New York Ci tyOser Communicat ions GroupSunday, February 27, 2011

Serving the foodservice and retailindustry since 1924 from its bakeryin Worcester, Mass., Table Talk Piehas become a nationally knownbrand with its heritage in theNortheast. Its well-known snack pieis readily available to millions ofdevoted consumers in grocery chains, independentsupermarkets throughout the country, and to the inde-pendent mom and pop grocery store on the corner.Recently, Table Talk has begun distributing its snackpies to convenience stores throughout the U.S. and thebrand is now available to local and regional conven-ience chains. Distributed fresh or frozen, millions ofsnack pies are sold every week!

Offering a complete variety of pies from seasonal

Energy brings us the com-forts of life and propels theengine of industry. It createsopportunity and affords usthe power to make humanconnections. Energy enables us to create, shape, improveand deliver. It sustains our lives and provides the eco-nomic growth that we depend on.

Your customers depend on you. And your businessdepends on energy. Great Eastern Energy offers an arrayof options such as fixed and variable rate plans, cus-tomized budget plans based on your annual energy con-sumptions, and short- and long-term contracts to namejust a few.

Great Eastern Energy’s track record—established onmore than 40 years of industry experience—speaks for

In 2001 the first Endura grease inter-ceptor was sold in North America byCanplas. Using their core injectionmolding expertise and an extensiveknowledge of plumbing and hydraulicdesign, the Endura interceptor set newstandards for durability, longevity andperformance in the commercialkitchen environment, offering a game-changing alterna-tive to traditional metal grease traps. Ten years on,Endura continues to perform and grow.

“This product line has become a significant part ofthe Canplas offer,” said Andrew Bird, BusinessDevelopment Manager for Plumbing Products atCanplas, “and has shown remarkable resilience and sus-tained growth in a market that like most was significantly

Founder and CEO of Blendtec andInternet celebrity, Tom Dickson,discusses a few key insights from the‘Will It Blend?’ viral-marketingphenomenon.

RDN: How did the ‘Will It Blend’campaign get started?

TD: For decades my goal has been to create the strongestblenders in the world. The best way for me to find weakspots in my blenders is to blend hard and weird-shapedobjects and see if anything breaks. If something breaks, Imake it stronger. One day my marketing director saw meblending lumber and recommended we make some funblending videos. Here we are a few years later with

Luis Florencia, Vice President, NewBusiness Development, David’sCookies, discusses his company’sexpansions.

RDN: What is David’s Cookies’ mainline of business?

LF: Our main line of business is frozen cookie doughand we make lots of it. Our experience and drive allow usto be more creative, more productive and better fit to suitour customers’ needs.

In addition to our terrific cookies, we also have otherexciting bakery products like our brownies, scones,crumb cakes, muffins and many others that complement

Continued on Page 24 Continued on Page 12 Continued on Page 21

Rocco Ruggiero, President ofRuggiero Seafood, talks abouthis company.

RDN: Tell our readers a littleabout your company.

RR: We are Ruggiero Seafood Inc., one of the largestcalamari companies in the USA. Our main productline is frozen calamari but we have also begun todiversify over the last few years. We now carryfrozen Branzino [Mediterranean sea bass], Swai fil-lets, octopus, mussels, clams, anchovies, smelts,breaded calamari rings, fresh gourmet salads [cala-mari, octopus and mixed seafood] and cannedScungilli [conch].

Continued on Page 29 Continued on Page 12 Continued on Page 24

TABLE TALK PIE: COMMITTEDTO PROVIDING THE FRESHEST,BEST-TASTING PIES

GREAT EASTERN ENERGY:REAL ENERGY,REAL PEOPLE

RUGGIERO SEAFOODBRANCHES OUTBEYOND CALAMARI

ENDURA GREASE INTERCEPTORCELEBRATES 10TH ANNIVERSARYWITH NEW 10GPM ADDITION

THREE THINGS I’VE LEARNEDFROM THE ‘WILL IT BLEND’PHENOMENON

WHEN IT COMES TO BUYERS,DAVID’S COOKIES AIMSTO DELIVER

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organization. It is not an official publication of the InternationalRestaurant & Foodservice Show of New York.

Restaurant Dai ly NewsSunday, February 27, 20114

By Nick Moezidis, Napa Technology

There are 10 immediate solutions thatmany restaurant and bar owners don’tknow that can increase profitabilityof your wines by the glass program—overnight.

The WineStation®, the world’s firstautomated temperature-controlled winedispensing and preservation system, hashelped increase profits by more than 30percent at thousands of restaurants world-

wide by maximizing each bottle’s potential.Recent wine consumption trends

across the country point to more robustwines by the glass sales, accounting for50 percent of total sales with bottle.

Savvy restaurateurs can capitalize onthis trend with a cutting-edge winepreservation and distribution advance-ment, such as Napa Technology’sWineStation.

