Vol. 34 No. 3 March 2010 By Liisa Sullivan ... March 2010_ws.pdf · Chef and restaurateur Robert A....

By John P. Hayward

For most of us in theSoutheast food service indus-try, 2009 will go into thebooks as one of the toughestin memory. Declining sales,rising unemployment andmarket malaise have taken atoll on nearly every segment.

For food service brokers,though, the pain has been es-pecially severe. As the indus-try’s ultimate middlemen,brokers serve as catalysts andliaisons to manufacturers,distributors and operators inthe flow of products. They’reat the sharp end of the stick— and usually the first onesto get poked in the eye.

Even in the best of times,the brokerage business ischallenging. But throw in the

worst economic climate sincethe Great Depression, and thehurdles are even higher.

The national unemploy-ment rate stands at 9.8 per-cent, according to the U.S.Labor Department, the high-est since 1982. Regionally, thenumbers are similar. South-east unemployment rangesfrom a low of 6.7 percent inVirginia to a high of around11 percent in both Florida andSouth Carolina.

U.S. Food service industrysales are projected to top $499billion this year, according toTechnomic Inc. This would bea decline of 3.8 percent from2008. The dropoff is concen-trated largely in the commer-cial food service segment.Technomic projects thattravel and leisure-related food

service will see a decrease of11.3 percent from ’08. Restau-rants and bars will see a de-crease of 3.5 percent, withfull-service restaurants ac-counting for the largest per-

centage of this decline.It’s a difficult environment

for Southeast food service bro-kers.

“Our overall business is

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Culinary competitions arean excellent way to honeprofessional skills – espe-cially for students. ChefLucardie tells about hisown experiences workingwith young chefs.

PAGE 14

Chef and restaurateurRobert A. Dickson, a.k.a.the ‘Singing Chef,’ reflectson 45 years in the restau-rant business.

PAGE 6

Read about the newest products in the food service industry.

PAGE 22

A Chef’s Life

Chef Spotlight

Product Spotlight

People, Places & Things

Catch up on the latest industry news and events.

PAGE 8

Vol. 33 No. 8 www.sfsn.com October/November 2009

South Carolina EateryNow in 20th Year

By Liisa Sullivan

At first glance, you maythink that you’ve had one toomany cocktails, but your eyesdo not deceive. The SeafareRestaurant in Surfside Beach,South Carolina, offers a tropi-cal-island theme where one ofits main attractions is a la-goon with live mermaids whoswim about entertaining andinteracting with guests.

Not only is Seafare the onlyrestaurant with swimmingmermaids, but it also offersthe only seafood buffet in theMyrtle Beach area with agourmet selection of itemsand cooking methods.

This is one area that ownerStephen Karos attributes tothe Seafare’s 20 years of suc-cess.

“While other buffets on theGrand Strand focus on friedseafood, Seafare offers baked,broiled, steamed, and rawseafood selections as well asunique signature dishes suchas seafood strudel andMediterranean spice-rubbedMahi-Mahi,” he said.

SeaFare Restaurant Puts Traditional Spin on Seafood Buffet

(See SEAFARE on page 16)

(See SURVEY on page 10)

Survey: Southeast Brokers Battling Recession, Consolidation & Market Changes

Diners at Seafare Restaurant inSurfside Beach, South Carolina, aretreated to two things they can’t findanywhere else – a true gourmetseafood buffet and a lagoon withlive mermaids. It’s all part of thetropical island atmosphere at this20-year-old Grand Strand eaterythat’s operated by veteran StephenKaros and his family.

By Tres Hundertmark Often being called the

“Paris of the South,” there isnosurprisethatyouwouldfinda little French bistro tuckedaway on Lexington Avenue inAsheville, North Carolina. Towhat many guests would call

perfect ambiance, it really isdifficult not to think that youareinPariswhenseatedinthecourtyard during the warmermonths.

Bouchon, which takes itsname from bistros in Lyon,France, is thehomeofMichelBaudouin,chefproprietor,and

Carolina Restaurants Merge Ethnic & Southern Flavors

By Mike Taylor

I justreturnedfromCOEX–theChainOperatorExchangesponsoredbytheInternationalFoodservice Manufacturer’sAssociation. One of thesessions I particularly enjoyedwasapanelsessiononCampusDining moderated by NancyKruse. Nancy is president ofThe Kruse Company, and amenutrendexpert.Shebelievesthat college dining can be aleading indicator of consumertrendsandpreferences.

Thepanel,whichrepresenteda wealth of experience thatserves almost 100,000 mealsper day, included Ken Toong,

executive director of theUniversity of Massachusetts-UMassDining;CampHoward,directorofdiningforVanderbiltUniversity;GregBlack,directorof dining services for theUniversityofIowa;andShawnLaPean,director-CalDining,University of California–Berkeley.

Each was asked for onehelpful hint regarding thisemerging generation ofconsumersincollegetoday.

Campfeltthatauthenticitywas critical. Today’s collegestudent has been exposed toawide rangeof foods andhasexperiencedgreaterauthenticityacross ethnic and regional

cuisines.Campsuggestedusingmore traditional ingredients

in preparation, and to keep it

Changing Consumer Trends, Preferences Explored at COEX

Vol.34No.3 www.sfsn.com March2010

After 14 years perfecting his craft, Steve Dunning has become an authority on smoked meats and BBQ. His expertise is on display at Okie Dokies Smokehouse in Swannanoa, NC.

PAGE 6

Chef Lucardie explores the history and development of a food favorite of kids and adults everywhere – Peanut Butter.

PAGE 10

Read about all the latest industry news and happenings.

PAGE 4

See the newest products in the food service industry.

PAGES 13 & 15

Chef Spotlight

A Chef ’s Life

People, Places&Things

Product Spotlight

hasbeenopenedforalittleoverfour years. Since its opening,Bouchon has been an instantsuccess.

Having had severalsuccessful establishments inTexas,Baudouinisnostrangerto “southern culture.” Formany years, he has practiced

honing his cuisine of Frenchcomfort food with that littlesouthernflair.

Cooking the way they doin many a bistro, Baudouinworks with local farmers whohe happily touts on his menu.EastForkFarm,SunburstFarm,Crain Family Farm, and ForkMountain Farm all have theirlogosdisplayed.

Menuitemsareasyoumightexpect at such an informaleatery–pate, onion soup, andescargot. Each item is listedwith Baudouin’s version of thephonetic spelling so his guestsarenot forced to strugglewithpronunciations when placingorders.

Bouchon has becomepopular for its mussel nights.On Mondays-Wednesdays, thisbistro offers Les Moules Fritesor(LaymoolFreets) for$14–

SeeEthnic Flavor onpage7

SeeTrends onpage4

Restaurants in Asheville, North Carolina – such as The Lobster Trap – are noted for blending Southern culinary fare with diverse ethnic flavors.

Serving the Food Service Market in Alabama, Florida, Georgia, Mississippi, North Carolina, South Carolina, and Tennessee.

Southeast Food Service News is a wholly owned subsidiary of Southeast Publishing Company, Inc. and has no affiliation with any other group, association or publication.

