Martin Food Equipment hosted its latest casual dining workshop on 21st of November, focusing in on the versatility of chicken.
Retailers and casual dining operator owners were invited to the Martin Food Equipment Innovation Centre in Dundalk for the event, and representatives from over 70 businesses attended.
Casual dining chicken menu concepts on show included fresh, local chicken marinated and cooked on the stunning and theatrical Inotech Wall of Flame Rotisserie.
Southern style pressure fried chicken was centre stage as Henny Penny demonstrated just how healthy fried chicken can be. “It’s is all in the pressure cooking that arrests oil absorption in the chicken while locking in delicious tasty juices,” says Martin Donohue, Foodservice Trainer with Martin Food Equipment.
Southern style chicken is delicious served on its own, but is the most versatile menu ingredient available and can be served in a gourmet sandwich, roll, wrap or bowl.
Retail and casual dining foodservice theatre begins and ends with a deli – servery counter that looks as appetising as you see below; dressed by Ingrid O’Neill, Foodservice Trainer at Martin Food Equipment.
Visitors got a live cooking demonstration of just how central Combi Cooking is to casual dining food preparation. Practically all retail and casual dining foodservice businesses operate a Combi – but not all Combis are the same.
“The MFE CombiMaster powered by Rational is the king of Combis for casual dining food preparation,” says Martin McGeough, Sales and Marketing Director at Martin Food Equipment.
Martin Food Equipment will present a number of Casual Dining Workshops in early 2018:
- Food for Now – Food for Later – latest trend for that elusive evening foodservice.
- Rapid Cook Food to Go – Hot Sandwich. When did the ham & cheese sambo become Croque Monsieur?
- Where: The Innovation Centre, Martin Food Equipment, Gaskin Business Park, Coe’s Road, Dundalk.
To register your email for notification of further workshops in 2018, email email@example.com or call 042 93 303636