Vol. 38 No. 3 March 2014 Trendy … · Trendy Avenue5 Launched in Naples, Florida, ... Chinese and...

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an excellent way to hone

professional skills – espe-cially for students. ChefLucardie

tells about

hisow

n experiences working

with 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 C

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Life

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Pro

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Peop

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Catch up on the latest industry new

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PAGE 8

Vol. 33 N

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ly seafood buffet in

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Myrtle

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un

ique sign

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SeaFare RestaurantPuts Traditional Spin on Seafood Buffet

(See S

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Diners at Seafare Restaurant inSurfside Beach, South Carolina, aretreated to tw

o things they can’t findanyw

here else – a true gourmet

seafood buffet and a lagoon with

live merm

aids. It’s all part of thetropical island atm

osphere at this20-year-old Grand Strand eaterythat’s operated by veteran StephenKaros and his fam

ily.

Vol. 38 No. 3 www.sfsn.com March 2014

P.O

. Box

150

4,Tu

ck

er

, Ga

300

85-1

504

cha

nge

Ser

vice

req

uest

ed

Food Show Photos

Andy Howery brings California style to The Bottle and Humphrey’s Bar & Grill in Huntsville, Alabama.

PAGE 2

Cultural diversity can add unique flavor to food and life. Fred Lucar-die explores his own family’s roots 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

Our staff has visited food shows throughout the market.

PAGE 14

See BBQ on page 5

By Michelle Herrin

The closure of the tradition-al, rustic McCabe’s Irish Pub at the Inn on Fifth in Naples,

Florida, occurred over Labor Day weekend 2013. But the beginning of the new era - which is contemporary, trendy and ultra-modern - started

with the opening of the exclusive Avenue5 in Feb-ruary.

The restaurant and Inn are locat-ed on the exclu-sive and luxuri-ous Fifth Avenue in downtown Na-ples. Their motto is, ‘authentically Naples, distinctively down-town.’

Owner Phil McCabe spared no expense in hiring a team from Jeffrey Beers Interna-tional, JBI, to design the new restaurant. JBI is a world-re-nowned leader in architecture and design in New York City. They’ve designed numerous projects around the world

and have received several prestigious awards.

The design of Avenue5 reflects JBI’s talents. The new restaurant fol-lows the contempo-rary design of the earlier renovations of the Inn on Fifth.

The restaurant is 7,000-square feet; it seems much larger than McCabe’s Irish Pub. One wonders where all the room came from. The restaurant is trendy and con-temporary. The wood floor-ing has a light stain and the ceiling has white paper acous-tic tiles. “I want to hear my

Trendy Avenue5 Launched in Naples, Florida, by Phil McCabe

Expanding an operation that includes a food truck and a retail counter, Sweet Au-burn Barbecue has opened its first full-service res-taurant in Atlanta.

The restaurant is located in the Pon-cey-Highland area, on North Highland Avenue, and marks a new chapter for owner Howard Hsu.

“Opening Sweet Auburn Barbecue’s first, full-service loca-tion is a dream come true for my family as a natural progression of our experience as entrepreneurs in Atlanta’s culinary commu-nity,” Hsu said.

Hsu has drawn upon a sto-ried generational tradition of owning and operating Thai, Chinese and Malaysian res-taurants alongside his par-

ents, sister and brother, Ron-ald Hsu, a classically trained chef.

Influenced largely by

the Malaysian-Chinese cui-sine of his childhood - and inspired by his Atlanta up-bringing - Hsu distinguishes his culinary style by seek-ing opportunities to utilize the techniques and spices of Asian cooking. Executive chef Marshall Rogers was

hand-picked to contribute his dedication to using fresh, lo-cal ingredients with simple preparations to Hsu’s grow-

ing vision of devel-oping Asian-inspired Southern cuisine and fusion barbecue.

Sweet Auburn’s menu pays homage to this notion with tra-ditional options such as chopped chicken, pulled pork and beef brisket, along with distinctive features including pimento cheese wontons. The

Southern Seoul Sandwich features Korean-style short ribs, pickled daikon and car-rots, cilantro and jalapeno.

Additional signature items include the award-winning “Chomp and Stomp” chili

See AVENUE5 on page 6

Sweet Auburn BBQ Opens First Full-Service Restaurant

Avenue5 opened in Naples, Florida, in February. The restaurant features a contemporary, ultra-modern decor paired with the cu-linary creations of chef John Welch.

Chef John Welch

2 SOUTHEAST FOOD SERVICE NEWS

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See HOWERY on page 7

It’s a long way from California to Alabama – and the distance isn’t measured only in miles. Just ask Huntsville chef Andy Howery. As co-owner of Humphrey’s Bar & Grill and The Bottle, Howery has helped bring So-Cal style to the tech-heavy Rocket City.

A veteran of both the restaurant trade and the U.S. Navy, Howery has operated Humphrey’s with long-time business partner Chris McDonald for over 10 years. Last summer, they opened The Bottle. The two operations are located next

to each other downtown.It’s been quite a ride for Howery,

who must’ve wondered at a certain point in his past just what the future held for him. That was in the ‘80’s, after he left the Navy to rehab an injury he’d sustained in the service.

Howery found himself in Cali-fornia’s Mammoth Lakes ski area, and took up skiing to aid his recov-ery. He also started working as a cook at a ski resort.

That wasn’t Howery’s first food service experience. At 14, he washed dishes in a restaurant in Al-

buquerque. But it was working as a cook that put him on the path to being a professional chef.

“I discovered that I really en-joyed cooking,” he said. “I worked at Mammoth, and then at ski resorts in Colorado. After that, I went to San Francisco and enrolled at the California Culinary Academy.”

An externship brought Howery east to Huntsville.

“My dad was as an engineer in the Air Force. After he left the ser-vice, he went to work for a com-pany in Huntsville. So when an op-portunity came up for me to do an externship here, I scored a job at a restaurant called The Green Bottle Grill.”

After graduation, Howery came back to Huntsville to work at The Green Bottle as sous chef. He would eventually leave and move

around to other restaurants in Colo-rado and Atlanta. But he returned to Huntsville in ‘02 to stay.

While in Atlanta, Howery met McDonald. They became friends and opened Humphrey’s together.

Humphrey’s is located in a his-toric building that was once an old drug store. It’s a sports bar that seats about 100, with additional seating on an outdoor patio. There’s live music several nights per week.

The fare is “all scratch cooking,”

Andy Howery Brings California Style to Huntsville Eateries

Andy Howery (right) operates Hum-phrey’s Bar & Grill and The Bottle in Huntsville, Alabama, with Chris Mc-Donald.

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Top 10 Food Trends for 2014

The National Restaurant Association surveyed nearly 1,300 professional chefs to find out which foods will be hot trends on restaurant menus:

1. Locally Sourced meats and seafood2. Locally grown produce3. Environmental sustainability4. Healthful kids’ meals5. Gluten-free cuisine6. Hyper-local sourcing (e.g. restaurant gardens)7. Children’s nutrition8. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)9. Sustainable seafood10. Farm/estate branded items


The James Beard Foundation has announced the semifinalists for the 2014 James Beard restaurant and chef awards, and there are a number of Southeast names on the list: Best New Restaurant: The 404 Kitchen and Pinewood Social in Nashville; Rising Star Chef of the Year: Katie But-ton at Curate in Asheville; Outstanding Chef: Sean Brock at McCrady’s in Charleston, Anne Quatrano at Bacchanalia in Atlanta, and Michael Schwartz at Michael’s Genuine Food & Drink in Miami; Outstanding Pastry Chef: Phoebe Lawless at Scratch in Durham and Dolester Miles at Highlands Bar & Grill in Birmingham; Outstanding Restaurant: Bern’s Steak House in Tampa, The Fearington House Restaurant in Pittsboro, North Carolina, and Highlands Bar & Grill; and Outstanding Restau-rateur: Giorgios Baktasias with Giorgios Hospitality Group in Durham, Ford Fry with Ford Fry Restaurant Company in Atlanta, Mike Klank and Eddie Hernandez with Taqueria del Sol in Atlanta, and Nick Pihakis with Jim ‘N Nick’s Bar-B-Q in Birmingham. The James Beard Award finalists will be announced in May.

