Food Industry News® February 2014
Page 24
NEW
Formella’s New Shelf Stable Foodservice Pouches Designed to fill the standard 1/6th prep pan, our new system lowers your overall cost on Giardiniera. You will save money per serving with Formella’s New Unique Dispensing System. Pouch to Pan in seconds! No Mess.
AROUND CHICAGO With Valerie Miller
BARBAKOA
• Less Waste • Convenient Size • Easier to Store www.formellagourmet.com
For Samples, Ordering or Private Label Info, Call Kathy Formella (708) 598-0909 THEN
For over 100 years, E. Formella & Sons has been a world leader in gourmet condiments. Today, from our state of the art facility, we continue to produce over 100 quality delicious gluten free products your customers will love.
Free advice is worth every penny. –JC
CHICAGO
TASTING IS BELIEVING
NOw
CHEF PROFILE
Norman Hargrove Nouveau Tavern 358 W Ontario St, Chicago, IL 60610 BIRTHPLACE: Washington, DC CURRENT POSITION: Executive Chef of Nouveau Tavern FIRST FOODSERVICE JOB: Worked as a brunch attendant at Georgia Brown’s in Washington DC
FAVORITE FOOD: I love Asian cuisine, I would have to say Pho is my favorite
SLICED SPUMONI
PRE-SCOOPED GELATO
n Alluring, Distinctive Dessert n Creative & Delicious n Pre-Portioned, No Waste n Enhances Profits Call Now For Sample and Ordering Info 847/455-5355 Ext. 22 www.algelatochicago.com
Cocktails include: House Margarita – Hand-squeezed lime juice, organic agave nectar, bourbon-barrel 100% de agave Tequila D’Oro Mojitos – Classic, strawberry, passion-ginger-pomegranatehabanero or passion-pineapple-coconut Sangria - sangria and sparkling Cava Sangria
MEMORABLE CUSTOMERS: Phylicia Rashad, while cooking at Paolo’s Georgetown in Washington DC, she said I cooked the best calamari she had ever had
Smokey Joe – Chef Nieto’s cherry and applewood smoked extra anejo Tequila, caramelized pineapple, sweet peppers, smokey chorizo, and BBQ salt
WORST PART OF JOB: Not spending holidays with family, but I do enjoy making others’ holidays special
$5 Bar Eats –Offered daily from 3-7 pm and 10pm – close
MOST HUMOROUS KITCHEN MISHAP: I don’t find mishaps in the kitchen to be funny, it is a time to learn for the mistakes made and move on.
BBQ Pork Rib – With marita tamarind Barbakoa sauce
FAVORITE FOOD TO PREPARE: I really enjoy baking, no matter if it’s bread, cakes. or cookies
Spicy Meatball – With smoky chipotle tomato sauce and shaved Mancehego cheese
PART OF JOB THAT GIVES MOST PLEASURE: Knowing what I do brings joy to so many people, and also the ability to teach and guide others on their journey of becoming a chef
5 LITER PLASTIC PANS
Barbakoa is a modern Latin bistro that brings casual fine dining with an urban vibe to the Western suburbs. The concept is a result of a partnership between Jerry Kleiner and the Buonavolanto family, who recruited award-winning Chef Dudley Nieto and Mixologist Adam Seger. The restaurant features a refreshing new approach to modern Latin cuisine in an inviting upbeat atmosphere with a lively bar at the epicenter of several distinctive and colorful dining spaces. Bright, fresh ingredients and traditional regional influence come together with other Latin American flavors in a variety of vibrant dishes and authentic cocktails made with top shelf tequilas. Barbakoa also offers a host of innovative Latin influenced cocktails and an enviable wine list.
IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: It would be a job using my hands, like building, landscaping, or hand-assembling something. Possibly teaching.
Menu items include: Deviled Eggs-Spanish Cabrales cheese & Serrano ham or roasted beets & Fresco cheese
Torta Sliders –Choice of short rib, carne asada, roasted chicken or roasted pork. Sliders are served with spicy guacamole On the lunch menu: Chef Dudley’s Shared Tasting Menu Choice of 2 guacamoles, 2 salsas, 3 types of tacos, 2 sides and 1 desert tasting
FAVORITE VACATION SPOT: Wherever my sister and her children are
Barbakoa is now offering Brunch Saturdays and Sundays throughout 2014. Brunch will be offered every Saturday and Sunday from 11am to 3 pm. The brunch menu created by Chef Dudley Nieto, features dishes inspired by cuisine from Argentina to Peru, Mexico to Spain.
WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Lots of information about the current industry trends
Barbakoa is located at 1341 Butterfield Rd. in Downers Grove, IL. Open at 11:30 daily. Happy Hour 3-7 daily. For more info log on to barbakoa.com
BEST ADVICE RECEIVED: Don’t take this so serious,