julie kendrick for catersource magazine -- catering to college students
TRANSCRIPT
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 15 E D U C A T I O N N E W S P R O D U C T S amp I D E A S F O R P R O F E S S I O N A L C A T E R E R S
JANUARY 2015
IndustryState of the
STATS TRENDS
PREDICTIONSfor2015
+Steal This Creative plating 66Designing stations amp buffets 46 bull Sweet treats amp eats 22The rise of beer cocktails 50Sodexorsquos Beth Winthrop on dietary compliancy 40CSES2015 is just around the corner 10
S h o w D e t a i l s F o r m o r e i n f o o n C S E S 2 0 1t u r n t o t h e fi n a l 4
p a g e s o f t h i s d i g i t a l e d i t i o n C l i c k H e r e
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 25
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 35
CULINARY 983080CONTINUED983081
42 JANUARY 2015 CATERSOURCE
75 of Sodexorsquos resident dining
venues is an allergen-free station
open to all diners It serves simply
prepared meat fish and chicken
dishes along with vegetables and
gluten-free starchy side dishes
prepared with a minimum of sauces
or add-ins The station segregates all of
its ingredients and utensils in the main
kitchen and also offers food-forward
prep at the station ldquoIf the student
can see the rice cooker right there onthe counter and watch the stir fry
being made it can build a feeling of
trustrdquo Winthrop says She also notes
the station is popular with those
who donrsquot have any restrictions
ldquoThere are a lot of people who just
like simple food wersquove foundrdquo The
program has been receiving industry
attention and was recently named
Best Wellness Concept in Food
Managementrsquos 2013 Best Concept
Awards competition
FROM PIZZA amp FRIES TO MINDFUL
CHOICES
Winthrop sees the campus setting as
the perfect RampD laboratory for the
development of new menu options
since the college setting is very
diverse ldquoWe have so many different
types of customersrdquo she says ldquoThey
range from 18-year-olds who arehappy to be away from family rules
and just eat pizza and fries at every
meal to students who are thinking
deeply about food systems and want
to know how wersquore managing issues
like farm-to-table and GMOsrdquo
To help address those deeper
concerns Winthroprsquos group
developed Mindful a new healthy
food marketing program [mindful
sodexocom] which recently won a
ldquoBest Conceptrdquo award from FoodManagement Mindfulrsquos colorful
recipes and marketing attract
customers running in for a quick meal
as well as those concerned with every
aspect of a mealrsquos ingredients ldquoItrsquos
a wellness offer that reaches across
all our segments designed to make
it easy for people to make a healthy
choicerdquo Winthrop says
FROM CAMPUS TO CATERING 991251
LESSONS LEARNED
During her presentation at the March
conference Winthrop will focus on
the universal aspects of dealing with
food restrictions and specific ways
to provide excellent catered cuisine
and hospitality to guests with special
dietary needs ldquoSuccessful caterers are
very careful and organized peoplerdquo
Winthrop says ldquoIf you get to a venue
thatrsquos two hours away from your prep
kitchen and yoursquove forgotten forks
yoursquore in trouble In the same way
you need a tight system for knowingabout guest food restrictions ahead
of time and you need to ensure your
transportation phase keeps things
separated in order to avoid cross-
contactrdquo
THINKING AHEAD
Winthrop acknowledges that the
campus environment allows her
staff to be briefed in advance on
restrictions from every student-diner
ldquoFor a caterer however people oftenjust show up and expect to be fed in
a way that is compliant with their
restrictionsrdquo she says ldquoItrsquos important
to have a system in place that allows
people to communicate about special
needs in advance but sometimes that
just doesnrsquot happenrdquo
Winthrop encourages caterers to
plan menus with an eye toward
accommodating those who might have
Beth Winthrop will be appearing on Sunday March 8 in
Las Vegas speaking on the very relevant topic of Navigating
Gluten-free Allergy and Dietary Considerations
