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magazineCateringTheleadingtradepublicationforfoodserviceandeventprofessionalsseptemberoctober2013volume19number5FEATURINGWhatsNewwithNACEGluten-FreeFareAFlairforFlavorInventivechefsrevealhowtheytaketheircuisinefromconventionaltoextraordinary 2013Mercedes-BenzUSALLCExcludesalloptionstaxestitleregistrationtransportationchargeanddealerprepfee.1Nosystemregardlessofhowadvancedcanovercomethelawsofphysicsorcorrectcarelessdriving.Pleasealwayswearyourseatbelt.Performanceislimitedbyavailabletractionwhichsnowiceandotherconditionscanaffect.Alwaysdrivecarefullyconsistentwithconditions.Bestperformanceinsnowisobtainedwithwintertires.2LaneKeepingAssistmaybeinsufficienttoalertafatiguedordistracteddriveroflanedriftandcannotbereliedontoavoidanaccidentorseriousinjury.3BlindSpotAssistmaynotbesufficienttoavoidallaccidentsinvolvingvehiclesinyourblindspotanddoesnotestimatethespeedofapproachingvehicles.Itshouldnotbeusedasasolesubstitutefordriverawarenessandcheckingofsurroundingtrafficconditions.4COLLISIONPREVENTIONASSISTmaynotbesufficienttoavoidanaccident.Itdoesnotreacttocertainstationaryobjectsnorrecognizeorpredictthecurvatureandorlanelayoutoftheroadoreverymovementofvehiclesahead.Itisthedriversresponsibilityatalltimestobeattentivetotrafficandroadconditionsandtoprovidethesteeringbrakingandotherdrivinginputsnecessarytoretaincontrolofthevehicle.Driversarecautionednottowaitforthesystemsalertsbeforebrakingasthatmaynotaffordsufficienttimeanddistancetobrakesafely.Optionsshown.NotalloptionsareavailableintheU.S. COLLISIONPREVENTIONASSISTCanalertyouofanimpendingaccidentwithavehicleahead.2500CargoVan144LowRoof4-Cylinder35920StartingAtLoadAdaptiveESPHelpsmaintainstabilityandvehiclecontrolbyadjustingtoconditionsontheroadandtheweightofyourpayload.TheNewSprinterSafetyshouldneverbealuxury.EversinceweinventedthevanMercedes-Benzhasbeentheleaderinsafetyinnovationsforcommercialvehicles.TheNewSprinterisnoexception.WithadvancedstandardsystemssuchastheLoadAdaptiveElectronicStabilityProgramESPandoptionalsafetypackageswithsophisticatedfeatureslikeLaneKeepingAssistBlindSpotAssistandCOLLISIONPREVENTIONASSISTtheSprinterisagainthemostadvancedvehicleinitssegmentbecauseyoursafetyisworthit.Tolearnmorevisitwww.mbsprinterusa.com. 4CateringMagazinewww.cateringmagazine.com30BACKTOTHEFUTUREChefsexperimentwithbothtime-testedtechniquesandmodernistcookingmethodstoinventdishesthatareoutofthisworld.BYDEANNEMOSKOWITZ36SPICINGITUPChefsrevealtheirfavoritewaystobringavortothetable.BYSARAPEREZWEBBER6EDITORSNOTE8EVENTSFreshoffasuccessfulannualconferenceNACEleadersupdateCateringreadersonthelatestnewsfromtheassociation.12CALENDAROFEVENTS14NEWSAroundupofthelatestinproductpeopleandeventnewsinthecateringworldtohelpyoustayintheloopwithaspecialsectiononfoodproducts.DEPARTMENTSFEATURESvolume19number5contentsONTHECOVERCinnamon-SearedPorkLoinwithCandiedHibiscusFlowersandMaple-GreenTeaSmokecreatedbyJustinFrankenbergexecutivechefofPhilStefaniSignatureEventsinChicagofordetailsonthedishseefeaturearticleonp.30.PhotocreditNickUlivierinickulivieriphotography.com8303626DRINKSAnexpertbartendershareshertipsforbarset-upandserviceplusaroundupofstylishbarware.44HOWTOStartacorporatecateringdrop-offdivisionwithtipsfromthefounderofTheCorporateCaterer.48BASICSAselectionoftheincreasingnumberofgluten-freefoodproducts.52MARKETPLACE54BOOKENDS NobilityinEveryGlassEXCEEDINGEXPECTATIONS...ATAPRICETHATWILLSURPRISEYOU.PINOTGRIGIOCHARDONNAYPINOTNOIRMERLOTCABERNETSAUVIGNONCamelotenjoystremendousconsumerawarenessandacceptancewithover2.5millioncasessoldsince1993.Duringthepast20yearsCamelotsaward-winningpremiumwineshaveearnedover450medalsforqualityandtaste.NYWINEEXAMINERCamelotWinesareastudyinexcellentvalue...seriouslywell-pricedwinefromCalifornia.MIAMIHERALDRECOMMENDEDDecentWinesUnder10.TASTINGPANELBESTBUYSChardonnayMerlot.CamelotWines.com2013CamelotVineyardsWineryParlierCANobilityinEveryGlassEXCEEDINGEXPECTATIONS...ATAPRICETHATWILLSURPRISEYOU.PINOTGRIGIOCHARDONNAYPINOTNOIRMERLOTCABERNETSAUVIGNONCamelotenjoystremendousconsumerawarenessandacceptancewithover2.5millioncasessoldsince1993.Duringthepast20yearsCamelotsaward-winningpremiumwineshaveearnedover450medalsforqualityandtaste.NYWINEEXAMINERCamelotWinesareastudyinexcellentvalue...seriouslywell-pricedwinefromCalifornia.MIAMIHERALDRECOMMENDEDDecentWinesUnder10.TASTINGPANELBESTBUYSChardonnayMerlot.CamelotWines.com2013CamelotVineyardsWineryParlierCA editorsnoteAsthecalendarturnsfromsummertofallareyougettingtiredofyoursame-oldkitchenroutinesIfsohavewegotsomeideasforyou.InCateringsannualfood-and-beverageissueourtwofeaturearticlesaredesignedtoinspireyourculinarycreations.FirstcontributingeditorDeanneMoskowitzlooksathowcateringchefsareexperi-mentingwithbothartisanalandavant-gardecookingmethodslookingtoboththepastandthefuturetocomeupwithinventivememorabledishesp.30.Inourotherfoodfeatureweaskedchefsfromaroundthecountrywhattheirfavoritespiceofthemomentisandhowtheyreusingitontheirmenusp.36.Ifyourpost-summergoalistostartanewrevenuestreamturntop.44fortipsfromthefounderofTheCorporateCatereronhowtoestablishacorporatecateringdrop-offdivision.Ifyourehopingtostreamlineyourbarset-upandserviceturntop.26fortipsfromtheownerofabeverage-onlycateringcompany.Wevealsoroundedupsomefoodproductideasforyoutoconsiderincludingappetizersmeatsandseafoodp.22andtheever-increasingvarietyofgluten-freefarep.48.Andonp.8wehearthelatestfromNACEleadersaboutwhatshappeningwiththisinuentialprofessionalorganizationwhichconvenedasuccessfulmeetinginChicagoinJuly.IfIdidnthavethepleasureofmeetingyouattheNACEExperiencethissummerIhopeourpathscrosssoon.Inthemeantimepleaseletmeknowwhatyouthinkofourfood-and-beverageissueandifyouhaveanyarticleideasyoudliketoseeinCateringin2014.BonapptitSaraPerezWebberEditorsaracateringmagazine.comspiceupyourkitchenCateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281PHONE480.366.6025FAX480.366.5801EMAILinfocateringmagazine.comINTERNETwww.cateringmagazine.comPublisherKlaasDeWaalKlaascateringmagazine.comAssociatePublisherAntoinetteDeWaalAntoinettecateringmagazine.comEditorSaraPerezWebberSaracateringmagazine.comSalesSuzanneBernhardtAdvertisingSalesManagerSuzannecateringmagazine.comMeganCoxAccountExecutiveMegancateringmagazine.comStephanieMitchellAccountExecutiveStephaniecateringmagazine.comAdministrationBarbaraM.RagsdaleAdministrationManagerBarbaracateringmagazine.comCirculationCherriJonteSubscriptionAdministratorCherricateringmagazine.comFoodEditorialDeanneMoskowitzDeannecateringmagazine.comCreativeRandiKarabinArtandProductionDirectorRandicateringmagazine.comWebsiteDomenicaCesareWebmasterDomenicacateringmagazine.comPUBLISHEDBYINTERNATIONALMEDIAGROUPINC.Headquarters6000FairviewRoadSuite1200CharlotteNC28210USAPhone1.704.552.3708KlaasDeWaalChiefExecutiveOfcerAntoinetteDeWaalVice-PresidentCATERINGMAGAZINEispublished6timesperyearCopyrightInternationalMediaGroupInc.2013.Allrightsreserved.SUBSCRIPTIONSUSASubscriptionprice65.00Othercountries125.00IncludesAirMailPostage20Agencydiscountsavailable.SingleprintorE-copy8.00Publishercannotbeheldliablefornon-deliveryduetocircumstancesbeyonditscontrol.Norefunds.Thepublisherisnotresponsibleforthereturnofunsolicitedmaterial.Alleditorialsamplesslidesartworketc.whicharetobereturnedmustbeaccompaniedwithaself-addressedstampedenvelopewhensubmitted.InternationalMediaGroupInc.isnotresponsibleforanymaterialthathasbeensenttoitsofceafteroneyear.Nopartofthispublicationmaybereproducedwithoutthewrittenconsentofthepublisher.POSTMASTERsendalladdresschangestoInternationalMediaGroupInc.CateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281USACateringthemagazineforcateringprofessionalsmagazine6CateringMagazinewww.cateringmagazine.com SuperNovaRedTableclothwithBlackSatinCushionCoverandSashAvailablein27Colorswww.A1Tablecloth.com800.727.8987TABLECLOTHSCHAIRCOVERSSKIRTSNAPKINSDRAPESRUNNERSTENTLINERSFURNITURECOVERSAPRONSMORESuperNovaSeamlessto120FlameRetardantRentorBuyNEWBecomeafanofA-1 8CateringMagazinewww.cateringmagazine.comafullplateafeawell-aendedannualcnfeenceNACEleadesevieweganiainsecenaccplisensandisupcinggalsOurstoryisbeingtoldannouncedNACEspresidentLisaHopkinsCPCECMPattheopeningbreakastortheNationalAssociationorCateringandEventsannualExperienceConerenceandExpoheldinChicagoinJuly.Weareinormingthepub-licthattheyhavetohireNACEmembersitheywanttodoitright.AttendeeswatchedasegmentromMarieanationallysyndicatedtalkshowhostedbyMarieOsmondonwhichHopkinsappearedinJune.HopkinsdiscussedhowtoplanperectoutdoorpartiesshowcasedproductsromNACEsupplierpartnersandremindedviewersothebenetsohiringaNACEmembertoplanandcatertheirevents.RaisingitsvisibilityamongconsumershasbeenagoalorNACEsinceitsnamechangewasannouncedattheNACEExperienceinJuly2012theacronymremainedthesamebuttheorganizationwaspreviouslycalledtheNationalAssociationoCateringExecutives.ThenewmonikerbetterrefectsNACEsmembershipwhichincludesnotonlycaterersbuteventplannersandeventproessionalssuchasphotographersandforistsaswell.IthinkwehaveastorytotellconsumersandevenproessionalswithintheindustryabouthowthisindustryissotremendoushowitconnectsandtouchespeopleslivessaysBonnieFedchockNACEsexecutivedirectorpointingoutthatNACEmembersplayaroleinmilestonesthroughouttheirclientslivesromeventscommemoratingshowersandbaptismstobarmitzvahsandgraduationstoweddingsandanniversariestoend-o-liecelebrationswhicharebecomingmoresophisticatedwithamilieshiringproession-alstooverseethedetails.ItsaboutdevelopingrelationshipstohelppeoplecelebratemomentsintheirlivessaysFedchock.HopkinsthedirectorocateringandconerenceservicesattheHoustonianHotelinHoustonhasappearedinadditionalconsumernewssegmentsinthelastyearincludingonCNNandplanstokeepuphermediapresenceduringthenalyearBySArAPErEzWEBBErTheaction-packedNACEExperienceinJulyincludedabovelefttorightanawardsgalaanopeningnightWhitePartyalsoshowninfourthphototheDesignExperienceintheEmeraldCity-themedballroomtopwithmoderatorDavidCarusointerviewingReneePricefromKehoeDesignsbottomandtheMarketplaceExpofarlefttopwhichfeaturedtheFantasyTableShowcasefarleftbottom.PhotoSBythEmAmoNES.Comevents