CFE-News Sept/Oct 2023

Here’s to the Holidays

Menu and tabletop décor inspiration for the busy months ahead

PLUS

Spirited Bars and Festive Cocktails

Tips for Screening Job Candidates

SEASONAL SPIRITS

CALL FOR SPARKLING GLASSES

The centerpieces are stunning, the seasonal menus are festive, and the holiday cocktails are divine. But one dirty plate, glass or fork could ruin it all.

With MEIKO warewashing equipment, you get a clean like you’ve never seen. Because our dish machines incorporate the best of technology, efficiency and sustainability to deliver brilliantly clean results. Glasses, dishes and silverware come out sparkling – and ready for a merry celebration.

Let your 5-star reputation and holiday spirits shine with MEIKO dishwashers.

20

5 NEWS

A roundup of the latest happenings in catering, foodservice and events to help you stay in the loop.

12 PROFILE

In her memoir, My Culinary Love Story, award-winning caterer Pauline Parry shares favorite recipes and tales from her early career.

16 DRINKS

Add extra “cheers” to upcoming events with in-demand cocktails, beer and wine, and inviting bar set-ups.

38 HOW TO

Avoid common mistakes in your background screening procedures by following these pointers from Jeff Ernste of Orange Tree Employment Screening.

40 BUSINESS

In honor of October’s Fire Prevention Week, brush up on kitchen safety tips from Society Insurance to better protect your business.

42 RECIPE ROUNDUP

Cocktail and mocktail recipes to help ring in the season.

45 MARKETPLACE

46 CALENDAR

30

20

FESTIVE FOODS

As we head toward the busy end-ofyear season, caterers share highlights from their holiday menus.

BY SARA PEREZ WEBBER

30

TABLETOP TRENDS

How to deliver big on both style and sustainability this holiday season.

BY CONNIE JESKE CRANE

ON THE COVER:

Minneapolis-based D’Amico Catering’s holiday menu dessert options include Classic Pumpkin Pie with Vanilla Bean Whipped Cream. Read more about D’Amico’s holiday menus on p. 20. For more information, visit damicocatering.com.

Photo by Kathryn Eurman Photography

It’s Beginning to Look a Lot Like the Holidays

Caterers we interviewed for our “Festive Foods” feature (p. 20) tell us that this holiday season is shaping up to be a busy one. Corporate and social clients alike are looking to celebrate big—and prime dates are filling up fast.

Are you ready? If not, and you’re looking for inspiration to rev up for the busy days ahead, we’ve got you covered. In “Festive Foods,” caterers share highlights from their holiday menus that are sure to get guests in the spirit. And since décor plays a big role in making the season bright, we’ve rounded up some of the top tabletop trends on p. 30.

Of course, we didn’t neglect the second part of “eat, drink, and be merry.” Turn to p. 16 for a roundup of cocktail trends and tips for raising the bar on your bar. You’ll also find a selection of drinks recipes to help toast the season on p. 42.

They say everyone has a book in them—something that they’re uniquely qualified to write about. Pauline Parry, founder and CEO of Good Gracious! Events in Los Angeles, found that to be true more than once. Parry recently published her second book, My Culinary Love Story, a memoir about her early days in hospitality, and meeting and marrying her husband. Read more about Parry’s charming tale on p. 12. Also in this issue, Jeff Ernste of Orange Tree Employment Screening provides pointers for successfully background-screening potential hires (p. 38); and—to commemorate October’s Fire Prevention Week—you’ll find kitchen safety tips from Society Insurance on p. 40.

Cheers to the holidays!

Sara Perez Webber, Editor-in-Chief sara@cfe-news.com

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Soju

As you’ll read in “Raising the Bar” on p. 16, consumers are increasingly reaching for low-alcohol and no-alcohol drinks. That’s one reason why the low-proof soju—known as the “Korean vodka”—is growing in popularity. In fact, according to Dataessential’s 2023 Flavor Trends report, soju is the third-fastestgrowing spirit on menus today—and the top-selling liquor by volume in the world.

Clear and colorless, soju’s ABV (alcohol by volume) is typically less than 25%, whereas most distilled spirits’ ABV is 40% to 50%. Traditionally made from rice, wheat or barley, soju can also be distilled from sweet potatoes, tapioca or even grapes—which is what Yobo Soju, a U.S. brand, is made from. With a neutral, slightly sweet taste, soju is often served neat, and can also be used in cocktails such as martinis, cosmos, mojitos and fruit-based drinks.

Winco Acquires Bar Maid Corp.

Winco, a division of The Foodware Group—a leading one-source supplier of tabletop, smallwares and light equipment—has acquired the Bar Maid Corporation, producer of high-quality, innovative products for bars, restaurants, event facilities and more.

Bar Maid, founded in 1961, was the first to introduce the five-brush electric glass-washing machine (pictured). Over the years, the company developed and grew the market for glass polishers, cutlery polishers, fruit-fly management tools and keg transport equipment.

“Bar Maid has been a longstanding iconic brand in our industry, and we look forward to building upon its legacy to further grow the brand in our markets,” said Bill Colwin, senior vice president of sales for Winco.

Bar Maid and Winco customers can expect a smooth transition that will not change their current relationship with either brand. Mutual customers will be able to order and receive Bar Maid products from Winco’s multiple warehouses in New Jersey, Nevada and Florida. For more information, visit wincous. com or bestinthebar.com.

Carlo’s Bake Shop Recreates Elvis’ Wedding Cake

To commemorate Las Vegas’ 70th anniversary as the “Wedding Capital of the World,” Carlo’s Bake Shop in Las Vegas—part of the family-owned business profiled in the TLC series “Cake Boss” with celebrity baker Buddy Valastro—recreated Elvis and Priscilla Presley’s 1967 wedding cake. The cake was displayed at Caesars Palace on Sept. 3 at a celebration that included a mass wedding vow renewal.

Inspired by the original cake’s dimensions and décor scheme, the Carlo’s Bake Shop version—created by Chef Christina Nasso— consisted of six tiers, measured more than 4 feet tall and was assembled over a span of two days. Decorative elements inspired by the original included red roses and white heart motifs. For more information on Carlo’s Bake Shop, visit carlosbakery.com.

US Foods Releases Dining Habits Study

Anew study by US Foods finds that 57% of Americans favor ordering takeout over dining at restaurants (43%). On average, Americans dine out

3 times per month while ordering delivery

4.5 times per month.

Why the preference for ordering takeout? Study participants cited the joy of eating at home, the convenience of enjoying meals while watching TV or movies, and not having to cook or dress up.

Additional findings from the study include:

• When it comes to dining at restaurants, Americans are spending about $166 per month per person, with men spending 19% more than women.

• 76% of consumers prefer traditional paper menus over QR codes.

• 54% of people are willing to wait 30 minutes or more for takeout or delivery orders.

• Fast food was the most popular restaurant type for takeout or delivery, followed by fast-casual.

• Without a reservation, 42% of consumers are willing to wait a maximum of 20 minutes for a table.

• The largest percentage of respondents—38% percent—typically tip 20% of the bill when dining out. On average, Americans tip 18% of the bill.

U.S. Foods sampled over 1,000 Americans for the study. For more information, visit usfoods.com.

