J. Kings Food Service Professionals, Inc. Fall 2006 ... · • Add basil and mix through, season...

Visit our website at: www.jkings.com

J. Kings Food Service Professionals, Inc. Fall 2006 • Volume 10 Issue 4

I F Y O U A R E B O R E D

W I T H Y O U R

M E N U . . .T H E N S O A R E Y O U R

C U S T O M E R S

J . K I N G S

C A N S H O W Y O U

H O W T O

get excited

I T ’ S

T I M E

T O

G E T E X C I T E D A B O U T Y O U R C A T E R I N G

IN THIS ISSUE:• The Fall Table 3• Healthy Eating 4-5• Cheese & Crackers 6• Catering Stations for 2006 8-9• Sushi 10• Cucina Biello Pasta Recipe Contest 14• What’s Hot in Catering 15• Ritz Carlton Leadership Training 16


J. Kings Food Service Professionals, Inc. Fresh Approach Magazine 3

Sweet Potato with Candied Ginger

Butter

Ingredients27030 20 each Fueille de Brick, pastry sheets

98895 2 cups Yams diced ¾”

99937 2 cups carrot, ½ ”dice

98611 3 tbln Ginger, minced

99705 2 tbln Garlic, minced

99675 ½ cup Chives, fresh chopped

68280 ½ cup Brown sugar

56921 6 oz Butter

Method• Bake off Fueille de Brick on aluminum foil molds and

set aside to room temperature

• Heat heavy saute pan and add butter, garlic, ginger till

sizzling, add cooked sweet potatoes, and cooked carrots

and cook over medium flame till tender.

• Add chives and brown sugar and adjust seasoning with

salt and pepper

• Spoon into pastry shells and serve immediately

Sweet Potato & Pecan Pie

Ingredients03840 10 each Pie shells 10”48260 36 oz Eggs, liquid68200 5 cups Sugar45505 12 cups Sweet potato, mashed53000 10 cups Evaporated milk56920 2 ½ cups Butter, melted31091 2 tblspn Cinnamon, ground31711 1 tblspn Ginger, ground31131 2 tspn Cloves, groundTopping33730 7 ½ cups Light corn syrup48260 40 oz Liquid egg99081 10 cups Pecans

Method• In large mixing bowl thoroughly combine all ingredients• Pour mixture into 10 pie shells evenly• Combine corn syrup, eggs and pecans and pour on top of potatomixture• Place on sheet pans and place into 425° preheated oven andcook for 15 minutes • Reduce temperature to 325° and cook for approximately 55minutes until when knife inserted into middle comes out clean• Refrigerate until chilled, serve with fresh whipped cream

Fresh Approach Magazine2 J. Kings Food Service Professionals, Inc.


A Note from

We are all facing new challenges everyday, high

fuel costs, increasing healthcare costs, labor issues

and the influx of competition. Who is our competition?

It seems that is changing. Who would have thought

TGIF and Panera Breads would do catering, and

Costco would sell a variety of catering platters.

Our catering workshop is this month and as

always, our team is working hard to bring you all the

latest trends in the catering industry. Take the time out

of your busy schedule, invest in your business and

spend the afternoon on October 24th learning about

what is happening in catering, from hors d’oeuvres to

linens.

With the web-savvy i-pod generation being our

customer, we must reinvent ourselves to keep up with

them.

Ten years ago, we wouldn’t have imagined we

would...

• Pay $4 for a coffee (and Starbucks justannounced they are raising their prices)

• Download songs to i-pods (and the sale of cdswould drop)

• Grocery shop on line (and pay extra to have itdelivered)

• Pay for radio (Sirius and XM)• Bank on line

• Book vacation on line (who uses a travel agentanymore?)

• Have fantasy football and baseball leagues

• Buy in bulk at buying clubs like Costco and BJ’s

(supermarket sales would drop)• Buy clothes, jewelry and stocks on line

Our business world is changing. We are not saying

we have all the answers, but we need to be aware of

what is going on, so we can grow with it. Our success

depends on yours, let’s figure it out together!.

