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Re s ta u ra n t D a i l y N e ws 9 S u n d a y, Au g u s t 1 7 , 2 0 1 4 Real Beef Taste If you've never tasted pasture-raised, grass-fed beef, then you're in for a real treat. Bite into an Estancia burger or steak and you can taste the terroir, the grasslands where its animals are raised, the fertile earth and year-round rainfall. Just like with wine, olive oil and honey, the food that Estancia animals eat and the land where they roam comes out in the flavor of their meat. Estancia beef has a complex, beefy flavor, with none of the mouth-coating, buttery residue that grain-fed beef often leaves behind. Its beef has been described as tasting "bright" and "beefy" and "real," but you feel light after you're done eating, as if you'd eaten fish. Feedlot beef leaves you feel- ing greasy and stuffed. Estancia beef Estancia Beef ( Cont'd. from p. 1) finishes clean on your palate and does- n't weigh you down. Sustainable Steak Grass-fed, pasture-raised beef means a smaller carbon footprint, no concentra- tion of waste in a small area (a hallmark of all feedlot operations) and no contam- ination (waste, antibiotics and/or growth hormones) from run-off into the local water system. Estancia's animals fertilize the pas- tures on its ranches. Its naturally-occur- ring pastures feed its animals. You eat its delicious beef. It's a sustainable and healthy cycle, one that respects the plan- et, the animals and you. Estancia is beef the way nature intended it to be. For more information, visit www.estanciabeef.com. RDN: Why "head chef and marketing guy"? JL: Being hands on, I work directly with distributors, brokers and consumers to develop new business all around the country. I also work with other chefs to create and share healthy recipes that use vinegars as an ingredient to enhance the true flavor of food creating a culinary collaborative. 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 marketplace. RDN: How many varieties of vinegar do you offer? JL: We currently offer 22 varietals. This covers both the necessities of the commercial kitchens and professional Sparrow Lane ( Cont'd. from p. 1) chefs, 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 vari- eties? 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 introduced our California Brewed Rice Wine Vinegar that is amaz- ingly complex and naturally robust with 5 percent acid. Ours is a whole new twist on Rice Wine Vinegar. RDN: You mentioned healthy. Why is that? JL: At Sparrow Lane, we do not add col- ors, flavorings or other unnatural addi- tives that are often found in mass pro- duced 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. Stop by booth #1770D to meet Chef Jesse and taste the difference yourself. For more information, visit sparrowlane.com or call 866-515-2477. The traceability from ingredients to pro- duced items allows recalled items to be quickly identified for removal from the production and distribution stream. "Around 48 million Americans get sick from foodborne illness every year. ChefTec xt3 allows food services to use preventative controls to minimize the likelihood of problems occurring," stated Bev Daniels, General Manager of Culinary Software Services. Multiple-portion functionality has been introduced in ChefTec xt3 to dis- play two "Nutrition Facts" labels side by side. This added ability lets the operator create and print nutrition labels for multi- ple portion sizes for the same recipe – a huge benefit to commissary operations. Culinary Software Services will be showcasing "ChefTec xt3" at the show at booth #1807. About Culinary Software Services, Inc. Culinary Software Services, Inc. is the leading provider of foodservice software to the hospitality industry. Products ChefTec ( Cont'd. from p. 1) include ChefTec ® and CorTec™ for recipe and menu costing, inventory con- trol, purchasing and ordering, sales analysis and menu engineering, produc- tion management, requisitions and trans- fers, waste tracking and nutritional analysis. Culinary Software Services won the IQ Award for Software Products and Services and ChefTec twice won the Innovator's Award for Technology from the California Restaurant Association. Installations include all Marriott International Hotels Worldwide, Whole Foods Market Worldwide, Dean & Deluca, Momofuku, Morimoto Waikiki, Boston Market Corporate, Trump International Beach Resort, Centerplate, the Wild Dunes Resort, Apple Inc., PGA TOUR Golf Course Properties and the U.S. Naval Academy. Founded in 1990, Culinary Software Services is located in Boulder, Colo. For more information, visit www.ChefTec.com, call 303-447-3334, email marketing@culinarysoftware.com or stop by booth #1807. improve employee safety. Any new prod- uct that offers such a dramatic 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 the units) are portable, which allow them to be shuttled right to the fryer for employ- ee ease of use and safety. The unit easily interfaces 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- Envirotub ( Cont'd. from p. 1) 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 construction makes for a robust and easy to keep clean unit. Filters are easy to change and vari- ous 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, visit www .envirotub.com, call 888-777-4322, email info@envirotub.com or stop by booth #1430. well as full support for safety and compli- ance processes like HACCP and ingredi- ent level and freshness monitoring, train- ing equipment operators to use the T-1200 Series is fast and simple. Equipment oper- ators can quickly and easily read the T- 1200 Series' high-resolution color display from across the kitchen, and because the screen is the interface, use is incredibly intuitive and easy and designed to help reduce operator error and food waste. The T-1200 Series can even help guide a serv- ice technician through troubleshooting and repair. Easily upgradeable and fully repro- grammable, the T-1200 Series allows recipe menus and system configurations to be quickly updated through the media- tion of Renau's Universal Host Adaptor (UHA) and custom Windows-based soft- ware, which allows for the creation of custom recipe menus, warning alarms, Renau ( Cont'd. from p. 4) sound files and system configurations that can be stored on an authorized user's hard drive for future use and reference, or for larger organizations, shared with a remote collegue on Renau's powerful Smart Kitchen Manager Software Servers. When it comes time to update the system, the desired update file can be downloaded via either the integrated ISM-band wireless adapter or Renau UHA Series USB adapter. In order to perform in the most demanding foodservice industry environ- ments, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured in the United States, all Renau products are rigorously tested and come with an industry-leading three year warranty. For more information about Renau Electronic Laboratories, please visit www.renau.com. research facilities, laboratories, schools, etc. Dewey's professional network of experts in the pest management field are ready to assist you in resolving your pest concerns. Dewey maintains an extensive team of professionals made up of board-certi- fied entomologists, technical directors, and AIB and SQF specialists. Among their various activities, these experts are responsible for sanitation audits, pest identification, client training and on-site inspection services. If your facility receives regulatory inspections or audits, Dewey Pest Control ( Cont'd. from p. 4) Dewey is compliant with all major audit- ing services, such as AIB, SQF, NSF, Cook & Thurber, Silliker, Primus, FDA, USDA and HACCP. If this isn't the time to start getting what you're paying for, when will it be? For Orange County, Inland Empire and San Diego, call 858-717-7364 for Regional Sales Manager Jack Harris, email Jharris@deweypest.com or visit www.deweypest.com. For more information, visit www.deweypest.com, call 323-316-7373, email hmeijer@deweypest.com or stop by booth #1855.