-
By J
ohn
P. H
ayward
For
most
of u
s in
th
eS
outh
east food service indu
s-try,
2009 w
ill go
into
the
books as on
e of the tou
ghest
in m
emory. D
eclinin
g sales,risin
g u
nem
ploymen
t an
dm
arket malaise h
ave taken a
toll on n
early every segmen
t.F
or food service brokers,
thou
gh, th
e pain h
as been es-
pecially severe. As th
e indu
s-try’s
ultim
ate m
iddlemen
,brokers serve as catalysts an
dliaison
sto
man
ufactu
rers,distribu
tors and operators in
the flow
of products.
Th
ey’reat th
e sharp en
d of the stick
— an
d usu
ally the first on
esto get poked in
the eye.
Even
in th
e best of times,
the
brokerage
busin
ess is
challen
ging. B
ut th
row in
the
worst econ
omic clim
ate since
the G
reat Depression
, and th
eh
urdles are even
high
er.T
he
nation
al u
nem
ploy-m
ent rate stan
ds at 9.8 per-cen
t, according to th
e U.S
.L
abor Departm
ent, th
e high
-est sin
ce 1982. Region
ally, the
nu
mbers are sim
ilar. Sou
th-
east u
nem
ploymen
t ran
gesfrom
a low of 6.7 percen
t inV
irginia to a h
igh of arou
nd
11 percent in both Florida and
Sou
th C
arolina.
U.S
. Food service in
dustry
sales are projected to top $499billion
this year, accordin
g toT
echn
omic In
c. Th
is wou
ld bea declin
e of 3.8 percent from
2008. Th
e dropoff is concen
-trated largely in
the com
mer-
cial food
service segm
ent.
Tech
nom
ic projects
that
travel and leisu
re-related food
service will see a decrease of
11.3 percent from
’08. Restau
-ran
ts and bars w
ill see a de-crease
of 3.5
percent,
with
full-service
restauran
ts ac-
coun
ting for th
e largest per-
centage of th
is decline.
It’s a difficult en
vironm
ent
for Sou
theast food service bro-
kers.“O
ur
overall bu
siness
is
PRSR
T ST
DU
.S. P
osta
gePAID
Sout
heas
tPu
blis
hing
Com
pany
Inc.
P.O
. BO
X 20
08O
LDSM
AR, F
L 34
677-
7008
Cha
nge
Serv
ice
Req
uest
ed
Culinary competitions are
an excellent way to hone
professional skills – espe-cially for students. ChefLucardie
tells about
hisow
n experiences working
with young chefs.PAGE 14
Chef and
restaurateurRobert A. Dickson, a.k.a.the ‘Singing Chef,’
reflectson 45 years in the restau-rant business.
PAGE 6
Read about the newest
products in the food service industry.
PAGE 22
A C
hef’s
Life
Ch
efS
potlight
Pro
du
ct Spotligh
t
Peop
le, Places &
Things
Catch up on the latest industry new
s and events.
PAGE 8
Vol. 33 N
o. 8w
ww
.sfsn.com
Octob
er/Novem
ber 2009
Sou
th C
arolin
a E
atery
Now
in 20th
Yea
r
By L
iisa Su
llivan
At first glan
ce, you m
ayth
ink th
at you’ve h
ad one too
man
y cocktails, but you
r eyesdo n
ot deceive.T
he S
eafareR
estauran
t in S
urfside B
each,
Sou
th C
arolina, offers a tropi-
cal-island th
eme w
here on
e ofits m
ain attraction
s is a la-goon
with
live merm
aids wh
osw
im abou
t entertain
ing an
din
teracting w
ith gu
ests. N
ot only is S
eafare the on
lyrestau
rant
with
sw
imm
ing
merm
aids, but it also offers
the on
ly seafood buffet in
the
Myrtle
Beach
area
with
a
gourm
et selection
of
items
and cookin
g meth
ods. T
his is on
e area that ow
ner
Steph
en K
aros attributes to
the S
eafare’s 20 years of suc-
cess.“W
hile oth
er buffets on
the
Gran
d Stran
d focus on
friedseafood, S
eafare offers baked,broiled,
steamed,
and
rawseafood selection
s as well as
un
ique sign
ature dish
es such
as seafood
strudel
and
Mediterran
ean
spice-rubbed
Mah
i-Mah
i,” he said.
SeaFare RestaurantPuts Traditional Spin on Seafood Buffet
(See S
EA
FA
RE
on
pa
ge 16)
(See S
UR
VE
Y o
n p
ag
e 10)
Su
rvey: Sou
theast B
rokers B
attling R
ecession,
Con
solidation
& M
arket C
han
ges
Diners at Seafare Restaurant inSurfside Beach, South Carolina,
aretreated to tw
o things they can’t findanyw
here else – a true gourmet
seafood buffet and a lagoon with
live merm
aids. It’s all part of thetropical island atm
osphere at this20-year-old Grand Strand eaterythat’s operated by
veteran StephenKaros and his fam
ily.
®
®
Vol. 39 No. 2 www.sfsn.com February 2015
8805
Tam
iam
i Tra
il N
#30
1N
aple
s, F
L 34
108-
2525
Cha
nge
Ser
vice
Req
uest
ed
Food Show Photos
Chef Crisanti, while very busy, has time to mentor culinary
students.
PAGE 2
Fred Lucardie talks about the Flori-da State Fair and its
unusual treats. PAGE 5
Read about all the latest industry news and happenings.
PAGE 4
See the newest products in the food service industry.
PAGES 13 & 15
A Chef ’s Life
People, Places & Things
Product Spotlight
Our staff has visited food shows throughout the market.
PAGES 6 & 10
In Clearwater, Florida, the Tzekas family opened the Sunset
Grill in 2003. They have been in the restaurant
business for over 50 years. Raim and Xhezije Tzekas are
Albanian’s born in Macedo-nia, the former Yugoslavia, under
communist rule. Raim’s father and his uncle were imprisoned and as
a 7 year old he had to gather and sell wood for the family to
survive. Raim’s father was able to escape into Greece, come to
Amer-ica through Catholic sponsorship, obtain vi-sas for his
family, and reunite with them in Wisconsin. Raim became a
dishwasher and this started his restaurant career.
Raim came to the United States to have a better life. The
hardships he endured made him the man he is to-
day. At the age of 72 he is in the Sunset Grill daily. Xhe-zije
his wife lost her parents early in life. She also worked
very hard as a child. Today she bakes bread daily and is
responsible for many of the special daily recipes. Cus-tomers
state, “Her Spanako-pita is amazing.”
Their five daughters are all partners in the restaurant. Nazire,
“Zukie”, the oldest,
is the cook and manager at the restaurant. Her sisters are
Lindita, Fezije, Azdrera, and Rabije. They all have
worked in restaurants and love what they do. The 5 daughters
have 13 children between them.
