Every year, members of the Industry segment of the School Nutrition Association gear up for what we call “school show season.” We travel from state to state and participate in each association’s annual School Nutrition Conference. We set up our booths, catch up with our industry peers, mingle with our customers, and try to “sell our wares,” as my friend Joey says. But as a member of the Equipment delegation of Industry, often we find that state shows are more about food than our hardware. It’s understandable, considering that food makes up the largest expenditure for every school nutrition operation. Still, it can be frustrating because as sales people we are at the mercy of that goal we have to hit.
For years, I have heard about the Georgia Equipment Academy, a three-day conference occurring every other year that focuses solely on equipment and technology. In 2016 I was finally able to attend my first GEA to see what all the buzz was about. I have to tell you, I was blown away. We were lucky enough to be selected in the Hoodless Cooking class (each conference is broken up into categories voted on by need) and were able to conduct five 30-minute sessions over the three-day period. Each session is attended by about 20 decision makers. Not only are we allowed to educate about our equipment, we get to perform live demonstrations to show the “proof in the pudding,” so to speak. Local food vendors donate food for demos and dealers, reps, manufacturers, and the Georgia School Nutrition Association work hand in hand to make the conference a unique experience. Honestly, for what we do, it is the best show I’ve ever participated in, and for the directors, it allows them to truly learn about technology that can advance their programs without any distractions.
Winston Foodservice was proud to participate in the 2018 Georgia Equipment Academy. We are debuted our new CVap RTV Retherm Oven in the Hoodless Cooking category. Hope you had the opportunity to participate!
Mark your calendar! Your opportunity to apply for the 2018 Winston Equipment Award is December 1, 2017!
The award provides ten pieces of Winston Foodservice equipment to a school district in need of improving its school meal kitchen facilities through a competitive grant process.
The winning school district can choose any ten pieces from Winston’s product line of CVap Holding Cabinets, CVap Hold & Serve Drawers, and CVap Retherm Ovens.
Winston works closely with the grant winner to determine needs and assist in the final selection of equipment. Winston also arranges delivery of the equipment to the district. Depending on which models are ordered, it could mean over $50,000 in new equipment for your district!
To apply, you must:
- Be an active SNA director-level member, who has been a member of SNA for at least one year.
- Be the person responsible for directing the school nutrition program for the school district.
How can I apply?
The School Nutrition Foundation (SNF) will open the 2018 Winston Equipment Award application process on December 1st, 2017. The deadline for the application is January 15th, or once the first 75 applications have been received (whichever comes first). The application spots usually fill up quickly, so don’t delay in applying!
Want to hit the ground running? Prepare your application ahead of time by downloading the Application Preparation Worksheet. Responses may be copied and pasted from the worksheet into the online application. Visit https://www.schoolnutrition.org/equipmentgrants to learn more.
Best of luck to all of you!
Saturday, September 2 is one of the most important days of the year – International Bacon Day! What’s not to love about bacon? It is true that there are a few folks who don’t like bacon, but do you really trust them?
Sure, there are easy ways to enjoy this savory treat; BLTs, crumbled into salad, or with a couple of sunny side eggs. But why not try something that kicks it up a notch? What could be better that Bacon-Wrapped Breadsticks?
- Bacon – 1 lb. (or about 24 strips)
- Refrigerated breadstick dough (2-tubes, 11 oz. each)
- Parmesan Cheese – 1 cup (grated)
- Garlic Powder – 2 tsp
- Butter -1/2 cup (melted)
If you prefer, frozen yeast rolls may be substituted for breadstick dough. Allow frozen dough to thaw, and follow same directions as for breadstick dough.
Roll each section of dough into thick strings. Bring both end of the strings together. Place a strip of bacon on the doubled string and gently twist, making sure the bacon wraps around the strings of dough.
Line a baking sheet with parchment paper. Place each twisted piece onto the sheet, allowing space around each piece.
Preheat a CVap thermalizer oven on channel 4.
Place breadsticks into oven. Bake for 12 minutes, or until golden brown.
While the breadsticks are baking, combine cheese and garlic powder in a shallow bowl. Melt butter in a separate bowl.
Remove breadsticks from oven. Brush with melted butter.
Roll warm breadsticks in cheese mixture.
Plate and serve.
Yield will be two dozen. Your bacon breadsticks will be salty and savory, with just the right about of chewiness, and the added kick of bacon. Enjoy!
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 Cook/Hold or Thermalizer to rival the cupcake shops, we can show you how!