More than 3,000 Attend Plant Based World Expo in New York

The fourth annual Plant Based World Expo North America (PBW), which took place Sept. 7-8 at the Javits Center in New York, attracted 3,168 registrants, including a substantial increase in qualified retail and foodservice buyers walking the expo floor. Attendees at the only 100% plant-based B2B industry event sampled delicious new plant-based products, heard from knowledgeable and inspiring speakers, and attended exclusive networking opportunities.

“We’ve gotten fantastic feedback from buyers, exhibitors and sponsors,” said Ben Davis, content chair and strategic advisor, PBW. “Overall, exhibitor satisfaction has increased, and more than 50% of exhibit space has already been reserved for the 2024 show, including country pavilions from Italy, Denmark, Brazil, Thailand, Spain and more.”

Trends at the 2023 Plant Based World Expo included:

• Healthier plant-based snacks and prepared foods using sustainable ingredients like hemp, jackfruit, acai, algae and seaweed.

• Global culinary creativity and chef-crafted products from countries including Italy, Brazil, Denmark, Peru, France, the UK, Thailand, Australia and Canada. Products included plant-based cheese with truffles from Italy, plant-based

croissants from France, and organic certified and vegan Dutch stroopwafels.

• More collaborations and training opportunities between foodservice institutions, chefs and product manufacturers.

• Exceptional mushroom-based meats, snacks and jerky from MyForest Foods, Green Wolf Foods, Popadelics and Myco Technology.

• Exciting new plant-based seafood products from companies such as BeLeaf, Jinka and Mind Blown Seafood. Exhibitors from more than 200 global companies in more than 250 booths showcased their plant-based products. Additionally, via PBW’s Hosted Buyer Program and the Food Export International Buyers Mission, nearly 400 one-on-one meetings took place between 40 key buyers and more than 100 exhibitors.

The next Plant Based World Expo takes place Sept. 11-12, 2024, at the Javits Center in New York. For more information, visit plantbasedworldexpo.com.

Top right: A panel discussion featuring (left to right) Rachel Dreskin of the Plant Based Foods Association, Pete Speranza of Wicked Foods, Erin Ransom of Tofurky and Minh Tsai of Hodo Foods. Clockwise from above right: Plant-based products on the expo floor included crab cakes, pancake mix, butter and sorbet.

At the Western Foodservice & Hospitality Expo, attendees could watch culinary demonstrations and competitions (right and below middle); sample food products, such as vegan shrimp (bottom right); and see a robot server in action (below).

Thousands Attend the Western Foodservice & Hospitality Expo

The Western Foodservice & Hospitality Expo in August—which ran alongside Coffee Fest Anaheim at Southern California’s Anaheim Convention Center—brought together hundreds of exhibiting companies and thousands of restaurateurs, foodservice professionals and specialty beverage professionals.

The Expo, owned by Restaurant Events, LLC and sponsored by the California Restaurant Association (CRA), included a trade show and conference, provided hours of education and featured dozens of special events, including culinary competitions.

The exhibit hall featured hundreds of leading vendors, demonstrating and sampling products and services for the

restaurant, foodservice and specialty beverage markets. There were three new food pavilions: the Vegan and Gluten Free Showcase, the Korean Food Pavilion, and the Food & Trends Pavilion. Attendees also had access to Coffee Fest Anaheim’s trade show, education program and competitions for those involved with serving or retailing coffee, tea and related products.

Thirty educational sessions, many standing-room only, provided actionable solutions and ideas. In addition, dozens of restaurant professionals participated in the Restaurant Management 201 Workshop. The CRA offered ServSafe training in English and Spanish, hosted their board meeting, and offered the Legal Center Live Session as part of the conference program.

Restaurant Events, LLC also produces the Florida Restaurant & Lodging Show and Pizza Tomorrow Summit, which will be held November 8-9, 2023, at the Orange County Convention Center in Orlando, Florida; and the International Restaurant & Foodservice Show of New York, which will be held March 3-5, 2024, at the Javits Center in New York City. The 2024 Western Foodservice & Hospitality Expo will be held August 25-27 at the Los Angeles Convention Center.

For more information, visit flrestaurantandlodgingshow.com, internationalrestaurantny.com and westernfoodexpo.com.

J&J Snack Foods Debuts SuperPretzel Bavarian Pretzel Bites

To satisfy the growing demand for pretzel bites—which have grown on foodservice menus by 55% among non-fried appetizers and by 35% as a mini appetizer in the past four years, according to Datassential—J&J Snack Foods has introduced the new SuperPretzel Bavarian Pretzel Bites.

Pre-baked for fast and efficient service, the shareable bites are ideal for serving with cheese or mustard, or for showcasing with an operator’s own signature sauce. Each case is accompanied by a salt packet for sprinkling as the bites are fresh from the operator’s oven. They feature scoring atop each bite to provide a handcrafted look and can be added to a menu with minimal preparation. For more information, visit jjsnackfoodservice.com.

At the Sarasota Art Museum, Food Imitates Art

Chef Kaytlin Dangaraan and the team at Constellation Culinary Group created a menu inspired by an art exhibit at the Sarasota Art Museum, “Chakaia Booker: Surface Pressure.” The menu was served to celebrate the launch of the exhibit at the Bistro at the Sarasota Art Museum in Sarasota, Florida, and is also available for private groups to experience during the exhibit’s run. Each course was inspired by a specific piece from the exhibition. The title “Surface Pressure” alludes to Booker’s process of making art—the force she exerts through the manipulation of raw materials including rubber, wood, steel and paper. As diners dig into their plates, they’ll see these items illustrated through food. Hallmarks of Booker’s artistic practice are her inventive sculptures composed of recycled tires, which was also a part of the meal’s impressive presentation. For more information, visit constellationculinarygroup.com.

Booker's artwork (left) inspired such dishes as an amuse bouche of yellowtail crudo with sea beans, squid ink aioli and Calabrian chile peppers (above).

A Charming Tale

Award-winning caterer Pauline Parry made good use of the downtime brought on by the Covid pandemic—she wrote a book.

Los Angeles-based Parry was inspired to pen a memoir after visiting her family in England. “My nephew and nieces—now in their 20s and 30s—were asking my dad from Poland how he met my mother in England, like they had never heard the story,” says Parry. “So, on my way back to America, I said to my husband, ‘I think I’m going to write why we came to America and put it with our important documents.’”

BY SARA PEREZ WEBBER

While Parry initially meant for the tale to be just for her family, her husband Dennis encouraged her to lengthen and publish it. After all, Parry had written another book, Food, Fun, Love: Party Styles—featuring recipes and Parry’s tips for creating enjoyable events—in 2009.

Pauline Parry, the award-winning founder and CEO of Good Gracious!

Events, shares recipes and memories in My Culinary Love Story

The result is My Culinary Love Story, a memoir that covers Parry’s early years in the hospitality industry in England as a single mother of two children, Joanne and Ross. As Parry works her way from a French bistro in a small town to a Michelin-starred restaurant in a castle, which she helps convert into a hotel, she meets and eventually marries Dennis.

The book ends with the family’s relocation to Southern California, where Parry would open the successful catering company Good Gracious! Events in 1984.

In the prologue, Parry explains the crux of the story: “Food is an important part of it, as is love. Both are the foundation on which my marriage and my business are built. It’s the reason I say that everything I do has been guided by food, fun, and love.” Parry intersperses the memoir with 64 recipes that relate to what’s happening in the book—such as an escargot recipe after describing how she would forage for snails while working at the bistro—accompanied by beautiful watercolor illustrations by Janette Carpenter.