The restaurant is locat-ed on Sunset Point Road and that is how
they got the name, Sunset Grill. It is opened 7 days a week for
breakfast lunch and dinner and has a full
bar. Zukie is proud of the restaurant menu because it provides
freshly made com-fort food that tastes like your grandmother made
it.
The breakfast menu offers several omelettes including
The Sunset Grill Serves an Award Winning Key Lime Pie
Four competitions took place at the American Cu-linary
Federation (ACF) Southeast Region Culinary Salon, Jan. 10-11, at Le
Cor-don Bleu College of Culi-nary Arts in Atlanta. Winners
will now prepare to compete against their regional coun-terparts
for their respective national titles at Cook. Craft. Create. ACF
National Con-
See SUNSET GRILL on page 3
Chefs, Students, Wins Awards At Region Competitions
Zukie Tzekas holding a plate of her famous pie.
See ACF AWARDS on page 4
Chef Spotlight
Seth Shipley, CEC, CCA Rodrigo Domingono Nunez Jr. Elxis
Dodson
-
2 SOUTHEAST FOOD SERVICE NEWS
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®
®
FEBRUARY 2015
Chef Richard Crisanti Wows the Members of Shadow Wood Country
Club
See CRISANTI on page 11
GROWING YOUR BUSINESS DOESN’T STOP BECAUSE THE INDUSTRY IS
CHANGING
For over 30 years Gilbert Foodservice has strived to be best in
class in the Carolinas. As we look toward the changes coming
in our industry, that commitment is unchanged. With
over 30 dedicated foodservice
professionals, cutting edge technology, innovative go to market
strategies, and mature key operator relationships we are well
positioned to continue to be the leading agency in the
Carolina’s. Local Representation, National Reputation
OUR BUSINESS IS GROWING YOUR BUSINESS
Gilbert Foodservice, Inc.
Proud Member of:
America’s best barbeque is pit cooked low and slow. It takes
many hours to slow roast our pork, beef and chicken
over real charcoal. Only when our pitmaster says it’s ready, we
pull it, chop it, and sauce it. Then, its hand
packed and ready as a heat and serve item for any food service
venue.
www.BrookwoodFarms.com
Chef Richard Crisanti is the Executive Chef at Shadow Wood
Country Club in Bonita Springs, Florida. He came to the Club in
2013. He brings with him over 20 years of experience in the Country
Club industry.
Chef is originally from Fair-
field, Connecticut where his Italian grandmother would fix
wonderful suppers every Sunday after church. He learned from the
experiences that she provided a love for cook-ing and entertaining.
Chef Rich-ard states, “There always seemed to be some reason to
socialize or
celebrate a special occasion. “ His interest and passion for
food sent him to Johnson & Wales University where he graduated
with honors in Culinary Arts and Food Service Management.
The certifications after his name looks like alphabet soup. He
is a
Certified Executive Chef (CEC), a Certified Culinary
Administrator (CCA), and a Certified Culinary Evaluator (ACE). He
sits on the Board of Directors for the South-west Florida Chapter
of the Cu-linary Federation. He was voted Chef of the Year in both
2013 and 2014 by the Caxambas Chapter of the American Culinary
Founda-tion. This is the first in a 27-year history where the award
was given in back-to-back years. His dedica-tion to this profession
is also dem-onstrated by mentoring high school and college
graduates interested in pursuing the culinary field.
Chef Richard’s goal is to make the Shadow Wood Country Club the
number one dining destination for its members. Nestled in Southwest
Florida amidst a multitude of won-derful restaurants his knowledge
of
Richard Crisanti, CEC, CCA, ACE
-
SOUTHEAST FOOD SERVICE NEWS 3®FEBRUARY 2015
an Albanian, Italian, Polish, Irish, Mexican, and European in
addition to the typical breakfast fare. They are served with Home
Fries or grits and toast. 25 different sandwiches including a Gyro,
Kosher Corned Beef, and a Meatloaf are available. Also included are
Wraps, Hoagies, Croissants, Hot Open Face, and Club Sandwiches, and
daily home-made soup. Zukie states. “We make the most awesome
salads, they are re-ally big and have lots of stuff in them.” The
din-ner menu has House Specialties, Steaks and Chops, Seafood, and
Italian (the spaghetti sauce is made fresh daily) Cuisine along
with a daily special. They are served with a cup of soup or salad
and a choice of potato, rice or the vegetable of the day. Last year
Zukie watched Greek ladies prepare Moussaka on YouTube. Her
customers now tell
her that hers is the best!About two years ago, Zukie’s
uncle said, “The restaurant sells purchased pies, I’ll bet you
can do a better job”. So she took up the challenge. Zukie says she
turned to the Internet and with her research and experimentation
she came up with her own signature pies. She says, “I am a visual
learner I turned to YouTube!” Her customers en-
couraged her to enter the Indepen-dent Category in the
Commercial division of the 2014 American Pie Council Na-tional Pie
Cham-pionship contest
in Orlando. She competed against competitors from the USA and
Can-ada. Zukie brought her most popu-lar the Coconut Cream and also
brought her Key Lime Pie. Other competitors brought as many as 20
to 40 pies compared to Zukie’s 2. Zukie was surprised when her name
was announced as the overall winner. However, it was her Key
Lime Pie, not the Coconut Cream that claimed the title of the
nations best pie!
Zukie states, “My customers call me the Pie Lady, my license
plate
says Zukie Pie!”What is next for this imaginative
baker? Cakes!! Zukie can’t wait to enter her Carrot Cake in a
cake competition; it is her dad’s favorite!
The Sunset Grill Serves an Award Winning Key Lime Pie Continued
from page 1
“My customers call me the Pie Lady, my license plate says Zukie
Pie!”
-
4 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2015®
People, Places & Things
There is a major food service broker announcement to report.
Food Sales East and C&G Food Brokerage, Inc. have agreed to a
transaction that broadens Food Sales East to include the state of
Florida. C & G Food Brokerage was established by Pat Clifford
and Kandie Price in 1987 and has grown into 4 offices and 24 food
service professionals throughout Flor-ida. Food Sales East was
started in 1983 with locations in Alabama, Arkan-sas, Louisiana,
Mississippi, and Tennessee.
Gordon Food Service, GFS, has acquired Halperns Steak &
Seafood Company, based in Atlanta, Georgia. Halperns currently
operates four facilities in Atlanta, Baltimore, Orlando, and Fort
Lauderdale. They serve a variety of independent and national chain
customers. “The purchase of Halperns’ will enhance our capabilities
to provide our customers with the highest quality fresh meat and
seafood products,” said Jim Gordon, CEO of GFS. “We are excited to
welcome the Halperns’ team to GFS. WE look forward to working
together to provide outstanding products and service to our
customers and grow our business.”
Karen Bremer, executive director of the Georgia Restaurant
Associa-tion, GRA, was elected to serve on the Board of Directors
for the National Restaurant Association. She has over 35 years in
the hospitality industry and is a founding member and past
president of the GRA.