www.cateringmagazine.comCateringMagazine9oherreignasNACEpresident.InadditionNACEislookingintotelevisionadvertisinginsegmentedmarketswhereitcanbestdriveitsmessagehome.Consumersandmemberswillndmoreuseulinormationatwww.nace.netwhenNACErelaunchesitswebsiteinthenextewmonths.Therevampedsitewilleaturebetternavigabilityandwillbeupdatedmorerequentlysoitscontentstaysresh.OnegoalsaysFedchockisorconsumerstovisitthesitesotheycanbeconnectedtowhatcaterersaredoing.Thesitewilladdresssuchconsumerquestionsashowtondagoodcatereroreventplannerandhowtocomeupwithaneventbudget.WewanttheconsumertoeellikeweretheexpertsandwecangiveyougreatinormationsaysHopkins.InadditionNACEmembersnowhavetheirownonlinecommunityonwhichtointeractmyNACE.net.Onthisnetwork-ingsitememberscangiveadviceseekadviceitsreallyaboutbeingasaeplacetohavethedialogueotheindustrysaysHopkins.Ourmembersaregenerouswiththeirexperienceandtheywanttohelpeachotherbecausetheyknowthatwhenwehelpeachotherwereallbettero.InthesamespiritNACElaunchedonlinestudygroupsoritsCPCEexamlastyearmemberswhopasstheexamearnthedesignationwhichdenotesexpertiseintheindustry.WeoundthatpeoplereallyliketostudytogetherandhaveastudybuddysaysHopkins.Itgivesthemsomecondenceandsupportgoingintheyknowtheyrenotalone.Tobetterrefectthenameotheorga-nizationtheCPCEnowstandsorCertiedProessionalinCateringandEventspreviouslyitwasCertiedProessionalCateringExecutive.Nowthattheexamcanbetakenonlineallmembershaveaccesstoitnomatterwheretheyaregeographically.OurvisionisoaglobalcommunitywithoutborderssaysHopkins.Everythingthatweredoingonlinewilladvancethat.NACEsmembershiphasjumped5percentinthelastyearandstandsatabout4100now.About600membersattendedtherecentExperiencewheretheycouldmingleattheUltimateWhitePartyopeningeventandtheclosingnightgalawhereindustryawardswerepresentedmeetsuppliersintheMarketplaceExpotradeshowandhearexpertsleadbreakoutsessionsonsuchtopicsasProtableFoodTrendsandTopPinterestTricksorCateringandEventProessionals.ApopularneweaturewastheDesignExperienceinwhichthreedesignerswereExcerptsfromNACECompensationSurvey39percentofprofessionalsinthecateringandeventsindustryearnedbetween50000and80000in2012.Nearly20percentearnedbetween80000and120000.Almost10percentearnedmorethan120000.38percentofcateringeventprofes-sionalsholdanadvanceddegreeandoracertication.66percentearnmoremoneythantheydidintheirpreviouscareers. 10CateringMagazinewww.cateringmagazine.comCatererMemberoftheYearDanaCarrollCPCECWCDallas-Ft.WorthTexasEventProfessionalMemberoftheYearJillVidalHoustonBestCateredEventoftheYearOn-Premisebudgetlessthan25000LisaLynnBackusCPCECMPCaesarsEntertainmentLasVegasBestCateredEventoftheYearOn-Premisebudgetbetween25000and75000DanaCarrollWolfgangPuckCateringatthePerotMuseumofNatureandScienceDallastaskedwithcreatingbeautifultabletopsatvariousbudgetlevelsthatadheredtothesamethemetheEmeraldCityinspiredbythePantoneColoroftheYear.EachdesignerexplainedhowandwhytheyspenttheirbudgetedmoneywhilebeinginterviewedbyDavidCarusoownerofDynamicEventsinMilwaukee.Afterthesessionattendeescouldinspectthetableswhichweredisplayedoutsidetheballroom.ElaboratelydesignedtableswerealsoondisplayintheMarketplaceExpofortheFantasyTableShowcase.DavidTwiggerfromTheVenueScottsdaleAriz.wonthatcompetitionforhisGameofThronesdesign.eventsBestCateredEventoftheYearOn-Premisebudgetmorethan75000MichelePolciCPCECMPCaesarsEntertainmentLasVegasBestCateredEventoftheYearOff-Premisebudgetbetween25000and75000VivaBellaEventsCincinnatiBestCateredWeddingoftheYearbudgetlessthan25000DiannaK.ShitanishiCPCECMPHawaiiWeddingsandEventsHonoluluBestCateredWeddingoftheYearbudgetbetween25000and75000WendyB.TimsonCPCECMPWolfgangPuckCateringatUnionStationDallasBestCateredWeddingoftheYearbudgetmorethan75000DavidCarusoDynamicEventsbyDavidCarusoMilwaukeePlanneroftheYearKatCreechCMPKatCreechEventsHoustonForthecompletelistof2012NACEawardwinnersvisitwww.nace.net.StudentmembersfromNACEsuniversitychaptersalsoattendtheNACEExperienceandNACEisworkingtokeepyoungermembersinitsranks.Theyoungprofes-sionalratewithalessexpensivemember-shipfeeisnowavailableforthoseuptotheageof30itwaspreviously25.NACEalsoannouncedattheExperiencethatitswork-ingwithISIStheInternationalSpecialEventsSocietyonaleadershipanddevelopmentconferencethatwilltakeplacebeforeTheSpecialEventtheeventplanningconferencetakingplaceinNashvilleinJanuary2014.AdditionallyNACEisfocusedonindustryresearchincollaborationwithitseducationarmtheFoundationofNACE.Itrecentlycompletedacompensationsurveyseesidebarwhichithopestorepeateverytwoyearsinordertotracksalarytrends.TheresnothingmoremotivatingthantoknowthatwevedonesomethingswevewantedtodoanddreamsarebecomingrealitysumsupHopkinsaboutNACEsbusyyear.WehaveanincredibleboardtheyreverystrategicandvisionaryaddsFedchock.Theressomuchwecandoitsexciting.Theindustryisgrowingitssodynamic.Itsstillstrugglingabithereandtherebutwithsomehelpwecanmakeitalotbetter.NACE2012AwardsHighlightsPhotoSBythEmAmoNES.ComLisaHopkinsNACEpresidentaboveleftandBonnieFedchockNACEexecutivedirectorpresidedoverasuccessfulconference.TheGameofThronestabledesignedbyDavidTwiggerfromTheVenueScottsdalerightwontheFantasyTableShowcase. QUICK-SHIPREADYOCTOBER20-222013ATLANTAGAGEORGIAWORLDCONGRESSCENTERVISITUSATBOOTH2011TheSolutionForYourImmediateFurnitureNeedsTailOttomanLeftSideExtensionRightSideOpenChaiseCOLLECTION 2013EVENTSFloridaRestaurantLodgingShowOrlandOFlSpmb22-242013AtlantaFoodserviceExpoatlantaGaOob20-222013AmericasFoodBeverageShowMiaMiBeachFlOob28-292013calendarofevents12CateringMagazinewww.cateringmagazine.com2014EVENTS2014NBBqANationalConferenceTradeshowauStintXM4-82014InternationalRestaurantFoodserviceShowofNewYorknewYOrknYM2-42014MidwestFoodserviceExpoMilwaukeewiM10-122014NorthwestFoodserviceShowPOrtlandOrap13-142014PLEASENOTEOnceadditionaleventsareintroducedtoCateringMagazinetheymaybeaddedatalaterdate.IfyouwishtotargetandpromoteyourcompanybeforeandduringtheseeventspleasecontactourAdvertisingSalesManagerSzBPo480.366.6025emSuzannecateringmagazine.comNationalRestaurantAssociationchicaGOilMy17-202014SouthwestFoodserviceShowdallaStXJ22-232014HawaiiLodgingHospitalityFoodserviceExpohOnOluluhiJy9-102014NationalAssociationForCateringEventsNACEBaltiMOreMdJy13-162014LouisianaFoodserviceHospitalityExponewOrleanSlaags2-42014WesternFoodserviceHospitalityExpoanaheiMcaags17-192014FloridaRestaurantLodgingShowOrlandOFlSpmb7-92014AmericasFoodBeverageShowMiaMiBeachFlOob27-282014AtlantaFoodserviceExpoatlantaGaOob12-142014Markyourcalendarsforthese20132014eventswhereCateringMagazinewillbedistributed.Asin2013CateringMagazinewillhaveonceagainin2014asubstantialnationwidedistributionandcirculationsysteminplacewithmanystrategictradeshowandconferencepartners.Workingcloselytogetherwithourpartnerswepromoteandsupportalltheseimportanteventsforourindustryanddistributethousandsofadditionalmagazinesattheseshows.20132014PlannedEventsandDistributionSchedule 14CateringMagazinewww.cateringmagazine.comnewsproductspeopleeventsextrasProductsYoucantLiveWithoutcontinuedonpage16OneomanyvarietiesosweetbasildarkopalbasilwasdevelopedattheUniversityoConnecticutinthe1950sandwontheAll-AmericaSelectionawardornewgardenvarietiesin1962.Withapleasingpurplehueitsleavesgetdarkerastheplantmatures.Opalbasilscolormakesitagoodchoiceoragarnishwhileitsstrongfavorwithhintsolicoriceaddsatastypunchtooilsandvinegars.Itcanbeusedinreshordriedormandcanberozenorlateruse.Opalbasilworksparticularlywellinsaladsandstir-ryandisanexcellentmicrogreentoaddtosandwiches.SeeitusedinamodernistupdateoaCapreseSaladonp.33.DarkOpalBasiltoWeringideaRecentlydebutedattheNationalRestaurantAssociationShowinChicagotheMarinaraTowerisaculinaryservingdevicethatdoublesaseye-catchingdcor.ThecenterpiececirculatessaucesoverastructurethatisdesignedtoresembletheLeaningToweroPisaminusthelean.Moreversatilethanachocolateountainthe40-inchMarinaraTowercanserveasacentralattractionorservicewithsmallplatesorbitessuchasmeatballlollipopsandriedcalamariskewers.A30-inchmodelwillalsobeavailablethiswinter.www.marinaratower.comdancethenightaWaYCaliorniaPortableDanceFloorCompanyhasintroducedtwonewproducts.Theone-time-usePeelandStickVinylFloorCoveringallowsuserstochangethecolorothedanceooranytime.Therollopeel-and-stickvinylavailableinmanycolorsis60incheswideby55yardslongatercuttingtoftthedance-oorsectionssimplypeelandstick.AnothernewproductistheFullSheetVinylSeamless3x4sectionintheRusticCedardesignpicturedletlargerthanthe1-oot-squarevinyltilesavailableinotherstyles.TheRusticCedarsectionscanbeusedindoorsandouteaturinganewresin-treatedmaterialonthebottomoeachsectionorextraprotectionagainsttheelements.www.cpdc.com