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Friday, March 22, 2019

#PeachysPicks @AmmosNewYork #Ammos by #DimitrisNakos #Best #Greek #Restaurant in #NewYork Says @ManhattanPeachy #PeachyDeegan #WhomYouKnow A Peachy's Pick Since 2011 and Best Greek Restaurant in Manhattan, Ammos Estiatorio Since 2009 by Dimitris Nakos #Spring #2019 #Manhattan #GreekRestaurant #Fish #Seafood #Mediterranean

Newcomer Entrees for Spring Garides Santorini above, and Kotopoulo below:
We keep telling you Ammos is on fire!
It's not who you know, it's Whom You Know and we absolutely know Dimitris Nakos, owner of Ammos. Stay tuned for an upcoming interview!  And this summer, Ammos will be expanding with four new private dining rooms and a bar that seats 35-40, all just steps away from Grand Central Station.  They keep getting better and better!
Ammos was last featured this past winter:
Last year, you learned they host the best wine dinners in town complete with the vineyard owner that made the wine flying in from Europe:
Spring is here and we are pleased to kick off the season with the latest and greatest menu innovations from Ammos.  We began with the Salata Kipou: baby arugula, julienne carrots, mixed peppers, brussels sprouts, haricot vert and tri-color cauliflower: all luxuriate in a delightfully refreshing lemon garlic dressing that even picky Peachy liked.  (usually she puts dressing on the side.)  The well-cut bevy of nutrition was a firecracker nutritional opener for the season and the dressing added the right flavor sparkle to illuminate the natural beauty of the vegetables.  We liked the green beans the best -haricot vert bien sur mes amies!
Meet your new best friend, Saganaki!
A newcomer to the appetizer menu literally en fuego, Saganaki-style Greek graviera cheese, a fabulous cow-milk cheese is beautifully baked (not fried) and teams up with dry figs for sweet accentuation to get you figgy with it this spring, Will Smith not included.
Flambeed with Meraxa brandy from Greece, the Saganaki is celebratory in its presentation and will make your spring feel like a holiday in the Mediterranean.
The cheese prior to its cast iron sizzle:
Vegetable lovers, rejoice!
Introducing the Rizi Vegettarean: Arborio rice sauteed with shittake, oyster and crimini mushrooms, mixed vegetables and diced peppers are elevated with a brilliant infusion of truffle oil.  This is especially good for Fridays in Lent like today when many are not eating meat.  The colors will wow you and each flavor will bloom on your palate.
More vegetable goodness awaits this time on the sides menu with the Spanaki:
Pictures cannot do the flavor of this justice.  This is luxury spinach!  The spinach is gorgeously enhanced with parmesean and barrel-aged feta cheese in perfect proportion, gloriously culminating in the right mix of Popeye-endorsed nutrition with Peachy's favorite vegetable, cheese.  Some places make the consistency of creamy spinach too watery or too thick, but at Ammos it is just right for Goldilocks Peachy.  This is a side deserving of your meal!
We cannot get enough of newcomer entree Garides Santorini!
It was our favorite new addition to the menu.
Shrimp in Santorini style perches upon cooked linguini pasta like King of the Mountain.   Fresh tomato broth with Greek Feta spiced with oregano and parsley make this a bright, flavorful dish to remember particularly with the smashing marinara: a mix of tomatoes and fine herbs.  The Greek Feta additionally adds fantastic flair as it is sauteed with Assyrtiko wine derived from grapes of Santorini.  You will feel like that kind of island dweller instead of the daily Manhattan concrete island type when you indulge in this new wonder.
When is chicken not just chicken?  When it is quality organic chicken thoughtfully marinated and slow roasted at Ammos, of course!  Meet another new entree: Kotopoulo.  Roasted lemon organic half-cut chicken visits Spa Dimitris prior to arriving in front of you (remember the signature Piglet process?  Click here to read about it...) and bathes in fresh lemon spring water for marination and is slow roasted with evoo and lemon.  After it has had a proper soak, it advances to the slow roasting stage and upon completion, it teams up with sauteed brussels sprouts halved perfectly, wild mushrooms and lemon potatoes. It is perfectly moist and delicious!  The sprig of rosemary adds style.

As always, Ammos earns our Highest Recommendation.



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#PeachysPantry #UpcomingDaylight @NatlRestShow #2019 #KitchenInnovationAwards #KIAwards #WinsightLLC #ChicagoPeachy #WhomYouKnow National Restaurant Association Show® Announces the 2019 Kitchen Innovations® (KI) Award Recipients


Celebrating its 15th anniversary, this prestigious foodservice industry award recognizes innovative new equipment that delivers advancements in speed, efficiency, safety, and more.


National Restaurant Association Show on Twitter, Facebook, and Instagram.

  The National Restaurant Association Show today announces the recipients of the 2019 Kitchen Innovations (KI) Awards, honoring progressive equipment that increases efficiencies and productivity. Each recipient and each product honoree will be showcased in the interactive Kitchen Innovations Showroom at the 2019 National Restaurant Association Show, Hotel-Motel Show®, to be held May 18-21 in Chicago at McCormick Place. The KI Showroom allows attendees the opportunity see emerging back-of-house trends in one place dedicated area.