On-premise off-premise campus and contract caterers all
face one issue in common at almost every event they will
have to accommodate allergic gluten intolerant and other
diet restricted guests From the food source to the prep
kitchen to the guest table you will need a plan to assure that
you have taken every precaution and have foolproof systems
in place to guarantee every guest has an exceptional meal
See Beth Winthrop
CSES2015
You need a tight system for knowing about guestfood restrictions ahead of time and you need toensure your transportation phase keeps thingsseparated in order to avoid cross-contact
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 45
CATERSOURCE JANUARY 2015
special dietary needs ldquoIn the way
yoursquove always had a few vegetarian
options ready lsquojust in casersquo itrsquos a
good idea to plan ahead for the
possibility of other restrictions
toordquo she says ldquoFor example if you
donrsquot have safe food offerings for
the nut-free eater they might take
a dangerous chance and eat the
food anyway or go hungry and
neither of those are good options
With a little foresight you can be
more prepared For example if
yoursquore making scalloped potatoes
which are gluten-free do you really
need to sprinkle breadcrumbs on
top Or if you create a parfait it
might be fine for someone with nut
allergies but if you garnish it with
almonds then they canrsquot eat itrdquoNo matter what yoursquore serving
Winthrop suggests thorough
training for prep staff on
procedures to minimize contact
between restricted foods and the
larger menu ldquoThat philosophy
extends to methods of service toordquo
Winthrop says ldquoDonrsquot put a nut-
free entreacutee on a serving tray with
seven other dishesrdquo
Itrsquos important tohave a systemin place thatallows people tocommunicateabout special
needs in advancebut sometimesthat just doesnrsquothappen
ob je t d rsquoa r t
P r o f e s s i o n a l p e r f o r m e r c o n t r o l l e d c o n d i t i o n s
D o n o t a t t e m p t
Gasser chairs occupy that lofty perch where fashion sense and common
sense intersect Incorporating a stylish flair for design with a fanatical
devotion to detail Gasser chairs donrsquot merely perform they dazzle
gasserchaircom | 8003232234Featured Chair SE-8800-S10
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 55
CULINARY 983080CONTINUED983081
GUEST RELATIONS
Front-of-house dynamics are
especially important for a special-
diet guest ldquoWhile they do want to
know yoursquove addressed their needs
they also donrsquot want to be singled
out or made to feel differentrdquo
Winthrop says ldquoHaving a waiter
arrive at a table and announce
lsquoWhorsquos the gluten free platersquo is a big
no-nordquo Staff should be well-trainedto confirm the ingredient list for
each item ldquoBut waitstaff should
never assure someone that a
food is perfectly fine for
them to eatrdquo Winthrop
stresses ldquoIf there are
questions the guest
should be directed to the
chef or the managerrdquo
LOOKING TO THE FUTURE
While many in the catering industry
are accepting that issues of food
restrictions are the ldquonew normalrdquo it
seems to be an issue continuing to
increase in intensity According to
Food Allergy Research amp Education
(FARE) 15 million Americans have
food allergies Many more
voluntarily restrict their diets for
religious ethical and wellness
reasons FARE funds research to
accelerate the development of safe
practical therapies that would
protect individuals with foodallergies against life-threatening
anaphylaxis but no cures are in the
pipeline at present ldquoIn the
meantime this is our reality and we
all have to learn how to thrive in
itrdquo Winthrop says
This consumerized recipe for grapefruit tilapia and wild rice is okay for allergy
managementrdquo Winthrop says Find the full recipe here tinyurlcomlpzkbrc
GRAPEFRUIT BBQ BAKED TILAPIA WITH WILD RICE amp STUFFED
TOMATO
YIELD 6 SERVINGS
INGREDIENTS
1 Tbsp grapefruit BBQ sauce (see recipe below)
1 Tbsp + 1-12 tsp garlic fresh
34 tsp kosher salt
34 tsp ground black pepper
12 Tbsp rosemary fresh chopped
12 Tbsp thyme leaves fresh chopp
34 Tbsp olive oil
