Peninsula Foodnews

Buttered Poach Maine Lobster

2012-02-13T06:34:00.000-08:00

with Roasted Sweet Corn and Truffled Mornay Sauce
Makes two 14” Lobster Strudels

Ingredients:

Combined Mornay Sauce

1 ½ C Poached Maine Lobster meat chopped (6562045)

½ C Mornay Sauce

1 T White Truffle Oil (30004483)

1/3 C ) Roasted fresh white Sweet Corn (8208308)

Truffle Mornay Sauce

1 Minced Shallot (3620341)

1 T Butter (703157)

½ C Dry white wine (4414694)

1 T All Purpose Flour (4341632)

½ C Cream (9279951)

3 oz Gruyere (5431556)

1 oz Parmesan Grana (1268697)

Salt and Pepper to taste (4999470 & 760439)

1 T White Truffle Oil (3000483)

Method:

One sheet of Classic all butter Puff Pastry rolled out to 14” by 12”, then cut in half.

Make the mornay sauce by sautéing the shallot in the butter then add the flour and cook in for 1 minute, now add the wine and cream and cook in whisking until smooth, now add the cheeses and cook in; adjust salt and pepper, then add the truffle oil. Let cool, Now mix Lobster, corn and Mornay sauce together, then fill each half sheet with Lobster corn & Mornay sauce mix down the middle. Seal edges & cut off excess pastry to make a sealed round lobster strudel with the pastry brush. Brush top with melted butter, & bake at 375 degrees F, for 25 min, until golden brown and flaky. Let it rest for 10-15 min then cut into 1” mini logs and serve.

Recipes By: US Foods – San Francisco Culinary Team

Mongolian Style Lamb Lollipops

2012-02-10T06:25:00.000-08:00

makes 21-28 Appetizer Chops

Ingredients:

3 T Soy Sauce (8002164)

1 C Hoisin Sauce (9348160)

2 T Aged Sherry Vinegar (317321)

2 T Seasoned Rice Wine Vinegar (1051176)

3 T Sugar (4395612)

2-3 Scallions minced (1326438)

2 tsp. Tabasco (7003932)

1 T Black Bean Chili Sauce (1552637)

1 T minced fresh Ginger Root (7015597)

1 T minced fresh Garlic (3618741)

1 tsp. Fresh ground Black Pepper (760439)

½ C Chopped fresh Cilantro (7326366)

2 T Sesame oil (4125027)

Method:

Mix marinate ingredients together & (pour off 1/3 cup for later.) cover lamb with marinate for 24 hours. Then grill over charcoal and Brush with marinate you reserved for later.

Garnish option: Garnish with chopped cilantro and toasted sesame seeds

Recipes By: US Foods – San Francisco Culinary Team

Angus Beef Tenderloin Medallions

2012-02-09T06:24:00.001-08:00

makes 30-40 appetizer portions

Ingredients:

1 Angus Tenderloin cleaned and Blocked (7499684)

30-40 Sliced toasted Brioche rounds 1 ½”(3708443)

1 bottle Huckleberry vinegar (18 oz) reduced to 3oz

½ Gal (64oz) Bone works Veal Demi-glaze “Elite (4516944)”

4 med Shallots minced and sautéed(3620341)

Salt and Pepper to taste (4999470) &( 760439)

1 pkg Foie Gras (1759687)

6-8 oz Sweet Butter

Method:

Cut one clean Tenderloin into 4 long strips, making 4 mini Tenderloins. Season with garlic, kosher Salt, thyme & fresh ground black pepper. Sear on high heat , on grill for 1-2 minutes. Next, roast in oven to medium rare. Let tenderloin rest for 10min. Slice medallions ¼” thick and place on toasted 1 ½” round Brioche. Sear and Slice Foie Gras, place on top of Tenderloin and then drizzle Huckleberry demi-glaze on top of all components.

Huckleberry Demi; Add shallots to vinegar reduction then add shallot vinegar reduction to veal Demi-glaze. Season with salt and pepper. Thicken with sweet butter. Next you are ready to drizzle sauce on top.

Recipes By: US Foods – San Francisco Culinary Team

Leek and Fennel Bisque w/ Smoked Salmon

2012-02-03T12:03:00.001-08:00

Yields 4 ¾ quarts

Ingredients:

3 lbs Leeks, cleaned and sliced (211907)

2 Fresh Fennel Bulbs, Sliced (9111931)

¾ cup Fresh Chives (8436365)

2T Butter (703157)

5 cups Chicken Stock

1 Bay Leaf

3 lbs Yukon Gold Potatoes, peeled (6075907)

5 cups Manufacturing Cream (9279951)

½ cup All Purpose Flour (4341632)

1 ½ T Kosher Salt (773473)

1 tsp Garlic, minced (36187410

1 lb Smoked Salmon (3526134)

Method:

Add butter to a 8 quart pan and heat over medium heat. Add leeks, fennel, salt and pepper then sauté until veggies are translucent. Add garlic and bay leaf then cook for an additional two minutes.

Add flour and mix until thoroughly incorporated. Add potatoes, bay leaf and chicken stock then bring to a boil over high heat, stirring often; reduce heat and allow to soup to simmer until potatoes are tender (about 15-20 minutes).

Stir in cream then use an immersion blender to puree until smooth.

Serve warm with thinly sliced smoked salmon and chive garnish.

Recipes By: US Foods – San Francisco Culinary Team

Black Bean Veggie Burgers

2012-02-03T12:01:00.000-08:00

Yields 7 patties

Ingredients:

2½ cups Black Beans, drained and rinsed (9332313)

2 cups Cooked Short Grain Brown Rice (2981926)

1t Sea Salt (7425821)

¼ cup Yellow Onion, minced (5034228)

3 T Ketchup (190009)

3 T Chili Powder (2449346)

1 tsp Dry Oregano (9449604)

1tsp Garlic, minced (1015577)

2½ tsp Ground Cumin (760629)

1/3 cup Nutritional Yeast (155606)

1 cup Rolled Oats (3731668)

1 Jalapeño (4011839)

Method:

In a large mixing bowl crush cooked black beans by hand then add cumin, chili powder, sea salt and nutritional yeast. In a small sauté pan, quickly cook onion, garlic and jalapenos. Add cooked mixture to black beans along with brown rice, oregano and ketchup. Adjust the mixture by adding rolled oats in order to reach your desired consistency (I lean towards a moist mixture to keep a nice texture in the patty). Form mixture into 7 medium sized patties and cook with olive oil on a flat top griddle, sauté pan or grill.

Recipes By: US Foods – San Francisco Culinary Team

Duck Breast w/ Gluten Free Sweet Potato Galette and Green Goddess Dressing

2012-02-03T11:59:00.000-08:00

Ingredients:

2 lbs Yam, peeled (4252151)

1 lb Parsnips, peeled (2481950)

10 Shallots (3620341)

6 Eggs, lightly beaten (823013)

½ cup Gluten Free Panko Breadcrumbs (1558345)

1 T Kosher Salt (4999470)

1 tsp Black Pepper (760843)

1 T Fresh Thyme, finely chopped (7326325)

25 Boneless Skin-On Duck Breasts (932855)

Green Goddess Dressing (3689965)

2 Qt Pickled Red Onions

Method:

Using a large box grater, shred yams, parsnips and shallots.

In a large mixing bowl, combine shredded yams, parsnips and shallots until thoroughly incorporated. Add eggs, gluten free panko, kosher salt, black pepper and thyme. Mix until all ingredients are evenly distributed.

In a nonstick sauté pan, add 2 tablespoons of olive oil and heat over medium-high heat. Scoop 1/3 cup of sweet potato mixture and compress until about 1/3” thick. Using a thin spatula, move your sweet potato pancake to the hot oil. Cook three to four pancakes at once, being careful not to overcrowd your pan.

Once edges are crispy, turn and continue to cook for 2 to 3 minutes. Transfer to a baking sheet and store in a 200 degree oven for service.

In a large sauté pan, sear duck breast over medium high heat until skin is crispy then oven roast until medium rare-medium (125 to 130 degrees internal temperature). Allow duck to rest for at least 5 minutes.

Drizzle green goddess dressing on a serving plate, place the galette over dressing and arrange sliced duck breast on top. Garnish with pickled red onion and serve.

Recipes By: US Foods – San Francisco Culinary Team

John Winfield Joins The Team At US Foods San Francisco

2012-01-30T08:01:00.000-08:00

US Foods San Francisco is introducing John Winfield who will be joining their team on Monday, January 30th. John joins US Foods with over 15 years of strong experience in the food and beverage industry. He worked for Pebble Beach as the Beverage and Retail Wine Manager for 10 years and then ventured to his most recent position with the Monterey Bay Aquarium where he held the title of Director of Operations.

John will primarily be working as a Territory Manager in the Monterey area.

John’s experience is enhanced by his Bachelor of Science in Business Administration from Pepperdine University and his Associate of Occupational Science in Culinary Arts from the California Culinary Academy. He enjoys motorcycling, snow skiing, cooking and traveling. John currently resides in Carmel Valley.

January 2012 Bean and Rice Update

2012-01-18T07:03:00.001-08:00

Beans: 2012 Crop is the major topic of discussion. Competing grainmarkets have decreased slightly and dry edible beans look more competitive.Although it is still early to predict what the growers will do, the consensus appearsthey will grow beans only if they can get a contract that is equal to or betterthan grain and soybeans. With little or no carryover on most varieties, theweather will also play a major factor this spring.

Rice: The overall quality of the riceproduction is rated good to excellent. Compared to the 2010 crop, milling

yields are slightly above normal. Competing markets bear watchingon the rice market also as producers look

at other alternatives.

Blackeyes: Prices continue firm and importvalues are also rising. No pricing relief is expected until 2012 crop beans areavailable.

Black Beans: News from Mexico has notimproved. The Mexican government has agreed to take beans from any sourcesavailable including China.The domestic market is holding steady and dealers are offering 2011 and 2012crop into the Mexican market. Time will tell if the less expensive Chineseproduct will have an impact on overall prices or if the need far out strips

availability.

Baby Limas:Values remain steady.

Great Northerns:Slightly higher prices reported with growers holding for higherprices.

Green Split Peas:No change.

Lentils:Unchanged.

Large Limas:Prices are steady and are expected to maintain current levels.

Light Red Kidneys:Slightly higher values reported with a few quality issuessurfacing in the Midwest.

Navy Beans:Unchanged.

Pink Beans:High values continue to be the norm with no pricing reliefexpected.

Pintos:Mexican buyers have been very active and are purchasing as muchproduct as they can get to ship within the next 90 days. As predicted, priceshave risen to reflect the increased demand. Growers continue to hold for higherprices and with nine months left to go in the marketing year and no carryover,they hold the cards.

Small Reds:No change.

Yellow Popcorn:Values continue to increase as the full extent of decreasedproduction is reported.

Long Grain Rice:Market continues to soften slightly as no unexpected exportsales have materialized. Although the US crop is at least 25% down fromthe previous year, the world production is one of the highest on record.Processors are very concerned that unless the values to producers stabilize orincrease, the USproduction for the 2012 crop could be down even more this coming season.

Medium Grain Rice:Prices remain relatively stable. As with the long grain crop,there has been no unexpected export activity.

Seeded Flatbread Crackers

2012-01-13T09:31:00.000-08:00

I started making these about a year ago for a party and they have been a staple ever since. They are really good and the original recipe came from some appetizer magazine that Amanda gave me.

It's almost New Years Eve so I'll make a batch of these and some wonton crackers tonight.

Topping:
1Tbs. sesame seeds
2tsp. poppy seeds
2tsp. fennel or caraway seeds
3/4tsp. kosher salt

Dough:
1-1/2cups unbleached all-purpose flour; more for rolling
1/2cup whole-wheat flour
1tsp. table salt
3Tbs. extra-virgin olive oil

Position a rack in the lower third of the oven and heat theoven to 450°F.

Make the topping:

In a small bowl, stir the sesame seeds, poppy seeds, andfennel or caraway seeds. Fill another small bowl with water and set it asidealong with a pastry brush and the kosher salt.

Make the dough:

In a large bowl, whisk the all-purpose flour, whole-wheatflour, and table salt. Add the olive oil and 1/2 cup water to the flour; stirwith a rubber spatula until it collects into a soft, crumbly ball of dough. Usethe spatula or your hands to press the dough against the sides of the bowl togather all the stray flour.

Set the dough on a lightly floured work surface and portionit into thirds. Pat each portion into a square. Set two squares aside and coverwith a clean towel. Roll the remaining dough into a rectangle about 1/16 inchthick and 7 or 8 inches wide by 14 or 15 inches long.

With a pastry brush, brush the dough lightly with water andsprinkle about a third of the seed mix evenly over the surface. Sprinkle with1/4 tsp. of the kosher salt. Cut into roughly 2” x 4” pieces

Bake about 10 minutes. Let cool on a wire rack.

Watermelon Jello Shots

2011-12-30T06:23:00.000-08:00

We had a party recently and were looking for something different to bring to the table. Amanda suggested Jell-O shots and I remembered reading an article about various Jell-O shot ideas. While I couldn't find the exact article I did find a nice watermelon shooter on That's So Michelle. Amanda picked a couple Margarita versions too.

We went looking for Watermelon Jell-O but apparently it is not the best seller as none of the stores we checked had any in stock. We chose a cherry instead as the color was about right.

Ingredients:
10 Limes
1 6oz box Cherry Jell-O
1 cup boiling water
1 cup Booze (I used silver tequila as it was out for the margarita Jell-O shots as well)

Method:
Cut limes in half lengthwise.

Using a paring knife seperate the flesh of the lime from the skin down to a 1/4" or so.

Slide your finger in at one of the ends and "peel" the flesh out of the skin creating a cup. Do this over a bowl to save any juice. Save the flesh in the same bowl for later.

Mix boiling water with gelatin mix until dissolved. Add booze and mix.

Fill lime cups to rim and place in fridge for a couple hours to set up. After they are firm cut each half lime in half again to create watermelon wedge effect.

Squish lime juice from flesh and use for margarita Jell-O shots or to make a Lime-Aid for your house margaritas.

http://www.drinkstreet.com/searchresults.cgi?drinkid=916

Savory Cranberry Brioche Bread Pudding

2011-11-10T08:05:00.001-08:00

Makes one 9 by 13-inch bread pudding

Ingredients:

1 cup dried cranberries 

1/2 cup toasted pecans

Juice and zest of 1 orange 

1/4 cup brandy, divided 

1 tablespoon olive oil 

1 cup sliced shallots 

1 loaf brioche, cut into 1-inch cubes 

1 apple, peeled, cored, and chopped 

1 stick unsalted butter, cut into 1/2-inch cubes

2 cups cream

4 eggs 

1/4 cup chicken stock

1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander

Soak the cranberries in the orange juice and 3 tablespoons of the brandy for 30 minutes.

Heat the olive oil in a large frying pan. Add the shallots and sauté until translucent, 5 to 7 minutes. Set aside to cool.  

Preheat oven to 350ºF.  

Drain the cranberries and combine with the pecans, bread pieces, apples, butter, and sautéed shallots in a large bowl. In another bowl, combine the cream, eggs, chicken stock, cinnamon, coriander, orange zest, and remaining tablespoon of brandy. Whisk until well incorporated and pour the mixture over the bread and fruit, mixing until well coated. Refrigerate for an hour.  

Transfer the entire mixture to a buttered 9 by 13-inch baking dish. Cover with foil and bake in the oven for an hour. Remove the foil and bake for an additional 30 minutes, until golden brown. Remove from the oven and cool for at least an hour before serving.

U.S. FOODSERVICE IS NOW US FOODS— KEEPING KITCHENS COOKING ACROSS AMERICA

2011-09-26T08:09:00.000-07:00

News Release
New company name and brand identity reflect broader vision and growth strategy

ROSEMONT, Ill., Sept 26, 2011
U.S. Foodservice today unveiled its new corporate name, US Foods, and brand identity reflecting its strategic focus on creating a better food offering and an easier service experience for customers.

“Our new name and brand image are a reflection of the many customer-focused improvements now underway at US Foods,” said John Lederer, president and CEO, US Foods. “We traveled the country and listened carefully to what our employees and customers had to say about how we can improve: provide better, more relevant and innovative food choices and make it easier for our customers to do business with us. We believe this is a recipe for mutual success.”

Based on extensive research, the new identity and underlying strategy mark the beginning of US Foods’ strategic transformation into a more creative and innovative food company dedicated to making things easier for customers.

In addition to changing its name to US Foods—which research showed is how most customers and employees already refer to the company—a new logo and tagline will begin appearing on trucks, products and in other areas. With vibrant orange and green food colors and a bold, simple design, the new image expresses confidence and a fresh outlook.

“We wanted to let everyone know we’re on an exciting path,” Lederer said. “The new image will remind us of our focus every day, and our new tag line, ‘Keeping Kitchens Cooking,’ will keep our customers front and center.”

Lederer, who joined US Foods in August 2010, inherited a strong leadership team of industry veterans and has added deep specialist expertise in strategic areas such as product innovation, merchandising, supply chain and information technology.

Building on a strong foundation as one of America’s leading foodservice distribution companies, the new vision is inspired in part by the rich history of the many companies that came together to form US Foods.

Beginning with the immediate launch of a line of new and innovative products exclusive to US Foods, the company is working to provide customers with better products, more intuitive tools and technologies, and thoughtful service solutions and information—all underscored by this forward-looking image transformation.

US Foods operates 64 test kitchens across the country, including a state-of-the-art Culinary Innovation Center in Rosemont, Ill. It’s here that US Foods chefs help customers stay abreast of culinary trends, increase sales and manage costs. In addition, a team of US Foods chefs and product developers regularly travel the world in search of new flavors and ideas to bring home to customers. As a result, US Foods has introduced more than 800 new products in 2011, and in October will launch two new brands including Chef’s Line, a new line of chef-inspired, time-saving foods that demonstrate the company’s innovative approach to product development.

“US Foods is committed to creating better, more innovative products that leverage our food expertise and market position, and to making the customer service experience easier every step of the way,” Lederer said. “Our new brand supports and advances both of these goals.”

About US Foods

With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. The company had used the name U.S. Foodservice since 1993. US Foods offers more than 350,000 national brand products and its own high-quality “exclusive brand” items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. Discover more at www.usfoods.com.

Hillside Dining Nightmare

2011-07-06T07:24:00.000-07:00

I had the strangest dream last night.

We were a group of about ten sat for an early dinner at this new restaurant on a hillside. The buzz about this place was fantastic. It was fine dining in a challenging environment; literally the dining room was tilted at an uncomfortable angle.

