Quickles are an expeditious way to always have fresh “pickled brightness” close at hand; helping you add a pop of sweet and sour crunch to your favorite recipes.
Chef’s Pantry: Labor-Saving Scones
August 30, 2021Although scone dough is relatively easy to make, it does take time to produce, and it can add an unnecessary bake shop-style mess to your limited kitchen space. That said, one of my favorite labor-saving items is the Pillsbury scone dough line.
Chef’s Spice Rack: Jamaican Jerk Seasoning
November 24, 2020Jamaican Jerk Spice is a mixture of All Spice, Garlic, Onion, Sugar and Chili Peppers; together they create a distinct fragrant flavor with a chili pepper after punch.
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.
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…
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…
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.
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.
Chef’s Pantry: Shallots
July 2, 2020In this post you’ll find two delicious approaches for an upscale onion. Pickled shallots are an easy way to give your menu an adventurous look and roasted shallots are a great way to add rich robust quick-fire flavors.
Brown Bread… A New England Classic
April 21, 2020Canned brown bread, also known as Boston bread, is a long lasting shelf stable bread that’s well worth every twist of the can opener required to access it.
Chef’s Spice Rack: Saffron
February 26, 2020Saffron is the red stigma from a crocus flower, sometimes referred to as the saffron crocus.
Chef’s Pantry: Wicked Clean
December 9, 2019Maine based Wicked Strong cleaner and degreaser makes the work of a dreaded end-of-night cleaning a little easier, safer and environmentally friendly… green.
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.
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…
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…
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…
Chef’s Pantry: Pork Puffs
April 8, 2019Airy, Crunchy, puffy morsels of porkliciousness. Pork rinds, pork skins, chicharrĂ³ns 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…
Chef’s Pantry: Pickled Onions
January 31, 2019Refine your red onions. This easy method will add both flavor & visual stimulation to your garnish station; without adding significant cost to your dish.
Chef’s Pantry: Spaghetti Squash
January 15, 2019When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.
Chef’s Pantry: Roasted Garlic
December 28, 2018Although raw garlic is absolutely delicious it sometimes has a mild metallic flavor and may be to overpowering for some recipes. Roasted garlic on the other hand becomes far more subtle during the roasting process…
Chef’s Pantry: Deli Containers for Containing & Organizing
December 28, 2018One of the biggest hurdles in any busy culinary operation is keeping organized when space is limited. Trust me, I’ve struggled with this issues my entire career and the 32 oz deli container is the only item that has made my constant efforts; effortless…
Chef’s Pantry: Impossible Burger
December 14, 2018Impossible Foods has created a vegetable based substitution for beef; and it works. This product has a the look of beef, texture of beef, subtle flavors of beef and much to my surprise has a mild beef aroma when cooking…
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…