mary mahoney’s steeped in biloxi, mississippi history chef · 2016-12-21 · mary mahoney’s old...

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with young chefs.PAGE 14

Chef and

restaurateurRobert A. Dickson, a.k.a.the ‘Singing Chef,’ reflectson 45 years in the restau-rant business.

PAGE 6

Read about the newest

products in the food service industry.

PAGE 22

A C

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Catch up on the latest industry new

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PAGE 8

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®

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Vol. 41 No. 1 www.sfsn.com December / January 2017

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Food Show Photos

Chef Jason Hall CMC helps USA bring home the gold.

PAGE 2

Chef Fred Lucardie reflects on life’s blessings. PAGE 11

Read about all the latest industry news and happenings.

PAGE 4

See the newest products in the food service industry.

PAGES 13 & 15

A Chef ’s Life

People, Places & Things

Product Spotlight

Our staff has visited food shows throughout the market.

PAGE 12 & 14

Mary Mahoney’s Old French House was built in 1737; it predates American Independence by more than three decades. This Old French house is home to this famous restaurant in Biloxi Mississippi. Records are scarce, but we know the house re-mained with the builder’s heirs until 1820. The Old French House remained a residence of various owners until 1962 when Mary Mahoney, her hus-band Bob, and her brother Andrew Cvitanovich ac-quired it, the restaurant opened in 1964. Great care has been taken to preserve the charm and character of this venerable landmark,

with its exposed brick walls, heart-pine floors, and open fireplaces. It has a French

Quarter ambience with its courtyard and ivy covered walls. The restaurant is opened daily for lunch and

dinner but never on Sundays.Mary Mahoney’s history is

as colorful as the Old French

House itself. She was the daughter of Yugoslavian im-migrants. As a young girl every Tuesday she ran to

the newsstand to purchase the Sunday New York Times where she read and studied

every word of the arts, fashion, and food section. Mary married Bob Ma-honey and her husband Bob was the general man-ager of the Tivoli Hotel in Biloxi and Mary ran the lounge. Mary made mar-keting a fashion before it ever became fashionable. She wore an evening dress every night, she would ‘spin LP’s’, charm her customers, and even had painting parties be-fore they became vogue.

Mary stated when they purchased the Old French

Mary Mahoney’s Steeped in Biloxi, Mississippi History

Southeast Food Service News interviewed Sharon Kinion, 2016-2017 President of the North Carolina School Nutrition Association.

Tell us about your foodservice background.

My background has in-cluded many wonderful op-portunities. Both my BS and MSed degrees are in Home Economics Education with a concentration in Foods and Nutrition. I was fortu-nate during the summer of my junior year in college to participate in the Walt Dis-ney World College Program, where I completed my intern-ship in Foods. Upon gradua-tion I taught for 5 years and

then worked with the North Carolina Cooperative Ex-tension Service for 5 years. I then began working with Washington County Schools as Child Nutrition Director. This was a wonderful op-portunity for me to learn in

a small District. I worked in Pitt County Schools for a year and a half. Pitt County is a much larger District.

What brought you to Martin County Schools?

Upon leaving Pitt County Schools I was offered an op-portunity with Martin County Schools where I taught Culi-nary Arts for a year. Work-ing with high school students brought me great joy and a better understanding of our younger generation.

I was then able to return to the School Nutrition arena, where I have been Director in Martin County for 7 years.

See MAHONEY’S on page 5

Sharon Kinion President of the NC School Nutrition Association Speaks with SFSN

Chef Spotlight

See KINION on page 6

Sharon Kinion

2 SOUTHEAST FOOD SERVICE NEWS

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DECEMBER / JANUARY 2017

See CHEF HALL on page 7

Chef Jason D. Hall, CMC has a resume a mile long. He is the Executive Chef at the historic and prestigious Myers Park Country Club in Charlotte, North Carolina. He has been there since 2015. He received his Certified Master Chef, CMC in 2012. He is a member of the 2016 Culinary Olympic Team.

As a child, Chef Jason grew up in a household where everyone

cooked, his parents, grandparents, and he and his brother Jeff. Chef states, “We always had a garden growing up with a large variety of beets, carrots, melons, and toma-toes. My mother would harvest everything and then would can to-matoes and use all the fruit off the trees to make jellies and jams for the winter. I learned to cook just because of the environment I grew

up in.” Chef Jason and his brother Jeff had basic cooking chores so he was always comfortable in the kitchen.

The two brothers were musi-cally inclined and played in local

bands during high school. Chef Jason states, “I always thought I would be a famous drummer when I grew up.” The time came when he hung up his drumsticks and put on an apron at the Pennsylvania Institute of Culinary Arts in Pitts-burg, Pennsylvania. After gradua-tion, he worked in various country

Certified Master Chef Jason D. Hall has a Good Luck Charm

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However, Chef Jason had a

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People, Places & Things

Food Sales East is pleased to announce that Dynamic Sales and Solu-tions has joined FSE. Mike Cocchi, Britt Veres, and Jesse Rivers found-ed Dynamic Sales and Solutions and are now FSE Partners. Also, Norm Marsh and Craig Mourning have joined FSE’s quickly growing Georgia team.

Congratulations to Winona Foods for having been honored for the sec-ond year in a row by US Foods as Vendor of the Year.

