MOZO Drymax Socks

Not only does MOZO have incredible non-slip shoes, but we also offer socks specifically designed for chefs. MOZO teamed with Drymax to design a sock that feature new generation of fiber technology. They provided maximum protection, durability, moisture management and comfort. When paired with MOZO shoes, the Drymax and MOZO Dri Lex technologies work together to create an optimal environment for your feet. MOZO socks are available in 3 styles > Crew, Quarter Crew and Mini Crew.

Check out the Drymax Demo Video below!


(Crew)
(Quarter Crew)
(Mini Crew)

MOZO is Thankful for Chefs

It almost November and the MOZO team would like to use this month to say "Thanks" to all of our customers and hard workers. We want to thank Roger Thomas for being a MOZO Enthusiast for 5 years and creating delicious treats for us to eat! We would like to thank the members of Chef Network on LinkedIn for providing information about what they are looking for in a chef shoe. We are offering an exclusive deal on LinkedIn for the members of the Chef Network group. Join today to find out about this limited time offer! To find out more information please email summer@mozoshoes.com. She is more than happy to answer any questions.

MOZO would also like to know what your are thankful for. Family, friends, food, travel.....? If you would like to share what you are thankful for, send in your stories to summer@mozoshoes.com We would love to post pictures, recipes, or even a simple "Thank You" entry to someone special!

Halloween Contest: Tomorrow is the FINAL DAY for submissions!

Hurry Hurry! Please send in any recipes you would like to be considered for the Trick or Treat Recipe Contest. The winner will receive a 50% Discount on a pair of MOZO shoes. Please email all recipes to summer@mozoshoes.com. HAPPPY ALMOST HALLOWEEN!

Update: Trick or Treat Halloween Contest

Thank you all for sending Halloween recipes! Team MOZO has been really enjoying all of these amazing treats! The winner of the 50% discount on MOZO shoes will be announced on Nov 1st. Please have all of your submissions sent by October 31st.

Roger Thomas shares his SPOOKY RECIPES:

Curried pumpkin seeds

4 tablespoons curry powder
1 tablespoon water
1 tablespoon vegetable oil
1 tablespoon white vinegar
1 ½ teaspoons salt
2 dashes Tabasco sauce
2 cups hulled pumpkin seeds

Turn oven to 400 degrees. Mix all ingredients in a stainless steel bowl and toss very well. Spray a cookie sheet or small sheet pan with pan spray, pour in seeds and spread into an even layer. Bake for 10 minutes, stirring once, until seeds are crispy. Serve immediately.


Cheesy jack-o-lantern toasts

24 thin slices of baguette
8 ounces grated cheddar cheese
1 tablespoon minced onion
¾ cup mayonnaise
Pinch cayenne pepper
1 16 ounce can colossal black olives, drained

Turn oven to 400 degrees. Lay baguette slices out on a cookie sheet. Mix cheese, onion, mayonnaise and cayenne in a bowl with a wooden spoon until thoroughly combined. Spread mixture onto bread slices. Cut some olives across into rings and some from top to bottom to make slivers. Use the rings and slivers to make jack-o-lantern faces on top of the cheese mixture. Bake for 8-10 minutes, or until bubbly and slightly toasted. Serve immediately.


Cat’s shadow

½ teaspoon blue Curacao
1 ½ ounces vodka
1 teaspoon fresh lemon juice
1 tablespoon Grenadine

Pour all into a cocktail shaker with ice. Shake vigorously for 30 seconds, strain into a cocktail glass.

NEW!!!! MOZO Professional Line!

Certified Slip Resistant Outsole


MOZO is proud to announce the Professional Line. This line is a lighter and moderately priced shoe that will be available in January. It has the same great features of the Executive Line including a Certified Slip/ Oil Resistant Outsole, TripleFit System, and 100% full grain leather. Two styles will be available: Forza (Slip on) and the Notte (lace up.) We are extremely excited about this new line and can't wait to hear your thoughts! Check out the Pics below:

Left: Notte Right: Forza


Dual Density Insole- Provides cushioning in the heel and forefoot for ultimate comfort and support.

