Chef’s Pantry: Wicked Clean

Maine based Wicked Strong cleaner and degreaser makes the work of a dreaded end-of-night cleaning a little easier, safer and environmentally friendly… green.

Bacon, Rendering Phat Flavor

Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat…

Caribou Lasagna

This gluten free rendition of lasagna was inspired by the Greek dish Moussaka, which I first experienced on my recent visit to Athens. Moussaka, much like lasagna, is a Greek dish comprised of layers of potato, ground meats, eggplant and tomatoes.

Caribou Shrimp

Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.

Caribou Spaghetti

This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal. 

Split Pea Soup, a Winter Staple

Growing up in Maine, the smell of split pea soup simmering was always tell tale sign that the chill of changing seasons was officially upon us and winter was about to settle in for the long haul.

Mussels in a Bread Bowl

You name it and you can most likely find it batter dipped and fried at your local fair. In my opinion, the best and most user friendly fried fair food is the corn dog.

Caesar Salad Bread Bowl

For this Caesar salad, I like to treat the bread bowl as if it was a crouton (a giant round crouton), seasoning with the same garlic flavor profile as I would a standard crouton.

Is it Bread Boule or Bread Bowl?

The season of hearty fare and soups is upon us, and so to is the need for us to come up with fun creative dishes to match the seasonal appetite changes of our guests.

Wild Maine Blueberries, Touring Wyman’s with Chef Tim

The Wyman’s mission is simple: They want to help the world eat more fruit. To do that, they impeccably maintain barrens of antioxidant-rich wild blueberries, and source from some of the best fruit farmers on the planet, revolutionizing how it’s all grown, harvested and fresh frozen.

Timbale of Crab, Avocado & Watermelon

This timbale is an ideal representation of summer. Fresh layers of mildly spicy crab, sweet watermelon, buttery avocado and vine ripe tomatoes are flavor balanced in a way that spotlights the individuality of layers…

Chef’s Spice Rack: Sumac

Sumac is a shrub that grows in subtopic and temperate climates, which produces clusters of red/burgundy colored fruit.

Gazpacho

Whoever 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.

My Feelings on Peelings

There 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: Hi Honey!

Honey 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

Summer 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 my favorite salads is the panzanella…

Chef’s Spice Rack: Za’atar

Also 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?

Gain 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

For 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

Although 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

Airy, Crunchy, puffy morsels of porkliciousness. Even if pork chicharróns are’t on a trending foods list somewhere, I suggest placing them on yours!

Chef’s Pantry: Blue Mango Veggie Burgers

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…