In connection with the James Beard Awards, chefs from Bern’s Steak House and Elevage hosted the Bern’s at the Beard House Dinner last month in New York City. Taking part were Bern’s chefs Habteab Hamde, Court-ney Orwig and Kim Yelvington, along with Price Evans and Chad John-son from Elevage, and Bern’s sommelier Eric Renaud.

The ACF-Atlanta Chefs Association has named Kully Crean, CEC, CCE, CFE, 2013 Chef of the Year. Crean also serves as 2014-15 president of ACF-Atlanta. The Student Chef of the Year Award went to Scott Chris-tian, who studies at Gwinnett Technical College.

It probably isn’t a surprise to anyone who lives in Southeast Florida, but Miami has been named the #1 large market in the U.S. (population over three million) for quick-service restaurant growth potential, according to a report from the NPD Group and QSR Magazine. Factors contributing to the city’s favorable business environment include weather, cultural diversity and year-round tourist activity.

Rib City, the family-owned barbecue chain based in Fort Myers, Flori-da, is celebrating its 25th anniversary. The operation was started in 1989 by Craig Peden and his father, Paul, as a small, family-style restaurant. To-day, there are 12 company-owned restaurants in Florida and 14 franchises located around the U.S. Congratulations on 25 years.

The Georgia School Nutrition Association has announced that Vanessa Hayes, child nutrition supervisor for Tift County Schools, is president-elect for 2014-15. Kimberly Kiker, Calhoun City Schools, has been elected system level chair, and Dawn Garrett, Forsyth County Schools, has been elected treasurer.

Do you have an interesting duck recipe? If so, you could win the $10,000 grand prize in the 2014 Discover Duck™ Recipe Contest sponsored by Maple Leaf Farms. In addition to the grand prize in the professional chef category, there are four finalist prizes of $1,000 each. There’s a separate category for student chefs, with a grand prize of $2,500 and four finalist prizes of $500 each. Entrants can submit up to three recipes that showcase Maple Leaf Farms duck in an appetizer, soup, salad, or entrée. The deadline for entries is June 6, 2014. For contest details, visit mapleleaffarms.com/chefcontest/. If you’re a wiz at making biscuits, you may want to enter the Biscuit Baking Contest that will be held in conjunction with the Inter-national Biscuit Festival. This annual event is slated for May 15-18 in Knoxville, Tennessee. There are several contest categories: Sweet Biscuits, Savory Biscuits and Special Biscuits. There’s also a category for students (ages 18 and under). The first-place winners in each category will receive prize packages worth up to $300. The deadline for entry is April 21, 2014. For information, visit biscuitfest.com.

Continued on page 10


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with sour cream and scallions, Car-olina Pulled Pork Bowl with stone-

ground cheddar grits and scallions, Coconut Lemongrass Pork Spare Ribs, and Maple-Glazed Smoked Peking Duck with hoecakes, pea-nut hoisin and Asian slaw.

Sides include traditional favor-ites like Brunswick Stew and Pear Coleslaw, as well as more exotic se-lections like BBQ Whipped Mash, Mac and Cheese; Bacon-Roasted Sprouts; Sweetwater 420 Borracho Beans; and Jerk-Spiced Collard Greens.

There are plans to add a late-night, pop-up menu series featuring Asian-Southern fusions created by Ronald Hsu and inspired by family recipes and traditions.

Sweet Auburn Barbecue is lo-

cated in a space that was formerly home to Pure Vida. Inside, the newly renovated restaurant fea-tures warm, wood-plank walls and

white subway tile. Ac-cents such as chicken coop wire, white-wood distressed chairs and industrial lighting com-plete a thoughtfully cu-rated interior. Outside, a matte, powder blue ex-terior, brickwork and a natural color palate add the southern charm syn-onymous with an Atlan-ta dining establishment.

Diners will find mul-tiple televisions and ping pong tables, as well as a unique, communi-ty-style dining table that seats eight and is perfect for group celebrations. Special event catering is available, and a pri-vate dining space is also in the works for larger groups.

The full-service restaurant joins other Sweet Auburn Barbe-cue ventures. Hsu be-gan with a food truck that made appearances

at the Sweet Auburn Curb Mar-ket, the city’s oldest public market (built in 1918 and originally called the Atlanta Municipal Market). It’s also a regular at the Atlanta Food Truck Park & Market. This was followed by a coveted, permanent counter-service location inside the Sweet Auburn Curb Market.

“Atlanta is home for me,” Hsu said, “and Poncey-Highland’s strong sense of community and pedestrian-friendly culture made it clear that this was the perfect loca-tion.”

The menu at Sweet Auburn Bar-becue was influenced by the Ma-laysian-Chinese cuisine of Howard Hsu’s childhood and his Atlanta upbringing. There are unusual se-lections like Coconut Lemongrass Pork Spare Ribs.

Sweet Auburn Barbecue owner Howard Hsu draws upon a generational tradition of operating Thai, Chinese and Malaysian restaurants.

Sweet Auburn BBQ Opens First Full-Service Restaurant in Atlanta

Continued from page 1


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guests speak when eating dinner, I don’t want to hear a loud, noisy res-

taurant,” McCabe said. The walls are either windows,

three-dimensional tile walls, or wine walls. The wine walls house

the largest wine cellar in Southwest Florida, over 3,500 bottles.

There’s seating for 240 guests, with a private dining area that can

seat up to 30. This room has a sim-ple décor with a brilliant coral wall to delight the senses. Another sec-tion enclosed by windows can seat up to 80 and can be closed off for a private party. It offers views of the bustling Fifth Avenue with it shop-pers and onlookers.

There are two community tables that can be used as a chef’s table for a private dinner for eight. Centered in the middle of the restaurant is a bar that divides the restaurant into two sections. It’s a great place for an appetizer or a before-dinner drink.

Avenue5 named John Welch its executive chef to establish a menu to fit the elegant new style of the restaurant. Chef John was born and raised in Maine. He developed his love for food from his grandmother – he loved the food she cooked for large family gatherings.

Chef John started washing dish-es at the age of 14 while working at a lobster pound in York Beach, Maine. His love for the restaurant industry moved him up the ladder.

The Wine Walls at Avenue5 house one of the largest wine selections in Southwest, Florida – over 3,500 bottles.


See AVENUE5 on page 14



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Howery said. “We serve burgers, BBQ and sandwiches. It’s upscale but inexpensive.”

Howery and McDonald launched

their second restaurant, The Bottle, last July. It’s an American bistro with French influence.

“We do a lot of Southern cuisine, too,” Howery said. “Everything is made in-house, and we change up

the menu a little every day.” The Bottle has three different

dining rooms, a private chefs table and a bar area.

Menu favorites include ap-petizers like the Pastrami Cured Yellowfin Tuna and Spicy Bot-tle Rocket Bay Shrimp. Popu-lar entrees include the Grilled Flintstone Veal Chop, Duo of Mississippi Rabbit and Black-ened Gulf Red Snapper.

“All our fish is from the Gulf,” Howery said. “We use mygulfwild.com to track our seafood; it tells us where it came from, and when it came out of the water.”

