Sunday, September 27, 2009

Rosemary and Mint Martini

Makes 2 Martinis

1/4 cup simple syrup (recipe follows)

6 oz. gin

splash of Vermouth


2 sprigs of rosemary, for garnish

Combine the syrup, gin, vermouth, and ice in a cocktail shaker. Shake until you can’t shake anymore! Pour equally into two martini glasses. Garnish with the rosemary sprigs.

Rosemary-Mint Simple Syrup

Makes 1/4 cup

1/4 cup sugar

1/4 cup water

1 teaspoon each mint and rosemary leaves, chopped

Combine the sugar, water and chopped herbs in a small, heavy saucepan over medium-high heat. Stir over the heat until the sugar is dissolved and the mixture begins to form a syrup like texture. Pour into a small glass dish and allow to cool.

Friday, September 25, 2009


Friday, October 23, 2009 6-10 P.M.
Call (831) 647-7490 for Inquiries and Reservations
Guest Chef Chris Cosentino of Incanto Restaurant and Chef Arturo D. Moscoso of Pèppoli

Venison Tartare & Foie Gras

Chefs Last Supper Sanguinaccio, Sizzled Egg & Oysters

Marinated Octopus, Napolitano Style Potato Salad, Kalamata Aioli

Robiola Soufflé, Frisée, Bing Cherry Conserva

Spaghettini & Tuna Heart

Milk Braised Goat & Cavatelli

Pasta e Fagioli, Baby Clams, Pepperoncino Oil

Pumpkin Risotto with Triglia

Vitellone, Braised Cabbage & Rose Geranium

Grilled Quail, Pomegranate, Cipollini & Treviso

Turbot with Scapece-Style Zucchini, Porcini-Cabernet Reduction

Marinated Scallops, House-Cured Bacon, Roasted Butternut Squash

Blue de Monceniso, Roasted Pear & Honey

Monte Bianco & Shaved Chocolate

Sorbetto di Fruta

Saffron Panna Cotta & Blackberry Compote

$80.00 per person
(exclusive of beverages, tax, and gratuity)

Wagyu and the Japan Meat Grading Association

"The Wagyu Beef" - also known as "Kobe Beef" is the ultimate masterpiece of Japanese Beef. Wagyu are raised with pride and care all over Japan, and they provide truly world class high quality beef. Wagyu is strictly graded and sorted info five classes by professionals from the Japan Meat Grading Association from A 1 to A 5. A5 is the highest grade of Wagyu Beef. One of the most important factors for grading beef quality is "marbling", which refers to the fine white streaks of fat that run through lean beef and enhance flavor and tenderness. "The Wagyu" has excellent marbling that puts it among the world's top class. Furthermore, the fat in "The WAGYU" melts at just 77F (25C), a lower temperature than any other beef. This explains why "The WAGYU" melts in your mouth for a sensational burst of flavor from the very first bite.

Thursday, September 24, 2009

Imported Japanese A-5 WAGYU Now Available From US Foodservice San Francisco

A fresh chilled beef program from Japan to the USA.

Traditional Wagyu Beef, also known as Kobe Beef, is a legendary delicacy of Japan. The meat from Wagyu cattle is known worldwide for its marbling characteristics, increasing the eating quality through a naturally balanced flavor, tenderness and juiciness. Wagyu Beef is so well marbled that it exceeds the marbling charts in any other country and is known for its intense white fat marbling that rivals Foie Gras in richness and flavor intensity. It is said that the Wagyu Cattle is fed a diet that includes Beer and or Sake to aid in digestion and induce hunger during the humid seasons. This practice has no effect on the flavor but along with daily massages to prevent cramping from lack of exercise in the rugged Japanese terrain does aid in the superior marbling that Kobe is known for.

Harvest Carmel Farm To Table

Expect a more low-key, family-friendly event out at Quail Lodge this week when Coastal Luxury Management trades Michelin Three-Star chefs for farmers, winemakers and local restaurant chefs who are stars in their own right.

Unlike the Carmel TomatoFest of past years, the fledgling Harvest: Farm-to-Table event will be held over two days, and will expand beyond the heirloom tomato — yet the cost is about the same ($85).

There will be some glitz and glamour (how could there not be with David Bernahl at the wheel?). The Food Network's Tyler Florence will be a kind of master of ceremonies, bringing his family down from the Bay Area. "Top Chef" reality star Stefan Richter, so funny and brash and talented (he kept us all entertained during an after-party at April's Pebble Beach Food and Wine), will roam the grassy field in search of wine and pretty women, I'm sure. And our own "rock star" chef, Cal Stamenov of Marinus, will be on hand lending credibility to this corner of the culinary world.

Read the full story here.

Fresh From The Farm Produce Market Update

September 23, 2009
This market has slipped even further today as growers attempt to stir up type of demand they can find. Many suppliers have started the week with good supplies, and are looking to move load volumes. Pricing continues to be competitive in both the Santa Maria and Salinas growing regions. Supplies look to be good throughout the week. Also buyers continue to have alternatives points of availability including, Washington, Canada and Mexico.

Availability of both romaine and romaine hearts has improved dramatically. Issues continue to exist with some lots having issues with fringe burn. Suppliers have indicated the fringe burn problem this week will be less an issue compared to previous weeks. Green and red leaf is stable as we head into the weekend shipping. Most suppliers are expecting good availability on leaf items throughout the week. The summer production season will conclude in about two weeks for areas in the Midwest that include Ohio, and Michigan.

Things here are mostly stable. Most suppliers have started the week with moderate to good supplies on both bunched product and crowns. Slightly better pricing can be seen out of the Santa Maria region but prices are firming up. This market looks to get stronger towards the end of the week. The quality of the product continues to be good. Alternative availability is out of Maine, Canada and Mexico.

This market has not changed from the previous week. Supplies are strong, mainly on twelve sizes and deals can be made on volume orders. Supplies may fall off towards the end of the week. Santa Maria and Salinas continue to be the main areas of production. Pricing is competitive in both areas.

Harvesting is out of Bakersfield for California carrots. Sizing and quality have been very good. Michigan also has good availability, and there may be a freight advantage in checking this out.

This market is getting stronger and the pricing is tightening up with all suppliers. The availability continues to vary. Some suppliers are stronger on 24 counts while others are heavy to 30s and 36 counts. Supplies are coming out of the Salinas and Santa Maria growing regions. The quality continues to be
strong with no major issues to report.

Production this week is starting low with multiple challenges. Quality is the factor of declined production as shippers are leaving a good portion of fruit in the fields. The weather forecast is calling for a warming trend to set in starting today with temps reaching into the mid to high 80’s. The increased temps right after the rain is a bad combination, further stressing the fruit. We can expect to see softer, over ripe and bruised fruit. Oxnard is right around the corner with new crop that should provide some relief for availability and certainly better quality.

