Roasted Tomato Bisque in 4 Steps

A good tomato soup has always been a go to for me, both at home and in a professional capacity. Growing up tomato soup was sort of a comfort food item, a cold day offering, or as an easily prepared dish to serve when life was too busy for cooking, usually from a can… add water and serve.

Chef’s Pantry: Spaghetti Squash

When 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

Frittatas 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

Although 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

One 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…

Checking the Can

One thing I’ve learned in my years as a chef is that when you look deep within the can (garbage can) there is a good chance you will find that your money is being thrown out…

Chef’s Pantry: Impossible Burger

Impossible 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…

Chef’s Pantry: Nitrile Gloves

Nitrile is the form fitting food handlers glove that will make you feel like the culinary superhero you are. Nitrile gloves are made out of a synthetic rubber, and are an ideal alternative when latex allergies are a concern…

Don’t Dump the Joe

For many food service operations coffee is hands down one of the highest food cost items that we consistently waste on a daily basis. Even though each brew comes at a premium it tends to be the item that usually gets poured down the drain…

Save the Vegetable Scraps

Most of us look at carrot ends/peelings, celery pieces, onion tops or the first slice of a tomato as a scrap suitable for the garbage. I however, call them the building blocks of flavor, and when treated properly and managed effectively can save you money.

Chef’s Pantry: Frips

This freezer to fryer style sliced potato quickly becomes a house fried product once dipped in your fryer. Toss your house fried chips with whatever flavor profile is fitting for your establishment. The possibilities are endless so have fun with it!

Baked Gnocchi Mac & Cheese

As the mac & cheese craze marches on, so too must the constant flow of recipe ideas for this steadfast classic of comfort. In this rendition I’ve used gnocchi (potato dumplings) in place of the traditional use of pasta, add blue cheese and onions to the mix and you have crock full of YUM!

Chef’s Pantry: Gnocchi

If you’ve made gnocchi before you know it can be a messy, tedious and a somewhat daunting process. In the wrong hands improperly made gnocchi can become inconsistent, gluey or tough. Joseph’s Gourmet Pasta has made gnocchi fun and approachable to all culinary levels with their premium potato gnocchi.

The Day After Thanksgiving

Although dubbed on many menus as the “day after” offerings, it is safe to say that if planned in advance and handled properly many thanksgiving day leftover-based dishes can be run for 3 or 4 days after the holiday; the gift that keeps on giving.

Chef’s Pantry: Naan

Naan is a leavened, oven-baked flatbread found in the cuisines of Middle East, Central Asia, and Indian. Over the years this has become one of my personal favorite staples in the bread world.

Introduction to “Waste not, want not.”

The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability. By focusing on your food use, specifically what you may not be using, we can improve the profitability and the sustainability of your menu.

Clam Rolls Two Ways

Chef Tim, and Adam Robinson from Island Made Ocean Clams are cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.

Sesame Beef Naco

Curious about the name? Well, the use of naan bread to create a taco equals – naco – naturally! Cafe H, Korean BBQ Beef is the perfect catalyst for an easy and flavorful twist on a traditional taco. This recipe uses naan in place of tortillas or shells, a warm and soft handheld alternative to its corn-based counterpart.

Island Made Clams Linguine

This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell clams from Island Made Clams, which give you a taste of the deep Atlantic waters from which they came.

Atlantic Shrimp Fritters

As Chef Tim says “Love me some fritters!” This is our New England spin on a South Florida classic, Conch Fritters. Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.

Welcome Chef Tim Labonte

Award-winning chef Tim Labonte has joined Dennis Paper & Food Service in the newly established position of Corporate Chef. Previously, Tim was Regional Executive Chef for Maine Properties in charge of all culinary departments at the Portland Harbor Hotel, Inn at Diamond Cove and the Diamonds Edge Restaurant. Tim earned his culinary arts degree from Johnson & Wales University in 1999 before beginning his career as a sous chef at the Key West Hilton Resort & Marina in Key West, Florida…