Parizade Captivates Diners in Durham, North Carolina ARHA

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ARHA Names Mindy B. Hanan President & CEO
service will see a decrease of
11.3 percent from ’08. Restaurants and bars will see a decrease of 3.5 percent, with
full-service restaurants accounting for the largest per-
Change Service Requested
centage of this decline.
It’s a difficult environment
for Southeast food service brokers.
“Our overall business is
Mindy B. Hanan, a veteran of 20 years in association
management, has been named
president/CEO of the Alabama Restaurant & Hospitality Alliance (ARHA).
Hanan takes over for Larry
Fidel, who led the 1,200-member trade group for 19 years.
Fidel is retiring this year.
Previously, Hanan worked
for the Alabama Optometric
Association and, most recently, the Alabama Bankers Association. SFSN spoke
with her about her plans for
ARHA.
SFSN: Tell us about your
background, and what brought
you to ARHA.
Hanan: I’m originally from
Huntsville. My father, Jack
Bradford, helped start Wesfam Restaurants, one of Alabama’s first Burger King franchisees. My first job was in a
restaurant, at Gibson’s Bar-B(See SURVEY on page 10)
P.O. BOX 2008
Diners at Seafare Restaurant in
Surfside Beach, South Carolina, are
treated to two things they can’t find
anywhere else – a true gourmet
seafood buffet and a lagoon with
live mermaids. It’s all part of the
tropical island atmosphere at this
20-year-old Grand Strand eatery
that’s operated by veteran Stephen
Karos and his family.
See PARIZADE on page 11
Q in Huntsville.
I studied finance at Auburn,
then I joined the Alabama Op-
Mindy B. Hanan
tometric Association. While
there, I got a law degree. Then
I joined the Alabama Bankers
Association. I worked there
for about 14 years, most recently as VP. After that group
merged with another bank association, I joined ARHA.
Being back in hospitality, I
feel like I’ve come full-circle.
SFSN: You joined ARHA
at an interesting time. The industry is still recovering from
the recession, and operators
are facing other major challenges. What are your goals?
Hanan: Larry Fidel has
done a great job running
ARHA and representing the
interests of Alabama’s hospitality industry. Initially, what
I’m doing is observing and
building relationships. I’m
meeting with our members
and board members, and educating myself on their needs.
You’re right about the challenges our industry is facing.
With the recession, the last
few years have been rough. In
Alabama, we had a series of
See HANAN on page 14
Sean Fowler relishes the opportunity to showcase local NC fare
at his upscale Raleigh restaurant,
Mandolin.
PAGE 2
People, Places & Things
Read about all the latest industry
news and happenings.
PAGE 4
Food Show Photos
Our staff has visited food shows
throughout the market.
PAGE 6
A Chef ’s Life
Every successful marriage is a
journey. Fred Lucardie looks back
on his 40-year relationship with
his wife, Pat.
PAGE 10
Product Spotlight
See the newest products in the
food service industry.
PAGES 13 & 15
By Liisa Sullivan
(See SEAFARE on page 16)
he was 12. His parents owned a
small diner in Durham, where the
family worked and lived above the
restaurant.
Giorgios’ love for the restaurant
industry sent him to several places
to study the culinary arts. He studied in Paris, in various locations
in the Mediterranean and in New
York City. At 23, he was designing
and developing restaurants. The
Giorgios Group is currently working on several projects in the U.S.
and internationally.
The name Parizade comes from
ancient Persia; it’s a reference to a
story from the Arabian Nights.
The restaurant has been located
in Erwin Square, just a block or two
from the Duke University Medical
Center, for 20 years. Its decor is
Chef Spotlight
At first glance, you may
think that you’ve had one too
many cocktails, but your eyes
do not deceive. The Seafare
Restaurant in Surfside Beach,
South Carolina, offers a tropical-island theme where one of
its main attractions is a lagoon with live mermaids who
swim about entertaining and
interacting with guests.
Not only is Seafare the only
restaurant with swimming
mermaids, but it also offers
the only seafood buffet in the
Myrtle Beach area with a
gourmet selection of items
and cooking methods.
This is one area that owner
Stephen Karos attributes to
the Seafare’s 20 years of success.
“While other buffets on the
Grand Strand focus on fried
seafood, Seafare offers baked,
broiled, steamed, and raw
seafood selections as well as
unique signature dishes such
as seafood strudel and
Mediterranean spice-rubbed
Mahi-Mahi,” he said.
worst economic climate since
the Great Depression, and the
hurdles are even higher.
The national unemployment rate stands at 9.8 percent, according to the U.S.
Labor Department, the highest since 1982. Regionally, the
numbers are similar. Southeast unemployment ranges
from a low of 6.7 percent in
Virginia to a high of around
11 percent in both Florida and
South Carolina.
U.S. Food service industry
sales are projected to top $499
billion this year, according to
Technomic Inc. This would be
a decline of 3.8 percent from
2008. The dropoff is concentrated largely in the commercial food service segment.
Technomic projects that
travel and leisure-related food
Survey: Southeast Brokers Battling Recession,
Consolidation & Market Changes
By John P. Hayward
For most of us in the
Southeast food service industry, 2009 will go into the
books as one of the toughest
in memory. Declining sales,
rising unemployment and
market malaise have taken a
toll on nearly every segment.
For food service brokers,
though, the pain has been especially severe. As the industry’s ultimate middlemen,
brokers serve as catalysts and
liaisons to manufacturers,
distributors and operators in
the flow of products. They’re
at the sharp end of the stick
— and usually the first ones
to get poked in the eye.
Even in the best of times,
the brokerage business is
challenging. But throw in the
Parizade in Durham, North
Carolina, is the crown jewel in the
group of restaurants owned and
developed by Giorgios Bakatsias
and the Giorgios Group.
Giorgios is considered one of
the most prolific and visionary
restaurateurs and restaurant design consultants in the Southeast.
The group currently has 12 restaurants in the Durham, Chapel
Hill, Wake Forest, and Charlotte
cities in North Carolina. Each has
a unique concept theme. The mission statement for the restaurants
is, ‘Memorable dining experiences with passion and enthusiasm
“one guest, one plate at a time”.’
Giorgios was born and raised
Parizade’s general manager, Igor Gacina, is from Croatia.
He’s holding one of pastry chef Lou Mincy’s signature in Karista, Greece and emigrated
to the U.S. with his parents when
dishes.