6 tilapia fillets (3 to 5 ounces each)raw
METHOD
1 Prepare grapefruit BBQ sauce
according to recipe
2 Combine garlic kosher salt bl
rosemary and thyme Mix well
3 Combine BBQ sauce olive oil and garlic mixture to create marinade Rub
mixture onto fillets Hold refrigerated for one hour to marinate
4 Arrange marinated fillets on parchment-lined oven-safe pan
5 Bake in 400 degree F standard oven for 8 to 10 minutes or until fish flakes
asily and minimum internal temperature is 145 degrees F (for 15 seconds)
GRAPEFRUIT BBQ SAUCE
INGREDIENTS
2-34 tsp ketchup
1-18 tsp pink grapefruit juice canned
2-58 tsp tomato pureacutee canned
14 tsp Dijon mustard
18 tsp chili powder
18 tsp ground cumin
14 tsp chipotle peppers with adobo canned
METHOD
Combine all ingredients Mix until well-blended Hold refrigerated until ready
to use Julie Kendrick is a food writer
based in Minneapolis MN
44 JANUARY 2015 CATERSOURCE
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 25
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 35
CULINARY 983080CONTINUED983081
42 JANUARY 2015 CATERSOURCE
75 of Sodexorsquos resident dining
venues is an allergen-free station
open to all diners It serves simply
prepared meat fish and chicken
dishes along with vegetables and
gluten-free starchy side dishes
prepared with a minimum of sauces
or add-ins The station segregates all of
its ingredients and utensils in the main
kitchen and also offers food-forward
prep at the station ldquoIf the student
can see the rice cooker right there onthe counter and watch the stir fry
being made it can build a feeling of
trustrdquo Winthrop says She also notes
the station is popular with those
who donrsquot have any restrictions
ldquoThere are a lot of people who just
like simple food wersquove foundrdquo The
program has been receiving industry
attention and was recently named
Best Wellness Concept in Food
Managementrsquos 2013 Best Concept
Awards competition
FROM PIZZA amp FRIES TO MINDFUL
CHOICES
Winthrop sees the campus setting as
the perfect RampD laboratory for the
development of new menu options
since the college setting is very
diverse ldquoWe have so many different
types of customersrdquo she says ldquoThey
range from 18-year-olds who arehappy to be away from family rules
and just eat pizza and fries at every
meal to students who are thinking
deeply about food systems and want
to know how wersquore managing issues
like farm-to-table and GMOsrdquo
To help address those deeper
concerns Winthroprsquos group
developed Mindful a new healthy
food marketing program [mindful
sodexocom] which recently won a
ldquoBest Conceptrdquo award from FoodManagement Mindfulrsquos colorful
recipes and marketing attract
customers running in for a quick meal
as well as those concerned with every
aspect of a mealrsquos ingredients ldquoItrsquos
a wellness offer that reaches across
all our segments designed to make
it easy for people to make a healthy
choicerdquo Winthrop says
FROM CAMPUS TO CATERING 991251
LESSONS LEARNED
During her presentation at the March
conference Winthrop will focus on
the universal aspects of dealing with
food restrictions and specific ways
to provide excellent catered cuisine
and hospitality to guests with special
dietary needs ldquoSuccessful caterers are
very careful and organized peoplerdquo
Winthrop says ldquoIf you get to a venue
thatrsquos two hours away from your prep
kitchen and yoursquove forgotten forks
yoursquore in trouble In the same way
you need a tight system for knowingabout guest food restrictions ahead
of time and you need to ensure your
transportation phase keeps things
separated in order to avoid cross-
contactrdquo
THINKING AHEAD
Winthrop acknowledges that the
campus environment allows her
staff to be briefed in advance on
restrictions from every student-diner
ldquoFor a caterer however people oftenjust show up and expect to be fed in
a way that is compliant with their
restrictionsrdquo she says ldquoItrsquos important
to have a system in place that allows
people to communicate about special
needs in advance but sometimes that
just doesnrsquot happenrdquo
Winthrop encourages caterers to
plan menus with an eye toward
