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LOTUS ROOTThe national flower of India and Vietnam, the lotus is well-known

for its floating, colorful blooms. Less identifiable—but catching on

fast—is the lotus root, which is attached to the bottom of the aquatic

leaf pad and grows underwater. While it doesn’t look like much from

the outside, sliced crosswise the root reveals a distinctive lace-like

pattern. Food research firm Technomic and Bon Appétit magazine

have both identified lotus root as a trending food this year.

“More restaurants will be using this root in 2018, whether it be in

slow-cooked braise or crispy, shaved vegetable salad,” wrote Bon

Appétit’s Alex Delany.

Mild-tasting with a slightly sweet flavor (some compare it to

coconut), lotus root’s crunchy texture makes it ideal for slicing

thinly and adding raw to salads, or deep-frying into chips. In fact,

lotus root can serve as a substitute for white potatoes in many

applications, such as in stews. A good source of fiber, the root also

boasts high levels of vitamin C, and such minerals as phosphorus,

calcium and potassium.

8 CATERING MAGAZINE cateringmagazine.com

PRODUCTS YOU CAN’T LIVE WITHOUT

BUBBLY WAFFLES >> Sephra introduced its new Bubble Waffle Maker at Catersource 2018 in Las Vegas in February. The waffle-maker creates an egg-shaped puff waffle design that can be dipped in chocolate coating or with traditional donut glazing, then sprinkled with decorative nonpareils. The batter can be custom-colored or flavored to

coincide with seasonal holiday events. In addition to desserts in which the waffle serves as a cone, the Bubble

Waffle Maker can be used to create new menu entrees. Designed for

constant use in commercial food production, the Sephra Bubble Waffle Maker can be ordered with all the accessories and mixes necessary to produce final

product for sale to customers. sephra.com

cateringmagazine.com CATERING MAGAZINE 11

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PRODUCTS YOU CAN’T LIVE WITHOUT

10 CATERING MAGAZINE cateringmagazine.com

Safeco Field Hits a Home Run with Restaurant-Quality Concessions

T ake me out to the ball game…for dinner? That’s an increasingly tempting option for

many baseball fans, as major-league stadiums step up their game to offer sweet and savory fare far beyond hot dogs, peanuts and Cracker Jacks.

At Safeco Field in Seattle, home of the Seattle Mariners, Centerplate—the Mariners’ hospitality partner—is continuing its eight-year collaboration with noted Seattle restaurateur and Safeco Field consulting chef Ethan Stowell. The collaboration has earned Safeco Field a reputation for fresh, locally inspired, restaurant-quality food in a ballpark setting, and has resulted in some surprising options—such as toasted grasshoppers tossed in chile lime salt from Poquitos, a snack the stadium started offering last year.

This season, a few of the new food stands and specialties fans will discover are Din Tai Fung, an outpost by a Taiwan-based chain that consistently draws long lines at its four Seattle area restaurants, serving such specialties as pork wontons with spicy sauce and steamed traditional bao buns stuffed with pork; Jack’s BBQ, central Texas-inspired barbecue via Seattle’s SODO neighborhood; On Deck Donuts, featuring house-made

mini donuts and jumbo donut bites with a choice of toppings and dipping sauces; lobster rolls—with delicate claw meat dressed with garlic-celery aioli on a King’s Hawaiian roll—from Sound Seafood; and Dynamite Chicken, Ethan Stowall’s concept, offering such new menu items as hot wings with spicy sauce and garlic fries.

“Seattle maintains an incredible food scene, so every year when we decide how we are going to tweak the food and beverage items that we offer at Safeco Field, we visit local restaurants and sample the menus for ideas,” said Centerplate General Manager Steve Dominguez. “The new partners this year, combined with the new menu item creations by Executive Chef Taylor Park and his team, will only serve to enhance the Safeco Field experience.” For more information, visit centerplate.com.