Raspberry production has tightened up a little, but quality remains good. There is Californian production in Watsonville and some in the southern areas. We can expect some light production out of Oxnard by the end of September.
Irregular local California production in the Salinas and Watsonville areas are falling off, and Mexico and Guatemala are not shipping in enough fruit to ease demand. Pro rates on orders may continue. Blueberries:
Oregon and Washington are done, Northwest shippers will are using Controlled Atmosphere fruit. There are still good quality and supplies in Michigan. Things are becoming tight and we can expect this trend until we start to see the offshore fruit arrive around late September. We can expect to see higher fobs.

New crop Norkotahs are going strong with good quality. There are some Ranger, Western and very light supplies of Burbanks available. Depending on the shipper there are some that are into larger product and some are now into smaller Norkotahs which has leveled out the prices. Washington new crop Norkotahs are going strong with good quality and availability. Colorado is going strong with new crop supplies as well. Northern California has finished up for their season. Southern Washington is going with good availability on reds and yellows. Mount Vernon, Washington with good availability this week; product quality as usual is stellar.

Idaho/Oregon continues with very good availability this week on red, yellow and whites. Quality is good and it looks like there will be good supplies throughout the season. Fresh harvest for some supplies will finish earlier then anticipated and they will begin their pull out of their storage supplies a little earlier then usual. Huron is done for the season. Washington supplies are very good with good quality as well. There are supplies available out of Colorado and Utah.


CA Fuji Apples have started in a light way with some bagged fruit and limited tray pack cartons. There are imported Fuji apples also available loading in L.A. or the East Coast. CA Gala Apples are going now with good supplies. Washington new crop Gala apples have started in a light way. Red Delicious supplies are very tight. They continue to come out of storage in high color. Gold Delicious apples are now packing light supplies in the Ginger Gold and Early Gold varieties. Washington Anjou pears are finished for the season, but Bartlett Pears have started to alleviate any gaps on green pears. California Pears are going strong with the Bartlett variety and continue to promote with volume on the smaller sizes. California Bosc, Golden Russet Bosc, European Bosc, Asian and Stark Crimson Pears are also going with good supplies. Beginning this week some Eastern areas will start to harvest with their new crops.

Pineapples are in high demand right now. Some areas have experienced natural flornation or premature ripening of the fruit. Harvesting crews are in some cases picking immature fruit to try to fill demand.

Chilean Fruit –
Supplies are abundant but the sizing is on the small side. The maturity levels on Chilean fruit are good.
California Fruit –
Pretty much finished up for this year.
Mexican Fruit –
The fruit continues to struggle with maturity levels. The Mexican avocados are showing early season characteristics that will take longer to ripen.

The market is still very strong and active on 88’s and smaller. Expect fair quality at best as we are seeing more blemishes and some shriveling, the overall quality will continue to decline as we have about a month left until we start Fresh California Navels. Valencia’s are about 18 months old on the tree and have been through plenty of weather and are showing the signs of their age. The interior quality although is very nice and plenty of juice content as well and eating like candy.

The market is strong as well and overall quality is fair to good, but also this fruit is coming from storage and does not have the legs we would like to see. We are starting some fresh dist. 3 fruit that looks good but does have about 120 hours of gas on it which does take a little life out of the fruit. We expect to get going with better volume and less gas hours out of dist. 3 in about two weeks and you will see considerably better quality.

Sizing on pack outs are running to smaller sizes. Demand is good. Quality remains good, with lighter color which is a characteristic of the summer crop.

Grape market is extremely active with very good demand on all varieties. The overall quality is very good and eating quality is excellent. We are ahead of last year as an industry in overall shipments by about 4 million cartons which is helping to strengthen the market. We will have fruit through the month of November but expect prices to be abnormally higher than years past. We have good availability on snack packs for your school needs.


Market is strengthening on the Westside as we are getting into the less volume and we see the volumes begin to slow down as we should be finished with the Westside by the 3rd week of October and transition into the desert at that point. The overall quality is very good and excellent sugars on Cantaloupe.

Market is active as well and seeing less volume and very tight on the larger fruit as well. The overall quality is very good and sugars are very high as well. We have had some very good weather for melons which has kept them very clean and strong. Expect prices to continue to strengthen and we should start to transition to the desert around the 3rd week of October.

Regional Watermelons are still available, as well as light volume out of Northern California, but supplies continue to drop off. What is left for California volume will drop off again over the next week to 10 days. Mexico is slated to start in mid-October. Markets remain strong and demand strength continues as well.
Quality is very good for all available regular and personal sized watermelons.

The Michigan and New Jersey deal is finished on cucumbers but Georgia and Tennessee are into good volume with excellent quality. Minimal demand will keep the market down for another several days.

Baja’s production remains very light. Fresno now looks to start by weeks end. Washington will have steady supplies into next week. Market may rise due to a shortage in the east.

As the Northern most growing regions begin to wind down the southern regions will begin harvesting. Pepper will most likely remain at current levels for the remainder of the week as Michigan will go until the first frost and Georgia will begin picking at the end of the week

Western Green Bells and Colored Bells: Supplies of green bells remain steady. Stockton and Lodi areas are lighter for 2 weeks. Le Grand is gradually increasing. The Santa Maria, Gilroy and Hollister area remain steady in production. The red and yellow bell production remains steady with production out
of Gilroy / Hollister and the Oxnard areas.

This week will see the end of squash supplies out of the north. With Georgia into good volume now we will continue to see this market drop. Quality is good on the Georgia product right now but rains rolling
through that area may lead to issues later next week.

Baja has good supplies and will continue in supplies over the next few weeks. Santa Maria has started new fields, but fall production is lighter. Still some quality issues showing up. Fresno should remain
steady over the next couple of weeks.

East –
The market is reacting to current weather pattern setting in the east. The forecasted rain will slow harvests. There is cooler weather in the northern areas and this is bringing their season to an end soon. Supplies are going to diminish within two weeks for MI, OH and PA. Florida is expected to begin in
about two weeks.

West –
San Diego continues crossing decent volume now but demand is eating up most open fruit. Reports of Baja quality have been good. It has stabilized and we are seeing consistent pricing. We can expect reduced volume from Baja by mid to later October due to the recent Hurricane that past over Baja.
Roma tomatoes have tightened up a bit. The contributing factor to the tighter supplies was the recent rain the valley received keeping growers out of the fields for two days. We can expect higher fob’s on all tomatoes.