accommodating those who might have
Beth Winthrop will be appearing on Sunday March 8 in
Las Vegas speaking on the very relevant topic of Navigating
Gluten-free Allergy and Dietary Considerations
On-premise off-premise campus and contract caterers all
face one issue in common at almost every event they will
have to accommodate allergic gluten intolerant and other
diet restricted guests From the food source to the prep
kitchen to the guest table you will need a plan to assure that
you have taken every precaution and have foolproof systems
in place to guarantee every guest has an exceptional meal
See Beth Winthrop
CSES2015
You need a tight system for knowing about guestfood restrictions ahead of time and you need toensure your transportation phase keeps thingsseparated in order to avoid cross-contact
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 45
CATERSOURCE JANUARY 2015
special dietary needs ldquoIn the way
yoursquove always had a few vegetarian
options ready lsquojust in casersquo itrsquos a
good idea to plan ahead for the
possibility of other restrictions
toordquo she says ldquoFor example if you
donrsquot have safe food offerings for
the nut-free eater they might take
a dangerous chance and eat the
food anyway or go hungry and
neither of those are good options
With a little foresight you can be
more prepared For example if
yoursquore making scalloped potatoes
which are gluten-free do you really
need to sprinkle breadcrumbs on
top Or if you create a parfait it
might be fine for someone with nut
allergies but if you garnish it with
almonds then they canrsquot eat itrdquoNo matter what yoursquore serving
Winthrop suggests thorough
training for prep staff on
procedures to minimize contact
between restricted foods and the
larger menu ldquoThat philosophy
extends to methods of service toordquo
Winthrop says ldquoDonrsquot put a nut-
free entreacutee on a serving tray with
seven other dishesrdquo
Itrsquos important tohave a systemin place thatallows people tocommunicateabout special
needs in advancebut sometimesthat just doesnrsquothappen
ob je t d rsquoa r t
P r o f e s s i o n a l p e r f o r m e r c o n t r o l l e d c o n d i t i o n s
D o n o t a t t e m p t
Gasser chairs occupy that lofty perch where fashion sense and common
sense intersect Incorporating a stylish flair for design with a fanatical
devotion to detail Gasser chairs donrsquot merely perform they dazzle
gasserchaircom | 8003232234Featured Chair SE-8800-S10
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 55
CULINARY 983080CONTINUED983081
GUEST RELATIONS
Front-of-house dynamics are
especially important for a special-
diet guest ldquoWhile they do want to
know yoursquove addressed their needs
they also donrsquot want to be singled
out or made to feel differentrdquo
Winthrop says ldquoHaving a waiter
arrive at a table and announce
lsquoWhorsquos the gluten free platersquo is a big
no-nordquo Staff should be well-trainedto confirm the ingredient list for
each item ldquoBut waitstaff should
never assure someone that a
food is perfectly fine for
them to eatrdquo Winthrop
stresses ldquoIf there are
questions the guest
should be directed to the
chef or the managerrdquo
LOOKING TO THE FUTURE
While many in the catering industry
are accepting that issues of food
restrictions are the ldquonew normalrdquo it
seems to be an issue continuing to
increase in intensity According to
Food Allergy Research amp Education
(FARE) 15 million Americans have
food allergies Many more
voluntarily restrict their diets for
religious ethical and wellness
reasons FARE funds research to
accelerate the development of safe
practical therapies that would
protect individuals with foodallergies against life-threatening
anaphylaxis but no cures are in the
pipeline at present ldquoIn the
meantime this is our reality and we
all have to learn how to thrive in
itrdquo Winthrop says
This consumerized recipe for grapefruit tilapia and wild rice is okay for allergy
managementrdquo Winthrop says Find the full recipe here tinyurlcomlpzkbrc
GRAPEFRUIT BBQ BAKED TILAPIA WITH WILD RICE amp STUFFED
TOMATO
YIELD 6 SERVINGS