The KI Awards program has earned a reputation for defining the gold standard of foodservice equipment innovations. “Forward-thinking and cutting-edge, this is the equipment that generates industry growth through a focus on factors such as automation, efficiency, safety improvements, sustainability, waste solutions, and more,” says Scott Redler, COO and co-founder of Freddy’s Frozen Custard & Steakburgers and Co-Chair for the 2019 National Restaurant Association Show. “We are honored to showcase their dedication to the industry.”

Chosen by an independent panel of judges comprised of industry leaders and internationally recognized food facility consultants, multi-unit executives, and design experts, the 2019 KI Award recipients reflect the trends and topics most important to foodservice operators today – and showcase the future of the industry. The 25 selected award recipients address operator concerns including labor, inventory management, cleanliness, energy and water efficiency, food safety, sanitation, cross-functionality and space-saving measures.

The 2019 Kitchen Innovations Award recipients are:

Antunes
Jet Steamer JS-1000
A blank-sheet rethink of countertop steaming: the Jet Steamer injects high-velocity steam into controlled bursts in a closed pitcher for complete penetration throughout the food within the pitcher, allowing for significantly faster cook times. The steam also mixes ingredients, saving operators time when preparing items such as soups, eggs, and chili.
AXCESS 2000.H Pick-Up Station
Co-developed with Little Caesars, the AXCESS™ 2000.H Pick-Up Station is the industry’s first heated, self-serve order pick-up station. As orders are placed inside the device, an app notifies customers. Customers skip the line, input their pick-up code, opening the customers’ secured compartment containing their order. Customers grab their order and leave the store in seconds.



Baxter Manufacturing
BV400G VersaOven
Presenting a new level of versatility, the VersaOven is a self-cleaning, programmable gas rack oven that offers convection and non-boiler steam to serve as a steamer, rotisserie, convection oven, and combi oven for fast cooking. A rotating rack provides even roasting or baking. A patent-pending grease separation system aids in the cleaning.

Bear Robotics
Penny
Meet Penny, a foodservice robot with artificial intelligence that drives autonomously. Designed to maneuver in tight, crowded quarters, Penny shuttles food from kitchen to tables and brings dishes back for cleaning. Tray shape, suspension, everything is optimized for foodservice needs. In 2019, Penny will feature an upgraded design and a tablet that communicates with customers and takes orders.

Bluewater USA
Bluewater PRO 400 Water Purification System
A tankless design streamlines the Pro 400 reverse-osmosis system, which filters a broad array of contaminants for one or more appliances, from dishwashers and ice makers to steamers and coffee makers.  The system produces up to 1825 gallons daily. An optional storage tank accommodates very high demand use, without affecting the efficiency and performance of the purifier.

Chicago Bar Shop           
SinkTech
Finally, someone automates the three-compartment sink. SinkTech uses sensors to determine water levels, temperature, and cleanliness. It automatically drains and fills sinks and saves time, energy, water, and money. It’s compact, installs without plumbing, and doesn’t interfere with washing or scrubbers. And it’s connected to the cloud for data on usage and compliance.

Chowbotics 
Sally the Robot
Imagine providing fresh made-to-order foods 24/7 virtually anywhere, without on-duty labor. Sally the Robot serves customizable salads, yogurt bowls, grain bowls, and snacks using sophisticated robotics and algorithms to dispense accurate portions of hundreds of different ingredients. Sally delivers precise portions in a 3’ x 3’ footprint with a 120V socket.

ComplianceMate
ComplianceMate takes digital checklists and wireless temperature sensors to the next level with its first-in-foodservice LoRa (long range) communication protocol. Patented software and lower-cost LoRa transmits farther, using less battery power, than Bluetooth in difficult transmission environs like stainless steel deep freezers. Cloud-based data lets you identify trends across multiple locations.

Cornelius® Marmon/Berkshire Hathway Company
NitroPro Mini
Answering the challenge of bringing down the size of systems for nitrogenated coffee and other beverages, the NitroProMini goes tankless—no nitrogen storage needed—instead generating its own nitro onboard, and has reduced the size of air compressors, valves, and flow controls. The result: simpler operation, simplified supply chain, and more compact footprint.

Advanced Health Department Intelligence (HDI)
Ecolab’s newly reinvented HDI program capitalizes on next generation technologies and a raft of new analytics for a whole new, greatly magnified view of health department activities across the country. It’s expanded the database to over 1.5M locations from 65,000+. Real-time alerts on numerous categories, data retrieval, and customer-facing dashboards all are cutting edge.

Grindmaster
PrecisionBrew Air-Heated Shuttle Brewers
Grindmaster’s new Shuttle Brewers step up with a new level of sophistication. An advanced touchscreen offers detailed settings for time, temperature, pulsing, and more to match roasters’ specs. A magnetically driven agitator prevents suspended solids from settling, and shuttles are heated by recirculating hot air rather than electric coils that cause hot spots and scorching.

Henny Penny
FlexFry
The first of its kind, FlexFry offers a combination of open frying and pressure frying in the same battery footprint. The new combo includes Henny Penny's F-5 electric low oil volume platform and 2, 3 or 4 vats of pressure frying. Touchscreen interface, three-minute express filtration and auto top-off on the F-5 and for pressure frying an easy open/close lid and pressure assist technology.

Henny Penny
Space$aver Team Combi
Unique in the U.S. market, the Space$aver Team combi combines two stacked, independently operated combis in a single frame and shell, with a single power cord and all the serviceable components centralized below. The 22”- wide footprint is topped with an integrated ventless hood using four-stage filtration for grease and vapors requiring no catalytic converter.