Weekly Commodity Market Update

Block Cheese steady The CME Group cash cheese market strengthened this week, with prices of blocks and barrels increasing. Sales were heavy, particularly for blocks where 30 loads changed hands. Increased milk supplies in the East and Midwest have abated previous supply constraints on cheese manufacturing. Spot milk sales in the Midwest at $2 over class flowed into cheese plants this week. Tighter milk intakes in the West continue to slow regional cheese production. Nevertheless, cheese supplies for contract commitments in the West remain adequate. Orders for process cheese are down in the Midwest while natural cheese orders are holding. Manufacturer inventory levels are in balance. Increased foodservice orders are noted in the East, with Ricotta orders noted to be increasing. (Information Source: USDA Dairy Market News, Week of September 14-18, 2009)

Dairy - Butter
Butter AA price increase "The CME cash butter price has firmed 9 cents since last Friday to close the week at $1.2700. Churning
activity across the country is seasonally active for this time of the summer. Cream volumes vary, but for the most part, are sufficient to maintain desired churning schedules. Some butter producers are comfortable with current cream volumes, while others are looking for additional volumes. Butter supplies are sufficient for needs with suppliers filling orders from fresh production, CME cash sales and inventoried stock. Buying interest has now returned to post summer sales levels. Students have returned to classrooms, thus at home eating patterns have increased. (Information Source: USDA Dairy Market News, Week of September 14-18, 2009)

Dairy - Egg
Large Egg (Northeast Market) gradual increase Current: Wednesday Market: Large is up .02 in the NE; SE and South Central are unchanged; Up .01 in the MW from previous week. Medium is up .02 in NE, SE, MW and South Central from previous week. XL is up .01 in the NW and unchanged in the SE, MW,and South Central from the previous week. Thursday Market: XL is unchanged from previous week. Large is unchanged from the previous week. Medium is up .04 from previous week.

Dairy - Milk
FMO Base Skim Class I steady The Federal Milk Order base Class I skim milk price released for September is $8.74.

Poultry - Chicken
Georgia Dock steady Continued over supply of small birds versus demand.
NE Boneless Breast gradual decrease Weak demand, moving out of season. Slowly declining prices
NE Select Boneless Breast price decrease Weak demand, moving out of season. Slowly declining prices
NE Wings gradual increase Some strength the next few weeks. Historically we have seen a dip in Oct. that may or may not happen this year due to production cuts and demand. Will trend upward again in Nov.
NE Jumbo Wings gradual increase Some strength the next few weeks. Historically we have seen a dip in Oct. that may or may not happen this year due to production cuts and demand. Will trend upward again in Nov.
NE Tenders steady Some increased demand should support this market for the next few weeks, then a gradual decline.
NE Small Tenders steady Some increased demand should support this market for the next few weeks, then a gradual decline.
NE Boneless Thigh Meat Special Trim steady Temporary floor had been reache as the price is low enough to dlear product.

Boxed Beef
Boxed Beef Cutout, Choice steady Cutout values are expected to remain generally steady with some spot market trading to occur designed to keep inventories rotated and moving.
Boxed Beef Cutout, Select steady Cutout values are expected to remain generally steady with some spot market trading to occur designed to keep inventories rotated and moving.
81% Lean Fine Ground Beef steady Ground Beef is steady but will trade at the end of the week to clear up inventory long suits.
Inside (Top) Rounds - Commodity Trim, Choice steady The market value of Inside Round has stalled and will adjust slightly lower during the next 2 weeks.
Inside (Top) Rounds - Commodity Trim, Select steady The market value of Inside Round has stalled and will adjust slightly lower during the next 2 weeks.
Heavy Lip On Rib Eyes, Choice price increase The Rib complex is an area packer's need to see market appreciation. While the market is steady today higher prices are forthcoming.
Heavy Lip On Rib Eyes, Select gradual increase The Rib complex is an area packer's need to see market appreciation. While the market is steady today higher prices are forthcoming.
5/up PSMO Tenderloins, Choice steady Tenderloins are not gain pricing momentum. Packer's continue to use price to drive sales and rotate inventories. Like the Rib Eyes, packer's will look to the Tenderloin need to move higher.
5/up PSMO Tenderloins, Select steady Tenderloins are not gain pricing momentum. Packer's continue to use price to drive sales and rotate inventories. Like the Rib Eyes, packer's will look to the Tenderloin need to move higher.
0X1 Strip Loins Boneless Strip Loins, Choice steady Strip Loins continue to display weakness. Neither Foodservice or Retail support is available.
0X1 Strip Loins Boneless Strip Loins, Select steady Strip Loins continue to display weakness. Neither Foodservice or Retail support is available.
Heavy Top Sirloin Butts - Commodity Trim, Choice steady Top Sirloin Butts will move slightly lower now that the summer grilling season has past. The market should remain steady at lower money through years end.
Heavy Top Sirloin Butts - Commodity Trim, Select gradual decrease Top Sirloin Butts will move slightly lower now that the summer grilling season has past. The market should remain steady at lower money through years end.
Tri Tips, Fat On, Choice gradual decrease Tri Tips will move lower as west coast retailers concentrate Pork, Poultry and other more seasonal beef cuts.
Tri Tips, Fat On, Select gradual decrease Tri Tips will move lower as west coast retailers concentrate Pork, Poultry and other more seasonal beef cuts.
Flap Meat, USDA Choice steady Flap Meat should remain in price. Supply is abundant. Packer will use price to balance and generate sales.
Flap Meat, Select steady Flap Meat should remain in price. Supply is abundant. Packer will use price to balance and generate sales.
2/up Ball Tips, Choice steady The value of Ball Tips have and will continue to move seasonally lower. Demand is minimal
2/up Ball Tips, Select steady The value of Ball Tips have and will continue to move seasonally lower. Demand is minimal
Boneless Beef Briskets, Choice 0 0
Boneless Beef Briskets, Select steady Look for Briskets to move seasonally higher. They will be supported by religious holiday volume followed by purchasing activity from Corned Beef supplier for St. Patrick's Day. The USDA is also been reporting strong forward sales.
Outside Skirts, Commodity Trim gradual decrease The Outside Skirt is showing signs of weakness. Inventories are starting to build at the packer levels forcing downward price adjustments.

Pork Loin Boneless w/Strap price increase Prices are forecasted to move gradually lower as we move through the end of September and into October;
Pork Loin Boneless Strap Removed price increase Prices are forecasted to move gradually lower as we move through the end of September and into October;
Pork Loin 21dn 1/4 in. lgt Bone In price increase Steady trades in the low 90's are forecasted for the next few weeks
Loin Back Ribs gradual increase Further gradual declines are expected
Hams 20/23 price increase Supplies are expected to increase slightly over the next few weeks and push prices slightly lower
Pork Bellies 14/16 gradual increase Steady to slightly lower trades are forecasted over the next 1-2 weeks
Pork Butts, 1/4 in. trim 5-10# gradual increase Steady trades for the next 1-2 weeks are forecasted
Spare Ribs steady Slightly lower is the call for the next few weeks
Sow 550 & up gradual decrease Steady to slightly lower trades are forecasted over the next 2-3 weeks
Beef Trimmings 50% (Combo Fresh) steady Seasonal demand driven by retail should begin push prices higher
Beef Trimmings 90% (Combo Fresh) steady Seasonal demand driven by retail should begin push prices higher

