Issue link: http://osercommunicationsgroup.uberflip.com/i/310743
Re s ta u ra n t D a i l y N e ws 3 5 Tu e s d a y, M a y 2 0 , 2 0 1 4 DIETZ & WATSON'S ALL-NATURAL CHICKEN SAUSAGES PROVIDE BOLD, FLAVORFUL OPTIONS FOR SUMMER GRILLING AND MORE In the words of Ruth "Momma Dietz" Eni, chairman of premium meat and artisan cheese purveyor Dietz & Watson, "If it's not good enough for our family, it's not good enough for yours." Now celebrating its 75th anniversary, the fourth-generation owned and operat- ed company has lived by the "quality above all else" mantra since its founding in 1939. That core principle has influ- enced product extensions like Gourmet Lite ® Turkey Breast, with 30 percent less sodium than similar items from other brands, and inspired new offerings such as Dietz & Watson's All-Natural Chicken Sausages. The All-Natural Chicken Sausage line was created in response to consumer demand and motivated by modern culi- nary trends. Made from fresh, never- frozen chicken and using Old World fam- ily recipes prepared in small batches, these fully cooked sausages contain no fillers, extenders or MSG, and are certi- fied gluten-free by the Celiac Sprue Association. All varieties are 100 percent pork-free, and many are nitrate-free as well. From the spicy, tangy Buffalo Style to the down-home Andouille to the clas- sic Italian, there's a flavor to please everyone. There's a recipe to please everyone, too, making it a versatile ingre- dient in creative entrees from skewers on the grill to a new twist on a classic pizza. Jerk Chicken Sausage Skewers Serves: 4 Ingredients: 4 8-inch to 12-inch skewers (bamboo or metal) 4 Dietz & Watson ® Jamaican Jerk Chicken Sausages, cut into 2-inch pieces 2 medium onions, cut into large pieces 2 large bell peppers, cut into large pieces Vegetable oil 1 package ready-to-make Rice Pilaf Instructions: 1. To make the skewers, soak 4 bam- boo skewers (8 to 12 inches long) in water for about 30 minutes. (You can skip this step by using metal skewers.) 2. Make each skewer by placing a piece of sausage, then the onion, then the pepper. Repeat until you have used four pieces of sausage, three pieces of onion and three pieces of pepper. Repeat with the other three skewers. 3. Brush each skewer lightly with vegetable oil and grill. 4. Place a portion of the rice in the center of each plate and top each with a skewer. Buffalo Chicken Sausage Pizza Ingredients: 1 Dietz & Watson™ All Natural Uncured Buffalo Chicken Sausage 1 ounce Dietz & Watson crumbled Blue Cheese 2 ounces Dietz & Watson NY State Buffalo Wing Cheddar Cheese 2 ounces Dietz & Watson 18 month NY Sharp Cheddar Cheese 1 thin crust pre-made flat bread pizza crust 2 ounces roasted red peppers – thinly sliced 2 ounces fresh diced scallions Directions: 1. Heat oven to 425 degrees F and prep ingredients while oven pre-heats. 2. Place frying pan on stove and turn flame to medium heat. Place sliced chicken sausage in pan and fry for 4 min- utes or until sausage is golden brown, turning once. 3. On a medium baking sheet or pizza stone, lay pizza crust flat. Top crust with Buffalo Chicken Sausage and roast- ed red pepers. Sprinkle shredded Buffalo Wing Cheddar and NY Sharp Cheddar on top of sausage and peppers. Place fresh diced scallions atop cheese. 4. Bake pizza in oven for 5 to 7 min- utes or until cheese has melted. Finally sprinkle crumbled blue cheese atop hot pizza and place back in oven for 2 min- utes. Remove from oven, let cool for 5 minutes and enjoy. For additional recipes and more information on Dietz & Watson, visit www.dietzandwatson.com or find the company on Facebook (face- book.com/DietzandWatson) and Twitter (twitter.com/DietzandWatson). Learn more at 800-333-1974 or booth #2240. THE EVOLUTION OF OIL MANAGEMENT SOLUTIONS TAKES NEW TURN By Rodney Medina, Eco Reviews The highly competitive field of oil man- agement products and services has many players pitching their wares this week at the 2014 NRA Restaurant, Hotel-Motel Show in Chicago, but none will be as truly innovative as what you'll see unveiled by Envirotub, Inc. The southern California-based com- pany, known worldwide for its Envirotub indoor grease storage product, has devel- oped the first affordable all-in-one mobile restaurant oil management solu- tion that filters oil, stores oil and can even re-fill deep fryers with fresh oil at the push of a button. Rarely does a new and innovative restaurant product come along that makes an immediate impact on the qual- ity of food, increase the ROI of a com- modity and improve employee safety. Any new product that offers such a dra- matic impact across so many aspects of operation is truly a game-changer. That's exactly what Envirotub envisions for its new oil management product. The units, available in two