The linens were heavyweight in order to keep them from sliding during service. The green selected for the green tablecloth and cloth napkins must have been selected to "blend" with the grassy knoll we were perched upon at a precarious angle. The tabletop ease laden with glasses, both water and wine and probably a few cocktails knowing my friends, heavyweight cutlery stood at the ready. An unfamiliar piece on the table on the high side (altitude-wise) was a small clamp, which the server explained was there because "some people" (said with a little distain) "liked the added security of a clamp on the tablecloth to prevent the ever so slight sliding that occurs during the course of the meal". We as a group certainly weren't going to let our desire for "security" drive us to clamp our cloth and risk missing the entirety of the experience our restaurateur had intended.

As the chargers were lifted the servers brought out the first of the Amuse Bouche. This house made rabbit sausage arrived on a heavy white square plate. It was a simple presentation the stark white plate became a glistening backdrop for this rich and savory bite. Yet there was a touch of sweetness from diced honey crisp apples in the sausage. The "pinky finger" of sausage, as someone at the table had called it was slightly elevated on the plate by a rosemary focaccia crisp and there was three peas size dollops of house ground (no doubt) grain mustard. As the plates were all set down the tablecloth shifted south a bit, but without much thought we on the upside simply grabbed the cloth and nonchalantly pulled it back.

Next there came a wild boar pate served with a cassis sauce and dotted with chopped pistachios. This time the silverware clangs and glasses knock as two people slam their hands down on the table -averting disaster as the entire table top made a run down south. Slightly awkward laughter followed as someone joked aloud, while seriously considering the clamp at his place setting.

Disaster finally struck somewhere between an egg dish and a soup/salad course. All salads were plated and served while a teapot size tureen of hot wild mushroom soup was set next to our soup bowls. The soup was oxtail served under a parmesan crisp with wild mushroom soup. The hot bowls contained the boneless shredded oxtail. A dome shaped crisp covered the meat and at the exact right time the server poured each individuals soup around and over the ingredients in the bowl. The earthy aromas swirled in the air...and then-in an instant so did the entire tabletop.

Wine, water, soup, china, glass, and silver all crashed down on the guests seated on the downhill side. No one was spared however as crisp white shirts, ties, and sport coats were splatter with wild mushroom soup, butter pats, and or, various wines.

The staff sprung in to action. Sweeping, mopping, and appeasing guests. A manager stood with one arm crossed the other hand was slightly over his mouth to muffle the conversation he was having with the server trying to figure out what had gone wrong. The obviously very seasoned professional server was making alternating gestures that clearly exonerated him from any liability, then pointed at certain guests and made mock chugging motions as if some at our table had been drinking Krug like we were shooting Irish car bombs at two for one night.

The blame being assessed fully on our table for this mess, we were condescendingly assured that a new "safer" table was being prepared. We were all in various states of undress at this point. Some men still donned slacks and under shirts, while some of the ladies had been given sweats to wear. We stood awkwardly in the dining room as service continued for the rest of the guests. As a group of servers came out with a course for another table we leaned, and scooted, bumping other guests in order to avoid interrupting the staff.

After several minutes we elected a leader to address the manager about our table. We watched as those folks who arrived at the same time as us leapt ahead of us in courses at their table. The problem, it seemed, was that we were such a large group that we would have to wait for several smaller groups to finish eating before enough tables in a "safe" part of the dining room could be prepared. At various times we were scooted to the host station, a hallway that led to dry storage and the employee restroom, and into the garde manger kitchen.

Tempers began to flare and the Chef became involved. How was his staff supposed to "circle back" and pick up from the wild mushroom soup course so late in service? Our group hadn't even been reseated and dessert was being served all around us.

I had been dressed down to a t-shirt and slacks earlier but now I was in pajama pants and a polo style shirt that had wide horizontal color stripes and a collar that stuck up like wings. Only the left wing was folded down while the right reached for the sky. I think I lifted this from the employee locker room.

After two or three attempts we were finally sent home. We were turned away from the pizza joint down the street as they had dress code standards and we all departed and went our separate ways.

Around Independence Day 2011

2011-07-02T16:16:00.001-07:00

Two weeks back from a two week sailing vacation and I'm already ready for another get away. These breaks from the day to day monotony really help to refocus the mind. It is good for man to take time to sharpen the saw rather than always trying to chop down the trees as they say. However there isn't time in the schedual or money in the budget to take more time off right now, but thank goodness for a three day weekend! Amanda, my wing girl and I are heading off to the A's v Diamond Backs tonight, tomorrow we are bbq'ing and are attending a bbq on the 4th. I'm thinking Mai Tai's are just what the doctor ordered to harken us back to trips to exotic locations overseas.

With Mai Tai's and exotic locations in mind, everyone knows the Mai Tai was

The original Mai Tai recipe, according to the Ocean County Register-and they should know, created in 1944 by "Trader Vic" Bergeron at his original bar, then called Hinky Dinks, in Oakland:

Ingredients:

For cocktail:
2 ounces 17-year-old J. Wray Nephew Jamaican rum
1/2 ounce French Garnier Orgeat
1/2 ounce Holland DeKuyper Orange Curacao
1/4 ounce rock candy syrup
Juice from 1 fresh lime

For garnish:
Half a lime
Sprig of mint

Procedure:

1. Combine all ingredients (but garnish) in cocktail shaker. Shake well, pour into glass.

2. Garnish with half of lime shell inside the drink and float a sprig of fresh mint at the edge of the glass.

Grilled Bacon Tip From The Food Guy

2010-08-16T08:06:00.000-07:00

Bacon and Freud

I have never met anyone who didn’t love bacon. There are people who don’t eat it as part of their diet, but bacon flavor seems to be universally loved…at least in my universe.

Americans owe our love of bacon, in part, to Edward Louis Bernays. Never heard of him? He was Sigmund Freud’s nephew, and a genius in public relations and propaganda. Bernays was a master of psychology and other social sciences and is considered the first modern marketing and PR wizard.

In his day, in the 1920s, he handled many advertising campaigns. One of them was for bacon. He convinced America, using Freud’s ideas of subconscious manipulation and indirection that the all-American breakfast consisted of eggs and bacon.

In order to get people to consume more bacon, he produced a doctors’ survey that recommended that patients eat bigger, heartier breakfasts. The results of the report were sent to 5,000 doctors and included publicity that a hearty breakfast should include eggs and bacon. The message took hold.

We don’t need much persuasion today. Bacon is still on the breakfast menu, and increasingly on the desert menu too:Chocolate covered bacon bars (Vosages), candied bacon ice cream (David Leboviz), Brioche-Bacon Bread Pudding (NYC Dovetail), and Bacon-flavored Popcorn (Nosheteria).

The Perfect Bacon Sear – try the Five (5) Easy Steps to Grilling It!

1. Identify the hot and cool spots on the grill. You’ll want to flash the bacon on a hot spot to start the process, render and cook on a cool spot and return to the hot spot for the finale.

2. Sacrifice a strip of bacon and grease up the grate. This won’t prevent all the strips from sticking, but it will help and add a more intense flavor.

3. Lay the strips of bacon at a 45 degree angle to the grates. This will help prevent them from falling into the grill. A safety note: be ready for flare-ups and handle them with a spray bottle.

4. Cook the bacon strips over the hot spot until they start to shrivel up, and then flip with your tongs and move to a cool spot to crisp up. Cooking time will vary greatly, so just hang out and keep an eye on them. Build the suspense by enjoying the wonderful scent of cured pig and fire.

5. For the finish, darken the bacon over the hot spot one more time. It should be dark rust colored, the fat should be rendered, and it should be crispy but pliable.
This method will produce consistent and solid results.

To spice things up, try adding brown sugar or maple syrup to the bacon at different stages in the cooking process. Amazing!

Chocolate Covered Bacon

2010-08-06T11:51:00.000-07:00

Ingredients
6-8 slices thick Vande Rose Farms Bacon
12 oz semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

Directions
Preheat the oven to 375°F.

Place the bacon on a baking sheet lined with parchment paper. Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.

Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.

Meanwhile set up a double boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.

Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.

Cover another baking sheet with parchment paper.

Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.

Drizzle with the white chocolate, if desired.

Refrigerate until chocolate is hard.

Talking Turkey

2010-08-03T07:19:00.000-07:00

Being someone who loves food, language and their history, I’m curious about the word “turkey.” For me it’s a head-scratcher. There are only a couple of species of large birds that are relatives to our Thanksgiving favorite: the wild turkey of North America and another that’s native to the Yucatán Peninsula. What does that have to do with the country of Turkey?

The Aztecs domesticated their large birds, and the Spanish conquistadors misidentified them as guinea fowl. During the sixteenth century, guinea fowl were imported to Europe from Madagascar through…wait for it…Turkey. The bird traders became known as turkey merchants, and their product shortened to “turkey” in English by 1555.

It makes some sense, but how about common phrases like, “talking turkey,” a “turkey shoot,” a “turkey” in bowling, or, “That movie’s a ‘turkey’”? Any idea about those?

A “turkey shoot” in the middle of the 20th century was a marksmanship competition where turkeys were tied to a log; and their heads stuck up as targets, you know the rest. A “turkey” as a failure comes from Hollywood in the 1920s. And in bowling, 100 years ago, during Thanksgiving and Christmas weeks, bowling alleys would give a live turkey to the first bowler who could get three strikes in a row.

But “talking turkey”? Not a clue.

Speaking of “talking turkey”, check out this really cool recipe.

Buffalo Deep Fried Turkey

Ingredients:

1 (10 to 12 pound) Fresh Whole Turkey

1 1/4 cups chicken broth

1/4 cup Monarch hot sauce

3 tablespoons Worcestershire sauce

1 tablespoon garlic powder

1 tablespoon salt

1 tablespoon cayenne pepper

1 1/4 cups Buffalo-style sauce

3 gallons peanut oil, for frying

Directions:

Combine chicken broth, hot sauce, Worcestershire sauce, garlic powder, salt and cayenne pepper in a medium bowl; mix well. Preheat oil in a deep fryer to 400°. Remove giblets and neck from the turkey. Pat turkey dry with paper towels. Inject 1/2 cup mixture into each side of turkey breast. Inject 1/4 cup mixture into each leg/thigh area. Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil. Maintain oil temperature at about 350°. Fry turkey for 3-1/2 minutes per pound. Remove from oil to check for doneness. Insert an instant-read thermometer into thickest part of thigh, not touching bone. Temperature should be 180°.

Remove turkey from hot oil and drain on paper towels. Coat the outside of the turkey with Buffalo-style sauce. Let rest for 15 minutes before carving.

Unbelievable Flavor – Enjoy

California Passion Fruit

2010-08-02T09:20:00.000-07:00

First of the season Passion Fruit grown from California. Panta packed and available only for a couple of weeks. The passion fruit is a round or ovoid fruit, 1-1/2 to 3 inches wide, has a tough rind that is smooth and has a dark purple skin. It contains membranous sacs containing orange-colored seeds that are pulpy and juice. VERY LIMITED SUPPLIES CALL AHEAD.

PASSION FRUIT

Passiflora edulis / P. edulis flavicarpa

Passifloraceae

Common Names: Passion Fruit, Granadilla, Purple Granadilla, Yellow Passion Fruit

Related Species: Fragrant Granadilla (Passiflora alata), Red Granadilla (P. coccinea), Maypop (P. incarnata), Yellow Granadilla (P. Laurifolia), Sweet Granadilla (P. ligularis), Sweet Calabash (P. maliformis), Banana Passion Fruit (P. mollissima), Giant Granadilla (P. quadrangularis).

Origin: The purple passion fruit is native from southern Brazil through Paraguay to northern Argentina. It has been stated that the yellow form is of unknown origin, or perhaps native to the Amazon region of Brazil, or is a hybrid between P. edulis and P. ligularis. Cytological studies have not borne out the hybrid theory. In Australia the purple passion fruit was flourishing and partially naturalized in coastal areas of Queensland before 1900. In Hawaii, seeds of the purple passion fruit, brought from Australia, were first planted in 1880 and the vine came to be popular in home gardens.

Adaptation: The purple passion fruit is subtropical and prefers a frost-free climate. However, there are cultivars that can take temperatures into the upper 20's (°F) without serious damage. The plant is widely grown in California as far north as San Jose, the Monterey Bay Area and the San Franciso Bay Area. The vines may lose some of their leaves in cool winters. The roots often resprout even if the top is killed. The plant does not grow well in intense summer heat. The yellow passion fruit is tropical or near-tropical and is much more intolerant of frost. Both forms need protection from the wind. Generally, annual rainfall should be at least 35 inches. Passion fruit vines make good container specimens but require maintenance. They perform well indoors.

Passion Fruit Sorbet

2010-08-02T09:19:00.001-07:00

The distinctive tart-sweet flavor of passion fruit makes a refreshing dessert or intermezzo. Serve it over diced mango and papaya for a tropical fruit salad.

Look for passion fruits that feel heavy for their size (they'll yield more juice). There are two common varieties: the purple subtropical type grown in California, Florida, and New Zealand; and the yellow tropical fruit grown in Hawaii. Either variety will work in this recipe, although the purple fruit has sweeter juice and a stronger flavor and perfume. It's essential to let passion fruits ripen at room temperature until their hard skin is dented and wrinkled, as this sweetens the pulp.

1 cup sugar

1 cup water

2-1/2 cups passion fruit juice, pulp, and seeds
(from about 3 pounds of fruit)

Juice of 1 lime

Pinch of salt

2 tablespoons Myers' rum, optional

Make a simple syrup by combining the sugar and water in a small pan and bringing to a boil over high heat. Stir to dissolve the sugar, then remove from the heat.

Add the passion fruit pulp and salt to the sugar syrup and cool to room temperature. Refrigerate, covered, until completely cold. At this stage the mixture can be stored up to 2 days.

Strain the syrup through a fine mesh sieve set over a bowl. Press hard to extract all the liquid; discard the seeds and pulp.

Stir in the lime juice and rum. Transfer to an ice cream maker and process according to the manufacturer's instructions. Freeze until firm.

Greek Lamb Kabobs

2010-08-02T05:49:00.000-07:00

Ingredients• 1/2 cup lemon juice
• 2 tablespoons dried oregano
• 4 teaspoons olive oil
• 6 garlic cloves, minced
• 1 pound lean lamb, trimmed of fat and cut into 1 inch cubes
• 16 cherry tomatoes
• 1 large green pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch wedges

Directions
In a small bowl, combine the lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour the remaining marinade into a large re-sealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
Prepare grill to medium high heat, brush grates with oil or coat with non-stick spray. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Grill kabobs, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 8-10 minutes longer or until meat reaches desired doneness, turning and basting frequently.
Serves 4

Corn Dogs

2010-07-30T11:34:00.000-07:00

1 cup flour
2/3 cup yellow cornmeal
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. dry mustard
1 egg, lightly beaten
3/4 cup milk
Vegetable oil
8 hot dogs
8 wooden skewers

1. Sift together flour, cornmeal, sugar, baking powder, and mustard into a bowl. Whisk together egg, milk, and 2 tsp. oil in another bowl. Add milk mixture to flour mixture, beating with a wooden spoon until batter is smooth.

2. Pour oil into a large, heavy pot to a depth of 3''. Heat oil over medium heat to 350°. Meanwhile, dry hot dogs with paper towels, then skewer them with wooden skewers. Dip hot dogs into batter until evenly coated. Gently place battered hot dogs in hot oil and fry, turning once or twice, until crisp and golden, about 3 minutes. Drain on paper towels. Serve with mustard and ketchup if you like.

Why Update the Kid's Menu?

2010-07-29T06:00:00.000-07:00

There are a number of reasons why a strong kid's menu is a great business decision for a restaurant.

Kids influence more than 55% of dining out decisions.

Parties with kids account for 1/3 of all dining out occasions.

For parties with kids, the major motivating factor in restaurant choice was friendly service scoring 86 out of 100. Specifically, parents appreciate when servers address their kids directly.

More importantly parties with Kids Have Significantly Higher Check Averages. Overall parties with kids checks are 83% higher than adult only parties.

TOP 10 FAVORITES:
1. Chicken Fingers
2. Pizza
3. Mac & Cheese
4. Hamburger
5. Grilled Cheese
6. Hot Dog
7. Spaghetti
8. Quesadilla
9. Steak
10. Grilled Chicken

If you haven't looked over your kid's menu in a while, it might be time.

Beef Paprikash

2010-07-26T05:34:00.000-07:00

Yes the dish formerly known as goulash is making a big comeback, if it ever went away.

Authentic gulyás is a beef dish cooked with onions, Hungarian paprika powder, tomatoes and some green pepper.

Potato and noodles (csipetke in Hungarian) are also added according to some recipes.

Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on restaurant menus.

If cooked in the proper way goulash has a nice and evenly thick consistency, almost like a sauce. In Hungary gulyás is eaten as a main dish; noodle or pastry dishes, especially the ones made with cottage cheese (túrós csúsza, túrógombóc, strudel) go down well after the heavy soup.

Ingredients
• ¼ cup canola oil
• 2 pounds lean beef chuck, trimmed and cubed
• 1 cup chopped onion
• 1 clove garlic, minced
• 3/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1/2 teaspoon mustard powder
• 2 teaspoons paprika
• 1 1/2 cups water
• 2 tablespoons all-purpose flour
• 1/4 cup water

Directions
Heat oil in a large skillet over medium high heat, add meat, onion, and garlic; cook and stir until meat is browned. Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours. Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.
Serves 6-8

Mexican Shrimp Market Update

2010-07-25T14:40:00.000-07:00

The situation in Mexico is not looking good for the upcoming season. The warmer temperature that Mexico has had in the last several few weeks has not stabilized the contamination of white spot disease in the shrimp ponds. The situation in the farms in Mexico has gotten worse. The farms in Hermosillo (northern Sonora), where we purchase most of our Mexican shrimp, have been contaminated with white spot disease; however some of the farms are being hit worse than others. Farmers, who are noticing even a little higher mortality than normal, are harvesting the ponds immediately.

Most of the farmers are not restocking the ponds that they are harvesting now because they are afraid that the new stock could be contaminated and lost. There is a “fire” raging in Mexico right now and the damage cannot be assessed until the “flames” are put out. We are still a few weeks away (mid August) from assessing the final damage. At this point in time, what ever shrimp will survive, will survive now and what ever shrimp will die, will die now. The health of a pond could change one day to the next. For the farmers that will make it to the final harvest in September-October, they anticipate pulling mainly sizes 26/30-36/40.

Our suppliers expect that we will see no farm-raised 16/20 and very limited supply of 21/25 this year. They believe that most farmers will be nervous about extending their final harvests any longer than September-October. The temperatures were unseasonably cold immediately after stocking this year. This set off the white spot outbreak, but also was responsible for very slow growth.

