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mayjune2014volume20number3magazineCateringTheleadingtradepublicationforfoodserviceandeventprofessionalsFEATURINGWhyBBQIsHotRecipesandEquipmentforCookingOutdoorsFireItUpIdeasforBarbecueSeason 1Basedonstandardpickupclass.EPAest.28highwaympgbasedonavailableEcoDieselV64x2.23503500pickups.WithavailableCumminsDieselwhenproperlyequipped.3Basedonclass35pickup-basedconventionalcabchassisover10000GCWR.4BasedonSmallCommercialVansegment.EPAest.18city26highwaywith20-gallonfueltank.Actualresultsmayvary.5BasedonClass2CargoVansinglerear-wheelaxle.6SeedealerfordetailsandacopyofLimitedWarranty.7Includes500ON-THE-JOBUptBonusCashAllowanceonmost2013and2014RamCommercialvehicles.Musttakedeliveryby63014.SeeparticipatingdealerforON-THE-JOBincentivedetailsandeligibilityrequirements.RamisaregisteredtrademarkofChryslerGroupLLC.CumminsisaregisteredtrademarkofCumminsInc. Upto15007inON-THE-JOBincentivesinadditiontocurrentoffers.RAMCOMMERCIALVEHICLESRAM1500BEST-IN-CLASS28MPGHWYFUELECONOMY1RAM3500BEST-IN-CLASS30000LBTOWING2RAMChassisCabBEST-IN-CLASSGCWR37500LBS3RAMCVBEST-IN-CLASSDRIVINGRANGEOF520hwyMILES4RAMPROMASTERBEST-IN-CLASS4430LBPAYLOAD55-YEAR100000-MILEPOWERTRAINLIMITEDWARRANTY6 volume20number3contents30features30DOWN-HOMECATERINGCaterersandrestaurantsthatspecializeinbarbecuereportthattheircateredeventbusinessisboomingevenforweddingsclientswantgoodold-fashionedcomfortfood.BYSARAPEREZWEBBER38ONTHEMENURecipestolightyourcreativityonreasyouplanyoursummergrillingorbarbecuefeasts.6EDITORSNOTE8EVENTSThe2014-2015calendarispackedwithtradeshowswhereyoucannetworkandlearnaswellasanarrayofbarbecuecompetitionsandfestivals.14NEWSAroundupofthelatestinproductpeopleandeventnewsinthecateringworldtohelpyoustayintheloop.24PROFILEBarbecueisoneofthefastest-growingfoodsegmentsaroundexplainsRoySlickerpresidentoftheNationalBarbecueAssociationwhoturnedapassionintoalifescalling.46BUSINESSExpertsfromTheLeaseCoachexplainwhyyoushouldntassumeyouregettingthebestrentaldealyoucanfromarealestateagent.48BASICSAroundupoftoolsandequipmentforgrillingroastingandsmoking.52MARKETPLACE54BOOKENDSDEPARTMENTSONTHECOVERCerdoalPastorShepherd-StylePorkanidealmenuitemforoutdoorgrilling.Recipep.40andimagecourtesyoftheNationalPorkBoardporkfoodservice.org.3884CATERINGMAGAZINEcateringmagazine.com TollFree800.654.8210www.carlislefsp.com2014CarlisleFoodServiceProductsNRABooth4431InsulatedTransportContainersBeautyanddurabilityinonesimplepackage.CateraideITSeriesYoullbeproudtoserveyourfoodfromthesebeautifullydesignedinsulatedcontainersSleekcontemporarystyleisathomeonanelegantbuffetoratanoutdoorpartySpecialcoatingoffersabeautifulglossysheenandmakesclean-upeasySturdylong-lastingconstructiondurableonehandlatchdesignThickfoaminsulationholdstemperaturesinthesafezoneforover6hours-betterthanthecompetitionNSFListed editorsnoteRecentlyPrinceWilliamgrabbedheadlinesbyyinghometoLondonfromMemphisTenn.viaAmericanAirlinesincoachclass.ItwasntthersttimeduringhisjourneyacrossthepondthatWilliamdidsomethingsofamiliartoeverydayAmericans.Healsoatebarbecue.InearlyMayPrinceWilliamandPrinceHarryattendedtheweddingoftheirfriendGuyPellytoMemphisnativeLizzyWilsongranddaughterofHolidayInnfounderKemmonsWilson.ThefestivitiesincludedadinneratCharlesVergosRendezvousrestaurantindowntownMemphiswheretheweddingpartydinedonribsshoulderbrisketandchickenRendezvouspreparesallofitsporkshoulderandbrisketinaSouthernPrideXLR-1600-4smokerincaseyourewondering.ThatnightthefuturekingofEnglandateliketheKingofRocknRollandlikemoreandmoreweddingguestsacrossthecountry.Aswediscoverinthisissuebarbecueisboominginthegrowingnumberoffestivalsandcompetitionsp.10andasapopularchoiceforcateredeventsincludingweddingsp.30.RoySlickerpresidentoftheNationalBarbecueAssociationexplainssomeofthereasonswhyintheproleonp.24.Andasweenterthesummerseasonandyougearupforopen-aireventswevegatheredupsomeideasforyoutoconsiderfromtoolsandequip-mentforgrillingroastingandsmokingp.48torecipesthatwouldtrightinatoutdoorpartiesp.38.Asalwaysinthisissuewekeepyouup-to-dateonthelatestcatererandeventnewsp.14andwealsoproletwobookstoconsiderforyoursummerreadingp.54.Finallyifamoveisinyourfutureturntop.46fortipsfromTheLeaseCoachonworkingwithrentalagents.HerestoahappysummerlledwithbarbecuesCheersSaraPerezWebberEditorsaracateringmagazine.comtforakingCateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281PHONE480.366.6025FAX480.366.5801EMAILinfocateringmagazine.comINTERNETcateringmagazine.comPublisherKlaasDeWaalKlaascateringmagazine.comAssociatePublisherAntoinetteDeWaalAntoinettecateringmagazine.comEditorSaraPerezWebberSaracateringmagazine.comSalesSuzanneBernhardtAdvertisingSalesManagerSuzannecateringmagazine.comAdministrationBarbaraM.RagsdaleAdministrationManagerBarbaracateringmagazine.comCirculationCherriJonteSubscriptionAdministratorCherricateringmagazine.comFoodEditorialDeanneMoskowitzDeannecateringmagazine.comCreativeRandiKarabinArtandProductionDirectorRandicateringmagazine.comWebsiteDomenicaCesareWebmasterDomenicacateringmagazine.comPUBLISHEDBYINTERNATIONALMEDIAGROUPINC.Headquarters6000FairviewRoadSuite1200CharlotteNC28210USAPhone1.704.552.3708KlaasDeWaalChiefExecutiveOfcerAntoinetteDeWaalVice-PresidentCATERINGMAGAZINEispublished6timesperyearCopyrightInternationalMediaGroupInc.2014.Allrightsreserved.SUBSCRIPTIONSUSASubscriptionprice65.00Othercountries125.00IncludesAirMailPostage20Agencydiscountsavailable.SingleprintorE-copy8.00Publishercannotbeheldliablefornon-deliveryduetocircumstancesbeyonditscontrol.Norefunds.Thepublisherisnotresponsibleforthereturnofunsolicitedmaterial.Alleditorialsamplesslidesartworketc.whicharetobereturnedmustbeaccompaniedwithaself-addressedstampedenvelopewhensubmitted.InternationalMediaGroupInc.isnotresponsibleforanymaterialthathasbeensenttoitsofceafteroneyear.Nopartofthispublicationmaybereproducedwithoutthewrittenconsentofthepublisher.POSTMASTERsendalladdresschangestoInternationalMediaGroupInc.CateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281USACateringthemagazineforcateringprofessionalsmagazine6CATERINGMAGAZINEcateringmagazine.com www.A1spandex.com800.727.8987A1A1spandex.comTrayJackCoverGarbageCanCoverCambroCoverBusBinCoverA-1CateringItemsYourImaginationTABLECOVERSCHAIRCOVERSCATERINGITEMSSHAPESFURNITURESCOVERSBetterProductLowerPricingNEWPolyesterLycraconstructionincreasesDurabilityStainresistanceColorretention 8CATERINGMAGAZINEcateringmagazine.com2014EVENTSSouthwestFoodserviceShowHOUSTONJune22-232014HawaiiLodgingHospitalityFoodserviceExpoHONOLULUJuly9-102014NationalAssociationforCateringEventsNACEBALTIMOREJuly13-162014LouisianaFoodserviceHospitalityExpoNEWORLEANSAugust2-42014calendarofeventsWesternFoodserviceHospitalityExpoANAHEIMCALIF.August17-192014FloridaRestaurantLodgingShowORLANDOFLA.September7-92014AtlantaFoodserviceExpoATLANTAOctober13-142014AmericasFoodBeverageShowMIAMIBEACHFLA.October27-282014PLEASENOTEOnceadditionaleventsareintroducedtoCateringMagazinetheymaybeaddedatalaterdate.IfyouwishtotargetandpromoteyourcompanybeforeandduringtheseeventspleasecontactourAdvertisingSalesManagerSuzanneBernhardtPhone678.880.9282EmailSuzannecateringmagazine.com2015EVENTSInternationalRestaurantFoodserviceShowofNewYorkNEWYORKMarch1-32015MidwestFoodserviceExpoMILWAUKEEMarch9-112015NorthwestFoodserviceShowPORTLANDORE.April26-272015NRAShow-NationalRestaurantAssociationCHICAGOMay16-192015Markyourcalendarsforthese2014-2015eventswhereCateringMagazinewillbedistributed.CateringMagazinehasasubstantialnationwidedistributionandcirculationsysteminplacewithmanystrategictradeshowandconferencepartners.Workingcloselytogetherwithourpartnerswepromoteandsupportalltheseimportanteventsforourindustryanddistributethousandsofadditionalmagazinesattheseshows.2014-2015PlannedEventsandDistributionSchedule 10CATERINGMAGAZINEcateringmagazine.comcalendarofeventsLookingtosamplesomegreatbarbecueoreventoreupthegrillandcompeteorbraggingrightsThenumberoBBQcompetitionsandestivalsaroundthecountrycontinuestoexpand.Heresasamplingo2014happeningswhereyoucangowatchlearntasteandenjoyallthingsbarbecue.RibfestChicagoCHICAGOJUNE6-82014Thisstreetestivalattractsmorethan50000whowillsampleribsromvariousvendorsservingupmorethan50000poundsopork.EventsincludeRibManiaarib-eatingcontestaKidsSquarewithinfatablesgamesandactivitiesandanationallyrecognizedindiemusicestival.ribest-chicago.comMemphisinMayWorldChampionshipBarbecueCookingContestMEMPHISTENN.MAY15-172014RatedasAmericasnumber-onebarbecuecompetitionbyUSATodayWeekendand10BESTthiseventeatureshundredsoteamscompetingormorethan110000inprizesaswellastheMs.PiggieIdolcompetitionwhenteamsdressedinswine-themedouttssingpoptunesaT-shirtcompetitionbestboothcontestandmore.memphisinmay.orgSafewayBarbecueBattleWASHINGTOND.C.JUNE21-222014WashingtonslargestannualoodandmusicestivalthiseventeaturesSaewaysNationalBarbecueChampionshipociallysanctionedbytheKansasCityBBQSocietywithmorethan40000incashandprizestheNationalPorkChampionshipsponsoredbytheNationalPorkBoardtheSaewaySamplingPavilionwithreeoodsamplescelebritychesandcookingdemonstrations30bandsonthreestagesandmore.bbqindc.comBBQEventsMAYJUNE