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2 SOUTHEAST FOOD SERVICE NEWS MARCH 2010TM

Papa Murphy’s Rolls Out Southeast Expansion PlansBy Liisa Sullivan

Take‘N’BakePizzaConceptShrugsOffRecession,PostsSolidGrowth

Last year proved to be one of thetoughest that the restaurant industryhas ever endured. But for one pizza

chain-PapaMurphy’sInternational-itwasoneoftheirbest.InJanuary,thecompanyannouncedthatitstotalU.S.systemwidesalesfor’09grewto$630million,upmorethan7percentfrom2008.Thetake‘n’bakepizzapioneerendedtheyearwith1,185locationsintheU.SandCanada.

Originally conceptualized on thewest coast, the company started outas two separate pizza restaurants. By1995, chairman Terry Collins hadpurchasedbothcompaniesandmergedthemtocreatePapaMurphy’s.Today,it’sthelargesttake‘n’bakeconceptandthe fifth largest pizza chain, with an

annual growth rateofapproximately11percent.

Papa Murphy’shas revolutionizedthepizzaindustrybycreating a conceptthat provides itscustomerswithbest-quality pizza that isalways fresh, neverlateandnevercold.They create pizzasthat customers cantake home andbake, guaranteeingthat they’ll alwaysbehotanddeliciousin minutes. Theyput the customerin the driver’s seatby providing themwiththeflexibiltytocook it when theywant it and howtheywantit.

Proof is in the Pizza

These pizzas are fresh and hotwhenever people want them and, onaverage,theytakejust12-18minutesto bake. Customers may also add aPapaMurphy’ssaladorprepareafreshvegetableathome.

Inadditiontoitsvariedselectionofhandmadepizzas,PapaMurphy’salsooffersagrowingassortmentoftake‘n’bake products that include lasagna,cheesy bread, chocolate chip cookiedough,anddessertpizzas.

Allpizzadoughismadewithhighprotein wheat flour and cheese suchas whole milk mozzarella, cheddarand provolone that’s shredded daily.ToppingchoicesarevariedandincludepopularonessuchasRomatomatoes,mushrooms, green peppers, andonions.Qualitymeatsincludesausageand real Canadian bacon. Sauce ismade with vine-ripened Californiatomatoes.

Carolinas Targeted for Southeast Expansion

In2010, somekeytargetareas for

Papa Murphy’s expansion efffortsinclude the Carolinas, specifically800-741-1319

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SeePapa Murphy’s onpage3

Papa Murphy’s has revolutionized the take ‘n’ bake pizza business. Customers purchase made-to-order pies that they take home and bake at their convenience. The concept has been so successful that it was rated as one of the top food franchises by the Franchise Business Review in 2009.

TM

MARCH 2010 SOUTHEAST FOOD SERVICE NEWS 3

Scale 1" = 1" Last Saved By: heather_fi eld

Job #: 1481-36553 Trim Size: 4.75" x 11.75" 4.75" x 11.75" Studio Artist: Heather Field

Size: 4 Version: None Bleed Size: None 4.75" x 11.75" Art Director: None

Live Area: None 4.75" x 11.75" Print Production: Lora Mertz

Built @ 100% Output @ 100% Color: 4C

Pantone Colors:

Southeast Foodservice News (IO #10424, 3/15/10)

Publications:

Links: StLouisRibs-001544_4C_a3_HR_ext.tif (CMYK; 584 ppi; 51.33%), LargeMetalFarmland_w1959K.psd (CMYK; 1903 ppi; 9.46%)

S:4.75"

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The JourneyComes to a Delicious End.

© 2009 Farmland Foods, Inc.

You don’t just happen upon great ribs. You have to map their progress from start to fi nish. At Farmland®, our ribs start fresh on family farms we know and trust. From there, we stay with them every step of the way, making sure no corners are cut, no shortcuts taken. In the end, only the highest quality ribs arrive at your kitchen and, in turn, on your customers’ plates.

Call 1-888-FARMLAND or visit Farmlandfoodservice.com.

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Charleston, Charlotte, Greensboro,andRaleigh.Inaddition,theyarealsotargeting Alabama, Florida, Georgia,Mississippi,andTennessee.

“It’s the natural progression for abrand like Papa Murphy’s that’s sostrong in all other regions where weoperate,” explained Steve Figliola,the company’s vice president ofdevelopment. “Consumer demand ishighinthesoutheastfromthosewhohavetrieduselsewhere–there’strulyacultfollowingoutthere.”

Plus,Figliolaadded,“manyfranchiseowners - both inour systemandotherconcepts in the southeast - want todiversify their portfolios, and PapaMurphy’sisaveryattractiveopportunity.”

PapaMurphy’soffersalowerinitialinvestment than most chains in theindustry. They have strong customervalueandappealbecauseoflowpricepoints,andthequalityandquantityof

toppings gives customers the control(bakeitwhentheywant).

“OwningaPapaMurphy’s is a loteasier than owning another chain.Therearenoovens,nodeliveryandnodine-in, which equates to more timeforguestserviceandcreatingaqualityproduct,”Figliolasaid.

Papa Murphy’s Outscores Industry Award Participants

WhilePapaMurphy’shasreceivednumerous awards and accoladesover the years, one that it is mostproudofistheonereceivedin2009by the Franchise Business Review(FBR). FBR compiled its franchisemarketresearchbasedonsurveysanddiscoveredthatPapaMurphy’sscoredasoneofthetopfoodfranchisesfor2009.The take ‘n’ bakepioneerwasone of only 11 food companies outofnearly100majorbrands thatcan

makethisclaim.Thesurveyasked

franchise owners20 questionsrelated to theirfranchiseownershipexperience - fromfranchisee trainingand support tosystem qualityissues, franchisorr e l a t i o n s h i p ,f i n a n c i a lopportunity, andoverall satisfaction.In all fivecategories, PapaMurphy’soutscoredthe average of allotherfoodindustryparticipants.

“No consumer-voted award orb u s i n e s s - p r e s shonor measuresup to a franchiseowner givingyou high marks,”said John Barr,chairmanandCEOof Papa Murphy’s.“The path to oursuccess dependson the satisfactionof our franchisees.This achievementreflects the overallo r g a n i z a t i o n ’ scontinuing effortsto better serve ourcustomers and ourfranchiseesinorderto ensure theirsuccess.”

Papa Murphy’s is launching a major expansion drive this year, with new units slated for Alabama, Florida, Georgia, Mississippi, and Tennessee. “Consumer demand is high in the southeast from those who have tried us elsewhere-there’s truly a cult following out there,” said Steve Figliola, VP of development.

Papa Murphy’s SE ExpansionContinuedfrompage2

4 SOUTHEAST FOOD SERVICE NEWSTM

People, Places&Things

CongratulationstoJoanne Kinsey, SMS,directorofschoolnutritionservicesforChesapeake Public Schools in Chesapeake,Virginia, who has been recognizedbytheInternationalFoodserviceManufacturersAssociation(IFMA).Joannewasoneof severalwinnersof IFMA’sSilverPlateAward,whichhonors innovativefoodserviceoperatorsinavarietyofindustrysegments.IFMAwillselectoneoftheSilverPlatewinnerstoreceiveitsGoldPlateAwardonMay24thinChicago.