See you at the catering seminar.

Thanks for the business!

John King

bored with your

cateringmenu?

J O I N U S F O R J . K I N G S

A N N U A L C A T E R I N G W O R K S H O P

O N

T U E S D A Y , O C T O B E R 2 4 , 2 0 0 6A T C A P T A I N B I L L ’ S B A Y V I E W R O O M

3 : 0 0 P M - 7 : 0 0 P M

F O R A C A T E R I N G E V E N T T H A T W I L L

B U R S T W I T H E X C I T E M E N T A N D I N S P I R E

Y O U R C U L I N A R Y M A S T E R P I E C E S

5700 Furrows Road • Holtsville, NY 11742 • 631-289-8401 Fresh Approach Magazine


HH ee aa ll tt hh yy ee aa tt ii nn gg ii ss hh ee rr ee tt oo ss tt aa yy !!The one big trend for this season is Healthy Eating. Low-Carb,

0 Trans Fats, Low Fat Diets may have been fad diets, but they do

have something in common, a sensible solution to health. Yes, fads

come and fads go, but the one thing that remains is healthy eating.

Study after study show us new information on what works and what

doesn’t, the basics are still true, diets low in fat and high in nutrition

do work!

Your customers are becoming increasingly aware of these health

issues brought on by the media, and food plays a big role in it.

You may think this is another phase that will fade out, but you need

to offer it to your customers.

The latest craze is “superfoods” driven by the book SuperFoods

RX: Fourteen Foods That Will Change Your Life, by Steven Pratt,

MD. He explains how a select list of “superfoods” can change your

life and prevent cataract, diabetes, hypertension, cardiovascular dis-

ease, some cancers and other diseases.

At the very least, show your customers that you are aware of the

trends, and offer “superfoods” as an option Try one of these “Super”

recipes developed by J. Kings Executive Chef Bill Dougherty,

C.E.C.

Blueberry Breakfast SaladIngredients98007 1 oz. Spinach97750 ½ cup Blueberries90431 ½ cup Granola98656 1 ea. Orange 99205 1 ea. Grapefruit14055 1 oz. Maine Blueberry Dressing66730 1 oz Crumbled goat cheeseMethod• Segment Orange and grapefruit and set aside• Combine all ingredients in stainless steel bowl and gently toss• Serve immediately on a chilled plate• Garnish with crumbled goat cheese (optional)

Penne with Broccoli and White BeansIngredients31891 3 tbspn Olive Oil99711 1 tspn Garlic, minced99930 1 lb Broccoli florettes 45330 1 cup White kidney beans, drained and rinsed41001 1 tblspn Crushed red pepper99355 1 cup Basil, fresh chopped49705 1 cup Roasted red pepper, julian cut36320 1 lb Penne pasta, cooked and cooled66195 4 oz Grana Padano Cheese, freshly gratedMethod• Blanch broccoli in rapidly boiling salted water for 1 minute, drain, cooland set aside• Heat heavy bottom skillet and add olive oil and garlic, heat until lightlybrowned• Add crushed red pepper, broccoli, roasted peppers and beans, toss gently• Add pasta and heat through• Add basil and mix through, season with salt and pepper• Place into serving dishes and top with freshly grated cheese

WW hh aa tt '' ss ss oo ss uu pp ee rr aa bb oo uu tt .. .. ..Beans – lower cholesterol, combat heat disease, stabi-lize blood sugar, reduce obesity, relieve hypertensionand lessen the risk of cancer.

Blueberries – lower the risk of cardiovascular diseaseand cancer, and help maintain healthy skin to reducethe sags and bags brought on by age.

Broccoli – boosts the immune system, lowers the inci-dence of cataracts, supports cardiovascular health,builds bones and fights birth defects.

Oats – lower cholesterol, reduce the risk of coronaryheart disease & Type II diabetes, high in fiber and pro-tein.

Oranges – support heart health and prevent cancer,stroke, diabetes and a host of chronic ailments.

