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| October 17, 2012 | Issue No. 14
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Soup's On!
As weather changes and the holiday season approaches, soup, the all-time comfort food, is being served far and wide. Whether a quick lunchtime sandwich accompaniment, a hearty snack or the main course at dinner, it's clear that soup, a food that dates back as far as 6,000 B.C., still holds a prominent place in diets worldwide.
While soups like classic chicken noodle remain perennial favorites, new flavors are showing up more and more in cafés, bistros and restaurants. Bold and spicy soups are becoming favorites, and new ethnic flavors are gracing the bowls of many. According to Mintel, global flavors from places like Italy, Mexico, and China are making their way into the soup pot and are becoming increasingly accepted by chefs and consumers alike. Soups such as Japanese miso soup or Greek lemon rice are becoming popular choices for restaurant patrons nationwide.
Make soups memorable with Better Than Bouillon® Food Bases. With a wide variety of flavors, creating delicious and savory soups has never been easier or more convenient. Better Than Bouillon® Food Bases are versatile, and the possibilities are endless.
Making a great soup starts with having the right ingredients. Meat, vegetables, cream, herbs, rice and pasta; of all the possible ingredients that can go into a soup, one thing is for certain: starting with the right base is key to making great-tasting soups. Better Than Bouillon® Food Bases are the superior choice when it comes to making incredible soup. And better yet, you always know what goes into your soup because the first ingredient is always real meat, vegetables or seafood.
We've included a recipe for Hot and Sour Soup with Tofu which features Better Than Bouillon® and highlights the trend of taking a traditional item like soup and adding a zesty twist!
Hot and Sour Soup with Tofu
(Serves 4)
Ingredients and Shopping List
- 1 (12.3-ounce) package silken tofu, extra firm,
 *drained, cut in ½-inch cubes (set aside) - 2 tablespoons canola oil
- 1 (3.5-ounce) package fresh Shiitake mushroom caps, rinsed and sliced
- 3 large cloves garlic, peeled and minced
- 4 cups cold water
- 2 tablespoons cornstarch (whisk into cold water)
- 1 tablespoon Vegetarian Better Than Bouillon® No Chicken Base
- 2 teaspoons Better Than Bouillon® Chili Base
- 1 teaspoon sugar
- 1 teaspoon fresh ginger, peeled and grated
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1½ cups fresh bean sprouts, rinsed
- 1 medium scallion, rinsed, trimmed and thinly sliced
Directions
1. In a soup pot, heat oil over medium-high heat.
2. Add mushrooms and garlic, lightly sauté, about 2-3 minutes.
3. Reduce heat; add water-cornstarch blend, No Chicken and
Chili Bases, sugar, ginger, soy sauce, rice vinegar, salt and
pepper; stir to combine.
4. Simmer uncovered, stirring occasionally, about 10-15
minutes.
5. Stir in tofu and bean sprouts, heat through. Garnish with scallions.
*Place tofu on several layers of paper towel and drain for about 30 minutes before cubing.
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Traditional Chinese food cooked to perfection in modern technology 
Whether it is Chinatown in Chicago, San Francisco, or Toronto, steamed products, such as traditional steamed rice, Dim Sum, Buns, or special Chinese fish dishes (e.g. Garoupa), are a major component on every Chinese menu. Maximum steam quantity and intensity are vital for their preparation. For this reason, all RATIONAL units have a highly powerful steam generator. This steam capacity even allows different noodle dishes to be prepared, such as Chow Mein, making the SelfCookingCenter® whitefficiency® superior to any traditional Chinese steamer. Also, other traditional cooking equipment can be replaced by the RATIONAL unit, such as a rice cooker, BBQ oven, griddle, or duck oven. With the SelfCookingCenter® whitefficiency®, the chef can roast, grill, bake, stew, or steam - nearly everything is possible!
Happy Birthday SelfCookingCenter® whitefficiency®! 
