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R e s t a u r a n t D a i l y N e w s S u n d a y, M a y 1 7 , 2 0 1 5 8 6 uniform and consistent cooking results; behind the impeccable taste of every meal lies a cutting-edge technology that has been designed to provide the maxi- mum possible benefits to those who use it every single day. This is what we do at UNOX: we invent simple solutions to complex prob- lems. It is our philosophy; we call it Inventive Simplification. Behind the outstanding quality of UNOX there are breakthrough ideas, pioneering technologies, innovative materials, the complete ownership of the entire design and manufacturing process, and the serv- ices that we provide our customers throughout their entire experience with UNOX, both during and after their pur- chase, and even before it. The UNOX Individual Cooking Experience gives you the unique oppor- tunity to test our oven in your kitchen, with your ingredients and your recipes, before making any investment decision. Our team of professional chefs is always available to support you and your staff with information and suggestions on our products and how to use them. UNOX Active Marketing Chef is UNOX (Cont'd. from p. 1) always by your side. Are you interested in UNOX? The UNOX Individual Cooking Experience gives you the unique oppor- tunity to test our oven in your kitchen, with your ingredients and your recipes, before making any investment decision. Make an informed choice based on the facts seen first-hand. It is a challenge Unox is pleased to take on for you, to give you the opportunity to make the right choice for you. Try before you buy, for free: why not? Request your free Individual Cooking Experience today! Our team of Active Marketing Chefs are there with you from inception, installa- tion, implementation and beyond. Active Marketing Chefs are your local support for you and your staff. They have expertise in multiple cooking styles and techniques. Active Marketing chefs help you trans- form your ideas into works of culinary art utilizing CHEFTOP MIND.Maps™. Call today for your Individual Cooking Experience and let our Active Marketing Chefs show you how to chal- lenge the future. For more information, visit www.unox .com, call 800.489.8669, email infousa@unox.com or stop by booth #7437. Built to Perform, Last – and Save The Montague Glycol Chilled Ice & Heat unit is the ultimate tool for helping chefs prepare their most sophisticated dishes more conveniently. Infused with famous Montague quality, it combines many high-tech features with smart engineer- ing and tough 304 stainless steel con- struction to deliver superior performance, longer life and significant cost savings. Available in lengths from 36" to 72", this compact but versatile unit saves seri- ous labor by putting everything right at the chef's fingertips for a streamlined workflow. With the Ice & Heat Sauté Station, raw ingredients are always close by on an intelligently positioned chilled raised rail, while large cold drawers below keep a larger re-supply within quick reach. The result? No more time wasted going to and from the walk-in refrigerator. All about Cool Innovation The refrigerated base of the Ice & Heat Sauté Station is cooled by a Turbo Coil- powered evaporator coil made from 304 stainless steel for superior life, and is epoxy-coated to resist damage, moisture and debris. But that's just the start of what's "cool" about this award-winning piece of equipment. The station also employs a unique glycol immersed system to keep the raised rail at an even temperature without icing. Refrigerant is pumped through stainless steel tubing submerged in gly- col, cooling the glycol and chilling the pans. Since glycol is more viscous than Montague (Cont'd. from p. 1) traditional refrigerated air systems, it stays colder longer, easing the burden on the compressor, and keeping ingredients cold, even if the unit is off for a period of time. Energy-Efficient, Space-Making and Eco-Smart Because the station's glycol cooling sys- tem operates without a fan, its compres- sor is roughly a third smaller than nor- mal. A smaller compressor translates into lower energy usage and more storage area for the things chefs need to keep expanding their menu, and pleasing patrons. Environmentally friendly R290 refrigeration with glycol means zero GWP (global warming potential), and satisfies tough Kyoto and Montreal Protocols. Heavy-Duty "Hot Side" Versatility Up top, the Ice & Heat Sauté Station fea- tures legendary Montague 30,000 BTU raised-port star burners, along with preci- sion-ground heavy-duty cast-iron grates to support easy sliding of even the heav- iest pots and pans. Designed to raise chef's expecta- tions while lowering labor and energy costs, Montague's new Glycol Chilled Ice & Heat Sauté Station proves that it's possible to be very cool and very hot at the very same time. From ranges to ovens, fryers and more, Montague has been dedicated to bringing the world premium-quality cooking equipment since 1857. For more information, stop by booth #3951, call 800.345.1830 or visit