This week we’ve added 7 new items to our inventory including chocolate eclair ice cream bars, wild sockeye salmon fillets, creamy peanut butter and more…
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.
Pan-seared red snapper topped with salsa roja on a bed of roasted summer vegetables with secret weapon sauce and garlic mashed potatoes.
Grilled salmon topped with Kogi garlic serrano sauce and served with a fiery Asian slaw and sauteed baby bok choy.
In this double-length episode we’ve got info on new items, where to register for our 2018 food show, Maine’s salmon industry is in the news, advice on Instagram for restaurant operators and a discussion on social media in foodservice with guest Katrina Petersen.
A tender and flaky cedar-plank-roasted salmon fillet glazed with Sweet Baby Ray’s Bourbon Molasses, served with savory slices of grilled pineapple. The immediate reaction to the first bite of this succulent salmon is usually “oh-my-god”. With just the right amount of sweet, this memorable seafood dish has fantastic appeal on menus, and
plate plank appeal that will exceed expectations! Try pairing with a Hawaiian sticky rice.
Help your more pious patrons enjoy a delicious meal without traditional meat offerings…