OLDSMAR, FL 34677-7008
P.O. Box 1504,
Change Service Requested
Tucker, Ga 30085-1504
June / July 2014
PAGE 6
PAGE 14
By Michelle Herrin
Chef and restaurateur
Robert A. Dickson, a.k.a.
the ‘Singing Chef,’ reflects
on 45 years in the restaurant business.
A Chef’s Life
Culinary competitions are
an excellent way to hone
professional skills – especially for students. Chef
Lucardie tells about his
own experiences working
with young chefs.
People, Places & Things
Catch up on the latest
industry news and events.
www.sfsn.com
Parizade Captivates Diners in Durham, North Carolina
PAGE 8
PAGE 22
Product Spotlight
Read about the newest
products in the food service
industry.
Vol. 38 No. 5
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SOUTHEAST FOOD SERVICE NEWS
JUNE / JULY 2014
Sean Fowler Builds Following in Raleigh With Local Fare
Every year or so, a restaurant
trend emerges that takes on a life
of its own (remember Tapas)? They
play out, then fizzle out.
Today’s trend? Local. Local
food, local wine - local everything.
There’s even a catchy Phrase describing its acolytes: locavores.
Unfortunately, to some operators
local has become just another marketing buzzword that looks good on
signs and billboards.
But the concept still has mean-
ing for others. One of these is Sean
Fowler, owner/executive chef of
Mandolin in Raleigh, North Carolina.
A Raleigh native, Fowler opened
the upscale Mandolin in 2011 expressly to highlight North Carolina
products.
“I had been fine-tuning the restaurant concept that I wanted to do
for a while before I opened Mandolin,” said Fowler, who graduated
from Johnson & Wales University
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www.brookwoodfarms.com
Toll Free 1-800-472-4787
Sean Fowler worked in notable locations like Le Bernardin in Manhattan
and The Fearrington House in Pittsboro before opening Mandolin with
his wife, Lizzy, in 2011.
in Denver in ’04. “A lot of my culinary training and background was
fine dining and classical French cuisine. But the foods I grew up with in
Raleigh were much more rustic and
southern.
“I think what we do at Mandolin
combines the best of both worlds.”
Fowler calls Mandolin’s fare, “ingredient-driven cuisine. It utilizes
all of our wonderful, local ingredients, and then places contemporary,
continental touches on it.”
A look at Fowler’s path to Mandolin shows how he gained the ability to blend these different factors.
“I worked in restaurants throughout school,” he said. “My first job
was washing dishes at 16.”
Fowler graduated from Washington and Lee University in Lexington, Virginia, with a history degree.
Then, intending to do “some skiing
and fishing,” he headed west to Wyoming.
Fowler wound up working in
various area restaurants, and realized that he was good at it. This led
See FOWLER on page 6
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JUNE / JULY 2014
SOUTHEAST FOOD SERVICE NEWS
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SOUTHEAST FOOD SERVICE NEWS
Georgia Restaurant Association
Hosts Golf Invitational
Restaurateurs, chefs and suppliers gathered recently for the 3rd Annual
Georgia Restaurant Association Golf Invitational. The event was held at
The Golf Club of Georgia in Alpharetta. Two teams won first place - Buckhead Life Restaurant Group and United Healthcare. Pictured are GRA’s executive director Karen Bremer and Ryan Costigan, membership manager.
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Top 10 Food Trends for 2014
The National Restaurant Association surveyed nearly 1,300
professional chefs to find out which foods will be hot trends on
restaurant menus:
1. Locally Sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids’ meals
5. Gluten-free cuisine
6. Hyper-local sourcing (e.g. restaurant gardens)
7. Children’s nutrition
8. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)
9. Sustainable seafood
10. Farm/estate branded items
®
JUNE / JULY 2014
People, Places & Things
Chefs from around the Southeast were lauded at the American Culinary
Federation Southeast Regional Conference, held recently in North Charleston, South Carolina. The Southeast Pastry Chef of the Year Award went
to Lisa Eckert, CEPC, CCE, MBA, academic director of culinary and
pastry arts programs at The Art Institute of Raleigh-Durham. The Hermann
G. Rusch Chef’s Achievement Award went to Reimund Pitz, CEC, CCE,
AAC, WGMC, chef/owner of Le Coq Au Vin in Orlando. The Chef Professionalism Award went to Thomas Pepka, CEC, AAC, executive chef
of Mountain Lake Country Club in Lake Wales, Florida. Chapter Achievement Awards went to the Atlanta Chefs Association, the Central Florida
ACF Chapter and the Tampa Bay Culinary Association Inc.
School food service operators and professional chefs will gather for their
annual conventions in July. The School Nutrition Association will host its
annual conference and expo in Boston, July 13-16. For information, visit
schoolnutrition.org. The American Culinary Federation National Convention will take place July 25-29 in Kansas City. For information, visit
acfchefs.org.
Military food service operators around the market have been honored
by the National Restaurant Association. SSgt Tracy N. Schuster, Marine
Corps Air Station in Beaufort, South Carolina, has received the USMC
Food Service Specialist of the Year Award. Mess Hall 590, 1st Recruit
Training BN in Parris Island, South Carolina, has received the Major General W.P.T. Hill Award for Excellence in Military Foodservice Establishments. AMN Kevin Smith at Maxwell Air Force Base in Montgomery,
Alabama, has received the AFRC Award.
Kudos to UNC Health Care in North Carolina, which was a winner
in the 3rd annual Operator Innovation Awards sponsored by the National
Restaurant Association. UNC Health Care created a new patient feeding
program utilizing Su Vide techniques that has almost 100 entrees and a 20page menu. The system has increased patient satisfaction while saving $1.3
million in two years.
Two Southeast culinary professionals are among the winners of the 2104
Legacy Awards from Les Dames d’Escoffier International. Lisa Ramsey,
owner of a small bakery and a chef instructor at the Art institute of Tennessee in Nashville, and Meghan Seradsky, a private cooking instructor, were
both selected for the group’s advanced mentorship program.
Did you know that every state in the nation has its own burger specialty?
That’s the claim of Taste of Home magazine. Here’s how the Southeast
stacks up: AL, the George Washington Carver, which includes peanut butter topped with bacon; FL, the Cuba Libre, a burger featuring barbecue
sauce flavored with lime juice, a dash of Coca-Cola and a little rum; GA,
the Peach & Vidalia Burger (no further explanation necessary); MS, the
Slugburger, a deep-fried burger with potato chips instead of bread crumbs;
NC, the Carolina BBQ Burger, featuring vinegar-based barbecue sauce and
pickles; SC, the Fried Green Tomato & Pimento Burger; and TN, the Jack
D Burger, with pulled pork and a little Jack Daniels whiskey.