On the 12th of September 2012, RATIONAL celebrated the first birthday of its SelfCookingCenter® whitefficiency®, a cooking appliance that has revolutionized large-scale and commercial kitchens all over the world. It replaces almost all appliances traditionally found in a professional kitchen, saves on space, time, and energy, and, above all, is intelligent. For anyone who wants to try it for themselves, RATIONAL regularly offers the opportunity to experience the SelfCookingCenter® whitefficiency® live in action. Further information about RATIONAL CookingLive events can be found at www.rational-online.us or you can call the Regional Sales Manager, Jeff Pax, at 404-641-6470. In addition, Jeff Pax will be hosting VIP Banqueting / Finishing events at Turner Field (dates and times TBD). No Oktoberfest Without RATIONAL On the 22nd of September 2012, the Oktoberfest in Munich opened for the 179th time. RATIONAL has been a partner to numerous beer tent companies for years. One of the companies that RATIONAL has partnered with is "Pschorr Bräurosl". Around 40 RATIONAL appliances are used at different locations around the Oktoberfest site. RATIONAL is partner to most of the large catering companies from the Augustiner Festival Hall to the Wine Tent, including "Pschorr Bräurosl". 
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PERFORMANCE Foodservice
Artisan vs. Commercial
Heritage Oven Artisan Breads give you the ability to serve authentic stone hearth baked artisan breads to your patrons with ease and high quality consistency.
GOLDEN, CRISP CRUST
The time and care given to artisan bread baking, including the slow fermentation process, gives the bread a delectably crisp crust and an attractive golden color, while the crusts on commercial breads bear a more muted tone and a soft, damp feel.
FLIP IT OVER
The flat, floury surface on the underside of an authentic artisan baguette is a clear indication that it has been baked on a stone-hearth oven, while the pebbly surface on that of a commercial baguette denotes it has been baked on a metal screen.
OPEN CELL STRUCTURE
The open cell structure of artisan bread is a result of high hydration (proportions of water to flour in a recipe). The larger and more irregular the holes, the higher the hydration levels, giving the dough its defining quality. Non-artisan breads have low hydration levels, which yields their tight crumb texture and appearance.
Choose From a Variety of Items
- WHITE BAGUETTE - Traditional French white baguette with a creamy fully developed flavor and a perfectly crisp golden crust.
- CIABATTA LUNGA CLUSTER - A unique 8 roll pull-apart shape. Rustic Ciabatta bread with an airy interior and a crisp, golden crust.
- OLIVE FOUGASSE - Full of Kalamata olives, and sprinkled with thyme and sea salt.
- SOURDOUGH OVAL - Rustic, slightly chewy with a light sour flavour.
- 4X5 CIABATTA PANINI ROLLS - A traditional Ciabatta roll with an exceptionally light, porous interior and a crisp crust.
- HERB FOCACCIA - A chewy and tender Focaccia topped with fragrant herbs.
- MULTIGRAIN OVAL - Nutritious and filled with ten different grains and seeds.
- RUSTIC ITALIAN OVAL - Tasty, light, and delicious. Free form Italian inspired bread with a moist, airy interior and a crisp, golden crust dusted with flour.
- SWISS TRIANGLE - Soft crust dusted with flour and a light, airy interior.
- SAVORY MULTIPACK DINNER ROLL - A selection of savory rolls: Multigrain Petite Baguettes, Roasted Garlic Petites Baguettes, Rosemary Rolls, and White Cheddar Cheese Rolls.
- WHITE DINNER ROLLS - Golden crisp crust with a light, airy interior.
- MULTIPACK DINNER ROLLS - A selection of White, Country and Multigrain rolls.
Artisan Breads
Piancone Roma Imports
Piancone Roma Antipasti
Pair these exciting Heritage Oven Artisan Beads with Authentic Roma and Piancone imported Italian products
Extra Virgin Olive Oil, Aged Balsamic, and Shaved Parmesan Authentic Italian cuisine calls for authentic Italian ingredients. The ROMA family of brands will offer no less in its selections of impeccable Italian products. Committed to tradition and history, ROMA branded products deliver the authentic flavor and quality insisted upon by discerning operators.