The winners of the 2016 Georgia Restaurant Association Crystal of Ex-cellence (GRACE) Awards were announced. The GRACE Awards are peer-nominated and winners are selected by the GRACE Academy. Some of the top awards are: Lifetime Achievement Award – Bob Amick, Con-centrics Restaurants. Bob launched his journey in the restaurant industry washing dishes in a pizzeria at age 12, working his way up the ladder, and finally opening the Peasant Restaurants in 1974. Since then, he has pio-neered chef-driven restaurants in Atlanta. Restaurateur of the Year Award: Small/Independent – Jamie Durrence, Daniel-Reed Hospitality. Jamie has ensured that the restaurants have put Savannah, Georgia on the culi-nary map.

Diaz Foods, a leading distributor of specialty foods based in Atlanta, GA acquires Frutel brand from Origin Food Group in Statesville, NC. This is the second brand that has been acquired by Diaz Foods in less than 2 years.

Loews Vanderbilt Hotel announces the appointment of Brandon For-tune as Executive Chef. A seasoned professional, Fortune brings over a decade of experience that spans both coasts to his new role overseeing all culinary operations at the hotel, including its banquet kitchen and award-winning Southern brasserie, Mason’s.

Master Chefs’ Institute, LLC, announced today the addition of Daryl Shular, Certified Master Chef, as an Associate. Master Chefs’ Institute is an esteemed international organization that is dedicated to preserving the highest standards of culinary excellence. Chef Shular is Executive Chef of Atlanta Athletic Club, Atlanta, Georgia, and directs the Club’s culinary department of over 80 employees.

Glenn Hayden of KeyImpact Sales and Systems has been promoted to Vice President for the Southeast zone. David Smith joins Acosta Foodser-vice as Distributor/Account Manager for North Florida. Robert Jacobs joins Culinary Resources working Central Florida. Mark Faircloth joins Horizon Food Brokers working Central and North Florida.

Alpha Baking Company appoints Paramount Marketing Group for the Southeast. Taste It Gourmet Desserts appoints ProSource Sales and Marketing for the state of Florida. Rotella Italian Bakery appoints Key-Impact Sales and Systems for the Southeast. Seneca Foods Appoints Cu-linary Resources for the state of Florida.

Hormel Foods announces the retirement of two veteran employees. Bruce Rubin a 40-year employee was Senior Account Manager in South Florida for the last 22 years. Konnie Verlsteffen a 30-year employee was manager in Florida manager for the last 20 plus years. We wish the best to Bruce and Konnie on their retirement.

Greg Anderson is retiring after 42 years in the industry. He started his career in 1974 with Oscar Mayer Foodservice in Greenville, South Caro-lina. He also spent 14 years in various positions with Hillshire Farm and Kahn’s in the Carolinas, Virginia, Georgia, and Florida markets. He just finished the past eight years at Patrick Cudahy. Greg has met and made many friends, associates, and customers over the years. We wish Greg the best in his retirement.

A reminder that Southeast Food Service News is available for down-load on our website, sfsn.com, where you can also sign up to receive each issue via email. You can follow us on Twitter, twitter.com/sefoodnews.

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House for the restaurant that, “They had no knowledge, no sense, and no money”. However, her son Bob Mahoney stated “she knew how to surround herself with smart, good people”. He admits that his mother “was a terrible cook but liked to eat”. Mary stole the best chefs and dressed the wait staff in green jack-

ets that they still wear today. The food is described as ‘a sea-

food (fresh Gulf) restaurant with Cajun flair and crème dishes’. The food has been described as ‘better than most of the food in New Or-leans’ by a visiting food crit-ic. The St. Patrick Dish is a garlic lover’s delight. Shrimp is placed in a pasta shell with some spinach. It is baked in a garlic butter sauce

and topped with sautéed lump crab-meat.

The menu has every form of shrimp, escargot, oysters, lobster, and crab, includ-ing soft shell, claws, and cakes. Mary Mahoney’s also takes pride in its steaks and lamb chops and of course they are available as surf and turf. The gum-

bo is described as the best around. It is so popular it is available to go in gallon and half gallon sizes. It is shipped around the world.

Mary Mahoney’s Old French

House restaurant attracts scores of celebrities including sports leg-ends, playwrights, poets, and presi-

Same Great Product…new packaging!For more information visit stclair.com

Mary Mahoney’s Steeped in Biloxi, Mississippi HistoryContinued from page 1

See MAHONEY’S on page 14Seafood Gumbo.

Bob Mahoney, Mary’s son, with his daughter Caty Mahoney Hulett.


Martin County has a small student population of approximately 3200 students. We have 10 school caf-eterias.

I am blessed to be in the same District as my children (Hunter and Skyler).

As Director of Child Nutrition what challenges such as federal nutrition guidelines affect your job?

Martin County is located in ru-ral Northeastern North Carolina. Some of the Nutritional guidelines were very difficult to incorporate, especially the whole grain rule.

Even though challenges have

been difficult, we have received guidance and support from our state leadership (DPI team) as well as our North Carolina Department of Agriculture team.

The Nutritional Guidelines were made with good intentions; howev-er, programs across the nation have suffered. I personally believe our focus should be on Nutrition Edu-

cation - where we teach students how to make good choices. When they leave School Nutrition settings they will need skills and knowledge to make choices wherever they go. Our programs should not be so re-strictive; by working together we can teach our students, help our in-dustry partners, and build stronger programs.

Our District has been able to ben-efit from the Community Eligibili-ty Program. We have been a part of this for three years. Families really appreciate meals at no cost. Since food is such an important part of our lives, our School Nutrition Pro-gram is fortunate to be able to serve the students of Martin County.

