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R e s t a u r a n t D a i l y N e w s 2 7 F r i d a y, M a y 1 5 , 2 0 1 5 HONEY SMOKED FISH: THE SECRET'S IN THE FIRE For the Honey Smoked Fish Company, the secret's in the fire. A description of the company's smoking process, the "fire" is part of Honey Smoked Fish's signature – and what sets the company apart from its competition. Kevin Mason, Owner and creator of the process, is a true smoke master. Honey Smoked Fish Company has been in business for 19 years, but Mason has been perfecting his smoking process for more than 30 years, starting when he was an employee with his dad at Bob's Fresh Fish Market in southern California. The company's salmon is everything you'd want in a smoked salmon and so much more – or as the Honey Smoked team likes to call it, the Protein of the Future! The company prides itself in using only the freshest salmon available on the market and the finest ingredients to match. It's cooked to order and always shipped fresh right from the oven. When you taste the salmon, you'll notice that it has a wonderful flavor; it's extremely moist, succulent and pleasant. Using only center cut hickory wood results in a lightly smoked flavor, and the honey seals the salmon and locks in all those healthy Omega-3s. The company tells prospective customers all the time to "catch the Honey Smoked Fish buzz" of low-cost pro- tein; one to three ounces is all you need. The company wants to reach out to all chefs, man- agers and foodservice opera- tors, and is here to help you excite your customers with a signature or niche item that will allow you to eas- ily create new dishes. Energize your spring menu with five superfood salad, which is one of the company's signature items and available daily for your enjoyment. At Honey Smoked Salmon, quality is what it's all about and not just quality ingredients but quality in pro- duction as well. It's one of the compa- ny's foundation principles and Honey Smoked prides itself in having one of if not the cleanest production facility in the business. Honey Smoked Fish Corporation has a video tour available on its brand new website, www.honeysmoked- fish.com, as well as plenty of resources for prospective customers. You can also like the company on Facebook at www.face- book.com/honeysmokedfish. Honey Smoked Fish Company does one thing and one thing only – make the world's finest hot lightly smoked salmon, and the team at Honey Smoked looks for- ward to adding you to its ever-growing satisfied customer base nationwide. For more information visit booth #4468. After the show, learn more at www.honey smokedfish.com. DAYMARK DELIVERS INDUSTRY BEST CUT PROTECTION FOR THE COMMERCIAL KITCHEN Employees working in a variety of restaurants and commercial kitchens readily identify issues while using tradi- tional knit gloves during food prepara- tion. They report poor fit, difficulty with cleaning after use, and inadequate protec- tion against knife-tip injuries. In response, DayMark ® Safety Systems, in partnership with HexArmor ® , offers the NXT 10-302 cut glove, delivering a level of safety and comfort that kitchen prep staff appreciate. "Knives, forks, slicing equipment and other food prep machinery pose haz- ards for food industry workers," said DayMark President Jeff Palmer. "With the HexArmor NXT 10-302 in the back of house, employees often share that they feel safer in the kitchen and are far more willing to comply and wear the PPE." With Level 5 protection on the ANSI/ISEA and EN388 industry scales, the cut- and puncture-resistant NXT 10-302 glove features added SuperFabric ® coverage in the critical 3-finger, primary knife strike zone. This ambidextrous glove also features a Coretek ® fiber that keeps hands cool and comfortable while providing dexterity. The NXT 10-302 can be laundered or easily cleaned and sani- tized in a commercial dishwasher. It also meets European food migration testing (EN 1186:2002 SI 1998 No 1376). It is sold individually in a full range of sizes: extra small through extra large. About DayMark Safety Systems Founded in 1989 with corporate headquarters, manufacturing and distri- bution facilities in Bowling Green, Ohio, DayMark is an interna- tional leader in delivering safety systems for commercial and non-commercial foodservice operations. For more information on the NXT 10-302 cut- and puncture-resistant glove, call 800.847.0101, visit www.daymarksafety .com, email llee@daymarksafety.com or stop by booth #1807. COMARK'S HT100: PAPERLESS DATA MANAGEMENT TOOL FOR TODAY'S BUSY KITCHENS Tired of writing down temperatures on checklists and daily log sheets? Can you even find the records a day or two later? Now Comark introduces an easy-to- use and cost effective way to collect, record