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19 posts categorized "In the Kitchen"

October 3, 2017

Squash the Competition

Squash_competition_soup

By Emily Caldwell

Fall into the season by including winter squash into your menu. Whether you are preparing a specialty holiday dish or want to warm up your customers on a frigid fall night, traditional gourds provide a variety of flavors that will draw clients to the comfort of your establishment.

These hearty vegetables will attract vegetarians and loyal diners alike, with their nutrient rich ingredients. According to the Academy of Culinary Nutrition, “winter squash are exceptionally rich in carotenes… and are loaded with antioxidant, anti-inflammatory, anti-diabetic, and insulin-regulating properties. They are an excellent source of vitamins A, C, and B1, folic acid, potassium and dietary fiber.” Best of all, they are versatile vegetables that you can use in your soups, salads, side dishes, and desserts! 

The most popular and well-known are Acorn, Butternut, Spaghetti, and Pumpkin. Not sure how they taste or how to use them? Here is a guide to help you discover how to incorporate these flavors into your fall menu.

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April 26, 2017

Veggie Noodles are Here to Stay

Zoodles

By Piet E. Jones

Culinary trends are constantly on the move. Some pop big with lots of buzz and perhaps a bit overuse, like sous vide, before settling into becoming a somewhat commonplace technique used effectively for some dishes. Others, like foams, devolve into culinary punchlines. 

Spiralized vegetables, or zoodles, looks like it might be on track to have some staying power. Typically made from zucchini, hence the Z, zoodles have crossed the boundary from restaurant to home kitchens cementing their popularity. Part of that is driven by the gluten free and reduced carb trends; the rest is that they are both tasty and versatile.

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March 29, 2017

There's a Hot New Ingredient in Town

Fried-egg-burger2

By Piet E. Jones

Nope, it’s not some rare plant with an odd sounding name that’s only available on alternate full moons. Nor is it some high end heritage meat with a genetic line that exists only on some remote mountain farm. The hot new ingredient is actually one of the oldest ingredients of all - the egg. Now, it’s not an unusual egg that’s hot. Quail, goose, duck, even ostrich eggs can be found on menus all over but that’s not what the buzz is about. No, it’s your garden variety chicken egg that’s showing up on the hottest dishes in town.

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February 1, 2017

Make the Most of Valentine's Week

Make the Most of Valentine's Day
By Piet E. Jones

Valentine’s Day. One of the roughest days of the year for many a restaurant. Some call it “amateur night,” filled with high expectations of a quiet, romantic dinner that is at odds with the reality of barely controlled dining chaos. Look around, do you see any of your regulars? Probably not. Maybe they stopped in for a quick drink before it gets busy and then flee the scene. Most of the people you see are new faces. Some you may be able to capture as new regulars, others are out for a very rare dinner. That’s all great, take good care of these people, it’ll give you a nice bump in an otherwise slow month but there is still so much more potential you can get out of this day.

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December 20, 2016

Beef Wellington is Back

Beef_welly_foodcentricBy Piet E. Jones

Ah, those classic French dishes. Back in the day, they were the height of cuisine. Over time, however, changing tastes and an overabundance of kitchen shortcuts led to many of them to fall out of favor.  Duck à l’Orange, a beautiful dish when prepared in the right kitchen, became a cloyingly sticky sweet mess. Chicken Cordon Bleu, a wonderful convergence of haute cuisine and comfort food, devolved into an overly breaded sodium bomb that most have only sampled from the freezer aisle.

Dining these days, though, is a high-demand, ever-changing business and many chefs are looking to the past for inspiration. Old techniques and classic sauces are appearing on menus, often in new and novel combinations. One dish that is getting a new lease on life owes its revival to a TV reality show—Gordon Ramsey’s Hell’s Kitchen. Yep, Beef Wellington is back on people’s minds.  Bad pastry and a propensity to be overcooked all but killed it off in the 80’s, but in the right hands it can be a showstopper.

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November 30, 2016

Yes, You Need a Coffee Program

By: Piet E. Jones

Coffee_foodcentricSo, your wine program is the talk of the town. Your craft cocktail program gets updated seasonally to raves and online buzz. Your coffee program…. Wait, what? You don’t have a coffee program? Why not?