FT1000e Low Energy Series
Sometimes refinements are so comprehensive they amount to reinvention. This new flight-type warewasher features redesigned wash, airflow, and heat-retention elements, enabling use of lower electrical-draw components such as pumps, motors, heaters, etc. Result: 12%-20+% energy reduction depending on configuration, and smaller circuit breakers, all while maintaining wash quality.

Hoshizaki
MODwater
Small is good. Hoshizaki has found a way to dispense four kinds of water—chilled, hot, alkaline, and sparkling—in the smallest footprint ever. Patented technology chills and carbonates water on demand without a carbonator tank. No tank, no pressurizing pump needed. It all saves space and maintenance.

Jamix
Kitchen Management System
Choosing KMS software can be challenging, but Jamix sets itself apart on several points. Whereas many offer recipe and menu management and costing, Jamix also ties in inventory management and procurement. Plus, it’s true cloud-based, and can be accessed with any browser, any operating system, any mobile device. Perhaps best of all, it’s extremely intuitive. 

TwinPour Beverage Dispenser
 Lots of unique features in this new dispenser. In a 44” counterspace, TwinPour offers two dispense points and 266 flavors, allowing two customers to be served simultaneously. Each side accepts any style of ice and offers two choices. TwinPour dispenses all ice types and can be configured to dispense two types at the same time.  Additional chilled water lines serve as cooling system for ancillary pieces of equipment.

Manitowoc Ice/Welbilt Corp.
Indigo NXT
Ice production and efficiency. The Indigo NXT line achieves both, with refinements that enable a combination of efficient rotary compressors and environmentally friendly R410a refrigerant, neither seen before in U.S. icemaking. In fact, Indigo NXT produces roughly 50 lbs. more ice daily and is an average of 11% more efficient than models using R404a.

Merco, a Welbilt Brand
Visual Holding Cabinet with Tray Tracking Technology
Everyone knows how timers work. You set them, and they count down. Merco’s new Tray Tracking Technology takes it up a notch. Insert a tray and the timer starts automatically and counts down—and if you need to move the tray, the timer electronically stays with it, tracks to the new location, and continues counting.

RATIONAL USA
UltraVent Plus
With the recirculating ventless hood market heating up, RATIONAL has come up with the UltraVent Plus, the first one that is retrofittable, incorporates filter technology that requires no catalytic converter for grilling and roasting, and comes in a configuration that can be retrofitted even to RATIONAL Combi-Duo stacked electric countertop combis.

TM-105 Ventura Flex PL Tabletop Corn Tortilla Machine
Filling a huge hole in the U.S. market, Tortilla Masters introduces Ventura Flex, the first electric tabletop corn tortilla machine. At just 2’ x 2’, with a small high-torque motor, Ventura Flex produces up to 840 corn tortillas per hour. Molds and settings produce different sizes and thicknesses.

Data Driven Cooking
Everyone has cooking software. Data Driven Cooking is different. DDC monitors oven usage, analyzing and recording cooking times, menu items, energy and water use, etc. And artificial intelligence uses that data to recommend operational patterns, new recipes, and more. Further, sensors in the oven calculate volume and mass and adjust cook times for different size batches.

Vollrath Company
Modular Induction Dry Well Drop-In
Induction dry well drop-ins are known for eliminating the water-related chores and expenses of traditional steam wells and slashing energy use by more than half. Vollrath’s new system features two independent induction zones per well, and unlike any before it, uses capsules in each zone with fold-in, fold-out legs to accommodate both 2.5”- and 4”- deep full-size or half-size pans.

VT Burner Technology in conjunction with Venancio USA
VT Burner
Infrared cooking offers speed and other advantages, but conventional IR burners generate IR through ceramic shields that are prone to cracking and replacement. Retrofittable VT Burner is cast steel, with a patented layered design that requires no ceramics to generate IR energy. It’s IR-fast, inexpensive, durable, and cuts gas consumption compared to standard burners.

Vulcan, a division of ITW Food Equipment Group
Versatile Chef Station
The new Versatile Chef Station is a compact multi-function cooking station that serves as a griddle, saucepan, braising pan, steamer, pasta cooker, rethermalizer, and fryer all in one—and with its patented multilayered cooking surface, it’s faster, more accurate, more even, and easier to clean than a braising pan.

The 25 KI Award recipients were selected by an independent panel of judges who are distinguished leaders in the foodservice industry. The 2019 Kitchen Innovations judges are:

  • Dan Bendall (Principal, FoodStrategy, Inc.)
  • David Chislett, FCSI (Executive Principal, Ricca Design Studios)
  • Jeff Cook (Chief Engineer, Restaurant Solutions Group, McDonald’s Corporation)
  • Richard Eisenbarth, FCSI (President/COO, Cini-Little International)
  • Foster F. Frable, Jr., FCSI Associate AIA (President, Clevenger Frable LaVallee)
  • Randy Homer (Program Manager, Food & Beverage Operations Asset Management, Walt Disney Parks and Resorts)
  • Jim Krueger, Jr., CMCE, NRAMF (Chief, Air Force Food & Beverage Policy, Procedures, Business Development & Strategic Initiatives Air Force Services Activity (AFSVA) Food & Beverage Branch)
  • Steve Otto (Director, Capital Equipment Purchasing, Darden)
  • Jim Thorpe (Senior Food Service Designer, Aramark)

As the global restaurant and hospitality industry’s premier trade show, the National Restaurant Association Show brings together more restaurant and hospitality buyers, and equipment manufacturers than any other industry event. To register, please visit Restaurant.org/Attend/Registration. For more information about the KI program and this year's award recipients, visit 2019 Kitchen Innovations (KI) Awards.

