BLODGETT Fresh from the Oven


June 2007	The Latest Information for Foodservice Professionals from BLODGETT
Published monthly by Blodgett 44 Lakeside Avenue, Burlington, VT 05401 800-331-5842 www.blodgett.com

Riddle of the Month: If you wrote all of the numbers from 300 to 400 on a piece of paper, how many times would you have written the number 3? (see answer below)

BX-14E electric model shown on optional stand

NOW AVAILABLE: THE BX-14

NEW Boilerless Models Added to BCX Combi Line

In January 2007, Blodgett introduced the BCX Series Combi to the foodservice industry. The BCX is built with solid, reliable Blodgett construction, and designed to last for years of rigorous use in your commercial kitchen. The BCX provides all the features you need to increase production while decreasing your time, labor and maintenance costs.

Now you can get this same great combi in our NEW BX-14 BOILERLESS gas and electric model. The BX-14 Boilerless combi creates steam without the use of a boiler or steam generator. Our unique system turns water into steam within the cooking chamber eliminating the need for a steam generator or boiler. The ADVANTAGE of our BX-14: lower cost of ownership, while delivering high quality combi, hot air and steam modes for all your cooking needs.

When you buy a Blodgett BCX or BX series Combi you get all the controls you need through our, industry best, simplest to operate, controller which includes such exclusive function as:

Our exclusive Steam-on-Demand to give you that added boost when you need it
Detachable core temperature probe designed for safe product handling (HACCP) and low cost of ownership should it get damaged
Coupled with our our newly designed oven door with a dual stage door latch to vent steam before fully opening, protecting your greatest asset, your employees
Our four halogen lights provide superior viewing through dual pane window
Time to Clean indicator

The BX-14 Boilerless Combi models are available in either gas or electric models and single or double stacked configurations.

Click here for more information.


	By Chef David Eisenreich	COMBI ROASTED VEGETABLES

roasted

vegetables

Click here for recipe

Our guest chef for this month is David Eisenreich who is happy to pass along his recipe for combi roasted vegetables. "I appreciate what the Combi does with vegetables and one of my favorite ways to serve them is roasted."

Since 1998, David Eisenreich has been a Culinary Arts instructor at Hennepin Technical College, Brooklyn Park, Minnesota. He has 31 years of industry experience in Twin City restaurants, continues to work for a number of caterers in the area and demonstrates Blodgett equipment for the Northstar Agency in Minneapolis. He is an eight year member of the American Culinary Federation and has recently been nominated for The Award of Excellence in Teaching by Hennepin Technical College.

BLODGETT RECEIVES AWARD FOR COMBI

Professional Chef's Association Award

Blodgett received the PCA Gold Award from the Professional Chefs Association in recognition of Combi excellence. The NEW Blodgett BCX Combi was recognized as being the easiest to use, best performing manual combi oven on the market, with unique cost saving customer features and the lowest cost of ownership. Blodgett was also honored for its excellence in manufacturing, durability, reliability, customer and technical service. We are truly honored by this recognition.

Blodgett's Chef Tim Klauder (L) with Chef Kaysen

during a visit to the Blodgett factory last month

KAYSEN NAMED BEST NEW CHEF FOR 2007

In our January issue, we were very excited to announce that Blodgett had become an official sponsor of Chef Gavin Kaysen, representing the United States in the prestigious Bocuse d'Or culinary competition held in France. We are now, very pleased to tell you that Chef Kaysen, of El Bizcocho Restaurant at Rancho Bernardo Inn in San Diego, has been named one of Food & Wine magazine’s Best New Chefs for 2007.

At just 27, Chef Kaysen is is among the youngest to ever be awarded the honor. Kaysen’s California-influenced French cuisine has made El Bizcocho one of the top-rated restaurants in San Diego. Kaysen prepared an exclusive tasting dinner at the 25th annual Food & Wine Magazine Classic in Aspen, June 15-17, 2007.

“This has been an amazing year for me,” Kaysen says. “I am so honored to be in the company of the outstanding chefs chosen by Food & Wine this year."

Phil Fox

FOX NAMED SALES MANAGER FOR CONVEYOR

We are pleased to announce that Philip Fox has been promoted to National Sales Manager, Blodgett Conveyor Ovens. Phil has nearly 30 years of experience in the foodservice industry.

Phil brings a wealth of experience to Blodgett’s Conveyor division. For the past few years Phil has worked at Middleby Marshall serving much of that time as Director of Technical Service. Prior to Middleby, Phil worked for General Electric’s Electric Commercial Cooking Equipment Division, Toastmaster and Hussmann. In addition to his factory experience, Phil was also a principal owner in the Chicago based Representative Firm of Fox/Bettinardi.

Chef Sarah Rannacher

CHEF RANNACHER JOINS BLODGETT STAFF

We are very happy to welcome Chef Sarah Rannacher to Blodgett as our Baking and Cooking Applications Specialist. In her new position, Sarah will be in charge of all product bake testing.

A graduate of Culinary Institute of America, in Hyde Park, NY, Chef Sarah used her baking talents as the Bakery Manager of Price Chopper Supermarket. She has also served as the Pastry Manager of both O Restaurant and the Hen of the Woods in Waterbury, Vermont. As a consultant to Blodgett, Sarah was instrumental in the bake testing of the XR8-G rotating rack oven.

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Riddle of the Month Answer: 120 times

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