Enter to win The Think Fresh Soup Recipe Contest from Custom
Culi-nary. Contest will run thru February 28, 2015. Go to
customculinary.com to enter.
Atlanta Restaurateur John C. Metz has been named National
Restaurant Association’s New 2015 Convention Chair. Dawn Sweeney
President & CEO of the National Restaurant Association stated
“John Metz’s 31 years of restaurant and hospitality experience will
be an invaluable resource to our team through providing leadership
and insights into what is most timely and critical to the operator
community.”
Carmen Mauceri has been promoted to general manager and chief
op-erating officer for The Club at Mediterra a golf and beach club
in Naples, Florida. He has over 20 years of experience in clubhouse
and hospitality operations. Gary Cooper was appointed General
Manager at Rodes Fancy & Fresh Seafood Restaurant Bonita
Springs, FL. PGA National Resort & Spa Palm Beach Gardens, FL
is happy to announce Sean McKee as new Executive Chef.
Shaun Murphy joins Aunt Millies Bakery as regional manager. Jack
Sisko and Bryan Rekar join Island Oasis working the west coast of
Flor-ida. Bill Price joins Ocean Technology as VP of Sales &
Marketing. Bill Schumpp is the SE Regional Sales Manager for
Processors Co-Op, Inc. Frosty Acres has announced that Harold
“Chip” Walker has been named Executive Vice President and Chief
Operating Officer.
International Gourmet Products has added two new reps to their
team: Tracy Anderson will cover the Carolina market and Patty
Miller will work the Georgia market. Matt Blackmon has been
promoted to district manager K-12 for Rich Products. Marie Cerone
joins Rich Products as key account manager for central Florida.
Florida Food Service has hired two new sales reps for the
Jacksonville market, Cary Price and J.R Fort.
First Food Company has appointed Foodservice Marketing Sales for
the Tennessee market.
Industry veteran Phil Snyder has retired after 36 years in our
industry. Phil started with the Carnation and Nestles Companies. He
spent the last 14 years working with J.R.Simplot. We wish Phil all
the best in his retire-ment.
A reminder that Southeast Food Service News is available for
down-load on our website, sfsn.com, where you can also sign up to
receive each issue via email. You can follow us on Twitter,
twitter.com/sefoodnews.
INTERNATIONAL GOURMET PRODUCTS, INC.
Experience!For 43 years, International Gourmet Products has
provided experienced, professional coverage of the food service
market in the Carolinas, Florida and Georgia. Our ownership and
management has been consistent and long-term.
Finding the right broker today isn’t complicated – go with
experience!
770.887.0807 • igpinc.net
vention & Show, Orlando, Florida, July 30-Aug. 3.
ACF Southeast Region Chef of the Year:
Seth Shipley, CEC, CCA, ex-ecutive chef, The Gasparilla Inn
& Club, Boca Grande, Florida
ACF Southeast Region Pastry Chef of the Year:
Rodrigo Domingono Nunez Jr., executive pastry chef, Loews Roy-al
Pacific Resort at Universal Or-
lando, Orlando, FloridaACF Southeast Region Student
Chef of the Year:Elxis Dodson, line cook, Roy’s
Jacksonville Beach, FloridaACF Southeast Region Student
Team Championship: ACF North Carolina Chapter;
students from Asheville-Buncombe Technical Community College,
Asheville, North Carolina
Learn about upcoming ACF competitions at
www.acfchefs.org/competitions.
ACF North Carolina Chapter; students from Asheville-Buncombe
Technical Community College, Asheville, North Carolina
Chefs, Students, Wins Awards At Region Competitions
Continued from page 1
-
SOUTHEAST FOOD SERVICE NEWS 5®FEBRUARY 2015
By Fred Lucardie, CEC, CDM, CFPP, AAC
It’s February and the Florida State Fair is com-ing to town! The
South Florida Fair Association was formed in 1904 with the
inaugural South Flor-ida Fair held in down-town Tampa. Over the
years the name was changed to the Mid-Winter Festival and finally
to the Florida State Fair. In 1975 the State of Florida designated
the annual Tampa event as the official State Fair of Florida.
My wife, Pat, is a fourth gen-eration Tampa Bay native. She
re-members going to the fair back in the 1950s when the fair was
more an agricultural exposition. There were competitions for best
veg-etables and fruits, culinary efforts (such as best jam), and
best live-stock. The big deal ride was the double Ferris wheel.
But, she re-members the food which continues to be the main
attraction.
The simple best jam and best
cake competition has grown into a multi-day baking sweepstakes
competition. In addi-tion to the baking com-petition there is a
tropi-cal fruit tasting and a competitive wine event. The simple
blue ribbon award has grown into some sizeable cash in-
centives. Cracker Country, which pro-
vides a step backwards on the Florida time line, will host
several demonstrations. You can learn how
to grind sugar cane and make syrup at the Cane Mill. Or, saunter
down to the Smoke House and learn how to make beef jerky and smoke
ham.
Hang out at the Kitchen Garden and learn how to blend teas for
me-dicinal and social purposes. The Planting Gardens will have a
hon-ey and beekeeping demo. While you’re wandering through the 13
preserved historical buildings you can enjoy the many musical
offer-ings which include cigar box ban-jos, dulcimers, acoustical
guitars, and some incredible bluegrass mu-sical groups.
Fair food was pretty standard back in the 1950s and was
rel-egated to cotton candy, hot dogs, candy apples, and some local
spe-
cialties. Pat remembers the steak and cheese sandwiches on
Italian bread with peppers and onions and the fresh hot churros
more than the
normal fair food of the time. Churros, for those who have
not
been privileged to enjoy them, are long thick pieces of fried
dough rolled in cinnamon sugar. The raw batter is piped into hot
oil from a churrera with a star shaped nozzle. They are best
enjoyed with strong café con leche. Pat, a true choco-holic,
remembers eating chocolate drizzled churros with hot
choco-late.
Over time food has become an increasingly creative effort to
move away from traditional fair food items. You can still find
cotton candy and hot dogs if you’re into the traditional route.
But, fair food has become a five star gourmet of-fering tantalizing
the fair attendee’s taste buds. Because Florida kicks off the
national state fair season, we’re the jumping off place for fair
food vendors’ newest creations. Tampa is the make it or break it
fair city for each current fair season.
Last year’s big star lineup in-cluded gourmet Mac and
cheese,
February Ushers in the Florida State Fair and Its Unusual
Treats
See LUCARDIE on page 7
Over time food has become an increasingly creative effort to
move away from traditional
fair food items…fair food has become a five star gourmet
offering tantalizing
the fair attendee’s taste buds.
1/2 of local searches are now done on mobile devices. By 2013
Mobile Browsing will surpass Desktop Browsing.(Google)
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-
6 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2015®
Joto’s Pizza, Carol Zinda, Jodi Whitcomb, Fred Zinda.
