Wolfgang Puck Picks Molteni for Spago at Indian Wells Tennis Garden
Located in Indian Wells, CA, this state-of-the-art facility showcases the second largest tennis stadium in the world and a full-service year-round tennis club. Indian Wells Tennis Garden is a $77 million development that was built in 2000 with the vision to be the best tennis facility for everyone involved—both professional and amateur players, spectators, sponsors and the media.
In addition to the 16,100 seat Stadium 1, which includes 44 stadium suites, broadcast and media facilities and an 8,000 sq. ft. food commissary, the Tennis Garden opened a permanent Stadium 2 in 2014, with 8,000 seats and several fine dining restaurants. The newest addition is Wolfgang Puck’s Spago, a 100-seat restaurant that will overlook center court from the 300 level. Puck opened the first Spago in Los Angeles, and it has won six Wine Spectator Grand Awards and has been awarded two Michelin Stars over 35 years. Puck selected Molteni as the preferred custom-made stove for his kitchen. Each Molteni stove is exquisitely crafted and assembled in France according to the chef’s needs and preferences.
Bakkavor is a leading international supplier of fresh prepared food with 18,000 employees in 5 countries to provide 5,500 products. Their customers include top grocery retailers, foodservice operators and end-users who want fresh, convenient and healthy food. The products they make are prepared ready to eat, ready to reheat or ready to cook.
Bakkavor USA’s new facility located in Charlotte, NC has a large test kitchen on site that recently installed Electrolux Professional food service equipment. Equipment includes: 6 pan full size air-o-steam Touchline combi oven, 2 EMPower 6 open gas burner ranges on convection oven bases and additional EMPower charbroiler and smooth top griddle on top of refrigerated/freezer base. Also, an automatic hood type dishwasher with ESD (energy savings device) hood was installed. The ESD hood collects and captures the steam generated from a wash cycle and uses it to heat incoming cold water for the next cycle, thus saving on overall utility costs and providing a more sustainable solution for dishwashing.
Electrolux Professional Executive Chef Corey Siegel visited Bakkavor USA in Charlotte to provide chef training to the culinary staff on how to use their new Electrolux equipment. Chef training is included with the purchase of Electrolux Professional food service equipment.
SpeeDelight Training at Electrolux Center of Excellence
Electrolux Professional sales representatives from all over the United States travelled to Electrolux HQ in Charlotte, NC on April 6-7 to receive product training on the new SpeeDelight unit. The sales reps spent the 2 days gathering product knowledge and hands-on training for the latest innovation in foodservice technology. Director of Marketing, Angelo Grillas, and Chefs Corey Siegel and Chuck Hoover led the training event.
Topics covered included programming and operating the SpeeDelight, serviceability, Wi-Fi connectivity and menu development. The ultimate goal was for the sales rep to become thoroughly comfortable and knowledgeable using the SpeeDelight so that they could in turn share their wisdom with their customers in the field. The sales reps also used the SpeeDelight to create their own lunch choices from Reuben sandwiches, Mediterranean flatbread pizzas, lasagna, asparagus, mac and cheese bowls and fresh chocolate brownies in ramekins.
The Seatrade Cruise Global Event is an annual event where suppliers showcase their marine products for potential customers including cruise line personnel, purchasers, ship managers, superintendents, etc. This event focuses on networking, getting new contacts, meeting existing customers and trying to build up sales. Loipart hosted a booth at this show and displayed Electrolux Professional commercial foodservice equipment made specifically for the marine industry.
Foodservice equipment displayed included the air-o-steam Touchline combi oven (10 pan, full size), thermaline modular unit with ecotop and fryer, and SpeeDelight. Markus Ritamaki with Loipart USA commented on Seatrade, “It is a very good platform for us since most cruise lines have offices in South Florida.”
Mark Ortiz, Marco Parisi, Sebastian Gibran and Alberto Pezzutto attended from Electrolux Professional. Stephanie Asselin, Markus Ritamaki, John Sebok III, Javier Cordoba and Paula Harrelson attended from Loipart USA. Mikael Eliasson, Tony Gryte Chenon, Juha Jokinen, Juha Myllymaa, Joseph O’Kane and Rami Savolahti attended from Loipart AB.
