This unique twist on surf & turf is sure to please your most discerning guests. Featuring a unique dry rub that brings great depth of flavor, sweet corn and tender lobster.
Summer Food Service Recipe: Gazpacho
July 11, 2019Whoever said summer is not soup season has clearly never experienced Gazpacho. This vibrant refreshing soup is well known in Spain, parts of the Mediterranean and other areas of the world that boast a subtropic/tropical climate.
Feelings on Peelings
July 8, 2019There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch…
Chef’s Pantry: Distinct Flavor & Color Make Honey a Winner
July 8, 2019Honey starts as flower nectar collected by bees, which gets broken down into simple sugars that are stored inside the honeycomb before collection…
Panzanella Bread Salad
June 6, 2019Summer is upon us and so to is the transition from slow cooked heavy braised foods of winter, to the fresh vibrant colored dishes of Summer. One of our favorite summer salads is the panzanella…
Chef’s Spice Rack: Za’atar
May 31, 2019Also know as “zaatar” and “zahtar” this Middle Eastern herb mix is comprised of a mixture of dry basil, thyme, oregano, sumac and sesame seeds…
To scale or not to scale?
May 20, 2019Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep profit where it belongs… within your operation.
Chef’s Pantry: Maine Sea Salt
May 7, 2019For naturally enhanced flavors, add Maine Sea Salt Co. products to your repertoire. Their Maine-made sea salts are unrefined, dried by the sun and hand harvested…
Naked Cob… Corn off the Cob
May 6, 2019Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.
Chef’s Pantry: Pork Puffs
April 8, 2019Airy, Crunchy, puffy morsels of porkliciousness. Pork rinds, pork skins, chicharróns are a fun on-trend item to incorporate into your menu.
Chef’s Pantry: Blue Mango Veggie Burgers
April 3, 2019Blue Mango Veggie Burgers cross Maine ingenuity with the flavor-bomb combo of onions, black beans, panko, spinach, rice & spices.
Chef’s Pantry: Cheese Curds
March 18, 2019A cheese curd is essentially the cheese solids that remains after being separated, or cut, from the whey in the cheese making process. Cheese curds as we know them are a young un-aged, unformed cheese…
Scrape It, Don’t Scrap It!
March 18, 2019It’s safe to say we have all witnessed containers brought to the “dish pit” with a substantial amount of product remaining within the holding vessel. Although the remnant may appear to some staff as minimal, and not worth the time and effort to scrape the container, in my opinion it’s a wasteful practice…
Chicken Thigh Croquettes with Smoked Paprika Sour Cream
March 7, 2019A crispy golden fried exterior enveloping a moist creamy center are a few of the many things that make croquettes the perfect finger food appetizer…
Vegetable Stalks, More than Stems
February 11, 2019For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice…
Fire Braised Turkey Sandwich
February 5, 2019Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.
Chef’s Pantry: Pickled Onions
January 31, 2019Refine your red onions. This easy method will add both flavor & visual stimulation to your garnish station; without adding significant cost to your dish.
Poutine Potato Cups
January 23, 2019This recipe captures the wicked-craveable flavors of a French-Canadian classic. That of course, is the cheese curd covered and gravy smothered French fry dish known as poutine. This poutine dish however is prepared uniquely, in a fried potato cup.
Roasted Tomato Bisque in 4 Steps
January 15, 2019We all grew up with tomato soup firmly established as comfort food item, a cold day offering, or as an easily prepared dish to serve when life was too busy for cooking. Tomato soup is a staple offering that can be easily morphed from old-school ordinary to a crown jewel in your soup arsenal.
Chef’s Pantry: Spaghetti Squash
January 15, 2019When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.
Give your Leftovers a Frittata Facelift
December 28, 2018Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vegetables, cooked meats and herbs – making them an extremely versatile way to reinvent leftovers…
Chef’s Pantry: Roasted Garlic
December 28, 2018Although raw garlic is absolutely delicious it sometimes has a mild metallic flavor and may be to overpowering for some recipes. Roasted garlic on the other hand becomes far more subtle during the roasting process…
Chef’s Pantry: Deli Containers for Containing & Organizing
December 28, 2018One of the biggest hurdles in any busy culinary operation is keeping organized when space is limited. Trust me, I’ve struggled with this issues my entire career and the 32 oz deli container is the only item that has made my constant efforts; effortless…
Waste Not, Want Not: Checking the Can
December 21, 2018Chances are, if you take a good look deep within your restaurant’s can (the garbage can) there is a good chance you will find that your money is being thrown out.
Chef’s Pantry: Impossible Burger
December 14, 2018Impossible Foods has created a vegetable based substitution for beef; and it works. This product has a the look of beef, texture of beef, subtle flavors of beef and much to my surprise has a mild beef aroma when cooking…