Economicrecovery?NewnumbersfromtheU.S.DepartmentofLaborindicatethattherecessionstillhasafirmholdonmuchofthecountryandtheSoutheast.Unemploymentrosein30statesinJanuary,withseveralSoutheaststatesnotchingrecord levels: South Carolina – 12.6 percent, Florida – 11.9 percent, NorthCarolina–11.1percent,andGeorgia–10.4percent.Thenation’shighestjoblessratewasinMichigan–14.3percent.

Stevi B’s Pizza has added Bray Buckley and Lee Zimmerman to its staff asfranchise sales representatives. Chip Conner has joined Gregory Packaging asSoutheast region sales manager. Stephen Pryor has joined La Brea Bakery asdistrictsalesmanager.InternationalGourmetProductshasaddedLaura Tyreeand Misty Spain as account managers for the Alabama, Georgia and SouthCarolinamarkets.

Brokernews.CheesecakeFactoryhasappointedPremier FoodserviceincentralandeastTennessee.Ace Food BrokershasbeennamedbyMichiganTurkeyinthe Carolinas. Lamb-Weston has appointed AFM-Pegasus in Georgia. Keith Taylor & AssociateshasbeennamedbyTravisMeatsandBelPastryinGeorgia.JonesDairyFarmhasappointedSharin’ Foodservice SalesinGeorgia.HOPCOFoodservicehasbeennamedbySwaggertySausage statewide inFlorida. SaraLeeFoodservicehasappointedInnovative Concept GroupinAlabamaandtheCarolinas.

We’resaddenedtoreporttherecentdeathofJoe Robinson,formerlywithBobRoweSalesinMiami.JoewaswellknowninthesouthFloridafoodservicemarket,whereheworkedformorethan40years.WemustalsoreportthedeathofBobby Smith,formergeneralmanagerofOsbornBrothersInc.inGadsden,Alabama.Hewas61.Bobbyworked forOsborn for 36 years after graduating from theUniversityofAlabama.Bothmenwillbemissedby their families, friendsandcolleaguesinfoodservice.

DoyouhaveanewsitemforPeople,Places&Things?SendittoJohnHayward,editor,[email protected].

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Virtual Manufacturing – The Future of Food Service

The food service industry has seen a dramatic shift in consumer behavior. Cost has become the dominant factor in dining decisions. The natural reaction by many restaurants has been to adopt unrealistic and unsustainable menu pricing. Their distributors would like to help. Unfortunately, they are too often burdened with pricing structures dictated by large manufacturers that are struggling under the weight of bloated marketing, management and administrative costs. The result? More independent restaurants in bankruptcy.

JNS Foods has a different approach. I’m Todd Kaplan, former CEO of Montage Foods Inc., where I worked for 20 years. I saw firsthand how the final price of products can be dramatically affected by bloated operational costs. Our Florida-based company has developed a new system called Virtual Manufacturing, where we contract directly with small to midsized manufacturers that operate without these costs. We can offer products in all categories - protein, frozen and dry – at much lower prices by eliminating costs that are not part of “THE TRUE COST OF FOOD.”

Virtual Manufacturing can help food service distributors meet today’s challenging business environment – by securing lower costs without sacrificing quality. Want to hear more? Call Todd Kaplan at 800-521-0057.

MARCH 2010

simplewhereverpossible.Two of the panelists felt a greater

focusonhealthwasimportant.Toongfelt thata healthym e n ut o u c h e dmanyareasincludingl e s ss o d i u ma n dprocessed,and morefresh andnatural.

But itseemsthemagicwordtodayis local. Thisdoesn’tmeanlocalfortheentiremenu, just relative to some itemswhere it makes sense. Operators

shouldbesuretotakecreditforit incommunicationswithpatrons.

Black echoed many of these samethoughts, but he specifically felt a

h e a l t h ym e n us h o u l dt r a n s l a t eto smaller p o r t i o n sand lessfocus onsupersizing.W i t hchi ldhoodd i a b e t e sand obesityrates on

the rise, Greg believes the restaurantcommunity has an opportunity anda responsibility to show us a path

Themagicwordtodayislocal.Thisdoesn’tmeanlocalfortheentiremenu,justrelativetosomeitemswhereitmakessense.Operators

shouldbesuretotakecreditforitincommunicationswithpatrons.

Consumer Trends Explored at COEX

SeeTrends onpage14

Continuedfrompage1

TM SOUTHEAST FOOD SERVICE NEWS 5

© 2010 Alabama Power Company

COOKS THE FOOD, NOT THE COOK.

For more information about the advantages of electric cooking, call 1-888-430-5787.

When you cook with electricity, your kitchen stays cooler, keeping your staff more comfortable. And a more comfortable staff means a more productive staff. Plus, with electric cooking, you get faster preheat and recovery times. Not only that, cleaning an electric oven is easier and quicker. So switch to electric today. Your business will be cooking like never before.

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MARCH 2010

Moe’s Bar B Que Opens New Restaurant in AlabamaMoe’s Original Bar B Que has

expandeditspresenceinAlabamawithanewunitinTuscaloosa.

This is the eighthAlabama restaurant forthe company. Otherunits are located inDaphne,Fairhope,Orange Beach,V e s t a v i aH i l l s ,H o o v e r ,Lakeview, andBirmingham.Anewunit is also planned inNashville,Tennessee.

John Moss is co-ownerof Moe’s. He also operated thePurpleFishinTuscaloosa.

“My partner, Gabo Fernandez,learned to smokemeat freshdaily astaught by Tuscaloosa legend MosesDay, and together they created theMoe’sconceptrighthereinTuscaloosabackin1988,”Mosssaid.“Eventually,theymovedMoe’sintoTheOldTrainStation, owned by Gabo’s brother,Mike.”

MikeFernandezwould then teamupwithAlabamanativesJeffKennedyand Ben Gilbert to reinvent Moe’sOriginalintotheoperationitistoday.

Moe’s features“ B a m a - s t y l e ”pulled pork, ribsand chicken.Meats are smokedoverfruitwoodsandservedwithtwoproprietary sauces and southern side

dishes.“BeingfromColoradoandstaying

in Tuscaloosa after graduating from

Bama, I am excited to showcase thetwo regions in the atmosphere atMoe’s,”Mosssaid.

Moe’s opened its newest – and eighth – Alabama restaurant in Tuscaloosa, where the company’s ‘Bama-style’ BBQ concept was created in 1988. Another unit is planned for the Nashville, Tennessee, market.


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MARCH 2010

By Liisa Sullivan

What started out in a smallred trailer has evolved into a full-fledged,downhome,familybarbecuerestaurant.SteveDunning,alongwithhiswifeJody,aretheproudownersofOkieDokiesSmokehouse,abarbecuerestaurant in Swannanoa, NorthCarolina.

Steve started working in thebusiness 14 years ago, managing afriend’s barebecue restaurant. While

NC Chef Dunning Turns BBQ, Smoked Meat Into Art Forms there, he found himself surroundedby multiple generations of barbecueexpertiseandsoughttotakeadvantageofthesituation.

