Here is what one of my customers did for a very profitable "giveaway" promotion.
" I ran one of the most successful marketing campaigns to date for my restaurant. Last year, a few weeks after Labor Day, I was at our local Home Depot. While I was supposed to be buying a toilet plunger, I found myself negotiating one incredible deal. I found a bbq, not just a bbq…but a big bad boy…yep, every man’s dream toy…the outdoor kitchen! It was not only the grill, but side burners, granite counter tops, drawers down the front, area for refrigerator all encased in this beautiful stone layout…this stainless steel wonder had me mesmerized! As I was standing there, the number of people that said, “wow, I wish I had that” sent that idea bulb right above my head. Realizing that they had made room for the newly placed snow blowers, I searched out the Home Depot orange vested manager and began to negotiate. That’s right, I negotiated. Here it was nearly October and they still had a couple dozen grills…I looked at the original price of $799, marked down to $699….but after some brief negotiations and a good solid handshake, I found myself a proud owner of the MAN GRILL….well, okay, I guess you could say, I met the “grill of my dreams”…..(sorry, couldn’t help myself). Oh, one thing I forgot to mention…I only paid $389!!
I took this grill back to the restaurant and saved it for the spring. Once spring rolled around, I pulled out the grill and placed it near the front entrance….HELLO excitement!!! I ran an email special announcing one entry every time you dine with us and then ran double entry’s on Sunday….with over 7,000 entry’s in a matter of a few weeks, I doubled my dining numbers, I nearly doubled my database and before you know it, it was the talk of the town.
I set up a night in the banquet room to give away the bbq and invited people to “come watch the live drawing”….and they did! No specials! I ended up handing out gift certificates to those who attended…and the excitement churned. My numbers for this promotion were absolutely incredible. That bbq paid for itself 20x’s over!
So, my advice to you…do what I did…go out and find that season end grill for more than half off and save it for the spring where you too can run the “Grill of my dreams” …dine in to win!"
Friday, July 31, 2009
Thursday, July 30, 2009
Twitter Report Card
“Feedback is the breakfast of champions.”
-Ken Blanchard
The only report card that counts in our business – or any business – is the feedback we receive from customers. That feedback can be positive, negative or non-existent and can come through many different channels. Today, of course, the channels include networking sites such as Twitter.
I’ll admit to being a novice when it comes to social networking and don’t know a tweet from a twadget. Since my New Year’s resolution is to learn something new every day this year, I put twittering on the list. My first challenge was to learn to search in Twitter and what better place to start than to see what twitterites are saying about U.S. Foodservice.
Here’s some of what I discovered.
· Ordering with US Foodservice (IFDA member) is getting even more time-efficient and accurate.
· I'm about to eat a piece of truck cake at the US Foodservice Expansion Groundbreaking. Thanks GO Topeka! Yay for new jobs!
· The turnout was great. We love US Foodservice tell him to keep up the good work.
· US Foodservice supplying the Westin Galleria kitchen ingredients to cook 2,500 meals for volunteers. Note: This tweet is in reference to folks in Dallas who volunteered to help out with an episode of the Extreme Makeover TV show.
· Great mtg w/US Foodservice! Thanks Ken & Susan for all you do!
· Signing up customers at a good clip to use the new US Foodservice Electronic Data Interchange (EDI) Service.
· Working on product catalog for US Foodservice. I'll be hungry all afternoon reading descriptions of lots of good stuff. Start with bacon.
· If you see US Foodservice trucks, wave. They're making my family $$$! :) Safe driving!
Other tweets featured links to stories about U.S. Foodservice ground breakings and job creation, and to job openings.
Let’s review the twitter trends about us – more efficient and accurate ordering, applauding new jobs, they love us, one of our safe drivers glad to be supporting his family, and links to positive press stories.
I know that tweets are just one small measure of what our customers and employees are saying about U.S. Foodservice. And we can’t expect that feedback in the social networking world (or any world) will always be positive. Twitter, however, is one indication that the word continues to spread about how U.S. Foodservice associates earn positive feedback, DAY AFTER DAY, from customers. That’s some report card.
-Ken Blanchard
The only report card that counts in our business – or any business – is the feedback we receive from customers. That feedback can be positive, negative or non-existent and can come through many different channels. Today, of course, the channels include networking sites such as Twitter.
I’ll admit to being a novice when it comes to social networking and don’t know a tweet from a twadget. Since my New Year’s resolution is to learn something new every day this year, I put twittering on the list. My first challenge was to learn to search in Twitter and what better place to start than to see what twitterites are saying about U.S. Foodservice.
Here’s some of what I discovered.
· Ordering with US Foodservice (IFDA member) is getting even more time-efficient and accurate.
· I'm about to eat a piece of truck cake at the US Foodservice Expansion Groundbreaking. Thanks GO Topeka! Yay for new jobs!
· The turnout was great. We love US Foodservice tell him to keep up the good work.
· US Foodservice supplying the Westin Galleria kitchen ingredients to cook 2,500 meals for volunteers. Note: This tweet is in reference to folks in Dallas who volunteered to help out with an episode of the Extreme Makeover TV show.
· Great mtg w/US Foodservice! Thanks Ken & Susan for all you do!
· Signing up customers at a good clip to use the new US Foodservice Electronic Data Interchange (EDI) Service.
· Working on product catalog for US Foodservice. I'll be hungry all afternoon reading descriptions of lots of good stuff. Start with bacon.
· If you see US Foodservice trucks, wave. They're making my family $$$! :) Safe driving!
Other tweets featured links to stories about U.S. Foodservice ground breakings and job creation, and to job openings.
Let’s review the twitter trends about us – more efficient and accurate ordering, applauding new jobs, they love us, one of our safe drivers glad to be supporting his family, and links to positive press stories.
I know that tweets are just one small measure of what our customers and employees are saying about U.S. Foodservice. And we can’t expect that feedback in the social networking world (or any world) will always be positive. Twitter, however, is one indication that the word continues to spread about how U.S. Foodservice associates earn positive feedback, DAY AFTER DAY, from customers. That’s some report card.
Wednesday, July 29, 2009
Obnoxiously Good Artichokes
Obviously I could never reveal any trade secrets about what my customers are doing behind the scenes to make their wonderful dishes so good, but I can tell you what I did for my camp volunteers and knocked them out.Take Jumbo Artichokes and steam or boil them as desired. My new Facebook buddy Nanette, top of the pyramid of water skiers from the Norwegian sky team-Sacramento River branch, prefers to pressure cook them. In any case only cook them until they are about 10 minutes away from being completely done.
These can be pre-cooked up to a day ahead of time and held until just before service.
When serving smother with whatever goodies float your boat, for my volunteers we did Chelton House Organic Caesar Dressing with shredded Asiago cheese. After drizzling the dressing and adding the cheese the entire tray was covered with foil and ovened until moist, hot and steamy!
Fire-Roasted Artichokes
Ingredients
4 Jumbo Artichokes
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons minced garlic
pinch of salt and dried basil
vinaigrette
1/4 cup balsamic vinegar
2 1/2 teaspoons brown sugar
1 teaspoon water
2 tablespoons Dijon mustard
pinch of salt and pepper
Directions
Start recipe with cooking Artichokes by your preferred method. Meanwhile, to prepare vinaigrette, combine all ingredients in a small bowl; cover and let refrigerate until chilled.
Combine olive oil, vinegar, brown sugar, garlic, salt and basil in a small bowl. Cut cooked Artichokes in half through the stem and remove fuzz. Place cut side up and pour mixture over Artichokes.
Prepare a charcoal grill. Place the Artichokes cut side up on the grill. Grill until leaves are charred (about 15 to 20 minutes). Serve with vinaigrette for dipping.
4 Jumbo Artichokes
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons minced garlic
pinch of salt and dried basil
vinaigrette
1/4 cup balsamic vinegar
2 1/2 teaspoons brown sugar
1 teaspoon water
2 tablespoons Dijon mustard
pinch of salt and pepper
Directions
Start recipe with cooking Artichokes by your preferred method. Meanwhile, to prepare vinaigrette, combine all ingredients in a small bowl; cover and let refrigerate until chilled.
Combine olive oil, vinegar, brown sugar, garlic, salt and basil in a small bowl. Cut cooked Artichokes in half through the stem and remove fuzz. Place cut side up and pour mixture over Artichokes.
Prepare a charcoal grill. Place the Artichokes cut side up on the grill. Grill until leaves are charred (about 15 to 20 minutes). Serve with vinaigrette for dipping.
Tuesday, July 28, 2009
U.S. Foodservice cites critical need for food safety culture from farm to fork during PMA conference
Providing the safest fresh fruit and vegetables to consumers takes proactive measures to limit contamination at every stage of the supply chain according to the chief food safety executive for U.S. Foodservice, one of the country's leading foodservice distributors.
"The recent outbreaks and recalls linked to produce served as a food safety wake up call for the produce industry. Since then, many leaders in the produce industry have been working to solve the issues that contribute to contamination," said Jorge Hernandez, senior vice president of food safety and quality assurance for U.S. Foodservice. "However, the produce industry can't do it by itself. It must work collaboratively with the distributor, restaurant and supermarket industries to create a food safety culture that will protect fresh fruits and vegetables from farm to fork."
Speaking at the Produce Marketing Association's Foodservice Conference & Exhibition which ran through Sunday, Hernandez asserted most of the factors that lead to contamination of fresh produce are preventable if the industries along the supply chain work together.
Hernandez participated in a panel discussion titled "Point/Counterpoint: Food Safety and Your Business," which included experts from the buy and supply side of the produce chain. Dr. Bob Whitaker, PMA's Chief Science Officer, served as moderator.
According to Hernandez, there are five key measures that will help reduce outbreaks linked to fresh produce contamination.
1. Make food safety non-negotiable.
2. Agree on a strict set of internationally recognized standards validated by reliable third-party audits and executed by qualified auditors.
3. Focus on the food safety education of all employees at every segment of the supply chain.
4. Enable quick tracking of fresh produce through a recall program that minimizes customer impact should a contamination occur.
5. Work with regulatory agencies to identify industry members that fail to meet the industry's commitment to food safety.
Hernandez also contributed to the "Executive Invitation Think Tank" hosted in collaboration with leaders from Produce Marketing Association (PMA), National Restaurant Association and the International Foodservice Distributors Association (IFDA). The session featured top executives representing restaurant, distributor and produce supplier segments and is part of a multi-phase project to identify opportunities to increase fresh produce use in foodservice to promote healthy lifestyles.
Monday, July 27, 2009
Controlling Food Costs
PURCHASING & RECEIVING OPPORTUNITIES
1. FOOD COST TARGET
As an operator you should know what the costs are for every menu item. Plan the menu so that there is a mix of lower cost menu items to offset higher ones, without sacrificing overall quality.
* Design every menu item with a standard recipe. Recipes should detail all
ingredients, cooking method, plating procedures and portion sizes.
* Incorporate a range of items so there are a mix of high-margin and perceived
high-value menu items.
