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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82 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018 facility design p r o j e c t o f t h e m o n t h approachable. "We could have crafted a menu that is easier for our volume, but we want to be forward thinking and want people to visit us morning, noon and night. We didn't take the easy way with our bread, coffee and pastry program. We don't have anything coming from the kitchen that is ordinary." "I want to bring some of my French training to the restaurant, but we have to be more casual here," Sanger adds. "For example, we purchase high-end ingredients such as seafood, which isn't easy to get in fresh every day in the Midwest, and we use French techniques to cut vegetables and sear fish and seafood." When deliveries arrive at the loading dock, team members take them to the kitchen's large walk-in cooler that holds products used only in the kitchen or for the Jones' menus. The walk-in also contains a freezer to hold pastry items such as canisters containing spun ice creams and sorbets. Staff route all citrus and other fruits to the bar's walk-in, which stores all bar ingredients and beer kegs. Prep staff begin work at 8 a.m., cleaning, spinning and drying lettuce. They use a slicer to cut meats and cheese, a meat grinder, high-speed blenders to make salad dressings and high-speed food processors to prepare pimiento cheese and other spreads, as well as house-made hummus. Sanger and the culinary crew remain enamored with a high-powered blender with steel blades that rotate at a high speed to turn cylinders of cream, nuts, fruit, meat and vegetables into ultra-light mousses, fresh ice creams, sauces, silky gelato, sorbets and soup. The culinary team currently uses the equipment to make ice cream, gelato and sorbets, in addition to bases for specialty smoothies on the brunch menu. Culinary crew also work at a long prep table to make garde manger and charcuterie with country ham, prosciutto, pepperoni, gruyere cheese, crumbled goat cheese, pimento cheese and other accoutrements. The bakery area contains ingredient bins, baker's tables, a 40-quart floor mixer and a double-stack convection oven. The Jones Assembly crew makes all of the bread served in-house, including sourdough for avocado toast; burrata with seasonal fruit, fennel vinaigrette, honey and micro basil; regular and gluten-free pizza dough; biscuits; pullman loaves; and brioche and gluten-free hamburger buns. House-made desserts include flourless chocolate cake, pumpkin and per- simmon pie, and caramelized banana ice cream with a cookie A staff member preps house-made pizza dough for the wood- fired pizza oven that sits in the kitchen prep area. Photo courtesy of The Jones Assembly

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