Pumpkin – helps lower the risk of various cancers(lung, colon, bladder, cervical, skin, and breast) andsupplies nutrients necessary for healthy, youthful skin.

Wild Salmon - lowers the risk of heart disease andcancer.

Soy – helps prevent cardiovascular disease, cancer, andosteoporosis, and helps relieve menopausal and men-strual symptoms.

Spinach – decreases the chance of cardiovascular dis-eases, a host of cancers, age-related macular degenera-tion and cataracts.

Tea – boosts the immune system, helps prevent cancerand osteoporosis, lowers the risk of stroke, promotescardiovascular health.

Tomatoes – lower the likelihood of cancer, raise theskin’s sun protection factor and seem to play a role inpreventing cataracts and age-related macular degenera-tion.

Turkey – a perfect example of a Twenty-First Century"healthy" protein source, extremely low in fat, and pro-vides multiple nutrients which help build a strongimmune system.

Walnuts – reduce the risk of developing coronaryheart disease, diabetes and cancer.

Yogurt – promotes strong bones and a healthy heart,another health promoting protein source, and a greatsource of calcium.



CCuussttoommeerr HHiigghhlliigghhttAs seen in...

7700 Furrows Road • Holtsville, NY 11742 • 631-289-8401 Fresh Approach Magazine


Fortunately for those who enjoy waterfront diningthere’s Captain Bill’s in Bay Shore. This spaciousrestaurant, overlooking the Great South Bay and openyear round, is a popular spot to come down to enjoy theview and dine on well-prepared fresh fish and seafood.Next door is Bayview House, for special parties or awaterside wedding.

There really was a Captain Bill, saysPeter McCarthy, who, with Mike Korb,have been the proprietors since 1998.Captain Bill Eckelson started the restau-rant in the 40s as a clam bar and fish sta-tion. Eventually it became a full fledgedrestaurant, changing hands a couple oftimes and then closing down untilMcCarthy and Korb brought it to it’s cur-rent excellence, totally renovating bothbuildings.

The duo bring years of experience inrestaurant and catering management.McCarthy, who grew up in Bayport,worked for Marriott Hotels and Korb, aBay Shore native, trained in Germany andworked for Westin Hotels in BeverlyHills.

The new Captain Bill’s was an instant hit.“Residents were happy when they heard that CaptainBill’s was coming back,” says McCarthy. “A lot of themhad come here as kids.” The restaurant is popular formeetings, celebrations and as a place for entertainingvisitors. “There’s a need for business people to bringtheir out-of-town guests down to the water to entertainthem,” says McCarthy.

They can count on a good meal. The seared tuna isespecially popular and there is a wide range of finfishand shellfish, plus steaks and chops. People can eat inthe bright and airy dining room or at the Cheers-stylerectangular bar. The bar serves a complimentary buffeton Friday nights and the restaurant offers a lavish

Sunday brunch buffet. Parties are a big part of the busi-ness and in the main restaurant there are four differentrooms for private events such as birthdays, commun-ions, christenings, anniversaries and funeral lunches.

And then there is Bayview House, a beautiful cathe-dral ceiling room with a fireplace that can accommodate

up to 250. McCarthy says that when peo-ple come to see the place, it’s a “wow”reaction. “They love the room,: he says.They especially like the dramatic stairwayleading down into the hall and the deckoverlooking the harbor and marina, a per-fect spot for the cocktail hour. BayviewHouse hosts approximately 125 weddingsa year (about 90 percent of those are wordof mouth).

Being on the water is a big draw.Another is that McCarthy and Korb havea hands-on approach and one or both ofthem are present at every wedding. AtBayview House, they can do it all – theflowers, cake, buffet, sit down, cocktailhour, food stations, clam and oyster bars,sushi bar. “Whatever they want,” says

McCarthy. Together, Captain Bill’s and Bayview House do

around 400 parties a year. McCarthy and Korb areproud of the role they have played in the rebirth of BayShore. When they decided to revive Captain Bill’s mostrestaurants in the area were either closed or limpingalong. Today, Bay Shore is thriving and more and morebusinesses are drawn to the area. “The Chamber andHistoric Society were very helpful,” says McCarthy.

