Culinology - December 2011 - (Page 12)

PROFILE Susan Malovany editor@sosland.com Frankly speaking Susanna Tolini, product development chef for meat processor Kayem Foods, discusses her career path and education opportunities offered by the RCA f you’ve bitten into a hot dog while attending a Red Sox game at Fenway Park in Boston, you’ve dined on a Fenway Frank, a product produced by Kayem Foods, Inc., Chelsea, Mass., the largest meat processor in New England. The National Hot Dog and Sausage Council, Washington, estimates that 1.33 million franks were sold at Fenway Park during the past baseball season — in the Top 5 for the most sold at any ballpark in the nation. It is no surprise, then, to learn that Kayem’s top-selling products are its natural-casing pork and beef franks, and they’re not only sold in the presence of Fenway’s famed Green Monster. The best-selling hot dog and Kayem’s all-beef skinless franks make an appearance at several other sports venues throughout the US, including the home stadiums of the New England Patriots and the Jacksonville Jaguars, to name just a couple for fans of football. I Kayem also sees green, as in dollar signs, with its popular al fresco line of chicken sausages, the best-selling chicken sausage in the US, according to the company. Susanna Tolini, product development chef for Kayem for the past four years, is a member of the Research Chefs Association (RCA) and a recipient of the association’s recent CuliNex CRC scholarship. She said that Kayem, with annual sales of about $150 million, has found market success with the glutenfree, low-fat, low-sodium, flavorful sausages. “Our most popular flavors are sweet apple and sweet Italian,” Ms. Tolini said. Kayem’s products are sold in retail locations in the Northeast, in select markets around the country, and in Hong Kong and Kuwait. Sporting a new look The al fresco line of chicken sausages, named one of Family Circle magazine’s best products Susanna Tolini’s favorite foods  CULINOLOGY I DECEMBER 2011 Filet of sole Française – her husband’s recipe Risotto alla Milanese – Tolini traditional family recipe Crêpes Suzettes – from her former restaurant Le Bocage Ricotta pancakes with fresh blueberries – her own recipe Roasted butternut squash with cranberries – from Le Bocage Grilled pears with French feta cheese and honey black peppercorn sauce – from Le Bocage Glazed Atlantic salmon with teriyaki sauce – from The Paramount in Boston             Goat cheese on anything with extra virgin olive oil Roasted chicken with stuffing – her husband’s recipe Potato gnocchi with Bolognese sauce – Tolini traditional family recipe Greek yogurt with fruit and granola Christmas cookies – particularly crispy Pizzelle (waffle cookies) she makes Wheatberry salad with walnuts and oranges – her own recipe Chicken sausage in all flavors, of course, from the al fresco line 12 I 

Table of Contents for the Digital Edition of Culinology - December 2011

Culinology - December, 2011
Contents
President's Letter
Convention Preview
Upcoming Events
Profile - Frankly speaking
Meat Cuts - Beef: The next generation
Product Development
Flavors - Culinary collision course
Q&A Interview - Harnessing inspiration
Petits fours
Ad Index

Culinology - December 2011

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