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Top Kikkoman items in Chicagoland
Sriracha, once found only in Thai and Vietnamese restaurants and groceries, has come into its own as one of the hottest condiments in foodservice. Perfect as a table sauce, it’s also an ultra-versatile cooking ingredient and finishing accent that adds a splash of bright fresh-chili flavor and color to any dish— from Asian to Latin, Mediterranean and mainstream American.
Soy Sauce Less Sodium Soy Sauce Teriyaki Sauce Teriyaki Glaze Soy Sauce Packets Panko Breadcrumbs Tempura Batter Thai Chili Sauce Pearl Smart Soymilk
Cooking Ingredient: Use as you would hot sauce, chilies or cayenne to season stir-fries, soups, stews, entrées, appetizers, pizza and grilled foods, during or after cooking. Finishing Sauce: Drizzle on fried foods, sandwiches, eggs, steaks, chicken, seafood and more as a colorful, spicy garnishing accent. Asian Condiment: Offer Kikkoman Sriracha Sauce with popular Asian finger foods, like spring rolls and dumplings, or serve it with Asian noodles and soups, such as pho and ramen. Table Sauce: Serve as a tabletop condiment—an alternative to ordinary hot sauce that adds a fiery flavor kick to virtually any cuisine or menu item. Sauces and Dressings: Add to dipping sauces for fries, burgers, wings, shrimp and more. Or use as a base to create signature sandwich sauces, spreads and dressings. Signature Cocktails: Add to Bloody Marys, Micheladas and other spicy drinks.
For Free Samples, Recipe & Menu Ideas, Call Today. (630) 954-1244 MW@Kikkoman.com
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june 1-8.indd 6
New Kikkoman items Sriracha Sauce Kara-Age Breading Sweet Soy Glaze Sriracha Sauce Lime Ponzu Sauce Gluten Free Soy Sauce Katsu Sauce Low Sodium Kikkoman items Less Sodium Soy Sauce Less Sodium Teriyaki Sauce Ponzu Sauce Lime Ponzu Sauce Applications
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Phil Stefani’s 437 Rush recently underwent a remodeling project, sprucing it up with a new look and menu. They’ve added a new Salumeria station which is an Italian deli station offering freshly sliced cured meats. Chef Christian Fantoni gave me a run through on his new high-tech slicer. I called it the” Rolls Royce of slicers” but Chef Fantoni corrected me and said, “We are Italian so we call it the ‘Ferrari of slicers’.” The menu is traditional Italian cuisine along with prime steaks & seafood. The restaurant is located at 437 N. Rush Street in Chicago, IL. Food, family and tradition are the ingredients that make Phil Stefani’s signature restaurants such a success. VM
Food Industry News® June 2014
Local News The Aviary, a Chicago cocktail bar that used Kickstarter to launch its successful infusion device known as The Porthole, has asked Kickstarter to halt its support for a similar device, called La Ventana, which uses LED lighting. “While all good designs are at some point used as inspiration for other products, the level to which this doesn’t even try to be different is pretty amazing and brazen,” said Aviary co-owner Nick Kokonas. Eater/Chicago Chicago Trolley & Double Decker Company’s acclaimed Hop-On/ Hop-Off city sightseeing tours kick off summer in Chicago. Celebrating 20 years of guiding passengers through the streets of the City, Chicago Trolley continues to offer the most educational and entertaining tours all year long. Chicago Trolley’s Signature Tour continues to operate year round and both the popular Neighborhood Tours to the North, South and West as well as the City Lights Night Tour, treating passengers to the ultimate summer night in the city, are back May 1, 2014. Tickets ($18 - $45) include a valuable coupon book packed with more than 20 offers including free samples and over $100 in savings at partner venues including Chicago’s famous Garrett Popcorn, Candyality, Hershey’s and more. Tea-drinking is on the rise in Chi-town— Chicago may remain a predominately beer- and coffee-drinking town, but the popularity of tea, with its well-advertised health benefits and many differ-
You never know what celebrity chefs you’ll run into at local bakeries. The picture above was taken on a Saturday morning at Franklin Park, IL based Michele Baking Company/Casa Nostra Bakery. Pictured is none other than Scott Harris, founder and CEO of Mia Francesca Restaurants, with old world master baker Mike Florio and Cary Miller of Food Industry News.
ent flavors, is growing in popularity, according to tea merchant Bill Todd. Shane Talbott of Talbott Tea thinks the next growth area will be chai, especially paired with certain foods. “Just like there are thousands of recipes for barbecue sauce, there are thousands of ways to do chai,” he said. - Chicago Sun-Times Hot Doug’s, Chicago’s haute-hipster hot dog joint, Hot Doug’s, is closing permanently on Oct. 3, owner Doug Sohn confirmed to DNAChicago. The lines that wrapped around the side of the hot dog place-turned-duck-fatfries eatery will end. Sohn’s HOT DOUG’S, 3324 N. California, served between 700 and 800 sausages per day and even spawned a book on the place. He has no plans for the future but does not rule out a return.
When Rubino’s Seafood located at Halsted and Lake Streets in Chicago closed, partner Ron Caminiti went on to open ChiTown Fish & Seafood, LLC located 4949 N Elston Avenue in Chicago. Ron has plans to offer retail and wholesale cash and carry of fresh and frozen seafood, and develop a wholesale base of business as well. We wish him luck in his new endeavor.
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