COLUMBUS, Ohio -- Big Bear Stores here has found that using combination oven/steamers keeps its in-store production of prepared foods both more efficient and consistent. The 77-unit chain's Executive Chef Brian Nunzio Merlo told SN that he uses combination oven/steamers to make most of the entrees, side dishes and desserts he prepares at Big Bear's two fresh-format stores. Trendy fare such as roasted elephant garlic and pecan-crusted chicken breast share the menu with home-style meatloaf ...
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