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The National Restaurant Association Restaurant, Hotel-Motel Show is owned and operated by Winsight LLC in equity partnership with the National Restaurant Association. 

About the National Restaurant Association
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than one million restaurant and foodservice outlets and a workforce of 15.1 million employees. We represent the industry in Washington, D.C., and in partnership with 52 state associations, we advocate on our industry’s behalf in states and locations across the nation. We manage the leading food safety training and certification program (ServSafe); a unique career-building high school program (the NRAEF's ProStart); and sponsor the industry's largest annual trade show (National Restaurant Association Show May 18-21, 2019, in Chicago). For more information, visit the Show on social at Twitter, Facebook and Instagram.

About Winsight LLC
Winsight LLC is a business-to-business information, event and market intelligence company serving the restaurant and noncommercial foodservice, convenience and petroleum retailing and grocery industries. Winsight provides research and analytics, branding solutions, face-to-face opportunities, lead generation initiatives, and content marketing services through products including subscription data products, reports, research tools, research programs, fully custom studies, conferences, custom marketing services, meetings, print, digital trade media and tradeshows, including the National Restaurant Association Show.

Winsight LLC is a portfolio company of Pamlico Capital.

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#MovietimeinManhattan @WBPictures #LegendaryEntertainment #DenisVilleneuve #Dune #WhomYouKnow CAMERAS ROLL ON WARNER BROS. PICTURES AND LEGENDARY ENTERTAINMENT’S EPIC ADAPTATION OF “DUNE”

Acclaimed director Denis Villeneuve brings Frank Herbert’s celebrated novel to the big screen with an all-star international ensemble cast.

Filming has begun on Warner Bros. Pictures and Legendary Entertainment’s epic “Dune,” being directed by Oscar nominee Denis Villeneuve (“Arrival,” “Blade Runner 2049”). 


The big-screen adaptation of Frank Herbert’s seminal bestseller Dune stars Oscar nominee Timothée Chalamet (“Call Me by Your Name”), Rebecca Ferguson (“Mission: Impossible – Rogue Nation”), Oscar Isaac (“Star Wars: Episode VIII – The Last Jedi”), Oscar nominee Josh Brolin (“Milk,” “Deadpool 2,” “Avengers: Infinity War”), Stellan Skarsgård (the “Mamma Mia!” films, “Avengers: Age of Ultron”), Dave Bautista (the “Guardians of the Galaxy” films, upcoming “Avengers: Endgame”), Zendaya (“Spider-Man: Homecoming”), David Dastmalchian (the “Ant-Man” movies), Stephen Henderson (“Fences,” “Lady Bird”), with Oscar nominee Charlotte Rampling (“45 Years,” “Assassin’s Creed”), with Jason Momoa (“Aquaman”), and Oscar winner Javier Bardem (“No Country for Old Men,” “Skyfall”). Chang Chen (“Crouching Tiger, Hidden Dragon,” “The Grandmaster”) is in discussions to join the cast.


A mythic and emotionally charged hero’s journey, “Dune” tells the story of Paul Atreides, a brilliant and gifted young man born into a great destiny beyond his understanding, who must travel to the most dangerous planet in the universe to ensure the future of his family and his people. As malevolent forces explode into conflict over the planet’s exclusive supply of the most precious resource in existence—a commodity capable of unlocking humanity’s greatest potential—only those who can conquer their fear will survive. 


Villeneuve is directing “Dune” from a screenplay he co-wrote with Eric Roth and Jon Spaihts based on Herbert’s novel. The film is being produced by Mary Parent, Cale Boyter, Joe Caracciolo and Villeneuve. The executive producers are Tanya Lapointe, Brian Herbert, Byron Merritt, Kim Herbert, Thomas Tull, Jon Spaihts, Richard P. Rubinstein, John Harrison and Herbert W. Gains, with Kevin J. Anderson serving as creative consultant.


Behind the scenes, Villeneuve is collaborating for the first time with Oscar-nominated director of photography Greig Fraser (“Lion,” “Zero Dark Thirty,” “Rogue One: A Star Wars Story”); three-time Oscar-nominated costume designer Jacqueline West (“The Revenant,” “The Curious Case of Benjamin Button,” “Quills”) and co-costume designer Bob Morgan; and stunt coordinator Tom Struthers (“The Dark Knight” trilogy, “Inception”). Oscar-winning and multiple Oscar-nominated composer Hans Zimmer (“Blade Runner 2049,” “Inception,” “Gladiator,” “The Lion King”) is creating the score. Villeneuve is also reteaming with two-time Oscar-nominated production designer Patrice Vermette (“Arrival,” “Sicario,” “The Young Victoria”), two-time Oscar-nominated editor Joe Walker (“Blade Runner 2049,” “Arrival,” “12 Years a Slave”), two-time Oscar-winning visual effects supervisor Paul Lambert (“First Man,” “Blade Runner 2049”), and Oscar-winning special effects supervisor Gerd Nefzer (“Blade Runner 2049”).


