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R e s t a u r a n t D a i l y N e w s 3 5 S u n d a y, M a y 1 7 , 2 0 1 5 FROM PREP TO PLATE, SOUS VIDE PROMISES PERFECTION AND DELIVERS You're in the business of pulling off mir- acles every day. Waring has been in the business of helping cooks perform them since 1937. Ever since the company stunned the foodservice market with the "Miracle Mixer" (now known to us as the blender), Waring has been creating inno- vative professional products. Its line of stainless steel thermal circulating water baths for sous vide cooking is no excep- tion. While cooking with water is not a red-hot innovation, it is somewhat of a miracle in itself. After all, what other cooking method makes undercooking or overcooking virtually impossible? Sous vide cooks virtually anything consistent- ly and thoroughly while eliminating the varying results we have grown to accept. Transform lesser cuts of meat into ten- derloin quality! There is a simple science behind it. The Waring systems (offered in two sizes: 16-liter and 25-liter capacities) have controls that demystify the pro- gramming process. They allow you to reach and maintain the perfect tempera- ture for the desired level of doneness within a given amount of time. In fact, the controls on the Waring WSV16 and WSV25 keep temperatures within one- tenth of one degree of the selected setting – how's that for control! Five program- mable memory stations make achieving gourmet perfection, time after time, as easy as pressing a button. Unlike stovetop or oven cooking, precise temperature control and optimal flow rate of the bath and con- sistent heat consistency elimi- nates the need for constant attention. With a temperature range of 77-194 degrees Fahrenheit, vegetables, cus- tards, fish and meats will be cooked to perfection each and every time. When you consider the vast amount of cooking these compact units can perform, it's easy to see how a Waring sous vide unit serves as an extra pair of hands in the kitchen, practically paying for itself. It also allows you to use lesser cuts of meat that will taste like their higher-priced counterparts. Without using pots and pans, there are far fewer dirty dishes to wash – a big timesaver in any busy kitchen. A built-in hose easily and safely removes water from the cook- ing reservoir. An integral part of the sous vide process is vacuum sealing individual por- tions prior to immersion in the bath. Besides maximizing flavor and tender- ness, vacuum sealing keeps an eye on your expenses. It virtually eliminates freezer burn, extends the shelf life of your ingredients, reduces food waste and hygienically protects food – all profit-protecting measures that add to your bottom line. Waring makes its own Vacuum Sealing System, the WVS50. Its cordless, hand-held efficiency allows you to trans- port it around the kitchen and use it at whatever station you need. It is trigger operated so it can be carefully controlled to vacuum delicate, softer foods without crushing (and wasting) them. If you're not already mesmerized by the many tricks of the trade the Waring stainless steel thermal circulating water baths can perform, you will be…just as quickly as you can say "Voilà!" For more information, stop by booth #2616. FIND OUT WHY OVER 800 MILLION CUPS OF BOBA SOLD YEARLY WITHIN THE U.S. Boba, bubble tea, pearl tea – whichever name you prefer to call it – is all the rage right now in the U.S. with over 8,000 restaurants and stores selling boba relat- ed drinks. The boba scene changes immensely year to year, from the unique recipes and topping varieties, to the won- derful atmosphere of these stores. One has to wonder – what is all the hype about? Boba, also known as "tapioca balls" are derived from the starch of the cassa- va root. When prepared perfectly, boba becomes sweet, chewy and translucent with a gummy-like texture. It is added to tea-based drinks or even as toppings on desserts, making this the perfect option for those who like variety and customiza- tion. It is essentially a dessert and beverage all in one cup! The most important aspect of a good bubble tea drink is using quality supplies avail- able, and that is the mission at Lollicup ® USA. It founded Tea Zone ® products, an extensive line of high-quality bubble tea and beverage ingredients, sup- plying thousands of products to juice bars, quick service restaurants and cafes. It also offers weekly classes to its cus- tomers from all over the U.S., teaching them the correct way to make boba, as well as tutorials on new recipes. It makes it its mission to spread the love of bubble tea and pro- vide its customers with high-quality beverage ingredients, whether you are a big foodservice