Create, supplement or simplify BBQ takeout with premium, prepared products designed to reduce labor while delivering authentic customizable flavors
Chef Tim’s Buttermilk Biscuit Trilogy
May 19, 2020One of the quintessential cornerstones of comfort food, a good biscuit can be transformed to suit many presentations and nontraditional uses
Reopening Guidance for Restaurants & Foodservice Operations
May 11, 2020To the restaurant operators getting ready to reopen… The purpose of guidance is just that, to offer you direction and provide a framework for best practices as you reopen.Â
Delivering Normality in Foodservice
April 22, 2020Whether it be the weekly date night, family movie night, birthdays or anniversaries; your restaurant has the ability to create packages geared towards maintaining a feeling of normalcy.
Brown Bread… A New England Classic
April 21, 2020Canned brown bread, also known as Boston bread, is a long lasting shelf stable bread that’s well worth every twist of the can opener required to access it.
The Thyme to Save Your Herb Stems is Now
March 25, 2020By simply submerging your herb stems, thyme, oregano and rosemary work best, in a container of vinegar you will soon have (after a resting period of a few days) an herbal infused vinegar…
Delivering Comfort with Comfort Food
March 19, 2020Offering comfort foods to your customer base is a great way to spread warmth and joy.Â
Labor Saving Restaurant & Foodservice Products
March 19, 2020Here’s a list of a few labor saving products that fit all platforms and are geared towards adding maximum consistency while eliminating as many steps for your operation as possible.Â
Bangers & Mash, Chef’s Twist on a Pub Classic
March 5, 2020Bangers and Mash is a centuries(ish) old pub classic, comprised of sausage (banger) server with mashed potatoes and finished with brown gravy. This rendition of Bangers & Mash is a bit different…
Chef’s Spice Rack: Saffron
February 26, 2020Saffron is the red stigma from a crocus flower, sometimes referred to as the saffron crocus.
Foodservice Hacks: 3-Minute Makeshift Smoker
January 9, 2020If you want to add rich smokey flavor to your dishes – here’s an easy way to create a makeshift smoker in just a few minutes. Smoke your own meats with supplies you probably already have on hand.
Chef’s Pantry: Wicked Clean
December 9, 2019Maine 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
December 9, 2019Most 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…
Food Service Recipe: Caribou Lasagna
November 8, 2019This gluten free rendition of lasagna was inspired by the Greek dish Moussaka. Much like lasagna, this dish is comprised of layers of potato, ground meats, eggplant and tomatoes.
Food Service Recipe: Caribou Shrimp
November 6, 2019Tender 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.
Food Service Recipe: Caribou Spaghetti
November 3, 2019This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal.Â
Split Pea Soup, a Winter Staple
October 24, 2019Growing 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
October 8, 2019More often than not mussels are generally served with a couple thick planks of toasted bread used for sopping up the juices from the cooking process… also known as broth diving.
Food Service Recipe: Caesar Salad Bread Bowl
October 8, 2019For this Caesar salad, we wanted to treat the bread bowl as if it was a crouton (a giant round crouton), seasoning with the same garlic flavor profile as a standard crouton.
Is it Bread Boule or Bread Bowl?
October 8, 2019The 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
September 26, 2019The 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.
House-made Corn Dogs, A Salute to Fair Season
September 12, 2019You name it and you can most likely find it batter dipped and fried at your local fair. One of the most popular and user friendly fried fair foods is the corn dog.
Cup-and-Char vs. Lay-Flat vs. Artisan Pepperoni
September 6, 2019In this video follow-up to episode 53 of the Dennis Knows Food podcast we’re slingin’ pies using Rosa Grande®, Hormel® Bold and Fontanini® Rustic pepperonis.
Summer Restaurant Recipe: Timbale of Crab, Avocado & Watermelon
August 7, 2019This 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
July 17, 2019Sumac is a shrub that grows in subtopic and temperate climates, which produces clusters of red/burgundy colored fruit.