Tell us about your role as the President of the School Nutrition Association of North Carolina.

I am honored to represent the School Nutrition Association of North Carolina as President. We have so many energetic members that care about the students they serve everyday. I cannot imagine my career without the School Nu-trition Association professionals, co-workers, and friends that I have had the opportunity to meet and get to know.

North Carolina is fortunate to have an awesome Executive Di-rector, Dawn Roth. Dawn is such a valuable member of our Associa-tion. We also have Dr. Lynn Har-vey as our State Section Chief, who will soon become National Presi-dent of the School Nutrition Asso-ciation, and Reginald Ross - South-east Director.

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Continued from page 1

Sharon Kinion President of the NC School Nutrition

Association Speaks with SFSN

To Grow Your Business visit www.sfsn.com

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Mom’s Zucchini Bread3 eggs1 cup vegetable oil2 cups sugar2 tsp vanilla3 cups zucchini

(grated very fine)

3 cups flour1 tsp salt1 tsp soda¼ tsp baking powder3 tsp cinnamon½ cup nuts (optional) Uncle Jimmy sometimes adds raisons

Beat eggs until light & foamy. Add the next 4 ingredi-ents and mix well. In a separate bowl mix dry ingredients. Combine the mixtures and mix well. Divide batter into 2 greased loaf pans. Bake at 325 degrees for 1 hour or until done.

Remove from pans at once. If your mom has a wooden spoon it adds a magical flavor.

clubs and participated in many cu-linary competitions to sharpen his skills.

In 2012, Chef Jason took the Certified Master Chef exam. The Certified Master Chef, CMC, is a consummate chef. A CMC pos-sesses the highest degree of pro-fessional culinary knowledge, skill, and mastery of cooking techniques. One must successfully complete an 8-day testing process that is judged by peers. He passed and became the 67th CMC. When asked what is the biggest feat of his career, Chef Jason states, “Achiev-ing the title of CMC was and al-ways will be no matter what else I do the highpoint of my career.”

The American Culinary Fed-eration, ACF, selected Chef Jason to become a member of the ACF Culinary Team USA for 2016. In October the USA Culinary Team brought home three gold med-als. One for the hot food and cold

food programs, and of course, the medal that ranks the team above all other 59 countries was in the cold food competition. The long hard hours paid off for the team. However, Chef Jason had a good luck charm. He brought his moth-er’s 40-year old wooden spoon to cook with during the team’s Hot Food Run. This is the same wooden spoon that he cooked with as a child, never imagining that one day it would be a good luck charm to reach one of his greatest achievements in his career.

Chef Jason gives back. He has CMC webinars to share his expe-rience and knowledge with aspir-ing future CMC’s. On his website he explains his passion to create, inspire, and succeed. Chef Jason was just chosen to represent the US again in Lyon, France as part of a 2-man team in January 2017 at the International Catering Cup. It will be fun to circle back in 5 years and see where and what this talented Chef is up to!

Fresh, tart green tomatoes. Carefully sliced and lightly coated in our authentic southern-style blend of cornmeal and seasoned flour. Quick-frozen and ready to cook in minutes for any menu application. Just authentic comfort food like you would make

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Certified Master Chef Jason D. Hall has a Good Luck Charm


