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 »
I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to like? In fact, this year Cinco de Mayo and the Kentucky Derby fall back-to-back on May 5 and 6. Therefore, celebrate
Celebrate Cinco de Mayo and Derby Day with Carnitas! Read More »
We tested two different methods for preparing corned beef brisket. One resulted in perfect shredding. On the other hand, the other was ideal for slicing. Typically, when you order a corned beef sandwich or a grilled Reuben, you’ll find that the beef is either shredded or sliced. We tested to determine the ideal settings for
Corned Beef in CVap Read More »
Everyone’s fried chicken is the best! Or everyone’s grandmother made the best fried chicken. I get it! Everyone has their own techniques, tricks, and superstitions when it comes to making their “famous fried chicken.” Well, my fried chicken is never the same. I do not prefer one technique over another. In other words, I am
Perfect Fried Chicken Every Time Read More »
I had just finished planning a three-course vegan dinner for some visiting customers. My goal was to demonstrate CVap® versatility with contemporary applications and menu trends. I had decided on a menu that included the following: First Course – Southern fried chicken boa with kimchi Second Course – Moroccan grilled lamb loin with Tzatziki and
Vegan Doesn’t Just Mean Tofu & Salad! Read More »
Over the years I have explored cooking many different foods sous vide style in CVap®, but never sous vide turkey. To be accurate, only things that are vacuum-sealed can be called sous vide – it’s a French thing. The literal translation of sous vide is under vacuum in English. However, the same precision cooking that
Sous Vide Turkey – Get Ready to Gobble It Up! Read More »
SNA’s Annual National Conference and Exhibit San Antonio, Texas, is the seventh most populated city in the United States and the dry 100 degree days in July are HOT! It was definitely cooler inside the Henry B. Gonzalez Convention Center, but the action and learning was just as hot as the south central Texas days
Rockin’ Alamo City at the SNA ANC Read More »
The trend of ordering takeout isn’t going away. Clearly, Americans want convenience – number one on the list, even above price (Washington Post). Virus lockdowns, longer working hours, nontraditional learning, and the hustle of everyday life make it hard to sit down in a restaurant or pick up dinner. Consequently, a delivery service is now
Takeout Trend, Here to Stay Read More »
We had the pleasure of spending time in the kitchen at The Country Club of Florida, where they use two CVap® Cook and Hold Ovens on a regular basis. Executive Chef Tony Larsen shared his thoughts about the equipment along with the fabulous lamb recipe that follows. It is comfort food at its finest with
Rack of Lamb in CVap® from The Country Club of Florida 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.