ACP, Inc. Earns Award for Overall Best in Class for Microwaves
Foodservice Equipment and Supplies recently announced the industry recipients of their 2014 Best in Class awards, and ACP, Inc. was one of them! This is the 25th year of being recognized by the industry for Amana® Commercial microwaves. Click here to read more about other recipients.
Technomic Studies Generational Differences in Foodservice Expectations
A recent study done by Technomic explored the different expectations at a restaurant, depending on which generation you are from. Their studies showed that 53% of Generation Z members said that sustainability of food affects their decision of whether or not to eat at a restaurant, while only 39% of them said the inclusion of local ingredients swayed their decision. Click here to learn more about this study.
Operations Turn to Snacks for Increased Revenue
An increased availability of snack foods has been proven to be a profitable means of consumer outreach in the foodservice environment. According to a survey conducted by the Penton Restaurant Group, 13 percent of operators said that the demand for healthy snacks has increased significantly. Click here for more details!
NRN Reports of Restaurants Reaching out to Millennials
According to a recent report from Nation’s Restaurant News, today’s food service operations are making efforts to reach out to the millennial generation – those born between 1980 and 2000. It is said that millennials are interested in transparency of ingredient sourcing and this is one of restaurateurs’ initial attempts in achieving the favor of this group of people. Are you considered a millennial? Click here to learn more!
The arrival of a new season often brings an abundance of distinct colors, aromas and scenery – each exclusively unique to the time of year. As the start of winter draws closer and pumpkins remain on neighborhood porches, the pronounced flavors of autumn are also eagerly anticipated each year by coffee and produce lovers alike.
It’s pretty clear that pumpkin is the most common ingredient associated with mainstream fall flavors. From lattes to ravioli and everything in between, the pumpkin’s versatility makes it hard not to enjoy. But let’s not forget everything else this delightful season has to offer! Apples also deserve their time in the spotlight, and not to mention the optimum seasonal availability of many other vegetables and fruits, including squash.
Butternut squash in particular is actually equal in versatility, meaning most dishes preparedwith it instead of pumpkin can taste just as soothing and delicious while also being rich in vitamins and minerals. As a response to consumers’ growing demands for a variety of fresh, healthy ingredients on the menu, restaurateurs are actually seeking alternative seasonal ingredients besides the evidently mainstream pumpkin, according to The Nation’s Restaurant News.
The RC22 and MXP22 can assist in the production of a fresh and savory roasted butternut squash soup, formulated by ACP Corporate Chef Sandy Gibilisco. Its hearty flavor and vibrant autumn flair is sure to satisfy any mid-October craving.
ROASTED BUTTERNUT SQUASH SOUP
Yield: 6 servings
“When you can’t defeat the pumpkin, it’s OK to make a delicious butternut squash soup for enjoying fall flavors!”
1 Roasted Butternut squash (see recipe for MXP)
2 Chopped, roasted onions (use recipe for roasted vegetables in MXP)
1 (15 oz) can of cannellini beans, drained and rinsed
5 cups (1183 mL) good quality chicken broth
4 fresh sage leaves
½ tsp. (2.46) kosher salt
1/4 tsp. dried, crushed thyme
½ tsp. (2.46 g) fresh ground pepper
3 Tbsp. (45 g) unsalted butter
½ cup (118 mL) half and half or whipping cream
Fresh sage leaves, for garnish
Roasted Butternut Squash:
1. Cut squash in 1″ (2.5 cm) cubes. Toss in 1/3 cup (80 mL) olive oil, 1 tsp. (2 g) pepper, 1.5 tsp. (9 g) salt, 1/2 tsp. (2.46 g) thyme and 1/2 tsp. (2.46 g) ground sage. Insert in MXP22 and cook at the following settings:
Time: 3:30 MW %: 100 FAN %: 0 IR %: 100
Time: 1:00 MW %: 50 FAN %: 30 IR %: 100
Roasted Vegetables – Onions
1. Season diced onions with salt, pepper and 2 Tbsp. (30 g) olive oil. Place in MXP22 and cook at the following settings:
Time: 2:30 MW %: 100 FAN %: 0 IR%: 100
Time: 2:00 MW %: 50 FAN %: 30 IR%: 100
Procedures for Soup:
Mix together roasted squash, onions, drained beans. Take out 1 cup of mixture for garnish and set aside.
Place the remaining mixture of roasted squash, roasted onions, drained beans, chicken broth, sage leaves, thyme, salt and pepper in blender and blend until smooth. Add the half and half or cream.
Pour the soup into 6” deep high heat plastic container and cover with lid.
Place in RC22 and heat at the following settings:
Time: 5 minutes MW %: 100
Time: 1 minute MW %: 50
4. Remove from microwave and check for correct 165°F (74°C) temperature. Stir well.
5. Place in serving bowls and garnish with approximately ¼ cup (32 g) of reserved bean, roasted squash and onion mixture, along with a few sage leaves.
For additional presentation, drop fresh sage into hot oil and fry until crispy. Garnish bowl with fried sage leaves.