September 2019

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EQUIPMENT include a Garland doubledeck convection oven and a RATIONAL combi oven. “The convection is where we do most of our [cooking] and we use the RATIONAL for large batches,” he explains. Like the ranges, it’s the simplicity of deck ovens that Hadley likes best. “You never have to worry about them breaking down and everyone has the parts for them. I’ve used them for years. They just go on forever. With a combi, if it goes down it can take a couple of weeks to service it. With only one, we don’t have that luxury.” Hadley says he’s seeing more combi ovens being used for a variety of functions. “They’re Faema Ad Nov08-2018.pdf 1 2018-11-08 3:13 PM great because of their versatility. They can do steaming and sous vide now. I’m seeing a lot more RATIONALs and Alto-Shaams being used for smoking. Even though they tend to be expensive, places are willing to make that investment because they can do so much more. The programmability is also great for consistency, regardless of who is working that day.” SHOW STOPPER Wood- and gas-fired pizza ovens have become eye-catching centrepieces for many restaurant operations. The newly opened The Parlour in downtown Toronto has upped its game by installing two Marana pizza ovens shipped directly from Italy at a cost of about $50,000 each. Unlike the typical hearth-style façade, the huge metal iglooshaped, gas-fired ovens feature an expansive stone deck that rotates as the pizza is cooking (speeds can be changed to speed up or slow down the cooking time). Lateral gas burners shoot flames into the chamber to create a more even cook — not to mention an eye-catching visual effect. The larger of the two can hold up to 12 pizzas, while its slightly smaller sibling is exclusively used for gluten-free orders. “We even use the ovens to roast meats as well as toppings such as garlic, mushrooms or pineapple,” says head chef Joey Agostino. The stone deck can also be raised to capture the higher temperatures in the upper parts of the chamber. All in all, it’s a pretty special oven that draws a lot of interest, he says. “You won’t find many of these around. Nothing beats it,” says Agostino. MADE TO ORDER The Stratford Chefs School in Stratford, Ont. was able to upgrade its oven inventory when the facility moved to a new location three years ago. “We have a whole range of equipment for singleuse applications. It’s the same way you have different frying pans for different protein applications,” says Eli Silverthorne, open-kitchen manager and chef/instructor. The newer facility is home to eight Garland gas ovens (four of which The Espresso Solution for Canada since 1958 Espresso Solutions Imagine a machine that can meet the needs of coffee specialists, while at the same time arousing the interest of every barista. The E71E is designed for those who do not accept compromises on the coffee that they want to offer their customers. Visit us at booth 400 - 402 <strong>September</strong> 22 nd & 23 rd , <strong>2019</strong> X30 The endless customization possibilities available through the revolutionary Touch Screen with a 10.4”inch display and the incredible variety of drinks make the X30 revolutionary in the world of super-automatic machines. 672 Dupont Street Toronto, ON M6G 1Z6 Toll Free 877.323.6226 faema.ca
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Page 1 and 2: PIZZA & PASTA REPORT Classic offeri
Page 3 and 4: VOLUME 52, NO.8 | SEPTEMBER 2019 CO
Page 5 and 6: LETTERS Dear Editor: Re: Stop the W
Page 7 and 8: MONTHLY NEWS AND UPDATES FOR THE FO
Page 9 and 10: RESTOBUZZ H4C Par Dany Bolduc has o
Page 11 and 12: TM #SHAREWORTHY Support Ontario Far
Page 13 and 14: FROM THE DESK OF ROBERT CARTER FOOD
Page 15 and 16: Menu Sampler The menu is built arou
Page 17 and 18: FRESH APPROACH Montreal-based Impas
Page 20 and 21: FOOD FILE AGROPUR HAS ALL THE CHEES
Page 24 and 25: FOOD FILE COUNTLESS PASTABILITIES I
Page 26 and 27: PROFILE REBRANDING AN ITALIAN GIANT
Page 28 and 29: IN 1988, IL FORNELLO BECAME THE FIR
Page 30 and 31: BARISTA SERIES OAT Hundreds of hour
Page 32 and 33: Ask Robert Carter about A&W and his
Page 34 and 35: SLICE OF THE PIE Sebastian Fuschini
Page 36 and 37: TOP BRANDS positive media exposure
Page 38 and 39: TOP BRANDS MAKE IT THE #1 CHOICE IN
Page 40 and 41: REGIONAL REPORT SEASONAL BOUNTY Spr
Page 42 and 43: Sugar, AND EVERYTHING COZY UP TO FA
Page 44 and 45: SAVE THE DATE CO-HOSTS ROSANNA CAIR
Page 46 and 47: EQUIPMENT crackers. “The deck ove
Page 50 and 51: EQUIPMENT are French top), two Doyo
Page 52: POURING FOR PROFITS There are clear
Page 56 and 57: POURING FOR PROFITS CHILLING OUT Op
Page 58 and 59: POURING FOR PROFITS great, healthfu
Page 60 and 61: SHOW PREVIEW GRAB A CUPPA Annual Co
Page 62 and 63: CHEF’S CORNER COOKING FROM MEMORY
Page 64: A RELIABLE FAMILY since 1951 TASTE

September 2019

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