Foodservice Equipment & Supplies

MAR 2018

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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84 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018 facility design p r o j e c t o f t h e m o n t h wafer crumble, pudding, torched marshmallow, candied pecans and a house-made cookie. The hot line contains a six-burner range for making soups and sauces. A 36-inch French-top with an oven base cooks seafood dishes and pasta that the culinary crew rolls out daily. The crew uses the French-top to sear proteins such as hanger steaks before grilling them on the 60-inch griddle, which has an oven underneath. "I like the French-top because we get even heat, which is good for searing," Sanger says. At lunch, staff use the griddle to sear the sliced meat for the house-made braised and sliced pork shoulder sandwich, which is cooked in its own braising juice on the flattop to give it an extra crisp and fatty finish. Throughout the day, staff use the grill to cook house-cured chicken for salads. Culinary staff also grill burgers such as the J Burger served with Tillamook cheddar, tomato confit, crispy shallots, dill pickle relish, butter lettuce and dijonnaise on a house-made brioche bun. An overhead salamander finishes off menu items, melts cheese for soups and toasts some of the breads. Also on the hot line, culinary crew prepare herb frites, a restaurant favorite. "We clean Kennebec potatoes and punch fries by putting the potatoes through a cutter attached to a wall," Sanger says. "We soak the potatoes overnight in a re- frigerator to pull out the starch and rinse them in the morning. Next, we blanch them to tenderize the middle of the fry, and later fry them to order, which results in a crispy texture." Staff toss fries in salt, garlic powder and a mixture of tarragon, dill, parsley and celery leaf. The fry station also produces fried okra, octopus and cacio e pepe (pecorino cheese and freshly ground pep- per) with dried spaghetti. Stations in View The pizza station attracts attention at the front of the building with its gas-assist, wood-fired oven. A large refrigerator and undercounter drawers hold ingredients for dips and spreads, lettuce for salads and pizza with myriad cheeses, sauces, vegetables and toppings. Flat tire pizza on the brunch menu features what Sanger calls "breakfast on a plate" with eggs, sausage, gruyere and fontina cheeses, sausages and chopped bacon. In the oven, culinary crew also bake menu items such as some of the house-made breads, sweet and savory Dutch baby cakes and frittata. "We also use the pizza oven to make a well-received flatbread that looks like puffed pita bread," Sanger says. "We use our house-made pizza dough by cutting a portion in half, hardly stretching it and popping it into the wood oven. The intense heat 'puffs' the bread. Out of the oven, we top it with a drizzle of olive oil and a sprinkling of crystal sea salt and serve it with three dips," Sanger says. The Jones Assembly also supports a strong beverage pro- gram with specialty espresso, coffees and teas. A mezzanine bar features wine, beer and cocktails. "There are always challenges when dealing with such a highly transparent kitchen," Dater says. "The space had very few hiding spaces. Nearly all corners are open to the public's scruti- nizing eye, so the less attractive functions of foodservice had to be dealt with carefully." For example, trash containers are recessed into stainless steel cabinets and chemicals are con- cealed under counters or mounted away from guests' view. ● Owners: The Social Order Dining Collective ● Partners in The Jones Assembly: Brian Bogert; Graham Colton; Brittany Sanger, executive chef; Hall Capital, includ- ing Fred Hall, chairman and CEO, Kirkland Hall, vice chair- man and CFO, and Clayton Moss, managing partner and COO real estate ● Directors, The Social Order Dining Collective: Courtney Mankin, president; Cole Lipscomb, director of BOH opera- tions; Hunter Mankin, director of FOH operations; Annie Tucker, marketing manager ● Managers, The Jones Assembly: Scott Marsh, director of operations; Graham King, general manager; Katherine Molloy, dining and events manager; Carlos Alvarado, associate man- ager; Charles Friedrichs, beverage director; Andrew Eskridge, chef de cuisine; Corey Orsburn, sous chef; Kyle Toland, sous chef; John Conway, head baker; Angela Chase, pastry chef ● Architect/Interior Design: James Boswell Architect, Tulsa, Okla.; James P. Boswell, AIA, owner/architect; Darly Lyn Round-Tannehill, architect, designer ● Interior Design: The Social Order Dining Collective, Brian Bogert and Graham Colton, partners ● Foodservice Consultants: Market Source, Oklahoma City; Zena Dater, vice president and sales ; and John Imes, foodservice design ● Equipment Dealer: Market Source, Oklahoma City ● Construction: LINGO Construction, Oklahoma City KEY PLAYERS Chefs Brittany and Andrew plate menu items; the kitchen serves up to 500 covers on any given day. Photo by Madison Rae Photos

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