versions, the OMS-58 and the OMS-78 (which stands for Oil Management Solution and the respective gallon capacity of each unit), are portable, which allow them to be shut- tled right to the fryer for employee ease of use and safety. The unit interfaces easily with the fryer drainpipe for a clean, no-mess transfer of oil into the onboard reservoir. At a push of a button, the oil is then processed through a four-stage filtration system. Debris is removed at a rate of just under six gallons per minute. Once the filtration process has been completed, the operator has three options: filter the oil again, return the filtered oil back into the fryer using the onboard wand or re- direct the oil into the onboard storage tank for disposal. All selections are made by a push of a button. The addition of a 'new oil' reservoir will be available for both the OMS-58 and OMS-78 models, enabling employees to fill the fryer with oil right out of the box. The stainless steel construc- tion makes for a robust and easy way to keep the unit clean. Filters are easy to change and various components of the unit can be removed and washed in a commercial dishwasher for added convenience. The entire acquisition, filtration and refilling process is a closed loop system, allowing employees to easily and safely handle used fryer oil for re-use or dispos- al. By eliminating one of the most frus- trating and dangerous tasks in the restau- rant industry, employees are no longer at risk from oil related slips, falls and burns. For more information, go to booth #7838 or visit www.envirotub.com. EXCEL DRYER: COST SAVINGS TO THE MAX By William Gagnon, Vice President of Marketing, Excel Dryer Among the growing restaurant trends are casual yet upscale burger joints like Max Burger, based in Connecticut and Massachusetts. Max Burger features American-style comfort food such as all- natural gourmet burgers, sandwiches and craft beers. The second Max Burger loca- tion opened in 2012 under the leadership of General Manager, Tim Taillefer. "Just like the growing trend of cus- tomers looking for fine dining experi- ences that don't break the bank, it's my job as general manager to spot the latest trends that can help us cut costs," said Taillefer. "The best investment we made when opening the second location of Max Burger were XLERATOR ® hand dryers." XLERATOR is the original, patent- ed, high-speed and energy-efficient hand dryer that represents a 95 percent cost savings when compared to paper towels and eliminates their maintenance and waste while creating a more hygienic restroom environment. "XLERATOR helps us save money versus paper towels, and their durability and reliability have made them the indus- try standard," continued Taillefer. Taillefer said part of his responsibil- ities as General Manager is the role of 'Mr. Fix It,' so he is acutely aware of why XLERATOR has become the industry standard. "I've been in the restaurant industry for almost two decades, and after the first year everything begins to break. Unlike XLERATOR hand dryers, many of our restroom fixtures have need- ed replacement, like the automatic soap dispensers and toilet seats." He went on to explain that XLERATOR hand dryers were not the first hand drying solution in place at Max restaurants. "At another Max restaurant location we had installed trough-style hand dryers and it was my job to clean them – a dirty job. They were high maintenance and included trays to collect excess water that needed to be emptied out frequently. The bacte- ria buildup was overwhelming… I will never forget the smell alone." Hygiene is particularly important for the restaurant industry, which Taillefer said is another reason why XLERATOR was the right choice. "We serve about 4,000 people a week, so it's great that guests and staff don't have to touch anything when they use the XLERATOR." The hands-free approach prevents the spread of illness, "which is a big advantage for the foodservice industry," said Taillefer, "because the flu can wipe out half my staff in a day. XLERATOR is safe, sanitary and also dries hands faster than conventional dry- ers, which improves my cus- tomer experience." Specifically, XLERATOR dries hands three times faster (in 10 to15 seconds) than con- ventional hand dryers, while using 80 percent less energy. Excel Dryer will debut another new industry standard at the NRA show, the XLERATOReco ® Hand Dryer. New XLERATOReco 'No Heat' technology dries hands in 15 seconds using only 500 watts, making it one of the most energy efficient and environmentally-friendly hand dryers on the planet. For a chance to win a pair of free, cus- tom-covered XLERATOReco hand dry- ers, visit booth #2144. For more infor- mation, go to www.exceldryer.com, call 888-998-7704 or email sales@exceldryer.com.