Chefs de France, Eric Weistroffer; Cheney, Lynn Cleversey.
Cheney, Bill Wyatt, Kari Rivera.Cheney, Terry Rhoades; Coast to
Coast Food Brokers, John George.Cheney, Ron Hill; Swisher, Keith
Segrue.
Cheney Food ShowOrlando, Florida January 6, 2015
Southern Hills Plantation Club, Brad Russ, Mark Balsamo.
Cheney, Phillip Schwab, Chef Kevin Dundon, Byron Russell.
Jimmy’s Greek American Restaurant, Marcia Kissane, Jimmy
Kissane.
Aston Gardens, Noelle Evans, Paul Evans.Murphy’s Market, Mike
Smith, Dave Friertag, Dan Murphy.
Mickey’s Café, Mickey Paleologis; Cheney, Pete Allison.
Cheney, Ashley Shryock, Lynn Juillerat.
-
SOUTHEAST FOOD SERVICE NEWS 7®FEBRUARY 2015
the Ramen Burger (bun made with fried Ramen noodles, topped with
Asian slaw and Asian sauce), the Doughnut Burger (substitute Krispy
Kreme doughnut for ham-burger roll), Magic Bacon Funnel Cake (loads
of bacon and maple flavoring cream icing on a tradi-tional funnel
cake base), and Cot-ton Candy ice cream (tasted much better than it
looked).
This year the highly touted offer-ings include:
Burger of the Gods (topped with brie, bacon, and apple maple
com-pote)
Oreo Burger (fried on the grid-dle, then dredged in Oreo cookie
batter, deep-fried, topped with ba-con, glaze, and crumbled
Oreos)
Holiday Burger (topped with
Havarti cheese, bacon, stuffing, sweet potato fries, and
cranberry-orange marmalade)
Jalapeno Crusted Burger (twice fried and coated with a corn chip
and jalapeno mix until crispy, topped with Mexican style cheese,
guacamole, salsa, and sour cream)
Parmesan Crusted Burger (twice fried and coated with a potato
chip and Parmesan/Romano cheese mixture until crispy, topped with
bacon and Parmesan mayonnaise sauce)
Three of last year’s fair favorite offerings are slated to
return: Ba-con Lemonade, the Tornado Dog (jumbo hot dog wrapped in
spiral cut potatoes and deep fried – who needs a bun?), and Deep
Fried But-ter. Before you faint on the last of-fering let me
clarify. There is only a little bit of butter inside a sweet
doughy casing. Think seriously gooey sweet roll.
That wheezing sound you hear is my arteries clogging just
read-ing what’s coming to town this year. None of them will ever
make the American Heart Association’s recommended dietary offering
list. But, fair food comes by only once a year. Hopefully most
people will enjoy and then go back to their reg-ular healthier
diet.
Actually I like the process of thinking outside the box. And,
you can get some great ideas from fair food which you can
streamline to a healthier version for home con-sumption.
I loved last year’s Ramen burger – anything Asian is going to
ap-peal to me. I cut down the burger size, made a healthier version
of their Asian slaw using light oil and
vinegar, and used my own Oriental sauce instead of their
mayonnaise based sauce laced with sugar and ketchup.
While others are lining up at the rides and arcade games, Pat
and I will be enjoying Cracker Country and scoping out the new food
offer-ings. We’ll be looking for her tra-ditional steak and cheese
sandwich while I decide which one of the 2015 burgers I want to
savor. The Bacon Lemonade booth was sold out last year, so we’re
hoping to be lucky enough to score some this year. And, if the
Southern Com-fort Ice Cream with Bacon Brittle makes a return
appearance I’ll be ready and waiting!
Bon appétit!
Chef Lucardie can be reached at [email protected].
February Ushers in the Florida State Fair and Its Unusual
TreatsContinued from page 5
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With over 15,000 items, we are the complete source for all your
food service needs.
One Cheney Way, Riviera Beach, FL 33404 561.845.4700
800.432.1341 2801 W. Silver Springs Blvd., Ocala, FL 34475
352.291.7800 800.939.4018www.cheneybrothers.com
Thank You ~ to our customers who made our 9th Annual Ocala
division buying show a SUCCESS!
-
8 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2015®
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SOUTHEAST FOOD SERVICE NEWS 9®FEBRUARY 2015
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10 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2015®
Simmons Food Sales, Estelle Simmons, Kathy Strickland.Hopco,
Wendy Carroll; Gielow Pickels, Patsy Froy.
Florida Food Service, Christy Hart; American Dish Service, Lori
Rowland.Florida Food Service, Aubrey Hart, J. R. Fort.
Famous Sandwich & Subs-Jack Akel, Tony Akel, Florida Food
Service-Randy Armitage
Florida Food Service Food ShowSt Augustine, Florida January 21,
2015
T.G. Lee Dairy, Nick Spence, Darrin Spence.
Florida Food Service, Sandy Sheffield; Front Porch Restaurant,
Kathy Cunningham.
Philly’s Famous Cheesesteaks, Cheryl Davidhesir, Glenn
Davidhesir.
Florida Food Service, Kimberly Burton, Michelle Jennings.A &
A BBQ, Jim Beck, Alex Beck.Florida Food Service, Joel Tokar,
Katrina Tokar.
Florida Food Service, Billy Carreras; Burger Barn, Mike
Dougherty.
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SOUTHEAST FOOD SERVICE NEWS 11®FEBRUARY 2015
Some Things ChangeAnd Some Things
STAY THE SAMEHere at Florida Food Service, we’re familiar with
the changes you deal with on a daily basis. Just this year, we
underwent our own major changes as we updated our ordering system
to ensure our customers have easy access to the products we offer.
We know our competition is changing. And we’re always aware of the
changing markets and restaurant trends. In the midst of all of
these changes, though, SOME THINGS STAY THE SAME.
For over 65 years,our family owned and operated business has met
the needs of customers all over North Florida. In our ever-changing
world, we know one thing never changes — RELATIONSHIPS MATTER.
Our $66 billion in purchasing power makes us just as powerful as
the “big boys,” but our relationships make us different. If you
want the service level you can count on from an independent,
family-minded company, call us today and see why Florida Food
Service has been growing and serving customers in North Florida for
over 65 years.
www.ffsinc.com800.432.9178352.372.35145201 NE 40th
TerraceGainesville, FL 32609
/FloridaFoodService
FFSsfsnad2015hp.indd 1 1/13/15 11:14 AM
healthy recipes, extensive knowl-edge of food allergies, and his
love of seafood from his childhood have accomplished this task. He
offers cooking classes to the members and these are very popular.
He also shares with the members a weekly recipe. Some of the
favorite dishes of the Shadow Wood Country club members are Beef
Tender-loin with Foie Gras, Chil-ean Sea Bass with Maine L o b s t
e r , Osso Bucco, Crab Crusted Grouper with Citrus Buerre Blanc,
Kobe Beef, and Basil Crusted Veal Medallions.