Howery also buys from the Greene Street Market, a local farmer’s market that operates seasonally, from May to Octo-ber.

Huntsville has proven to be an ideal, “cutting edge” location for Humphrey’s and The Bottle.

“This is a great city for pilot-test restaurants,” Howery said. “There are a lot of PhD’s and technology

businesses here, and an interesting mix of old and new money. Restau-rant companies like to use this area to test new concepts. As the song says, if it makes it here, it’ll make it anywhere.”

It’s a full-house at The Bottle. The upscale eatery was opened last summer.

Humphrey’s Bar & Grill is located in a historic building that once housed an old drug store. There’s a patio in back for outdoor seating.

Andy Howery Brings California Style to Huntsville EateriesContinued from page 2

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70247 128600 SM SMOKED BONELESS ROUND HAM, WA, LG, 10/15#, 2PC

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70247 180340 SM SMOKED BONELESS DINNER HAM, WA, 10/15#, 2PC

70247 192730 DELUXE LEAN HAM, SMOKED BONELESS, WA, 12/15#, 2 PC

70247 194230 SM SMOKED BONELESS DELI HAM, WA, 12/15#, 2PC

70247 156580 SMOKED LEAN WHOLE PIT HAM, 8/12# 2PC

70247 191300 SUNDAY BUFFET SMOKED PIT HAM, HALF, 4 PC

70247 194120 SUNDAY BUFFET SMOKED PIT HAM, QUARTER, 8 PC

70247 195550 SNF CARVE MASTER NJ APPLEWOOD 2PC


70247 128440 SMOKED WHOLE HAM, WA, MR, 4/6#, 6 PC

FARMLAND BRONZE MEDAL SMOKED BONELESS HAMS70247 127530 BM SMOKED, H&W, CARVING PIT HAM, 2PC

70247 126280 BM SMOKED, H&W, FLAT PIT HAM, LG, 2PC

70247 190450 MENU-PRIDE, SMOKED, H&W, FLAT HAM, 9/11#, 2PC


70247 190470 MENU-PRIDE, SMOKED, H&W, ROUND HAM, 9/11#, 2 PC

70247 192380 BOLO HAM, SMOKED, H&W, 1 PC

70247 129410 FL 6/5# EXACT HAM, SMOKED, H&W, XL

FARMLAND SMOKED LOINS & CANADIAN BACON70247 129400 SMOKED CENTER CUT PORK LOIN, 2PC

70247 129750 CANADIAN BACON, STICK, WA, 4PC

70247 180520 CANADIAN BACON, 4 PC

70247 180527 CANADIAN BACON, 4 PC, Z

70247 400017 FULLY COOKED APPLE CINNAMON PORK LOIN ROAST, 2 PC,Z

70247 191417 FULLY COOKED, NO SMOKE, PORK LOIN ROAST, 2 PC, Z

70247 194567 FULLY COOKED PORK ROAST, 1PC

FARMLAND KC WILD WINGS70247 192127 KC WILD WINGS, 3-12 PC, Z

70247 194557 FL MINI KC WILD WINGS, W/PICTURE LABELS, IQF, 2/5#, Z

FARMLAND OSSO BUCO70247 192477 OSSO BUCO (COOKED HAM SHANKS), 6-2PC., Z

70247 193207 OSSO BUCO, PK, FL, RAW, 6-2 PK, Z

FARMLAND SPECIALTY BONELESS SMOKED HAMS70247 195210 PULLED SMOKED HAM, 4/2.5#

FARMLAND SKINLESS-SHANKLESS BONE-IN HAMS & HAM STEAKS70247 126130 SMOKED BONE-IN HAM, WA, VP, 18/22#, 3PC

70247 126620 SMOKED BONE-IN HAM, WA, VP, 18/22#, 1PC

70247 126750 SMOKED SKINLESS/SHANKLESS, HAM, VP, 16/20#, 4PC


70247 191290 SMOKED SKINLESS/SHANKLESS,HAM, HALF, VP, 2X2

70247 181410 SMOKED BONE-IN HAM STEAK, WA, 12 PC

70247 193550 SMOKED BONE-IN HAM STEAK, BULK, 2-12PC

70247 194687 SMOKED BONE-IN HAM STEAK, NJ, 10 OZ., 4-8 PC

70247 194807 SMOKED BONE-IN HAM STEAK, WA, 6 OZ., 4-10 PC

70247 195280 SMOKED HAM, WA, FL-ST,PORTION 2X2X0

FARMLAND STEAMSHIP HAM ROAST70247 193170 STEAMSHIP HAM ROAST, SMOKED/CURED, NJ, 1 PC

FARMLAND SPIRAL SLICED HAMS70247 180710 HICKORY SPIRAL HAM, BONE-IN, WHOLE, W/GL, 1 PC

70247 190710 HICKORY SPIRAL HAM, BONE-IN, HALF, FNG, 1 PC

70247 192150 HICKORY SPIRAL HAM, BONE-IN, NJ, 4 PC

70247 195060 HICKORY SPIRAL HAM, BONE-IN, NJ,FNG 4 PC

70247 127357 HICKORY SPIRAL HAM, BONE-IN, HALF, FNG, 1 PC, Z

70247 195487 HICKORY SPIRAL HAM, BONE-IN,NJ, W/GLZ ONLY, 1 PC, Z

70247 194180 HICKORY SPIRAL HAM, HALF, PREGLAZED-BROWN SUGAR,4PC

70247 180650 HONEY SPIRAL HAM, BONE-IN, WHOLE, W/GL, 1PC

70247 190940 HONEY SPIRAL HAM, BONE-IN, HALF, FNG, 4PC

70247 192140 HONEY SPIRAL HAM, BONE-IN, HALF, NJ, 4PC

70247 195070 HONEY SPIRAL HAM, BONE-IN, NJ, FNG, 4 PC

70247 191240 HONEY SPIRAL HAM, BONE-IN, QUARTER, FNG, 8 PC

70247 195240 HONEY SPIRAL HAM, BONE-IN, NJ, QTR, FNG, 8 PC

70247 195230 HICKORY SPIRAL HAM, BONE-IN, NJ, QTR, FNG, 8 PC

70247 191230 HICKORY SPIRAL HAM, BONE-IN, QUARTER, FNG, 8 PC

FARMLAND WHOLE SPIRAL SLICED BONE-IN HAMS70247 195610 HONEY SPIRAL HAM, BONE-IN, WHOLE, 17/20, 2 PC

70247 195620 HONEY SPIRAL HAM, BONE-IN, WHOLE, 14/17#, 2 PC

70247 195590 HICKORY SPIRAL HAM, BONE-IN, WHOLE, 17/20#, 2 PC

70247 195600 HICKORY SPIRAL HAM, BONE-IN, WHOLE, 14/17, 2 PC

FARMLAND BONE-IN HAMS FOR SPIRALING 70247 195630 HICKORY HAM, BONE-IN, REG, FOR SPIRALING, 17/20#, 2 PC

70247 195640 HICKORY HAM, BONE-IN, REG, FOR SPIRALING, 14/17#, 2PC

70247 195650 HONEY HAM, BONE-IN, FOR SPIRALING, 17/20#, 2 PC


OHSE HAMS74800 433280 OHSE PIT HAM WATER ADDED, 2-PC

74800 433290 OHSE SMOKEHOUSE PIT HAM, 1-PC

FARMLAND STEAMSHIP LEG OF PORK70247 165497 STEAMSHIP LEG OF PORK, 1 PC

FARMLAND HAM ROASTS70247 143247 SM BONELESS NETTED HAM ROAST, 3 PC, Z

70247 143217 SM BONELESS NETTED HAM ROAST, 1 PC, Z

FARMLAND LOIN ROASTS70247 144567 GM BONELESS WHOLE PORK LOIN ROAST, NTD, MRD, 2-1

PC, Z70247 164187 GM CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN,

VP, 5/7, 2 PC, Z70247 164237 GM FL ET CANADIAN BACK, BONELESS, CENTER CUT PORK

LOIN, VP, 5/7, 2-1PC, Z70247 163807 GM WHOLE BONELESS PORK LOIN ROAST, NTD, DRY, 2-1PC, Z

70247 166527 SM FL ET BONELESS PORK LOIN ROAST, VP, 3-4PC, Z


Operators Mail-In CouponSpring 2014 Corporate PromotionSales Forecasting Dates:January 27, 2014 - February 9, 2014


