CVap Baby Back Ribs!

By Corey Ainsworth posted July 26, 2016

Summer is by far my favorite time of year. It is an escape from winter. The sun is out, the birds are chirping, the flowers are blooming.  Millions upon millions of people leave their dens of hibernation for the great outdoors. But to me, there are three things that truly signal the beginning of spring:  baseball, beer, […]

All You Need is Love & a Moonpie

By J.J. Jackson posted July 21, 2016

The Georgia School Nutrition State Conference in Savannah Rolling into the river district in one of the nations most visited areas; this sign at Savannah Georgia’s Thunderbird motel catches everyone’s eye and is stored in their memory. And while it was great opening conversation, it was the conversation at the conference that really showed off […]

CVap Ribs Smoked on a Green Egg

By Angie Kirby posted July 11, 2016

 How do you like your ribs? Fall off the bone? Texture with a bite? Smoke or no smoke? Baby back or St. Louis Style? Dry rub? Saucey? Grilled, baked, boiled – don’t even go there! Oh My!  Between the questions and the debate almost everyone has an opinion on how they like their ribs. Here […]

A Footprint Dilemma – Utilizing Versatility in Today’s Modern Kitchens

By Chad Lunsford posted July 8, 2016

In this post I want to bring to light one of the current dilemmas many of us are facing in our kitchens today. Although the list of equipment offerings and technologies continues to grow, we see more and more specialized equipment designed for a specific job. Whether we are baking, steaming, braising, boiling, poaching, roasting, grilling, staging, frying or […]

Smokerless Ribs & CVap!

By Tony Martino posted July 5, 2016

It shouldn’t be a surprise that BBQ is very hot right now! I know not everyone has a smoker in their kitchen, but I follow two websites pretty closely for great information about BBQ and food techniques.  The best resource for BBQ that I have ever found is Amazing Ribs and for technique, especially sous vide, […]

It Takes Support

By J.J. Jackson posted June 23, 2016

Working with State and National School Nutrition Associations The School Nutrition State Conference schedule started in March. Alabama and Oregon were the first to kick off their events from March 11-12. I’m fortunate enough to serve on both the Executive Board and the Exhibit or Expo Board in Alabama as an Industry member. I also serve […]

The Rise of School Lunch’s Delicious Diversity

By J.J. Jackson posted May 2, 2016

I have the pleasure of being Winston Industries’ School Nutrition Guru, so I get to travel the U.S. and see and talk to School Nutrition departments of all kinds. Many are similar in structure, but really the personality of each district is based on those people who serve and are served by it. It naturally […]

It’s All in the Proof! CVap® Focaccia

By Spencer Cole posted April 12, 2016

Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile breads baked today. Not only can the bread be baked either thick or thin, the endless array of toppings to choose from compounds flavors in a complex yet delightful way. Most people think of Focaccia as the free basket of bread provided before the meal at […]

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Perfect Fried Rice Made Food Safe!

By Angie Kirby posted March 24, 2016

According to some in the restaurant business, the traditional method for cooking the perfect fried rice is to cook the rice, chill it in a walk-in cooler overnight, and then stir fry cold rice the next day. This method, however, does create an opportunity for bacteria growth. The USDA has established that bacteria which can […]

Serving Up Delicious Street Tacos for School Lunch!

By J.J. Jackson posted March 9, 2016

When you were a kid in school you probably didn’t give much thought to learning about your future career from lunch ladies-which by the way now includes lunch men and even chefs! And I’d be willing to bet that your school district didn’t have a culinary program either. Times have changed! This is Culinary Specialist […]

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