An intelligent wine preservationsystem will allow your restaurant to:

• Increase per glass sales and profit.• Reduce theft.• Manage the pour.• Eradicate waste.• Understand staff/guest interaction.• Increase the upsell.• Eliminate risk.• Maintain quality for perfectwine service.• Upgrade wine selection.• Remove consumer objections.

The WineStation provides restaurantoperators with a serving solution thatguarantees guests the freshest winesevery time without the fear of productspoilage or over-pouring, and 60-day

Sani-wipe® No Rinse Hard, Non-PorousSurface Sanitizing Wipes Help PreventCross-Contamination And Satisfy Codes

Health and safety compliance is now eas-ier with Sani Professional’s Sani-WipeNo Rinse Hard, Non-Porous SurfaceSanitizing Wipes. Sani Wipe is ideal forsanitizing food prep/food contact sur-faces and dining area tables where theprevention of cross-contamination andfoodborne illness is critical. Just pull,wipe, and toss―health and safety

compliance is now that easy.Sani-Wipe No Rinse Hard, Non-

Porous Surface Sanitizing Wipes havebeen tested and proven to be 99.999percent effective against E. coli, staph,salmonella, Shigella boydii and otherorganisms on cleaned surfaces in 60 sec-onds. Pre-moistened and pre-measured,each of the Sani Wipe wipes consistent-ly deliver an average of 175 ppm of quatsanitizing solution wipe after wipe withno rinsing required.

“True sanitation begins with an

effective cleaning program; these wipesprovide that ‘extra layer’ of protectionfor any hard, non-porous surface,” saidZachary Julius, Chief Executive Officerof Professional Disposables International,Inc. “By using Sani-Wipe No RinseHard, Non-Porous Surface SanitizingWipes, owners and operators of commer-cial and consumer foodservice outlets cansatisfy the requirements of state and localhealth codes, and help to protect the healthand safety of the people they serve.”

Sani Wipe is EPA-registered andcontains a Food Code compliant formulathat helps to prevent cross-contaminationfrom bacteria that can cause food-borne

Continued on Page 29

Continued on Page 29

HOW TO MAKE THE GRADE:A SANI PROFESSIONAL PRIMER

10 SECRETS RESTAURANTS NEEDTO KNOW TO IMPROVE WINEBY THE GLASS PROFITABILITY

Restaurant Dai ly News 9Sunday, February 27, 2011

Leading New York restaurateurs, hospi-tals, catering facilities, universities anddealers count on Americold RefrigerationConsultants to select, install and maintainreliable refrigeration that will perform atits highest level and prevent costly down-time and revenue loss. In operation formore than 25 years, Americold has devel-oped a reputation for consistently deliver-ing exceptional customer service, earningthe trust and loyalty of some of the

region’s most demanding restaurateurs.Utilizing a dedicated team approach

to fulfilling each customer’s needs,Americold emphasizes strong communi-cations, strategic planning and internalcontrols to help clients build a depend-able refrigeration system they can relyupon. Their service technicians are factory-trained on all brands and receive on-going support and training on the latestequipment advances and repair techniques.

With this broad knowledge base, they arealso able to maintain and refurbish olderequipment so that it serves up fresherfood and energy savings.

What makes Americold stand outfrom the competition is our truly uniqueapproach to refrigeration service. Theirrenowned “White Glove Service

Programs” offer a comprehensive serviceexperience that’s designed to keep eachclient’s equipment operating at peak effi-ciency through regular maintenance andcare. The program starts with the assign-ment of a Senior Consultant that isresponsible for overseeing all aspects ofthe account. With a thorough understand-ing of all equipment needs, locations,layout, service history and personnel,Americold is proud to say that they canrespond faster than the competition andachieve the right solution, saving valu-able time, money and headaches.

Visit them today at booth 1531 andschedule your free consultation, e-mailarode@americoldny.com, or call 631-262-7964.

natural preservatives. We sell internation-ally to top hotels, restaurants and special-ty stores. We have strong ties to vanillagrowers worldwide and are committed todelivering pure, high quality products.

RDN: What would you say makes yourcompany unique?

DHF: Bakto Flavors is a science-basedcompany. I have a Ph.D. in Food Science,and as Director of Research &

Development I use my back-ground to ensure the highestquality goods. To achievethis we use the latest tech-niques and technologies forextraction, drying andpreservation. Beyond that,we think it’s important toeducate consumers. We callit ‘education in a bottle.’ In addition toproducing and selling products, the com-pany carries out meetings, symposia andworkshops on flavors, preservatives,antioxidants and antimicrobials. Baktoalso offers consultancy on natural prod-ucts, preservation and post-harvest offruits and vegetables.

RDN: What distinguishes your products

from the competition?

