Kitchen

Get Spicy

spices

With spice and herb combinations that meld hot and sweet with tangy and savory, Mediterranean and/or Middle Eastern cooking boast a wide array of flavors and aromas. Different countries are known for their own traditional spice mixes and marinades, each presenting wonderful ways to wake up your menu. Berbere: a fiery hot Ethiopian spice mix with intense and exotic flavor ...

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Grown-Up Grilled Cheese

No longer relegated to the children’s menu, grilled cheese has become a creative category onto itself, with varieties that range from the nostalgic American cheese-on-white to premium ingredient-stuffed and fusion-inspired. Grilled cheese is also an equal-opportunity sandwich: it appears on menus found in diners to five-star restaurants nationwide. It’s a simple concept but one that can transcend expectations with a ...

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The French Dip: Back to Basics

Hot roast beef with a little horseradish sauce or mustard on a French roll and au jus on the side in which to drench it. It comes with mass appeal and culinary nostalgia that must be revered. There’s hardly a simpler or more enduring sandwich than this – and it’s American made. Baguette and au jus notwithstanding, France had nothing ...

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Try a New Take on Fundamental Favorites: BLTs & Club Sandwiches

Timeless American handheld BLTs and club sandwiches have a rich history and have evolved significantly as recipes were passed down and altered over time. These iconic sandwiches draw out feelings of nostalgia and provide an excellent canvas to prepare new and inventive takes to increase appeal and profitability. Build a Better BLT Start with the “B.” Thick-cut slices of cured, ...

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Octopus: The New Calamari?

octopus

Octopus has been spotted on many food trend list predictions for this year, including Pinterest’s top 2017 emerging trends. Calamari is already a staple at many restaurants, making octopus a logical next tier item when considering innovative seafood dishes to keep your menu fresh. Part of the cephalopod family that also includes squid, octopus has meaty, tender flesh with great ...

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Lobster: The Maine Event

lobster

With its firm, white meat packed with rich, sweet flavor, lobster has a high value as a premium protein. More chefs are featuring this versatile shellfish on menus across the board, from fast-casual restaurants to fine dining. Lobster also has allure for health-conscious clientele due to the crustacean’s lower caloric content, saturated fat, and cholesterol. If you want your dishes ...

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Seafood Stews

By Chef Eamon Lee, CEC Seafood stew makes sense for your menu, both from a customer demand and food cost perspective. It’s an opportunity to showcase a myriad of seafood and get creative while maximizing value through full product utilization. And, with a nod toward classical cooking techniques, everything from fish bones to shrimp shells can be used when creating ...

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Fare with Flair: Hispanic-Inspired Seafood Dishes

According to the National Restaurant Association’s What’s Hot report, ethnic food and global cuisine is one of the top trends of 2017. Under global flavor trends, Latin American flavors weighed in at No. 5. Adventurous, younger diners are driving this interest and customers are more worldly and sophisticated in general. Street food, especially Mexican-inspired, is also attractive to diners looking ...

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A Gulp of the Sea: Maines Top Selling Oysters

East Coast vs. West Coast Oysters The main difference between east and west coast oysters is their origin and species. East coast oysters tend to have smoother shells with rounded edges and a crisp and brinier taste while west coast oysters have jagged edges and offer sweeter, earthier flavors. Farm vs. Wild Oysters Wild oysters aren’t touched before they’re harvested, ...

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Breakfast & Brunch: Deconstructed

brunch deconstructed

The Meat of the Matter According to Technomic’s Breakfast Consumer Trend Report, 75% of consumers say a breakfast item’s ability to satiate them until lunch is highly important. With this in mind, protein, whether it’s plant-based or meat-centric, should play a role in your breakfast offerings. Eggs, sausage, and bacon reign as the most preferred breakfast proteins. But today’s diners ...

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