Domestic Shrimp gradual decrease "Selling pressure continues on Under 15
through 26-30 count and some further discounting is noted."
Mexican Shrimp steady "The market is weak and unsettled with some
lower offerings noted as remaining inventories are cleared."
Asian Blk Tigers steady "The market is steady at listed levels as offerings
remain limited.
Value-Added Shrimp: The market is about steady with some
discounting noted in order to spur buying interest. Peeled tail"
Vannamei Shrimp (Asian, So Amer,Indian) steady "21-25 and 26-30 count Latin American white shrimp
are barely steady to weak. Mexican production is anticipated in these
sizes and some discounts are off ered in order to move off limited
inventories. The balance of the market is unsettled as demand is
rated seasonally lackluster; some discounting is noted in order to spur
buying interest.
Head-on shrimp are steady to full steady, supplies related tight.
26-30 count and larger Asian white shrimp are unsettled as supplies
improve. Smaller count shrimp are about steady but may be discounted
to meet Latin off erings"
Domestic Catfish steady "Pangasius Frozen Fillets (Vietnam): 5 & up oz. fi llets fi rmed
slightly. The market holds a steady to full steady undertone as
supplies prove to be just adequate at newly quoted levels.
Cod steady Cod inventories are very good in all sizes across the board and much more affordable this year than last. There are still some scattered landings in the Gulf of Alaska.
Pollock steady Pollock prices are firm as the current season in Bering Sea is going slower than anticipated (approximately 50% of available catch has been harvested) Catch again is trending to the larger sizes. Next season in the Gulf of Alaska opens in September
Salmon Wild/Farm Raised steady "Farmed Salmon: The Northeast wholefish market adjusted lower
on 12-14s and the remainder of the market is unchanged; supplies
are adequate to fully adequate for a fair demand. European
wholefi sh also continue to be readily available and are causing
some downward pricing pressure in the Northeast market.
The European wholefish market remains barely steady; supplies
are fully adequate for a lackluster demand. The undertone is
unsettled with both higher and some significantly lower offerings
noted. Some carried product is also reported to be in the market.
The European fillet market adjusted lower on 3-4s and held
about steady on 2-3s and 4-5s. Supplies range adequate to fully
adequate for a fair demand.
European frozen fillets are still reported in the market; pricing
looks to trend between 4.35 and 4.55 for 3-4 pound d-trim fi llets.
European portions are noted between 5.50 and 6.00.
The Chilean fillet market weakened on 3-4 and 4-5 pound fillets.
Supplies on these sizes are fully adequate to ample for a dull
demand. 1-2s and 2-3s, on the other hand, are steady to about
steady for a fair demand. 1-2 supplies remain barely adequate.
The Chilean wholefish market is steady at listed levels.
The Chilean Steelhead market adjusted lower; supplies are fully
adequate for a dull demand. A few still lower offerings were
also reported.
The West Coast wholefish market advanced on 14-ups. Supplies
are barely adequate for a moderate demand. The balance of the
market is steady at listed levels.
Wild Salmon: The wild market is generally steady for a moderate
demand. Sockeyes remain full steady as supplies are beginning
to dry up.
Crab steady "Canadian Snow Crab: The market continues unsettled on 5-8s;
both higher and lower off erings are noted. The remainder of the
market is about steady for a quiet demand.
King Crab: The red and golden king crab market ranges
about steady to barely steady on 20-24 and 20-up crab.
A few lower offerings have been collected. Supplies are
adequate for a lackluster demand. The balance of the market
remains unchanged. Crab Meat: Some price adjustments were noted on Indonesian
crab meat today. Higher replacement costs were cause for the
upswing on most grades. Backfin prices were the exception and
prices went lower.
Scallops steady "The market for Chinese bay scallops is
narrowly mixed, and offerings largely dependent on individual
inventories. Chinese sea scallops were unchanged, though the
market somewhat unsettled. New season products are arriving
and importers adjusting offerings based upon replacement.
Domestically, availability of U10’s is thin and market prices firm.
According to NMFS, the Northeastern LAGC scallop fishery
will re-open on September 1, 2009, for vessels with an IFQ
permit. Approximately 309,320 lbs. remains available in the 3rd
quarter for harvest after deducting the overage from the 1st
quarter landings.

Oil & Shortening Overall category update Oil markets are expected to increase this week. Note: The threat of volatility is ongoing, and these markets continue proving that any slight unexpected change in information can spark changes to investor behavior patterns, resulting in market trade changes.

Soybean Oil gradual increase

Winter Wheat (Hard Red) steady
Spring Wheat (Hard Red) steady

Other Overall category update 0

Wednesday, September 23, 2009


Description: Cloves are the dried, unopened buds of a small evergreen tree. Their flavor is warm, pungent, spicy and sweet. Available in whole and ground form.

Uses: Use to stud hams and other meats by simply piercing the exterior surface with the stem of the clove. Also good in meat marinades, gravies, soups, corned beef, spiced punches, wines

The main part of the clove plant is its bud. Clove oil is extracted from these buds, but it can also be extracted from its leaves. However, it is the clove buds that are used for cooking purposes and not the leaves.

The clove comes from the Myrtaceae (myrtle family). It is a distinctive species that has a pleasant smell. The clove on its own has quite a strong aroma. When you taste it, it has a burning flavor. The reason for the strong smell and taste is its contents. Essentially, its oil is the chief content. Up to 15% of the clove content may be oil, and of this quantity, eugenol makes up 70 to 85%, eugenol acetate makes up 15%, and β-caryophyllene makes up another 5 to 12%. This comes to around 99% of the oil, while another 1 or 2% is made up by triterpene oleanolic acid. The clove has been known by different names in other languages. In Spanish it is called clavo, in Catalan it is called clau, in Portuguese it is called cravinho, and in Tagalog it is called clovas. These names are thought to have been derived from the Latin name clavus, which means “nail” due its shape resembling a nail. It is thought that this name made its way into English through Old French with the name clou. In addition to this, it is thought that the name clove is related to the verb cleave that refers to what use you may have for a nail.

The clove has been an ancient spice popular in Europe, Northern Africa and Asia. Trade between China and the “clove island” Ternate dates back 2500 years. The ancient Chinese used cloves for deodorization. Arab traders are known to have brought cloves with them to Europe when the Roman Empire was in control. At that time, however, cloves were very expensive.

Carmalized Pears with a Clove Zabaglione

Zabaglione is a whipped custard made with egg yolks and sugar gradually diluted over heat with Marsala or other wine, fruit juice, or liqueur. This recipe calls for Marsala.