newsproductspeopleeventsextrasBurstingontheMarKetCitriburstFingerLimesarenowinseasonandreadytoshipromShanleyFarmsinMorroBayCali.TheseasonorthesesmallgreenruitscontinuesthroughDecember.NicknamedcitruscaviarCitriburstFingerLimeslooklikesmallpicklesromtheoutsidebutinsideareindividualcitruspearlsburstingwithreshlemon-limeavor.Thejuicepearlscreateaperectgarnishorseaoodaspictured16CateringMagazinewww.cateringmagazine.comProductsYoucantLiveWithoutabovesaladscocktailsordesserts.CitriburstFingerLimescanbeorderedinatso12hal-pintclamshells25to30fngerlimespershellorinmerchandisingcaseso12bags6to8fngerlimesperbag.Formoreinormationemailmeganshanleyarms.com.The17thAmericasFoodandBeverageShowandConferencewilltakeplaceOct.28-29attheMiamiBeachConventionCenter.ThelargestspecialtyfoodtradeeventintheWesternHemispheretheshowfeaturesmorethan400topfoodproducersfrom23countrieseachshowcasingtheirtopproductsrecipesanddelicacies.Itsexpectedtogeneratemorethan200millioninactualandprojectedsalesandattractmorethan10000buyers.Thetrade-onlyshowwillalsohostthe8thAnnualChefsCompetitionfeaturinginternationalteamscompetingforcashprizesandthetitleofBestChefoftheAmericasaswellasbusinessseminars.Formoreinformationvisitwww.americasfoodandbeverage.com.TheAmericasFoodandBeverageShowTakesPlaceinMiamiBeachinOctober 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18CateringMagazinewww.cateringmagazine.comnewsproductspeopleeventsextrasLivereRobRoythemknefhehkybalanebyheeeapagreanameleshkal.YieLd1kalingredients2uneilayhkyuhaLaphragcaksrenghBlakBlerJhnnewalkerdubleBlakblenehkeanbeubueuneialanvermuh1eapnMagueyseesap2ahehkey-barrelberorangepeelrecipecornerMethodinahakerfullfeahkybervermuhanMagueyseesap.shakeellanpurnakalglarubbehherangepeel.RecipebyCurtMcAdams.Photo2013LiverePhotographylivereonline.comVilladePatosaamily-ownedbusinessthatproducessustain-ableoodproductsmadeinnorthernMexicohasintroducedMagueySweetSap.Thisorganicsweet-enerismaderomthemagueyplantavarietyoagavenativetothearidhighlandsoMexico.ThesapomagueycommonlyknownasaguamielisrichinnaturallyoccurringphytonutrientsantioxidantsvitaminsmineralsandprebioticFructooligosaccharidesFOSwhichareknownorincreasingoverallhealth.InordertopreserveitsuniquesugarprofleandnutritionalpropertiesVilladePatosmagueysapisconcentratedatlowtemperaturesusingahigh-vacuumevapora-torsystem.ItcontainsewercaloriesandmorefberthanmaplesyruporblueagavesyrupseecocktailrecipeutilizingMagueySweetSap.Formoreinormationvisitwww.villadepatos.com.VilladePatosIntroducesMagueySweetSap 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www.cateringmagazine.comCateringMagazine21AnewserviceMycroBurstWeboerssearchengineoptimizationSEOservicestosmall-andmedium-sizedbusinessesinordertoincreasewebsitetrafcandboostsales.Ano-shootothepopulargraphicdesigncrowdsourcingsiteMycroBurst.comthisnewserviceisdedicatedtoulfllingtheemergingneedorSEOasmorebusinessesstruggletobenoticedinrelevantkeywordsearchesonsuchsearchenginesasGoogle.TheSEOcompanyusesbothon-pageando-pageoptimizationstrategiesinordertoboostcompaniesupinsearchesanddrivemoretrafctotheirwebsites.Theprocessbeginswithgatheringinormationabouttheclientscompanyandananalysisoappropriateandcompetitivekeywords.MycroBurstthenprovidesaquoteaterthequoteisacceptedtechnicalworkbegins.Itsollowedbymonthlyreportsosalesandwebsitetrafc.Formoreinormationvisitmycroburstweb.com.MycroBurstWebDebutsOfferingSEOServicesSpicePetitsFoursCallus800.233.3564Faxus608.328.8648Visituswww.greencountyfoods.comE-Mailuscustservgreencountyfoods.com1112SeventhAve.MonroeWI53566byRichlyDeservedWelldotheworkthecomplimentsareyours 22CateringMagazinewww.cateringmagazine.com1MontAMorcheesecreatedbySartoriisinspiredbyItalianPiavewithruityhintsoparmesanatanginesscombinedwithacreamycrumblytextureandfnishingwithcalciumlactatecrystals.Itsmeltingcharacteristicsandavorlendthemselvestosuchversatileapplicationsasmacaroniandcheesecheesepusandsalads.MontAmorShredisavailablein1-and3-poundbagsShavedin1-poundbagsandCheeseCutsin10-poundblocks.www.sartoricheese.com2BushsBestBeAnPotBAkedBeAnsareslow-cookedwithcuredbaconfnebrownsugaraselectblendospicesandBushssecretingredient.Aversatilecomplementtogrilledsteakchopschickenandfshthislow-portion-costsideislowinatandhighinproteinandfber.www.bushbeansoodservice.com3LAntMnnenuniBAkeAuthenticsoftPretzeLroLLsromGermanycanbeusedasdinnerrollsorassliderbunsormini-burgers.Packedincaseso200therollsarethaw-and-serveandareavailablethroughdistributorsnationwide.www.LantmannenUnibakeUSA.comnewsproductspeopleeventsextrasfoodproductideas www.cateringmagazine.comCateringMagazine234ThesMokinggoosesduckLegconfitconsistsohand-trimmedree-rangeall-naturalduckeachleglayeredwithorangepeelcloveaniseandmustardseed.Eachducklegisullycookedinitsownatpackagedindividuallyandreadytoheatandeat.www.smokinggoose.com5gAuchoPreMiuMsLow-cookedMeAtsincludingporkchickenandbeearelightlyseasonedslow-cookedovernightandperectorhand-pulling.Allnaturalandgluten-reetheleanmeatshavenopreservativesortrans-atandareminimallyprocessed.Themeatsareavailablein2-and5-poundpacks.www.gauchooods.com6HancockGourmetLobsterCo.oLdPortLoBsterfLAtBreAdrecentlywonthe2013sofAwardorOutstandingFrozenSavoryattheSummerFancyFoodShowinNewYork.EachovalatbreadeaturesbigchunksoMainelobsterartichokesparsleyandlemonherbbuttertoppedwithRomanocheese.Availableincaseso12theatbreadisshippedrozenandcanbebakedaterthawing.www.hancockgourmetlobster.com 24CateringMagazinewww.cateringmagazine.comnewsproductspeopleeventsextras8PidyssugAredcreAMhornsarepackedineasy-to-fll-and-transporttrays.Thepupastryproductisreadytofllorafrstcoursemaindishordessertwiththehornsstandingverticalintheirtrays.www.pidy.comCITRIBURSTFINGERLIMESareBURSTINGontotheUSmarketDontmissthemThislittleAustraliannativecitrusOOZESwithlimejuicelledpearls.ThepearlsPOPwithfavorwhenbitteninto.Itisthefavorandtextureyourcreationsarecraving.Slicethengerlimeinhalandsprinklethepearlsoveranyseaooddishontopooystersaddtochickendishesmixintosaladsgarnishsweettropicalruitsandcreatenewcocktails.Fallinlovewiththisunoodthepossibilitiesareendless.AVAILABLEJULY-DECEMBERatselectretailersnationwideandonthewebatshanleyfarms.comContactMeganShanleytolearnmoreat805-234-8533ormeganshanleyfarms.com www.cateringmagazine.comCateringMagazine259PePPAdewsweetAndsPicyfruitsnativetoSouthAricaandresemblingamixbetweenminiatureredpeppersandcherrytomatoescanbestuedwithanysotcheeseormixturesuchasshrimporcrabsalad.InmildhotandgoldenvarietiesPeppadewsareavailablein105-ounceshel-stablecanswhichcanbestoredatroomtemperature.www.peppadewresh.com7kingPrinceseAfoodsushiBoBkitscontainreshlyrozenseaoodandreshlyrozenpre-sheetedrice.Fivefavorsareavailablesmokedsalmontunatempurashrimpimitationcrabandlobstersensations.Eachkityieldsexactly32rollsosushiprovidingtheoperatortheexactamountoingredientstoreducewaste.Astarterkitalsooersasushichecoatandhatbamboomatssaucebottlesandasushistationsignavailableortheroll-your-ownsushistation.www.kpseaood.comImportedsweetItaliantomatoesblendedwithVodkaParmesanRomanocheesestocreateavelvettextureforRaosVodkaSauce.www.Raos.com1-800-866-3623ContactDebCrisanDCrisanraos.com 26CateringMagazinewww.cateringmagazine.comBYSARAPEREZWEBBERdrinksTammyJohnsonowneroLiquidCateringinGreenvilleS.C.shareshertipsorefcientandproftablebarserviceSinceopeningLiquidCateringinGreenvilleS.C.aspecialeventbartendingcompanyownerTammyJohnsonhasworkedtoperectthetipsandtricksormanag-ingaproftablebar.Ourbiggestsecretisthatwealwaysusescrew-topwineinsteadocorkedsaysJohnson.Idontwanttopre-openbottlesthatmightendupgettingwastedsoscrew-topisahugetime-andcost-saver.MywinerepsknownottobringmeanythingthathasacorkinitJohnsonssavvystrategieshavehelpedhergrowherbusi-nesssubstantiallysinceopeninginJanuary2011.Sheemploysourull-timestaersmanagingherpart-timeeventemployeesthroughStaMateOnlineanappthatemailsthestawhentherearejobopeningsandprovidesbarserviceornearly300eventsayear.ThisyearsheboughtavenuetheOldCigarWarehouseEventHallindowntownGreenvilleorwhichLiquidCateringmanagesthebarandownstheliquorlicense.FocusingexclusivelyonbarserviceJohnsonisrequentlycontactedbyclientsbeoretheyveevenhiredaoodcaterer.InthosecasesJohnsonrecommendsalistopreapprovedlicensedandinsuredcatererswithwhomshesworkedpreviously.Weareverydiligentaboutmaintaininggreatrelationshipswiththecaterersshesays.Wehelpthemloadinitheybringteaandlemonadewellserveitrombehindthebar.Wellbustables.Wetrytomakesurethecaterersunderstandthatwerethereasateam.raisingthebarStayingAheadoftheTrendsJohnsonpointsoutthattherearenecessaryprocedurestoollowiyoureaoodcatererserv-ingalcoholfrstandoremostmakingsureyouarelicensedproperlybythestatetoservealco-hol.TheresalsothematteroknowinghowtoIDguestsproperlysoyourenotservingminorsLiquidCateringutilizesaniPhoneappthatscansIDstomakesuretheyrerealandemployssecurityguardsatcollegeevents.Caterersmustalsostayeducatedaboutliquortrendsmakingsureaneventsbartend-ersareknowledgeableaboutwhattheyreserving.Whilecateringcompaniesareantasticatcreat-inggreatoodtheyarentnecessarilymixologistsshesays.Wehaveoundthatcateringcompaniesput90otheocusontheoodand10onthebar.Theyjustdontthinkaboutbeverageeducationmixologyorefciency.ThatsallthatJohnsonandherteamthinkabouthowever.Forexampletheyollowsimplestepstomakesurethelineatthebarismovingquickly.Thegeneralideaisthatalthoughyouwanttoengagewiththeguestsyoudontwantthemtostartanin-depthconversationlikeyouwouldatanormalbarsaysJohnson.Whilewearemakingonedrinkwearemak-ingeyecontactwiththeguestbehindthemandaskingwhattheywouldliketodrink.Wedoocoursehavethepeoplethatliketostandandtalkinrontothebar.Wearentaraidtowavepeopleorwardusuallytheygetthehinttomove.ALLPHOTOSCOURTESYOFLIQUIDCATERING