THIS IS WHAT HAPPENS WHEN ON THE WEST COAST

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

From EatingWell

Ingredients

Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa

3 tablespoons all-purpose flour

1/8 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon cayenne pepper, or to taste

1/3 cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 corn tortillas, warmed

Preparation

1. Prepare Tomato & Avocado Salsa, if using.
2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

Nutrition

Per serving: 409 calories; 16 g fat ( 2 g sat , 9 g mono ); 57 mg cholesterol; 40 g carbohydrates; 29 g protein; 8 g fiber; 408 mg sodium; 972 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Potassium (27% dv), Magnesium (25% dv), Folate (23% dv), Vitamin A (20% dv).

Tomato & Avocado Salsa

From EatingWell:

Ingredients

1 large tomato, diced

1/4 cup diced red onion

1/2 jalapeno, minced

2-3 tablespoons lime juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/2 avocado, diced

1/4 cup chopped fresh cilantro

Pinch of cayenne, if desired

Preparation

1. Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

TONIGHT, I FINALLY GET TO EXPERIENCE "STREET"

TEA CAKES,

DUMPLINGS

& IZAKAYA

KAYA TOAST a uniquely STREET experience

toasted bread spread thick with coconut jam;

served with a soft fried egg drizzled in dark

soy and white pepper 11

SPINACH VARENYKY small Ukrainian

dumplings filled with spinach and a light layer

of salted cheese; boiled and then pan fried

served with sour cream, fried onions and

lemo n marmalade 9

RICOTTA ÑOQUIS better than tamales! small

ricotta and maseca dumplings lightly browned

and served with tomatillo and

chipotle salsas 8

MALAYSIAN BLACK PEPPER CLAMS simmered in

oyster sauce with cracked black pepper, palm

sugar, soy, and lime 10

BROILED SCALLOPS ON THE HALFSHELL with

Peruvian aji amarillo cream, chorizo

breadcrumbs, lime and fresh

picked cilantro 12

LAMB KAFTA MEATBALLS over warm Syrian

cheese wrapped in grape leaf and drizzled

with date and carob molasses; served with

za’a tar spiced flatbread 10

BRAZILIAN ACARAJÉ small black eyed pea

fritters with palm oil, garlic, and cilantro;