“Like most people,” Steve said,“I always enjoyed eating barbecue,but it was there that I gained a trueappreciation for the art of smokingmeat.Ilearnedagreatdealbylisteningandobserving.”

After a few years, Steve’s friendshelpedhimtostarthisownbarbecuecatering business in 1999. At that

point,hebegantohonehisskillsandtechniques.

“Inthebeginning,Isoldbarbecueon the roadside out of a mobilekitchen that I converted myself,” heexplained. “And,as my cookingskills evolved, sodid my business.I expanded tocatering eventsandfestivals,andfinally openedthis full-servicerestaurant.”

A Chat With Steve Dunning

Who is your culinary hero?MikeMills,authorof“Peace,Loveand Barbeque.” He gives back somuch to the barbecue industrythrough teaching and mentoring.He gives his time and shares hisexpertise about what he’s learnedthrough becoming a championbarbecue competitor and runninghismultiplerestaurants.

What are your favorite cooking techniques? Asapitmaster,you’dthinkIwouldsaysmoking,butIreallylovetogrill.Itgivesyoutheopportunitytobeascreativeasyoudarewithalmost

anytypeoffood.AsmuchasIcan,Iliketocombinegrillingwithsmoking.For example, I finish off my smokedribsbybastingandchargrillingthem.

Three must-have ingredients:Salt,pepperandpaprika.

Most popular menu items: Ofcourse,ourribsandpulledpork;youjustcan’tbearespectablesmokehousewithout those two items being topnotch. The most popular item, aside

SeeDunning onpage11

Chef Steve Dunning has spent 14 years developing the unique BBQ offering at Okie Dokies Smokehouse in Swannanoa, North Carolina. The secret is in the meat-smoking, which he has turned into an art form.


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MARCH 2010

allyoucaneat.Mussels are served classically –

wine, garlic and herbs – in additionto Mediterranean-style with wine,onions, tomatoes,roasted garlic, andsaffron; and Thai-stylewith coconut milk,lemongrass and curry.In the past, there wasCajun-style with beer,andouille, tomatoes and rice. Andthere is no surprise that one of thelocal favorites is (PBR) or “ParisianBornRedneck,”madewithPabstBlueRibbonbeerandDijonmustard.

Baudouin will be launchingBouchon Street Food this spring, asmall footprint concept that servesfries,crepesandbanquettehotdogs.Nodoubtitwillcontinuetocarryonhis French southern twist, comfortfood.

The Lobster Trap

Equally as foreign, and sixhours from the beaches ofNorth Carolina, the chefs at

TheLobsterTrap,alsoinAsheville,arewhippingupmollusksandcrustaceansinallkindsofways.

“Wearealwaystryingtofindawayto use broken scallops,” said Doug

Parsons, executive chef and generalmanager.

Thelargerpiecesarewrappedwithbacon and served with Maine maplesyrup. They are also ground andmadeintoaclassical-stylechiliwhichis topped with cornbread croutonsand Ashe county hoop cheese. It’sthen pureed with shrimp and baconto make a Bavarian-style bratwurst,a perfect mate for the eatery’s beer,OysterHousebrewery.

Anothercreativeoutlet–gnocchi–made with bay scallops and potatoesand served with lobster sauce. Pasta

dishesinclude“bolognese”saucewithgroundscallopsinsteadofmeat.

“At $3.99 per pound, using thisbyproduct allows us to offer scallopstoourguestswhodon’twanttopaya

lot,”Parsonsadded.L o b s t e r

also shares theinternational stage.Prepared steamed isthe way they sell itmost, but they also

sellagooddealoftheMainelyGreeklobster pastas, an award-winningrecipe.

ThisdishconsistsofMainelobster

meat with olives, sundried tomatoesand pepperoncini with cream andherbsoverlinguini.AlsoonthemenuisaLobsterLoMein–anAsianflavor-profiled dish using a whole shelledMainelobster.

Lexington Avenue Brewery

Back on Lexington Avenue atone of Asheville’s newest breweriesand eateries is the Lexington AvenueBreweryorLAB.Here,ChefJasonRoy,aColoradotransplant,hasbeenhavingagreattimeusingtheirbeerandbeer

TheFish&ChipsatLexingtonAvenueBreweryareChefJasonRoy’snodtotraditionalpub

grubusinglocaltrout.

North Carolina Restaurants Merge Ethnic & Southern Flavors

SeeFlavors onpage14

Continuedfrompage1

Asheville is often called the “Paris of the South,” so it’s no surprise to find the little French bistro, Bouchon, on Lexington Avenue. Chef/proprietor Michel Baudoiun was an instant success with his melding of French comfort food and southern fare.


Giovanni’s, Matthew Kamal; Simon’s, Kyle Schexnayder; Restaurant Management Group, Feroz Delawalla.

Your Chef to Go, Brookin Alexander, Michelle Alexander; Sysco, Bill Barlow.

Sysco, Mike Andruszko; Ruth’s Chris Steakhouse, Charles Pridgen; Kellogg’s, Joel Teachworth.

Bull Street Grill, Ginger Rider, David Rider; Peppers Unlimited, Charles Johnson.

Bettye Robertson; Sysco, Renee Hicks, Charlton Duncan; Cohen Food Brokerage, Nancy Markley.

Food Sales East, Ross Slinn; Meals To You, Al Arrowood, Debbie Arrowood.

Sysco, Kevin Bridges; Downtown Grill, Ashley and Reese Edwards.

T.W. Garner, Randy Chrastina; Something Special, Norma Legal, Rose Bezenah; Sunbelt Foods, Don Powell; Something Special, Michael Meyer.

Copeland’s, Keith Pittman, Karen Gabet; Hopco, Rick Hills.

Disaster Relief Georgia, Rayford Spires; Sysco, Lew Mansour; Georgia Baptist Convention, David Reynolds; Sysco, David Saucier.

Suzanna’s Kitchen, Olivia Holcomb; Partners II Pizza, Taasha Blevins, Marilyn Royal; Suzanna’s Kitchen, Barbara Howard, Patrick Dann.

Hot Dog Zone, Stuart Wade, Joey Hedgemon; Wing Street Café, Sam Patel; KeyImpact Sales, Buffy Grantham.

Sysco Food Services of Atlanta Trade ShowGeorgia International Convention Center March 3, 2010

MARCH 2010


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MARCH 2010


Best Made Sandwich Company has the answer.

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MARCH 2010

By Frederick J. Lucardie, CEC, CDM, AAC

March 1st celebrated National Peanut Butter Lovers Day. Not to beconfused, of course, with NationalPeanutButterandJellyDay(April2nd)or National Peanut Day (September13th).Actually,itdoesn’tmatterwhich

ofthethreeholidaysarecelebratedonwhatday– inourhouseholdwe justlovepeanutsandpeanutbutter.

Ifyou’regoingtotalkpeanutbutter,youhave to talk aboutpeanuts.Andifyou’regoing to talkaboutpeanuts,you have to recognize Dr. GeorgeWashingtonCarver.

