Foodservice Equipment & Supplies

OCT 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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30 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2018 1.800.328.4493 Hydro Dipped Carafes Our popular 981 Series Carafe is now available in 6 hydro finishes. Choose from Light Wood, Dark Wood, White Marble, Gray Marble, Travertine Marble and Leather. Cocktails with Pizzazz For Brunch The Restaurant: 312 Chicago The Bartender: Marko Milunovic The Drink: Build Your Own Mimosa Brunch goers can purchase the Build Your Own Mimosa, complete with a bottle of Prosecco and freshly squeezed juices. Presentation Notes: A copper pail keeps champagne chilled, served alongside an iron basket holding fresh-squeezed orange and other juices. Photo courtesy of Kimpton Hotels and Restaurants For A Show The Restaurant: Stubborn Seed in Miami Beach, Fla. The Drink: The Half Baked cocktail at Stubborn Seed in Miami Beach, Fla., with eight-year rum, Swedish punsch, sweet potato, orgeat, angos- tura, lime and real smoke from a smoking gun. Presentation Notes: Bartenders mix the cocktail in a wide-bottom bea- ker and then fill it with aromatic smoke for a full sensory presentation. Photo courtesy of Grove Bay Hospitality Group For Tableside Service The Restaurant: Council Oak Steaks & Seafood in Holly- wood, Fla. The Drink: The Smoked Rare Manhattan. At Council Oak Steaks & Seafood at the Seminole Hard Rock Hotel & Casino, bartenders mix and pour cocktails tableside. The Smoked Rare Manhattan features Macal- lan Rare Cask single malt whisky, sweet vermouth, orange bitters, a sugar cube and smoked cin- namon sticks. Presentation Notes: The mixologist mixes and smokes the cocktail tableside using a smoking gun and dome and then pours the final product over an ice sphere. Photo courtesy of Seminole Hard Rock Hotel TIPS AND TOOLS FOR MEMORABLE FOOD PRESENTATIONS 312 Chicago Stubborn Seed Council Oak Steaks & Seafood

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