The Food Service Professional Guide to Controlling Liquor, Wine & Beverage Costs by Elizabeth Godsmark [free pdf books]


  • Full Title : The Food Service Professional Guide to Controlling Liquor, Wine & Beverage Costs (The Food Service Professionals Guide To Book 8)
  • Autor: Elizabeth Godsmark
  • Print Length: 144 pages
  • Publisher: Atlantic Publishing Group Inc
  • Publication Date: May 24, 2013
  • Language: English
  • ISBN-10: B00CZHSDQ4
  • ISBN-13: 
  • Download File Format: azw3

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This new series of fifteen books – The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information.

The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.

Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

 

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1. Chocolate

Fritz Knipschildt

Norwalk, CT

2. Chicken Cacciatore

Keith Young

Freeport, Long Island, NY

3. Meatloaf

Jack and Rocco Collucci

Hyannis, MA

4. Mac ‘n’ Cheese

Delilah Winder

Philadelphia, PA

5. Fish and Chips

Mat Arnfeld

New York City, NY

6. Cheesecake

Alan Rosen

Brooklyn, NY

7. Cuban Roast Pork

Roberto Guerra

Miami, FL

8. BBQ Spare Ribs

Buz Grossberg

Richmond, VA

9. Cupcakes

Terri Wahl

Los Angeles, CA

10. Hot Dogs

Richard, Gloria, and Beverly Pink

Hollywood, CA

11. Buffalo Wings

Drew Cerza

Buffalo, NY

12. Sticky Buns

Joanne Chang

Boston, MA

13. Hot Browns

Joe and John Castro

Louisville, KY

1. Crêpes

Andrea Day-Boykin and Nessa Higgins

Austin, TX

2. Puffy Tacos

Diana Barrios Treviño

San Antonio, TX

3. Jerk Steak

Nigel Spence

Mount Vernon, NY

4. Chicken Fried Steak

Paula Deen

Savannah, GA

5. Fruit Pie

Janet LaPosta and Ally Taylor

Rockland, ME

6. Crab Cakes

Mitch Weiss

Boothbay Harbor, ME

7. Muffuletta

Mike and Jack Serio

New Orleans, LA

8. Blondies

Tom Finney and Mark Ballard

Columbus, OH

9. Meatballs

Mike Maroni

Northport, NY

10. Ice Cream Sundaes

Julia Reynolds

Greenwich, NY

11. Lasagna

Mark Bove

Burlington, VT

12. Turkey and Dressing

Renee Ferguson

Geneva, IL

13. Gingerbread

Johanna Rosson

Macomb, IL

1. Biscuits and Jam

Carol Fay

Nashville, TN

2. Ice Pops

Norma and Irma Paz

Nashville, TN

3. Chocolate Chip Cookies

Pam Weekes and Connie McDonals

New York City, NY

4. Eggplant Parmesan

David Greco

Bronx, NY

5. Chicken and Waffles

Melba Wilson

New York City, NY

6. Pretzels

The Pretzel Boys

Philadelphia, PA

7. Arroz con Pollo

Jorge Ayala

New York City, NY

8. Grilled Cheese

Connie and Bill Fisher

Collingswood, NJ

9. Dumplings

Sohui Kim

Brooklyn, NY

10. Pulled Pork

Lee Ann Whippen

Chesapeake, VA

11. Arepas

Maribel Araujo and Aristides Barrios

New York City, NY

12. Rematch on the Grill

Butch Lupinetti, Delilah Winder, Nigel Spence, and Tobin Ellis

Miami, FL

1. Coconut Cake

Robert Carter

Charleston, SC

2. Moules Frites

Teddy Folkman

Washington, DC

3. Seafood Gumbo

Poppy Tooker

New Orleans, LA

4. Paella

Gerard Nebesky

Occidental, CA

5. Chiles Rellenos

Ramiro Arvizu and Jaime Martin Del Campo

Bell, CA

6. Brown Bag Apple Pie

Dan Scheel and John Bauer

Mukwonago, WI

7. Red Velvet Cake

Raven Dennis

