Who's News in Catering for October 28, 2023

Productts on the Market

Veggies Made Great has launched its new Cornbread and Egg Patties. Made with zucchini or cauliflower as the first ingredient, the Egg Patties are available now in three flavors including Garden Vegetable, Egg White and Veggie Bacon Bits and Southwest. The Egg Patties are perfect to top breakfast sandwiches, which continue to be a top food choice for consumers at breakfast especially at quick-service restaurants.1 Incredibly versatile, the round, thin egg patties are also a great option to add to avocado toast, breakfast burritos, burgers or even salads. Each patty contains 70 calories and 6g of protein. The Cornbread comes in two flavors, Homestyle and Jalapeno, and is made with sweet corn puree and whole corn kernels. It is a savory (with a hint of sweetness) addition alongside soup, chili, BBQ, or a homestyle meal. Each piece is 2oz and contains 140 calories or less and 3g of protein per serving. Both products can be conveniently and easily prepared going directly from the freezer to an oven, microwave or air fryer until heated through. The Cornbread comes in 120 count per package and the Egg Patties come in 40 count per package. They are certified Kosher, gluten-free and allergen-friendly including soy free and peanut and tree nut free. Both the Cornbread and Egg Patties are available now through Dot Foods. 

Look My Table, the dynamic and visionary collaboration between INSTENT, the innovative tent manufacturer, and SINOTEC, the European leader in event furniture currently offers a vast inventory and lightning-fast production capabilities. Key highlights of Look My Table: 

The dairy co-op behind the #1 cheddar brand in America, Tillamook County Creamery Association (TCCA), is bringing its award-winning cheddar to the big screen! All of your cheesy movie dreams are about to come to life… Tillamook Fried Cheddar Curds are available to purchase now for a limited time at select Regal theatres nationwide through November 20, 2023. Made with the highest quality ingredients for better bites, Tillamook Fried Cheddar Curds are crisp and crumbly on the outside and filled with irresistibly bold and melty cheddar on the inside, packing a flavorful punch. Each Cheddar Curd is coated in a flavorful breading that stays crisp as it cools, ensuring film fanatics won’t miss out on a single crunch from the first scene to the last. Originally crafted and offered only at Tillamook Creamery in Oregon, a destination that sees more than one million guests each year, the beloved Cheddar Curds are a true fan favorite, bringing a delicious, craveable twist to a classic snack that may rival, (dare we say), popcorn.  

People on the Move

Marina del Rey Hotel, announces the appointment of Chef Garee Battad as the waterfront boutique hotel’s Executive Chef. A seasoned veteran with more than two decades of experience in the hospitality industry, Battad will be responsible for overseeing all culinary operations for the property, including the renowned SALT Restaurant & Bar. Battad began his culinary journey at the age of 17, under the guidance of a masterful executive chef at Benihana. His interest quickly turned into a passion, leading him to attend the Art Institute of Dallas. From there, his culinary career led him to the renowned kitchens of Nobu at the Crescent Hotel, Charlie Palmer at the Joule Hotel, and the venerated mentorship of Tom Colicchio at the W Hotel. In 2009, Battad moved to Los Angeles, California to expand his culinary skills, where he worked under Gordon Ramsay at the London Hotel in West Hollywood, The Rose Café in Venice, The Georgian Hotel in Santa Monica, Shade Hotel in Manhattan Beach and The Aster, a hotel and members’ club in Hollywood. As Executive Chef at Marina del Rey Hotel, his goal is to create a memorable and exquisite dining experience that complements the boutique beach hotel setting and leaves guests with lasting memories of their stay. 

Hot Off the Presses

Seabourn, the leader in ultra-luxury voyages and expedition travel, is announcing the next chapter in its award-winning culinary experiences with the debut of Solis, a new fine dining venue, that celebrates Mediterranean cuisine inspired by the places visited by the line's ultra-luxury ships. Solis, an exquisite addition to Seabourn's onboard culinary experiences, will offer an array of light, modern Mediterranean cuisine bursting with color and character, handcrafted and prepared fresh daily. The new restaurant will launch on board Seabourn Quest in January 2024, and will be rolled out across Seabourn Encore, Seabourn Ovation and Seabourn Sojourn by Spring 2024. The new fine dining experience has been meticulously curated to bring Seabourn's signature elegance and sophistication to its fleet of ultra-luxury ships, ensuring that each meal becomes a truly memorable occasion. Designed to evoke every one of the senses, Solis will transport guests to the Mediterranean through a number of surprise-and-delight culinary moments. Highlights include whimsical cocktails, vibrant plating, and flavor combinations that are both familiar and elevated, all served within a redesigned dining space reminiscent of the afterglow of the sun. Solis was developed in collaboration with long-time Seabourn partners, Master Chef and Culinary Partner Chef Anton Egger, and Senior Corporate Chef Franck Salein. Their years of Michelin-level experience, strong passion for travel, and deep knowledge of Seabourn guests have contributed to the brand's culinary success, elevating their world-class dining to rival the finest restaurants anywhere. Chef Egger has opened restaurants in Singapore and Bangkok and has appeared worldwide in culinary events alongside Michelin-starred chefs. Chef Salein's extensive background includes roles as executive chef at several 2 and 3 Michelin-star restaurants. The skilled culinary team excels in providing a variety of dishes that cater to different appetites, ensuring each one is meticulously prepared and beautifully presented with a discerning eye.