Born of slave parents in 1864 inMissouri, Carver was a sickly child.He had a passion for plants andcultivatedhisowngardenfromwhichheproducednaturalmedicines.CarverwasknownasThe Plant Doctorat11yearsofage.

He was denied formal educationbecauseofhisrace,whichnecessitatedhismove toanotherpartof the statefor his early education. When heapplied to Highland University hewasagaindeniedentrancebecauseofhis race.He thenapplied toandwasacceptedtoSimpsonCollege inIowawith the intention of studying pianoand art. Carver was their first blackstudent.

Although he excelled at musicand art, he was more interested inagricultural science.Sohetransferredto Iowa Agricultural College, wherehe earned his master’s degree.He performed his first scientificexperimentswithplantsinthecampusbotanicalgreenhouses.

Booker T. Washington persuadedCarver tomove toTuskegee Instituteas the school’s director of agriculturein1897.AtthistimeCarverdevelopedthecroprotationmethod-persuadingfarmerstoplantpeanutsoneyearandcottonthenext.

Peanuts were mostly used to feedlivestockbut thepeanutyieldwas sooverwhelming they often rotted in

storagewarehouses.Carverdevelopedover300usesforpeanuts-frominktoshampootocookingoil.

Carver’sfamegrewovertheyears.HespokebeforeCongress and consultedfor some of the leading businessmenof the day. Henry Ford worked with

Carver todevelop as y n t h e t i crubber fromg o l d e n r o d .T h o m a sEdison triedtowooCarvertoworkinhislaboratoriesfor theunbelievablesalary of$100,000 peryear. Carverdeclined, ashe wished tocontinue hisagr icul tura lworkatTuskegeeInstitute.

Carver is credited with inventingpeanut butter, but the trail is a longandcomplicatedone.Thereisevidenceof native Africans grinding peanutsintostewsinthelatterpartofthe14thcentury forflavoring and thickening.TheChineseused groundpeanuts insaucesearlierthanthatdate.

Dr.JohnHarveyKellogg,ofcerealfame, was interested in using thepeanut as a vegetarianprotein sourcefor the patients at his Battle Creeksanitarium. In 1895 Kellogg and hisbrother, W.K., applied for a patentfornut butter.As their peanutsweresteamed instead of roasted before

grinding, their nut butter probablylackedflavorandgoodtexture.

In1904,C.H.SumnerintroducedhisfreshlygroundpeanutbutterattheUniversalExpositioninSt.Louis.Hesoldover$700worthofpeanutbutter,

Peanut Butter Spreads Into All Areas of American Life

SeeLucardie onpage11

Chef Lucardie


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from our meats, is the fried pickles;this has always surprised me. Jody,who has strong roots in Mississippi,grewup loving friedpicklesand toldmethat ifweeverhadarestaurant–wewouldhavetoservethem.NowwedoandI justcan’tbelievehowmanypeoplestoptotellmehowgreattheyare!

What would you order as a last meal?Grilledpizzaloadedwithspicybarbecue sauce, jalapeno peppers,sauteedonions,peppers,smokedbeefbrisket,andjustalittlesharpcheddarcheese.Nowthat’sapizza.

What is your most valuable tool in kitchen?NexttomyJ&Rsmoker,Iwouldhavetosaymyinsulatedrubbergloves for pulling that pork fresh offthesmoker.

What is your greatest culinary achievement? I’ve won some awardsthat I am proud of, but my greatestperonsal culinary achievement hasbeen watching my business grow asa result of countless hours spent asa student in the world of barbecue.Experimenting and trying to perfect

Brunswick StewYields 1 gallon

1 quart diced tomatoes1 c tomato sauce¼ c worchestershire sauce2 T white vinegar1 chopped onion1 bay leaves1 t dry mustard2 t chili powder2 c lima beans

Make rue using ¾ cup chicken stock, 1 T flour and 2 T butter.Combineall ingredients(exceptrue) in largestockpotandbringtoaboil.Addtherueandletsimmerfortwohours.

my own smokingtechniques over thepast 14 years hasfinally paid off. AndI have to add that Iwould not be whereI am today withoutmywifeandmystaff.Theyare instrumentalin the developmentof almost everythingthat takes placein our restaurant– from enduringcountless tastingsand experiments tocontributingtheirowncreativitytotheentireculinaryprocess.

If you could sit down and eat and talk with anyone about food, who would it be? GuyFieri. First, I lovetrying to pronounce his name andsecond,I thinkhewouldhavemeinstitchesthewholetime.

What is your philosophy when it comes to smoking?Lowand slow. I

neversmokehigherthen200degreesand I take every precaution to makecertain that the meats I do smokemaintaintheirmoisture.

What woods do you use for

smoking?Hickoryandwhiteoak.

What type of smoker (s) do you use?Ihavefivedifferentsmokers,butmyfavoriteisaJ&RbuiltinMesquite,Texas.Itis100-percentwoodfired.

whichwasequivalenttoamiddleclassworking man’s annual salary of thattime.

Benton Black’s Krema PeanutButter debuted in 1908, although itwasonlysoldwithinthestateofOhiotoensurefreshness.Hesoldhispeanutbutterinbarrels,andasitwasfreshlyground when packed, it had a shortshelflife.Kremaisstillaroundtoday,making it the oldest peanut buttercompanyinAmerica.

Californian Joseph Rosewoodenteredthescenein1922withamuchsmoother peanut butter. He churnedhis peanut butter after grinding soit would have a much softer andcreamier texture. He was the first topatentpeanutbutter,perse.

Swift & Company’s brand ofE.K. peanut butter would adoptRosewood’s churning method. In1928,theychangedthenameoftheirpeanutbuttertoPeterPan.

Steve Dunning started his food career selling BBQ on the roadside out of a mobile kitchen. Over the years his business – and cooking skills - evolved. Now’s he’s the owner/chef of the popular Okie Dokies Smokehouse in Swannanoa, North Carolina.

NC Chef Dunning Turns BBQ, Smoked Meat Into Art Forms

Lucardie: Peanut ButterContinuedfrompage10

SeeLucardie onpage12

Continuedfrompage6

¾ c corn2 c diced potatoes2 t creole seasoning2 T mild barbecue sauce2 ½ c chicken broth 1 T sugar½ c water1 lb smoked pulled chicken½ lb smoked rib meat


200 chains, but on a broaderbasis Datassential foundthis to be gaining momen-tum as a developing trend.Focusing more on the adultconsumer (therefore not inyour typical QSR), ingredi-ents such as rum, Bailey’s,Grand Marnier, amaretto,and other brands and fla-vors are creating provoca-tive and taste temptingdesserts. Think MojitoMousse as a simple exam-ple, or the Chocolate-Kahlua Brownie Sundae atChevy’s Fresh Mex.

On the flip side, I sawseveral examples from thetop 200 that did non-alco-holic versions of drinks tooffer the taste to both adultsand children. Some exam-ples are Cosi’s MojitoLemonade and OldChicago’s OC Mists withvarious fruit juices, mar-keted as alcohol free sip-pers.

Ethnic & Ethnic Inspired

While found primarily infull service restaurants, pa-trons’ cravings for mini ex-otic excursions through themenu continues to expand.