Brooklyn, NY

8. Bûche de Noël

François Payard

New York City, NY

9. Deep Dish Pizza

Marc Malnati

Chicago, IL

10. Falafel

Einat Admony

New York City, NY

11. Chocolate Bread Pudding

Jerome Chang and Chris Chen

New York City, NY

12. Cioppino

Phil DiGirolamo

Moss Landing, CA

13. Sushi

Philip Yi

Los Angeles, CA

1. Pad Thai

Nongkran Daks

Chantilly, VA

2. Ravioli

Robert Durso Sr. and Robert “Bobby” Durso Jr.

Flushing, NY

3. Chicken Pot Pie

Sandy Pollock and Crystal Cook

Austin, TX

4. Blueberry Pancakes

Neil Kleinberg and DeDe Lahman

New York City, NY

5. Matzoh Ball Soup

Jeff Nathan

New York City, NY

6. Shrimp and Grits

Joe Barnett

Washington, GA

7. North Carolina Ribs and Beans

Ed Mitchell

Raleigh, NC

8. German Chocolate Cake

Aliyyah Baylor

New York City, NY

9. Fried Fish Escovitch

Sheron Barnes

New York City, NY

10. Country Captain Chicken

Matt and Ted Lee

Charleston, SC, and New York City, NY

11. Fish Tacos

Cesar Gonzales

San Diego, CA

12. Green Chile Cheeseburger

Bob Olguin

San Antonio, NM

13. Sloppy Joes

Andrew and John Schnipper

New York City, NY

1. Steak Fajitas

Father Leo Patalinghug

Emmitsburg, MD

2. Barbecue Chicken and Potato Salad

Brad Turner

Fort Lee, VA

3. Lobster Club Sandwich

Lynn Archer

Rockland, ME

4. Pumpkin Pie

Michele Albano

Norwalk, CT

5. Feast of Seven Fishes

Pellegrino family

New York City, NY

6. Manhattan Fish Chowder

John Addis

Brooklyn, NY

7. Liège Belgian Waffles

Thomas DeGeest

New York City, NY

8. Chocolate Brownies

Shawna Lidsky and Katherine Hayward

South Hero, VT

9. Burritos

Victor and Miguel Escobedo

San Francisco, CA

10. Omelets

Misty Young

Truckee, CA

11. Stuffed French Toast

Omar Giner

Hoboken, NJ

12. Cuban Sandwich

Nick Vazquez

Jersey City, NJ

Name: Butch Lupinetti

Hometown: Mount Laurel, New Jersey

Website: www.smackyourlipsbbq.com

“I was completely and utterly surprised when Bobby showed up in my yard. I didn’t know what to do, so I gave him a big bear hug. Bobby spent his Sunday afternoon talking to my friends as if he had known us all of his life. What a great guy.”

—BUTCH LUPINETTI

I faced off with national BBQ champion Butch Lupinetti. His barbecue is some of the world’s best—which he thought had earned him bragging rights to a role in an upcoming Food Network barbecue special. What Butch didn’t know was that I would be rolling into his backyard to take him on. Fire up the ribs and rubs for the ultimate barbecue battle!

The Garden State was never known for barbecue, or at least it wasn’t until Butch came along. This New Jersey native’s claim to fame? He has won more than 400 awards for his barbecue in the past fifteen years, spending six months out of the year on the road participating in competitions. Butch’s winning philosophy: “Cook it low, cook it slow. Serve no swine before its time.” His highest honor came in 2005 when he won the Super Bowl of barbecue, taking first place at the Best in the West Nugget Rib Cook-off in Sparks, Nevada. Looking for your own taste of Butch’s barbecue? This “lover, looker, and BBQ cooker” has his own line of barbecue rubs and sauces that you can purchase on his website.