Halloween Contest: Eliza Reed makes cookies!

"I wanted to share a fun halloween/ fall cookie recipe with you all. It is one of my favorite kind of cookies to make because the combination of ingredients are different, but really good." - Eliza Reed


Pumpkin Butterscotch Chip Cookies

Ingredients:
2 Cups unbleached all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup sugar
½ cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 ½ cup butterscotch chips


Preheat 325 degrees F. Line 2 baking sheets with parchment paper. Set the pans aside

Stir flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside. In a larger bowl, using a spatuala or wooden spoon, beat eggs and sugar until smooth and light in color. Then add oil, pumpkin and vanilla until blended. Mix in the flour mixture with pumpkin mixture until completely blended. Finally add the butterscotch chips.

Using a measuring cup (1/4 or 1/3 size), scoop small mounds of dough on to baking sheets. Space the cookies about 2inches apart.

Bake cookie sheets one at a time until the tops look firm. Bake for about 16minutes. Use a toothpick to see if cookies are cooked all the way through. Cool the cookies on baking sheets for 5mins before using a metal spatula to transfer cookies to cooling rack.

Makes about a dozen cookies

Store in tightly covered container at room temperature for up to a week.

Adapted by Eliza Reed

Halloween Recipe Contest: Elizabeth Fleming from the OC likes brownies!

"Brownies are good on all occasions. These Jack-o-Lantern Brownies are simple and easy to decorate!" - Elizabeth Fleming

Ingredients:
1-1/2 cups sugar
3/4 cup butter or margarine (melted)
1-1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 can (16oz) vanilla frosting
Orange paste food coloring
Green and black decorating gel

In a large mixing bowl, combine the sugar, butter and vanilla. Beat in the eggs until well blended. Combine the flour, cocoa, baking powder and salt; gradually add sugar to the mixture. Line a greased 13 X 9 X 2 inch baking pan with waxed paper; grease the paper. Spread the batter evenly in the pan. Bake a 350 degrees for 18-22 minutes or until the brownies begin to pull away from the sides of the pan. Cool on a wire rack.

Run a knife around the edge of the pan. Invert brownies onto a work surface and remove waxed paper. Cut brownies with a 3 inch pumpkin cookie cutter, leaving at least 1/8 inch between each shape. (Discard scraps or save for another use.) Tint frosting with orange food coloring and decorate!!

Halloween Recipe Contest: Emily Belyea is crazy for Pumpkin Bundt Bread

(www.cookiemag.com)

"This takes a little time and effort, but is well worth it! Not only does it taste amazing, but the presentation is priceless!"- Emily Belyea

Pumpkin Bundt Bread
Serves 12
FOR THE BREAD:

3 eggs
3/4 cup buttermilk
1 15-ounce can of pumpkin
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2 cups sugar
Licorice strings and other candies for decoration
FOR THE FROSTING:

1 8-ounce package cream cheese, softened
1/2 cup butter (1 stick) softened
2 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350° F, and grease and flour the pan. (Use the Nordicware Great Pumpkin Bundt pan.)
Whisk together the eggs, buttermilk, pumpkin, and vanilla. In another bowl, mix the flour, baking powder, baking soda, and spices.
In a mixer, beat the butter and sugar until fluffy, and alternate adding the wet and dry ingredients until everything is well combined.
Scoop the batter into the pans and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
Make the frosting by beating the cream cheese and butter until fluffy. Add the powdered sugar and vanilla, and mix well.
Once the bread has cooled, spread the frosting between the Bundt halves. Decorate with licorice and candies. (www.cookiemag.com)

Halloween Recipe Contest: Molly Somers from Boston loves Pumpkin Seeds!

"Roasting Pumpkin seeds is the best snack for a movie night with girlfriends! This Halloween, we are using Martha Stewart's recipe and watching scary movies!"- Molly Somers

Ingredients:
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil


Directions
Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week. (www.marthastewart.com)

Halloween Recipe Contest: Eve Loftis from Denver Recommends Betty Crocker:

Witch's Hats!
(www.bettycrocker.com)

32 Hershey®'s Kisses® milk chocolates, unwrapped
1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)
1 tube (4.25 ounces) orange or red decorating icing


1. Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of milk chocolate candy.

