Pechanga Resort & Casino, the largest resort/casino in California, is pleased to announce the promotions of two of its highly skilled restaurant chefs to prominent positions within the resort. Daniel Chong, formerly the head chef at Journey’s End restaurant, and Damian Stanley, former chef of Umi Sushi & Oyster Bar have assumed new food and…
National Pasteurized Eggs Offers Food Safety Webinar
The Safest Choice™ team is offering two webinars approved for continuing education. The following webinars are presented by Shawn Bucher, MBA, CEC, CCE, CFE, CCP, CDM, CFPP and Chip Baxter, National Accounts Manager, National Pasteurized Eggs: Healthcare Foodservice: Are You on the Cracking Edge? — 8/21/14, 1:30 – 2:30 PM CST If you work in…
Kraft Launches Flavorful Grey Poupon Rouge
Kraft Foodservice has announced the launch of Grey Poupon Rouge Dijon Mustard, made with robust #1 grade mustard seeds, plus a unique blend of spices and a background of dry Cabernet Sauvignon and prized Marion blackberries. This familiar, yet bold taste has a hint of berry sweetness allowing operators to create exciting new dishes. Grey…
Peachy Chocolate Yogurt Smoothie
Peachy Chocolate Yogurt Smoothie yields 2, 12-oz. servings Ingredients: 10 oz. frozen peaches, thawed and drained (or 2/3 cup peeled fresh peaches) 1/4 tsp. vanilla or almond extract 2 cups vanilla nonfat frozen yogurt 1/4 cup chocolate syrup 1/4 cup nonfat milk Cooking Directions: 1. Place peaches and vanilla extract in blender container. Cover; blend…
Ventura® Foods Offers Classic Gourmet® Premium Mayonnaise
Ventura® Foods offers its Classic Gourmet® line of high-performance, premium mayonnaises, 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 is up to 20 percent less expensive. It offers the same flavor, texture and appearance with superior holding power. Mayonnaise…
Vegalene GMO-Free Food Release Spray Debuts
Par-Way Tryson, the food release spray leader, is pleased to introduce Vegalene GMO-Free Food Release Spray. As the debate surrounding genetically modified organisms (GMO) heats up, more and more consumers are looking for greater transparency and more natural ingredients when it comes to their dietary consumption. Our Vegalene GMO-Free Food Release Spray allows operators to…
Banh Mi Pork Burger with Sriracha Aioli
Banh Mi Pork Burger with Sriracha Aioli yields 5, 5-6 oz. burgers Ingredients: For the Pork Burger: 1/2 cup cilantro, chopped 2 tbsp. garlic, roasted and minced 2 tbsp. shallots, browned, minced 1 tbsp. fresh ginger root, minced 1 tbsp. fish sauce 2 tbsp. sambal 1 tsp. white pepper 2 oz. chile pepper 1 tsp. …
Almond Ceviche
Almond Ceviche Ingredients: 4 oz. lime juice, fresh 6 oz. grapefruit juice, fresh 5 ea. chilies, green Thai, minced 3 ea. chilies, red Thai, minced 1/2 oz. garlic, minced 1 lb. prawns, fresh 6 oz. grapefruit, diced 1/2 lb. crab 12 oz. almonds, diced, toasted 1/8 oz. mint, fresh 1/4 oz. cilantro, fresh to taste …
Lamb Burger with Caramelized Onion, Fennel and Lemon Relish
Lamb Burger with Caramelized Onion, Fennel and Lemon Relish yields 8 servings Ingredients: 1 ea. red onion, cut into thick slices 1 ea. fennel bulb, cut into 1/4- inch slices 3 tbsp. extra virgin olive oil 1 tsp. minced rosemary 2 zest of lemons (pith removed, the rest finely chopped) 1 tsp. honey 1 pinch …
Midland CC Chef Earns Texas Chef Association’s Chef of the Year Honor
Leo Garcia, Executive Chef at Midland (Texas) Country Club, was recently named the Texas Chef Association Permian Basin Chapter’s Chef of the Year, the Midland (Texas) Reporter-Telegram reported. When Alejandro Barrientos interviewed for a job in the Midland Country Club kitchen, Garcia asked him if he wanted to be a cook or a chef. After…
Club at Cimarron Chef Shares Health-Conscious Menu Outlook
It was about a year and a half ago that Chef Santiago “Jimmy” De La Cruz decided to change his eating habits. As a chef, he said, his eating habits were all out of whack—he wouldn’t eat in the morning or afternoon, and then he would eat large portions when he finally did sit down…
Top Hydrating Foods to Beat the Heat
It’s important to stay hydrated during the summer months. Drinking water is the best way to stay hydrated, but here are a few foods that 90 percent water or more. These foods also provide the body with essential nutrients that can enhance the immune system, aid tissue repair, and maintain blood pressure. Zucchini—95% water and…
Survey: Demand for Authentic Ethnic Foods Increases
IBISWorld’s latest foodservice trends report shows demand for authentic ethnic food, including Caribbean, Ethiopian and Halal, will increase, while convenience will continue to play an influential role, and technology will continue to improve and become a competitive weapon for restaurants trying to provide busy customers with efficient service. Switching out the American menu The food-services…
Sunriver Resort Chef Wins Central Oregon Top Chef Competition with Yak Dish
A weekend of culinary contests in downtown Bend, Ore., boiled down to just two ingredients: yak tenderloin and imagination, the Bend-based Bulletin reported. Each hour-long round in this weekend’s Central Oregon Top Chef Competition featured a mystery ingredient the chefs learned about only moments before cooking. Yak was the surprise for the finalists Sunday at…
Light, Elegant Macarons Take Dessert’s Center Stage
According to a report by the Palm Springs, Calif., Desert Sun, the macaron is poised to knock the cupcake off its dessert pedestal. Small, lightweight and delectable, the Parisian cookie has become a staple at gatherings, offering elegance and flavor in a tiny package, the Desert Sun reported. “Because there are so many different colors…