This is the Manhattan Filet Project, where we’ll show how to take an old-school butcher’s secret and create one “bomb” of a steak! https://youtu.be/nk1OU6_OJJQ Today’s consumers still love a great steak, but many of us are discouraged by the thought of eating a 16 to 24 oz behemoth…so we turn to smaller cuts, like beef […]
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Shaun Tanner Promoted to President and CEO Louisville, KY – Winston Industries selected Shaun Tanner to serve as President and CEO, effective July 1, 2020. Shaun is an 18-year veteran of the company. Earlier, he served as the Chief Sales Officer, overseeing two of Winston’s three divisions. Valerie Shelton Retires Tanner succeeds Valerie Shelton. Shelton
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You may have seen Chef Neal Fraser on “Top Chef Masters,” “Hell’s Kitchen,” or “Iron Chef America.” But Vibiana, a large Los Angeles event space that houses his restaurant Redbird, is where his skills really shine. He taps into the versatility of CVap ovens to feed thousands of guests every year. Ask chef Neil Fraser how many restaurants he’s
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In 2014, Chad and Lauren Coulter opened LouVino, a wine-centric, small plates concept in Louisville, Kentucky. By 2019, the couple had five LouVinos in four cities and were preparing to open Biscuit Belly, a fast-casual breakfast-brunch concept. For two pharmacists with no restaurant experience, their success is remarkable in the hyper-competitive restaurant world. Author Steve Coomes discussed
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In 2012, Karl and Sarah Worley launched Nashville-based Biscuit Love with a food truck. Author Steve Coomes sat down with Karl to discuss the journey from a food truck to a successful restaurant concept. They spoke in mid-2019. Biscuit Love is a valued Winston CVap® customer. Creating a Concept [Steve Coomes] What was the idea
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Chef Reed Johnson has over two decades of culinary experience under his belt. He’s served as executive chef at several notable Louisville area establishments, including The Standard Plate & Pour and Wiltshire at the Speed. In spring 2022, he was named executive chef at Equus & Jack’s Bourbon Restaurant/Lounge. Reed sat down with author Steve
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https://www.youtube.com/watch?v=lid1Nyn8P_M We believe in paying it forward. That’s why we partnered with the School Nutrition Foundation to underwrite Winston Equipment Grant. For over a decade, Winston has made an annual grant of up to ten pieces of CVap® equipment to a deserving school system. Depending on which ten pieces are selected, the value of the
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Few chefs anywhere have the experience David Danielson does cooking for huge, high-profile events. Listing them as casually as if reciting a prep list, he recalls the Olympics, the U.S. Open Tennis Tournament, the PGA Championship, the Super Bowl, the Indianapolis 500, and many others—and some of them multiple times. Perhaps his biggest feat was
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Chef Patrick Roney has literally worked around the globe. His career has taken him throughout the American west, and onto the high seas. Ultimately, it lead him back to Louisville, Kentucky. Here, he’s put down roots. He sat down with author Steve Coomes for this autumn 2019 interview. Traveling the World Chef Patrick Roney spent
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Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.
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