People willingly drop big money on coffee. Plus coffee is an integral part of the closing part of any good meal service. It can even be a way to jump that check average up by ten or twenty bucks per person. Without coffee, they might not get that extravagant dessert or relaxing cordial to wrap things up. Or worse, they know someplace else to get that robust cup and either leave to spend that money elsewhere or never come in in the first place because they want a fuller dining experience.

The sad reality, too many restaurants treat coffee as an afterthought and the lack of planning to integrate coffee into what is otherwise a well-choreographed meal shows. Yes, you made the pasta yourself with imported, small batch flour that’s been extruded from a custom ordered, hand-made bronze die. The sausage was created in-house using a heritage pork breed. Everything is served on ceramic plates, made from locally sourced clay, thrown and glazed by two ladies living off the grid just outside of town. Your coffee, well, your coffee comes from the same machine and is served in the same Bunn carafes as the culinarily questionable greasy spoon down the street.

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August 26, 2016

Bring State Fair Flair to Your Menu

State_fair2By: Piet E. Jones

Summer is winding down and there is something in the air. Well, yes, the kids are getting ready to return to school but there’s also something else. The smells are familiar. A little greasy. Something sweet hangs in the air along with some… more earthy smells… 

Yep, it’s time State Fair time again.

The sights and smells of county and state fairs are ingrained into most American’s childhood memories and even if your patrons are no longer the fair going type, there’s much that can be done to play off this seasonal nostalgia. Play up the theme. Pull out a few blue ribbons and celebrate the local foods that make your region great.

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July 29, 2016

Smoothies on the Upswing

By: Piet E. Jones 

SmoothieGone are the days of artificial and chemically produced flavors. Fresh, real flavors are what customers are looking for these days. One way to take advantage of seasonally fresh flavors is through fruit smoothies. Relatively easy to make, smoothies can help you leverage local produce that’s in season and appeal to health conscious customers who want to enjoy a refreshing beverage but are avoiding over sugared sodas.

From berries to melons, the seasonal abundance of fruit (and corresponding affordability) allows seasonally shifting choices that will keep interest as fresh as the fruit. Of course, after you’ve picked out your fruits for puree, either single or a blend of multiple fruits, what other choices can you make for an exciting beverage?

First, you need a liquid to get the puree to a drinkable state. Apple juice or cider brings both liquid and flavor to the party but not might match with every fruit combination. A 1% milk will add smoothness to the drink or, for the lactose intolerant or those just avoiding dairy, almond milk will achieve a similar result. For true trendy appeal, try coconut water.

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June 6, 2016

Find The Perfect Burger For Your Restaurant

BurgerBy: Piet E. Jones

The lowly burger.

There used to be a sameness about it. No matter where you went. Same buns. Same toppings. Same slices of yellow cheese. Same taste—too often dry and overcooked. Sure, there were good ones to be found, but all too often it was just a quick bite on the run, an afterthought on many a menu.

Today, things have changed. A lot. Burgers have become exciting and dynamic. Buns that can absorb the juices without becoming soggy and disintegrating have elevated the texture. Artisanal cheeses add flavor while celebrating local food culture. Toppings are designed to complement the theme of the restaurant.

With these innovations, the burger, once relegated to diners, fast food, and pubs, has exploded onto the scene. Out of the way, hole in the wall diners are now foodie destinations. Trendy hotspots in newly gentrified neighborhoods tout their burger on social media. Even the most upscale and pricey establishments are jumping on the burger bandwagon.

The key to getting all components together for a signature burger isn't that hard. It just takes a little bit of thought to create a unique combination that appeals to your clientele and fully represents your eatery.

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September 24, 2015

Food Trends for Football Season

Foodcentric_burger
Throughout the year we look at global food trends, fine dining food trends and even fast casual food trends, but it seems like the venerable sports bar often gets left in the dust. No, your Sunday watering hole isn’t serving cronuts, seaweed risotto or whole roast pigs (not a bad idea, actually), but the menu does evolve to meet consumer demand. So, with the start of football season, let’s take a look at some sports-bar-centric food trends.

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