cateringmagazine.comCATERINGMAGAZINE11ILoveBarbequeandMusicFestivalLAKEPLACIDN.Y.JULY4-62014ThiseventfeaturesaJuniorWorldChampionshipscompetitionaswellasawardsforGrandChampionandNewYorkStateChampionapulledporktastingeventRibFestaTopChefcompetitionwithlocalchefsandpitmasterslivemusicBMXstuntteamkidsareaandmore.ilbbqf.comBestintheWestNuggetRibCook-OffSPARKSNEV.AUGUST27TOSEPTEMBER12014Morethan500000attendthisannualLaborDayweekendribcompetitionfeaturingtopribcookersfromacrossthecountry.Theresalsoanarts-and-craftsfairchildrensareawithcarnivalridesarib-eatingcompetitionandfreeentertainment.nuggetribcookoff.comPorkBrewBBQStateChampionshipRIORANCHON.M.JULY4-62014Attractingcloseto20000eachyearthisisoneofthelargesteventsinNewMexicoandissanctionedbytheKansasCityBBQSociety.InadditiontothecompetitionthePorkBrewoffersBBQBucksforsalewhichvisitorsusetopurchasefoodsamplesstartingat1eachandfeaturesliveentertainmentartsandcraftsandmore.TheresevenaKidsQBBQCompetitionforkidsages6to15.rioranchonm.orgJULYAUGUSTPorkBrewBBQStateChampionshipBestintheWestNuggetRibCook-OffSafewayBarbecueBattle calendarofeventsKentuckyStateBBQFestivalDANVILLEKY.SEPTEMBER5-72014ThisfourthannualeventwhichwasnamedaTop20EventbytheSoutheastTour-ismSocietyfeaturestheBaronBaronessofBackyardBBQCompetitioncelebritypitmastersaBourbonTavernoffering20differentbrandsofKentuckybourbonandfreeBBQsamplesabean-eatingcontesttheSmokinButt24-milebikerideandmore.kentuckybbqfestival.comAmericanRoyalWorldSeriesofBarbecueKANSASCITYMO.OCTOBER2-52014TheWorldSeriesofBarbecuefeaturestheJoesKansasCityOpenContestthelargestbarbecuecontestintheworldwithmorethan550teamscompetinginfourmeatcategoriesandtheKCMasterpieceInvitationalContestinwhichonlyteamsearningaGrandChampionshipinotherstateanddesignatedcontestsareallowedtocompete.Othereventsinthefour-dayfestivalincludecookingdemosafoodcourtKidsKorrallivemusicandmore.americanroyal.comJackDanielsWorldChampionshipInvitationalBBQLYNCHBURGTENN.OCTOBER252014Award-winningteamsfromaroundtheworldcompeteforthetitleofGrandChampioninsevencategorieschickenporkribsporkshoulderbuttsbeefbrisketdessertcookschoiceandJackDanielssauce.CompetitionisdividedintothreecategoriesInvitationalAmateurandWinnersCircleconsistingofpastGrandChampions.Activitiesincludegamescookingandgrillingdemoslivemusicapieauctionandmore.jackdaniels.combbqSEPTEMBERKentuckyStateBBQFestivalOCTOBERAmericanRoyalWorldSeriesofBarbecue12CATERINGMAGAZINEcateringmagazine.com The2014SprinterLookwhatsfreshandreadytoserve.2014Mercedes-BenzUSALLCExcludesalloptionstaxestitleregistrationtransportationchargeanddealerprepfee.Optionsshown.NotalloptionsareavailableintheU.S.2500CrewVan144LowRoof4-Cylinder37710StartingAtTheMercedes-BenzSprinteristhecommercialvanthatcaterstobusinesseslikeyours.FromsmallgatheringstolavisheventstheSprinterVanservesyourbusinesswithcavernouscargoroomtallinteriorstandingheightroomforfiveandreardoorsthatopendegrees.Withupfitcapabilitiesthatincludeeverythingfromsecureshelvingtorefrigerationdeliveringeverythingsafelyisapieceofcake.Tolearnmorevisitmbsprinterusa.com. 14CATERINGMAGAZINEcateringmagazine.comnewsproductspeopleeventsextrasPRODUCTSYOUCANTLIVEWITHOUTAspicethataddsatastykicktomeatrubsandbarbecuesaucespimentnorSpanishpaprikaiswidelyusedinitsnativecountrylendingabrightredhuetoadobochorizoandotherSpanishspecialties.ItsoriginsdatebacktoColumbuswhobroughtpeppersromtheNewWorldtopresenttoKingFerdinandandQueenIsabella.Monksplantedtheseedsromthepeppersorpimientosandcameupwithpimentn.ThespiceisproducedintworegionsoSpaineachwithitsownprocess.InMurciainsoutheasternSpainthepeppersaredriedoutinthesunandthennelyground.ThisversionhasaruityfavorunlikethemorepopularvarietyopimentnmadeinLaVerainthewesternprovinceoExtremadura.Therepeppersaresmokedortwoweeksbeorebeinggroundup.BothpimentndelaVerasmokedpaprikaandpimentndeMurciaareavailableinthreefavorsdulcesweetagridulcebittersweetandpicantespicy.ForinormationonanewcookbookhighlightingSpanishcuisineCharcuteraTheSoulofSpainturntop.54.PIMENTNMARINADESMADEEASYCalifornia-basedMooneyFarmsproduceroftheBellaSunLucibrandofproductshasaddedathirdmarinadetoitsline-upfor2014.BellaSunLuciInternationalKoreanBBQMarinadeandCookingSauceaddsadistinctivesweet-savorytastetomeatspoultryseafoodorvegetables.ThelinesothermarinadesincludethetraditionalfavoriteBasqueNorteandthenot-too-spicyCarneAsada.mooneyfarms.comNICEANDNEATSouthernAluminumsSwirlTablesaddacleanlinenlesslooktooutdooreventsbringingahigh-endresidentialappealtobothtraditionalandcontemporarydcor.Designedtosupportupto3000poundsthetablesfeatureanetchedseamlessswirlpatternandareavailableinanarrayofsizesandshapes.southernaluminum.comgolinenless SponsoredbyPresentingProducedManagedbySMFeaturingCo-locatedwithAugust17192014AnaheimConventionCenterAnaheimCaliforniawww.westernfoodexpo.comGAINAFRESHPERSPECTIVEONYOURBUSINESSFerdinandMetzFoodserviceForumFoodTrendsExperienceCulinaryDemonstrationTheaterCulinaryClashBattleAnaheimExpoComidaLatinaNewProductGallery500LeadingVendorsSHOWHIGHLIGHTSINCLUDEitsallinthedetailsnomatterhowlargeorsmall.BRINGINGFOODINDUSTRYPROFESSIONALSTOGETHERTOBOOSTBUSINESSPROFITS 16CATERINGMAGAZINEcateringmagazine.comnewsproductspeopleeventsextrasThenationsleadersincateringandeventswillconveneinBaltimoreJuly13-16forExperiencetheonlynationalconferenceandexpoforcateringandeventprofessionals.ExperienceproducedbytheNationalAssociationforCateringandEventsNACEwillfeaturethoughtleadersfromaroundthecountryinfoodanddesigntrendsweddingandeventplanningandhospitalitysalesmarketingandleadership.MarcSummershostoftheFoodNetworksUnwrappedandtheupcomingRewrappedaswellasexecutiveproducerofseveralothershowsincludingDinnerImpossiblewillserveastheemceefortheconferencesopeningsession.InadditionJimKnightformerheadoftheSchoolofHardRocksthetrainingarmofHardRockInternationalwilldeliverthekeynotesession.TheDesignExperienceThePowerofColorwillshowcaseleadingdesignersastheypresentvignettesthatillustratecutting-edgetrendsatallbudgetlevels.TheconferencewillalsoincludetheCulinaryExperiencewhichwillbededicatedtosustainabilityandusinglocalfoodsandresources.Expertchefswillexplorethisthemeindemonstratingnewregionalandnationalrecipesandtrends.Experienceservesasanetworkingopportunityinwhichhundredsofnationalcelebritiesseasonedprofessionalsandnewcomerstothecateringandeventsindustryshareideasaboutemergingtrendsandindustrybestpractices.Theconferencewillalsofeatureanexhibithallwiththebestservicesandproductsincateringandeventsondisplay.DuringthegalaeventtheNACEawardswillbedistributedhonoringthebestworkinthecountry.Formoreinformationvisitnace.net.TheTexasRestaurantAssociationsannualoodservicetradeshowthesecond-largestintheU.S.isbeingrebrandedastheTexasRestaurantAssociationMarketplace.ItwasormerlyknownastheSouthwestFoodserviceExpo.TherebrandedshowwilltakeplaceJune22-23attheGeorgeR.BrownConventionCenterinHouston.TheTexasRestaurantAssociationMarketplaceisopentoanyonewithanindustryafliationanddrawsattendeesromtherestauranthotelinstitu-tionaloodserviceandcateringsectorswithannualcrowdsinexcesso13000attendees.Executivesownerspurchasingagentschesmanagersandotherdecision-makersattendtheshowtoseewhatsnewandinnovativeandtolearnandnetwork.Morethan700exhibitsfllthevenuewhichrotatesbetweenDallasandHouston.Formoreinormationvisittramarketplace.com.TEXASRESTAURANTASSOCIATIONREBRANDSTRADESHOWExperienceNACEsAnnualConferencetoConveneinBaltimoreinJulyAtExperiencetheFoodNetworksMarcSummersaboveleftwillemceetheopeningsessionwhilecustomerserviceexpertJimKnightabovewilldeliverthekeynoteaddress.LastyearsExperienceincludedthepopularWhitePartyleft.PHOTOBYTHEMAMONES.COMPHOTOBYKELLYCANOVAPHOTOGRAPHY cateringmagazine.comCATERINGMAGAZINE17theCONFERENCEandEXPOforCATERINGANDEVENTPROFESSIONALSONLY 18CATERINGMAGAZINEcateringmagazine.comTopDesignsTaketheCakeattheMidwestFoodserviceExpoVibranttabletopsandinventivecakeswereondisplayduringtheMidwestFoodserviceExpospopularTabletopDesignCompetitionandArtotheCakeCompetition.BotheventswereheldduringtheMidweststopcateringshowwhichtookplaceMarch10-12attheWisconsinCenterinMilwaukee.IntheTabletopDesignCompetitionninetablessetoreightcompetedortopbillingwithallmaterialsassembledonsitebyeventproessionals.Anexpertpanelojudgesscoredtheentriesoninnovationunctionalitytechnicalityfrstimpressionandcohesivenessinthreecategories.SheboygansBlueHarborResortandSpawithFloralEssenceoSheboyganFallsswepttheproessionallyjudgedcategorieswinningMostInnovativeMostViableandBestUseoaThemeortheirBreakastinBedthemedtable.TheHyattRegencyMilwaukeewonthePeoplesChoiceawardvotedonbyExpoattendeesoritsThoughtullySourcedCareullyServedthemedtable.TwentycakeandcupcakeentriesviedortophonorsintheArtotheCakeCompetitioneaturingleadingnewsproductspeopleeventsextrasbakeryproessionalsandbuddingpastryartistsromWisconsinandupperIllinois.WinnersincludedIntheExtremeWeddingCakeChallengeAmandaNietooNeat-OsBakeShoppeoBaraboowonthePeoplesChoiceawardwithherDespicableMe-inspiredminionweddingcakewhichalsogarneredBestoShowhonorsintheproessionalondantdivision.THISPAGECLOCKWISEFROMABOVENeat-OsBakeShoppesVanGogh-inspiredcaketheBreakfastinBedtablebySheboygansBlueHarborResortandSpawithFloralEssenceofSheboyganFallsAnAlfrescoAfternoontablebyCaf1919inMilwaukeesourcedentirelyfromGoodwilloutlets.RightbottomNeat-OsBakeShoppesminionweddingcake. totalpartyplanner.com866868-7526YourTotalPlanSoftwarefromacaterersperspectiveJohnCohenfounderAlsointheExtremeWeddingCakeChallengeNietoofNeat-OsBakeShoppewonBestofShowintheprofessionalbuttercreamdivisionforhercakeinspiredbyVincentvanGoghsTheStarryNight.IntheExtremeGroomsCakeChallengeNietoofNeat-OsBakeShoppewonBestofShowintheprofessionaldivisionforhersweettakeontheinfamouslampfromAChristmasStory.IntheCreativeCakeDecoratingCompetitionJenniferBukouriczofMonzuBakeryinGreenBaywasselectedbyattendeesasthewinnerofthePeoplesChoiceawardwithherstackedcheesesdesign.HercakealsowonBestofShowintheprofessionaldivision.IntheCupcakeWarriorChampionshipSimpleSimonBakeryinAppletonwonBestofShowandwasawardedtheLuckoftheIrishtrophy.BothcompetitionswillreturnnextyeartotheMidwestFoodserviceExpowhichwilltakeplaceMarch9-112015attheWisconsinCenterindowntownMilwaukee.TheMidwestFoodserviceExpoistheonlyareashowofferingprogramsspecificallytailoredforcateringandeventprofes-sionals.TheExpoisproducedbytheWisconsinRestaurantAssociationandisatrade-onlyshow.Formoreinformationvisiteverythingfoodservice.org.cateringmagazine.comCATERINGMAGAZINE19THISPAGECLOCKWISEFROMABOVEthestackedcheesescakebyMonzuBakeryinGreenBaythecakeinspiredbyAChristmasStorybyNeat-OsBakeShoppeinBarabootheHyattRegencyMilwaukeesThoughtfullySourcedCarefullyServedtable.cateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazinecomvisitusonline 20CATERINGMAGAZINEcateringmagazine.comCATERERNEWSnewsproductspeopleeventsextrasWhenMaxineandMarvTurnerownersoCuisineUnlimitedinSaltLakeCityattendedpastOlympicGamesduringtheirinternationalprojectstheyvisitedhospitalitycentersopentothepublicthatarehostedbyvariouscountriesCasaItaliaRussiaHouseandHollandHeinekenHouseamongothers.TheynevervisitedthepublicpavilionortheUnitedStateshoweveroronesimplereasonTherewasntone.AlthoughtheU.S.OlympicCommitteeUSOCsponsorstheUSAHouseattheOlympicGamesitsonlyopentosponsorsandOlympicathletesaswellastheirguests.TheTurnersarekeyplayersintheeortstocreateaUSWelcomePavilionaprivatenot-or-profthospitalityprogramnotafliatedwiththeUSOCorInternationalOlympicCommitteethatwillocusoneconomicdevelopmenttravelandtourismpromotionandextendingthegoodwillotheAmericanpeoplesaysMaxineTurner.ThefrstoneisplannedorthenextSummerOlympicGameswhichtakeplaceinRiodeJaneiroinAugust2016.TheUSWelcomePavilionwillprovideatnochargetovisitorstheopportunityorpublicandprivateparticipationshesays.Sponsorscanreachnewcustomersshowcasetheirproductsandservicesandincreasemarketreachandpenetrationwhilecreatingmemorableexperiencesatamuchmorereasonablecostthanasinglecorporatehospitalityacility.AspresidentotheUSWelcomePavilionTurnerestimatesthatshesdevoting90percentohertimetotheproject.HersonsAaronandJeTurnernowrunthedailyoperationsatCuisineUnlimitedwhereacertifedcheandCMPEmilyLavinrecentlycameonboardtotakeoverMaxinesdutiesaschiemarketingofcer.MarvheadstheaccountingoperationsorbothCuisineUnlimitedandtheUSWelcomePavilion.AdditionalstamembersincludeEliGorinmanagingdirectorJeTurnerdirectorooperationsandanSaltLakeCityCaterersSpearheadUSWelcomePavilionforRioOlympicsBulkBanquetFoodTransportItsAllAboutYouFWErecognizesthechallengesthatcaterersface.Wefocusonthemknowingthatsolutionswillbefound...solutionsthatprovidebettervaluesafetyandlaborsavingsinthekitchen.Itsyourvisionyourexperiencethatweembraceinordertodesignmoreefficientequipment.AtFWEitsallaboutyou.Italwayshasbeen.800-222-4393www.fwe.comsalesfweco.netBulkFoodTransportHeatedBanquetCartsHumidifiedHeatedHoldingMaxineTurner cateringmagazine.comCATERINGMAGAZINE21advisoryboardwithmembersacrossthecountry.TheTurnersandothermembersotheteamhavebeensolicitingcorporateandstatesponsorsotheUSWelcomePavilion.ManystateshaveexpressedinterestinbeingRedWhiteBluespon-sorssaysMaxineincludingFloridaNewYorkandTexasandeightcorporationsthusarareinterestedintheGoldSilverandBronzelevelsosponsorshipTheplannedUSWelcomePavilionisa40000-square-ootacilityonthegroundsoRiosexclusiveJockeyClubinIpanemaclosetokeygamevenuesandmajortransportationlines.ThemainlevelopentothegeneralpublicwillshowcasesponsorsproductsandservicesaswellaseatureinteractiveactivitiesonepossibilityisaightsimulatororchildrenthatwilltakethemonvirtualplanetripsacrosstheU.S.OtherexhibitsplannedincludeaCulturalWallshowcasingAmericanvisualartandheritageaFamilyHistoryCenterwhichwillhelpguestsresearchtheirgenealogyahands-onTechZoneaChildrensCenterandaUSPhotoCenterwhereguestsreceiveakeepsakephotoagainstabackgroundotheiravoriteU.S.destination.ThemainlevelwillalsoboastagitshopsellingproductssolelymadeintheU.S.aswellastheAmericanGrillservinghealthysus-tainableood.Eacheveningguestscanattendaculturalcelebrationeaturingmusicdanceandartromoneothesponsorstates.Thesecondlevelwillbeexclusivelyorsponsorsguestsanddignitarieseaturingcontinuousood-and-beverageserviceaglobaltradecenterreceptionroomaprivatesuiteandaRootopBarGrilleaturingcelebrityches.TalksareunderwaytobringinNewYork-basedCheFrankLombarditoheadallood-and-beverageservices.MarcelVigneronwhohascompetedinTopChefandTopChefAll-Starswillbehead-ingupthecelebrityrestaurantprojectbringingothercelebritychesonboard.Inadditiontwodignitarieshaveagreedtoco-chairUSWelcomePavilionshonoraryboardodirectorsretiredU.S.GeneralJamesJonesaormernationalsecurityadvisorandaconsultanttotheU.S.ChamberoCommerceandormerU.S.ambassadortoBrazilCliordSobel.MaxineispleasedaboutthegainsmadebytheUSWelcomePavilionorganizationandsatisfedthatthewordisgettingoutthere.IsimplyseeaneedtoextendgoodoldAmericanhospitalitytoawideraudienceandhavegatheredagroupodedicatedindividualswhoalsoembracethisvisiontohelpmeachieveitshesays.ThisisanopportunityorourcountrytoshowcasethebestotheU.S.thisisawayorustotouchpeoplewithallthatisgreataboutourcountry.Formoreinormationvisituswelcomepavilion.org.NouveauPetitsFoursCallus800.233.3564Faxus608.328.8648Visituswww.greencountyfoods.comE-Mailuscustservgreencountyfoods.com1112SeventhAve.MonroeWI53566RichlyDeservedWelldotheworkthecomplimentsareyoursbyRiodeJaneiro 22CATERINGMAGAZINEcateringmagazine.comGreatPerformancesLaunchesSustainabilityProgramNewYork-basedcateringcompanyGreatPerformanceshaslaunchedasustainabilityprogramhelmedbyAmyBlackabove.AsdirectorofsustainabilityBlackwillspearheadinitiativesthataddressfoodwastefoodrescuesustainablepurchasingpracticeslocalsourcingandworkplaceeducation.ShewillalsofurtherthedevelopmentoftheKatchkieFarmCSAProgramwhichallowsNewYorkerstosupportlocalfarmingthroughthepurchaseoffreshlyharvestedvegetabledeliveriesfromtheorganicfarminKinderhookN.Y.thatisownedandoperatedbyGreatPerformancesshownleft.Blackbringsmorethaneightyearsofexperienceinsustain-ablepracticesandeducationtohernewrole.ShesworkedasabeekeeperandorganicfarmerandspentthreeyearsasaPeaceCorpsvolunteerinruralParaguayteachingsustainableagriculturalpracticesandbeekeepingtechniques.Formoreinformationvisitgreatperformances.com.newsproductspeopleeventsextrasCATERERNEWS3.LEARNINGOPPORTUNITIES.Thiswontbeboringwepromise.ForthethirdconsecutiveyearwearehostingtheIDEAZONEwithexpresspresentationsontopicsthatmattertoyourightnow.2.ACTIONINTHEAISLES.TimeandtimeagainwehearfromEXPOattendeesthatoneofthebestthingsabouttheshowiscatchingupwitholdfriendsandbusinessassociates.Therestaurantbusinessisasocialoneandwegiveyouthatopportunitytonotonlygetthingsdonebutalsoswapnewswithyourpeers.1.ONE-STOPSHOPPING.Thinkofthebiggestmallsellingonlythingsusefultoyourbusiness.DoesithurtthattherewillalsobecountlessnewfoodproductstotryandnewalcoholicbeveragebrandstosampleItsaroughjobbutsomeonehastodoit.MightaswellbeyourightForthe61styeartheLouisianaRestaurantAssociationisproudtobringyouthelargestmostcomprehensivefoodservicetradeshowintheGulfSouth.WhygoKeepreading...TOP3REASONSTOATTENDTHEEXPOAUGUST2-42014www.LRAEXPO.orgTOREGISTERPLEASEVISITLaRestaurantAssocLaRestAssocLRAEXPO14 cateringmagazine.comCATERINGMAGAZINE23ForthesixthsummerEmeryvilleCali.-basedPauldingCo.isonceagainoeringcookingcampsorkidsages9to18.TheCOOKCulinaryProgramswhichrunrommid-JunetoearlyAugustincludesuchcoursesasthefve-dayCooking1SouthernItalianCuisinethethree-weekCulinaryLeadershipTrainingor14-to18-year-oldsandtheour-dayChineseVegetarianCooking.Featuringdiversetrainingineverythingrombasiccookingskillstospecializedcuisinetokitchensciencethehands-onclassesaredesignedtogivekidstheconfdenceandskillstheyneedtocookorthemselvesandortheirriendsandamilies.Foundedbymother-daughterduoTerryandTracyPauldingPauldingCo.specializesincreatinginnovativeeventideasoramiliesandcorporateentitiesthroughpubliccookingclassesandexercises.ThecompanyskitchenhasbeeneaturedinmoviescommercialsandTopChefSanFranciscoandPauldingCo.alsoprovideson-siteando-sitecateringorevents.Formoreinormationvisitpauldingandco.com.PauldingCo.OffersCookingCampsforKidsACOOKclassposesinfrontofthekitchenabove.Studentsgetthechancetohavefunwhilemakingmeatloaftopleftandmakepastafromscratchtopright.Youhavealotofmouthstofeed.Leavethedishestous.Weknowyourdishwasherisanessentialpartofwhatmakesyourbusinessworkandithastobebuilttohandleeventhetoughestday-to-daydemands.ThatswhyeveryMEIKOproductisprecisionengineeredforlegendaryperformancepowerfuldependableenergyeicientandunbelievablysimpletouse.DiscoverthefreedomofowningaMEIKOandexperiencethepowerofdone. profleRoySlickerpresidentoftheNationalBarbecueAssociationtookapastimeturneditintoasuccessfulbusinessandmadehimselfanexpertonthetopicintheprocess.BYSARAPEREZWEBBERmasterofthetradeBarbecueisaoodthatbringspeopletogetherallovertheworldsaysRoySlickerpresidentotheNationalBarbecueAssociationNBBQA.Doesntmatteriyouregrillingorlow-and-slowpitsmoking.IliketosayThereare7billionpeopleontheplanetandIllbetatleast1billionothemhavesomeormocookerintheyardtheycallabarbecueSlickerisdoinghisparttomeetasmanyothosepeopleaspossiblegleaningtipsothetraderomellowbarbecueafcionadosandsharingtheminhisroleaspresidentotheNBBQAa3000-member-strongnonprofttradeassociationopentocaterersrestaurateurssuppliersandasthegroupswebsitesaysanyonewithapersonalorproessionalpassionorthisgreatAmericanculinarytradition.ItravelalotorbarbecuesaysSlicker.EarlyonIspentalototimeresearchingbarbecueunstuImstilltraveling25000to30000milesayeararoundthecountyorbarbecue.ThelasttripIwasonwas7122miles38barbecuerestaurantsin18days.Idonteatateverybarbecuejoint.AlotowhatIdoistalkaboutthebusinessobarbecueoodcostlaborissuessecurityetc.ItswhatIcalltherontdoorbackdoorandgarbagecanocusorunningarestaurantandcateringbusiness.Slickerhaslearnedthoselessonsfrst-handfrstasacatererandnowastheowneroSlicksQueCo.abarbecuerestaurantinBendOre.ButbeorehestartedmentoringothersSlickerwasthementee.AnamateurintheworldobarbecueSlickerwasahigh-techexecutiveor35yearshesoughtouttheexpertsasheeltthepullohisavoritehobbyturnintoacalling.WhenyouwanttobethebestatwhatyouredoinggofndthebestinthebusinesssaysSlicker.Nowormean24CATERINGMAGAZINEcateringmagazine.comRoySlickertraveledaroundthecountrylearningaboutbarbecuefromtheexpertsbeforeopeningacateringcompanyandthenarestaurant. unknowntothebigcompetitivebarbecueworldIjustpickedupthephoneandcalledthetopbarbecuepeopleinthecountryandtoldthemmynamewasSlicker.Thatalwaysgotalaughandstartedagoodriendship.ThosewhoinfuencedSlickerincludesuchlegendarypitmastersasMikeMillsrom17thStreetBBQinMurphysboroIll.HetookmeunderhiswingandtaughtmemorethanyoucaneverimaginesomeoneinhispositionwouldgivenhowbusyheiswithallhisrestaurantscateringandeventssaysSlicker.IlearnedmybrisketromWayneMuelleratLouieMuellerBarbecueinTaylorTexasoneotheonlybarbecuerestaurantstoevergettheJamesBeardawardandoweWayneandhisgangormuchomysuccessalongwithVencilMaresotheTaylorCainthesametowninTexas.VencilisverywellknownandImveryproudtohavelearnedhisverytraditionalbrisketsmokingprocess.KentBlackandthewholeamilyatBlacksBarbecueinLockhartTexasisanotherjointwhereIlearnedalotosimpleyetveryimportantrulesorbarbecueandcatering.TakingabreakromhistravelsSlickerrecentlysharedsomeowhathehaslearnedwithCateringincludinghowotherscanlearnromtheexpertsthroughNBBQAsapprenticeprogram.CMWhendidyoustartbarbecuingSLICKERIstartedbarbecuingrealseriouslyin1992.Itraveledalotasownerandheadosalesandmarket-ingoranarchivestoragesotwarecompanyintheSanFranciscoBayarea.IalwaysspentaewdaysontheendoeachtripjusthangingoutwithpeopleinItalyGermanyAustriaSwitzerlandPortugalSpainJapanandothercountries.Ialwaysendedupinsomeoneskitchen.Iactuallylearnedhowtoslow-smokewholehogsintheveryoldandtraditionalrail-pitmethodinPortugal.CMHowdidthatleadyoutoopeningarestaurantSLICKERNeverwantedtoeveryonesaidIdspendmyliethere.Butitwasdestiny.Andwhowouldntwanttobeabarbecuepitmastertravelingalloverseekingthebestribsorbris-ketIgettoprovidereallygreatoodandshareexperiencesorgrowthwithotherrestaurantandcateringbusinessowners.IstartedrstwithacateringcompanyinthePacicNorthwestcalledTheLetHandedChe.Imlet-handedanddidntknowwhatelsetocallitIwasdoingsomeprettyhigh-endpartiesweddingsandcorporatestuwithapitsmokermountedinsideacargotraileralongwithmyBreadpuddingtopisonthemenuatSlicksQueCo.inBendOre.above.cateringmagazine.comCATERINGMAGAZINE25 24-ootsel-containedkitchentrailer.IjoinedtheNationalBarbecueAssociationin2008andgothookedontheideaoopeningasmallplacethatwouldproducethebestbrisketoutsideTexasthebestporkoutsidetheSouththebestribsoutsideSt.LouisandgreatTexasHillCountry-stylesausagesmokedturkeyandchicken.OnmywaybackrommyfrstNBBQAannualconventionandtradeshowinAustinTexasIwasintearsonthephonewithmywiesayingHoneythisiswhatwearemeanttodo.WeopenedthefrstSlicksQueCo.inSistersOre.in28daysinMayo2009andbrokeevenourfrstyear.WethenopenedoursecondSlicksQueCo.inBendOre.inMayo2011.PeoplesayBarbecueinOregonIsayConsiderthesource.Theresalotoresearchthatwentintoproducingouraward-winningbarbecue.Wevealsobottledupourownsaucesandrubsandtheyaresellingextremelywell.ThisisanotherareaIhelppeoplewithgettingsaucesandrubstomarket.CMHowhasSlicksQueCo.expandedandhowbigareitscateringoperationsSLICKERStartingasacateringcompanyreallyhelpedmelaunchthoseoperationswithintherestaurant.Alotopeopledothistheotherwayaroundtheystartarestaurantandthenaddcateringlater.Weactuallyhitthegroundrunningwithcateringthedayweopenedbothlocations.WevesinceclosedtheSisterslocationbecauseitisjustwaytooseasonalwithour-and-a-halmonthsogoodbusiness.ButintheouryearsrunningtherecateringmadeupprofleRoySlickerExplainsBBQCateringaskedSlickertogiveusthelow-downonthedifferenttypesofbarbecue.Hereswhathehadtosay.IyouareusingdirectorindirectheatsourcesoryourbarbecueyoureinmyamilyyoubarbecueNowtherearesomethatwouldsaygrillingisgrillingandlowandslowisociallybarbecue.ImnotgoingtoarguewithabillionpeoplewhohavegrillsandsayComeoverorabarbecuethisweekend.SowiththatsaidGRILLINGThisusesdirectheatwhetherthatsgaselectricpelletscharcoalorwood.Peoplearenowusinggrillstomarkmeatandnishingitointheovenorcoolersideothegrilltoproduceevenmoretenderresults.Asanexampletrymarkingtri-tiponahotgrillorjustaewminutesoneachside.Finishitointheovenat325Funtiltheinternaltempis118Fto125Frare.Letitsit15minutesandthensliceitthindiagonallyandservewithapowerulhorseradish.Itsbetterthanprimerib.LOWANDSLOWAlsoknownaspitbarbecuethisusesindirectheat.Thismeansthattheheatsourceiso-setorinsomeotherchamberandtheheatistypicallylower.Theheatandsmoketypicallytravelstoandaroundthemeatsduringalongercookprocess.WithinthetraditionallowandslowmethodsthereareourregionsotheU.S.knownordierentbarbecue.Itsnotthattherearedierentsmokingmeth-odsbuttherearedierentfavorproles.Flavorprolescomeromdierentwoodsthatareavailableinthatregionalongwithdierentspicesandsauces.THEFOURREGIONSARETEXASSaucesarealwaysontheside.YouwontseebarbecuesaucealloverthemeatinTexastheydshootyaWoodsarepostoakhickorypecanintheeastandsomemesquiteinthewest.KANSASCITYKetchup-basedsauceshickoryfavor.Woodsarehickoryandotherhardwoods.MEMPHISMustard-basedsaucesmainlyketchup-basedsweetversions.Woodsarehickoryandapplepecaninthesouthernareas.CAROLINAVinegar-basedsauces.Woodsarehickorypecanandruit.Theuseodierentwoodsproducesamuchdierentfavorprole.Pitmas-terscanusethesamemeatqualitiesandcutsandthesamecookingtempsbutintheendthemeatisgoingtotakeonthefavorothatwoodde-pendingonwhatitisandthespices.AsanexampleiyouregoingtousehickorystartsmallitsaverystrongfavorinasealedBBQpit.Appleandoakaremoresubtlefavorsusingthesamequantityowood.Youcanalsotrymixingwoodslikeappleortherst6hoursandthenpecanasaslightnuttybutteryfavorattheend.Thistail-ingowoodscreatesafavorthatkeepspeoplewonderingHowtheheckdoyoudothat26CATERINGMAGAZINEcateringmagazine.com cateringmagazine.comCATERINGMAGAZINE27nearly30percentothebusiness.AttheBendlocationcateringisabout25percentandgrowingrapidly.Weclassiysel-cateringandull-serviceascatering.Therearealotopeoplethatgiventheoptionwouldpick-upallthestuatyourrestaurantanddoitthemselvesitheythoughttwothingsItsavedthemmoneyandthepackagingoptionsandinclusiveitemswereallsuperiortojuststandardpick-up.Wemakesuretheyhaveeverythingtheyneedanditsasimpleprocess.CMHowfastisthebarbecuesegmentofthefoodindustryexpandingrightnowSLICKERBarbecueisoneotheastest-growingoodsegmentsontheplanetreally.Moreandmorepeoplearerequestingbarbecueorweddingscorporatepartiesvendingandothereventsbecauseitbringspeopletogetherinarelaxedenvironmentlikenootherood.Itstartsrobustdiscussionsaboutwhohasthebestribsorbrisket.Barbecueissomethingpeopledoathomewhenrelaxedandthistranslatesintorelaxedweddingscorporatepartiesandothereventspeopleeelgood.ThereareseveralmajorbarbecuebrandsthataregrowingrapidlyallovertheU.S.FamousDavesSonnysDickeysShanesRibShackMemphisBarbecueCo.Philsandmanymore.SlicksQueCo.iscurrentlyintheprocessoanexpansionwithseverallocationsontheWestCoastplanned.WhyTherearelinesgoingoutthedooratgoodbarbecuerestaurants.Revenuepotentialissignifcant.Addinbrandedproductsalesandthebusinessmodelisverysolid.EvenwithahigheroodcostthanpizzaTeSafeProfessionalWaytoransportFood973.627.2284thecateringbox.comRegularPRICEDUNDER1.OOCOMESIN2SIZESPricesmayvaryfromstatetostateALUMINUMTRAYSSOLDSEPARATELYJUMBOTinkInsidetheBoxthecateringboxaol.comPatentPendingSandwichesatSlicksQueCo.featurenearlyhalfapoundofmeatleft.Therestaurantalsosellsitsrubsandsaucesbottomleft. 28CATERINGMAGAZINEcateringmagazine.combarbecuerevenuesaresoaringonitspopularity.BarbecueTVprogramshavealsocreatedasignifcantincreaseintheoverallawarenessobarbecuerestaurantsandcatering.Andweekendbarbecuecompetitionsjustkeepgrowingthisactoralonewillkeepbarbecueaveryhottopicandinthepubliceyeoralongtime.Moreandmorepeoplearetryingtheirhandatcompetitivebarbecue.Thetrendisthattheyarethenmovingintosmallcateringbusinessesbarbecueproductsandrestaurants.CMWhatarethebenetsofjoiningNBBQAandhowmuchhasyourmembershipgrownovertheyearsSLICKERTheNBBQAisanonproftassociationobarbecueexpertshelpingeachothertonavigatethecomplexitiesorunningarestaurantorcateringcompany.Itsbarbecuepeoplehelpingbarbecuepeople.TheNBBQAoersawidevarietyoprogramsorvariouslevelsomembership.TheyincludeFriendareemember-shipleveloeringnewslettersdiscountsonbarbecue-relatedproductsandservicesandoersonseminarsandwebinarsaboutmanydierentaspectsobarbecueCompetitoroeringprogramsinormationandtoolsonhowtogetintothebusinessobarbecueandOperatoralevelgearedtowardsomeonethatalreadyownsarestaurantandwantstogrowitfxitorsellit.Itsaactthatthousandsoweekendcompetitorsarestartingtodabbleinvariousbarbecuebusinesses.TheNBBQAoersprogramsonhowtocostoodorcateringhowtopriceandpresentaproposalhowtoproperlypor-tionhowtopresentandstabuetlinesandmanyotheraspectsocateringbottlingsaucesandrubsandevenopeningarestaurant.Ivetraveledalloverthecountrytodierentbarbecuerestaurantsandyoudbesurprisedbyhowewreallyknowwhattheiroodcostishowlaborcandramaticallyimpacttheirbusinessinpositiveandnegativewaysandhowlittlecontroltheyhaveovergrowthorloss.Inmanycasesyoucanseeitintheireyestheydontwanttoknow.ButasIsayNumbersdontlie.TheNBBQAcontinuestogrowitsmembershipyearoveryear25to30annuallythemajoritybeingcateringandrestaurantoperators.OurannualeventcontinuestogrowandtheNBBQAistheonlybarbecueassociationgearedtowardthebusinessobarbecue.MoreandmorebusinessownersareturningtotheNBBQAbecauseoitseducationalresourcesandcamaraderie.Thenetworkingisamazing.CMCouldyouexplaintheNBBQAsapprenticeprogramSLICKERItsabarbecuerestaurantimmersionprogram.Iprofle cateringmagazine.comCATERINGMAGAZINE29youveeverthoughtaboutopeningyourownBBQjointorcateringcompanynowisthetimetofndoutwhatitreallytakes.TheNBBQAApprenticeProgramoersaspiringtalentachancetoexperiencethebusinessobarbecuefrsthand.Apprenticesparticipateinatwo-toour-dayimmersionatasuccessulbarbecueoperationundertheguidanceoarecognizedpitmaster.Whiletheprocessormakinggreatbarbecuewillbecoveredtheprogramisdesignedtobemuchmorethanthat.Fromdishwashingtobookkeepingeveryaspectorunningthebusinessiscovered.IvedonefveotheseatmyrestaurantinBendanditisabsolutelyincredibletoseetheeye-openingprocesswiththestudents.Inmanycasesstudentshavegoneontoopensuccessulrestaurantsandcateringcompanies.Thisprogramhasprobablysavedstudentstensothousandsodollarsinlearning-curvemistakesandblundersthattheymayhavegonethroughopeningares-taurantwithnoexperience.WhydoyouthinktherateoailureissohighinnewrestaurantsTheanswerislackoexperienceandknowledgeothebusiness.Itseemslikeeveryonewantstoopenanewrestaurantbutonsecondlookveryewhaveeverrunarestaurantorevenworkedatone.Operatingarestaurantandcateringcompanyisoneothehardestbusinesschallengesyoullevertakeon.Getsomehelp.TheNBBQAsApprenticeProgramisadirectanswertothisproblem.FormoreinformationabouttheNBBQAvisitnbbqa.org.AspiringcaterersandrestaurateurscanlearnthenutsandboltsofthebusinessthroughtheNBBQAApprenticeProgram. 