This is our New England spin on a South Florida classic, Conch Fritters. Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.
Sizzle by Anderson Chemical Company is formulated with a readily biodegradable, high-performance solvent and surfactant system.
A savory breakfast of smoked garlic serrano beef brisket, spicy cheesy grits and fried eggs.
Large breaded pork cutlet served with serrano chili cream gravy, garlic mashed potaotes and secret weapon grilled vegetables.
Ground chuck grilled beef patty top with pepper-jack, cheddar cheese, chorizo sausage, grilled onions, avocado, tomato and lettuce on a toasted sesame seed bun with garlic serrano aioli.
Deep fried tater tots, topped with cheddar cheese, applewood bacon, and chives. Baked, and finished with a drizzle of the Kogi salsa roja.
Fried chicken topped with pepper jack cheese, grilled onions, house-made pickles, lettuce, garlic serrano cream gravy, garlic serrano mustard and salsa roja aioli on a toasted sesame seed bun.
Seared ribeye steak caramelized in Kogi OG kalbi marinade, served in corn tortillas with fresh cilantro, diced tomatoes and Kogi salsa roja.
Seasonal ingredients and menu items have become more popular along with the local food movement, which goes right to the heart of the kind of sustainability commitment that today’s customers are looking for.
Vegalene® Garlic Mist® Flavor Spray is a healthy alternative to traditional garlic oil and butter without adding trans fat, allergens, cholesterol, sodium, gluten or calories, and it’s Kosher Pareve. Create robust healthy menu offerings and accommodate patrons’ nutritional needs…
This week we’ve added 3 new items to our inventory including white natural pizza dough balls, aerosol garlic oil mist and more…
This week we’ve added 6 new items to our inventory including pineapple juice, cinnamon glazed french toast sticks, boiled bagels and more…
Usually, restaurant customers believe the restaurants they frequent run flawlessly. They place their orders and their meal arrives a few minutes later, well prepared and properly served. But behind the scenes, in the back-of-the-house, any semblance of flawless efficiency is hard to come by. For those who have never worked in a restaurant kitchen, the “dance” that goes on in the back-of-the-house likely will appear startlingly chaotic.
This week we’ve added 2 new items to our inventory including basmati rice, New York strip steak and shaved ribeye steak…
Steve Hewins, President & CEO of the Maine Restaurant Association and the Maine Inn Keepers Association has some big news. In this episode we’re getting details on the merger of these two organizations; a big focus at the Maine Hospitality Summit on October, 29th in Bangor, Maine. Listen in as Steve shares his thoughts on […]
To identify a target market, operators often look to specific generations. Baby Boomers, Gen Xers, Millennials, and Gen Z customers all have different food and dining attitudes, habits, and preferences. What we’re finding now is that many macro trends are shared across generations. They might just manifest in different ways in terms of specific needs and operational executions, but the trends are very applicable across almost all demographics. Once operators have a grasp on overarching themes, they can develop their menus, strategize, and market more effectively. Continue reading…
This week we’ve added 5 new items to our inventory including imported Italian pasta, vanilla yogurt, whole grain southwest chicken tornado and more…
Pasta tossed with peppered bacon and salsa roja cream sauce. Topped with panko bread crumbs and baked.
Pan-seared red snapper topped with salsa roja on a bed of roasted summer vegetables with secret weapon sauce and garlic mashed potatoes.
Savory salsa roja chicken served on grilled flour tortilla with jalapenos, lime, tomatoes, cilantro, cheddar jack cheese and smoky bacon.
Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing.
Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing.
Fresh Kalbi marinated and seared cauliflower grilled until tender and served on a bed of greens. Finished with Ken’s Boom Boom Sauce and cilantro.
Fried tater tots with Kogi Salsa Roja, grilled carne asada, fresh jalapenos, tomatoes, green onions, cilantro and drizzled with Salsa Roja.
Focaccia topped with cheddar cheese, sausage, bacon, roasted red peppers and a sunny side egg.