DHF: We’re a young com-pany with an eye on thefuture. We are up-to-date onnew developments in sci-ence and technology andtheir applications. Our prod-ucts have it all: they are nat-

ural, kosher, gluten-free, allergen-free,GMO-free and we never use added sugar,corn syrup or colors. But Bakto is morethan just its products: the company isabout the people behind the products.We’re a small company—we currentlyhave seven employees—but together wehave a broad knowledge, and while we

AMERICOLD UNVEILS NEWAND IMPROVED ‘WHITE GLOVESERVICE PROGRAMS’

An interview with Daphna Havkin-Frenkel, Director of Research &Development at Bakto Flavors LLC.

RDN: Tell our readers a little aboutyour company. What’s your main lineof business?

DHF: At Bakto Flavors we make naturalflavors for gourmet chefs. We makevanilla products including extracts, a lineof herbs and spices for baking, and

BAKTO FLAVORS PROVIDES‘EDUCATION IN A BOTTLE’FOR CONSUMERS

Continued on Page 29

Restaurant Dai ly NewsSunday, February 27, 201112

Rewards Network offers its diningprograms in partnership with major air-line frequent flyer programs, several ofthe nation’s largest bankcard issuers,numerous key players in the loyalty mar-keting industry and dozens of nationalcorporations. Members of RewardsNetwork earn rewards by joining one ofthe dining programs, registering a debit

25 years, thousands of restaurants, barsand clubs have benefited from the com-pany’s marketing services, whichinclude e-mail, mobile applications,social media, dining websites, dinerfeedback and business intelligence.Restaurants may also receive access tocapital to fund renovations, purchaseequipment, expand to a new location orpay for business expenses.

For additional information aboutRewards Network, visit www.rewardsnetwork.com, or call 877-491-3463, orgo to booth 1435.

Headquartered in Chicago, Ill., RewardsNetworkSM powers the leading diningrewards programs in North America. Thecompany provides more than 3.4 millionmembers with incentives to dine at par-ticipating restaurants. These incentivesinclude airline miles, college savingsrewards, reward program points and evenup to 15 percent back on their dining bill.

REWARDS NETWORK–REACHINGTHE FREQUENT DINER

Continued on Page 29

challenged in recent years.”He continued: “The strength of

growth in the Endura line has supportedthe continuation of our investment in prod-uct development with the Lo-Pro modelbeing introduced in late 2008 and nowbeing followed in the 10th anniversaryyear of the product, by the latest additionsof 7, 10 and compact 15gpm models.”

The new models which launchedjust last month are being shown for thefirst time at NAFEM 2011. Drawing onall of the proven elements of the rangelike the EZ-Open cover latching sys-tem, the load rated and odor-tight cover,removable baffles, and of course PDIApproval, the new models fit right in tothe Endura family of products. Thereare however a number of new designelements that have been incorporated.“The new compact interceptors use adevelopment of our patented baffle sys-tem,” said Bird. “The effectiveness andcapacity of smaller units is often ques-tioned by code officials and local juris-dictions. These new units however arejust as efficient as their larger hydrome-chanical counterparts: the 7gpm modelfor instance, achieving over 95 percentefficiency during independent third-party evaluation for PDI.”

Bird went on to explain: “This

consistency of performance is upheld bythe new diffuser baffle that has beenincorporated into these units. Thislengthens the flow path of the grease andwaste water through and in doing soactively promotes FOG (Fats, Oil andGrease) separation at lower flow rates.”

In addition to showing the new com-pact interceptors, Canplas will be pre-viewing another new product—theEndura Solids Interceptor. “The manage-ment of solid material in a grease inter-ceptor is equally important to that of thegrease itself,” commented Bird. “Wealways look for ways to improve per-formance and the new Solids Interceptorcertainly fits this bill. It will be availableas both a complete stand-alone solidsinterceptor that can be used in conjunc-tion with any installation where solidsaccumulation is an issue, and secondly asa retrofittable accessory directly into anyof the full height Endura models.”

More information about this newaddition and the full line of Endura prod-ucts is available at www.endurainterceptor.com. Be sure to add Canplasto your must-see list at the InternationalRestaurant and Foodservice Show ofNew York 2011, booth 1535.

Canplas is part of the Aliaxis Groupof companies, a worldwide manufacturerof plastic products for the building andconstruction industries.

Canplas (Con’t. from p. 1)

pumpkin and sweet potato to custards,fruit pies and the always popular BostonCrème, Table Talk has a flavor to appealto any family’s taste. Pies are also avail-able in all of the sizes a consumer maywant, from the broad flavor variety, fromthe 4-inch single serve snack pie to TableTalk’s new 6-inch “pie for two,” to thetraditional 8-, 9- and 10-inch dessert pies.Table Talk works side by side with itscustomers to deliver frozen pies for “bakeon premise” locations, pre-baked pies for“thaw & sell” programs or freshly bakedpies delivered to Northeast locations.