Captain Bill’s122 Ocean Avenue, Bay Shore, NY631-665-6262www.captainbills.com

CAPTAIN BILL’S andBAYVIEW HOUSE



Carrs, Sesame Bite Size 22300 12/4.25 ozCarrs, Croissant Cracker 22305 12/5.29 ozCarrs, Asst Biscuit Selection25550 12/8.8 ozCarrs, Poppy & Sesame 22115 12/6.25 ozCarrs, Cracker & Rosemary 22120 12/5 ozCarrs, Whole Wheat 22310 12/7.05Carrs Water Crackers 28540 12/4.25 ozCarrs, Asst for Cheese 25580 12/7.05 ozJJ Flatbreads 25835 12/12 ctCrispbread Plain 64115 24/5.3 ozCrispbread Pepper 64120 24/5.3 ozMacys Original Cheddar 64130 12/4 ozNY Flatbread Mini

Everything 64205 6/6 ozTomato/Basil 64215 6/6 ozGarlic 64225 6/6 oz

Pretzel Crisps 12/6 oz

I T A L YParmesan Reggiano 66790 1/18lbTallegio 54135 2/5lbLocaltelli Romano 54195 1/10lbReggianito 58025 2/13lbParmesan Quarters 61845 1/18lbAsiago 62255 1/12lbPiave Vecchio 66190 1/13lbGrana Padano 1/4s 66195 1/18lbCruculo Valsana 66205 1/25lbAged Provolone 66215 1/17lbUbrianco 66225 1/12lbPerrano 66575 1/20lbBuffalo Mozzarella 62095 6/7ozBuffalo Mozzarella Sliced 23060 6/2.2 lbBuffalo Mozzarella Pearls 23055 6/2.2 lb

F R A N C ESt Nectaire 68021 1/4lbTomme De Savoie 68026 1/4lbCantelet 68030 1/16lbRoblochon 68035 6/1lbSt. Marcillin 64075 9/2ozBel Paesse 64060 1/5lbBrie, D’Amir 61700 2/2.2lbCamembert 53290 6/8ozPort Salut 53660 1/5lbMorbier 66175 1/13lbSt Andre Triple Cream 66185 1/4.5lbGoat Cheese sliced IQF 23050 6/17.6lb

I R E L A N DCahill Porters 62435 1/5lbCahill Wine 8/5 lbCahill Herb 8/5 lb

E N G L A N DRothbury Red 62066 1/8lbBlacksticks Blue 62050 1/5.5lbStilton Blue 53955 1/7lbBlueberry Stilton 66151 1/2.2lbCandied Lemon Stilton 66156 1/2.2lbGinger Mango Stilton 66161 1/3lbGrandma Lancaster 66165 1/6lbStripy Jack 66171 1/2.5lb

H O L L A N DGouda 64035 1/10lbRoquefort 53931 1/6lbFontina 55320 16lbDanish Blue 66005 1/6.5lbHavarti Caraway 66145 1/9lbHavarti w/herb 61790 1/6lbRed Gouda 66280 1/9.5lb

S P A I NManchego 53805 1/6lb

G E R M A N YCambozola 53965 2/5lb

G R E E C EKolios Feta 62555 2/4lb

U S ACypress GroveHumboldt Fog 66725 4/14ozHumboldt fog Grande 66720 1/5lbPurple Haze 66735 6/5ozNatural Chevre 66730 6/5ozHerb Chevre 66740 6/5ozBermuda Triangle 2/16 ozPee Wee Pyramid 6/4 ozMidnight Moon 1/10 lbGoat Milk Cheddar 1/5 lb

Vermont Butter and CheeseFromage Blanc 66780 6/8ozCultured Butter 66775 6/8oz

Fiscalini FarmsSmoked White Cheddar 66750 12/8ozPurple Moon Cheddar 66755 12/8ozGarlic Cheddar 66765 12/8ozSt Joaquin Gold Cheddar 66750 12/8oz

Maytag Blue Cheese 66745 1/4lbGoat Cheese Crumbled 61860 2/2lbMontchevre plain 61705 12/11ozMontchevre herb 61780 12/11ozTeleme 64105 1/6lbDry Aged Jack Cheese 66785 1/8lb

cheeses

crackers

Fresh Approach Magazine J. Kings Food Service Professionals, Inc.