30CATERINGMAGAZINEcateringmagazine.comCaterersandrestaurantsthatspecializeinbarbecuereportthattheireventbusinessisboomingevenforweddingsclientswantgoodold-fashionedcomfortfoodBYSARAPEREZWEBBERTheressomethingaboutbarbecue.Nomatterwhatareaofthecountryyoureinyoureboundtobeclosetoabarbecuefestivalabarbecuejointthatpackseminorevenaneighborhoodpitmasterwhoearnsbraggingrightsforhispulledpork.AfterallaccordingtotheHearthPatioBarbecueAssociation80percentofallU.S.householdsownagrillorsmokerand97per-centofthoseownersactuallyuseditinthepastyear.Beyondthebackyardthebusinessofbarbecueisboomingincludingforcateredevents.Thefourbusinessesproledhereallspecializeinbarbecueandtheyallreportthatitspopularityisontherise.Evenforweddingsnottraditionallyassociatedwiththistypeofcasualcuisinecouplesareincreasinglychoosingwhatssuretobeacrowd-pleaser.CATERINGDOWN-HOMEfeature InscenichistoricGordonsvilleVa.TheBarbequeExchangehasbeenaroundforonlyfouryears.Yettherestaurantinawhite-washedrusticbuildingwhereseatingfor100includespicnictablesonthefrontporchhasaboomingcateringbusinessbookinganywherefromfourto12weddingsamonthfromtheendofMarchthroughOctober.BarbecueisfunanddifferentsaysJaclynConloguecateringandspecialeventscoordinator.Weddingshavethisstigmaofmediocrefoodandwehopewearepartofthemovementtochangethat.Iseeeventhenon-barbecuewed-dingstrendingmoretowardfuncasualSoutherneleganceratherthanblack-tieandplateddinners.THEBARBEQUEEXCHANGEGordonsvilleVa.bbqex.comcateringmagazine.comCATERINGMAGAZINE31TheBarbequeExchangesweddingmenuoptionsincludemacaroniandcheeseandgrilledchickenquartersoppositeaswellasclockwisefromleftshrimpandgritshushpuppiesbutternutsquashsoupwithcurriedpepitasthechoiceofvesignaturebarbecuesaucesandSouthern-stylegreenbeanswithbaconandonions.ContinuedonnextpageTOPLEFTANDRIGHTPHOTOBYRONDRESSELPHOTOGRAPHYRONDRESSELPHOTO.COMMIDDLEPHOTOBYPHOTOBYSARAHCRAMERSHIELDSCRAMERPHOTO.COMBOTTOMANDOPPOSITEPHOTOSBYJEFFREYCGLEASONPHOTOGRAPHYFOTOSBYJEFF.COM 32CATERINGMAGAZINEcateringmagazine.comfeatureRichardShelorattributeshisloveofbarbecuetothefamilyreunionsheattendedgrowingupinsouthernGeorgia.Ifeelthereareemo-tionsattachedtobarbecuesaystheCEOandfounderofSweetGeorgiaCateringEventPlanninginAtlanta.Usuallywheretheresbarbecuetheresagoodtimebeinghad.Ialsothinkbarbecueisoneofthosefoodsthateveryonehasanopinionaboutandthatsreallyfuntocaterto.CateringisShelorsthirdcareer.AftergraduatingfromtheUniversityofGeorgiawithaneconomicsdegreeheworkedatahedgefundandtheninrealestate.Buthehadfondmemoriesofhelpingoutatachild-hoodfriendsfamilyrestaurantandhecontinuedworkinginkitchensthroughoutcollege.Ifoundmyselfbeingpulledbackintotheindustryasapartownerofabarbecuerestaurantandtwofoodtruckshesays.TwoyearsagoIdecidedtofocusonstartingabarbecuecateringcompanyandthatswhenafriendandIstartedSweetGeorgiaCatering.ChefCraigHartmanspecializesinhickory-smokedandslow-roastedporkshouldersandspareribsdry-curingthemeatswithsecret-ingredientrubsandcookingtheminTheBeastacustomizedbarbecuecookerthathasthecapacityfor48shouldersand108racksofribs.SidesincludeBrunswickstewbakedbeanscollardgreensandhouse-madepickles.ForourbarbecuebridestheporkisamustsaysConlogue.Brisketorchickentendtobetheothermeatoptiontheychoose.Mostceremoniesareoutdoorswithmanyvenuesofferingsomesortofcoveredorindoorreceptionarea.InadditiontoporkbrisketchickenandevensmokedtofuChefHartmanexperimentswithsausageVirginia-curedhamandbaconafeaturedingredientinsomeoftheBarbequeExchangesmostscrumptiousdesserts.WelovebaconheresaysConlogue.Ourstandardisthebaconbrowniemadewith70chocolateandaboutapoundofbaconforeachpanplusganacheandmorecrispybaconontopitsdecadent.Wealsoofferbacondough-nutsonSundaysandmakeanold-fashionedyeast-raisedfrieddoughnutthatweglazewithmapleNutellachocolateorvanillaandcoverinbaconbits.Allthebacondessertscanbeorderedforweddingsasweetfunendingindeed.SWEETGEORGIACATERINGANDEVENTPLANNINGAtlantasweetgacatering.comTHEBARBEQUEEXCHANGEContinuedTheBarbequeExchangeshouse-curedhamandsweetpotatobiscuits.ABOVEPHOTOBYWILLIAMWALKERPHOTOGRAPHYWILLIAMWALKERPHOTO.COM Shelorsculinaryphilosophyisbasedonsimplicityfreshnessandhigh-qualityingredientshesays.Forexamplemycreamedcornisincrediblysimple.TherecipecamefromThomasKellersFrenchLaundry.Inhisbookheonlyusesatablespoonofitasonelayerofaduckrouladebutitworksperfectlyasa6-ouncesidetoo.WesimplypureeaquarterofIQFcornandthenaddthepureeandcorntoapot.Thestarchypureewillthickenupasitcooksthecorn.Soitiscorncookingincorn.Weaddalittlebutterandheavycreamandthenweseasonwithsaltoffheatandthatsit.ThecompanycaterseventsofallstripesandShelorhasfoundthatclientsconsiderhistraditionalbarbecuemenutobeagoodvalueandacrowd-pleaser.AhighpercentageofpeopleinagroupusuallyliketraditionalbarbecuewithclassicSouthernsideshesays.Wedoalotofbrisketporkandchicken.Ourcustomerstendtoordereithermac-and-cheesehoneybakedbeansorcoleslawforsides.Ourgrillstationandgritsbarareourmostpopularspecialtystations.SweetGeorgiaCateringutilizesacustom-maderotisseriesmokerbyCadillacSmokersforeventsof100ormorepeopleoftencookingonsiteandpullingthemeatstraightoffthesmokerforguests.Ipreferthatset-upbecauseitguaranteesthattheguestgetsaperfectproductsaysShelor.Wealsohavelargesix-footgasgrillsthatwetaketoeventsforwhenwedosteaksgrilledchickenhotdogsorhamburgerstations.WejustdidanicesetupwithourgrillingstationsfortheAtlantaBravesopeningdayVIPpartyrightinfrontofTurnerField.InthebeginningShelorexperimentedwithmoderninterpretationsofsomeofhismenuitemsbuttheydidntsellwellsohewentbacktothebasics.Mycustomerskeptaskingfortraditionalmenuitemshesays.Ihavealwaysbelievedthatagoodrestaurantownerletshiscustomerwritethemenu.HighlightsofSweetGeorgiaCateringsmenuincludepulledbeefbrisketwithitspopularSweetSmokeysaucewithsidesofJamaicancollardgreensandmashedsweetpotatoesoppositeaswellassuchappetizersasCapresesaladleftandprosciutto-wrappedmelonballstop.Thecompanyscustom-madesmokerBigTacyaboveandtopleftcanhold500poundsofmeatonarotisserie. featureAnnaMikeska-PayneandhersisterAngelaMikeskaConlanwereonamissiontobringthecuteintobarbecueexplainsMikeska-Payne.ItallstartedwhentheywereaskedtocaterthepremierepartyforHGTVsJunkGypsieshostedbytheirfriendsdesign-ersAmieandJolieSikes.WesaidweneededtodosomethingfunsaysMikeska-Payne.Weownalotofjunksowemadethiscoolset-upthatwaskindofvintage-looking.TheMikeskasistershailfromabarbecuefamily.TheirfatherClemMikeskafoundedabarbecuerestaurantin1965inTempleTexasthathassincebecomeaninstitution.ClemMikeskasBar-B-QnowhasfourlocationsincentralTexasemployingmanymembersoftheMikeskafamilyand84-year-oldClemstillbuysallthebeefforthecompany.WhentheoriginalClemsopeneditspe-cializedinsirlointri-tipanunusualmoveforaTexasbarbecuejoint.ClemewtoChicagotocheckoutthisnewcutofbeefpeopleweretalkingaboutandhefellinlovewithitsaysMikeska-Payne.Itsfoolproofitsleanandeasytocook.OnlyveyearsagodidClemsstartservingbriskettheTexasBBQstaple.OtherspecialtiesincludehomemadesausageanodtotheMikeskasCzechheritageandClemsAll-PurposeSeasoningarubthatsaddedtomanyoftherestaurantsrecipes.WhileClemsdoesplentyoftraditionalcateringbothon-siteandoff-sitewithapartyroominthemainTemplelocationandalengthycateringmenutheJunkGypsieseventinspiredMikeska-PayneandConlantostartanewcateringdivisionthatfocusedmoreontheaestheticsofanevent.TheynameditCountryChicCatering.WenoticedthatweddingsnowadaysdontwantjustaplainoldinstitutionalsetupforbarbecuesoweaddedacutefrillbutkeptitrusticsaysMikeska-Payne.Ithastakenoff.Wedidmoreweddingslastyearthanwedidintheprevioussixyears.COUNTRYCHICCATERINGCLEMMIKESKASBARBQTempleTexasclembbq.com ThefamilyalreadyownedalotofthepropsthesistersuseattheeventsoldwinebarrelsforinstanceandthecoveredwagonthathasbecomethesignatureofCountryChicCatering.WeownalotofjunksaysMikeska-Payne.WegottomarryourjunkandourcateringanditworksWevebeenverylucky.Themeatisbarbecuedin-houseandthentransportedtoeacheventbutallmeatisfreshlycutonlocation.PeoplelovethefoodsaysMikeska-Payne.Itsalldonefromscratch.PopularmenuitemsforCountryChicincludetheporkloinhand-cutredpotatoesandgrilledchickenbreastwithaPontchartrainsauce.ManyeventswillfeaturedrinksstationswithMasonjarsandroast-your-ownSmoresbars.Thefamilyalsoownsvintagecarsthatbridescanrentforphotoops.Itswhatsinrightnowburlapandlacethevintage-rusticlooksaysMikeska-Payne.Wehadtobringcuteandfunintoourcateringbusinessbecausewewereonlyknownforbarbecue.AtCountryChicCateringandClemMikeskasBar-B-QitsafamilyaffairwithevenAnnas13-year-oldsonHankhelpingoutoppositefarleft.FounderClemstillbuysthebeefforthecompanypicturedinacowboyhatinthecenterphotoankedbyfromleftdaughterAngelasonStephendaughterAnnaandAnnashusbandTroy.CountryChicCateringdisplayssuchrustictouchesashaybaleswinebarrelsantlerschalkboardsanditssignaturecoveredwagonatevents.Itsweddingbusinesslefthasskyrocketed. featureYoucantmissitwhenMISSIONBBQcatersalargeevent.ThatswhenBamBamadeuce-and-a-halfmilitarytrucktrickedoutwithafullyoperationalsmokerpullsuppromptinggueststostartliningupnexttoitforaphotoop.Wewantedsomethingidentiableandtogetalittlechucklefromitexplainsco-ownerSteveNewton.Youseeallthosebarbecuecook-offteamsandtheyreveryuniquesowewantedsomethingalongthoselines.BamBamalsotiesintothemissionofMISSIONBBQgivingbacktothelocalcom-MISSIONBBQGlenBurnieMd.headquartersmission-bbq.communityandtoAmericanheroes.Newtonandco-ownerBillKrausopenedtherstMISSIONBBQlocationinGlenBurnieMd.onSept.11201110yearsaftertheWorldTradeCenterattackasaremembranceofwhathappenedandthecomingtogetherofourcountrysaysNewton.TheresnothingmoreAmericanthanbarbecue.NowwithsevenlocationsinfourstatesandeightmoreslatedtoopenontheEastCoastthisyearthecompanydonatesasig-nicantamountofresourcestomilitary-relatednationalcharitiesparticularlytheSpecialtiesatMISSIONBBQincludebarbecueribswithgreenbeansaboveandpulledporksandwichwithfriesaboveright.Membersofthemilitaryoftenattendthechainsopeningstoprightandthecompanystricked-outmilitarytruckBamBammiddlerighttravelstolargecateredevents.36CATERINGMAGAZINEcateringmagazine.com WoundedWarriorProject.MISSIONBBQsetsaside2fromeachrellableAmericanHeroescupsoldforthecharityaswellas10percentofallgiftcardssoldduringtheholidayseason.OnArmedForcesDayinMayNewtonexpectedtopresentWoundedWarriorProjectwitha150000check.Thecompanyalsoworkscloselywithlocalpoliceandredepartmentcharitiesineachofitslocations.Ourrstanswerisyestoalllocalpoliceandredepart-mentcharitiessaysNewton.Wetrytobetherstresponderstothoserstresponders.NewtonandKrausbothhavecorporatebackgroundsNewtonspent20yearsasregionalvicepresidentofOutbackSteakhousewhileKrauswasanexecutivewithUnderArmour.BarbecueremindedmeverymuchofwhatthesteakhousesegmentwaslikewhenIrstgotintoitverylocalregionalandindependentbutbuiltaroundatimelessconceptonegreatpieceofproteinandonegreatsidesaysNewton.ThetwofriendscrisscrossthecountryresearchingthebestbarbecuefromAustinTexastotheCarolinastoChicagoandKansasCityMo.andMISSIONBBQsmenureectstheirtravelsTexas-inspiredbrisketNCPulledPorkandSt.Louis-stylespareribsareafewoptions.SaucesrangefromMemphisBelletoKCClassictoTupeloHoneyHeatwhilepopularsidesincludedouble-cookedbakedbeansandMaggiesMac-N-CheesenamedafterKrausdaughter.ThingsaregoingsowellthatinadditiontotheplannedexpansionMISSIONBBQisopeningafull-servicecateringfacilityinGlenBurnieaBaltimoresuburbthissummerenablingittobuildonitsgrowingcateringoperations.Thecompanyhascateredforthe5000-memberbrigadeattheU.S.NavalAcademyinAnnapolisMd.andhasbookedmorethan50weddingsthisyear.Wevehaddouble-digitgrowthineachofourrestaurantssaysNewtonofthechainssuccess.IthinkwiththeadventoftheFoodNetworkandcookingshowstherehasbeenanafnitytowardavor.Oneofthegreat-estthingsaboutbarbecueisyouhearabouttheweekendwarriorswhotendtheirpitsallnightlongandafter12hourstheyhaveaproducttheyareveryproudof.Thereisanartistryinthiscuisine.Thebarbecueturkeysandwichwithmac-n-cheesecupleftisonthemenuatMISSIONBBQwhereanhonorguardfarleftisoftenpartofthegrandopeningceremoniesforanewrestaurant.EachdayatnoontheentirerestauranthaltstosalutetheU.S.agandstandatattentionforthenationalanthembelow.WeddingbusinessforMISSIONBBQisstrongespeciallyamongmembersofthemilitarybelowleft. featurefeatureonthemenuRecipeideasforyournextoutdooreventSometimeseventhebestomenusgetsstuckinarut.Iyoureseekinginspirationoryouroutdoorgrillingeventsthisrounduporecipesshouldhelplightyourfre.38CATERINGMAGAZINEcateringmagazine.com cateringmagazine.comCATERINGMAGAZINE39YIELD2racksoribsINGREDIENTSPer2racksoribs2ounceskoshersalt2tablespoonsreshlygroundpepper1tablespoongranulatedsugar3driedbayleavescrumbled2teaspoonsgroundcinnamoncupOlorososherryRindso4lemonseachremovedin1strip3stickscinnamon5clovesgarlicsmashed3wholereshbayleavesRenderedporkattocovercupPedroXimnezPXsherry1cupPedroXimnezsherryvinegarThistypeosherryandvinegarismaderomPedroXimnezwhitegrapes.Thevarietalyieldsanintenselysweetdessertwine.WhilecookinginSpainInoticedculinaryphilosophicaldierencesbetweenAmericansandSpaniardswhenitcomestogrilling.WhileAmericansslathertheirsmokedribsinbarbecuesaucetheSpanishliketolettheavorotheirmeatdothetalkingespeciallywhenIbricopigsarethemeatinquestion.ImguessingthedierenceisexplainedbyourhistoryosmokedbarbecuemeatsandtheworldosaucesandcondimentsthatcomplementthemcontrastedwiththeSpaniardsheritageoacornyIbricoatandlettingitssubtleavorcomethrough.TheSpanishaccentthisnaturalavoronlylightlywithingredientslikeherbsandspices.ThisreciperomthesabiasoExtremadurademonstratestheSpanishpenchantorsotavorslikelemonandcinnamonthatareoundinevery-thingromansandicecreamstomeatandothersavoryrecipes.ForthosewhomusthavesauceImincludingakillerglazethatwepreparedwhiletheribswerecooking.Theacidinthesaucehelpscuttherichnessotheconftedmeat.METHOD1.Inalargebakingdishcombinethesaltblackpeppersugarcrumbledbayleavesandgroundcinnamoncreatingacure.2.Placetheribsinthebakingdishandtossthemwiththecurecoatingthemevenly.SprinklewiththeOlorososherry.Coverwithplasticwrapandrerigerateor24to36hours.3.Preheattheovento250F.4.Removetheribsromthecure.Rinsewellandpatdrywithpapertowels.PlacetheribsinalargeDutchovenwiththelemonrindcinnamonsticksgarlicandwholebayleaves.Coverwiththerenderedporkat.5.PlacetheDutchovenovermediumheatandbringtheattoabaresimmer.Removeromtheheat.6.Coverandplaceintheovenor2hoursuntiltheribsareorktenderandthebonespulleasilyawayromthemeat.Removeromtheoven.7.Allowtheribstocooltoroomtempera-tureintheDutchovenandthenplaceinthererigeratortochillintheconftovernight.8.Inasmallsaucepanovermedium-highheatcombinethePXsherryandthePXsherryvinegar.Bringtoaboilandthenreducetoasimmer.Simmeror8to10minutesuntilthesaucesvolumeisreducedto13cup.Removeromtheheatandsetaside.9.LightacharcoalgrillorheatabroileronhighheatairwarningTheribswillsplatteralotinanovensousecaution.Removetheribsromtheatwipingoanyexcess.Placetheribsmeat-sidedownandcookthemor10minutesuntilcookedthroughandstartingtobrown.10.Glazetheribswiththesauceontheboneside.Flipthemoverandglazetheotherside.Continuecookingor5minutesuntilnicelyglazedandjustcharredalittleinspots.Removeromtheheatandserve.CostillasdelaMatanzaMatanzaRibsRecipephotoandintroductionromCharcuteraTheSouloSpainbyJereyWeissAgatePublishingMarch2014agatepublishing.com 40CATERINGMAGAZINEcateringmagazine.comPHOTOCREDITfeatureYIELDVariesdependingonnumberofskewersusedINGREDIENTS1poundporkknucklejaccardandslicePineappleasneededcutinto-inchchunksScallionsasneededcutinto-inchsegmentsBambooskewersShishitopeppersroastedasneeded3limescutintowedgesRUBcupachiote20clovesgarlic1onion4guajillochilepepperstoastedcupoil1tablespoonkoshersalt1tablespoonblackpeppercornsMETHOD1.Blendachiotegarliconionguajillochilesoilsaltandpeppertomakeapaste.2.Rubporkwithpasteandletitsitforatleast2hours.3.Toassembleskewersalternateporkknucklepineappleandscallions.4.Grillskewersuntilmeatisfullycooked.5.Servewithshishitopeppersandlimes.RecipeandimagecourtesyoftheNationalPorkBoardporkfoodservice.orgCerdoalPastorShepherd-stylePork cateringmagazine.comCATERINGMAGAZINE41YIELD4to6servingsINGREDIENTS1applepeeledandquartered10wholecloves1lemonthinlyslicedrounds1limethinlyslicedrounds1orangethinlyslicedroundscupNielsen-MasseyMadagascarBourbonPureVanillaSugarcupbrandychilled1bottledryredwinechilled750milliliter1cupspulp-freeorangejuicechilledteaspoonNielsen-MasseyRoseWater1teaspoonNielsen-MasseyTahitianPureVanillaExtractFreshmintsprigsforgarnishMETHODStudapplebypushingtheclovestemsintothepreparedapplequarters.Inalargeglasspitcherplacetheclove-studdedapplequarterswiththecitrusfruitslices.SprinkleNielsen-MasseyMadagascarBourbonPureVanillaSugaroverthefruitpourbrandyoverthesugaredfruitandtosstocoat.Placeintherefrigeratorfor4to6hourstoinfusetheavors.Beforeservingremovetheclove-studdedappleanddiscardcrushtheinfusedcitrusfruitsslightlywithawoodenspoon.StirinthewineorangejuiceNielsen-MasseyRoseWaterandNielsen-MasseyTahitianPureVanillaExtract.Garnisheachglasswithasprigoffreshmint.NoteAddadditionalNielsen-MasseyMadagascarBourbonPureVanillaSugarorangejuiceorsodawaterfortastevariation.RecipeandimagecourtesyofNielsen-Masseynielsenmassey.comNielsen-MasseysRoseSangria 42CATERINGMAGAZINEcateringmagazine.comYIELD4servingsLEMON-ROSEMARYAIOLIINGREDIENTScuplightmayonnaise2teaspoonsmincedgarlicteaspoonfnelychoppedreshrosemary1teaspoonreshlemonjuiceMETHODInasmallbowlcombinemayonnaisegarlicrosemaryandlemonjuicemixwell.Rerigerateuntilreadytouse.LAMBURGERSINGREDIENTS1smalleggplantcutcrosswiseinto4sliceseachaboutinchthick1teaspoonssaltdivided1poundsgroundAmericanLamb1tablespoonmincedgarlicteaspoonpepper4Romatomatoescutlengthwiseinhalseeded2tablespoonsoliveoil4hamburgerbunssplitLargecrunchyslicesofonionssaturatedwithabalsamicglazearegrilledandtoppedwithmeltedbluecheese.YIELD12servingsINGREDIENTScupoliveoilcupbalsamicvinegarcupparsleyleaves1tablespoonDijonmustardKoshersaltandcrackedpeppertotaste3jumboyellowonions2pounds3largeredonions2pounds24oodpickssoakedinwater6ouncescrumbledbluecheesecupchiveschoppedMETHODInablendercombinefrst5ingredientsandprocessuntilsmoothandlightlythick.Yieldsapproximately1cupbalsamicdressing.Sliceeachonioninto4thickslicesapproximately1incheachandspeareachonewithaoodpicktosecureringsinplace.Layskeweredonionslicesontoasheetpanandbrushliberallywithbalsamicdressingonbothsides.Grillorbroilonion3to4minutespersideoruntilonionslicesarecaramelizedandgolden.Removeromheat.Keepwarm.TOSERVEForeachservingplaceonionslicesonaplatter.Sprinklewithcrumbledbluecheese.ServeGrilledBalsamicOnionswithgrilledbroiledroastedorsmokedsteakslambgameandorpoultry.TheyalsoservewellasatopperoraCaesarsaladoraccompanyingarisotto.RecipeandimagecourtesyoftheNationalOnionAssociationonions-usa.orgGrilledBalsamicOnionswithBlueCheeseCrumblesGrilledLamburgerswithLemon-RosemaryAiolifeaturefeature