The Mexican domestic market prices will remain unusually high as buyers compete for the limited product that is available. Last week, one farmer sold 26/30’s in the domestic market at US$ 6.00/lb.! Depending on how long it takes for the demand in the Mexican domestic market to be filled, forecasts indicate that the volume of exportable shrimp from Mexico could be down as much as 75% this year, when compared to last year.

The projection for sizes of ocean shrimp this season indicates that we will see less of the larger sizes that normally come from Mexico, particularly from the bays. Right now, it seems that we may see 21/25 - 31/35 from the bays this season, as opposed to U/15 - 21/25. This is due to colder water temperature at the start of the growing season.

Jamaican Jerk Chicken

2010-07-19T11:31:00.000-07:00

Ingredients
• 1/2 green onion, minced
• 1/4 cup orange juice
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced jalapeno peppers
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (2 to 3 pound) whole chicken, cut into pieces
Directions
Combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours. Prepare grill, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes
Serves 3-4

Brian's Savory Bread Pudding

2010-07-18T18:42:00.001-07:00

We served this last February for the Brimanda Events Crabfest at Massimo in Walnut Creek.

1/4 Stick Butter
2 Leeks cleaned and sliced-Just the white parts
3/4 lb crumbled Italian sausage
1/4 lb shrooms
4 cups day old bread cubed
1 1/2 cups half and half
3 eggs beaten
1/2 tsp salt
1/2 tsp black pepper
1/4 cup asiago/romano cheese

Preheat the oven to 350
In a skillet melt the butter over medium high heat. Saute the leeks until soft. Add the sausage and cook for about 5 minutes breaking it up. Add the mushrooms and cook for a couple more minutes.

In a bowl toss together the bread crumbs, sausage, and veggie mixture. In another bowl mix the remaining ingredient, then combine the two bowls. Pour into a grease baking sheet and press down firmly. Aloow the pudding to set for 30 minutes before baking. Bake for 1 hour until nicely browned.

The Best Fried Chicken Ever!

2010-07-12T14:07:00.000-07:00

For Frying & Dredging
Whole Chicken #8522922
1 qt buttermilk #9966607
Kosher salt and ground black pepper #773473, #9501156
Canola oil for frying #716167

Chicken Brine
5 lemons, halved #4384293
24 bay leaves #760793
4 oz flat leaf parsley #7326432
1 oz thyme #7326325
½ c clover honey #4327714
1 head garlic, halved #7489339
¼ c black peppercorns #760439
10 oz kosher salt #773473
2 gallons water

Chicken Coating
6 c all purpose flour #4341632
¼ c garlic powder #760264
¼ c onion powder #4353280
1 T paprika #760405
1 T cayenne #760611
1 T kosher salt #773473
1 T black pepper #9501156

Preparation For the Chicken Brine

Combine all the ingredients in a large to, cover, and bring to a boil. Boil for one minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

YIELD: about 2 gallons

Putting it All Together
1. Cut each chicken into 10 pieces (2 legs, 2 thighs, 4 breast quarters and 2 wings). Place in a container with brine and cover. Refrigerate for up to 10 hours.

2. Remove chicken from brine and rinse under cold water. Pat it dry with paper towels.

3. Combine all the ingredients of the Coating in one bowl. Divide the mixture into 2 bowls and put the buttermilk into a third bowl.

4. Preheat fryer to 340 degrees.

5. Beginning with thighs, dredge the chicken in the first bowl of coating, then dip it in the buttermilk, and finish by dredging in the second bowl of coating. Repeat with all pieces of chicken and place in the deep fryer.

6. Fry until browned and crisp and remove from the oil and allow to drain.

7. Transfer to a serving platter and enjoy!

Adobo Tilapia Grilled in Corn Husks

2010-07-05T11:16:00.000-07:00

Tilapia is a mild white fish that really does well with the big adobo marinade flavor.

Ingredients

8 oz dry corn husks # 9043209
1 ½ lb tilapia filet # 611632
2/3 c adobo marinade
¾ c chopped yellow onion # 125633
3T Chopped Cilantro # 7326366
2 Limes # 2011781

Adobo Marinade

8 cloves garlic unpeeled # 1015577
4 med ancho chilies stemmed seeded and devained # 5109715
6 med guajillos stemmed seeded and devained # 2062834
½ inch cinnamon stick # 760165
1 clove # 760173
10 black peppercorns # 760439
2 bay leafs broken up # 760066
1/8 t cumin seeds # 3028743
½ t dried oregano # 760397
½ t dried thyme # 760694
1 ½ t salt # 773473
¼ c cider vinegar # 4328332

Adobo
Get a griddle or cast iron pan hot and lightly coat with veg oil. Place chilies on the griddle and toast until slightly darker but not charred. When you have the chilies toasted on both sides remove from the heat and place the garlic on. Turn the garlic often till browned and remove from the heat peel and reserve. Break the chilies into small pieces and place them into a small bowl, cover them with boiling water and weigh them down with a plate to submerge, let soak for 30 minutes. Drain tear into smaller pieces and place in blender with garlic.

Grind cinnamon, clove, peppercorn, bay leaf and cumin in a spice grinder until fine. Add to the chilies along with the oregano, thyme, salt, vinegar and 3 tablespoons of water. Pulse until a fine paste. Run blender and scrape with a spatula repeat at least 12 times till very smooth. Cover and refridgerate

Preperation

Soak the corn husk in boiling water covered for about 10 minutes. Let stand in water off heat for a couple of hours till pliable. When you are ready to make this ddish separate out the husks that are at least 6-7 inches long and at least 6-7 inches across at the widest part of the husk. Pat the chosen leaves with a towel.

Cut the fish into ½ inch thick strips and mix gently but thouroughly with 6 tablespoons of adobo paste. Cover and refridgerate for at least 2 hours.

Lay out the husks and spread 1 teaspoon of the adobo over a 2x3 inch area on the widest part of the husk. Lay half of a portion of the fish on the adobo rubbed husk and sprinkle with salt, to with the other half portion of fish and sprinkle with salt again then spread with another teaspoon of adobo paste. Bring the uncovered sides of the husk up and around the fish, tucking one under the other. Fold the unfilled narrow end of the husk up over the filled part. Then flip the package over on to the wide end of another husk open end toward the center. Bring the sides of the husk up and around the package, tucking one under the other. Fold the narrow end of the husk up over the wide part, repeat this wrapping process one more time for a triple wrap. Lay the finished package flap side down and tie it twice around its width with 2 thin strips made from the husk.

Cook on a hot skillet or griddle for about 6 minutes on each side. To serve open package, careful not to spill out delicious juices and sprinkle with lime juice, minced yellow onion and cilantro, add warm corn tortillas, Spanish rice and beans to complete the entrée

A Little About Pork

2010-06-29T07:15:00.000-07:00

Blindfolded, you can taste the differences between a Honeycrisp apple and a Fuji. You love Brandywine tomatoes and Cherokee Purples. At the cheese counter, you order Royal Blue Stilton or Shropshire Blue depending on your mood. Congratulations, you’re a foodie.

Now, what about pork? What do you know about your bacon?

As it turns out, the story of American pork is pretty interesting. We have the Spanish conquistadors to thank for the introduction of pigs to the new world. In the sixteenth century, Spanish explorers brought pigs to South Eastern America. Eventually, these animals either escaped or were let out and became foragers. It was long thought that the breeds originated in Spain, but recent DNA testing (yes, someone is out there testing "porkies" genealogy) revealed that our pigs were most likely not from Europe at all; they came from the Canary Islands (off the coast of Northern Africa), which was a frequent stop of the explorers on their way to the New World. Later, other breeds arrived from Europe and elsewhere.

By the 1930s, there were fifteen different breeds of pigs in the U.S. Sadly, six breeds are now extinct. Several other breeds have 200 or fewer animals remaining, although they are making a comeback because of small farmers who raise them for specialty retailers.

The breed of pig that Americans are most familiar with is the Large White (and the Yorkshire, its direct descendent). It is a remarkable animal: hardy, fast growing and unusually adaptable. It is strong and withstands variations in climate and environment. As it grows, it has a tendency not to lay down excess fat, and is therefore a lean choice, ideal for the commercial environment as “the other white meat.”

Pork is popular everywhere in the U.S., of course, but in the South it has a special place of importance. Much of that tradition comes from the history of pigs in America. The earliest pigs five hundred years ago foraged and lived throughout the South, from Florida to Texas. No wonder that when we think of BBQ (where pork reins supreme), we immediately think: delicious southern.

Grilled Pork Tacos and Papaya Salsa
Papaya salsa: 1 papaya; peeled, seeded, cut in 1/2 inch cubes 1 sm red chili; seeded and fine chopped 1/2 cup red onion; chopped 1/2 cup red bell pepper; chopped 1/2 cup fresh mint leaves; chopped 2 tbsp Lime juice

Pork mixture: 1/4 lb pork boneless center loin roast; cut in 2x1/4 inch strips 1/2 cup fresh papaya; chopped 1/2 cup fresh pineapple; chopped 10 flour tortillas (6 or 7" in diameter); warmed 1 1/2 c Monterey Jack cheese; shredded (6 oz) 2 tb. Margarine or butter; melted

Directions:
Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, until hot. Heat oven to 425F.Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tbsp. of the cheese. Fold tortillas over filling. Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 brush with melted margarine. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos. Serve with Papaya Salsa.

BBQ Beef Short Ribs

2010-06-28T09:39:00.000-07:00

Ingredients

Short Ribs
5 Pounds beef short ribs # 9991340

24 oz your favorite beer

Spicy BBQ Sauce (recipe follows)

Spicy Barbeque Sauce:

1 cup ketchup # 5339197

1/4 cup packed brown sugar # 3010741

1/4 cup vinegar # 9328337

3 tablespoons butter # 703157

1/3 cup lemon juice # 4037511

1 tablespoon Worcestershire sauce # 7406622

1 tablespoon prepared mustard # 4364063

1 teaspoon onion powder # 4353280

Sauce
Combine all ingredients in a stock pot and simmer over medium heat for 15
minutes. Reserve half of sauce for basting and half for dipping.

The Braise
Trim any excess fat from ribs. Place ribs in a Dutch oven or large cooking pot. Add
beer to cover ribs. Bring to boiling over high heat. Reduce heat to low. Simmer,
covered, for about 2 hours or until fork-tender.

Prepare outdoor grill to medium heat. Place ribs on grill; brush with half of reserved
Spicy Barbeque Sauce for basting. Grill, covered, turning often and brushing with
remaining basting sauce, for 15 minutes or until slightly crispy on the outside.
Heat reserved Spicy Barbeque Sauce for dipping. Serve with ribs

Fresh From The Farm Produce Market Update

2010-06-27T13:03:00.000-07:00

June 23, 2010

ICEBERG LETTUCE:
The market has started slipping this week. Availability still varies amongst all the suppliers and this is what has made possible the gap in pricing. Most suppliers will agree that overall production has improved moderately over previous weeks. Warm weather and foggy mornings has caused for irregular growth patterns, expect mildew and burn to be seen regularly. Suppliers are cleaning up product as best they can, but it is still best to expect some defects upon arrival. Other quality issues include pink ribbing, discoloration, and mechanical damage.

ROMAINE & LEAF:
The romaine market continues to be steady with good supplies and competitive pricing. Green leaf is softer as growers have ramped up production in Salinas. Mildew and tip burn are still seen upon arrival sporadically. This is due to warm temperatures, mixed in with past rains. We are still seeing red discoloration in all leaf items due to the previous rains that we had here in Salinas.

BROCCOLI:
This market is being called stable for now but could change towards the tail end of this week. Some suppliers are experiencing gaps in production on both bunched product as well as crowns. Good weather continues to exist in all of the growing regions. Mexico supplies will be moderate throughout the week. The quality is expected to be strong throughout the week in all of the growing areas.

CAULIFLOWER:
The cauliflower market is steady to start the week. Early forecasts indicate this commodity will be tighter in availability later in the week. Pricing will be stronger. Some suppliers continue to have better availability and this has caused variations among the different growers in respect to pricing. Planting gaps are likely in the near future with this commodity. Santa Maria and Salinas are the two big growing regions at this time.

CARROTS:
California carrots are coming out of Bakersfield with good supplies. Yield and quality are good and there should not be any gaps for the next couple of months. Look for Michigan to kick off very soon.

CELERY:
This market is getting stronger on all sizes, although 24’s continue to have the best availability. Oxnard is starting to fall to the way side and will be finished by the end of June, leaving only Salinas to fill all demand. Overall, the quality has been nice with good weights.

BERRIES
Strawberries:
Expect the market to rise. Good demand this week is being met with lighter supplies. This is mostly due to cool weather slowing down harvest numbers, and good demand for the 4th of July. Quality is good with a few fair lots. Supplies are still be harvested out of Santa Maria, Salinas and Watsonville. Some of the growers in Santa Maria have switch their fields to the freezer market due to the weak market conditions. Quality is best out of the Salinas and Watsonville growing areas at this time.
Raspberries:
Supplies are peaking this week out of Salinas and Watsonville areas. Quality is good and the increased supplies are pushing the market down.
Blackberries:
Supplies are mostly from Mexico this week as California is just getting started. Most of the Mexican supplies will stop crossing as this week moves on due to low fobs and quality starting to go down. California supplies are slowly building with good quality. The market has been weak, but may it firm up over the next week.
Blueberries:
Supplies are good out of both the east and west coasts the start of this week. Quality is good with a steady market. New Jersey growers have started with limited volume this week. The main pack size on both coasts is pints with a few 6oz being packed.
====================================================================================================================================
POTATOES:
Idaho is still heavy to the smaller counts and limited on the larger. The larger counts are still premium-priced and will be for the balance of the season although there some deals out there. The market for all counts is steady to slightly lower. Most packers are still asking for 2-3 days lead-time for large orders of the bigger sizes. The quality in Idaho has been mostly good but internal black-spot and peeper-sprouts have been seen in some lots. Washington is steady on all counts and followed Idaho up in price on 70’s and larger. They continue to peak on 70/80’s and still have excellent quality but are limited on the smaller
sizes and consumer bags. They expect to have storage product available through June. Colorado is also steady to slightly lower on the larger counts. Their quality is still mostly good and they expect to be shipping storage potatoes into late July or longer. Wisconsin is still packing but they are very limited as they are almost finished. New crop Russets were expected to start this week in California but cooler than normal weather has pushed them back two weeks. California shippers are still packing all red, white, and Yukon-golds and have good availability from the Bakersfield area with good quality on all colors. Arizona is also packing reds and golds and still has darker colored reds. Florida continues to pack a few
reds and yukons and has good quality but limited supplies as they will only ship for two more weeks. Alabama and North Carolina will begin packing at the end of June.

ONIONS:
California and New Mexico continue packing all sizes, and colors of onions. The availability is generally lower in California especially on mediums and pre-packs, because cooler than desired temperatures have delayed their maturity. There are plenty of onions in the field they just aren’t quite ready for packing so expect changes soon. Once dry, warmer weather settles in for any stretch of time, they should come along quickly. New Mexico has better availability on jumbo and larger yellows. The red market is steady in New Mexico and lower in California due to supplies. Whites are lower in both areas due to light demand. The quality has been good in both areas and the size has been large on yellows and reds, while the whites are smaller and producing more mediums.

GRAPES:
Two tiered market exist right now between California fruit and Mexican fruit with California fruit going at a premium price. The overall quality is excellent out of both areas with good size and excellent eating quality. The color on the flames is excellent as a result of cooler than normal nights which helps bring on the color and allows the fruit to finish itself. The sugarones are starting to pick up in volume in Mexico and California and we are starting to see some very nice finished fruit that is eating better each day. We expect plenty of fruit and we should have a smooth transition from Mexico and the California desert , into the Central California Valley which will take us through December on fruit.

APPLES & PEARS:
Washington fruit is still mostly large and heavy to the higher grades in the reds, golds, and granny-smith varieties. The smaller counts and lower grades are still in short supply in all varieties and will remain so for the rest of the storage season. The markets on all three varieties are mostly steady but deals remain on 48, 56, and 64 size fruit. Gala’s and Fuji’s are the only two varietals left and the Galas are very limited. Cameos, Jonagolds, Honeycrisp, Braeburns, Pink Lady’s, and Romes are all finished. D’Anjou pear supplies are lighter again and the market is higher and strong as we near the end of the season. Most shippers only have large size US#1 grade fruit left and expect to have supplies for the next two weeks.
The quality has been good. Expect domestic pear prices to continue to climb until the end of the season. New-crop green and Red Bartlett pears will be available in late July from California.

AVOCADOS:
MEXICO- Growers continues at a much slower pace as their season is nearing the end of this year’s crop.

CALIFORNIA – Growers continue to harvest good supplies, and demand is very good. Most of the California fruit is still small, but with the warming weather, the size is coming.

CITRUS:

WEST
Market steady to strong as demand has been very good, overall quality is fair as they are experiencing some re-greening and having to gas the fruit about 24 hours to bring back the color. The fruit is eating excellent and has good juice content, but you will see some softer fruit due to the gassing. The 88’s and smaller are the toughest sizes due to us peaking on 72’s and 88’s and not getting an overwhelming amount of 113’s and 138’s. We are packing out 70-80% fancy and the balance choice which is keeping the choice shorter in supply. We will have plenty of fruit through the summer and will hopefully have fruit until we start navels around the first of November, weather will be the deciding factor.

LEMONS
Market is steady to strong with fairly tight supplies out of dist. 2, we are peaking on 115’s and 140’s which is keeping the smaller fruit tight, the overall quality is good to fair depending on the ranch. The juice content is excellent and you will see some fruit with a light green tinge. Expect the market to stay steady and possibly try and inch it’s way for the next few weeks until we start to see some Chilean arrivals which should help keep prices a more stable and possibly ease off. We expect dist.2 fruit along with Chilean until we start the dist. 3 fruit around the first of September.

LIMES:
Better supplies this week on smaller fruit, but larger fruit is shorter in supply.

MELONS:

CANTALOUPES:
Market is fairly steady with good volume coming out of Arizona and lighter volume out of the California region, Mexico is also crossing minimal numbers. The overall quality has been good with mostly a green to light straw cast and some fairly smooth netting. Sizes are peaking on 9’s and 12’s fruit. Expect the desert regions to start to lighten up on volumes in the next week or two and then we will see the market begin to strengthen due to a later than normal start out of the Westside deal around the second week of July.

HONEYDEWS:
Market is steady with supplies out of Mexico, California and Arizona. We are seeing lighter volume out of California and increasing volume out of Mexico and Arizona, we should see similar transitions to the Westside as we are seeing in the Cantaloupe. The overall quality has been very good with excellent sugar and firm fruit. The overall scarring has been heavier than we would like to see, but overall quality is good. We are peaking on 4’s and 5’s keeping the market on smaller fruit stronger.