Butch planned on pulling out all the stops for his Food Network special and invited more than 100 guests to his backyard for a party celebrating his daughter’s birthday. This is a guy who goes all out, and he prepared brisket, pulled pork, grilled chicken, a whole roasted pig, his prize-winning ribs, of course, and sides of cornbread and baked beans. Phew! Butch was too busy cooking to have a clue that I was about to turn his party into a Throwdown.

I certainly had my work cut out for me. Butch has the experience, the recipes, and the equipment (did you see his rig?!)—plus, I love his attitude. I am pretty confident in my grilling abilities but barbecue is a whole other game, so I got to work in the test kitchen. I tested a recipe for ribs, first baking them in the oven and then finishing them on the grill. I changed my game plan at the Throwdown, however, and prepared ribs and pulled pork, smoked chicken, coleslaw, grilled corn with Cotija cheese and lime, and a lobster potato salad. I wasn’t messing around; I was out to win.

I couldn’t wait to see the look on Butch’s face when I finished my two-hour drive to his Mount Laurel, New Jersey, party and issued him my challenge. It was worth it—he was completely shocked and I was treated to one of the warmest welcomes in Throwdown history. He may not have known what was going on at first, but once he did, he took the challenge like a seasoned pro.

We cooked and cooked and cooked some more. There was enough food to feed everyone in the crowd—twice—and the crowd kept filling their plates. I was getting some rave reviews, but Butch definitely had the home team advantage. I mean, his backyard was filled with his family and friends! Could I receive a fair chance? I was doubtful, but that’s why we called in Mount Laurel town official and barbecue lover John Drinkard to pick a reigning pit master. Butch and I each selected one dish for the judging; he chose his ribs and I went for my smoked chicken. My chicken scored a 9.6—nice! But Butch’s ribs got a 9.8. John loved both dishes, but I was edged out by the master.

This Throwdown was an unbelievable experience. Butch is a man who lives his craft every single day of his life. You can tell from his exuberance how much he loves what he does, and it shows in his food. I got to eat amazing barbecue and to spend the day with one of the nicest guys you could ever have the pleasure of meeting. And Butch, the pleasure was all mine.

THE SECRET TO COOKING GREAT RIBS

BY BUTCH LUPINETTI

I like my ribs lean, tender, and beautiful. Select lean ribs and cut off the visible fat Lay the ribs out and put your seasoning rub on them. Let them sit for at least 30 minutes and up to 24 hours in the refrigerator. Overnight really is best.

Just lay the ribs on your grill real nice. You’ll want them on the side that doesn’t have the fire under it, the “not” in what we call the “hot and not.” Place the ribs on a rack over a pan of water (about 1 inch of water). Fire up the other side of your grill. Set the temperature to 225°F. It is important to know where 225°F is on your grill or pit. A small oven thermometer will do just fine.

Take a piece of heavy-duty aluminum foil, add soaked and drained wood chips (we like hickory), wrap them up real good, poke some holes in the top of the foil, and then put them on the fire or coals. Now you’re smokin’! Close your lid and leave them be. Don’t be peeking. Just let them smoke.

When the ribs are tender and pull back from the bone a touch (2 pounds will take about 4½ hours), then, and only then, is when you sauce them. Move the ribs to the hot side. Sauce them real good, bone side down first.

When your ribs get bubbly but not burnt, flip them. Sauce the other side until it bubbles. This should take 3 to 5 minutes total. Remove from the grill and enjoy!

Name: Ben Sargent

Hometown: Brooklyn, New York

Website : www.brooklynchowdersurfer.com

I took on the “Brooklyn Chowder Surfer” Ben Sargent and his Island-inspired Bahamian chowder. Notorious for his questionable surfing style, his incredible seafood soups, and his willingness to do almost anything in the pursuit of a great wave and even better food, Ben has become a bit of an East Coast legend.

