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…
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…
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…
We’re turning one the easiest and most consistent pork shoulder cuts you can plate into a melt-in-your-mouth balsamic and roasted garlic pot roast. This Fire Braised Pork Shoulder from Hormel is cooked and ready to go, just add your twist on seasoning and roll.
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.
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!
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!
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.
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.
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.
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.
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.
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.
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.
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.
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…