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Category: "Innovations"

Fresh Fish from The Stone Hearth

By Matt Kurnick Philip Young, executive chef at The Stone Hearth in New Haven, CT knows he’s just one fish in an ocean of East Coast chefs that pride themselves on their seafood. With that in mind, Young is meticulous when it comes to ordering, storing and preparing…

The Unique Case of Kitchen No. 324

By Matt Kurnick Chef Robert Black, of the Good Egg Dining Group based in Oklahoma City, comes across some unique challenges in his role as the group’s Culinary Director. In addition to sourcing food products and purchasing foodservice equipment and supplies for the group’s different locations, Black is…

Camcarriers Fit in Disaster Relief

By Matt Kurnick From five-star catered banquets to disaster areas, no matter the place where one needs to send food to a hungry mass, the Camcarrier 100 series fits the bill. In a tweet sent out yesterday by @InfoDude, aka Joe Hanson who works in Red Cross Disaster…

… A Panini Grill with Bumps!

By Lee Davis Two nights a week I volunteer as a cook at an award-winning non-profit coffee bar, restaurant and music venue called Creatures Café in Asheville, NC. Challenges unique to our kitchen have forced us to find new and innovative uses for a few pieces of traditional...

Federal Industries – Invasion of the Self-Serve Display Merchandisers

By Lee Davis I never really noticed it happening. There weren’t any signs or announcements. The self-serve display merchandisers just took over! One day, I walked into my favorite truck stop and everything I needed for lunch was right there in one refrigerated unit: shelves of sandwiches on…

T&S Brass – Replacing Your Pre-rinse with a Hose Reel

By Lee Davis Let’s face it. Hose reels are not glamorous. If you’ve got one, you probably haven’t thought about it recently. If you don’t have one, you probably never thought about getting one. “That’s the reality of it” said Linda Seigler, National Sales Manager for T&S Brass,…

Table 100’s Serious Sandwiches

By Matt Kurnick Soup of the day, fresh fish of the day, these are common menu items in restaurants across the country. But Po Boy of the day? That’s an additional choice that the chefs at Table 100 in Flowood, MS feature on their menu that shows they…

The Parker House Restaurant, A Southern Original

By Matt Kurnick According to Andy Cook, Chef at The Parker House Restaurant, the Jackson, MS area is known for one dessert better than any other. “We’re a bread pudding town,” said Cook. “Everyone does it well.” In February, Eat Jackson recognized Cook and The Parker House Restaurant…

Babalu Tacos & Tapas: Fresh Ingredients for Fresh Condiments

By Matt Kurnick While reading through the menu at Babalu Tacos & Tapas, you’ll notice two things: 1. Before you get through the Aperetivos or appetizers, your mouth will be watering. 2. Nearly every dish comes with one of the freshly made in-house sauces or salsas from Chef…

The 2012 Kitchen Innovation Awards

By Carla Landi The National Restaurant Association announced the winners of the 2012 Kitchen Innovation Awards last week. The NRA show in Chicago is the place to see new emerging trends in foodservice, along with innovative equipment to enhance operations. Manufacturers continue to design equipment that will save…