Tag Archives: chef’s corner

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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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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Make Some Dough with Breakfast Breads

breakfast bread

Look anywhere these days and you’ll discover breakfast and brunch are trending away from the traditional all-you-can-eat buffet towards carefully curated à la carte menus. Today’s  well-engineered brunch menus contain well-thought-out offerings; nothing is an afterthought – everything has a specific purpose. The same is true for breakfast breads, once used as a buffet profit-hedging tactic thanks to their tendency ...

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