February 2009

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

Riddle of the Month:  During a recent visit to the reptile house at the zoo, a man counted a total of 27 heads and 70 feet. He was counting snakes, lizards, and people. He knew that there were exactly twice as many lizards as people. How many snakes did he count?  (see answer below)

DOUBLE YOUR CAPACITY

Blodgett is pleased to announce that our Energy Star approved SBF boiler free steamers are now stackable for twice the capacity in the same compact footprint. The SBF is available in either three or five pan models. With the new stacking kit you may stack two 3 pan steamers, two 5 pan steamers or a 3 and 5 pan together.

These connectionless units require no plumbing for easy installation. Steam is created by heating water held in a pan resulting in low water consumption and easy scale removal. A removable steam diffuser plate helps keep large food products from falling into the water pan.

All SBF steamers are high power units for fast recovery. Plus, you get a low water indicator light with audible buzzer and a constant steam setting.

Built to the rigorous standards you have come to expect from Blodgett, these steamers feature a heavy duty door and 316 stainless steel cavity liner.

Click here to view the current SBF spec sheet. Updated specifications with drawings on the new stacking kits will be available on our website in the next couple of weeks.

ranch marinated

combi fried chicken

Click here for recipe

This month's guest chef is Chuck Asher from Charlotte, NC. Chef Chuck is the Executive Chef/Sales Consultant for Griffin Marketing in North and South Carolina. Chef Chuck started his career flipping wings and burgers at the age of 21 and moved on to graduate from Johnson and Wales University, Charleston/Providence, in 1996. After Graduation, Chef Chuck had the wonderful opportunity to train under the great Certified Master Helmut Holzer.

Chef Chuck Asher

Chef Chuck hopes you enjoy his basic, but totally Blodgett Combi recipe. He likes to call it Combi-Southern Style!!!

L-R Mike Harlamert (KFC), George Rabas (Blodgett), Barbara Bloecher (UFPC), Gary Mick (Blodgett), Teresa Crawford (KFC) and

Tim Thaler (Blodgett)

CUSTOMER RECOGNITION

KFC Receives Middleby Customer Award

KFC was presented with a Middleby Customer of the Year award at the Middleby Cocktail reception held during NAFEM 2009 earlier this month. KFC has been a partner with Blodgett for many years. We are grateful for the trust and support KFC has shown Blodgett over the years and were pleased with the opportunity to honor them during NAFEM.

L-R Chef Fred Lucardi, Chef Marty Blitz, Chef Jeff Frederickson,

and Chef Tim Klauder

BLODGETT HOSTS CHEF EVENT

Eighty-six Chefs attended a fabulous evening at Yuengling Brewing Company in Tampa hosted by Chef Timothy Klauder of Blodgett assisted by Chef Brian Berling of Finn Marketing Group and Chef Jeffrey Frederickson of the Tradewinds Resort!  Ken Jennings and Jay Spurgeon of Finn Marketing co-sponsored this successful Chef only event.

Chef Marty Blitz of Mise En Place Restaurant was awarded an ACF Tampa Bay Presidential Medallion by Chef Fred Lucardie. Chef Marty was recognized for his outstanding volunteer work on Taste of the NFL where more than $6.8 million has been raised and distributed to hunger-relief groups since 1992. Chef Marty is a culinary leader in the Tampa Bay community.

PRINTABLE VERSION

   If you have questions on any of the information in this newsletter, please click here to contact us.

Riddle of the Month Answer:  6 snakes, 7 people, and 14 lizards

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Copyright G.S. Blodgett Corporation 2009