Issue link: http://osercommunicationsgroup.uberflip.com/i/261565
R e s t a u r a n t D a i l y N e w s Tu e s d a y, A u g u s t 2 0 , 2 0 1 3 2 2 BR: We truly believe in grass-fed beef and we are determined to provide the best tasting, healthiest, most sustainable beef on the market, period. We take into account the breeds we run, the age of the cattle when brought to market, the genet- ics of our animals, the consistency and quality of their feed source-- all of which combines to ensure we are producing delicious, healthy beef that is the result of a centuries-old tradition of grass-fed, pasture-raised animals. Our animals live their entire lives wandering freely on vast naturally occur- ring grasslands. Each grows up on more than two acres of open pasture covered with wild grass. None of our cows ever spends time in a feedlot. We provide customers with complete transparency from pasture to plate and work with our ranchers to produce animals of the highest quality, raised in the healthi- est manner. Unlike most U.S.-produced beef, every steak we produce can be traced all the way back to the steer it came from. Ultimately, we truly believe we have the best tasting beef on the market. Similar to an outstanding wine or a par- Estancia Beef (Cont'd. from p. 1) ticularly delicious chocolate, our beef is a product of great care and great tradition. When you bite into an Estancia steak, you can truly taste the "terroir"-- all of the unique elements that go into produc- ing what we think is the tastiest, healthi- est beef on the market. RDN: Is grass-fed beef really healthier than other types of beef? BR: Yes, and not only is it healthier than feedlot beef, it's as healthy as the "healthy proteins" we've all been taught are the cor- nerstones of a healthy diet, like chicken and salmon. In fact, grass-fed beef is lower in cholesterol and has a better Omega 3 to 6 ratios to your standard chicken breast. Similar to wine and chocolate, the deli- cious flavor of Estancia beef is influenced by the land where the cattle are raised and the grass they graze. Our meat has an authentic, complex beef taste, not a bland, commercial feedlot flavor. You will savor the terroir when you bite into a juicy, deli- cious Estancia steak or burger. For more information, visit booth 834, go online to www.estanciabeef or email bill@estanciabeef.com. RDN: What products do you see as being the hottest this year? GD: The reason why Casio developed the V-R100 is the feeling that products driven by the Android platform will overtake the current operating system as the software of choice. There are two reasons: Android's strength in mobile products and the growing num- ber of people familiar with the Android platform. RDN: Who are your target users? GD: Casio's product line caters to most levels in the hospitality market. There are products for customers who operate Casio (Cont'd. from p. 1) small operations that are price-conscious but need functionality and other products (such as touch screen) catering to the high-end operations. RDN: How can readers find out more about your company? GD: Casio's System Products web site, www.casio4business.com, focuses on the cash register/POS products of the company. A detailed description for each product can be found on this site, along with the ability to download product brochures and submit detailed questions about Casio's products. For more information, visit booth 1522 or go online to www.casio4 business.com. creating a fun focus point for a party of customers. With three taps allowing for simultaneous dispense, the Triton will increase drink turnover, free up bar and wait staff for other tasks, and provide excellent P.O.S. promotion. The Triton also has a unique integrated cooling block, keeping the drinks ice cold, even in outside drinking and dining environ- ments. (Ask about Glacier's current cool- ing block special.) Designed with the bar professional Glacier (Cont'd. from p. 1) in mind, the Triton Tabletop Drink Dispenser is manufactured from food- safe and impact-resistant plastics. Due to the insulating properties of the FDA polycarbonate used, the drink will not noticeably warm or fizz up within the recommended usage time. The Triton is a durable and easy-to-use dispenser designed specially for heavy-duty use in bars and restaurants. For more information, visit www.glacier- design.com or contact the company offices at 877-617-BEER (2337). RDN: Why should restaurants take an interest in your program? BM: A lot of people think gluten-free food is a fad, but it's a medical necessity for millions of Americans living with celiac disease and gluten sensitivity. It takes an extra commitment to make gluten-free food that's safe for that popu- lation, but it's an investment that is high- ly rewarding, both financially and in cus- tomer loyalty and satisfaction. RDN: What makes your program unique? BM: GREAT Kitchens is the only gluten- free training program that gives you access to the expertise and knowledge- base of the National Foundation for Celiac Awareness. NFCA is a leading celiac disease patient advocacy organiza- tion that has been influencing the gluten- free sector for 10 years. By becoming a GREAT Kitchen, you are connecting your business to an active and