First schooled in the art of chowder-making by his grandfather at the tender age of five, Ben has devoted most of his life to embracing the ocean, both by riding its waves and by creating delicious soups with its bounty. Once the proprietor of Hurricane Hopeful Chowder Bar, Ben has spun his Food Network debut into an appearance on the Martha Stewart Show and his own web series documenting his ocean-centric travels and the dishes he finds on them. Ben is still chasing his dream of getting his famous chowder onto supermarket shelves across the country, and I would have to say he’s got the skills to ride the wave of that dream all the way.

Ben and I have the same philosophy when it comes to chowder: we want to avoid being conventional (read: boring) without jeopardizing the integrity and history of this classic American dish. Once considered “poor man’s food,” chowder began as a hearty meal of odds and ends collected by the fishermen of seafaring communities to sustain them on their long stretches at sea. The local ingredients and preferences of those communities led to there being not one definitive chowder recipe, though most chowders are a variation on the same theme. All chowder should be chock-full of fresh seafood and flavor with a rich, silky consistency that is neither too thick nor too thin—you know, just right! As long as you adhere to those principles, the sky is your limit!

Preparing to take on the Brooklyn Chowder Surfer, I took to the test kitchen to get my chowder pot rolling. We whipped up two different versions, the first being a fairly classic sweet potato clam chowder that has been on the menu at my restaurant Bar Americain since its opening in 2005. For a slightly less traditional option, I also tried my hand with a lobster corn chowder. Lobster makes this chowder decidedly upscale (though you could certainly substitute less expensive shrimp), and this is a dish worth pulling out for special occasions. Corn not only adds incredible flavor and a natural sweetness, it also acts as a natural thickener that eliminates the need for flour (an ingredient Ben and I agree on skipping). Lobster, corn, chiles…it may not be the standard, but this is definitely an all-American chowder.

I had thought all along that I would submit the sweet potato chowder to the judge’s table, but once I arrived at the Throwdown and learned that Ben would be going all out with his Bahamian monkfish chowder with plantains, coconut milk, and curry, I decided to go with my flashier dish, the lobster corn chowder. Our chowders couldn’t have looked or tasted any more different than they did, but they had one thing in common: they were both flat-out delicious. Our judge had a difficult decision to make. Ultimately, she went with my version for the simple reason that she liked the ingredients better. Food tastes are totally subjective—we eat what we like, and why we like what we do is anyone’s guess. That doesn’t mean that one individual ingredient or dish is better or worse than the other; it just is what it is. On this day, this particular judge preferred lobster and corn to monkfish and plantains. As for me, I was pleased with the win, but I’d be happy to eat Ben Sargent’s chowder any day of the week.

Bobby Flay’s

Lobster and Green Chile Chowder with Roasted Corn Salsa

SERVES 6 TO 8

4 (1½-pound) lobsters, steamed

3 tablespoons unsalted butter

1 medium Spanish onion, finely chopped

3 cloves garlic, finely chopped

1 cup dry white wine

6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups), cobs halved

4 cups lobster stock (see Sources), low-sodium chicken broth, or vegetable broth, or more if needed

3 poblano chiles, roasted, peeled, seeded (see Notes), and diced

3 cups heavy cream

Kosher salt and freshly ground black pepper

¼ cup finely chopped fresh cilantro leaves, plus whole leaves for garnish

Roasted Corn and Green Chile Relish (recipe follows)

1. Remove the claws from the lobsters. Carefully crack the claws, and remove the meat in one piece if you can. Remove the tail meat and chop it into 1-inch chunks. Set the lobster aside in the refrigerator. Coarsely chop the shells and reserve.

2. Melt the butter in a large pot over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Raise the heat to high, add the wine, lobster shells, and corncobs, and cook until the wine has completely reduced. Add the 4 cups lobster stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain the broth into a bowl, discard the shells and corncobs, and return the broth to the pot.

3. Add 1 cup of the roasted corn kernels and cook until the corn is just tender, 15 minutes. Transfer the soup to a blender, in batches, and puree until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the remaining 1 cup roasted corn kernels, and the chiles, and cook for 5 minutes.