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Catering Software Designed from a Caterer’s PerspectiveCatering Software Designed from a Caterer’s Perspective

HOT NEW HEATING SOURCE >> The new EcoHeat system keeps food warm without fire or water in an environmentally safe manner. Ideal for caterers who are looking for a chafing fuel alternative—especially in places where chafing fuels cannot be used, such as historic buildings and hospitals—the EcoHeat system works with standard 8-quart rectangular chafing pans. Caterers simply wrap the chafer with the system’s insulated skirt, then add the EcoHeat supports and air-activated warmers to the water pan. The warmers’ all-natural ingredients of iron and carbon can be composted after being used, and water is conserved since the EcoHeat system doesn’t require it. What’s more, the lack of open flames and steaming water keeps staff and customers safe from burns. heatingwithoutfire.com

On Deck Donuts

Lobster roll from Sound Seafood

12 CATERING MAGAZINE cateringmagazine.com

products • people • events • extrasnews

Midwest Foodservice Expo Crowns Cake Challenge and Tabletop Design Winners

T he Midwest Foodservice Expo, which took place in Milwaukee in March, featured a variety of

competitions, including cake challenges and the Tabletop Design Competition.

In the Extreme Wedding Cake Challenge, Jennifer Bukouricz from Monzu Bakery & Custom Cakes in Green Bay, Wis., won Best of Show for fondant; Kailey Gavin, also from Monzu Bakery, won People’s Choice for fondant; Karen Moline from SweetSpot Bakehouse in Whitewater, Wis., won Best of Show for non-fondant; and Amanda Nieto from Neat-O’s Bake Shoppe in Baraboo, Wis., won People’s Choice for non-fondant. In the Extreme Groom’s Cake Challenge, Tara Kelliher from HotCakes by Tara in Shawano, Wis.,

won Best of Show and People’s Choice. In Creative Cake Decorating, Jennifer Bukouricz from Monzu Bakery won Best of Show; and Gabrielle Hansel from UW-Milwaukee Restaurant Operations won People’s Choice.

For the Tabletop Design Competition, in which entrants designed a table with settings and seating for eight, Just Like U Like It from Chicago won the Social and People’s Choice awards for its Game of Thrones table, while “…Because Everything Is an Event!” from Cedarburg, Wis., won the awards for Most Innovative, Best Use of Theme and Most Viable Concept. The next Midwest Foodservice Expo will take place March 11-13, 2019, in Milwaukee. For more information, visit everythingfoodservice.org.

Tabletop design winners included Just Like U Like It for its Game of Thrones table (above left) and "...Because Everything Is an Event!" (above). Award-winning cakes were created by (counter-clockwise from bottom left) Kailey Gavin from Monzu Bakery; Karen Moline from SweetSpot Bakehouse; Tara Kelliher from HotCakes by Tara; Gabrielle Hansel from UW-Milwaukee Restaurant Operations; and Jennifer Bukouricz from Monzu Bakery, for both her shamrock-themed cake and her multi-colored fondant.

Setting the Standard for Quality and Innovation

MEIKO commercial dishwashers are in a class of their own. Intelligent, innovative and efficient, our machines lower total cost of ownership by minimizing water, energy and chemical consumption. More importantly, they deliver hygienic results, which is essential for happy customers and a spotless reputation.

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14 CATERING MAGAZINE cateringmagazine.com

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The Gates Hotel South Beach – a DoubleTree by Hilton in Miami Beach, Fla., has appointed Nicolas Bour as executive chef. Bour will manage culinary operations and direction at the hotel’s newly launched Mexican-inspired restaurant Agaveros Cantina, as well as in-room dining, banquets and special events for the 235-room boutique lifestyle hotel. Previously Bour was the executive chef of Ocean House, a boutique luxury hotel based in Rhode Island. Most recently, he competed on Food Network’s Beat Bobby Flay as the Season 13, round-one winner. gatessouthbeach.com

ON THE MOVE:

Notable Appointments and PromotionsBrooke Lester was appointed catering sales manager at the historic Loews Boston Hotel, which was formerly the Boston Police Department headquarters. Lester will collaborate with social and corporate clients on their individual event and meeting needs, and work alongside the team at Precinct Kitchen + Bar to bring in corporate and social events. Lester and her team will also be unveiling new offerings to guests and groups, such as to-go breakfast and lunch packages for travelers. Previously, Lester served as event sales manager at Hyatt Regency Cambridge, Mass. loewshotels.com/boston-hotel

Joy Schmidt is the new director of catering and conference services at the historic Chase Park Plaza Royal Sonesta Hotel in St. Louis. Schmidt will lead sales strategies for approximately 65,000 square feet of event space for luxury and high-profile events. She joins The Chase Park Plaza from her most recent position as director of sales and marketing for Service System Associates’ Saint Louis Science Center account. Schmidt had previously served as Chase Park Plaza’s catering sales manager from 2013 to 2015. sonesta.com/chaseparkplaza

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visit us online

Joy SchmidtBrooke LesterNicolas Bour

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