 July 30, 2006 |
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 Jones Dairy Farm Recognizes America's Best Restaurant Families for 2006
Klopcic Family, Owner of The Fireside Dinner Theatre, Named Grand Prize Winner in Nationwide Search For Country’s Top Family Owned Restaurants
FORT ATKINSON, Wis. ( July 24, 2006) – Jones Dairy Farm , a sixth-generation family business that produces high quality breakfast sausage, ham and Canadian bacon, announced the results of their nationwide search for America’s Best Restaurant Families, a new award program recognizing accomplishments of today’s leading foodservice families, said Philip Jones, president, Jones Dairy Farm.
“Family owned restaurants often hold a special place in the hearts of many Americans because of the unique attributes and time-honored traditions that help make customers feel at home and part of the family,” said Philip Jones. “As a successful, 117-year-old family owned and operated business, Jones Dairy Farm felt that honoring the best of the more than 250,000 family owned restaurants in the United States was long overdue.”
Family businesses are the lifeblood of the United States economy. According to an article in Family Review Magazine, U.S. family firms comprise 80 to 90 percent of all business enterprises, account for 12 percent of the Gross Domestic Product, employ 15 percent of the workforce and contribute 19 percent of all new jobs. However, sustaining a family enterprise like the Joneses have done through successive generations has proven more challenging. That same article indicated that approximately 30 percent of family-owned businesses continue to the second generation, 12 percent to a third generation, and only 3 percent operate into the fourth generation.
Results of the program were announced in New York at a special America’s Best Restaurant Families awards reception. Mr. Jones and Marc Silverstein, co-host of the Food Network’s “The Best Of,” introduced the four top families identified as “finalists” and then revealed the grand prize winner selected from that group of four. The results were as follows:
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This Week's Foodservice Daily Newsletter: Phabulous Pheasant
Date: July 31, 2006 - August 4, 2006
Guest Host: Pheasant.com
Theme: Phabulous Pheasant - Monday: Roast Pheasant; Pheasant Breasts with Creamed Morel Mushrooms.
- Tuesday: Pheasant Porcini Stroganoff; Porcini Mushrooms and Pheasant Ragout.
- Wednesday: Grilled Tomato Soup with Pheasant and Five Grain Rice Blend; Cream of Pheasant and Chanterelle Mushroom Soup.
- Thursday: Pheasant Fricassee; Thai Style Pheasant with Cellophane Noodles.
- Friday: Pheasant Pate; Roasted Pheasant with Normandy Sauce.
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Today's Recipe: Cobb Salad
Makes 6 servings
Ingredients: 2 cups romaine lettuce, chopped fine
2 cups Boston lettuce, chopped fine
2 cups iceberg lettuce, chopped fine
1 cup watercress, coarse stems discarded, chopped fine
3 ripe avocados (preferably California)
3 cups cooked chicken breasts, diced fine (a rotisserie chicken from the grocery is a real time saver)
6 slices cooked lean bacon, chopped fine (pre-cooked microwaveable bacon is another time-saver)
1 large tomato, seeded and chopped fine
1 large hard-boiled egg, chopped fine
2 tablespoons chopped fresh chives
Dressing:
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
salt and pepper to taste
2/3 cup CRISCO Oil
1/2 cup finely grated Roquefort
Preparation:
Toss together Romaine, Boston, Iceberg lettuces and watercress in a large salad bowl.
Halve, pit and peel the avocados and cut them into 1/2-inch pieces.
Arrange chicken, bacon, tomato and avocado decoratively over the greens. Garnish the salad with the chopped egg and chives.
Dressing:
Whisk together vinegar, mustard, salt and pepper to taste.
Add oil in a slow stream, continuously whisking. Whisk dressing until thick and blended.
Stir in Roquefort. Whisk dressing again and pour it over the salad.
Toss salad well before serving.
Recipe from Crisco.com Sponsored by  |
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