March 2017 Digital Issue

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Kostuch MedIa Launches MADE IN CANADA BIG, BOLD, AND BOUNTIFUL A YEAR-LONG PHOTO CONTEST TO HELP CELEBRATE CANADA’S 150TH BIRTHDAY To coincide with Canada’s 150th birthday, KML readers are invited to tap into their creative side by entering the “Made-in-Canada” photo contest. Throughout 2017, readers can snap pictures of various iconic products, ingredients, menu dishes as well as hotels and resorts that reflect a Canadian sensibility and provide a visual perspective on what this country is all about. Each month a judging panel comprised of the F&H and Hotelier editorial teams, photographers, contest sponsors, editorial board members and graphic designers will choose a total of 10 photos that reflect strong composition, exposure and focus while adhering to a Canadian theme. By the end of 2017, the magazines will have a collection of 150 images from which to choose 10 “Grand Winners,” whose submissions will be featured in the December issue of both F&H and Hotelier magazine. Enter the Made in Canada contest for a chance to win one of 10 trips to Canadian iconic hotel destinations. Winners will be announced and fêted at the 2017 December Pinnacle Awards Luncheon. UPLOAD YOUR PHOTO: #KMLMadeinCanada or email jporter@kostuchmedia.com Submit pictures in the following categories: • Food: appetizers (soups, salads); entrées, proteins,veggies, fruits, desserts • Drinks, cocktails, wines, beers • Ingredients: spices, herbs, maple syrup, et cetera • Iconic restaurants, iconic hotels and resorts, attractions • Hotel Rooms, lobby spaces, guestrooms, suites, bars • Personalities: chefs, hoteliers, farmers/ producers/suppliers. For Contest Rules and Regulations visit foodserviceandhospitality.com/ madeincanada SPONSORS PLATNIUM GOLD GOLD SILVER SILVER ®
EQUIPMENT WHERE THERE’S SMOKE An ancient cooking technique is experiencing a resurgence BY ANDREW COPPOLINO PHOTOS COURTESY OF CROWN VERITY Barbecue — possibly humankind’s oldest method of cooking — is experiencing a re-awakening in commercial food operations. And it’s not going low-and-slow. Iconic barbecue, long the domain of high-profile pit-masters in the southern U.S., has been making its way into mainstream restaurants, says Steven Raichlen, James Beard-award winner and author of the best-selling series The Barbecue Bible. GRILLING 2.0 Many trends in restaurant-grade grills are based on residential backyard cooking Barbecue is waking up to pit-barrel cookers, salt slabs, new fuel such as almond wood, “caveman” meats, pine and spruce finishing salts, more types of vegetables, rotisserie and “plancha-style” cooking surfaces. “There’s a resurgence in barbecuing. It’s the outdoor experience, the aromas, the flavour,” says Bill Verity, owner of Crown Verity — a company which got its start in 1991 and supplies stadiums and golf courses throughout Canada and the U.S. with rolling grills, built-in grills, towable grills and a host of barbecue accessories. “There has been a big trend in foodservice in the last five or six years at golf clubs; the members want to have a barbecue every Friday night so the chef might put together a whole outdoor-grilling section with a couple of barbecues.” Taking a cue from home cooks In a reversed order of things, trends in barbecuing and outdoor kitchens are originating from residential backyards and moving into commercial restaurants. Based in Concord, N.H., MagiKitch’n makes commercialgrade gas and charcoal barbecues as well as outdoor-cooking equipment for operators seeking portability and convertibility. “We saw a proliferation of [home cooks] creating these beautiful outdoor cooking spaces and we wanted to come up with a commercial version of that,” says Mark Lang, vice-president of Sales. Oakville, Ont.-based Tarrison Products Inc., which has been manufacturing serving counters for restaurants for the past 14 years, has seen a shift in interest toward outdoor barbecue kitch- FOODSERVICEANDHOSPITALITY.COM MARCH 2017 FOODSERVICE AND HOSPITALITY 53
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