www.montaguecompany.com. CATERSOURCE COOKBOOK FEATURING 15 LEADING CATERERS NOW AVAILABLE Leading Caterers of America (LCA) announces the availability of its inau- gural cookbook, Fifteen Chefs: Inspiring & Innovative Recipes from the Leading Caterers of America. Following the official book launch at the Catersource and Event Solutions Conference & Tradeshow in March, this collection of enticing recipes from some of the country's most well respected chefs is now available for purchase online from the Catersource Store. For more information and to purchase the Fifteen Chefs cookbook, visit: catersourcestore.miiduu.com/fif- teen-chefs-cookbook. Catersource and the LCA present a collection of large-yield recipes straight from the kitchens of top cater- ing chefs. A compilation of the premier appetizers, entrees, desserts, and other tasty delights that perform best when made in large quantities, "Fifteen Chefs" features recipes from a wide swath of cuisines and styles. The book also includes unique plating options, as well as guidance on how to develop in smaller portions first - both yields for 10 and 50 are included with each recipe. This unique catalog of vibrant dishes and ideas from the LCA compa- nies will help you dazzle any crowd. The Leading Caterers of America (LCA) is a consortium comprised of many of the most successful caterers in North America. Known as industry trendsetters, LCA companies represent quality in all aspects of the catering and events trade, and have won innu- merable industry and client awards of distinction. Over the past year, Catersource and the LCA have been working with top chefs from all corners of the U.S. and Canada to compile some of the best dishes made in large quantities. For this book, chefs were flown to either Miami, Florida, or Portland, Oregon, to discuss and then cook these recipes on the spot. Fresh out of the oven or off the top of the grill, each dish was then plated, photographed and critiqued. The recipes were edited by award-winning caterer Jack Milan, Culinary Director for the LCA and President/CEO of Different Tastes catering company. "After a successful launch at Catersource 2015, we are excited to extend the availability of 'Fifteen Chefs,'" said Kathleen Stoehr, Publisher and Executive Editor of Catersource magazine. "The cookbook offers caterers the opportunity to learn from some of the most talented chefs in the industry. Members of the LCA represent the top catering businesses across the country, delivering not only outstanding cuisine, but also highly attentive service and creative presenta- tion." The LCA chefs featured in the cookbook include: Chef Ericson Aladenika, Simply Delicious Caterings, Memphis, Tennessee; Chef Will Brown, Glen Sanders Mansion–Mazzone Hospitality, Scotia, NY & Chef Matt Delos, Mazzone Hospitality, Scotia, New York; Chef Angelo Grasso, Jeffrey Miller Catering, Philadelphia, Pennsylvania; Chef Jenna Johansen, Epicurean Group, Centennial, Colorado; Chef Colin John, Forte Belanger, Troy, Michigan; Chef Chris Johnston, Tuxedos and Tennis Shoes, Seattle, Washington and others. "Fifteen Chefs: Inspiring & Innovative Recipes from the Leading Caterers of America" is available for $49.99 in the CatersourceStore. To purchase a copy, visit www.cater sourcestore.miiduu.com/fifteen-chefs- cookbook. SEEDS OF CHANGE SET TO ANNOUNCE GRANT WINNERS FOR SUSTAINABLE GARDENS AND FARMS Seeds of Change ® , a producer of organic food and sustainably grown seeds, is announcing the winners of its 2015 Seeds of Change Grant Program this month. The program provides school and com- munity gardens and farms across the United States that focus on sustainability and community education, with much- needed funding. School and community- based gardening and farming programs, who tell the seed to plate story, applied for 34 available grants totaling $200,000 to support new or existing initiatives. The goal of the Seeds of Change Grant Program is to help enhance the envi- ronmental, economic and social well-being of gardens, farms, farmers and communi- ties nationwide. Applicants for the grants were asked to answer questions about how their organization or project helps educate their communities about the foods they eat through sustainable gardening and farm- ing. The 34 grants will be distributed as follows: two $20,000 grants; five $10,000 grants; and ten $1,000 grants for school programs; and two $20,000 grants; five $10,000 grants; and ten $1,000 grants to fund community programs. The grant program is funded by Seeds of Change's 1 percent Fund, which represents the company's commitment to donate one percent of net sales. Seeds of Change manufactures organic food products driven by a sus- tainability model. The company offers cooking sauces as well as a variety of ready-to-heat rice and grain varieties. The company also produces organically grown heirloom, traditional, and rare seeds for gardeners and farmers through its network of certified organic family farms and professional growers. For more information, visit www.seed sofchangefoods.com, and www.seed sofchange.com.