Just take your favorite cake recipe and set the Cook/Hold or Thermalizer to the below settings. CVap makes a moist and light cake that will be a hit for any occasion.
With endless variations and recipes for cake, use your favorite recipe. Or if you need a quick and easy cupcake, here is a modified box recipe that I personally love to use:
Take your favorite standard size box mix and use 4 eggs, ¾ cup oil, 1 tsp vanilla, 1 cup sour cream and ¾ cup sugar. Mix and bake.
Constant cook ON
Food Temperature 165
Bake at the recommended time listed for your specific cake recipe.
Cook for recommended time and check mid-way through cook cycle
As for icing, buttercream is my favorite. Italian buttercream is made by cooking sugar and only using real butter. Cooking the sugar gives it a smooth texture and the butter gives it a rich flavor. Below is my recipe 🙂
Buttercream Icing Ingredients:
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 4 egg whites (about 1/2 cup)
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, cubed and softened at room temperature
- Pinch of salt, optional
*Makes buttercream for 12 cupcakes.
- Combine sugar and water in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a boil.
- Meanwhile, place egg whites in a stand mixer fitted with a whisk, or in a medium bowl if using a handheld mixer, and beat until whites are almost able to hold soft peaks.
- Cook syrup until it reaches 235°F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling: don’t pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl; instead, aim for a spot close to the whisk.
- Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
- Add butter one cube at a time, beating well after each addition. Beat in vanilla and salt. The mixture may start to look as if it’s separating, but don’t panic: just keep mixing and whipping until the buttercream comes together and becomes smooth and gorgeous.
- Use immediately or refrigerate in an airtight container or a zipper-lock bag in the fridge for up to two weeks or in the freezer for up to two months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.
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 of gingerbread recipes with you. The first yields a dark, moist cake, and the second (adapted from a USDA/NFSMI recipe) is geared toward high volume service. Both are delicious served either warm or chilled, and both recipes are written for the CVap Thermalizer Oven.
Moist Gingerbread (Small Batch)
½ cup white sugar
½ cup butter
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into a prepared pan.
- Bake on Channel 4 for 20-25 minutes in a preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Gingerbread (Large Batch @100 Servings)
¾ gallon + ½ cup enriched all-purpose flour
¼ gallon whole wheat flour
¼ cup baking soda
3 ½ cups sugar
1 Tablespoon salt
2 Tablespoon cinnamon
2 teaspoon ground ginger
2 teaspoon ground cloves
3 ½ cups vegetable oil
20 large egg whites
1 quart 3 ½ cups water, hot
1 quart 3 cups molasses
2 cups chopped ginger
- Select Channel 3 to preheat CVap Thermalizer. Prepare two 18×26 size pans by covering with parchment paper.
- Combine flour, sugar, baking soda, salt, cinnamon, cloves, and ground ginger in a mixing bowl. Mix on low speed for 1 minute until ingredients are combined.
- In a separate bowl, mix vegetable oil, egg whites, hot water, and molasses with a large wire whip until blended.
- Slowly add the wet oil mixture to the dry ingredients. Mix on low speed for 1 minute.
- Pour @ 1 gallon of batter into each sheet pan and scatter chopped ginger over the top.
- Place in the preheated Thermalizer oven and bake 35 minutes.
- Cut each pan into 5×10 pattern or 50 pieces per sheet pan.
To Hold Warm Gingerbread
Hold baked gingerbread for up to two hours in CVap with the Food Temperature set at 140° F and the Food Texture set at 5° F.
The CVap Low Power Thermalizer Oven CA8522 has powerful heaters to quickly retherm foods to serving temperature, then hold them at optimal quality. Its 22 cu. ft.(.66 cu. M) capacity is well-suited for schools, hospitals, or any other high volume operation. The 8-channel pre-programmed and programmable control stores your favorite recipes. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. Auto water fill comes standard, eliminating the need for frequent water refills, and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 3″ (76mm) casters for easy mobility.
The CVap Retherm Oven CAT529 is a high-production model, perfect for schools and any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. Its 29 cu. ft. (.84 cu. M) capacity, with adjustable rack supports, can hold 14 wide meal baskets or 28 narrow meal baskets. The CAT529 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for easy mobility.
The CVap Retherm Oven CAT522 is a high-production model, perfect for schools, cafeterias, or any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. The CAT522 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Its 22 cu. ft. (.66 cu. M) capacity, with 14 adjustable rack supports, holds 14 sheet pans or 28 steam table pans. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for ease of mobility.