Featured Products

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Shipping Dates: February 24, 2014-April 27, 2014

TM SOUTHEAST FOOD SERVICE NEWS 9MARCH 2014Operators Mail-In CouponSpring 2014 Corporate PromotionSales Forecasting Dates:January 27, 2014 - February 9, 2014


Featured Products

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Featured Products

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Operators Mail-In CouponSpring 2014 Corporate Promotion

Featured ProductsItem Code Product Description Item Code Product Description Item Code Product Description

SMITHFIELD GOLD TIER SMOKED BONELESS HAMS70800 038930 NATURALLY HICKORY SMOKED PIT HAM, WATER ADDED

70800 095820 NATURALLY HICKORY SMOKED PIT STYLE HAM, WATER ADDED

78533 102650 CANADIAN BRAND HAM, WATER ADDED

78533 102677 NATURALLY HICKORY SMOKED OLD FASHIONED PIT HAM, WATER ADDED

78533 105334 NATURALLY HICKORY SMOKED BUFFET HAM, WATER ADDED

78533 108480 NATURALLY HICKORY SMOKED FOOTBALL HAM, WATER ADDED

SMITHFIELD SILVER TIER SMOKED BONELESS HAMS38300 083830 MENU PERFECTION BUFFET, HAM & WATER

70800 020160 HERITAGE HAM, WATER ADDED

70800 300610 AUTHENTIC SILVER OAK PIT HAM, WATER ADDED

SMITHFIELD SPECIALTY CUT BONELESS HAM70800 084650 1/4” DICED HAM, HAM & WATER

70800 084067 3/8” DICED HAM, WATER ADDED

70800 084097 1/2" DICED HAM, WATER ADDED

70800 023217 SLICED HONEY HAM STEAK, 3 OZ


70800 048880 SLICED SMOKED HAM STEAK, NATURAL JUICE

70800 045050 SLICED HICKORY SMOKED HAM STEAK, WATER ADDED, 8 OZ

70800 045070 SLICED MAPLE HAM STEAK, 8 OZ

SMITHFIELD SPIRAL SLICED BONE-IN HAM70800 028170 NATURAL JUICE HALF SPIRAL, GLAZE PACK, MYLAR

70800 037880 NATURAL JUICE HONEY WHOLE SPIRAL, PRE-GLAZED, MYLAR

70800 031190 NATURAL JUICE HONEY HALF SPIRAL, PRE-GLAZED, MYLAR

70800 031370 NATURAL JUICE BROWN SUGAR HALF SPIRAL, GLAZE PACK, MYLAR

SMITHFIELD BONE-IN HAM70800 034970 WHOLE HAM

70800 031510 BUTT/SHANK PORTION, SLICES REMOVED

70800 033150 BUTT/SHANK HALF HAM, NO SLICES REMOVED

70800 034810 BONE-IN HAM SLICE, WATER ADDED

SMITHFIELD PLATINUM TIER SMOKED BONELESS HAMS38300 630250 NATURALLY HICKORY SMOKED GOURMET HAM, NATURAL

JUICES70800 050510 PREMIUM HAM OFF THE BONE, NATURAL JUICES

70800 051400 NATURALLY HICKORY SMOKED PREMIUM PIT HAM, WATER ADDED

70800 055380 PREMIUM (NON BLACK CASING) BLACK FOREST HAM, NATURAL JUICES

70800 139500 PREMIUM (BLACK CASING) BLACK FOREST HAM, NATURAL JUICES

78533 195563 NATURALLY HICKORY SMOKED LOWER SODIUM BUFFET HAM, WATER ADDED

INDICATE SMITHFIELD FARMLAND CASES PURCHASED

Products Code # of Cases

TOTAL CASES ____ X $2.00/CASE = $______________MINIMUM REBATE: $20 (10 CASES)

Terms and Conditions:Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid accounts cannot participate. This coupon may be redeemed for a minimum of $20 up to $250 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between February 24, 2014 and April 27, 2014. DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, Product Purchased, Number of Cases Purchased, Date the Product was Purchased, Invoice Number and Physical Address. Operators must fill out rebate coupon themselves. Distributor tracking reports do not qualify. Bulk redemptions by distributors and/or DSRs are not allowed. Request must be postmarked no later than May 31, 2014. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, the initial submission must be for the minimum requirement of 10 cases. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, prohibited or banned.

PLEASE MAIL THIS COUPON WITH COPIES OF DISTRIBUTOR INVOICES TO:

FARMLAND FOODSERVICE SPRING 2014 COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685

QUESTIONS? CALL 1-877-570-5504

COUPON CODE: SPRING14OPR

CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)

OPERATION NAME:

CONTACT NAME:

E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:

TELEPHONE NUMBER: FAX NUMBER:

DISTRIBUTOR: DSR NAME:FOR MORE INFORMATION ON SMITHFIELD FARMLAND PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,

CONTACT YOUR SMITHFIELD FARMLAND REPRESENTATIVE/BROKER OR CALL THE HELP LINE: 1-888-FARMLAND (327-6526). WWW.FARMLANDFOODSERVICE.COM

COMMERCIAL F Full Service

{ Casual Theme { Family { Upscale/Fine Dining

F C-Store F Hotel/Motel/Resort

OWNERSHIP F Independent F Local/Regional Chain F National Chain

NON-COMMERCIAL F College/University F Elementary/Secondary School F Business & Industry F Recreational/Entertainment F Transportation Foodservice F Military/Correctional

OWNERSHIP F Contract Management F Self-Operated

PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT BELONGS IN:

Are you a new Farmland customer F or a current Farmland customer F

Number of meals served per day:

________Breakfast ________Lunch ________Dinner

Approximate dollar volume annual food/beverage purchases:___________

MaximumPayoutis $250

Operators Mail-In CouponSpring 2014 Corporate Promotion

Featured ProductsItem Code Product Description Item Code Product Description Item Code Product Description

