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May 2007 |
The Latest Information for Foodservice Professionals from BLODGETT |
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Published monthly by Blodgett 44 Lakeside Avenue, Burlington, VT 05401 800-331-5842 www.blodgett.com |
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Riddle of the Month:
When I am filled I
can point the way. When I am empty, nothing moves me. |
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NRA Show 2007 Visit Blodgett at Booth #3900 for the latest advancements in foodservice cooking equipment. |
McCormick Place Chicago, Illinois May 19-22, 2006 |
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Chef Ralph Pagano
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NRA 2007 Preview Edition In this edition of Fresh from the Oven we would like to give you a quick preview of the Blodgett booth (#3900) at NRA 2007. The Blodgett Booth Goes to "Hell" We are very pleased to welcome the dynamic Chef Ralph Pagano to the Blodgett booth at NRA this year. In his seventeen year career as a chef and restaurateur, Ralph Pagano has delighted New Yorkers, east enders and Miamians with his delicious interpretations of American cuisine. Pagano’s signature style of taking classic dishes and re-mixing them for today’s taste screams New American. His attention to detail, delicate touch and keen sense of taste makes his food simple, fresh and delicious. Ralph's balance of flavor comes from a distinct ethnic background. He uses a cache of middle-eastern spices, mixed with Italian flavors and classic French techniques to create a bold All-American style that is as full of flavor as it is pleasing to the eye. Ralph, a graduate of the Culinary Institute of America, has worked his way through some of the best kitchens in NYC. After working at such legendary restaurants as The Sign of The Dove, One if by land Two if by Sea, The Hudson River Club and The River Café, Ralph has created a style all of his own. With his executive chef roles at Bobby Van’s Steakhouse & Chef /Owner of The World Pie restaurant group, Ralph created a cult following and he has set off on his own to try and feed the world. He successfully has been to hell and back with the Fox Network TV series aptly named "Hells Kitchen" where he worked elbow to elbow with Chef Gordon Ramsay cooking and creating gourmet food under fire. Ralph also competed in the great cult TV series Iron Chef America vs. Bobby Flay. Be sure to stop by booth #3900 to meet Chef Pagano.
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NEW BCX-14G Combi Oven Steamer We are pleased to be cooking live on the NEW Blodgett Combi BCX-14 oven-steamer at NRA 2007. This new full size combi includes all of the exclusive Blodgett features you currently enjoy, Steam-on-Demand, Time to Delime Indicator and Semi-Automatic Deliming. Plus you get our newly designed oven door with a dual stage door latch to vent steam before fully opening, four halogen lights for superior oven illumination, and new oven controls with a detachable core temperature probe. The BCX-14 also includes a retractable hose reel hidden behind the door, a coved corner liner and a hinged pressure panel for easy cleaning. Be sure to stop by the Blodgett booth to see the future of Combi cooking. We will also be showing the NEW Blodgett CNVX-14, a full size convection oven designed specifically for stacking with the BCX-14.
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NEW XCEL Convection Oven Core Temperature Probe Let your oven work for you 24 hours a day with the NEW Blodgett XCEL optional Core Temperature Control. This new control features both Cook & Hold and Low Temperature Roast & Hold functions allowing you to roast your product overnight with all the confidence and benefits of a tradtitional Cook & Hold oven. The detachable core probe enables proper probe placement outside of the hot oven cavity and easy cleanup. Be sure to stop by the Blodgett booth for a delicious sample of roasted product from the DFG-100 XCEL.
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NEW XCEL-50E Half Size Convection Oven The NEW XCEL-50E half size convection oven will be on display at NRA 2007. The XCEL-50E features a more efficient heat exchanger with significant energy saving, an adjustable multiple speed motor, coved corner liner, removable baffle, wash down hose and drain. |
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NEW S1820G Conveyor Oven Blodgett is pleased to be showing the newest offering in our conveyor oven line, the S1820G. As the smallest gas conveyor oven available, the S1820G is perfect for kiosk and other small production applications. |
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NEW Boilerless Steamer We are excited to give you a sneak peak of this NEW Boiler Free Steamer, the latest addition to our extensive steam line. The SBF steamer will be available later this year, and you will have the first chance to see it in Chicago at NRA 2007. Key features include a detachable core temperature probe, digital timer and an operational range of 90°F-220°F. |
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Blodgett to Receive award at NRA Blodgett is pleased to receive the Kitchen Innovations 2007 award presented by the National Restaurant Association Hotel-Motel Show for the NEW Hydrovection, self cleaning convection oven. This first self-cleaning electric convection oven with steam assist features easily removable bi-directional blower wheel and baffle, welded stainless liner with large radius corners, wash down hose and drain resulting in a potential 95% reduction in cleaning time, while also offering faster cook times, 10% greater yield and a moister more tender product. Be sure to see the NEW Hydrovection at the NRA Kitchen Innovations booth (3293C). |
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Roast Turkey Roulade |
Walter Zuromski is founder and President of the Chef Services Group a consultancy group located in Lincoln, RI. A long time board member and founding member of the Research Chefs Association, he is an operations, research & development expert with over 20 years in foodservice. Several years ago, Chef Zuromski decided to blend his culinary expertise with a profusion of related industry experience to create Chef Services Group, Inc. |
Chef Walter Zuromski |
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As founder, President, & Culinary Director of Chef Services Group, Walter diversified his culinary talents to guide a unique blend of industry resources to assist clients in all areas of food service and manufacturing. A seasoned veteran of the kitchen, he is a highly successful Executive Chef, pastry chef and bread baker having worked in this capacity at luxury 4-star hotels and restaurants for over 18 years. Research Chef Zuromski is committed to the advancement of young culinarians and remains an active certified culinary judge for the American Culinary Federation. Having judged high level professional and Jr culinary competitions across the country, he is committed to the advancement of the culinary profession. |
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BLODGETT NAMED VENDOR OF THE YEAR The Blodgett Oven Company was presented with the Equipment Vendor of the Year Award for 2006 from the National Association of Foodservice Equipment Dealers at the annual conference in Chicago, IL on April 12, 2007. Blodgett would like to thank all of the NAFED Dealers for this honor.
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BLODGETT RECEIVES YUM CORPORATION STAR AWARD Blodgett was given the U.S. Equipment Award from KFC at the 2007 YUM Corporation STAR Awards ceremony in Dallas, TX on April 26. We are greatly honored by this recognition and would like to thank both KFC and the entire YUM Corporation.
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MICK NAMED BLODGETT PRESIDENT We are pleased to announce that Gary Mick has been promoted to President of the Blodgett Oven Company. In his new position, Mick will be responsible for all aspects of running Blodgett, including sales, marketing, engineering, and operations. “During his twelve years with Blodgett, Gary has been instrumental in motivating our employees to grow sales and our customer base,” said Middleby Corporation CEO Selim Bassoul. “His exceptional customer orientation and product knowledge base are critical to the organization, as Blodgett continues to develop and bring to market new, innovative products.” Most recently, Mick was Vice President/General Manager at Blodgett. Since joining the company in 1995, he has held positions in nearly all areas of the business, including operations, technical support, customer service, and finance.
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If you have questions on any of the information in this newsletter, please click here to contact us. |
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Riddle of the Month Answer: A glove. |
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Copyright G.S. Blodgett Corporation 2007 |