July 1, 2011
Articles
The Chef-Manager Comes of Age
The management opportunities for chefs in onsite segments are distinctly open-ended today. Read More
AHF Prepares for HC Reform in Future
Developing more efficient operations for the future was the overriding theme behind AHF's annual conference. Read More
Second Chance Breakfast Boosts Participation at CA School District
Program takes advantage of short morning break to add to morning meal counts Read More
Arizona State University to Build $10.1 million Dining Center
Facility to be paired with new, 318-bed residence complex at Mesa campus. Read More
Compass Expands HQ Operation
Two hundred new jobs in Charlotte include some consolidation from regional sites. Read More
Orange County Schools: The Big Turnaround
Orange County (FL) Schools boasts one of the school nutrition segment's most dramatic success stories. Read More
Orange County Schools Uses Social Media to Engage Young Customers
Social media site lets students comment on food offerings, participate in polls, post images and learn about menu changes. Read More
Food Trucks Let Florida School Reach Out to Students
Mobile units are available to those sponsoring outdoor events, fundraisers. Read More
Benchmarking Standards Improve Large City School Practices
Orange County (FL) Schools participate in Council of Great City Schools program. Read More
Onsite Kitchen Renovations: Lessons Learned
Two little words kitchen renovation are known to strike depression, possibly fear and feelings of helplessness into the hearts of many an otherwise intrepid Read More
Fresh Catch!
What are today's customers looking for in seafood menus? Updated classics, seasonality and sustainability get them hooked. Read More
University of Richmond Shrimp & Grits
YIELD: 1,000 servings For the grits: 25 gallons chicken stock 5 lbs. butter 25 lbs. stone ground coarse grits For the shrimp and sauce: 2 lbs. butter Read More
Sauteed Wild Salmon with Avocado, Tomato, and Mango Salad
YIELD: 12 3 large ripe, fresh avocados, peeled and diced 6 cups tomato, chopped 3 mangos, peeled, pitted and diced cup red onion, finely chopped 6 Tbsps. Read More
Smoked Blue Cheese Mashed Potatoes in a Martini Glass Topped with Lobster Fra Diavlo
YIELD: 24 For the Lobster Fra Diavlo: Extra virgin olive oil, as needed 5 cloves garlic, minced 2 white onions, chopped 2 jalapenos, minced; some seeds Read More
Oyster House Garlic Clams
YIELD: 1 appetizer-sized serving 1 dozen littleneck clams, scrubbed 1 Tbsp. chopped garlic cloves 2 fresh basil leaves 2 Tbsps. butter 1 cup dry white Read More
Peanut Shrimp Chowder
YIELD: 8 servings cup butter, divided qt. minced celery qt. minced onion green bell pepper, minced 4 garlic cloves, minced 1 bunch parsley, minced, save Read More
Vietnamese Garlic Tuna over Noodles
YIELD: 58 servings 7 lbs. dry linguine, cooked according to package instructions 1 cups coarsely chopped whole red chilies 1 cups chopped fresh cilantro Read More
Southern Fruity Shrimp and Scallop Kabobs
YIELD: 6 servings 6 (10-inch) bamboo skewers 1 cup barbecue sauce cup frozen sliced peaches 1 Tbsps. bourbon 6 slices bacon, cut in half and partially Read More
Salt and Pepper Cod
YIELD: 12 servings 3 to 4 lbs. cod filet, 4 to 5 oz. each corn starch, as needed For the Gremolata: 4 oz. scallions, chopped 2 oz. jalapenos, red and Read More
Lobster and Grape Salad Rolls
YIELD: 4 servings or 5 cups of salad 3 cups lobster meat, fresh or frozen 1 cup green seedless grapes, halved cup chopped celery 1 Tbsp. chopped parsley Read More
One to One: Brian Wansink
The director of Cornell's Food and Brand Lab thinks onsite serveries can be a great place to change human eating behaviors for the better. Read More
Tostada Power Salad
YIELD: 1 serving 1 (6-inch) tortilla 1 Tbsp. prepared hummus cup fresh spinach leaves cup red onion, thin julienne cup carrot, shaved ribbons done w/ Read More
Tupelo Honey Café: Spirited Recipes from Asheville's New South Kitchen
This feel-good cookbook takes you on an armchair vacation to the recipes of Asheville, NC. Read More
Vending Gets Healthy(er)
Nutrition, sustainability, healthy choices come to the fore in onsite vending programs. Read More
Basics & Beyond: Taking a Dip
Hummus, the earty "super dip", is full of fiber,folate and good flavor. Here are some unexpected twists to the classic recipe. Read More
Bean and Carrot Hummus
YIELD: 6 servings 1 cup chopped carrots 1 can (15 oz.) garbanzo beans (chickpeas), rinsed and drained 2 Tbsps. lemon juice 2 cloves garlic, quartered Read More
Tunisian-spiced Raisin Hummus
YIELD: Dip for 24 1 can (15 oz.) garbanzo beans, drained cup tahini 3 Tbsps. lemon juice 1 tsp. salt tsp. black pepper 1 tsp. red curry powder tsp. ground Read More
Buyer's Tipsheet: True Brew
It pays to understand coffee bean types, roasts, brewing and presentation methods. Read More
Well Equipped: Ice Makers
When it comes to ice, operators want it clean, clear and in plenty of volume. Read More
Iceman Cheated on Veg Diet
The found frozen in the Italian Alps in 1991 (with a remarkably well preserved body after dying nearly 5,000 years ago), has continued to provide scientists Read More
Home is Where the Heart Rate is Up
New York City housing officials recently debuted a new co-operative housing complex in the Longwoood section of the Bronx that they say is the first in Read More
After All, Meat Wasn't the San Francisco Treat
The vegetarian activist group PETA (People for the Ethical Treatment of Animals) recently sent San Francisco Mayor Edwin Lee a letter requesting that Read More
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