* Cost recipe ingredients to deliver a targeted profit. Substituting ingredients
is not recommended, since it changes food costs and the flavor consistency
regular customers expect.
REMEMBER THESE INVENTORY
AND COSTING TIPS TO GET THE
BEST PROFIT DOLLARS.
1. Know your Food Cost Target and
calculate the individual recipe
cost based on each ingredient.
Every item needs to deliver the
best gross profit possible.
2. Establish Purchase Specifications
for all products. Selection should
be made based on multi-use,
yield, quality and price. Establish
inventory levels based on business
volume and seasonal adjustments.
3. Review Product Orders
periodically to make menu
adjustments, keep costs and
inventory in line, and stay current
with new product developments.
4. Work with your sales rep to
optimize food costs and manage
your menu effectively.
2. PURCHASE SPECIFICATIONS
Purchase specifications (specs) help operator and TM confirm that the products/ ingredients ordered match the calculated recipe price.
* Adjust or write a spec to avoid using a product for only one menu item. Select
items based on performance, multi menu use and labor requirements.
* Detail all aspects of the product: Name / Item # / Case Pack / Unit of Purchase (Volume /Lb.) / Storage Type (Dry/Frozen) & Special Considerations. The actual item food cost per serving can be calculated based on the recipe.
* Establish ideal inventory or “Par-Level” based on average weekly sales volume. This helps prevent over ordering and potential loss through spoilage or employee theft.
* Avoid under ordering. Many times when a product or ingredient is short and replaced with a substitute, this may change the menu item—often at a higher cost.
3. BRING IDEAL & ACTUAL COSTS IN LINE
* Have an employee receive and check incoming inventory with order sheets. This should be confirmed against the order and existing inventory and used to adjust the required inventory levels. Shelf inventory impacts cash flow, potential spoilage and product usage.
* Use an optimal price and lock in regular deliveries, with vendor-negotiated long-term contracts on high-cost or high volume items.
* Identify products that have seasonal price fluctuations. Work with the customer to plan product purchases or menu changes well in advance.
1. FOOD COST TARGET
As an operator you should know what the costs are for every menu item. Plan the menu so that there is a mix of lower cost menu items to offset higher ones, without sacrificing overall quality.
* Design every menu item with a standard recipe. Recipes should detail all
ingredients, cooking method, plating procedures and portion sizes.
* Incorporate a range of items so there are a mix of high-margin and perceived
high-value menu items.
* Cost recipe ingredients to deliver a targeted profit. Substituting ingredients
is not recommended, since it changes food costs and the flavor consistency
regular customers expect.
REMEMBER THESE INVENTORYAND COSTING TIPS TO GET THE
BEST PROFIT DOLLARS.
1. Know your Food Cost Target and
calculate the individual recipe
cost based on each ingredient.
Every item needs to deliver the
best gross profit possible.
2. Establish Purchase Specifications
for all products. Selection should
be made based on multi-use,
yield, quality and price. Establish
inventory levels based on business
volume and seasonal adjustments.
3. Review Product Orders
periodically to make menu
adjustments, keep costs and
inventory in line, and stay current
with new product developments.
4. Work with your sales rep to
optimize food costs and manage
your menu effectively.
2. PURCHASE SPECIFICATIONS
Purchase specifications (specs) help operator and TM confirm that the products/ ingredients ordered match the calculated recipe price.
* Adjust or write a spec to avoid using a product for only one menu item. Select
items based on performance, multi menu use and labor requirements.
* Detail all aspects of the product: Name / Item # / Case Pack / Unit of Purchase (Volume /Lb.) / Storage Type (Dry/Frozen) & Special Considerations. The actual item food cost per serving can be calculated based on the recipe.
* Establish ideal inventory or “Par-Level” based on average weekly sales volume. This helps prevent over ordering and potential loss through spoilage or employee theft.
* Avoid under ordering. Many times when a product or ingredient is short and replaced with a substitute, this may change the menu item—often at a higher cost.
3. BRING IDEAL & ACTUAL COSTS IN LINE
* Have an employee receive and check incoming inventory with order sheets. This should be confirmed against the order and existing inventory and used to adjust the required inventory levels. Shelf inventory impacts cash flow, potential spoilage and product usage.
* Use an optimal price and lock in regular deliveries, with vendor-negotiated long-term contracts on high-cost or high volume items.
* Identify products that have seasonal price fluctuations. Work with the customer to plan product purchases or menu changes well in advance.
Saturday, July 25, 2009
Brian’s Coastal Chili
Ingredients:6 slices Patuxent Farms Thick-cut apple wood smoked bacon USPN #8335937, diced.
1-1/2 pounds Stockyards Angus Beef Chuck USPN #6554265, trimmed and cut into 1/2-inch cubes
2 tablespoon Monarch chili powder USPN #760166
2 teaspoon Monarch ground cumin USPN #760629
2 tablespoon Brian’s Foglifter Bean Seasoning, See Below*
4 medium onions, diced
1 red bell pepper, diced
2 tablespoon minced garlic
1/2 teaspoon dried Mexican oregano
28oz Roseli Peeled Tomato Strips USPN #1356377 with juices
2 quarts beef broth
1-1/2 quarts more water
3 - 15 oz cans US Blue White Bean Rinsed #3329927
3- 15 oz cans US Blue Pinto Beans Rinsed #6332332
3-15 oz cans US Blue Dark Red Kidney Beans Rinsed #2329183
7 tablespoons light brown sugar
4 tablespoons ketchup
2 teaspoon prepared yellow mustard
Directions
In a heavy stockpot over medium-high heat, cook the bacon until the fat is completely rendered and the bacon is crisp, 4 to 6 minutes.
Remove the bacon using a slotted spoon and set on the side for munching on while preparing the chili.
Add the cubed chuck, chili powder, cumin, and Brian's Foglifter Bean Seasoning to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, about 5 minutes.
Add the onions, bell pepper, garlic and oregano and cook until soft, another 5 minutes.
Add the tomato strips, beef broth, water and beans and bring to a boil.
Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours, adding more liquid if the sauce gets too thick before the beans are tender.
When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer.
Serve hot.
Brian’s Foglifter Bean Seasoning
• 2 tablespoons Monarch chili powder USPN #760166
• 2 teaspoons Monarch ground cumin USPN #760629
• 2 tablespoons Monarch paprika USPN #760587
• 1 teaspoon Monarch black pepper USPN #6501175
• 1 tablespoon Monarch ground coriander USPN #760181
• 1 teaspoon Monarch cayenne pepper USPN #760611
• 1 tablespoon Monarch garlic powder USPN #2501161
• 1 teaspoon Monarch crushed red pepper USPN #760462
• 1 tablespoon US Blue Kosher Salt USPN #773473
• 1 tablespoon Monarch dried oregano USPN #760850
Combine all ingredients thoroughly.
Yield: 1/2 cup
Friday, July 24, 2009
Pizza Making Secrets Classes
Learn the secrets of making great pizza at home from the experts at Cantinetta Luca in Carmel. Neapolitan pizzaiolo Giuseppe Panzuto leads a hands-on, two-hour class where students learn about proper heat, making a great dough, shaping the pizza, different styles to consider and everything else you'd want to know about the world's favorite food. Classes are Aug. 18 and Sept. 22, 11:30-1:30. Maximum 10 people per class. Cost: $40 per person, including pizza to eat and your very own Cantinetta Luca chef's apron.
Thursday, July 23, 2009
Gilroy Garlic Festival
Gilroy Garlic Festival, this weekend at Christmas Hill Park in Gilroy. And for the third straight year, a Monterey chef will try to take home the title at the Garlic Showdown. Fabio Vivani, the dynamic star of Bravo Television Network’s “Top Chef” series, will host the Showdown on July 26.
The Garlic Showdown will match four prominent Bay Area chefs in an "Iron Chef"-style competition on the festival's cook-off stage. One of the four this year is Brian Christensen of Stokes Restaurant in Monterey (the previous two winners were Tony Baker of Montrio in Monterey and James Waller of the Monterey Plaza Hotel and Spa). The champion takes home $5,000.
Former top chef Jamie Lauren executive chef of Absinthe Brasserie & Bar in San Francisco, Bruce Paton “The Beer Chef” from Cathedral Hill Hotel in San Francisco, and Ryan Scott of ryanscott2go.com in San Francisco round out the competition
The Garlic Showdown, presented by Raley’s and Nob Hill Foods. For more information check out their website at www.GilroyGarlicFestival.com.
The Garlic Showdown will match four prominent Bay Area chefs in an "Iron Chef"-style competition on the festival's cook-off stage. One of the four this year is Brian Christensen of Stokes Restaurant in Monterey (the previous two winners were Tony Baker of Montrio in Monterey and James Waller of the Monterey Plaza Hotel and Spa). The champion takes home $5,000.
Former top chef Jamie Lauren executive chef of Absinthe Brasserie & Bar in San Francisco, Bruce Paton “The Beer Chef” from Cathedral Hill Hotel in San Francisco, and Ryan Scott of ryanscott2go.com in San Francisco round out the competition
The Garlic Showdown, presented by Raley’s and Nob Hill Foods. For more information check out their website at www.GilroyGarlicFestival.com.
Wednesday, July 22, 2009
Gluten-Free Menu Items
While trends such as “all-natural,” “sliders,” and “value items” have dominated recent headlines, there is another foodservice movement that is growing quietly, but aggressively – backed by less publicity, yet expanding just as rapidly.
Gluten-free foods are offered as a solution to the estimated 2.5 million Americans afflicted with Celiac disease, which prohibits the consumption of foods that contain gluten, a protein found in such grains as wheat, barley and rye. In a recent Datassential survey amongst 350 independent foodservice operators, 46% indicated that they had experienced an increased growth of customer demand for gluten-free menu items over the past year.
Today, over 40% of operators currently offer gluten-free choices on their menu. More notable, however, are the additional 20% that plan to add them in the coming periods – making gluten-free the largest category of projected growth among food allergens.
The casual dining segment is on the forefront of the gluten-free cause. Recently, Uno Chicago Grill honored Celiac Disease Awareness Month by unveiling a new addition to its gluten-free line of pizzas. The Gluten Free Veggie Flatbread joined gluten-free pepperoni and cheese & tomato varieties that were first added to the Uno’s menu in January. The chain also boasts a full gluten-free menu of appetizers, entrees and desserts that dates back to 2006.
Red Robin and Outback Steakhouse have also been leaders in the movement, with each launching full celiac-friendly menus in 2007. However, it’s important to note that, as demonstrated by these two chains, a gluten-free menu does not necessarily have to consist of an entirely new menu of wheat-free concoctions. Instead, it can merely provide customers with a guide as to what menu staples are safe or how to order a variation of the dish that will make it that way. For example, Outback’s gluten-free menu makes suggestions on the sauce and side for a gluten-free meal:
New Zealand Rack of Lamb GF
A rack of tasty New Zealand lamb (cooked to order) with a rich Cabernet wine sauce. Served with garlic mashed potatoes and fresh seasonal veggies. Avoid the Cabernet sauce. Order veggies without seasonings or substitute baked potato.
