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Ambretta
Foods product, handled by
Star Foodservice Group |
Carmel
Meat Specialty Foods Show
Featuring
only the highest in quality meats in the Carmel Meat Specialty
Foods Show, Janetta Lucas, Vice President of Marketing, and
Bob Furter, Vice President of Sales, connected their customers
of the Monterey Bay to the vendors who supply them. Chef demos
were the proof of the pudding, placing them center stage to
the guests as they walked in.
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Michael
Walsh, Publisher, F&B International and Bob
Furter, VP of Sales, Carmel Meat |
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Bob
Furter, Carmel Meat and Greg Bourke, Foodcomm
Int. in Back with Linda Brockman, Carmel Meat |
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Steve
Zappacosta & Finian O'Toole, Flick International |
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Catering
almost exclusively to a resort community that serves as a destination
to travelers throughout the world, Carmel Meat presented their
customers with not only the best meats and products that the
industry has to offer, but also with the best chefs of the Monterey
Bay with new presentation ideas.Customers got to taste Fresh
Fig Pureed Sauce over tender Australian lamb crowns, prepared
in front of customers by Terry Teplitzsky of Michael's Catering.
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Janetta
Lucas, Carmel Meat |
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Steve
Zappacosta of Flick International |
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Todd
Stull, Left, Sutter Maternity Hospital and Jim
Hansi, Durham Meat Co.,Right |
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Bob
Furter, VP of Sales, Carmel Meat |
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Julie
Klopf and Troy Thorenson of Foster Farms |
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Gene
Moana, Montrio's Restaurant |
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Watching
in amazement as he whipped up fresh figs, red wine, balsamic
vinegar, onions, leeks and tangerine juice, in front of attentive
nibbling chefs . it was hard not to forget to taste the Three
Bean Cassolet, made of calypso beans, rattlesnake and yellow
eye beans, a simmering bean sauce to top some more of the Australian
lamb supplied by FoodComm.
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Gene
Moanawith Foodcomm's Warrick Burgmann |
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Steve
Zappacosta of Flick International Australian Lamb
Racks |
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Executive
Chef Gene Moana of Montrio's dazzled guests with plates he made
using Maple Leaf Farm's tender duck breasts, while Steve Zappacosta
of Finian O'Toole's "Flick International" served Cervena
Venison displaying three different sauces. Restaurateurs tried
the fresh buffalo from Durham Ranch, and Mohamed Rabbaa of "Village
Corner" prepared Dutch Valley Veal with Grimaud foie gras.
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Skip
Sullens of Carmel Meat |
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Kevin
Brady of Millenium Foods, and Ken Cale of Jones
Sausage |
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Gene
Moana, Montrio's
Restaurant's Executive Chef |
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Others
were there to introduce new lines, such as Con Mondfrans of
Star Foodservice, and hats off to Lad Foodservice, who just
added a pot roast line to the brokerage that would please the
most discriminating of chefs.
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Fernando
Martins, and Kirk DeFord of Silva Sausage |
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Terry
N. Teplitzky, chef/owner, Michael's Catering |
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Mohamed
Rabaa of the Village Corner Restaurant |
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Australian
Lamb with Fig Purée and Feta Cheese, Michael's
Catering |
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Three
bean cassolet sauce with calypso, rattlesnake,
and yellow eye beans |
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Eloise
Salwasser, Pacific West Marketing |
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Kevin
Barnhill of Signature Meats |
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Kevin
Barnhill, left, of Signature Meats with Pat Westlay
of Golbon Distribution |
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