stuffed with citrus cabbage slaw and

mala gueta chile sauce 7

MANDOO VEGETABLE DUMPLINGS asian

vegetables, sweet potato and kimchi filled

dumplings with roasted ginger yam and

sesa me dipping sauce 9

SHRIMP STUFFED SHITAKE MUSHROOMS

tempura fried shitake mushrooms filled with a

delicate shrimp mousse with ponzu dipping

sauce 11

LAND & SEA

CHARLESTON SHRIMP southern style broiled

shrimp topped with spicy sweet three pepper

relish 15

BABY BACK RIBS in spicy Korean miso glaze with

scallion ginger cream 14

WILD COLUMBIA RIVER SALMON and Hawaiian

fried rice made with brown rice, Chinese

sausage, taro root and scallions 13

TATSUTAGE FRIED CHICKEN marinated with soy,

mirin, and sake crispy fried in rice batter and

topped with spicy kewpie mayonnaise sauce 15

BRIOCHE CHEESEBURGER with all natural angus

beef, Vermont white cheddar, homemade

pickles, and yuzu kosho mayonnaise on a

brioche bun 13

NOODLE, CURRY &

TOFU

SAAG PANEER & DAL South Indian spinach dish

stewed with homemade paneer cheese, tomato

and spices; served with masoor dal and mustard

seed raita 13

THAI RICE NOODLES flat wide rice noodles with

Chinese broccoli, seasoned pork, tomato, mint,

thai basil

and chiles 15

MABO TOFU soft tofu stir fried with seasoned

ground pork and yu choy greens 8

TOFU SATAY marinated tofu roasted in the wood

oven with peanut tamarind sauce and topped

with cilantro and kefir lime vinaigrette 10

MASSAMUN CURRIED EGGPLANT in Southern Thai

style coconut curry broth 8

CHILLED SOBA NOODLES with orange, sesame,

mirin, chile, and soy 5

VEGETABLES

& GRAINS

BLACK KALE WITH REFRIED WHITE BEANS served

with toasted olive bread and white anchovy

butter 7

SAUTEED BRUSSEL SPROUTS with apples,

hazelnuts, and goat cheese 8

SPAGHETTI SQUASH with chipotle honey butter

6

BABY BEETS AND LOLA ROSSA aged sherry

vinegar and grain mustard vinaigrette 5

ROASTED CELERY ROOT PUREE with gribiche

vinaigrette 8

CHEESE GRITS southern style with salted

butter, pepper and melted white cheddar 5

SMASHED POTATOES yukon gold potatoes

creamy on the inside, fried crispy on the

outside then smashed and topped with sour

cream, chives, and pink peppercorn 8

COUS COUS TABBOULEH with mint, parsley,

dried apricots and fresh lemon juice 5

SIDE OF BROWN OR WHITE RICE steamed 2

SIDE OF SOURDOUGH OLIVE BREAD toasted with

olive oil and butter 3

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

ONE OF U.S. FOODSERVICE LA's BEST

 

Food Services & Special Events

 

Whether you are searching for dining options for two or two thousand, you'll find plenty to choose from at Fox Studios.  From the sophistication of the formal Commissary to the modern convenience of The News Cafe, our Food Services and Special Events staff brings a vast variety of choices to suit any taste.

SPECIAL EVENTS

For one-stop event coordination from party planning to parking, Fox Studios Food Services and Special Events is making it easy for you. From pre-Grammy events to Press lunches, Fox Special Events offers unique options for breakfast, lunch or dinner... seven days a week. Create a unique event by utilizing one of our nine screening rooms for entertainment before or after your meeting or event. Our professional and talented staff will assist you in making sure no detail is overlooked so that your guests have a very special night... or day to remember.

• Customized menus to suit any budget
• Indoor facilities and outdoor patios
• Commissary (accommodates up to 150 sit-down or 300 reception)
• The News Cafe (accommodates up to 150 sit-down or 300 reception)
• Moe's Cafe (accommodates 110 sit-down or 200 reception)
• Sound Stages (accommodates up to 1,300 sit-down or 4,000 reception)
• Unique Exteriors (Avenue of the Palms, Avenue D, New York Street)
• Wrap Parties
• Coordination with screenings
• Party Planners welcome
  

phone: 310.369.0367

COMMISSARY

Built on the original site of a semi-permanent French restaurant set, the Fox Commissary has seen many changes over the years.  The most recent of which, and most impressive, has been the addition of Executive Chef, Robert Rubino.  Revamping the entire menu, Executive Chef Rubino has brought dining excellence to an impressive peak.
The enchanting combination of such outstanding seasonal menu options with the classic atmosphere featuring the original 1935 mural of Janet Gaynor, Warner Baxter and Will Rogers, creates a very stylish environment for dining or special events.

phone: 310.369.2759

 Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

BREAKFAST - HEALTHY & TASTY

Breakfast Burrito

© Pernille Pederson

Recipe by Spike Mendelsohn

"How many lunchrooms have disgusting Taco Tuesdays?" asks chef Spike Mendelsohn. As an alternative, he stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.

Ingredients

1 tablespoon extra-virgin olive oil

1/4 cup finely chopped red onion

4 slices of turkey bacon, cut crosswise into 1/2-inch strips

2 packed cups baby spinach, coarsely chopped

1/2 cup cherry tomatoes, thinly sliced

Kosher salt

4 large eggs

4 large egg whites

1/4 cup crumbled feta cheese

1 tablespoon snipped chives

Directions

1.      In a nonstick skillet, heat 1 1/2 teaspoons of the oil. Add the red onion and cook over moderate heat until softened, about 5 minutes. Add the turkey bacon and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the spinach and tomatoes and cook until the spinach is wilted, about 2 minutes. Transfer to a bowl and season with salt. Wipe out the skillet.

2.      In a bowl, whisk the whole eggs and egg whites and season with salt. Heat the remaining 1 1/2 teaspoons of oil in the skillet. Add the eggs and cook over moderate heat, stirring gently, until set, 3 minutes. Remove from the heat and stir in the bacon mixture, feta and chives.

3.      Spoon the egg mixture down the center of each tortilla and top with the lettuce. Fold in the sides of the tortillas, then fold the bottom of the tortillas over the filling and continue to roll until the filling is enclosed. Cut the burritos in half and serve.

