SHORELINES

cool to see that same method coming understands the benefits of a cooler to Alabama." kitchen. "If you can lower the SpringHouse is part of the temperature of employees, they are farm-to-table cooking movement more productive," Hartmann says. Not only are induction cooktops that emphasizes the importance of growing and using local ingredients. better for worker efficiency, but for The menu changes weekly per energy efficiency as well, he says. "With induction cooktops you can McDaniel's suggestions and what's in season. "I don't want to have a boil a gallon of water 15 times faster signature dish, I believe if you have while using two-thirds less energy," only one best-known thing it limits Hartmann says. Induction cooktops directly the chef," he says. "And you want heat just the pot, instead of the area people to trust the chef." Janet Price, head of marketing around the pot. "You can work with for Russell Lands, says McDaniel is the heating and cooling of the pan," "simply unbelievable." Hartmann says. "With this element, the cook is able to instantly control "Rob has his own special way that's just different," she says. Not only does McDaniel buy fresh local ingredients, he forages for them, Price says. "He will go out and find blueberries and mushrooms and add them to the menu that night,'' she says. McDaniel spoke about his hopes to use the wild yeast from local pears as a starter for fresh sourdough bread. "We are constantly getting calls for him to do stuff, and this is all him," Price says. It is all him, with a little bit of inspiration from his grandmothers. — K atie Kilcoyne Induction cooking Cool and Ef f icient Chef Rob McDaniel and the SpringHouse Restaurant staff practice energy efficiency in the kitchen when they use an induction cooktop. "The great thing about induction cooking is that it gets hot really fast," McDaniel says. "But you as the chef do not get hot." Alabama Power Marketing the cooking energy of the pan." Hartmann works through his culinary relationships to provide induction in the kitchens of many acclaimed restaurants across the state, and helped add the induction cooktop in the SpringHouse kitchen. Induction is used mainly by the pastry chef at the restaurant. Used in European kitchens for decades, induction is not widely used in America, yet is one of the most efficient ways to cook. — K atie Kilcoyne Specialist Nick Hartmann also Above: Nick Hartmann of Alabama Power demonstrates how to use induction cooking methods. S hor el i ne s | 2013 Vol:3 23

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