Visit our website at: www.jkings.com Visit our website at: www.jkings.com

8 J. Kings Food Service Professionals, Inc. Fresh Approach Magazine 9

B R E A K F A S T B A R : g o u r m e t p a s t r i e s , b r e a k f a s t p a r f a i t s a n d ap o w e r b r e a k f a s t s a l a d

F R E N C H F R Y S T A T I O N : S e a s o n e d T r u f f l e F r e n c h f r i e s w i t ht h e t o p p i n g s

L O A D E D M A S H E D B A R : M a s h e d P o t a t o B a r w i t h a l l t h e t o p -p i n g s

C A N A P E S T A T I O N : C a n a p é s , n e w r e c i p e s a n d g r e a t n e w s e r v -i n g i d e a s

V I V A I T A L I A S T A T I O N : V i v a I t a l i a , p a s t a , r i s o t t o s , t h i n c r u s t -e d p i z z i n i s , a n d t h e u l t i m a t e a n t i p a s t o

C A R V I N G B O A R D : R o a s t e d P e k i n g d u c k , a n dc e d a r s m o k e d s a l m o n , A s i a n m a r i n a t e d f i l e t m i g n o n

T H E S O U P C R O C K : S o u p s t a t i o n , e n j o y t r i o s o ft h e s e a s o n ’ s m o s t p o p u l a r

G R I L L E D C H E E S E W I T H A T W I S T

C H E E S E B O A R D : A r t e s i a n c h e e s e

B R E A D D I P P I N G : G o u r m e t b r e a d s a n d f l a v o r e do l i v e o i l s

S T E A K H O U S E S T A T I O N

F R O M T H E S E A : C r a b a n d S h r i m p

C H O P P E D S A L A D S T A T I O N : C h o p p e dt h e m e d s a l a d s ( G r e e k , S o u t h w e s t e r n , A s i a n )

C R U D I T E S S T A T I O N : R e v a m p e d c r u d i t e s

S O U T H O F T H E B O R D E R S T A T I O N : S a l s a a n d g u a c a m o l e s t a t i o n

C A P T I V A T I N G C O F F E E S : C a p t i v a t i n g c o f f e e s

D E L I C A T E D E S S E R T S : C h o c o l a t e p o p s , m i n i c u p c a k e s a n df l a m i n g b a n a n a s f o s t e r

C O C K T A I L B A R : M a r g a r i t a s t a t i o n , S m o k i n ’ t i n i s



NOW YOU CAN OFFER ASUSHI BAR WITH EASE!

POLAR SUSHIPolar Sushi is the next generation in pre-made sushi, offeringthe United States market a frozen sushi option that maintainsexceptional freshness. Polar Sushi is the simple sushi solutionfor venues that want to offer a high quality pre-made sushiproduct.

THE CALIFORNIA ROLL6 packs (3 rolls per pack)/case 42020one of the most popular rolls on the United States market! Wehave made two minor changes to the traditional ingredients:mayonnaise is used to offer a richer flavor and asparagus isused in place of cucumber to maintain texture, taste, andcolor after thawing

THE SALMON CHEESE ROLL6 packs (3 rolls per pack)/case 42040the perfect combination of cream cheese and smoked salmon- a taste combination enjoyed by many Americans! We usesmoked salmon to create an exceptionally sumptuous salmonroll

THE SPICY SALMON ROLL6 packs (3 rolls per pack)/case 42080compared to the spicy tuna version of this roll, it has a bettertaste and the ingredients are more affordable

