With a side dish like Tantalizing and Tasty Ranchero Beans from a district like Brantley County Schools in Georgia, you can’t go wrong. There’s been a lot of talk about school nutrition, and what’s being served in cafeterias around the country. The best way to find out what’s being plated in K-12 is to actually […]
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Staged Scallops These staged scallops are consistently out of this world! CVap ovens let you hold scallops, without overcooking, until an order comes in. A quick two minutes in a pan to finish them, and they’re ready for the table! If CVap can cook a delicate food like scallops to perfection every time, imagine what
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CVap Testimonial: Chef Dave Durante Executive Chef Dave Durante of Crown Colony Golf & Country Club in Fort Meyers, Florida, shares his testimonial about all the ways that CVap® equipment helps streamline the club’s kitchen operations. View all Videos
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Richard Crisanti: CVap Drawers Testimonial Certified Executive Chef Richard Crisanti of Shadow Wood Country Club in Bonita Springs, Florida talks about the versatility of CVap Hold and Serve Drawers and the consistency CVap provides! View all Videos
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CVap Testimonial: Ralph Feraco Executive Chef Ralph Feraco of Kensington Country Club in Naples, Florida talks about the versatility of CVap Hold and Serve Drawers. They enable he and his staff to serve quality food in a short amount of time. View all Videos
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CVap Testimonial: Kevin Willmann Kevin Willmann of Farmhaus in St. Louis, Missouri enjoys the benefits of being able to hold his food in his CVap Cook and Hold Oven, which boosts efficiency during his busy periods. Check out his video testimonial. View all Videos
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CVap® equipment is a powerful addition to any commercial kitchen design. Many users say CVap is one of their favorite appliances. Others swear they would not open a kitchen without CVap. CVap fits throughout the kitchen design layout. Let’s focus on CVap Hold and Serve Drawers and their ideal placement. Kitchen designs are getting more
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Recently I had a talented chef come to our headquarters in Louisville to do some testing. He was preparing to open a new traditional-style steakhouse in Chicago. Knowing how the competition is for that segment, he needed an ace up his sleeve. He had heard quite a bit about our CVap® technology but wanted to
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Ossobuco (pronounced os-oh-boo-koh) is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with risotto alla Milanese. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole). It’s a reference to the marrow hole at the center
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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.
COOKING AND HOLDING
FRYING
SUPPORT