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FARMLAND LOIN ROASTS

70247144567 GM BONELESS WHOLE PORK LOIN ROAST, NTD, MRD, 2-1 PC, Z $2.00

70247164187 GM CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN, VP, 5/7, 2 PC, Z $2.00

70247164237 GM FL ET CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN, VP, 5/7, 2-1PC, Z $2.00

70247163807 GM WHOLE BONELESS PORK LOIN ROAST, NTD, DRY, 2-1PC, Z $2.00

FARMLAND SMOKED LOINS & CANADIAN BACON70247129750 CANADIAN BACON, STICK, WA, 4PC $2.00

70247191417 FULLY COOKED, NO SMOKE, PORK LOIN ROAST, 2 PC, Z $2.00

FARMLAND SMOKE'NFAST KC WILD WINGS70247192127 KC WILD WINGS, 3-12 PC, Z $2.00

70247194557 MINI KC WILD WINGS, W/PICTURE LABELS, IQF, 2/5#, Z $2.00

FARMLAND OSSO BUCO70247192477 OSSO BUCO (COOKED HAM SHANKS), 6-2PC., Z $2.00

FARMLAND FULLY COOKED ROASTS70247194567 FULLY COOKED PORK ROAST, 1PC $2.00

FARMLAND RACK OF PORK70247168777 FL ET RACK-OF-PK, FRENCHED, 2-1PC, Z $2.00

70247152877 FL ET RACK-OF-PK, UNSEAS, 2-1PC, Z $2.00

CONTINUED ON BACK


Shipping Dates: October 31, 2016 - January 1, 2017


FARMLAND GOLD MEDAL SMOKED BONELESS HAMS70247180610 CLASSIC CURE SMOKED BONELESS HAM, NJ, 9/11#, 2PC $2.00

70247128780 GM SMOKED ENDLESS HAM, WA, 97%FF, 10/12#, 2PC $2.00

70247127050 GM SMOKED CANADIAN BRAND HAM, ROUND, 95%FF, 3/4#, 4 PC $2.00

70247128570 GM SMOKED FLAT HAM, WA, 95%FF, 10/12#, 2 PC $2.00

70247155940 GM SMOKED H&W30, HAM, 96%FF, 10/12#, 2 PC $2.00

FARMLAND SILVER MEDAL SMOKED BONELESS HAMS70247128590 SM ORIGINAL SMOKED PIT HAM, 14/16#, 2PC $2.00

70247126830 SM ORIGINAL SMOKED PIT HAM, 14/16#, 1PC $2.00

70247126410 SM HONEY/BROWN SUGAR SMOKED PIT HAM, 14/16#, 2PC $2.00

70247156580 SMOKED LEAN WHOLE PIT HAM, 8/12# 2PC $2.00

70247195550 HAM NJ APLWD CARVEMASTER SNF 2PC $2.00

70247128410 SM SMOKED BONELESS FLAT HAM, WA, LG, 10/14#, 2PC $2.00

70247128600 SM SMOKED BONELESS ROUND HAM, WA, LG, 10/15#, 2PC $2.00

70247155690 SM SMOKED BONELESS BREAKFAST HAM, ROUND, WA, 9/14#, 2PC $2.00

70247180340 SM SMOKED BONELESS DINNER HAM, WA, 10/15#, 2PC $2.00

70247192730 DELUXE LEAN HAM, SMOKED BONELESS, WA, 12/15#, 2 PC $2.00

SMITHFIELD SMOKED BONELESS HAMS70800300610 SILVER OAK PIT HAM WA 2PC $2.00

FARMLAND BRONZE MEDAL SMOKED BONELESS HAMS70247127530 BM SMOKED, 25% H&W, CARVING PIT HAM, 2PC $2.00

70247126280 BM SMOKED, 35% H&W, FLAT HAM, LG, 2PC $2.00



70247190470 MENU-PRIDE, SMOKED, 35% H&W, ROUND HAM, 9/11#, 2 PC $2.00

70247192380 BOLO HAM, SMOKED, 25% H&W, 1 PC $2.00

70247129410 FL 6/5# EXACT HAM, SMOKED, 35% H&W, XL $2.00

FARMLAND SKINLESS-SHANKLESS, BONE-IN HAMS & HAM STEAKS70247126130 SMOKED BONE-IN HAM, WA, VP, 18/22#, 3PC $2.00

70247126620 SMOKED BONE-IN HAM, WA, VP, 18/22#, 1PC $2.00

70247193170 STEAMSHIP HAM ROAST, SMOKED/CURED, NJ, 1 PC $2.00

70247181410 SMOKED BONE-IN HAM STEAK, WA, 12 PC $2.00

70247193550 SMOKED BONE-IN HAM STEAK, BULK, 2-12PC $2.00

FARMLAND SPIRAL SLICED HAMS70247195060 HICKORY SPIRAL HAM, BONE-IN, NJ, HALF, FNG 4 PC $2.00

70247195487 HICKORY SPIRAL HAM, BONE-IN, HALF, NJ , 1 PC, Z GIFT BOX $2.00

FARMLAND BONE-IN HAMS FOR SPIRALING 70247195640 HICKORY HAM, BONE-IN, FOR SPIRALING, 14/17#, 2PC $2.00

FARMLAND LOIN ROASTS

70247144567 GM BONELESS WHOLE PORK LOIN ROAST, NTD, MRD, 2-1 PC, Z $2.00

70247164187 GM CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN, VP, 5/7, 2 PC, Z $2.00

70247164237 GM FL ET CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN, VP, 5/7, 2-1PC, Z $2.00

70247163807 GM WHOLE BONELESS PORK LOIN ROAST, NTD, DRY, 2-1PC, Z $2.00

FARMLAND SMOKED LOINS & CANADIAN BACON70247129750 CANADIAN BACON, STICK, WA, 4PC $2.00

70247191417 FULLY COOKED, NO SMOKE, PORK LOIN ROAST, 2 PC, Z $2.00

FARMLAND SMOKE'NFAST KC WILD WINGS70247192127 KC WILD WINGS, 3-12 PC, Z $2.00

70247194557 MINI KC WILD WINGS, W/PICTURE LABELS, IQF, 2/5#, Z $2.00

FARMLAND OSSO BUCO70247192477 OSSO BUCO (COOKED HAM SHANKS), 6-2PC., Z $2.00

FARMLAND FULLY COOKED ROASTS70247194567 FULLY COOKED PORK ROAST, 1PC $2.00

FARMLAND RACK OF PORK70247168777 FL ET RACK-OF-PK, FRENCHED, 2-1PC, Z $2.00

70247152877 FL ET RACK-OF-PK, UNSEAS, 2-1PC, Z $2.00




FARMLAND GOLD MEDAL BONE-IN PORK CHOPS70247141807 GM BONE-IN CENTER CUT PORK CHOP, 4 OZ, 10#, Z $4.00

70247141817 GM BONE-IN CENTER CUT PORK CHOP, 5 OZ, 10#, Z $4.00


70247150217 GM FL ET BONE-IN CENTER CUT PORK CHOP, 4 OZ, 10#, Z $4.00



70247162357 GM FL ET BONE-IN PORTERHOUSE PORK CHOP, 12 OZ., 10#, Z $4.00

FARMLAND SILVER MEDAL BONE-IN PORK CHOPS70247151707 SM FL ET BONE-IN CENTER CUT PORK CHOP, 4 OZ., 10#, Z $4.00

70247151717 SM FL ET BONE-IN CENTER CUT PORK CHOP, 5 OZ., 10#, Z $4.00



70247140967 SM FL ET BONE-IN END-TO-END BUFFET STYLE PORK CHOP, 20#, Z $4.00

JAMESTOWN PORK CHOPS70800710967 JAMESTOWN RANDOM CUT PUMPED PORK CHOP, 10#, Z $4.00

FARMLAND BRONZE MEDAL BONE-IN PORK CHOPS70247144427 BM BONE-IN END CUT PORK CHOP, .5", 10#, Z $4.00

FARMLAND GOLD MEDAL BONELESS PORK CHOPS70247143307 GM FL ET BONELESS PORK CHOP, 4 OZ, 10#, Z $4.00

70247143317 GM FL ET BONELESS PORK CHOP, 5 OZ, 10#, Z $4.00


FARMLAND SILVER MEDAL BONELESS PORK CHOPS70247165757 SM FL ET BONELESS PORK CHOP, 4 OZ, 10#, Z $4.00

FARMLAND MISCUT BONELESS PORK CHOPS70247143527 BONELESS MISCUT PORK CHOPS, 10#, Z $4.00

BIG

GER

OPE

RATOR REBATE FOR PORK CHO

PS!

REDISCOVER CHOP SHOP!

$4per case