At chains, you see itemsconsistent with their ethnicthemes. Taco Bueno offeredMixed Berry CheesecakeChimichangas, Fazoli’s in-troduced a Chocolate ChipCannoli, Romano’s Maca-roni Grill added a ChocolateCaramel Tiramisu.Datassential also foundsopapillas, dessert egg rolls,baklava, gelato, and churrospopping up on more andmore menus.

Sweet & Savory Combos

This trend is in its earlystages, with visibility pri-marily at full service inde-pendent restaurants. Itfeatures savory herbs, spicepreparations and even veg-etables to add interest totraditional desserts. Again,this is a bit “out there” butit’s making an appearance.

There were a few otherelements that popped out.There seems to be a re-newed interest in bananas.On my list of new items Ifound Bananas Foster morethan once, including a Ba-nanas Foster Crepe Sundaeat Mimi’s Cafe, bananacream pie, Banana SplitSundae, and even a Banana

Pudding Shake at Sonic.Chocolate has always

been a key component in adessert menu, but chocolateflavors are getting more ex-otic, including Belgianchocolate, chocolate hazel-nut and white chocolatemacadamia. Tropical flavorslike mango, passion fruitand kiwi are still gainingtraction.

The classics are still theclassics, but in times whencustomers are hesitant tospend that extra few dol-

lars, spend extra time orconsume extra calories, pro-viding something new maybe just what’s needed topush them over the edge.

Mike Taylor is an inde-pendent marketing consult-ant with 30 years ofexperience in the food serviceindustry. Mike can bereached [email protected] more information onDatassential and “Menu-trend Insider,” [email protected].

20 Southeast Food Service News, October/November 2009

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George Timothy “Tim”Greene died on September24, 2009, after a long battlewith cancer. He was 53.

Greene was one of theoriginal employees ofSharin’ Foodservice Sales,Inc., a Carolina food serv-ice broker. He was a part-ner in the firm and COO.

Johnny Smith, Sharin’president, said, “Tim’s bat-tle with cancer was a per-sonal one, but his couragethroughout gave inspira-tion to all who knew himbefore, and all that methim along the way. Hisfamily, faith and friendssustained him as he foughtthe disease with all hehad.”

Greene is survived byhis wife, Kaye, and his twosons, Matthew and Ryan.

(Continued from page 8)

Dessert: Operators Explore Options to Sweeten Sales

Moore Cheesecake, Please...

“I then started cookingprofessionally in 1998 at afine-dining restaurant inJackson, Mississippi, calledNick’s. The owner, NickApostle, is a legend in theMississippi restaurant in-dustry.”

However, after two years,Moore moved to New Yorkto pursue a career in acting.He toured with a theatrecompany for a few years, didcommercials in Los Angelesand then returned to his

home town in 2005 to getmarried. He also went towork for Nick Apostle as hispastry chef at his newestrestaurant, The MermaidCafé.

“I worked there trying toget my ‘cheesecakery’ to aself sustaining point,”Moore explained. ”

To date, the Cheesecak-ery’s best-selling dessert isthe Banana PuddingCheesecake. “SouthernersLOVE banana pudding,” hesaid.

(Continued from page 4)

Obituary

Tim Greene

gagnefoods.com

MARCH 2010

In1932,JosephRosefieldperfectedawayofkeepingtheoilfromseparatingin peanut butter. His brand, Skippy,would be a trailblazer in developingnew peanut butter products. He wasthe first to develop crunchy peanutbutter. Skippy later developed areduced fat, easy to spread peanutbutter.With the snack food industryinmind,SkippywoulddevelopSkippysnackbarsinvariousflavors.

Proctor & Gamble would buy outBigTopPeanutButterin1955.In1958,they introduced theirpeanutbutter–Jif.TheirLexington,Kentucky,factoryisthelargestpeanutbutterplantintheworld.Theyproduceover250,000jarsofpeanutbutterdaily.

Legally, peanut butter must be90-percent peanuts or pure peanutproduct. Sugar and salt may beadded for flavor enhancement andpreservativestoprolongshelflife.

Peanut butter a staple in most

households. It’s nutritious, does notrequire refrigeration, is easy to store,and affordable. With that in mind,our local chapter of the ACF beganour “Peanut Butter Power Drive”

Areyouremployeeshappy?Itmayseemlikeanoddquestiontoponderinanagewhen‘Just be thankful you have a job’isthepopularsentiment.Yet,themostrecentsurveybytheConferenceBoard research group indicates thatleaders would do well to take a longlook at the satisfaction levels of themenandwomenwhoworkforthem.Unhappinessonthejobcanhavesomevery real consequences, according tomanagement consultant and authorDave Anderson. “It is impossibleto create a healthy company withunhealthy employees. Their miseryinfects everything they do. And itcertainlypreventsthemfromworking

attopcapacity.”Therecessionisthemostvisibleand

obvious culprit. Specifically, anemicwage growth, rising health insurancecoststhatcutintotake-homepay,anduninterestingworkasmajorcausesofemployeeunhappiness.

Anderson cited several bad habitsthatmanagershavefallintosincethedownturnstarted:

Hiding out and hunkering down.Astherecessionwentintofullswing,many leaders became less visible andaccessible, descending into a bunker mentality mode as they wait for thebadnewstostopandforthingstoturnaround.

thispastyear.Wesoliciteddonationsof anybrand, any size, andanykindof peanut butter. Final tally was justabout1,000poundsofpeanutbutterwhichwasdonatedtoalocalhomeless

shelter, migrant mission and foodbank.Thisyear’sgoalisaneventonofpeanutbutter.

Chef Lucardie can be reached [email protected]

Managing During Recession Brings Out the Good & Bad in LeadersWearing emotions on the

sleave. Some managers are havingtrouble controlling their attitudeand emotions. For many, this is thefirst time they’ve had to lead duringa genuine crisis, and they’ve had adifficulttimewithit.

Sinking into passivity while awaiting rescue. Many leaders havesimplystoppedleading.Why?Becausethey’re waiting: for better news,for things to turn around, for thegovernmenttodosomething.

Andersonis theauthorofHow to Run Your Business by THE BOOK: A Biblical Blueprint to Bless Your Business.

Lucardie: Peanut Butter Spreads Into All Areas of American LifeContinuedfrompage11

French’s® Honey Mustard Sauce

Serve French’s Honey Mustard Sauce and sweeten your sales; it’s honey mustard the way it was meant to be.

French’s Honey Mustard Sauce is specially blended to have the right combination of rich sweet honey and tangy flavors. It’s made with #1 grade mustard seeds to deliver that unique French’s flavor and creamy

texture. It’s 97.5% fat free and contains no added flavors, artificial flavors or allergens.

Great with entrees, salads, sandwiches, appetizers, hot dogs, hamburgers, pretzels, and your own unique signature creations.

For more information, call 1-800-442-4733 or visit frenchsfoodservice.com.

New Cakes From Vie de France®Vie de France has introduced two

new, delectable cakes for food service.Chocolate & Mascarpone Pearl

features chocolate chiffon cake with Crème de Cacao syrup, layered with mascarpone mousse and enrobed with a delicious layer of chocolate.

