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Rubbermaid FG565961 BLA 6.5 cu. ft. Capacity Contractor Wheelbarrow, (2) Wheels, Unassembled, Black
$153.56


Bon Chef 50230 Executive Podium, Pickled Oak
$1,789.18


Frymaster MJ45E-2CSD LP 50-lb Split Pot Fryer w/ Multi Computer, Enamel Cabinet, LP
$5,794.80


Gold Medal 5020T Giant Waffle Cone Baker, Non Stick, 120 V
$554.25


Prince Castle 919-188A 1/4 in (10) Blade Set for 919-ABS Tomato Witch
$67.50


American Metalcraft 1139 39 in Wood Pizza Peel, 11 x 11 in Blade, Short Handle
$14.40


Metro C517-HFC-4 C5 1 Series Heated Holding Cabinet, 3/4 Height, Fixed Wire Slides
$1,411.00


Metro MQ1842G MetroMax Q Open Grid Shelf w/ Microbar, 18 x 42-in W
$53.52


Advance Tabco BEV-30-144R 144 in L Beverage Table, 14 in x 16 in x 12 in Sink w/ Faucet on Right
$4,849.28


Advance Tabco PR-COMBO-X Pan Rack Combo, Includes PR203K Rack, Plastic Cover, 12 Full Pans
$276.74



A preview of the International Hotel/Motel & Restaurant Show


The 2006 International Hotel/Motel & Restaurant Show® (IH/M&RS) will prove to be a valuable source of inspiration and insight for culinary industry participants, November 11-14, 2006, at New York City’s Jacob K. Javits Convention Center. This fall, 600 of the event’s 1,250 total exhibitors will feature culinary products and resources, complemented by extensive educational programming, live cooking demonstrations and cross market access to three foodservice shows – All Asia Food Expo, Expo Comida Latina and Kosherfest.

“In addition to showcasing the latest products and resources for the culinary industry, the IH/M&RS serves as an important event for professional development,” said Christian Falkenberg, show manager. “This edition will feature cutting-edge companies with new innovations for the industry, as well as educational programming developed in partnership with some of the leading foodservice associations.”

Products to be discovered among the 600 culinary exhibitors will include food and beverage equipment, food products, foodservice equipment and supplies, furnishings, linens, menus, restaurant technology solutions, tableware, uniforms and more. Of note, the New Jersey Restaurant Association (NJRA) will return with its 100-booth pavilion – the NJRA Foodservice Arena. In its eighth year as the regional foodservice partner of the IH/M&RS, the NJRA Foodservice Arena will spotlight locally and regionally-based foodservice vendors.

The International Hotel/Motel & Restaurant Show will join forces with leading foodservice associations to present a comprehensive lineup of educational programming. Distinguished Restaurants of North America (DiR?NA) will present two seminars –“Distinguished Restaurants Power Panel: The Ins and Outs of Being on Top from Restaurateurs” and “To Be or Not to Be Trendy” – featuring top culinary professionals, including Drew Nieporent of the Myriad Restaurant Group, discussing trends, issues and tips for success. Healthcare Foodservice Management will present “Haute Cuisine: Hospital Food Meets Fine Dining” and “Impacting the Bottom Line: Customer Service, Satisfaction and Retail Trends in Healthcare Foodservice.” The American Culinary Federation (ACF) will present “The Benefits of Having an ACF Certified Chef,” highlighting the advantages to an employer of encouraging ACF certification within their establishment. Each session has been awarded 1.0 continuing education hour by the American Culinary Federation.

The IH/M&RS Demonstration Kitchen will feature both pastry and traditional cooking techniques and tasting, on Sunday, November 12, 2006, and Monday, November 13, 2006. The Société Culinaire Philanthropique will present two pastry demonstrations, and Food Arts magazine will provide instruction on pork and beef cooking, featuring Chef Adam Perry Lang of Daisy May’s BBQ and Chef Michael Lomonaco of Porter House New York. Participation by chefs representing the ICA-ACF Big Apple Chapter will round out the demonstration schedule.

Back by popular demand, the 138th annual Salon of Culinary Art will feature live cooking demonstrations and competitions showcasing a variety of culinary skills, as well as more than 300 static “food as art” displays. Presented by the Société Culinaire Philanthropique, the Salon features master chefs, pastry chefs, bakers, butchers, culinarians and apprentices from around the world competing in a multitude of categories. The exhibit showcases extravagant buffet tables, decorated fish and poultry, pastry work and other creatively prepared foods. The Salon of Culinary Art will be open to the public from Sunday, November 12, though Tuesday, November 14, 2006.

Collocations with three foodservice shows will complement the culinary exhibitors found at the IH/M&RS, presenting a wide array of specialty food products and equipment. All Asia Food Expo, Expo Comida Latina and Kosherfest, presented by Diversified Business Communications, will add to these resources with a combined 600 exhibitors and 12,000 attendees, bringing the overall market experience to nearly 2,000 exhibitors and 47,000 attendees. The IH/M&RS and Diversified Business Communications will offer reciprocal access for increased opportunities and additional resources for all participants.

Highlighting the 91st annual IH/M&RS is the Gold Key Awards for Excellence in Hospitality Design. David Rockwell will be honored as Designer of the Year at a breakfast ceremony on Monday, November 13, from 7:30-9:30am, at the Mandarin Oriental Hotel. Rockwell was selected for this honor based on his dedication and significant contributions to the field of hospitality design. His work is seen in world class hotels such as the W New York, Art’otel in London and the Mohegan Sun Casino in Connecticut, and at world-renown restaurants, bars and clubs, such as New York City’s Monkey Bar, Nobu, Sushi-Zen, Ruby Foo’s and Serafina.

The International Hotel/Motel & Restaurant Show is sponsored by the American Hotel & Lodging Association, the Hotel Association of New York City, Inc., and the New York State Hospitality & Tourism Association; and is managed by GLM.





           

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