INGREDIENTS
1 Tbsp grapefruit BBQ sauce (see recipe below)
1 Tbsp + 1-12 tsp garlic fresh
34 tsp kosher salt
34 tsp ground black pepper
12 Tbsp rosemary fresh chopped
12 Tbsp thyme leaves fresh chopp
34 Tbsp olive oil
6 tilapia fillets (3 to 5 ounces each)raw
METHOD
1 Prepare grapefruit BBQ sauce
according to recipe
2 Combine garlic kosher salt bl
rosemary and thyme Mix well
3 Combine BBQ sauce olive oil and garlic mixture to create marinade Rub
mixture onto fillets Hold refrigerated for one hour to marinate
4 Arrange marinated fillets on parchment-lined oven-safe pan
5 Bake in 400 degree F standard oven for 8 to 10 minutes or until fish flakes
asily and minimum internal temperature is 145 degrees F (for 15 seconds)
GRAPEFRUIT BBQ SAUCE
INGREDIENTS
2-34 tsp ketchup
1-18 tsp pink grapefruit juice canned
2-58 tsp tomato pureacutee canned
14 tsp Dijon mustard
18 tsp chili powder
18 tsp ground cumin
14 tsp chipotle peppers with adobo canned
METHOD
Combine all ingredients Mix until well-blended Hold refrigerated until ready
to use Julie Kendrick is a food writer
based in Minneapolis MN
44 JANUARY 2015 CATERSOURCE
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 35
CULINARY 983080CONTINUED983081
42 JANUARY 2015 CATERSOURCE
75 of Sodexorsquos resident dining
venues is an allergen-free station
open to all diners It serves simply
prepared meat fish and chicken
dishes along with vegetables and
gluten-free starchy side dishes
prepared with a minimum of sauces
or add-ins The station segregates all of
its ingredients and utensils in the main
kitchen and also offers food-forward
prep at the station ldquoIf the student
can see the rice cooker right there onthe counter and watch the stir fry
being made it can build a feeling of
trustrdquo Winthrop says She also notes
the station is popular with those
who donrsquot have any restrictions
ldquoThere are a lot of people who just
like simple food wersquove foundrdquo The
program has been receiving industry
attention and was recently named
Best Wellness Concept in Food
Managementrsquos 2013 Best Concept
Awards competition
FROM PIZZA amp FRIES TO MINDFUL
CHOICES
Winthrop sees the campus setting as
the perfect RampD laboratory for the
development of new menu options
since the college setting is very
diverse ldquoWe have so many different
types of customersrdquo she says ldquoThey
range from 18-year-olds who arehappy to be away from family rules
and just eat pizza and fries at every
meal to students who are thinking
deeply about food systems and want
to know how wersquore managing issues
like farm-to-table and GMOsrdquo
To help address those deeper
concerns Winthroprsquos group
developed Mindful a new healthy
food marketing program [mindful
sodexocom] which recently won a
ldquoBest Conceptrdquo award from FoodManagement Mindfulrsquos colorful
recipes and marketing attract
customers running in for a quick meal
as well as those concerned with every
aspect of a mealrsquos ingredients ldquoItrsquos
a wellness offer that reaches across
all our segments designed to make
it easy for people to make a healthy
choicerdquo Winthrop says
FROM CAMPUS TO CATERING 991251
LESSONS LEARNED
During her presentation at the March
conference Winthrop will focus on
the universal aspects of dealing with
food restrictions and specific ways
to provide excellent catered cuisine
and hospitality to guests with special
dietary needs ldquoSuccessful caterers are
very careful and organized peoplerdquo
Winthrop says ldquoIf you get to a venue
thatrsquos two hours away from your prep
kitchen and yoursquove forgotten forks
yoursquore in trouble In the same way
you need a tight system for knowingabout guest food restrictions ahead
of time and you need to ensure your
transportation phase keeps things
separated in order to avoid cross-
contactrdquo
THINKING AHEAD
Winthrop acknowledges that the
campus environment allows her
staff to be briefed in advance on
restrictions from every student-diner
ldquoFor a caterer however people oftenjust show up and expect to be fed in
a way that is compliant with their
restrictionsrdquo she says ldquoItrsquos important
to have a system in place that allows
