Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat…
Food Service Recipe: Caribou Lasagna
November 8, 2019This gluten free rendition of lasagna was inspired by the Greek dish Moussaka. Much like lasagna, this dish is comprised of layers of potato, ground meats, eggplant and tomatoes.
Food Service Recipe: Caribou Shrimp
November 6, 2019Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.
Food Service Recipe: Caribou Spaghetti
November 3, 2019This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal.
Split Pea Soup, a Winter Staple
October 24, 2019Growing up in Maine, the smell of split pea soup simmering was always tell tale sign that the chill of changing seasons was officially upon us and winter was about to settle in for the long haul.
Mussels in a Bread Bowl
October 8, 2019More often than not mussels are generally served with a couple thick planks of toasted bread used for sopping up the juices from the cooking process… also known as broth diving.
Food Service Recipe: Caesar Salad Bread Bowl
October 8, 2019For this Caesar salad, we wanted to treat the bread bowl as if it was a crouton (a giant round crouton), seasoning with the same garlic flavor profile as a standard crouton.
Is it Bread Boule or Bread Bowl?
October 8, 2019The season of hearty fare and soups is upon us, and so to is the need for us to come up with fun creative dishes to match the seasonal appetite changes of our guests.
Wild Maine Blueberries, Touring Wyman’s with Chef Tim
September 26, 2019The Wyman’s mission is simple: They want to help the world eat more fruit. To do that, they impeccably maintain barrens of antioxidant-rich wild blueberries, and source from some of the best fruit farmers on the planet, revolutionizing how it’s all grown, harvested and fresh frozen.
House-made Corn Dogs, A Salute to Fair Season
September 12, 2019You name it and you can most likely find it batter dipped and fried at your local fair. One of the most popular and user friendly fried fair foods is the corn dog.
Cup-and-Char vs. Lay-Flat vs. Artisan Pepperoni
September 6, 2019In this video follow-up to episode 53 of the Dennis Knows Food podcast we’re slingin’ pies using Rosa Grande®, Hormel® Bold and Fontanini® Rustic pepperonis.
Summer Restaurant Recipe: Timbale of Crab, Avocado & Watermelon
August 7, 2019This timbale is an ideal representation of summer. Fresh layers of mildly spicy crab, sweet watermelon, buttery avocado and vine ripe tomatoes are flavor balanced in a way that spotlights the individuality of layers…
Chef’s Spice Rack: Sumac
July 17, 2019Sumac is a shrub that grows in subtopic and temperate climates, which produces clusters of red/burgundy colored fruit.
Food Service Recipe: Za’atar Grilled Ribeye & Lobster Cream Corn
July 12, 2019This unique twist on surf & turf is sure to please your most discerning guests. Featuring a unique dry rub that brings great depth of flavor, sweet corn and tender lobster.
Summer Food Service Recipe: Gazpacho
July 11, 2019Whoever said summer is not soup season has clearly never experienced Gazpacho. This vibrant refreshing soup is well known in Spain, parts of the Mediterranean and other areas of the world that boast a subtropic/tropical climate.
Feelings on Peelings
July 8, 2019There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch…
Chef’s Pantry: Distinct Flavor & Color Make Honey a Winner
July 8, 2019Honey starts as flower nectar collected by bees, which gets broken down into simple sugars that are stored inside the honeycomb before collection…
Panzanella Bread Salad
June 6, 2019Summer is upon us and so to is the transition from slow cooked heavy braised foods of winter, to the fresh vibrant colored dishes of Summer. One of our favorite summer salads is the panzanella…
Chef’s Spice Rack: Za’atar
May 31, 2019Also know as “zaatar” and “zahtar” this Middle Eastern herb mix is comprised of a mixture of dry basil, thyme, oregano, sumac and sesame seeds…
To scale or not to scale?
May 20, 2019Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep profit where it belongs… within your operation.
Chef’s Pantry: Maine Sea Salt
May 7, 2019For naturally enhanced flavors, add Maine Sea Salt Co. products to your repertoire. Their Maine-made sea salts are unrefined, dried by the sun and hand harvested…
Naked Cob… Corn off the Cob
May 6, 2019Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.
Chef’s Pantry: Pork Puffs
April 8, 2019Airy, Crunchy, puffy morsels of porkliciousness. Pork rinds, pork skins, chicharróns are a fun on-trend item to incorporate into your menu.
Chef’s Pantry: Blue Mango Veggie Burgers
April 3, 2019Blue Mango Veggie Burgers cross Maine ingenuity with the flavor-bomb combo of onions, black beans, panko, spinach, rice & spices.
Chef’s Pantry: Cheese Curds
March 18, 2019A cheese curd is essentially the cheese solids that remains after being separated, or cut, from the whey in the cheese making process. Cheese curds as we know them are a young un-aged, unformed cheese…