Terms and Conditions:Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid accounts cannot participate. This coupon may be redeemed for a minimum of $20 up to $250 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between October 31, 2016 - January 1, 2017 DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, Product Purchased, Number of Cases Purchased, Date the Product was Purchased, Invoice Number and Physical Address. Operators must fill out rebate coupon themselves. Distributor tracking reports do not qualify. Bulk redemptions by distributors and/or DSRs are not allowed. Request must be postmarked no later than February 11, 2017. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, the initial submission must be for the minimum requirement of 10 cases. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, prohibited or banned.

PLEASE MAIL THIS COUPON WITH COPIES OF DISTRIBUTOR INVOICES TO:

SMITHFIELD FARMLAND FOODSERVICE WINTER 2016 COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685

QUESTIONS? CALL 1-877-570-5504

COUPON CODE: WINTER16OPR

CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)

OPERATION NAME: CONTACT NAME:

E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:

TELEPHONE NUMBER: FAX NUMBER:

DISTRIBUTOR: DSR NAME:

COMMERCIAL F Full Service

{ Casual Theme { Family { Upscale/Fine Dining

F C-Store F Hotel/Motel/Resort

OWNERSHIP F Independent F Local/Regional Chain F National Chain

NON-COMMERCIAL F College/University F Elementary/Secondary School F Business & Industry F Recreational/Entertainment F Transportation Foodservice F Military/Correctional

OWNERSHIP F Contract Management F Self-Operated

PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT BELONGS IN:Are you a new Smithfield Farmland customer For a current Smithfield Farmland customer F

Number of meals served per day:

________Breakfast ________Lunch ________Dinner

Approximate dollar volume annual food/beverage purchases:___________YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET FOR MORE INFORMATION ON SMITHFIELD FARMLAND PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,

CONTACT YOUR SMITHFIELD FARMLAND REPRESENTATIVE/BROKER OR CALL THE HELP LINE: 1-888-327-6526 WWW.SMITHFIELDFARMLANDFOODSERVICE.COM

INSTRUCTIONS FOR SUBMITTING THIS REBATE:

1Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.

2 Put the total number of cases purchased the box below.

3 Put the total $ amount of the request rebate in the box below.

4Complete the contact info (below) and segment info (right) and mail the form, along with required printout/invoice copies, to the address at right.

MAXIMUM PAYOUT IS $250 / MINIMUM PAYOUT IS $20

Total # of $2 CS: X $2.00/CS: = Total $:























BIG

GER

OPE


PS!


$4per case








E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:











































BIG

GER

OPE


PS!


$4per case








E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:











































BIG

GER

OPE


PS!


$4per case








E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:











































BIG

GER

OPE


PS!


$4per case








E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:























®


By Fred Lucardie, CEC, CDM, CFPP, AAC

Year 2016 turned out to be a year of ups and downs for our na-tion. There were many good things to celebrate including more jobs, higher test scores in our Florida schools, and an increase in volun-teering and donating to those in need.

On the negative side we had ter-rorist attacks on US soil, increased violence against civilians and law enforcement personnel, and a pres-idential election that has made us sit up and reevaluate where our na-tion is heading.

Since I began writing this col-umn in 1999 I have been witness to both bad choices and good choices that people in my circle make. That includes my personal circle and my professional circle. I’m very blessed in that the good choices people made far outweighed the bad choices.

Pat and I have three children who are an unending source of pride and happiness for us. Our son is a county deputy, our oldest daughter is a retired deputy/stay at home mother, and our young-est daughter works in the industry. All three are grounded, gainfully employed tax paying individuals. More importantly they are filled with love for our family and give back to the community out of that love for those who are in need.

We dealt with some serious health issues for Pat and our son which necessitated two surgeries for our son and several frighten-ing runs to the emergency room for Pat. It was a very difficult testing time for all of us, but we became even closer as everyone stepped up to the plate doing whatever was necessary to keep the family go-ing. I’m grateful both were spared as they are vital parts of the family dynamic and my heart.

I resigned from my job last year due to a company takeover, but was blessed to find another job where I continue to give of my cu-linary skills to the residents of my assisted living/memory care facil-ity. The management team is top-notch and we respect and like each other enormously. It makes going

to work on a daily ba-sis much easier if you like the people you work with and love what you do.