John Taylor has joined Sea Watch International as Southeast regional
manager. Michigan Turkey Producers has named Don Rae Southeast region manager.
Broker news. Simmons Food Sales has been named broker of record in
central and north Florida by BelPastry, McCall Farms and Lapaco. Clear
Springs Foods and Bongard’s Creameries have appointed Sunbelt Foods
Company in Georgia. C and G Food Brokerage has been named by Rana
Pasta and LT Foods statewide in Florida. Priority Food Brokers has been
appointed by BelPastry and Good Old Days Foods in south Florida.
A reminder that Southeast Food Service News is available for download
on our website, sfsn.com, where you can also sign up to receive each issue
FREE via email. Follow us on Twitter, too: twitter.com/sefoodnews.
JUNE / JULY 2014
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SOUTHEAST FOOD SERVICE NEWS
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JUNE / JULY 2014
Sean Fowler Builds Following in Raleigh With Local NC Fare
Continued from page 2
him to J&W to explore cooking as
a career.
After graduation, Fowler worked
in a variety of notable fine dining
establishments around the U.S., including the 3-Michelin Star Le Bernardin in Manhattan.
“Working in a 3-Michelin Star
restaurant gave me the opportunity
to see how a kitchen of that caliber
is run.”
After Le Bernardin, Fowler went
to the AAA 5-Diamond Fearrington
House in Pittsboro. “I was lucky
enough that they had a line cook position available, and that’s where I
started.”
Fowler worked multiple positions at Fearrington, ultimately as
the catering chef overseeing special
events.
All along, though, he was planning Mandolin. So Fowler came
back to Raleigh and opened the restaurant in 2011 with his wife, Lizzy.
The selection of Raleigh rather
than another larger city was a “logi-
cal decision” for Fowler.
“I grew up here, so I know the
market. I also kept tabs on the Raleigh restaurant scene and felt it
was right on the cusp of a culinary
awakening. I thought it was ready
for someone to come in and do food
that would stand up in New York,
Chicago or Atlanta.”
As a native North Carolinian,
Fowler also had an appreciation
for the locally produced foods that
have become a hallmark of Mandolin. His goals were to feature these
foods heavily on the menu and, “in
an unpretentious, subtle way, teach
our customers about food history,
availability and seasonality.”
Local isn’t just a promotional vehicle for Fowler and Mandolin.
“Hey, we’re not trying to be purist locavores just for the sake of saying that everything we serve comes
from within 100 miles of the restaurant,” he stressed. “We’re doing it
from the standpoint of availability
and quality.”
The availability of North Carolina foods varies, so Mandolin’s
Mandolin seats 90 inside and 24 on a patio. It’s open for dinner nightly, and for
brunch on Saturday and Sunday.
ingredient-driven menu is “organic
and constantly changing,” Fowler
explained.
On a recent night, Mandolin featured selections like North Carolina
Mahi Mahi and Heritage Farm Pork
Chops.
There are several staple items that
are available year-round, such as
Fowler’s upscale take on the southern favorite, Chicken & Waffles.
But for the most part, it’s dictated
by food availability.
Mandolin is open for dinner
nightly, and for brunch on Saturdays
and Sundays.
2014 New Horizon Trade Show
Greensboro, North Carolina
June 18
Wake County Schools, Rikki Stephens; Paramount
Marketing Group, Hope Ray; Wake County Schools,
Connie Sharpstene.
Alamance-Burlington County Schools, Susan Boone,
Patricia Lindley; Brookwood Farms, Mickey Simmons;
Alamance-Burlington, Darcey Miller; Brookwood
Farms, Craig Wood.
Richmond County Schools, Lisa Tennant; Gilbert
Food Service, Susan Thomas; Richmond County
Schools, Theresa Strong.
Gaston County Schools, Christina Harley, Frank Fields.
Acosta Foodservice, Stan Ashley; Clear Springs
Foods, John Riffle.
Charlotte-Mecklenburg County Schools, Allison
Pachapa, Chelsea Mikell, Vaishali Keshani.
JUNE / JULY 2014
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SOUTHEAST FOOD SERVICE NEWS
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JUNE / JULY 2014
Wedding Memories on Our 40th Anniversary
By Fred Lucardie, CEC, CDM,
ACE, AAC
In August, Pat and I will celebrate
our 40th wedding anniversary. We
got married at a time when ostentation was bourgeoisie and personal
tastes outweighed traditional customs. Being Woodstock alumni also
made a big impact on the decisions
we made.
We had very little time to plan
a wedding. I proposed in May and
we had less than 90 days to pull it
all together. Pat had to return to college classes starting in September,
and I was mulling over a job offer
that would necessitate a move. I was
from a traditional Dutch family that
believed the bride should travel to
the groom’s home for the wedding.
Since we decided to be married in
Florida, my father announced he
would not attend. To calm my side
of the family, we agreed to have
another ceremony the week after in
my home town.
With that behind us, we moved
ahead on planning our event. The
first decision was venue. With Pat
being an Army military brat, the
decision was fairly easy and we
booked the chapel at the local air
base with a reception to follow at
the Officer’s Club. That ease gave
us a false sense of security that every other decision would be just as
simple. Wrong.
Pat wanted our cake to be made
by Maas Brothers (a now defunct,
high-end department store), who
had a bakery operated by an old
school German baker. Every girl in
her family had their wedding cake
made by this cake genius. When
we went to make arrangements, we
were informed he was retiring in
July. Pat immediately dissolved into
tears – an act which was very unlike
her, but it proved to be a blessing in
disguise. The master baker came in
to see what the problem was and after hearing how he had made cakes
for all her cousins he agreed to make
ours. It would be his swan song and
he promised her a masterpiece.
We decided to go with a Tampa
theme for the catering. When we
met with the executive chef, Freddy, at the Officer’s Club we had a
feeling of deja vu. He announced
he was retiring July 31 and would
not be able to do our wedding. This
is where Pat’s mother
came into play. She
had a long association with the Officer’s
Club and appealed to
Freddy. He agreed to
do our reception as a
personal favor.
From there we
moved onto the wedding dress. Much to
our surprise we found
out six months was
the norm to order a wedding dress
- unless you were lucky enough to
find one off the rack. No such luck
and we were off to a private seamstress to see what we could do in
that short time frame. Once again,
we were met with difficulty. She
was planning to spend July up north
with her sister. Thankfully, she had a
long history with Pat and her mother
from attending the same church and
agreed to put off her vacation until
August so she could finish the dress.