My Culinary Love Story is the kind of book you can picture as a cozy, Hallmark-style movie, with picturesque English inns, Christmas gatherings around the fireplace, lots of scenes of scrumptious meals and a sweet love story to tie it all together.

In fact, two screenwriters have adapted the book into a screenplay. When asked who her dream cast would be, Parry—a true Angeleno after decades in California—knows just who she’d choose: “Claire Foy and Matthew McConaughey, or Anne Hathaway and Orlando Bloom.”

The book has been a hit with her original intended audience. Parry’s daughter Joanne Purnell, who is president of Good Gracious! Events, cried while reading the memoir cover to cover in one evening. Parry’s 10-year-old grandson George declared his favorite part to be “everything my dad was in.”

CFE recently caught up with Parry to learn more about her writing process and why she would encourage other caterers to put pen to paper.

CFE: Did you keep a journal during the years covered in My Culinary Love Story, helping you to recall details from that time?

PARRY: No, I never had a journal. When I found myself reflecting on my life, I started to remember more than I thought. Only once did I call my sister for clarification, and it was really about the timing in the story.

CFE: How did you go about getting the book published?

PARRY: Liese Gardner was my editor, and she did all the legwork for this task. We stumbled upon White Fox Publishing, an English company with an office in Los Angeles, a selfpublishing company that really gave you white-glove service to get it published. I chose this route as I thought it might be more efficient and painless and could give us the right guidance. It was a little more expensive route, but it worked for me.

CFE: As this memoir is your second book, do you find that books are a helpful tool for introducing yourself to clients or generating business?

PARRY: The books are definitely helpful. It suggests we are serious about what we do and experts in our line of work. And clients think it is “cute” that their caterer is an author as well.

CFE: For other caterers thinking about writing a book, what advice would you give?

PARRY: You have to be committed and focused. Outline what you want to share, and when you have that template, you have the plan to make the book happen. You don’t go into writing a book to make money, but it will give you recognition and will drive potential clients to you, as it is a great marketing tool.

For more information, visit paulineparry.net. My Culinary Love Story is available for purchase on Amazon.com.

A table setting and menu from the launch party for My Culinary Love Story

Roasted Goose

Roasted fresh goose served with a Madeira sauce gravy, roasted Brussels sprouts and green beans

INGREDIENTS

1 goose, approximately 8 pounds

1 lemon cut in half

Kosher salt and pepper

1 yellow onion, peeled and chopped

1 head of garlic cloves

½ cup Madeira wine

1 tablespoon flour

1 cup of chicken broth for gravy

1 teaspoon dried thyme

DIRECTIONS

Remove the neck, giblets and wing tips to use for making gravy. Prick the goose skin all over with a needle. The technique is to stick the skin from an angle, so you are not piercing the meat of the goose, just the skin. Doing this will allow the fat somewhere to go and allow the skin to get crispy.

Preheat the oven to 325°F. Rub the goose all over with two halves of lemon, then place the lemon inside the goose. Sprinkle with salt liberally inside and out. Slice the top off a head of garlic, and place inside the goose. Place the goose breast side up on a rack in a roasting pan, place in oven, and cook for about 1 hour, 15 minutes until golden and crispy.

Meanwhile, start cooking the gravy. Chop and brown giblets, wings and neck in medium saucepan. Sprinkle with salt. Add the chopped onion, and stir to combine. When the onion gets a little brown, sprinkle flour in the pan, cooking until combined over medium heat, stirring often until it smells nutty, about 5 to 10 minutes. Turn the heat up high and add the Madeira. Let it boil

for a minute, then add chicken stock, and stir to combine. Add dried thyme, turn down heat to a bare simmer, and cook for about 20 minutes.

Remove goose from the oven (the temperature should be approximately 170°F) and let it rest. Remove the garlic cloves from the husk, and add to gravy. Strain the gravy through a fine mesh sieve. Place goose on wooden board and carve. Serve with strained gravy, butter poached Brussels sprouts, green beans and potatoes roasted in goose fat.

Recipe excerpt and illustration from My Culinary Love Story by Pauline Parry (White Fox Publishing, 2022)

Raising the Bar

Add extra “cheers” to upcoming events with in-demand drinks and inviting bar selections

BY SARA PEREZ WEBBER

D’Amico Catering expects its low-proof Lillet Winter Spritz cocktail to be a popular choice at holiday events.

PHOTO BY LAURA RAE PHOTOGRAPHY

Are you offering drinks that entice guests to come back for more? Are you enhancing events with festive bars that add to the atmosphere? If not, now’s the time to raise the bar on your bar. For inspiration, we asked bar caterers and other experts what their clients are craving—and how they’re making sure guests will enjoy toasting the holiday season.

BAR TRENDS

Margaritas are “by far” the most popular cocktails served up by BarBarbies, a luxury bartending and cocktail catering service in Palm Beach, Florida. “All different flavors and styles” of the tequila drink are in demand, says Barbara Bruna, owner and operator. BarBarbies will offer an apple cider margarita at holiday events, with another popular option expected to be its Creamy Pumpkin Spice White Russian.

“Craft beers are really popular, along with seasonal flavored beer,” adds Bruna. Event guests loved BarBarbies’ prosecco pops over the summer—a fruit-flavored popsicle in a chilled glass of prosecco.

Patrons of HD Liquid Catering in Addison, Texas—which provides professional bar catering services for weddings and other special events— are “going back to the staple beers instead of craft beers,” says Heather Nichol, co-owner. “We also have requests for anything seltzer…bring on all the seltzers!”

Clients of D’Amico Catering are asking for “new experiences they can provide for their guests,” says Christie Altendorf, director of marketing and senior event planner. The

Minneapolis-based caterer is getting many requests for herbal liqueurs this year, with popular options ranging from a Negroni ice bar to an amaro flight featuring three to five varieties.

“Petite desserts paired to perfectly complement a small sip are also increasingly popular,” adds Altendorf. “Think a tiny glass of Vin Santo with biscotti, ruby port with a dark chocolate truffle, or a sip of an old-fashioned paired with a honeycrisp apple muffin with goat cheese icing.”

At Chic Chef 77 Bistro & Wine Bar in Tempe, Arizona—which offers a 200-bottle wine list and a rotating selection of by-the-glass pours—Chef Nik Fields, owner, notes that consumers are becoming more valueconscious in their selections. “Honestly, with the increase in prices across the wine industry, everyone is looking for a deal,” says Chef Nik. “Luckily a lot of the larger famous wineries have started to release lower-priced second labels. Bonanza Cabernet is a great option, made by Caymus.”

Add a festive flair to your bar with fresh greenery and dried citrus, suggests HD Liquid Catering’s Nichol (top).

BarBarbies’ holiday cocktail lineup includes a Creamy Pumpkin Spice White Russian (above).

MORE SAYING “YES” TO NO ALCOHOL

Demand also continues to grow for low- and no-alcohol drinks. “Low-proof cocktails are having a moment right now,” says D’Amico’s Altendorf. “Our favorite low-proof cocktail this winter is a Lillet Winter Spritz, featuring Lillet Blanc, tonic, pomegranate seeds, cinnamon and fresh mint. It’s a nice balance of fresh flavors and winter spices. Think of her as the Aperol Spritz’s older, sophisticated cousin who can usually be found in the ski chalet by the fire.”