Pear William is vanilla chiffon cake layered with pear Bavarian mousse and pear chunks, topped with a caramel miroir glaze and sliced toasted al-monds.

For more information, call 1-800-446-4404 or visit viedefrance.com.

Tyson® Chicken Twists™

Everybody loves them. Nobody else has them. New Chicken Twists Craveable Chicken from Tyson Food Service.

Chicken Twists are the most shareable, affordable, snackable, pliable, and totally enjoyable chicken to come along since Ty-son’s Popcorn Chicken Bites®.

Excellent plate coverage helps operators manage food costs. Get in on the action with this new twist on chicken and value.

For more information, call 1-800-24-TYSON or visit tysonfoodservice.com.

Bulliard’s Steak Sauce

An American classic, Bulliard’s all natural steak sauce will bring more spice to your food service operation.

Slightly tart with sweet undertones, your patrons will enjoy Bulliard’s family recipe steak sauce with beef, burgers, pork or chicken.

For more information, contact Peppers Unlimited of Louisiana Inc., call 504-733-2402 or visit peppersunlimitedinc.com.

SOUTHEAST FOOD SERVICE NEWS 13Product Spotlight

GIVE YOUR CUSTOMERS THE BEST

Italian Olive OilsGhigi Pasta

Spanish Green & Ripe Olives

Greek Olives & Specialties Anchovies • Artichokes

MushroomsFor Information Call

1-800/237-8598 www.ronsonfoods.com

Italian Olive OilsSpanish Green & Ripe Olives Greek Olives & Specialties

Anchovies • ArtichokesMushrooms

Pantanella PastaFor Information Call

MARCH 2010

Smucker’s PlateScapers Dessert Toppings

Smucker’s PlateScapers Dessert Toppings are the perfect way to transform your desserts and beverages into custom, memorable creations with minimal effort.

Create a delicious Chocolate & Banana Caramel Turtle Dessert Pizza or a cool Raspberry Cream Lemonade. The possibilities for creating unique designs with a variety of great flavors are endless.

Try all seven delicious PlateScapers flavors – Chocolate, Vanilla, Chocolate Fudge, Caramel, Strawberry, Raspberry, and Lime. They’ll add luxury and excitement to your beverage and dessert menus for pennies per serving.

For more information, call 330-682-3000 or visit smuckersfoodservice.com.

Farmland Simply Natural Pork Earns USDA “Never Ever 3”

Designation

F a r m l a n d Foods continues to set the standard for “ n a t u r a l ” products by b e c o m i n g the first pork company to receive the USDA designation “Never Ever 3” (NE3) for the SIMPLY NATURAL pork line.

The NE3 designation ensures that products do not contain antibiotics, growth promotants or animal byproducts. The SIMPLY NATURAL line offers a wide variety of delicious, high quality cuts, including back ribs, boneless tenderloins, bone-in and boneless loins, and butts.

“We’re extraordinarily pleased to be the first pork company to receive this designation,” said Farmland’s Chris Hodges. “It’s an honor to be the first to bring NE3 certified products to the marketplace.”

For more information, call 1-888-FARMLAND (327-6526) or visit farmlandfoodservice.com.

Allens® Southern Greens

Few side dishes offer more genuine down-home satisfaction than Allens Southern Greens.

Six varieties are available: Chopped Turnip Greens, Chopped Mustard Greens, Chopped Collard Greens, Chopped Kale Greens, Chopped Mixed Greens, and Chopped Turnip Greens with Diced Turnips. All are fully cooked and ready to eat.

Allens Southern Greens are good sources of vitamins A and C, low in calories and have no added salt.

For more information, call 1-800-234-ALLEN (ext. 379) or visit allens.com.

Cheese Merchants of America – the Complete Cheese Source

S i n c e opening our doors in 1998, Cheese Merchants of America has become your c o m p l e t e s o u r c e for hard cheeses, both

domestic and imported. From Asiago to Pecorino Romano

to zesty Parmesan, we’ve impressed our customers by supplying cheeses that are nothing short of perfection. And as part of our ongoing dedication to our customers’ comprehensive needs, we recently developed a complementary line of premium specialty cheeses with unparalleled quality.

For more information, call 630-221-0580 or visit cheesemerchants.com.

Gator Instant Hand Sanitizer System

Gator Cleaning Solutions has introduced a new Instant Hand Sanitizer System.

This foaming system is environmentally friendly and increases cleanliness and productivity.

Operators can see substantial savings with the Gator system, compared to brand name and gel sanitizers. Better hand coverage means less usage vs. gels. And more sanitizer is likely to stay on the hand, resulting in less waste. It’s environmentally friendly, too; there’s no waste from spent cartridges or bags.

For more information, call 1-800-224-9199 or visit gatorchemical.com.

MARCHMarch26-27AlabamaSchoolNutritionAssociationExpoBirmingham-JeffersonConventionCenteralabamasna.org

March31Orrell’sFoodServiceShowRCRComplex,Welcome,NorthCarolina336-752-2114/orrellsfoodservice.com

APRIL

April5-7NACUFSSouthernRegionalConferenceGaylordTexan,Dallas,Texas517-332-2494/nacufs.org

April8-10GeorgiaSchoolNutritionAssociationAnnualConferenceCobbGalleria,Atlanta,Georgia770-934-8890/gsfsa.com

April21SeaBreezeFoodServiceShowPrimeOsbornConventionCenter,Jacksonville,Florida904-256-9905or800-745-0945seabreezefoodservice.com

April24-26ACFSoutheastRegionalConferenceSheraton,Birmingham,Alabama800-624-9458/acfchefs.org

April25-27MarineHotelAssociationConference&ExpoThePeabody,Orlando,Florida415-332-1903/mhaweb.org

April29-May1FloridaSchoolNutritionAssociationAnnualConferenceOrangeCountyConventionCenter,Orlando,Florida850-878-1832/floridaschoolnutrition.org


Calendar of Events Coming Next inSoutheast Food Service News

April/mAyRegional Restaurant Chains

Protein • VegetarianClosesforadvertisingApr.23

JUNE/JUlySchool Food Service

Hispanic FoodsClosesforadvertisingJune25

AUGUSTFood Service in Florida

Beverages • PorkClosesforadvertisingJuly23

Attention Entrepreneurs!Are you tired of working for someone else? Are you fed up with someone else profiting from your hard work and experience? We’re JNS Foods LLC, and we’re looking for aggressive, motivated people who want to run their own businesses.

• JNS Will Bankroll Your Company• Earn 30% of the True Gross Profit of Everything You Sell• Solid, 1-Year Contracts (with a 2-year renewal)• Defined Territory

This is a unique opportunity to own your own business and control your own future. No bosses, no limits. Stop working for someone else and start working for yourself! Contact Todd Kaplan at JNS Foods today.

800-521-0057 • 954-718-7958

MARCH 2010

by-products tocreate wonderfulcuisine.

The fish andchips are thechef ’s nod totraditional pubgrub and useslocal trout fromSunburst farm.It’s served beerbattered withmalted friesand Tabascoketchup.

