Foodservice Equipment & Supplies

MAY 2017

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

Issue link: http://fesmag.epubxp.com/i/815772

Contents of this Issue

Navigation

Page 130 of 152

128 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 e&s segment spotlight The vegetables and fish that round out the menu also receive the same level of attention as the beef. Cold-roasted king crab, a very popular dish, is produced from the center cut of an Alaskan red king crab leg. The top gets cut off, the inside cleaned and cut into pieces. Culinary staff place this meat back in the shell and it gets roasted in the oven. Sides at RPM Steak include a house spec Yukon potato sliced into rounds, roasted in the oven and topped with rose- mary butter. Its parmesan spinach represents a lighter twist on the steakhouse classic creamed spinach. This side dish combines sauteed spinach with brown butter and parmesan. A popular starter is the thick-cut bacon cooked with reduced bourbon and vanilla. Staff blanch vegetables in pasta boilers, then roast them in cast iron pans on one of two French top stoves. RPM Steak's bakery produces all its bread items, includ- ing burger buns and pastries. Built last year, the 700-square- foot air conditioned and climate-controlled addition utilizes two combi ovens, a deck oven and a batch freezer for ice cream and gelato. From his vantage point, Psaltis notices a huge renaissance with steakhouses as chefs strive to incorporate higher-quality ingredients from ranches and farms worldwide. "We're still learning every day, since the environment constantly changes with different cuts of meat," he says. Classic American Embracing tradition has served Cole's Chop House well since the Napa, Calif., steakhouse opened its doors in March 2000. Its location in the 130-year-old Kaiser Building, stone walls and Douglas fir hardwood floors serve to drive home the clas- sic American steakhouse feel that also is evident on the menu, according to owner and director of operations Eric Keffer. The 2-story, 4,500-square-foot restaurant seats 85 people. The majority of the meat Cole Chop House uses is corn fed and comes from the Midwest, with the exception of New Zealand lamb chops. "The menu includes Duroc pork chops from Iowa and fish caught locally in the Pacific," says Keffer. The restaurant sources dry-aged steak from Chicago, including its best-selling New York strip and a 16-ounce bone-in filet. "The aging process creates a natural bacteria to impart a nutty, gamey and rich flavor to the meat," says Keffer. "The filet is about as delicate a meat as you can get." Cole's Chop House serves sides family style and includes items such as hash browns cooked in a cast iron skillet with clarified butter, which results in a crispy crust and fluffy inside. Another signature side is seasonal wild mushrooms sauteed in red wine veal reduction sauce and drizzled with truffle oil. The restaurant revamps the menu periodically, but the chefs pride them- selves on the restaurant's staples. The traditional theme continues in the 1,800-square-foot open kitchen's Left: The majority of the meat at Cole's Chop House is corn fed and from the Midwest. Below: Appetizers and family-style side dishes are plentiful at Cole's Chop House.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAY 2017