If you want to see how Field-to-Table is done at a #1 rated hotel and resort, just check out The Royal Palms Resort in Scottsdale, Arizona, where  Executive Chef Lee Hillson has gained local and national notoriety with his elegant and rustic interpretation of Mediterranean cuisine.

The elegant restaurant at the resort - T. Cook’s – serves up some amazing Mediterranean food influenced by French, Spanish and Italian cooking – along with some fabulous views and great ambience. With ingredients hand selected by Executive Chef Lee Hillson, the cooking is fantastic, and visually exciting. You can find some of Lee’s menus on line, too.

But what really blew me away was seeing the hotel’s staff picking ripe oranges right on the hotel grounds as I was walking from my room to the restaurant. Orange Marmalade  – made from oranges freshly picked by the hotel staff – is served up for breakfast. The fruit ripens January and early February, and an estimated 1,000 -2,000 numbered jars are produced. Menu items showcase the fabulous marmalade, and it’s been such a hit that Lee has added house made Cinnamon Apple Jelly, and Strawberry Vanilla Jam as well.

Hand made cheese, signature pesto, and a spectacular Mediterranean salsa have also become trademark items for Lee and his staff.

About Victory’s Kitchen

Victory’s Kitchen is a leading specialty food manufacturer, co-packer and private label supplier of high quality “spoonable” and “kettle-cooked” products.  It specializes on multi-unit restaurant chains who have or need something unique, perhaps even their own signature recipe, and who wishe to improve consistency or otherwise simplify operations.  Victory’s Kitchen grows much of its own produce in Holland Marsh — Ontario’s most renowned fertile farmland – to guarantee quality control. Servicing U.S. and Canada, Latin America and Asia, Victory’s Kitchen is respected for its’ flexible manufacturing volumes and packaging capabilities, state of the art technology and quality control, and innovative product concepts.

Media Contact: Allan Kliger, President & CEO, akliger@victoryskitchen.com or (416) 416 766-5848, www.victoryskitchen.com.

It just doesn’t get more Canadian than poutine, eh? So when one of Canada’s leading fast food chains approached us to see if we could help them with a fabulous poutine gravy ,we knew it had “Victory’s Kitchen” written all over it.

Freshly made, clean ingredient dec, rich and flavorful… our poutine gravy hit the mark. And when the request came in to see if we could make it Halal Certified, we raised the bar even higher. Made with Halal certified beef,this poutine is about as rich and flavorful as you could ever hope for. Another industry first for Victory’s Kitchen.

About Victory’s Kitchen

Victory’s Kitchen is a leading specialty food manufacturer, co-packer and private label supplier of high quality “spoonable” and “kettle-cooked” products.  It specializes on food operators with their own signature recipes, yet wishes to improve consistency or otherwise simplify operations.  Victory’s Kitchen grows much of its own produce in Holland Marsh — Ontario’s most renowned fertile farmland – to guarantee quality control. Servicing U.S. and Canada, Latin America and Asia, Victory’s Kitchen is respected for its’ flexible manufacturing volumes and packaging capabilities, state of the art technology and quality control, and innovative product concepts.

Media Contact: Allan Kliger, President & CEO, akliger@victoryskitchen.com or (416) 416 766-5848, www.victoryskitchen.com.

This just in from  a customer who tracked us down after ordering a Lobster Bisque we make for one of our valued restaurant chain partners:

“I have recently eaten your lobster bisque and would like to compliment you on its superb quality. I have sampled it all over the world and it is wonderful. My family produced three generations of chefs in Maine and in Florida – The Harriet Beecher Stowe House in Brunswick, Maine, the Breakers in West Palm Beach, Florida, and the Bellview Biltmore in Clearwater, Florida, and this was the most authentic lobster bisque I have ever eaten ” Thank you Bruce Weigman!