Other major casual dining chains catering to celiacs and prominently featuring gluten-free menus on their website include PF Chang’s, Cheeseburger in Paradise, Bonefish Grill, and Biaggi’s. Offering solutions to customers with special allergy needs is not just important from a service stand-point, it’s also good business – attracting not only those patrons with celiac disease, but also everyone else in their dining party.
Gluten-free foods are offered as a solution to the estimated 2.5 million Americans afflicted with Celiac disease, which prohibits the consumption of foods that contain gluten, a protein found in such grains as wheat, barley and rye. In a recent Datassential survey amongst 350 independent foodservice operators, 46% indicated that they had experienced an increased growth of customer demand for gluten-free menu items over the past year.
Today, over 40% of operators currently offer gluten-free choices on their menu. More notable, however, are the additional 20% that plan to add them in the coming periods – making gluten-free the largest category of projected growth among food allergens.
The casual dining segment is on the forefront of the gluten-free cause. Recently, Uno Chicago Grill honored Celiac Disease Awareness Month by unveiling a new addition to its gluten-free line of pizzas. The Gluten Free Veggie Flatbread joined gluten-free pepperoni and cheese & tomato varieties that were first added to the Uno’s menu in January. The chain also boasts a full gluten-free menu of appetizers, entrees and desserts that dates back to 2006.
Red Robin and Outback Steakhouse have also been leaders in the movement, with each launching full celiac-friendly menus in 2007. However, it’s important to note that, as demonstrated by these two chains, a gluten-free menu does not necessarily have to consist of an entirely new menu of wheat-free concoctions. Instead, it can merely provide customers with a guide as to what menu staples are safe or how to order a variation of the dish that will make it that way. For example, Outback’s gluten-free menu makes suggestions on the sauce and side for a gluten-free meal:
New Zealand Rack of Lamb GF
A rack of tasty New Zealand lamb (cooked to order) with a rich Cabernet wine sauce. Served with garlic mashed potatoes and fresh seasonal veggies. Avoid the Cabernet sauce. Order veggies without seasonings or substitute baked potato.
Other major casual dining chains catering to celiacs and prominently featuring gluten-free menus on their website include PF Chang’s, Cheeseburger in Paradise, Bonefish Grill, and Biaggi’s. Offering solutions to customers with special allergy needs is not just important from a service stand-point, it’s also good business – attracting not only those patrons with celiac disease, but also everyone else in their dining party.
Tuesday, July 21, 2009
Fresh From The Farm Produce Market Update
July 20, 2009
ICEBERG LETTUCE:
Typically this time of year the growers will plant less acreage because they are competing with local crops from the East, Southeast, and Canada. Right now a delicate balance exists between supply and demand, but it wouldn't take much of an increase in demand to spark higher prices. Mildew continues to be an issue. Many shippers are peeling this off in the fields trying to eliminate what we see upon arrivals, but this is also resulting in the lettuce being short of weight or being light. With the weather in the growing regions being so sporadic, look for mildew and puffiness to be possibly seen upon arrivals in the upcoming weeks. For now, the quality is average.
ROMAINE & LEAF:
Issues with burn and light weight are challenging the leaf market this week. Supplies look to get tight as the week progresses. Reduction in plantings, and extreme heat forecasted for the rest of the week will definitely take it’s toll on the quality. Low yields have been reported from many suppliers. Fringe burn is being seen with all suppliers on romaine at harvesting time. There continues to be reports of browning inside the internal parts of the leaf. Romaine hearts are very tight in availability and this will continue throughout the week. The Romaine Hearts are having serious issues with cupping and not having the true romaine heart shape. They are having problems with internal burn also. Some suppliers are worse off than others, but supplies are very tight. Suppliers will be holding customers to weekly averages
BROCCOLI:
This market is steady with good supplies from all growing regions. Suppliers are still willing to make deals on volume orders in an attempt to keep movement on this commodity. Supplies continue to be strong out of Salinas and Santa Maria growing regions for this week. The quality overall continues to be strong.
CAULIFLOWER:
This market is steady. Supplies are good with many shippers offering deals. The quality has been fair. There have been some complaints of yellowing and brown spotting upon arrivals with different suppliers. Santa Maria and Salinas continue to be the main areas of production.
CARROTS:
Harvesting has shifted over to new fields in Bakersfield. Sizing has improved over what we were seeing out of The Imperial Valley. Quality remains good. Michigan is slated to begin carrots around the end of this month.
CELERY
This market is steady. Supplies are great with excellent quality out of the Salinas and Santa Maria. Michigan has begun production. The supplies will be good for the entire week with heaviest volume on the 24 count size celery
BERRIES
Strawberries: Production continues this week with low supplies. Most to all shippers continue to walk in sold out or over sold. Salinas / Watsonville growing area are now past their “peak” production window, and quality reports are seeing more over ripe and bruised berries. Heavy volume looks to be not as abundant as the weeks previous. Santa Maria continues to produce moderate to low volume with good to fair quality. The forecast is calling for a warming trend through this week, and this should have production somewhat, but as it sits we are in the same tightened situation.
Raspberries: Raspberry production has tightened up as we have passed the “peak” production window. We may get one more little shot of product but will decrease again. There will continue to be moderate to light supplies of Californian fruit, until the Northwest gets going.
Blackberries:
We are now seeing local Californian production in the Central Valley finishing and Salinas / Watsonville local production as it is moderate and steady. The Northwest has start producing decent volume with good quality.
Blueberries:
Production in the Central Valley is finished. We are starting to see more volume coming out of the Northwest, building as this week progresses. North Carolina is finished with production. We are now looking at some new regions that are starting such as MI, BC, OR. New Jersey has moderate production but should be increasing.
POTATOES: Large size Russet potatoes remain extremely limited in Idaho with 40 and 50 count very hard to find. This will be the case until new crop potatoes start up around 8 /10/09. Shippers have deals available on 100ct and smaller cartons. New crop California Russets are available but limited large sized product as well, with good quality. Wisconsin is becoming more limited with availability. Colorado has good supplies and quality is still good. Colored storage potatoes are still available but limited out of Wisconsin. California new crop colored potatoes available with very good quality. Large sized reds are limited.
ONIONS: Supplies out of both Huron and New Mexico are improving. The market is still strong but is coming off slowly on yellows. Reds and Whites are still in short supply as Huron product is showing sun scald and New Mexico has limited supplies at best. There is better availability out
of Washington on new crop over winter yellow onions.
APPLES & PEARS:
There are plentiful supplies of Gold Delicious Apples available and there are deals on smaller sized fruit. Fuji, Granny Smith and Red Delicious apples are all coming out of CA Storage in high color and peaking on 100’s and smaller. This is putting a strain on the 88ct and larger market and they are currently very tight, especially going into the 4th of July weekend. Braeburn Apples are very tight and are all but finished shipping from the state of Washington. Pink Lady and Cameo apples only have approximately 2+ weeks left for the balance of their storage season. Washington Pears will go through the next 2-3 weeks with the Anjou and Red Anjou varieties only.
SPECIALTIES:
Pineapple demand has been very good. Quality is good to very good also. No issues to mention.
AVOCADOS:
Chilean Fruit – Containers of fruit have begun arriving, but the large vessels will not start arriving until mid-August. Until then volumes will be light.
California Fruit - California growers continue to pack good volume, but with this years light crop, growers are picking fruit that would normally be picked in August. Expect to see a big decline in supply as we move through July and into August.
Mexican Fruit – Mexican old crop is all but done. We should see some new crop in the next 7 to 10 days, but supplies will be very light until mid August. Please note that early new crop oil content will be low and require additional time for ripening.
CITRUS:
EAST
Valencia’s are about the only thing left in Florida except for a little bit of grapefruit in the river district. The Valencia’s are more to the large size. We are seeing very few 100s and 125s. Quality is excellent, and should be available through July. Next season will start along late September.
WEST
Valencia crop estimates now look lower than first projected. Shippers are pacing their harvest to ensure steady supplies though October. Demand is very good, and the market is expected to continue to strengthen. Quality remains very good. Valencia production is good. Quality is very good, with sizes peaking on 88’s, 113’s, and 138’s.
LEMONS:
Supplies are projected to be good for July and August. Best availability looks to be on 140’s, 165’s, and 200’s. Summer demand is picking up with prices firming also. The market is still very strong and firm on all sizes. The fruit is all from Dist. 2 and as said in the past this is the only district supplying all of the domestic demand. The fruit quality is good, juice content is excellent, and color is very good The Chilean fruit should start to show up with some good volume in the next two weeks, this should take some pressure off of dist.2 and get the market settled down. We expect good numbers from Chile and also from Mexico which will last through the summer until we start dist. 3 around the first of Sept.
LIMES:
Market steady with good supplies of all sizes, we are seeing some lighter color fruit as we are in between regions this should straighten out by the middle of July as a new region begins. Juice content is excellent and fruit is strong.
GRAPES:
Supplies remain excellent for new crop Flame red seedless grapes. Green seedless varieties (Sugarone and Perlette) are in light supply, but with only moderate demand they are able to keep up. They are all available from the Fresno, Delano, Arvin and Bakersfield districts with excellent quality. Temperatures have been optimal in the new crop growing areas, and fruit is thriving. Production will remain high for at
least the next two weeks, but look for a rough transition to the Crimson Red Seedless as we move into the late summer months. Demand remains only light and grape prices remain very sharp.
MELONS:
CANTALOUPES: The Westside deal is going strong and most all of the players are packing large amounts of fruit. There are plentiful supplies of fruit especially in the smaller sizes and that is where the deals are. Desert production is only concentrated now to one major production area (Aguila/Harquahala)
which will continue throughout the summer months. There will continue to be a very good range of sizes available and fruit quality is excellent with high sugar levels. Warm temperatures are expected to continue for the next 5-7 days, and that will be optimal growing conditions for Cantaloupes. Although that is not the
case look for the large sized melons (9ct and larger)* to be in light supply and hold a stronger
market.
HONEYDEWS: Honeydews are plentiful and there remains only light demand. Heavy production from the Westside districts has the supplies way out in front of demand, but there is excellent quality. Similar to Cantaloupes there is a wide range of sizes available. The market is steady at lower levels and there are
plenty of deals available so don’t stop promoting both Cantaloupes and Honeydews.
WATERMELONS:
Watermelons will remain in very good supply for California production. Bakersfield is now the peak production area for new crop fruit. There are some Georgia seedless supplies available, but limited to day of pack out schedules. Markets will remain steady on seeded and seedless to finish this week with moderate demand and very good quality.
CUCUMBERS:
Eastern
With Michigan and Ohio producing good volume now, alongside of the North East markets are falling to keep the product moving. The quality has been excellent from these regions while the marginal quality cucumbers will continue to trickle out of Tennessee and the Carolinas for just a few more days.