WATERMELON:
Supplies are falling off on both seeded and seedless watermelon out of Mexico. Quality remains good. Domestic fruit will become more available the end of this week with better volume next week. Better supplies on seedless product with seeded watermelon in light supply. Prices are still at the bottom. The mini seedless are in better supply and quality is good.

CUCUMBERS:
Eastern:
Georgia still has a few cucumbers but the quality out of those regions is questionable. Farther to the north, there is better quality but they do not have volume yet. The market will be two tiered for the next couple of weeks as small windows of product pop up and die down just as quickly. Michigan/Ohio will be into volume in another 2-3 weeks which should even everything out.

Western:
Western Cucumber:
Mainland Mexico production is dropping in volume as they are ending their season. There will be limited production through the month. Baja production has slowed as some cooler weather is holding production back. Demand is very good.

GREEN BELL PEPPERS:
Western Green Bells and Colored Bells:
Except for a handful of clean up picks this week the California desert is finished. Bakersfield harvest is limited in volume as growers are cleaning crown pick and peaking on extra large and jumbo size. Volume will still be 10 days out. The California desert crop for colored bells is going with good supplies of red, but some growers are starting to finish, so tighter supplies are coming. Yellow bells are tight as supplies begin to drop.

Eastern Bells:
Since Georgia is just about the only real volume region in the southeast and the West is in short supply we could be looking at a continued upward trend in the pepper market. Small areas in Tennessee and the Carolinas will pop up with pepper in the next week or two but until Michigan and Ohio are ready in August, pepper will continue to be a struggle and quality will fluctuate.

SQUASH:
Western Squash:
Mainland Mexico has finished for the season. Baja has slowed due to cooler weather. Fresno has good production, but will move into their mid summer gap in 2 weeks and Santa Maria is going on Italian and will pick up volume over the next 2 weeks, and yellow is starting this week with light production.

Eastern Squash:
Michigan and Ohio are working squash this week. All other states to the south are still into squash but the market is all over the place, depending on where it is loading. Quality is better the farther North you go and by the beginning of next week, Georgia will no longer be an option and the market should even out.

TOMATOES:
Eastern:
Ruskin area of Florida has finished harvest for the season. Tomatoes continue to be harvested in Quincy, Florida as well as South Carolina and Arkansas. All of these growing areas are ahead of harvest schedules due to the heat incurred during the growth of the plant. The supply of tomatoes has significantly decreased compared to the levels that have been harvested over the last month. Overall size has decreased also as the end of the growing season in these areas approaches. These factors are pushing the market upward and look to remain higher for the next few weeks while we await the start of the next growing areas. California and Tennessee are expected to begin harvest around the 4th of July and Virginia around the 2nd week of July.

Western:
Roma and vine ripe tomatoes continue to be imported from Mexico. The crop that is crossing through Nogales is now finished, leaving product still crossing from Baja and through McAllen. These two areas will continue to have fruit through November. The quality remains good on these crops and markets are still trading at low levels. As some of the demand now shifts from the southeast to these areas, the markets will firm up on the Mexican product also.

Top Chef Trends for 2010: Best Source of Hot New Food and Beverage Ideas

2010-06-25T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

Television (e.g. Food Network, cooking shows) 23%
Trade shows/conferences/seminars 22%
Independent restaurants 21%
Magazines 14%
Other 7%
Culinary schools 6%
Celebrity chefs 6%
Retail 2%
Chain restaurants 1%

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Restaurant Beverage Costs

2010-06-22T19:12:00.000-07:00

From RestaurantOwner.com - June 22, 2010 ================================================================
Rules of Thumb for Beverage Costs: How's Your Restaurant Doing?

Although every restaurant is unique, industry rules of thumb can provide a valuable starting point for evaluating and understanding how your restaurant is performing.

While there will always be exceptions, here are a few beverage cost rules of thumb that we've found to be quite reliable over the years when working with operators who have collectively managed thousands of diverse restaurant operations.

Alcoholic beverage costs: Liquor, beer and wine costs will vary among restaurants due to a number of factors but here are typical costs in percentages:

* Liquor - 18 percent to 20 percent.
* Bar consumables - 4 percent to 5 percent as a percent of liquor
sales (includes mixes, olives, cherries and other food products
that are used or consumed exclusively at the bar).
* Bottled beer - 24 percent to 28 percent (assumes mainstream
domestic beer, cost percent of specialty and imported bottled
beer will generally be higher).
* Draft beer - 15 percent to 18 percent (assumes mainstream
domestic beer, cost percent of specialty and imported draft beer
will generally be higher).
* Wine - 35 percent to 45 percent (the cost percentages of wine can
vary dramatically from restaurant to restaurant depending
primarily on the type of wines served. Generally, the higher the
price per bottle, the higher the cost percentage).

NOTE - All percentages above are the ratio of each item's cost divided by its sales, not total sales or total beverage sales.
For example, liquor cost percentages above are based on liquor costs divided by liquor sales. This applies to the non-alcoholic beverage costs discussed below as well.

Non-alcoholic beverage costs: Historically it has been standard industry practice to record non-alcoholic beverage sales and costs in Food Sales and Food Cost accounts. However, we've found that many operators are now breaking out non-alcoholic beverage sales and costs and report on them separately as "Soft Beverages."

* Soft drinks (post-mix) - 10 percent to 15 percent (another rule
of thumb for soft drinks is to expect post-mix soda to cost a
little more than a penny an ounce for the syrup and CO2).
* Regular coffee - 15 percent to 20 percent (assumes 8-ounce cup,
some cream, sugar and about one free refill).
* Specialty coffee - 12 percent to 18 percent (assumes no free
refills)
* Iced tea - 5 percent to 10 percent iced tea is the low food cost
champ of all time. Cost of the tea can be less than a penny per
glass. Biggest cost component in iced tea is usually the lemon
slice.

FINAL POINT: While every restaurant is different, if your costs are running significantly higher than the averages above, it might be smart to investigate your pricing, beverage controls and the possibility of theft.

Arugula Salad with Pear and Walnuts

2010-06-21T00:44:00.000-07:00

Ingredients
Vinaigrette
2 tablespoons minced shallot # 631531
3 tablespoons vegetable broth # 5304829
3 tablespoons extra-virgin olive oil # 4350138
1 1/2 tablespoons balsamic vinegar # 294827
1/2 teaspoon Dijon mustard # 4537593
1/4 teaspoon salt or to taste # 773473
Freshly ground pepper to taste # 950115

Salad
1/2 cup chopped walnuts # 9327891
2 firm red Bartlett pears # 3025186
5 cups butterhead lettuce (Bibb or Boston) # 8641615
4 cups arugula, washed and dried # 7074271

PREPARATION

1. To prepare dressing, whisk shallots, broth, oil,
vinegar, mustard, salt and pepper in a small bowl.
2. To prepare salad, toast walnuts in a small dry skillet
over medium-low heat, stirring constantly, until
fragrant, 2 to 3 minutes. Transfer to a small bowl and
let cool.
3. Just before serving, cut pears into 16 slices each.
Place in a large bowl. Spoon on 1 tablespoon of the
dressing and toss to coat. Add lettuce, arugula and the
remaining dressing; toss well. Divide among 8 plates.
Top with walnuts.

Top Chef Trends for 2010: Hottest Restaurant Concept

2010-06-18T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

Restaurants with gardens (e.g. rooftop, back-yard, communal) 33%
Cooking classes/demonstrations 18%
Street food and mobile food trucks/carts 15%
Restaurants on farms 13%
Gastropubs 12%
Other 6%
Featured butchers 3%

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Campbell Soup recalls 15M pounds of SpaghettiOs

2010-06-18T05:24:00.000-07:00

Campbell Soup Co. is recalling 15 million pounds of SpaghettiOs with meatballs after a cooker malfunctioned at one of the company's plants in Texas and left the meat undercooked.

The Agriculture Department announced the recall late Thursday. Campbell spokesman Anthony Sanzio said the company is recalling certain lots of the product manufactured since December 2008 "out of an abundance of caution" because officials don't know exactly when the cooker at the Paris, Texas, plant malfunctioned. Officials believe it happened recently but aren't sure, he said.

The meatballs that went through the cooker did not get the requisite amount of heat, according to the company.

Recalled are certain lots of three varieties of the pasta product often consumed by children: SpaghettiOs with Meatballs, SpaghettiOs A to Z with Meatballs, and SpaghettiOs Fun Shapes with Meatballs (Cars).

The USDA said there are no reports of illnesses associated with the product and Sanzio said the company has received no customer complaints to date.

The recalled products have "EST 4K," as well as a use-by date between June 2010 and December 2011 printed on the bottom of the can. The products were manufactured between December 2008 and June 2010 and distributed to retail establishments nationwide.

Sanzio said the company believes there are about 35,000 cases of SpaghettiOs subject to the recall on the market right now. He said USDA announced the recall of 15 million pounds because that is all of the product that has been manufactured since December 2008. Much of it has likely been consumed.

Consumers with questions about the recall can call Campbell's Hotline at (866) 495-3774.

The Jimmy Dean Fades Away at 81

2010-06-13T20:55:00.000-07:00

Jimmy Dean, a country music legend for his smash hit about a workingman hero, "Big Bad John," and an entrepreneur known for his sausage brand, died on Sunday. He was 81.

His wife, Donna Meade Dean, said her husband died at their Henrico County, Va., home.
She told The Associated Press that he had some health problems but was still functioning well, so his death came as a shock. She said he was eating in front of the television. She left the room for a time and came back and he was unresponsive. She said he was pronounced dead at 7:54 p.m.

"He was amazing," she said. "He had a lot of talents."

Born in 1928, Dean was raised in poverty in Plainview, Texas, and dropped out of high school after the ninth grade. He went on to a successful entertainment career in the 1950s and '60s that included the nationally televised "The Jimmy Dean Show."
In 1969, Dean went into the sausage business, starting the Jimmy Dean Meat Co. in his hometown. He sold the company to Sara Lee Corp. in 1984.

Dean lived in semiretirement with his wife, who is a songwriter and recording artist, on their 200-acre estate just outside Richmond, where he enjoyed investing, boating and watching the sun set over the James River.

In 2009 a fire gutted their home, but his Grammy for "Big Bad John," a puppet made by Muppets creator Jim Henson, a clock that had belonged to Prince Charles and Princess Diana and other valuables were saved. Lost were a collection of celebrity-autographed books, posters of Dean with Elvis Presley and other prized possessions.
Donna Meade Dean said the couple had just moved back into their reconstructed home.
With his drawled wisecracks and quick wit, Dean charmed many fans. But in both entertainment and business circles, he was also known for his tough hide. He fired bandmate Roy Clark, who went onto "Hee Haw" fame, for showing up late for gigs.
More recently, a scrap with Sara Lee led to national headlines.

The Chicago-based company let him go as spokesman in 2003, inciting Dean's wrath. He issued a statement titled "Somebody doesn't like Sara Lee," claiming he was dumped because he got old.

"The company told me that they were trying to attract the younger housewife, and they didn't think I was the one to do that," Dean told The Associated Press in January 2004. "I think it's the dumbest thing. But you know, what do I know?"
Sara Lee has said that it chose not to renew Dean's contract because the "brand was going in a new direction" that demanded a shift in marketing. The Chicago-based bastards will retain the rights to Dean's name and likeness

Dean grew up in a musical household. His mother showed him how to play his first chord on the piano. His father, who left the family, was a songwriter and singer. Dean taught himself to play the accordion and the harmonica.

His start in the music business came as an accordionist at a tavern near Bolling Air Force Base in Washington, D.C., where he was stationed in the 1940s. After leaving the Air Force in 1948, he fronted his band, the Texas Wildcats, and drew a strong local following through appearances on Washington-area radio.

By the early 1950s, Dean's band had its first national hit in "Bummin' Around."
"Big Bad John," which is about a coal miner who saves fellow workers when a mine roof collapses, became a big hit in 1961 and won a Grammy. The star wrote it in less than two hours.

His fame led him to a string of television shows, including "The Jimmy Dean Show" on CBS. Dean's last big TV stint was ABC's version of "The Jimmy Dean Show" from 1963 to 1966.

Dean in February was elected to the Country Music Hall of Fame. He was to be inducted in October and his wife said she thinks he was looking forward to it.
Dean became a headliner at venues like Carnegie Hall and the Hollywood Bowl and became the first country star to play on the Las Vegas strip. He was the first guest host on "The Tonight Show," and also was an actor with parts in television and the movies, including the role of James Bond's ally Willard Whyte in the 1971 film "Diamonds Are Forever." He was working at the Desert Inn hotel when he was cast as Willard Whyte in Diamonds Are Forever (1971). Whyte was clearly modeled after Howard Hughes, who owned the Desert Inn and was therefore, by extension, Dean's employer at the time.

Besides his wife, Dean is survived by three children and two grandchildren, Donna Meade Dean said. Arrangements have not be made, but it will be a private service, she said.

In the late '60s, Dean entered the hog business — something he knew well. His family had butchered hogs, with the young Dean whacking them over the head with the blunt end of an ax. The Dean brothers — Jimmy and Don — ground the meat and their mother seasoned it.

The Jimmy Dean Meat Co. opened with a plant in Plainview. After six months, the company was profitable.

His fortune was estimated at $75 million in the early '90s.

Having watched other stars fritter away their fortunes, Dean said he learned to be careful with his money.

"I've seen so many people in this business that made a fortune," he told the AP. "They get old and broke and can't make any money. ... I tell you something, ... no one's going to play a benefit for Jimmy Dean."

Dean said then that he was at peace at his estate and that he had picked a spot near the river where he wanted to be buried.

"It's the sweetest piece of property in the world, we think," he told the Richmond Times-Dispatch. "It sure is peaceful here."

Top Chef Trends for 2010: Hottest Kitchen Equipment

2010-06-11T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

Environmentally friendly (e.g. saving energy, conserving water) 55%
Productivity-enhancing (e.g. speeds cooking, labor-saving) 23%
Multi-purpose 15%
Specialty/novelty 4%
Mobile/portable 3%
Other 1%

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

US Foodservice San Francisco Presents The 2010 Monterey Bay Area Product Showcase

2010-06-08T07:33:00.000-07:00

Today is the day, from 10 - 3 at the:
Carmel Mission Inn
3665 Rio Road
Carmel, CA
(831) 624-6630

SHOW HIGHLIGHTS
SEE & TASTE LATEST PRODUCT TRENDS

INTRODUCING: RECIPE 999, RECIPES TO FEATURE AT $9.99 OR LESS!
IDEAS FOR YOUR CENTER OF THE PLATE

SUPPLY AND EQUIPMENT WITH MIKE CRISPI

PRODUCE WITH TOM LEONARDELI

SOCIAL NETWORKING TIPS

RESOURCES BEYOND FOOD INCLUDING:

*CREATIVE MARKETING IDEAS

*ONLINE TO.GO ORDERING SOLUTIONS

*MENU DESIGN & PRINTING SERVICES

*SERVER TRAINING PROGRAMS

*WEBSITE DEVELOPMENT

Beef Short Rib Asian Style

2010-06-07T00:16:00.000-07:00

Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck.

A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscles and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thins down to almost nothing on the other. There are numerous ways to butcher short ribs. The ribs can be separated and cut into short lengths, typically about 2 inches long, called an "English cut", "flanken cut" across the bones, typically about 1/2 inch thick, or cut into boneless ribs.

Short ribs may be long-cooked, as in pot-au-feu, a classic of French cuisine, or rapidly seared or grilled, as in Korean cuisine, in which short ribs called galbi, are marinated and grilled over charcoal. A specific type from Hawaii is known as Maui-style ribs. Other popular preparations are barbecue and braising.

In this recipe for Asian Style Short Ribs the short ribs are slowly braised for 3 hours with classical style asian flavors, finished for the last 10 minutes in a reduced sauce and served over jasmine rice.

Ingredients:
5 pounds beef short ribs, # 9991340
1 cup soy sauce # 8002164
1/4 cup rice wine vinegar # 5330204
3 cloves garlic, peeled and smashed # 7489339
1 (5-inch) stalk lemongrass, halved and smashed # 5104823
1 tablespoon peeled and minced ginger # 7015597
1/2 cup light brown sugar # 3010741
1 quart water
1/2 cup sliced green onion bottoms, white part only # 1326438
3/4 teaspoon crushed red pepper # 760462
1/4 cup fresh orange juice # 6952311
1/4 cup hoisin sauce # 9080482
2 tablespoons fresh lemon juice # 4037511
Jasmine Rice, for serving # 6311930
Sliced green onion tops, optional for garnish # 1326438

Method:

Preheat the oven to 350 degrees F.
In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar,
garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed
red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is
deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and
falling off the bones. Remove the short ribs from the braising liquid and cover to
keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising
juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil
over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain.
Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining
2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven,
coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season
each portion with the orange zest and garnish with the green onions if desired

Top Chef Trends for 2010: Alcohol and Cocktails

2010-06-04T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Locally-produced wine and beer
2 Culinary cocktails (e.g. savory, fresh ingredients)
3 Micro-distilled/artisan liquor
4 Organic wine/beer/ liquor
5 Food-beer pairings

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

34th Annual Monterey Wine Festival

2010-06-03T07:12:00.000-07:00

It's here! Begining next Thursday night at the Aquarium is 34th Annual Monterey Wine Festival.

June 10th , 2010 - Monterey Bay Aquarium 7:30 -10:30 pm
Overview
Prepare to thoroughly enjoy a night at the Monterey Bay Aquarium unlike any other! When the doors of the Grand Tasting open at The Monterey Bay Aquarium guests will receive a commemorative wine glass and be welcomed to a world class venue unlike any other for discovering new wines and sipping cellar favorites too! Enjoy the ability to choose from over 400 wines and sample the fantastic fare of local restaurants and national gourmet food manufacturers - all the while you visit the incredible marine displays of The Monterey Bay Aquarium. It really is a magical experience at The Monterey Bay Aquarium. Enjoy the Oyster Bar with a great pinot gris! You'll savor and delight in the flavors of California and beyond. Master sommeliers will be available to answer questions. Whether you are in the industry, a wine enthusiast or on your way to becoming one this event is not to be missed! You'll find that next great wine buy and discover new eating establishments that will temp your taste buds and end up on your dining calendar.
All samples of food and wine included in the ticket price.

June 11th 5 - 8 pm New Releases and More at the Monterey Conference Center!