www.cateringmagazine.comCateringMagazine27UptickinPremiumPackagesThebulkoLiquidCateringsbusinessisull-serviceopen-barpackagesclientspayaper-personpriceperguestoraminimumotwohours.ThemajoritybookedsaysJohnsonarebeer-and-winepackageswithaboutathirdoclientsaddingliquor.Wearestartingtoseemoregoorthepremiumpackagesoverlastyearshesays.AsorwhatsmovingatthebarweareintheSouthsoanythingthatcanbeservedinaMasonjarisalwayspopularsaysJohnson.Iloveusinghome-madefavoredsimplesyrupsandmojitosarebigrightnow.Wine-wisemoscatoisstillgettinghotteralthoughwearegettingalotorequestsorsauvignonblanc.Ithinkthebiggestupwardmovementisthatoaddingcratbeer.Wehaveabout80beerselectionsonourpremiummenu.Johnsonalsoreportsthatthesignaturecocktailtrendisabatingsomewhat.Signaturedrinkswerepopularwiththelowereconomybecausethecus-tomercouldntaordaullliquorbarshesays.Nowtheyhavemoremoneytospendsotheycangoortheullliquorbarinstead.SincelaunchingthebusinessJohnsonhastweakeditsoerings.Shenolongerpromotesbartender-onlyserviceorinstanceinwhichtheliquorisbeingprovidedbytheclient.AterthatoptionwasremovedromLiquidCateringswebsitepeoplestoppedaskingoritandbusinessdoubledasJohnsoncouldnowsaveherbar-tendersormuchmoreprotableull-servicegigs.ThelessonIlearnedisiyouhaveaproductthatyoudontwanttoselldonteellikeyouhavetoputitonthemenusheadvises.LiquidCateringhasalsostartedoeringcocktailclassesatitsoceindowntownGreenville.For35perpersoncustomerscanspendtwohourslearninghowtomakeacosmopolitanalemondropandaclassicmartinialongwiththepropermethodopouringandshaking.NextontaporJohnsonishiringaull-timebever-agedirectorwhowouldbeinchargeocreatingmoreclassesandtastingsandtakingonsomeoJohnsonsresponsibilitiesassheocusesonexpandingthebusi-nessevenmore.TipsforBarSet-UpCMForafull-servicebarataneventcouldyouexplainthebasicsofhowyousetupJohnsonEacheventisdierentjustlikeinoodcateringthereisntanexactscienceorhowmuchisneeded.Italldependsontheseasonthetypeoeventandthedemographicotheguests.Basicallyourull-ser-vicepackagesincludeabsolutelyeverythingweneedtobartendortheevening.Weincludetheportablebarcoolersicealcoholmixerssmallwaresandplasticware.Glasswareisadditionalandorderedbytherack.CMWhataboutmixerssodaandgarnisheshowmuchdoyoumakesuretohaveonhandJohnsonWehaveaverythoroughparsheettoensurethatalthoughwemightbringbackeightoutotheninebottlesocranberryjuicerequiredweneverwanttorunoutomixers.Barservicecanbetoughyouneverknowwhatkindodrinkswillbepopularthatnight.Assoonasonepersonordersatequilasunriseeveryoneisorderingatequilasunrisesoyouhavetobepreparedoranything.WeuseCatereasesoouringredientlistsaregener-atedautomatically.Ocoursewetrytogetasenseowhatthecrowdwillbedrinkingandadjustaccordingly.Honestlywebringbackabouthalthemixerswetakebutunlikeoodmostoitgetsrolledintothenextevent.CMWhataresomewaysthatyoumakeyourbarset-upvisuallyappealingJohnsonWeusealotoshelvingandutilizetheglasswaretomakethebareellikeabar.Wetrytomatchthelinencolorstotheeventandadddcorelementswhenwecan.Weareworkingonbuildingthemedkitsthatwewilltakeoutoreachevent.Itsbasicallyaplastictotelledwithdcorandapictureonthetopsothebartenderscansetitupwithoutaproblem.WedoalotoeventsorClemsonUniversityclientsorexamplesothatkitwouldcontainpurpleandorangelinensbabyoot-ballspompomsthingslikethat.Decoratingabarcanbetoughyouhavetoleaveplentyoworkspaceandyoudontwanttohaveanythingreallybreakableorfammableonthebarrontsincetheinevitabledrunkenguestwillknockitover.Wewillputbeerandwinebottlesontherontbaroradisplaybutweneverputliquorbottlesuprontsincetheyhavethehabitogettingstolen.Wealsooercustombarrentalsitheclienthasthebudgettoreallyjazzthingsup. 28CateringMagazinewww.cateringmagazine.comdrinksLEHMANNSOENOMUSTglassdesignedbyGrardLehmannincollaborationwithGrardBassetwhowasnamedtheworldsbestsommelierin2010featuresaaredbaseforcontrolledexiblerotationofthewineaswellasidealoxygenation.Theroundnarrowupperpartoftheglassconcentratesandincreasesthedensityoftheavorsandaromaswhilethelipsthinnessbringsoutthewinesavors.www.lehmannglass.fr1RAISINGAGLASSIDEASFORSERVINGDRINKSINSTYLETheDRINKWISEBYFOHcollectionisasafestrongalternativetopolycarbonateandSAN.Thecollectionprovidesindustrialstrengthglass-likeclarityandbrillianceandisalsoBPAFREEcommercialdishwasher-safeheatresistantupto248Fscratchandstainresistantchemicalresistantcrackandcrazeproofimpactandshatterproofandsustainableandrecyclable.TheDrinkWISElineincludesmartiniwinemargaritachampagnehurricanepintpilsnerrocksandhighballglassesaswellaspitchersandcarafes.frontofthehouse.comCARDINALSNEWCHILWELLBEERGLASSisfullytemperedmeaningitisvetimesstrongerthantraditionalannealedglasswareresultinginlessbreakage.Theoptionisavailabletoaddnucleationaprocessthatpromotestheproductionofcarbonmonoxidebubblesthatproduceafullerheadandamorearomaticexperience.Varietiesincludethe16-or20-ounceChilwellCoolerandthe7-ounceChilwellTaster.www.cardinalfoodservice.comTheELECTRACOLLECTIONisBORMIOLIROCCOsmosttechnologicallyadvancedrangeofstemwareandtumblers.FeaturingthebrandsnewStarGlassthelinealsodebutsXLTorXlastingtreatment.XLTprotectsandstrengthensthepulledwineglassstemmakingitmoreresistanttobreakage.Italsoprovidesprotectionagainstscratchesandchangandisguaranteedtolastthelifetimeoftheproduct.www.steelite.com243 30CateringMagazinewww.cateringmagazine.comfeature30CateringMagazinewww.cateringmagazine.comBackTOTHEBYDEANNEMOSKOWITZInventivemenuitemsatSusanGageCaterersincludetheYellowTomatoGazpachowithVegetableToweroppositeandthePickledRhubarbandButterLettuceSaladright.FutureConsideringthecurrentcommitmentthatmostcaterershavetoseasonalingredientsitsnotsurprisingthatchefsarerediscov-eringold-timeytechniquesonceusedoutofnecessityfromcanningandconservingtopicklingandotherformsoffermentationtocuringandsmoking.Theoldwaysaresharingspacehoweverwithfar-outmodern-istmethodscapableofinfusingcateredmealswithnew-fangledexcitement.Theartisanalandtheavant-gardesometimesco-existinthesamekitchenifnotinthesamerecipeasdemonstratedbytheseinventivedishesdistin-guishedbyingredientscreatedbytheirinnovativechefs.ThevisualbeautyofthisPickledRhubarbandButterLettuceSaladfromSusanGageCaterersofOxonHillMd.isobvious.Alessapparentperkisthatpicklingpreservesthevegetableatitspeakofcolorandavorinthespringsoitcanbeusedthroughouttheseason.ThetechniquecomesnaturallytoOregon-bornownerGagewhopicklestherhubarbbysimmer-ingitbrieyinamixtureofwhitebalsamicvinegarwaterwhitesugarandpicklingspicestrainingtheliquidontotherhubarbandallowingtheresulttocooltoroomtemperaturebeforerefrigeratingforuptothreedays.EXPERIMENTINGWITHBOTHTIME-TESTEDTECHNIQUESANDMODERNISTCOOKINGMETHODSCHEFSINVENTDISHESTHATAREOUTOFTHISWORLD www.cateringmagazine.comCateringMagazine31PHOTOBYRENECOMETPHOTOGRAPHY feature32CateringMagazinewww.cateringmagazine.com32CateringMagazinewww.cateringmagazine.comThesaladwhichcombineshydroponicwashedbutterlettucestrawberriesroastedandsaltedpecanpiecesandgoatcheeseslicesseasonedtotastewithkoshersaltandfreshlygroundpepperisbrightenedbyawhitebalsamicrhubarbvinaigrettealsomadewiththepickledrhubarb.Standingheadandshouldersabovetypicalinter-pretationsofthesummerclassicGageinventedtheYellowTomatoGazpachowithVegetableTowerforanelegantVIPbirthdaypartyfor12.ItsnowoneofthemostrequesteditemsonthemenusofSusanGageCaterersevenforcrowdsof1000.Afterheartsofpalmtomatoandavocadoaretossedinvinaigretteinseparatebowlsthetowersareformedin2-by-3-inchPVCmoldswitheachingredientmeasuredwithanicecreamscooppressedintothemoldandtappedtoremoveairpocketsandthenrefrigeratedforatleastoneanduptoeighthours.Toservethemoldissetintoasoupbowlandpulledstraightupandoffthetowerandthesoupispouredfromapitchergentlyaroundit.AsifhisGrilledSkirtSteakwithCharredSalsaTomato-OnionRelishandPlantainChipswasntalreadypackedwithboldavorsAmosBiglerexecutivechefofOntheMarcEventsinStamfordConn.takesitoverthetopbyincorporatingpickledonions.Theyrehisgo-toingredientforaddingtheacidicnoteandcrunchthatmaybemissingfromadishhesays.Tomakethemheboilsacombinationofsugarsaltwaterandwhiteandricevinegarsandpoursthehotliquidoverthinlyslicedredonionsrstensuringthatithastherightbalanceofacidsugarandsalt.Thenheletstheresultsitforanhourbeforeusing.Alongwiththepickledonionstherelishcallsforheirloomgrapetomatoescilantrosaltsugarfreshlygroundcorianderandextravirginoliveoil.ExecutiveChefJustinFrankenbergatPhilStefaniSignatureEventscreateshisCinnamon-SearedPorkLoinwithCandiedHibiscusFlowersandMapleGreenTeaSmokebyblastingthemeatwithasmokinggunthencoveringtheplatewithaglassdometosealintheavors. www.cateringmagazine.comCateringMagazine33www.cateringmagazine.comCateringMagazine33WheneverJustinFrankenbergexecutivechefofPhilStefaniSignatureEventsinChicagogetsthego-aheadfromaclienthelovestogetplayfulwithtraditionaldisheslikesame-oldCapreseSaladwieldingallkindsofmodernistmagichehasuphissleevetomakethedishmoreexciting.Beginningwithlocallyfarmedingredientshemighthaveaballusingsphericationtransformingthetomatoandbasilintoliquid-lledjelliedspheresthesizeofcaviarpearlspairingthemwithpearlinimozzarellaandpilingthemintoabasiltuileconeforextraavorandtexture.Orhemightpickpulveriza-tionturningtomatoesopalandThaibasilandHimalayansaltintopowderedversionsofthemselvesbypulverizingthemafterdryingtheminafooddehydratororamicrowaveovennallypresentingthemonathinsliceoffreshmozzarelladrizzledwitholiveoil.Aimingtoachievesubtlesmo-kinessinhisCinnamon-SearedPorkLoinwithCandiedHibiscusFlowersandMaple-GreenTeaSmokeFrankenberggoeswithagizmoknownasasmokinggun.Thehandhelddeviceallowshimtodothejobfasterandwithbettercontrolthanwouldbepossiblebyapplyingatraditionalbarbecuesmokingtechnique.Afterbriningtheporkloinortenderloinrubbingitwithapredominantlycinnamon-basedspicemixturesearingrestingslicingandplatingitheblaststheporkwithgreentea-infusedmaplechipsmokeandencapsulatesthevaporsbycoveringtheplatewithasmallglassdome.Straightfromthesciencelabhydrostaticimpartationthetransferofscentthatadheresonlytohydro-chargedproteinsinthiscasethewaterinthebrinedporkistheprinciplethatpermitstheavortransferheexplains.ThemodernistCapreseSaladatPhilStefaniSignatureEventsabovefeaturespulverizedtomatoesbasilandsalt.ALLPHOTOSBYNICKULIVIERINICKULIVIERIPHOTOGRAPHY.COM feature34CateringMagazinewww.cateringmagazine.comEveryonelovesaMaraschinocherrygarnishatopasundaeorinagoodcocktailbutnobodyneedstheRedDye40soTheCleaverCo.inNewYorkCitydoesafreshtakeontheclassicmadeeasierwiththehelpofacherrypitter.Inasauce-panlargeenoughtoholdallthecherriestheycombinesugarwaterasplitvanillabeanfreshlysqueezedlemonjuicecinnamonstickstaraniseandfreshlygratednutmegandbringthemixturetoaboil.ReducingtheheattheyaddwashedandpittedsourcherriesandsimmerthembrieyremovethepotfromtheheatandaddLuxardoMaraschinoliqueurcoolthemixturecompletelyextractthewholespicesandtransferthecherriesandtheirliquidtocleanjarscoveringthemtightly.Thebeautieswillkeepfortwoweeksrefrigeratedbutthekitchenmakeslotsandsterilizesandvacuum-sealsthejarstopreservetheNortheastsshortsourcherryseason.MakingthemostoftheabundantfallpricklypearharvestinTucsonAriz.KenHarveyexecutivechefattheLoewsVentanaCanyonResortappliesbothartisanalandmodernistmethodstohissignatureSonoranPricklyPearJalapeoCuredSalmon.FrombreakingdownthewholeorganicshtoproducingthetomatowateressentialtothesauceHarveyhandleseveryaspectofthetwo-dayprocesshimself.Firsthetreatsthesalmonhalvestohishouse-mademesquitesmokedpricklypearsaltcureamixtureofbrownsugarpricklypearsyrupagaveblackpep-percornsseasaltmesquitesmokedseasaltdehydratedjalapeosandpricklypears.EvenmoreSouthwesternsmackisaddedlaterbydrizzlingitwitholiveoilandtequilaandsprinklingwithcilantro.Heservesthesalmonslicedwithpricklypeartomatospumaafoam-likesauceoftomatowaterandgelatinwithpricklypearsyrupwhichhasbeenaeratedinanN2O-chargedwhippedcreamdispenser.Thedishisgarnishedwithlimeseggwhiteseggyolksredonionsandcapersandaccompaniedbybreadorbagelsnishedwithchilipowderanddehydratedjalapeopeppers.TakingasandwichclassicwhereithasnevergonebeforeNateKellerco-ownerandexecutivechefofGastronautinSanFranciscocallsonavarietyoftechniquestopackhisReubenImperialRollswithdeeplayersofavor.Thepickledsmokedbeefbrisketisbrinedforvedaysgivenadryrubandthensmokedat200degreesuntiltender.ThesauerkrautwhichissealedinMasonjarsandcanAttheLoewsVentanaCanyonResortExecutiveChefKenHarveytreatssalmonhalvestohishouse-mademesquitesmokedpricklypearsaltcurebelowthenservesthedishwithavarietyofgarnishesleft. www.cateringmagazine.comCateringMagazine35berefrigeratedforuptosixmonthsisproducedbyapainstakingprocessthattakestwoweeksandinvolvesbrininggreencabbageinpicklingsaltjunipercarawayandwaterreleasingaccumulatedgassesdailyandconstantlyskimminganyscumthatmayhaveaccumu-lated.ThesmokedThousandIslanddressingrequiresheavilysmokingpicklesandonionsnelychoppingthemandcombiningthemwithmayonnaiseketchupWorcestershiresauceTabascolemonjuicesaltandpepper.ToassembleKellerdrainsthesauerkrautrollsitwithslicesofthebrisketinadumplingwrapperfriestherollsat350degreesuntilbrowndrainsanyexcessoilandserveswiththedressing.KellermodernizessomeancientingredientsforhisCuredPorkBellySousVidewithFermentedSpicyCabbageandHouseMadeYogurt.ForthekimchiheusesNapacabbagesaltingitcoveringitwithcoldwaterandallowingittositfor12to24hoursbeforedrainingitrinsingitandsqueezingitofexcesswater.ThenhecombinesitwithKoreanredpepperpastechiliakesshsaucepeeledmatchstick-sizedpiecesofdaikonradishchoppedscallionsgingergarlicchoppedKoreansaltedshrimpandgranulatedsugarandpacksitintosterilizedglassjarstoferment.Theporkisrubbedwithamixtureofsaltsugartamarimiringingergarlicandcinnamon.Itsthencookedsousvideat150degreesforeighthourscooledremovedfromthebagreservingtheliquidandcutintofour-inchsquares.Tonishtheporkisroastedina450-degreeovenandbastedwiththereservedliquiduntilbrownedandcrispyatthetopandedgesandservedhotwithamixtureofthestrainedkimchiandyogurtalsomadebyKeller.Whenasuperhero-themedbarmitzvaheventcalledforsomethingtogopopandka-powattheSupermanStationSandraMoyersexecutivechefdecuisineatADivineEventinAtlantaandAthensGa.dreameduptheconceptofPopcornPopRockswhichgivesgueststhefunsensationthatthepopcornispoppingrightintheirmouths.Tocreatetheexplosiveold-fashionedcarbonatedcandysheordersCulinaryCrystalsonlineandfollowsthesimplepreparationprocedure.Afterliquefyingthecrystalbaseinhotwatershecombinescrystalswithalittleoftheliqueedbaseandafewdropsofavoredoilspreadsthemixtureonparchmentpaperandfreezesitforabout30minutesuntilrm.Thecandy-sweetcrystalsworkwithmanyavorsandmixingandmatchingthemispartofthefun.ADivineEventrecentlypurchaseda28-acrefarminAthensinordertoworkwithGeorgiaOrganicsandtheUniversityofGeorgiatodevelopthelandfororganicproducts.Playingupitsfarm-to-forkSouthernculinaryphilosophythekitchencansallthejamsandjelliesservedatthecompanysdecidedlySouthernBiscuitBarandevengivesaway4oz.jellyjarslledwiththejamstoclientsasgifts.Flavorsincludecarrotpineapplemarmaladebourbonpeachpecanmixedberryplumbrandyandmore.SandraMoyersexecutivechefdecuisineatADivineEventdreamedupPopcornandPopRocksaboveandaboverightwhichgivesgueststhesensationofpopcornpoppingrightintheirmouths.Foramoreold-fashionedtreatADivineEventservesitshouse-madejamsandjelliesatitsSouthernBiscuitBarbelow. 36CateringMagazinewww.cateringmagazine.comfeatureBySaraPerezWebberWhatsthehottestbottleonyourspiceracktheseasoningyoureachforwhenyouwanttoaddzesttoyourcuisineWeaskedfivechefswhatflavoringisgivingthemthebiggestkickthesedaysandwhatdishesareplayingstarringrolesintheirkitchens.itupspicing5CHEFSREVEALHOWTHEYREBRINGINGFLAVORTOTHETABLE www.cateringmagazine.comCateringMagazine37YIELD4servingsCHIMICHURRIINGREDIENTS2smallgarlicclovesminced1teaspoonssweetsmokedpaprikaorpimentncupagedsherryorredwinevinegarFreshlysqueezedjuicefromlemon1cupfreshItalianparsleynelychoppedcupfreshoreganonelychopped1cupoliveoilorvegetableoilSmokedMaineseasaltFreshcrushedblackpepperMETHODCombinethegarlicsweetsmokedpaprikalemonjuiceandvinegarinabowl.Stirintheparsleyandoreganowhiskintheoliveoilandseasonwithsaltandpepper.Mixwellandreserve.MARINATEDSTEAKINGREDIENTS4eachskirtsteakhangeroranksteak1tablespoonsmokedsweetpaprika1teaspoondriedcuminFreshparsleyoreganoandchivesOliveoilAstheexecutivechefatSeaGlassatInnbytheSeaaluxuryresortinCrescentBeachMaineMitchellKaldrovichmanagesallaspectsoftherestaurantskitchenandcateringoperations.RaisedinArgentinaKaldrovichhasextensiveexperienceatdiningestablishmentsandresortsaroundtheworld.HebringsaninternationaltouchtoSeaGlasscuisinewhichcelebratesMainesbountywiththefreshestlocalingredients.FAVORITESPICESSMOKYPAPRIKAANDSMOKYSEASALTWHYHavinggrownupinArgentinaIlovesmokyavorsandaromas.CurrentlyIamusingbothsmokypaprikaandsmokyseasalt.Idontuseahotpaprikabutamildsweetspiceandlovethedeepredcolorandslightlypungentwoodsyaromaitbringstothemenu.Thesmokyseasaltaddsthetasteofanopenrealongwithapleasingtexture.Becauseofthistexturetheseasaltcanhavedualusewhenusedasagarnishtonishaplate.Bothcanaddasmokyaromaandavortoevery-thingfrompoultrytoseafoodtosouptovegetables.OneofmyfavoriterecipesusingtheseistheGrilledGauchoSteakandFriteswithRoastedMushroomsChimichurriandPiquilloAiolicurrentlyonthemenuinSeaGlassatInnbytheSea.GrilledGauchoSteakChimichurriFromExecutiveChefMitchellKaldrovichSeaGlassatInnbytheSeaMETHODMarinatethesteakrubbingbothsideswiththespiceschoppedherbspepperandabundantoil.Coverandrefrigerateovernight.Preheatacharcoalorcast-irongrill.Removesteakfromtheoilandseasonbothsideswithagenerousamountofsmokedseasalt.Grillsteaksathighheatfor4-6minutesdependingonsizeandcutofsteak.Turnjustonetimeandletcookuntildesiredtemperature.Transferthesteaktoacuttingboardandletstandfor3minutes.Cutthesteakacrossthegrainonthediagonalandfantheslices.Servewithsomechimichurrioverthemeatwiththeremainingsauceatthetable.MITCHELLKALDROVICH 