Western
Western: Baja’s production is good and should continue through the month. Supplies from the Fresno area are starting to lighter .Baja’s production is good. Fresno, California is going with steady supplies over the next couple of weeks.
GREEN BELL PEPPERS:
Eastern
The northern growing regions continue to produce greater volume as the southernmost regions wind down. With decreasing volume out of the south and rain immanent through out the north, we could see
the market continue rise slightly in the next few days.
Western
Bakersfield has lightened as they will finish up for the season by this weekend. Supplies look to be limited as we move into new growing areas that are just beginning in Huron and Bakersfield is the new growing area, which is going with good supplies. Red and yellow bells from the California desert are in their seasonal decline. Lighter supplies are keeping the market firm. coastal areas. Red and yellow bells from Bakersfield are holding with lighter, but steady supplies; increased supplies should start by
next week.
SQUASH:
Eastern
The primary volume on squash is out of the Northeast, Michigan and Ohio. The market on both green and yellow should remain steady for a few more days with the weekend bringing a slightly stronger market
resulting from mid week rains.
Western
Baja continues with good supplies. The Fresno area of California is finishing. Santa Maria is into good steady production.
TOMATOES:
East – There are multiple growing locations going now from AK to the Carolinas and the Eastern shore areas are now going. TN, OH, NJ, and MI are right around the corner to star harvesting. There continues to be a lack of Roma tomatoes. We also have at this time Virginia, Arkansas, and The Carolinas, and Tennessee to help with supplies.
West – San Diego continues crossing good volume now and fob are reflecting it. Reports of Baja quality have been good. Central Valley is producing good supplies of cherry tomatoes.
ICEBERG LETTUCE:
Typically this time of year the growers will plant less acreage because they are competing with local crops from the East, Southeast, and Canada. Right now a delicate balance exists between supply and demand, but it wouldn't take much of an increase in demand to spark higher prices. Mildew continues to be an issue. Many shippers are peeling this off in the fields trying to eliminate what we see upon arrivals, but this is also resulting in the lettuce being short of weight or being light. With the weather in the growing regions being so sporadic, look for mildew and puffiness to be possibly seen upon arrivals in the upcoming weeks. For now, the quality is average.
ROMAINE & LEAF:
Issues with burn and light weight are challenging the leaf market this week. Supplies look to get tight as the week progresses. Reduction in plantings, and extreme heat forecasted for the rest of the week will definitely take it’s toll on the quality. Low yields have been reported from many suppliers. Fringe burn is being seen with all suppliers on romaine at harvesting time. There continues to be reports of browning inside the internal parts of the leaf. Romaine hearts are very tight in availability and this will continue throughout the week. The Romaine Hearts are having serious issues with cupping and not having the true romaine heart shape. They are having problems with internal burn also. Some suppliers are worse off than others, but supplies are very tight. Suppliers will be holding customers to weekly averages
BROCCOLI:
This market is steady with good supplies from all growing regions. Suppliers are still willing to make deals on volume orders in an attempt to keep movement on this commodity. Supplies continue to be strong out of Salinas and Santa Maria growing regions for this week. The quality overall continues to be strong.
CAULIFLOWER:
This market is steady. Supplies are good with many shippers offering deals. The quality has been fair. There have been some complaints of yellowing and brown spotting upon arrivals with different suppliers. Santa Maria and Salinas continue to be the main areas of production.
CARROTS:
Harvesting has shifted over to new fields in Bakersfield. Sizing has improved over what we were seeing out of The Imperial Valley. Quality remains good. Michigan is slated to begin carrots around the end of this month.
CELERY
This market is steady. Supplies are great with excellent quality out of the Salinas and Santa Maria. Michigan has begun production. The supplies will be good for the entire week with heaviest volume on the 24 count size celery
BERRIES
Strawberries: Production continues this week with low supplies. Most to all shippers continue to walk in sold out or over sold. Salinas / Watsonville growing area are now past their “peak” production window, and quality reports are seeing more over ripe and bruised berries. Heavy volume looks to be not as abundant as the weeks previous. Santa Maria continues to produce moderate to low volume with good to fair quality. The forecast is calling for a warming trend through this week, and this should have production somewhat, but as it sits we are in the same tightened situation.
Raspberries: Raspberry production has tightened up as we have passed the “peak” production window. We may get one more little shot of product but will decrease again. There will continue to be moderate to light supplies of Californian fruit, until the Northwest gets going.
Blackberries:
We are now seeing local Californian production in the Central Valley finishing and Salinas / Watsonville local production as it is moderate and steady. The Northwest has start producing decent volume with good quality.
Blueberries:
Production in the Central Valley is finished. We are starting to see more volume coming out of the Northwest, building as this week progresses. North Carolina is finished with production. We are now looking at some new regions that are starting such as MI, BC, OR. New Jersey has moderate production but should be increasing.
POTATOES: Large size Russet potatoes remain extremely limited in Idaho with 40 and 50 count very hard to find. This will be the case until new crop potatoes start up around 8 /10/09. Shippers have deals available on 100ct and smaller cartons. New crop California Russets are available but limited large sized product as well, with good quality. Wisconsin is becoming more limited with availability. Colorado has good supplies and quality is still good. Colored storage potatoes are still available but limited out of Wisconsin. California new crop colored potatoes available with very good quality. Large sized reds are limited.
ONIONS: Supplies out of both Huron and New Mexico are improving. The market is still strong but is coming off slowly on yellows. Reds and Whites are still in short supply as Huron product is showing sun scald and New Mexico has limited supplies at best. There is better availability out
of Washington on new crop over winter yellow onions.
APPLES & PEARS:
There are plentiful supplies of Gold Delicious Apples available and there are deals on smaller sized fruit. Fuji, Granny Smith and Red Delicious apples are all coming out of CA Storage in high color and peaking on 100’s and smaller. This is putting a strain on the 88ct and larger market and they are currently very tight, especially going into the 4th of July weekend. Braeburn Apples are very tight and are all but finished shipping from the state of Washington. Pink Lady and Cameo apples only have approximately 2+ weeks left for the balance of their storage season. Washington Pears will go through the next 2-3 weeks with the Anjou and Red Anjou varieties only.
SPECIALTIES:
Pineapple demand has been very good. Quality is good to very good also. No issues to mention.
AVOCADOS:
Chilean Fruit – Containers of fruit have begun arriving, but the large vessels will not start arriving until mid-August. Until then volumes will be light.
California Fruit - California growers continue to pack good volume, but with this years light crop, growers are picking fruit that would normally be picked in August. Expect to see a big decline in supply as we move through July and into August.
Mexican Fruit – Mexican old crop is all but done. We should see some new crop in the next 7 to 10 days, but supplies will be very light until mid August. Please note that early new crop oil content will be low and require additional time for ripening.
CITRUS:
EAST
Valencia’s are about the only thing left in Florida except for a little bit of grapefruit in the river district. The Valencia’s are more to the large size. We are seeing very few 100s and 125s. Quality is excellent, and should be available through July. Next season will start along late September.
WEST
Valencia crop estimates now look lower than first projected. Shippers are pacing their harvest to ensure steady supplies though October. Demand is very good, and the market is expected to continue to strengthen. Quality remains very good. Valencia production is good. Quality is very good, with sizes peaking on 88’s, 113’s, and 138’s.
LEMONS:
Supplies are projected to be good for July and August. Best availability looks to be on 140’s, 165’s, and 200’s. Summer demand is picking up with prices firming also. The market is still very strong and firm on all sizes. The fruit is all from Dist. 2 and as said in the past this is the only district supplying all of the domestic demand. The fruit quality is good, juice content is excellent, and color is very good The Chilean fruit should start to show up with some good volume in the next two weeks, this should take some pressure off of dist.2 and get the market settled down. We expect good numbers from Chile and also from Mexico which will last through the summer until we start dist. 3 around the first of Sept.
LIMES:
Market steady with good supplies of all sizes, we are seeing some lighter color fruit as we are in between regions this should straighten out by the middle of July as a new region begins. Juice content is excellent and fruit is strong.
GRAPES:
Supplies remain excellent for new crop Flame red seedless grapes. Green seedless varieties (Sugarone and Perlette) are in light supply, but with only moderate demand they are able to keep up. They are all available from the Fresno, Delano, Arvin and Bakersfield districts with excellent quality. Temperatures have been optimal in the new crop growing areas, and fruit is thriving. Production will remain high for at
least the next two weeks, but look for a rough transition to the Crimson Red Seedless as we move into the late summer months. Demand remains only light and grape prices remain very sharp.
MELONS:
CANTALOUPES: The Westside deal is going strong and most all of the players are packing large amounts of fruit. There are plentiful supplies of fruit especially in the smaller sizes and that is where the deals are. Desert production is only concentrated now to one major production area (Aguila/Harquahala)
which will continue throughout the summer months. There will continue to be a very good range of sizes available and fruit quality is excellent with high sugar levels. Warm temperatures are expected to continue for the next 5-7 days, and that will be optimal growing conditions for Cantaloupes. Although that is not the
case look for the large sized melons (9ct and larger)* to be in light supply and hold a stronger
market.
HONEYDEWS: Honeydews are plentiful and there remains only light demand. Heavy production from the Westside districts has the supplies way out in front of demand, but there is excellent quality. Similar to Cantaloupes there is a wide range of sizes available. The market is steady at lower levels and there are
plenty of deals available so don’t stop promoting both Cantaloupes and Honeydews.
WATERMELONS:
Watermelons will remain in very good supply for California production. Bakersfield is now the peak production area for new crop fruit. There are some Georgia seedless supplies available, but limited to day of pack out schedules. Markets will remain steady on seeded and seedless to finish this week with moderate demand and very good quality.
CUCUMBERS:
Eastern
With Michigan and Ohio producing good volume now, alongside of the North East markets are falling to keep the product moving. The quality has been excellent from these regions while the marginal quality cucumbers will continue to trickle out of Tennessee and the Carolinas for just a few more days.
Western
Western: Baja’s production is good and should continue through the month. Supplies from the Fresno area are starting to lighter .Baja’s production is good. Fresno, California is going with steady supplies over the next couple of weeks.
GREEN BELL PEPPERS:
Eastern
The northern growing regions continue to produce greater volume as the southernmost regions wind down. With decreasing volume out of the south and rain immanent through out the north, we could see
the market continue rise slightly in the next few days.
Western
Bakersfield has lightened as they will finish up for the season by this weekend. Supplies look to be limited as we move into new growing areas that are just beginning in Huron and Bakersfield is the new growing area, which is going with good supplies. Red and yellow bells from the California desert are in their seasonal decline. Lighter supplies are keeping the market firm. coastal areas. Red and yellow bells from Bakersfield are holding with lighter, but steady supplies; increased supplies should start by
next week.
SQUASH:
Eastern
The primary volume on squash is out of the Northeast, Michigan and Ohio. The market on both green and yellow should remain steady for a few more days with the weekend bringing a slightly stronger market
resulting from mid week rains.
Western
Baja continues with good supplies. The Fresno area of California is finishing. Santa Maria is into good steady production.
