Second Annual "The Best..."

Catering

The best special event we’ve held in the last year
We hosted our NACUFS Regional Meeting last March, and the Dining Services team turned our marketplace servery into an upscale catering area with multiple platforms. We had a shrimp and grits station, a cold seafood bar, a smoked brisket and barbecue station, and an incredible dessert station with a variety of selections and in-house produced candies. Add a great band and everyone had a wonderful time.
—Dee Hardy, director of auxiliary services, University of Richmond, Richmond, Va.

Location for a catered event
The Gerald R. Ford Presidential Museum in Grand Rapids, Mich. We did two holiday events there and the museum was decorated with Christmas trees. There is a large space and floor-to-ceiling windows overlooking the Grand River. The museum staff was great and they had the best receiving area as far as food goes. The atmosphere was what made it so special.
—Randy Sparrow, director of food, nutrition and environmental services, Indiana University Health, Bloomington, Ind.

The Best, Sneakers Catering event we’ve done
We held a Suits and Sneakers Gala, which was a benefit reception and dinner for Coaches vs. Cancer, with proceeds going to the American Cancer Society. The event was held on the basketball court of Stegeman Coliseum. It was a very formal event with the exception that everyone wore athletic shoes. The white-gloved servers circulated throughout the crowd of 400 guests with items like bacon-wrapped scallops with red pepper coulis, risotto cakes with lemon aïoli and beef bourguignonne in puff pastry. For dinner we served Maryland-style crab cakes with tarragon remoulade and petite filet mignon with red wine demi-glaze with roasted garlic mashed potatoes and asparagus bundles. The event was upbeat and fun despite it being very upscale.
—Jeanne Fry, director of food services, Bolton Dining Commons, University of Georgia, Athens, Ga.

Theme for a catered event
Food around the world. I attended an event that had a bunch of stations, and each station featured food from different parts of the world and the different cooking styles from those countries.
—Tim Prosinski, Director of food services, Berlin Public Schools, Berlin, Conn.

Specialty menu item we’ve created for a catered event
A compressed watermelon with basil salt. I loved this one because it was born from the mother of invention. I made it for a last-minute catering event from what we had available. It was the middle of summer and this little appetizer exemplified the bounty of the summer. It was unexpected and took people by surprise.
—Eric Eisenberg, executive chef, Swedish Health Services, Seattle

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Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

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Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

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