12 Food Quotes From Our #FoodisLove Month!

As February draws to a close, we continue to reflect on who we love and what we love most in the world. As you can imagine, food ranks pretty high on the list. As a tribute to food and the people we love to share it with, we wanted to show our many #FoodisLove posts that inspired us during the month. Click on the images below to enlarge them, and don't forget to pin and share them to spread the love!

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Posted in: Trends | By Melissa Walters

Keep Guests Warm with Spiced Up Comfort Foods

Thanks to the current freezing temperatures, customers may be less likely to venture out into the cold to eat at restaurants. Draw them to your establishment with a warm environment and some delicious comfort foods! By trying unique, spiced up versions of these old favorites, your guests are sure to seek shelter from the cold in your establishment.

Macaroni and Cheese

Mac and cheese has been a favorite of kids and adults alike for years. You really can’t go wrong with noodles smothered in warm, melty cheese. To bring your mac and cheese up a notch, try adding Sriracha for a spicy kick, or bacon to make this classic dish extra indulgent. To combine two favorites, mix up some classic mac and cheese and stuff it into a grilled cheese sandwich for a meal your customers won’t be able to forget.

Grilled Cheese

While many people think of grilled cheese as a kid’s menu item with white bread and processed American cheese, you can stand out from the crowd by offering a gourmet version of the childhood favorite. Try serving up a grilled cheese with brie and pears on fresh French bread, or go for a taste of the Mediterranean with mozzarella, feta, Kalamata olives, and tomatoes on whole wheat. With so many different breads, cheeses, and fillings to choose from, these gooey comfort foods will keep customers coming back for more despite subzero temps!

Ramen Noodle Soup

Although ramen noodle soup has been heralded as a cheap and easy energy source for college students, it is quickly becoming a growing trend in real restaurants. These quick cooking noodles offer endless possibilities to be dressed up. Add in some bean sprouts, thinly sliced beef, and a soft boiled egg for a warm twist on an old favorite that may even bring back fond memories of the college dorm room your customer used to inhabit.

Burgers

A classic cheeseburger may cause your guests to think of picnics and outdoor grilling, but adding a hearty twist to the standard patty, cheese, lettuce, tomato, and onion recipe will have them feeling cozy and warm until that time of year comes. Try mixing up your ground beef with cheddar cheese and bacon, topping the grilled burger with pepper jack avocado for the ultimate cold weather burger. Or, grill up a classic patty and top it with caramelized onions and a fried egg. You really can’t go wrong when you spice up this American classic, especially when you serve it with a side of fries!

Chocolate Chip Cookies

Cookies

We haven’t forgotten about dessert, and neither have your customers! During this freezing winter spell, diners want a warm, gooey hit of sugar to keep them warm after their meal is finished. Cookies offer the perfect dose of nostalgia and sweetness that your customers need to stay warm. Try adding a well of Reese's® Peanut Butter Sauce to the center of a classic chocolate chip cookie, or present a giant skillet snickerdoodle with a warm salted caramel glaze for an Instagram worthy dessert that will keep your customers talking. Serve up with a side of milk, or something stronger like whipped caramel hot cocoa spiked with vodka, and your customers will forget all about how much they’re anticipating spring!

Customers may be getting fed up with the arctic temperatures that seem like they will never end, but you can still capitalize on the cold until spring shows its face. By adding a unique spin to their favorite comfort foods, customers won’t be able to resist leaving their homes and warming up in your restaurant!

Posted in: Features | By Sabrina Bomberger

Culinary Institute of America Experimenting with 3D Food Printing for Foodservice

In January, the Culinary Institute of America announced its partnership with 3D Systems to experiment with applications of 3D printing in foodservice.

The two companies are working through beta tests of the ChefJet Pro, the world's first culinary 3D printer. While the technology is not yet sophisticated enough to create full meals, it can craft intricate desserts out of sugar, chocolate, and other sweets.

Dr. Tim Ryan, president of the CIA, said in a press release that he is "excited" to witness the impact 3D printing will have on the culinary world in the future, expressing hope that the CIA spearheads the new technology.

"The Culinary Institute of America will elevate 3D printing technology by integrating it into our curriculum so that current CIA students, alumni, and culinary professionals can have access to this new platform in the future," Ryan said in a press release.