TOMATOES:
East – There are multiple growing locations going now from AK to the Carolinas and the Eastern shore areas are now going. TN, OH, NJ, and MI are right around the corner to star harvesting. There continues to be a lack of Roma tomatoes. We also have at this time Virginia, Arkansas, and The Carolinas, and Tennessee to help with supplies.
West – San Diego continues crossing good volume now and fob are reflecting it. Reports of Baja quality have been good. Central Valley is producing good supplies of cherry tomatoes.
Monday, July 20, 2009
Understanding your profit and Loss Statement
Demystifying the Profit and Loss Statement for yourselves and your team comes down to a practice of defining terms followed by constant repetition.
People, Sales and Profit
Think of your business as a triangle with three sides of equal importance. If you maintain focus on each side of the triangle, then you have a good chance at running a successful business. However, if one side of the triangle is out of balance, your chances of success are much lower.
The People side of the triangle addresses recruiting, training, retention and team building. Many of us are natural with others and enjoy the People side of the business. Since we tend to gravitate towards comfort zones, skills related to people usually are not intimidating or foreign for most restaurant operators.
The Sales side of the triangle is often a natural part of a restaurant operator’s style as well. Managers and team members easily buy into learning and teaching strategies of up selling, making recommendations and competing in contests. It is not difficult for most operators to encourage movement of your most profitable products.
Unfortunately, managing the Profit side of the triangle can be very challenging. Teaching your team members how to operate the restaurant to the guest’s satisfaction is only part of the picture. Your team needs to understand the basic components of the Profit and Loss statement in order to successfully manage your profitability.
Breaking categories down to the lowest common denominator, the statement is simply comprised of Revenues minus Expenses with an outcome of a Profit or a Loss. Once your team members understand the main components, it becomes fairly straight forward to expand the definition and makeup of the P&L Statement.
The P&L Statement is simply a snapshot, a moment in time, much like a photo. It represents a period of time and reflects the sales, cost of goods sold, expenses and profit or loss. It is simply a report card, nothing more. The P&L Statement lets you know how you performed compared to budget, how you are doing versus last year and many other comparisons that let you know if you are winning and, if not, where the opportunities for improvement lie. Use the P&L as an opportunity to recognize achievement and praise the team for a job well done, and for corrective action where needed. When you measure performance you are able to manage the result.
Use a simple format similar to the one below to explain the P&L Statements make-up and flow.
Revenue Less Cost of Goods Sold = Gross Profit Less Labor Less Operating Costs = Operating Income
Teaching the ins and outs of the P&L Statement does not have to be torture. If the Statement is generated regularly, simple repetition will ingrain the basics of the numbers. Ensure your entire team has access to repetitive discussions and involvement with the Profit and Loss statement.
Break the statement down to the lowest common denominators to start. Teach your team that the P&L Statement is simply Revenue minus Expenses.
Clearly explain each term so that everyone has the same understanding and uses the same definition.
Key definitions that the team needs to understand include:
Revenue - Compensation for your products or services. This line represents anything captured within the cash register or POS system.
Cost of Goods Sold - This term represents the variable expense related to the sale of your products. Most of the cost of goods sold includes food and beverage items.
Operating Expenses - These are the daily expenses of running the business: supplies, G&A, rent, etc.
EBITDA - Earnings before interest, taxes, depreciation and amortization. You need to ensure that your team members understand the importance of this line item. It basically is a report card line on the things for which the store managers and employees can have a direct impact. You may want to consider using the EBITDA line as an incentive line or bonus line for performance.
Income Taxes - Federal, state and local
Net Earnings - The end result and hopefully the Profit earned by the business.
With the basic word definitions under control, each team member needs to have an understanding of how the P&L Statement becomes populated with numbers. The difference between Gross Sales and Net Sales is an important first step.
Gross Sales includes everything captured within the cash register or POS system.
Net Sales includes everything for which compensation was collected.
Usually the difference is made up of items that were “comped” for some reason.
Cost of Goods Sold is simply Beginning Inventory + Purchases – Ending Inventory. Understanding the formula that leads to the number enables team members to break down and investigate the process of expense flow through the system.
Controllable Expenses are an important area to work on. Show what it means to drop a plate, to waste napkins, to overuse chemicals. Team members need to understand the profit repercussions of equipment neglect, overuse of supplies and the cost associated with stacking glassware. When you show the actual cost per piece and how the expense lands on the P&L Statement it’s easy to see how these costs impact profits.
Your team also needs to have a good understanding of the difference between Fixed and Variable costs. Focusing on the difference in Fixed and Variable costs can lead to more awareness about the importance of sales growth.
Fixed expenses such as rent, service contracts and management salaries remain constant and increasing sales helps offset the impact these expenses have on the P&L Statement.
Variable costs, on the other hand, are driven by the ebbs and flows of the business. Variable costs such as hourly labor, food costs and beverage costs dictate that we focus on sales fluctuations so that purchasing and labor can be adjusted accordingly. Planning to address variable cost requires your team to be in
a proactive mode versus a reactive mode.
Understanding the importance of the P&L Statement is a vital part of running the business successfully. If you expect to maximize the potential of your business and the performance of your team members, it is crucial that you spend consistent quality time focusing on the components of the P&L Statement as well as teaching the process from where the numbers come, how they are presented on the P&L Statement and, most importantly, how you can impact the outcome of the P&L Statement. Sound fiscal management is an everyday practice operators must constantly develop throughout the team.
Thursday, July 16, 2009
Let You Products Tell A Story
People don't buy for logical reasons. They buy for emotional reasons.”
- Zig Ziglar
I love products with a story to tell. What fun is it selling a hunk-o-beef called American Kobe-style, for instance, that is "like" something good from Japan. You find it everywhere, on the same menus that also have to have mac and cheese on them for the kids. It is a complete reflex menu item that results from mental exhaustion and a resignation to well meaning trends.
But for me? Give me Texas grown Akaushi Beef. at Lallapalooza any day over the generic and overpriced American Kobe(like) beef.
Speaking of Lallapalooza the butter poached steak program-Phase #1- is in full swing, as is their new early bird special menu featuring Prime Rib or an Airline chicken breast. Check it out.
While we are on the subject of specials, has anyone else tried the balsamic barbeque demi glazed pork shanks at Tarpy's? It's a 22oz pork shank slow cooked sous vide style in the balsamic bbq demi, served with Gruyere mashed potatoes and garden veggies. A killer bargain at about $26.00 a plate!
What about Chef Tony Baker's artisan dry cured Vande Rose Pork bacon. Amazing product featured all over his menu. His 10 oz frenched pork chop hand carved from a 10 bone center cut pork rack is incredible!
- Zig Ziglar
I love products with a story to tell. What fun is it selling a hunk-o-beef called American Kobe-style, for instance, that is "like" something good from Japan. You find it everywhere, on the same menus that also have to have mac and cheese on them for the kids. It is a complete reflex menu item that results from mental exhaustion and a resignation to well meaning trends.
But for me? Give me Texas grown Akaushi Beef. at Lallapalooza any day over the generic and overpriced American Kobe(like) beef.
Speaking of Lallapalooza the butter poached steak program-Phase #1- is in full swing, as is their new early bird special menu featuring Prime Rib or an Airline chicken breast. Check it out.
While we are on the subject of specials, has anyone else tried the balsamic barbeque demi glazed pork shanks at Tarpy's? It's a 22oz pork shank slow cooked sous vide style in the balsamic bbq demi, served with Gruyere mashed potatoes and garden veggies. A killer bargain at about $26.00 a plate!
What about Chef Tony Baker's artisan dry cured Vande Rose Pork bacon. Amazing product featured all over his menu. His 10 oz frenched pork chop hand carved from a 10 bone center cut pork rack is incredible!
Wednesday, July 15, 2009
PigWizard Sausage Fresh Batch Is Here!
Hi All, The next batch of PigWizard sausage is just around the corner, so I though I'd let you know what's coming up. I will be making all three of the following sausages on the 21st of July and will be available fresh until the 28th of July, at which point I will freeze anything that is left. But please don't wait if you think you want some, because I don't expect to have much left by then. The last batch was gone fast!
First up is an old Monte Vista Market favorite, Sweet Morrocan Lamb, mixed with dried currants, cranberry juice, cinnamon and a touch of curry. Great with couscous or just as an appetizer. 4 links to a lb, $9/lb
Next up, a favorite at the TomatoFest (I cooked over 110lbs in 4 hours!), Heirloom Tomatoes, Mozzarella, Basil and Chicken. 4 links to a lb, $7.50/lb
Last, but not least, a recipe that I have made only for my family, Pork and Crawfish with the Cajun Holy Trinity of onions, bell peppers, and celery, with just enough cayenne to make the beer taste better! 4 links to a lb, $8.50 lb
For those that are interested, I buy all of my meats from the Schmitz family, which I have been doing business with for about 6 years. They have been doing business out for over fifty years and three generations. They have been extremely good to me as business associates as well as friends. They have supplied me with all of my meats for 6 years, free of hormomes and antibiotics. You can check them out at www.schmitzranch.com .
Eat my sausage!
PigWizard
Jonathan Roveto
831 236 1844
pigwizard@pigwizard.com
www.pigwizard.com (coming soon)
Warning! Personal Soapbox Below! Read with caution and open mind!
While I do not use sodium nitrite in fresh sausages, I do use them in cooked, cured, and/or smoked products that will be available in the future. The reason for that is because it is widely proven and known since at least the 1800s that poorly preserved sausage kills, which is prevented by using nitrites/nitrates. The root of the word botulism, the bacteria that causes the deadly intoxification, is botulus, Latin for sausage. For those of you concerned with any of that, I recommend these articles, especially the first.
junkfoodscience.blogspot.com
iaith.tapetrade.net
BioMedicines.org-Nitrates in vegetables
Friday, July 10, 2009
What Is The Purpose Of A Sandwich?
Posted By Dave Layus, Shoreline Church Community Outreach
What is the purpose of a sandwich? What goes into a sandwich? What do you get out of a sandwich?
Questions that are so basic that you probably don't even think of them. With answers that are most likely part of your "Automatic Pilot" that you don't even think about it, once you decide what the main ingredient will be.
It's like tying your shoes... Auto Pilot! Uncommonly referred to as "Unconscious Competence".
The second Saturday of each month is usually the Community Outreach Ministry's "Serve Saturday", giving those that are led to serve our surrounding community the opportunity to fulfill their directive, in Christ's name. This Saturday (tomorrow, July 11th) is no exception.
Each volunteer will be helping to make sandwiches, then packing them into a complete sack lunch. We will then take them to Soledad Street in Salinas to distribute the lunches to the people on the street and at Dorothy's Kitchen.
We will start at 9:00am at Shoreline and should be done by 1:30pm. Lunch and Community Outreach Ministry T-shirts will be provided. Invite Kids, Teens, Spouses, Grandparents, Grandkids, Pets (Wait! NO Pets, please. They tend to eat the sandwiches as fast as we make them!), Friends, Co-workers, Siblings and other relatives to help out. All are welcome!