“Dune” is being filmed on location in Budapest, Hungary, and in Jordan.


The film is slated for a November 20, 2020 worldwide release from Warner Bros. Pictures and Legendary Entertainment.

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#PeachysPantry #UpcomingDaylight @NatlRestShow #2019 #FABIAwards #WinsightLLC #ChicagoPeachy #WhomYouKnow 32 Products Ready to Transform Restaurant Menus Honored With 2019 Food and Beverage (FABI) Awards Plant-based proteins, exquisite flavors, premium ingredients, and more among groundbreaking food and beverage products at the 2019 National Restaurant Association Show

The National Restaurant Association Show today announced the recipients of the 2019 Food and Beverage (FABI Awards), recognizing food and beverage products that are breaking new ground in taste, creativity, packaging and profit potential. These industry-altering products will shape the future of food and beverage with flavorful and marketable items designed to delight diners and drive sales for years to come. 

“The FABI Awards showcase the creative companies helping chefs and foodservice operators innovate in their businesses,” said Mike Hickey, executive vice president and president, Ecolab Inc. and 2019 Co-Chair of the National Restaurant Association Show. “The products showcased as 2019 recipients represent ‘what's new and next’ in foodservice.” 

“The FABI Awards honor the year's most delicious, unique, and exciting food and beverage products that benefit restaurant operators, chefs, and bartenders alike,” said Scott Redler, chief operating officer and co-founder of Freddy’s Frozen Custard & Steakburgers and 2019 Co-Chair of the National Restaurant Association Show. “Attendees of this year’s Show will have exclusive access to taste test, meet and greet, and learn more about these unique and trending products and companies, all in one place.” 

Each award recipient and their product will be highlighted throughout the exhibit halls at the 2019 National Restaurant Association Restaurant, Hotel-Motel Show®, to be held May 18-21 in Chicago at McCormick Place. 

In addition to visiting FABI Award recipient booths, Show attendees will be able to sample the products at FABI Awardee Tasting events, which will take place throughout the Show. The tasting events will feature multiple companies at a time to give maximum exposure to each recipient and greater opportunities for attendees to taste the award-worthy products. 


The 2019 FABI Award recipients include: 



Atalanta Corporation 

DeMedici Imports – A L’Olivier Basque Pepper Fruit Vinegar 

This multi-purpose flavored vinegar is made from bell peppers and the famous Piment d’Espelette pepper of the Basque region with 40% fruit pulp and white wine vinegar. Use it to glaze a rack of lamb, poultry, vegetables, or calamari for a Mediterranean flavor. This vinegar also pairs well with basil and garlic thyme infused oils, in addition to extra virgin olive oil. The fresh fruit pulp’s vibrant flavor is consistent to the last of the bottle. 



Before the Butcher 

UNCUT Breakfast Sausage Patty 

Savory with just enough spice, this 100% plant-based breakfast sausage patty looks, cooks, and tastes like a pork breakfast sausage patty, but it is 100% plant-based, gluten-free, and non-GMO. A perfect replacement or addition to any breakfast menu that appeals to meat eaters and veggie eaters. 



Beyond Meat® 

Beyond Beef® 

This is a plant-based ground beef product that looks, cooks, and satisfies like traditional ground beef. It contains no cholesterol and 25% less saturated fat than 80/20 ground beef. It also contains no gluten, soy, or GMO’s. Beyond Beef® is made from simple, plant-based ingredients–peas, brown rice, and mung beans to provide protein. Coconut oil ensures mouthwatering juiciness and beets provide the meaty red hue. 



Bravadough! by Wild Flour Bakery, LLC 

Gluten Free Vegan Cookies 

Gourmet, vegan, and gluten free: this cookie dough line lets operators offer freshly-baked, soft, and chewy cookies to all diners– without sacrificing taste or texture. Available in Dark Chocolate Chip, Oatmeal Cranberry, Double Chocolate Fudge, and Peanut Butter Bliss. Cookie dough pucks are 1 oz., frozen, ready to defrost and bake, or as a dry mix. This is a "baked in-house, white label approach" to help support the operator's branding and reputation for quality. 



The Coca Cola Company 

Odwalla Craft Ades 

Odwalla Craft Ades are a line of premium ades (lemonades and limeades) infused with herbs, spices, and botanicals to deliver a delicious, artisan-inspired beverage experience. Available in six unique flavors, these specialty ades are sweetened with cane sugar and natural flavors. The beverages are available to foodservice operators in a frozen concentrate format. Once thawed, the product is mixed with water and dispensed through bubblers or handcrafted in small batches/pitchers. The new lineup is available in Blackberry Basil Lemonade, Lavender Mint Lemonade, Spicy Watermelon Lemonade, Tangerine Passionfruit Lemonade, Strawberry Guava Lemonade, and Pomegranate Limeade. 



Corto Olive Oil Co. 

La Padella Saute Oil 

La Padella is crafted specifically for high-performance sautéing with authentic olive oil character. Rice Bran Oil serves as the backbone of La Padella, delivering a superior high smoke point, while the Fresh Extra Virgin Olive Oil adds real olive oil flavor and aroma. The precision blend is completed with Avocado and Grapeseed Oils to make it the perfect choice for high-performance kitchens. This premium sauté oil ensures superior high-heat performance, flavor authenticity, for moist, clean tasting food. 



