Wallin Foodservice Resources

Is your salsa deliciosa? Sammic has teamed up once again with  el Restaurante  to discover the best salsa recipes in their second annual el Restaurante Sassiest Salsa Contest . Whether your recipe is classic or daringly creative, your salsa could be a winner! Entering is easy, and the prizes are enticing: The  top recipe will win a  Sammic XM-52 Immersion Blender , an essential tool for perfecting your sassy salsa! Plus, the top three winners will receive cash prizes:  $750 for 1st place $500 for 2nd place $250 for 3rd place   Winning recipes will also be highlighted in el Restaurante's Recipe-of-the-Week email program and featured in their November/December issue. “We understand the crucial role that great salsa plays in a Mexican restaurant, and we are thrilled to support a contest that inspires chefs to innovate,” says Neal Pearlman, Sales Director, North America, for Sammic.   “Our immersion blenders are ideal for crafting the perfect salsa, so it’s fitting to offer them

Another School Nutrition Association Annual National Conference is in the books! Historic Boston was the perfect setting for a conference all about shaping the future. This year’s ANC show was once again packed with ways to help you nourish the young minds and future leaders who will be writing chapters of history for decades to come. In case you weren’t able to make it to Boston, or if you need a refresher since there was so much to see, we’re bringing the show to you! Click the play button below to see the highlights. To learn more about products featured at the show, click here .  See something you’d like to learn more about? We’re here to help.  Contact us!

Move over, kale! It’s time for another new, unexpected ingredient to roll onto the culinary scene: watermelon rind. “Can you really eat that?” you ask. The experts have weighed in, and yes you can! Packed with nutrients and hydrating water, the versatile watermelon rind can be prepared sweet or savory. It’s all in how you season and cut, slice, dice, shred, or blend it. And speaking of weight, using the entire fruit saves an average of 5 pounds of food waste per melon. That’s a sweet bonus! Here’s the full scoop.   Have we been tossing out the good part all along? It’s undeniable. The sweet, red, juicy watermelon flesh pleases the taste buds and soothes the soul, but we have been leaving a LOT on the table—and in the trash. The rind, green skin and all, is packed with fiber and rich in magnesium, potassium, and L-citrulline, an amino acid that helps reduce blood pressure and is believed to boost athletic performance. In other words, it turns out the part of the fruit we haven

Every July, the School Nutrition Association’s Annual National Conference brings thousands of child nutrition professionals, industry partners, and suppliers together for a networking and educational event that is second to none.  This year’s conference will be held in historic Boston July 14-16, and it presents an inspiring theme for the future of child nutrition: Shaping Tomorrow Together. The conference will address hot topics such as keeping up with changing nutrition standards, embracing emerging menu and food prep trends, and marketing your program to your students and community.  The exhibit floor provides countless opportunities to get hands-on with tools to help your child nutrition program thrive, with everything from simple, essential prep tools to great-looking and flexible serving lines. Can’t make it to the show? No worries. We’ll bring the highlights to you!  Here’s a sneak peek: Champion If you’re tired of storing boxes upon boxes of disposables only to end up w