Now back to the first three questions... What is the purpose of a sandwich? Besides the obvious nourishment value, maybe, just slightly possible perhaps, that someone eating that sandwich might have a thought cross their mind, at least for a moment, that someone, somewhere, a person that they don't even know, thought enough of me that I was worth it for them to take time out of their busy schedule to make a sandwich for me, then to deliver it to me!
Maybe not many recipients will think that... NOW! But over time, as each of their lives change, and they receive more blessings, they begin to think those thoughts of increased self-worth. Was it worth something to you when someone helped you in some small way when you were having a particularly bad day?
For some it could take years more to get to that point. For others, a simple sandwich-making gesture could be the only remaining "push" needed to get them over the hump to realize their worth in Christ's eyes.
What goes into a sandwich? Besides the meat, mayo, lettuce and cheese, various people put in their resources of time, effort and money, because they cared enough to do it. God loves us enough to care for us by providing those resources for us. In following the examples of Jesus Christ, we love by sharing those resources provided to us.
Does that mean that those that provided resources put love into those sandwiches? You bet! (Well, maybe "bet" is not a good choice of words. How about...) Definitely!!!
As I've come to know many homeless people over the last two years, I find that the VAST majority of them are normal, everyday people, just like you and me. I would not have known that many of those were homeless, if they had not told me. Many being in that situation due to events beyond their control.
In addition, many, many people that currently have a home have told me that they are not that far away from becoming one of the homeless. One more furlough day... A further decrease in business... Further cutbacks resulting in job loss. Again these are normal, everyday people, just like you and me.
What do you get out of a sandwich? The feeling that you are doing something to help someone else that is in a desperate situation? Becoming closer to Christ by following His example? So you will know that others will help you if you are ever forced into that situation? Being nourished by MAKING the sandwich?
Come and find out for yourself! Blessings await you.
What is the purpose of a sandwich? What goes into a sandwich? What do you get out of a sandwich?
Questions that are so basic that you probably don't even think of them. With answers that are most likely part of your "Automatic Pilot" that you don't even think about it, once you decide what the main ingredient will be.
It's like tying your shoes... Auto Pilot! Uncommonly referred to as "Unconscious Competence".
The second Saturday of each month is usually the Community Outreach Ministry's "Serve Saturday", giving those that are led to serve our surrounding community the opportunity to fulfill their directive, in Christ's name. This Saturday (tomorrow, July 11th) is no exception.
Each volunteer will be helping to make sandwiches, then packing them into a complete sack lunch. We will then take them to Soledad Street in Salinas to distribute the lunches to the people on the street and at Dorothy's Kitchen.
We will start at 9:00am at Shoreline and should be done by 1:30pm. Lunch and Community Outreach Ministry T-shirts will be provided. Invite Kids, Teens, Spouses, Grandparents, Grandkids, Pets (Wait! NO Pets, please. They tend to eat the sandwiches as fast as we make them!), Friends, Co-workers, Siblings and other relatives to help out. All are welcome!
Now back to the first three questions... What is the purpose of a sandwich? Besides the obvious nourishment value, maybe, just slightly possible perhaps, that someone eating that sandwich might have a thought cross their mind, at least for a moment, that someone, somewhere, a person that they don't even know, thought enough of me that I was worth it for them to take time out of their busy schedule to make a sandwich for me, then to deliver it to me!
Maybe not many recipients will think that... NOW! But over time, as each of their lives change, and they receive more blessings, they begin to think those thoughts of increased self-worth. Was it worth something to you when someone helped you in some small way when you were having a particularly bad day?
For some it could take years more to get to that point. For others, a simple sandwich-making gesture could be the only remaining "push" needed to get them over the hump to realize their worth in Christ's eyes.
What goes into a sandwich? Besides the meat, mayo, lettuce and cheese, various people put in their resources of time, effort and money, because they cared enough to do it. God loves us enough to care for us by providing those resources for us. In following the examples of Jesus Christ, we love by sharing those resources provided to us.
Does that mean that those that provided resources put love into those sandwiches? You bet! (Well, maybe "bet" is not a good choice of words. How about...) Definitely!!!
As I've come to know many homeless people over the last two years, I find that the VAST majority of them are normal, everyday people, just like you and me. I would not have known that many of those were homeless, if they had not told me. Many being in that situation due to events beyond their control.
In addition, many, many people that currently have a home have told me that they are not that far away from becoming one of the homeless. One more furlough day... A further decrease in business... Further cutbacks resulting in job loss. Again these are normal, everyday people, just like you and me.
What do you get out of a sandwich? The feeling that you are doing something to help someone else that is in a desperate situation? Becoming closer to Christ by following His example? So you will know that others will help you if you are ever forced into that situation? Being nourished by MAKING the sandwich?
Come and find out for yourself! Blessings await you.
Thursday, July 9, 2009
Fresh From The Farm Produce Market Update
July 8, 2009
ICEBERG LETTUCE:
Lettuce market started the week just about where it left off last week - steady. The supplies actually are lighter this week which is a good indication that some growers may attempt to raise or firm up their prices. The weights on the lettuce have been a bit heavier than normal. With the weather in the growing regions being so sporadic, look for mildew and puffiness to be possibly seen upon arrivals in the upcoming weeks. For now, the quality is good.
ROMAINE & LEAF:
The leaf market is very sloppy right now, with prices all over the board. Supplies look to remain steady for the week. Low yields continue to be an issue for some shippers, and fringe burn is being seen with all suppliers on romaine at harvesting time. There continues to be reports of browning inside the internal parts of the leaf. We would not recommend switching to hearts right now as romaine hearts are very tight in availability, and having serious issues with cupping and not having the true romaine heart shape.
They are having problems with internal burn also. Some suppliers are worse off than others, but supplies are light all over.
BROCCOLI:
This market is steady with good supplies from all growing regions. Suppliers are still willing to make deals on volume orders in an attempt to keep movement on this commodity. Supplies continue to be strong out of Salinas and Santa Maria growing regions. The quality overall continues to be strong.
CAULIFLOWER:
It’s funny what a difference a week makes. Supplies have rebounded this week causing the market to be in a state of flux. Shippers need to move this cauliflower and they are willing to deal to make it happen on volume orders. There have been some complaints of yellowing upon arrivals with different suppliers. Santa Maria and Salinas continue to be the main areas of production.
CARROTS:
Harvesting has shifted over to new fields in Bakersfield. Sizing has improved over what we were seeing out of The Imperial Valley. Quality remains good.
CELERY
This market remains steady. Salinas’s production has picked up with multiple suppliers. Oxnard production should be finishing up this week. Santa Maria also has good production. The problem of seeder has not been an issue in the harvesting in the Salinas Valley. Quality has been nice from all growing regions. Supplies are expected to be good for the week. Look for Michigan to begin with celery in late July.
BERRIES
Strawberries: Production this week is starting off snug as many shippers are walking in with little or nothing to sell today. There are some significant ads eating up some volume, and some shippers have reported quality issue with berries not holding up. The better quality berries seem to be coming out the Watsonville area. The weather has been favorable so it is a bit odd to have such a lack of production. We should expect by mid week production to pick up and the market to loosen up a bit.
Raspberries: Raspberry production has tightened up as we have passed the “peak” production window. We may get one more little shot of product but will decrease again. There will continue to be moderate to light supplies of Californian fruit, until the Northwest gets going.
Blackberries:
We continue looking at local production as it is slowly increasing. Watsonville is producing fair quantities, and is inconsistent at this point as we are currently experiencing a slight gap in production as growing regions transfer from Mexico to California. Some shippers in the central valley area of California are reporting good quantities. Look for the Northwest to get started up in the next 2-3 weeks.
Blueberries:
Production in the central valley is getting close to the end. We can expect to see more volume coming out of the Northwest, building as this week progresses. North Carolina is wrapping up. Mississippi will continue to pack this week, bringing in approx, 2,000 cs of pints a day. New Jersey will have a decrease in volume this week, due to unfavorable weather. Next week should be better.
POTATOES: The quality is still very good on the Idaho storage crop. Retail volume has slowed down so carton packing has slowed for shippers. 80ct and larger sizes remain tight as we get deeper in to storage supplies. Availability of 100 ct or smaller and 6oz #2 has increased and shippers are willing to deal on those sizes to move them. Wisconsin is becoming more limited on availability as well. Colorado has good supplies and quality is still good. Colored storage potatoes are still available out of Wisconsin. California new crop colored potatoes available with very good quality. New crop California Russets have started in a light way with better availability next week. Northern and Southern Florida now with availability on new crop colored potatoes.
ONIONS: Supplies on yellow onions are improving in Huron and New Mexico, helping to ease the supply issue. Expect the market to come off very slowly. Looks like red onions are going to take a different path, and have had a lot of interest lately. California red onions are dealing with sun scald, putting additional pressure on already tight supplies in New Mexico.
APPLES & PEARS:
There are plentiful supplies of Gold Delicious Apples available and there are deals on smaller sized fruit. Fuji, Granny Smith and Red Delicious apples are all coming out of CA Storage in high color and peaking on 100’s and smaller. This is putting a strain on the 88ct and larger market and they are currently very tight, especially going into the 4th of July weekend. Braeburn Apples are very tight and are all but finished shipping from the state of Washington. Pink Lady and Cameo apples only have approximately 2+ weeks left for the balance of their storage season. Washington Pears will go through the next 2-3 weeks with the Anjou and Red Anjou varieties only.
SPECIALTIES:
Pineapple demand has been very good. Quality is good to very good also. No issues to mention.
AVOCADOS:
Mexican fruit – Mexican crop continues to lighten as the old crop winds down. New crop will begin in late July / early August. Supplies will be spotty to begin and oil content will be low, so please plan additional time for ripening.
California Fruit - California growers continue to pack good volume, but expect to see a big decline in late July on supplies.
CITRUS:
EAST
Valencia’s are about the only thing left in Florida except for a little bit of grapefruit in the river district. The Valencia’s are more to the large size. We are seeing very few 100s and 125s. Quality is excellent, and should be available through July. Next season will start along late September.
WEST
Valencia production is good. Quality is very good, with sizes peaking on 88’s, 113’s, and 138’s. Market is steady to firming on all sizes as pack outs are very low due to the small size. Also there are several packers who have stopped packing in hopes that fruit will size up a bit. The fruit is eating excellent and has excellent juice content. We will start to have some re-greening, so you may see a tinge of green on the fruit.
LEMONS:
Supplies are projected to be good for July and August. Best availability looks to be on 140’s, 165’s, and 200’s. Summer demand is picking up with prices firming also. The market is still very strong and firm on all sizes. The fruit is all from Dist. 2 and as said in the past this is the only district supplying all of the domestic demand. The fruit quality is good, juice content is excellent, and color is very good The Chilean fruit should start to show up with some good volume in the next two weeks, this should take some pressure off of dist.2 and get the market settled down. We expect good numbers from Chile and also from Mexico which will last through the summer until we start dist. 3 around the first of Sept.