Bruce may be right…the Lobster Bisque we make just might be the best one being made for our food service industry. Lots of cream, fabulous fresh taste, and with Lobster as the 2nd ingredient you just know it’s the real thing…

About Victory’s Kitchen

Victory’s Kitchen is a leading specialty food manufacturer, co-packer and private label supplier of high quality “spoonable” and “kettle-cooked” products.  It specializes on food operators with their own signature recipes, yet wishes to improve consistency or otherwise simplify operations.  Victory’s Kitchen grows much of its own produce in Holland Marsh — Ontario’s most renowned fertile farmland – to guarantee quality control. Servicing U.S. and Canada, Latin America and Asia, Victory’s Kitchen is respected for its’ flexible manufacturing volumes and packaging capabilities, state of the art technology and quality control, and innovative product concepts.

Media Contact: Allan Kliger, President & CEO, akliger@victoryskitchen.com or (416) 416 766-5848, www.victoryskitchen.com.

When it’s made right, Hollandaise is a fabulous sauce. But that’s just the thing..”when it’s made right”...Simple ingredients…eggs, butter…but depending on which of your cooks is back of the house that day, you’ll either get a sauce that’s great, or one that…well…let’s just say that say it could have been made better. Agreed?

The traditional recipe is tricky. As you know. directions include carefully heating the egg yolks without cooking them, a delicate balancing act for such a finicky ingredient as egg yolks. And then there’s the butter…

Well, true to our reputation, we’ve now finished a fabulous classic Hollandaise Sauce just for the food-service trade. It’s delicious, freeze thaw stable, has great color and holds beautifully. Everything you’d want in a Hollandaise Sauce, and  consistent!

And if you ever wanted to really make it your own, just let me know…nothing like having us add some white wine, cracked black pepper, or minced shallots to really make it your signature sauce.

For Victory’s Kitchen it’s another milestone in our evolution as a leading food industry solutions provider.

With our state of the art food plant in Toronto, Victory’s Kitchen is renowned for its quality control, from harvesting its own produce in the field to its world class processing facility.

About Victory’s Kitchen

Victory’s Kitchen is a leading specialty food manufacturer, co-packer and private label supplier of high quality “spoonable” and “kettle-cooked” products.  It specializes on food operators with their own signature recipes, yet wishes to improve consistency or otherwise simplify operations.  Victory’s Kitchen grows much of its own produce in Holland Marsh — Ontario’s most renowned fertile farmland – to guarantee quality control. Servicing U.S. and Canada, Latin America and Asia, Victory’s Kitchen is respected for its’ flexible manufacturing volumes and packaging capabilities, state of the art technology and quality control, and innovative product concepts.

Media Contact: Allan Kliger, President & CEO, akliger@victoryskitchen.com or (416) 416 766-5848, www.victoryskitchen.com.

Toronto, Ontario (January, 9, 2012) – Having lead the industry in bringing to market some fabulous new soups for the Health Care industry, we’re proud to now be part of the Canadian Coalition for Green Health Care (CCGHC) – a great organization spearheading fresh, field to table food products.

TORONTO, ONTARIO – January 11, 2012 – In Mexican cuisine, Mole sauce is a popular delicacy, traditionally associated with celebrations.  North of the border, the restaurant industry can celebrate this:  that the famous Mexican sauce is now brought to you by Victory’s Kitchen.

The Toronto based private label  food producer that provides soups and sauces to some of North America’s finest restaurant chains now brings it’s own genuine Mole sauce to the marketplace.

Creating in-house Mole sauce – a dark, tangy chocolate sauce – at the restaurant level typically involves working with over 30 different ingredients.  “That means a restaurant has to keep all those in stock just to make one or two sauces,” says Allan Kliger, President  & CEO of Victory’s Kitchen. That’s a huge problem for restaurants that want a great Mole sauce. Especially for those that want a real authentic, fresh tasting Mole.

“Rather than make it themselves, our Mole sauce saves restaurants unbelievable amounts of time, and expense. Some ingredients even have to be triple cooked and strained, requiring huge labour effort. With that many ingredients, and such a complex cooking procedure, it’s a given that the restaurants’ version will be inconsistent every time, and that’s never a good thing.  Ours is made the same way a great chef would make it – maybe even better – only ours is perfect every time.”