Table Talk has thrived as a family-owned business devoted to baking piesthat taste just like “homemade.”

Time-starved consumers are comfortableknowing they can purchase a Table TalkPie and take all the credit as though theybaked the pie at home! That is becauseTable Talk uses the freshest, premium ingre-dients including real butter, eggs and 100percent pure vegetable shortening. TableTalk pies are trans fat-free and each dayfresh fruit fillings are made for the piesbaked that day. Table Talk is committed toincreasing its awareness by providing itscustomers the best-tasting, freshest productseven in these demanding economic times.

With 86 years of baking experienceand time-honored and tested recipes,Table Talk Pies can answer all of your piebaking questions and supply all of yourcustomers’ pie needs. Visit them at boothat booth 1848.

Table Talk Pie (Con’t. from p. 1)

or credit card and then dining at a locationon the program. Rewards Network mem-bers include frequent flyers, corporatecardholders and diners who spend hun-dreds of millions of dollars annually at par-ticipating restaurants, bars and clubs.

Additionally, Rewards Networkprovides a variety of business servicesto restaurant operators. For more than

books,” said Ron Mathews, EventDirector. “This is one more example ofhow the event provides attendees withaccess to all the latest foodservice indus-try trends, strategies and product innova-tions—it’s a one-stop opportunity tolearn about all of the cutting-edge strate-gies, products and services needed toguide business into the future.”

Chef Burke will be signing copies ofhis “New American Classics” and“Cooking with David Burke” in booth2140. Burke stands as one of the leadingpioneers in American cooking today. Hisfascination with ingredients and the art of

Renowned Chef David Burke will beamong several authors who will be sign-ing copies of their latest books at the 18thannual International Restaurant &Foodservice Show of New York. TheConference and Expo will be held Feb.27 to March 1, 2011 at the Jacob K. JavitsConvention Center in New York City.Other authors include RegisteredDietician Marlisa Brown and FoodAllergy Blogger Sloane Miller.

“We are thrilled to have industryleaders choose the InternationalRestaurant Show to meet with our atten-dees and sign copies of their latest

CHEFS AND FOOD INDUSTRYAUTHORS TO HOST BOOK SIGNINGSAT THE INTERNATIONAL RESTAURANT& FOODSERVICE SHOW OF NEW YORK

the meal has fueled a career marked bycreativity, critical acclaim and the intro-duction of revolutionary products andcooking techniques. In addition to hisflagship restaurant David BurkeTownhouse, Burke’s other propertiesinclude Fishtail (New York, N.Y.), DavidBurke at Bloomingdale’s (New York,N.Y.), Burke in the Box at McCarranAirport (Las Vegas, Nev.), David Burke’sPrimehouse (Chicago, Ill.), David Burke

Fromagerie (Rumson, N.J.) and DavidBurke Prime (Foxwoods Casino, Conn.).

Marlisa Brown, Registered Dietitian,Certified Diabetes Educator, Chef andAuthor of “Gluten-Free, Hassle-Free”and new release from the AmericanDietetic Association “Easy, Gluten-Free”will be presenting in The Ferdinand MetzFood Service Forum Educational

Market plant with the installation of anew energy-efficient lighting system.

The new enclosed temperature-controlled loading dock enables anunbroken cold chain for products,assuring an industry standard-settingdegree of food safety. The new $50,000lighting installation will yield a brighter,

Restaurant Dai ly News 21Sunday, February 27, 2011

each other. It’s truly an exciting line-upand besides, it’s a lot of fun to work withand work with our customers. We’reproud of our products, and it’s really athrill to see that same level of acceptancefrom the buyers and consumers. Butwe’re not just a cookie dough company…

In 2005 we acquired an award-winningdessert and gourmet pastry companyand have since grown those sales byover 100 percent.

In 2008, we likewise acquired a notablecheesecake company which providesupscale products to both domestic andforeign markets.

Bottom line: we’re a one-stop shoppingexperience for customers ranging from

delis and supermarkets to white table-cloth restaurants.

RDN: What would you say makes yourcompany unique?

LF: We found that our best path ofgrowth is when we listen to our cus-tomers and provide them products thatthey know will sell in their markets.Their markets and not us are the predic-tors of what we provide at what cost. Wedon’t dictate trends … we listen and learnfrom them and when we hear the mes-sage, we go to work making new things… not remakes.

RDN: Describe your current marketingstrategy.

LF: It’s no different than most … to try toidentify, locate and focus on profitable mar-

David’s Cookies (Con’t. from p. 1) kets. The only difference between us andthem is we do it better. We’re really hookedon innovation and customer service … notjust in words but in real measurable accom-plishments. Ask any of our customers.

RDN: What do you anticipate to be yourgreatest challenge in the year ahead?

