Foodservice Equipment & Supplies

JUN 2019

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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60 FOODSERVICE EQUIPMENT & SUPPLIES JUNE 2019 at dinner and at night we highlight bar snacks, house-made pastas and thoughtful vegetable dishes for the after-work guests and guests who come from afar." The staff also bake pastries in one combi oven and ash the apple galettes with heat before serving them with cheddar cheese, thyme and maple ice cream. Staff use the other combi oven for steaming vegetables and lobsters and smoking menu ingredients such as sea trout, which is served with pita chips. Staff also smoke rabbit in the combis. "The combi ovens make life so easy because of their versatility and ease to clean," daSilva says. "We can use them all day long and keep them sparkling clean every day." This prep area also contains a high-speed countertop oven for •nish- ing menu items. "This oven positioned here frees up space on the line when the chefs get busy," Odenwaelder says. Another cookline, which guests can see as they dine, contains a hood system that sits back-to-back with the back kitchen's cookline and shares the duct system. "The open window into the kitchen was designed not only for the diners' experience but also to give the chef interaction with the waitstaff to expedite food," Kilpatrick says. The cookline contains four stations like a traditional galley-style kitchen: cold appetizers, hot appetizers, a pasta station and grill station. "There's about 20 feet of refrigerated worktop counter space so the staff can easily access ingre- dients," Strickland says. At the cold and hot appetizers sta- tions, for instance, staff prepare thick potato skins that they place in a deep fat fryer. They •ll the skins with steak tartar seasoned with mayonnaise, mus- tard and smoked paprika, pickled green garlic and chives, which they serve over green garlic skordalia •nished with fresh dill, creme fraiche and paprika oil. Staff also use the fryer to sizzle cauli- ower, Scotch olives and panisse (chick- peas fries). These stations also support staff preparation of vegetables such as castelfranco radicchio with celery, hon- eycrisp apples, walnuts and pecorino; marinated beets with pistachio, goat cheese and ras el hanout; roasted Brussels sprouts with bacon, crispy shal- lots and green harissa; and crispy hen of the woods with potato-almond skorda- lia, nigella seed and chives. A pasta boiler and eight-burner range allow the culinary team to offer handmade corzetti with sea scallops, blood orange and pistachio dukkah, squid ink fusilli with sopressata, tomato, ink and olive bread crumbs; harissa cavatelli with lamb merguez, chickpeas, rapini and parmigiano; and radiatore di grano arso with barbecue rabbit, fermented pepper and ricotta salata. Staff use the conventional ovens underneath the range to roast chicken breasts and quickly give other proteins a ash of heat before serving. Sitting next to the pasta boiler and range, a plancha supports staff produc- tion of roasted porchetta with Brussels sprouts, pears, fried peanuts and cola- tura. Culinary staff also use the plancha for making spiced duck breast served with smoked almonds, grapes, jicama and mint. The duck skins are crisped in the salamander that sits above the range. "I used to saute the duck meat," daSilva says. "This is the •rst time I've used the attop griddle for preparing crispy duck. It works very well." At the grill station, staff prepare grilled Colorado lamb on the char- broiler and serve it with baby arti- choke, taleggio and mint salsa verde. They also use the grill to prepare bistro •let and •nish it with roma- nesco, taleggio and mint salsa verde. They also grill striped bass and top it with honeynut squash, apples, leeks and vadouvan. "One of the most notable features of the kitchen's design is the location of the kitchen door entrance from the dining room that offers the waitstaff access for drop-off without enter- ing the prep or cooking space," adds Odenwaelder. The bar's design also includes equip- ment that allows staff to maximize ef•- ciencies in a relatively small space. The bar includes two cocktail stations, a glass chiller and a rotary-style dishwasher to accommodate the large volume of glassware generated by the beer, wine and craft cocktail lineup. The dishwashing area provides ample landing space for dirty and clean dishes. FACILITY DESIGN PROJECT OF THE MONTH

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