THE TUNA SALAD ROLL6 packs (3 rolls per pack)/case 42100incorporates a familiar taste combination into a delicioussushi roll! Additional ingredients create a more sophisticatedand colorful tuna salad

THE UNAGI AVOCADO ROLL6 packs (3 rolls per pack)/case 42120great tasting roll that offers an incredibly rich taste fromunagi and avocado. Unagi sushi is growing into a newfavorite among American sushi lovers

ASSORTED CASE1 pack each (3 rolls per pack)/case 41990

P L A N Y O U RP R O M O T I O N S

F O R T H E Y E A R.. .. .. aa hh ee aa dd oo ff tt ii mm ee

W I N T E R

Winter JanuaryValentine’s Day February 14Chinese New Year February 18Presidents Day February 19Lent Begins February 21

S P R I N G

St. Patrick’s Day March 17Spring March-MayEaster April 14Mother’s Day May 13Memorial Day May 28

S U M M E R

Summer June - AugustIndependence Day July 4Back to School End AugustLabor Day September 3

F A L L

Fall End SeptemberHalloween October 31Catering Season November-DecemberVeteran’s Day November 11Thanksgiving November 22

H O L I D A Y S

Christmas December 25Chanukah begins December 5Kwanzaa begins December 26

J. Kings Food Service Professionals, Inc. Fresh Approach Magazine 11


GGrreeaatt IItteemmss ttoo aadddd ttoo YYoouurr HHoorrss dd’’ooeeuuvvrree SSeelleeccttiioonn......

Crab Balls33630 98/.65 oz

Clams Casino in Shell

33650 56/.75 oz

Breaded Clamster

34660 80/1 oz

Crab Stuffed In Shell

34640 20/3 oz

A D D A L I T T L E F L AV O R T O

Y O U R D I S H . . .

Boyajian Flavored Oils and Vinegars 21460 Garlic Infused Oil 12/12.7 oz case

21465 Roasted Chili infused Oil 12/12.7 oz case

21470 Basil Infused Oil 12/12.7 oz case

21490 Rosemary Infused Oil 12/12.7 oz case

21496- Orange Oil 1/12.7 oz bottle

21416- Lemon Oil 1/12.7 oz bottle

21271 Tangerine Oil 1/12.7 oz bottle

21265 Wasabi Oil 12/8 oz case

21430 Plum Vinegar 6/8 oz case

21410 Raspberry Vinegar 6/8oz bottle

21405 Ginger Vinegar 6/8 oz bottle

21390 Garlic Vinegar 6/8 oz bottle

Helmann's Sandwich Sauces22870 Ancho Chipotle Spread 2/1 gal

22875 Red Pepper Basil Spread 2/1 gal

22880 Creamy Pesto Spread 2/1 gal

22885 Horseradish Dijon Spread 2/1 gal

22890 Sweet Curry Spread 2/1 gal

NEW!NEW!

Appetizers and Inc.

Crispy Asparagus 10920 4/25 ctParmesan Artichoke Hearts 11005 4/25 ctBeef Empanada 11250 4/25 ctSeafood Mushroom Cap 42650 4/25 ctWild Mushroom

Beggars Purse 42800 2/50 ct



Manhattan Food ShowA u g u s t 1 6 , 2 0 0 6

Baruch College was the setting for the J. Kings Culinary Spectaculardesigned specifically for their Manhattan clients on Wednesday, the 16thof August. Customers were excited about J. Kings Executive Chefsrecipes using the new wines and spirits from Chef Macrina, and the high-end demi glace from Culinarte Boneworks. Customers were also able totaste and see the new Cucina Biello line of pastas that J. Kings justlaunched to their Italian Line.Some of Manhattan’s bestrestaurants, colleges andBusiness and Industry accountsattended the show to see thisseason’s latest additions andserving suggestions fromJ.Kings Chefs and vendors.

Executive Chef Bill Dougherty pre-pares Orange Infused Crepes, which

were a big hit.