Prepare to continue your celebration of fantastic wines and gourmet food offerings at the Monterey Conference Center. A night of new releases and past best of the barrels will highlight wineries accomplishments for the guests palate! These new releases are always a cause for celebration and what better place to sip, savor and swirl than the beautiful Monterey Conference Center? This combination of world-class wine, a silent wine auction, and of course exquisite gourmet offerings, make this a not to be missed happening. You'll have the opportunity to taste hundreds of different wines,meet,talk and learn from some of the world's most knowledgeable wine experts in an enjoyable environment.
Live music will act as a backdrop and a place to relax with fellow wine enthusiasts on the tasting room floor. Wine enthusiasts and food lovers will savor and remember the flavors they experienced at the Monterey Wine Festival long after the doors to the Conference Center are closed.
All samples of food and wine included in ticket price.
New this year.....The "B's" of wine.."Best of Class."
Test your knowledge: While at the festival you'll be able to test your wine tasting skills with the experts! One of our expert wine judges and sommeliers will have a variety of wines that they've "judged." See how close you come to their choices for Best of Class and more.

June 12th Noon - 3 p.m at the Monterey Conference Center.

New this year.... The C's of wine, or should we say Sea's?

Nothing tastes as great as exceptional seafood and a fantastic pinot gris or beautiful white wine. At this first ever happening you'll be able to taste the seas - chowder to be judged for the Best of the Best Chowder Competition. Our panel of judges will choose their pick and you'll be able to try them too while you sip on some fantastic wines and other gourmet offerings! Sorry limited to 300 people.

About the Monterey Wine Festival
Drawn by a combination of world-class wine, educational seminars presented by industry leaders, cooking demonstrations by distinguished chefs, a live wine auction, and exquisite dining, the festival has expanded to include more than 125 California wineries and more than 3,000 wine lovers. Sample from over 400 wines and enjoy a gastronomic delight with fine cuisine from local restaurants.

You will have the opportunity to taste more than 1,000 different wines, and meet, talk with, and learn from some of the worlds most knowledgeable wine experts.

Whether wine is your livelihood, your avocation, your hobby, or just something you'd like to learn more about, the Monterey Wine Festival is for you.

If you are on Facebook become a fan of their Facebook page to keep up on news and events.

See pictures from previous Monterey Wine Festivals here

The Power of Spinach

2010-05-30T20:06:00.000-07:00

The queen of France, Catherine de'Medici, adored spinach so much she insisted it be served with every meal. Even today, dishes made with spinach are referred to as "Florentine" as Catherine was from Florence, Italy. Originating in ancient Persia, spinach was an item used in trade, eventually making its way to China and across Europe.

But it was a sailor who put spinach on the American radar—Popeye the Sailor, to be precise. Remember those disproportionate forearms, anchor tattoos, and his corn cob pipe? He gulped spinach into popularity. The spinach-growing community of Crystal City, Texas went so far as to erect a statue to recognize Popeye’s positive influence on the spinach industry.

Thanks to Popeye, spinach has a reputation of being the anabolic steroid of vegetables. That’s a bit unrealistic, but spinach does contain great nutritional value. Especially when eaten fresh, steamed, or quickly boiled, spinach is full of antioxidants, iron, and Vitamins A, C, E, and K.

Looking for a way to add some panache to a meal? Just add spinach. This leafy green has been capturing the appetites of many for centuries. Nutritional and delicious, spinach is an ingredient found in dishes for every meal. Omelets at breakfast, salad at lunch, and in pasta at dinner. Of course it's never a bad idea to enjoy a spinach snack like Popeye.

Spinach and Red-Pepper Calzones

Ingredients:

1 1/2 tablespoons of cornmeal

1 large onion, halved and sliced lengthwise

3 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped

5 ounces baby spinach (8 packed cups)

4 bottled roasted red-peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)

12 oil-cured black olives, pitted and coarsely chopped (about 3 Tbsp)

1 pound Roseli pizza dough, thawed if frozen

1/2 pound smoked mozzarella, cut into 16 pieces

Directions:

Preheat oven to 500 degrees F with the rack in the lowest position. Sprinkle cornmeal on a large baking sheet.

Cook onion with 1/4 tsp salt in 2 Tbsp of oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with corner nearest you. Put one-fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining olive oil.

Bake until golden-brown, 13-15 minutes. Cool 5 minutes before serving.

Top Chef Trends for 2010: Nonalcoholic Beverages

2010-05-28T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Specialty iced tea (e.g. Thai-style, Southern/ sweet, flavored)
2 Organic coffee
3 Agua fresca
4 Green tea
5 Flavored/enhanced water

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Indonesian Beef Curry with Coconut Rice

2010-05-22T11:05:00.000-07:00

This sounds really good Shawn, I think I'm making this Sunday night for the family!
Recipe Provided By:
Shawn P. Menard
Culinary Specialist US Foodservice San Francisco

Curry:
Optimax Cooking Spray
1 ½ pounds beef shoulder, Julienne
1 ½ tablespoons canola oil
½ cup thinly sliced shallots
2 tablespoons minced peeled fresh ginger
6 garlic cloves, thinly sliced
2 serrano chiles, thinly sliced
2 teaspoons ground coriander
¾ teaspoon salt
1 ½ teaspoons ground cumin
½ teaspoon ground cloves
½ teaspoon freshly ground black pepper
3 cardamom pods, crushed
1 (3-inch) cinnamon sticks
1 cup vegetable broth
1 tablespoon fresh lime juice

Rice:
1 ¼ cups water
1 cup uncooked basmati rice
1 cup light coconut milk
¼ teaspoon salt

Method:
To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.

Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.

To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.

Serves 6

Top Chef Trends for 2010: Culinary Themes

2010-05-21T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Sustainability
2 Farm/estate-branded ingredients
3 Gluten-free/food allergy conscious
4 Nutrition/health
5 Simplicity/back to basics

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

T&A Cafe Salinas

2010-05-18T11:14:00.000-07:00

I'm sitting at Tanimura and Antle's T&A Cafe having a breakfast burrito listening to a couple truck drivers who were both Marines swap service stories. Great stories about advanced water training for the one guy that had previously never had any water experience. This guy is a natural entertainer, sitting here with his guitar strumming Cheeseburger in Paradise for the breakfast crowd while he decribes saving a drowning soldier.

Don and Cheryl Ferch are husband and wife as well as co-owners of Contemporary Catering . They have been creating extraordinary events for their clients since 1988 and are proud of their family owned business that is based in the kitchen at T&A Cafe. Their motto is "Let Contemporary Catering Turn Your Dreams Into Reality!"

Don began his career while attending Los Angeles Trade Tech College in 1977. Following his graduation he was awarded a three-year apprenticeship at the Disneyland Hotel. In seven years with the hotel he was promoted from apprentice to Executive Sous Chef, responsible for all restaurants and banquet operations.

His career has offered him many opportunities. Starting with a move to Santa Barbara as executive chef of the historic El Paseo Restaurant. Relocating to Monterey County as Executive Chef at, the Highlands Inn. Where he received acclaim from Travel holiday, Gourmet magazine, San Jose Mercury News, Los Angeles Times and was honored as Chef of one of the top 100 Restaurants in Northern California. Don was the founding Chef and organizer of the MASTERS OF FOOD & WINE held annually at the Highlands Inn.While building his business, in 1988, he was voted Chef of the Year by the Monterey Bay American Culinary Federation. He also was a member of the faculty at Cabrillo College in Aptos teaching advanced culinary arts.

Top Chef Trends for 2010: Preparation Methods

2010-05-14T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Liquid nitrogen chilling/ freezing
2 Braising
3 Sous vide
4 Smoking
5 Oil-poaching/confit

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Strewberries or Strawberries

2010-05-10T06:59:00.000-07:00

Sometimes a berry can be berry confusing. The strawberry, one of the most popular fruits grown in the world, is just one of those berries. So let's set the record straight.

A strawberry, first bred in Brittany, France in 1740, is not a berry at all. One of the criteria for being so named a “berry” is to carry seeds within its flesh. We can all see strawberries skip this step, carrying their seeds on the outside, and not within at all.

And how about this, “what does straw have to do with a berry”?

Some sources credit the name "strawberry" to the technique of spreading straw over a plot, providing shade and a structure for the plant to grow, while others note it was first known as the "strewberry" due to the way the berry grows, "strewn" across the ground.

Not to be lost among its peers, the strawberry can be grown anywhere. From climates in Florida to Texas, Wisconsin to California, strawberries just require good sunlight and water, making it one of the easiest plants to grow whether in a backyard garden, a cultivated field or as simple as a potted plant.

Strawberries are one of the most versatile fruits. Fresh or preserved, frozen or dried, any meal, any course can be made more delicious with its sweet and fragrant addition. A light, but sweet salad can set up any meal for success. Or end on a sweet note with a scrumptious, strawberry dessert like Strawberries and Cream, famously devoured at The Championships of Wimbledon.

Here are 2 quick and delicious Cross Valley Farm strawberry ideas with your customers this week

Almond Strawberry Salad

Ingredients:

3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced roasted almonds
1 tablespoon apple cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar

Directions:

In a large bowl combine the spinach, strawberries, and almonds. Combine the vinegar, apple cider vinegar, honey and sugar in a small bowl; stir well. Drizzle over salad and toss to coat. Serve immediately.

Strawberries and Cream

Ingredients:

1 quart fresh strawberries, hulled and sliced
1 cup white sugar
2 cups sour cream

Directions:

Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

Top Chef Trends for 2010: Misc Food Items and Ingredients

2010-05-07T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Artisanal cheeses
2 Black garlic
3 Ancient grains (e.g. kamut, spelt, amaranth)
4 Flatbreads (e.g. naan, papadum, lavash, pita, tortilla)
5 Flower syrup/essence

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Meat prices on the rise just as backyard grilling season begins

2010-04-28T14:45:00.000-07:00

Just in time for grilling season, prices are rising for beef, pork and poultry.

Wholesale prices for pork, for example, reached a 14-year high last week in futures markets, while beef is up 22 percent this year. Chicken's gain in March was the most in 20 months, according to the U.S. Department of Agriculture.

Many grocers and restaurant owners have passed on some of those costs to consumers, who had benefited from lower prices for a long stretch until this year. Retail prices may even set records in the next 90 days as demand peaks during the summer grilling season, said John Nalivka, a meat industry consultant in Vale, Ore.

One major Kansas City area grocer, Hy-Vee, said a pound of 85 percent lean ground beef now costs about $1.99 a pound, up 30 cents from two months ago. During that same time, T-bone steak has gone from $5.99 a pound to $7.99.

Ruth Comer, a spokeswoman for the West Des Moines, Iowa-based chain, said prices could be up to 25 percent higher than prices a couple of months ago.

Read the original story Here.

PLANNING A CRAB FEED: A SURVIVAL GUIDE

2010-04-28T07:11:00.000-07:00

Crab Feed FAQ’s
Q. How many pounds of crab will I need?
A. Figure at least 2 pounds per person of gross weight. This equals one pound per person after it has been cleaned and cracked. Order more if you expect people to eat more than their share, or if they are serving themselves.

Q. What should I do with leftover crab? A. You can always bag them up and sell them at the end of the feed, or raffle them off as raffle prizes, so that you are not stuck with the remaining crab.

Q. What is green crab?
A. Green crab is crab that is weighed before it has been cooked. Make sure that you are comparing apples with apples when pricing. Some purveyors quote on green crab, which will be a lesser amount for your dollar, because you are paying for the weight before it is cooked. You lose approximately 15%, so you will be paying for product that you don't really receive. If it sounds too good to be true, it probably is.

Q. What do I need for a crab feed?
A. Here is a list of possible items:
Crab
Beverages
Bibs
Dinnerware
Crab picks
Cocktail sauce
Pasta/sauce
Cioppino sauce
Coffee
Shrimp meat
Bread
Prawns
Raffle tickets
Hall rental
Raffle prizes
Salads
Trays
Lemons
Dressings
Music / D.J.
Servers
Bags /Containers
Trash cans

Q. How much cocktail sauce do I need?
A. Approximately one gallon (128 oz.) per 64 people. This is based on an average of two ounces per person.

Q. How far in advance of the event do I need to place my order?
A. One week (a few rare exceptions are available - ask your sales consultant).

Q. Can I get a Saturday delivery?
A. Yes, for orders over 1,000 pounds. Otherwise, we will deliver on regularly scheduled delivery days. You may also 'will call' (pick up) your product during regular business hours.

Q. What is an average price for a crab feed ticket?
A. $20.00 - $25.00

Q. When ordering crab, how come I pay for 2 pounds then receive only 1 pound?
A. You pay for the whole crab, which weighs 2 pounds (approximately). Then after we clean and crack it, and discard the waste, you are left with one pound of finished crab, ready to eat.

Q. What is the best way to sell tickets?
A. Advertise! Word-of-mouth, flyers, use the people in your organization to sell tickets.

Q. How do I advertise?
A. Flyers, newspaper, word-of-mouth.

Q. Do I pay for my crabs when I receive them?
A. Yes (there are some exceptions - ask your sales consultant).

Q. Is there a preferred day or time to have a crab feed?
A. Generally, evenings / dinner are best (Friday or Saturday nights)

Q. What type of raffle prizes draws most interest?
A. Anything from cars to vacations, golf equipment, lobsters, etc.

Q. How many people does it take to run a crab feed?
A. Depends on how many people you have planning to attend. Some suggested crab feed roles are:
Kitchen:
Pasta person
Crab - 2
Salads - 2
Ice cream

Committees:
Sales
Beverage sales
Raffles
Entertainment
Decoration
Clean-up

Q. How do the crabs come packed? Will the boxes leak?
A. The crabs come packed in shipper boxes lined with plastic. The crabs will be covered with ice. The plastic lining keeps the boxes from leaking.

Q. If I have extra crab left over, what should I charge for them? A. You should charge at least what you paid for them, if not a little more.

Q. Which is better: serving the people buffet style, or allowing the people to serve themselves?
A. If you are serving the people, you maintain control over portions. If they serve themselves, it can (and will) turn into an all-you-can-eat event.

Q. If I want to sell alcohol, where do I apply for a license and what will it cost? A. It varies by area. Check with your local City Hall

Q. What other types of foods should I serve?
A. Some suggestions might be salads, pasta, prawns. clams, clam chowder, fruit plates, veggie plates, etc.

Q. When is the latest I can add to my crab order if I know more people are attending than originally anticipated?
A. That Monday morning (if feed is on Friday) - generally 5 days before. Contact your sales consultant for emergencies.

Q. Which would generate more revenue, a crab feed or a Cioppino feed?
A. Both are equally good for creating revenue.

Q. What about cooking preparations?
A. Normally, the Dungeness crab is chilled and ready to serve, right out of the box. It's very easy - preparation is kept to a minimum.

Q. What does the cleaned and cracked crab look like?
A. Usually they come 1/2 bodies with legs attached, cracked and ready to go.

Stay Tuned For Double Meat Tuesdays

2010-04-27T23:19:00.000-07:00

City Hall Watch: Mondays now meat-free in The City
By: Joshua Sabatini
Examiner Staff Writer
April 6, 2010

Monday in San Francisco is officially the meat-free day of the week.

The Board of Supervisors unanimously approved legislation Tuesday declaring the first day of the week meat-free Mondays, now known as Vegetarian Day or Veg Day.

“With this resolution, San Francisco can join the growing list of communities that have taken action to encourage citizens to choose vegetarian foods as a way to protect the planet and their health,” said Supervisor Sophie Maxwell, a vegetarian for 40 years who introduced the resolution.

As first reported by The Examiner on Tuesday, the legislation urges “all restaurants, grocery stores and schools to offer a greater variety of plant-based options to improve the health of San Francisco residents and visitors and to increase the awareness of the impact a green diet would be on our planet.”

San Francisco resident Abigail Wick supported the board taking a stand on a green diet.

“It promotes a healthier environment and also a healthier body politic,” Wick said.

Eating less meat “reduces serious ecological problems involved in livestock production” and “plant-based diets are good preventative medicine and could help reduce medical costs,” the resolution said.

Also on Tuesday, the board unanimously approved a resolution, introduced by Maxwell, commending those San Francisco businesses that use only eggs from cage-free chickens.

April 2010 Menu Market Update...

2010-04-27T05:44:00.000-07:00

A recent wave of menu introductions has breathed new life into the breakfast daypart. Subway has rolled out a new line of breakfast sandwiches available on English muffins, flatbread or their regular sandwich bread. Burger King rolled out the BK Breakfast Muffin Sandwich available for $1, as well as the BK Breakfast Bowl. Jack in the Box extended their grilled sandwich line to include a new Grilled Breakfast Sandwich and is also testing Breakfast Pita Pockets in select markets. Cosi added three new breakfast wraps to their menu including the Spinach Florentine Breakfast Wrap. Now available at Au Bon Pain is the Egg and Broccoli Baked Sandwich and customers can order a Jalapeno & Cheddar Bagel Breakfast Sandwich at Panera. Finally, Breakfast is now more Bueno thanks to the new Ranchero Bowl and Ranchero Burrito, both loaded with scrambled eggs, bacon, sausage and ranchero sauce, available at Taco Bueno.

A few of the other new breakfast introductions in 2010 include Hardee's with a Double Sausage Egg 'n' Cheese Biscuit, Dunkin' Donuts with a Waffle Breakfast Sandwich, Bruegger's with a Maple & Sausage Breakfast Sandwich and McDonald's began testing a Fruit & Maple Oatmeal. Most recently, Burger King announced they are testing a brunch menu at select locations including a Ciabatta Sandwich and a non-alcoholic Mimosa.

WHAT’S NEW

{NEW} Southwest Chipotle Chicken Salad [Friendly's] - This Southwest-inspired creation is a zesty medley of crisp salad greens, tender Chipotle seasoned fresh grilled chicken, corn and black bean salsa, sweet red onions, and green peppers all served in freshly-made tortilla bowl. Recommended with a creamy and spicy Salsa Ranch dressing.

{NEW} Mojo Grilled Mahi Mahi with Pineapple Salsa [Tony Roma's] - Seasoned mahi mahi basted with Tony's exclusive citrus and brown mustard mojo sauce and grilled to perfection. Topped with pineapple salsa made in house and served with rice and a fresh vegetable.

LIMITED TIME OFFERS (LTO’S)

(LTO} Apple Streusel & Butterscotch Flatbread [Claim Jumper] - Hearth baked flatbread topped with cinnamon-spiced apples, homemade granola-streusel, walnuts and cheddar cheese. All drizzled with butterscotch sauce and a dollop of fresh whipped cream.

{LTO} Hummus & Veggie Pita [Baker's Square] - A grilled pita slathered with hummus, then layered with sliced cucumbers, tomatoes, feta cheese and pesto grilled vegetables. Served with French fries, fresh fruit or creamy coleslaw.

Salmon Wellington

2010-04-26T15:49:00.000-07:00

Ingredients

Frozen puff pastry (2 sheets), thawed
4 3/4-inch-thick 6-ounce skinless salmon fillets
6 tablespoons minced shallots
4 tablespoons plus 2 teaspoons chopped fresh tarragon
1 egg beaten to blend (for glaze)
1/2 cup dry white wine
1/2 cup white wine vinegar
1/2 cup (1 stick) chilled butter, diced

Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with glaze.

Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.

Cut pastries into thirds. Place sauce and pastries on 4 plates.

Beef En Croute with Truffled Mushroom Duxelle

2010-04-25T15:45:00.000-07:00

1 16-20oz Center Cut Tenderloin
1 Sheet Puff Pastry
1 tbsp unsalted butter
1 whole egg beaten with 1/4 cup water
1 lb crimini mushrooms
1 shallot finely diced
1 tsp white truffle oil
1 clove of garlic
1/4 cup chardonnay
1 jar reduced balsamic
Salt and Pepper to taste

Method:

Mince mushrooms and garlic while heating a small sauté pan over medium
heat. Add butter, shallots, garlic and mushrooms. Season to taste and allow all
moisture to cook out. Add white wine and reduce for approximately three minutes.
Remove from heat and stir in white truffle oil. Cool to room temperature.
Heat a 12 inch skillet over high heat. Add two tablespoons of olive oil. Season the
tenderloin liberally with salt, and pepper. Place in pan and sear all sides. Remove
from pan and allow to rest. Once cooled, lay out the sheet of puff pastry,
and apply a thin layer of mushroom mixture directly in the middle. Place
the tenderloin the over mushrooms and roll to enclose the filet completely. Fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg wash to seal them. Transfer the filet, seam side down to a baking sheet and brush the dough with some of the egg wash. Chill for at least 1 hour. Bake the filet in the middle of a preheated 400°F oven for 20 minutes until the meat thermometer registers 120°F. Remove en Croûte from oven and rest for five to ten minutes.

Slice and serve over gorgonzola crème and drizzle with scallion oil and balsamic reduction.

Gorgonzola Cream
2 cups crumbled gorgonzola
1/2 cup manufacturing cream
2 cloves of garlic
1/2 tsp finely chopped rosemary
Add all ingredients to saucepan and heat over low heat until cheese is completely
melted.

Scallion Oil
3 bunches of scallions (white parts removed and discarded)
1 1/2 cups of olive oil
Blanch and shock scallions and towel dry completely. Add oil and scallions to
blender and puree. Let stand for one day. Strain through coffee filter and store in

National Zucchini Bread Day

2010-04-25T05:30:00.000-07:00

The exact history of zucchini bread is not known but most quick breads were not developed until the 18th century after the discovery of the first leavening reagent 'pearlash'. And zucchini as we know it didn't exist until the 19th century where it was the result of a mutation of a squash plant (which did originate in the Americas) that occurred in Italy.

None the less on April 25, 2010 we celebrate National Zucchini Bread Day.

ZUCCHINI BREAD

3 eggs
2 cups sugar
2 cups shredded zucchini
1 cup oil
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder

Preheat oven to 350 degrees.

Coat two regular loaf pans with vegetable cooking spray. Can also be done as muffins.

In a large bowl beat the eggs with the sugar until creamy. Beat in zucchini, oil, and vanilla.

In a small bowl combine the flour, cinnamon, salt, soda, and baking powder. Stir into the zucchini mixture, just until moistened. Divide between prepared pans and bake for 45-60 minutes or until large moist crumbs come out on a toothpick inserted in the middle. (May need to cover loosely with foil after 30 minutes, to keep it from getting too dark.)

Allow to cool in pans for 10 minutes and then lift out with the foil and cool completely.

National Pigs-in-a-Blanket Day

2010-04-24T05:30:00.000-07:00

The American Farm Bureau Foundation's Dates to Celebrate Agriculture recognizes today 4/24 as National Pigs in a blanket day.

Pigs in a Blanket, also know as biscuit dogs, are biscuit, pancake or crescent roll covered hot dogs or sausage. Other names they are known by are devils on horseback, wiener winks, kilted sausage, pigs in the blanket and pigs in blankets. They are popular in the United States, Australia, Canada, Germany, and United Kingdom as an appetizer or side dish.http://www.absoluteastronomy.com/topics/Pigs_in_a_blanket1 Condiments

Directions
Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.

On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.

In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
Preheat oven to 450 degrees.

Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

Top Chef Trends for 2010: Ethnic Cuisines and Flavors

2010-04-23T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Regional ethnic cuisine
2 Ethnic fusion
3 North African/Maghreb
4 Latin American/Nuevo Latino
5 Southeast Asian (e.g. Thai, Vietnamese, Burmese, Malaysian)

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

US Foodservice San Francisco on Earth Day 2010

2010-04-22T11:15:00.000-07:00

Today marks the 40th anniversary of Earth Day. It is a day focused on protecting and enhancing our planet.

Brian Isaeff, Territory Manager with US Foodservice San Francisco demonstates how easy it is to pick up trash and save the planet

Some media outlets estimate that over 1 billion people across the globe will participate in activities in some small way. Some assist with area clean ups while others may ensure that they only use environmentally friendly products, or recycle a little more.

With these items in mind, I would like to share a few facts with everyone here regarding the US Foodservice San Francisco Division:

We are a certified Green Business and continue to focus on new ways to reduce our carbon foot print and protect the environment while reducing costs.

Examples would include:
Researching Solar Power for use at our facility
Using Bio Fuels for tractors and material handling equipment
Using automated systems to maximize efficiencies with our refrigeration system
Reducing Electrical use at the facility by 10%
Participate in a Storm Water Program ensuring waste and pollutants do not enter local estuaries
Recycling of card board, stretch film, mixed paper and other items within the facility
(This has totaled over 2 MILLION pounds since we started the Green Initiative in 2007)
Reducing standard waste by 13% a year over the past 3 years (all that recycling not going to land fills)

US Foodservice Supports a Food Revolution

2010-04-20T05:47:00.000-07:00

You may have seen employees from the U.S. Foodservice-Hurricane, W.V., facility featured extensively on the hit ABC television show “Jamie Oliver’s Food Revolution” last Friday, April 16. Celebrity chef Jamie Oliver visited the division as part of his efforts to teach healthy eating to residents of Huntington, W.V., which has been called "the fattest city in America" by The Associated Press.

The episode was the most watched television show in its time slot among adults aged 18-49 and can be viewed at: http://abc.go.com/shows/jamie-olivers-food-revolution (choose episode 105).

U.S. Foodservice supported Oliver’s efforts on a number of the television episodes by supplying food and supplies to help Huntington residents learn how to cook healthy meals on a budget for their families and improve the quality of school lunch programs at the city’s schools.

Their sponsorship was a great way to demonstrate their commitment to giving back to communities where they do business. The show also enabled US Foodservice to demonstrate the quality of our products to a large number of current and prospective customers around the country.

Mark Eggerding (pictured above) helped Oliver select fresh meat, vegetables and fruit available
from the Hurricane division, including locally grown and organic offerings.

“I was really pleased because, to have U.S. Foodservice on our side, we could get good food to every single school in the county,” Oliver said. “Now I know that the distribution channel that feeds all of these schools and these kids can actually handle fresh food.”

Be sure to tune in for the final episode which airs Friday, April 23, 2010 at 8 p.m. Central Time!

Caymus Winemaker Dinner at Club XIX

2010-04-18T19:57:00.000-07:00

Club XIX at Pebble Beach Contemporary Dining Welcomes

Caymus Winery From NapaValley

WEDNESDAY, MAY 19TH, 2010

Reception at 6:30 p.m. and dinner at 7 p.m.

For one evening only, Club XIX’s Chef de Cuisine Ressul Rassallat and Corporate Pastry Chef John Hui welcome Caymus Winery of Napa Valley.

Conundrum 2008 and hors d’oeuvres will be served during the reception followed by a superb multi-course meal.

Amuse-Bouche

Crispy Langoustine Fritters
Tomato Concassée with Pistou Sauce
2007 Mer Soleil, Chardonnay

Wild Mushroom Tarte Tatin
Shaved Parmigiano Reggiano, Petite Salad
2008 Belle Glos, Clark & Telephone Pinot Noir

Parmentier of Liberty Duck Confit
Soft Poached Egg, Madeira Sauce
2007 Caymus, Cabernet Sauvignon

Seared NebraskaBeefFilet Mignon
Heirloom Baby Carrots, Cipollini Onions, Sautéed Spinach, Port Jus
2000 Caymus, Special Selection
Cabernet Sauvignon

Citrus Olive Oil Cake with Macerated Oranges
White Chocolate Mousse with a Pineapple Gelée Coconut Tuile & Pineapple Sorbet
2004 Mer Soleil, Late Harvest White Wine

Mignardises

$150 Per Person Exclusive
of Tax & Service Charge

Corporate Pastry Chef,
John Hui

Chef de Cuisine,
Ressul Rassallat

FOR RESERVATIONS, CALL (831) 625-8519
GENERAL MANAGER - STEPHANE CLASQUIN

Fava Bean Crustini Topped With Ricotta and Basil

2010-04-18T06:14:00.000-07:00

1 1/2 cups shelled fresh fava beans
8 diagonal slices of a french baguette cut in half crosswise
8 garlic cloves, cut in half crosswise
15 ounces fresh ricotta cheese or whole-milk ricotta cheese
Extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Cook fava beans in salted water until just tender, about 1 1/2 minutes. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Salt and pepper to taste. Garnish with sliced basil

Fava Bean Puree

2010-04-17T06:05:00.000-07:00

3 cups shelled fava beans (roughly 3 pounds unshelled)
2 tablespoons unsalted butter, melted
1/4 cup heavy cream
Salt and freshly ground black pepper, to taste

Bring a large saucepan of water to a boil. Add the beans, reduce the heat and simmer until the beans are tender, about 20 minutes.

Drain the beans and puree them in a food processor or blender. Add melted butter, cream, and salt and pepper. Serve immediately.

Top Chef Trends for 2010: Produce

2010-04-16T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Locally grown produce
2 Superfruits (e.g. acai, goji berry, mangosteen, purslane)
3 Organic produce
4 Exotic fruit (e.g. durian, passion fruit, dragon fruit, paw paw, guava)
5 Micro-vegetables/ micro-greens

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

National Eggs Benedict Day is Tomorrow

2010-04-15T05:47:00.000-07:00

A breakfast or brunch specialty consisting of two toasted English muffin halves, each topped with a slice of ham or Canadian bacon, a poached egg and a dollop of Hollandaise Sauce. The most popular legend of the dish's origin says that it originated at Manhattan's famous Delmonico's Restaurant when regular patrons, Mr. and Mrs. LeGrand Benedict, complained that there was nothing new on the lunch menu. Delmonico's maitre d' and Mrs. Benedict began discussing possibilities and eggs Benedict was the result.

Another version had a retired Wall Street stock broker named Lemuel Benedict. In 1942the year before he died, he did an interview for "Talk of the Town" column of The New Yorker. He claimed that in 1984, suffering from a terrible hangover, he wandered into the Waldorf Hotel desperate to find a cure for his suffering. He ordered buttered toast, poached eggs, crisp bacon and a hooker of hollandaise. When Oscar Tschirky, the famous maître d'hôtel heard about the order, added it to the breakfast and luncheon menus but with a small change. He added a toasted English muffin instead of the toast and ham instead of the bacon.

Mrs. Isabella Beeton's Household Management had recipes in the first edition (1861) for "Dutch sauce, for benedict" (p. 405) and its variant on the following page, "Green sauce, or Hollandaise verte", so it undoubtedly precedes the 20th century claimants above.

SMOKED SALMON EGGS BENEDICT WITH CHAMPAGNE SABAYON

Yield: 4 servings

Sugar 1/4 C
Medium Egg yolks 3 each
Champagne 1/4 Cup
English muffins 4 each
Eggs 8 each
Smoked salmon 1 Oz
Butter as needed
Chives, chopped as needed
Freshly ground black pepper as needed

Instructions:

1. Whisk sugar and egg yolks in top of a double boiler. Stir in Champagne.

2. Place over simmering water, whisking constantly, until mixture becomes thick and foamy. Chill until firm.

3. Toast English muffin. Top with 2 eggs that have been poached in little salted water with a little vinegar in it, until the whites are set and the yolk is still runny.

4. Heat smoked salmon slices in butter until warm. Place on the English muffin top with poached egg, then spoon sabayon over eggs and sprinkle with chopped chives and black pepper.

Plastic Clam

2010-04-14T07:34:00.000-07:00

Where Everybody Wins!

At Plastic Clam they list gift cards that directly benefit your favorite local businesses and charities. On their site at www.plasticclam.com consumers can browse through special promotions on gift cards to save money and/or donate portions of the purchase to a local charity.

For businesses this is a way to generate business and support local charities. Owners have the option of offering a discount on the purchase of the the card "$50 discount card for $45" and $5 to a charity of your choice!

Pasta with Fresh Fava Beans and Peas

2010-04-14T06:37:00.000-07:00

Extra virgin olive oil 4 Oz
Fresh scallion bunch, chopped 1 each
Fresh baby fava beans, shelled 1 Lb
Fresh peas, shelled 1/2 Lb
Bay leaves 2 each
Hot red pepper flakes 1/4 tsp
Freshly ground sea salt to taste
Freshly ground black pepper to taste
Linguine, broken into 2-inch pieces 1 Lb
Parmigiano-Reggiano cheese, shaved to taste

Instructions

1. Heat olive oil in a large stockpot. Add scallions and sauté until translucent. Add fava beans and peas. Stir; add bay leaves and seasonings. Add 1 gallons of water. Stir and bring to a boil. Turn down heat and simmer for 1 hour or until fava beans are tender and liquid is reduced by 1/4.

2. Add pasta. Stir. Cook till pasta is al dente. Drain. Remove bay leaves before serving. Serve topped with shavings of the Parmigiano-Reggiano.

Seasonal Local Ingredients: California Fava Beans

2010-04-13T06:00:00.000-07:00

Fava Beans have been found in some of the earliest-known human settlements. Most often associated with Mediterranean and Middle-Eastern cuisines, the Chinese have also enjoyed them for more than 5,000 years. Also known as Horse, Broad, Windsor, English Dwarf Bean, Tick, Pigeon, Bell, Haba, Feve and Silkworm beans. In California, fava beans are grown as seed crops along the coast from Lompoc to Salinas and in the Northern Sacramento Valley.

Not everyone loved Fava Beans. Pythagoras told his followers to avoid Fava Beans.
For some people, we now know, fresh fava beans can be poisonous. This fairly common genetically transmitted condition called favism, was recognized only at the turn of this century and has been explained fully just in the last decade.

Whether the poisonings were the basis of Pythagoras' pronouncement or not, no one can say for certain. While today's cults seem determined to tell all about their religious beliefs, the Pythagoreans were notoriously close-mouthed.

Iamblichus tells of the time a group of Pythagoreans were being pursued by their enemies when they came across a field of favas in bloom. Rather than disobey the master's dictates and flee through the field, they were slaughtered. And when two who were captured were questioned about their beliefs, they refused to answer. The husband chose death and the wife, a Spartan, bit off her tongue and spit it at her captors to avoid spilling the beans.

Fresh California fava beans are available from April through June and the early crop is coming packed in bushel and 1/9th cartons. Fava Beans have a distinct flavor and creamy texture that makes them a great addition to a wide variety of dishes. Fava beans should be shelled and peeled before eating they are great steamed and served with a little olive oil.

Favas are nutrition superheroes. They are high in fiber and iron, and low in sodium and fat. They have no cholesterol but so much protein, they are called the meat of the poor.

Top Chef Trends for 2010: Kid’s Meals

2010-04-09T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Nutritionally balanced children’s dishes
2 Fruit/vegetable children’s side items
3 “Kid cuisine”/gourmet children’s dishes
4 Children’s entrée salads
5 Ethnic-inspired children’s dishes

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Top Chef Trends for 2010: Breakfast/Brunch

2010-04-02T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Ethnic-inspired breakfast items (e.g. Asian- flavored syrups, chorizo scrambled eggs, coconut milk pancakes)
2 Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese)
3 Fresh fruit breakfast items
4 Seafood breakfast items (e.g. smoked salmon, oysters, crab cake)
5 Prix fixe brunches

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Shrimp Facts

2010-04-01T08:51:00.000-07:00

The world consumes over 3 billion pounds of shrimp a year. Only canned Tuna sells more.

Indian Military to Weaponize the Ghost Chili

2010-03-29T05:30:00.000-07:00

The Indian military has a new weapon against terrorism: the world's hottest chili.

After conducting tests, the military has decided to use the thumb-sized "bhut jolokia," or "ghost chili," to make tear gas-like hand grenades to immobilize suspects, defense officials said Tuesday.

The bhut jolokia was accepted by Guinness World Records in 2007 as the world's spiciest chili. It is grown and eaten in India's northeast for its taste, as a cure for stomach troubles and a way to fight the crippling summer heat.

It has more than 1,000,000 Scoville units, the scientific measurement of a chili's spiciness. Classic Tabasco sauce ranges from 2,500 to 5,000 Scoville units, while jalapeno peppers measure anywhere from 2,500 to 8,000.

"The chili grenade has been found fit for use after trials in Indian defense laboratories, a fact confirmed by scientists at the Defense Research and Development Organization," Col. R. Kalia, a defense spokesman in the northeastern state of Assam, told The Associated Press.

"This is definitely going to be an effective nontoxic weapon because its pungent smell can choke terrorists and force them out of their hide-outs," R. B. Srivastava, the director of the Life Sciences Department at the New Delhi headquarters of the DRDO said.

Srivastava, who led a defense research laboratory in Assam, said trials are also on to produce bhut jolokia-based aerosol sprays to be used by women against attackers and for the police to control and disperse mobs.

Read the full story from APNews here.

Top Chef Trends for 2010: Desserts

2010-03-26T06:30:00.001-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Bite-size/mini desserts
2 Artisan/house-made ice cream
3 Dessert flights/combos
4 Savory desserts
5 Gelato/sorbet

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Pepsico Develops Designer Salt

2010-03-25T05:29:00.000-07:00

Later this month, at a pilot manufacturing plant here, PepsiCo Inc. plans to start churning out batches of a secret new ingredient to make its Lay's potato chips healthier.

The ingredient is a new "designer salt" whose crystals are shaped and sized in a way that reduces the amount of sodium consumers ingest when they munch. PepsiCo hopes the powdery salt, which it is still studying and testing with consumers, will cut sodium levels 25% in its Lay's Classic potato chips. The new salt could help reduce sodium levels even further in seasoned Lay's chips like Sour Cream & Onion, PepsiCo said, and it could be used in other products like Cheetos and Quaker bars.

At an investor conference Monday in New York, the company said it is committed to cutting its products' average sodium per serving by 25% by 2015 and saturated fat and added sugar by 15% and 25%, respectively, this decade.