provider or small neighbor- hood café. Interested in learning more about boba tea bever- age and supplies? Visit Lollicup at NRA. It will be showcasing new items along with boba sampling. For more information, stop by booth #1673. AQUASANA PRO SERIES OFFERS HIGH-QUALITY, PROFESSIONAL GRADE WATER FILTRATION By Scott Yarborough, Director of Business Development, Aquasana Aquasana, makers of high-performance water filtration systems, now offers the Aquasana Pro Series – a foodservice solution that delivers the same NSF Certified performance as their award- winning home products. At a lower cost than the competition, the Aquasana Pro Series delivers high-quality, professional grade water filtration customized for spe- cific requirements; whether it's a multi- use system for beverages, icemakers and water dispensers or a smaller system ded- icated to a single use. "Our expertise in chloramine and chlorine reduction, as well as sub-micron filtration, enables us to produce highly efficient filters at a much lower cost than our competition," said Todd Bartee, Aquasana's CEO. Each carbon-based fil- tration cartridge significantly reduces impurities – including cysts like cryp- tosporidium and giardia – improving the taste of water for sodas, coffee, tea and other water-based beverages. "It's impor- tant to us to provide our guests with high- quality ingredients," said Jessica Maher, Co-owner of the award-winning Lenoir restaurant in Austin, Texas. "The Aquasana Pro Series system allows us to serve great-tasting, filtered ice and drink- ing water to guests." While guests enjoy great-tasting water provided by the Aquasana Pro Series, restaurant opera- tors appreciate a reduc- tion in operating costs, as the system's scale inhibitor extends the life of expensive kitchen equipment that can be damaged by scale buildup. Moreover, it saves energy by enabling equipment to run more efficiently. Most importantly for operators, the Aquasana Pro Series systems are designed for ease of use. System mani- folds are designed with shutoff valves that enable easy replacements of filter cartridges. That means you can easily change your filter cartridges without dis- rupting business. In addition, restaurant owners appre- ciate the environmental benefits an Aquasana Pro Series system provides. Among them, the ability to offer fresh, great-tasting water, without the hassle of plastic bottles. "I've never liked the waste associated with bottled water serv- ice," said Tim League, Founder and CEO of the Alamo Drafthouse Cinemas. "The Aquasana Pro Series systems enable us to serve fresh, great-tasting water to our guests, without the hassle of plastic bottles. It's better for our opera- tion, the environment and our guests." About Aquasana Aquasana is a leading water filtration company with the sole focus of provid- ing best-in-class water filtration prod- ucts so everyone can enjoy great-tast- ing, healthy water. Based in Austin, Texas, the company makes and sells high performance water filtration sys- tems for home, commercial and food- service that remove harmful contami- nants from water including chlorine and chloramines. For more information, visit www.aquasana.com/foodservice, call 855.245.1884 or stop by booth #781. BILL GERMANO NAMED PRESIDENT OF RELIANT BEVERAGE Reliant Beverage Company, maker of Reliant Recovery Water, has hired Bill Germano as President. As the new President of Reliant Beverage Company, Germano will lead the efforts to launch the company's flagship beverage Reliant Recovery Water into the commercial market. "We are thrilled to have Bill join the Reliant team," said Eric Russell, CEO of Reliant Beverage Company. "He brings with him a wealth of knowledge in the beverage industry and knows how to grow small companies into flourishing national brands. We are confident he will help take Reliant to the next level." During his more than 20 years of experience as an executive in the food and beverage industry, Germano has sig- nificantly influenced the growth of wide- ly recognized brands in the United States and abroad. Prior to joining Reliant, Germano was the Vice President of Global Development for Kettle Foods where he led the snack brand through a period of increased earnings and innova- tion in the United Stated and Europe. He has also served as the President and CEO of Thomas Kemper Soda and most recently was the president and CEO of Dr. Lucy's LLC, where he led a success- ful launch of a specialized healthy baked snack line to an industry leading brand. Reliant Recovery Water is the first and only electrokinetically modified water that delivers consumers faster recovery to joints and muscles and better performance. For more information, visit www.drinkreliant.com.