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.

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MAY 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 131 The fi rst wireless HACCP-ready immersion circulator on the market SmartVide8 plus The Sammic SmartVide8 Plus with its unique integrated Bluetooth Connectivity and SmartVide App, generates a cooking report that can be exported and stored, allowing for easy and effective HACCP control. The new generation of immersion circulators is here Extremely Precise - User friendly - Commercial device - Portable - HACCP-ready – 100% tested - Made by Sammic www.sous-vide.cooking · www.sammic.us Sammic Corp. · 1225 Hartrey Ave, Evanston, IL 60202 · usa@sammic.com · Phone: +1 (224) 307-2232 · Toll free: +1 844 275 3848 SmartVide HACCP sammic Date: 1/4/2017 11:05 Batch Number: Machine Name: SvA8C2 User: SET temperature: 120.0ºF (Core Probe) Duration: 28' Consumption: 0.1 kwh Time Current / SET º 0' 63.7 / 120.0 º 1' 42.1 / 120.0 º 3' 42.4 / 120.0 º 4' 42.8 / 120.0 º 5' 43.5 / 120.0 º 6' 45.3 / 120.0 º 7' 47.7 / 120.0 º 8' 50.9 / 120.0 º 9' 54.5 / 120.0 º 10' 58.6 / 120.0 º 11' 63.1 / 120.0 º 12' 67.6 / 120.0 º 13' 72.1 / 120.0 º 14' 76.5 / 120.0 º 15' 80.8 / 120.0 º 16' 84.9 / 120.0 º 17' 89.1 / 120.0 º 18' 92.7 / 120.0 º 19' 96.3 / 120.0 º 20' 99.5 / 120.0 º Time Current / SET º 21' 102.7 / 120.0 º 22' 105.6 / 120.0 º 23' 108.3 / 120.0 º 24' 110.7 / 120.0 º 25' 113.0 / 120.0 º 26' 115.2 / 120.0 º 27' 117.1 / 120.0 º 28' 118.9 / 120.0 º it calls home, incorporating exposed brick, urban accents, a hardwood floor and white marble throughout. The butcher shop also has exposed brick, but its tile floors and subway- tiled walls represent a throwback to old neighborhood delis. After the butcher shop closes at 6 p.m., it transforms into a 20-seat private dining area for the steakhouse. Unlike other steakhouses, B&B's extensive menu includes 22 steak options. "Something I wanted to do, after noticing meat offerings were becoming more limited in today's steak- houses, was to go the other way," says Berg. The number one seller is filet mignon, while coming in a close second is a 28-day dry aged bone-in 22-ounce ribeye, a signature cut. B&B also offers Wagyu from both west Texas and Japan. Its Gearhart Cowboy Cut, a 40-ounce Wagyu filet for two, is also a popular item. "We are among only nine restaurants in the country that offer certified Kobe," he says. "We also offer the outside part of the ribeye, or the Spinalis — we call it Butcher's Butter; it has the most marble and is the best part of the cow." For sides, customers can choose from items such as creamed spinach, lobster fried rice or fried mac and cheese with fontina, As a combination butcher shop and restaurant, B&B Butchers cuts all meat on-site.

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