Notes

One serving 193 cal, 4 gm carb, 14 gm fat, 4.5 gm sat fat, 14 gm protein, 1 gm fiber.

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

GIRL & THE GOAT

warm marinated olives
pan fried shishito peppers . parmesan . sesame . miso
sauteed green beans . fish sauce vinaigrette
roasted cauliflower . pickled peppers . pine nuts . mint
roasted beets . green beans . white anchovy . avocado creme fraiche
chickpeas fritters . romesco . hazelnut hummus . sesame . goat feta
kabocha squash ravioli . mushroom raisin ragout . brussels leaves . shroom creme fraiche
shaved kohlrabi salad . fennel . evalon . toasted sliced almonds . ginger dressing
sweet potato gratin . rogue river smokey blue . crispy onions

hiramasa crudo. crisp pork belly. aji aioli. caperberries
grilled baby octopus . serrano . treviso . celery root . braised pistachio . red bliss potato
seared scallops . brown butter XO . goat sausage . white shrimp . shiitakes . winter squash
sauteed skate . goat belly . maple-pink peppercorn jus . fried egg
lamb sausage stuffed calamari . sweet garlic . sweetbread crisp . currant saor
grilled shrimp . hazelnut . smoked tomato . bonito
seafood fideos . monk fish . mussels . button clams . rock shrimp . rouille . stirato
escargot ravioli . bacon . tamarind-miso sauce
whole fried loup de mer . button clams . guanicale . celery root

ham frittes. smoked tomato aioli . smoked swiss
goat liver mousseline. ham hock jus. citrus marmalade . crumpets
goat masala pizza . hook's and frisian farms cheeses . rapini . cipollini . house yogurt
goat, pork and veal sugo . pappardelle . rosemary . cape goose berries
wood oven roasted pig face . sunny side egg . tamarind . cilantro . potato stix
grilled pork ribs . tomatillo-mushroom slaw . grilled scallion vinaigrette
braised beef tongue . masa . beef vinaigrette . salsa verde
wood fired walter's chicken . yuzu harissa . fried pickles . shaved brussels . grilled naan
roasted pork shank . truffled apples . spaghetti squashtruffle tapenade
grilled bison butt . sausage vinaigrette . pink lemon . black trumpet

 

stecca . anchovie butter . garlic oil
squish squash . pecan butter . apple-pear oil
culture club . house cultured butter . beer-bacon compote

oysters

raw . radish mignonette . tarragon
fried . egg salad . capers
wood fired . horseradish aioli

desserts

bourbon apples . cranberry . miso marcona almond . maple fat gelato
bittersweet chocolate . shiitake gelato . toffee creme fraiche
sesame semifreddo . pork fat donuts . sambal pineapple
blood orange sorbet . parsnip pot de creme . pistachio cake . three sisters cornmeal crust

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

POACHED, GRILLED OR PAN SEARED, YOU DECIDE

Poached Salmon with Cucumber Raita

                                                              © Melanie Acevedo

Ingredients

1 1/2 quarts water

1 1/2 cups dry white wine

3 tablespoons vinegar

1 onion, sliced

1 carrot, sliced

9 sprigs parsley

3/4 teaspoon dried thyme

1/4 teaspoon peppercorns

3 bay leaves

3 1/4 teaspoons salt

1 cucumber, peeled, seeded, and grated                               

1 3/4 cups plain yogurt

1 clove garlic, minced

2 tablespoons chopped fresh mint

1/4 teaspoon fresh-ground black pepper

2 pounds center-cut salmon fillet, cut into 4 pieces

1/8 teaspoon paprika

Directions

1.      In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.

2.      Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.

3.      Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.

                                     Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

OLD SCHOOL UPDATED

Lemony Waldorf Salad

                                                               © Quentin Bacon

Recipe by Mark Peel

Ingredients

1/2 cup walnut halves (2 ounces)

1 tablespoon minced shallot

1/2 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1/4 cup plus 2 tablespoons canola oil

2 tablespoons walnut oil

1/2 teaspoon ground cumin

Salt and freshly ground pepper

2 cups shredded romaine lettuce (4 ounces)

4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)

1 cup thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves

1 small head of frisée (6 ounces), coarsely chopped

1/4 cup golden raisins

1 Fuji apple—peeled, quartered, cored and thinly sliced crosswise

Directions

1.      Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool, then break into pieces.