LIMES:
Market steady with good supplies of all sizes, we are seeing some lighter color fruit as we are in between regions this should straighten out by the middle of July as a new region begins. Juice content is excellent and fruit is strong.
GRAPES:
New crop Flame red seedless and three different early green seedless varieties (“Earli Sweet”, Sugarone, and Perlette)* are available this week from the Arvin/Bakersfield district and there is excellent color and sugar levels. Coachella and Nogales are down to their last shipments and they are dropping prices
dramatically to try and move fruit. Beware of old crop product.
MELONS:
CANTALOUPES: The transition is all but complete to the Westside deal with the exception of a few shippers and there are plentiful supplies of fruit to start the deal. There is still fruit from the desert deals, but mostly confined to the central Arizona growing districts. Desert production is coming to a close this week the exception of one major production area (Aguila/Harquahala) which will go throughout the summer months. Small sized Cantaloupes have loosened up and are more readily available this week, even from the first harvests of the new crop fruit. There will be a very good range of sizes available this week and fruit quality is excellent with high sugar levels. Warm temperatures are expected to continue this week, and that will be optimal growing conditions for Cantaloupes.
HONEYDEWS: Honeydews are plentiful from the Arizona desert, and California’s Westside district, but there is not much demand as we move into the first major week of July. There are still light supplies from Mexico. Small sized fruit will remain in relatively light supply through the transition to new crop but warm temperatures are bringing on the smaller sizes.
WATERMELONS:
Watermelons remain in only moderate supply from the CA/AZ desert production areas and Bakersfield now going on their new crop production. Markets will remain steady on seeded and seedless again this week with moderate demand and very nice quality.
CUCUMBERS:
Eastern
With Georgia finishing up on their cucumber supplies and Michigan hot quite into volume, this market continues to tighten up. Look for high prices to hold on a few more days the start to back down.
Western
Western: Baja’s production is good. Fresno, California is going with steady supplies over the next couple of weeks.
GREEN BELL PEPPERS:
Eastern
Georgia is coming to the end of their pepper deal but the northern growing regions are beginning to get going, which has increased supplies. However rain the growing areas may increase the market for the weekend. Mediums and off grades continue to be the more difficult sizes to come by but overall quality in all regions is good.
Western
Bakersfield is the new growing area, which is going with good supplies. Red and yellow bells from the California desert are in their seasonal decline. Lighter supplies are keeping the market firm.
SQUASH:
Eastern
There is currently a two tiered market on squash as Michigan / Ohio areas are producing more volume, dropping the market there and Georgia is working off of their limited, end-of-the-season supply and demanding more money in that region. By the weekend, this market will have stabilized and should hold at the lower level.
Western
Baja is coming in with good supplies. The Fresno area of California has good production, and looks to increase thought the month. Santa Maria is also into good production.
TOMATOES:
East – The tomato market (all tomatoes) seem to be adjusting down as more supplies become available. Central Florida is finishing up early due to past wet weather. North Florida is just getting started with very light production. Quality is only average, there is a lot of damage to the fruit. We also have at this time Virginia, Arkansas, and The Carolinas, and Tennessee to help with supplies.
West – San Diego is crossing better volume now and fob are reflecting. Reports of Baja quality have been good. There continues to be a lack of smaller sized fruit and nothing crossing with much color. There have been reports of California Central Valley picking up volume and increasing as the week progresses. Roma tomatoes are very plentiful.
ICEBERG LETTUCE:
Lettuce market started the week just about where it left off last week - steady. The supplies actually are lighter this week which is a good indication that some growers may attempt to raise or firm up their prices. The weights on the lettuce have been a bit heavier than normal. With the weather in the growing regions being so sporadic, look for mildew and puffiness to be possibly seen upon arrivals in the upcoming weeks. For now, the quality is good.
ROMAINE & LEAF:
The leaf market is very sloppy right now, with prices all over the board. Supplies look to remain steady for the week. Low yields continue to be an issue for some shippers, and fringe burn is being seen with all suppliers on romaine at harvesting time. There continues to be reports of browning inside the internal parts of the leaf. We would not recommend switching to hearts right now as romaine hearts are very tight in availability, and having serious issues with cupping and not having the true romaine heart shape.
They are having problems with internal burn also. Some suppliers are worse off than others, but supplies are light all over.
BROCCOLI:
This market is steady with good supplies from all growing regions. Suppliers are still willing to make deals on volume orders in an attempt to keep movement on this commodity. Supplies continue to be strong out of Salinas and Santa Maria growing regions. The quality overall continues to be strong.
CAULIFLOWER:
It’s funny what a difference a week makes. Supplies have rebounded this week causing the market to be in a state of flux. Shippers need to move this cauliflower and they are willing to deal to make it happen on volume orders. There have been some complaints of yellowing upon arrivals with different suppliers. Santa Maria and Salinas continue to be the main areas of production.
CARROTS:
Harvesting has shifted over to new fields in Bakersfield. Sizing has improved over what we were seeing out of The Imperial Valley. Quality remains good.
CELERY
This market remains steady. Salinas’s production has picked up with multiple suppliers. Oxnard production should be finishing up this week. Santa Maria also has good production. The problem of seeder has not been an issue in the harvesting in the Salinas Valley. Quality has been nice from all growing regions. Supplies are expected to be good for the week. Look for Michigan to begin with celery in late July.
BERRIES
Strawberries: Production this week is starting off snug as many shippers are walking in with little or nothing to sell today. There are some significant ads eating up some volume, and some shippers have reported quality issue with berries not holding up. The better quality berries seem to be coming out the Watsonville area. The weather has been favorable so it is a bit odd to have such a lack of production. We should expect by mid week production to pick up and the market to loosen up a bit.
Raspberries: Raspberry production has tightened up as we have passed the “peak” production window. We may get one more little shot of product but will decrease again. There will continue to be moderate to light supplies of Californian fruit, until the Northwest gets going.
Blackberries:
We continue looking at local production as it is slowly increasing. Watsonville is producing fair quantities, and is inconsistent at this point as we are currently experiencing a slight gap in production as growing regions transfer from Mexico to California. Some shippers in the central valley area of California are reporting good quantities. Look for the Northwest to get started up in the next 2-3 weeks.
Blueberries:
Production in the central valley is getting close to the end. We can expect to see more volume coming out of the Northwest, building as this week progresses. North Carolina is wrapping up. Mississippi will continue to pack this week, bringing in approx, 2,000 cs of pints a day. New Jersey will have a decrease in volume this week, due to unfavorable weather. Next week should be better.
POTATOES: The quality is still very good on the Idaho storage crop. Retail volume has slowed down so carton packing has slowed for shippers. 80ct and larger sizes remain tight as we get deeper in to storage supplies. Availability of 100 ct or smaller and 6oz #2 has increased and shippers are willing to deal on those sizes to move them. Wisconsin is becoming more limited on availability as well. Colorado has good supplies and quality is still good. Colored storage potatoes are still available out of Wisconsin. California new crop colored potatoes available with very good quality. New crop California Russets have started in a light way with better availability next week. Northern and Southern Florida now with availability on new crop colored potatoes.
ONIONS: Supplies on yellow onions are improving in Huron and New Mexico, helping to ease the supply issue. Expect the market to come off very slowly. Looks like red onions are going to take a different path, and have had a lot of interest lately. California red onions are dealing with sun scald, putting additional pressure on already tight supplies in New Mexico.
APPLES & PEARS:
There are plentiful supplies of Gold Delicious Apples available and there are deals on smaller sized fruit. Fuji, Granny Smith and Red Delicious apples are all coming out of CA Storage in high color and peaking on 100’s and smaller. This is putting a strain on the 88ct and larger market and they are currently very tight, especially going into the 4th of July weekend. Braeburn Apples are very tight and are all but finished shipping from the state of Washington. Pink Lady and Cameo apples only have approximately 2+ weeks left for the balance of their storage season. Washington Pears will go through the next 2-3 weeks with the Anjou and Red Anjou varieties only.
SPECIALTIES:
Pineapple demand has been very good. Quality is good to very good also. No issues to mention.
AVOCADOS:
Mexican fruit – Mexican crop continues to lighten as the old crop winds down. New crop will begin in late July / early August. Supplies will be spotty to begin and oil content will be low, so please plan additional time for ripening.
California Fruit - California growers continue to pack good volume, but expect to see a big decline in late July on supplies.
CITRUS:
EAST
Valencia’s are about the only thing left in Florida except for a little bit of grapefruit in the river district. The Valencia’s are more to the large size. We are seeing very few 100s and 125s. Quality is excellent, and should be available through July. Next season will start along late September.
WEST
Valencia production is good. Quality is very good, with sizes peaking on 88’s, 113’s, and 138’s. Market is steady to firming on all sizes as pack outs are very low due to the small size. Also there are several packers who have stopped packing in hopes that fruit will size up a bit. The fruit is eating excellent and has excellent juice content. We will start to have some re-greening, so you may see a tinge of green on the fruit.
LEMONS:
Supplies are projected to be good for July and August. Best availability looks to be on 140’s, 165’s, and 200’s. Summer demand is picking up with prices firming also. The market is still very strong and firm on all sizes. The fruit is all from Dist. 2 and as said in the past this is the only district supplying all of the domestic demand. The fruit quality is good, juice content is excellent, and color is very good The Chilean fruit should start to show up with some good volume in the next two weeks, this should take some pressure off of dist.2 and get the market settled down. We expect good numbers from Chile and also from Mexico which will last through the summer until we start dist. 3 around the first of Sept.
LIMES:
Market steady with good supplies of all sizes, we are seeing some lighter color fruit as we are in between regions this should straighten out by the middle of July as a new region begins. Juice content is excellent and fruit is strong.
GRAPES:
New crop Flame red seedless and three different early green seedless varieties (“Earli Sweet”, Sugarone, and Perlette)* are available this week from the Arvin/Bakersfield district and there is excellent color and sugar levels. Coachella and Nogales are down to their last shipments and they are dropping prices
dramatically to try and move fruit. Beware of old crop product.
MELONS:
CANTALOUPES: The transition is all but complete to the Westside deal with the exception of a few shippers and there are plentiful supplies of fruit to start the deal. There is still fruit from the desert deals, but mostly confined to the central Arizona growing districts. Desert production is coming to a close this week the exception of one major production area (Aguila/Harquahala) which will go throughout the summer months. Small sized Cantaloupes have loosened up and are more readily available this week, even from the first harvests of the new crop fruit. There will be a very good range of sizes available this week and fruit quality is excellent with high sugar levels. Warm temperatures are expected to continue this week, and that will be optimal growing conditions for Cantaloupes.
HONEYDEWS: Honeydews are plentiful from the Arizona desert, and California’s Westside district, but there is not much demand as we move into the first major week of July. There are still light supplies from Mexico. Small sized fruit will remain in relatively light supply through the transition to new crop but warm temperatures are bringing on the smaller sizes.