Fora 

FabaButter 

FabaButter is a plant-based butter that bakes, clarifies, and browns just like dairy butter. It boasts a 360°F smoke point (considerably higher than dairy butter) and is made with upcycled aquafaba– a foodwaste ingredient that adds a layer of depth and flavor. Top chefs use FabaButter in the most technically demanding foods, from croissants to French mother sauces, for its superior functionality and sustainability benefits. 



G.S. Gelato 

Plant-Based Cold Brew Coffee Frozen Dessert 

G.S. Gelato’s Plant-Based Cold Brew Coffee Frozen Dessert is gluten free, dairy free, and free from trans-fat. It contains no GMO ingredients, and it is Certified Vegan. Made with premium espresso from Colombia and crafted with the finest, clean label ingredients sourced from all over the world, it offers versatile uses, from a standalone dessert to an exciting addition to coffees, shakes, and other dessert options. 





Grecian Delight® Foods 

ReadyCarvedTM Al Pastor Pork Slices
Grecian Delight's ReadyCarvedTM Al Pastor Slices feature premium pork cuts marinated in a blend of savory chilies, garlic powder, and spices. The marinated pork cuts are then hand-stacked by artisan carvers to 500 lb. cones, flame broiled, robotically sliced and individually quick frozen to lock in that cone-carved freshness and flavor. This authentic Central Mexico street food is said to have arrived in Mexico with their Lebanese immigrants, based on the Mediterranean shawarma of their homeland. Free of artificial colors, flavors, and preservatives. MSG free spice blend. 

Grecian Delight® Foods 

ReadyCarvedTM Natural Halal Shawarma Slices 

Grecian Delight's ReadyCarvedTM Natural Halal Shawarma Slices feature whole muscle, premium cuts of meat marinated in a delicate blend of Mediterranean spices. The marinated Halal meat cuts are then hand-stacked by artisan carvers to 500 lb. cones, flame broiled, robotically sliced and individually quick frozen to lock in that cone-carved freshness and flavor. Free of artificial colors, flavors, and preservatives. MSG free spice blend. Available in Chicken and Beef/Lamb. 



Grecian Delight® Foods 

Skhug Sauce 

Grecian Delight Skhug Sauce or Four Pepper Cilantro Sauce, is a popular Middle Eastern condiment made with cilantro, garlic, a combination of four peppers (Serrano, Green Bell, Poblano, and Red Bell) and lemon juice. This trending green sauce adds color and a big global spice profile to a variety of menu applications. Use on a sandwich, with seafood, as a pasta sauce, drizzle on top of a pizza, or add Greek yogurt to create a creamy zesty dip, seafood topping, or pasta sauce. Also works as a mix-in to hummus. Free of artificial colors, flavors, and preservatives. Vegan and Kosher. 



Green Spot Foods 

Jasberry® Rice 

Jasberry® Rice is a new variety of rice with high antioxidant levels, and despite being 100% whole grain, is soft and aromatic. It's certified organic and non-GMO with antioxidant levels higher than many other ancient grains like quinoa, brown rice, and forbidden rice. It is easy to cook and is applicable in dishes from cuisines across the world. Jasberry® Rice contributed to a social enterprise project helping over 2,500 farmers’ families from Thailand grow their way out of poverty. This social enterprise is also certified B-Corp. 



Impossible™ Foods 

Impossible™ Burger 

The new Impossible™ Burger is tastier, juicier, and more nutritious–featuring 30% less sodium and 40% less saturated fat than the original recipe and just as much protein as 80/20 ground beef from cows. It is more versatile than ever. Switching out wheat protein with soy protein, which is higher in “protein quality” (containing a more complete selection of essential amino acids), creates a beefier texture, and adds just a bit of dietary fiber. The addition of methylcellulose, a plant-based culinary binder, makes the new recipe juicer, and easier to handle, whether raw or cooked. Finally, adding sunflower oil reduces the amount of total and saturated fat in the Impossible™ Burger. 













Kronos Foods 

Turducken® 

Kronos oven baked Turducken® roast is made with a traditional recipe of turkey, duck, and chicken paired with Cajun spices and cornbread stuffing. It recreates the taste and texture of a traditional Turducken® in a fully cooked loaf with layer upon layer of the savory, meaty flavors of a Southern favorite in a convenient heat and serve format. Kronos Turducken® is offered to operators as a whole loaf or as pre-sliced portions. 



La Colombe Coffee Roasters 

Cold Brew Shandy 

Cold brew coffee with lemonade and cold brew coffee with grapefruit pair surprisingly well together. The citrus notes present in most high elevation, higher scoring coffee beans, was a natural fit to pair with the smooth taste of Pure Black cold brew. La Colombe Cold Brew Shandy Lemonade uses lemons sourced from centuries-old groves along the Mediterranean coast in Sicily. Cold Brew Shandy Grapefruit is made with light-roasted Colombian organic coffee and natural pink grapefruit juice. The cold brew in the Cold Brew Shandy line is produced using La Colombe's Colombian Light Roast blend, sourced from the Sierra Nevada mountains. It is Fair Trade Certified and organic. 



