June 1, 2010
Editor's Page
Editor's Page: A Golden Moment and Other NRA Observations
In a moment that should gratify every reader of this magazine, FSD Tim Dietzler of Villanova University was presented with IFMA's Gold Plate Operator Read More
Innovator
Sooner Showcase
University of Oklahoma's newly-renovated dining hall reflects the continuing evolution of its foodservice program and operating philosophy Read More
Kitchen Comments: A Customer Feedback Tradition at University of Oklahoma
With 635 issues over almost two decades, David Annis turned a small newsletter into a campus tradition Read More
Dealing with the Unknown Unknowns
Former OU Dining Director David Annis reflects on his career transition to Housing Director Read More
Management
Composting Solutions: From Garbage to Black Gold
A good composting system is about much more than image; it's about getting your hands dirty and getting it done right Read More
What are the issues about feeding food waste to animals?
Practice Can be Part of a Recycling Program, But Many Restrictions Apply Read More
Front of the House
Ballpark Food Continues to Upscale
Concessionaires pile on the gourmet goodies for fans Read More
Free For All: Fixing School Food in America
This in-depth look at the history and future of school nutrition programs asks many of the tough questions Read More
Hospital Initiates Off-Campus Debit Program
Staffers will be able to make meal purchases at offsite restaurants with their badges Read More
With Tiger on the Trail
Compass execs win lottery: get to golf with Woods Read More
USC Opens First Contracted Foodserevice Operation
New café is in independent museum location Read More
Patina Looks to Expand Recreation/Arts Business
Former RA unit adds veteran Aramark exec to direct business development efforts Read More
Guest Chef
Guest Chef: From Singapore to Amherst, the Long Way
Willie Sng brings a world of culinary experience to Umass Dining Read More
Food Safety
Food Safety: Grading NYC's New Health Inspection Policy
Publicly posting foodservice health inspection "grades" may seem unfair to some but also appears likely to catch on Read More
Well Equipped
Well Equipped: Raising the Bar
Here are the essentials for outfitting bar service Read More
Special Report
More for Their Store
NACUFS' Best in the Business award winners illustrate how convenience retailing is evolving in the college market Read More
Driving Beverage Sales Award
Jonah'sVirginia Commonwealth UniversityRichmond, VA Opened: January 2010 Gross Sales/Day: $1,950 (dining plan)/$1,686 (cash/credit) Jonah's is located Read More
Foodservice Applications Award
Sam's Place WestTexas Tech UniversityLubbock, TX Opened: August 2009 Gross Sales/Day: $15,275 Foodservice is the star of the show at Sam's Place West, Read More
Incorporating Sustainability in Your C-Store Award
Tu MercadoUniversity of San DiegoSan Diego, CA Opened: Fall 2009 Gross Sales/Day: $8,000 Tu Mercado is a full-scale natural foods store that offers the Read More
The Big Idea Unique Solution or Implementation Award
Dividend$Miami UniversityOxford, OH Opened: August 2009 Gross Sales/Day: $9,500 Dividend$ provides food services to students in Miami's new Farmer School Read More
Updating Your C-Store Award
Durfee'sYale UniversityNew Haven, CT Opened: Over 20 years old but completely renovated in September 2009 Gross Sales/Day: $7,500 (weekdays)/$6,000 (weekends) Read More
Food
Upper Crusts
From regional to rustic, pizza's hotter than ever. One reason: it's the perfect platform from which to meet the flavor and ingredient demands of customers Read More
Back of the House
California Wild Rice Confetti Shrimp Salad
YIELD: 6 3 cups cooked wild rice 1 lb. cooked medium fresh shrimp, peeled, deveined and chopped 1 large tomato, seeded and chopped cup chopped sweet onion Read More
Book Review: No Wheat, No Dairy, No Problem
This no-frills cookbook delivers wheat-free, dairy-free and refined sugar-free recipes Read More
Contest Depot
The Idaho Potato Commission's YES! Processed Potato Promotion is easy to enter. Foodservice operators should purchase Idaho potato products, fill out Read More
Signature Salads for Seniors
Together with the staff of Art, a resort-style independent living community in Scottsdale, AZ, Executive Chef Pedro Toledo offers residents four signature Read More
Minocqua Style Jambalaya
Volume Jambalaya Recipe for the K-12 Set Read More
Menu Trendwatch
Menu TrendWatch: My Thai
Broadening your menu horizons with must-have Thai dishes like Pad Thai, curries and super-fresh Tha salads Read More
Stir Fry Shrimp, Pad Thai
YIELD: 6 servings 12 oz. prepared Pad Thai sauce 1 lb. + 8 oz. rice noodles, cooked according to directions 2 Tbsps. vegetable salad oil cup fresh red Read More
Departments
Viewpoint
Viewpoint: Oh, the Places You'll Go (and the things you'll eat)
College has become a place where students develop a broader sense of food sensibilities Read More
Industry News
Del Monte Adds Senior Execs
Del Monte Foods Co. has appointed David Allen executive vice president of operations and Larry Bodner executive vice president of finance. These appointments Read More