2.      Meanwhile, in a large bowl, combine the shallot and lemon zest with the lemon juice and vinegar. Whisk in the canola and walnut oils and the cumin. Season the dressing with salt and pepper.

3.      Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins and apple. Toss well and serve right away.

Notes

One Serving 262 cal, 12 gm carb, 24 gm fat, 1.9 gm sat fat, 2 gm protein, 2 gm fiber.

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

EARTH DAY - APRIL 22, 2011

WHAT CAN YOU DO TODAY TO SUPPORT EARTH DAY??

Athletes for the Earth™: Bringing the voices of Olympic and professional athletes to the environmental movement, Athletes for the Earth™ has a proven track record in illustrating the interaction of athletes with their environment and connecting popular athletic activities with environmental stewardship.  Participating athlete/celebs include Olympic Gold Medalist Billy Demong, Olympic Bronze Medalist Andrew Weibrecht, World Champion Freeskier and founder of the Save Our Snow Foundation Alison Gannett, Boston Bruins Defenseman Andrew Ference, Olympic Gold Medal swimmer Aaron Peirsol, and NFL linebacker Dhani Jones.

The Canopy Project: In 2010, Earth Day Network planted over 1 million trees in 16 countries under the Avatar Home Tree Initiative. In 2011, EDN will continue that effort with another 1 million trees in large-scale, sponsor‐supported tree-planting projects in partnership with non‐profit organizations throughout the world. Locations where reforestation is most urgently needed include Haiti, Brazil, Mexico and urban areas of the US.  Help us green our future, one million trees at a time.

Women and the Green Economy (WAGE)™: To accelerate and provide the new thinking and creative power for a global post-carbon economy, Earth Day Network is engaging women business, government and NGO leaders in its “Women and the Green Economy” (WAGE™) campaign. Our goal is to create a policy agenda for Rio+20 and relevant generate national initiatives that will promote the green economy, secure educational and job training opportunities for women and channel green investment to benefit women.

Arts for the Earth™: Arts for the Earth is an innovative education program developed to teach sustainability and environmental education through museum and arts community networks

                                             Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc



ONE OF OUR OWN!!

'Mardi Gras en Mai' Featuring Chef Chris Quinn

Friday, May 27, 2011 from 6:00 PM - 9:00 PM

Federal Knitting Mills2860 Detroit Avenue Cleveland, OH 44113

GO TO http://www.emergingchefs.com/ FOR MORE INFORMATION

  Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

WHEN YOU WANT A DIFFERENT DESSERT BUT EASY TO MAKE

Almond, Elderflower and Lime Travel Cakes

                                                                                            © Kate Mathis

Recipe by William Werner

Ingredients

Cakes

10 ounces almond paste, broken into 1-inch pieces (1 cup)

3 large eggs

2 1/2 tablespoons cornstarch

Pinch of salt

4 1/2 tablespoons unsalted butter, melted and cooled

1 tablespoon St-Germain or other elderflower liqueur

Icing

2 cups confectioners' sugar

2 1/2 tablespoons heavy cream

2 1/2 tablespoons St-Germain or other elderflower liqueur

1 1/2 teaspoons fresh lime juice

1/2 teaspoon finely grated lime zest, plus zest strips for decorating

Directions

1.      MAKE THE CAKES: Preheat the oven to 350° and spray 2 mini-muffin pans with vegetable oil spray. In a food processor, pulse the almond paste several times until broken into small pieces; don't overprocess or the paste will become oily. Add the eggs and pulse until smooth. Add the cornstarch and salt and pulse until smooth. Add the butter and St-Germain and pulse until incorporated.

2.      Scrape the batter into a small pitcher and pour it into the muffin cups, filling them about two-thirds full. Bake for about 22 minutes, until the cakes are golden, puffed and firm to the touch. Transfer the pans to a rack and cool for 20 minutes, then invert the cakes onto the rack to cool completely.

3.      MAKE THE ICING: In a bowl, mix the confectioners' sugar, cream, St-Germain and lime juice. Using a handheld mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc