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magazineCateringTheleadingtradepublicationforfoodserviceandeventprofessionalsjanuaryfebruary2013volume19number1PASSPORTTOFLAVORFEATURINGInnovativeBuffetsandMemorableStationsTheDessertDesignsofAmyAtlasCATERINGMENUSOPENUPTOEXOTICGLOBALINFLUENCES LASVEGAS-February10-13SandsExpoConventionCenter908-ConeTower903-TailBench900COLLECTIONTHEModularVersatility.LastingImpression.VisitusatBooth1872 4CateringMagazinewww.cateringmagazine.com3224features24FEASTSFORTHESENSESInnovativecaterersandchefsengageguestsmorefullywiththeircreativestationsandbuffets.BYSARAPEREZWEBBER32ALLOVERTHEMAPWhenitcomestoglobalinuencesoncateringmenusitsaworldwithoutborders.BYDEANNEMOSKOWITZ6EDITORSNOTE8CONTRIBUTORS9EVENTSThe2013calendarispackedwithtradeshowswhereyoucannetworkandlearn.10NEWSAroundupofthelatestinproductpeopleandeventnewsinthecateringworldtohelpyoustayintheloop.18PROFILEKnownforherstunningstylizeddessertbuffetsAmyAtlasshareshertipsforendingeventsonasweethighnote.40HOWTOHaveasafenewyearbyfocusingonworkplacesafety.44BUSINESSBecomingapersonalchefofferscaterersnewentrepreneurialopportunities.48BASICSProductstoenhanceyourbuffetsandstations.52MARKETPLACE54BOOKENDSLookingforagoodreadThesenewreleasesinspireandinform.DEPARTMENTSvolume19number1contentsCoverphotoAninternationallyinspiredbuffetincludingtheKoreandishbibimbappreparedbyFeastYourEyesGourmetCateringinPhiladelphia.PhotobyLoveShackPhotowww.loveshackphoto.com. PlanglowUSAoffersuniquesoftwareLabelLogicaselectionoflabelsandeco-friendlyGrabGopackagingtothecateringindustry.LABELINGOurselectionofsheetlabelsandLabelLogicsoftwareenableyoutopresentyourproductsinaprofessionalmanner.Designyourlabelsonscreenaddandsaveyourproductdataandprintatyourconveniencesimplicityisthekey.TheonlytoolsyouneedareaPCandadesktopprinter-nocapitaloutlayrequiredECO-PACKAGINGOurfullycompostableGrabGopackagingisavailableintwodesignsthepremiumRossoandtherusticNaturalbothenhanceyourbrandandproductpresentation.TorequestasamplekitcontactRickNelson-DirectorofProductDevelopmentandPeripheralVision800.774.0536899MontrealCircleSaintPaulMN55102www.planglow-usa.comsalesplanglow-usa.comVisitusatCatersourceintheLasVegasConventionCenterbooth761 6CateringMagazinewww.cateringmagazine.comeditorsnoteToparaphraseAuntieMametitlecharacterofthe1950snovelandplayandlaterthemusicallifeisabanquetandmostofusarestarvingtodeathshesaiditwithabitmorepunch.Thatquotecametomindwhileputtingtogetherthisissue.Aswekickoff2013itsagoodremindertoresolvetolivelifetothefull-estsamplingasmuchaswecanandnotshyingawayfromtheunfamiliar.Althoughnowadaysitmightbemoreappropriatetosaylifeisanactionstation.Asweproleinourfeatureonp.24actionstationsareincorporatingmoreactionchefsarecookingmoreinfrontoftheguestsandguestsareinteractingmorewiththechefs.Thesetupofbuffetsisbecominglivelieraswellwithmorethoughtgoingintoaestheticsandpresentationwiththebesthighlightingwhatitsallaboutthefood.Forproductstoenhanceyourownbuffetandstationsetupsseep.48.AnotherupdateofAuntieMameswordsmightbelifeisaninternationalbanquet.AsDeanneMoskowitzpointsoutinherfeaturearticleonp.32geographicalbordersarerecedingfromcateringmenusaschefsincorporateincreasinglydiverseavorsandrecipestogivetheirclientsapassporttosavoryglobalcuisine.ElsewhereinthisissueyoullndpointersfromAmyAtlaswhosestylizeddesserttableswinravesfortheircreativityandwhimsyonhowtomakesurethenalcourseatyoureventsisassweetasitcanbep.18.Youllalsohearfromtheexpertsonthebenetsofbranchingoutintothepersonalchefbusinessp.44andwhyfocusingonworkplacesafetyshouldbeoneofyourtopprioritiesthisyearp.40.Wehopeyouenjoyourrstissueoftheyear.Inthespiritofasuccessfulactionstationweinviteyoutocalloremailuswithyourcommentsandsuggestions.CheersSaraPerezWebberEditorsaracateringmagazine.comlifeisabanquetCateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281PHONE480.366.6025FAX480.366.5801EMAILinfocateringmagazine.comINTERNETwww.cateringmagazine.comPublisherKlaasDeWaalKlaascateringmagazine.comAssociatePublisherAntoinetteDeWaalAntoinettecateringmagazine.comEditorSaraPerezWebberSaracateringmagazine.comSalesSuzanneBernhardtNationalSalesManagerSuzannecateringmagazine.comAdministrationBarbaraM.RagsdaleAdministrationManagerBarbaracateringmagazine.comCirculationCherriJonteSubscriptionAdministratorCherricateringmagazine.comFoodEditorialDeanneMoskowitzDeannecateringmagazine.comCreativeRandiKarabinArtandProductionDirectorRandicateringmagazine.comWebsiteDomenicaCesareWebmasterDomenicacateringmagazine.comPUBLISHEDBYINTERNATIONALMEDIAGROUPINC.Headquarters6000FairviewRoadSuite1200CharlotteNC28210USAPhone1.704.552.3708KlaasDeWaalChiefExecutiveOfcerAntoinetteDeWaalVice-PresidentCATERINGMAGAZINEispublished6timesperyearCopyrightInternationalMediaGroupInc.2013.Allrightsreserved.SUBSCRIPTIONSUSASubscriptionprice65.00.Othercountries125.00IncludesAirMailPostage20Agencydiscountsavailable.SingleprintorE-copy8.00.Publishercannotbeheldliablefornon-deliveryduetocircumstancesbeyonditscontrol.Norefunds.Thepublisherisnotresponsibleforthereturnofunsolicitedmaterial.Alleditorialsamplesslidesartworketc.whicharetobereturnedmustbeaccompaniedwithaself-addressedstampedenvelopewhensubmitted.InternationalMediaGroupInc.isnotresponsibleforanymaterialthathasbeensenttoitsofceafteroneyear.Nopartofthispublicationmaybereproducedwithoutthewrittenconsentofthepublisher.POSTMASTERsendalladdresschangestoInternationalMediaGroupInc.CateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281USACateringthemagazineforcateringprofessionalsmagazine 8CateringMagazinewww.cateringmagazine.comcontributorsALLOVERTHEMAPContributingfoodwriterDEANNEMOSKOWITZstudiedcookingtechniquesandfoodwritingatTheInstituteofCulinaryEducation.SheisamemberoftheCulinaryHistoriansofNewYorkandaformermemberoftheJamesBeardFoundation.Herblogthehystericalhostess.comisdirectedatconsumerswhosufferfromentertaininganxietyandoffersideasonhowtoovercomeit.MAKINGITPERSONALLARRYLYNCHistheCEOoftheU.S.PersonalChefAssociationUSPCAtheleadingnetworkofpersonalchefsinAmericawithmorethan1000members.HeenjoyedhisfirstinteractionwithapersonalchefsomuchananniversarysurpriseforhiswifeheboughtUSPCAin2011inanefforttosharetheexperienceasbroadlyaspossiblewithothers.AgraduateofRutgersUniversityLynchisapartnerinEnvironmentalAssociationManagementPartnerswherehealsoservesaspresidentoftheNationalRegistryofFoodSafetyProfessionalsoneofthreeinternationalfoodsafetycredentialsforfoodmanagers.PriortocreatingthepartnershipLynchheadedDisneyInstitutethedivisionoftheWaltDisneyCompanythatteachesothercompanieshowtoimplementDisneysmanagementcustomerserviceandleadershiptechniques.HOWTOENSUREASAFENEWYEARWOODYHILLisvicepresidentoflosscontrolatEMPLOYERSAmericassmallbusinessinsurancespecialistwhichoffersworkerscompensationinsuranceandservicesthroughEmployersInsuranceCompanyofNevadaEmployersCompensationInsuranceCompanyEmployersPreferredInsuranceCompanyandEmployersAssuranceCompany.AgraduateofEasternKentuckyUniversityHillspreviouspositionsincludeexecutivepostsatEmployersHoldingsInc.aspecialtyproviderofworkerscompensationinsuranceandABDInsuranceandFinancialServices.Healsospent11yearswiththeCaliforniaDivisionofOccupationalSafetyandHealthCalOSHA. Markyourcalendarsforthese2013eventswhereCateringMagazinewillbedistributed.2013NBBQANATIONALCONFERENCETRADESHOWMobileALFeb.19-232013INTERNATIONALRESTAURANTSHOWNewYorkNYMarch3-52013WISCONSINRESTAURANTEXPOMilwaukeeWIMarch11-132013NORTHWESTFOODSERVICESHOWPortlandORApril21-222013NATIONALRESTAURANTASSOCIATIONChicagoILMay18-212013EachyearCateringMagazinehasasubstantialnationwidedistributionandcirculationsysteminplacewithmanystrategictradeshowandconferencepartners.Workingcloselytogetherwithourpartnerswepromoteandsupportalltheseimportanteventsforourindustryanddistributethousandsofadditionalmagazinesattheseevents.2013PlannedEventsandDistributionScheduleSOUTHWESTFOODSERVICESHOWDallasTXJune23-242013HAWAIILODGINGHOSPITALITYFOODSERVICEEXPOHonoluluHIJuly10-112013NATIONALASSOCIATIONFORCATERINGANDEVENTSNACEChicagoILJuly14-172013LOUISIANAFOODSERVICEHOSPITALITYEXPONewOrleansLAAugust3-52013WESTERNFOODSERVICEHOSPITALITYEXPOLosAngelesCAAugust18-202013FLORIDARESTAURANTLODGINGSHOWOrlandoFLSeptember22-242013AMERICASFOODBEVERAGESHOWMiamiFLOctober28-292013PLEASENOTEOnceadditionaleventsareintroducedtoCateringMagazinetheymaybeaddedatalaterdate.IfyouwishtotargetandpromoteyourcompanybeforeandduringtheseeventspleasecontactourAdvertisingSalesManagerSuzanneBernhardtPhone480-366-6025EmailSuzannecateringmagazine.comeventswww.cateringmagazine.comCateringMagazine9 10CateringMagazinewww.cateringmagazine.comnewsproductspeopleeventsextrasProductsYoucantLiveWithoutcontinuedonpage12Amemberothegingeramilygalangalhasamoreintensepepperyavorthanitsmorecommoncousinandaharderwoodiertexture.ItswidelyusedinIndonesianandSoutheastAsiancuisineparticularlyThai.GalangalisalsoanincreasinglypopularavoringintheWesttwocaterersprofledintheglobalcuisineeatureonp.32includeitintheirrecipes.Galangalcanbeboughtasareshwholerootslicedorasadriedpowder.Commonlyusedincurrypastesandwithseaoodthepungentgalangalshouldbeusedmoresparinglythanginger.Likegingerhoweveritsknownoritsdigestivebenefts.GalanGalheaLthiercheesecakeLoveandQuichesDessertsnewGreekYogurtCheesecakeboasts25fewercalories40lessfatand50moreproteinperslicethanthecompanysNewYorkCheesecake.Smoothandrichwithahintofvanillaandacinnamongrahamcrumbcrustthethaw-and-serve10-inchcheesecakeisavailableincaseswith24portions.www.loveandquiches.comQuickQuesoKnouseFoodsnewLuckyLeafKickinQuesocheesesauceisaready-madeblendofrealCheddarcheesejalapeopeppersredandgreenbellpeppersandspices.KnouseFoodsisofferinga3percaserebateforKickinQuesoordersuntilFeb.15maximumrebate75.www.knousefoodservice.com newsproductspeopleeventsextrasgLobaLFusionsSevennewavorshavebeenaddedtotheSupHerblineoFusions-CulinaryBlendsoInternationalFlavorAsianMirepoixBlendJamaicanJerkPasteLatinSoritoPasteMexicanAnchoChilewithLimePasteMoroccanHarissaPasteThaiGreenCurryPasteandThaiRedCurryPaste.Createdoroodservicetoaddbigavorstogloballyinspireddishestheblendscombinereshrozenculinaryherbsandspecialtyvegetables.www.SupHerbFarms.com12CateringMagazinewww.cateringmagazine.comInnovativeHeatingandHoldingProductsfromHatcoADVERTORIALSince1950Hatcohasbeenaleaderincreatinginnovativeproductsortheoodserviceindustryboldinnovationsinequipmentthatimproveefciencyreliabilityandprofts.HatcowhichisbasedinMilwaukeeandemployee-ownedisacompanydedicatedtoexceptionalcustomerserviceandqualityengineeredequipmentoeringmaximumperormance.SpecializinginheatingcoolingholdingandwarmingequipmentHatcoeaturesawidevarietyoproductsdesignedtoenhancecateringoperations.HatcohasidealsolutionsorwarmingthatdonotinvolveanopenameincludingHATCOHEATEDBLACKGLASSSHELFHBGWithasuracecoloroelegantblackthisproductiseasytomatchtoanydcor.Thethermostatically-controlledheatedceramicglasssuracehelpskeepoodhotanddeliciousatasuracetemperaturerangingrom100to200F38to93C.Foodisplaceddirectlyontheceramicglasssurace.TheHeatedBlackGlassShelisavailableindrop-inorportableunitswhicheatureoptionaltrimringsandaccessoryhandlesinpowdercoatedDesignerBlack.GLORAYHEATEDSTONESHELVESGRSSAvailableinportableorbuilt-inmodelsrectangularorroundtheHatcoGlo-RayHeatedStoneShelhasablanket-styleoilelementthatcreatesauniormheatacrosstheentireSwanstonesurace.ThedecorativewarmersareavailableinourcolorsGrayGraniteBermudaSandNightSkyandSawgrass.IdealoruseonbuetlinesandashorsdoeuvredisplaystheStoneSheleaturesathermostatically-controlledheatedbasetoholdyouroodhotanddelicious.FORMOREINFORMATIONonthewidevarietyoproductsHatcomanuacturesortheoodserviceindustryvisitwww.hatcocorp.comorcall800.558.0607.ProductsYoucantLiveWithoutBreakfastburritosmadewiththeFusionsLatinSofritoPaste. Curvedlines.Gleamingnishes.Lastingimpressions.High-styleHatcoDecorativeCarvingStationsenhancethetotaldiningexperienceandthatbuildsrepeatbusinessoryouChooseareestandingoptionorselectromourulllineoSwanstoneHeatedBasemodelswithpatentedeaturessuchastelescopingandpivotingheatlampstomaximizeyourfexibility.IneverycasethequalityinnovationandserviceyouvecometoexpectromHatcowilldenitelyleavetherightimpressionwithyourcustomers.Andwithyou.Lastingproducts.Loyalpeople.Customerfocused.DecorativeCarvingStationDCSB400-R24-1Masterfulwww.hatcocorp.com888-814-6752 14CateringMagazinewww.cateringmagazine.comproductspeopleeventsextrasCATERERNEWSDaas-BasedTwoTrucksExpandsandlaunchesCateringPackagesTwoTrucksthecompanybehindDallas-basedoodtrucksTheButchersSonandGandolosNewYorkDeliisnowoeringcateringpackagesdesignedorsocialandcorporateeventsandparties.Thecompanyalsoannouncedplanstorolloutanewtruckinthefrstquartero2013.ThiswillmarkthecompanysfthtruckallowingtheeettosimultaneouslyreachoodtruckcustomersinseverallocationsthroughoutDallasandFortWorthwhilecateringmoreeventsandparties.TwoTruckswasoundedinOctober2011byJonWagneroJohnsonvilleSausageandDainPooloPoolRestaurantGroupwiththegoalodevelopingoodtruckswithgourmetmenuoptionsandcreatinganexperiencedierentromanyotheroodtruckbusiness.TheButchersSonsmenuitemsaremaderomJohnsonvilleSausageproductsandarecreatedbyaclassically-trainedteamoches.GandolosmenuitemsareauthenticNewYorkdelirecipes.Thetruckshaverecentlyplacedagreaterocusoncateringexpandingtheirmenusandcateringpackagestoftavarietyoevents.Formoreinormationvisitwww.thebutchersson.comorwww.GandolosDeliDallas.com.RoyalCollectionPetitsFoursCallus800.233.3564Faxus608.328.8648Visituswww.greencountyfoods.comE-Mailuscustservgreencountyfoods.com1112SeventhAve.MonroeWI53566byRichlyDeservedWelldotheworkthecomplimentsareyoursnewsTheButchersSonandGandolfosfoundersJonWagnerandDainPool.AssortedslidersfromTheButchersSon. www.cateringmagazine.comCateringMagazine15www.southernaluminum.comgolinenlessMaximizeSavings...andoperationalefciencybyeliminatinglinensandturnaroundtime.SwirltablesSwirlTablesBuffetRisersWolfgangPuckCateringIntroducesReal.Delicious.WolgangPuckCateringwhichistheexclusivecatererorthenewPerotMuseumoNatureandScienceinDallashasintroducedthenewReal.Delicious.conceptatthemuseum.Analternativetoull-servicecateringReal.Delicious.oersasimplifedprogramoavorulandseasonalmenusaccommodatingmoreinormaleventswithstricterbudgets.Menuscanbeclient-createdviaanonlineorderingsystem.Selectionsincludebeverageservicebreakastoptionssandwichanddeliselectionsboxlunchesbuetscoldplatterssnacksandsweets.Packageadd-onsandalacarteitemsarealsoavailablewithdrop-oorstaedservice.Formoreinormationvisitperotmns.catertrax.com.HeirloomtomatosaladwithbasilbalsamicandburratacheeseandasubsandwichfromtheReal.Delicious.menu. newsproductspeopleeventsextrasCharredOrangeColadaRecipeAninstanttropicalgetawaythissultrycollisionbalancesrichnessandwarmth.YieLd4servingsingredients4orangescupfrmlypackedlightbrownsugar1cuporangejuice1teaspoonallspicewhole1cupsThaiKitchenCoconutMilkcupblackrum1teaspoonVanillaExtractPure1Fold1cupscrushedorcrackedice4maraschinocherriesrecipecorner16CateringMagazinewww.cateringmagazine.commethodCut3otheorangesinhalcrosswise.Cutendsoremainingorangethencutinto4crosswiseslices.Dipcutsidesoorangehalvesandslicesintobrownsugar.Reserveremainingbrownsugar.Grillorangesovermediumheat12minutesoruntilcharredturningslicesoccasionally.Reserveslicesorgarnish.Placeorangehalvesorangejuiceallspiceandreservedbrownsugarinlargesaucepan.Bringtoboil.Reduceheattolowsimmer10minutes.Removeromheat.Coolcompletely.Removeorangehalvesandsqueezejuicebackintosaucepan.Mixwell.Strainjuice.Rerigerateuntilwellchilled.Placejuicemixturecoconutmilkrumvanillaand1cupotheiceinblendercover.Blendonhighspeeduntilsmooth.Pourintobeverageglasses.Garnishwithacharredorangesliceandamaraschinocherry.RecipeandphotocourtesyofMcCormickFlavorForecast2013 www.cateringmagazine.comCateringMagazine17noaPoLogiesnecessarYDivingheadrstintosumptuousfavorstoenjoythegraticationoamomentaryescape.FLavorcombinationsdecadentbitterchocolatesweetbasilandpassionfruitblackrumcharredorangeandallspiceseerecipeonoppositepagePersonaLLYhandcraFtedAhands-onapproachshowcasingtheverybestoourselves.FLavorcombinationscidersageandmolassessmokedtomatorosemarychilepeppersandsweetonionemPoWeredeatingCreatinghealthandwellnessharmonythroughahighlypersonalizedfexibleapproach.FLavorcombinationsfarrograinblackberryandclovemarket-freshbroccolianddukkahhiddenPotentiaLAwaste-notmentalityuncoveringtheullestfavorsromeverylastpartotheingredient.FLavorcombinationsheartymeatcutsplantainandstickcinnamonartichokepaprikaandhazelnutgLobaLmYWaYDiscoveringtheunlimitedfavorpossibilitiesoglobalingredientsbeyondtraditionalrolesinethniccuisines.FLavorcombinationsJapanesekatsusauceandoreganoaniseandcajetaMexicancaramelsauceMcCormickForecastsGlobalFlavorTrendsTheMcCormickFlavorForecast2013romMcCormickCo.predictsfvetrendsand10avorcombinationsexpectedtodrivemenuinnova-tionsworldwidein2013.CompilinginsightsromaglobalteamoMcCormickchessensoryscientistsdietitianstrendtrackersmarketingexpertsandoodtechnologistsinmorethan100countriesFlavorForecasthighlightsdistinctiveoodtrendsandavorsthathaveacommonthreadthroughouttheworld.Releasedsince2000theFlavorForecasthaspredictedsuchnow-commonavoritesaschipotleeaturedinthe2003orecast.SincethenU.S.menuitemsmentioningchipotleavorhaveincreasedby214percentaccordingtoMintelMenuInsights.Formoreinormationvisitwww.McCormickForChes.comFlavorForecast.FollowingarethisyearsglobaloodtrendsandtheiraccompanyingavorcombinationsaspredictedbytheFlavorForecast AmyAtlasshshtipsfoctingstunningdsstbufftsthtndvvntonswthighnotprofleBySaraPerezWeBBer18CateringMagazinewww.cateringmagazine.comAnentertainingexpertandin-demandeventplannerinNewYorkCityAmyAtlasisbestknownorcreatingthestylizeddessertbartrend.Herwhimsicaldistinctivesweetsbuetsaredesignedtoenticeguestswithanarrayotreatsthatlookasgoodastheytaste.IthinkbothdesignandavorarealwaysimportantcomponentsinapartysaysAtlas.Theygohandinhandandwillleavealastingimpressiononyourguests.AtlastalentorleavingalastingimpressiononpartyguestspromptedhertolaunchherbusinessAmyAtlasEventsatertakingtimeoohercareerasanattorneytoraiseherchildren.Shebeganocusingmoreonherlongtimehobbyentertainingandpartyplanningorriendsandwatchedherbookingsblossomthroughwordomouth.TheSweetsStylistasshesknownhasdesignedtablesorsuchhigh-profleclientsasBrookeShieldsGayleKingMarthaStewartWeddingsMindyWeissthegrandfnale andOMagazine.HermanytelevisionappearancesincludeTheTodayShowandtheMarthaStewartSpecialonCakesandherworkasappearedinawiderangeopublicationsnationallyincludingInStyleBetterHomesGardensRealSimpleandFoodWine.LastyearAtlaspublishedherfrstbookSweetDesignsBakeItCraftItStyleItHyperion.Featuringmorethan100recipesandmorethan75easyaordablecratprojectsthebookhighlightsadesserttableineachoits15chaptersgivingreaderstipsonhowtocreatetheirownstunningarrays.ForCateringsissuehighlightingstationsandbuetsAtlassharedherapproachormakingsureguestssavoraneventsfnalcourse.CaptionCMHowwereyouoriginallydrawntotheideaofcreatingsignaturedesserttablesAtlasIvealwaysloveddessertsandreal-izednoonewasgivingdesserttheanareitdeserved.Hostsandcatererswereputtingalotoeortintocoordinatingeverydetailoapartybutwereorgettingaboutthelastcourse.CMHowmuchtimedoesittakeyoutocreateatablefromtheinitialconsultationwithaclienttothenalresultAtlasItusuallytakesaboutthreeweeksDontunderestimatethepowerowhitesaysAtlaswhosedesignshaveincludedanall-whitedesserttableletorabridalbrunch.Herfrstbookwaspublishedlastyear.www.cateringmagazine.comCateringMagazine19Inspiredbytheinvitationthisweddingcakefeaturesafuschiacherryblossomtreedesigncomplementedbylollipoptrees. romdesigntoinstallation.Howeverweareusuallybookeduptothreemonthsbeoreanevent.CMWhatinspiresyouwhenyourecreatingadessertbuffetHowdoyoudetermineathemeAtlasIminspiredbymyclients.Adesigncouldbeinspiredbytheiravoritecolorpaletteathemefavorsoradesigntheylove.Iworkwiththeclienttodeterminewhatthatthemewillbe.CMHowdoyoukeepupwithdesigntrendsAtlasWhileImalwayswatchingtrendsIdoliketothinkoutsidetheboxandcreatenewtrendssomyclientsaregettingprofle20CateringMagazinewww.cateringmagazine.comAtlasdesignsignaturesincludeavorboardsshownaboveoeringbagsopinkandredcandyatayounggirlsbirthdaypartyandforalssuchasyellowgerberdaisiesonamoddesserttablewithaneye-catchinggraphiccakeright. Booksomethingthathasntbeendonebeore.Welovedreamingupnewthingssoguestsareexcitedwhentheyseethedesserts.Anexampleisamakeyourownmacaronbarorcustomcandybraceletsthatwevecre-atedorgueststobothwearandtheneatCMWhatareyourfavoritetypesofservingvesselsAtlasIlovehavingavarietyovesselsonmytablessothatthetablelooksinterest-ing.Compotesalwaysmakeanappear-ancesinceIcaneasilypileupmacaronsortrufesorwhateverelseImservinginthem.Flatplattersaregoodortheronttomakeiteasyorgueststoreachovertolargerjars.Clearapothecaryjarsshowocoloredcandywell.CMWhatareyourfavoriteelementstoincludeonatableAtlasIloveincludingabackdropforalsandcustom-designeddesserttags.Thebackdropaddsagreatdesignocalpointtothetablewhileforalsaddawaytoincorporatetextureandanon-dessertitem.Customdesserttagsareanotherwaytobringindesignwhilegivingyourguestsapracticalsolutionoridentiyingwhattheyareeating.CMWhatarethemostpopulardessertsthatyouserveAtlasAnythingonastickisalwaysahitbecauseguestsloveeaseandportability.Minipastrypoptartsdonutsandcakepopsarestillpopular.www.cateringmagazine.comCateringMagazine21 22CateringMagazinewww.cateringmagazine.comprofleCMWhatadvicewouldyougivetocatererswhoarelookingforpointersonhowtomaketheirbuffetsmorevisuallyenticingAtlasStickwithalimitedcolorpalettesuchastwoorthreecolors.Thishelpsguidethemenuandalsogivesthedesignamorecohesivelook.Alsodontunderestimatethepowerofwhite.Iftherearemultiplecolorsandpatternsaspartofthedesignpulloutthosewhiteplatterstode-clutterthedesign.FormoreinformationonAmyAtlasvisitwww.amyatlas.comorcheckoutherblogatblog.amyatlas.com.FormoreinformationpleasecontactOrranGreinerat503-582-9482orrangnwfoodserviceshow.com.ReserveyourboothspacetodayReserveyourboothspacetodayProducedbyApril21-222013OregonConventionCenterPortlandTHEPLACETOBEPresentingSponsorNWFoodserviceShow.com DontmisswhatscookinginthenextissueofmagazineCateringCOMINGMARCHAPRIL2013IntheProfessionalKitchenIssueFEATURESToolsandEquipmentfortheProfessionalKitchenPre-PreparedFoodsThatHelpYouSaveTimeTheBoominCulinarySchoolsALSOINCLUDINGHeatingandHoldingEquipmentFoodserviceEquipmentCookwareCutleryandAppliancesTemperatureControlandOtherSafetyDevicesINSTITUTIONALCATERINGHealthierCafeteriasinSchoolsTheLatestinPOSSystemsandSoftwareReachKeyIndustryLeadersRestaurantsHotelsandResortsSpecialEventsSitesBanquetHallsCountryClubsIndustrialFacilitiesincludingSchoolsHospitalsConventionCentersMilitaryBasesetc. 24CateringMagazinewww.cateringmagazine.comfeaturebysarapereZwebberChefsandcaterersndnewwaystoengagetheirguestswithinnovativebuffetsandstationsmoreaction-packedthaneverFoodisartsaysPeterCallahanownerandcreativedirectorofPeterCallahanCateringinNewYorkCityexplaininghowheapproachesthedesignofhisstationsandbuffets.Itsthesameapproachhetookwhenkick-startingtheminiaturehorsdoeuvrestrendputtingbite-sizedportionsofmacncheesegrilledcheesesandwichesandcheeseburgersonthemapraisingcomfortfoodandappetizerstoadeliciousartformthathechroniclesinhisbookBiteByBite100StylishLittlePlatesYouCanMakeforAnyPartyClarksonPotter2011.ThedrivingMOofmymindisWhatcanwedodifferentthatisrelevantbeautifulandwillbringafreshoriginalapproachtoeventswithoutfeelingtrendyandcontrivedsaysCallahan.Caterersandchefsacrossthecountryaresimilarlychallengingthemselvestopushboundar-ieswiththeirstationsandbuffetsunderscoringtheactioninactionstationsandbrainstormingcreativewaystoshowcasetheircuisine.FEASTSSense www.cateringmagazine.comCateringMagazine25ForasummerluncheonintheHamptonsPeterCallahanpresentedafarmersmarket-inspiredbuffetincustom-madewoodenbowlsboxesandtraysonalargewoodentable. featureCreatingthePerfectStageCallahanaimstocreateasettingthatmakesyouseetheoodonlyandinitsmostbeautiullight.ThecatererwhoshelmedeventsorahostoluminariesincludingpresidentstopashiondesignersandHollywoodcelebritiesassemblesaperectstageorhisoodthatreectstheoodsorigins.MyrawbarslooklikeaseaooddisplayromyouravoritefshmongergoneupscalemymeatbuetslookliketheperectbutcherdisplayromHarrodssaysCallahan.Tohighlightthebeautyotheoodhellotenutilizeverticaldisplaysandhestreamlineshistableswithconsistentspacingbetweenplatters.Ihavevisionsonewbuetstationdesignsthatrandomlycometomeas26CateringMagazinewww.cateringmagazine.comExamplesofPeterCallahanseye-pleasingbuffetdesignsincludetheMatrixrightwhichhecreatedfortheweddingofMarthaStewartsnephewandacharcuteriespreadabovethatdemonstrateshisuseofverticaldisplays.inadreamsaysCallahan.Eventsinspiremyimaginationandstokethefresocreativity.AtabirthdaypartyhecateredorcelebratedarchitectFrankGehryorexampleCallahanhadavisionoabuetusingGehrysavoritewoodDouglasfr.Itjustcametomeinaninstantandbecamethecornerstoneomanyomymostabulousdesignshesays. www.cateringmagazine.comCateringMagazine27ThecenterpieceofCraveCateringsPorklandiabuffet.InspiredDisplaysAquirkycomedyshowservedastheinspirationorabuetcreatedbyCraveCateringinPortlandOre.orBravoLive2011anannualshowcaseotheOregonandsouthernWashingtoneventindustry.MarkLopezownerandpresidentwasaimingtoshowothebestCravehastooerwhileadheringtotheeventsthemeDestinationNorthwest.HesucceededindoingbothbydreamingupPorklandiawhichwontwo2011NACEawardsBestBuetTablePresentationotheYearandBestConceptualTablePresentationotheYear.SinceoneoCraveCateringsspecialtiesisull-serviceflmproductioncateringLopezplayedoothenameandquirkinessoPortlandiaacomedyseriesbasedinPortlandoncablesIFCnetwork.AnotheroCravesspecialtiesiswholepigroasts.HencePorklandiawasborn.ThecenterpieceothePorklandiadisplaywasa100-poundpasture-raisedandcaja-roastedpigperchedondiamondplaterisersandgarnishedwithlocalgreenscabbagesandvegetablesCraveutilizesproduceromitsownarm.Atoneactionstationsmokedandslow-roastedporkwascarvedonsitetoppedwithapplechutneyandservedonabamboostick.Asavegetar-AttheSt.RegisDeerValleyresortinParkCityUtahnewlyap-pointedchedecuisineorthehotelsJGGrillShaneBairdhascreatedamouthwateringmenuortheSkiBeachBuetasumptuouseastthatwelcomesskiersrightotheslopesonthebeachthehotelsprivateexpanseosnow-coveredlawn.Thisisachesbuetwithnose-to-tailmeatsandsourcingromthearmsandpurveyorsweloveouthereinUtahlikeClarksFarmPaisleyFarmsandtheBeehiveCheeseCompanysaysBaird.SincetheSkiBeachisoutsideIambigongrilledsmokedandbraisedmeatswhichmaintaintheiravorinspiteoalpinetemperatures.Thebuetisanincredibleeventmid-orpost-skiandwesetanambiancewiththeGardenoFiream-ingandtunesrocking.OurcookingsendsupsmokesignalssoskiersonthetrailsglimpsewhatsgoingonromthepeakandtheycanmostdefnitelysmellthemenuoeringsitheyreskiingdowntheDeerHollowtrailthatleadsrighttothebeach.MenusfortheSkiBeachBuffetrotateweeklybutsampleitemsincludeFrenchFryBarwhereguestscanchooseromsuchtoppingsaschilicheeselocalBeehiveswhitecheddarcheesecilantroandjalapeosKaluapigwithsesameseedsanodtoBairdshometownoHonoluluSoyrosemarymarinatedWagyusirloinBraisedlambnecksservedwithparme-sangritsandherbsromClarksFarminBearLakeUtahOrganicburgersfromNimanRanchwithsuchtoppingsasbalsamiconionslocalwhitecheddarslabbaconhouse-madepastramiandporkbellyU-10scallopskewersfromIngridBengisSeafoodSaladwithgarbanzobeanschorizovinaigretteandlocaletacheeseWedgesaladwithbluecheeseNimanRanchbaconandsourdoughcroutonsBountyontheSlopesPHOTOAlAnS.WeinerPHOTOSimAgeScOurTeSyOfTHeST.regiSDeerVAlley feature28CateringMagazinewww.cateringmagazine.comianoptionanotherstationeaturedreshlymadegazpachoshotseaturingvegetablesromthePortlandFarmersMarket.Dessertsincludedcarrotcakedough-nutswithorangeglazeandwalnutsprinklesandfgtartletswithcrispybacon.ButtheabsolutehitotheshowaccordingtoLopezwasanhorsdoeuvrehecameupwithonawhimBaconPeardToufrmtouwithasliceoreshlocalpearatouchobrownsugarwrappedinbaconandcookedtoperection.Itgeneratedlotsoattentionanddouble-takesandhasbeenasignaturemenuitemorCraveeversince.ElementsothePorklandiadcorincludeda12-ootreproductionotheiconicPortlandsignspellingoutPorklandiaocourseclearstringlightbulbswrappedaroundcopperpipeswhichservedasramesorthesignsanddrewtheeyeinasamarqueewouldandrusticshabbychicpropsincludingsmallbicyclesrepresentingPortlandsreputationasabike-riendlycityminiaturepigsreshproduceanddaisies.APutapigonitsignreerredtoarunningjokeonPortlandiaPutabirdonit.InhisoverallapproachLopezlooksatabuetasabirds-eyeviewoagoodplatepresentationwhenhesplanningthesetup.Youwantsomecolorsthatareuntoaccentuateandhavingabasetoyourpaletteisimportanthesays.Ialsolikeheight.Wehaventdonetheseover-the-topstationsthatare10-eettalloranythingbutheightdepthandtextureareimportant.AsmuchasImvisualImmorekinestheticsotexturesarereallyunorme.CraveCateringsarmprovidesmuchothedcorinspiration.FreshruitrequentlyaccentuatesabuetandLopezwillotenshowcaseunusualproduce.ItsalotountodisplaysomeoourpattypansquashsometimescalledsunburstsquashwithCraveCateringswhimsicalPorklandiabuffetabovewontwo2011NACEawards.Lopezcameupwithaparadoxicalpairingforthebuffetthatendedupbeingthehitoftheshowbacon-wrappedtofuright.InhisoverallapproachLopezlooksatabuffetasabirds-eyeviewofagoodplatepresentationwhenhesplanningthesetup.Youwantsomecolorsthatarefuntoaccentuateandhavingabasetoyourpaletteisimportant.PHOTOAlAnS.WeinerPHOTOAlAnS.Weiner www.cateringmagazine.comCateringMagazine29scallopededgeswhichyounormallyseeasbabyvegetableshesays.WeletthemgrowbiggersotheylookveryAliceinWonderland.PeoplesayWowwhatisthatIliketobringinelementsthathighlighttheood.WetendtoattractoodieclientssoIthinktyingbackintothatisalotoun.WhenwewoulddoaSouthwesterntypeobuetorexamplewewouldputpilesoblackbeansandpintobeansonthetabletogiveittextureanddepthandcolor.FormetheoodisalwaystheocalpointoaneventaddsLopez.ItcomesbacktoHowdoweusetheoodasashowstopperandincreatingtheeventhowdowemakethethemeshinethroughusingtheoodStationElationJustasthecreativityinbuetsisbeingtakentonewheightsactionstationsareevolvingtobecomemoreaction-packed.AtParadiseCateringinCarmelValleyCali.orexampleCheJonKaskywhoownsParadisewithhispartnerNancyRohanenjoysaddingunexpectedtouchesodramatotheactionstationset-ups.ParadisesLiveGrillisitsmostpopularstationwiththechesbehindaworkinggrillcookingandservingoodwhileinteractingwithguests.WeoteneaturesomesurpriselagniappesaysKaskyusingasanexampletheskulltequilabottlesflledwithchilepeppersandbayleaveswhichareotendisplayedataLiveGrillstation.Weoerasplashotequilaonaguestsgrilleditem.UsuallymenlightupatthistelltheirriendsandcomebackormoreAsanotherexampleatitsMushroomTastingBarParadiseCateringshowsogrowingblocksoungiindierentcolorsandshapes.PeopleareamusedtoseePinkOystersgrowingoutoablockosawdustsaysKasky.InitsmanystationoeringsrangingromExtremeQuesadillatoHeirloomTomatoBartoTempuraZoneParadiseCateringaimstoenticeallthesenses.WemaximizethevisualsaysKasky.WellForastar-studdedeventinNashvilleGiandisCateringcreatedasmall-bitebuffetreceptionwithwhimsicaltakesoneverydayfoodincludingManchegogrilledcheesebitewithshrimpgazpachoaplayongrilledcheesesandwichesandtomatosoup. GiandisCateringinNashvillecateredthecelebrity-packedCMTArtistoftheYearAfterPartyinDecembernearNashville.UnderthedirectionofExecutiveChefBurkeConleyandOwnerGuyHaskinsGiandiscreatedasmall-bitereceptionforthe350guestsconsist-ingofwhimsicaltakesoneverydayfood.Eachindividualportionwasservedinitsown1.5oz.to3oz.servingdish.ItgotawowreactionsaysConley.Theguestskeptsayinghowdifferentandrefreshingtheeventwas.Thcptionconsistdofthbuffts.InthcntthtidbufftclldthPiingTblshonbooffdthfolloingBurgerwithpimentocheeseandtatertotswithjalapeoketchupBlackbeanburgerwithguacamoleshooterGrilledveggieswithzestyRanchEdiblespoonswithsearedtunaSouthernwhitebeanhummusonendivePetiteFrenchonionsoupwithSwisscheesecrostiniAspoonwallfeaturingsearedscallopswithbaconjamaplayonthebacon-wrappedscallopOnchsidofthcntbuffttollbufftsonoffingsobitsndthothstonsSavOryShrimpandgritlollipopsCornbreadmufnslledwithpulledporkBBQManchegogrilledcheesebitewithshrimpgazpachoaplayongrilledcheesesandwichesandtomatosoupSpicedporkwithbourbon-poachedapricotsandsweetpotatomashSweeTSmoreTiniaguestfavoriteaminiaturemartiniglasslledwithchocolatemousseandhomemademarshmallowcubestoppedwithgrahamcrackerdustMinibananapuddingMexicanhotcocoawithchurrostickCandiedcherrytomatoPumpkinpannacottatoppedwithtoastedmeringueinminiconesthrowthegarlicinthepanrightinrontothegueststostartletheirsensesosmell.WehavetouchableobjectsHerepickupthisChanterellemushroomandgiveacaretotheservingpiece.Forexampleamartiniglasshasatactileappealgreaterthanaplate.KaskyevenconsidersthesoundinoodpresentationusingtongsasrhythminstrumentsintheLiveGrill.PiquingCuriosityAddingevenmorecreativitytotheactionstationsisoneotheprioritiesoLeonTeownewlyappointedexecutivecheattheLoewsPortofnoBayHotelatUniversalOrlando.HesparticularlyocusedontheoodstationsatHarborNightsapopularwine-tastingandjazzeventheldseveraltimesayearintheresortsMediterranean-stylepiazza.Theeventeaturessevenoreightsta-tionseachpresentingaspecialtydishromoneotherestaurantsatthehotel.CheactionstationstendtocapturetheguestscuriositysaysTeow.PeoplelovetotalkwiththechewatchhimorhercookandfeatureSmall-BiteReceptionNashvilleStyleSmoreTinisSlidersandtots30CateringMagazinewww.cateringmagazine.com www.cateringmagazine.comCateringMagazine31RaisingtheBarWhatitallcomesdowntoaccordingtoCallahanisemphasizingthedesignobuetsandinteractivityooodanddrinkjustasmuchasthecuisineitsel.TheoodalonemustlookandtasteamazingthatsFood101hesays.ThenthePhDinpartiesisLetsraisethebarandpresenttheoodinawaythatappealstotheguestsandprovidesanewexperience.ThatsaysCallahanbecomesentertainmentinitsel.Lotsopeoplegotoeventsandlotsoprovidersmakedeliciousoodpre-sentedwellhesays.Butacaterersclienteleotenisasophisticatedcustomerwhohasbeentomultipleevents.Soallthevaluecomesromprovidingthemanexperiencethattheyhaveneverhad.pickupanewtiportechniquetheycanuseintheirownkitchen.TopiqueguestscuriosityevenmoreTeowisplanningastationinwhichthechemakescheeserouladeromcheesecurd.Wewouldspreaditonthetablewitharugulatapenadeandprosciuttoandcutitlikesushihesays.Thegoalistobringevenmoreothecookingprocesstothestationsoguestscanseewhatsbeingmaderomstarttofnish.Teowisplanningahomemadepastastationinwhichguestsseethechepullingthepastabyhandandthencookingitrightonthespotandaonduestationwithguestsdippingtheirownmeatinthebrothandthengarnishingitromanarrayosauces.IwanttoinvolvetheguestsalittlebitmoresaysTeow.Peopleareveryexcitedwhentheycanpickwhattheywantandhaveitpreparedrightaway.Theenthusiasmextendstotheothersideothestationaswell.Thechesloveitwhenpeopletalktothemhesays.Weattendschoolandlearnallthisknowledgeandnowweareabletoshareitwiththeguests.ExecutiveChefLeonTeowaboveatLoewsPortonoBayHotelatUniversalOrlandoplansforthestationstobeevenmoreinteractiveattheresortspopularHarborNightseventsright. 32CateringMagazinewww.cateringmagazine.comfeatureFoodGloriousFoodsProvencaltunaNicoisesaladinaPeruvianpurplepotato. www.cateringmagazine.comCateringMagazine33BYDEANNEMOSKOWITZWHENITCOMESTOGLOBALINFLUENCESONCATERINGMENUSITSAWORLDWITHOUTBORDERSAfter20yearsspentworkinginternationallyasachefinspotsfromHawaiitoSingaporeJosephOldhamcamehomeveyearsagoandnowbrandisheshisclassicalFrenchtrainingandglobalmasteryastheexecutivechefatFoodGloriousFoodCateringinDallas.HistimingwasperfectcravingforinternationalcuisinesisintensifyinginTexasandacrossthecountry.Oldhamconjecturesthatacceptanceofglobalavorsisgrowingbecausetheworldhasbecomesmaller.Yournext-doorneighborsareMuslimswhoexposeyoutosomehalal-typefoodortoMalaysianoryoumarryintoadifferentculturehesuggests.DavidTurkownerandpresidentofIndianaMarketCateringinNewYorkCityalsoattributestheheightenedhungerforglobalfoodstotheimpactofimmigrantpopulations.MoreofhisclientshavemovedtoethnicallydiverseboroughssuchasQueensforexampleandarelearningtoappreciatetheethnicfoodstheyndintheirownneighborhoods. featureLynnBuonoownerchiefculinaryofcerofFeastYourEyesGourmetCateringinPhiladelphiapointstothisseasonsbridaltastingopen-housemenuasevidenceoftheongoingenthusiasmforinternationalcuisines.ItspackedwithmulticulturalinuencessuchasedamamedumplingswithtrufeessenceandgingerdippingsaucefalafelwithhummusandpickledredcabbagesweetpotatoandplantainempanadasandKoreanbulgogiandbimbimbap.AndashiscompanysnamewouldsuggestGaryArabiaownerchefofGlobalCuisinebyGaryArabiainLosAngeleshasalwaysbeenfocusedonexploringthelatestglobalavorfusionpossibilities.Butnowheseesthenationaltrendmovinginhisdirection.Globalinuencesarentnewtocateringbuttheyaremorefar-reachingnowemanatingfrompreviouslyuncharteredlocationsandoccupyingmoreterritoryonmenus.Catererscitemanyfactorsencouragingtheirexpansionincludingclientsincreasinglysophisticatedpalatesduetomediaexposureandtravelthepopularityofethnicnediningrestaurantsandfoodtrucksandanincreaseininterculturalmarriagesandrelation-shipswhichincreasefamiliaritywithonce-foreigncuisines.ASIANARRIVALSSincetheirfood-savvyclientsaremoreopennowtoglobalnuanceschefsarefreetoshowcasethespeciccuisinesofpar-ticularcountriesandevenregions.DelvingdeeperintoAsiaandSoutheastAsiatheyregoingbeyondVietnamandThailandandexploringKoreathePhilippinesandSingaporeamongothers.OldhamhasenhancedhisAsianmenuswithadaptationsofdishesfromSingaporeincludinganhorsdoeuvrebasedonthenationalpoachedchickenandricedish.WellsuitedtothesteamyDallasweathercoolandlightSingaporean-stylechickeninricepaperwrapwithgreenpapayasaladandkecapmanisasoy-basedcondimentusedasaglazehereisextremelysuc-cessfulhesaysasisginger-steamedbarramundiwithshiitakesChineseparsleygreenonionsandsoysizzledwithsesameandpeanutoils.AskedtocateraFilipinoweddingOldhamreliedonsomeclassicdisheshelearnedfromhisstaffofFilipinocookswhileFromFeastYourEyesGourmetCateringagluten-freehorsdoeuvrecucumbercupswithtunaceviche.Miso-glazedseabasswithShimejifromGlobalCuisinebyGaryArabia.SINCETHEIRFOOD-SAVVYCLIENTSAREMOREOPENNOWTOGLOBALNUANCESCHEFSAREFREETOSHOWCASETHESPECIFICCUISINESOFPARTICULARCOUNTRIESANDEVENREGIONS34CateringMagazinewww.cateringmagazine.comPHOTOBYPAULMCKELVEYPHOTOBYLOVESHACKPHOTOWWW.LOVESHACKPHOTO.COM www.cateringmagazine.comCateringMagazine35workinginHawaii.Theyincludedvegetablelumpiaatypeofegg-rollporkpancitCantonwithcalamansiatartcitrusfruitnativetothePhilippineschickenadoboandhalo-haloakindofmilkshakecontainingstripsofcoconutjackfruitandsweetredbeans.TurkexpectstobefeaturingmoreFilipinocuisineinthefuturejudgingfromtheenormoussizeofNewYorkCitysFilipinopopula-tionbutKoreandishesaremakinganappearanceatIndiananow.TheAsian-inectedmenuforaBritishbankseventincludedminiKoreanbarbecuedpulledporksandwicheswithAsianslawandspicyKoreanpancakeswithsoydippingsauce.BuonocreditsDavidChangstriumphantNewYorkCityrestaurantMomofukuNoodleBarwithhelpingtopopularizeKoreancuisineinherbusiness.ShecreatedaNoodleBarinhishonorbroadeningitsappealtoJewishandMuslimcustomersbysubstitutinggingeraujusfortheoriginalporkbrothandallowinggueststolayertoppingsaccordingtotaste.Clientscanselectfromthreeorfouroptionsamongthemsake-glazedblackcodorsalmonsweetandsourchickenwithsaltedmangoandmushroomspringrollswithgalangalfoam.BORDERCROSSINGSLookingsouthoftheborderchefsareinvestigatingnewCentralandSouthAmericanavorstrongholdstooArgentinaColombiaandPeruamongothers.TurktalksofridingthePeruvianwaveandBuonoishighonArgentineanfoodsomethingthatwouldhavebafedherclientsonly10yearsagoshesays.CateringadinnerforacompanymakinginroadsintoSouthAmericaIndianaplayedupPeruvianfoodgiv-ingsomeofthedishesanAmericanaccent.Themenuincludedminiyuccacakeswithrocotopeppersauceaji-scentedfontinarisottocakeswithspinach-basilemulsionPeruvian-styleminipizzastoppedwithgoatcheesePeruvianolivestomatoesandajipeppersandtacu-tacuriceandcanarybeancakeswithroastedplantainandpickledonion.AtFeastYourEyesArgentineanempanadasarereallyverybigrightnowBuonosays.Fillingsmightincludeartichokeescabechebeefwitholivesandcurrantsandsherriedmushroom.RespondingtothegrowingdemandheseesforLatinAmericanfoodOldhamisspicinguphismenuwithColombianarepaswithbarbacoaCostaRican-stylecevichesthatcontainsomecoconutwaterandauthenticstreettacostations.SeeingmoreauthenticMexicanvs.Tex-Mextrendingtoohesrespondingwithsuchdishesastomato-basedpulledporkcarnitaspairedwithavocadocrema.TomakethecremahemixesthejuiceofcilantroandgreenonionsintoMexican-stylecreamthatsbeenthickenedbysourcreamandaddslimezestavocadoandpickledjalapeos.Vanillabean-scentedtropicalfruitsaladwithHawaiianpassionfruitcreamfromFoodGloriousFood. feature36CateringMagazinewww.cateringmagazine.comPERMANENTRESIDENTSOnceconsideredextremelyexoticIndianandMiddleEasterncuisinesarebecomingincreasinglyassimilated.TheyareshowinguponmenusregularlyoftenwithWesternorcontemporaryinterpretations.RecentlyBuonocateredaninternationalconferenceattheUniversityofPennsylvaniawherethefarewasIndianbutnotwhatyoudgetinanIndianrestaurant.Minimangolassisservedinaredmilkshakeglasseswerepartofthehorsdoeuvreserviceforinstance.ArabiamadeMiddleEasternavorsmoreenjoyabletoguestsataPersianweddingbygivingthedishesacontemporaryspin.Hedelightedthemwithamenuofbabybeetsandavocadoswithcandiedpistachiosandpomegranatevinaigrettegrilleddauradewithcuminbeurrenoisetteandolivetapenadeash-friedBrusselssproutleaveswithparsleyandcapersandroastedSonomalambwithIsraelicouscousandlebaneh.FindingthatMoroccanisexoticbutwell-acceptedIndianainventedaBreadsandSpreadsBuffetthatencompassesallkindsofMoroccandips.Oneismuhammarawhichismadefromroastedredpeppersandwalnuts.AsortofMiddleEasternbazaaroriginatedbyOldhamforathemedJuniorLeagueeventNightinCasablancawassuchasuccessthatitsbecomeamenustandard.Thebuffetincludesalambtajineservedwithsaffron-seasonedcouscousandstuddedwithdriedfruitandpinenutsandakeftastationwherebeefskewersaregrilledonhibachiswrappedingriddledatbreadsandslatheredwithtsatsikiandhouse-madekalamatatomatorelishwithharissa.WithallsortsofspecialdietaryrequestsontheriseMediterraneanandMiddleEasternfoodsareappreciatedfortheirhealthbenetsandmeatlessdishes.FondofSiciliancuisineforitsmeat-freeoptionsandNorthAfricanundertonesBuonooftenservesbutternutorpumpkinagrodolcewithmintfriedcauliowerinyogurtsauceandeggplantartichoketerrine.MELTINGPOTSIntheirqueststomasternewcuisineschefsarenotonlylearningforeignrecipestheyreintegratingnewingredientsequipmentmethodsandservingstyles.BuonosaysshehasstartedsettingupbuffetsmorelikemezzeswithlotsofsmallintenseavorsreplacingtheAmericanmodelofWITHALLSORTSOFSPECIALDIETARYREQUESTSONTHERISEMEDITERRANEANANDMIDDLEEASTERNFOODSAREAPPRECIATEDFORTHEIRHEALTHBENEFITSANDMEATLESSDISHESMiniaturePimmscocktailswhicharepairedwithbangersandmashatFeastYourEyesGourmetCatering.PHOTOBYLOVESHACKPHOTOWWW.LOVESHACKPHOTO.COM www.cateringmagazine.comCateringMagazine37meatshstarchvegetableandsalad.TheremightbeasalmonplattersurroundedbyavarietyofIsraeliSyrianorLebanesesidesperhapsroastedredbeetswithyogurtandwalnutsorroastedeggplantcaviar.BuonopickedupperillaamemberofthemintfamilyfromArgentineancuisineandcallsitherherbofchoicefor2013.Forthecocktailsandabiteconceptshecameupwithtocomplementinternationallythemedeventssheinfusessimplesyrupwithperillatomaketinymargaritasthatshepresentswithairline-sizedbottlesofPatrnandbabytacos.APeruvianimportthatsperkingupmenusatIndianaisbotijaoliveswhichTurkclaimsareworththespecialorderingrequired.Uncuredandsundriedtheyimpartdeliciousavorandinterestingtexturetorisottoschickenstewandotherdisheshesays.Plantainspomegranateyuccaandgalangalarootresemblinggingerarepermanentadditionstohispantrytoo.AlwaysinlabmodeArabiaattributeshiscompanyssuccesstothefusionofinternationalavorstexturesspicesproductsandtechniquesfromaroundtheworld.MostsignicantnowhethinksisaneclecticmixofPanAsianandLatinavorshelikestocallChinoLatinowhichhasyieldedsuchinnovationsassteamedfoiegrasdumplingswithquinceandmangoKorean-styleshortribsofbeefcookedsousvidewithportwinereductionandIbericohamwithNevatcheeseandhouse-curedSpanisholives.HerbsspicesandcookingtechniquesareessentialtothisongoingdevelopmentArabiasayswhetherhescookingTorotunafromArgentinaonHimalayansaltslabswithwasabioilorsearingKobebeeffromJapanonheatedlavastoneswithEspelettepepperfromFrance.ContemporaryequipmentisinstrumentalinGlobalCuisinesinnovativekitchenwhichboastsCryovacandsousvidemachinesPacojetsandvacuumevaporators.ButArabiaalsoturnstoancientmethodssuchasairdryingandsteamingingredientswrappedinleavestechniquestakenfromThailandandunusualgrillingtechniquesfromSouthAmerica.BuonowhopreviouslycookedriceonthestovetopwitherraticresultsrecentlyacquiredanAsianricecookerwhichsheproclaimstobeprettymagical.MARRYINGCULTURESWeddingsgetalotofthecreditforstimulatinginterestinforeigncuisinessincemixedmarriagesareontheriseandcouplesarecommittedtocelebratingtheirfamiliescultures.OldhamlearnedthetraditionalrecipeforIndianbarthafromthechefmotherofagroomwhoseweddinghecatered.ItwassogoodthatheaddedittohisregularmenuwhereitslistedasIndianeggplantandtomatorelishtobetterexplainthedishtoAmericanclients.BuonogotalessoninregionalIndiancuisinebycateringawedding.ThebridesmothernotonlycontributedfamilyrecipesbutsenthertoLittleIndiainEdisonN.J.forthefreshestspicesandtherightkindofrice.Themarriageofasecond-gen-erationItalianAmericanandJewishcoupleinspiredTurktogenerateafascinatingfusionmenu.ThereweretinypotatopancakestoppedwithItalianbraisedshortribsandport-infusedfigsinsteadofapplesauceandnoodlepuddingmadefromtagliatelle.AtaweddinginthespringhellbemarryingSouthernandJamaicanflavorsstartingwitharoastedgarlicguacamolebarFromGlobalCuisinebyGaryArabiashortribsofbeefwithaportwinereductionaboveandKobebeefwithcurriedmashedpotatoestop.PHOTOSBYPAULMCKELVEY In1998whenGregDreschervicepres-ident-strategicinitiativesandindustryleadershipatTheCulinaryInstituteofAmericalaunchedWorldsofFlavorthecollegesannualInternationalConfer-enceandFestivalakeypurposewastopromulgatethethen-radicalconceptthatnooneglobalcuisinewasmoreimpor-tantthananyotheraccordingtoAnneE.McBridedirector-culinaryprogramsandeditorialstrategicinitiatives.ItwasntmoreimportanttoknowFrenchcuisinethantoknowMoroccanforinstance.Butnowthatethniccuisinesholdanacceptedplaceinmostprofessionalkitch-ensandethnicnediningestablishmentsareearningMichelinstarstheconferenceplaysanevenmorecriticalroleinhelpingAmericanchefscopewiththeconstantlyevolvingethnicfoodworldandtheaccel-eratingpaceofglobalcommunications.TodosoorganizersassembletalentfromaroundtheworldsomecelebratedchefssomesimplyexceptionalvillagecookschargingthemwithintroducingattendeestosomethingtheyredoingthatwouldbecompletelynewhereexplainingwhyitsvaluableanddemonstratinghowitmaybeincorporatedintoanAmericanmenu.The2012conferenceArcofFlavorRe-ImaginingCulinaryExchangefromtheMediterraneanandMiddleEasttoAsiaexaminedthewaythatcuisinesinthatincreasinglyinuentialregionoftheworldhaveevolvedforcenturiesthroughexchangeresultingfromthespicetradewarandoccupationamongotherfactorsandshowedhowthisevolutioncontinuesfeaturetodaybutatanacceleratedpace.Morethan60oftheworldsmostprominentchefsandfoodjournalistswereonhandforthethree-dayeventregalingaudi-enceswithinformationaboutburgeoningcuisinesfrommorethan20countriesandregionsinthatfertileareaamongthemBaliBurmaDubaiJapanLebanonSic-ilySingaporeTunisiaTurkeyQatarandVietnam.OneofthemostfascinatingsessionsinMcBridesopinioncontrastedsomeoftodaysmostadvancedtechnologywiththesimplestoftraditionalmethods.MaximeBiletdirectorofculinaryartsandsciencesatNathanMyhrvoldsCook-ingLabIntellectualVenturesinSeattletalkedaboutthetechniqueshetestedasaco-authorofModernistCuisineandModernistCuisineatHomeandpresent-edGenevacsfuturisticvacuumevapora-torwhichisusedtoconcentrateavors.GunnarKarlGslasonchefandco-owneroftheaward-winningDillrestaurantinReykjavikIcelandrenownedforhis38CateringMagazinewww.cateringmagazine.comWORLDCLASSChefsKyleConnaughtonMouradLahlouMaximeBiletandGunnarKarlGslasononstageintheclosingsessionofWorldsofFlavor2012.AGunnarKarlGslasondishsaltedcoddirtsmokedlambwheyBBQandcauliower.GunnarKarlGslasonatWorldsofFlavor2012. servedwithcorntostadasplantainchipssopaipillasandyuccachipswithhelp-yourselfgarnishesincludingroastedtomatillasalsaandcrispybacon.ArabiainfusedanIndiancouplesweddingmenuwithcontem-poraryexcitement.Itincludedorganicgreenswithsaltedheirloomtomatoesandcandiedcurriedcashewschickentikkawithcreamytomatomasalaandtandoori-styletigerprawnsdrizzledwithgarlicparsleyandlemonoil.GLOBALGAINSTherearemanychallengestogoingglobalfromkeepingpacewithculinarywanderlusttopersuadingfearfulclientstoleavetheircomfortzones.AsArabiapointsoutitrequirestimeresearchatalentedteamandusuallyalotoftrialanderrorinordertounderstandandimple-mentunfamiliaravorsandtechniques.Turkcautionsthatitsimportanttoeasepeopleintonewcuisinesbypairingforeignavorswithfamiliaronesandofferingnewingredientsashorsdoeuvresrst.Butthebenetsfaroutweighthedrawbacksthesecaterersagree.DuringthiseconomicdownturnTurkseesinternationalcuisinesasawaytoinjectexcitementintoaneventwithoutbreakingthebank.AndBuonobelievesincapitalizingontheirentertainmentvaluewhetheritbedressingagreeterataMoroccanpartyinafezoractuallytreatinggueststoaperformancelikethe20-minutetangopresentationthatshestagedduringarecentSouthAmerican-themedevent.ByhelpinghimreachamorediverseclienteleandenhancinghisreputationfortacklinguniquerequestsinternationalexpertisehasservedasthepassporttobiggerprotsforOldhamhesays.Andheanticipatesthatsuchprociencywillbeevenmoreessentialinthefuturesincethenextgenerationofcustomershasbeenspoon-fedethniccuisinesthroughouttheirlives.Chickenngersandfriesusedtobetheunvaryingmenuchoiceforkidseventsheobserves.Nowitsmorelikelytobesushiandpho.LobstermartinifromGlobalCuisine.cutting-edgetakeonIcelandicfoodtalkedabouthowhedriesthesoilthatlambsstepoverthroughoutthesummerandsmokesingredientssuchascodoverit.TheeventalsofeaturedingredientsandtechniquesthatweregoingtoseealotmoreofMcBridepredicts.AgoodexampleisfermentationwhichhasbecomemorevisibleonAmericanmenusrecentlybutisntmainstreamyetshesays.InasessionfocusingonfermentedfoodsaDanishchefclarieditsvalueincreatingvinegarsandproducedrhubarbvinegaronthespotwhileaJapanesecheffamiliarizedtheaudi-encewithkogiafermentedrice.NextyearsthemeKitchensConnectedLinkingEmergingAppetitesandCulinaryInnovationinanEraofGlobalFlavorDiscoverywillwrestlewithsomeofthemostcriticalconcernsconfrontingchefsnowandinthefuturetheMillennialgenerationinformationtechnologythecreativeprocessandculinarysci-ence.ThelastwhichdealswithhowscienceallowsamoreprecisewayofcookingexplainsMcBridealsowillbethesubjectofaseparateprogramthattheinstitutionisintroducinginFebruary.TheconferencewhichtakesplaceannuallyinCaliforniaattheNapaValleyCampusofTheCulinaryInstituteofAmericaatGreystoneisscheduledforNovember14-162013.Formoreinformationvisitwww.ciaprochef.com.www.cateringmagazine.comCateringMagazine39ChefMouradLahlousstripedbassatWorldsofFlavor2012.PHOTOBYPAULMCKELVEY astrategcapprachtwrkpacesafethepsprtecturempeeswhecntrngcstsanmanagngrskhowtoByWoodyHill40CateringMagazinewww.cateringmagazine.comensureasafenewyearWiththebusyholidayseasonbehindusitsagreattimetoevaluateyourbusinessstrategiesor2013.Smallbusinessownerswilllikelyconsidernewsalesandmarketingtacticsstafnglevelsandevenequipmentpurchasesallowhichwillhaveadirectimpactonthebottomline.Howeverthereisanotenneglectedaspectorunningasuccessulcateringbusinessthatcanplayahugeroleinhelpingitthriveworkplacesaety.Strategicriskmanagementandworkplacesaetyplayacrucialroleinmaximizingbusinessperormanceorsmallbusinesses.Notonlydoesitprotectasmallbusinesssmostimportantassetsitsemployeesitcanalsoresultinrealbottomlineoperationalandcostbenefts.Inactbytakingastrategicapproachtomanagingyourworkplacesaetyrisksworkerscompensation-relatedcostscandecreasesignifcantlyewerovertimecostsoreconomicsanctionsmayaccrueandproduc- tivityromyouremployeesmayincrease.Inatimewhenallsmallbusinesseshavetodomorewithlessitismoreimportantthanevertoconsiderthebeneftsoarenewedocusonworkplacesaety.OntheJobTherearemanyhazardsthatpresentsignifcantrisksorcatererswithslipstripsandallsbeingthemostcommoncauseoinjuryintheindustry.AccordingtotheNationalSaetyCouncilmorethan212000injuriesandnearly645deathsacrossallU.S.generalindustrieswerecausedbyslipstripsandallsin20091.Inactthesehazardsrepresentthemostcommoncausesoworkplaceinjuryollowingmotorvehicleaccidentsandassaultsviolentacts.Therearenumerouscircumstancesinwhichemployeescansuerasliptriporallinjurywhileonthejob.Wetspotsooddebrisoilandorgreasepolishedoorslooseooringorcarpetingunevenwalkingsuracesclutterandelectricalcordsarecommonactorscontributingtothesehazards.Likewisehigh-riskzonessuchastheareaaroundcoolersreezersdishwashingunitscooklinesanddoorsleadingtoandromanyareawhereoorsuracechangescanoccuralsoposeaspotentialhazards.Otherhazardscommoninthecateringbusinessincludesharpobjectshotsuracesheavyobjectsandcongestedworkspaces.Relatedinjuriescanbesevereandincludelacerationsburnswww.cateringmagazine.comCateringMagazine41cateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.cateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comVISITUSONLINEcateringmagazine.com 42CateringMagazinewww.cateringmagazine.comhowtoEducationforCateringProsDesignIdeasforEventsLiveDemosonTechniquesExhibitswithCateringProductsRegisterNowJust30www.everythingfoodservice.orgMidwestsTopCateringEventMARCH11-132013MilwaukeeWisconsinCateringprogramsprovidedbyNACEToreceiveafreesamplepackofClearWickemailusatblazesalesblazeproducts.comWhatChefsWantFormoreinformationcall502-633-0650ext.240orvisitwww.blazeproducts.comClearcontainereliminatesguessworkbylettingyouseehowmuchfuelremainsUniquestackabledesignallowsyoueasystorageandhandlingSaferforyou.PatentedshapekeepsameawayfromcontaineriftippedoverClearWickTheClearAdvantagebackinjuriesandbrokenbones.Becausetheseverityoinjuriesisoneotheprimaryactorsindeterminingthecostoworkerscompensationclaimstheseincidentscanpresentbusinesseswithseriousfnancialburdens.Forexamplein2008and2009theaverageworkerscompensationcostorasliptriporallwas41531.Thisexceedstheaveragecostoallotherinjuriesbyapproxi-mately14percent2.WhatCaterersCanDoTakingacloserlookatmanagingriskthroughworkplacesaetyanddevelopingastrategicapproachtoworkerscompensa-tioninsurancecanactuallyhelpsmallbusinessesnotonlybettermanagetheirriskbutalsoeectivelycontrolcostswhichisjustsmartbusiness.FollowingaresimpleproactivemeasurescatererscantaketoimplementeectiveriskmanagementprogramsthatcanhelpthemsucceedDevelopacultureosaetythatstartsatthetop.Managementshouldleadbyexampleandencourageemployeestoalsomakesaetyapriority.Ensureallemployeeshaveagoodunderstandingothehazardsintheirworkspace.Addresspotentialissuesduringnewemployeeorientationandreinorcesaetypoliciesthroughouttheyear.Activelyanalyzevariouswork-relatedunctionsanddierentworkspacestoanticipateandpreventinjuries.Encourageemployeestopointouttosupervisorshazardoussituationsastheyarisesothatissuescanberesolvedbeoreaccidentshappen.Beawareocommonsaetythreatslikeslipsandallsandinjuriesromrepetitivemotions.Immediatelycleanupspillsandleaksandusecautionsignstowarnemployeesandpatronsoslipperysuracestohelpreducetheriskoinjury.Requireemployeestowearproperoot-wearwithrubbersolesorbettertractiononslipperysuraces.Investinslip-resistantoorsuracesoruseanti-skidadhesivetapeinhigh-trafcareas.Communicatewithinsuranceagentsorworkerscompensationcarriersandrequestready-madesaetymaterials.Thesematerialsotenincluderesourceslikesaetyposterspayrollstuersandevenwrittensaetypolicies.AttheircoreriskmanagementandIn2008and2009theaverageworkerscompensationcostforasliptriporfallwas41531.Thisexceedstheaveragecostofallotherinjuriesbyapproximately14percent. www.cateringmagazine.comCateringMagazine43IfyouknowPARTIES...yoknowusfacebook.comApexFountainsApexFountainsSince1947800-523-4586www.apexfountains.cominfoapexfountains.comworkplacesafetyareaboutestablishingacultureinwhichemployersactivelycareaboutemployeesandinreturnemployeesareaccountablefortheirownsafetyandthesafetyoftheircolleagues.Itsaboutdoingtherightthingandprotectingthepeoplewhoareintegraltotheorganizationslong-termsuccess.High-performingcompaniesrecognizesafetyasavalueandintegrateastrategicapproachtoworkplacesafetyasacorebusinessfunctioninalloperations.Byfocusingoninjuryandaccidentpreventioncateringbusinessescansimultaneouslykeeptheirmostimportantassetstheiremployeessafeandmaximizelong-termbusinessperformance.12NationalSafetyCouncilInjuryFacts2012Edition.WoodyHillisvicepresidentoflosscontrolatEMPLOYERSasmallbusinessinsurancespecialist.Formoreinformationsendanemailtowhillemployers.comorvisitwww.employers.com.Attheircoreriskmanagementandworkplacesafetyareaboutestablishingacultureinwhichemployersactivelycareaboutemployeesandinreturnemployeesareaccountablefortheirownsafetyandthesafetyoftheircolleagues. businessByLarryLynchcEOU.S.PErSOnaLchEfaSSOciatiOnInmanyrespectsbeingacatererandbeingapersonalchedrawuponthesamesetoskills.Youcreatespecializedmealsyousupportarosteroclientsandyouhavetobebusiness-mindedtoachieveahighdegreeosuccess.Becauseothesimilaritieswerebegin-ningtoseesomecrossoverascaterersgetatasteotheindependenceandentrepreneur-ialopportunitiesavailableasapersonalche.ThereareanumberomemberswithintheU.S.PersonalCheAssociationUSPCAthatarendingsuccessinbothnichesincludingCheExpressamodiedpersonalchebusinessthecookingtakesplaceinacommercialkitchenandJerseyGirlCaaPrinceton-arearestaurant.Anothersuccessulmem-berisKathleenRanawholivesinHamiltonN.J.andistheowneroMadelinesTableapersonalcheandcateringbusiness.StartingoutRanawasapart-timecaterersupportingarangeoevents.Inaneorttogrowherbusinesssheresearchedandevaluatedthebenetsobecomingapersonalche.InadditionshereachedouttoseveralpersonalchesinherareaincludingaUSPCAmemberwhooutlinedtheben-etsthecareerpathpresents.RanawasattractedtotheUSPCAbecauseoitsorga-nizationalexcellenceandthevarietyotrainingoptionsitoersandasaresultbecameaCertiedPersonalChe.TheproessionalismandtrainingoeredbytheassociationisalsowhatpromptedKevinMcGuiretojoin.WhenImpresentingtonewclientsmyaliationwiththeUSPCAdistinguishesmerommycompetitionsaysMcGuirewhorunshisownpersonalcheandcateringbusinessinNorthernVirginia.Andtheassociationsrequirementtobeskilledinood-saetytrainingissome-thingmyclientsreallyvalueespeciallysincealotomyclientsareelderlyandill.AsamemberotheCapitalDCUSPCAChapterMcGuirehasavailedhimselonetworkingandbusiness-buildingopportunities.InmycateringbusinessIdoalotoood-and-wine-pairingdinnerssonotonlyhaveIbeenabletoassistchaptercolleaguesinidentiyingtherightwinesIvealsohelpedthembytalkingaboutthewineswhiletheycookMcGuireadds.ForRanabecomingapersonalchehasexceededherexpectationsparticularlybecausesheenjoyscookingorhercustom-erseveryweekandbecausethebusinessoersexcellentprotmargins.SheoffersahandfulofkeystosuccessPromoteyourselTakerisksStayintouchwithyourclientsStaycurrentonoodtrendsanddietsAndmostimportantlybefexibleBecauseyourclientsarepayingapremiumtheyexpectrestaurant-qualityoodthatshealthierandreshershesays.Theyalsoexpectittolookjustasgoodaswhattheygetinarestaurantsoyoumustbecomeaccustomedtocuttingonionsandcarrotsinawaythatcomplementsyourdish.eeswovebedouoepesolebusessdsovesewds44CateringMagazinewww.cateringmagazine.commakingitpersonal OwnedSponsoredbyNYSRAPresentsProducedManagedbyCo-locatedwithTheFoodserviceCouncilforWomenBuildingCommunitiesHighlightsIncludeMarch352013JacobK.JavitsConventionCenterNewYorkNYHUNGRYFORMORETREND-FORWARDPRODUCTSINSIGHTSREVEALEDTHINKBIGGERFULLYEXPANDEDSHOWFLOORWITHEXCITINGNEWAREASEDUCATIONANDEVENTS.TREND-FORWARDPRODUCTSINSIGHTSREVEALEDHUNGRYFORMOREBeinformed.Stayrelevant.Sourceitallhere.www.internationalrestaurantny.comGAINAFRESHPERSPECTIVEONYOURBUSINESSKeepaheadofthecurveMorethan150foodpurveyorsandprovidersfeaturedinthisnewtastingarenashowcasinghealthyorganicsustainableethnicandartisanalfoods.Beinformed.Stayrelevant.Sourceitallhere. 46CateringMagazinewww.cateringmagazine.combusinessUnparalleledOn-FarmFoodSafetyAnimalCareandQualityAssuranceSystems.TRULYEXCEPTIONALMEATQUALITYCANADIANPORKFORMOREINFORMATIONABOUTCANADIANPORKANDCANADIANPORKSUPPLYPARTNERSCONTACTCANADAPORKINTERNATIONAL220LAURIERAVENUEWESTSUITE900OTTAWAONTARIOCANADAK1P5Z9T1613236-9886F1613236-6658ECPICANADAPORK.COMWWW.CANADAPORK.COMItcansometimesbedifculttogetclientstotrynewthingsbutIvefoundonceyouvecookedforthemforawhiletheybecomemorereceptivetonewideas.KathleenRanapersonalchefandcatererRanasayspersonalchesalsomustpreparetodealwithdierentconsiderationsincludingresearchingoptionsorclientswhomaybevegetariansorhaveoodallergies.Anotheractorthatsdierentromcateringisthenuanceopreparingaweeksworthooodthatclientswillre-heatandserveatdierenttimes.Whenyourecateringyoureconcernedabouthowtheoodwillbeheldorheatedwhenitsdroppedoorhowabsorbentorcrispyadishmightneedtobeshesays.Whenyourecookingoraclientasapersonalcheyourocusrevolvesaroundthereheatingandorderostingreheatingprocessaswellaspor-tionsizeswhicharetruertostandardsthanwhenyoucater.EarlyonRanausedachecklisttohelpinitiateadialoguewhichallowedhertolearnmoreaboutherclientsspecifcpre-erencesaswellaswhattheywerewillingtotryandwhatwascompletelyo-limits.ItcansometimesbedifculttogetclientstotrynewthingsbutIveoundonceyouvecookedorthemorawhiletheybecomemorereceptivetonewideasshesays.Butyoumustcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazinecomvisitusonline www.cateringmagazine.comCateringMagazine47alwaysrememberthatitsnotwhatyoulikeitswhattheclientlikes.Ranaoersagreatexample.Oneomyclientstoldmeshelikesherfshwell-doneandItriedtotellhertheresnosuchthingaswell-donefshonlyover-cookedfshthatsdryRanarecalls.ImnotsureithatshowhermothermighthavecookedfshbutImakesurethatthefshIcookorheriswell-donenomatterhowmuchthatgoesagainstmybetterjudgment.Butshecautionspersonalchefngisnotoreveryone.ItsnotenoughtolovetocookRanasays.Youhavetobeagoodbusi-nesspersonandcomortablemarketingyourselandyourservicestobecomerecognizedasanestablishedexpert.Forthosereasonscaterersconsid-eringexpandedbusinessopportunitiesthroughapersonalcheventureshouldexaminemembershipinanorganiza-tionsuchastheUSPCAtooptimizethatinvestment.FormoreinformationontheU.S.PersonalChefAssociationvisitwww.uspca.com.cateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comVISITUSONLINEcateringmagazine.com basicsbySaraPerezwebber48CateringMagazinewww.cateringmagazine.com1FOHFrOntOFtHeHOuseoffersanarrayofinterestingvesselsforindividualservingsincludingtheMiniScoopBambooSamplerpicturedaboveleftwithabambootrayandboatsfromthenewdisposableServewiselineabovebiodegradableandavailableinmanyshapesandsizes.www.frontofthehouse.comMaybeyourelookingfornewwaystodisplayandserveyourcuisineatyournextevent.Maybeyourelookingforabetterwaytokeepyourfoodwarmonceyourethere.Ineithercaseweveroundedupsomeproductideastohelpgiveyourstationandbuffetpresentationsamakeover.perfectpresentationpoductstonhncthlookndfunctionlitofuffts1 www.cateringmagazine.comCateringMagazine495OneoeurOpaeusnewestmelaminebuetserverstheM-03isarectangularservertop22in.x12.25in.shownwitha4-inchpedestalbaseM-09andan8-inchpedestalbaseM-08.Topsandbasesaresoldseparately.www.europaeus.com4CadCOselectricbuetserverskeeppreparedoodhotandreadytoservewithnoneedorwaterorSternoutilizingaregular120-voltoutlet.Theserversboastarametokeepthepansinplaceawarmingtraybasewithvariableheatcontrolandaclearrolltoplidthatopensonbothsidessoyoucanserveromtherontandreloadromtheback.CadcooersseveralbuetserversizespicturedismodelWTBS-5RT.www.cadco-ltd.com42BugamBiliasbuetwarecollectionincludesanarrayoservingpiecesmaderomresin-coatedcastaluminumavailableinawiderangeoshapesand22coloroptions.AlsopicturedarethecompanysnewBambooRisers.www.bugambilia.com23HansOnHeatlampsnewStreamlineserieseatureweldedstainless-steelconstructionorultimatedurabilityandamirrorpolishedfnishorabeautiullook.Thelampsareavailableassingleordualreestandingheatlampsandincarvingstationswithorwithoutsneezeguards.Optionsincludebrushedstainlessorblackfnish.www.hansonbrass.com35 basics50CateringMagazinewww.cateringmagazine.com7rOssetOsSkycapmodularbuetsystemincludessuchoptionsasmulti-tieredstainlesssteelrisersandtemperedglassplatters.www.rosseto.com6serviCeideasCrystal-icedDispensereaturesa12-panelledBPA-reecontainerwitharemovablestainlesssteelicetubethatchillswithoutdilution.FeaturingaRomanesquepodiumremovabledriptrayandhands-reespigotthedispenserisavailablein6-literand11-litercapacities.www.serviceideas.com8BuFFeteurOsbambooblockriserwithbamboocuttingboardsWS9000SWprovideselevationoroodpresentationanda360-degreedesignthatmakesitfexibleorvariousarrangementsandoccasions.Theriserandboardsaremadewithenvironmentallyriendlymaterials.www.bueteuro.com687 ProfessionalLPGasCateringAppliancesRangesStandardConvectionOvensBIG4burnerforcateringbanquetstyle6-burnersfullyaccessorizedweldedframetowithstandbumpyovertheroadtransportingConvectionOvensPancake-SausageGriddlesBBQChar-BroilersAvailablein6incrementsfrom12to72widetabletopwstandsortallfoormodelsFryersdeepfatfunnelcakeComstock-CastleQuincyILUSA217-223-5070www.castlestove.comAccessorizedforbrutaltransportingon-siteusagewww.cateringmagazine.comCateringMagazine5110HatCOsServ-RitePortableBuetWarmerSRBWisdesignedtokeeppreparedoodsatoptimumservingtemperatureswithoutaectingquality.Idealorsel-servebuetareastheoodwarmersareavailablewithorwithoutoverheadhalogenheatlampsandglasssneezeguardsamongadditionaloptions.Allmodelseatureathermostaticallycontrolledheatedbase.www.hatcocorp.com9BlazeClearWiCkchangdishueleaturesaclearcontainereliminatingtheguessworkohowmuchuelremains.Withastackabledesignallowingoreasystorageandhandlingthepatentedshapekeepsthefameawayromthecontainereveniitstippedover.www.blazeproducts.com910 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