Chef’s Pantry: Sun-Dried Tomatoes

There’s a lengthy process that a tomato must go through to achieve the condensed size and flavor intensity that sun-dried tomatoes are known for…

Chef’s Pantry: Pork Belly

Cube it, plank it or slab it; regardless of your final shape pork belly will render big rich flavors to elevate your creations.

Video Chat Takeout Orders for Foodservice

This is proof of concept, a theoretical solution using freely available technology that addresses the question “How can I, as a restaurant, video chat with my customers to take their order?”

Foodservice Hacks: 3-Minute Makeshift Smoker

If 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.

Foodservice Recipe: 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.

Foodservice Recipe: 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.

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.