My staff has been excellent working long hours on a start-up property which places extraordinary demands on them. They are good hu-mored about rolling with the punches and stepping in as needed even when it is not on their job description. This is of enormous value to me as their executive chef. If I didn’t have that support and commitment I couldn’t do my job. Take the time to rec-ognize how important your staff is and let them know how much you value them.

The reduced salary and benefits have been a challenge, but no sal-ary and no benefits would be far worse. I now understand why so

many of my contemporaries were forced to return to the working world because of the need for med-ical and dental insurance. Without those benefits you better have a small fortune tucked away to cover costs as they have skyrocketed over the years.

Faith is a very big part of our lives. Both Pat and I were raised in strong Catholic households

which stressed the importance of shar-ing with those who were less fortunate. We both volunteer at our church and we take particular joy in working for and with the older ladies who were in her moth-er’s religious group. When Pat was first involved with this group (her mother

was still alive then) there were over 50 women. Now there are only four left, but they are the most in-credible group of nonagenarians I have ever met. The oldest in the group will be 93 years young in January and still works as a realtor part-time. She is an inspiration and a joy to behold!

Our grandchildren continue to amaze. The oldest turned 16 years old this year and perfectly personi-fies what a wonderful young lady

should be. She is in ROTC, but plans to become an elementary school teacher. Her artwork and writing are exquisite and I kind of hope life leads her in that direction. She is talented and creative and I envision the day when she gets to share her art with the world.

The second oldest will become a teenager in March, but remains sweet at this point. She plans to

become a marine biologist special-izing in sharks. I don’t know where that love of such a fearful predator came from, but more power to her. At twelve years of age she knows more about sharks than I have learned in my six plus decades.

It’s too soon to know what will happen with the two youngest who are only five years old. They are active and healthy and full of en-ergy which puts us all on the fast track keeping up with them. I’m sure they, too, will have a positive impact on their world.

We try to stay grounded and maintain a healthy lifestyle which is so important. Stress is the num-ber one killer out there, so do ev-erything you can to destress. If exercise does it for you, make the commitment to participate in some kind of physical activity at least three times a week. If a hobby is your passion (fishing, music, paint-ing), factor that into your sched-ule. It is vitally important to make YOUR life a priority.

Try to eat a healthier diet. For people who work in the culinary in-dustry formatting balanced menus and keeping up to date on nutri-tional trends, I continue to be taken aback by my many chef contem-poraries who do not make smart choices in their diet and lifestyle decisions.

Many of my chef friends are overweight and dealing with the medical illnesses that come with that territory – diabetes, high blood pressure, and high cholesterol. Make the time to prepare healthy food for yourself and make the right choices – even if those first steps are baby steps in the right di-rection. It’s a benefit that will pay off for years to come.

Cherish your family and friends – they complete your life. Never miss an opportunity to tell them how much you love them. Don’t leave things unsaid you will later regret. Life is short and meant to be savored – especially with those you love.

May 2017 be a year filled with blessings for all of us.

Bon appétit!

Chef Lucardie can be reached at [email protected]

Be Thankful and Blessed for this New Year

2017

brookwoodfarms.com

freshfromflorida.com

smuckerfoodservice.com

farmlandfoodservice.com

ffsinc.com

www.igpinc.net

www.reddiamond.com

winonafoods.com

menusolutionsllc.net

smithfieldfoodservice.com

perduefoodservice.com

fbico.com

georgiaschoolnutrition.com

richsfoodservice.com

ibafoodservice.com

stclair.com

culinaryresources.biz

spiceworldinc.com

jjsnack.com

kisales.com

$700.00 per year for dual listing in the internet directory and web link at www.SFSN.com Elliott R. Fischer • (239) 514-1258 Scott A. Kennedy • 404-862-1064

Searching for New Products or Ideas Online? Be sure to visit these websites!

12 SOUTHEAST FOOD SERVICE NEWS

sna-nc.org

peppersunlimitedofla.com

®

swaggertysausage.com

buddig.com

mapleleaffarms.com

paramount-mg.com

DECEMBER / JANUARY 2017

gilbertfoods.com viedefrance.com

cheneybrothers.com marzettifoodservice.com

Juniors Pizza, Raul Leysoto; Stanislaus, Richard Crosby.Conway Cafe, Lenny Mosse, Bobette Mosse.

Fontanini, Marc Raymond; Food Supply, Angelo DeSimone; Fontanini, Joe LaBella.

Food Supply, David Sacks, Kevin Barton.

Food Supply Food Show Daytona Beach, FL November 30, 2016

Stavros Pizza & Grill, Andy Moumouris; Food Supply, Steve Everett; Stavros Pizza & Grill, Steve Jagoda.

Food Supply, John Restuccia; Halifax River Yacht Club, Jose Pinto.

SOUTHEAST FOOD SERVICE NEWS 13Product SpotlightDECEMBER / JANUARY 2017

Harvest Creations Fried Green Tomato

Tampa Maid lightly dips fresh American green tomato slices in a special blend of seasoned flour and cornmeal for an authentic southern favorite that’s quick, easy and profit-able for any operation.

For more information go to www.tampamaid.com

Fully Cooked Dixie Skillet and Farmland Silver Medal

Sausage Patties & LinksNo need to comprise on quality,

flavor or consistency when you serve Farmland Fully cooked Sausage. Made from superior cuts of lean pork and 100% natural spices, this easy-to-prepare sausage delivers a firm bite with authentic Farmland flavor. No shrinkage, less waste, quick prepara-tion.