Roma, Piancone-the artistry of the meal.
Enjoy true Italian flavor anywhere in the world with Roma Brands
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Induction Cooking - Now's The Time! Induction Cooking has been used in Europe for well over 40 years now but, until recently really hasn't gotten much attention here in the states. Mostly confined to small single "eye" units, induction was fairly expensive and not that reliable. Add to that the need for expensive cookware and you can understand the reluctance. HOWEVER, leading manufacturers like Dipo, CookTec, & Vollrath, to name just three, have greatly improved the reliability, lowered the cost, and added larger units to their product lines! Commercial production pieces now include stock pot units, 6 "eye" range tops, and even griddles are now available in excess of 7,000 watts! Induction Cooking uses electromagnetic waves to actually cause the cooking pot/pan to become the "heat generator". Virtually every degree of electric energy used goes directly into cooking the product NOT loosing that heat to you and your kitchen! In fact, Induction Cooking is up to 95% Energy Efficient. Induction Cooking is also faster than gas, cleaner in that spills won't burn on the glass surface, and costs less to operate. In fact, an 1,800 watt Induction unit replacing a butane unit on a buffet line or omelet station will pay for itself in less than one year due to energy savings. In a recent seminar at the Food Service Technology Center in San Ramon, CA, David Zebrowski, Director of Engineering for the center described the "Kitchen of the Future". In this kitchen, gas range tops were replaced by induction as the chef can reduce his cook times, turn up or down the "heat" quicker, and radiate much less heat into the kitchen than can gas. For more information on high efficiency Induction Cooking or to see a demo please contact Rick Maurer, Foodservice Segment Specialist, Georgia Power Company @ 770-801-5988 or e-mail ramaurer@southernco.com. Bring Your Kitchen Into The Future - Now! 
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THE 2012 INLAND SEAFOOD EXPERIENCE WOWS ATLANTA'S CULINARY SCENE YET AGAIN
RECORD ATTENDANCE PROVES THE EXPERIENCE A LANDMARK EVENT FOR SOUTHESTERN FOOD SERVICE INDUSTRY PROFESSIONALS
(Atlanta, GA) - September 2012 - The 10th Annual Inland Seafood and Quality Wine & Spirits Experience was held at AmericasMart in Downtown Atlanta on September 10th, 2012.
 The two, Atlanta-based culinary powerhouses showcased over 200 of their top-tier food, wine, and spirits vendors, allowing chefs, restaurateurs, retailers and foodservice industry professionals from across the Southeast a chance to sample some of the highest quality seafood and specialty items available paired with the proper wine and spirits.
This year, with a record attendance of over 4,200 foodservice industry professionals tasting their way through the afternoon, the Experience continues to get bigger and better with age!
"The event really does get better every year," said Inland Seafood President Chris Rosenberger. "Our salespeople put in a lot of extra time to make sure everyone has a successful show. And I think this year, with the great turnout and amount of positive feedback we have received, they've more than outdone themselves."
As the largest seafood distributor in the Southeast, one of the leading packers of Maine lobster, and one of the most innovative companies in the industry, Inland Seafood was founded on the simple philosophy of supplying customers with the best quality seafood available with the best service in the industry. Their innovation and dedication to serving their customers with pride was the main influence behind the creation of the Inland Seafood Experience ten years ago.
Inland Seafood has four Southeast divisions in Charlotte, New Orleans, Atlanta, and Birmingham. After the celebrated success of the Atlanta Experience, last year, Louisianans had the chance to  attend the first annual New Orleans Experience. Inland hopes to expand the experience to their other distribution cities in the future.
To access all that Inland Seafood has to offer and for more information about the Inland Seafood Experience or to see photos from the 2012 Atlanta Experience, visit www.inlandseafood.com, follow @inlandseafood on Twitter and like Inland Seafood on Facebook.