people to communicate about special
needs in advance but sometimes that
just doesnrsquot happenrdquo
Winthrop encourages caterers to
plan menus with an eye toward
accommodating those who might have
Beth Winthrop will be appearing on Sunday March 8 in
Las Vegas speaking on the very relevant topic of Navigating
Gluten-free Allergy and Dietary Considerations
On-premise off-premise campus and contract caterers all
face one issue in common at almost every event they will
have to accommodate allergic gluten intolerant and other
diet restricted guests From the food source to the prep
kitchen to the guest table you will need a plan to assure that
you have taken every precaution and have foolproof systems
in place to guarantee every guest has an exceptional meal
See Beth Winthrop
CSES2015
You need a tight system for knowing about guestfood restrictions ahead of time and you need toensure your transportation phase keeps thingsseparated in order to avoid cross-contact
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 45
CATERSOURCE JANUARY 2015
special dietary needs ldquoIn the way
yoursquove always had a few vegetarian
options ready lsquojust in casersquo itrsquos a
good idea to plan ahead for the
possibility of other restrictions
toordquo she says ldquoFor example if you
donrsquot have safe food offerings for
the nut-free eater they might take
a dangerous chance and eat the
food anyway or go hungry and
neither of those are good options
With a little foresight you can be
more prepared For example if
yoursquore making scalloped potatoes
which are gluten-free do you really
need to sprinkle breadcrumbs on
top Or if you create a parfait it
might be fine for someone with nut
allergies but if you garnish it with
almonds then they canrsquot eat itrdquoNo matter what yoursquore serving
Winthrop suggests thorough
training for prep staff on
procedures to minimize contact
between restricted foods and the
larger menu ldquoThat philosophy
extends to methods of service toordquo
Winthrop says ldquoDonrsquot put a nut-
free entreacutee on a serving tray with
seven other dishesrdquo
Itrsquos important tohave a systemin place thatallows people tocommunicateabout special
needs in advancebut sometimesthat just doesnrsquothappen
ob je t d rsquoa r t
P r o f e s s i o n a l p e r f o r m e r c o n t r o l l e d c o n d i t i o n s
D o n o t a t t e m p t
Gasser chairs occupy that lofty perch where fashion sense and common
sense intersect Incorporating a stylish flair for design with a fanatical
devotion to detail Gasser chairs donrsquot merely perform they dazzle
gasserchaircom | 8003232234Featured Chair SE-8800-S10
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 55
CULINARY 983080CONTINUED983081
GUEST RELATIONS
Front-of-house dynamics are
especially important for a special-
diet guest ldquoWhile they do want to
know yoursquove addressed their needs
they also donrsquot want to be singled
out or made to feel differentrdquo
Winthrop says ldquoHaving a waiter
arrive at a table and announce
lsquoWhorsquos the gluten free platersquo is a big
no-nordquo Staff should be well-trainedto confirm the ingredient list for
each item ldquoBut waitstaff should
never assure someone that a
food is perfectly fine for
them to eatrdquo Winthrop
stresses ldquoIf there are
questions the guest
should be directed to the
chef or the managerrdquo
LOOKING TO THE FUTURE
While many in the catering industry
are accepting that issues of food
restrictions are the ldquonew normalrdquo it
seems to be an issue continuing to
increase in intensity According to
Food Allergy Research amp Education
(FARE) 15 million Americans have
food allergies Many more
voluntarily restrict their diets for
religious ethical and wellness
reasons FARE funds research to
accelerate the development of safe
practical therapies that would
protect individuals with foodallergies against life-threatening
anaphylaxis but no cures are in the
pipeline at present ldquoIn the
meantime this is our reality and we
all have to learn how to thrive in
itrdquo Winthrop says
This consumerized recipe for grapefruit tilapia and wild rice is okay for allergy
