Biscuits are on a top tier in the comfort food category, but there’s a lot of untapped opportunity for restaurants and food service operations using biscuits.
Pan Seared Duck Breast with Green Peppercorns & Beet Relish
December 4, 2020The third installment of our duck trilogy is quite possibly one of the most mouthwatering dishes to come out of the test kitchen this year.
Bill Stops in for Fresh Baked Apple Pie
November 9, 2020Fresh baked pie is hands down the king (maybe not the king, but definitely within the royal family) of American comfort foods.
Roasted Duck Leg with Pumpkin Gnocchi & Apple Salad
November 3, 2020This dish uses shredded, roasted duck leg and pumpkin gnocchi in a bolognese style preparation. It’s layered with savory flavors and topped with a salad of arugula and apples for a burst of contrast.
Breaking Down a Whole Duck
November 3, 2020Although many restaurants serve duck, not many of those who serve it start the production process with whole duck.
Chef’s Pantry: Pasta in Foodservice
November 2, 2020Selecting the best pasta for your operation is no small matter. And, for the sake of consistency, should not be taken lightly or on a whim.
Shishito Peppers Appetizer Idea
October 5, 2020Shishito peppers are a small Japanese (Eastern Asia) heirloom variety of pepper that are becoming more of a mainstream offering for both pub fare and fine dining platforms.
Chef’s Pantry: Sun-Dried Tomatoes
September 28, 2020There’s a lengthy process that a tomato must go through to achieve the condensed size and flavor intensity that sun-dried tomatoes are known for…
Burrata Cheese Presented with Ease
September 4, 2020Burrata cheese consists of a thin blanket of fresh mozzarella wrapped around a cream-enriched mozzarella filling.
Chef’s Pantry: Calabrian Chili Peppers
August 24, 2020Although small in size these dainty red gems pack a fiery kick with vinegary after tones. A great addition to any dish in need of…
Seared Pork Belly with Aji-cado
August 12, 2020In this dish the combination of crispy seared pork belly paired with the creamy fresh vibrancy of avocado are sure to give you an OMG moment.
Chef’s Pantry: Pork Belly
August 11, 2020Cube it, plank it or slab it; regardless of your final shape pork belly will render big rich flavors to elevate your creations.
Ready-to-Finish Donuts for Restaurants & Foodservice
August 10, 2020Deliver the best consumer experience with ease! Whether you would like to create your own signature creations or are looking for fast and easy solutions, Rich’s has the perfect donut selections for your needs.
Anytime Pasta Salad
July 23, 2020Pasta salad is so many things; it can be a light lunch, a refreshing side, or a heartier meal – all it takes is a few basic ingredients.
Chef’s Pantry: Aji Amarillo
July 7, 2020There’s a big world of flavors out there. Among them is the Peruvian yellow pepper known as the Aji Amarillo.
Popovers are Easy
June 17, 2020Create numerous possibilities with popovers starts with just three core ingredients… Whether served as a Sunday brunch special, or used as the bun for your signature lobster roll, popovers are sure to add POP to your menu!
Chef Tim’s Mystery Basket Challenge
June 3, 2020One of the quintessential cornerstones of comfort food, a good biscuit can be transformed to suit many presentations and nontraditional uses
Chef Tim’s Buttermilk Biscuit Trilogy
May 19, 2020One of the quintessential cornerstones of comfort food, a good biscuit can be transformed to suit many presentations and nontraditional uses
Reopening Guidance for Restaurants & Foodservice Operations
May 11, 2020To the restaurant operators getting ready to reopen… The purpose of guidance is just that, to offer you direction and provide a framework for best practices as you reopen.
Episode 57 – Video Marketing During the Covid
April 18, 2020In this special video and audio dual-edition of the Dennis Knows Food podcast, host Luke LaBree interviews Sal Marotta of SM Media Group on the creation and use of video in the foodservice industry.
Video Chat Takeout Ordering for Restaurants
April 16, 2020This is proof of concept, a theoretical solution using freely available technology that addresses the question “How can I, as a restaurant, video chat with my customers to take their order?”
Making the Most of Downtime in Foodservice
April 1, 2020In this video 5 foodservice professionals share their thoughts and advice on how restaurants and foodservice operations can make the most of their downtime.
Bangers & Mash, Chef’s Twist on a Pub Classic
March 5, 2020Bangers and Mash is a centuries(ish) old pub classic, comprised of sausage (banger) server with mashed potatoes and finished with brown gravy. This rendition of Bangers & Mash is a bit different…
Foodservice Hacks: 3-Minute Makeshift Smoker
January 9, 2020If you want to add rich smokey flavor to your dishes – here’s an easy way to create a makeshift smoker in just a few minutes. Smoke your own meats with supplies you probably already have on hand.
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.