More clients of HD Liquid Catering are asking for non-alcoholic versions of their signature and seasonal cocktails, says Nichol. The company will be serving such non-alcoholic options at holiday events as spiced apple cider, hot chocolate and coffee bars, and signature mocktails.

TOASTING THE HOLIDAYS

HD Liquid Catering’s holiday cocktail lineup—which can also be made-to-order without alcohol— include such festive options as the Pomegranate Berry Margarita, Smoked Orange Old-Fashioned, Spiced Pear 75, Bourbon Apple Cider and Espresso Martini.

At Chic Chef 77, wines served during the holiday season will include “big juicy reds and some deeper, well-rounded whites,” says Chef Nik. “I am really enjoying reds from the Lodi region of California. They have fantastic zinfandel, cabernet and red blends available at great price points. For whites, I like to pull out the traditional oaky chardonnay. The creamy vanilla layers go great with holiday dishes.”

SETTING UP A FESTIVE BAR

To give your bar a festive holiday flair, “play on garnish!” advises HD Liquid Catering’s Nichol. “We love incorporating winter garnish vibes on our cocktails, such as rosemary, dried citrus and pomegranate or cranberries. We also decorate our bars and stations with fresh greenery and fresh winter fruits.”

Nichol also suggests engaging your guests with a self-serve station, which “is always a hit!”

At Chic Chef 77, Chef Nik creates an inviting atmosphere during the holiday season. “Having a pot of mulled wine expresses a warm and spicy feeling,” she says. “Any drinks that include baking spices like nutmeg or cinnamon are a great choice also. A tray of freshbaked cookies always goes well with holiday drinks, and the flavors can really complement holiday cocktails.” 

BARBARBIES  instagram.com/barbarbies_

CHIC CHEF 77 BISTRO & WINE BAR  chicchef77.com

D’AMICO CATERING

 damicocatering.com

HD LIQUID CATERING

 hdliquidcatering.com

HD Liquid Catering adds pomegranates as a winter garnish to such cocktails as sangria and margaritas.

The Spiced Pear 75 is on HD Liquid Catering’s holiday cocktail menu.

A Beginner’s Guide to Choosing Red Wine

Tips from AJ Kiamie, founder of Kiamie Restaurant Group (KRG). KRG’s restaurants— including Sipp on South Lamar and Oxford, both in Oxford, Mississippi— have received Wine Spectator’s Award of Excellence (kiamierestaurants.com).

What is the difference between a full-bodied, medium-bodied and lightbodied red wine?

The difference in the “body” of the wine starts with the visual. When you hold a light-bodied red wine up to a light, it will appear translucent, or you will be able to see through it—especially toward the edges. Medium-bodied will be a little less translucent. Full-bodied wines will be inky dark and hard to see through.

On the palate, light-bodied wines will be slightly more acidic and usually reflect some tartness. Medium-bodied wines will have a slightly heavier mouth feel and darker fruit flavor. Full-bodied wines will coat the mouth and have deeper fruit flavors, almost like drinking a glass of milk. On the finish, light-bodied

may linger shortly but not long. Mediumbodied will have a more tannic finish but not overpowering. Full-bodied will generally linger much longer and have a very tannic mouthfeel.

What kind of food best pairs with red wine?

Food pairing has a lot to do with the body of the wine. You want your wine to complement the food you are eating, bringing out flavors in the food and the wine which you wouldn’t notice when they stand alone. You do not want the food or the wine to overpower each other. Full-bodied wines generally pair best with heavier foods, including rich sauces and red meat. Light-bodied wines pair well with lighter cheeses or even salads.

What are some of the best varietals to ease a beginner into red wines?

Some great beginner red varietals are French Beaujolais and California pinot noir. One of the largest barriers to drinking red wine is temperature. These light varietals can be chilled to bring out the fruit and make them more refreshing. Two starter reds I recommend are Louis Jadot Beaujolais-Villages and Hahn pinot noir from California.

AJ Kiamie

Minneapolis-based D'Amico Catering's holiday offerings will include Plum, Caramelized Onion, Goat Cheese, Micro Basil Tartlets; and (opposite) a charcuterie plate featuring Manchego, whipped ricotta, prosciutto, Genoa salami, beech mushrooms, pistachios and fresh herbs.

Festive Foods

BY SARA PEREZ WEBBER

As we head toward the busy end-of-year season, caterers share highlights from their holiday menus

’Tis the season to get those holiday menus ready! If you’re still working on the details, get inspired by the highlights shared by the caterers profiled here. But don’t wait too long—according to CFE’s sources, clients are booking early and are eager to celebrate the season!

PHOTO BY LAURA RAE PHOTOGRAPHY

PHOTO BY MÄRIT WILLIAMS PHOTOGRAPHY

D’Amico Catering

damicocatering.com

Minneapolis-based D’Amico Catering is “seeing a large uptick in clients reaching out to plan their holiday celebrations well in advance,” says Christie Altendorf, director of marketing and senior event planner. “We are delighted to see social clients ready to welcome guests back into their homes, and excited to hear that corporate clients value the opportunity to gather and celebrate now more than they ever had.”

For its holiday menus, D’Amico aims to “combine comfortinducing ingredients with a rich aesthetic to ensure every celebration feels cozy and cheerful,” says Altendorf. “Cooler temperatures give us the opportunity to feature warm winter flavors that satisfy both the palate and the holiday spirit.”

D’Amico’s holiday menu highlights include:

• Bite-sized hors d’oeuvres such as a Beet and Apple Tartare with Mulled Wine Reduction, Foie Gras with Pickled Cherries on Brioche, and a rich Pork Belly with Maple Bourbon Glaze and Butternut Squash Puree

• A preset charcuterie plate appetizer created by Chef Max Mobraten featuring a variety of cheeses, cured meat, nuts, beech mushrooms, fresh herbs and honey. The plate, singing with fall flavors, acts as “both sustenance and part of the table design as guests settle in,” says Altendorf.

• Wild Rice Salad with Pomegranate Seeds, Pickled Onions, Roasted Squash, Pecans and a Maple Mustard Dressing, featuring wild rice grown in northern Minnesota and harvested in the early fall.

• An interactive fondue station, inspired by the Alps and created by Executive Chef Geoff Lamden-Stout, with a bubbling pot of warm, wine-infused cheeses and dipping options such as baby potatoes, cornichons, toasted cubes of bread and local sausages. “Guests are

TOP LEFT PHOTO BY LAURA RAE PHOTOGRAPHY; TOP PHOTO BY KATHRYN EURMAN PHOTOGRAPHY; BOTTOM LEFT PHOTO BY A.M. PHOTOGRAPHY EVENTS

invited to skewer and dip as many items as they’d like while chatting with Chef on the history of fondue and how the perfect pot of cheese is achieved,” says Altendorf.

• Sakura Wagyu Flat Iron Steak, designed as a small plate by Executive Chef Lamden-Stout to easily accent any holiday menu, which is sliced at a chef-attended station, placed atop Yukon Gold mashed potatoes infused with crème fraiche, and sauced with a luscious green peppercorn sauce.

• A Truffle Trolley, helmed by a chef, who rolls it up to guests and offers them a small plate created just for them. “This dish is comprised of house-made whipped ricotta, fresh figs, prosciutto and local honey,” says Altendorf. “The plate can stand on its own easily, but to take it to the next level, our chef offers the guest the option of white or black truffles carefully shaved on top of it. Roaming truffles—you can’t get more festive than that!”