John King , Sinéad Corcoran - J.Kings Director of Marketing , along

with customer Tony Kazuba fromRestaurant Marketing Associates

John King , with customers from Cafe 74 and SalesConsultant Mario Estevez

Perfect for Catering!!!

NEWStuffed Chicken

from...

Parmesan

13421 24/7oz

The classic Italian favoriteturned it outside in

Herb Cordon Royal

13422 24/7oz.

Pear, Dijon with

Apples and

Prosciutto

13423 24/7oz.

Roasted Tomato, Red

Pepper & Feta

13424 24/7oz.

A D V A N T A G E S :

• Aclassic flavor patrons will love

• Full-flavor stuffing

• Holds for up to 2 hours

• Ready to cook from frozen - saves time and labor

• Preps easily using existing equipment

• Lets you manage food costs

13J. Kings Food Service Professionals, Inc. Fresh Approach Magazine


Parmesan Wheel

62260 24 lb

Parmesan Wheel Quarter

62316 6 lb

Parmesan Shredded

54010 5/3 lb

With Cucina Biello, a division of J. Kings specializing inItalian imports, you can be dining like Italians without ever

needing your passport. These fine products are importeddirectly from Italy to ensure that authentic taste you just can’tfind anywhere else. Cucina Biello’s grilled vegetables are trulyunsurpassed in quality and taste with varieties such as arti-

chokes, cipollini onions, peppers, and eg g plant. With that dis-tinct sweet flavor, our consistently flawless canned tomatoesexceed the excellence of even the best Californians. Cucina

Biello offers over a dozen types of pasta of the highest caliberto give a succulent sauce just what it deserves. Our fresh buf-falo mozzarella, an Italian delicacy, is soft and creamy to the

bite without losing that zesty flavor it’s famous for. AnItalian meal just cannot be completed without the ver y best

olive oil, whether it be extra virgin or simply pure olive oil tomake a great piece of fresh bread even better. Blended oilsfrom Cucina Biello offer optimal cooking solutions with mix-tures of canola oil and authentic Italian olive oil. Cucina

Biello isn’t just a name; it’s a promise of authenticity.Unsurpassed Italian taste is packaged within each genuine

product.

With Cucina Biello, a division of J. Kings specializing inItalian imports, you can be dining like Italians without ever

needing your passport. These fine products are importeddirectly from Italy to ensure that authentic taste you just can’tfind anywhere else. Cucina Biello’s grilled vegetables are trulyunsurpassed in quality and taste with varieties such as arti-

chokes, cipollini onions, peppers, and eg g plant. With that dis-tinct sweet flavor, our consistently flawless canned tomatoesexceed the excellence of even the best Californians. Cucina

Biello offers over a dozen types of pasta of the highest caliberto give a succulent sauce just what it deserves. Our fresh buf-falo mozzarella, an Italian delicacy, is soft and creamy to the

bite without losing that zesty flavor it’s famous for. AnItalian meal just cannot be completed without the ver y best

olive oil, whether it be extra virgin or simply pure olive oil to



PastaRecipeContest

Do you have a great pastarecipe that you want to

share?You can win

DINNER FOR TWOat the Capital Grille

Create a Recipe with Cucina Biello Pasta that will stand outfrom the crowd!

Our Chefs and a Panel of Judges will decide on the winning recipe December 1, 2006