Further development of the ChefJet Pro includes conferences, seminars, and the debut of state-of-the-art technology for CIA campuses, according to a CIA press release. Students and chefs will work with the ChefJet Pro to create candy, cake toppers, and other simple bakery supplies in the 3DS Sugar Lab, based in Los Angeles.

The CIA and 3DS both expect the sophistication and use of printing technology to increase in the coming years. Already, users are creating intricate and artful desserts, such as beetle cake, which would have previously been tedious or even impossible.

The ChefJet Pro is designed with a user-friendly interface specifically for chefs, and it comes with Digital Cookbook software for recipes and designs. It is also capable of creating intricate and elegant desserts for any business model.

The ChefJet Pro is scheduled for public release later this year.

The CIA's partnership with 3DS comes a year after Hershey's struck a deal with 3DS to print chocolate. In 2013, NASA also announced experiments with 3D printing to create food for astronauts.

What would you do with your own ChefJet Pro?

Posted in: News | By Christopher Zook

Get Heart Smart for Heart Disease Awareness Month

In the United States, heart disease is public enemy number one, killing more American men and women annually than any other disease. This is an unsettling statistic, but you can show your customers you care about their health this February for National Heart Disease Awareness Month! Make some simple adjustments in your kitchen, and watch customers show their appreciation for your new heart healthy meals.

Dash the Salt

Fresh Ingredients

Americans love salty foods, but too much sodium can be detrimental to people with hypertension. Limit salt in your dishes without cutting flavor by using a variety of herbs and spices! Garlic and onion are great low sodium flavor enhancers that also boast health benefits of their own, including high levels of Manganese and Vitamin C. Also, try using natural, unprocessed ingredients in your dishes. Sneaky sodium is used as a preservative in processed foods that might not even taste salty. Your sodium conscious customers will thank you.

Add Plenty of Potassium

One of the most important functions of the human body is to regulate sodium and potassium levels. These two chemicals work together to do a number of important jobs, including helping to keep blood flow regulated. A simple way to increase heart health is to eat foods rich in potassium. Contrary to popular belief, potassium isn’t only found in bananas: avocados, broccoli, squash, yams, white potatoes, chicken breast, and salmon, are just a few of the foods that boast high potassium levels. The abundance and availability of potassium rich foods gives you a wealth of options for heart healthy menu items. Try serving up this nutty sweet potato soup as an appetizer, followed by a delicious grilled chicken entree! The possibilities for flavorful, potassium rich dishes span as far as your imagination allows.

Don't Forget the Fiber

Pasta with Vegetables

When creating a heart healthy dish, don’t underestimate the power of fiber! By increasing dietary fiber consumption, bad cholesterol levels can be lowered and digestive function can be improved. Fiber is not only found in fruits and vegetables, but in whole grains as well. Try creating a pasta dish, like this chicken piccata with pasta and mushrooms, for a main dish that is packed with fiber, potassium, and protein. Extra points for serving veggies on the side!

Swap out Saturated Fats

When discussing heart health, fats often get a bad reputation. However, our bodies need certain fats to keep us healthy. While it’s true that saturated fat can lead to obesity, heart disease, and a number of other problems, unsaturated fats can help to work against these issues. When sautéing vegetables or searing meat, use extra virgin olive oil instead of butter. Although the total fat content is the same, olive oil boasts high levels of healthy mono and polyunsaturated fats, while butter contains unhealthy saturated fats. Try using fresh avocado puree in a sauce, like for these cilantro lime shrimp tacos, to get the same creamy texture your customers crave, with the benefit of healthy fat.

Skip the Added Sugar

strawberry cheesecake

It’s no secret that sugar is loaded with calories, and can cause obesity and diabetes. But many people are not aware of the connection between added sugar and heart disease. Steer clear of the processed white stuff, while satisfying the sweet tooth of every customer by using natural fruit sugar. Whip up a dessert that only tastes rich, like a yogurt cheesecake with strawberries and pineapple syrup, and keep your customers heart healthy and coming back for more.

It’s easy to cater to your customers’ hearts and taste buds with these few simple changes. Be sure to point out the benefits you are offering by showcasing heart healthy dishes on your menu or specials board. Your customers will appreciate the effort and the delicious food. After all, what could be a better way to show customers you care than creating a few heart healthy menu items?

Posted in: Features | By Sabrina Bomberger
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