To end Thanksgiving events on a sweet note, D’Amico’s Executive Pastry Chef Leah Henderson is offering four pie options: Bourbon Pecan, Apple Brown Butter Streusel, Chocolate French Silk and Classic Pumpkin. Henderson has also created a miniature dessert spread for holiday events that includes Dark Chocolate Dipped Caramel Macchiato Profiteroles, White Chocolate Ginger Financiers, Raspberry Cheesecake Trifle, Salted Caramel Peanut Macarons, Fresh Fruit Tartlets with Gold Leaf, Swiss Meringue Marshmallow Kisses, Malted Butterscotch Pot de Crème, Pistachio Marzipan Brownies, Orange Citron Meringue Tartlets and Dark Chocolate Mint Truffle Lollis.

D’Amico Catering’s holiday highlights include (clockwise from top) a Truffle Trolley, with white truffles freshly shaved over house-made ricotta, fresh figs, prosciutto and honey; pies including Apple Brown Butter Streusel, French Silk, Bourbon Pecan and Classic Pumpkin; Pork Belly with Bourbon Maple Glaze and Butternut Squash Puree; Beet and Apple Tartare with Mulled Wine Reduction; and Minnesota Wild Rice Salad with Pomegranate Seeds, Pickled Red Onions, Roasted Squash, Pecans and Maple Mustard Vinaigrette.

TOP PHOTO BY LAURA RAE PHOTOGRAPHY; BOTTOM PHOTO BY KATHRYN EURMAN PHOTOGRAPHY

Abigail Kirsch

abigailkirsch.com

Among the traditional ingredients on New York-based Abigail Kirsch’s holiday menus—such as maple, cranberry and pumpkin—two stand out for Executive Chef Peter Mamadjanian. “There are so many flavors that are synonymous with the holiday season, but two of my favorites are cinnamon and sage,” says Mamadjanian. “They are warm spices that evoke a cozy, nostalgic feel, and they seamlessly pair up with the flavor profiles of seasonal ingredients in a way that is subtle but noticeable.”

Abigail Kirsch’s holiday menu highlights include:

• Maple Squash Crudo, a gluten-free and vegan starter with candied cranberry, endive and pumpkin seed dust.

• Harvest Vegetable Empanadas with spiced cranberry jam.

• Root Vegetable Burrata, featuring smoked pumpkin hummus, blistered grapes, raisin nut crostini and cider gastrique.

• Bourbon Mustard Beef Short Rib, with pan-seared spaetzle, cauliflower, wild mushrooms, peas, horseradish and soft herbs.

A popular holiday station offered by the caterer is the “Take the Chill Off Cart.” Guests can pair decadent hot cocoa and warm caramel cranberry cider with bite-sized caramel apples and warm cinnamon-sugar donut holes.

Desserts adding festive notes to Abigail Kirsch’s holiday menus include Spiced Apple Crostata, with savory short crust, dried cranberry cinnamon streusel, vanilla whipped panna cotta and cranberry caramel; and Pineapple Carrot Cake Brûlée, with cream cheese buttercream, grilled pineapple salsa, passion panna cotta and ginger coral tuile.

Abigail Kirsch’s holiday menus will include (clockwise from top) Pineapple Carrot Cake Brûlée; Harvest Vegetable Empanadas; the Take the Chill Off dessert station, served with hot cocoa and warm caramel cranberry cider; Root Vegetable Burrata; and Bourbon Mustard Beef Short Rib.

Creations in Cuisine Catering

The holiday menu for Phoenix-based Creations in Cuisine “is designed to bring both comfort and elegance to our clients’ seasonal celebrations,” says Jen Laister, business development specialist. “We project another busy holiday season.” As of late August, the caterer had already sold out the first two weekends in December.

Creations in Cuisine’s holiday menu highlights include:

• Hand-passed appetizers, such as Mini Beef Wellingtons with mushroom foie gras topped with bearnaise; and—for gluten-free and vegetarian guests—Polenta with Spinach & Roasted Red Peppers

• Stationary appetizer “showstoppers,” like Personalized Tins of Short Rib topped with mashed potatoes.

• Classic and premium entrees, including Herb-Roasted Turkey Breast, and Salt & HerbCrusted Prime Rib.

• Gluten-free and vegetarian entrees, such as Wild Rice Mushroom Meatloaf with seasonal vegetables.

Also popular during the holiday season are Creations in Cuisine’s carving stations and custom seafood towers. “It’s the perfect time to meet our guests personally and provide a little culinary showmanship,” says Laister. “The slice of a chef’s knife through a succulent prime rib or turkey breast, or a beautifully crafted seafood display of prawns, oysters on the half shell, Dungeness crab and lobster tail are sure to impress the guests.”

For holiday dinner and lunch buffets, guest favorites include brown sugar-glazed ham, herb-roasted turkey, prosciutto-wrapped pork tenderloin, and salads of roasted cauliflower and sweet potato; and such side dishes as bourbon cheddar au gratin potatoes, buttery mashed potatoes and giblet gravy, and Italian mac and cheese with focaccia breadcrumbs.

Holiday highlights served up by Creations in Cuisine include (clockwise from above) Personalized Tins of Short Rib; Salt & Herb Crusted Prime Rib of Beef, served at a carving station; Italian Mac and Cheese; Wild Rice Meatloaf; and Mini Beef Wellingtons.

Windows Catering catering.com

Washington, D.C.-based Windows Catering is gearing up for a full slate of holiday events. “Our holiday season is already shaping up to be a record year again,” said Andrew Gerstel, CEO, in early September. “It appears that a lot of our existing clients, and several new, large customers, are planning further in advance for their holiday entertaining. This includes both our corporate as well as social clientele.”

Windows’ holiday menu hors d’oeuvre highlights include:

• Gruyere and Crab Palmiers: Maryland lump crab meat and Gruyere cheese wrapped in a flaky golden puff pastry.

• Snowflake Shrimp: Florida Gulf shrimp toasted in coconut with a tamarind chutney.

• Sour Cherry Pork Tenderloin with sour cherry compote on a rosemary crostini.

For holiday entrees, Windows’ Culinary Centerpieces include:

• Rack of Lamb with Dijon Brioche Crust with haricot verts, baby carrots, wild mushrooms and miniature pear-shaped potato croquettes, lamb jus and mustard sauce.

• Harvest Chicken Roulade: Breast of chicken stuffed with corn bread, apples and pecans, roasted and sliced into medallions on a bed of braised Napa cabbage with layered potato diamonds, butternut squash batons, dried fruit chutney and pan gravy.

• Apple Cider Braised Chicken with bacon, shallots, root vegetables and garlic-roasted Brussels sprouts.

For sweet endings, Windows’ holiday dessert options include the Dark Chocolate and Hazelnut Pinecone Dome, a flourless chocolate cake with hazelnut crisp, orange crème brûlée, chocolate pearls and semi-sweet ganache glaze; Chocolate Peppermint Tart, with a rich chocolate shell and mint-infused panna cotta filling, decorated with crimsons, currants, berries and mint; a Macaron Croquembouche; Decadent Buche de Noel, with chocolate genoise filled with rich Belgian chocolate cream, topped with chocolate bark and garnished with espresso macarons; and a Chocolate Charcuterie Board, with assorted filled macarons, chocolate truffles, meringues, rocky road bars and dark chocolate-covered strawberries. 

