What’s more comforting or satisfying than a beautifully roasted chicken with fresh root vegetables? Likewise, how wonderful does the kitchen smell while everything is cooking? The following recipe was prepared and shared with us by our friend, the late Chef Jim Whaley. To clarify, it is an adaptation of Thomas Keller’s Roast Chicken with Root […]
CVap Roasted Chicken with Root Vegetables a la Thomas Keller Read More »
This quiche with fresh kale, which was shared with us by the late Chef Jim Whaley, is fluffy and full of flavor. Fresh kale is one of our favorite nutrient-packed, leafy greens! The many nutritional benefits of kale include being an excellent source of antioxidant vitamins K, C, A, and it is also a good
CVap Quiche with Fresh Kale Read More »
Banh Mi Sliders are easy when you stage and hold them in CVap equipment. Staging can increase the speed of service without sacrificing quality! Most are familiar with the popular Vietnamese Banh Mi sandwich. Below is the Winston recipe for this popular sandwich. The popularity of ethnic food is on the rise. We’re seeing more
Banh Mi Sliders in CVap Read More »
In an Exploration of Egg, Part 1, we will explain the basics of cooking eggs. Eggs are one of the most ubiquitous ingredients in the culinary world. Historically, any chef worth their salt has claimed to be able to prepare eggs a hundred different ways. Some theories even maintain that the original toque was created
Exploration of Eggs (Part 1) Read More »
One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items without monitoring. You don’t even have to check on it. We got some beautiful Berkshire pork chops from Fossil Farms. They were brined in a 5% salt solution with honey
Plating Perfect Pork Chops with CVap Read More »
Every pitmaster worth his or her salt knows that producing a proper beef brisket is something to be proud of. Between the fatty and the lean parts, there are special challenges. Smoke or cook it too long and the lean portion will dry out, but not long enough and the fat will be undercooked and
Beautiful Beef Brisket: Smoky, Juicy, and Tasty! Read More »
Burger season is upon us. Here’s a delicious twist on burgers – made better with CVap® (of course). June is National Turkey Lovers’ Month. So what does that mean? That’s right – turkey burgers! But not just any turkey burgers – these burgers started with staging. No Dry Turkey Here First a question: is it
Burger Season is Upon Us. Prepare to Gobble! Read More »
May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barbecue. Recently we did BBQ a big crowd, and we had a blast doing it! We cooked 7- to 10-lb. Boston pork butts traditionally for about ten hours on a Good-One® smoker until they reached an internal temperature of 180°F.
Celebrate National Barbecue Month with Crowd-pleasing BBQ Read More »
We wanted to share our Goat Cheese Tartlet recipe that takes full advantage of locally-available ingredients because Winston Foodservice celebrates the Farm to Table movement. The texture of these tartlets was so creamy and silky! What mother wouldn’t want to be treated to this delicious treat? Savory Basil Goat Cheese Tartlet with Heirloom Tomato and Honey
Goat Cheese Tartlet – A Savory Treat for Mother’s Day Read More »
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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