LP Foods 

Sauté and Serve 

Individually portioned gourmet shrimp dishes in just seven minutes. All-natural products just like a chef would make, with fresh stocks, fresh vegetables, fresh herbs & spices, and all-natural shrimp. All natural, clean label, real stock made from fresh vegetables and spices. Sauté and Serve's unique design and delivery gives the user an exact recipe cost and provides ease of inventory management with zero waste. 



Mama La’s Kitchen 

Cajun Boudin Eggrolls 

Creole with a twist! Made from pork, pork liver, rice, Mama La's seasoning, parsley, and green onion, these eggrolls add a whole new flavor profile to appetizers. The Cajun Boudin Eggroll combines two cultures– Vietnamese and Southern. Mama La's very own boudin recipe comes rolled in a traditional eggroll skin which adds another layer of texture to the boudin mix. The extra crisp and crunch in conjunction with the flavor of Mama La's proprietary boudin recipe creates an explosion of flavor. 



Natalie’s 

Holistic Cold-Pressed Juice Line 

Natalie's new line of holistic cold-pressed juices are mindfully crafted with functional botanicals, traditional spices, and superfood ingredients to promote health, wellness, and nutrition. Natalie’s uses only simple, authentically sourced ingredients maintaining the Natalie’s philosophy of producing juices that are made from 5 ingredients or less. No artificial ingredients, preservatives, or added sugars. 



PepsiCo Foodservice 

Half Naked 

Naked Juice introduces Half Naked–a flavorful juice with 50% less sugar than the leading 100% juice smoothie. Featuring no added sugars or artificial sweeteners, Half Naked comes in three delicious flavors: Peach Ginger, Watermelon Passion Fruit, and Lively Greens. Half Naked is free from preservatives and is never diluted. 









PepsiCo Foodservice 

Sabra Breakfast 

Featuring breakfast-inspired spreads paired with crispy, whole grain toasts, Sabra Breakfast items are the tasty way to help fuel busy, on-the-go routines. Each tray is between 190-240 calories and provides 13g of whole grains. These morning snacks are available in two delicious varieties: Avocado Toast and Everything Hummus Toast. 



Rodula 

Traditional Crinkly Greek Pie Vegan 

This Greek Pie is unique and differentiated in the way the dough is produced and handled making the product look different but producing a unique outcome. There are three layers of dough; the pie crinkles which make it crunchier, the mix of natural herbs, and extra virgin olive oil. The ingredients are perfectly accompanied and capture the Greek culture in a single bite. Throughout the baking process the aromas travel from the upper levels to the bottom of the pies and have the power to enchant you, resulting in a delicious outcome that will tantalize your taste buds. It is free of preservatives, lactose, and dairy. 



Sabinto Tartufi 

Black Truffle Pate 

Black Truffle Pate is a savory and earthy blend of black summer truffles, champignon mushrooms, porcini mushrooms, and sunflower oil in a pesto-like consistency. Use as a spread for canapes, drizzle onto pizza, or fold into cream sauces. Since it’s already blended into a pate, this product easily allows anyone to incorporate truffles into their dishes. It is in a foodservice size package imported from Italy. 



Sevillo Fine Foods 

Fire Grilled Edamame 

Mukimame, or shelled edamame, is lightly seasoned with olive oil, sea salt, and black pepper. It is then fire grilled on an open flame resulting in a char-grilled appearance and flavor. Fire Grilled Edamame offers the bright green, protein-packed legume in a new and exciting way. Vegetarian/vegan options get an added grilled flavor that’s perfect for bowls, salads, and soups. The grilled edamame blends well to make guacamoles, salsas, and veggie burgers or patties. Or use in any dish to add unique grilled flavor and bright, fresh color. 



Sevillo Fine Foods 

Slow Roasted Yellow Bruschetta 

Sevillo Slow Roasted Yellow Bruschetta is a classic Italian bruschetta with an innovative twist. Vine ripened yellow tomatoes add a bright pop of color and a unique, sweet tomato flavor to a variety of recipes. Sevillo’s proprietary roasting process adds sophisticated flavor to this beloved topping. Yellow slow roasted tomatoes are diced and tossed with the finest oil, basil, and garlic, then quick-frozen for freshness. All natural, free of preservatives, and made in the USA. 



Sud’n’Sol 

Edamame Spread 

This product is a mix of edamame with a hint of mint and lemon, which results in a fresh, light, and enjoyable guilt-free spread/dip. It is a clean label product, 100% vegan, gluten-free, no preservatives, non-GMO, and made in the Bordeaux region in the southwest of France, known for its culinary specialties. 









Sud’n’Sol 

Slow Roasted Green Tomato Segments 

Is it jalapeño? Is it green pepper? Is it spicy? It is a rarely found green tomato, and its oven-roasted version is even scarcer. Once the green tomatoes are carefully chosen, they are partially dried in low temperature ovens in order to retain and enhance their organoleptic qualities, then lightly coated in oil and seasoned with aromatic spices to give them that distinctive Mediterranean flavor. It is a clean label product, 100% vegan, gluten-free, no preservatives, and non-GMO. 



Trident Seafoods 

10g Protein Noodles 

Trident Seafoods 10g Protein Noodles are a protein rich and gluten-free noodle made with wild Alaska pollock. They are a versatile, flavor neutral, alternative to high-carb pastas. Protein Noodles are made with just eight all natural and non-GMO ingredients, and are fully cooked. Simply thaw, prepare, and serve hot or cold. A 3 oz. serving contains 10g of protein, 7 carbs, and 70 calories. They are also gluten-free, fat-free, and contain 70mg of Omega 3s. 