“And,Ifinallyfigured out howto get these guysto eat udonnoodles,” Royexclaimed.“Deepfriedchickenanddumplings. Yes,that’s correct.Except insteadofdumplings, I useudon.”

Roy breads a softball size mixtureof theudonnoodlesandthenfries itandserves itwithaFrank’shotsauce

beurreblanc.So,thereyouhaveit-ethniccuisine

withsomesouthernflair.

Chefs at the Lobster Trap in Asheville excel at whipping up mollusks and crustaceans in all kinds of ways – like their Seafood Bratwurst. Another creative outlet – gnocchi – is made with bay scallops and potatoes, and served with lobster sauce.

forward.Shawn felt that meeting

customer expectations is mostcritical. Restaurants, wait/counterstaff and menus establish a set ofexpectations for patrons (alongwith their own perceptions).Delivering on the “promise” ismore important than ever indealing with a group that has abroader range of experiences, apenchant for customization and is

usedtogettingthingstheirway.This global perspective is one that

can be applied to any menu type oroperatorformat.

Operators should keep these inmind as they prepare for the nextgeneration.

Mike Taylor is an independent marketing consultant with 30 years of experience in the food service industry. He can be reached at [email protected], or at his website www.michaelitaylor.com.

Carolina Restaurants Merge Flavors Consumer Trends Explored at COEX

Continuedfrompage4Continuedfrompage7

Cades Cove Seasoned Beef Roast

Cades Cove takes comfort food to a new level with their new Cooked Seasoned Beef Roast with Onions.

This hearty Cooked Seasoned Beef Roast will have your customers coming back again and again. Serve with vegetables and other fixins for a down-home lunch or dinner.

No other brand has the flavor, quality and tradition of Cades Cove.For more information, call 865-986-8005.

Cattlemen’s® Master Reserve™ Barbecue SauceFrench’s Foodservice has introduced Cattlemen’s Master’s Reserve, a full line

of authentic regional barbecue sauces.There are eight unique sauces, each with a different flavor profile: Carolina

Tangy Gold™, Memphis Sweet™, Kansas City Classic™, Texas Smoky™, Mis-sissippi Honey BBQ™, Louisiana Hot & Spicy™, Kentucky Sweet & Bold™, and St. Louis Original™.

Cattlemen’s BBQ Mixol-ogy program offers thought-starting ideas to help opera-tors create their own unique sauces. For more informa-tion, call 800-442-4733 or visit frenchsfoodservice.com.

Jones Breakfast Tartlets

Jones Breakfast Tartlets are a delicious, high-quality reason for customers to choose your establishment in the morning.

They’re made with a delightful combination of fluffy scrambled egg mixed with potatoes, sitting atop a Jones All Natural sausage patty. Piled with a flaky pastry crust and covered with cheddar cheese, it’s an unexpected treat that will keep your customers coming back.

Breakfast Tartlets are homemade, so the ease of preparation is your secret. Just heat in a convection oven.

For more information, call 1-800-635-6637 or visit jonesdairyfarm.com.

Vie de France Focaccia Squares

Focaccia Squares are the newest breads in the delicious Vie de France thaw-and-serve group.

Three tasty varieties are available: Garlic Parmesan, Romano Swiss & Parsley, and Asiago & Cracked Peppercorn.

If quick and convenient breads made from the finest ingredients are on your

menu, Vie de France has you covered. For more information, call 1-800-446-4404 or visit viedefrance.com.

SOUTHEAST FOOD SERVICE NEWS 15Product SpotlightMARCH 2010

Allens® Baked Beans

T h o u s a n d s of operators across America have discovered the secret c o m b i n a t i o n of outstanding baked beans: just open Allens

Baked Beans, heat and serve.Allens generations-old recipe uses

only Grade A Fancy navy beans that are simmered with aromatic bacon, rich brown sugar and tantalizing spices. The process ensures the savory, slow-cooked flavor patrons love, while offering operators low-labor, heat-and-serve quality.

Allens Baked Beans are great with everything from a grilled strip steak to hickory-smoked ribs.

For more information, call 1-800-234-ALLEN (ext. 379) or visit allens.com.

Smucker’s Snack’n Waffles

Made with whole grain and perfect for an on-the-go breakfast or snack, Smucker Foodservice offers a full line of Snack’n Waffles.

Individually wrapped and shipped frozen, Snack’n Waffles are truly ready-to-eat – at home, school, work or on-the-go. They can be thawed and served, heated in the oven-safe pouch or microwaved for easy speed to plate.

The 2.2 oz. baked waffle meets two grains/breads servings and provides 16 grams of whole grain per waffle. There’s no need for syrup; students will love these waffles that are available in three delicious flavors – maple, cinnamon and blueberry.

For more information, call 330-682-3000 or visit smuckersfoodservice.com.

Tyson® Burgers – a Fresh Approach to Beef

Tyson Burgers are mouthwatering, tender and juicy burgers that are winning product cuttings coast to coast. Tyson turns USDA A704 fresh beef into backyard-quality burgers with a delicious flame-broiled taste, faster and fresher and with a streamlined process that helps directors stretch entitlement dollars.

Tyson beef is substitutable, offering a seamless flow from commodity processing to commercial purchasing so directors can keep menu continuity and always menu the same great products students love.

Because Tyson is committed to food safety, it has minimized the risk of product contamination with its reduced processing time and products handling.

For more information, call 1-800-24-TYSON or visit tysonk12.com.

Farmland Spicy BBQ Bacon

Farmland has expanded the bacon category with the great taste of barbecue.

Spicy BBQ Bacon is made from fresh - never frozen – pork bellies, so the full natural flavor always comes through. And it’s smoked with real hickory wood, so it has an authentic smoky aroma and rich barbeque flavor that you can’t find anywhere else.

Spicy BBQ Bacon features a robust, unique taste, so it’s great on a burger or sandwich. It also adds a touch of zesty class to other proteins like steak or shrimp when used as a wrap.

For more information, call 1-888-FARMLAND (327-6526) or visit farmlandfoodservice.com.

Award CuisineTM Skillet Meats From ConAgra

Award Cuisine Skillet Meals are another versatile option from ConAgra Foodservice, makers of Award Cuisine Pot Pies and Healthy Choice® entrees.

Skillet Meals are easy to prepare and scratch-ready for signature dishes. Try all six varieties: Classic Pot Roast, Philly Cheese Steak, Cheese Tortellini Alfredo, Southwest Chicken, Szechwan Beef, or Chicken Broccoli Alfredo.

Each quick-prep 32 oz. bag offers high-quality ingredients such as IQF meats and vegetables, plus succulent sauces. They’re so quick, easy and delicious, you will be selling them as fast as you can make them.

For more information, call 1-800-357-6543 or visit conagrafoodservice.com.


MARCH 2010

Vol. 34 No. 3 March 2010 By Liisa Sullivan ... March 2010_ws.pdf · Chef and restaurateur Robert A....

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Transcript of Vol. 34 No. 3 March 2010 By Liisa Sullivan ... March 2010_ws.pdf · Chef and restaurateur Robert A....