Please enter by November 24, 2006

TO ENTER:Call Executive Chef Bill Dougherty to enter

at 631-289-8401 ext 2162

pastapastaFarfalle 20/16 oz 12990

Fussilli 20/16 oz 14835

Penne Rigate 20/16 oz 14845

Spaghetti 20/16 oz 15820

Gnocchi 20/16 oz 16455

Rigatoni 20/16 oz 16465

Lumache 20/16 oz 16470

Ziti 20/16 oz 16485

Linguini 20/16 oz 16495

Penne Rigate 20 lb 19155

Linguini 20 lb 19175

Spaghetti 20 lb 19195

Fettuccini 20 lb 19210

Ziti 20 lb 19880

Pasta PeopleLobster Striped Ravioli 8805 72 ct

Fried Calamari Ravioli 8815 72 ct

Wild Mushroom Stuffed Rigatoni 8825 2/6 lb

Roasted Red Pepper Ravioli 8865 72 ct

Tricolor Rigatoni 8875 3/4 lb


15J. Kings Food Service Professionals, Inc. Fresh Approach Magazine

CONTESSA COOKED SHRIMP

FFOORR QQUUIICCKK AANNDDEEAASSYYSSHHRRIIMMPP CCOOCCKKTTAAIILL OORRCCOOLLDD SSHHRRIIMMPPAAPPPPEETTIIZZEERRSS

16/20 Cooked Tail On Shrimp16345 4/2.5 lb



What’s Hot in Catering 2006-2007

DECOR:• Strong vibrant colors, orange and purple metal-lic, copper leading followed by silver and goldeven for your chafing dishes• Eggplant is the new black and raspberry is thenew red• Frosted glass• Martini glasses are still big• Upside down lit Christmas trees• “To Go” everything in a box• Clear top tents• Orchids in tall vases• Wheat grass for everything

BUFFETS:• Glass blocks• Marble• Floating buffets• “Its all about curves” curves, circles and S-shapes

LINENS:• Asian inspired linens• Pin tuck linens• Tiffany blue• Arabian night, deep pinks, purples and golds• Paisley prints, thank you Vera Bradley• Spandex

Hot

ASPARAGUS &BRIE

Item #8540This wonderfully rich soup is

prepared with asparaguspuree, our own made-from-scratch chicken stock and

creamy brie cheese, then gar-nished with fresh asparagus.

MINESTRONE

Item #8405Perfectly cooked pasta, smallwhite beans, tomatoes, car-rots, cauliflower, onions, cel-ery, zucchini squash, in a

rich, made-from-scratch veg-

etable stock.

MULLIGATAWNY

Item #8115An Indian classic in ourown chicken stock with

onions, garlic, ginger, pep-pers, Granny Smith applesfinished with coconut milk

and lime.

THAI CHICKEN

WITH RED CURRY

Item #8125White and dark meat chick-

en simmered in our ownchicken stock with brownrice, onions, garlic, ginger,lemongrass and red curry.

CUBAN BLACKBEAN WITHCHORIZO

Item #8512Black beans, chorizo

sausage, carrots, onions andcelery simmered in our

made-from scratch pork stockwith Madeira wine, lime

juice and cilantro.



NEW SOUPS FROM KETTLE CUISINE

Customers and some of J. Kings managementstaff attended a Leadership Training Workshop byMr. Bruce Seigel, Marketing Director for the RitzCarlton Hotel, on September 20, 2006 at CaptainBill’s.

The Ritz Carlton is the 4th most recognized lux-ury brand in the country. Why is that? Mr. Seigelexplained how the Ritz Carlton treats and trainstheir staff so their guests are experiencing “ladiesand gentlemen serving ladies and gentlemen”. Heexplained how their staff is screened thoroughlyand goes through a three week training program,some of which has nothing to do with the job itself.The staff member needs to have not only the talentfor the job, but be the right fit for the company, andwith the right combination, will be a wise invest-ment for the company.

Mr. Seigel went on to show us how the RitzCarlton is not just a brand, it’s a promise. The Ritzstrives to go above and beyond their guests expecta-tions, to create a memorable experience, that theywill remember and talk about. Whether we are adeli, a restaurant, hotel or food distributor, Mr.Bruce Seigel’s words of experience were very help-ful in making an investment in our businesses.

RITZ CARLTONLEADERSHIP TRAINING

Mr. BruceSeigel, Marketing

Director of theRitz Carlton with

John King

Many cus-tomers and staff

of J. Kings enjoyeda training on lead-ership at Captain

Bill’s in BayShore.

J. Kings Food Service Professionals, Inc. Fall 2006 ... · • Add basil and mix through, season...

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