managementrdquo Winthrop says Find the full recipe here tinyurlcomlpzkbrc
GRAPEFRUIT BBQ BAKED TILAPIA WITH WILD RICE amp STUFFED
TOMATO
YIELD 6 SERVINGS
INGREDIENTS
1 Tbsp grapefruit BBQ sauce (see recipe below)
1 Tbsp + 1-12 tsp garlic fresh
34 tsp kosher salt
34 tsp ground black pepper
12 Tbsp rosemary fresh chopped
12 Tbsp thyme leaves fresh chopp
34 Tbsp olive oil
6 tilapia fillets (3 to 5 ounces each)raw
METHOD
1 Prepare grapefruit BBQ sauce
according to recipe
2 Combine garlic kosher salt bl
rosemary and thyme Mix well
3 Combine BBQ sauce olive oil and garlic mixture to create marinade Rub
mixture onto fillets Hold refrigerated for one hour to marinate
4 Arrange marinated fillets on parchment-lined oven-safe pan
5 Bake in 400 degree F standard oven for 8 to 10 minutes or until fish flakes
asily and minimum internal temperature is 145 degrees F (for 15 seconds)
GRAPEFRUIT BBQ SAUCE
INGREDIENTS
2-34 tsp ketchup
1-18 tsp pink grapefruit juice canned
2-58 tsp tomato pureacutee canned
14 tsp Dijon mustard
18 tsp chili powder
18 tsp ground cumin
14 tsp chipotle peppers with adobo canned
METHOD
Combine all ingredients Mix until well-blended Hold refrigerated until ready
to use Julie Kendrick is a food writer
based in Minneapolis MN
44 JANUARY 2015 CATERSOURCE
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 45
CATERSOURCE JANUARY 2015
special dietary needs ldquoIn the way
yoursquove always had a few vegetarian
options ready lsquojust in casersquo itrsquos a
good idea to plan ahead for the
possibility of other restrictions
toordquo she says ldquoFor example if you
donrsquot have safe food offerings for
the nut-free eater they might take
a dangerous chance and eat the
food anyway or go hungry and
neither of those are good options
With a little foresight you can be
more prepared For example if
yoursquore making scalloped potatoes
which are gluten-free do you really
need to sprinkle breadcrumbs on
top Or if you create a parfait it
might be fine for someone with nut
allergies but if you garnish it with
almonds then they canrsquot eat itrdquoNo matter what yoursquore serving
Winthrop suggests thorough
training for prep staff on
procedures to minimize contact
between restricted foods and the
larger menu ldquoThat philosophy
extends to methods of service toordquo
Winthrop says ldquoDonrsquot put a nut-
free entreacutee on a serving tray with
seven other dishesrdquo
Itrsquos important tohave a systemin place thatallows people tocommunicateabout special
needs in advancebut sometimesthat just doesnrsquothappen
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892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 55
CULINARY 983080CONTINUED983081
GUEST RELATIONS
Front-of-house dynamics are
especially important for a special-
diet guest ldquoWhile they do want to
know yoursquove addressed their needs
they also donrsquot want to be singled
out or made to feel differentrdquo
Winthrop says ldquoHaving a waiter
arrive at a table and announce
lsquoWhorsquos the gluten free platersquo is a big
no-nordquo Staff should be well-trainedto confirm the ingredient list for
each item ldquoBut waitstaff should
never assure someone that a
food is perfectly fine for
them to eatrdquo Winthrop
stresses ldquoIf there are
questions the guest
should be directed to the
chef or the managerrdquo
LOOKING TO THE FUTURE
While many in the catering industry
are accepting that issues of food
restrictions are the ldquonew normalrdquo it
seems to be an issue continuing to
increase in intensity According to
Food Allergy Research amp Education
(FARE) 15 million Americans have
food allergies Many more
voluntarily restrict their diets for
religious ethical and wellness
reasons FARE funds research to
accelerate the development of safe
practical therapies that would
protect individuals with foodallergies against life-threatening
anaphylaxis but no cures are in the
pipeline at present ldquoIn the
meantime this is our reality and we
all have to learn how to thrive in
itrdquo Winthrop says
This consumerized recipe for grapefruit tilapia and wild rice is okay for allergy