LF: Our biggest challenge is the mush-rooming cost of foods worldwide. Fromthe wheat field to the table, we all feel it.Here at David’s, our goal is to focus oncost reduction without a reduction inquality and consistency of our product.For that reason, we have heavily investedin new equipment technology, employeeimprovement programs and by buyingour raw materials smartly.

RDN: Are you introducing any newproducts?

LF: Some of our newest introductionsare Old Fashion Cinnamon Rolls andWorld Class Danish. Both product lineswere developed using formulas written inthe 1950s when good meant good. Theseare not ‘me too’ products, by far!

Also, we’re really excited about our newcookie profiles which will be introducedat the International Restaurant & FoodService Show in New York Feb. 27through March 1, 2011.

RDN: Where’s David’s going?

LF: David’s will go where the marketstake us but one thing is for sure … ‘we’rejust not a cookie company anymore’!

For more information, call David’s at800-217-2938, visit www.davidscookiescorp.com or stop by booth 1431.

Old-style telephone technology can beclunky, inefficient, and, worst of all,expensive. That’s why Safftel’s modernsolution–using Internet technology inorder to offer restaurant owners a widearray of choices at an affordableprice–has been so well received byrestaurant owners.

“Our new technology is a perfect fit forthe restaurant industry,” according to

Victor Elmann, CEO of Safftel. “Callerscan reach the person that they need to atthe restaurant in a variety of ways: Theycan leave voicemail which is delivered toa mailbox; they can leave voicemailwhich is forwarded to an e-mail addressin the form of a WAV file; or they canchoose from a variety of phone menuoptions including speaking to a personat the restaurant, getting recording

information, or leaving a message.”VoIP technology, also called Voice OverInternet Protocol technology, can be usedin a variety of ways.

Restaurant owners on the go cananswer phone calls and place phone callsfrom their laptops using softphone tech-nology. They can have numerous exten-sions, a telephone conference room, acompany directory with dial by name

option, hold music, paging and intercom,fax service, and numerous other options.“These options allow even the smallestcompanies to appear to be large profes-sional enterprises, and give customers animpression of professionalism and suc-cess,” Elmann said.

Safftel works with business owners tocustomize their services and select thebest package for their individual needs.“We ensure that restaurant owners canselect just the options that they need, andthat way they don’t have to pay foroptions that they don’t need,” Elmannexplained.

Those seeking more information mayvisit the company website atwww.safftel.com or visit booth 2120.

Continued on Page 24

MEAT MASTERS BLENDINNOVATION & TRADITION

Master Purveyors, the family owned andoperated specialty butcher which hasbeen supplying New York city’s mostprestigious hotels, restaurants, institu-tions and retailers since 1957, continues

to add to its industry leadership statuswith 21st century innovations, whileadhering to the time honored tradition ofhand-fabricating fresh hanging meat on-site. Already serving clients such as Peter

Luger Steakhouse, Wolfgang’s, andBobby Van’s, with the largest dry agingroom on the East Coast–more than 1,600square feet housing some 100,000pounds of USDA prime and choicebeef–Master Purveyors has recentlyraised the facility bar for the industry byenclosing and refrigerating its loadingdock and is in the process of “greening”its 18,0000 square foot Hunts Point

HOW CAN MODERN INTERNETTECHNOLOGY HELP RESTAURANTSWITH THEIR PHONE SERVICE?SAFFTEL HAS THE ANSWER

Restaurant Dai ly NewsSunday, February 27, 201124

hundreds of millions of views on theInternet, and Blendtec is widely recog-nized as having one of the most success-ful viral marketing campaigns ever.

RDN: What are three things you havelearned from ‘Will It Blend’?

TD: First: I can’t go out in public withoutbeing mobbed by the paparazzi … Justkidding. However, millions of peoplefrom around the world know aboutBlendtec and how incredible ourblenders are. It has been hard to directlytrack the sales from ‘Will It Blend,’ butthe exposure and branding has been phe-nomenal. Blendtec has grown like neverbefore. Even in this economic downturnwe have had three record years in a row,and feel that 2011 won’t be any different.

Second: Marketing is not simple 2 + 2 =4 these days. I hate to admit this, but wegot really lucky. It is hard to ‘go viral.’We are still trying to figure out ways totake advantage of ‘Will It Blend.’ How dowe continue this tidal wave, how can weeducate people that the blenderdoesn’t just blend iPads, but makes thebest smoothies in the world, or how do wecontinue the conversation with our fansand customers? Marketing has become aconversation. This conversation is

happening from the time people wake upand check their Facebook status on theirsmartphones until they say good nighton Twitter. We are trying to find thebest ways to join the conversationand give people the right tools to talkabout Blendtec.

