Foodservice Equipment & Supplies

APR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 124 of 139

APRIL 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 123 Joe Bozarth, lead chef at Fireside Pies, a multi-unit wood-fired, artisan pizza restaurant with five locations in Dallas and the surrounding suburbs, sources regional ingre- dients like Texas peaches, blueberries, beats, squash and zuc- chini. Add to that list Hatch chiles from New Mexico when in season to use for different pie toppings and salads. Like Terhune, he also gets produce delivered six times a week, running through most of it within a couple days. "We don't want to hold the product for very long," Bozarth says. The only longer-term produce storage comes in the form of those chiles, peppers, mushrooms and on- ions, which are roasted off in the wood-fired oven for use later in sauces. When covered with balsamic vinegar over- night, the vegetables moisten a bit and the flavor develops even further, he says. When it comes to washing, it's no different than sourcing conventional or organic produce — extra washing helps. "We always want to wash everything ourselves rather than rely on what someone else says they did," Casey says. Traditional three-compartment sinks and salad spinners are essentials but for the very concerned, more advanced op- tions include natural ozone technology. "You can't be afraid of a little dirt or the occasional insect when you're working with farmers who aren't using pesti- cides," says Terhune, who's a fan of double washing. However, most farmers have already washed the produce themselves. With so much fresh prep, the bigger concern for farm-to- table operations is finding enough space for all the necessary tables and chopping boards, or scheduling the prep work during off-peak times. Delicate lettuces can be especially tricky, Casey says, because they need to be washed for same- day use, and then cut just before service or risk wilting. In-House Butchery More chefs now choose to work with smaller, sustainable farms that typically deal in larger, primal cuts or whole or half animals. As such, in-house butchering has escalated in restaurants nationwide, which requires a few tweaks to kitchen setup and operations. Fireside Pies features wood-fired artisan pizzas (right) and focuses on regional ingredients for its side dishes (left).

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