Media Contact:
Pomp Agency
Ali Rosenberger
ali@pompagency.com
(404) 643-4114
Vicky Murphy
vicky.murphy@inlandseafood.com
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Here at US Foods we're reimagining comfort foods for Fall. From our Oven-Roasted Turkey Breast and our new Roasted Chicken Skillet Gravy to bar favorites like Buffalo-Style Chicken Empanadas and creamy Macaroni and Cheese bites we're bringing a modern twist to retro classics.
Here's a recipe featuring our New Potato Gratin, made with cream butter and Emmenthal cheese and our Ready To Use Chef's Line Hollandaise Sauce.
Scallop Potato Gratin Napoleon
Servings: 6
Ingredients
- 6 individual Chef's Line potato gratins
- 18 large scallops cup in half
- 2 oz sweet sherry wine
- 6 portabella mushroom caps, grilled
- 1 c Chefs Line Hollandaise sauce
- 1 t Rykoff Sexton unfiltered olive oil
- ¼ tsp Monarch 6 pepper blend
- 2 T fresh chopped chives
- Sprigs of Fresh thyme
Preparation
Mix pepper, spices w/ olive oil. Put in squeeze bottle.
Sear scallops and arrange shingles in sets of 3. Heat potato as directed, split in two.
Place first layer of scallops on mushroom, followed by potato, more scallop and potato
top. Mix hollandaise with chives and sherry. Drizzle with chive hollandaise and olive oil mix.
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Schwan's Food Service Operating for Profit in a Tight Economy By Christian "Kit" Kiefer, CEC, CCE, FMP Corporate Executive Chef / Director of Culinary Services, Schwan's Food Service, Inc. New government regulations, soaring fuel and commodity costs, and a more value-conscious consumer are, together, contributing to shrinking profit margins throughout the foodservice industry. The question operators face now is how to convert more sales revenue to the bottom line without diminishing the guest experience. There is no simple answer. Converting sales dollars to produce optimal profits requires a closer, more analytical look at a restaurant's operation than ever before. Two critical areas that should be addressed are: 1) menu engineering and pricing, and 2) purchasing. Most of us remember the days when we featured an item because it was a favorite dish, we prepared it particularly well, and we enjoyed the positive feedback it brought from our guests. We would identify the cost of preparing this dish, mark it up a given percentage, place it somewhere on the menu, and usually realize a net profit. However, given today's volatile economy, competitive pressure, and our shrinking margins, this approach no longer works. Developing the proper menu and pricing structure for a foodservice operation today is much more involved than it has been in the past. Now, not only must an operator identify and showcase the items that contribute most to profitability, but he or she must also identify the market demand for those items. This information enables the operator to pinpoint the appropriate price and menu location for each offering. Certain items are in much greater demand than others, so consumers are less price sensitive to these products, allowing for greater price elasticity than allowed for in most commonly used formulas. Consequently, a fixed markup over cost is not usually appropriate. Information about demand allows the operator to identify the optimum price and menu location for each offering on the menu, producing maximum profitability. To address purchasing properly, we must recognize that ordering, storage, yields, inventory control, pricing, and supplier relations all play significant roles. There is often room for substantial improvement in profit by maximizing your relationship with your supplier. By working closely with your distributor sales rep and their team of experts, and establishing specific criteria regarding menuing, pricing, inventory, etc., operators can often increase bottom-line profits immediately. Take advantage of all the valuable resources available through your distributor and tap in to their culinary experts to revamp and update your menu. They will also keep you informed of valuable cost-saving, rebate, and promotional opportunities available. There are many other things to consider when trimming the bottom line. Take something as simple as towel and apron usage, for instance. Consider that if you provide each line cook with 20 towels per shift, they will most assuredly use 20 towels. Lock up the linen, and provide them with three or five towels per shift instead. This is an easy cost-saving opportunity that will not diminish the guest experience. Informed management can increase and preserve profits! For more information, call 1-877-302-7426 or visit schwansfoodservice.com. 