4. Meanwhile, put the heavy cream in a medium saucepan, bring it to a simmer over medium heat, and cook until reduced by half, about 10 minutes.

5. Add the reduced cream to the chowder and simmer for 5 minutes. If the chowder appears too thick, add additional stock or water to thin it slightly.

6. Add the reserved chopped lobster meat, season with salt and pepper, and stir in the chopped cilantro. Ladle the chowder into bowls and top each one with a few tablespoons of the relish, a lobster claw, and a few fresh cilantro leaves.

NOTES

To roast corn: Preheat the oven to 425°F. Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. Drain the corn, place on baking sheets, and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly; then remove the husks and slice off the kernels, letting them fall into a bowl.

To roast chiles: Preheat the oven to 400°F. Brush the chiles with canola oil and season them with salt and pepper. Place them on a rimmed baking sheet and roast in the oven, rotating them occasionally, until charred on all sides, about 30 minutes. Remove from the oven. Transfer to a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed.

Roasted Corn and Green Chile Relish

6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups)

1 poblano chile, roasted, peeled, seeded (see Notes), and finely diced

½ small red onion, finely diced

Juice of 2 limes

2 teaspoons honey

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

Combine the corn, poblano, onion, lime juice, honey, and oil in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld.

Ben Sargent’s

Bahamian Seafood Chowder

SERVES 10

2 tablespoons unsalted butter

1½ pounds conch (see Note), pounded to ⅛-inch thickness and cut into ½-inch-wide strips

1 large Spanish onion, halved and thinly sliced Kosher salt and freshly ground black pepper

2 red bell peppers, diced

2 green bell peppers, diced

3 tablespoons Jamaican curry powder

½ teaspoon cayenne pepper

Pinch of sweet paprika

1 bay leaf

1 quart heavy cream

3 cups fish stock (see Sources), bottled clam juice, or vegetable stock

1 (28.5-ounce) can peeled tomatoes, crushed by hand, with juices

2 (13-ounce) cans coconut milk

¼ cup cream of coconut, such as Coco Lopez

3 pounds russet or other baking potatoes, peeled and diced

3 large carrots, peeled and diced

2 large green plantains, peeled, quartered lengthwise, and diced

2 yellow plantains, peeled, halved lengthwise, and diced

1 pound firm-fleshed white fish, such as mahimahi, cut into ½-inch pieces

¼ cup chopped fresh flat-leaf parsley leaves

Hot sauce, for serving

1. Melt the butter in a large heavy-bottomed pot over medium heat. Add the conch and onion, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the red and green bell peppers and cook until soft, about 8 minutes. Stir in the curry powder, cayenne, paprika, bay leaf, and salt to taste, and cook until fragrant, about 4 minutes.

2. Stir in the heavy cream, fish stock, tomatoes and their juices, coconut milk, cream of coconut, potatoes, carrots, and green and yellow plantains. Bring to a brisk simmer and cook, stirring occasionally, until the conch and green plantains are tender, about 1 hour. Taste, and season with salt and pepper.

3. Add the mahimahi and parsley, and simmer until the fish is just cooked through, about 5 minutes. Discard the bay leaf, and serve with hot sauce on the side.

NOTE

Conch is generally available frozen. It must be trimmed and then pounded. Use a paring knife to trim off any silver skin or yellow patches, which will remain tough no matter how long they are pounded or cooked. Then put the conch pieces between sheets of plastic wrap and pound with a meat mallet.

Name: Cindy Reed Wilkins

Hometown: Houston, Texas

Website: www.cinchili.com

“Three years later, we are growing and expanding our business by leaps and bounds! Thanks, Bobby!”

—CINDY REED WILKINS

It was all about the official dish of Texas, red chili. I headed to Houston to challenge chili queen Cindy Reed Wilkins to a bowl o’ red competition…and perhaps a little Texas two-step.

The only back-to-back winner of the CASI International Chili Championship, Cindy Reed Wilkins won more than fifteen f

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