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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Page 81 of 107

80 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018 caption facility design p r o j e c t o f t h e m o n t h by the site and buildings and the need to service both the dining area and outdoor space without interfering with the stage or a concert," Boswell says. "One primary kitchen design goal was to keep the servers out of the kitchen. So the dishwashing area, although not necessarily ideal, is in the front of the kitchen. Servers drop off dishes as they enter the kitchen without interfering with the chefs and staff, and pickup is directly in front of them at expo." The kitchen serves up to 500 covers on any given day. Colton describes Sanger's ambitious menu as elevated but Taste of The Jones Assembly Partner Graham Colton describes the menu at The Jones Assembly as elevated but approachable. Executive chef and partner Brittany Sanger brings her French training at Le Cordon Bleu to menu items such as brioche French toast, while at the same time maintaining a casual approach to items such as Parma pizza and sugo, a tradi- tional Italian pasta sauce. Photos by Freely Wander Photography Sugo Brioche French Toast Butternut Squash Soup

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