38CateringMagazinewww.cateringmagazine.comYIELD4servingsINGREDIENTS4lletswildsalmon6ounceseachskinon3tablespooonszaatar4tablespoonsvirginoliveoil1teaspoonkoshersaltZestofhalfalemonreservejuiceSteptwo1tablespoonzaatarJuiceofreservedlemon3tablespoonsextra-virginoliveoilMETHODPatsalmonlletsdry.Combinethenext4ingredientsintoaloosepaste.Heatgrillorgrillpanuntilslightlysmoking.Painttheeshsideofshwiththepaste.Placesheshsidedownontothegrill.Donotmovefor3-4minutes.Flipshwheniteasilyreleasesfromthepanandnishcookinguntildesireddoneness.Combinethesecondsetofingredientswhiletheshrestsanddrizzleoverthesh.LizCiprohasbeentheexecutivechefatALegendaryEventinAtlantaforthreeyears.Sincejoiningthecompanyin2001shehasalsoservedassouschefanddirectorofcateringsales.CiproamemberofLesDamesDEscoferInternationaldiscoveredzaataronthekitchensspiceshelfonedaytastingitrightoutofthejarandhasbeenexperimentingwithiteversince.FAVORITESPICEZAATARWHYZaatarisaspiceblendthathasitsrootsintheMiddleEastanditsgotanunusualblendofspicesthatmakesitreallyuniqueroastedortoastedsesameseedsdriedthymeoreganosometimestheresmarjoramandsumacwhichlendsabitofstringentlemonyqualitytoitandsalt.ThisspicerubisveryregionalanditssimilartothewayIndiancuisinetreatscurrywhereeveryfamilyhasitsowncurryblendwithmaybealittlebitofextracuminoralittlemorecorianderseedorchiliandthatswhatIthinkissocoolaboutzaatar.TherearesomebasicguidelinesbutifyouweretohavesomethingwithzaatarinJordanitmighthaveahigherratioofsumacinthatmixthanifyouwereinnorthernMoroccosoitsreallyinteresting.Thespicelendsitselfasacondimentinsaladsorsprinkledinoliveoilasadippingsauceorsprinkledinyogurt.Itcanbeusedasadryrubonmeatorinoliveoilandpaintedovershorchickenasyouregrillingit.Alotofcultureswillspreaditoverbreaddoughwitholiveoilandbakeitsoitbakesintothebread.Italsoworksreallywellonvegetablestoroastheartyyetblandvegetableslikecauliowerorpotatoesorturnipsandtossthemwithalittleoilandzaaterandalittlesaltandpepperreallybringsthosevegetablestolife.Thepossibilitiesareendless.featureZaatarSpicedSalmonFromExecutiveChefLizCiproALegendaryEventLIZCIPRO www.cateringmagazine.comCateringMagazine39theremainingingredientsinaseparatecontainerwithawhisk.Whentheshallotmixtureappearsgoldenincoloraddtheliquidandbringthemixturetoaboil.Oncethesaucebeginstoboilimmediatelyreducetheheatandsimmerfor20minutes.Afterthesaucehasreducedbyhalfstraintheliquidanddiscardanysolidsleftover.FORTHEPLATEINGREDIENTS3tablespoonsoil2tablespoonsgingerminced4-5smallredngerchiliesdiced4lobstersblanchedpeeledandcutintobite-sizedpieces5-6wholepiecesbabybokchoywashedandquartered2cupsBlackPepperLobsterSauce1tablespoonchivesmincedMETHODHeattheoilinamedium-sizedwokandfrythechiliandmincedgingeruntiltranslucentabout3-4minutes.Addthelobsterbabybokchoyandlobstersauceandtossalltheingredientstogetheruntilevenlycoatedandwarmedthrough.Plateimmediatelyandgarnishwithmincedchives.YIELD4servingsBLACKPEPPERLOBSTERSAUCEINGREDIENTS2tablespoonsgarlicoil2ouncesgingeraboutaone-inchcube4-5clovespeeledgarlic1largeshallot1tablespoonblackpepperkernels2tablespoonsblackbeansauce2ngerchiliesdicedcupsambalcupShaoxingcookingwine1tablespoonmushroomsoy1tablespoonssoysauce1tablespoonsoystersauce1tablespoonsesameoil3cupslobsterstock2tablespoonstomatopaste2tablespoonsricevinegartablespoonsugarMETHODInalargepotheatthegarlicoilovermediumheat.Addthegarlicshallotandgingerandcookuntilgoldenstirringconstantlywitharubberspatula.MeanwhilecombineWholeBlackPepperLobsterFromExecutiveChefAliLoukzadaStephenSTARREventsALILOUKZADAAliLoukzadawhowasbornandraisedinMumbaiIndiaservesastheexecutivechefattheRubinMuseumofArtinNewYork.HepreviouslyservedasthesouschefatBuddakeninNewYork.PartoftheStephenSTARREventsteamwhichhasanexclusivecateringcontractwiththemuseumLoukzadaspearheadsallcateringattheRubin.FAVORITESPICEBLACKPEPPERMyfavoritespicetouseandwhichIcannotgetenoughofisblackpepper.Iuseitinalmosteverysingledish.WHYSpicesingeneralhaveessentialoilsthatareverygoodforhumanstoconsumebecauseoftheirnaturalmedicinalbenets.Spiceshavebeenpartofmydietsincechildhood.Theychangetheentireavorproleofadishdependingonthespicesbeingusedvaryingfrommildandearthytoboldandpungent.Blackpepperismyfavoritespiceandhasanoticeableavorwitheachbite.ItsalsoanexcellentsourceofmanganeseaverygoodsourceofironandvitaminKandagoodsourceofdietaryberandcopper.TherearethreewaysIliketoincorporateblackpepperinmydisheswholespicesdry-roastedinapantoreleasetheessentialoilswholespicesbloomedinoiltoavortheoilandgroundspicesinstewsandsaucestogiveabalancedavorthroughouttheentiredish. 40CateringMagazinewww.cateringmagazine.comShortlyafterfoundingZenbellyaSanFrancisco-basedcateringcompanyin2010SimoneShifnadeldiscoveredshewasallergictogluten.Itputthebrakesonthebusinessbrieybutjustlongenoughtopivotshesays.IcouldntimaginefeedingpeoplefoodthatIcouldnttasteandperfectsotheclearanswerwastotransitionZenbellytoagluten-freecateringcompany.AllcuisineatZenbellyis100gluten-freeandShifnadelalsospecializesinpaleograin-freedishes.Althoughshetookariskbyenteringanichemarketthegamblehaspaidoff.Businessisstrongandshehasahealthyfollowingofclientswhodontrequiregluten-freefood.Ivecateredpartieswheretherewasntasinglegluten-freeguestandnooneknewtherewasanythingdifferentaboutthefoodshesays.Idontbelieveingoodforgluten-free.Ithastobegoodperiod.SIMONESHIFNADELfeatureFAVORITESPICERASELHANOUTWHYImcurrentlyabitobsessedwithMoroccanavorsspecicallythespiceblendraselhanout.Imespeciallylovingitcombinedwithsweetandearthyavorssuchaswhitesweetpotatoes.DependingontheblendImusingImightaddsomeheatwithabitofcayennetobalanceoutthecombination.Thespicesusedintheblendvaryoftenincludingblackpeppercardamomcoriandersaltgingercinnamonmaceturmericallspicenutmegandsaffron.Ireallylovehowbalancedandcomplexthisspicecombinationis.Itsaclassicexampleofsomethingthatisgreaterthanthesumofitsparts.Theresaqualityaboutitthatmakespeoplewanttotakeanotherbiteandthenanother....Itstartsoffsweettheressomepepperinessintheresomeearthinessandalittleheat.Ilovewhenavorsarecomplexlikethatitaddssomuchbodytoadish.MycookingstylecouldbedescribedasrenedrusticIlovetakingtraditionalcomfortfoodsandelevatingthemtobeabitmoresophisticatedwhilekeepingthefamiliarityofthem.Addingethnicavorstoaclassicdishisagreatwaytodothat.RaselhanouthasbeenmakingappearancesinalotofdishesthatwouldntnecessarilybeMoroccan.MyfavoriteatthemomentisShepherdsPie.Addingsomeheatcounterbalancedwiththesweetpotatoesgivesthisclassicnewlifewhilestillbeingreminiscentoftheoriginal. www.cateringmagazine.comCateringMagazine41YIELD6servingsINGREDIENTS2-4sweetpotatoesabout3poundspeeledandchopped2tablespoonsgoodbutter2poundsgroundlamb1tablespoonoliveoil1largeoniongrated2carrotsgrated1largeparsnipgrated2tablespoonstomatopaste2tablespoonsraselhanoutplus1teaspoonsaltiftheblenddoesnotincludeit1cupbeefbrothpreferablyhomemadeMETHODInalargepotboilthesweetpota-toesuntiltenderabout15minutes.Drainmashorriceandstirinthebutter.Setaside.Meanwhilebrownthelambinalargeskilletovermedium-highheatstirringoccasion-allyabout5minutes.Removetoaplate.Wipeouttheskilletandaddtheoliveoil.Oncesimmeringaddthegratedonioncarrotandparsnip.Sautforabout5minutesonmediumheatuntilsoftened.Addthetomatopasteandraselha-nouttothepanandcookfor1minuteoruntilthetomatosauceisbrickred.Addthebrothbringtoasimmerandaddthelambbacktotheskillet.Stirtocombineandtransfertoabaking-safedish9x14isagoodsize.Topwithmashedsweetpotatoesmakingsuretocovertheentiresurfaceofthelambmixture.Bakeina400ovenfor30minutes.MoroccanShepherdsPieFromSimoneShifnadelexecutivechefandfounderofZenbellyThenewSelfCookngCentewhteffcencyFinishingbanquetingefficiencyPlatedbanquetsaresimplifiedwiththeSelfCookingCenterwhitefficiency.Yourpre-producedfoodiscarefullyarrangedcoldontherequirednumberofplatesandstoredchilledinspecialmobileracks.RegistertodaytoattendaRATIONALCookingLiveeventinyourareaatwww.rationa-onine.usorbycaing888-320-7274.Upto240platesservedin20minuteswithonly2chefs.Extraordinaryfoodquality. feature42CateringMagazinewww.cateringmagazine.comPresidentandcorporatechefofChefsExpressionsCateringinTimoniumMd.JerryEdwardsCPCEisapastnationalpresidentofNACEapositionheheldforanunprecedentedthreeterms.HisachievementsincludebeingnamedtherstcateringmemberoftheyearofNACEin1992and1993andwinningmorethan30industrycompetitionsincludingIronChefofthenationscapitalin2004andthreeAmericanCulinaryFederationgoldmedals.EdwardsiscurrentlyworkingonhisrstbookTheSeasonsoftheGrapeaboutseasonalcookingandwine-pairinginwine-growingregions.WhenCateringcontactedEdwardsinAugusthewasbusycookinghislate-summerMarylandfavorites.FAVORITESPICEANDINGREDIENTSCUMINCORNBASILANDTOMATOESINSEASONWHYMyfavoritespicerightnowiscumin.ItisaspicethatusedtodenoteMexicanavorstomebutasmycookinghasevolvedIhavelearnedhowtouseitasasmokyaccenttomanydishes.Ilovetoastingitandaddingittovinaigretteforasurprisingkickthatcreatesaninquisitivereactionfromdiners.Ialsoloveusingitalongsidefennelseedsinsaucesandmarinades.MycurrentfavoriteingredientsincookingarethesamethisAugustasalwayscornbasilandtomatoes.ItissummernowandmygardenisburstingwithsixdifferentheirloomtomatoesandvedifferentbasilsincludingThaicolumnarGenoveseopalandEdwardsownJericaablendofroundmidnightandGenoveseandtheeldhassupersweetSilverKingcorn.Ilovecookingintheseasonbecauseyougettousethenestingredientsyetyoucanbemorecreativewiththeseingredients.IjustnishedservingmyfamilyacornandbasilpuddingtoppedwithcrabandpurpleCherokeetomatoes.Ireallyspenttimeonthecornpuddingmanipulatingthesweetnessofthecornmilkintoacrmebrulee-likepuddingbutthecrabneededonlytobesteamed.Agreathorsdoeuvrethatwelovetodowhichisveryinexpensivetoproduceisacornpuddingwithlumpcrabtoppedwithheirloomtomatoonspoons.JERRYEDWARDSFromthecommontothesublimequalityherbsandspicestogiveyourcreationsthememorabletasteyourclientswillappreciate.PARTIALLISTOFPRODUCTSPeppermintHibiscusGingerOrangePeelRosehipsLavenderHerbsdeProvenceandexoticSaltsPeppers.800.227.4530sferb.comSanFranciscoHerbCompanySince1973Light-upYourEventwiththeAllAmericanIronHorseBBQTheyreBuilttoLast877.BBQ.Train541.826.3453www.IronHorseBBQ.comPatent812818NEWProductAVAILABLEINTHREETYPESOFFUELSOURCESCharcoalPropaneInfraredorNaturalGas