cateringmagazine.comCATERINGMAGAZINE43YIELD6servingsINGREDIENTS2.5poundsFrozenFishermansPrideCalamaritubesSesameseedstotasteChoppedchivestotasteMARINADE4tablespoonsreshchoppedparsley3-4reshgarlicclovescrushedcupoliveoilcupbalsamicvinegarPinchoredpepperakesPinchosaltandpepperBALSAMICGLAZE1cupbalsamicvinegarcupbrownsugarCALAMARIMETHODDerost2.5lbs.FrozenFishermansPridecleanedcalamaritubesrinsewell.Splitthecalamaritubesupthesideturningthetubesintofllets.Preparemarinade.Placecalamariintomarinadecoverandrerig-erate3hours.Removecalamariromrerigeratorandpiercetheflletswithgrillingrodsorwater-soakedbamboogrillingsticks.Heatgrilltomedium-highheatGrilledCalamariwithBalsamicGlazeandcoatgrillwithoilsocalamariwillnotstick.Grillcalamarior2-3minutespersideoruntilcalamariiswhiteandtender.Removecalamariromgrillandcoatordrizzlewiththewarmbalsamicglazesprinklewithsesameseedsandchoppedchivestoserve.BALSAMICGLAZEMETHODInasaucepancombinebalsamicvinegarwithbrownsugarovermedium-highheat.Stiruntilthesugarmeltsandreduceheattoalowsimmer.Continuestirringuntilglazebecomesthickenoughtocoatthebackoaspoonabout20-30minutes.RecipeandphotocourtesyofRuggieroSeafoodruggieroseafood.comMETHOD1.Placeeggplantslicesinasinglelayeronabakingsheetsprinklebothsidesoslicesliberallywith1teaspoonsaltsetaside.2.Inamediumbowlcombinelambgarlicpepperandtheremainingsaltmixlightlybutthoroughly.Lightlyshapelambmixtureinto4pattieseachabout12-inchthick.3.Rinseeggplantslicespatdry.Brushbothsidesoeggplantslicesandtomatosliceswitholiveoil.4.Grilleggplantandtomatocoveredovermediumindirectheat14to16minutes.Placelambpattiesovermediumdirectheatgrillcovered7to9minutestomediumdoneness160Fturningoccasionally.Removevegetablesandburgersromgrill.Placehamburgerbunsonthegrilltoast1to2minutes.5.Spread2teaspoonsaiolionbottomoeachbuntopeachwithaburger.Placeoneeggplantsliceandtwotomatohalvesoneachburgertopwithadditional1teaspoonaioliontopoeachbun.RecipeandimagecourtesyoftheAmericanLambBoardamericanlamb.com 44CATERINGMAGAZINEcateringmagazine.comYIELD4to6servingsINGREDIENTS1pound16-20countuncookedlargeshrimppeeledanddeveinedcupunsweetenedcoconutmilkipossibleuseacoconutmilkproducedinThailandstirbeoremeasuring2teaspoonsThairedcurrypaste1teaspoonreshlygratedgingerteaspoonchilipepperpasteteaspoonNielsen-MasseyPureLemonExtractteaspoonNielsen-MasseyMadagascarBourbonPureVanillaExtractYIELD12servings2skewerseachINGREDIENTS4poundsgroundAmericanLamb1smallredonionpeeledfnelydiced3ounceslimejuice3bunchesatleaparsleyleavesonlyfnelychoppedteaspoongroundcorianderteaspoongroundcinnamonteaspooncayenneteaspoonallspiceteaspooncardamomSeaorkoshersaltandblackpeppertotaste12pitabreadroundsExtra-virginoliveoilasneeded1teaspooonsumacgroundMETHODMixtogetherlambonionlimejuiceandparsley.Seasonwithcoriandercinnamoncayenneall-spicecardamomsaltandpepper.Rerigeratelambmixturetochill.Oncechilledshapeinto24approximately3-ounceattenedpatties.Wraparoundskewers.Grilluntilinternaltemperaturereaches165F.Brushpitaswitholiveoilandsprinklewithsumac.Toastorgrilluntilcrisp.Breakintochips.SERVINGSUGGESTIONServewithachilledsaladocouscousseasonedwiththinlyshavedennelbulborangepeelandjuiceoliveoilandtornreshmint.Idesiredgarnishwithorangeandgraperuitslices.RecipeandimagecourtesyoftheAmericanLambBoardamericanlamb.comSkeweredSpicedLambKaftaCoconutSpicedLemonShrimpSkewersfeaturefeature teaspoonfshsauceteaspoongarlicpowderteaspoonsaltMETHODInamediumbowladdcoconutmilkcurrypastegingerchilipastelemonandvanillaextractsfshsaucegarlicpowderandsaltwhisktocombine.Addshrimpandmarinademixturetoalargeresealableplasticbagturntocoat.Placebaginashallowbowlandrerigerateorabout30minutes.Turnbagoccasionally.Placeovenrack6inchesrombroiler.Preheatbroiler.Linearimmedbakingsheetwithoilandcoatwithcookingspray.Removeshrimpromrerigeratorandthreadontometalorsoakedwoodenskewersdiscardanyremainingmarinade.Broilshrimpuntildoneabout2-3minutesperside.Shrimpcanalsobegrilledbyplacingshrimpskewersonapreparedgrillgrateovermediumheatgrilluntildone.Woodenskewersneedtobesoakedinwateror30minutespriortouse.RecipeandphotocourtesyofNielsen-Masseynielsenmassey.comYIELDServes4INGREDIENTS4quartswater1poundedamameinthepodreshorrozen2tablespoonssalt3tablespoonssesameoilavailableatAsianmarketsandselectgrocerystores2teaspoonsfnelymincedreshgarlic1teaspoonfnelymincedreshginger1teaspoonwhitesesameseeds1tablespoonsugar1tablespoonsoysauce12teaspoonsshichimiavailableatAsianmarkets1teaspoonrayuavailableatAsianmarkets1tablespoonunsaltedbutter1teaspoonricevinegarMETHOD1.Inalargesaucepotbring4quartsowatertoaboiloverhighheat.Addtheedamameandsalt.Boilor8-10minutesoruntilthebeansaretenderbutnotmushy.Draininacolander.2.Heatalargewokovermedium-highheat.Add2tablespoonsothesesameWok-CharredEdamameoilandmixintheedamame.Stir-ryor1-2minutesuntiltheedamameiswellcoatedwiththeoil.3.Makeawellintheedamameandaddtheremaining1tablespoonsesameoilgarlicandginger.4.Stir-ryor20-30secondsuntilbarelylightgoldenbrownandthenaddthesesameseedstothewell.Stirtomixevenlycoatingtheedamame.5.Sprinkleinthesugarandtossseveraltimesallowingthesugartomeltandglazetheedamame.6.Addthesoysauceshichimiandrayu.Mixwell.7.Meltthebutterovertheedamameandaddthevinegar.Mixwell.8.Tasteandadjustseasoningwithsaltinecessary.9.Transertoaplatterandserveimmediately.RecipeandphotofromAwayromtheKitchenUntoldStoriesPrivateMenusGuardedRecipesandInsiderTipsbyDawnBlumeHawkesSheWritesPressApril2014.RecipebyRoyYamaguchisuggestedasasidedishforaHawaiianGarageBarbecue.cateringmagazine.comCATERINGMAGAZINE45 businesswhenleasingspaceforyourcateringbusinessdontassumeabrokeroragentislookingoutforyourbestinterestsBYDALEWILLERTONANDJEFFGRANDFIELDTHELEASECOACHrealestatebrokerfriendorfoe46CATERINGMAGAZINEcateringmagazine.comWhenwespeakatrestaurantshowsinCaliforniaFloridaandNewYorkcateringtenantsfrequentlyattendourseminarsbecauselikerestaurateurscatererswilloftenleasespacetoo.Whencaterersworkwithrealestateagentstheyoftenlettheirguarddownandassumethattheagentisgoingtofullyrepresentthem.Quiteoftenthisisnotthecaseatall. cateringmagazine.comCATERINGMAGAZINE47Agentsbrokersaredeal-drivennotdetail-driven.Whateverrentyoupaypersquareootmatterslesstoanagentthanwhetherthedealactuallygetsdone.Aterallagentsbrokersareonlypaidialeaseagreementgetssignedandthedealcloses.Peoplewhotakeacommissionorworkperormedaresalespeopletheyarenotadvisers.Cateringtenantsareentitledtoknowiftheagentisbeingpaidacommissionandhowmuch.Allyouhavetodoisask.Inmostcasestheagentscommissionwillbe5or6percentothebaseorminimumrentnotoperatingcosts.Soiyouareleasing3000squareeetat14persquareootorfveyearstheagents6percentcommissionwouldbe12600.Iyouarenotinclinedtotaketheadviceoacarsalesmanwhomakesa200commissionwhensellingyouacarhowmuchmoreguardedshouldyoubewhenthecommissionisthousandsodollarsonarealestatetransactionWhendoingsiteselectionneverletoneagentshowyouaroundtown.Whatwemeanbythisisneverletonesingleagentshowyouanotheragentslistings.IyouwanttolookatspaceorleaseinoneparticularbuildingcontactthelistingagentwhosenameappearsonthatbuildingsForLeasesign.Atenantmayknowanagentwithwhomtheyeelcomortablelettingthatagentshowthemotherbuildingslistedorleasebyotheragents.Thiscreatescommission-splittingandmakesyouthetenantlessvaluablethananothertenantwhomaybedealingdirectlywiththelistingagent.Itsneveragoodideaorthelandlordsagenttoknowwhatyouarethinkingaboutorallthepropertiesthatyouveshortlisted.Someagentsmaynotcarewhichpropertyyouleaseatallaslongasyoudotheleasedealthroughthem.FinallyyoumayhaveheardthetermTenantRep.Thisisaancynameagentstakeonwhentheywantyoutobelievetheyareworkingorthetenantwhiletheyarecollectingacommissionromthelandlord.InactthetermTenantRepissomisusedthatevenseasonedtenantswithmultiplelocationsandranchisorsareooledbythisseeminglyidealisticsolutiontotheirproblems.Wewellrememberaranchisetenantwhohadboughtaranchise.Aterwait-inguptoayeartheranchisorhadnotyetproducedalocationorher.Theranchisorreerredhertoalocalrealestateagentwhoshowedherlocationsavailable.WhenthisranchisetenantcalledussheaskedWhydidthisagentonlyshowmehislistingsWeansweredWellhecangetaullcom-missionromthelandlordiyouleaseoneothem.IsthisagentreallyworkingoryouHeresanotherwarningtokeepinmindUnlessyouaregoingintosecond-gener-ationcateringspacetheagentmaynotcheckintowhetheryoucangetabusinesspermitorthisoritheareaiszonedorcatering.Cateringtenantsareentitledtoknowiftheagentisbeingpaidacommissionandhowmuch.Allyouhavetodoisask.DaleWillertonandJeGrandfeldTheLeaseCoacharecommercialleaseconsultantswhoworkexclusivelyortenants.WillertonandGrandfeldareproessionalspeakersandco-authorsoNegotiatingCommercialLeasesRenewalsForDummiesWiley2013.YoucancontactTheLeaseCoachbyphone1-800-738-9202oremailDaleWillertonTheLeaseCoach.comorvisittheleasecoach.com. 