and store daily temperatures for all your critical items in receiving, stor- age, prep, cooking and holding. The new HT100 Touchscreen HACCP Recorder is a logging ther- mometer that also offers you the ability to enter data for other non-temperature basic checklists. The four-color resistive touch screen is easy to view and very quick at responding. Corrective actions are required and logged whenever there is a problem and demonstrates either internally or to a local health department that you took immediate action whenever there was a failure in a critical area. The software and operating instruc- tions can be downloaded free from the Comark website. The programming is easy and intuitive. You can make the pro- gram as simple or as detailed as you wish – record and set corrective actions for whatever are most important to you. One of the many positives of the greater awareness and attention to food safety and HACCP is that it has spurred innovation in temperature measuring and at the same time has driven down costs. Comark thermometers and temperature monitors are geared to the need for speed and accuracy of measurements, but always at affordable prices. The HT100 is just the latest model from Comark to bring the operator a convenient, fast responding thermometer that is accurate and reliable and can be used every- where in the kitchen to ensure that an operation is serving safe food and is adhering to their HACCP plan. The HT100 is paired with either the PK19M penetration probe with a 1.5mm thin tip or the PK15M probe with an even faster responding 1.1mm tip. A thin tip probe with the sensor at the end offers speed of response and precise readings with only a tiny pinprick into the product. The FDA feels a thin tip is so impor- tant that they have written the require- ment into the latest version of the Food Code in paragraph 4-302.12: "…temper- ature measurements in thin foods can be accurately determined using a small- diameter probe 1.5mm (0.059 inch) or less…." Another increasingly popular solu- tion to innovative and economical tem- perature measuring and monitor- ing in HACCP programs is the use of RF wireless monitoring systems in the cold chain, from distribution centers to kitchens. A system using the Comark RF300 Diligence WiFi wireless loggers offers 24/7 security and peace of mind that night or day critical temperatures are being monitored and recorded and alarms sounded when- ever something goes awry. RF systems are certainly more expensive than simple thermometers or even data loggers, but measured against the costs of throwing away a freezer full of food when you don't know how much the temperature has fluctuated after a power outage, the savings and payback can be substantial. Go to booth #3348 to see solutions to your temperature needs, plus how to save time and money. Learn more by calling 800.555.6658 or visiting www.comarkusa.com. HEATHMAN RESTAURANT AND BAR EARNS 4 STARS The historic Heathman Restaurant & Bar in the heart of downtown Portland's cultural district has received accolades from Forbes Travel Guide, earning a four-star rating for its world-class dining experience for the second year in a row. Forbes Travel Guide's annual Global Star Ratings for hotels, restau- rants and spas represent a global bench- mark for luxury travel. Professional inspectors evaluate each property against more than 500 criteria, using the most stringent and objective standards in the hospitality industry. Four-star properties feature distinctive settings, great attention to detail and accommo- dating staff members who take pride in catering to guests' needs. The Heathman Restaurant & Bar is a notable culinary destination and a land- mark in Portland's thriving restaurant scene. The breakfast, lunch, dinner, happy hour and weekend brunch menus feature French-style dishes inspired by the flavors of the Pacific Northwest and showcasing locally sourced, carefully curated ingredients. Executive Chef Michael Stanton draws on the best of Oregon's seasonal bounty to create delightfully flavorful and unique dishes. The skill and classical techniques employed by his team shine through in the restaurant's artful cre- ations. "We are delighted to again be rec- ognized by Forbes as a four-star restau- rant," said Randy Noia, General Manager of The Heathman Restaurant & Bar. "It is a privilege to be ranked among the upper echelon of culinary institutions in the region, and the team works every day to meet this commitment to quality. Much of the credit goes to Chef Michael Stanton, whose style masterfully blends French technique with the taste of the Pacific Northwest." For more information or to make a reser- vation at The Heathman Restaurant & Bar, call 503.790.7752 or visit www.heathmanrestaurantandbar.com.