Third: Innovation is ongoing. Since‘Will It Blend’ many people have labeledus as innovators in the marketing world.However, before our Internet success,Blendtec had that same reputation in theblending and dispensing world. In orderto grow you can’t stop innovating. Infact, at NAFEM 2011 we officiallylaunched our newest creation: theBlendtec Self Serve Machine. Thismachine allows customers to “make theirown dang smoothies” through a simplethree-step process.

RDN: What is the future of ‘WillIt Blend’?

TD: Now that is top secret. Honestly, Iam not sure because it is constantlyevolving. Our goal right now is to lis-ten and participate in more relevantconversations about blending, health,and the growth of the blended beverageindustry. If you have any recommenda-tions let me know.

For more information, stop by booth 1252.

Blendtec (Con’t. from p. 1)

whiter light level for Master Purveyors’brigade of 50 butchers and packers toexecute their precise portion control andcustom cuts, while significantly reducingthe plant’s carbon footprint.

Known for consistently supplying thecountry’s finest meat products at competi-tive prices, especially USDA prime beef,Master Purveyors also plays a major role inthe current hamburger craze by providingthe custom ground blends that constitute

some of New York City’s most celebratedburgers. And to make Master Purveyorsthe full-service go-to source for clients,the company has expanded its scopebeyond beef, veal, pork, lamb and poultryto include premium seafood and fish, aswell as a broad range of provisions.

For more information about MasterPurveyors and its products, pleasecall Mark Solasz at 718-542-1000or e-mail mark@masterpurveyors.com.(The company is building a new interac-tive Website to replace the current one)

Master Purveyors (Con’t. from p. 21)

NEW USES FOR VANILLA INGOURMET FOOD HERE TO STAYIntroductionVanilla is the world’smost popular and usedflavor. Vanilla was intro-duced to Europe in the16th century by theSpanish conquistadors whobrought vanilla beans fromMexico. The flavor hasbeen gaining in popularity ever since.Vanilla is the most popular and loved fla-vor, apparently because it evokes emo-tions of comfort and familiarity.

Vanilla has found new uses, howev-er, by two new emergent trends. One isnatural, organic and health conscious-ness. The other is culinology: the prac-tice of combining art and food scienceby chefs to create new exciting recipesthat will taste and look great, and willbe nutritionally balanced as well.Although vanilla by itself tastes almostbitter, there are around 300 individualcomponents in the vanilla bean whichcreate a unique pleasant experience ineach different application. Vanillabeans and other vanilla products havebecome more affordable, an encour-agement for the use of vanilla in tradi-tional as well as new applications.

Traditional Uses for VanillaVanilla has been used traditionally as asweet flavor in ice cream, yogurt andother dairy products, confectionary,baking, beverages and many other foodproducts. Although vanilla is used forits own distinctive flavor it is also aflavor enhancer, which can be addedto other flavors such as fruit flavors,salad dressing or meat sauces.Addition of vanilla to hot and spicyfood, ginger, hot mustard or hot pep-pers will smooth and balance theoverall flavor. In classic Americancuisine, vanilla had been used insweet dishes, whereas in hot Mexicandishes vanilla is used to mellow thehot spicy taste.

Vanilla Use as Flavorin New ApplicationsIn an emergent trend ofculinology, chefs in toprestaurants make use ofvanilla in non-traditionalseafood, vegetables andmeat dishes. Whereas thetraditional use of vanilla

focused on dessert-type dishes, culinolo-gy applies vanilla to main dishes. Vanillais used as a versatile flavor to enhancefood pleasure.

Dishes such as butternut squash soup,sweet potato, yam, turnip or othersimilar preparations call for a dash ofvanilla. In the last few years flavor com-panies kept chefs on staff to explore newflavor combinations and applications,including the increased use of vanilla.Many combinations, such as vanilla-raspberry, vanilla-mango, vanilla-passion fruit, vanilla-ginger or othermixes, are appearing more and more onthe stores shelves or freezers.

With the trend for natural and healthawareness as well as price and availabil-ity, artificial vanilla ice cream is vanish-ing from many supermarkets. This trendis, apparently, not reversible.

Vanilla Proliferation in Retail Stores–Back to Home CookingWhen visiting retail stores, vanillaextracts and vanilla beans (sometimeother vanilla products) can be found inabundance on the shelf. There are around200 different vanilla brands, includingstore brands. It is found in supermarkets,most health food stores, gourmet stores,department stores, discount stores suchas Home Goods, art supplies stores suchas Michael’s or A.C. Moore, and evenWal-Mart and Target. The consumers arespecifically shopping for vanilla to beused in home cooking. Vanilla extract,enjoying a long shelf life (in dark glassbottles), is found on store shelves along-side salt, pepper and olive oil.

itself. Since its inception in 1993 as apremier energy provider to the New YorkMetropolitan Area, Great Eastern hascemented a reputation as the preferredprovider of natural gas and electricityservice to thousands of commercial andindustrial customers in New York, NewJersey and Connecticut.

