Issue link: http://osercommunicationsgroup.uberflip.com/i/261553
R e s t a u r a n t D a i l y N e w s 7 1 Tu e s d a y, M a y 2 1 , 2 0 1 3 A SHOWCASE OF SUSTAINABILITY: THE USGBC'S NEWEST HEADQUARTERS OFFER A GLIMPSE OF ALL THINGS GREEN Since its inception, the U.S. Green Building Council (USGBC) has been the beacon for green building and design. It's the lifeblood behind the LEED ® (Leadership in Energy and Environmental Design) building certifi- cation program, which quickly set the stage for today's best practices in green building. And, like the green movement itself, it has experienced rapid and sus- tained growth. The present demand for LEED certi- fication for building projects is so high that the USGBC has expanded signifi- cantly in recent years to accommodate its growth. After just two years at its Dupont Circle headquarters in Washington, D.C., the USGBC outgrew its office space. But true to its mission, the sixteen year old non-profit embraced the opportunity to renovate a circa 1970s office building— and to become the first project to achieve LEED Platinum under the newest version of its green building rating system. During the design and construction phase, the USGBC and Architecture firm Envision Design worked closely with green product manufacturers to specify products that made significant contributions to LEED criteria while meeting the classic aesthetic of the new space. Excel Dryer, Inc., manufacturer of the high-speed, energy-efficient XLERATOR ® hand dryer has been a corporate member of the USGBC for nearly seven years and the XLERATOR has been a featured green product at USGBC headquarters. "Restroom fixture technology has evolved significantly in the last ten years," said Ken Wilson, Principal, Envision Design. "XLERATOR contin- ues to be the specified hand dryer of choice at USGBC headquarters because it meets the aggressive energy and waste reduction objectives for designing state- of-the-art green restrooms." Wilson specified the XLERATOR XL-SB-1.1N stainless steel hand dryer. "In architecture, performance and design are inextricably linked," he added. "XLERATOR delivers both." The green movement shows no signs of slowing. With the industry projecting to soar to $60 billion in 2010, the USGBC and its more than 16,000 mem- ber companies are well poised to guide the next generation of builders, archi- tects, specifiers, teachers and environ- mentalists in creating a sustainable future through cost-effective and energy-effi- cient buildings. For more information, visit booth 6831, go online to www.exceldryer.com, call 800- 255-9235 or email sales@exceldryer.com. AMERICAN BLACK WALNUTS: A TIMELESS INGREDIENT REDISCOVERED FOR TODAY'S CHEFS Heritage dishes with a truly American story are lighting up captivating conver- sations at restaurants all across the coun- try. Dishes that tell the tale of natural, heirloom, and local ingredients have allowed chefs to stand out in a highly competitive field. For many, American Black Walnuts have been part of heritage recipes passed down for generations. Others are just now discovering the all-natural appeal and distinctive taste of the wild Black Walnut. These are not regular walnuts! The Black Walnut taste is natural and untamed, with robust, full-flavored, almost smoky notes. It has been com- pared to wine or chocolate in flavor, and pairs well with bold-flavored savory fare and robust desserts. Unlike regular walnuts, Native Black Walnuts are a totally wild crop. Every fall, locals across 16 states for- age for Black Walnuts and bring them to collection stations. This unique process has not changed in over 60 years, a time-honored tradition, and makes the Black Walnut harvest highly sustainable, completely free from orchards or pesticides. Because Black Walnuts have been part of American cooking for genera- tions, local heirloom recipes abound. Although regional taste preferences vary from southern, Midwestern, and even east coast and west coast cooking, Black Walnuts evoke rich memories and tradi- tions no matter where you call home. That's why they are featured everywhere from traditional family meals to the "Quintessentially American" state dinner at the Obama White House. In the past, cultural heritage-com- bined with the availability of local ingredients-provided the framework for what was served. Now chefs can explore unique regional dishes wherev- er they live. And now, chefs can take the robust, earthy flavor of Black Walnuts to all-new recipes with Black Walnut Oil for meats, vegetables, and more. Its earthy flavor and low price make Black Walnut Oil a great substitute for truffle oil or extra virgin olive oil. A 2011 sofi Award final- ist from the Specialty Food Association, Black Walnut Oil has earned distinction as one of the top oils in the world. And it's