managementrdquo Winthrop says Find the full recipe here tinyurlcomlpzkbrc
GRAPEFRUIT BBQ BAKED TILAPIA WITH WILD RICE amp STUFFED
TOMATO
YIELD 6 SERVINGS
INGREDIENTS
1 Tbsp grapefruit BBQ sauce (see recipe below)
1 Tbsp + 1-12 tsp garlic fresh
34 tsp kosher salt
34 tsp ground black pepper
12 Tbsp rosemary fresh chopped
12 Tbsp thyme leaves fresh chopp
34 Tbsp olive oil
6 tilapia fillets (3 to 5 ounces each)raw
METHOD
1 Prepare grapefruit BBQ sauce
according to recipe
2 Combine garlic kosher salt bl
rosemary and thyme Mix well
3 Combine BBQ sauce olive oil and garlic mixture to create marinade Rub
mixture onto fillets Hold refrigerated for one hour to marinate
4 Arrange marinated fillets on parchment-lined oven-safe pan
5 Bake in 400 degree F standard oven for 8 to 10 minutes or until fish flakes
asily and minimum internal temperature is 145 degrees F (for 15 seconds)
GRAPEFRUIT BBQ SAUCE
INGREDIENTS
2-34 tsp ketchup
1-18 tsp pink grapefruit juice canned
2-58 tsp tomato pureacutee canned
14 tsp Dijon mustard
18 tsp chili powder
18 tsp ground cumin
14 tsp chipotle peppers with adobo canned
METHOD
Combine all ingredients Mix until well-blended Hold refrigerated until ready
to use Julie Kendrick is a food writer
based in Minneapolis MN
44 JANUARY 2015 CATERSOURCE
892019 Julie Kendrick for Catersource Magazine -- Catering to College Students
httpslidepdfcomreaderfulljulie-kendrick-for-catersource-magazine-catering-to-college-students 55
CULINARY 983080CONTINUED983081
GUEST RELATIONS
Front-of-house dynamics are
especially important for a special-
diet guest ldquoWhile they do want to
know yoursquove addressed their needs
they also donrsquot want to be singled
out or made to feel differentrdquo
Winthrop says ldquoHaving a waiter
arrive at a table and announce
lsquoWhorsquos the gluten free platersquo is a big
no-nordquo Staff should be well-trainedto confirm the ingredient list for
each item ldquoBut waitstaff should
never assure someone that a
food is perfectly fine for
them to eatrdquo Winthrop
stresses ldquoIf there are
questions the guest
should be directed to the
chef or the managerrdquo
LOOKING TO THE FUTURE
While many in the catering industry
are accepting that issues of food
restrictions are the ldquonew normalrdquo it
seems to be an issue continuing to
increase in intensity According to
Food Allergy Research amp Education
(FARE) 15 million Americans have
food allergies Many more
voluntarily restrict their diets for
religious ethical and wellness
reasons FARE funds research to
accelerate the development of safe
practical therapies that would
protect individuals with foodallergies against life-threatening
anaphylaxis but no cures are in the
pipeline at present ldquoIn the
meantime this is our reality and we
all have to learn how to thrive in
itrdquo Winthrop says
This consumerized recipe for grapefruit tilapia and wild rice is okay for allergy
managementrdquo Winthrop says Find the full recipe here tinyurlcomlpzkbrc
GRAPEFRUIT BBQ BAKED TILAPIA WITH WILD RICE amp STUFFED
TOMATO
YIELD 6 SERVINGS
INGREDIENTS
1 Tbsp grapefruit BBQ sauce (see recipe below)
1 Tbsp + 1-12 tsp garlic fresh
34 tsp kosher salt
34 tsp ground black pepper
12 Tbsp rosemary fresh chopped
12 Tbsp thyme leaves fresh chopp
34 Tbsp olive oil
6 tilapia fillets (3 to 5 ounces each)raw
METHOD
1 Prepare grapefruit BBQ sauce
according to recipe
2 Combine garlic kosher salt bl
rosemary and thyme Mix well
3 Combine BBQ sauce olive oil and garlic mixture to create marinade Rub
mixture onto fillets Hold refrigerated for one hour to marinate
4 Arrange marinated fillets on parchment-lined oven-safe pan
5 Bake in 400 degree F standard oven for 8 to 10 minutes or until fish flakes
asily and minimum internal temperature is 145 degrees F (for 15 seconds)
GRAPEFRUIT BBQ SAUCE
INGREDIENTS
2-34 tsp ketchup
1-18 tsp pink grapefruit juice canned
2-58 tsp tomato pureacutee canned
14 tsp Dijon mustard
18 tsp chili powder
18 tsp ground cumin
14 tsp chipotle peppers with adobo canned
METHOD
Combine all ingredients Mix until well-blended Hold refrigerated until ready
to use Julie Kendrick is a food writer
based in Minneapolis MN
44 JANUARY 2015 CATERSOURCE