Another way to look at corn: Polenta & grits
- Customers Number 700-800: Corning opens cafeteria OCS, catering, pantry. // FoodService Director;10/15/99, Vol. 12 Issue 10, p6
Looks at the food service facility at a Corning Inc. plant in Midland, North Carolina which includes a cafeteria, catering, office coffee service and stocking pantries. Comments from dining services supervisor Michael Sweet; Menu offered; Prices of the food items.
- AUSTIN. // Gourmet;May2005, Vol. 65 Issue 5, p100
Focuses on street food in Austin, Texas. Corn trailers in the city.
- An FSD Newstrack Exclusive: Corning's `First' Ever Chef Embraces Scratch-Cooking. // FoodService Director;09/15/99, Vol. 12 Issue 9, p12
Focuses on the implementation of from-scratch cooking at the dining services department of Corning Inc. in Corning, New York. Role of chef Joe Kilmer in the initiative; Key to cooking from scratch; Disadvantages of the method.
- Kernel of truth: Chefs across the U.S. cobble together items made with corn. Fabricant, Florence // Nation's Restaurant News;7/26/2004, Vol. 38 Issue 30, p64
Focuses on corn dishes offered by various restaurants in the United States. Lobster in butter with corn on the cob and steamed asparagus at Tierra Mar in Westhampton, New York; Description of how chef Sam Devellis of Trattoria Carl Anthony in Monroe, Connecticut, uses corn in various dishes;...
- Corning converts to self-op. // FoodService Director;03/15/98, Vol. 11 Issue 3, p60
Features the foodservice program at Corning Inc., a Corning, New York-based manufacturer of glass, ceramics, dishware and optical fiber. decision to self-operate the program; Expansion of cafeterias, carts and catering; Total number of daily transactions; Annual savings; Total annual sales...
- FOOD UPGRADED, NOT UPSCALED: Corning cafeteria makeover boosts sales, seats, checks. Riell, Howard // FoodService Director;04/15/2000, Vol. 13 Issue 4, p54
Reports the renovation made to an employee cafeteria at Corning Inc. in New York. Changes to its Sullivan Park Cafe; Implications of its upgraded food and food service.
- South By Southwest. Blake, Kathy // FoodService Director;8/15/2008, Vol. 21 Issue 8, p50
The article presents information on the flavors and traditions of Southwestern cuisine. Within the Southwestern region of the U.S., there are nuances in flavor and ingredients that locals will vehemently defend as the best, the original or the fieriest. Corn and beans of various colors,...
- Focus on: Tortilla chips. Cobe, Patricia // Restaurant Business;Jun2010, Vol. 109 Issue 6, pFSB19
The article evaluates Tortilla chips by Food Service Co.
- AT THE GREENMARKET. // New York;7/19/2004, Vol. 37 Issue 25, p66
Reports on the abundant supply of corn provided for New York City restaurants.