Gingerbread Showstoppers

For the past 10 years, Washington, D.C.-based Windows Catering has created four or five extravagant gingerbread houses for a VIP client’s annual holiday celebration. Each masterpiece— which takes about 200 hours to build in-house—is a replica of a military base chapel or a wellknown Washington building or monument. The houses are painstakingly decorated by the company’s pastry department, led by Executive Pastry Chef Gina Espinoza.

The client, a nonprofit organization, supports all military branches. After the party’s over, Windows delivers the gingerbread houses to USO offices or Veterans Affairs facilities.

“We’re very proud to partner with this organization to bring some holiday cheer to the military community,” says Windows CEO Andrew Gerstel. “They are definitely conversation-starters when guests see them for the first time.”

Windows Catering's extravagant gingerbread houses have included replicas of such landmarks as (top to bottom) the White House, the U.S. Capitol and the Pentagon.

TABLETOP TRENDS

How to deliver big on both style and sustainability this holiday season

Mango Muse Events emphasizes sustainability when creating inviting tablescapes.

BY CONNIE JESKE CRANE

As we head into another busy holiday season, creating holiday tablescapes comes with an interesting tension.

Asked about the mood and visual impact their clients want to create for their events, industry experts say their wish lists reflect not only a bold, new aesthetic direction but also a request for sustainability at each step.

There’s a call for upcoming celebrations to feel absolutely special—something that traces back to the pandemic. Jamie Chang, owner of MANGO MUSE EVENTS in the San Francisco Bay Area, says our need to let loose is lending a maximalist vibe to event menus and décor alike. “It’s kind of going ‘more is more,’” says Chang. “And I think it’s a little bit to do with this post-Covid resurgence of, ‘Oh, we can party.

Oh, let’s just go big!’”

At the same time, there’s a call for sustainability to be woven in. “I think the interesting thing is that maximalism is also countered with sustainability, which is a huge, huge thing for a lot of my clients, but also for me personally,” says Chang.

“So, how do you balance that? How do you balance that look, that feel, while not having a whole bunch of stuff that you end up throwing out at the end of the day?”

To help you prepare for the busy party season ahead, here are some creative tips from event professionals on how to do both—create a sense of warm welcome, boldness and excitement at the table, while meeting expectations for environmental sustainability.

PHOTO BY KIRSTEN NOELLE

COLOR IS THE BIG STORY

Maybe it’s the Barbie effect. Maybe it’s a reaction to minimalism. Whatever the reason, one thing everyone seems to be talking about this year—in décor, in fashion and also with events—is going bigger and brighter with colors.

“The all-white trend, I see it fading away,” says Francesca Vasquez of New York’s B FLORAL EVENT DESIGN & PRODUCTION . She adds that bold and non-traditional choices are on-trend this year for holiday tables, whether in judicious little pops or larger blocks: “Emerald, purples, cobalt blue, dark pink. Something that’s super-bold but isn’t exactly screaming holidays, like the red and green.”

Going beyond red and green, B Floral Event Design & Production is incorporating lots of color in its holiday designs (top and above).

Chang describes a similar shift from muted and comforting choices to bright multi-color schemes: “We’re going across the color scale between pink and orange and blue and green and yellow. We’re bringing in a lot more color, which is fun. But I’m also seeing a surge in this kind of a brightness to it, too.”

In Stamford, Connecticut, Robin Selden of MARCIA SELDEN CATERING and NAKED

FIG CATERING says the looks her company is loving for this year’s holiday season include “clean, white, minimalistic and modern with splashes of color—very winter wonderland but not screaming ‘holiday,’ if that makes sense. We’re obsessed with monochromatic looks, as well as really embracing a color and going for it with the tabletop design.”

As for how to add all this visual interest sustainably, Chang says event tableware rentals are one route. “Rental companies are something I really recommend because, once again, it’s more eco-friendly,” she says. “You’re using things that can be reused a lot better.”

Tabletop designs favored by Marcia Selden Catering embrace color (top) and are often monochromatic (above).

MIXING AND MATCHING

Along with color, eclecticism goes hand-in-hand with the current vibe. Mixing and matching elements—like different colored glassware, plates and linens—is a great way to build on that maximalist aesthetic. “It’s a little bit more of mixing and matching types as opposed to picking a particular style,” says Chang. “That’s definitely more how people are going. A little bit more eclectic.”

With metals, the trends haven’t changed as much, with experts noting the continuing popularity of gold. “Gold elements still seem to be what people gravitate towards,” Chang says. “But I do think there’s a lot more in that same vein of mixing metals a little bit more, of mixing and matching.” Ultimately, Chang says the look is also a bit less formal because not everything is matching.

So what if you’re a caterer who has already invested in, perhaps, white dinnerware that you use year-round? According to Matt Hullfish of COSTA NOVA and CASAFINA , producers of sustainable stoneware, strategic purchases can help build a fresh color story for your holiday table settings.

As an example, Hullfish says his company recently introduced a fall-themed line called Plymouth, with rich new colors such as paprika, turquoise and green. Caterers can simply add a salad plate from such a line to that white dinner plate. “From a catering standpoint, it’s a way to address those seasonal short-lived time periods like an Easter or Thanksgiving without doing a massive collection,” says Hullfish. “And it’s also less of an investment for the caterer.”

A Mango Muse table (left) mixes in citrus with the multicolored florals and features gold elements. With Costa Nova's Plymouth line (top), caterers can add Thanksgiving-themed accent plates to tabletops.

LAYERS, TEXTURE AND UNEXPECTED TOUCHES

Another way to build on the more-ismore vibe is through texture and layering, and by adding elements that are fun or unexpected. Chang says vintage and found items are a wonderful route here: “This concept of a collection of items as a centerpiece, as opposed to just one floral thing, or a couple of floral things. The concept of having a few pieces, and maybe some of them are floral and some of them aren’t.”

Besides florals or greenery, Chang suggests mixing in candelabras, classical busts, mirrored elements and fabrics such as velvet to table displays.

Similarly, Vasquez says: “We had a disco event for a private client and we threw these really fun disco balls into all of the installations that we did for them. It’s about being really creative in the elements that you use.”

Among the great ways to add layers and texture for holiday tables, Selden suggests “stunning fabrics in plaids and flannels bringing together the warmth of the season” and “metallic accents in silver or gold with lots of candlelight to reflect off the shiny surfaces.” She is also a fan of adding edible elements as tabletop décor, from fresh produce to “hand-rolled breadsticks or hummus or crudité or cheese boards for guests to enjoy while waiting for their first course.”

A B Floral holiday design featured abundant greenery on and above the table (left). Marcia Selden tablescapes often feature edible elements (top).

RETHINKING FLORALS AND NATURAL ELEMENTS

When it comes to holiday décor, sustainability is also driving aesthetic sensibilities. There’s a big trend today toward having natural elements and materials as design motifs.

Dried florals, for example, are something Vasquez sees trending. “We’re seeing a lot of the floral décor requests reflecting nature and more earthy elements,” says Vasquez. “So, falling into that is pampas and all the dried types of florals that have a very earthy vibe.” Besides conveying a natural aesthetic, Vasquez says dried florals last a very long time and can be reused. “And they’re just more durable. They’re not as likely, if you move around your florals too much, to get bruised.”