WATERMELONS:
Watermelons remain in only moderate supply from the CA/AZ desert production areas and Bakersfield now going on their new crop production. Markets will remain steady on seeded and seedless again this week with moderate demand and very nice quality.
CUCUMBERS:
Eastern
With Georgia finishing up on their cucumber supplies and Michigan hot quite into volume, this market continues to tighten up. Look for high prices to hold on a few more days the start to back down.
Western
Western: Baja’s production is good. Fresno, California is going with steady supplies over the next couple of weeks.
GREEN BELL PEPPERS:
Eastern
Georgia is coming to the end of their pepper deal but the northern growing regions are beginning to get going, which has increased supplies. However rain the growing areas may increase the market for the weekend. Mediums and off grades continue to be the more difficult sizes to come by but overall quality in all regions is good.
Western
Bakersfield is the new growing area, which is going with good supplies. Red and yellow bells from the California desert are in their seasonal decline. Lighter supplies are keeping the market firm.
SQUASH:
Eastern
There is currently a two tiered market on squash as Michigan / Ohio areas are producing more volume, dropping the market there and Georgia is working off of their limited, end-of-the-season supply and demanding more money in that region. By the weekend, this market will have stabilized and should hold at the lower level.
Western
Baja is coming in with good supplies. The Fresno area of California has good production, and looks to increase thought the month. Santa Maria is also into good production.
TOMATOES:
East – The tomato market (all tomatoes) seem to be adjusting down as more supplies become available. Central Florida is finishing up early due to past wet weather. North Florida is just getting started with very light production. Quality is only average, there is a lot of damage to the fruit. We also have at this time Virginia, Arkansas, and The Carolinas, and Tennessee to help with supplies.
West – San Diego is crossing better volume now and fob are reflecting. Reports of Baja quality have been good. There continues to be a lack of smaller sized fruit and nothing crossing with much color. There have been reports of California Central Valley picking up volume and increasing as the week progresses. Roma tomatoes are very plentiful.
Wednesday, July 8, 2009
Send Mackenzie to Washington D.C.
...and have a KILLER Tri Tip Sandwich for your efforts
Host: Chef Todd(aka; Proud Dad)
Date: Tuesday, July 14, 2009
Time: 11:00am - 7:00pm
Location: ROOT 68
Street: Hyw 68
City/Town: Salinas, CA
Phone: 8312068401
Email: cheftoddfisher@gmail.com
Mackenzie was nominated to go to the junior National Youth Leadership Conference for a 5 day conference. She needs your help to get there. Please come by Root 68 for an Awesome Dry Rubbed Tri Tip Sandwich on Garlic Roll with Smokey BBQ Onions a side of slaw and an Ice Cold Coke for $10 Pre orders are helpful. Call 831-206-8401
Root 68 is located right off highway 68 on the South side of Salinas. Coming from Main St. in Salinas, Root 68 is on your right. Coming from Monterey on 68, we'll be on your left.
Root 68
92a Monterey-Salinas Hwy
Salinas, CA 93908
Friday, July 3, 2009
OLALLIE-ORANGE COBBLER
6 cups olallieberries
1 cup flour
3⁄4 cup sugar
1 1⁄4 tsp. baking powder
5 Tbs. flour
1⁄2 tsp. salt
1⁄2 tsp. cinnamon
1 Tbs. sugar
2 tsp. grated orange rind
2 Tbs. butter
3⁄4 cup orange juice
3/8 cup milk
Place olallies in an 8-inch square glass baking dish. Mix the sugar, flour, cinnamon, and orange rind in a saucepan. Add the orange juice and cook, stirring until thickened.
Pour over berries and toss to coat them. For the crust combine the flour, baking
powder, salt, and sugar. Cut in the butter, then mix in the milk, kneading for 30
seconds. Roll in a floured surface to 8 inches square. Place over the berries, cut slits,and bake at 425° for 30-40 minutes.
1 cup flour
3⁄4 cup sugar
1 1⁄4 tsp. baking powder
5 Tbs. flour
1⁄2 tsp. salt
1⁄2 tsp. cinnamon
1 Tbs. sugar
2 tsp. grated orange rind
2 Tbs. butter
3⁄4 cup orange juice
3/8 cup milk
Place olallies in an 8-inch square glass baking dish. Mix the sugar, flour, cinnamon, and orange rind in a saucepan. Add the orange juice and cook, stirring until thickened.
Pour over berries and toss to coat them. For the crust combine the flour, baking
powder, salt, and sugar. Cut in the butter, then mix in the milk, kneading for 30
seconds. Roll in a floured surface to 8 inches square. Place over the berries, cut slits,and bake at 425° for 30-40 minutes.
Thursday, July 2, 2009
Ghosts At Willy's Smokehouse
The good news is that the Willy's Smokehouse kitchen is absolutely free of ectoplasmic goo. Which is phenomenal, since — as anyone who's seen "Ghostbusters" knows — getting "slimed" is one of the foremost hazards of paranormal investigation (that, and having a major metropolis terrorized by a giant, marshmallowy mascot).
And the bad news? Well, there really isn't any. If there are ghosts at the Cannery Row barbecue joint, they seem content carrying out harmless — albeit mysterious — doings.
That's the verdict of NorCal Paranormal Investigators, a San Francisco Bay Area outfit that recently made a sweep of the Monterey restaurant. Executive Chef Abe Vickery, who was contacted by NorCal, allowed the investigation after dinner one night, following reports of unexplained events throughout the building.
"Monterey is one of the most haunted cities in the world," NorCal co-founder Doug Carnahan said after the investigation. "Per capita, it has the most spirits in this part of the West Coast."
While Vickery hasn't personally seen anything other-worldly going on at his restaurant, he has heard stories from a staff member who claimed he was checking out a noise during an electrical blackout and found a hand mixer whirring away on its own — without electricity. The same person says his wrist was once grabbed at Willy's by an invisible, cold hand, which sent him fleeing from the room.
Read the full story here.
New Certified Angus Beef brand debuts
The Brand of Quality and Versatility Introduced 30 years ago as a brand of premium beef, a full line of fresh Certified Angus Beef ® brand products is offered today by an ever-expanding network of retail and foodservice partners. Less than 8 % of all beef earns the brand’s quality mark, meeting 10 stringent standards that ensure flavor, tenderness and juiciness in every bite.
Certified Angus Beef ® brand Prime
In addition to meeting the USDA Prime grading requirements, it must also meet all 10 of the Certified Angus Beef ® brand’s quality specifications. Less than 1% of all beef can meet those exacting standards.
Certified Angus Beef ® brand Natural
With Certified Angus Beef ® brand Natural, hormones have never been administered. Antibiotics have never been used. And no animal by-products have ever been fed. This “never, never, never” commitment is distinctly different from many other “natural beef” programs.
All cattle are traceable to place of birth. Plus, to earn the Certified Angus Beef® brand name, beef must meet all 10 of the brand’s stringent quality specifications for flavor, tenderness and juiciness.
Tahlequah, Okla.-based Reasor's has become the first retailer to offer the new Certified Angus Beef brand Prime Natural.
"We wanted a 'never, ever' program because that's an important factor to our customers," Paul Roach, Reasor's vice president of meat operations told Meatingplace.com, who dubbed Prime Natural the "Cadillac" of beef. "And, we wanted to give them a premium choice in the natural beef category."
Reasor's will sell mainly grilling steaks and roasts under the Prime Natural label at its 15 Oklahoma stores, although other cuts will be available based on customer demand. The product line will be offered with newly designed point-of-sale materials from Certified Angus Beef. Reasor's also offered education to help staff explain the new product to customers.
Certified Angus Beef ® brand Prime
In addition to meeting the USDA Prime grading requirements, it must also meet all 10 of the Certified Angus Beef ® brand’s quality specifications. Less than 1% of all beef can meet those exacting standards.
Certified Angus Beef ® brand Natural
With Certified Angus Beef ® brand Natural, hormones have never been administered. Antibiotics have never been used. And no animal by-products have ever been fed. This “never, never, never” commitment is distinctly different from many other “natural beef” programs.
All cattle are traceable to place of birth. Plus, to earn the Certified Angus Beef® brand name, beef must meet all 10 of the brand’s stringent quality specifications for flavor, tenderness and juiciness.
Tahlequah, Okla.-based Reasor's has become the first retailer to offer the new Certified Angus Beef brand Prime Natural.
"We wanted a 'never, ever' program because that's an important factor to our customers," Paul Roach, Reasor's vice president of meat operations told Meatingplace.com, who dubbed Prime Natural the "Cadillac" of beef. "And, we wanted to give them a premium choice in the natural beef category."
Reasor's will sell mainly grilling steaks and roasts under the Prime Natural label at its 15 Oklahoma stores, although other cuts will be available based on customer demand. The product line will be offered with newly designed point-of-sale materials from Certified Angus Beef. Reasor's also offered education to help staff explain the new product to customers.
Wednesday, July 1, 2009
National Honey Board Promotion Idea Calendar
Amazin' Glazes. Fire up the barbecue and offer customers summertime specials of grilled poultry and ribs glazed with one of the Honey Board's tantalizing recipes.
Honey Pecan Barbecue Glaze- Makes 24 servings -
Ingredients
1/4 cup onion, diced
1 teaspoon vegetable oil
2 Tablespoons poblano peppers, diced
2 teaspoons garlic, minced
1 Tablespoon brown sugar
1/2 teaspoon chili powder, dark
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon fresh rosemary, chopped
1/3 cup pecans, toasted, chopped
2 Tablespoons honey
1 cup red wine vinegar
3 cups chicken stock
2 teaspoons catsup
Directions
1. Saute onion in oil until translucent.
2. Add poblano pepper and garlic, saute 2 minutes.
3. Add brown sugar, chili powder, cayenne pepper, black pepper, rosemary and warm pecans. Continue cooking 2-3 minutes to develop flavors.
4. Add honey, vinegar, chicken stock and catsup and bring to a boil. Reduce heat and simmer 40 minutes.
5. Add salt to taste and adjust seasonings. Strain, cook and cover.
Honey Pecan Barbecue Glaze- Makes 24 servings -
Ingredients
1/4 cup onion, diced
1 teaspoon vegetable oil
2 Tablespoons poblano peppers, diced
2 teaspoons garlic, minced
1 Tablespoon brown sugar
1/2 teaspoon chili powder, dark
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon fresh rosemary, chopped
1/3 cup pecans, toasted, chopped
2 Tablespoons honey
1 cup red wine vinegar
3 cups chicken stock
2 teaspoons catsup
Directions
1. Saute onion in oil until translucent.
2. Add poblano pepper and garlic, saute 2 minutes.
3. Add brown sugar, chili powder, cayenne pepper, black pepper, rosemary and warm pecans. Continue cooking 2-3 minutes to develop flavors.
4. Add honey, vinegar, chicken stock and catsup and bring to a boil. Reduce heat and simmer 40 minutes.
5. Add salt to taste and adjust seasonings. Strain, cook and cover.
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