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Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com / www.foodequipmentnews.com R e s t a u r a n t D a i l y N e w s M o n d a y, A p r i l 4 , 2 0 1 1 4 Master Purveyors Enhances Plant & Broadens Scope Master Purveyors, the family owned and operated specialty butcher which has been supplying New York city's most prestigious hotels, restaurants, institu- tions and retailers since 1957, continues to add to its industry leadership status with 21st century innovations, while adhering to the time honored tradition of hand-fabricating fresh hanging meat on- site. Already serving clients such as Peter Luger Steakhouse, Wolfgang's, and Bobby Van's, with the largest dry aging room on the East Coast—more than 1,600 square feet housing some 100,000 pounds of USDA prime and choice beef—Master Purveyors has recently raised the facility bar for the industry by enclosing and refrigerating its loading dock and is in the process of "greening" its 18,0000 square foot Hunts Point Market plant with the installation of a new energy-efficient lighting system. The new enclosed temperature- Ruggiero Seafood Inc.―the New Jersey based Calamari Giant―takes the grow- ing market for seafood beyond your basic fried calamari ring. With several new items added to an already extensive line of seafood products, Ruggiero hopes to keep customers interested in seafood for years to come. Located at booth 1830, the company will be showing items guaranteed to take your seafood menu to the next level, including Asian-style calamari salad: a chef-prepared entrée/appetizer of excep- tional quality, combining select cuts of fresh, sweet tasting calamari with premi- um quality Asian ingredients. The salad comes frozen in small 2.2 lb. vacuum bags to help prevent spoilage and pro- mote easy handling. Also, Ruggiero will be showing a frozen breaded calamari ring that goes from the freezer to the plate in just 60 seconds. Unlike other brands that give the appearance of a large onion ring, Ruggiero's product plates like it was prepared from scratch. Ruggiero will also be displaying sever- al other seafood items the company has added to its line in recent years. Items such RUGGIERO SEAFOOD INC. TAKING SEAFOOD TO THE NEXT LEVEL MEAT MASTERS BLEND INNOVATION & TRADITION AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE NORTHWEST FOODSERVICE SHOW retail-sliced Serrano ham package, improving the presentation and the cost to the consumer, and we are nearly done with the R&D stage of Redondo chorizo and expect to introduce it in time for the Fancy Food show this summer. This year is set to rock and roll!" Redondo Iglesias is a third genera- tion, family-owned company that has been recognized in Spain as Maestros del Jamon―specialists in Serrano ham. To elaborate on the process: it begins at the Redondo Iglesias facility in Valencia on the eastern coast of Spain. Upon receiv- ing the fresh hams, Redondo's Ham Masters bury the legs in beds of Mediterranean sea salt in curing rooms. After about six days, the hams are checked by the Maestros to see if they are ready to move to the dry aging rooms; they are moved to the next stage only when they are ready, when the cure has been absorbed to a precise degree. "The thing that is most remarkable about Redondo's production is that it is characterized by a devotion to quality, Redondo Iglesias (Con't. from p. 1) and a small batch rather than a factory mentality. We take no short cuts. Some of our competitors use heat and mechanical pressure to accelerate the curing process, which results in their product being saltier and less complex in flavor. The curing and aging process takes a mini- mum of 12 months," said Whittum. "Redondo recreates nature in the aging rooms―the secaderos―by hav- ing the temperature and humidity fol- low the trajectory of the four seasons. There is no substitute for the action of time in the complex reactions going on within the ham; to have a truly top- notch ham, it's going to take some time," added Whittum. Jamon Serrano means simply moun- tain-style cured ham, and does not need to come from any particular region of Spain to have the designation. Jamon Serrano plays a unique part in the food culture of Spain, where Prosciutto di Parma, its better-known Italian dry cured ham counterpart, is part of the culinary tradition of Northern Italy. Serrano knows no boundaries in Spain and is beloved throughout the country. Food trends research by Sodexo, leader in Quality of Daily Life Solutions, and food- service provider to 