Chang also sees “things that can have a life afterwards, a lot of plants, dried flowers” as popular choices this season, as well as locally sourced greenery and much simpler, more structural floral arrangements.

Corporate clients are asking for a simpler floral aesthetic and alternatives to standard “all-floral, really lush centerpieces,” notes Vasquez. One route that works well, she says, is using smaller floral arrangements or bud vases and then adding in a generous selection of different-sized votive candles.

Tables by B Floral Event Design (above) often feature dried florals and pampas. Simpler arrangements with locally sourced greenery (below) are popular with Mango Muse's clients.

INTENTIONALITY AND BALANCE

Costa Nova’s Hullfish underlines that when it comes to tableware, sustainability encompasses many steps. It could include sourcing the eco-friendliest products—as an example, he notes that his company is “one of the first ceramics factories to incorporate a recycled clay into our manufacturing process.” It could also include looking for long-lasting materials, versatile pieces and, importantly, sourcing suppliers with robust sustainable practices.

Overall, when it comes to holiday décor style, Chang says making that holiday magic come together involves not just creativity but intentionality: “It’s about this goal or hope that we’re not being wasteful. And I think it is a balance.” 

Left: Christmas trees from Costa Nova's Festa line, made from Ecogres, a sustainable clay. Below: Single-color dinnerware—such as the Costa Nova Luzia line—can be accented with holiday pieces, in order to minimize cost and supply.

For More Information

MANGO MUSE EVENTS

 mangomuseevents.com

COSTA NOVA AND CASAFINA

 costanovaprofessional.com

MARCIA SELDEN CATERING

 marciaselden.com

B FLORAL EVENT DESIGN & PRODUCTION

 bfloral.com

Successfully Screen Job Candidates

Avoid these four common mistakes that can derail background screening procedures

BY JEFF ERNSTE, ORANGE TREE EMPLOYMENT SCREENING

Hiring team members in the hospitality industry is no easy task. Not only must potential employees have relevant experience and good interpersonal skills, but they must also be trustworthy. After all, from front desk staff welcoming guests and handling payments to caterers who manage copious amounts of food and beverage every day, employees in the hospitality sector shoulder a tremendous amount of responsibility. And while the demand for trustworthy individuals is universal across all businesses, the regulatory requirements for the hospitality industry prioritize having a vigorous screening process for candidates— and conducting ongoing screenings of current employees to make sure no questionable behavior goes unseen.

Although most in the industry understand the value of background checks, many organizations struggle with implementing efficient and well-designed screening processes. The ramifications of poorly designed background screening processes—such as “false positives” or inadvertent non-compliance with government regulations—can undermine the very objective of background checks, wasting valuable resources and even opening a door to legal liabilities.

Following are four common mistakes that often derail background screening processes. By understanding these pitfalls, hospitality businesses can create and maintain background-check policies that are not only compliant and efficient but also effective in building a trustworthy workforce.

1. Failure to Adhere to the Law

One key fundamental mistake is failing to fully understand and comply with legal requirements. The Fair Credit Reporting Act (FCRA), for instance, mandates certain disclosures and authorizations from candidates before conducting a background check. Moreover, there are multi-step “adverse actions” processes that employers need to follow prior to making any negative hiring decisions.

Along with the FCRA, the Equal Employment Opportunity Commission (EEOC) further provides guidance on conducting a reasonable individual assessment of a candidate if a decision not to hire is made based on criminal history information. This assessment must be made before any adverse hiring decision is made.

Lastly, specific state laws, especially those in the catering industry, often mandate rigorous background checks— like in New York, where catering employees must obtain a Health Department Permit as a condition of employment. Ignoring these legal guidelines can put the organization at risk of non-compliance, resulting in severe legal consequences.

2. One-Size-Fits-All Criminal Criteria

Once an organization is certain its background screening process is compliant, another mistake is setting a blanket policy for background screening, without considering the job-specific context. The EEOC recommends a “narrowly tailored” policy that considers the specific duties and responsibilities of the job. For instance, while traffic violations and DUIs might be crucial in assessing candidates for driving roles, they might not be as relevant for desk jobs.

Furthermore, businesses often neglect to decide how far back they want to go in a candidate’s criminal history, which can lead to problems. Various federal, state and local (“ban-the-box”) laws dictate what offenses can be considered and for how long—and disregarding these can leave businesses exposed to potential lawsuits.

3. Over-Reliance on Criminal Background Checks

While criminal background checks are the most popular category of background screening checks, they are not the only ones that should be considered in the hiring process. An over-reliance on these checks often leads businesses to overlook other important factors, such as a candidate’s past work experience, education, licenses and references.

For example, in the hospitality sector, some employers rehire the same seasonal workers year after year and might neglect to re-verify their credentials, leading to issues down the line.

4. Failure to Document the Workflow

One of the biggest mistakes businesses make is not documenting their screening processes adequately. Disputes over adverse actions can lead to litigation, and government agencies often check for compliance, making proper documentation essential. A well-documented process not only aids in maintaining compliance but can also help businesses defend themselves in legal scenarios. Falling prey to these common mistakes can undermine the purpose of background checks, expose hospitality businesses to legal risks and hinder their success in a tight job market. It’s crucial to understand and navigate these pitfalls, ensuring that all steps are performed with due diligence—from understanding the legal requirements to documenting the process. Addressing these common mistakes can help businesses develop a robust and efficient background screening policy, fostering a fair and equitable hiring environment, and minimizing the risk of false positives, lawsuits and noncompliance with regulations. 

Please note: CFE has not independently assessed and evaluated the legal statements in this article. The content is solely the opinion of the author.

ABOUT THE AUTHOR

Jeff Ernste is chief sales and marketing officer with Minneapolis-based Orange Tree Employment Screening. For more than 30 years, Orange Tree has provided technologyenabled background screening, drug testing and occupational health services for clients nationwide.

For more information, visit orangetreescreening.com.

A well-documented process not only aids in maintaining compliance but can also help businesses defend themselves in legal scenarios.

Cooking Safety Starts with You

For more than 100 years, the United States has observed Fire Prevention Week. It’s the longest-running public health and safety observance on record, having first been declared by President Woodrow Wilson in 1920.

Society Insurance (societyinsurance.com)—also founded more than a century ago—has long worked alongside hospitality owners, seeing first-hand the devastating effects a fire can have on the establishments that make communities great. Fire departments across America responded to an average of 8,240 structure fires at eating and drinking establishments every year between 2012 and 2016. These fires resulted in two civilian deaths each year on average, along with 115 injuries and $246 million in property damage.

The theme of this year’s Fire Prevention Week, held October 8-14, is “Cooking safety starts with you.” To coincide with this important topic, Society Insurance has put together top tips for hospitality businesses to better protect their buildings, staff and patrons, including by properly maintaining cooking equipment, avoiding flaming shots, creating safer smoking controls and implementing the safety procedures recommended by industry experts.

Top fire-prevention tips for hospitality businesses to better protect your building, staff and patrons

The Best Offense Is a Defensive Kitchen

Cooking equipment is probably the most important thing inside a restaurant—and it’s also a leading cause of fires.

An internal study with Society Insurance policyholders who experienced fires found that the majority were due to cooking equipment, costing in excess of $5.4 million over a three-year period. These fires are often due to failed, aging equipment; improper installation and maintenance; poor cleaning practices; and inattentive or careless use. Owners can mitigate these risks by hiring qualified professionals for installation, maintenance and cleaning service. Additionally, they can train employees on proper cleaning, frequency intervals and safety procedures.