engaged organization that is well-recognized in the gluten-free community. You can also trust in the informa- tion you'll be learning through GREAT Kitchens; the entire program was developed with input from a team of foodservice professionals and a regis- tered dietitian, and it has been reviewed by members of our distinguished Scientific/Medical Advisory Council. RDN: Can you provide an example of a business that achieved success through GREAT Kitchens? BM: One of our GREAT Kitchens is NFCA (Cont'd. from p. 1) 125-seat establishment serving American pub fare. They earn $40K in annual rev- enue on their gluten-free menu and have been featured on local TV news demon- strating the gluten-free protocols they put in place as part of the GREAT Kitchens program. Also of note, our GREAT Kitchens earn 300 percent more views and 200 percent more directions down- loads over other listings on a popular gluten-free restaurant finder app. Restaurants get a free listing that includes the GREAT Kitchens logo as part of our program's marketing benefits. RDN: Who should register for this pro- gram? BM: GREAT Kitchens is designed for the entire foodservice team – from the managers to the chefs to the servers. There are learning modules that speak to each role. We typically recommend that a manager register first and complete the GREAT Kitchens course, then register the rest of the staff so they can learn their roles and responsibilities. The benefits of the course can extend beyond the traditional foodservice team. Some businesses are asking their market- ing and sales teams to take the course so they can better promote their gluten-free options. Learn more about GREAT Kitchens and opportunities in gluten-free foodservice at "The Top Myths About Gluten-Free Menus" on Monday, August 19 at 3:45 p.m. in Theater 1. Visit the National Foundation for Celiac Awareness at booth 447. Follow the National Foundation for Celiac Awareness on Twitter at @CeliacAwareness and reg- ister for GREAT Kitchens at www.CeliacCentral.org/GREAT. grills, which require the cook to judge the heat of the cooking surface while adding logs and trying to cook at the same time. The Charbroiler has variable temper- ature settings, from 700 degrees Fahrenheit to 250 degrees Fahrenheit. It features 1½-inch thick heavy duty cast iron grates, 850 degree Fahrenheit Spin- Glas ® insulation and a stainless steel cab- inet. An optional lid is available for pur- chase separately. The Cookshack Charbroiler is available in three standard widths: 24-inch, 36-inch, 48-inch, or let Cookshack custom build one for you. It Cookshack (Cont'd. from p. 1) is ETL listed and NSF approved com- mercial cooking equipment (Cookshack Charbroiler Patent No. 7900553). The Cookshack Charbroiler, along with the entire Commercial line, is avail- able through a distributor/dealer network in select areas or direct from Cookshack in Ponca City. For more information on the Charbroiler or other products, visit booth 1333, con- tact the sales team at 800-423-0698 or email at sales@cookshack.com. For assistance 24/7, look for information at the website of www.cookshack.com or in the Professional Forum at http://forum.cookshack.com/groupee. JL: Being hands on, I work directly with distributors, brokers and consumers to develop new business all around the country. I am able to create and share healthy recipes that use vinegars as an ingredient to enhance the true flavor of food utilizing my culinary skills. RDN: What makes Sparrow Lane Vinegar so different? JL: Following in the footsteps of our founder, we use only the finest wines from the Napa and Sonoma regions, the best fruits and herbs from throughout California, such as a special variety of apples from Santa Rosa. But, our main emphasis is on the time tested Orleans method of making barrel aged vinegars, taking 13 to 24 months to make our vine- gars! It allows us to get the best flavor and balance of fruit and acid to create the finest vinegars in the market place. RDN: How many varieties of vinegar do you offer? JL: We currently offer 22 varietals. This covers both the necessities of the com- mercial kitchens and professional chefs, Sparrow Lane (Cont'd. from p. 1) as well as diversity in retail for the home chef and food enthusiast to experience cooking in a whole new healthy way. RDN: Are you creating any new varieties? JL: We are always considering what the consumer is looking for and continue to experiment with new ideas and recipes. We focus on showing how to truly use vinegar to create healthy dishes that are exciting and bring out the most flavors. We just intro- duced our California Brewed Rice Wine Vinegar that is amazingly complex and nat- urally robust, with five percent acid. Ours is a whole new twist on Rice Wine Vinegar. RDN: You mentioned healthy, why is that? JL: Quality vinegar like Sparrow Lane does not add colors, flavorings or other unnatural additives that are often found in mass produced vinegar. When using Sparrow Lane Vinegar as an ingredient, you can cut back on the salt or eliminate it all together. Being so well balanced, this brings out the true natural flavors in your favorite recipes. For more information, visit booth FTE 1063A, go online to sparrowlane.com or call 866-515-2477.