112 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015
oven and zero-clearance hood," Bluhm says. "The general
contractors had to do only a little reconfguring and remove
the drywall above the hood to meet the 18-inch clearance
requirement."
The hot cookline also features a rotisserie for main
course dishes, which executive chef Bertrand Bouquin se-
lected based on his experience at Daniel Boulud's high-end
restaurant Daniel in New York City.
Made with steel and cast iron with an
enamel fnish and polished brass trim
and fttings, the rotisserie's cooking
hearths contain vertical and hori-
zontal spits that hold chickens, pork,
whole legs of lamb and lobster tails.
Cages contain whole fsh.
"What's great is poultry and meat
drippings fall into a trough where
we'll place prosciutto skins and roast
delicious potatoes," Miller says.
At an adjacent range, staff occa-
sionally heat sauces and prepare an-
tipasti dishes and heat special request
orders in the convection oven below.
On the front service line across from the hot line, "we re-
confgured the hot and cold pickup area to add a middle mobile
hot section that flls in between the cold and hot so staff has
more capacity to hold hot food in times of need," Bluhm says.
For the line itself, a few older-style counters built up on curbs
were removed and replaced, while new doors were put on those
remaining, with cabinetry underneath for heated plates.
facility design
p r o j e c t o f t h e m o n t h
Top: The renovation transformed this part
of the kitchen into a pasta-making station.
Photograph by Krista Heinicke
Left: Dining guests watch as chefs prepare
ingredients at the service counter in
the exhibition kitchen.
Photograph by Chad Chisholm