Ingredients1 teaspoon sugar
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup Marsala
3 tablespoons honey
1 tablespoon butter
2 pieces lemon rind (about 1 x 3-inches long)
4 large Bosc pears, halved and cored (about 2 pounds)
Cooking spray
6 tablespoons Marsala
1/4 cup sugar
2 tablespoons water
1/8 teaspoon salt
4 large egg yolks
1 teaspoon butter
Lemon zest
Ground nutmeg

Preheat an oven to 350°.

Combine first 5 ingredients in a small bowl; set aside.

Combine 1/2 cup Marsala, honey, 1 tablespoon butter, rind, and 1 teaspoon spice mixture in a small saucepan. Heat over medium heat until butter is melted.

Place pear halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Pour Marsala mixture over pears. Bake at 350° for 30 minutes or until pears are tender, basting occasionally. Remove from oven; keep warm.

Combine 6 tablespoons Marsala, 1/4 cup sugar, water, salt, and egg yolks in a medium, heavy saucepan, stirring with a whisk. Cook over low heat, whisking constantly, until mixture is thick (about 5 minutes). Stir in remaining spice mixture and 1 teaspoon butter until blended. Place 1 pear half in each individual bowl. Spoon 1/4 cup sauce over each pear half. Garnish with lemon zest and nutmeg, if desired. Serve immediately.

Tuesday, September 22, 2009

U.S. Foodservice-San Francisco helps customers “go green” at 2009 Fall Food Show

SAN FRANCISCO – September 17, 2009 – U.S. Foodservice-San Francisco, the only green-certified broadline food distributor in the state of California, partnered this week with several Bay-area organizations to showcase ways in which companies can maximize green business practices.

U.S. Foodservice joined the Bay Area Green Business Program, StopWaste, and Pacific Gas & Electric at its 2009 Fall Food Show at the Alameda County Fairgrounds. to offer businesses tips on the best green initiatives to fit their needs.
Many restaurant and institutional customers came to the conference in search of guidance for recycling, achieving energy efficiency and purchasing sustainable goods (including organic, locally grown, compostable, biodegradable, and trans-fat and hormone-free). The advice they shared included:

• Partner with utilities (such as PG&E), which offer incentives for business owners who curtail their facility energy use during times of peak demand. This helps the system better weather peak times while reducing energy costs.

• Encourage employee participation with commuter incentives. Initiate a vanpool or provide preferential parking for carpooling participants.

• Use recycled, biodegradable, and compostable paper products. Try reusable mugs instead of paper cups.

• Replace older appliances and technology with new Energy Star-compliant units.

• Consider alternate lighting options. Today’s energy-efficient bulbs produce the same amount of light, but use less energy to do it.

• Landscape with drought-resistant foliage.

• Recycle water from refrigeration units.

“Our ability to offer green-certified products and services is an important factor that distinguishes U.S. Foodservice from other foodservice providers,” said Phil Collins, President, U.S. Foodservice-San Francisco. “We encourage our customers to appreciate and adopt green-business practices, and are proud to offer sustainable product lines that allow us to reduce our carbon footprint and be a better corporate neighbor in the Bay area.”

U.S. Foodservice-San Francisco also offers green business tips to its customers through its toll-free Green Business Hotline at: 1-800-682-1228, x353.
U.S. Foodservice-San Francisco received green certification from Bay Area Green Business in May 2007. This designation made the company the first green- certified broadline distributor in the country and the only one in the state of California.

About U.S. Foodservice
U.S. Foodservice is one of the country's premier foodservice distributors, offering more than 43,000 national, private label and signature brand items and an array of services to its more than 250,000 customers across the country. The company proudly employs 26,000 associates in more than 60 locations nationwide who are poised to service their customers beyond their expectations. As industry leaders, with access to resources beyond the ordinary, U.S. Foodservice provides the finest quality food and related products to neighborhood restaurants, hospitals, schools, colleges and universities, hotels, government entities and other eating establishments. To find out how U.S. Foodservice can be Your partner beyond the plate®, visit

Bartending Tips From Demitri

1. Recognition.
The first opportunity to make a good impression happens with recognition. All you have to do is say hello. Nobody likes to be ignored. If you're busy, ignoring the customer won't make them go away, it'll just piss 'em off. Just say "I'll be right with you" and they'll relax knowing "you'll be right with them".

2. Service Your Tip!
If you want a good tip, give great service. Sounds simple, but it's too easy to be lazy. Give good service or tips will suffer. This is the ultimate server-truth. There are times however that you're not able to give your undivided attention to particular customers. When this happens (and after you've told the customer you'll be right with them), try these "time buyers": - Give them a cocktail napkin. You should do this immediately anyway...
- Bring them water
- Give them a menu
- give them bread and butter or nuts or whatever you have at hand to give them, even if it's only the beer or wine list, and toss in another "I'll be right with you". Even if you can't get to them right away, making them think you'll be right with them is a far cry better than ignoring them. The only thing you have to worry about now is saving your tip!

Don't give these things to the customer all at once, but space it out little by little so customers know they're not being ignored. As long as you "touch" them, you can buy a lot of time. Again, if you do nothing, and there will be nothing you can do to improve their first impression.

3. Shaker Cans ~ Time to get flashy!
NEVER toss ANY amount of drink down the drain! Ice of course is fine, but no liquid. The only draining that shold be going on is the entire draining of the shaker can into my glass. The next draining is the contents of the glass into my thirsty booze trap. If I'm paying for booze, I want it in MY pipes, not the sink's.

The best way to learn measurements is to fill the the glass you're going to serve the drink in, to a level about 1/4" to 1/2" below the rim then add it to the shaker glass, not the shaker can, and remember that mark. LEARN where your "marks" are. Different glasses are different sizes, do the same the same for each glass, build your repertoire and impress people with your "to the drop" technique. It's easy as hell but people still marvel when I hit my marks, "how did you DO that?!?!"

If you accidentally end up with too much in the can, strain the drink into a glass first, then top it with as much ice as will fit. Short? Add ice. Customers don't like watching you add ice to their drink, so hit your mark. The other reason to add more ice instead of more mixer is because addine more mixer waters the drink down and throws your proportions off.

4. Ice - Pack your glassware
SLIGHT heap over the rim. By the time you get the booze in there, the ice begins to melt. Hit it with a splash of mixer, not too much, and the drink will taste great. Too much mixer waters the drink down and your servers will have a hard time handling the drink without spilling. The sides of the glassware should always arrive at the customer DRY!

5. Pour Spouts
Use them with style and keep the booze in the glass, not on bar mat. See Blog Entry "Pour Like You Mean It" from May 1st.

6. Beer Servicing ~ Good Beer Deserves Good Head
It looks better and helps your pour cost. For a longer lasting head on beers that run flatter (not going to mention any domestic brands here...), pour 2/3 of the pint with "a little too much head", make another drink or two waiting for the head to condense, then come back to the beer and top it off with fresh beer and more head. Get a head on that thing and it not only looks niceer, but helps your pour cost too! It's also a nice thing if you're looking for your table servers to tip you out at the end of the night. Help them look good by being able to deliver attractive drinks to their table customers and they'll make more money, earning you a hopefully larger tip-out (if your crew does tip-out).