48CATERINGMAGAZINEcateringmagazine.combasicsItsthattimeofyearagainwhenthegreatoutdoorsbeckonandclientsclamorforopen-airevents.Tohelpyouprepareyourbestoutdoorfeastseverwereroundedupgrillingroastingandsmokingequipmentplusaccessoriesforyoutoconsiderasyougetreadytotakeitoutside.1IdealorpreparingreshoodinrontoguestsateventstheEVOProessionalTabletopGasGrilleaturesa30-inchcircularfattopplanchadesignandindependentlycontrollableinnerandouterheatzones150F675F.Evocookingequipmentisdesignedorbothdirectandindirectcookingmethodsoodcanbecookeddirectlyonthecookingsuraceorinpotsandpansplacedontheheatedsurace.Oneversatilecookingmethodistouseapantosimmerasaucewhilesimultaneouslygrillingchickenandvegetables.evoamerica.comthegreatoutdoorstoolsandequipmenttohelpyouprepareperfectopen-airfeasts2TheGRILLBOTgrill-cleaningrobottakesthegruntworkoutogrillcleaning.WiththepressoabuttontheGrillbotscoursgreaseandcaked-ongrimeromthegrillssurace.AvailableinblackorangeredandbluetheGrillboteaturesthreeelectricmotorsthreereplaceablebrusheswithachoiceobrassbristlebrushesorstainless-steelandporcelain-coatedgrillsorstainless-steelbristlebrushesorcast-ironandsteelgrillsabuilt-inLCDalarmandtimeraCPUchipthatcontrolsthemovementspeedanddirectionothebrushesandarechargeablebatterywithACadapter.grillbots.comBYSARAPEREZWEBBER12 cateringmagazine.comCATERINGMAGAZINE495AtopchoiceorchesandbarbecueenthusiastsaroundtheworldtheMEADOWCREEKPR72Tcookercangoromcookingwholehogswithindirectheattocookingsteaksburgersandhotdogsbysimplydroppinginagrillingpan.Second-tiergratescandoublethecookingareawhilethegasmodelcombinedwithacharcoalgrillingpanwillgivetheoptionogasorcharcoalinthesamecooker.rssd.com4MaderomsugarcaneSAFEGELlightinggelisaneco-riendlynon-explosivenon-toxicandodor-reefrestarterwhichcanbeusedwithcharcoalwoodandbriquettes.IdealorbarbecuesSaegelisendorsedbytheGreenRestaurantAssociation.tradeproproducts.com3IdealorlimitedspacesandportableoronsitecookingthecompactMLR-150SOUTHERNPRIDEsmokerunitisanautomaticwood-burningbarbecuethateliminatestheguessworkanddeliversevencookingtemperaturecirculatingsmokeandexacttimingorperectbarbecueeverytime.Theunitiscapableosmoking46wholechickens3to4poundseachinonecookcyclewhenutilizingthechicken12-spitsystemwhichcomesstandardwitheachunitor24piecesoporkbutts24sidesoSt.Louis-styleribs8wholebeebrisketsor80poundsochickenwingsinonecookcycle.southernpride.com354 50CATERINGMAGAZINEcateringmagazine.com6ThenewGauchoGrillromKALAMAZOOOUTDOORGOURMETmakesauthenticArgentinianSantaMaria-styleoutdoorcookingeasier.Thegrilleaturesagas-poweredstarterburnertolightawoodorcharcoalfreacooking-suracecradlewithinterchangeablegrillgratescutspecifcallyormeatfshorvegetablesarotisserieandaDeepHopperunnelundertheburnerthatmovesawayashandcreatesachimneyeectorbetterheatow.The36-inchspokedstainlesssteelwheelsupportedona30-inchbridgeraisesandlowersthecooking-suracecradlesooodcaneitherbesearedatahightemperatureorslow-cookedatalowtemperature.AvailableororderinlateMaytheGauchoGrillishand-builtatthetimeoorderinKalamazooMich.andavailableintworeestandingmodelsandabuilt-inversion.kalamazoogourmet.com67LACAJACHINAtheabove-groundroastingboxbestknownorroastingwholepigsisnowavailableinthreeconsumermodelsthatrangeincapacityroma14-poundturkeytoa100-poundpig.SpanishortheChineseboxLaCajaChinaismodeledateraroastingcontraptionthatcreatorRobertGuerrasathersawinHavanasChinatownin1955.Themeatorwholeanimalisplacedintheenclosedovenorboxandcharcoalisplacedontopothelid.Themeatiscookedslowlyandevenly.Accessoriesareavailableincludinganelectricsmokegeneratoraccessorythatburnsrealwoodaswellastopgrillscoversandarotisseriekit.lacajachina.com7basics cateringmagazine.comCATERINGMAGAZINE519TheSlimoldGrillromCINDERShandcratedinqualityEuropeanstainlesssteelandavailableintwosizesprovidesproessionalswithadurablehard-workinggrillthatcanbetakenanywhere.Withalltheconvenienceopropaneanddesignedwithenhanceduelefciencythegrillsolddowntolessthan8inchesoreasytransport.Meatsstayjuicyandthesupportivegrilltopwithfngertipcontrolswilleasilycookdelicateitemssuchasfshandruits.Accessoriesincludeacommercialwheeledcaseoreasytransportandsaehygienicstorage.slimoldgrills.com988COOKSHACKsPG1000stainlesssteelpelletgrillisaour-zonesmokerandgrillinoneunit.Theunitallowschestocookoverthecharbroilertechnologyromthebottomuponthecast-ironcookinggratesinthedirectzoneupto800Fandsmokeonthepelletbroilindirectzonethatcooksromthetopdown.ThetoprackzoneusesCookshackspatentedconvectionairowsystemtohaveadditionalspaceorthelow-and-slowstyleocookingandutilizethegenerouswarmingdrawerzoneorcoldsmokingorholding.TheconsistenttemperaturesandullyinsulatedPG1000makeitefcienttouseinanyweathercondition.Nogasisneededorthe100woodburningpellet-fredunitwithheatcontrolledbyaullyautomaticwoodpelleteedsystem.cookshack.com 52CATERINGMAGAZINEcateringmagazine.commarketplaceCOMPUTERSOFTWAREFORADVERTISINGINFORMATIONPRODUCTSPRODUCTSPleasecontactSuzanneBernhardtforinformationaboutadvertisinginCateringMagazine.suzannecateringmagazine.com678.880.9282PRODUCTScateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comVISITUSONLINEBrewtoyourtastewithoneofourmanybrewingoptions.Createtheperfectcupforyourenjoyment.SERVICEIDEASINC.800-328-4493WWW.SERVICEIDEAS.COMBrewItTeaControlBrickPressCoffeeFilter888.354.4523www.pbgimports.comWineLoungeDcorCollectionBuyersof100unitsvolumesalesDWAuniforms.com8003430003UNIFORMSATPRICESTHATWORKDWAuniforms.comRegularandLightedWineShotSamplerMartiniGlassesMugsandmore1-800-233-0828Kardwell.complasticware.htm PRODUCTSSUBSCRIBETODAYcateringmagazine.comadindexCateringMagazineapologizesforanyerrorsoromissionsthatmayhaveoccurredinthislist.A-1Tablecloth7BlazeProducts28Boxxle51CarlisleFoodserviceProducts5WesternFoodserviceHospitalityExpoUrbanExpositions15ErgoChef29FrontoftheHouse9FWE20GreenCountyFoods21HorizonBusinessSystems29LouisianaRestaurantAssociation22MacKnight51Meiko23MercedesBenz13NACE-NationalAssociationforCateringandEvents17RamTruckInsideFrontCoverpage3RSSDistributors28RuggieroSeafood56StaplesInsideBackCoverTheCateringBox27TotalPartyPlanner19AMERICANWHOLESALEREFRIGERATIONNEWUSEDWALK-IN-COOLERS-FREEZERBOXESFROM5-75DOORSLARGEINVENTORY-ALLSIZESTollFree1-877-220-8882www.awrco.comawccoaol.comBuySellShipNationwideInstallationAvailableCLASSIFIEDLIGHTINGGELWARMINGGELtradeproproducts.comT305.779.3550F305.779.3551ITSHIPTOBESQUARE877.884.CAKE2253cakeshooters.comINTRODUCINGANEWLYDESIGNEDSQUARECONTAINER.37moreroomoryourdeliciousfllinginside.MadeintheU.S.A.Packedincaseso144.FREESHIPPINGFORALIMITEDTIME.cateringmagazine.comCATERINGMAGAZINE53 54CateringMagazinecateringmagazine.combookendsnewreleasesthatinspireandinformCharcuteraTheSoulofSpainAgatePublishing2014FamedchefJosAndrswrotetheforewordtothisbookbyJeffreyWeisswhostudiedunderAndrsatJaleorestau-rantinWashingtonD.C.AndrswhowasborninSpainsnorthernprovinceofAsturiascallsthebookalovelettertohisnativecountry.Thisbookper-fectlymarriesthenecessarytechniquesofbriningsaltingfermentinganddryingwiththeexceptionalstoriesofSpainsparticularanimalssuchastheIbricopigspecialcutsofmeatlikesecretoandtraditionsofold-worlddishesliketonguetailsandsaltedbones.IndeedCharcuterawilldelightanyfanofSpanishcuisineorofSpainitselfasWeissdeftlytiestogetherculinarytraditionsandculture.WeisswasarecipientoftheprestigiousSpanishGastronomyTrainingScholarshipsponsoredbytheSpanishInstituteforForeignTrade.Duringtheeight-monthprogramhestudiedSpainsvariousregionalcuisinescookingingourmetrestaurantsandathumblefarms.Hedetailshisrichexperienceshereincludingmorethan100recipesseeoneonp.39andexplainingthehistoryandtechniquesbehindauthenticSpanishbutcheringandmeat-curing.BeautifulphotographybyNathanRawlinsonaJamesBeard-nominatedphotographerbringsaddeddepthtothisculinaryjourney.AwayfromtheKitchenUntoldStoriesPrivateMenusGuardedRecipesandInsiderTipsSheWritesPress2014AuthorandfoodieDawnBlumeHawkesinterviewed12chefsfromacrosstheUnitedStatesforthisbookwhichdelvesintoeachculinarymastersbackgroundcookingphilosophypersonalfavoritesandrecipes.AninterestinglookatwhatmakesthesechefstickAwayfromtheKitchengivesreadersapeekintotheirsometimessurprisingcreativeprocesseshowoneJamesBeard-award-winningchefRobEvansofDuckfatrestaurantinPortlandMe.utilizesa1979SnoopySno-ConeMachineinhiskitchenforexample.AccompaniedbygorgeousphotographyAwayfromtheKitchenfeaturesprolesonsuchchefsasNancySilvertonchefandco-ownerofPizzeriaMozzaandOsteriaMozzainLosAngelesGaleGandfoundingexecutivepastrychefandpartneratTruinChicagoandRoyYamaguchichefandownerofRoysinHonolulu.InthechapterdevotedtoYamaguchithechefsharesrecipesforaHawaiiangaragebarbecueacasualaffairinwhichthecookingisdoneinthedrivewayandguestssitoutsideorinthegarageseehisWok-CharredEdamamerecipeonp.45.TheinventorofHawaiianfusioncuisinealsodivulgessuchtidbitsashisinspirationfortheoriginalRoysinHonoluluhewantedittobeaplacewhereeverybodyknewwhoyouwereasonthetelevisionshowCheersandhisfavoriteguiltypleasurefriedchickenespeciallyfromPopeyesandChurchs. Validonlineatstaples.comorbyphoneat1-800-333-3330.Notvalidinstore.ExcludesDailyDeals.Limitonecouponpercustomernontransferable.Minimumpurchaserequirementof50mustbemetwithpurchasestowhichnoothercouponorinstantsavingsofferapplies.Maynotbecombinedwithanyothercoupon.Nocashcreditback.Notvalidonpriorpurchases.Taxandshippingnotincludedincalculatingminimumpurchase.Freeshippingonstaples.comforallStaplesRewardsmembers.4280910OFFyourcateringsuppliesordero50ormore.WhenorderingonlineorbyphoneincludecouponcodeonlineorphonecouponeXpireS71614IyourcateringbusinessneedsitStaplesnowhasit.FromchafngdishestooldingtablestochairsinvoicesandmoreStapleshasyoucovered.PlusStaplesRewardsmembersenjoyreeshipping.Foreasyone-stopshoppingandtoseetheullassortmentvststas.mstaattoday.