For information please call 1-888-327-6526.

California Avocado Flatbreads Are Flat Out Good

Versatile flatbreads have taken the appetizer menu by storm, giv-ing operators a sharable, snackable, customizable platform for creative fillings and toppings. Now at their peak, smooth, suave and satisfying Fresh California Avocados make a perfect partner for flatbreads in their many forms. For information visit CaliforniaAvocado.com/Foodservice.

Serve Nachos That Stand Out Versatile nachos made with vibrant

and fresh ingredients are a great addi-tion to any menu. Create nachos that stand out with Mission Pre-Cut Un-Fried Chips, available in white, yellow, blue and tri-color varieties. Made with 100 percent whole grain corn, these gluten free, Kosher certified pre-cut tri-angle chips reduce prep time and offer the ideal canvas for signature appetizers.

For information call 1-800-443-7994 or visit www.missionfoodservice.com

Pennant® Puff Pastry Pennant® Puff Pastry has been the

industry standard for over 25 years. Our unique formulation uses only the finest quality ingredients for a palate-pleasing pastry with a light and crispy outside and flaky, soft inside. Pennant® Puff Pastry delivers superior dough height and reliable, consistent baking performance that allows your signature creations to puff to perfection.

For more information call 1-888-ASK-OTIS.

Farmland Spiral Sliced HamsSpiral sliced, perfect for sand-

wiches or dinner plate servings. Slices stay intact and pull away easily from the bone. No MSG, naturally smoked using real hick-ory chips.

For information call 1-888-327-6526

Winona Foods™ Alejandro On The Go® Portion CupsWinona Foods has developed the Alejandro On The Go

Brand to satisfy the industries demand for convenience. This item comes in 3 savory flavors: Cheddar Cheese,

Jalapeno Cheese and Salsa. Cheese flavors are made with real Wisconsin cheese!

These portion cups are a classic match for quick service stops, fast casual dining, family-style restaurants and so on. They’re excellent as tasty dips for appetizers, covering entrees, value baskets, kids menu’s, tortilla chips and so much more.

Dine in or out, delivery or pick-up: Bring Alejandro along for the ride!

For more information visit www.winonafoods.com

Sister Schubert’s® Rolls Go Beyond the Breadbasket

Sister Schubert’s® yeast rolls are made with the finest ingredients and no preservatives for uncompromised quality. Baked to perfection and then frozen, they are ideal for restaurant operators looking for a fast and conve-nient way to serve great-tasting bread in just minutes. But their uses don’t end with the breadbasket. Try incorporat-ing Sister Schubert’s® rolls as a buttery bun for a slider appetizer, or use day-old-rolls for a breakfast casserole — the applications are endless. For more inspiration, visit marzettifoodservice.com.

Fully Cooked Duck WingsMaple Leaf Farms Fully

Cooked Duck Wings are hand-made to ensure the highest quality. The fully cooked duck wings are tender, juicy duck wings in a crunchy, golden brown breading. Excellent ap-petizer for all foodservice op-erations. All products comes frozen. For more information visit www.mapleleaffarms.com

NEW High Altitude™ premium roast coffee, by Red Diamond®

Create your own signature coffee line with this exceptional global collection. Hand picked and sun dried, these 100% Arabica beans are custom roasted daily and guaranteed to provide a superb customer experience.

Visit reddiamondbevservice.com to fine the perfect cup.


Coming Next

APRIL / MAY

Regional Restaurant Chains

Sandwiches

Ad Deadline April 28th

FEBRUARY / MARCH

Food Service in Carolinas

Barbeque, Ethnic Foods

Ad Deadline February 17th

To Grow Your Business visit www.sfsn.com Gordon Food Service, Tara Hood, John Riley, Joshua Szatkowski, Marty

Swain, Richara Brown.

Gordon Food Service, Chad Keeling; Goliath Consulting Group, Jay Bandy, Cheryl Wilson.

Buffalos Wings, Chris Wash, Bryan Luke.

dents. Mary served the Presidential Platter on the White House lawn to President Reagan and Vice Presi-dent George Bush. Jimmy Carter came to the restaurant for his Presi-dential meal.

Mary died in 1985. Her son Bob, Bobby, is the restaurant host and ‘persona’. Mary’s daughter Eileen is involved as well as two of her three children. The children of Bob and Mary’s brother, An-drew, also help keep the restaurant

the best it can be. The restaurant’s walls are covered in Mary’s memo-rabilia. Looking at the walls tells the story of Mary’s life.

Bob Mahoney said he has come up with a description of the area. He states, “Florida has its blue wa-ters and sunshine, but Mississip-pi’s muddy gulf coast has lots of fish, oysters, clams, and shrimp; therefore there has to be a lot of lovin’ going on in that muddy wa-ter!” The food, atmosphere, and history provide a stop that is a must.


Mary Mahoney’s Steeped in Biloxi, Mississippi History

Gordon Food Service Atlanta Culinary Showcase

Marietta, GA November 9, 2016

Fried Shrimp and Oysters

SOUTHEAST FOOD SERVICE NEWS 15Product SpotlightDECEMBER / JANUARY 2017

Brookwood Farms Old Fashioned Pit Cooked BBQNothing pleases customers like old-fashioned pit-cooked barbeque, and you

get it from Brookwood Farms. Only Brookwood Farms slow-roasts high quality

meats over charcoal for 10-12 hours to guarantee the best BBQ in food service. Brookwood Farms offers real, Southern-style pit-cooked pork, chicken and beef BBQ that saves time and labor. Just heat and serve for quality that customers will swear was made in the kitchen.