7. Tip-Out
Tip-out, if your unfamiliar, is when you tip your door man, chefs and bar-backs. They'll help you earn more money and will help you every time when you're in a bind. Believe me, if you're tipping them out, the next time you need something they'll be there for you.

8. Clean your space after you make every drink. Don't clean and you're one step deeper into the weeds. You'll look like a schlock and you won't be able to work as effeciently.

9. Glassware: NEVER touch the rim of the glass with your grubby mits. Yea, your grubgby, money-handling mits. Even if you just washed your hands, I don't want your fingers touching what I'm going to be drinking from, even if it's sanitary. It just doesn't look good. It's the same as sticking your fingers in my mouth.
Beer glasses - if you see bubbles stuck to the side of a beer glass, that's a dirty glass. Clean the glass and pour beer into it again and you'll see for yourself - NO BUBBLES!

10. Pouring Order•Shots & wine first - they can sit on the bar forever and still look good when you serve them
• Mixed drinks next - These can stand a while, but will soon start to water down
•Beer last - Serve with a head. A dead head is not only someone with a tie-dye shirt and bloodshot eyes, it's a sign of untimely service (see Tip #8, above)

AIM! When pouring anything, aim for a "gap" between the ice cubes. This pocket will give you something to shoot for but most importantly, it keeps you from splashing the good stuff everywhere. N'er a drop of anything should land anywhere but in the glass. Challenge yourself to get every drop of anything liquid into the glass. You'll look like a pro, you'll help pour cost and it'll keep your bar clean

Monday, September 21, 2009

2009 US Foodservice San Francisco Buying Show

Greeting customers at the US Foodservice San Francisco 2009 Buying Show was Paradise Catering from Carmel Valley. Jon Kasky and Nancy Rohan were at the grill from 7:30am-4pm cooking up Vande Rose Durok Pork, Superior Farms Lamb, Stockyards Angus Beef, Durham Ranch Skewers, Harbor Banks Seafood, and Cross Valley Farms Produce. The smoke and the aroma of mesquite barbeque from the grill could be enjoyed all the way from the parking lot at the Alameda Fairgrounds.

Once inside the two buildings there was 4333 products on display. Everything from fresh meats, seafood, poultry, produce, dairy, desserts, beverages and frozen foods to non-foods, disposables, compostables, biodegradable products, canned goods, chemicals, and supply and equipment all on display.

Customers were able to walk the show, tasting and talking to the manufacturers and broker reps responsible for the product. New menu ideas were conceived and seminars were held on buisness building ideas, menu design, marketing, and going green were held.

Dave Bates director of Street Sales for US Foodservice San Francisco said it was the most dynamic Foodshow that he had been associated with in his 25 years in the business. "It was obvious that customers were starving for ideas to grow their business."

According to Michael J. Cala, Vice-President of Marketing for US Foodservice, it is very safe to say that they had over 700 customers attending and the Vendors made it quite clear that they sold more product than any other show ever!

Many walked away with great new dessert ideas featuring Devonshire Desserts as well as the hot talk was around Hilltop Hearth Artisan – a new product line altogether!

Vande Rose Farms made a splash with its premium Duroc Pork. And as usual, Stock Yards Angus was the talk of the town.

"Our customer comments were the same way – they found incredible new ideas in areas to help them grow their business and were exposed to many of vale added ideas from our Resources Beyond partnerships!"

A local Chef from the Monterey Peninsula won a Wine Station from Napa Technology.

Sunday, September 20, 2009


The name cardamom is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.

The two main genera of the ginger family that are named as forms of cardamom are distributed as follows:

Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia.

Amomum (commonly known as black cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) is distributed mainly in Asia and Australia.

Both forms of cardamom are used as flavorings in both food and drink, as cooking spices and as a medicine. Elettaria cardamomum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked sometimes; it is used as a food plant by the larva of the moth Endoclita hosei.

Food and drinkCardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.

In the Middle East, green cardamom powder is used as a spice for sweet dishes as well as traditional flavouring in coffee and tea. Cardamom pods are ground together with coffee beans to produce a powdered mixture of the two, which is boiled with water to make coffee. Cardamom is also used in some extent in savoury dishes. In Arabic, cardamom is called al-Hayl. In Persian, it is called hel. In Hebrew, it is also called hel (הל). In Gujarati (a derivative of Sanskrit), it is "Ē-lī-chē". In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar and cooked together in a mihbaz, an oven using wood or gas, to produce mixtures that are as much as forty percent cardamom.

In South Asia, green cardamom is often used in traditional Indian sweets and in Masala chai (spiced tea).

Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes. It is often referred to as fat cardamom due its size ('Moti Elaichi'). Individual seeds are sometimes chewed, in much the same way as chewing-gum. It has also been known to be used for gin making.

Gajar Halwa
Makes 4 servings

I reduced the amount of sugar originally called for as the carrots are already quite sweet, but feel free to adjust the amount of sugar depending on your preference. Low heat and constant stirring of the carrot-milk mixture are key to the success of this dish to prevent the carrots from burning. Check out the ‘Tips’ section in Jackie’s post for ideas on creating a vegan version.

11 ounces raw carrots, peeled and coarsely grated
2¾ cups whole milk
¼ cup water
½ teaspoon ground cardamom
½ cup granulated sugar
2 tablespoons unsalted butter
¼ teaspoon saffron threads
A handful of chopped nuts of your choice: almonds, pistachios or cashews are some common accompaniments

Heat the milk and the water in a heavy-bottomed pot (the water helps to prevent the milk from sticking to the bottom), stirring occasionally. When bubbles start to form on the surface, add the carrots and the cardamom and mix. Bring to a boil, then reduce the heat to its lowest setting, stirring every few minutes. Leave the pot uncovered during cooking to help the milk evaporate.

Stir, stir, stir, until almost all the milk is evaporated, which should take between 45 minutes to an hour. When that’s done, stir in the sugar, butter and saffron and turn the heat up. Let the mixture boil, stirring as you do so, until all the liquid evaporates and you get a soft, orangey mush.

Scoop into individual bowls, garnish with nuts and serve with vanilla ice-cream.

Caraway Seed

Description: Whole caraway seeds are about 1/5 inch long, slightly curved and tapered at one end. The hard, brown seed shells have lighter colored ridges. This seed is a member of the parsley family and has a warm, sweet, slightly bitter, dill and anise-like flavor.

Uses: Use to flavor cakes, cookies, biscuits, cheese, applesauce, cottage cheese and fruits. This product's most recognized use is in rye bread. Use it when making bread or rolls. Great with sauerkraut, cooked pasta, potatoes of any kind and cabbage


2 teaspoons caraway seeds

1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour (or use all-purpose flour)

1 cup rye flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup melted butter

2 eggs

1/4 cup honey

3/4 cup buttermilk

Preheat oven to 350 degrees. Grease an 8-inch round cake pan.