The flowers were another drama,
with a family florist who had grandiose designs in mind and could not
seem to accept the fact we were not
the orchids and roses type of couple.
Pat’s family had used him for years
and he wanted to present the usual
type of arrangements he had provided for other family affairs. Finally
we compromised with something
less than grandiose and more than
what we originally had wanted.
There were some other minor
dramas, including Pat’s refusal to
have her hair teased, sprayed and arranged in towers on top of her head,
and our refusal to have liquor served
at the wedding or a dance band. Pat
has always had beautiful, long hair
and we wanted her to wear it down.
Pat didn’t want a bar as she had been
present at too many weddings that
got out of hand. And, I didn’t want
a band as I don’t dance and wanted
to be sure that there was no coercion
to make me look like a duck on the
dance floor.
Everything seemed to move along
well after that point. The venue was
booked, dress and veil got made in
time, the food and beverage areas
were covered, flower designs were
approved, and everyone was behaving in a civilized manner. So the big
day finally arrived.
The one little thing nobody
thought about was that this par-
ticular day was Field
Day at the air base. Tens
of thousands of people
were pouring into the
gates to enjoy the day.
While I cooled my heels
at the church, Pat and her
best friend were desperately working their way
through the crowd trying
to get to the chapel. This
was before cell phone usage and I had no way to
reach her, and she had no way to
contact me to let me know she was
stuck in traffic. After an hour of anxious waiting she finally got there.
Our wedding was conducted
while fireworks were booming,
airplanes were roaring, and the Air
Fest crowd shouting and applauding
at the nearby hangars. At the time
of our vows, the Blue Angels were
flying overhead and our priest had
to shout over them. We marched out
of the chapel to the base military
band’s patriotic anthems drowning
out the church organist.
The reception was thoroughly enjoyed by all. Freddy had incorporated the Tampa theme beautifully with
mini Cuban sandwiches, empanadas, crab cakes, and other local specialty foods. Hans had produced an
unbelievable cake of six tiers with a
cascade of flowers so delicately colored you had to get a closer look to
see the tint. The spun sugar doves on
top were so well made you thought
they were real. Since there was no
dance band (only soft background
music), everybody had the chance to
really enjoy each other’s company
and the talk was lively with everybody sharing stories and recalling
other fun family times. Five days
later we flew to Colorado and went
through another ceremony celebrating our union.
From this inauspicious beginning
rife with difficulties, drama and
family discord, we have had an incredible marriage. We were blessed
with three children who have been
both a challenge and a joy. Our
grandchildren have brightened our
later years. My wife continues to
be my best friend and partner who
has completed me in every possible
way. It can only get better.
Chef Lucardie can be reached at
[email protected].
Southeast Chefs Lauded at ACF
Regional Conference
Chefs from throughout the Southeast were honored at the American
Culinary Federation Southeast Regional Conference.
The four-day event was held at
the Embassy Suites Convention
Center in North Charleston, South
Carolina.
The conference’s top award – the
Southeast Region Chef of the Year
– went to Sgt. Sarah Deckert, CEC,
U.S. Army Medical Command, in
Washington, D.C.
The Southeast Region Chapter of
the Year Award was presented to the
ACF Southwestern Virginia Chapter
in Roanoke. The group was recognized for its “outstanding contributions to ACF, goodwill in their communities and culinary excellence.”
Additional winners included:
Pastry Chef of the Year – Leslie
Eckert, CEPC, CCE, MBA, academic director of the culinary and
pastry arts program at The Art Institute of Raleigh-Durham;
Sgt. Sarah Deckert
Leslie Eckert
See CHEFS on page 14
JUNE / JULY 2014
®
SOUTHEAST FOOD SERVICE NEWS
11
Parizade Captivates Diners in Durham, North Carolina
added to any of the salads. These
salads include a classic Caesar; a
Parizade salad with mixed greens,
stunning. It is open for both lunch
bleu cheese and almonds served
and dinner. There is a private dinwith a raspberry vinaigrette; and a
ing room that is often filled with
Greek Country Salad with tomatoes,
Duke Medical Center’s physicians
cucumbers and peppers with feta
and employees. Parizade also offers
cheese, olives served with pita and
off-site catering with a menu that
tzatziki. Included on the menu is the
will spoil guests in any location and
classic Greek soup, Avgolemono,
venue.
with chicken,
The general
lemon,
orzo,
manager, Igor
and spinach.
Gacina,
and
Dinner enexecutive chef
trees
include
Robert Adams
Parizade’s sighave been with
nature dish - a Mediterranean-style
Parizade since its inception. They
Whole Fish. It is served simply with
work diligently to assure that each
a brush of olive oil and herbs. It is
dish is crafted to surprise and delight
filleted tableside. The Italian offertheir guests and is served with iming is a Cioppino Seafood Stew that
peccable service.
includes local fish, lobster, shrimp,
Parizade’s menu has various
clams, and mussels. The meats inItalian and Greek dishes. The apclude a chef selected steak, a Berkpetizers include Lamb & Pistachio
shire pork chop, a duck breast, and
Kefta and Gnocchi with Peas and
an organic chicken selection. Two
Country Ham served with Lemon
pasta dishes are on the menu as well
Cream. Local dishes include Baked
as vegetarian selections.
Carolina Shrimp with a Scampi
The desserts are served on a
Butter. Several salads are offered.
FFSAd022013_Layout 1 2/1/13 6:19 PM Page 1
decorated plate. The designs are
Chicken,
shrimp and salmon can be
Continued from page 1
. a..
pariZ de
made with cinnamon and clove
powder. This is a signature trademark of Parizade’s pastry chef, Lou
Mincy. On these lovely plates one
can order a Black Praline Torte, a
Tunisian Orange Cake, a Banana
Rum Napoleon, or a local Chocolate Plate that features chocolates
from a handmade chocolate shop in
North Carolina.
The mission statement of the
Giorgios Group is fulfilled at
Parizade. Giorgios Bakatsias is a
brilliant ‘Thought Architect,’ and
his restaurants in the North Carolina
area should not be missed. Dining
at Parizade is truly a delight to the
senses.
Parizade’s menu features a wide variety of Italian and Greek specialties.
