Oser Communications Group

Restaurant Daily News May 20

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R e s t a u r a n t D a i l y N e w s 1 2 5 F r i d a y, M a y 2 0 , 2 0 1 6 of Volare Ristorante Italiano for an exclu- sive culinary engagement at NRA in booth #10242, Lakeside Center. Known for their passion of food and culture, Chefs Coletta and Campagnini will each present recipes that best demonstrate the heart of Italian cuisine, featuring Carmelina 'e...San Marzano ® Italian Tomatoes and Carmelina Brands ® Italian Beans — Healthy. Simple. Good. John Coletta is a chef, restaurateur and author ("250 True Italian Pasta Dishes"). As Executive Chef and Co- Founder of Quartino Ristorante & Wine Bar in Chicago, Coletta preserves the authenticity of regional Italian cuisine, through honed culinary techniques and authentic Italian ingredients. His endur- ing culinary philosophy is "prepare Italian food with Italian passion." Chef Coletta will be presenting a Spring Stracciatella di Bufala Cocktail with Tomato Tartare and Frittata with Borlotti, Cannellini, Lentils, Datterini and Micro Basil. A native of Bologna Italy, Massimo Campagnini is the Executive Chef of Volare Ristorante Italiano in Chicago. A creative force in the kitchen, Chef Campagnini owes his culinary success to a love and passion for food. "You can develop good technical skill in the kitchen, and that will earn you respect, but it is the feeling you put into your dishes...Love and passion enable you to produce 'mamma's food' which, in Italy, is the best food of all." Chef Massimo will be presenting Orecchiette con Sugo di Pomodori Pelati Carmelina and Crema di Burrata Datterini e Perle di Balsamico. Both Quartino Ristorante & Wine Bar and Volare Ristorante Italiano are winners of the coveted Ospitalitá Italiana award, praised by the Italian government To p C hicago C hefs (C o nt'd. fro m p. 1 ) as two of the most authentic Italian restaurants in the nation. Mangia, Inc. is pleased to welcome Colletta and Campagnini as its honored guest chefs at its booth during the 2016 NRA Show. NRA Show Demonstration Schedule Mangia, Inc booth #10242, Lakeside Center Chef John Coletta, Quartino Ristorante & Wine Bar, May 21 and May 23: 11am-3pm Chef Massimo Campagnini, Volare Ristorante Italiano, May 22 and May 24: 10am-2pm About Mangia, Inc. and Carmelina Brands When it comes to quality, value and tra- dition, nothing compares to the simple goodness of Carmelina 'e…San Marzano Italian Tomatoes and Carmelina Brands Italian Beans. Produced and imported from southern Italy, Mangia, Inc. takes pride in pro- ducing superior ingredients that are all- natural and preservative-free, with no added citric acid, calcium chloride, EDTA, salt or sugars. Carmelina Brands' complete product line is also Non-GMO Project Verified, kosher and gluten-free. With one of the cleanest ingredient statements on shelf, Carmelina 'e…San Marzano Italian Tomatoes and Carmelina Brands Italian Beans offer chefs and families quality, flavorful ingredients that they can feel good about bringing to the table. Products are available in retail, foodser- vice and industrial sizes. Private label also available. For more information, email info@ mangiainc.com, call 866.462.6442, visit www.carmelinabrands.com or stop by booth #10242. largest suppliers of moulds for the pro- duction of chocolate, to now offering chocolate handling equipment? TE: We've been in the industry for a long time, finding solutions to help people introduce chocolate into their retail envi- ronment. Equipment like automatic tem- pering units are a natural evolution of our product line, offering a complete range of solutions for our customers. Chocolate has always been popular, but today the category is more exciting than ever before. Retailers are looking for new ways to bring chocolate into customer's lives, and we're now offering equipment to help them do that. RDN: What kind of equipment helps bring chocolate into the retail environment? TE: For years, confectioners and pastry professionals have been coming to us for our extensive range of automatic temper- ing units, enrobers and moulding lines. What's proven elusive has been translat- ing the excitement of chocolate from the kitchen to a consumer experience where the magic really happens. For the first time, the Selmi Macchia makes this pos- sible in a unique, exciting and attractive way. RDN: What's special about the Selmi Macchia? TE: The Macchia is a fresh chocolate concept that makes it easy, quick and profitable to add melted chocolate to a wide variety of items. Its perfect for restaurants, theme parks, ice cream and gelato shops, coffee shops, bakeries – nearly anywhere chocolate can enhance To mric (C o nt'd. fro m p. 1 ) the product. More importantly though, the unit fits under-counter with only the spout visible, so its used in front of cus- tomers to further entice them and inspire add-on purchases. RDN: What innovation are you bringing to the NRA show this year? TE: The first thing visitors will notice at our booth is the chocolate wall fountain. This is a real show stopper – it's an eight feet tall, three feet wide wall of continu- ously cascading melted chocolate. Its designed to draw customers in with a dra- matic "chocolate theatre experience" that will add a "wow" factor to any retail space. We are also featuring Macchia demonstrations throughout the day as well as our line of automatic tempering equipment. We hope people stop by and have a sample of fresh chocolate! RDN: What kind of trends have you noticed in the chocolate industry? TE: Chocolate is finding its way into more things than ever before. There are so many unique taste combinations happening today – sweet and salty, sweet and savory, sweet and spicy – but the next big frontier is developing innovative pairings that excite our customers. We all know how popular chocolate covered strawberries are, but now imagine your favorite coffee shop coating your mug with a dollop of fresh chocolate before making your latte. What about having your gelato topped with fresh chocolate right in front of you? Imagine adding chocolate to a salty bag of fresh popcorn. These are just few areas that we think chocolate can easily expand into. For more information, stop by booth #8437 or go to www.tomric.com. fading any time soon. "Cold brew isn't a fad; it's becoming a category of its own," said Strahl. Strahl has every reason to be confi- dent with the product. With a plethora of new cold brews seemingly popping up every day, H.C. Valentine manages to hold its own in the marketplace. The specialty coffee company uses a combination of 100 percent organic South and Central American coffee beans that are grown between 4,000 and 7,000 feet above sea level. The beans are then roasted in small, artisan-style batches to ensure a deeply complex and intense fla- vor profile. After that, they're steeped for 20 hours to produce a smooth, sweet, spicy, citrus taste with a lingering caramel and chocolate finish. One unique element about the H.C. R oyal C up (C o nt'd. fro m p. 1 ) Valentine cold brew process is that almost all of the bitterness and acidity is removed from the finished product. Coffee blogger Evie Chapman tasted the cold brew at the SCAA said it tasted like a "rum raisin party" in her mouth. Strahl says, "One sip of our H.C. Valentine Cold Brew and you'll taste the passion that goes into every cup. Our industry-leading flavor profile is sure to satisfy any consumer taste palate." "We've done the research and we want to be part of it." But H.C. Valentine is more than just a "part of it." With big players in foodservice and hospitality as clients, H.C. Valentine cold brew won't be going anywhere, either. Stop by booth #1125 in the South Hall to try it for yourself. For more information, stop by booth #1125 or go to www.royalcupcoffee.com. Award, with over 40 True Refrigeration products being awarded as promising technologies that have the potential to significantly reduce greenhouse gas emissions. True Refrigeration is leading the industry in the development and introduction of self-contained refrigera- tion products available with more effi- cient hydrocarbon refrigeration systems. The award winning models will benefit operators by saving up to 30 percent in utility costs compared to standard HFC models, and continue to offer the indus- try leading performance that defines True products. True continues to develop and pioneer its Hydrocarbon (HC) product offering to expand into other product categories over True R efrigeratio n (C o nt'd. fro m p. 1 ) the years ahead and it is excited that the EPA and ENERGY STAR recognize the efforts that it has put forth. Not only is it making an impact to help slow climate change, it is also offering operators impor- tant values with enhanced performance and efficiency. True Refrigeration is a global leader in providing high quality, high perform- ing and energy efficient self-contained refrigeration products to meet any com- mercial application. True manufacturers all products in the United States in its World Class facilities throughout Missouri and is dedicated to being the industry's complete refrigeration source. For more information, stop by booth #3451 or go to www.truemfg.com or call 800.325.6152. foods, ranging from popcorn to a com- plete combo meal, and it's completely stackable. The coned opening in the cen- ter allows for a straw to reach the drink without food falling inside of the cup, or outside of the tub. The Grub Tub increases sales by con- veniently allowing guests to walk around with a meal in one hand, carry two full combo meals or place it in a cup holder. The Grub Tub can also be branded with a logo or promotional materials for market- ing and social media campaigns. This product will become your favorite new marketing tool. Because it can be held in one hand, the Grub Tub creates a unique opportunity to upsell additional food items and combo meals, increasing your profit. When you brand it with your company logo or design, you can boost brand engagement through cus- tomer social sharing, in-home advertising G rub Tub (C o nt'd. fro m p. 4 ) and an exciting customer experience. In a fast-paced "now" world, con- venience is king. Give your customers something they'll keep coming back for. The Grub Tub can currently be seen in Yankee Stadium, Chase Field and Magic Springs, to name a few. The Grub Tub is available now from RP & Associates; visit www.rpandassociates.com or call 310.372.9709 for more information or to place an order. RP & Associates designs and man- ufactures unique products to increase sales for restaurant chains, beverage brands, hotels, resorts and corporate America. RP & Associates leads the industry with its creative beverage products and custom packaging, in addition to offering a wide selection of customized apparel, racks, drinkware, barware and other promotional items. For more information, visit www.rpand associates.com or stop by booth #8331.

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