www.cateringmagazine.comCateringMagazine43www.cateringmagazine.comCateringMagazine43YIELD8four-ounceportionsINGREDIENTS16ouncesjumbolumpbluecrabpickedcleanofshellscarefulnottobreakuplumps4earsSilverKingcorn4uidouncesextravirginoliveoil1.5uidouncesricewinevinegarbunchbasilfreshcutintochiffonadestrips1pinchseasaltteaspoonwhitepepperouncesugar4ouncesheirloomtomatoeshalf-inchdicedCherokeepurplegreenzebraorbrandywinetomatoesarefavoritesforthisrecipeMETHODPeelcornhusksawayfromcorn.Rubcornwith1ounceoliveoilandatouchofsalt.Roastcornina350ovenfor20minutes.Coolandcutfromthecobintoastainless-steelbowl.Addlumpsofcrabtomatoesandbasil.Makevinaigretteinaseparatebowlbywhiskingoilvinegarsugarandseasalttogether.Pourovercrabmixtureandtossgentlysoastonotbreakupthelumpsofcrab.Placeinramekinsthatyousetintherefriger-atorforatleast2hourssotheavorsbegintomeld.TurnoutramekinsontoaprettyplategarnishwithfreshtomatoandbasilandenjoyMarylandCornCrabandTomatoSaladAstudyofsummerfromJerryEdwardspresidentofChefsExpressionsCatering 1MENUCreateaseparatecorporatecateringmenu.Piggybackoyourexistingmenuocusingonoodthatwilltransportwell.Continentalbreakastsandsandwichesaretwoothemostcommonlyordereditems.Featureasignaturespecialtythatwillgeneratesomebuzzanddierentiateyouromcompetitors.Someexamplesincludegreatcoeebeautiullyarrangedruitplattershome-roastedsandwichmeatsreshlybakedbreadslocallysourcedvegetablesorsaladsorthebestchocolate-chipcookiesintown.TIPIyouarecomposingacorporatecateringmenuorthefrsttimebeginwithasmallerone.Asyourbusinessgrowssocanyourmenu.2PRICINGIyouoperatearestaurantthepricingstructureoryourcateringmenushouldbehigherthantherestaurantmenuacrosstheboard.Clientsexpecttopaymoreortheconvenienceandefciencyodelivery.Pricesarecustomarilylistedonaper-personorplatter-sizebasis.Mostitemsshouldbeoeredamily-orbuet-style.Asaruleyouroveralloodcostorcorporatecateringshouldbenomorethan33oyourtotalcosts.TIPResearchyourcompetitorspricingstructureandconsiderhowyouwanttopositionyourscomparatively.howtoByMichaelRosMan44CateringMagazinewww.cateringmagazine.comstartacorporatedrop-offcateringdivisionIfyouaresearchingforwaystoboostyourbusinessindustryanalystssuggestfocusingonthecorporatedrop-offcateringsector.Astheeconomycontinuestorecoverdemandinthismarketisontheriseandpoisedforfuturegrowth.Startingorgrowingacorporatedrop-offcateringdivisionisasavvystrategyforgeneratinganewrevenuestreamwhileincurringminimaladditionalexpenses.Whetheryouarelocatedintheheartofafinancialdistrictorontheoutskirtsofsuburbiafocusingonthefollowing10topicareaswillhelpyougetstartedandexpandinthisstillunder-tappedsegment.tpttktdvpwrvutrmtrttpdfrtk-ff www.cateringmagazine.comCateringMagazine453POLICIESPoliciesmustbeestablishedordeliveryareadeliverychargeshoursooperationminimumquantitiesadvance-noticerequirementssame-dayordersspecialrequestssubstitutionscancella-tionsandpaymentterms.Despiteyourbesteortstohaveallordersplacedadayinadvanceyouwillgetcallsorsame-dayandlast-minutecatering.Inactasyourbusinessgrowssowilltheserequests.Whiletheycanthrowawrenchintoyourbest-laidplanstherevenuetheygeneratecanbesignifcant.Usethepoliciesasaguidelinebutbeexiblewhenyoucanespeciallyorlargerclients.Peoplelikeitwhenyoubreakpolicyorthemitmakesthemeelspecial.TIPConsiderofferingamorelimitedprep-friendlymenuwhenacustomercallsat1030a.m.requestingalunchdeliveryatnoon.4PACKAGINGArrangeorthreecompaniestopresentsamplelinesotheirdisposableservicewareorcatering.Optionsareplentiulorbothstylesandcolors.Considerincorporatingrecyclablereusableplasticwarewhenpossible.Iyouchoosetoinvestresourcesingreenpackagingbesuretoincludethisinormationonthemenu.TIPInformeachvendorthatyouareexpandingyourcateringbusinessandaskthemtopresenttheirmostaggres-sivebottom-linepricing.Letthemknowyouaregettingmultiplebids.5DELIVERYWhetheritsbyvehicleonootorviaathird-partydeliveryserviceefcientlytransport-ingon-timecateringorderstoyourclientsisasimportantastheooditsel.Yourdeliverystaismostotentheaceoyouroperation.Arespon-siblepoliterepresentativewho 46CateringMagazinewww.cateringmagazine.commakesacustomerfeelthattheirdeliveryisthemostimportantofthedaywillhelpforgerelationshipsthatleadtorepeatbusiness.TIPIntheinevitableeventthatsomethingismissingromaset-upalldeliveryvehiclesshouldhavebackuppaperproductsandservingutensils.Additionallyallrepresentativesshouldbewelltrainedintrouble-shootingsolutionswhenaproblemarises.6MARKETINGSuccessfulmarketingmayconsistofacombinationofdirectsocialin-housepaidandword-of-mouthpractices.Aneffectivemarketingprogramisacoordinatedwell-plannedfusionofsalesservicepackagingandpromotioncreatedwiththeintentionofinterlinkingallcomponentstoachieveyouroverallmarketinggoals.Awell-executedmarketingprogramwillkeepyourbusinessfreshinthemindsofyourcustomers.TIPTastingsatapotentialnewclientsofceareoneothemosteectivemeanstoacquirenewbusinessandshowcaseyourood.Whosaystheresnosuchthingasareelunch7CONSISTENCYConsistencymeansgivingyourcustomerswhattheywanteverysingletime.Whencustomersfeelaconnectiontoyourfoodandservicetheywillbeloyaltoyourbusiness.Ifyouhaveloftysalesgoalsforyourcateringdivisionthemostimportantcomponentsareconsistencyproductconsistencyserviceandconsistencycustomerexperience.TIPInnovationandcustomizationcanandshouldbeprevalentaslongasthesameconsistencyprinciplesapply.8PROCEDURALSYSTEMSSystemsandprocessesarethebuildingblocksofasuccessfulbusiness.Everyfacetofyouroperationshouldbepartofasystemthatcanbemanagedandimprovedbyapplyingthecorrectprinciples.Ideallythisapproacheliminatesemployeeindiscretionandreplacesitwithdetailedproceduresstandardsandaccountabilityaswellasamethodformeasuringresults.TIPUsespecsdiagramsandpicturestodefnehow-tostepsoreverything.Exampleturkeysandwich4oz.slicedturkey2tomatoslices1oz.slicedSwisscheese1lettucelea9DOCUMENTATIONPuteverythinginwriting.Systemsdocumentationisanorganizeddetailedthoroughstrategyforallkeyroutinesdailytasksandback-upplans.Itneedstobereadilyaccessibleandunderstandabletoallyouremployees.TIPCreatingadetaileddocumentedplaybookoryourentireoperationwillincreasethevalueandpossiblythesellingpriceoyourbusiness.howtoProgramsforCateringProsEducationTabletopDesignsLiveDemosExhibitsMarch10-122014MilwaukeeWisconsinwww.everythingfoodservice.orgTopFoodBeverageEvent www.cateringmagazine.comCateringMagazine4710INFORMATIONRESOURCESEducateyourselabouttheindustry.Thereisawealthoinormationavailabletostayup-to-dateoncurrenttrendsandrelevantnews.ReadtrademagazinesresearchinormationontheInternetsign-uporwebinarstakeclassesandstayconnectedwithcolleaguesinthefeld.TIPSetasidethefrst30minutesoeachmorningtoeducateyoursel.Inthebigpicturethispracticewilldoyourbusinessagreatservice.MichaelRosmanhasbeeninthecateringandrestaurantindustryforover30yearsintheBostonareawherehebuilta1.8millionperyearcorporatedrop-offcateringoperation.HesthefounderofTheCorporateCatereramembershipwebsiteandconsultingcompany.Whetheryouarejuststartingoutarealeaderinyourmarketplaceoraresomewhereinbetweenwww.thecorporatecaterer.comhasanincrediblewealthofinsightandresourcestohelpyoubeginorgrowthisdivisionofyourbusiness.TolearnmorevisitthewebsiteorcallRosmandirectlyat781.641.3303.ProfessionalLPGasCateringAppliancesRangesStandardConvectionOvensBIG4burnerforcateringbanquetstyle6-burnersfullyaccessorizedweldedframetowithstandbumpyovertheroadtransportingConvectionOvensPancake-SausageGriddlesBBQChar-BroilersAvailablein6incrementsfrom12to72widetabletopwstandsortallfoormodelsFryersdeepfatfunnelcakeComstock-CastleQuincyILUSA217-223-5070www.castlestove.comAccessorizedforbrutaltransportingon-siteusage