65 Years
of Serving Customers in North Florida
Since our humble beginning in 1948, as Bill's Meat Room, Florida
Food Service has expanded. We now offer 10,000 items to meet all
of your foodservice needs. As a family owned and operated
company and member of UniPro, the industry's largest food
buying cooperative, we have over $60 billion in purchasing power.
So, we have the buying power of the big boys, but the service level
of an independent… the best of both worlds! Give us a call and
see why Florida Food Service has been growing and serving
customers in North Florida for over 65 years.
5201 NE 40th Terrace • Gainesville, FL 32609 • 352-372-3514 • 800-432-9178 • www.ffsinc.com
12
®
SOUTHEAST FOOD SERVICE NEWS
JUNE / JULY 2014
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$700.00 per year for dual listing in the internet directory and web link at www.SFSN.com
Elliott R. Fischer • (239) 514-1258
John P. Hayward • (678) 395-6270
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PAID
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Publishing
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PAGE 4
Food Show Photos
Our staff has visited food shows
throughout the market.
PAGES 6 & 14
A Chef ’s Life
Fred Lucardie explores the ever
expanding world of beverages, just
in time for National Beverage Day.
PAGE 10
Product Spotlight
See the newest products in the
food service industry.
PAGES 13 & 15
October/November 2009
®
See JACKSON on page 11
Read about all the latest industry
news and happenings.
www.sfsn.com
then that was what I wanted
to do. I went to Winthrop
College in Rock Hill and got
a bachelor’s degree in home
economics. Then I got a master’s degree in nutrition and
became a registered dietitian.
My first job was working
in a state psychiatric hospital,
and then I transferred to Aiken Regional Medical Center
as their chief clinical dietitian.
SFSN: What brought you
to Edgefield County?
Jackson: There was an
opening for a job with a
school district in my hometown of Johnston. I applied
for it and have been here
since 1989.
SFSN: Tell us about Edgefield County’s child nutrition
program.
Jackson: We have seven
schools with meal service
and about 3,400 students. We
do universal free breakfast
and have a participation rate
of 65 percent. Lunch participation in the elementary/
middle schools is about 85
PAGE 2
People, Places & Things
SeaFare Restaurant Puts Traditional Spin on Seafood Buffet
(See SURVEY on page 10)
centage of this decline.
It’s a difficult environment
for Southeast food service brokers.
“Our overall business is
Melissa Jackson, RD
Chef Spotlight
service will see a decrease of
11.3 percent from ’08. Restaurants and bars will see a decrease of 3.5 percent, with
full-service restaurants accounting for the largest per-
day at our school. They did
a presentation about being
a dietitian, and I knew right
From the age of 17, Tyler Field
knew he wanted to be a chef. Now
he’s wowing members at Mediterra in Naples, Florida.
By Liisa Sullivan
Diners at Seafare Restaurant in
Surfside Beach, South Carolina, are
treated to two things they can’t find
anywhere else – a true gourmet
seafood buffet and a lagoon with
live mermaids. It’s all part of the
tropical island atmosphere at this
20-year-old Grand Strand eatery
that’s operated by veteran Stephen
Karos and his family.
See LIZARD’S on page 6
Melissa Jackson Has Full Plate as President of SCSNA
This isn’t exactly a cushy
time to be a school food service director. Challenges are
everywhere, like changing
nutrition requirements and
skyrocketing food costs.
But Melissa Jackson, RD,
takes it in stride. A registered
dietitian, Jackson is director
of school food services for
Edgefield County in South
Carolina. She has devoted
the lion’s share of her professional career to child nutrition – all of it in Edgefield.
Jackson is serving her
third term as president of the
South Carolina School Nutrition Association (SCSNA).
SFSN spoke to her about
her work with the group and
Edgefield County.
SFSN: How did you get
involved in dietetics and food
service?
Jackson: When I was in the
eighth grade, we had a career
Chef Spotlight
South Carolina Eatery
Now in 20th Year
(See SEAFARE on page 16)
The Lizard’s Thicket operation is run by (from left): Mark Williams, Barbara Williams and Robert “Bobby” Williams.
cookin.’ It didn’t take long
for the restaurant to be successful, and it continues to be
to this day.
Lizard’s Thicket is open
for breakfast, lunch and supper. Barbara Williams reminds everyone, “We serve
supper, not dinner!”
It’s interesting to note that
50 percent of the meals are
take-out and most of the restaurants have a drive-through.
They also have a large catering component. They’ve catered for as few as 40 people
and as many as 4,000. They
offer a catering menu but will
customize it to fit the event.
Although Anna and Bob
are no longer with us, their
At first glance, you may
think that you’ve had one too
many cocktails, but your eyes
do not deceive. The Seafare
Restaurant in Surfside Beach,
South Carolina, offers a tropical-island theme where one of
its main attractions is a lagoon with live mermaids who
swim about entertaining and
interacting with guests.
Not only is Seafare the only
restaurant with swimming
mermaids, but it also offers
the only seafood buffet in the
Myrtle Beach area with a
gourmet selection of items
and cooking methods.
This is one area that owner
Stephen Karos attributes to
the Seafare’s 20 years of success.
“While other buffets on the
Grand Strand focus on fried
seafood, Seafare offers baked,
broiled, steamed, and raw
seafood selections as well as
unique signature dishes such
as seafood strudel and
Mediterranean spice-rubbed
Mahi-Mahi,” he said.
worst economic climate since
the Great Depression, and the
hurdles are even higher.
The national unemployment rate stands at 9.8 percent, according to the U.S.
Labor Department, the highest since 1982. Regionally, the
numbers are similar. Southeast unemployment ranges
from a low of 6.7 percent in
Virginia to a high of around
11 percent in both Florida and
South Carolina.
U.S. Food service industry
sales are projected to top $499
billion this year, according to
Technomic Inc. This would be
a decline of 3.8 percent from
2008. The dropoff is concentrated largely in the commercial food service segment.
Technomic projects that
travel and leisure-related food
restaurant Anna’s Country
Kitchen, but that name was
already being used. He remembered and liked hearing
the name Lizard’s Thicket,
and that’s how the restaurant
got its name.
Bob opened the first Lizard’s Thicket Restaurant in
a five-room house. Anna did
the cooking. They now have
15 locations and have been
an institution in Columbia for
over 37 years.
Bob knew back when he
started that the family concept was changing. With
many households having two
working parents, it’s difficult
to get a home cooked meal
on the table. He wanted to
give young working families
an option for delicious ‘home
Survey: Southeast Brokers Battling Recession,
Consolidation & Market Changes
By John P. Hayward
For most of us in the
Southeast food service industry, 2009 will go into the
books as one of the toughest
in memory. Declining sales,
rising unemployment and
market malaise have taken a
toll on nearly every segment.