650 campuses in the United States, finds that college students crave heart-healthy Mediterranean food, chefs preparing their meals while they wait with VIP treatment, old favorites made with healthier ingredients, world cuisine, and using technology for dining. Sodexo's culinary team and cus- tomer insight experts released a food trends list for 2011: 1. Grilled Chicken Souvlaki Kabob 2. Paella 3. Spanakopita 4. Cous Cous Chicken Stew 5. Orecchiette with Broccoli and Garbanzo Beans 6. Fattoush and Sumac (Pita Bread Salad with Tangy Dressing) 7. Spanish Tomato Bread with Manchego Cheese 8. Edamame and Corn Salad 9. Pesto Pasta Bowl 10. Wild Mushroom Risotto Balls with Pesto Aioli Mediterranean fare is heart-healthy, exotic, and appeals to vegetarians and omnivores alike. Sodexo's main resident dining menu offering for the 2011-2012 school year will highlight Mediterranean cuisine. Sodexo will promote its new offer by hosting cul- tural and culinary events at colleges across the country through its Global Chef pro- gram, which will showcase visiting Sodexo chefs from Spain and Italy. "Sodexo has unparalleled expertise when it comes to world cuisine because we can tap into culinary expertise from chefs in the 80 countries in which we operate," said Chef Rob Morasco, Senior Director of Offer Development for Sodexo Education. "A chef from Spain can visit our North American culinary team to demonstrate the traditional techniques used to create authentic paella, for example." Other 2011 trends include stealth health—maintaining traditional flavors while substituting healthier ingredients. That trend is making popular gluten-free pasta and whole wheat and brown rice offerings. Students continue to insist on locally-sourced ingredients. Sodexo-served college students will benefit from the growing trend of using technology to accommodate their busy lives. The company is testing its latest e- commerce solution by way of two new iPhone Apps at Gonzaga University in Spokane, Wash. that eliminate wait times, increase customer engagement and build brand loyalty for two of the com- pany's Retail Brand Group restaurants, Jazzman's Cafe and Bakery and SubConnection. Students can peruse a menu, order, pay and then pick up their food and beverages seamlessly. Sodexo's culinary teams at campuses across the country identified the top favorites of college students. Students at the University of Louisville in Crestwood, Ky. crave the unique flavor of authentic Thai cuisine. Students at Virginia Wesleyan College in Norfolk, Va. like to experiment with Asian and Latino fusion, with lots of fresh avocado. Students at Lafayette College in Easton, Pa. line up for authentic Colombian cuisine, freshly rolled sushi, Vietnamese fare and tapas—Spanish-style appetizers. Oklahoma City University recently opened the first raw vegan bar on a college campus. At Loyola University and Tulane University in New Orleans, stu- dents crave local, sustainable produce and seafood. Students at Emory University in Atlanta love to slather pita with fresh hum- mus made with locally-grown chick peas. Continued on Page 5 Continued on Page 5 as farm-raised black shell mussels available in whole shell, half shell, and meat. Farm- raised Fisherman's Pride ® mussels are rope- grown and purged to create a sand-free prod- uct. They are also carrying under their Fisherman's Pride label whole shell clams, which are also farm-raised and purged to create a sand-free product. Several other items include Fisherman's Pride Swai fil- lets, branzino (Mediterranean sea bass), calamari steaks, octopus, anchovies, smelts, gourmet calamari, polpo, mixed seafood, mussel, and conch salads. For more information about Ruggiero Seafood Inc. and its Fisherman's Pride products, contact them at 866-CALA- MARI, www.ruggieroseafood.com, or stop by booth 1830 to see all the company has to offer. controlled loading dock enables an unbroken cold chain for products, assur- ing an industry standard-setting degree of food safety. The new $50,000 lighting installation will yield a brighter, whiter light level for Master Purveyors' brigade of 50 butchers and packers to execute their precise portion control and custom cuts, while significantly reducing the plant's carbon footprint. Known for consistently supplying the country's finest meat products at competitive prices, especially USDA prime beef, Master Purveyors also plays a major role in the current hamburger craze by providing the custom ground 2011 COLLEGE FOOD TRENDS: STUDENTS CRAVE MADE-TO-ORDER FARE, GLOBAL FLAVORS AND APPS