Great Eastern Energy’s innova-tions in managing commercial andindustrial energy applications extend

to all walks of American life—depart-ment stores to restaurants, hospitals toschools, the corner pharmacy to thenearest airport. Energy’s greatest valuecomes when it is selected and usedintelligently and with care. GreatEastern Energy offers practical, effi-cient power solutions that fit thedemands of real life.

For more information, please call888-651-4121 or visit Great EasternEnergy at booth 1332 or online atwww.greateasternenergy.com.

Great Eastern Energy (Con’t. from p. 1)

The Canadian mussel industry is hostingthe first ever chef’s competition featuringfresh blue mussels at the InternationalRestaurant & Foodservice Show of NewYork. The Chef Competition will be onthe Demonstration Stage where competi-tors will be judged on their creativity,taste and flavor combinations over thethree days of the show. There will be U.S.and Canadian chefs displaying their tal-ents and vying for prizes and the chanceto become the Chef of the Year.

This popular shellfish is not onlyhighly versatile, but it’s also among thetastiest, nutritious and affordableseafood. Canadian mussels are rope-grown and are recognized worldwide assustainable seafood. They are farmed inthe pristine clean waters of east coastCanada (Prince Edward Island, NovaScotia and Newfoundland). The musselindustry continues to grow at a rapidpace, as the overall consumption of

mussels in 2010 has increased by 20 per-cent from the previous year.

The competition schedule will runfrom 10:30 a.m. to 12:30 p.m. on Sunday,Feb. 27, and 3 p.m. to 4:15 p.m. on Monday,Feb. 28; with the finalist competition pre-sentations at 12:45 p.m. on Tuesday, March1. The Mussels Match Up Chef of the Yearwill be announced at 1:30 p.m. The winnerwill receive a trip for two in September2011 to Atlantic Canada valued at $10,000.The land portion of the trip will be escorted,including a special visit to a working mus-sel farm in Prince Edward Island and thechef featured at a food festival.

Participants must have completedthe necessary apprenticeship programidentified by their state or national chefassociation and must be 18 years of older.For entry and official contest rules, go towww.appcluster09.com/images/100072/2010_emails/mussels_match_up_chef_competition_2011.pdf.

MUSSELS MATCH UP CHEFCOMPETITION AT THE SHOW

CRABBY PETE’S® Maryland-StyleCrab Cakes presents its first of manyseafood products for wholesale andretail distribution. CRABBY PETE’SMaryland Style Crab Cakes wholesaleline offers both lump crab and blue clawcrab blends including a bulk crab cakemix for custom crab cake preparationand stuffings, 100 piece hors d’oeuvresbox and a 20 piece pre-cooked 4 oz.crab cake that is individually wrapped.

CRABBY PETE’S Maryland StyleCrab Cakes retail line includes a 4 oz.pre-cooked and individually wrappedlump crab cake item packed 4 to a box, a.6 oz. hors d’oeuvres size lump crab cakepackaged with 25 pieces to a box, and a1 lb. container of lump crab mix for cus-tom size crab cake and stuffings.

Visit CRABBY PETE’S MarylandStyle Crab Cakes at booth 1220 andreceive a 1 for 12 offer.

CRABBY PETE’S ADDSEXCITEMENT TO YOUR MENU

Restaurant Dai ly News 29Sunday, February 27, 2011

RDN: Are you showing any new andinteresting items at this year’s show?

RR: We have a new and very uniqueproduct here at the show: frozen Asian-Style Calamari Salad. This is packagedfor foodservice sales but is also a greatitem for retail.

RDN: What makes these new itemsunique?

RR: The calamari is cooked to perfection,mixed with all natural Asian ingredients,and blast frozen in vacuum bag packagingto lock in freshness. They are also veryeasy to prepare: place frozen vacuum bagin the refrigerator overnight or under coldrunning water for about 10 minutes.

RDN: How can a foodservice companybenefit from using an item like this?

RR: You may notice when you look atmost menus you tend to always see thesame items over and over again. The mainreason for this is the time and attention to

Ruggerio Seafood (Con’t. from p. 1)

focus on technology to push our offeringsforward, service is also a top priority. Weare always available to our customers.We don’t just want to help them bake acake like Grandma used to—we want tomake those cakes even better.

RDN: How do you keep your companymoving forward?