For food service brokers,
though, the pain has been especially severe. As the industry’s ultimate middlemen,
brokers serve as catalysts and
liaisons to manufacturers,
distributors and operators in
the flow of products. They’re
at the sharp end of the stick
— and usually the first ones
to get poked in the eye.
Even in the best of times,
the brokerage business is
challenging. But throw in the
rant experience, the desire
to open their own place, and
a long list of home cooked,
country cookin’ recipes.
Bob wanted to call their new
PAGE 6
PAGE 14
By Michelle Herrin
PAGE 8
SC’s Lizard’s Thicket Offers ‘Real Food, Family & Community’
Anna and Bob Williams
came home to Columbia,
South Carolina, with restau-
®
April / May 2014
Vol. 33 No. 8
A Chef’s Life
www.sfsn.com
Chef and restaurateur
Robert A. Dickson, a.k.a.
the ‘Singing Chef,’ reflects
on 45 years in the restaurant business.
Culinary competitions are
an excellent way to hone
professional skills – especially for students. Chef
Lucardie tells about his
own experiences working
with young chefs.
People, Places & Things
Product Spotlight
PAGE 22
Catch up on the latest
industry news and events.
Read about the newest
products in the food service
industry.
Vol. 38 No. 4
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the Latest Issue of SFSN?
Each Issue Features:
Local Food Service People
Local Food Service Companies
Local Food Service Coverage
It’s FREE!
Visit our Website at www.
.com
JUNE / JULY 2014
Product Spotlight
Summer is the Season for Fresh California Avocados
Summer is here, and Fresh California Avocados are back in the marketplace
to brighten seasonal menus.
Fresh California Avocados can be showcased in
a variety of menu applications. California AvocadoShrimp Spring Rolls are a riff on the popular Asian
appetizer. Crispy Fried Oyster Appetizer with California
Avocados blends oysters, California Avocados and
mango with kimchi vinaigrette. And Avos Avos Avos
delivers them in three different preparations.
The California Avocado Commission recipe database offers an array of
seasonal menu solutions for all dining segments and dayparts. For more
information, call 800-370-3782 or visit CaliforniaAvocado.com/Foodservice.
Butter Flavored Whirl®
Butter Flavored Whirl helps operators improve food
flavor and save money at the same.
Unlike butter or margarine, Whirl doesn’t contain water, so
there’s no waste. It adds delicious butter flavor to everything
you make. Its proven heat performance is perfect for grilling
and sautéing, and Whirl’s butter flavor won’t dissipate under
high heat conditions. Whirl is fluid and pourable at room
temperature, and doesn’t require refrigeration.
Several Butter Flavored Whirl varieties are available,
including Original, Garlic, Sodium Free, Whirl ZT, and Prep
ZT.
For more information, call 888-404-1004 or visit todayswhirl.com.
Handgards® Pan Handlers™
Operators can save time and
money with Pan Handlers Ovenable
Pan Liners, Roasting Bags and Steam
Pan Liners from Handgards.
Ovenable Pan Liners and Roasting
Bags can go directly from freezer to
microwave, steam table, crock pot
or oven. They’re closeable and selfbasting, so they’re great for poultry,
meat, pasta, vegetables, and fish. They
prevent direct metal-to-food contact
and eliminate labor intensive cleaning.
Steam Pam Liners are ideal for use
with hard-to-clean foods like cheese
sauces, dipping sauces, hot syrups,
soups, gravies, and toppings like fudge
and caramel.
For more information, call 800351-8161 or visit handgards.com.
SOUTHEAST FOOD SERVICE NEWS
New Duck Bacon & Sweet Corn
Wonton From Maple Leaf Farms
Maple Leaf Farms has expanded its
line of on trend appetizers with new
Duck Bacon & Sweet Corn Wontons.
Each 1 oz. portion features a
delectable filling of duck bacon,
charred sweet corn and cream cheese
inside a wonton wrapper. They’re handmade to ensure the highest quality, and
they’ll save operators valuable kitchen
prep time.
Duck Bacon & Sweet Corn Wontons
are part of Maple Leaf Farms’ versatile
appetizer line. For more information,
visit mapleleaffarms.com/foodservice.
Brookwood Farms Pit Cooked BBQ
Nothing pleases customers like old-fashioned pit-cooked barbeque, and you
get it from Brookwood Farms.
Only Brookwood Farms slow-roasts high quality meats
over charcoal for 10-12 hours to guarantee the best BBQ in
food service. Brookwood Farms offers real Southern-style
pit-cooked pork, chicken, and beef BBQ that saves time
and labor. Just heat and serve for quality that customers will
swear was made in the kitchen. Family owned and operated
in Siler City, NC since 1978. Brookwood Farms promises
delicious pit-cooked BBQ for generations to come.
For more information, call 800-472-4787 or visit
brookwoodfarms.com.
Unbreaded Diced Chicken & Chargilled Beef Burgers from Harvestland
With the growing demand for natural proteins raised
without antibiotics, many diners are looking to operators to
provide transparency on their menus. When operators choose
HARVESTLAND premium meat products, customers can
always expect delicious meats raised with no antibiotics ever.
Harvestland is excited to introduce two new items: Fully
Cooked Unbreaded Diced Chicken can complement a number
of different menus any time of the day. Try it in omelets at breakfast, or use it in
lunch and dinner favorites like salads, soups, sandwiches, wraps, and pizza. Fully
Cooked Chargilled Beef Burgers provide a convenient, easy-to-prepare dish while
meeting consumer demand for great-tasting burgers.
For more information, call 855-673-4300 or visit harvestlandfoodservice.com.
Stouffer’s® Whole Grain Macaroni and Cheese
Celebrate National Macaroni and Cheese
Day on July 14 by serving customers a
childhood favorite: Stouffer’s Whole Grain
Macaroni and Cheese.
Packed with 10 grams of whole grains per
serving, tender elbow macaroni combines
with real cheese for full flavor. This dish is
completely free of preservatives, has no added
MSG and zero grams trans fat per serving. Serve as an entrée or side all year long.
Stouffer’s Whole Grain Macaroni and Cheese is available in 4/64 oz. pouches
per case.
For more information, call 800-288-8682 or visit nestleprofessional.com/stouffers.