Traditionally served over chicken and other entrees, Mole includes ingredients like natural chicken stock, sweet black raisins, toasted sesame seeds and peanuts, toasted pumpkin, almond, brown sugar, plantain, cinnamon infused Mexican dark chocolate, fresh onions and tomato, and tomatillos – those small green tomatoes that provide the special tart flavor in salsa verde.

“Many of those ingredients would only be needed JUST to make Mole sauce,” observes Kliger,  “A restaurant has to bring in cases of each, inventory them – taking up valuable storage space – and then stay on top of the shelf life for each.”

For Victory’s Kitchen it’s another milestone in its evolution as a leading food industry provider.  “We’ve been spicing things up with our own repertoire of international dishes for quite a while,” says Kliger. “Now, we’re excited to add this Mexican favourite.”

With its state of the art food plant in Toronto, Victory’s Kitchen is renowned for its quality control, from harvesting its own produce in the field to its world class processing facility.

About Victory’s Kitchen

Victory’s Kitchen is a leading specialty food manufacturer, co-packer and private label supplier of high quality “spoonable” and “kettle-cooked” products.  It specializes on food operators with their own signature recipes, yet wishes to improve consistency or otherwise simplify operations.  Victory’s Kitchen grows much of its own produce in Holland Marsh — Ontario’s most renowned fertile farmland – to guarantee quality control. Servicing U.S. and Canada, Latin America and Asia, Victory’s Kitchen is respected for its’ flexible manufacturing volumes and packaging capabilities, state of the art technology and quality control, and innovative product concepts.

Media Contact: Allan Kliger, President & CEO, akliger@victoryskitchen.com or (416) 416 766-5848, www.victoryskitchen.com.

First it was Steak and Chicken Marinade. Then an Onion Fajita Marinade. And now a fabulous Pork Loin Marinade. So what’s happening? Why are Executive Chefs wanting to get these outsourced?

Well, here’s my take and what Chain Operator Executive Chef’s are telling me…

• they’re inconsistent when made at store level
• hard to know exactly what they’re costing when they’re being made from scratch,
• they don’t always have them on hand when they need them if their units have to make them from scratch, and
• it takes too long time to marinade which cuts down their flexibility

What they want to achieve is:

• Consistency,
• Accurate costing so they know exactly what finished their portion costs are,
• Constant supply, and
• Less time to marinade – this means they can marinade in the morning and serve by noon instead of having to remember to marinate overnight!

What we’ve also been finding is that since we can use fresher herbs and seasonings, and better quality ingredients than they can get “off the shelf”, they end up using less marinade to achieve the same great taste – and that saves them money.

The results have been dramatic – some pretty happy Executive Chefs out there right now. And, to make it even easier, we’ve been packing them in easy to use jugs and making them concentrates to help save them even more money.

And the best part is it only takes us a few days to whip up samples. So, if you think it’s something that could help you, just let me know.

Happy Holidays!

Allan S. Kliger

E-Mail:       akliger@victoryskitchen.com
Telephone:   416-766-5848 Ext 224
Fax:            416-766-9460
Web site:     http://www.victoryskitchen.com
Address:       30 Gunns Rd., Toronto, Ontario M6N 3S5

Victory’s Kitchen — the same people who provide soup to the finest restaurant chains and private label retailers — has just launched a new line of Healthcare Frozen Soups reaching another milestone in its evolution as a leading food industry provider.

With its state of the art food plant in Toronto, Victory’s Kitchen is now the source for Health & Wellness professionals seeking a complete line of Healthcare Soup that not only meets or exceeds all nutritional guidelines, but that also taste great and promotes the movement toward “field to table”.

“This is a very exciting initiative,” says Allan Kliger, President & CEO of Victory’s Kitchen. “We’ve always been known as the “go to” guys for great tasting, fresh and authentic kettle-cooked and spoonable foods, but we’ve never focused our attention before on the specific needs of the healthcare market.”

