Oser Communications Group

Restaurant Daily News May 22

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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 2 2 , 2 0 1 6 8 2 CLAIRE BEAR'S JOURNEY: A CORE FAMILY STORY CORE would like to welcome you to the 2016 NRA Show! Visit CORE in the Power of Partnership Pavilion, booth #663. A 501(c)(3) charitable organization funded by donations from individuals, food and beverage operators, suppliers and distributors and special events, CORE supports the children of food and beverage employees who are navigating life-altering circumstances or conditions. Why support CORE? Kristen and Josh, parents to two-year-old Claire, explain how CORE helped their family. "When I was 20 weeks pregnant, we found out that not only did Claire have Down syndrome, but that she was going to have a pretty severe heart defect… In her first two weeks of life she started going into heart failure because of her heart defect, so we treat- ed her heart failure symptoms…until she had her heart surgery at three months old to repair the holes in her heart. At her six-month pediatric check- up, we did some tests because I noticed some symptoms… and she ended up being diagnosed with acute myeloid leukemia. Right after her first birthday, we started a seven-month chemo treat- ment that involved six rounds of chemo, mostly all inpatient. The acute myeloid leukemia like she had is a very aggres- sive form of leukemia so it has to be treated aggressively with a very intense form of chemotherapy. When we first found out about CORE…it was funny to us that there was something so specific to our family that could help us. You sometimes kind of feel like you're this oddball, that you don't have these nine-to-five jobs with the benefits of other companies, so to find that there's an organization that's solely for this purpose was amazing… To have an organi- zation step in and bring you so much joy and such specific things that we needed, such as an iPad, I don't know how we would have survived the whole experience without that iPad. The days she didn't feel like playing with anything because she felt so bad, we could always pull that out and play her favorite shows or play on her games, and it would enter- tain her when nothing else would take her mind off of feeling bad." Josh added, "You guys came through for us at a time…[when] so many people and so many things came out of the woodwork, and so many opportunities presented themselves, and this was one of the biggest. I can't describe how much it means and how much it helped. When you're in a situation like this, you don't know if you're coming home with your kid or not. Fortunately, we got to, but I would just like to sincerely say thank you so much for your organization." Interested in learning more or sup- porting CORE? Refer a family, become a COREporate member or event sponsor, host your own promotion or event to ben- efit CORE or become a CORE Ambassador and spread awareness for CORE's mission to food and beverage employees across the industry and the country. For more information, visit www.core gives.org, call 404.655.4690 or stop by booth #663. LIVE LIFE SWEETER WITH TOMRIC An interview with Thomas Elsinghorst, President, Tomric Systems, Inc. RDN: How has Tomric evolved from being one of the country's largest suppli- ers of moulds for the production of chocolate, to now offering chocolate han- dling 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 environ- ment? 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 the product. More importantly though, the unit fits under-counter with only the spout visible, so its used in front of customers 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 foun- tain. This is a real show stopper – it's an eight feet tall, three feet wide wall of continuously cascading melted chocolate. Its designed to draw cus- tomers in with a dramatic "chocolate theatre experience" that will add a "wow" factor to any retail space. We are also featuring Macchia demonstra- tions 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 combina- tions happening today – sweet and salty, sweet and savory, sweet and spicy – but the next big frontier is developing innovative pairings that excite our cus- tomers. We all know how popular choco- late covered strawberries are, but now imagine your favorite coffee shop coat- ing 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. TOP CHICAGO CHEFS COLETTA AND CAMPAGNINI AT NRA Great menus start with quality ingredi- ents. Join Chicago's premier chefs John Coletta of Quartino Ristorante & Wine Bar, and Massimo Campagnini 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 govern- ment as two of the most authentic Italian restaurants in the nation. Mangia, Inc. is pleased to wel- come 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 producing superior ingredi- ents that are all-natural and preserva- tive-free, with no added citric acid, cal- cium 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.

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