13
Low-Fat, Low-Sodium Turkey
From Perdue®
Perdue Foodservice offers lowfat and low-sodium turkey products
that easily add flavor and protein to
any meal while meeting consumer
demand for nutritious, healthy
options.
With low-sodium Perdue Poultry
products, consumers can enjoy the
hearty, fresh turkey taste they crave
with 30%-90% less sodium. Perdue
Lower Sodium Turkey is great for
center-of-the-plate entrees, robust
sandwiches, salads, and more.
For more information, call 888737-3832 or visit perduefoodservice.com.
Dole® Introduces Fruit
Squish’Ems®
Operators looking for innovations
in healthy, kid-friendly snacks will
want to try new Fruit Squish’Ems
from Dole Packaged Foods, LLC.
Fruit Squish’Ems offer 100%
all natural fruit fun in a convenient,
grab ‘n go squeezable pouch. They’re
made with USDA fresh apples
with no water added. There are no
artificial flavors, no high fructose corn
syrup, no refined sugar added, and
no genetically modified/engineered
ingredients. Certified Kosher.
Squish’Ems are packed in portable,
resealable, kid friendly and BPA-free
packaging. This ensures no mess, no
prep and no need for a spoon.
For more information, visit
dolefoodservice.com.
Eli’s Vegan Cheesecake
Eli’s Cheesecake has created a vegan dessert
so rich and creamy, we couldn’t resist calling it
“cheesecake.”
Certified vegan by the Vegan Awareness
Foundation, Eli’s Vegan Cheesecake contains no
animal products or by-products, has not been tested
on animals, and is dairy, egg and cholesterol free. Tofu and vegan dairy-free
cream replace cream cheese and sour cream, making Eli’s Vegan Cheesecake zero
cholesterol and lower in fat than traditional cheesecake.
Eli’s Vegan Cheesecake is available in a 4 pack 1/8 tray uncut, in Belgian
Chocolate Cheesecake and Carrot Cake Cheesecake varieties.
For more information, call 800-ELI-CAKE or visit elicheesecake.com.
14
®
SOUTHEAST FOOD SERVICE NEWS
JUNE / JULY 2014
Southeast Chefs Lauded at ACF Regional Conference
Continued from page 10
Chef Educator of the Year - Jean Yves Venderville, CEPC, department chair at Savannah Technical College in Savannah, Georgia;
Hermann G. Rusch Chef’s Achievement Award
– Reimund Pitz, CEC, CCE, AAC, WGMC, executive chef/owner of Le Coq Au Vin in Orlando;
Chef Professionalism Award – Thomas Pepka,
CEC, AAC, executive chef at Mountain Lake
County Club in Lake Wales, Florida; and
Student Chef of the Year – Derek Colglazier,
line cook at Cherokee Town and Country Club in
Atlanta.
ACF also presented Cutting Edge Awards to:
Geoffrey Blount, CEPC, baking and pastry arts
Reimund Pitz
Thomas Pepka
program chair at Central Piedmont Community
College in Charlotte; Kimberly Brock-Brown,
CEPC, CCA, AAC, executive chef at Culinary
Concepts, LLC, in Charleston; John Kacala, CEC,
AAC, culinary advisor for Sysco Food Services
in Columbia; and Michael Rigberg, CEC, CCA,
chef instructor/executive chef at Land O’ Lakes
High School in Land O’ Lakes, Florida.
In addition, ACF President’s Medallions were
presented to: Keith Esbin, corporate executive
chef at Bar Harbor Seafood in Orlando; Jeffrey
Bacon, CEC, CCA, AAC, executive chef/program
director at Triad Community Kitchen in WinstonSalem; Philip Lloyd, CEC, executive chef/coowner of Certified Chef’s Cuisine in Huntersville,
North Carolina; Jeffrey Nordman, CEC, food and
beverage director at Marsh Landing Country Club
in Ponte Vedra Beach, Florida; and Clayton Sherrod, AAC, president of Chef Clayton’s Food Systems in Birmingham.
ARHA Names Mindy B. Hanan President & CEO
Continued from page 1
hurricanes, then the Deepwater Horizon oil spill.
Until consumers feel they have
more discretionary income, it’s hard
for them to feel confident to go on
vacations and things like that. But
we’re starting to see people feeling
better about the economy. And that’s
important for Alabama overall; hospitality is a $6.6-billion industry that
employs over 170,000 people.
SFSN: Growing membership
in ARHA will also be one of your
goals?
Hanan: Trade associations like
ours are generally a lagging indicator of the industries they represent.
Obviously, the revenues of our industry have been down, likewise for
the association. So I’d like to build
ARHA into an even stronger, bigger
and better voice for the industry.
SFSN: In addition to the recession, the legislative environment has
been a challenge.
Hanan: We’re trying to keep
Alabama employer-friendly. Small
businesses, in particular, face challenges keeping up with government
regulations. In Montgomery, where
Coming
Next
we’re headquartered, I’ve seen
small restaurants shut down because they weren’t able to manage
their taxes - what they had to pay
the government and when they had
to pay it. And there are other issues,
like ADA compliance. We want to
offer more education and assistance
in these areas.
SFSN: The Affordable Care Act
(ACA) is also presenting challenges. What is ARHA doing to assist
your members?
Hanan: Blue Cross has been a
dominant provider of insurance in
Alabama. But we’ve partnered with
the National Restaurant Association
on a health insurance plan through
United Healthcare. It’s good to be
able to offer our members something different for their employees,
and I think it’s going to be a valuable option.
SFSN: It sounds like education is
a significant focus for ARHA?
Hanan: We want to help our
members maintain and grow their
profitability, and education is key.
Some operators have the resources
to be sophisticated in their businesses, while others could use more assistance. So we see our role as help-
ing with education. This can mean
showing operators how to price
their products more effectively,
understanding overhead and other
general businesses practices.
We’re expanding certification
programs like ServSafe. I also want
to expand education for people at
the managerial level, areas like business and financial tools, legal issues,
human resources, and insurance.
For more information about
ARHA, visit alabamarestaurants.
com.
FL Rep Yoho Visits Florida Food Service
Florida Food Service in Gainesville hosted a visit recently by Theodore
Scott “Ted” Yoho (center), U.S. Representative from Florida’s 3rd district.
Joel Islam, FFS president (right), took Rep. Yoho and his district director,
Clay Martin (left), on a tour of the facility. They also discussed issues of
importance to food service distribution.