Some of his challenges as an Executive Chef in a country club
setting are staffing for such a sea-sonal area, satisfying the
majority of members, and constantly raising
the bar on quality for a captured au-dience. The Shadow Wood
mem-bers are so proud of Chef Richard. One member stated, “We are
so lucky to have Chef Richard. Our food is delicious, he shares
recipes in cooking class, and he mentors to culinary students.”
Chef Richard is currently work-ing towards becoming a Mas-ter
Chef. This includes having
an extensive foundation of education and experience. He will
have to undergo eight days of food p r e p a r a t i o n under
extreme
pressure dem-onstrating his skills and knowl-edge. At the
current time there are only 70 Master Chefs worldwide. Good luck to
Chef Richard Crisanti in his position as Executive Chef at Shadow
Wood Country Club and to his pursuit of Master Chef.
Mahogany Salmon(Serves 4) Prep Time: 10 minutes Cooking Time:
10-15 minutes
Cooking SuppliesBaking Pan, Ziploc Bag, Thermometer, Mixing Bowl
and Spatula.
Ingredients1/2 Tsp. Ginger [Dry]1/4 Cup Soy Sauce3 Tbsp. Brown
Sugar1 Tbsp. Liquid Smoke1 Each Scallion [Finely Chopped]1 Clove
Garlic [Chopped]2 Tbsp. Sesame Oil1/4 Cup Balsamic Vinegar1 Each
Lime [Fresh Squeezed Lime Juice]4 Each 8 Oz. Salmon Fillets
Preparation1] Mix all ingredients together in a bowl for
marinade, except salmon.2] Marinade salmon in a Ziploc bag for 1 to
4 hours in the refrigera-
tor.3] Preheat oven and set to broil.4] Place salmon in a baking
pan and pour 2 ounces of marinade on
each piece of salmon.5] Broil until top is caramelized and
salmon is cooked to 120°F inter-
nal temperature.6] Remove Salmon from oven, tent with foil and
let rest for 5 to 10
minutes.7] Drizzle any remaining juices from the pan over
salmon
Chef Richard Crisanti Wows the Members of Shadow Wood Country
Club
Continued from page 2
Recipe of the Week Mahogany Salmon
{Serves 4}
Prep Time 10 minutes
Cooking Time 10-15 minutes
Cooking Supplies Baking Pan, Ziploc Bag, Thermometer , Mixing
Bowl and Spatula .
Ingredients
Preparation 1]M i x a l l i n g r e d i e n t s
t o g e t h e r i n a b o w l f o r marinade, except salmon.
2]M a r i n a d e s a l m o n i n a Ziploc bag for 1 to 4 hours
in the refr igerator.
3]Preheat oven and set to broi l .
4]Place salmon in a baking pan a n d p o u r 2 o u n c e s o f
marinade on each piece of sa lmon.
5]B r o i l u n t i l t o p i s caramel ized and salmon is
cooked to 120°F interna l temperature.
6]Remove Salmon from oven, tent with fo i l and let rest for 5
to 10 minutes.
7]Drizzle any remaining juices f rom the pan over sa lmon and
serve.
1/2 Tsp. Ginger [Dry]
1/4 Cup Soy Sauce
3 Tbsp. Brown Sugar
1 Tbsp. Liquid Smoke
1 Each Scallion [Finely Chopped]
1 Clove Garlic [Chopped]
2 Tbsp. Sesame Oil
1/4 Cup Balsamic Vinegar
1 Each Lime [Fresh Squeezed Lime Juice]
4 Each 8 Oz. Salmon Fillets
-
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internationalgourmetproducts.com
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www.winonafoods.com
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smithfieldfoodservice.com
cheneybrothers.com
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fbico.com
mtwfsusa.com
richsfoodservice.com
ibafoodservice.com
piccadilly.com/foodservice
culinaryresources.biz
spiceworldinc.com
conagrafoodservice.com
kisales.com
$700.00 per year for dual listing in the internet directory and
web link at www.SFSN.com Elliott R. Fischer • (239) 514-1258 Scott
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these websites!
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Have You Downloaded the Latest Issue of SFSN?
By J
ohn
P. H
ayward
For
most
of u
s in
th
eS
outh
east food service indu
s-try,
2009 w
ill go
into
the
books as on
e of the tou
ghest
in m
emory. D
eclinin
g sales,risin
g u
nem
ploymen
t an
dm
arket malaise h
ave taken a
toll on n
early every segmen
t.F
or food service brokers,
thou
gh, th
e pain h
as been es-
pecially severe. As th
e indu
s-try’s
ultim
ate m
iddlemen
,brokers serve as catalysts an
dliaison
sto
man
ufactu
rers,distribu
tors and operators in
the flow
of products.
Th
ey’reat th
e sharp en
d of the stick
— an
d usu
ally the first on
esto get poked in
the eye.
Even
in th
e best of times,
the
brokerage
busin
ess is
challen
ging. B
ut th
row in
the
worst econ
omic clim
ate since
the G
reat Depression
, and th
eh
urdles are even
high
er.T
he
nation
al u
nem
ploy-m
ent rate stan
ds at 9.8 per-cen
t, according to th
e U.S
.L
abor Departm
ent, th
e high
-est sin
ce 1982. Region
ally, the
nu
mbers are sim
ilar. Sou
th-
east u
nem
ploymen
t ran
gesfrom
a low of 6.7 percen
t inV
irginia to a h
igh of arou
nd
11 percent in both F
lorida and
Sou
th C
arolina.
U.S
. Food service in
dustry
sales are projected to top $499billion
this year, accordin
g toT
echn
omic In
c. Th
is wou
ld bea declin
e of 3.8 percent from
2008. Th
e dropoff is concen
-trated largely in
the com
mer-
cial food
service segm
ent.
Tech
nom
ic projects
that
travel and leisu
re-related food
service will see a decrease of
11.3 percent from
’08. Restau
-ran
ts and bars w
ill see a de-crease
of 3.5
percent,
with
full-service
restauran
ts ac-
coun
ting for th
e largest per-
centage of th
is decline.
It’s a difficult en
vironm
ent
for Sou
theast food service bro-
kers.“O
ur
overall bu
siness
is
PRSR
T ST
DU
.S. P
osta
gePAID
Sout
heas
tPu
blis
hing
Com
pany
Inc.
P.O
. BO
X 20
08O
LDSM
AR, F
L 34
677-
7008
Cha
nge
Serv
ice
Req
uest
ed
Culinary competitions are
an excellent way to hone
professional skills – espe-cially for students. ChefLucardie
tells about
hisow
n experiences working
with young chefs.PAGE 14
Chef and
restaurateurRobert A. Dickson, a.k.a.the ‘Singing Chef,’
reflectson 45 years in the restau-rant business.
PAGE 6
Read about the newest
products in the food service industry.