SMITHFIELD GOLD TIER SMOKED BONELESS HAMS70800 038930 NATURALLY HICKORY SMOKED PIT HAM, WATER ADDED

70800 095820 NATURALLY HICKORY SMOKED PIT STYLE HAM, WATER ADDED

78533 102650 CANADIAN BRAND HAM, WATER ADDED

78533 102677 NATURALLY HICKORY SMOKED OLD FASHIONED PIT HAM, WATER ADDED

78533 105334 NATURALLY HICKORY SMOKED BUFFET HAM, WATER ADDED

78533 108480 NATURALLY HICKORY SMOKED FOOTBALL HAM, WATER ADDED

SMITHFIELD SILVER TIER SMOKED BONELESS HAMS38300 083830 MENU PERFECTION BUFFET, HAM & WATER

70800 020160 HERITAGE HAM, WATER ADDED

70800 300610 AUTHENTIC SILVER OAK PIT HAM, WATER ADDED

SMITHFIELD SPECIALTY CUT BONELESS HAM70800 084650 1/4” DICED HAM, HAM & WATER

70800 084067 3/8” DICED HAM, WATER ADDED

70800 084097 1/2" DICED HAM, WATER ADDED



70800 048880 SLICED SMOKED HAM STEAK, NATURAL JUICE

70800 045050 SLICED HICKORY SMOKED HAM STEAK, WATER ADDED, 8 OZ

70800 045070 SLICED MAPLE HAM STEAK, 8 OZ

SMITHFIELD SPIRAL SLICED BONE-IN HAM70800 028170 NATURAL JUICE HALF SPIRAL, GLAZE PACK, MYLAR

70800 037880 NATURAL JUICE HONEY WHOLE SPIRAL, PRE-GLAZED, MYLAR

70800 031190 NATURAL JUICE HONEY HALF SPIRAL, PRE-GLAZED, MYLAR

70800 031370 NATURAL JUICE BROWN SUGAR HALF SPIRAL, GLAZE PACK, MYLAR

SMITHFIELD BONE-IN HAM70800 034970 WHOLE HAM

70800 031510 BUTT/SHANK PORTION, SLICES REMOVED

70800 033150 BUTT/SHANK HALF HAM, NO SLICES REMOVED

70800 034810 BONE-IN HAM SLICE, WATER ADDED

SMITHFIELD PLATINUM TIER SMOKED BONELESS HAMS38300 630250 NATURALLY HICKORY SMOKED GOURMET HAM, NATURAL

JUICES70800 050510 PREMIUM HAM OFF THE BONE, NATURAL JUICES

70800 051400 NATURALLY HICKORY SMOKED PREMIUM PIT HAM, WATER ADDED

70800 055380 PREMIUM (NON BLACK CASING) BLACK FOREST HAM, NATURAL JUICES

70800 139500 PREMIUM (BLACK CASING) BLACK FOREST HAM, NATURAL JUICES

78533 195563 NATURALLY HICKORY SMOKED LOWER SODIUM BUFFET HAM, WATER ADDED

INDICATE SMITHFIELD FARMLAND CASES PURCHASED

Products Code # of Cases

TOTAL CASES ____ X $2.00/CASE = $______________MINIMUM REBATE: $20 (10 CASES)

Terms and Conditions:Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid accounts cannot participate. This coupon may be redeemed for a minimum of $20 up to $250 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between February 24, 2014 and April 27, 2014. DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, Product Purchased, Number of Cases Purchased, Date the Product was Purchased, Invoice Number and Physical Address. Operators must fill out rebate coupon themselves. Distributor tracking reports do not qualify. Bulk redemptions by distributors and/or DSRs are not allowed. Request must be postmarked no later than May 31, 2014. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, the initial submission must be for the minimum requirement of 10 cases. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, prohibited or banned.

PLEASE MAIL THIS COUPON WITH COPIES OF DISTRIBUTOR INVOICES TO:

FARMLAND FOODSERVICE SPRING 2014 COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685

QUESTIONS? CALL 1-877-570-5504

COUPON CODE: SPRING14OPR

CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)

OPERATION NAME:

CONTACT NAME:

E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:

TELEPHONE NUMBER: FAX NUMBER:

DISTRIBUTOR: DSR NAME:FOR MORE INFORMATION ON SMITHFIELD FARMLAND PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,

CONTACT YOUR SMITHFIELD FARMLAND REPRESENTATIVE/BROKER OR CALL THE HELP LINE: 1-888-FARMLAND (327-6526). WWW.FARMLANDFOODSERVICE.COM

COMMERCIAL F Full Service

{ Casual Theme { Family { Upscale/Fine Dining

F C-Store F Hotel/Motel/Resort

OWNERSHIP F Independent F Local/Regional Chain F National Chain

NON-COMMERCIAL F College/University F Elementary/Secondary School F Business & Industry F Recreational/Entertainment F Transportation Foodservice F Military/Correctional

OWNERSHIP F Contract Management F Self-Operated

PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT BELONGS IN:

Are you a new Farmland customer F or a current Farmland customer F

Number of meals served per day:

________Breakfast ________Lunch ________Dinner

Approximate dollar volume annual food/beverage purchases:___________

MaximumPayoutis $250

Shipping Dates: February 24, 2014-April 27, 2014


By Fred Lucardie, CEC, CDM, ACE, AAC

Cultural diversity is a wonderful thing and wholeheartedly embraced in America. After all, America is a country founded on the tenets of freedom. We truly are a melting pot of an incredible variety of ethnic/cultural peoples. This blending of cultures has also given us many de-licious dishes to savor.

I was born in Indonesia where my father was a banker for a Dutch com-pany. Political upheaval destroyed our way of life and we moved to Holland when I was seven years old. Holland was a huge change for all of us. Not only were we almost penni-less from our forced flight from the islands, but my father was unable to find work in his field. Believing America was the land of opportuni-ty, my father decided another move was in our family’s best interest. We ended up in Colorado.

We brought many of our na-tive dishes from Indonesia with us. Both my parents were accom-plished cooks and my four brothers and I grew up enjoying many of the dishes we had eaten in the islands. Chicken, fish and pork played ma-jor roles in our meals along with our main staple of steamed white rice. The rice pot was always going in our kitchen and there were very few meals that were served sans rice.

My father pickled his own veg-etables and made his own soy sauces. My mother made her own bread, and every dessert cake, pie and cookie was baked from scratch. She viewed ready-made mixes from the baking aisle as a waste of money and creativity. We made our own ice cream with an old-fashioned, hand-cranked ice cream maker. One of my first memories is sitting on the back porch cranking away while my brothers sat around me impatiently waiting for the ice cream to be ready.

We loved chocolate, which is not surprising considering the Nether-lands is one of the top consumers of chocolate, internationally. Hot chocolate with whipped cream was a winter morning regular on our household menu. And, chocolate almost always made its way into whatever dessert was featured that night. To this day, my 87-year-old

mother would rather eat chocolate than any other food item. It remains one of my fa-vorite foods, although my diabetic condition dictates that I draw from the sugar-free line of products avail-able rather than my pre-diabetes favorites from the Lindt and Ghirardelli lines. Oh, the memories!

Indonesian cuisine is known for its spices. In fact, Indonesia is known as the Spice Islands. Experi-menting with spices is one of my favorite things to do in the kitchen. Cinnamon is very beneficial for diabetics and happens to be one of my favorite spices, as it is so ver-satile. Cloves and nutmeg, native to Indonesia, are two other stars in the spice heavens and their introduction into Indonesian and international cuisine was a most propitious cu-linary moment. Indonesian cuisine also relies heavily on coconut milk, yams, taro, sweet potatoes, papa-yas, mangos, limes, and cabbage.

Red meat is a rare food item in our households these days as we try to eat healthier. Chicken is our usual entrée, with fish second and pork in third position. We love pork, but we’re cutting back as we tend to pig out (no pun intended) on any native dish we incorporate it into. Pat, be-ing Southern-born and bred, is a true pork lover.

When I first brought Pat home to meet my family, my father wanted to honor her with some of our favorite dishes. He made beef and pork satay with his homemade peanut sauce. Satay is just seasoned-to-perfection meat skewers grilled over a char-coal fire. I prefer my father’s spicy peanut sauce while Pat prefers the milder version. The meat skewers are served over steamed white rice with grilled vegetables. To this day, it remains one of her favorite dishes.