basicsbySaraPerezwebber48CateringMagazinewww.cateringmagazine.comnincsingnumoffoodpoductsvillfoconsumshodhtoglutn-fditLieisgettingeasierorthosewhoollowagluten-reediet.Suerersoceliacdiseasewhomustavoidglutenorproteinsthatoccurnaturallyinwheatryebarleyandcrossbredhybridsothesegrainsnumberupto3millionintheUnitedStates.Inadditionanincreasingnumberoconsumersarechoosingtoeliminateglutenromtheirdietsorhealthreasons.Thedemandsothisgrowingmarkethaveledtooodcompaniesmanuacturingandlabelingmoregluten-reeproducts.InactaccordingtoPackagedFactsaleadingpub-lisherintheUnitedStatesomarketstudiesonconsumerproductsU.S.salesogluten-reeoodsandbeverageswillexceed6.6billionby2017.PackagedFactsalsooundinanAugust2012consumersurveythat18oadultswerebuyingorconsumingoodproductslabeledasgluten-reeuprom15inOctober2010.1gluten-freefareToensurethattheseproductsareasadvertisedonAug.2theU.S.FoodandDrugAdministrationpublishedanewregulationdefningthetermgluten-reeorvol-untaryoodlabeling.Thisnewederaldefnitionrequiresthatinordertousethetermgluten-reeonitslabelaoodmustmeetallotherequirementsothedefnitionincludingthattheoodmustcontainlessthan20partspermillionogluten.Therulealsorequiresoodswiththeclaimsnoglutenreeoglutenandwithoutglutentomeetthedefnitionorgluten-ree.Whilemanyproductslabeledgluten-reealreadydomeetthisdefnitionoodmanuacturersmustbringtheirlabelsintocompliancewiththenewrequirementswithinayearotherulebeingpublished.Iyoureaimingtobettermeettheneedsothisgrow-ingmarketollowingisaroundupovariousgluten-reeoodproductstoconsideraddingtoyourpantry. www.cateringmagazine.comCateringMagazine492RaosHomemademaRinaRasauCeisanall-naturalall-purposegluten-reesauce.BasedonaRaoamilyrecipethesauceeaturesItaliantomatoesItalianoliveoilreshonionsreshgarlicreshbasilandoregano.RaosullynishedoodservicesaucesarebaseduponthesimplicityotraditionalSouthernItaliancooking.www.raos.com4Adairy-reecheesealternativedaiYasHRedsareavailableinCheddarMozzarellaandPepperjackstylesin5lb.bags.Theyremadewithoutthreeothemostcommonallergensdairyincludinglactoseandcaseinsoyandglutenandareappropriatetoservetocustomerswhoarevegetarianveganandkosher.DaiyaShredscanbeusedoranycookingmethod.Formoreinormationemailoodservicedaiyaoods.com1amonGfRiendsmakersoromscratch-stylebakinGmixeshasthreegluten-reecookievarietiesavailablein13oz.and16oz.bagsShanesSweet-n-SpicymolassescrinklePhilEmUpoatmealchocolatecoconutandcranberriesandCJsDoubleChocolate.Thebrandalsooersagluten-reeruitcrispmixTrishtheDishperectorcombiningwithseasonalreshruit.AmongFriendsgluten-reemixesincludesuchingredientsasoatfourfaxseedsalmondmealandcoconut.www.amongriendsbakingmixes.com23deioRiosGlutenfReepiZZasHellsareavailableinvesizeseaturingalightandchewyspecialtycrustwithanOldWorldItalianfavorandtexture.DeIoriosGlutenfReeCHoColateCHipCookiesareavailableincaseso40individuallywrapped.BothproductsaresupportedbytheGlutenFreeCerticationOrganizationGFCOandCeliacSprueAssociationCSA.www.deiorios.com43 5CalamondinCafeoersagluten-reeversionoitsspecialtyCalamondinCakesviamail-order.Madeduringspecialgluten-reebakingdaysinthecascommercialkitchenthecakeseaturethecalamondinasmallcitrusruitgrowninFloridaaswellasJensBlendfourwhichincludespotatostarchwhole-grainsorghumfourwhole-graintefourwhole-grainorganicricefourandtapiocafour.Thecakesareavailableinsingle-servedouble-serveandlargeservingupto12andarebestconsumeduponreceipt.www.calamondincae.combasics50CateringMagazinewww.cateringmagazine.com8RCfinefoodsoersavarietyogluten-reesoupbaseswithfavorsincludingchickenbeevegetableseaoodandturkey.TheHeartyandHealthyFoundationsbasesareormulatedwithoutaddedMSG.Veganlow-sodiumandkoshergluten-reebasesarealsoavailable.Allvarietiesaretestedandconrmedgluten-reebyanindependentlab.www.rcneoods.com671-2-3GlutenfReesproductsinclude17bakinGmixesmadeinadedicatedacilitythatisreeowheatglutendairypeanutstreenutseggandsoy.Varietiesincludemixesorbiscuitspanbarspancakescakemixcornbreadmunssugarcookiesdinnerrollsbrowniesandmore.Newor2013aretwopoundcakemixesonewithsugarandonewithoutenablinguserstoaddtheirownchoiceosweetener.www.123glutenree.com56Agluten-reelow-caloriealternativetowheatpastasHousefoodstofusHiRatakinoodlesaremadewithtouandJapaneseyampowderorKonnyaku.Thesoyaddstextureandprotein.Inadditiontobeinggluten-reethenoodlesarecholesterol-reesugar-reedairy-reeveganandkosher-certied.Aour-ounceservingcontains20caloriesand3gramsocarbohydrates.Thenoodlesareavailableinavarietyoshapesincludingmacaronispaghettiettuccineandangel-hair.www.house-oods.com78 www.cateringmagazine.comCateringMagazine5111san-Jhasdebutedaseventhfavortoitsgluten-reecookingsauceline-upmonGoliansauCe.LikealltheSan-JcookingsaucestheMongoliansauceiscertiedgluten-reebytheGluten-FreeCerticationOrganizationandmaderomSan-JsTamarisoysaucewith100soybeansandnowheatcontent.OtherSan-Jgluten-reesaucevarietiesincludeTeriyakiSzechuanAsianBBQThaiPeanutSweetTangyandOrangeSauce.MongolianisalsotherstoSan-JscookingsaucestobeveriedNon-GMObytheNon-GMOProject.www.san-j.com10sanluissausaGesnewvarietiesogluten-reesausageincludeMangoJalapeoChickenSausageMangoChickenBreakastSausageandSmokedCheddarBratwurst.Theall-naturalpreservative-reesausagesarehandmadewithwholecutsomeatlocallysourcedruitsandvegetablesandblendsohand-mixedspices.Each15-poundcasecontainsthreereezer-packedve-poundpackagesolinks.www.sanluissausage.com9HomefReessingle-serveGlutenfReedoubleCHoColateCHipminiCookiesmeetschooldietaryguidelinesrecommendedbytheAllianceoraHealthierGenerationaswellassimilarguidelinesrecentlyestablishedasanationalstandardbytheU.S.DepartmentoAgriculture.Thecookiesarereeotheeightmostcommonoodallergenspeanutstreenutseggsdairywheatsoyshandshellshandarecertiedgluten-reeveganandkosherpareve.Retaildisplayboxescasesobulksingle-servebagsandloosebulkpackagingareavailableorcashandcarryandoralloodserviceapplications.www.homereetreats.com91011HUNGERBLOGSTOO. 52CateringMagazinewww.cateringmagazine.commarketplaceCOMPUTERSOFTWAREFORADVERTISINGINFORMATIONPRODUCTSPRODUCTSPleasecontactSuzanneBernhardtforinformationaboutadvertisinginCateringMagazine.suzannecateringmagazine.com770.852.2278SUBSCRIBENOWwww.cateringmagazine.comPRODUCTSglimmersinc.com800-578-82761INLIGHTUPSTARSYoucareaboutYourcustomerssafetYsodoweNSFListedAnti-microbialfnishAdjustablelidgaskettocontrolowFlowControlCarafewww.serviceideas.com.CUSTOMIZEACARTASUNIQUEASYOURBUSINESS866-483-2730salesuniquevendingcarts.comwww.uniquevendingcarts.comRefrigeratedVehiclesForAllCateringAndFoodTransportRequirementsFordGMNissanSprinterVansLargerCabChassisTrucksDualTemperatureSystemsHighestQualityWorkmanshipExcellentCustomerRelationshipsCallUsToDesignARefrigeratedTransportSystemForYouwww.fleetco-specialty.comPensacolaFL800-335-3287-850-477-7645AGlassforAllOccasions1-800-233-0828www.Kardwell.comCustomglassandplasticwinechampagneshotandmanyotherglasses PRODUCTSadindexCateringMagazineapologizesforanyerrorsoromissionsthatmayhaveoccurredinthislist.A-1Tablecloth7AdrianSteel43AtlantaFoodserviceExpo19CaliforniaPortableDanceFloorCompany24CamelotWines5ComstockCastleStoveCompany47DeIorios51FrontoftheHouse15GreenCountyFoods21GrillGrate20GuyDegrenneTableDeFrance17HoneySmokedFishInsideBackCoverHorizonBusinessSystems41IronHorseBBQ42LinenTablecloth13MercedesBenzInsideFrontCoverandpage3MidwestFoodserviceEXPO46ModernLineFurniture11MycroBurstWeb.com46NACE-NationalAssociationofCateringEvents29PickOnUs52RamTruckBackCoverRaosSpcialtyFoodsInc.25RationalUSA41SanFranciscoHerbCompany42ShanleyFarms24TheCorporateCaterer45AMERICANWHOLESALECO.NEWUSEDWALK-IN-COOLERS-FREEZERBOXESREFRIGERATIONSYSTEMSEQUIPMENTPhone216-426-8882Fax216-426-8882www.awrco.comLargeInventoryAllSizesBuySellNationwideWholesalePricesCLASSIFIEDwww.cateringmagazine.comCateringMagazine53 54CateringMagazinewww.cateringmagazine.combookendsnewreleasesthatinspireandinformProfessionalCateringTheModernCaterersCompleteGuidetoSuccessDelmarCengageLearning2014ThiscomprehensivetextbookwaswrittenbyStephenB.ShiringEdDMBAaformercatererwhoisnowassociateprofessorofhospitalitymanagementatIndianaUniversityofPennsylvaniainIndianaPa.Designedtoequipreaderswiththeknowledgeandtoolstostartandpositionacompetitivecateringbusinessthebookfea-tures18chaptersdividedintothreeparts.Therstisanoverviewoftheindustrythesecondexploresthesevencriticalfunctionsincateringasitappliestothecentralrolefoodandbeverageplayinaneventwhilethethirdfocusesongainingacompetitiveedgeintheindustry.Withmorethan100photosthetextbookiseasy-to-readandfeatureswordsofadviceandanecdotesfromprofessionalcatererssprinkledthroughout.ForexampleinthesectionaboutcontractsDianneHerzogcateringmanageroftheHyattOrlandoinKissimmeeFla.pointsoutthatcontractsarebyfarasimportantasthequalityoffoodandserviceweareproviding.TipsfromtheTradeineachchapterconveysuchusefulinfoaswhatapackinglistfora50-personbeveragestationwouldlooklikeandwhataformerhealthinspectorlookedforwhenvisitingacateringoperation.TheCompleteGluten-FreeWholeGrainsCookbook125DeliciousRecipesfromAmaranthtoQuinoatoWildRiceRobertRose2013FiveyearsagotheauthorofthiscookbookJudithFinlaysonwroteTheCompleteWholeGrainsCookbook.Sincethenthebestsellingauthorlikesomanyothersdiscoveredshewassensitivetoglutenandcutwheatoutofherdiet.IntheintroductionFinlaysonexplainsthatafterthedietarychangeshelostvepoundsinfourmonthsandfeltmoreenergetic.Sosheupdatedherearliercookbookmakingitgluten-free.Therecipesfeature10differentgluten-freewholegrainsamaranthbuckwheatcornmilletoatsquinoaricesorghumteffandwildrice.Awholegrainsprimerexplainseachwithpreparationtips.EachrecipefrombreakfastoptionssuchasBlueberryWildRicePancakestosuchdessertsasRhubarb-StrawberryCobblercontainsnutritionalinfoandifapplicableislabeledvegetarianorvegan-friendlythebookincludesawholechapteronMeatlessMains.ManyofthedishesareinspiredbyglobalcuisineincludingCuban-StyleHashwithFriedPlantainsCongeewithChineseGreensandBarbecuedPorkandMoroccan-StyleMilletStufng. 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