Toast the caraway seeds in a small dry skillet over medium-high heat for 2 or 3 minutes, or until fragrant. Transfer to a small plate to cool; set aside.

Combine the flours with the baking powder, baking soda, toasted caraway seeds and salt in a medium mixing bowl.

In a separate bowl, whisk together the melted butter, eggs, honey and buttermilk. Stir liquid ingredients into flour mixture until just blended. Do not overmix; the batter will be lumpy. Pour into prepared pan.

Bake 40-45 minutes until top springs back when touched lightly. Cool slightly in the pan, cut into wedges and serve warm, if desired.

Saturday, September 19, 2009

Top Five Herbs

The top five most popular herbs are Basil, Chives, Oregano, Parsley, and Thyme

Herbs have several benefits that customers are looking for: Flavor, Visual Appeal, Value, Romance (menu marketability) and Indulgence (enhanced customer satisfaction from enjoying the world’s finest flavors)

The herb quantity in recipes can best be increased by first doubling the amount of herbs as the recipe doubles. After that, for each multiple of the original recipe, add only half the original amount

Herbs can be defined as plant leaves, seeds and stems – with a notably lower volatile oil content than spices

Thursday, September 17, 2009

Chef Rick Tramonto To Join CLM?

According to Monterey Herald Food Writer Mike Hale Chef Rick Tramonto executive chef/partner at the world-renowned, fine-dining restaurant Tru in Chicago, will effectively lead Coastal Luxury Management, the folks behind the Pebble Beach Food and Wine and Harvest Carmel Food To Table events into its first restaurant venture

The venture now confirmed to be in the historic building that for years housed Stokes Restaurant and Bar. What's more, it appears CLM is looking to move into Cannery Row. Details are sketchy, and tied to leaked information, but it appears the project will be called the Cannery Row Brewing Co., taking over in the old O'Kane's Warehouse building that just saw the demise of Willy's Smokehouse.

Nabbing Tramonto, named the "Best Chef: Midwest Region" by The James Beard foundation in 2002, is epic.

Click here for the full story.

Sunday, September 13, 2009

US Foodservice On Rachel Ray Show

Tune in this Monday, September 14, to see the Rachael Ray Show onWGN at 10 a.m. Central Time,sponsored in part by U.S. Foodservice and Monarch Food Group™.

U.S. Foodservice and Monarch Food Group™ recently participated in the production of a special episode of Rachael Ray, the nationally syndicated talk and lifestyle television program. The show focused on how parents can prepare nutritious, affordable and delicious meals for children.

Mark Eggerding, Senior Vice President, Street Sales, prepared several dishes for the program using fresh Cross Valley Farms® produce and may be featured on-camera in the show, which will air this Monday, September 14 on WGN at 10 a.m. Central Time. Be sure to tune in.

Friday, September 11, 2009

Bay Leaf Cocktail

1 large or 2 small fresh bay leaves---don't even think of using dried ones

1 heaping teaspoon natural sugar or "sugar in the raw"

2 ounces vodka

1 ounce fresh lime juice

1 egg white, beaten

1 ounce sugar water.

With a mortar and pestle grind the bay leaf with the sugar until the bay leaf is almost powdered. Place in a cocktail shaker with the vodka, lime juice, egg white, and sugar water. Shake with ice cubes and strain into an ice filled highball glass.

Bay Leaves

Description: A whole leaf of the laurel tree, ranging from 1 to 3 inches in length and from 1/2 to 1 inch in width. The leaves are silvery-green in color and impart a flavor that is fragrant, sweet and aromatic with just a slightly bitter taste.

Available in whole or ground form.

Uses: Meat and vegetable stews, casseroles, pot roast, vegetables, beans, ham, curry stews, fish chowders, BBQ ribs, meat and fish sauces and pasta sauces

Monarch Advantage: Bright green whole leaves

Description Pack Size A Code P Code MSG Kosher
Bay Leaves, Whole 2 oz. 2353068 203847 No OU
Bay Leaves, Whole 12 oz. 316950 085082 No OU

Thursday, September 10, 2009


Description: A dried leaf of the basil plant, this product is one of the most popular culinary herbs. The flavor is rich with sweet, minty notes with a touch of anise-like flavor. Available in whole or ground form.

Uses: Any Italian dishes, pesto’s, spaghetti sauces, tomato sauces, pizza, herbed bread, stuffing’s, cheese spreads, chicken, fish, beef, vegetables.

Monarch Advantage: Cleaned, sterilized and inspected for high quality leaves that offer bright green color and distinct flavor

Description Pack Size A Code P Code MSG Kosher
Basil, Ground 13 oz. 2533925 203842 No OU
Basil, Whole 5.5 oz. 5538236 203845 No OU
Basil, Whole 26 oz. 897868 208747 No OU
Basil, Whole 6 lbs. 593855 207765 No OU

Wednesday, September 9, 2009

2009 US Foodservice Buying Show!


Description: Arrowroot is a powdered starch from the arrowroot plant. It is a popular base for cream sauces and clear and delicate glazes, as it leaves a translucent appearance when it thickens. It is a substitute for cornstarch.

Uses: Sauces, gravies, glazes, use in place of cornstarch or flour

Monarch Advantage: Colorless, thickens quickly

Both arrowroot powder and cornstarch are starch thickeners, powders used to give body to pie fillings, puddings, gravies and sauces without adding their own flavor. But they each have their pros and cons.

Arrowroot is a good thickener for an acidic liquid. (Cornstarch loses potency in acids.) Arrowroot is also a good choice if your sauce is mildly flavored. It holds up well to freezing, which cornstarch does not. When you're looking for a high-gloss finish, use arrowroot.

On the downside, it's more expensive than cornstarch, and it's not a good choice for sauces or gravies with dairy products: They turn slimy.

To thicken with arrowroot powder: Mix it with an equal amount of cold water and then whisk it into your hot liquid for about 30 seconds.

Description Pack Size A Code MSG Kosher
Arrowroot Powder 18 oz. 5352828 No OU

Tuesday, September 8, 2009

Prime Vendor Programs and the Cowboy Hat

Have I ever told you the story about the cowboy hat?

We had a meat specialist that went to help out at the Alliant Foodservice Texas Foodshow and when he came home he dropped his expense reports for his rental car, room, drinks he bought for customers, and an expense for a large 10 gallon cowboy hat. The Marketing director (his boss) kicked the hat report back to him and told him it was frivolous and uneccessary for the show. In other words "the hat was on him". The next month the meat guy came in with a huge stack of expenses, coffee for customers, parking, tolls, postage, lunches, dinners, and more. He drops the thick stack on Marketing Directors desk and turns to walk out. When he got to the door he did a half turn and said "Marketing Director Guy? See if you can find the hat."

