive oil 1 Tbsp. Garam Masala 24 6" pocketless pita bread 72 oz. sliced turkey Read More
Cali Paradise Club Sandwich with Strawberries and Strawberry Feta Salad
YIELD: 24 SERVINGS For the vinaigrette: 12 oz. fresh strawberries, stemmed and sliced cup rice vinegar cup olive oil 1 oz. sugar 2 oz. scallions, sliced Read More
Spring Turkey Wrap
For Dill Cream Cheese Spread: 2 lbs. low-fat cream cheese 3 Tbsps. chopped garlic cup dry or chopped fresh dill 4 Tbsps. Worcestershire sauce To taste, Read More
Crispy Orange Chicken Wrap
YIELD: 24 24 prepared chicken breast tenderloin frittersFor Spicy Orange Sauce: 1 cups prepared sweet chili sauce 1 cups orange marmalade 2 tsps. hot Read More
Turkey & Curried-Rice Stuffed Pitas
YIELD: 24 SANDWICHES 2 qts. water 2 lbs. blend of basmati rice, wheat berries and tomato-orzo pasta 2 cups plain yogurt 2 cups mayonnaise 2 Tbsps. plus Read More
Deli Grape Walnut Chicken Baguette
YIELD: 12 PORTIONS For the dressing: 12 Tbsps. mayonnaise 2.5 tsps. lemon zest, grated 2.5 tsps. lemon juice, fresh 2.5 tsps. tarragon vinegar .75 tsp. Read More
The University Club (University of Missouri-Columbia) Southwestern Cobb Wrap
YIELD: 12 PORTIONS 3 Tbsps. lime juice 3 Tbsps. chopped red onion 4 tsps. Southwest seasoning 1 Tbsp. finely chopped garlic Salt, to taste Hot sauce, Read More
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