Family owned and operated in Siler City, North Carolina, since 1978. Brook-wood Farms promises delicious pit-cooked BBQ for generations to come.

For more information, call 800-472-4787 or visit brookwoodfarms.com.

PURE Kraft MayonnaiseKraft Foodservice is excited to in-

troduce PURE Kraft Mayonnaise, a simple, flavorful mayonnaise contain-ing no artificial colors, no artificial flavors, no artificial preservatives, no EDTA and no high fructose corn syr-up. Inspired by an original Kraft for-mula, PURE Kraft Mayonnaise con-tains only soybean oil, vinegar, eggs, egg yolks, sugar, water, lemon juice concentrate, ground red pepper, dried garlic and mustard oil. This classically inspired refrigerated mayonnaise has a vibrant, well-balanced flavor and a thick, creamy texture with a superior cling and bind. Visit www.Kraftfoodser-vice.com for more information

Gator Chemicals Dish Machine ProgramsGator Chemical sells, leases, and rents

dish machines of all types under a com-prehensive program that includes (in some cases) free emergency service and parts. Ga-tor Chemical has been servicing the Florida marketplace for over 35 years. We have a complete line of products including 1st and 3rd sink items, floor cleaners, sanitizers, hand soaps, oven & grill products, and dish ma-chine items. Ask about our multi location discounts for information www.gatorchemical.com or call 1-800-224-9199.

Shrimp Burger MixTampa Maid’s freshly made Shrimp

Burger mix is made with shrimp, on-ions, celery, red bell pepper and sea-soning. Ready to be hand formed and cooked, allowing you to create unique menu items.

Turn up the flavor on entrees, appe-tizers, salads and more. This product offers versatility, can be grilled, sautéed, or fried. Great for burgers, meatballs and sliders. For information go to www.tampamaid.com

Hushpuppy ShrimpSoutherns have long known

the deliciousness of hushpup-pies and Tampa Maid has it to another level with our Hushpup-py Breaded Shrimp. Premium, round, tail-off shrimp coated in hushpuppy-style breading offer-ing great flavor, a crunchy bite, portion convenience and creative menu applications. For informa-tion go to www.tampamaid.com

Hoover Commercial Cordless Backpack

Hoover Commercial announces the launch of the HUSHTONE™ 6Q Cordless Backpack. Its easy maneu-verability helps minimize downtime by leveraging one of the biggest innova-tions impacting professional cleaning today—cordless technology. These backpacks deliver the speed and con-venience necessary for tackling the cleaning needs of high-traffic locations and large commercial facilities. To learn more, visit www.hoovercommercial.com.

Farmland Smoked SausagesQuality and consistency are key with

all of our products. And our line of smoked sausage products lives up to the same Farmland standards. For smoked sausage that provides a delicious op-tion for every foodservice operation, it’s Farmland. Give your Customers authen-tic smokehouse flavor.

No MSG, natural casing, no artificial aftertaste, only tender, USDA-inspected cuts of pork and beef. For more infor-mation call-1-888-327-6526.

Hartley’s Premium Lemonade and Mango Lemonade

Hartley’s Premium Lemonade Con-centrates are made with cane sugar, real citrus oils and natural flavors, which gives our lemonade a longer shelf life. Hartley’s Premium Lemon-ade is the perfect balance of sweetness and lemon tart. Hartley’s Premium Lemonade Concentrates can be used as a chilled hand mixed beverage or for frozen drinks in a blender or in a slush granita machine. For the best quality, we recommend purified water.

For information call 1-800-678-8448 or www.hartleysbrand.com

Duck Bacon & Sweet Corn Wontons with Cream CheeseMaple Leaf Farms appe-

tizers are handmade to ensure the highest quality. Duck Ba-con & Sweet Corn Wontons with Cream Cheese appetizer are crescent shaped wonton wrappers stuffed with cream cheese, duck bacon and sweet corn. Perfect appetizer for all foodservice operators. All products come frozen.

For more information visit www.mapleleaffarms.com

Duck & Cheese QuesadillasMaple Leaf Farms duck

appetizers are handmade to ensure the highest quality. The duck & cheese quesadillas are made with hardwood smoked duck leg meat and pepper jack cheese wrapped in a flour tortilla. Delight your quests with this delicious and unique appetizer, perfect for any foodservice operator. All

products come frozen. For more information visit www.mapleleaffarms.com


Peppers Unlimited of LA, Inc.American

Company!

For almost 100 years, the Bulliard family has been making premium quality hot sauce in the heart of Cajun Country. Over the years we’ve added additional products, including Garlic Sauce, Steak Sauce, Soy Sauce, Teriyaki Sauce, Marinades, and more. All are double-checked to ensure that our customers receive only the very finest sauces available. Food service operators will appreciate our value, variety and consistency. Private label programs are also available.

For more information, call our sales office at 504-733-2402 or visit peppersunlimitedofla.comPeppers Unlimited of Louisiana, Inc. • P.O. Box 23829 • New Orleans, LA 70183

mary mahoney’s steeped in biloxi, mississippi history chef · 2016-12-21 · mary mahoney’s old...

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