PAGE 22
A C
hef’s
Life
Ch
efS
potlight
Pro
du
ct Spotligh
t
Peop
le, Places &
Things
Catch up on the latest industry new
s and events.
PAGE 8
Vol. 33 N
o. 8w
ww
.sfsn.com
Octob
er/Novem
ber 2009
Sou
th C
arolin
a E
atery
Now
in 20th
Yea
r
By L
iisa Su
llivan
At first glan
ce, you m
ayth
ink th
at you’ve h
ad one too
man
y cocktails, but you
r eyesdo n
ot deceive.T
he S
eafareR
estauran
t in S
urfside B
each,
Sou
th C
arolina, offers a tropi-
cal-island th
eme w
here on
e ofits m
ain attraction
s is a la-goon
with
live merm
aids wh
osw
im abou
t entertain
ing an
din
teracting w
ith gu
ests. N
ot only is S
eafare the on
lyrestau
rant
with
sw
imm
ing
merm
aids, but it also offers
the on
ly seafood buffet in
the
Myrtle
Beach
area
with
a
gourm
et selection
of
items
and cookin
g meth
ods. T
his is on
e area that ow
ner
Steph
en K
aros attributes to
the S
eafare’s 20 years of suc-
cess.“W
hile oth
er buffets on
the
Gran
d Stran
d focus on
friedseafood, S
eafare offers baked,broiled,
steamed,
and
rawseafood selection
s as well as
un
ique sign
ature dish
es such
as seafood
strudel
and
Mediterran
ean
spice-rubbed
Mah
i-Mah
i,” he said.
SeaFare RestaurantPuts Traditional Spin on Seafood Buffet
(See S
EA
FA
RE
on
pa
ge 16)
(See S
UR
VE
Y o
n p
ag
e 10)
Su
rvey: Sou
theast B
rokers B
attling R
ecession,
Con
solidation
& M
arket C
han
ges
Diners at Seafare Restaurant inSurfside Beach, South Carolina,
aretreated to tw
o things they can’t findanyw
here else – a true gourmet
seafood buffet and a lagoon with
live merm
aids. It’s all part of thetropical island atm
osphere at this20-year-old Grand Strand eaterythat’s operated by
veteran StephenKaros and his fam
ily.
®
®
Vol. 39 No. 2 www.sfsn.com February 2015
8805
Tam
iam
i Tra
il N
#30
1N
aple
s, F
L 34
108-
2525
Cha
nge
Ser
vice
Req
uest
ed
Food Show Photos
Chef Crisanti, while very busy, has time to mentor culinary
students.
PAGE 2
Fred Lucardie talks about healthy tips to savor the holidays.
PAGE 5
Read about all the latest industry news and happenings.
PAGE 4
See the newest products in the food service industry.
PAGES 13 & 15
A Chef ’s Life
People, Places & Things
Product Spotlight
Our staff has visited food shows throughout the market.
PAGES 6 & 10
In Clearwater, Florida, the Tzekas family opened the Sunset
Grill in 2003. They have been in the restaurant
business for over 50 years. Raim and Xhezije Tzekas are
Albanian’s born in Macedo-nia, the former Yugoslavia, under
communist rule. Raim’s father and his uncle were imprisoned and as
a 7 year old he had to gather and sell wood for the family to
survive. Raim’s father was able to escape into Greece, come to
Amer-ica through Catholic sponsorship, obtain vi-sas for his
family, and reunite with them in Wisconsin. Raim became a
dishwasher and this started his restaurant career.
Raim came to the United States to have a better life. The
hardships he endured made him the man he is to-
day. At the age of 72 he is in the Sunset Grill daily. Xhe-zije
his wife lost her parents early in life. She also worked
very hard as a child. Today she bakes bread daily and is
responsible for many of the special daily recipes. Cus-tomers
state, “Her Spanako-pita is amazing.”
The five daughters are all partners in the restaurant. Nazire,
“Zukie”, the oldest,
is the cook and manager at the restaurant. Her sisters are
Lindita, Fezije, Azdrera, and Rabije. They all have
all worked in restaurants and love what they do. The 5 daughters
have 13 children between them.
The restaurant is locat-ed on Sunset Point Road and that is how
they got the name, Sunset Grill. It is opened 7 days a week for
breakfast lunch and dinner and has a full
bar. Zukie is proud of the restaurant menu because it provides
freshly made com-fort food that tastes like your grandmother made
it.
The breakfast menu offers several omelettes including
The Sunset Grill Serves an Award Winning Key Lime Pie
Four competitions took place at the American Cu-linary
Federation (ACF) Southeast Region Culinary Salon, Jan. 10-11, at Le
Cor-don Bleu College of Culi-nary Arts in Atlanta. Winners
will now prepare to compete against their regional coun-terparts
for their respective national titles at Cook. Craft. Create. ACF
National Con-
See SUNSET GRILL on page 3
Chefs, Students, Wins Awards At Region Competitions
Zukie Tzekas holding a plate of her famous pie.
See ACF AWARDS on page 4
Chef Spotlight
Seth Shipley, CEC, CCA Rodrigo Domingono Nunez Jr Elxis
Dodson
®
Follow us on twitter: twitter.com/sefoodnews
-
SOUTHEAST FOOD SERVICE NEWS 13Product SpotlightFEBRUARY 2015
Brookwood Farms Old Fashioned Pit Cooked BBQNothing pleases
customers like old-fashioned pit-
cooked barbeque, and you get it from Brookwood Farms. Only
Brookwood Farms slow-roasts high quality
meats over charcoal for 10-12 hours to guarantee the best BBQ in
food service. Brookwood Farms offers real, Southern-style
pit-cooked pork, chicken and beef BBQ that saves time and labor.
Just heat and serve for quality that customers will swear was made
in the kitchen.
Family owned and operated in Siler City, North Carolina, since
1978. Brookwood Farms promises delicious pit-cooked BBQ for
generations to come.
For more information, call 800-472-4787 or visit
brookwoodfarms.com.
Vegalene® Introduces Smoky Western Seasoning Spray
Par-Way Tryson has introduced the newest on-trend offering in
their line of flavorful seasoning sprays: Vegalene Smoky Western
Seasoning Spray.
Vegalene’s Smoky Western Season-ing Spray adds mouthwatering
flavor without adding calories, soy allergens, sodium, or
gluten.
Operators can use Vegalene’s Smoky Western Seasoning Spray with
favorites like hearty southwest tacos or smoky grilled salmon, or
surprising and complex new com-binations like savory campfire
pancakes or smoky mac ‘n cheese. Plus, they can do it while
decreasing SKUs and operational costs.
For more information, 636-629-4545 or visit
parwaytryson.com.
Tyson Introduces Classic PB&J Sandwich for SchoolsGood
old-fashioned peanut butter and jelly is the focus of
a new line of products from Tyson designed to fuel students with
protein-rich products that remind them of home.