When it comes to your expensive equipment, don’t take shortcuts. Get your equipment serviced regularly by an experienced technician. Take a hard look at your systems and procedures, and make changes as necessary to ensure your staff, customers and business stay safe.

Don’t Let Your Rags Be a Drag

Rags are handy for cleaning up cooking oil and grease residue, but they also present a severe fire hazard. Use only commercial-grade appliances and detergents to clean grease-laden linens and rags. Store clean and dirty rags separately in metal cabinets or containers with closing lids. Even clean linens and rags have some amount of grease and oil residue that could cause spontaneous combustion.

Class K Gets the A

Even though the classic red ABC fire extinguisher may be able to temporarily put out a grease fire, a Class K fire extinguisher with its wet chemical agent will help keep the fire from reigniting. Silver Class K fire extinguishers are meant exclusively to handle kitchen grease fires. They utilize a foam-forming agent that prevents persistent kitchen fires from reigniting.

Most commercial cooking installations require a fixed fire suppression system that must be certified UL 300 and regularly serviced by a qualified contractor. To provide both fixed and portable fire suppression, a Class K portable fire extinguisher must also be installed and visible. Train all staff on their use.

Be Smart about Smoking Materials

Unsurprisingly, materials from cigarettes are a leading cause of fires—and deaths from fires—globally. To mitigate the risk of fires due to smoking materials, designate smoking areas at least 25 feet away from buildings, combustible materials, vegetation or other trash collection areas. Ashtrays should only be dumped into designated disposal containers with a lid and filled with a medium that can safely extinguish a fire, such as sand or water. A fire extinguisher should be placed in the area with a maximum travel distance of 75 feet away from the smoking area.

Step Away from Flaming Shots

In addition to severe skin burns from holding hot glassware and cuts from fractured glassware, flaming drinks can spill or crack onto combustible surfaces. Additionally, it’s not out of the question that patrons could add more alcohol to the flaming drink, causing fire to spread. Tempting as it might be, this gimmick designed to bring in business may be the end of your bar entirely.

“FIRE!” is one word no one wants to hear in a hospitality business, and it is the call in the night owners and managers never want to receive. The best scenario is when no one is hurt and there is only property damage, but even then, the outcome could still be devastating to a business. The investigation to determine the cause of the fire can go on for months, and the clean-up from even a small fire may take several days and require a business to shut down. The best response is to prevent a fire before it starts by updating and cleaning your kitchen equipment, ensuring rags and smoking materials are disposed of properly, investing in Class K extinguishers and finally 86ing flaming shots. 

Please note: This information is provided as a convenience, and it must not be assumed that it has detected all unsafe acts or conditions. This information is not professional advice; it is designed to assist you in recognizing potential safe work problems and not to establish compliance with any law, rule or regulation.

When it comes to your expensive equipment, don’t take shortcuts. Get your equipment serviced regularly by an experienced technician.

Holiday

Sips

Help guests ring in the season with these cocktail and mocktail recipes

Pom Fizz Mocktail

From Abigail Kirsch, A Culinary Collective  abigailkirsch.com

YIELD: 1 cocktail

INGREDIENTS

2 ounces pomegranate juice

1 ounce fresh lemon juice

½ ounce orange juice

½ ounce cinnamon simple syrup

1 ounce sparkling cider

Pomegranate seeds for garnish

METHOD

Combine the three juices and simple syrup. Stir, pour over ice, and top with sparkling cider.

Smoked Cranberry Old-Fashioned

From Windows Catering

catering.com

YIELD: 1 cocktail

INGREDIENTS

For cranberry simple syrup:

1 twelve-ounce bag of cranberries

1½ cups water

1 cup sugar

For cocktail:

½ ounce cranberry simple syrup

2 ounces of your favorite bourbon

2-3 dashes Angostura bitters

1 ounce cranberry juice

Ice

METHOD

For cranberry simple syrup: Combine water, sugar and cranberries in a medium saucepan, and bring to a simmer over medium heat. Simmer for 15 minutes, or until sugar is fully dissolved and cranberries have popped and softened. Pour the mixture through a fine mesh strainer. Transfer the syrup into a glass container and allow to cool before using.

For cocktail: Combine the cranberry simple syrup, cranberry juice, bourbon, bitters and ice in a glass, and stir to combine. Garnish with rosemary and orange peel as desired.

Place a smoker over the top of your cocktail and fill it with pecan wood chips. With a smoker torch, burn the wood to fill the glass with smoke. Wait 20 seconds, remove smoker, serve, and enjoy!

Espresso Old-Fashioned

From Abigail Kirsch, A Culinary Collective  abigailkirsch.com

YIELD: 1 cocktail

INGREDIENTS

2 ounces rye whiskey

1 ounce Mr. Black Coffee

Liqueur

1 ounce orange simple syrup

½ ounce espresso

Dash of orange bitters

Orange peel and coffee bean for garnish

METHOD

Combine ingredients in shaker, then pour over ice.

White Chocolate Peppermint Martini

From Creations in Cuisine Catering

creationsincuisinecatering.com

YIELD: 1 cocktail

INGREDIENTS

1 ½ ounces white chocolate liqueur (Godiva)

1 ½ ounces vanilla vodka

1 ounce creme de cacao (clear/white)

1 ounce half-and-half

½ ounce peppermint schnapps

White chocolate syrup and crushed peppermints to garnish

METHOD

1. Begin by preparing your martini glass. Rim the edge of the glass with white chocolate syrup, then dip it into crushed peppermint candies or crushed candy canes. Set glass aside.

2. Add the white chocolate liqueur, vanilla vodka, creme de cacao, halfand-half, and peppermint schnapps to a cocktail shaker with ice. Shake, then strain into your prepared martini glass.

2023-2024 Industry Shows

Catering, Foodservice & Events recognizes our trade show partners for 2024 and the remainder of 2023. Make plans now to attend these information-packed events.

2023

Florida Restaurant & Lodging Show

ORLANDO, FL

November 8-9, 2023

flrestaurantandlodgingshow.com

2024 Winter Fancy Food Show

LAS VEGAS, NV

January 21-23, 2024

specialtyfood.com

New England Restaurant & Bar Show

BOSTON, MA

February 4-5, 2024

newenglandrestaurantbarshow.com

International Restaurant & Foodservice Show of New York

NEW YORK, NY

March 3-5, 2024

internationalrestaurantny.com

Northwest Food Show

PORTLAND, OR

April 21-22, 2024

nwfoodshow.com

National Restaurant Association Show

CHICAGO, IL

May 18-21, 2024

nationalrestaurantshow.com

Summer Fancy Food Show

NEW YORK, NY

June 23-25, 2024

specialtyfood.com

Texas Restaurant Show

SAN ANTONIO, TX

July 13-15, 2024

tramarketplace.com

NACE Experience LOCATION TBD

2024 Dates TBD nace.net

Western Foodservice & Hospitality Expo

LOS ANGELES, CA

August 25-27, 2024

westernfoodexpo.com

Plant Based World Expo

North America

NEW YORK, NY

September 11-12, 2024

plantbasedworldexpo.com

Florida Restaurant & Lodging Show

ORLANDO, FL

November 6-7, 2024

flrestaurantandlodgingshow.com