Victory’s Kitchen is renowned for its quality control, from harvesting its own produce in the field to its world class processing facility.  “With our unrivalled focus on fresh ingredients and processing, we’ve been able to revolutionize how good these soups can be and still meet all the nutritional needs of today’s healthcare professional,” says Kliger, proudly.  “There’s simply no mistaking how fresh these soups taste.”

The new healthcare line of soups has already rolled out, and already has commitments to be proudly served in some of the largest and most prominent hospitals, health systems and senior living communities in the country.

Progressive New Vision

The new Healthcare Line confirms Victory’s position as elite amongst its peers in providing innovative, progressive, and customer centric product solutions. Victory’s Kitchen’s service excellence and creative vision will help its healthcare professional colleagues across the country as they strive to better serve the needs of their patient population.

About Victory’s Kitchen

Victory’s Kitchen is a leading specialty food manufacturer, co-packer and private label supplier of high quality “spoonable” and “kettle-cooked” products.  It specializes on food operators with their own signature recipes, yet wishes to improve consistency or otherwise simplify operations.  Victory’s Kitchen grows much of its own produce in Holland Marsh — Ontario’s most renowned fertile farmland – to guarantee quality control. Servicing U.S. and Canada, Latin America and Asia, Victory’s Kitchen is respected for its’ flexible manufacturing volumes and packaging capabilities, state of the art technology and quality control, and innovative product concepts.

Media Contact: Allan Kliger, President & CEO, akliger@victoryskitchen.com or (416) 416 766-5848, www.victoryskitchen.com.

TORONTO, ONTARIO – November 23, 2011

Victory’s Kitchen — the same people who provide soup to the finest restaurants and private label gourmet foods — has teamed up with the country’s largest healthcare food supplier, Compass Group Canada.

For Victory’s Kitchen it’s another milestone in its evolution as a leading food industry provider with its exciting new line of Healthcare Frozen Soups.

With its state of the art food plant in Toronto, Victory’s Kitchen is now the source for Health & Wellness professionals seeking a complete line of Healthcare Soup that not only meets or exceeds all nutritional guidelines, but that also tastes great and promotes the movement toward “field to table”.

“This is a very exciting initiative,” says Allan Kliger, President & CEO of Victory’s Kitchen. “We’ve always been known as the “go to” guys for great tasting, fresh and authentic kettle-cooked and spoonable foods, but we’ve never focused our attention before on the specific needs of the healthcare market.”

Victory’s Kitchen is renowned for its quality control, from harvesting its own produce in the field to its world renowned processing facility.  “With our unrivalled focus on fresh ingredients and processing, we’ve been able to revolutionize how good these soups can be and still meet all the nutritional needs of today’s healthcare professional,” says Kliger, proudly.  “There’s simply no mistaking how fresh these soups taste.”

The partnership with Compass Group Canada and their Morrison Division includes some of the largest and most prominent hospitals, health systems and senior living communities in the country.  Morrison is dedicated exclusively to providing food, nutrition, and dining services to the healthcare and senior dining markets.

Progressive New Vision

The alliance will help The Compass Group remain elite amongst its peers in providing innovative, progressive, and customer centric product solutions. Its service excellence and creative vision continue to lead the way for healthcare professionals across the country.

Win-Win-Win

“We’re truly honoured that our official foray into the Canadian healthcare sector is with such a respected and established partner as The Compass Group and Morrison,” adds Kliger. “Compass Group Canada, Morrison and Victory’s Kitchen share similar core values including a commitment to quality, innovation and servicing our respective customers.”

About Victory’s Kitchen

Victory’s Kitchen is a leading specialty food manufacturer, co-packer and private label supplier of high quality “spoonable” and “kettle-cooked” products.  It specializes on food operators with their own signature recipes, yet wishes to improve consistency or otherwise simplify operations.  Victory’s Kitchen grows much of its own produce in Holland Marsh — Ontario’s most renowned fertile farmland – to guarantee quality control. Servicing U.S. and Canada, Latin America and Asia, Victory’s Kitchen is respected for its’ flexible manufacturing volumes and packaging capabilities, state of the art technology and quality control, and innovative product concepts.

