April 2010

Published monthly by Blodgett           44 Lakeside Avenue, Burlington, VT 05401       800-331-5842             www.blodgett.com

NRA Show 2010

Visit Blodgett at Booth #3900 for the latest advancements

in foodservice cooking equipment.

McCormick Place

Chicago, Illinois

May 22-25, 2010

NEW BCP Combi Oven Steamer

We are pleased to be cooking live on the NEW Blodgett Combi BCP oven-steamer at NRA 2010. The BCP is available in three sizes with two different rack configurations. These versatile ovens feature a user-friendly touchpad control that holds 200 product programs – each with up to 10 stages. Recipe retrieval is easy with the BCP since products can be groups into 15 recipe catalogs such as beef, chicken, cookies, etc. Total Fan Control - the BCP uses a 9 speed, auto-reversing fan to provide uniform baking and roasting results.

Cleanup is simple in the BCP which features a self cleaning mode, just select the cleaning cycle and let the oven do the work. The automatic cleaning system ensures a spotlessly clean oven chamber with no soap residue. CombiWash^® uses a minimum amount of water and chemicals, saving you money. Plus you choose between four cleaning programs based on your needs.

Be sure to stop by the Blodgett booth for a delicious sample from the NEW BCP and learn about the many great features on these versatile ovens. Click here for more information on the full size BCP ovens. Click here for more information on the half size BCP ovens.

NEW XR8-E Electric Rotating Rack Oven

Come to the Blodgett booth and check out the all NEW Electric XR8-E rotating rack oven. Blodgett is very excited to be able to offer our best baking oven, the XR8 rotating rack convection oven in an electric model. The XR8-E offers the same great features as our gas model in an electric version. Click here for more information on the XR8-E.

Blodgett BCP-101E shown on optional stand

Blodgett HV-50E shown on optional stand

Get a Sneak Peak at the NEW Hydrovection HV-50E

Later this year, Blodgett will begin offering the all NEW Half Size Hydrovection HV-50E; but you can get a sneak peek at this great new oven in the Blodgett booth at NRA 2010.  Hydrovection ovens unite hot air cooking with moisture to produce a quality product faster than standard convection ovens. Our innovative air distribution system combines a multi speed bi-direction/bi-functional blower wheel designed to form a unique air flow pattern resulting in a high quality bake, with increased product yields that generate savings for you. The HV-50E offers all of the great features that have made the HV-100E full size oven so popular with commercial kitchens across the US and Canada.

ECOFRIENDLY - All Hydrovection ovens are well insulated with up to 2-1/2” of energy efficient mineral wool board insulation that stays in place to eliminate hot or cold spots. These ovens saves water by using a thermostatically controlled quench system. Plus, the full perimeter door gasket keeps hot air and moisture in the oven, right where you need it.

Be sure to stop by the Blodgett booth to see both the HV-100E full size and the NEW HV-50E half size Hydrovection ovens. Click here for more information on Blodgett Hydrovection ovens.

CHEF'S CORNER

ESSENCE OF GREATNESS

Blodgett Sponsors Culinary Event

Blodgett is proud to be a gold sponsor for "The Essence of Greatness" a Euro Mid Culinary Symposium. The event will be held on June 6-7, 2010 at the River Oaks Country Club in Houston, TX. Proceeds from the event will benefit the George Foreman Youth Center.

Presenters include: Heavy Weight Champion George Forman, Chef Norman Van Aden, Chef Robert Del Grande, WACS President Chef Gissur Gudmundsson, Inspirational Speaker Bryan Dodge, Chef Dean Fearing, and Chef Rick Tramonto.

Your host for the event will be Chef Charles Carroll. Award winning author of Leadership Lessons From A Chef: Finding Time To Be Great, Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas. Chef Carroll is the recipient of over seventy national and international awards, including Chef of the Year, Chef’s Professionalism Award, the James Beard Foundation Great Country Inn Chefs Award and Educator of the Year Award among numerous others. Chef Carroll has served on seven U.S. Culinary Olympic Teams over the last 20 years, competing all over the world and winning one in the world in 2000. Chef Carroll has spent the past two years traveling around the U.S. mentoring, sharing and presenting, his messages to culinary students, chefs, industry professionals and executives.

For more information and to register for "The Essence of Greatness, please visit www.culinaryleadership.com.

A SWEET TREAT FOR THE SPRING

Blodgett Corporate Chef Tim Klauder is pleased to share with you a classic dessert with a twist. Try this Klauder family recipe for Carrot Cake in your Blodgett oven today. According to Chef Tim, "It's the mandarin oranges that really make it rock!".

carrot cake

Click here for recipe

FUTURE CHEFS IN ACTION

Blodgett Sponsors Jr. Chef Competition

On March 27, 2010, Blodgett sponsored the 3^rd Annual Jr. Iron Chef Vermont competition.  38 middle school and 19 high school teams participated in separate events.  Every dish prepared at this event highlighted seasonal Vermont ingredients.  Student teams selected or invented their own recipes and practiced preparing their dishes prior to the event. They were asked to select dishes that could be prepared by school food service programs and include at least five Vermont ingredients. Recipes were pre-approved by the Jr. Iron Chef Committee to ensure nutritional soundness as well as sufficient use of the required local ingredients. Judging was based on taste, texture, appearance, creativity, best use of local ingredients, ability to be replicated by food service, and nutrition. Awards were given for Best in Show, Most Creative and Greatest Pounds/Best Use of Local Ingredients. Blodgett was proud to sponsor this event that encourages aspiring young chefs.

DID YOU KNOW?

Fun Food Facts

Did you know there are over 15,000 varieties of rice?

We are here to help you!

Blodgett is eager to help you in any way possible.

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Copyright G.S. Blodgett Corporation 2010