AUGUST / SEPTEMBER OCTOBER / NOVEMBER
Back To School
Breakfast Foods
Ad Deadline August 29
Holiday Foods
Appetizers
Ad Deadline October 24
JUNE / JULY 2014
Product Spotlight
Cedar Planked Atlantic Salmon
If you’re looking for a heart healthy
menu offering that’s fast and convenient,
try Cedar Bay™ Cedar Planked Atlantic
Salmon.
Canadian Atlantic salmon is paired
with award winning rubs and spices on
a pre-soaked cedar plank. It looks great,
delivers a unique cedar smoke aroma and tastes delicious. All natural ingredients
are used, and it’s gluten free.
There’s no prep work required; just thaw and place on the grill or in the oven
and you have an eye catching, upscale entrée in as little as 8-14 minutes.
For more information, call 800-225-4215 or visit cfeboston.com.
Greek Yogurt from Kontos Foods
Kontos Foods has teamed up with Skotidakis Goat Farm of Canada to offer
the finest, thickest Greek yogurt available.
Kontos Greek Yogurt is a Grade A, authentic
product made from cow’s and goat’s milk.
Traditional methods ensure that the result is
a thick strained yogurt with a smooth, rich,
velvety texture, and a deliciously creamy taste.
It’s great right out of the container or it can be
mixed with fruit, walnuts and honey for a quick
breakfast, snack or dessert.
For more information, call 800-969-7482 or
visit kontos.com.
Mission Foodservice Wraps
Are you looking to capitalize on
the popular wrap trend? Mission
Foodservice has everything you need.
Mission offers distinctive, recipeinspiring wraps in a variety of flavors,
colors and sizes. Create innovative,
on-the-go applications with flavors
like Tomato Basil, Spinach Herb,
Chipotle Chile, Buffalo Bleu Cheese,
Chile Herb, and more. Choose from
10” and 12” sizes.
Mission Wraps are versatile,
too. Try them for quesadillas and
pinwheels.
For more information, call 800443-7994 or visit missionfoodservice.com.
Allens® Baked Beans
Operators across America have
discovered the secret of outstanding
baked beans: just open Allens Baked
Beans, heat and serve.
Our generations-old recipe has been
satisfying customers for years. Allens
Baked Beans are made only with Grade
A Fancy navy beans that are simmered
with aromatic
bacon,
rich
brown sugar
and tantalizing
spices.
This
process ensures
savory, slowcooked flavor
and low-labor,
heat-and-serve quality.
Allens Baked Beans complement
everything from grilled strip steaks to
hickory smoked ribs. And they’re great
for developing your own signature
specials.
For more information, call
800-234-ALLEN, ext. 379, or visit
allens.com.
Farmland KC WildWings
Farmland KC Wild Wings and Mini Wild Wings® are versatile and delicious.
There are a variety of ways to serve them so they’ll quickly become popular
signature items on your menu.
These pork wings are meatier and
easier to eat than standard chicken wings.
They’re fully cooked for easy preparation
- just heat in a charbroiler, deep fryer or
convection oven. Your patrons will love
the consistent flavor and quality.
For
more
information,
call
800-FARMLAND (327-6526) or visit
farmlandfoodservice.com.
Dole® Fruit Bowls
Your customers are looking for more natural food options. Dole makes it easy
to meet this demand with Fruit Bowls Packed in Fruit Juice.
No high fructose corn syrup is used in our Fruit Bowls – just the refreshing
taste of 100% fruit. Each cup contains 3/8 cup of fruit and 1/8 cup of juice.
They’re an excellent source of vitamin C.
Choose from Diced Pears, Tropical Fruit,
Pineapple Tidbits, Mandarin Orange, Diced
Peaches, and Mixed Fruit (with Pineapple,
Peaches and Pears). All are packed in 100%
Fruit Juice.
For more information, call 800-723-9868 or
visit dolefoodservice.com.
Sea Watch Beer Battered Clam Strips
Sea Watch Beer Battered Clam Strips are made
from only the finest Atlantic Surf Clams (sea clams).
They’re hand-shucked, which allows all the natural
juices and sweet flavor to remain in the clams until
processing.
The Thick-n-Tasty clams are sliced to a thickness
2X thicker than standard clam strips. Then they’re
coated in a light Narragansett beer (the official beer of
the clam) batter with a mild flavor of malt and hops.
Serve Beer Battered Clam Strips with your favorite
sauce to make your own signature appetizer or clam entrée.
For more information, call 410-820-7848 or visit seawatch.com.
SOUTHEAST FOOD SERVICE NEWS
15
New Seasoning Blends From
Chef Paul Prudhomme
Chef Paul Prudhomme’s new line
of No Salt, No Sugar and Gluten
Free seasoning blends adds flavor to
all your signature dishes.
Use liberally, in place of salt and
pepper, to add some zip to your menu
specialties. Choose from Seven Herb,
Sweet & Spicy, Lemon & Cracked
Pepper, Six Spice, and Toasted Onion
& Garlic varieties. They’re all natural,
with no preservatives and no MSG.
Available in a variety of food service,
bulk, custom packaging, and retail
configurations.
For more information, call 504731-3590 or visit chefpaul.com
CHA! By Texas Pete® Sriracha
Sauce
TW Garner Food Company has
added CHA! By Texas Pete srirarcha
sauce to its line of sauce flavors.
Named
for
a coastal city in
Thailand,
sriracha
sauce’s
early
positioning as an
Asian sauce has
evolved over time
into a hot sauce
flavor that can add
its unique taste to
almost any cuisine.
From
drizzling
sriracha across a
center-of-the-plate
item, to adding one
or two ingredients
for a unique signature
sauce, CHA! By Texas Pete has a
variety of menu applications.
For more information, call your
Texas Pete food service broker or
visit texaspetefoodservice.com.
Hash Browns & Diced Potatoes from
Simply Potatoes®
Kitchen time is precious, so why waste it
peeling, dicing or shredding potatoes?
Simply Potatoes refrigerated Hash
Browns and Diced Potatoes provide the
exact shred or diced sizes you need for your
food service operation. Now you can create
perfect menu applications with the unmistakable taste of scratch potatoes.
Simply Potatoes offers a wide variety of Hash Brown and Diced Potato
options, including Shredded and Special Cut Hash Browns, and multiple sizes of
Diced Potatoes and Red Skin Potatoes.
For more information, visit michaelfoods.com/foodservice.
16
SOUTHEAST FOOD SERVICE NEWS
®
JUNE / JULY 2014
mtwfsusa.com
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