Pat also loves my mother’s rice soup, which has its Dutch origins in Indonesia. This is a rich, creamy rice soup so thick you can almost eat it with a fork. My mother likes to add chocolate to her soup, making it a rich, sweet soup that is almost a dessert treat. She used to make it for us on cold mornings when we were

growing up. Nasi goreng, fried

rice, is another family favorite. Pat’s Pacific Is-lander roots also includ-ed this little gem. In both of our households left-over rice was fried the next morning and served with eggs for breakfast. Pat’s mother, a native of Guam, used crumbled bacon, diced tomatoes, bean threads, and soy

sauce in her fried rice. My mother used minced garlic, diced onions and peppers, and sweet soy sauce (kecap manis) in her version. Either version goes down really well with a couple of fried eggs.

I’ve never been able to get Pat or our children to embrace sambals – the spicy sauces of Indonesia. They are made from chili peppers and a variety of other ingredients which may include ginger, garlic, shallots, limes, vinegar, and sugar. There are literally hundreds of variations of these sauces which are used to

enhance entrées and side dishes. The perfect sambal, in my opinion, pleases the palate and brings out a sweat on my forehead. If I’m not red-faced and fanning myself, it’s not my father’s sambal.

As our children have grown and married they brought other cuisines into the family. In addition to our mutual Pacific Islander heritage we added in my Dutch and Pat’s South-ern heritages. Now we have Filipi-no, Mexican and German cuisines to consider at family gatherings. We also include the cuisines the family members have met through colleges and careers – Korean, French, Eng-lish, and Irish. It all makes for a de-licious buffet through the holidays and at family get-togethers.

Embrace the cultural diversity of various cuisines and keep an open mind to trying anything and every-thing. At worst, you might not like something. At best, you might add a new favorite to the family food line-up. Bon appétit!

Chef Lucardie can be reached at [email protected].

Cultural Diversity Adds Spice to Food & Life

Georgia Power Company has opened a new, state-of-the-art Cus-tomer Resource Center in the north Atlanta area. The facility features a 2,000-square-foot food service demo kitchen that’s equipped with high ef-ficiency electric cooking equipment, including combi-ovens, connection-less steamers, rapid recovery griddles, fryers, and induction cooking range tops. Operators can attend scheduled cooking equipment demos or arrange a test of specific pieces of cooking technology. “Our hands-on approach will not only demonstrate our commitment to energy efficiency, but also will be an invaluable sales tool and resource for our industry allies, associa-tions, architects, and those who support sales and interface with our cus-tomers,” said Murray Weaver, Georgia Power’s vice president of sales. For information, contact Rick Maurer, food service segment specialist, 770-801-5988 or [email protected].

Stephen Moravick has joined SearStone in Cary, North Carolina, as executive chef. Ray’s at Killer Creek in Atlanta has named Lee Patton an operating partner. Harold “Chip” Walker has joined Frosty Acres Brands as executive vice president of sales and marketing.

The Atlanta Foodservice Expo LLC has announced the members of its 2014 Expo Advisory Council. For a list and more info about the Expo, visit atlantafoodserviceexpo.com.

Vie de France has named Supreme Great Lakes its broker of record statewide in Florida.

A reminder that Southeast Food Service News is available for download on our website, sfsn.com, where you can also sign up to receive each issue FREE via email. Follow us on Twitter, too: twitter.com/sefoodnews.



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$700.00 per year for dual listing in the internet directory and web link at www.SFSN.com Elliott R. Fischer • (239) 514-1258 John P. Hayward • (678) 395-6270

Searching for New Products or Ideas Online? Be sure to visit these websites!

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MARCH 2014

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Have You Downloaded the Latest Issue of SFSN?

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

PRSRT STDU.S. Postage

PAIDSoutheastPublishing

Company Inc.

P.O. BOX 2008OLDSMAR, FL 34677-7008Change Service Requested

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


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.

Vol. 38 No. 1 www.sfsn.com December / January 2014

P.O. Box 1504,TUCKER, GA 30085-1504Change Service Requested

Food Show Photos

Michael Deihl, ACF Southeast re-gional vice president, discusses emerging culinary and dining trends.

PAGE 8

Fred Lucardie reflects on his ca-reer as a professional chef, and takes a look at what the new year will bring. PAGE 6

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


Product Spotlight

By Michelle Herrin

Joe Wise started in 1975 as a volunteer firefighter. He subsequently became a career fireman and served with the

taurant that would showcase those in public safety. “There is a very strong brotherhood in the public safety sector,” he said. So, when he retired, Wise asked his wife, Wanda, if she was up to the task. Wan-da’s reply: “Let’s do it.” She gave up her own career and, on 11-11-11, they opened the Fire-house Sports Grill in North Ft. Myers, Florida.

The motto at Firehouse Sports Grill is, ‘Supporting those who sup-port us daily with great food, beverage and service.’ The restaurant is well known in

the public safety and service industry, with members of po-lice, fire, EMS departments, and military personnel all being regulars. They receive special discounts on Wednes-days, and in the event that one

has to leave to attend an emergency, their meal will be remade hot.

Besides the 12 TV’s, the restaurant has a lot of fire and rescue gear memo-rabilia. There’s a

fire pole with Joe’s fire gear in one corner. One wall has fire patches from Canada, as

Retired Florida Firefighter Realizes Restaurant Dream with Firehouse Sports Grill

Local Focus is Key for Burger Spot in North Florida Building a fast food busi-

ness requires a dream, a vision and lots of passion. To give something your all requires sacrifices. Achieving her goal to serve her community, its people, local merchants, and making a difference locally is just what this woman did.

On May 31, 2004 – Memo-rial Day – Terrie Deen and her

business partner, Clif Brad-ley, opened Burger Spot in Trenton, a rural area in north Florida. The name of the busi-ness was brought to life by an old teen hangout in Trenton in the 1940’s called “The Spot.” Wanting to give some town meaning, the name Spot was used and the word Burger was added.

In September 2009, an op-portunity came to branch out with a second location. Burg-er Spot came to Bell, Florida, also in Gilchrist County. Glo-ria Seligman runs and main-tains this location.

Deen has been in the food service management business for over 30 years, ever since high school. Her passion for small businesses has provided job opportunities for teens

who need a start in the work force. It also offers second chance opportunities for those in need. That, in itself, brings many challenges and rewards, since fast food brings a lot of first time employees to the work force.

Deen believes local busi-

nesses are pillars of the com-munity that promote civic val-ues. Burger Stop has a ‘shop local’ mentality, keeping their money local by using local merchants and food suppliers.

Burger Spot is also heav-ily invested in the community, donating money, supplies and time to local schools and civic organizations. Deen and her locations are 100-percent for small towns that represent

family, traditions, loyalty and trust.

If asked, Deen’s operator advice would be, “Respect your roots.”

“If you are a hamburger place, have a good hamburg-

See FIREHOUSE on page 10

Our staff has visited food shows throughout the market.

PAGES 6 & 10

See BURGER SPOT on page 4

Iona/McGregor fire District in Ft. Myers, Florida. Overall, he served 33 years in the fire-fighting service.

Along the way, Wise also dreamed of owning a res-

After a 33-year career in firefighting, Joe Wise teamed up with his wife, Wanda, to launch Firehouse Sports Grill in N. Fort Myers, Florida. The restaurant is very popular with firemen, police and other public servants.

SOUTHEAST FOOD SERVICE NEWS 13Product SpotlightMARCH 2014

Brookwood Farms Pit Cooked BBQNothing pleases customers like old-fashioned pit-cooked barbeque, and you

get it from Brookwood Farms. Only Brookwood Farms slow-roasts high quality meats

over charcoal for 10-12 hours to guarantee the best BBQ in food service. Brookwood Farms offers real Southern-style pit-cooked pork, chicken, and beef BBQ that saves time and labor. Just heat and serve for quality that customers will swear was made in the kitchen. Family owned and operated in Siler City, NC since 1978. Brookwood Farms promises delicious pit-cooked BBQ for generations to come.