Made with creamy peanut butter and classic grape jelly, the
Whistlin Sam’s™ sandwich comes individually wrapped so it’s easy
for students to grab as they go through the lunch line.
This nutritious line of whole grain sandwiches and pre-portioned
dipping cups are ready to thaw and serve for convenience. Parents
will appreciate knowing that they’re made with whole-grain
breading, contain zero high fructose corn syrup and meet all
federal nutrition standards.
For more information, call 800-24-TYSON or visit
tysonfoodservice.com/K-12.
Knouse Introduces Musselman’s® Heat N Serve ApplesKnouse Foods
has introduced Musselman’s Heat N Serve
Spiced Homestyle Country Apples.Now available in a #10 can,
these cooked cinnamon apple
slices mixed in a buttery sauce make a great addition to any
daypart. Simply heat and serve to save time, reduce labor and
eliminate waste.
Heat N Serve Apples taste great on their own, making a perfect
side dish. Serve warm in a skillet topped with vanilla ice cream
for a delicious, crowd-pleasing dessert, or use as a topping for
pancakes, waffles, or French toast at breakfast.
For more information, call 717-677-8181 visit
knousefoodservice.com.
Harvest Creations From Tampa MaidFried Bella Mushrooms are the
latest
addition to Tampa Maid’s Harvest Creations line of freshly
picked and lightly dipped vegetables and fruit products.
The Harvest Creations line offers innovative products that taste
great, have a scratch-made look, and save operators labor and
waste.
Try all of the Harvest Creations prod-ucts, including Dipt’n
Dusted® Apple Bites, Dipt’n Dusted® Coconut Breaded Pineapple
Bites, Dipt’n Dusted® Zuc-chini Fries, Dipt’n Dusted® Sweet and
Spicy Breaded Pickle Chips, and Dipt’n Dusted® Fried Green
Tomato.
For more information, call 863-687-4411 or visit
tampamaid.com.
Farmland Smoke’NFast™ CarveMaster™ HamSmoked over real
applewood, Farmland’s Smoke’NFast CarveMaster Old
Fashioned Ham is fully cooked, and its distinctive flat shape
makes it a perfect complement to your carving board.
Smoke’NFast CarveMaster is one ham your chef won’t have to chase
all over the carving board to cut. Instead, he can just slice and
serve a delicious ham with a natural juiciness and flavor that’s
certain to bring your customers back for more. Your customers will
also like the fact that it has less than 10g of fat per 100g of
product.
For more information, call 888-FARMLAND (327-6526) or visit
farmlandfoodservice.com.
Simple Signatures Premium Macaroni & Cheese
Kraft Foodservice has introduced Simple Signatures Premium
Macaroni & Cheese made from real white ched-dar cheese.
Macaroni & Cheese is the fastest growing side dish, with
sales up 37 percent since 2009. Simple Signatures Premium Macaroni
& Cheese offers made-from-scratch quality. The prod-uct comes
in a 7-ounce, single serve, frozen pouch designed for simple
mi-crowave heating and portion control.
With Simple Signatures, operators can count on consistent
quality, deli-cious, rich taste and perfectly cooked noodles every
time.
For more information, call 800-537-9338 or visit
kraftfoodservice.com.
Premium Stuffed Clams in Natural Shells From Sea WatchSea Watch
International, Ltd. has introduced Premium Stuffed Clams in
Natural
Shells.These shells are loaded with clams, cheese, onion,
peppers, and savory spices.
Consistent sizing gives a more uniform appearance and excellent
plate coverage. They can go to the table in many spots, including
appetizers, combo platters, bar snacks, and more.
All the work has been done to serve this traditional New England
favorite - just bake them off and watch your patrons order
more.
For more information, call 410-820-7848 or visit
seawatch.com.
Cedar Planked Atlantic SalmonIf you’re looking for a heart
healthy
menu offering that’s fast and convenient, try Cedar Bay™ Cedar
Planked Atlantic Salmon.
Canadian Atlantic salmon is paired with award winning rubs and
spices on a pre-soaked cedar plank. It looks great,
delivers a unique cedar smoke aroma and tastes delicious. All
natural ingredients are used, and it’s gluten free.
There’s no prep work required; just thaw and place on the grill
or in the oven and you have an eye catching, upscale entrée in as
little as 8-14 minutes.
For more information, call 800-225-4215 or visit
cfeboston.com.
Hillshire Farm Naturals™ Lunchmeat
With the new school year in full-swing, Hillshire Farm has
launched the Naturals line of lunchmeat to give kids a solid
start.
This new line of premium quality lunch-meat is slow roasted and
per-fectly seasoned. There are no arti-ficial ingredients or
preservatives.
Consumers are increasingly interested in foods with simple, real
ingredients. The new Naturals line offers the best and tastiest
option that kids will enjoy eating.
Four varieties of Naturals Lunch-meats are available: Slow
Roasted Tur-key Breast, Hardwood Smoked Tur-key Breast, Honey
Roasted Ham, and Black Forest Ham.
For more information, call 800-261-4754 or visit
saraleefoodservice.com.
-
14 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2015®
MARCH
Food Service In Carolinas
Barbeque, Ethnic Foods
Ad Deadline March 6th
Coming Next
APRIL / MAY
Regional Restaurant Chains
Sandwiches
Ad Deadline May 1st
To Grow Your Business visit www.sfsn.com
®
The National Restaurant Association has released its annual
What’s Hot in 2015 Culinary Forecast, which reveals top menu trends
for the coming year.
1. Locally sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids’ meals
5. Natural ingredients/minimally processed food
6. New cuts of meat
7. Hyper-local sourcing
8. Sustainable food
9. Food waste reduction/management
10. Farm/estate branded items
Southeast Food Service News is the nation’s oldest regional food
service publication. It’s designed specifically for the fast
changing and competitive restaurant and food service industry. We
know the people and the companies – and we know how they all fit
together.
SFSN concentrates on food service news that really matters. We
keep our articles local and specific to the Southeast. Each issue
is packed with photos and stories featuring new products and
services available to food service operators.
To Grow Your Business visit www.sfsn.com
-
SOUTHEAST FOOD SERVICE NEWS 15Product SpotlightFEBRUARY 2015
Pioneer® Oat BarsPioneer Oat Bars are a delicious
whole grain option for breakfast, snack time or dessert.
Packed with the nutrition of whole rolled oats and sweetened
with molasses, these moist, chewy creations take the bar to a new
level with fresh-from-the-oven warmth and fragrance appeal. Four
flavors are available: Chocolate Chip, Blueberry Lemon, Cranberry
Orange, and Apple Cinnamon.
Pioneer Oat Bars come ready to bake right from the freezer, so
operators can prepare as many or as few as needed. Serve warm or at
room temperature and hold up to four hours.
For more information, call 800-531-7912 or visit fs.chg.com.
