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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 Redesigned K6ETT – What You May Not Notice

By Lee Davis Last month, I sat down with Larry Lyons, General Manager of ITW Steam Cooking, and we talked about the redesigned K6ETT electric Counter Steam Jacketed Kettle from Vulcan. I had the chance to examine one that he set up for a training event. At first…

One Tough, Smart Player – Metro C5 T-Series

By Lee Davis What stays hotter on the road than Joe Flacco, has the intelligence of Tom Brady, and takes a hit like Eli Manning? No, not Tim Tebow. It’s Metro’s C5 T-Series heated cabinet. Erin Eddy, Regional Sales Manager, and Janet Zimmerman, National Strategic Accounts Manager, both…

Champion Industries: Solving Food Waste Disposal Problems

By Lee Davis Picture a one ton pile of rotting, stinking food waste: fish carcasses, meat, bones, poultry, moldy cheese, vegetables, fruits, shells, pits and dairy products. Now think about what you’d do if it were your job to dispose of that mess. With current food waste disposal…

A New Spin on Fried Foods

By Lee Davis It’s been called “game changing” by the former President and CEO of McDonald’s, USA. It’s said to be “a big step toward better health” by the President of the American Council on Science and Health. It’s been touted as “signature technology” by the former President…

Frymaster’s Ingeniously Simple Sediment Tray for Open Frypots

By Lee Davis I recently met with John Stallsmith, Business Development Manager at Frymaster. During our conversation, he shared with me the key to minimizing the breakdown of cooking oil in a commercial fryer: W.A.S.H. No, he didn’t mean simply cleaning. W.A.S.H. is an acronym that stands for:…