CIA Fellows Weekend Getaway 2017
Culinary Institute of America Fellow Fred LeFranc and his wife Lauren LeFranc, owners of Results Through Strategy, hosted the 2017 Fellows Weekend Getaway on March 31st in beautiful Charlotte, NC. The LeFranc’s kicked off the weekend at their home on Friday evening beginning with an unbelievable welcome reception prepared by CIA alumni Stratos Lambos ’96 and Angelo Kaltsounis ’96 of Xenia Hospitality Group, which included a fabulous cocktail hour, raw bar and three-piece Brazilian band, followed by a five-course family-style Mediterranean feast. The event hosted over 60 attendees, including Fellows and special guests.
On Saturday, the group hit the town for an all-day adventure, seeing many of Charlotte’s historic sites, and exploring regional farmers’ markets and artisanal eateries. During the tour, the group visited alumnus and CIA legacy Corey Siegel ’10, Executive Corporate Chef at Electrolux; Corey’s mother Allison Siegel ’80 is an alumna and his grandfather, Alfred Rosenthal is a Fellow and former MOC; for a private tasting and tour of the Electrolux corporate offices and R & D kitchen. CIA alumna Shari Robins ’82, Director of Culinary Innovation at Bakkavor USA supplied many of the food samplings.
CIA alumnus (and soon-to-be Fellow), Bruce Moffett ’95 of Moffett Restaurant Group was visited later that afternoon for an amazing tasting and cocktail at Stagioni. Chef Moffett shared the rich history of this restaurant (one of three) and his love and affinity for the CIA with the group. The afternoon ended with a private cocktail lesson and reception with Master Mixologist, Bob Peters at the Ritz Carlton’s “secret bar”, The Punch Room. After a bit of rest, Fellows reconvened in the Parlor Room at the Historic Dunhill Hotel for a private cocktail reception and five-course wine dinner with the Executive Chef of The Asbury, Matthew Krenz.
The group left on Sunday for their respective cities with a wonderful culinary experience spent over the weekend in Charlotte, NC.
Welcome To The Team
Roger Kenney joins Electrolux Professional North America as Territory Sales Manager – Northeast. Roger previously worked with Lainox Cooking Solutions. He now reports to Mark Ortiz
Isaac Kim joins Electrolux Professional North America as Territory Sales Manager – West. Isaac previously worked with Turbo Air Inc. He now reports to Mark Ortiz.
Josh Barnes joins Chrane Foodservice Solutions as Manufacturer Sales Representative for Electrolux Professional. Josh covers the sales territory for Central Texas.
Josh Zielinski joins Chrane Foodservice Solutions as Manufacturer Sales Representative for Electrolux Professional. Josh covers the sales territory for Oklahoma.
Darryl Harvey joins Pro Rep Marketing as Manufacturer Sales Representative for Electrolux Professional. Darryl covers the sales territory for Tennessee.
Sean Foley joins Acosta Sales and Marketing as Manufacturer Sales Representative for Electrolux Professional. Sean covers the sales territory for New England.
Scott Hopke joins Acosta Sales and Marketing as Manufacturer Sales Representative for Electrolux Professional. Scott covers the sales territory for New England.
THE ULTIMATE POWER BARIngredients
600g – Roasted Almonds
250g – Dates (Pitted)
40g – Chia Seeds
150g – Hemp Seeds
90g – Unsweetened Coconut Flakes
150g – Unsweetened Banana ChipsProcedure
In the TRK food processor using the micro tooth blade, pour in the almonds and puree for 2 minutes on speed 10.
Add in all of the remaining ingredients and puree on level 10 for 1 minute utilizing the bowl scraper.
Place the mixture into a ¼ sheet pan or other baking dish, pressing down to compact it.
Place in the fridge and cut into squares to enjoy.
FUN FACTS of the month
Did you know? A large variety of oven and blast chiller accessories are available from Electrolux Professional including double sided frying griddles, chicken grids, grease drip trays, sous vide probes, baguette baking trays, egg fryers, universal skewer racks for Indian Tandoor cuisine/shish kebab and many more.
Did you know? EMPower refrigerated-frozen cook top bases cut kitchen traffic by storing key ingredients right where you cook.
Did you know? EMPower gas burner tops and ranges use the highly efficient flower flame burner for cooking and delivering top quality food.
Did you know? In colonial America, lobster wasn’t exactly a delicacy. In fact, it was so cheap and plentiful it was often served to prisoners.
SEFA Annual Partnership Conference April 23-27, 2017
The Westin Hilton Head Island Resort & Spa
Hilton Head, SC