"This is a quick and easy treat for the whole family to make. My grandkids love making these every year, although most of the cookies get eaten during the process! Enjoy!"- Eve Loftis

Halloween Recipe Contest! Trick or Treat?

With Halloween fast approaching, Team MOZO is looking for some delicious Halloween recipes. Please send us your favorite sweet treat recipes to summer@mozoshoes.com. We will post them for everyone to enjoy!

Team MOZO has a huge sweet tooth and will use it to pick the most creative and out of the box recipe. The winner will receive 50% off a pair of MOZO shoes.

Chef Roger Thomas- MOZO Enthusiast.

Roger Thomas, Executive Chef at Piatto Novo in the Sheraton Suites Hotel in Cuyahoga Falls, Ohio, was raised within walking distance of his current endeavor. His interest in cooking began in his mother’s kitchen and has since taken him on a delicious journey.


At sixteen, Roger began as a dishwasher, working for the Piscazzi Family in Akron at their highly regarded restaurant, the Wine Merchant. Soon he found his way into the kitchen and began honing his skills under the tutelage of the celebrated Lucia Piscazzi. By age nineteen, Roger was managing the kitchen. Four years later he had the honor of preparing a private luncheon for James Beard. In 1987, Roger had the extraordinary opportunity to move to Europe to further hone his craft. In Paris he apprenticed with Chef Michel Pasquet and became a certified chef. In the Loire Valley, he studied under Chefs Pierre Langlois and Marc Meneau. Oyster farming off the coast of Bordeaux and pastry study at the Savoy Hotel in London were some of his stops before family circumstances called him back to Ohio.


Upon his return, Roger was Executive Chef at the remarkably successful Ken Stewart’s Grille before opening his first restaurant, Sixteen Eighty. From there he joined the Downtown Akron Renaissance with his new location, Piatto. In preparation, Roger returned to Europe, this time to Italy. He was invited to spend time in the kitchen with Chef Michele Brogioni at Relais Chateaux il Falconiere. Afterwards Chef Brogioni joined Roger in Akron for the opening season of Piatto. In 2001 Roger and Piatto were awarded “Best Restaurant in Akron” and “Best Italian Restaurant in Northeast Ohio” in Northern Ohio Live Magazine’s Reader’s Poll. In 2002, Piatto was awarded the prestigious “Best Restaurant in Northern Ohio” by the same magazine.


In 2005, Roger and Piatto were invited to move into the newly renovated Sheraton Suites Hotel in Cuyahoga Falls. At Piatto Novo, Roger continues creating delicious Italian -inspired cuisine. He enjoys working with and training young people who share his passion for cooking. His former apprentices can be found working in kitchens from South America, Europe and Asia to the establishments of Charlie Trotter’s, Guy Savoy and Chateau Montelena in the United States.


Of all his experiences, Roger is happiest about his marriage to his wife Kathy, and his thirteen year old twins, John and Madeline.

October 7th SYSCO Food Show

On October 7th, we launched our new product at the SYSCO Food Show in Sandusky, OH> Check out team MOZO below!


Back, Left to Right: Zohar, Jerry, Brett, Jim, Stuart, Court, Chef Roger Thomas,
Front, Left to Right: Summer and Tracy

Hello World!

Hello and welcome to the new MOZO Blog!  After countless emails asking where to get MOZO shoes, we decided it was time to revamp the MOZO brand and get these great shoes into your kitchen!  We have been hard at work making a great product even better and developing a new line of shoes.  We have created a new web site (www.mozoshoes.com) to make ordering and shipping easy and simple. We would love your thoughts and suggestions about out rebirth!

We invite you to share recipes, pictures, news, and MOZO testimonies with us on this blog.  Please feel free to comment or send us a discussion topic at summer@mozoshoes.com.