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Atlanta Fixture
Meeting Needs For
TOT's Kitchen & More!
In September chefs and culinary students of Atlanta began teaching a nutrition class on Tuesdays at Creative Achievers school. The children in the school get very excited when they see the white coats come in. Gathering around the chef the children listen and participate with great enthusiasm.
Classes have been on a variaty of foods; fruit, vegitables and more. This week each child got their own pie pumpkin to decorate. For the past month the chefs were having to carry everything in that they needed to use. Finding out the chefs needed a place to store equipment and supplies, Atlanta Fixture
facilitated in helping get a rolling cage for the chefs. Now the chefs will be able
to focous more on the class.
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FreshPoint FreshPoint is North America's leading and most respected fresh produce distributor. In addition to produce, FreshPoint Atlanta also distributes dairy products, specialty products, and custom cut fruits & vegetables from our in-house Freshcut facility. Our customers are our primary focus-we strive to provide quality products, unparalleled customer service, real food safety and bring fresh ideas to the table. FreshPoint Atlanta is a very dynamic place to be! We're passionate about our people, the experience and knowledge they bring to the industry and to their relationship with you. We're passionate about our products- some of the finest and freshest you'll find available day after day. We are proud of our growing partnerships with local farmers and our commitment to "Eat Southeast Fresh". We're also passionate about how we do business- with integrity, innovation and efficiency. Most importantly, FreshPoint is just as passionate about your success. That isn't just some slogan we put on our letterhead or on a banner in our hallway. It's our mission: "Helping our Customers Succeed." As we approach the Holiday season, many exciting seasonal items are now available. Enjoy this recipe featuring our "Harvest Hash" custom cut root vegetable blend and add some fall flare to your table! Harvest Hash - 1 teaspoon garlic, minced
 - 1 cup onions, medium dice
- 2 tablespoons butter
- 1 tablespoons extra virgin olive oil
- 1-1/4 cups rutabaga, large dice
- 1-1/4 cups red potatoes, large dice
- 1-1/4 cups butternut squash, peeled
- and cut in large dice
- 1-1/4 cups parsnips, peeled and cut in large dice
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon fresh sage, chopped
- 4 tablespoons vegetable stock
1. In a large pan with a cover, sauté garlic and onions in butter and oil until onions are lightly browned.
2. Add rutabaga, red potatoes, butternut squash and parsnips and sauté for five minutes.
3. Add salt, pepper, nutmeg and fresh sage and stir to combine. Add stock and mix well. Cover and simmer for 10 minutes or until vegetables are tender. Serve. 
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 Coffee and More! More Quality, More Support, More Satisfaction For more information contact: Tom McAdams mcadamst@sndcoffee.com
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Become an ACF Partner
The Greater Atlanta Chapter of the American Culinary Federation (ACF) is offering our purveyors, brokers, and associate memebers the opportunity to Partner with us through the ACF Greater Atlanta Chapter's newsletters and website. As the 2008 ACF National Chapter of the Year, the ACF Greater Atlanta Chapter's website is now being viewed by thousands of members and non-members nationally.In our effort to support the many purveyors, brokers, and associate members that have supported us over the years, we are excited that this partnership we are offering will put your company's name, logo and link in front of the thousands of culinary professionals that visit our website annually. The revenues generated by our ACF Partnership will be used to help fund the many local Atlanta charities that the ACF Greater Atlanta Chapter has supported over the years. This revenue also helps our culinary students, competitive teams, seminars and one day, our dream of an ACF Atlanta Chef's Culinary Center.It is the desire of the ACF Greater Atlanta chapter to build and unite the culinary industry of Atlanta. Partnering together we can see this goal achieved!
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Contact:
Cheryl Glass
PO Box 13223
Tallahassee, FL 32317
850.556.7736
cheryl@acfatlantachefs.org
www.acfatlantachefs.org
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