DHF: Bakto Flavors is only a few yearsold, but in those few years we’ve enjoyeddouble-digit growth. We believe that themore familiar customers become withour products, the more they will appreci-ate them, and the better we can do. That’swhy we put so much effort into educa-tion, from informative labeling to nation-al tours and presentations. As a smallcompany we think it is important to stayclose to consumers, so we work withsmall distributors and sell directly toretailers and manufacturers. We stand byour products and conduct rigorous testing

Bakto Flavors (Con’t. from p. 9)

sessions on Sunday, Feb. 27 from 1:30 to2:30 p.m. on “Going, Gluten-Free” andthen a culinary demo from 3:45 to 4:30p.m. on “Healthy Trends-Quick and EasyGluten-Free Menu Items.” Copies of“Easy, Gluten-Free” will be raffled offduring the session. Marlisa is also presi-dent of Total Wellness Inc., a nutritionconsulting company specializing in culi-nary programs, corporate wellness, dia-betes and medical nutrition therapy.

On Monday, Feb. 28, SloaneMiller, MFA MSW LMSW, a writer,advocate and consultant to the foodser-vice and food allergic community willsign copies of her new book “AllergicGirl” following her session titled “FoodAllergies: How to Capture the Trend”from 1:30 to 2:30 p.m. Her blog,Allergic Girl®, has been featured in TheWall Street Journal, The New York

Book signing (Con’t. from p. 12)

detail it takes to create new dishes. Thisproduct now offers the chef a frozenshelf-stable entrée/appetizer that willtaste the same every time it’s served. Withthe growing palate of the average con-sumer, the demand for dishes with morecomplex ingredients is growing.

RDN: How do you see this year in termsof economy, sales and product evolution?

RR: We have all felt the slowing econo-my and the best way to handle it is tooffer your customer fresh and creativeideas. It is very important for the chef tooffer his customers revised menus withnew and exciting recipes. The conven-ience of our line helps them offer thesenew recipes without the time and expenseof trying to create them on their own. Alarge percentage of restaurant customerslike to order from the specials menu dueto the uniqueness of these dishes. I thinkall chefs should use this as a tool to helpkeep the customers interested in theirestablishment.

For more information, call 866-CALAMARI or visit booth 1830.

illnesses on prep tables, countertops,scales, cutting boards, refrigerators andappliances. These durable wipes weremade specifically to sanitize hard, non-porous food contact surfaces and areideal for any foodservice establishment’scleaning program. Also, they are great forsurfaces like tables and chairs, pages,

condiment bottles and shakers, cash reg-isters, highchairs and booster seats, aswell as laminated menus.

Sani-Wipe No Rinse Hard, Non-Porous Surface Sanitizing Wipes areNational Sanitation Foundation Listedand currently available. For moreinformation, visit Sani Professional atbooth 1245, or visit www.wipeyourworldclean.com.

Sani Professional (Con’t. from p. 4)

for safety, and functional and organolep-tic attributes. That means we inspectevery batch for taste, smell and color, andcheck every shipment for quality. Ourcustomers can trust that everything Baktosells is the best available.

RDN: What’s in store for the future ofBakto Flavors?

DHF: We want people to be familiar withnatural vanilla and natural flavors. Wemake our vanilla affordable for everyoneto use. Our goal is not to be in every storebut to be in every kitchen and restaurant.Flavor is our passion, and it’s a passionwe want to share.

This year we are adding a new line ofspices and herbs for baking.

For more information, call DaphnaHavkin-Frenkel, Ph.D., MBA at732-991-3462, e-mail daphnaq@baktoflavors.com, visit www.baktoflavors.comor stop by booth 1866.

product preservation. Utilizing thecutting-edge intelligence of the

Accuserve Smartcard technology, theWineStation provides product salestrends in addition to a full suite ofstaff, management and consumerinsights. The system, designed to pro-vide enterprise software solutions forrestaurants large and small, also sup-ports a wealth of product, staff andcustomer reporting that all can be con-trolled from a single remote source.

Installation is plug and play with noexpensive plumbing or wiring required.

A successful wine program canimprove profits, but it also benefits yourguests by giving them a compelling rea-son to return.

For more information on how theWineStation can help increase yourrestaurant’s wines by the glass pro-gram, contact Nick Moezidis, NapaTechnology by e-mail at info@napatechnology.com, phone at800-916-3338, visit www.napatechnology.com or stop by booth 1960.

Napa Technology (Con’t. from p. 4)

Times, CNN.com, New York Magazine,Huffington Post, ABCNEWS.com,iVillage.com and several other nationalmedia outlets. A New York statelicensed psychotherapeutic socialworker since 2000, Sloane opened a pri-vate coaching practice in 2007 for thefood allergic community.

Restaurant and foodservice indus-try professionals attending theInternational Restaurant & FoodserviceShow of New York will have the oppor-tunity to comparison shop products andservices at more than 700 booths; findtens of thousands of products and ideasto help drive their business; uncovernew trends in pavilions—Japan, Prideof New York, Coffee & Tea and—moreand experience special events includingthe Culinary Demonstration Theater,Ultimate Barista Challenge and U.S.Pastry Competition. For more informa-tion, call 888-334-8705.