all because of the rich, wild fla- vor of Black Walnuts. Harvesting, processing, distribution, and marketing of Black Walnuts is per- formed primarily by Hammons Products Company of Stockton, Missouri. Hammons has been buying hand-harvest- ed Black Walnuts from local foragers since 1946. For more information, visit www.ham- monsproducts.com call 888-429-6887 or visit booth 7679. THE BLIXER IS THE PERFECT MACHINE FOR HEALTHCARE FOODSERVICE The Blixer ® was developed by Robot Coupe to process food for preparing texture-modified meals (down to liquid feedings) and to take the hard work out of preparing liquid or semi-liquid foods. With the Blixer the composition of meals is preserved whether starter, main course, or dessert and either raw or cooked; and its full nutritional value is maintained – there is no loss of essential vitamins. The Blixer makes it possible to serve the same foods to everyone in your healthcare establish- ment, saving you time and money by eliminating the need to purchase expensive pre-pureed foods and mak- ing it possible for you to serve the same foods to all the residents in your establishment. The Blixer will not only prepare your mechanically-altered diets, but it will do it in just seconds. Typical healthcare functions would be spoon feedings with minced foods, vegetable mousses and purees and compotes of stewed fruits, semi-liquid feedings (prepared by diluting spoon- feed preparations) including soups, minced meat and gravy, pureed foods with liquid added and fruit compotes with syrup or water added, and liquid feedings used for soups or any food that can be liquidized. Features unique to the Blixer that make this processing possible are its bowl and lid scraper for overall process- ing, see-through lid to allow the addition of liquid or ingredients during the pro- cessing process, lid fitted with watertight seal, high hub in stainless steel bowl to enable processing large liquid quantity, and blade assembly with micro-serrated blade for overall processing. Robot Coupe has added three new Blixers to expand its line of Blixers to meet the needs of all healthcare institu- tions – from the Blixer 2 to the Blixer 60. The Blixer 8 with an 8-quart stain- less steel bowl is recommended to pre- pare from 20 to 150 meals. The Blixer 10 with a 10-quart stain- less steel bowl is recommended to pre- pare from 50 to 150 meals. The Blixer 15 with a 15-quart stain- less steel bowl is recommended to pre- pare from 50 to 250 meals. Robot Coupe is the inventor and leading innovator of food service equip- ment for more than 45 years and has a complete line of commercial food processors, vegetable prep machines, vertical cutter-mixers, Blixers, power mixers, juicers and extractors. For more information, check out www.robotcoupeusa.com, call 800-824- 1646 or email info@robotcoupeusa.com. SEE THE NEWEST TRANSLICER IN THE URSCHEL LINE-UP Engineered to produce continuous preci- sion slices with extensive detail given to key elements throughout the machine, the E TranSlicer ® Cutter joins the pro- duction-proven TranSlicer series in the Urschel line-up. "Building on a tradition of Urschel quality, this new machine demonstrates the company's engineering-driven spirit which has been key to the company's ongoing suc- cess all these years," stated Tim O'Brien, Vice President of Sales at Urschel. The E TranSlicer uses the same 20- inch wheel and delivers the same types of cuts as its predecessor, the TranSlicer 2000 Cutter. The machine also accepts the same size infeed of 4-inch (102 mm) diameter firm products, more compressible products up to 6 inches (152 mm) in diameter, and offers the same production-proven operat- ing principle. In addition, the E TranSlicer provides a newly designed cutting wheel mount/holder assembly that simplifies cut- ting wheel changeovers. Hinged/sliding access panels offer full access to all key areas of the machine. To further ease washdowns, surfaces are sloped. Sanitary design ensures that all mechanical components are separated from the food zone. Electrical cables are slightly raised off of the machine frame to simplify washdowns and alleviate trapped food particulates. The E TranSlicer is available with across-the-line start or with a variable frequency drive. Other options include a prep table to assist operators and a remote operator stop button. The integrated electrical box uses circuit breakers instead of fuses and incorporates a brake motor button to easily release the brake when needed. Durable stainless steel guardlocks and sensors offer indica- tor lights that illuminate when guardlocks are properly engaged. The machine fea- tures continuous operation for uninter- rupted production. To learn more about the E TranSlicer, email info@urschel.com, call 219-464- 4811, or go online to www.urschel.com.