The designer salt is one of the latest and most intricate efforts yet by a food company to vault ahead of concerns among government officials about the possible health effects of the widespread use of sodium in processed foods.

Eating too much salt can contribute to high blood pressure, increasing the risk of heart disease. Most Americans consume about twice their recommended limit daily, according to the Centers for Disease Control and Prevention.

Pressure is growing on U.S. food companies to act, because most of the salt Americans consume is in processed foods. In January, New York City, as well as other cities and health organizations, called for restaurants and makers of packaged foods to cut salt 25% within the next five years.

Sodium intake recommendations may also be lowered substantially in new U.S. dietary guidelines this year. And First Lady Michelle Obama is pressing food companies to cut fat, salt and sugar in their products.

The new salt represents PepsiCo's latest step to cut back on unhealthy ingredients in big sellers like soda and potato chips. The company has also switched from frying its potato chips in transfats to using sunflower oil, and it has boosted spending to $414 million in 2009 from $282 million in 2006 for product development. To lead the research effort, it has hired health experts and scientists, including Mehmood Khan, a former Mayo Clinic endocrinologist, and Derek Yach, a former World Health Organization chronic diseases chief.

By 2015, PepsiCo aims to cut sodium in its salty snacks 25%. "What we want to do with our "fun for you" products is to make them the healthiest "fun for you" products," Chairman Indra Nooyi said. "We want our potato chips to be fried in the healthiest oils with the lowest salt."

Cutting salt out of foods is difficult because it adds body to foods as well as enhancing flavor. In addition, little is understood about how salt is perceived on the tongue.

PepsiCo said it has had to dig deeper than other food makers that have reduced sodium by gradually removing salt, using salt substitutes or grinding salt into small particles that contact the tongue in more places.

That's because salt is one of only three ingredients in Lay's Classic potato chips (the others: potatoes and oil). Reducing the amount or using substitutes would alter the chips' flavor, said Greg Yep, a global research and development vice president.

So PepsiCo had to come up with a way to deliver the same saltiness while reducing sodium. Prodded by a U.K. government salt-reduction campaign, it first slashed sodium 25% in its seasoned Walkers crisps in 2006, replacing some of the salt with other seasonings and using smaller salt particles.

But those methods couldn't be used on plain Lay's chips, which couldn't mask the changes with seasonings. The smaller particles gave a hit of saltiness that was intense but too fleeting.

Instead, working with scientists at about a dozen academic institutions and companies in Europe and the U.S., PepsiCo studied different shapes of salt crystals to try to find one that would dissolve more efficiently on the tongue. Normally, only about 20% of the salt on a chip actually dissolves on the tongue before the chip is chewed and swallowed, and the remaining 80% is swallowed without contributing to the taste, said Dr. Khan, who oversees PepsiCo's long-term research.

PepsiCo wanted a salt that would replicate the traditional "salt curve," delivering an initial spike of saltiness, then a body of flavor and lingering sensation, said Dr. Yep, who joined the company in June 2009 from Swiss flavor company Givaudan SA.

"We have to think of the whole eating experience—not just the physical product, but what's actually happening when the consumer eats the product," Dr. Yep explained.

The result was a slightly powdery ingredient that tastes like regular salt. Small groups of U.S. and U.K. consumers couldn't tell the difference when comparing the two salts on chips last summer, PepsiCo said. PepsiCo declined to give details while the new salt is in development.

PepsiCo is gearing up pilot manufacturing at its Frito-Lay headquarters so that it can conduct wider consumer testing and fine tune the technology.

It could take two more years before the new salt is introduced, Dr. Yep said. In the meantime, PepsiCo is reducing the salt in new versions of seasoned Lay's such as Sour Cream & Onion this year by an average of 25% by switching to natural ingredients and rebalancing other flavors so that less sodium is needed.

Read the whole story from the Wall Street Journal here.

Buffalo Chicken Cornbread with Blue Cheese Salad

2010-03-24T06:12:00.000-07:00

Back by popular demand "Cornbread". Yesterday I did a brief overview of types of cornbread just to get around to the bacon and cheddar corn muffin recipes. But I mentioned the National Cornbread Festival and that got everyone excited and anxious for more cornbread ideas. Well here is the 2009 Festival's 1st place winning recipe from Sonya Goergen of Moorhead, MN.

Ingredients
Crisco® No-Stick Cooking Spray
Cornbread
1 large egg
3/4 cup milk
2 Tablespoons olive oil
1(6.5 oz.) pkg. Martha White® Yellow Cornbread Mix
1 cup shredded Cheddar cheese
1/2 cup crumbled blue cheese
2 cups fully cooked frozen boneless buffalo-style hot wings, thawed and diced
1/2 teaspoon red pepper flakes
2 tablespoons chopped cilantro
Salad
1/2 small head of lettuce, chopped
1 cup sliced celery
1/2 red onion, sliced
1/2 cup crumbled blue cheese
2/3 cup blue cheese salad dressing
1/2 cup tomatoes, diced
Chopped cilantro

Directions
Heat oven to 400°F. Spray 10 1/2-inch Lodge® cast iron skillet with no-stick cooking spray. Stir egg, milk and oil together. Add cornbread mix, Cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended. Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.
Combine lettuce, celery, red onion and 1/2 cup cheese crumbles. Toss with blue cheese dressing. Cut cornbread into 8 wedges. Top each wedge with an even amount of salad. Garnish with diced tomatoes and cilantro.
8 servings

Corn Muffins with Bacon and Cheddar Cheese

2010-03-23T05:39:00.000-07:00

Cornbread is a generic name for any number of quick breads (a bread leavened by an acid-base reaction, rather than by yeast) containing cornmeal. It is baked, fried or, rarely, steamed. Steamed cornbreads are mushy, chewier and more akin to cornmeal pudding than what most consider to be traditional cornbread.

In the United States, Northern and Southern corn bread are different because they generally use different types of corn meal and baking techniques. A preference for sweetness and adding sugar or molasses can be found in both regions, but saltier tastes are sometimes more common in the South, and thus favor the addition of frying the bread with such additions as cracklins. Sometimes, cornbread is crumbled and served with cold milk similar to cold cereal. In Texas, the Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels, jalapeño peppers and topped with shredded cheese.

Skillet-baked cornbread (often simply called skillet bread or hoecake depending on the container it's cooked in) is a traditional staple of rural cuisine in the United States, especially in the Southern United States which involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg and buttermilk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread will tend to be dense, meant more as an accompaniment than as a bread meant to stand on its own. In addition to the skillet method, such cornbread can also be made in sticks, muffins or loaves.

A slightly different variety, cooked in a simple baking dish, is associated with northern US cuisine; it tends to be sweeter and lighter than southern-style cornbread; the batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread (referred to in the South as "Yankee Cornbread") recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than its more traditional southern counterpart. In the border states and parts of the Upper South, a cross between the two traditions is known as "light cornbread."

Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.

Corn pone (sometimes referred to as "Indian pone") is a type of cornbread made from a thick, malleable cornmeal dough and baked in a specific type of iron pan over an open fire (such as a frontiersman would use), using butter, margarine, or cooking oil.

One frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil, and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These small (3-4" diameter) fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.

Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a jonnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South.

A thicker buttermilk-based batter which is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeños are used. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and medium to dark brown on the outside.

Don't forget to mark your calendars for the National Cornbread Festival in South Pittsburg Tennessee. This annual event is the last week of April every year. And what a catchy tune they had written for themselves.

Bacon and Cheddar Cheese Corn Muffins

Flour 1 1/2 Cups
Yellow cornmeal 1/2 Cusps
Sugar (optional) 2TBS
Baking powder 3 tsp
Salt 1/4 tsp
Corn kernels, fresh 3/4 Cups
Bacon slices, cooked crisp, chopped 4 each
Cheddar cheese, diced 3/4 Cups
Milk 1 Cups
Vegetable oil 1/4 Cups
Egg, beaten 1 each

Instructions:

1. Preheat the oven to 400 degrees F

2. In a medium bowl, combine the flour, cornmeal, sugar (if using), baking powder and salt. Mix well. Stir in the corn, bacon and cheese.

3. In another bowl, combine the milk, oil and egg. Mix well. Combine the liquid and dry mixes, mixing thoroughly. Do not overbeat.

4. Spray a 12-cup muffin pan with vegetable oil spray and pour in the batter. Bake until a wooden pick comes out clean when inserted, about 20 to 25 minutes. Serve hot.

Top Chef Trends for 2010: Sides/Starches

2010-03-19T06:30:00.000-07:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Quinoa
2 Braised vegetables
3 Brown/wild rice
4 Steamed/grilled/roasted vegetables
5 Buckwheat items

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Worst Tomato Shortage in Decades

2010-03-18T09:33:00.000-07:00

The ride has been a bit bumpy in the land of tomatoes since January's freezing temperatures destroyed most of Florida's crop. Now, here we are at the end of February and the situation has not gotten any better. A few things to keep in mind as to why the negative trend continues:

• Florida encountered heavy crop loss and remains inactive with significant production not starting until late March/early April.
• This has put additional pressure/demand on Mexico's supplies leading to a demand-exceeds-supply situation.
• Mexico's local demand combined with the increased U.S. demand has Mexican growers struggling to keep up.
• Recent cooler than normal temperatures along with intermittent precipitation in Mexico has slowed growth maturations compounding the already short supply.
• Availability of large sizes is limited with small sized fruit being non-existent.

Here are some numbers that may help put things into perspective:

The first six weeks of 2009 there were a total of 19,716 loads between Florida and Mexico production. That's a weekly average of 3,286 loads.

• The first six weeks of 2010 there were a total of 15,780 loads between Florida and Mexico production. That's a weekly average of 2,630 loads; a 19.9% decrease

• The week of February 7th, 2010, there was a total of only 907 loads between Florida and Mexico production; a 72.3% decrease from 2009's weekly average.

What should we expect to see through the month of March and into April?

Current price points don't reflect the severity of the situation and what is yet to come. With just about all of the U.S. demand relying on Nogales, prices will climb; how high isn't known but they could reach levels that will slow down demand and lessen the pressure on supplies. If that happens, prices may decrease but will remain at elevated levels. The weather has warmed up in Mexico, which will cause the plants to generate multiple sets (a range of sizing and color). Mexican production will increase but will not be enough to dig us out of the hole quite yet. Supplies should be in much better shape come the second week of April as the Carolinas and Northern Florida ramp up production.

You may also be wondering about Romas...supplies for the first six weeks of 2010 were up 8.8%; however, due to the severity of the round market many customers have tried to switch to Romas. This increased demand has caused the market to tighten up and prices increase.

Chef Tips For Cooking Corned Beef and Cabbage

2010-03-14T14:10:00.001-07:00

Corned Beef can be a little tricky planning when you only order it once or twice a year....below are a couple of rules that have helped me out over the years !!!!!!!
Raw Corned Beef Brisket..order one pound per person. 45-50 % yield= 8 oz. per guest
Green cabbage- cut into 6th(core attached) = 144 portions per case
Red potato 4 oz per portion
carrots 4 oz per portion

example order for 200 guests :

Corned Beef # 9093121...24 lb cs X =192.... order 8cs
Green Cabbage #...5006432.. 24ct x 6 cut =192... order 2 cs
Red Potato # 332211... 50 lb cs. 4 oz per guest = 200....order 1 cs
Carrot coins # 4342002....20 lb cs. 4 oz per guest = 240..order 3 cs (extra can be used in other applications)

Corned Beef and Cabbage in Guinness Stout
4 pounds flat cut corned beef briskets
1 (12 ounce) bottle Guinness Stout
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges,rinsed and drained
6 medium white potatoes, peeled and quartered
1/2 pound carrots, peeled and cut into 3-inch pieces

Rinse corned beef under cold water, and pat dry. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat. Pour Guinness over the meat, and add enough water to just cover the brisket. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot. Bring pot to a boil and skim off any foam. Reduce heat to a simmer. Cover pot and simmer for 3 hours. Add carrots, then potatoes and then the cabbage wedges to the pot. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes). Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes). Slice the corned beef across the grain; serve with the vegetables and the sauce on the side.

Cheers,

Stephen K. Salle

U.S. Foodservice of San Francisco

Exclusive Brands Manager

Culinary Director

Local's Specials On Parking

2010-03-13T12:00:00.000-08:00

The City offers free parking for residents showing licenses with 939... zip codes at the following locations:

– Waterfront Lot (off Washington enter behind Urgent Care), first two hours free parking (for access to Fisherman's Wharf business District)

– Cannery Row Garage, after 4 p.m. free for locals (for access to Cannery Row)

CSUMB Have a Heart Dinner and Auction Tonight

2010-03-13T08:26:00.000-08:00

12th annual Have a Heart dinner and auction. 5p.m. silent auction and mixer, 7:30p.m. dinner, Saturday, March 13, at CSU-Monterey Bay, University Center ballroom, Sixth Avenue, Seaside. Faculty and staff volunteers take on roles of waiters and wine stewards, all in an effort to raise money to help the 65percent of CSUMB students who receive some form of financial aid. Jim Vanderzwaan will help auction off dozens of items, including tickets to the Panetta Lecture Series and next year's AT&T Pebble Beach National Pro-Am. $85. 582-4141, csumb.edu/auction.

Top Chef Trends for 2010: Main Dishes/Center of the Plate

2010-03-12T06:30:00.000-08:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Locally sourced meats and seafood
2 Half-portions/smaller portion for a smaller price
3 Sustainable seafood
4 Non-traditional fish (e.g. branzino, Arctic char, barramundi)
5 Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

A Glimpse in the Kitchen

2010-03-11T08:03:00.000-08:00

A professional kitchen can be intimidating. So much is happening from some many different directions. I think this is what is so facinating to so many people about shows like Iron Chef and Kitchen Nightmares, seeing what appears to be chaos turned into a harmony of flavors in 40 minutes or so.

Kathe Tanner is an award-winning reporter and columnist for The Tribune and The Cambrian. She has lived in Cambria since 1971, and her column has been published since 1981. She has begun wading through earlier editions of her columns and re-working them. I found this one today and wanted to share it.

I was definitely being watched.

Sure enough, behind the Knudsen truck that had brought seven, 8-foot-long sections of cake from our Cambria bakery to this most unusual site … hiding over there behind the left corner of the truck was a young girl, watching my every move.

The child’s mouth was open as wide as her eyes were, and she clearly didn’t believe that she was seeing what she knew she saw.

I snuck a look at the girl as she watched me, and my thoughts snapped back more than 20 years. Then, I was the little girl on the outside looking in.

For the first time I was watching my new stepfather at work. I had finally been allowed into the hallowed sanctuary of the kitchen at Jenny Lake Lodge, where he was the sous chef. Later, as I became more familiar with professional kitchen-dom, I would realize that one was really rather unsophisticated … a small, rather ill-equipped facility with an uneven floor, old fixtures and a drop-dead gorgeous view.

However, at the time to me that kitchen was enormous. I saw pots big enough to swim in, knives suitable for use in logging redwoods, and a mixer substantially taller than I was (and am). Clearly, I was impressed.

Daddy had transformed into a 5-foot-8-inch-tall tyrant from the funny, loveable man who’d bewitched my mother. He was obviously a force to reckon with, which his crew would rather not do unless it became inevitable. The whole thing was fascinating, invigorating and unquestionably terrifying.

By the end of my first half-hour session of observation-in-awe, Daddy had me over in a corner, cracking eggs.

Correction: trying to crack eggs. In a professional kitchen, there is always a more efficient way to do things than the way your mother taught you (unless your mother was Julia Child).

At the restaurant, Daddy would take an egg in each hand, crack them both simultaneously on the edge of the bowl, and squeeze. Out would pop two beautiful eggs with yolks intact. But when I did it, we got instant scrambled eggs, with a little extra egg shell (for extra calcium, mebbe?).

My right hand was borderline cooperative, but the left hand was reacting like a fingertip-to-shoulder cast at a quilting bee. Crack, crunch. Crack, smash. Crack, shatter. Couldn’t I ever get it to go crack, plop ... the way my stepfather did?

It took me almost two months to master it.

That insufficiency was a feeling I was to suffer many, many times in my ensuing years in the professional kitchen, part awe, part eagerness, part fumble-fingered exasperation.

As I left the kitchen that first time, I turned around for one last look at that intriguing new world. The waitresses were arriving with a tidal wave of orders, and Daddy had gone into triple high gear ... a pure Texan blur behind the grill. He was professional to the core, ultra efficient and not overly tolerant as he growled at one of the girls, “I said to pick up your order, abulita! My grandma’s slow, but she’s 90 years old!”

That was my introduction into the wonders, terrors, temperaments and inevitably salty communication of professional cooking.

Visit the San Luis Obispo Tribune here. For the full story

Food Fact

2010-03-11T05:11:00.000-08:00

The average American consumes 10.56 pounds of chocolate each year.

Salinas Golf and Country Club

2010-03-10T05:54:00.000-08:00

A limited membership, private golf club Salinas Golf and Country Club was incorporated in 1959. Originally a nine-hole course started in 1925, it has been developed into a challenging 18-hole layout with tree-lined fairways and beautifully manicured greens. A phrase often heard from newcomers to the course is: “One of the best kept secrets in Monterey County”. In 1993, an extensive modernization project was completed that included the rebuilding of several greens and installation of a computer controlled irrigation system.

Golf activities at the Club include events sponsored by the Men’s Association, Senior Men’s Association and the Women’s Golf Association. Couples tournaments are held monthly, which include a three course dinner after play.

Men’s activities include one-day and two-day invitational tournaments, the annual Gold Cup tournament as well as team play matches with other clubs in a league sanctioned by the Northern California Golf Association. The Senior Men’s Association (for members 50 years of age or older) sponsors several tournaments throughout the year as well as participating in “Home and Away” matches with other clubs throughout Northern California.

The Women’s Golf Association also has a well-rounded schedule of competitive events. These include weekly competitions, a two-day invitational, the annual Buttercup tournament and “Open Days” with other clubs in the Women’s Golf Association of Northern California. SG&CC women also participate in the Monterey Bay Area Team Play League, competing against other clubs in the area.

The Club is very active in promoting junior golf in conjunction with the Salinas Valley Junior Golf Association, featuring several clinics and tournaments throughout the year. Each July the Club hosts the Charlie Culver Junior Masters Tournament, which has come to be recognized as one of the finest junior tournaments in all of California.

The Club is also a Member of the Private Club Network which entitles their Members to cart fees only at over 150 private country clubs across the United States.

Dining is limited to breakfast, lunch, and dinner by appointment.

Technomic Says Foodservice Sales Expected to Decline

2010-03-08T04:36:00.000-08:00

Weaker than anticipated sales in major areas including fast food, business dining, and vending segments prompted market researcher Technomic to revise its 2010 U.S. foodservice industry sales forecast. Technomic predicts the industry to decline 1.6 percent, down from the 0.8 percent decline it previously estimated.