For more information, call 800-472-4787 or visit brookwoodfarms.com.

CHA! By Texas Pete® Sriracha Sauce

TW Garner Food Company has added CHA! By Texas Pete srirarcha sauce to its line of sauce flavors.

Named for a coastal city in Thailand, sriracha sauce’s early positioning as an Asian sauce has evolved over time into a hot sauce flavor that can add its unique taste to almost any cuisine. From drizzling sriracha across a center-of-the-plate item, to adding one or two ingredients for a unique signature sauce, CHA! By Texas Pete has a variety of menu applications.

For more information, call your Texas Pete food service broker or visit texaspetefoodservice.com.

Dan’s Prize Oven Roasted Prime Rib

Full of flavor, tender and juicy, Oven Roasted Prime Rib from Dan’s Prize is one of the finest cuts for your customers.

Serve Dan’s Prize Prime Rib with au jus to complete the delicious experience. It’s perfect for the classic center-of-the-plate entrée with a baked potato and seasoned vegetables. It’s equally satisfying dipped in au jus and layered on a sub roll with tomatoes, banana peppers and other fresh fixings. The possibilities are endless.

For more information, call 770-503-1881 or visit dansprize.com.

Mission Foodservice WrapsAre you looking to capitalize on

the popular wrap trend? Mission Foodservice has everything you need.

Mission offers distinctive, recipe-inspiring wraps in a variety of flavors, colors and sizes. Create innovative, on-the-go applications with flavors like Tomato Basil, Spinach Herb, Chipotle Chile, Buffalo Bleu Cheese, Chile Herb, and more. Choose from 10” and 12” sizes.

Mission Wraps are versatile, too. Try them for quesadillas and pinwheels.

For more information, call 800-443-7994 or visit missionfoodservice.com.

Crystal Light Liquid Concentrate Bag-in-Box

Operators are looking for new ways to be more energy efficient. The Crystal Light Liquid Concentrate Bag-in-Box format can help reduce energy usage and waste.

Crystal Light Bag-In-Box Equipment is easy to use and eco-friendly because no electricity is needed. Just hook the dispenser up to a water line. The compressed packaging is designed to be sustainable, reducing the amount of materials disposed at landfills.

Crystal light is the leading sugar-free drink mix, with a variety of on-trend flavors, including Raspberry Ice, Cherry Antioxidant, Wild Strawberry Energy, Lemonade, Iced Tea with Lemon, and Peach Tea. They have only five calories per serving.

For more information, visit kraftfoodservice.com.

Farmland Smoke’NFast™ CarveMaster™ HamSmoked over real applewood, Farmland’s Smoke’NFast CarveMaster Old

Fashioned Ham is fully cooked, and its distinctive flat shape makes it a perfect complement to your carving board.

Smoke’NFast CarveMaster is one ham your chef won’t have to chase all over the carving board to cut. Instead, he can just slice and serve a delicious ham with a natural juiciness and flavor that’s certain to bring your customers back for more. Your customers will also like the fact that it has less than 10g of fat per 100g of product.

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

Mrs. Friday’s Breaded CalamariCalamari is growing in popularity in casual and fine dining. Only Mrs. Friday’s

Breaded Calamari delivers a made-from-scratch look, with a taste you’ll be proud to claim as your own.

Mrs. Friday’s calamari is available in a variety of coatings: Breaded Calamari Rings, Italian Calamari Rings, Italian Breaded Calamari Ringers, and Breaded Ring & Tentacle Calamari. They’re crispy on the outside, tender and flavorful on the inside. They’re convenient and easy-to-prepare, too, going from freezer to fryer with no mess or threat of cross-contamination from a raw batter.

For more information, call 800-564-1557 or visit kpseafood.com.

Campbell’s Signature Soups Campbell’s Foodservice has introduced eight new soups in a convenient, ready-

to-serve format. On-trend flavors like Sauteed Mushroom and Onion Bisque, Roasted Chicken

Noodle with Herbs and Loaded Baked Potato make Campbell’s Signature Soups the perfect way to deliver the bold tastes patrons want with the simplicity you need.

Campbell’s Signature Soups are made with quality ingredients, then frozen for convenience. Simply heat and serve for delicious soups that look and taste like you would make them if you had the time.

For more information, call 800-TRY-SOUP (879-7687) or visit campbellsfoodservice.com.

Holten BNT Au Just Beef PattiesLiven up your menu with BNT Au Jus Beef

Patties from Holten Meats.BNT Au Jus Beef Patties are made with high

quality ingredients under HACCP procedures and USDA regulations. They’re pre-seasoned, giving them a unique flavor profile. They have an old fashioned look, and hand-made appearance, taste and texture.

BNT Beef Patties are versatile enough to be used in a wide variety of operations, including sports

bars, neighborhood grills, stadiums, quick-service, schools, hospitals, and more. For more information, call 800-851-4684 or visit holtenmeat.com.

Sliced, Wedges & Whole Peeled Potatoes From Simply Potatoes®Simply Potatoes makes it easy for operators to keep a wide variety of cuts on-

hand. There’s no peeling or slicing, so you can create your potato masterpieces using any style, and never have to worry about over-prepping or running out of potatoes.

Simply Potatoes offers numerous sliced, wedges and whole peeled potato varieties. Try American Home Fries, Red Skin, Hearty, Cottage fries, and more.

For more information, call 866-533-7783 or visit simplypotatoes.com.


APRIL / MAYRegional Restaurant Chains

SandwichesAd Deadline April 25

Coming Next

JUNE / JULYHispanic FoodsSnacks, Sauces

Ad Deadline June 20

Performance Foodservice/Florida, Stephen Hinchman; Gulf View Grill, Ladonna Elmore, Mike Elmore.

Port Royal Club, Walter Munkelwitz; Performance Foodservice/Florida, Rita Bhaduri-Sterk.

Performance Foodservice/Florida, Anthony Roberts, Trey Valenti.

Performance Foodservice FloridaTampa, Florida January 29, 2014

Then he attended the California Cu-linary Academy in San Francisco. It was there that he learned to ‘farm the table,’ where menus are decided by what is the freshest available that day.

Chef John interned in San Fran-cisco at the famous Jardinière. He comes to Avenue5 with a resume that includes five years at the Ritz Carlton in Naples, and a couple of Four-Star, Four Diamond hotels and resorts in New England. He returns to Naples anxious to launch one of the area’s hottest new restaurants on Fifth Avenue. He will feature sev-eral cuts of meats, Florida seafood

and fresh local vegetables. Maine lobster will be included

on the menu to showcase Chef John’s roots. He was named ‘Lob-ster Chef of the Year’ in a compe-tition in which Maine chefs submit recipes and then prepare the dishes in competition.

People often ask Chef John what is his favorite dish. “I don’t really have one,” he said, “but my favorite is usually the next new one!”

Avenue5 is open for lunch and

dinner. The lunch menu includes several salads and sandwiches, as well as a burger bar. There’s also a raw bar that’s available for lunch and dinner.

The ‘openers’ include native Maine lobster sliders. The lobster is sandwiched between two fried green tomatoes and a parsnip slaw. Another popular opener is a crisp piece of 100-percent Heritage Berk-shire pork belly that’s served with a three-bean salad and pickled rhu-barb. Classic salads are included but Chef John offers each with a special twist.

The dinner entrees are American fare. Signature dishes include fen-nel-dusted chicken, Scottish salmon

with sweet potato hash and An-douille croquettes, a macadamia and coconut crusted Chilean Sea Bass with baby bok choy, and a seafood risotto with clams, mus-sels, mahi, and sea scallops.

