Celebrate National Barbecue Month with This Crowd-pleasing BBQ

bbq sandwich
May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barbecue. Recently we did BBQ a big crowd, and we had a blast doing it! We cooked 7- to 10-lb. Boston pork butts traditionally for about ten hours on a Good-One® smoker until they...

A Savory Treat for Mother’s Day

Goat Cheese Cheesecake
Winston Foodservice celebrates the Farm to Table movement. We wanted to share one of our recipes that takes full advantage of locally-available ingredients. The texture of these tartlets were so creamy and silky! What mother wouldn’t want to be treated to this delicious treat? Savory Basil Goat Cheese Tartlet...

Celebrate Cinco de Mayo and Derby Day with Carnitas!

Carnitas!
I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to like? This year Cinco de Mayo and the Kentucky Derby fall back-t0-back on May 5...

Prepare in the PM for Perfect Porchetta

Sampling Pork Porchetta
If you’re not using your CVap® oven overnight – why not? You can be productive 24 hours a day with CVap. Inserra Shop Rite Supermarkets, one of my valued customers, uses CVap Cook/Hold ovens in three of their locations. Executive Chef Paulie Velletutti takes full advantage of their stacked...

A St. Patrick’s Day Treat – CVap Corned Beef!

Corned Beef Sandwich
One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items without monitoring – or even having to check on it. For this blog post I got some beautiful Berkshire pork chops from Fossil Farms. I...

Perfect Fried Chicken Every Time

Damned good fried chicken
Everyone’s fried chicken is the best! Or everyone has a grandmother that made the best fried chicken. I get it, I really do! Everyone has their own techniques, tricks, and superstitions when it comes to making their “famous fried chicken.” Well, my fried chicken is never the same. I...

Vegan Doesn’t Just Mean Tofu & Salad!

vegan fried chicken
I had just finished planning a three-course dinner for some visiting customers. My goal was to demonstrate CVap versatility with contemporary applications and menu trends. I had settled on a menu that included the following: First Course – Southern fried chicken boa with Kim Chi Second Course – Moroccan...

Who Doesn’t Love Cupcakes?!

Cupcakes!
Yum! Yum! Walking down the street and peering into the local cupcake shop, I often wonder, is that a sweet treat or a piece of edible art work? Mouthwatering cupcake shops have popped in every major city and in many small towns. If you want to use your CVap...

Celebrate the Season with Gingerbread!

gingerbread
When you think of gingerbread, do you picture crisp cookies and holiday decorations? Or do you picture a moist, cakey treat that is best served warm with a dollop of fresh whipped cream? We’ve been leaning towards the latter! In celebration of the holiday season, we’re sharing a couple...

TURDUCKEN!

Turducken
Thanksgiving may be the time for tradition, but for us we decided it was time to shake things up! This year, we not only roasted and fried turkeys, but we also cooked the infamous turducken. In case you aren’t familiar, that is a turkey, duck, and chicken all rolled...

Sous Vide Turkey – Get Ready to Gobble It Up!

Sous Vide Turkey
I’m sure I’m not the only one who builds up enough points to get a “free” turkey at their grocery store.  I hadn’t had a chance to cook the one from last year before this year’s came along.  So, it was time to make room in the freezer. Over...

Can You Do Roast Beef in a CVap?

Roast beef with uniform doneness
This question was posed to me by a restaurant owner that wanted to improve the quality and yield of his roast beef for sandwiches.  And the answer is, of course we can, CVap is not just for Prime Rib! This test was conducted at the test kitchen of my...

Stainless Steel Care and Cleaning, Keep Your CVap Clean!

In the crazy fast paced world of food service, which in a lot of cases is 24/7, we need to find the time to break out the elbow grease and do some good old fashioned hard work. We need to keep our work areas and equipment clean and sanitized....

A Special Louisville Endeavor

Last Tuesday we had the pleasure of participating in Endeavor – The Louisville Food & Beverage Tour. Endeavor Louisville led 18 Endeavor Entrepreneurs from 10 countries on an F&B tour of the city this week, featuring site visits, panels and discussions with Endeavor Louisville board members, as well as...

Takeout Trend, Here to Stay

chicken sandwich on bun
The trend of ordering takeout among consumers won’t be going anywhere any time soon. What Americans want from their food is convenience – number one on the list even above price (Washington Post). With longer working hours, social events, childrens’ activities, the hustle and bustle of the everyday life...

Veggie Deliciousness with CVap!

Steamed Broccoli
I’ve noticed the CVap blog is pretty bereft of vegetable preparation and is almost exclusively about the CVap Cook/Hold oven.  I decided that my next blog post would feature the CAT Thermalizer Oven instead!  I also wanted to see how some of my favorite vegetable dishes would work using...

The Passion for Cooking Perfect, Consistent Rice!

I get the opportunity to travel to several western states and work with our customers and see how they use CVap. The item that seems to be moving to the center of the plate is rice.  Rice continues to be the topic of discussion here in the states and...

CVap Baby Back Ribs

Summer is by far my favorite time of year. It is an escape from winter. The sun is out, the birds are chirping, the flowers are blooming.  Millions upon millions of people leave their dens of hibernation for the great outdoors. But to me, there are three things that truly signal...

CVap Ribs Smoked on a Green Egg

How do you like your ribs? Fall off the bone? Texture with a bite? Smoke or no smoke? Baby back or St. Louis Style? Dry rub? Saucey? Grilled, baked, boiled – don’t even go there! Oh My!  Between the questions and the debate almost everyone has an opinion on...

A Footprint Dilemma – Utilizing Versatility in Today’s Modern Kitchens

In this post I want to bring to light one of the current dilemmas many of us are facing in our kitchens today. Although the list of equipment offerings and technologies continues to grow, we see more and more specialized equipment designed for a specific job. Whether we are baking, steaming, braising, boiling,...