New NAMP Meat Buyers Guide Available
The North American Meat Processors Association has launched a new and completely revised edition of its Meat Buyer's Guide. Among the changes/additions Read More
Middleby Acquires Perfectfry
The Middleby Corp. has entered into an agreement to acquire the net assets and operations of PerfectFry Co., Ltd., a manufacturer of ventless countertop Read More
Equipment Sales Specialist Joins Master-Bilt
Master-Bilt has appointed Ross Buel national/chain accounts manager for foodservice sales. Buel most recently served as general manager for the foodservice Read More
Tomlinson Buys Fusion Commercial
Tomlinson Industries has purchased the assets of Fusion Commercial LLC of Wauwatosa, WI. Fusion Commercial's products include countertop pizza and snack Read More
Michael Foods Sold
Egg and potato products giant Michael Foods has been sold from one private equity firm to another in a $1.7 billion deal. Thomas H. Lee Partners, which Read More
Briefs
Sixteen food and beverage companies, including Kraft Foods, Hershey, Coca-Cola and PepsiCo, vowed they would cut 1.5 trillion calories from their products Read More
Just Desserts
When You're Really Hungry
The Claim Jumper restaurant chain can claim the distinction of menuing America's most unhealthy entre, at least according to the theweek.com website. Read More
Maybe They Can Run a Special Every Seven Years
One Australian town decided to make the best of a bad situation by using the locusts that had invaded the town as a topping at the local pizza parlor, Read More
More B&I Downsizing News
Warehouse and production workers at the Carlsberg brewery in Denmark went on strike recently to protest a downsizing in their onsite fooder, beverage Read More
$12 Coffee a Real Eye Opener
Okay, we won't take any more shots at coffee selling for $4 a cup, not after seeing a New York Post story about the $12 cups of joe being served at the Read More
Recipes In This Issue
Flatbread Pizza with Romesco Sauce, Portobellos, Mozzarella and Smoked Gouda
YIELD: 4 SERVINGS Romesco Sauce: cup canned, drained fire-roasted tomatoes, drained cup roughly chopped roasted red peppers 1 tsp. chopped roasted garlic Read More
Paris Pizza with Portobello, Boursin, Brie & Grilled Chicken
YIELD: 12 PIZZAS 3 lbs., 6 oz. whole-wheat pizza dough 2 lbs. Boursin cheese, softened 3 lbs. fresh tomatoes (about 12 medium), sliced thin 1 lbs. portobello Read More
Greek Isle-Style Smoked-Salmon Pizzette
YIELD: 2 6" PIZZETTES 10 oz. fresh pizza dough 1 Tbsp. olive oil 4 oz. regular or seasoned goat cheese, crumbled cup thinly sliced green bell pepper cup Read More
Mango and Bacon Barbecue Pizza
YIELD: 1 PIZZA 1 7"pizza crust 2 Tbsps. barbecue sauce cup shredded Italian cheese blend (about 2 oz.) 2 strips bacon, cooked crisp and coarsely crumbled Read More
Mediterranean Mashed-Potato & Fresh Herb Pizza
YIELD: 48 2-SLICE SERVINGS 3.55-lb. carton unseasoned, extra-rich dry mashed potatoes cup garlic powder 1 Tbsp. salt 1 tsp. freshly ground black pepper Read More
American Lamb Pizza Supreme
YIELD: 4 2-SLICE SERVINGS lb. ground lamb tsp. onion salt tsp. fennel seed tsp. crushed dried oregano leaves tsp. crushed dried basil leaves tsp. crushed Read More
Veggie Wheat Pizza
YIELD: 9 7" PIZZAS Pizza Dough: 2 cups whole-wheat flour, divided 2 cups all-purpose flour, divided cup dry oats 1 Tbsp. + 1 tsps. active dry yeast tsp. Read More
Mild Provolone & Tomato Pizza
YIELD: 6 SERVINGS 3 Tbsps. extra-virgin olive oil 1 fresh 14-oz. pizza dough cup grated Parmesan cheese 12 oz. sliced mild provolone cheese 5 Roma tomatoes, Read More
Classic Pepperoni Pizza
YIELD: 1 RECTANGULAR PIZZA 1 12" by 3" sheeted dough, slacked in cooler oz. light olive oil 4 oz. red pizza sauce 4 oz. pizza cheese blend (4:1 shredded Read More
Wild Mushroom & Onion Pizza
YIELD: 24 6" PIZZAS Pizza Dough: 3 cups lukewarm water 6 packages dry yeast 2 Tbsps. honey cup safflower oil 1 Tbsp. sea salt 7 cups whole-wheat flour Read More
Smoked-Turkey Mexican Pizza
YIELD: 8 SERVINGS Green Chile Paste: 2 oz. canola oil 5 lbs. sweet onions, roughly chopped 5 large green bell peppers, roasted and peeled 5 poblano chiles, Read More
Pizza del Giorno
YIELD: 6 1-SLICE SERVINGS 1 Tbsp. olive oil 1 lbs. yellow or red onions, halved and sliced (about 5 cups) 8 oz. spicy fully cooked smoked sausage, sliced Read More
Muffaletta Pizza
YIELD: 1 14" PIZZA 1 Tbsp. minced garlic cup minced green olives cup minced black olives 2 Tbsps. minced pepperoncini 2 Tbsps. minced roasted red bell Read More
Heirloom-Tomato Pizza
YIELD: 4 1-SLICE SERVINGS 1 frozen 12" oven-rising sheeted pizza dough 3 oz. arugula pesto sauce 4 oz. mozzarella cheese, shredded 8 slices heirloom tomato Read More
Grilled Pizza with Bacon & Tomato
YIELD: 12 SERVINGS Seasoned Tomatoes: 1 lbs. fresh grape tomatoes, halved cup olive oil cup chiffonade fresh basil Kosher salt and course-ground black Read More
Sweet Vidalia Primavera Pizza
YIELD: 6 SERVINGS Olive oil, as needed 1 lb. pizza dough 1 cups grated smoked mozzarella 1 cup drained diced canned tomatoes with Italian seasoning 10 Read More
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