Chef John also created a na-tive Maine lobster trio. There are several surf and turf options. The sauces offered for the land selec-tions are a house Worcestershire, bacon and onion demi, hollanda-ise, or béarnaise.

The sides are meant to be shared. They include potato gra-tin, garlic cheese fries, a jumbo

baked potato, whipped potatoes, char grilled mushrooms, aspara-gus, and of course, lobster Mac and cheese.

The Inn on Fifth is a recipient of the AAA Four Diamond Award and now can boast of its fabulous res-taurant. There is an elegant vibran-cy walking into the restaurant and one is in awe. However, for those patrons who remember McCabe’s, hold on, it might only be in tempo-rary ‘storage.’

The fare at Avenue5 reflects chef Welch’s philosophy of ‘farming the table,’ where menus are decided by what is the fresh-est available that day.



SOUTHEAST FOOD SERVICE NEWS 15Product SpotlightMARCH 2014

Rich’s® Effortless Baking™ Cinnamon Rolls

Wake up your breakfast menu with Effortless Baking Cinnamon Rolls from Rich Products Corp.

These delicious cinnamon rolls provide the quality of a proof-and-bake program without the hassle. Just defrost, bake and service. There’s no proofing, panning, or skill baking required. And clean-up is a breeze.

Rich’s Effortless Baking Cinnamon Rolls have 30 percent more moisture, increased tenderness and enhanced flavor. There’s less shrink and increased shelf life, too.

For more information, contact your nearest Rich’s sales rep or visit richsfoodservice.com.

Safest Choice™ EggsOperators can be sure that food safety is at the top of the to-do list by using

Safest Choice Eggs.Safest Choice Eggs are pasteurized using a patented water-bath process where

salmonella is completely destroyed. This process does not alter the look, cooking characteristics or taste of the egg. Safest Choice Eggs are easily identified - every egg is stamped with a red circle “P.”

Use Safest Choice Eggs in a variety of applications that call for raw or gently-cooked eggs, such as Eggs Benedict, Sunny-Side Up Eggs, cookie dough, and more.

For recipes and information, visit safeeggs.com.

Papetti’s® Easy Eggs®Bring real value to your food

service operation with Papetti’s Easy Eggs.

Easy Eggs are always ready to use. They have a shelf life of up to 12 weeks and use only one-third of the cooler space of in-shell eggs. A variety of ready-to-go formats are available, including whole eggs, whites, yolks, and mixes.

Easy Eggs offer substantial labor savings. It takes about one minute to open one case of Easy Eggs – that equals 30 dozen eggs. And the price of Easy Eggs is more stable than the fluctuating egg market.

For more information, call 800-328-5474 or visit michaelfoods.com.

Ocean Spray® No-Thaw™ Portion Controlled Juice CupsServing quality juices is a breeze with Ocean Spray’s No-Thaw Portion

Controlled Juice Cup System. No-Thaw Juice Cups are packed in a sterile, aseptic environment under strict

microbiological guidelines. They require no freezer space, are quick and easy to chill, and are guaranteed not to leak. Unlike frozen cups, No-Thaw cups don’t sweat - leaving serving trays dry and cups clean.

Eight fresh flavors are available, from Diet Ocean Spray Juice Drink to traditional flavors like Ocean Spray Cranberry Cocktail and 100% Apple Juice.

For more information, call 800-882-8343 or visit oceansprayfoodservice.com.

Simplot RoastWorks® Fingerling PotatoesTurn up the heat on your menu with Simplot

RoastWorks Fingerling Potatoes.Fingerling Potatoes add big, bold flavor

and serious, flame-roasted appeal to any dish. Perfectly seasoned, generously sized pieces give your customers the robust flavor they want with the easy prep and high margins you require.

Fingerling Potatoes can help you add unique selections to your menu. Try Antipasto, featuring Fingerling Potatoes, marinated artichokes, sun-dried tomatoes, olives, and feta cheese. Or, substitute Fingerling Potatoes for Russet potatoes in your favorite chicken pot pie recipe.

For more information, call 800-572-7783 or visit simplotfoods.com.

Batters & Breadings From Southeastern MillsAs one of the largest manufacturers of coating

systems in the world, Southeastern Mills’ batters and breadings are the secret ingredient in many popular food service items.

Southeastern Mills’ specialty is developing coating solutions that offer delicious flavor and crisp texture for virtually any menu item. We offer a variety of standout coatings that fit your unique requirements.

Operators can choose from a variety of products, including Chicken Breading, Onion Ring Batter Mix, Seafood Breading, Spicy Breading, Corn Meal Seafood Breading, Shore Lunch Original Recipe Breading, and more.

For more information, call 800-334-4468 or visit superiortouch.com.

Allens® Southern GreensFew side dishes offer more genuine, down-home satisfaction than the six

varieties of Allens Southern Greens.Allens Southern Greens are brought to you at their best: canned within hours

of harvest from the country’s prime greens fields. Your health conscious patrons will appreciate that they’re a good source of vitamin A, vitamin C, calcium, and fiber, and low in calories with no added salt.

Allens Southern Greens are fully cooked and ready to heat. No wasted time and work in thawing and preparation.

For more information, call 800-234-ALLEN or visit allens.com.

Tavern Battered® Fish Fillets from Mrs. Friday’s®

Pub fare is gaining in popularity with consumers. Operators can capitalize on this trend with Tavern Battered Fish Fillets from Mrs. Friday’s.

The true pub flavor batter, made with natural hops and brewer’s yeast, is paired with all natural (no preservatives) fillets, guaranteeing superior flavor. Whole muscle fillets have a hand-dipped, made-from-scratch appearance, ensuring guests that they’re getting great value.

Four varieties of Tavern Battered Fish Fillets are available: Halibut, Pollock, Haddock, and Cod.

For more information, call 800-564-1557 or visit kpseafood.com.

Butter Flavored Whirl®Butter Flavored Whirl helps operators improve food

flavor and save money at the same.Unlike butter or margarine, Whirl doesn’t contain water, so

there’s no waste. It adds delicious butter flavor to everything you make. Its proven heat performance is perfect for grilling and sautéing, and Whirl’s butter flavor won’t dissipate under high heat conditions. Whirl is fluid and pourable at room temperature, and doesn’t require refrigeration.

Several Butter Flavored Whirl varieties are available, including Original, Garlic, Sodium Free, Whirl ZT, and Prep ZT.

For more information, call 888-404-1004 or visit todayswhirl.com.

Handgards® Pan Handlers™Operators can save time and

money with Pan Handlers Ovenable Pan Liners, Roasting Bags and Steam Pan Liners from Handgards.

Ovenable Pan Liners and Roasting Bags can go directly from freezer to microwave, steam table, crock pot or oven. They’re closeable and self-basting, so they’re great for poultry, meat, pasta, vegetables, and fish. They prevent direct metal-to-food contact and eliminate labor intensive cleaning.

Steam Pam Liners are ideal for use with hard-to-clean foods like cheese sauces, dipping sauces, hot syrups, soups, gravies, and toppings like fudge and caramel.

For more information, call 800-351-8161 or visit handgards.com.


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THINK DIFFERENT. THINK SMITHFIELD.A VALUE TO BUY AND QUICK TO FRY, SMITHFIELD PORK SKINS CAN OFFER SIGNATURE APPEAL

TO YOUR SPANISH CUISINE. SERVE THEM AS AN APPETIZER, BAR SNACK, TOPPING OR INGREDIENT.TO LEARN MORE, CONTACT A SMITHFIELD SALES REPRESENTATIVE TODAY!

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