The point of that story to me is that every distributor has a minimum expense to do business and they have to pass on those expenses one way or another. So your pork ribs, chicken breasts, and pink detergent may be amazing prices, and every distributor may be fighting to the penny to get you the best price, but you better watch the sugar packets, the foil, and (what was that other one I oh ) spiced Chili Beans! I recently did price comparisons at two restaurants and the $11.00 box of sugar packets from my competitor was $30.00, and the $22.00 spiced beans were $44.00-but boy the competitor got me by a penny on the chicken breast that week!! Which leads to the next point, don't get so hung up on the pennies that you are missing the dollars.

Call me about a Prime Vendor program that you can trust.

Monarch Spices

Although spices represent less than 1% of food cost, they account for about 75% of the flavor!

For less than a few cents per serving, Monarch Spices provide added flavor and increased value.

Monarch sources over 100 products including over 30 seasoning blends from Global sourcing partners, ensuring a consistent product with no seasonal variability!

Monarch stands for quality
*Raw products tested prior to arrival at manufacturing facility
*Manufacturing facility adheres to FDA, ASTA, HACCP, GMP and internal QC standards
*Metal detectors on every line
*Spices are cleaned and sterilized using ETO (Ethylene Oxide)
*Processing facility has received AIB “superior” score

Cryogenic Milling
Three components that deteriorate spices in standard ambient milling procedures are heat, light and moisture

Monarch uses a unique Cryogenic Milling procedure:
*Liquid nitrogen is used to cool product and mill head to as low as - 120° F while grinding
*Cryogenic Milling maintains more volatile oils (flavor & aroma) in spices and a more consistently ground product

*Increased flavor strength offers a cost cutting advantage for the operator – lower usage levels can be used in food preparation
*Since we start with higher volatile oils, shelf life is often increased as well

Saturday, September 5, 2009

Produce Expert Bill Fujimoto Consults at Diablo Foods

It's been a couple of months since produce expert Bill Fujimoto parted ways with his family business, Monterey Market in Berkeley (1550 Hopkins St.). But Berkeley's loss is Lafayette's gain - Fujimoto is consulting with Diablo Foods (3615 Mount Diablo Blvd.) to strengthen the market's produce section.

Fujimoto says he's looking to make the selection more seasonal. "I'm just trying to celebrate what's going on outside," he says. "It's been very satisfying for me."

Thursday, September 3, 2009

Honey Board To Work With Minor League Baseball

The National Honey Board is pleased to announce its second year of support for Minor League Baseball, tying in the natural energy boost of honey with America's favorite summer pastime.

Bruce Raymond Senior District Manager for US Foodservice San Francisco and long time Umpire at the 2009 Babe Ruth World Series

The ballpark of each sponsored team will feature honey-related signage, honey and energy messaging on the electronic billboards, honey night activities, and between inning contests promoting the honey and energy message. At every home game for each of the teams, we will once again feature the National Honey Board's "High Energy Play of the Game," where announcers will highlight an outstanding play made by one the players.

Senior District Manager of US Foodservice San Francisco and baseball umpire was on hand this year at the Babe Ruth World Series played at Story Field on the campus of Lower Columbia College in downtown Longview Washington.

Read more about the partnership a the National Honey Board /Baseball website.

Wednesday, September 2, 2009

Craftsman Behind The Bar

As I walked into Montrio Bistro I found Chef Tony Baker at the Bar doing paperwork and Bartender and Craftsman in the kitchen pitting cherries.Chef Tony Baker said it was "impressive to see a man so dedicated to the art and science of a cocktail. The time and effort that Anthony put into his ingredients is seldom matched."

"As with anything, freshness counts," says Anthony, and this week he was certainly backing up his words as hit pitted, marinated, and jarred Maraschino cherries.

Adapted from a NY Times Recipe.

Maraschino Cherries

1 cup maraschino liqueur

1 pint sour cherries, stemmed and pitted (or substitute one 24-ounce jar sour cherries in light syrup, drained).

Bring maraschino liqueur to a simmer in a small pot. Turn off heat and add cherries. Let mixture cool, then store in a jar in refrigerator for at least 2 days before using, and up to several months.

Cracked Peppercorn Crusted Tenderloin of Beef With Fried Shallot Zinfandel Reduction

Serves 12
Tenderloin Ingredients:One 5-7 lb Beef Tenderloin (#6555049)

Chef Steven K. Salle prepares to clean the silver skin off his Tenderloin

Trimmed of excess fat & silver lining
3 T Course Black Pepper (#760843)
3 T Kosher Salt (#773473)
1 T Herb De Provence (#4936225)
1/2 Cup Olive Oil

Fried Shallot Zinfandel Reduction:
4 large shallots, cut in long strips
3 T olive oil
One bottle of Foothill Zinfandel
1 cup prepared Demi Glace Sauce
2 sticks butter

Rub defatted tenderloin with olive oil, season with salt, pepper and

Chef Steven K. Salle (Center)And Sous Armondo Pinchy Sweaty (Left) and Executive Sous Chef Briano Meiernuski (Right)

herb de province. Sear in a 450° oven for 10 minutes, reduce to 325° for 20 minutes or 120°
internal temperatures (instant read thermometer) for medium rare. Remove and tent with aluminum foil for 15-20 minutes.

Heat olive oil, fry shallots for 3 minutes or until golden to dark drown, set on a paper towel to remove excess oil.

Reduce one bottle of Zinfandel to 1/2 cup, add Demi Glace and bring to a boil, turn off heat and whisk in the two sticks of butter.

Slice Tenderloin onto a platter, cover a little of the meat with the sauce, sever the rest on the side.

Garnish with fried shallots.

This dish is inspired from of the Harvest of Zinfandel grapes in the Sierra Foothills
“Great food and good O’ California Zin”…Chef, Steven K. Salle

Tuesday, September 1, 2009

Bad News For Your Sweet Tooth

Damaged crops from India to Brazil mean the world will not have enough sugar for a second successive year. The sugar price has surged 88% since January 1, 2009 last week reaching its highest since April 1981.

Parts of Brazil, the largest grower, have been drenched by rainfall four times more than normal, making the crop too wet to harvest. India, the biggest consumer, had its driest June in 83 years and might have to double imports.

Global demand will exceed output by as much as 5-million tons in the year to September next year, leading to a record two-year shortfall, according to the International Sugar Organization in London.

All this news will affect sugar products directly and other product lines made with sugar are boosting expenses for food makers from Kellogg to Kraft Foods

National Honey Board Promotion Idea Calendar

Celebrate September! National Honey Month and National Breakfast Month share the limelight. For a unique breakfast treat, set up a self-serve biscuit or oatmeal bar. Begin your array of tempting toppers with honey, honey butter or another of the Honey Board's tasty breakfast toppings and spreads.