Tyson Foods Inc. 

Jimmy Dean® Sausage & Gravy Stuffed Hash Brown 

Warm and crispy, real-potato hash browns provide a crunchy and thick outer layer and gravy contains crumbles of authentic Jimmy Dean® sausage. With breakfast and all-day snacking on the rise, the Stuffed Hash Browns are a perfect fit for both. Cook frozen or thawed. Multiple cook platforms to suit your needs (Deep Fry, Convection Oven, Impinger, Pizza Oven, TurboChef). 



Venice Bakery 

Gluten-Free Vegan Cauliflower Pizza Crust 

Fully plant-based and allergen-free, this new Gluten-Free Vegan Cauliflower Pizza Crust provides the growing vegan consumer population a chance to enjoy Venice's plant-based portfolio. Rich in natural antioxidants, cholesterol-free, and enhanced with chia, this flavorful crust provides a wholesome base for any vegan pizza creation. 



Venice Bakery 

Gluten-Free Beet Root, Sweet Potato, and Zucchini Pizza Crusts 

The Gluten-Free Beet Root Pizza Crust has a vibrant red crust that provides a thick and hearty option for the pizza consumer. Its familiar subtle sweetness and speckles of parmesan and mozzarella cheese will ensure approval by all. The Gluten-Free Sweet Potato Pizza Crust brings a new color to the plant-based pizza crust category. It’s made with real sweet potato, two types of cheese, and fresh yeast. It will be hard to believe this crisp, yet hearty crust is also completely grain-free. The Gluten-Free Zucchini Pizza Crust is our latest approach to eating green. Made with crushed black pepper and parmesan cheese, this light and crispy crust will provide a pizza-eating experience you can feel good about. 



Wagshal’s Imports 

Caviaroli Drops by Albert Adria 

Caviaroli Drops are liquid olives. These liquid spheres of approximately 20 mm diameter are a ready-to-use snack, dish, or drink enhancement. It is the creation of Spanish chefs Albert Adrià and his brother Ferran Adria who popularized them at their former #1 restaurant in the world, el Bulli. Encased in a light, gelatin shell, the spherical liquid olives takes five regular olives to comprise a creamy intense flavor-burst upon biting down. 





Wagshal’s Imports 

Caviaroli Flavor Infused Extra Virgin Olive Oil Caviar and Caviaroli Vinegar Pearls 

Caviaroli EVOO pearls are an encapsulation of extra virgin olive oil. Caviaroli Vinegar Pearls are an encapsulation of vinegar. These small capsules are made with monosodium alginate and calcium chloride, common ingredients in molecular cuisine, and allow the creation of a thin membrane of natural gelatin around a drop of oil (or vinegar). In this way, the oil and the vinegar can be used as a solid, conserving its liquid interior. The new oil flavors are Wasabi Infused, Truffle Infused and Basil Infused Caviar Pearls. The vinegar flavors are Pedro Ximenez, Modena, and Pomegranate Vinegar. 



This year’s 32 FABI Award recipients were selected by an independent panel of experts from across the foodservice industry and represent some of the most well-known brands and organizations. The 2019 FABI judges are: 



· Timothy J. Dietzler, Director of Dining Services, Villanova University 

· Lori Estrada, Senior Vice President of R&D, Wendy’s 

· Marion Gibson, Culinary Development Director, Aramark 

· John Li, Vice President Culinary Innovation, Wendy’s 

· Robin Rosenberg, Vice President, Chef de Cuisine, Levy Restaurants 

· Cammie Spillyards-Schaefer, Vice President of Culinary and Menu Strategy, Cracker Barrel Old Country Store® 

· Bret Thorn, Senior Food & Beverage Editor, Nation’s Restaurant News; Senior Food Editor, Restaurant Hospitality 



As the premier tradeshow for the global foodservice industry, the National Restaurant Association Show brings together more restaurant and hospitality buyers, and equipment manufacturers than any other industry event. To register, please visit NationalRestaurantShow.com/Registration. For more information about the FABI program and this year's award recipients, visit NationalRestaurantShow.com/FABI



The National Restaurant Association Restaurant, Hotel-Motel Show is owned and operated by Winsight LLC in equity partnership with the National Restaurant Association. 



About the National Restaurant Association 

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than one million restaurant and foodservice outlets and a workforce of 15.1 million employees. It represents the industry in Washington, D.C., and in partnership with 52 state associations, advocates on the industry’s behalf in states and locations across the nation. The Association manages the leading food safety training and certification program (ServSafe); a unique career-building high school program (the NRAEF's ProStart); and sponsor the industry's largest annual trade show (National Restaurant Association Show May 18-21, 2019, in Chicago). For more information, visit the Show on social at Twitter, Facebook and Instagram



About Winsight LLC
Winsight LLC is a business-to-business information, event and market intelligence company serving the restaurant and noncommercial foodservice, convenience and petroleum retailing and grocery industries. Winsight provides research and analytics, branding solutions, face-to-face opportunities, lead generation initiatives, and content marketing services through products including subscription data products, reports, research tools, research programs, fully custom studies, conferences, custom marketing services, meetings, print, digital trade media and tradeshows, including the National Restaurant Association Show. Winsight LLC is a portfolio company of Pamlico Capital.

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