Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce.
Kogi Dog
December 14, 2018A spicy twist on a classic favorite. Homemade sriracha aioli, under a grilled hot dog, topped with napa ponzu slaw and finished with a drizzle of Kogi salsa roja.
Chef’s Pantry: Nitrile Gloves
December 14, 2018Nitrile is the form fitting food handlers glove that will make you feel like the culinary superhero you are. Nitrile gloves are made out of a synthetic rubber, and are an ideal alternative when latex allergies are a concern…
Don’t Dump the Joe
December 13, 2018For many food service operations coffee is hands down one of the highest food cost items that we consistently waste on a daily basis. Even though each brew comes at a premium it tends to be the item that usually gets poured down the drain…
Fried Oyster BLT
December 13, 2018Fried oysters on a toasted crostini. Topped with Kogi garlic serrano sauce, bacon, tomato and microgreens.
Pickle Brine Chicken Sandwich
December 13, 2018Pickled Brine Chicken on a brioche bun with tangy citrus slaw, Kogi serrano chili garlic aioli and bread and butter pickles. Served with tater tots with Kogi salsa roja.
Fire Braised Pork Shoulder Pot Roast with a Balsamic & Roasted Garlic Jus
December 12, 2018We’re turning one the easiest and most consistent pork shoulder cuts you can plate into a melt-in-your-mouth balsamic and roasted garlic pot roast. This Fire Braised Pork Shoulder from Hormel is cooked and ready to go, just add your twist on seasoning and roll.
New food service products from Ken’s, Pillsbury, Handgards & Doriotos
December 12, 2018This week we’ve added 8 new items to our inventory including breaded cheddar cheese stuffed jalapenos, sausage, egg and cheese stuffed waffles and more…
Kalbi Steak Tips
December 11, 2018Wok charred sirloin steak tips marinated in Kogi Kalbi Marinade served over jasmine rice with woke charred brussels sprouts, bacon and red onion toss in Kogi Serrano Chili Sauce.
Secret Weapon Jumbo Scallops
December 11, 2018Jumbo sea scallops pan seared glazed with secret weapon sauce served on a bed of garlic spinach.
Turn Your Bar into a Star with Global Flavors on Your Fried Foods Menu
December 5, 2018With discretionary incomes rising, consumers are finding more and more ways to spend their dining dollars. Now is the perfect time to take advantage of a number of emerging global flavor and cuisine trends for 2019.
New food service products from The Dough Co. & Krusteaz
December 5, 2018This week we’ve added 3 new items to our inventory including all natural pizza dough balls and double chocolate Belgian waffle mix…
Broiled Clams with Saffron & Sausage
December 4, 2018There is something to be said of the simplicity of a good broiled clam dish. Many chefs render there own renditions of this traditional age old classic dish…
Make Mac & Cheese a Signature Restaurant Dish
December 4, 2018Macaroni and cheese is one of those craveable, widely popular foods—beloved by kids and adults alike—that can be turned into a signature dish your customers will visit you specifically to order.
Save the Vegetable Scraps
December 4, 2018Most of us look at carrot ends/peelings, celery pieces, onion tops or the first slice of a tomato as a scrap suitable for the garbage. I however, call them the building blocks of flavor, and when treated properly and managed effectively can save you money.
Chef’s Pantry: Frips
December 4, 2018This freezer to fryer style sliced potato quickly becomes a house fried product once dipped in your fryer. Toss your house fried chips with whatever flavor profile is fitting for your establishment. The possibilities are endless so have fun with it!
Baked Gnocchi Mac & Cheese
November 29, 2018As the mac & cheese craze marches on, so too must the constant flow of recipe ideas for this steadfast classic of comfort. In this rendition we’ve used gnocchi (potato dumplings) in place of the traditional use of pasta, add blue cheese and onions to the mix and you have crock full of YUM!
Chef’s Pantry: Gnocchi
November 28, 2018If you’ve made gnocchi before you know it can be a messy, tedious and a somewhat daunting process. In the wrong hands improperly made gnocchi can become inconsistent, gluey or tough. Joseph’s Gourmet Pasta has made gnocchi fun and approachable to all culinary levels with their premium potato gnocchi.
Reinvent Your Restaurant’s Thanksgiving Leftovers
November 28, 2018Some of the best ingredients for inventive dishes come from the Thanksgiving table. Show your customers that you’re a culinary force during the holidays by highlighting Thanksgiving leftovers.
8 Easy Ways to Prevent the Spread of Flu in Restaurants
November 25, 2018Winter is rapidly approaching, and that means flu season is upon us. Usually, flu season is considered as being October through about February, which means that we’re cruising right into the flu danger zone. The flu, aside from just being downright unpleasant and exhausting for the person who’s sick, is also problematic for the workplace…
Spread Some Holiday “Cheers” with Special Food and Beer Pairings
November 25, 2018The craft beer selection can be a major draw for customers at casual dining operations. In fact, in just 4 years craft beer has grown 16% on menus compared to domestic and imported beers that are declining. But beer isn’t all guests are looking for. Seventy-one percent want complementary foods that go with those beers.
New food service products from Best Maid, Bake N’ Joy and Uncle Ben’s
November 23, 2018This week we’ve added 6 new items to our inventory including peanut butter cookie dough with Reese’s, arborio rice, gingerbread muffin batter and more…
Introduction to “Waste not, want not.”
November 21, 2018The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability.
New food service products from Costanzo’s General Mills, Empress Earth & Cheetos
November 15, 2018This week we’ve added 12 new items to our inventory including rustic sub rolls, stone ground flour, jumbo paper straws and more…
Clam Rolls Two Ways
November 14, 2018We’re using Island Made Ocean Clams and cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.