March 2011

FEATURES

FOOD TRUCKS | Opportunity or competition?
Food trucks have come a long way from the originals in Los Angeles, and they may be your new competition. Should you get into the food truck business?

SPONSORS | Products and ideas
Catersource sponsors help you do your best.

TAILGATE CATERING | More than burgers and hot dogs
Tailgate parties can go upscale, and you can add to your bottom line by catering them.

SPECIAL FOCUS

CATERING CONVENIENCES | Plastics & Disposables
New Generation of Disposables with Green Options

SPECIAL EVENT EQUIPMENT & FURNITURE
Special Event Equipment Really Is Special

DEPARTMENTS

Starters
Exhibitors at the Catersource Tradeshow offer unique ideas for catering

Behind the Cover | Different Tastes of Boston
Not your kids' pop tarts. Putting a twist on a 'classic'

Conference News | Catersource Conference & Tradeshow Winners
Creative designs and ideas—and just plain luck—sent many home with prizes
 
On the Menu |  Make it Pork
The other white meat' is versatile, economical—and impressive on the menu

Selling |  The Power of Value
Focus on what the client thinks is important
 
Spotlight |  2011 ACE Awards
What a great catering company can be
 
Takeaway |  Keep to the Theme
Someone's in the Kitchen from California takes a dining table to the next level.

VOICES

80/20  | Bill Hansen
Marketing | Meryl Snow
Roman’s Opinion | Michael Roman

IN EVERY ISSUE
ICA Dish | From the International Caterers Association
NACE  | From the National Association of Catering Executives
Advisory Board | Catersource Advisory Board Member List

ADVERTISER INDEX
Direct website links to the advertisers featured in this issue!

ON THE COVER
Caterer: Jack Milan; Different Tastes, Boston, MA

Catersource Magazine Extras

We hope you enjoy every issue of Catersource magazine, but did you know that there are extras online that make the magazine even better? Recipes, photos, menus and more. If you haven’t checked them already, here are links to stories with online extras from the March/April issue.

Tailgate recipes
Marinated Grilled Prawns, Avocado, Mango Carpaccio, Green Tea Soba Noodles and Chili Lime Vinaigrette

 and Texas Style 5-Chili Chili from Blue Plate Catering of Chicago.

Cilantro Chimichurri, Charred Corn and Black Bean Salsa and Blue Cheese Coleslaw from Good Food Catering in Tampa, FL.

Shepherd’s Pie Pop Tarts
Jack Milan of Different Tastes in Boston created the beautiful Shepherd’s Pie Pop Tarts on the cover of the magazine. The recipe includes Potato Frosting and the Smoked Tomato Soup to serve with it.

Put Pork on the Menu
Pork is not only “the other white meat,” it can also be “the other red meat” with heirloom pork like Kurobuta.

This recipe for Kurobuta Pecan Brittle from Ridgewell’s gives you today’s trendy salty-sweet combination, is easy to make—and will definitely surprise your clients.

But don’t stop there, online you can find several other recipes for today’s pork:
•  Summer Corn Soup with Bacon Popcorn and Maple Syrup from Ridgewells
•  Shredded Pork Shoulder with Braised Winter Greens from the Royal Park Hotel
•  Braised Pork Belly with Creamy Grits from Snake River Farms

Load up the Cart
Meryl Snow tells how to solve a problem in an awkward venue by using Chef Carts for service. See a sample menu for the Chef Carts at a Feastivities event.