Pure Kraft Dressings From Kraft FoodserviceKraft Foodservice has
introduced Pure Kraft Dressings, five
delicious refrigerated dressings specifically created for
authentic chef-made flavor with no artificial preservatives, colors
or flavors and no high fructose corn syrup.
Pure Kraft Dressings are crafted from uncomplicated,
high-quality ingredients. They combine distinct flavors and visible
spices to deliver a fresh-made taste. Choose from Farmhouse Ranch,
Asiago Caesar, Homestyle Blue Cheese, Country Honey Mustard, and
Creamy Balsamic.
These dressings will enhance everything from salads to wraps,
sandwiches and more. They’re available in 4/1-gallon cases.
For more information, call 800-537-9338 or visit
kraftfoodservice.com.
Winona Reserve™ Double Crème BrieSpecialty Cheese is the
highlight of restaurant menus this day in age. Winona
Foods developed their Winona Reserve™ brand to offer the
on-trend, demanded specialty cheeses to the food service and
industrial industry.
The product taking the spotlight here is Winona Reserve™ Double
Crème Brie. This item is available as a classic wheel (2/2.2#) or
in a convenient rectangular slicing loaf (2/3.25#). Winona Reserve
Brie has a soft white coating with a buttery, creamy
interior that will enhance any cheese plates, sandwiches or
Panini’s.
Winona Reserve™ Double Crème will improve your customers
experience at your restaurant and exceed their expectations. For
more information, visit winonafoods.com or call 920-662-2184.
California Avocados are ideal for Seasonal Dining Summer and
fall offer great opportunities for
operators to capitalize on seasonal ingredients, like Fresh
California Avocados.
The California Avocado Commission offers a wide selection of
appetizer, side and main dish course options utilizing Fresh
California Avocados. Avocado and Mango Salad can’t be beat for
color and flavor. Stuffed Avocado with Cranberry Chicken Salad can
be presented in a half-shell, making it easy to offer as an
appetizer or main course.
For more seasonal salad concepts featuring Fresh California
Avocados, call 800-370-3782 or visit
californiaavocado.com/foodservice.
Dole® Offers Breakfast SolutionsBreakfast may be the day’s
most
important meal, and Dole is helping operators capture their
share of the breakfast dollar with a wide range of fruit
solutions.
In grab-and-go environments, patrons will love Dole’s Fruit
Squish’ems®, 4.2-ounce Fruit Bowls in 100-percent Fruit Juice (fork
included), and the fruit and nut-filled Mrs. May’s Naturals. For
full service locations, the Dole Foodservice database offers an
array of innovative, fruit-forward breakfast dishes using Fresh
Frozen Fruits, Chef-Ready Cuts and Chef-Ready Purees.
For more information, call 800-723-9868 or visit
dolefoodservice.com.
DeConna Bulk Ice CreamBulk Ice Cream from DeConna gives
operators a
great way to sweeten up their dessert menus.DeConna has a wide
variety of bulk ice creams,
sherbets and sorbets, sugar free, and low-carb products. There
are basics like chocolate and vanilla, as well as unique flavors
like Cinnamon, Green Tea, Praline Pecan, and Red Bean. From casual
to elegant, and fun to formal, the list goes on and on.
DeConna Bulk Ice Cream is cost-efficient and ready-to-serve. It
offers operators high profit margin.
For more information, call 800-824-8254 or visit
deconna.com.
Gulden’s Mustard From ConAgra FoodserviceGulden’s Spicy Brown
Mustard was founded in 1862 by Charles
F. Gulden, and it has always stood for quality and heritage. It
offers operators a unique, deli-style appearance that enhances menu
offerings.
Gulden’s lovers can also enjoy 100% Natural Yellow Mustard on
their favorite foods. Gulden’s Yellow Mustard is made with a unique
blend of mustard seeds and spices. It delivers the same quality,
texture and appearance as the original Gulden’s recipe.
Gulden’s Mustard is available in Bag-In-Box, Dispenser Packs,
#10 Cans and #10 Pouch Packaging.
For more information, call 800-357-8765 or visit
conagrafoodservice.com.
Classic Gourmet® Mayonnaise From Ventura® FoodsMayonnaise is
America’s number one condiment with sandwiches and burgers.
Ventura Foods offers its Classic Gourmet line of
high-performance, premium mayonnaises that are perfect for all hot
and cold applications.
Classic Gourmet Mayonnaise can be used as a one-to-one
replacement for the nation’s leading consumer-recognized brands,
and it’s up to 20-percent less expensive. It offers the same
flavor, texture and appearance with superior holding power.
Try Classic Gourmet Mayonnaise in Extra Heavy, Real and Extra
Heavy Real varieties.
For more information, call 877-VENTURA or visit
venturapassion.com.
Eli’s Vegan CheesecakeEli’s Cheesecake has created a vegan
dessert so rich and creamy, we couldn’t resist calling it
“cheesecake.”
Certified vegan by the Vegan Aware-ness Foundation, Eli’s Vegan
Cheese-cake contains no animal products or by-products, has not
been tested on animals, and is dairy, egg and choles-terol free.
Tofu and vegan dairy-free cream replace cream cheese and sour
cream, making Eli’s Vegan Cheesecake zero cholesterol and lower in
fat than traditional cheesecake.
Eli’s Vegan Cheesecake is available in a 4 pack 1/8 tray uncut,
in Belgian Chocolate Cheesecake and Carrot Cake Cheesecake
varieties.
For more information, call 800-ELI-CAKE or visit
elicheesecake.com.
PrairieFresh Prime® Pork Steak From Seaboard Foods
PrairieFresh Chef ’s Prime Pork is a tender, delicious and juicy
pork steak cut from the Chef ’s Prime Pork Roast. The natural, flat
shape makes it a delicious, economical cut.
The Chef ’s Prime Roast is trimmed to a 1/8-inch fat cover, and
it has a high degree of marbling. Combined with the unique
PrairieFresh Prime process, the cut bastes in its own juices while
cooking, making it flavorful every time.
The versatility of the Chef ’s Prime Pork Steak provides lots of
preparation options: it can grilled, sautéed, broiled, or
roasted.
For more information, visit seaboardfoods.com.
-
16 SOUTHEAST FOOD SERVICE NEWS FEBRUARY 2015®
Is Proud to Announce the Opening of its New Corporate
Headquarters at
855-PMG-WINS (855-764-9467) www.pmgwins.com
• Over 160 Experienced Foodservice Professionals • 18
Culinarians • 15 Southeast Locations • Dedicated Foodservice
Kitchens at Each Location • Dedicated School Specialists in Every
Market • Meeting Space at Each Location
Culinary Center - Meeting Space for 85 People - Green
Facility
8811 Sidney Circle Charlotte, NC 28269
REGIONAL STRENGTH – LOCAL FOCUS
For more information on PMG, please call Johnny Smith directly
at 704-439-3052
www.agfoodservice.com
PROUD MEMBER OF