Media Contact: Allan Kliger, President & CEO, akliger@victoryskitchen.com or (416) 416 766-5848, www.victoryskitchen.com.

About Compass Group Canada

Compass Group Canada is the country’s leading foodservice and support services company, with over $1.4 billion in revenues in 2010 and over 23,000 associates across the country. Operating sectors include: Canteen Vending Services, Chartwells, Compass Group Leisure and Entertainment, Crothall, Eurest, Eurest Services, ESS, Gourmet Cuisine, Morrison, Levy Restaurants, Restaurant Associates, and The Hurley Group. With 428,000 associates worldwide, its parent company, UK-based Compass Group PLC had revenues of £14.5 billion (CDN $23.5 billion) in the year to September 30, 2010.
Media Contact: Kathy Salazar, Manager Corporate Communications, Corporate.Communications@compass-canada.com or (905) 568 – 4636 (ext. 432)

Victory’s Kitchen Ltd. of Toronto is partnering with Beef ‘O’ Brady’s to provide its signature top quality, fresh-tasting beef gravy to the chain’s hundreds of locations across the US.

“Our partnership with Beef’s exemplifies what Victory’s is best at – delivering fabulous, ‘made-from-scratch’ taste to restaurant chain operators focused on delivering quality products to its customers,” said Allan Kliger, President & CEO of Victory’s Kitchen. “Our gravy, which is freshly-made in our state-of-the-art plant, reinforces Beef ‘O’ Brady’s commitment to only serving its patrons superior menu offerings. We’re thrilled to be working with Beef’s, because of the brand’s stellar reputation, and we anticipate this to be the start of a long, storied relationship.”

For Beef ‘O’ Brady’s – the franchise of family sports pubs & restaurants best known for its great food, energetic atmosphere and the ties it builds with its communities – this new partnership north of the border is one of several new initiatives, including a re-engineered menu with a major emphasis on quality, variety and value.

“Our new gravy, made in partnership with Victory’s Kitchen, will offer our diners something new to look forward to,” said James Walker, Chief Development Officer of Beef ‘O’ Brady’s. “Our intention is to take what is already great about the Beef ‘O’ Brady’s brand and make it even better, and that’s exactly what our new beef gravy delivers.”

About Victory’s Kitchen

Victory’s Kitchen is a leading specialty food manufacturer, co-packer and private label supplier of high quality “spoonable” and “kettle-cooked” products. It specializes focus on food operators with their own signature recipes, yet wish to improve consistency or otherwise simplify operations. Victory’s Kitchen grows its own produce in Holland Marsh — Ontario’s most renowned fertile farmland – to guarantee quality control. Servicing U.S. and Canada, Latin America and Asia, it offers complete commissary services, flexible manufacturing volumes, state of the art technology, innovative product concepts, and the ability to develop innovative products to capture new trends that keep pace in today’s market.

Media Contact: Allan Kliger, President & CEO, akliger@victoryskitchen.com or (416) 416 766-5848, www.victoryskitchen.com.

About Beef ‘O’ Brady’s

Beef ‘O’ Brady’s is a national franchise of family sports pubs that achieves its success by building relationships with local schools, youth sports leagues, and other community organizations in each Beef ‘O’ Brady’s neighborhood market. The “kid appeal” of this unique concept is reinforced by a very moderately priced kids menu and video games. Ironically, despite what the name implies, Beef ‘O’ Brady’s is actually best known for its Buffalo-style chicken wings. The company, headquartered in Tampa, Fla. has more than 212 locations in 21 states, and expects to open between 15 and 20 new locations this year.

Media Contact: Patrick Roach, Fishman Public Relations, proach@fishmanpr.com or (847) 945-1300, www.beefobradys.com.