In comments first delivered to clients at its Foodservice Planning Program meeting, Technomic acknowledged that some segments will outperform the industry at large, most notably education, supermarket foodservice and healthcare. All segments will continue to contend with a foodservice environment that will remain challenging throughout 2010.

“Given current dynamics among consumers, we don't see the industry returning to the sales levels it previously enjoyed until 2011 or even early 2012,” said David Henkes, Technomic vice president. "With demand remaining weak and bundled deals and promotions driving down check averages, topline sales growth among foodservice operators won’t bounce back quickly.”

Read more at the Technomic Website here.here.

Top Chef Trends for 2010: Appetizers/Starters

2010-03-05T06:30:00.000-08:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Amuse bouche
2 Mini-burgers/sliders
3 Appetizer combos/ platters
4 Appetizer salads
5 Asian appetizers (e.g. tempura, spring rolls/ egg rolls, satay, dumplings)

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

The Penny to Reopen

2010-02-28T08:07:00.000-08:00

From the Californian

Nearly a year after its closure, the landmark Penny Farthing Tavern is set to reopen in Oldtown Salinas by Friday.

It could open earlier in the week, owner Huw Thomas said, but Friday carries a special urgency."The Salinas Jaycees are having a pub crawl that day," Thomas said. "I can't see why we wouldn't be open."

Over its 25 years in business, the Penny Farthing found a special place in the hearts of customers such as Brian Courrejou, who can't wait to go back.
"Every Friday and Saturday night that was the place to go in Salinas," he said. "You'd see everyone you knew. It was almost like this town's 'Cheers.'"
"The outpouring has been incredible," Thomas said. "People stopping by and saying, 'When are you opening?' "

The tavern is creating 22 new jobs, most of them full time. Final building and health inspections, which Thomas expects to go smoothly, are the final hurdle.
The business has been shuttered since May, when owners Mark Oliver and Amanda Oliver entered Chapter 7 bankruptcy.

It was opened in 1984 by British natives Peter Blackwell and Tony Sutton-Deakin. Thomas, who managed it from 1986 to 1993, is president of Dunwoody Restaurant Group in Georgia. He owns seven pubs in the Atlanta area.

Another Penny Farthing fan, city planning commissioner Steve McShane, said he expects 200 to 250 people at Friday's pub crawl, which has a St. Patrick's Day theme. The event, open to the public, starts at 7 p.m. at Bankers Casino before hitting six more Oldtown Salinas bars and restaurants.

"This reopening is meeting with a lot of excitement," McShane said. "It's got a history. It's been real popular among the young professional crowd, a great place to go after work."

The Penny Farthing's new general manager and operating partner, Desmond Carreras, is a trained chef and self-described "foodie."

The 39-year-old grew up in that kind of family. Both his parents opened restaurants. He's worked for various eateries, among them The Palace in Gonzales and Russo's Seafood Palace and Oyster Bar in Salinas, which occupied a building near the train station that no longer exists. Carreras is also a partner in a gourmet jam and preserve business, Tuck Box, named for a Carmel restaurant. He's done catering, too.

Thomas and his wife met Carreras one night over drinks in Carmel and asked if he knew anybody who could manage the Penny Farthing.

"I always loved the Penny, and I loved the idea that they wanted to make it a restaurant," he said. "I'd love to run it, here I am."

Top 20 Chef Trends for 2010

2010-02-26T06:37:00.000-08:00

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Locally grown produce
2 Locally sourced meats and seafood
3 Sustainability
4 Bite-size/mini desserts
5 Locally-produced wine and beer
6 Nutritionally balanced children’s dishes
7 Half-portions/smaller portion for a smaller price
8 Farm/estate-branded ingredients
9 Gluten-free/food allergy conscious
10 Sustainable seafood
11 Superfruits (e.g. acai, goji berry,
mangosteen, purslane)
12 Organic produce
13 Culinary cocktails (e.g. savory, fresh ingredients)
14 Micro-distilled/artisan liquor
15 Nutrition/health
16 Simplicity/back to basics
17 Regional ethnic cuisine
18 Non-traditional fish (e.g. branzino,
Arctic char, barramundi)
19 Newly fabricated cuts of meat (e.g.
Denver steak, pork flat iron, Petite Tender)
20 Fruit/vegetable children’s side items

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Events Around With Otter Cove Wines

2010-02-25T08:34:00.000-08:00

A Trip to Tuscany
A Trip to Tuscany .. will be a vacation for your taste buds! Chef Michael of Michael's on Main will be cooking slow roasted chicken, root vegetables seasoned and roasted and of course, penne pasta primavera. With Kevin McDowell playing his guitar you'll feel like you have been transported to Tuscany.

Otter Cove Wines will be pairing up with our Italian delights. Otter Cove Wines is produced with Monterey County grapes. They are able to bring some great tasting wines to Monterey Bay Area and beyond. Otter Cove and Richard Oh pride themselves with quality products at a great price. Richard brings his passion for wines and food pairings and seeks to bring great joy to others by producing what nature gave us.

Please visit the website at www.ottercovewines.com

Reservations preferred
831-479-9777
Michael's on Main
2591 Main Street | Soquel | CA | 95073
$25.00 per person
6:30pm - 8pm

Two
March 5, 2010
OhZone at Verve Lounge, Aptos Friday 8 p.m. to 1 a.m.
Richard Oh, creator of OhZone Spirits, will be behind the bar mixing up drinks. Some favorites like OhGasm, Sugar Daddy Oh, Ohasis, and LemOhn Drops... We will have two Dj's and a light show. Come join us for a fun night full of Oh! Lots of drinks, dancing, music, cool people, and fun!!!
7941 SOQUEL DRIVE, APTOS, CA 95073

Three
Winemaker's Dinner at Plaza Linda, Carmel Valley Village March 21, 2010

Chef Velis and Richard will be coming up with a special menu for this event. One of Richard's specialty is pairing wine and food. This will be a great event. Menu to follow later.

New Releases:
There are two new wine releases. Recently we released a 2007 Syrah, Monterey, and 2008 Pinot Noir, Santa Lucia Highlands. Check out the tasting notes on www.ottercovewines.com

Bouchee's Carmel legacy in solid hands

2010-02-25T07:07:00.000-08:00

French-born master chef Andre Lemaire doesn't stray far from the classics
The Monterey County Herald

Like many others who have traveled the world in search of Nirvana, Andre Lemaire finally settled in Carmel with a contented sigh. After 50 years working as a chef — from Paris, to Moscow, to Corsica, to Palm Beach, to Las Vegas, to Fresno and beyond — Lemaire hopes he won't ever have to pack his knives again.

"Who wouldn't love it here?" asks Lemaire, 65, who delights in calling himself an "old guy with old bones" who wouldn't know what to do if he retired.

Lemaire is the chef-owner of Andre's Bouchee Bistro and Wine Bar, adding his name 10 months ago to the established and esteemed Bouchee Bistro owned by David Fink (Aubergine, Cantinetta Luca).

It's a family affair for the Lemaires, with Andre's son Stephan helping behind the stove during lunch and waiting tables at night, and wife Elizabeth working the front of the house along with her daughter Lauren.

Some of the previous staff remains, including wine director Dimitri Ruban, who helped construct the restaurant's 5,000-bottle, 620-label wine list, an eclectic collection of French and Californian varietals.

The food is classic French mixed with what Lemaire calls "California flair." Not a big fan of nouvelle cuisine taken to the extreme — "Who wants to eat monkfish with chocolate sauce?" he moans — Lemaire sticks close to tradition. Like-minded diners will enjoy the menu of foie gras, duck confit, escargot, sweetbreads and cassoulet.
Lemaire hails from the old school, with pupils who see snails as more than garden pests, believe foie gras is healthier than a cheeseburger, and who ensure longevity by drinking a glass — or three — of red wine every day.

The menu is small, with fewer than 10 starters (including soups and salads), five fish entrées and five meat entrées, along with a few daily specials. Dessert includes a classic cheese plate, along with sweets such as profiteroles, cr me bržlée and apple tart.

Read the full story here.

U.S. Foodservice – San Francisco Continues Driving “Green” Efforts, Begins Fueling Fleet with Biodiesel

2010-02-22T21:53:00.000-08:00

Diesel/Soybean Oil Blend Is Distributor’s Latest Environmental Push

Livermore, CA (Vocus/PRWEB ) February 18, 2010 -- U.S. Foodservice-San Francisco, the only green-certified broadline food distributor in the state of California and one of a handful across the country, is now running its entire delivery fleet on biodiesel fuel.

We take our commitment as a green certified business very seriously. That means that reducing our environmental footprint is a key component of our business strategy.
All of the San Francisco division’s 136 tractors and 148 trailers began using B5 fuel last month, a blend of diesel containing 5 percent biodiesel, a form of diesel fuel made from vegetable oils, animal fats, or recycled restaurant greases. (In this case, the 5 percent is soybean oil.) Biodiesel is a sustainable, renewable alternative to diesel fuel which can dramatically reduce greenhouse gases and other emissions.

“We take our commitment as a green certified business very seriously,” said Phil Collins, president of U.S. Foodservice-San Francisco. “That means that reducing our environmental footprint is a key component of our business strategy. We must not only set the example as a good environmental citizen but help our customers to do the same.”

The biodiesel fuel costs on average about two cents more per gallon than diesel fuel. Its use is expected to reduce the U.S. Foodservice-San Francisco fleet’s carbon dioxide (CO2) emissions by 333 metric tons – or 734,000 pounds – annually. That’s roughly the equivalent of taking 65 cars off the road or of planting more than 3,000 trees every year.

The biodiesel is locally sourced and refined, a product of Western States Oil, San Jose.

Biodiesel is not new to U.S. Foodservice-San Francisco. The division, which serves northern California from Monterey to Redding, has been experimenting with the alternative fuel source since 2006. It’s also among the many environmentally responsible activities and achievements already being made at the division. These include:

*Reducing electrical consumption by 37 percent with the use of T8 fluorescent lamps in its warehouse operations.
*Decreasing landfill waste by more than 1 million pounds since 2007.
*Increasing recycling of materials such as cardboard, paper and shrink wrap by more than percent each year since 2006.
*Recycling water from refrigeration units.
*Landscaping with drought-resistant foliage.

Among honors for these efforts, U.S. Foodservice-San Francisco was recognized by the East Bay Economic Development Alliance as the 2007 Stop Waste Top Performer, by the Livermore Chamber of Commerce as the 2007 Business of the Year and by Pacific Gas & Electric in 2008 as Climate Smart and Carbon Neutral.

San Francisco is the fourth U.S. Foodservice division to use biodiesel in its fleet. It joins divisions in Atlanta, Streator, Ill., and Plymouth, Minn.

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. The company proudly employs 25,000 associates in more than 60 locations nationwide who are poised to serve customers beyond their expectations. As an industry leader, 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 www.usfoodservice.com.

Gap In Pickled Pig Parts

2010-02-21T08:03:00.000-08:00

Northshore plant producing pickled pork lips and pigs' feet burns

Associated Press Reporting

State fire investigators spent today at a Louisiana plant that sold pickled pigs' lips by the gallon through grocery and convenience stores around the Southeast.

Arson unit supervisor Donald Carter said they don't yet know what started the fire. It broke out Monday, when Farm Fresh Foods Suppliers in St. Helena Parish was closed.

The plant between Pine Grove and Montpelier made and packaged gallon jars of snacks including pickled eggs and pork lips, feet and hocks, and smaller jars of those and of pickled sausages and quail eggs.

It sold direct to stores within 150 miles of Mobile, Ala., and to chains including Wal-Mart, Winn Dixie and Piggly Wiggly.

Plant manager Matthew Dufour says that the interior was largely gutted, and much of the roof collapsed.

Crab Facts

2010-02-17T04:56:00.000-08:00

A tagged blue crab was recorded swimming 35 miles in 48 hours.

Great menu ideas start as a special and then add the more popular items to the menu!

2010-02-15T12:11:00.000-08:00

Chefs stretch ideas for grilled cheese sandwiches in dining trend

Chicago Business ©2010 by Crain Communications Inc.

Grilled cheese is a comfort-food staple that prompts memories of grade school — but it needn't be childish to be delicious. Forget artificially yellow slices on dull white sandwich bread. Several downtown restaurants take a stab at updating the classic, and here we bite into our favorites that you can eat with decorum (really) in front of clients.

And there's even more on the way: We're eager to try the grilled cheese of the day ($8) at newcomer Purple Pig, as well as the trio of grilled cheeses ($12) expected to debut at Bin 36 by month's end.

Cafe des Architectes
At One Sixtyblue, chef Martial Noguier ran one of the city's most impressive cheese programs, and here he brings along his zest for composed fromage plates in the unsuspecting form of a sophisticated grilled cheese.

Hunks of yellow buck Camembert — every inch the buttery double creme you want it to be — are napped with honey truffle butter and sandwiched between thick, pillowy slices of house-made brioche toast ($12). Crystalline, transparently thin apple chips and a scattering of frisee with hazelnuts do their best to assert that this elegant cheese plate is actually a lunch entree — but we know better.

Beyond grilled cheese, there's much to love on Cafe des Architectes' lunch menu. Since Mr. Noguier rebooted the restaurant last year, seasonal and local products star, along with clear, robust flavors. Tuna tartare ($11) gets a fiery sweet hit from piquillo peppers, cooled down with avocado. Bouillabaisse broth ($9) delivers concentrated, layered seafood flavor, heightened and refined by swirls of saffron yellow aioli.

Bistrot Zinc
Yes, the French get our second nod, too. This sunny Gold Coast spot features two grilled cheeses as much worth stopping for as the cafe's neighborly charm. In one, extra-thick toasted brioche sandwiches a thin layer of melted brie and blue cheeses with a bit of tomato and watercress ($8). In the other, also on brioche, brie contrasts with watercress and tart slices of green apple for a welcome element of crunch ($8). The flavor pairings are a delight, especially the apple. (We'd argue for more generous servings of cheese, please.)

Bistrot Zinc rounds out its lunch menu with plenty of French classics, two of which never fail us: mussels steamed with white wine and cream ($13) and a daily quiche with salad that makes a perfect light meal ($12).

State & Lake
State & Lake's grilled cheese and soup combo captures the best of the childhood version — buttery, crunchy sandwich oozing with cheesy goodness; spoonfuls of warm, creamy soup — then adds a chef-driven twist. Rustic sourdough slices, toasted up crisp and brown, encase a thick layer of Gruyere and mozzarella cheeses (the first adds sharpness, and the second melts like a dream). It's matched at the moment with a bowl of the restaurant's creamy yet creamless cauliflower soup spiced with curry ($10).

©2010 by Crain Communications Inc.
By: Alison Neumer Lara February 15, 2010

Crab Facts

2010-02-10T04:54:00.000-08:00

Only male Dungeness may be kept. This is true throughout the United States. In 1897 possession and sale of female Dungeness was prohibited.

Ol' Factory site won't be restaurant

2010-02-09T22:00:00.000-08:00

The site of the Ol' Factory Cafe in Sand City will no longer be a restaurant.

Building owner Robbie Robinson said he is expanding his business, Carmel Stone Imports, into the space vacated by Ol' Factory. The restaurant was in the same building as Robinson's business at 1725 Contra Costa St., in the city's West End.

Ol' Factory closed last fall.

Super Bowl Food Facts

2010-02-07T07:34:00.000-08:00

Nearly one in eight or 13% of Americans order takeout/delivery food from a restaurant for a Super Bowl gathering.

Most popular choices of takeout/delivery items on Super Bowl Sunday are pizza at 58 percent, chicken wings at 50 percent and subs or sandwiches at 20 percent.

Approximately one in 20 (4 percent) Americans watch the big game at a restaurant or a bar, over 9 million Americans.

On Super Bowl Sunday, Americans will eat an estimated 20 million pounds of potato and tortilla chips and eight million pounds of avocados.

Sales for antacid increase by 20% on Super Bowl weekend.

The Food Network will have aired at least a dozen shows with Super Bowl themes by Super Bowl week's end.

U.S. Foodservice Creates New Digital Resources for Restaurants and Consumers

2010-02-04T08:08:00.000-08:00

ROSEMONT, Ill., Jan. 26 /PRNewswire/ -- U.S. Foodservice has launched two new websites to help restaurant operators improve sales and efficiency by leveraging industry best practices. Foodsight™ (www.usfoodsight.com) and Beyond the Plate™ (www.beyondtheplate.com) offer articles, tools, testimonials, product solutions and interactive features created to assist foodservice professionals in building their business. The digital resources inform, educate, inspire, train and connect restaurant operators with peers and consumers.

"Foodsight is based on our 150 years of experience in the industry and offers insightful, incisive and inciting information for the foodservice professional," said Mark Eggerding, senior vice president, Street Sales, U.S. Foodservice. "The Web site includes the most insightful research in the industry and incisive recommendations that will incite restaurant owners to pursue a higher level of success."

The site has six main sections:

•Featured Category: In-depth articles on a different product category each quarter;
•Market Insights: All the latest industry trends and research;
•Business Solutions: A wealth of management tools;
•Operator News: Operator profiles and success stories;
•Additional Products: Information on other U.S. Foodservice exclusive brands, products and supplies; and
•Resources: Valuable partner links and program information.

Beyond the Plate is an on-line, interactive resource center where foodies and professionals can learn about and discuss new products, marketplace trends and the art and enjoyment of good food. Visitors can access a wide range of food information, including recipes, training videos and interesting articles about food, dining and the culinary lifestyle. There is also a special "Ask the Chef" feature where visitors can get answers to their questions from U.S. Foodservice expert chefs.

"Whether you are a home cook, food enthusiast or own a restaurant or catering company, you will find tips that will help you become the most knowledgeable person out there when it comes to food," Eggerding says.

This quarter, both Foodsight and Beyond the Plate are focusing on disposables and environmental sustainability. On www.usfoodsight.com, restaurant operators learn how to increase sales from their takeout menu, how to profit from their catering business in the new economy and the benefits of going green. Plus, visitors have access to the latest in sustainable packaging, and sell sheets as well as rebates for U.S. Foodservice disposable products. Visitors to www.beyondtheplate.com can take a survey on their use of and feeling toward disposables, and get recipes and other information on food and related products that are environmentally sustainable and perfect for entertaining. Content is updated regularly to keep both sites fresh and relevant.

About U.S. Foodservice

U.S. Foodservice is one of the country's premier foodservice distributors, offering more than 43,000 national and signature brand items along with an array of services to its more than 250,000 customers. The company proudly employs 25,000 associates in more than 60 locations nationwide who are poised to serve customers beyond their expectations. As an industry leader, 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 www.usfoodservice.com.